The Vegan Tummy

Avocado Quesadilla Appetizer

2012-02-12T14:18:00.000-08:00

So... I've been watching Dr. Oz lately, and he said I need to eat more avocados. Rough prescription, but I'll do my best!

Avocado Quesadilla Appetizer

4 flour or corn tortillas
1 avocado, pitted, peeled and cut into chunks
2 cherry tomatoes, diced
2 T red onion, diced
2 t. fresh lime juice
pinch of coriander
pinch of sea salt
Tabasco Sauce to taste
canola oil or a spray oil for cooking

Salsa for serving

Mix the avocado, cherry tomatoes, red onion, lime juice, coriander and sea salt together. Add the Tabasco Sauce to taste (I used 5 drops) and mix. Get out 1 tortilla on a work surface. Place about a quarter of the mixture on one half, not too near edge. Fold the tortilla in half over the filling to form a semicircle. Heat a grill pan or skillet over medium heat. Add oil. Slide uncooked quesadilla onto the pan. Press briefly with a spatula. Cook until golden, about 1 minute, then flip and grill 1 minute more. Transfer the quesadilla to a cutting board and slice into 3 wedges. Serve immediately with your favorite salsa. This recipe will make 24 wedges.

Spicy Black Bean & Corn Chili

2012-02-06T15:53:00.000-08:00

If you like hot... you'll like this! And it's quick and easy! I posted this recipe a long time ago and on Saturday decided to make it a part of our Superbowl celebration. When I brought the recipe up to jot down the ingredients I re-read the comments and found one from my sister Kathy. She and her family love this chili, but she only uses 1 cup of corn when she makes it. So this time I took her advice on the corn and changed a couple other ingredients. As usual, my sister was right and now I love it even more.

Spicy Black Bean & Corn Chili

Serves 6
Easy
30 - 40 minutes

1/2 onion, chopped (1/2 C.)
1 stalk of celery, chopped
2 T. olive oil
1 large clove of garlic, diced
2 - 10 oz. cans of diced tomatoes with green chilies
1 - 14.5 oz. can fire roasted crushed tomatoes
2 - 15 oz. cans black beans, rinsed and drained
1 C. frozen corn
1 C. water
1 vegetable bouillon cube
1/2 t. cumin
cilantro

In a stockpot, saute onion and celery in olive oil for about 5 minutes. Add garlic and saute for about 2 minutes more. Add the rest of the ingredients minus the cilantro. Simmer on low heat for 20 - 30 minutes more. With a potato masher, mash the mixture a little breaking up the beans. Serve with a garnish of cilantro.

Note: I used Ro-Tel Diced Tomatoes with Green Chilies and Muir Glen Fire Roasted Organic Crushed Tomatoes when I make this.

Philosophy and Meditation.... by my Uncle Gene

2012-02-04T07:36:00.000-08:00

The word "philosophy" comes from two Greek words, "philo," the love of, and "sophia," wisdom. So philosophers are simply "lovers of wisdom." Philosophers are not necessarily wise, but, if they are deserving of the name at all, they are at least in pursuit of wisdom. Socrates' reputation as 'the wisest man in Athens," was rooted in the fact that he knew he was not wise! It is not uncommon, in any survey of the history of philosophy, to find philosophers who give up on the use of words altogether, because they cannot find the words to express their most profound perceptions. (I cannot tell you what it is I am trying to say, but if I had a piano here, I could play it for you." -Gabriel Marcel) It is not unknown for philosophers, lovers of words though they are, to turn to the experience of meditation, or to turn to the comparative silence of contemplation.

The Dalai Lama is a person of the most profound wisdom. His new book, Beyond Religion: Ethics for a Whole World, is a distillation of the wisdom he has been espousing for half a century. While the theme of the book is his expression of a "secular" ethic to which everyone in the world could subscribe quite apart from their religious convictions, for me the most relevant chapter in the book is entitled: "Meditation as Mental Cultivation." The Dalai Lama's hope for peace in the world is based in his hope that some form of meditation might become universal, and the fruit of this practice might be the anchor for global peace breaking out all over.

The Dalai Lama's summary of the practice of meditation is brief: Set aside some time early in the morning when your mind is freshest and clearest. Begin by setting aside ten or fifteen minutes, and reserve for yourself a couple five minute interludes later in the day. Find a position that is comfortable, and begin by simply focusing on your breathing. Even a few minutes a day will help you overcome any tendency toward excessive worrying, useless obsessions, or anxiety about having more to do than you have time for. It may be helpful to focus on a flower, or a painting, or some object of religious devotion, "or you may imagine looking down from a mountaintop where you have an unimpeded view in every direction." It may be helpful to focus on compassion, or patience, or tolerance, or forgiveness. His own words offer the best summary:

"In a typical session, we begin by settling our mind through breathing. We then choose our object of meditation and focus our attention on it. When we notice our mind wandering, we gently bring it back to our object of meditation. When we wish to end our session, we can do some deep breathing exercises once again so that we finish in a relaxed state of mind."

Meditation is a very simple practice. It can help us overcome our negative emotions, it can promote greater wakefulness, and it can help us cope with the predictable and unpredictable stresses of everyday life. Strangely enough, by emptying ourselves of our negative feelings and our inclination toward self-centeredness, we can become more ourselves. Meditation is an essential ingredient in the pursuit of wisdom. The Dalai Lama has led a tempestuous life, yet he has come through all his adversities unscathed. His capacity for meditation has been a major ingredient of his success, and probably of his good health. Improve your capacity for meditation, and, who knows? You may become the next incarnation of the Dalai Lama! Short of that, your daily life may be much improved...

Beyond Religion, Ethics for a Whole World

Rustic Vegetable Soup with Almond Pesto Topping

2012-01-29T12:31:00.000-08:00

I really like making soup. To me it's comfort and goodness in a bowl and all I need is a spoon. I made this soup and my husband had one word for it, "Delicious." It's easy to put together and with the pesto on top it has a fresh taste that's very satisfying.

Rustic Vegetable Soup with Almond Pesto Topping

2 T. olive oil
2 small onions, rough chop, 1 - 1 1/2 C.
2 carrots, rough chop, 1/2 C.
5 cloves garlic, rough chop
1 quart vegetable broth, low sodium
1 28 oz. can of fire roasted diced tomatoes, do not drain
1 cube of vegetable bouillon
1 16 oz. can of red kidney beans, drained and rinsed
1 19 oz. can of cannellini beans, drained and rinsed
1 15 oz. can of butter beans, drained and rinsed
1 T. fresh Italian parsley, rough chop
1/4 t. garlic powder
1/4 t. dried basil
salt and pepper to taste

Saute the carrots and onion in the olive oil until the onion is translucent. Add the garlic and saute another minute or two. Add the rest of the ingredients, excluding the salt and pepper, and cook slowly for 1 hour. Season with salt and pepper to taste. Serve with the Almond Pesto on top.

Almond Pesto Topping

In a food processor, pulse the almonds until chopped small. Add the basil leaves and pulse until the basil is shredded. Add the olive oil and pulse quickly just until fully incorporated. Salt and pepper to taste.

1/4 C. almonds
1/2 C. packed basil leaves
1 T. olive oil
salt and pepper to taste

Sparkling Sangria

2012-01-23T05:30:00.000-08:00

My husband and I were in Chicago for the weekend and our girls had recommended a restaurant. We decided to try it and ended up there for dinner. They were right, it was great, but the star of the evening was the sangria.

Maybe it's because I've never had a sparkling sangria before, but I really enjoyed it and found it a nice change of pace. So I jotted down the ingredients and came home with the idea of recreating it. Certainly this isn't the exact recipe, but it's close. And don't let it sit like other sangria's because you don't want to lose the effervescence of the sparkling wine. Just make it and serve! My family really liked it. I hope you enjoy it too.

Sparkling Sangria

1 1/2 oz. of Licor 43
1 1/2 oz. of Creme de Cassis
1 oz. of simple syrup
1/2 a lemon, sliced thinly
1 orange, sliced thinly
1 pint of raspberries
1 bottle of chilled Cava, or other sparkling wine

In a large pitcher combine the Licor 43, Creme de Cassis and simple syrup. Stir. Add all of the fruit and gently mix. Add the cava and serve on ice.

Simple Syrup

1/3 C sugar
1/3 C water

In a small saucepan combine the sugar and water. Bring to a boil, reduce the heat and simmer until the sugar is dissolved, stirring occasionally. Remove the pan from the heat and allow the syrup to cool before using.

Another AMAZING article by my Uncle Gene... Enjoy!

2012-01-13T20:19:00.001-08:00

The Practice of....

Meditation! I come back, on a regular basis, to the importance of the practice of Meditation. If you want to improve your life and your health in the New Year, you too might want to begin the practice of meditation, or improve upon your practice, if you have been doing it for a long time. I have practiced meditation, in one form or another, for over fifty years, and I find the practice becomes increasingly important for me. I have written about it in various places, and I often find myself trying to improve on what I have said before. Here is the gist of it:

Set aside some secure time, find a comfortable position, and meditate just for the sake of meditation. Focus your mind on your breathing, and meditate with no specific purpose in mind. Do not be surprised if, over time, meditation becomes the root of major changes in your attitudes and dispositions. It has been well documented that meditation works to reduce the feelings of stress, and we all face some major sources of stress each day. Meditation can easily become the most important activity of your day. "Meditation is not the killing of time. It is the deepening and enriching of time."

There are many sources of stress in our lives. Most cardiac care programs are composed of sessions on diet, exercise, and stress reduction. I handle the stresses of daily life much better, if I start off the day with a few minutes of walking meditation, in which I do nothing but try to breathe deeply, while setting my mind at peace. There are many different masters of meditation, and many different religious traditions have generated their own methods of meditation. I have found Thich Nhat Hanh's book, Peace Is Every Step, to be particularly helpful, and I find what he says is applicable to many different forms of meditation. The following paragraph says it better than I ever could:

"Do not lose yourself in dispersion and in your surroundings. Practice mindful breathing in order to come back to what is happening in the present moment. Be in touch with what is wondrous, refreshing, and healing, both inside and around yourself. Plant the seeds of joy, peace, and understanding in yourself in order to facilitate the work of transformation in the depths of your consciousness."

--With the New Year, I know I have many new readers for these "occasional" reminders about "the things that really matter." What I offer is the distillation of many years of "philosophical" thought, results of my encounters with people much wiser than I, and people who have in one way or another mastered the art of living. I have been a cardiac patient, and have been "in death's vestibule" a time or two, so I have a deeper sense of the importance of living each day as well as possible. The year 2012 has all the earmarks of becoming a year of multiple sources of stress for all of us. Is it too much to ask of yourself that you set aside a few minutes everyday to practice some form of meditation, to be sure you spend some time concentrating on your own breathing, and develop some sense of trying to live in harmony with your surroundings? It might be one way of making sure that you make the most of the golden opportunities that every new year brings...

--Gene Bammel

Ratatouille Appetizer

2012-01-08T09:27:00.000-08:00

My husband and I went north for New Years Eve and spent it with family. My sister Kathy organized the celebration and did nearly all of the cooking. She's an amazing cook. She thinks of everything! So when I walked in to find a vegan appetizer, I wasn't surprised. As usual, it was fantastic. I begged her for the recipe and she sent it on to share along with this note.

"Here is the recipe for the ratatouille! This is my tweaked version of a recipe from a newspaper insert. I can't remember which one! You can use it as a main vegan dish or do the appetizer. If doing the appetizer, you should still have leftover ratatouille. I think this would also be great served over pasta."

I cannot adequately express how beautiful this appetizer is to look at, and it's soooo delicious! Thank you Kathy!

Yummy over pasta too!

Ratatouille

2 tablespoons extra-virgin olive oil

1/2 medium red onion, diced

1 medium yellow bell pepper, diced

1 medium orange bell pepper, diced

1 medium zucchini, diced

1 medium yellow squash, diced

1/2 medium eggplant, diced (My sister used a bit less and left the eggplant unpeeled, but you could peel it if desired)

3 garlic cloves, minced

1 large ripe tomato, seeded and diced

1/2 t coarse salt

1/4 teaspoon freshly ground black pepper

30 - 45 mini phyllo cups

Heat olive oil in a large skillet over medium-high heat. Add onion, cook for 2 minutes. Add yellow and orange bell peppers and cook for another 2 minutes. Add zucchini, yellow squash and eggplant and cook for 2 more minutes. Add garlic, tomato, salt and pepper and cook for about 1 minute.

To make into an appetizer, spoon ratatouille into the mini phyllo cups and bake in a preheated 400 degree oven for about 8 minutes, or until heated through.

Vegan Vegetable Pot Pie

2012-01-04T18:48:00.000-08:00

Ahhhhh... comfort food. Winter screams comfort food, doesn't it? And this is something I've been missing... pot pie. I use to love chicken pot pie. I remember eating it with delight as a kid and that continued well into my adulthood. So I thought I'd try making a vegan version. My family liked it and so did I!!

It was fun to make, and if you buy pre-cut or frozen vegetables it goes together easily. If you've never used phyllo dough, don't let that get in the way. Just follow the directions on the package. If a sheet or two breaks in the process, don't worry, no one will know... but you could substitute the phyllo for a vegan pie crust if you like.

Vegan Vegetable Pot Pie

This recipe can be made in ramekins. If you do that, it should make at least four individual servings.??

Filling:
2 T olive oil
1 C onion, diced
1 C celery, diced
1 C carrot, diced
2 cloves garlic, minced
1 C cauliflower, diced
2 Russet potatoes, cubed small
3 T flour
2 C vegetable broth
1 vegetable bouillon cube
1 bay leaf
1 sprig of thyme
1 C frozen green beans
1 C frozen corn kernels
garlic powder
celery salt
1/2 t salt
freshly ground pepper

Crust:
10 sheets of phyllo dough, you'll use 1/2 of a package
Earth Balance

Preheat the oven to 350 degrees. Heat the olive oil in a large saute pan. Add the onion, celery, carrot and garlic and saute until the onion is translucent. Add the cauliflower and russet potatoes and continue to cook for 5 - 10 minutes. Stir often so the vegetables don't stick to the bottom of the pan. Add the flour and stir it into the vegetables. Once fully incorporated, add the broth and bouillon and scrap all the bits off the bottom of the pan. Add the bay leaf, thyme, greens beans, corn, garlic powder, celery salt, salt and pepper and simmer on low, stirring often, for 20 - 30 minutes.

In a small bowl, melt some Earth Balance and get the phyllo out of the refrigerator. Once the vegetables are done, remove the bay leaf and sprig of thyme, and pour into a 9" X 13" pan. Lay a single sheet of phyllo on top of the vegetable mixture and brush with Earth Balance. Place another sheet on top of that brushing it with Earth Balance. Repeat the process until all the sheets are used. Brush the top of the last piece with Earth Balance and put the pot pie in the oven. Bake for 30 minutes or until it is golden and the mixture is bubbling up around the edges. Let it sit a few minutes before serving.

Note: The picture is not mine.

Artichoke Dip

2011-12-30T20:30:00.000-08:00

My sister Kathy makes a baked artichoke appetizer that's too good to pass up. So my goal with this recipe was to use that as inspiration and make it every bit as delicious, but vegan. This dip can be served hot, cold or heated on top of slices of a baguette.

Artichoke Dip

1 garlic clove
1/2 C raw cashews
1 t fresh lemon juice
2 6oz. jars of marinated artichoke hearts
pinch of onion powder
crackers or baguette for serving

In a food processor, pulse the garlic until finely minced. Add the cashews and process until the cashews are chopped small but not finely processed. Add the remaining ingredients, picking the artichoke hearts out of the jars and transferring only the oil that comes with them. Pulse until the the ingredients are well mixed.

You can serve the dip either hot or cold with crackers or a sliced baguette. To warm it up, put it in an oven proof dish and set it in a 350 degree oven for 10 - 15 minutes. If you want to serve it on toast, slice up 1/2 of a small baguette, place the slices onto a sheet pan and put it into a 350 degree oven. Keep an eye on it. The slices will toast quickly. Remove the baguette slices and put the dip on top of each slice. Place it back into the oven and heat for 5 minutes. Serve.

Note: The photo isn't mine.

Stuffed Artichoke Hors d'oeuvre

2011-12-30T10:27:00.000-08:00

This appetizer is elegant, delicious, easy and fun to make. It's perfect for the New Year celebration. I posted it this past summer and it has become a favorite recipe of mine. You'll have to try it and tell me what you think!

Stuffed Artichokes

1 can of artichoke hearts
2 T olive oil
2 T onion, finely diced
1 garlic clove, finely diced
1/2 C. packed baby spinach leaves, chop finely
6 T diced oyster mushrooms
1/8 t sea salt
3 T panko bread crumbs
fresh lemon

Drain the can of artichoke hearts and cut them in half. Scoop out the center of each half and mince the center leaves that you've removed. Set aside. Dry the in-tack artichoke hearts with a paper towel so little moisture is left.

In a saute pan, add the oil and heat to medium low. To that, add the onion and saute until translucent. Add the garlic and cook until fragrant. Add the spinach, chopped artichoke, mushrooms and sea salt and saute until the mixture is cooked down nicely (only a few minutes). Finally, add the bread crumbs and heat through.

Scoop out enough mixture to fill each half of the artichoke hearts. It will work out perfectly if you don't overfill. Set the stuffed artichoke hearts onto a baking sheet and broil until the tops are nicely browned. Squeeze lemon over the top of them when they come out.

Serve

Black Bean Dip

2011-12-28T13:24:00.000-08:00

Here's a healthy appetizer for the coming New Year festivities! Happy New Year everyone!!

Black Bean Dip

1 clove of garlic
1 15oz. can of black beans, drained and rinsed
1 T. diced green chiles
2 t. fresh lime juice
1/4 C. salsa
1 T. rough chop cilantro
2 green onions, white and some green chopped

corn chips or veggies for dipping

Process the garlic in a food processor until minced. Put the remaining ingredients, except for the green onions, in the food processor and process until smooth. Stir in the green onions in serve with chips and/or veggies.

Tomato Confit

2011-12-26T14:30:00.000-08:00

This is a dish I made for Christmas dinner. It's easy, beautiful and a wonderful side... plus, it's red! But one of the best features of this recipe is that it can be made in advance and served at room temperature if you don't have enough space in the oven. It's perfect for entertaining. Enjoy!

Tomato Confit

12 - 15 small tomatoes - about 2 inches round
6 basil leaves
2 sprigs of thyme
2 cloves of garlic, sliced
enough extra virgin olive oil to come about half way up baking dish
sea salt
freshly cracked pepper

Preheat the oven to 350 degrees. Boil water in a large pot and get an ice water bath ready in a bowl. Prepare the tomatoes by cutting a small X on the bottom of each one. Put the tomatoes into the boiling water and time for about 15 seconds or wait until you see the skin begin to crack. Immediately remove the tomatoes and place them into the ice water bath to cool. Peel and core the tomatoes once cooled. Place the basil, thyme and garlic in the bottom of a baking dish just large enough to hold the tomatoes. Place the tomatoes, core side down, on top of the herbs and sprinkle with sea salt and cracked pepper. Pour the olive oil into the dish until the oil comes nearly half way up the side of the tomatoes. Bake for about 50 minutes. Cool the tomatoes and place them in an airtight container. Remove the garlic and herbs from the olive oil and pour the oil into the container with the tomatoes. Refrigerate. This can be served at room temperature or you can reheat them before serving. They will last for 3 days refrigerated.

Napa Valley Spiced Almonds

2011-12-12T17:12:00.000-08:00

It's already the middle of December so I'm beginning to plan dinner for Christmas day. I'm also playing with ideas for appetizers and I think I'll be setting this dish out. It was two summers ago when my dear friend Meg shared this recipe with me. I posted it on my blog then and it has continued to receive a lot of attention, so I'm sharing it with you again. It's subtle, delicious and addictive!

Napa Valley Spiced Almonds

2 C almonds
2 t olive oil
1/4 t cumin
1/4 t cinnamon
1/4 t turmeric
1/2 t fine sea salt
pepper

Preheat the oven to 350 degrees. In a small bowl, combine the spices. Pour the olive oil over the almonds and toss to coat. Stir the spices into the almonds. Once the spices and almonds are combined and the almonds evenly coated spread them onto a sheet pan. Bake in the oven for 10 minutes, checking often. Allow the almonds to cool before serving.

Roasted Acorn Squash

2011-12-08T15:21:00.001-08:00

This time of year I will often roast acorn squash with a rub of Earth Balance and brown sugar. My family loves squash prepared this way but it's very sweet. This is a slightly different take on that recipe. It's still sweet, but not overwhelming so, and it's so simple it becomes an easy addition to any meal.

Roasted Acorn Squash
Cook Time: 1 hour

2 acorn squash
1/8 C maple syrup
2T balsamic vinegar
1 T honey
1/4 t sea salt
freshly grated nutmeg
8 sage leaves

Preheat the oven to 350 degrees F. Cut the squash in half from top to bottom. Scrape out the seeds with a spoon and place the squash on a baking sheet with the cut sides up. In a bowl mix the maple syrup, balsamic vinegar, honey and sea salt. Brush the cut sides of each squash with the mixture and grate nutmeg over the squash. Lay two sage leaves on top of each squash and bake for 20 minutes. After 20 minutes, pull the squash out and baste. Put it back in the oven for another 20 minutes. Repeat the basting one last time using up the liquid mixture and finish roasting for another 20 minutes or until tender.

Note: Once again, the photo isn't mine.

Asparagus Soup

2011-11-24T09:05:00.001-08:00

Tis the season, and as it approaches I seem to become interested in all things red and green. Hence, asparagus soup. This is a wonderfully yummy take on the non-vegan version. I included potato in the recipe to give the soup more texture, but if you don't like potatoes reduce by half. You'll still get the benefits, but with less potato flavor.

Asparagus Soup

2 T olive oil
1 C chopped shallot, 2 large
3 garlic cloves, minced
32 oz. vegetable broth
2 lbs. asparagus, cut into 1 inch pieces
1 lb. potato, cut into 1 inch cubes
1/2 t salt
1/4 t dried thyme
1/8 t white pepper
1/8 t celery salt
croutons

Warm the olive oil in a large saucepan over medium-low heat. Add the shallot and garlic and saute until the shallot is translucent, about 5 minutes. Season with salt, pepper, thyme and celery salt. Add the vegetable broth and bring to a boil. Trim the woody ends off of the asparagus and discard. Cut the asparagus into 1 inch pieces, then peel and cube the potato. Add the cut asparagus and cubed potato to the stock and return to a boil. Reduce to a simmer and cook for 30 minutes or until the asparagus and potato are tender. Once the vegetables are tender, either carefully transfer the soup to a blender and puree until smooth, or use an immersion blender and blend until smooth. Serve with croutons on top as a garnish.

Butternut Squash Soup

2011-11-20T08:21:00.001-08:00

Here's a recipe I posted last fall. I think it's worth repeating. Happy Thanksgiving everyone!

Butternut Squash Soup

1 large butternut squash (3 – 3.5 lbs) - peeled, seeded and cut into 1 inch cubes (about 6 cups)
1 t. fine sea salt
Freshly ground black pepper (just a little)
3 leeks - white parts only, washed well and chopped (about 2 cups)
1 C. coarsely chopped cauliflower
2 stalks of celery, chopped (about 1 cup)
3 bouillon cubes, low sodium vegan vegetable (I used Rapunzel, one cube for every 2 cups of water)
6 C. water
3 large leaves of sage, chopped
Pam

Preheat oven to 400 degrees. Lay aluminum foil on the bottom of a sheet pan and spray it with Pam. Pour the cubed butternut squash onto the sheet pan and lightly spray the top of the squash with Pam. Sprinkle the squash with the salt and cracked pepper. Roast in the oven for 15 minutes, add the chopped sage and stir. Continue roasting for 15 minutes or more until soft.

In a large pot simmer the water, bouillon cubes, celery, cauliflower and leeks until the vegetables are tender. Once the squash and sage are finished in the oven, spoon them into the pot with the other vegetables. Remove from the heat and blend the soup in batches using a blender or food processor until nearly smooth. Serve.

Cashew Cream

2011-11-14T06:53:00.001-08:00

Cashew cream is a raw, dairy free substitute for (you guessed it) cream! There are many recipes out there for cashew cream, they vary slightly but basically it's the same process in each. The first time I made cashew cream I used the recipe from Tal Ronnen's cookbook, "The Conscious Cook." He explains the process well, but his recipe makes a lot of cream. I would rarely use it up before having to throw it away. Since, I've been making it in smaller batches. This recipe will yield between 1/2 - 3/4 cups of cream. Here's how I do it.

Cashew Cream

1 C raw cashews
water

The night before you need the cream, put the cashews into a bowl and cover them with water. Store the bowl of cashews in the refrigerator. When you need the cream, drain and rinse the cashews under cold water. Place them into a blender and cover them with about one inch of water. Blend until smooth. This usually takes two or three minutes. Next, strain the mixture through a fine-mesh sieve (if you have a Vita-Mix blender you won't need to strain it and you'll end up with 1 1/2 cups of cream). Once strained it should have the consistency of cream.

Note: It only keeps for two or three days.

Tomato Quinoa Soup

2011-11-09T12:49:00.000-08:00

My daughter was living in Grand Rapids and found a restaurant that became a staple for her, Marie Catribs. We would eat there often and I fell in love with it too. It's a great restaurant that serves amazing vegetarian and vegan dishes. Not too long ago I ordered the soup of the day and by the third spoonful I made up my mind to try to duplicate it! Here it is. I hope you like it! And if you ever get to Grand Rapids, Michigan, it's worth your time to visit Marie Catribs. It won't disappoint! Check out her website.

Tomato Quinoa Soup

2 T olive oil
5 cloves garlic, minced
1 small onion, diced
3 leeks, white parts only, sliced
2 stalks of celery, diced
2 carrots, diced
6 oz. portobello mushrooms, chopped
28 oz. crushed tomatoes
32 oz. veggie broth
leaves from two sprigs of thyme
3 basil leaves, chiffonade
1 T parsley
1 15 oz. can red kidney beans, drained and rinsed
1 15 oz. can garbanzo beans, drained and rinsed
1/4 C quinoa
1/2 C cashew cream (optional)
salt and pepper to taste
basil leaves for garnish, chiffonade

In a large stock pot saute the garlic, onion, leeks, celery, carrots and mushrooms until tender and fragrant. Add the tomatoes, broth, thyme, basil, parsley, kidney beans, garbanzo beans and bring the soup to a simmer. Add the quinoa and bring the soup to a boil. As soon as it begins to boil, reduce heat to medium low. Cover. Simmer until the quinoa has cooked and the soup has thickened, about 10 – 15 min. Add the cashew cream and season to taste. Serve garnished with basil leaves.

Vegan Mushroom Gravy

2011-11-03T12:43:00.000-07:00

I made this gravy to drape over the mashed potato recipe in the previous post. It's very simple to make and a nice compliment to the potatoes. My family liked it so much, I've made over and over again!

Vegan Mushroom Gravy

2 T olive oil
1/4 C onion
8 oz. baby portobello mushrooms
1 C vegetable broth
Sea salt & pepper to taste

In a saute pan heat olive oil and add the onions. As onions saute, slice the mushrooms and add to the saute pan. Saute vegetables browning the mushrooms. Once mushrooms are browned, add the broth mixing well. Remove half of the mushroom mixture putting it into a food processor. Process until smooth. Add back to the saute pan and season to taste.

Note: The pics are not mine... I need a new camera!

Mashed Potatoes Parsnips and Cauliflower with Roasted Garlic

2011-10-29T08:36:00.000-07:00

Every autumn I look forward to cooking and eating late harvest vegetables. I love all the flavors. I haven't made mashed potatoes in a very long time and with the change in weather I've been anxious to experiment making them. This is my vegan take on mashed russet potatoes... and its a family approved recipe!

Mashed Potatoes Parsnips and Cauliflower with Roasted Garlic

Roasted Garlic

1 bulb of garlic
Olive oil

Preheat the oven to 350°F. Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Cut 1/4 inch off the top of the bulb. Lay the garlic bulb on top of a piece of parchment paper with a slightly larger piece of aluminum foil underneath. Drizzle the bulb with a couple teaspoons of olive oil and sprinkle with a little salt. Close the aluminum foil and bake for 55 minutes. The cloves should be soft when pressed. Set aside and let cool as you finish the mashed veggies.

Mashed Potatoes, Parsnips and Cauliflower

2 lbs. russet potatoes, peeled and cut into large cubes
2 thin parsnips (or one large) peeled and cut into 2 inch pieces
2 C cauliflower florets (heaping above the measuring cup), cut into 2 inch chunks
1/2 C Vegenaise
1 whole bulb of roasted garlic
2 T fresh parsley, chopped
Sea salt to taste

Begin by bringing the potatoes and parsnips to a boil in pot of cold salted water. Add the cauliflower florets as the potatoes begin to become tender (after 10 - 15 minutes). Continue to cook until all veggies are tender. Drain and put back into the pot. Add the Vegenaise, roasted garlic and parsley. Mash and season to taste.

Note: The pictures are not mine.

Breakfast Berry Smoothie

2011-10-21T17:41:00.000-07:00

No matter how hard I try, I'm usually late getting out the door in the morning. I've tried all kinds of healthy fiber-filled breakfasts and it seems I always go back to smoothies. In an earlier post, I talked about the nutritional benefits of strawberries. Now I'd like to spend a little time on flax seed.

The following information on flaxseed is taken from the Mayo Clinic website. It explains the benefits of ground flaxseed in greater detail than I ever could.

"Most nutrition experts recommend ground flaxseed because your body is better able to digest it. Whole flaxseed may pass through your intestine undigested, which means you won't get all the health benefits.

Flaxseed is high in fiber, omega-3 fatty acids and phytochemicals called lignans. Flaxseed is commonly used as a laxative (to improve digestive health or relieve constipation). Both flaxseed and flaxseed oil have been used to help reduce total blood cholesterol and low-density lipoprotein (LDL, or "bad") cholesterol levels and, as a result, may help reduce the risk of heart disease. Although flaxseed oil also contains omega-3 fatty acids, it doesn't have the beneficial fiber that the seeds have."

This recipe can't be beat. It's quick, easy and halleluiah, it gets me to work on time!

Breakfast Berry Smoothie

Makes 1 large glass

1/2 C unsweetened almond milk

1 C fresh strawberries, cleaned and cut in half
1/2 C fresh raspberries

1/2 banana

1 T ground flax seed

1/2 C ice

Put all the ingredients into a blender and blend until smooth.

Cold Busting Pineapple Juice

2011-10-19T14:49:00.000-07:00

I've had a juicer for nearly a year. I'm not an enthusiastic user, but whenever I make fresh juice I'm reminded just how much I love having this gadget in my kitchen. Recently I had a cold and I was feeling terrible for days never really making any progress, so I decided to try juicing. I made this juice once or twice a day. I know it made a difference in how quickly I recovered.

There are only three ingredients in this recipe and all are helpful when you're feeling under the weather. Pineapple is a good source of Vitamin C and it fights bacterial and viral infections. Navel oranges are also high in vitamin C and strawberries surprisingly have higher levels of vitamin C and potassium than oranges. All of these fruits will give your immune system a boost, and juiced together they are delicious.

Cold Busting Pineapple Juice

Makes 1 large glass

1 pineapple (don't juice the core)

1 navel orange, peeled but leaving some of the white pith on

1 C fresh strawberries, cleaned and cut in half

Juice the pineapple, orange and strawberries. Stir, pour into a glass and enjoy!

It's All About The Dessing... Ranch!

2011-10-16T15:47:00.000-07:00

I have a daughter that only eats Ranch on her salads. In her world there is only one dressing and she'll go without a salad if Ranch isn't on the menu. So I set out to create something with a similar taste, texture and look, but more flavor and complexity. I don't like using soy products because they can be difficult to digest, so I turned to Vegenaise (the grape seed variety, but any Vegenaise will do) and threw in an avocado. This dressing is wonderfully creamy and perfect for people who aren't fans of vinegar and oil dressings. It can be put together quickly and gives you a nice alternative. Does my daughter like it? Yes!

Vegan Ranch Avocado Dressing
Enough dressing for a large salad for four

1 avocado
1/2 C. Veganaise
1 t dried minced onion
1/4 t onion powder
1/4 t garlic powder
1 t - 1 T drained capers (optional)
pinch of white pepper
sea salt to taste

In a small bowl smash the avocado with the back of a fork. Add the rest of the ingredients combining well. Cover with plastic wrap, pressing down on the dressing so air doesn't get to it, and refrigerate for about 30 minutes. Pour dressing over salad greens and toss until coated.

I'm Feeling Honored!

2011-10-11T17:43:00.000-07:00

I am proud to be the recipient of the Liebster Award! The word Liebster means 'Beloved' in German--and a show of love and support is what this award is all about. The idea is to bring attention to new blogs with fewer than 200 followers.

The rules of winning this award are the following:

1. Show your thanks to the blogger who gave you the award by linking back to them.

2. Reveal your top 5 picks and let them know by leaving a comment at their blog.

3. Post the Award on your blog.

4. Enjoy the love of some of the most supportive people on the Internet!

A huge THANK YOU to Tracy at Eating Smart for awarding me this honor! Please visit her amazing blog; you'll be glad you did.

Here are my picks:
Adventures in Midwestern America
A Midlife Vegan
A Cowhugger's Life
What a Healthy Family Eats

Laura Runs a Latte

These amazing people have not only been very supportive of my blog, but they write beautiful blogs as well. Please check them out!

Vegan Stuffed Green Peppers

2011-10-04T16:38:00.000-07:00

Vegan Stuffed Green Peppers
Serves 4

1-2 T olive oil
1 C chopped white onion
2 cloves minced garlic
1 C sliced button mushrooms
1/2 C sliced celery
1 package of Trader Joe's Beef-Less ground beef (12 oz.)
1 28oz. can of diced tomatoes
1 6oz. can of tomato paste
1 T vegan worcestershire sauce
1/4 t garlic powder
1/4 t onion powder
1 C brown rice
water for cooking rice
4 green peppers
Panko bread crumbs for topping

Heat the oven to 375 degrees. Cook the brown rice according to the package directions. While the rice is cooking, in a saute pan heat the olive oil and add the onion, garlic, mushrooms and celery. Saute until the vegetables are tender, between 5 - 10 minutes. Add the package of "beef-less" ground beef and stir into the vegetables. Once the "beef-less" ground beef and the vegetables are well combined, add the diced tomatoes, tomato paste, worcestershire sauce, garlic and onion powder. Gently simmer. Once the rice is cooked add it to the vegetable mixture. Cut the top off of the green peppers and fill each with the mixture. Sprinkle with bread crumbs. Lightly oil a baking dish. Place the peppers open side up on the baking dish and bake covered for 30 - 35 minutes.

You can see where I got the idea... ;-)