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Posts Tagged ‘vegan’

I am well into day two of my own little challenge. So far so good but I have not really been too many place to be tempted to eat goodies. It’s not that all the goodies are bad it’s just I have done an overload on them. I’m FINALLY starting to feel better. Having a cold is no fun and some of them seem like they want to hang on for dear life. I am easing back into my half training but I will probably only do 2 miles for the day. I am very eager to get back into it 😀 Once you start running and you stop for illness or injury it literally drives you crazy because I think your body craves it. To hear myself say that really makes me kind of chuckle because back in the days of high school I actually got failing grades in gym because I hated it so much. I remember when we had to run a mile and I thought I was going to die 😯 It just goes to show you anybody can change.

Today I wanted to spice up some potatoes. I couldn’t decide between sweet potatoes or white potatoes so I went for both 🙂 Earlier this month I was introduced to a sweet and spicy marinade that I have just fallen in love with. It is all natural and its a great blend of spices and peppers.

Captain Rodney's

I have always been a sucker for sweet and sour sauces. I’m also a dipper 😀 I love to dip my veggies,bread,crackers and countless other things into dips. So I get excited when I find those things that are all natural and vegan.If I could only find a solution to ranch dressing!!!!! Here’s the website if you would like to check it out….. http://captainrodneys.com

Sweet Potato Pie

Sliced sweet & white potatoes

1/2 cup canned or fresh corn

Half of a sweet onion

1/2 cup Captain Rodney’s

3/4 cup – 1 cup water

1 tsp. garam masala

1/2 tsp Herbs De Provence

salt to taste

olive oil for drizzling

Pre-heat oven 10 425

I simply sliced 1 sweet potato and 1 white potato and layered in a casserole dish drizzling olive oil  and salting between layers. Add corn and sprinkle Herbs De Provence to top.You could add any spice you wish 🙂

Bake for 15 minutes

While potatoes are baking saute the chopped onion until carmelized and adding water ,garam masala and Captain Rodney’s

After 15 minutes take potatoes out of oven and pour mixture over top and bake for additional 15 minutes.

This turned out fabulous. It was just the perfect blend of sweet and savory. Those are my favorite combinations. Opposites do attract huh  ;)? I also liked the blend of both types of potatoes plus it gives your dish a lot of color 😀

Well I must go and suit up for my 2 mile run maybe more we will see. I just figure it’s probably best to ease back into running when you have been under the weather for a week.

I hope you are having a splendid day… you deserve it 😀

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Until recently the only time I believe I had ever eaten a fig was when it was in a Fig Newton 😆 I had never tried them just on their own. I have always seen recipes where people had baked them so that’s what inspired me to pair them up with some roasted beets awhile back. I fell in love (swoon). I love their sweetness and chewy texture and their overall presentantion when baked up to golden goodness.

I believe figs are one of those fruits that are often misunderstood and very much looked over. If you asked most people what a fig was they would refer to the newton or the line in the Christmas song “We Wish You A Merry Christmas” 😀 That was me just up until a few weeks ago 😳 but now I am prepared to get Figgy with it.

Figgy Delights

1 cup all purpose flour

1/2 cup spelt flour

1/2 tsp salt

1/4 tsp baking powder

1 cup sucanat or light brown sugar

1/4 cup organic granulated sugar

3/4 cup Earth Balance (softened)

1 Tbsp vanilla extract

2 chia eggs ( 1 Tbsp chia ground chia seeds to 1/4 cup water per egg)

Pre- heat oven to 375

Beat Earth Balance,sugars.vanilla and chia eggs until well combined.

Whisk together flours, salt and baking powder.

Add wet ingredients into dry and mix well.

Scoop out into mounds and try to create an indention in each cookie and bake for 10-15 minutes or until golden brown.

When cookies have cooled fill centers with fig filling.

Fig Filling

About 1 1/4 cup dried figs

1/4 cup orange juice

1 Tbsp pre maple syrup

Process in a blender or processor until smooth texture forms.

Next time I make these I will probably make them more bite size but these are so good 😀 It makes a great Christmas time cookie. Don’t you wish they had a smell app for your computer ?

Have a good one ! 😀

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I have been eating a vegan diet now for about 6 months and I have to say I have not missed eating meat that much at all. I do have to be honest and confess that there have been times when I have been in the presence of my mothers fried chicken that I want to cave but I don’t 🙂  I think the biggest thing for me  to give up has been cheese. I miss its creamy texture when melted and added to pasta or to have it grilled into a sandwich. Trying to substitute that has been difficult 😦 I know there are cheese alternatives out there but in my research you have to read labels carefully because not all non dairy cheese is vegan. They can be tricky with the ingredients so I do my investigating and I’m always plotting and thinking about what I can use to create the perfect cheesy sauce.

As I was sitting at my desk at work today I had a brainstorm from out of no where 💡 I came home and started scurrying around my kitchen to gather my ingredients. I felt like a mad scientist going from the fridge to the pantry and grabbing my spices 😆 Those hamsters were really spinning that wheel up there in my head.

Thus I introduce to you …….

 

 

 

 

 

 

Roasted Red Pepper & Walnut Alfredo Sauce

1 Roasted red bell pepper * See note at bottom of recipe

3/4 cup toasted walnuts

1 1/2 cup almond milk

1/3 cup nutritional yeast

1 Tbsp garlic powder

1 tsp salt

1/2 tsp ground black pepper

1/8 tsp cayenne pepper or more if you like a lot of spice

Warm Almond milk and add yeast and spices while peppers are roasting. Place all ingredients into a blender or processor and blend.

Once blended place into sauce pan and add in 1 Tbsp flour mixed with 1 Tbsp water to thicken sauce. Heat until thickened a bit and serve over your favorite pasta 🙂

* To roast pepper cut in half, remove seeds and ly in a broiler pan or cast iron skillet. Rub with olive oil and broil until outer skin is blackened. When done remove blackened skin.

I have to say not too many of my brainstorms turn out to be great the first time around but this was very delicious. It was warm and toasty and hit the spot for a cheesy sauce craving 😉 It’s not even got out of the 30 degree temps here today but this sauce warmed me all the way down to my toes 😳

 I served my sauce over whole wheat angel hair pasta with brocoli florets. Yum Yum Yum!

Happy Hump Day Everybody 😀

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Lemon Tea Cookies

Nothing goes to together better than cookies and tea. Ok so maybe everything goes better with cookies 😀 I used to be so intimidated by baking until I became vegan. I think being vegan has given me more inspiration to bake. I am still quite intrigued that you can bake yummy tasting baked goods without butter and eggs. I think I have fallen in love with chia seeds and the fact you can use them as an egg substitute. When I present my vegan goodies to my family and friends and I let them in on my secret ingredients I get a lot of confused looks and grimaces like I’m speaking in some foreign language but I  am proud to present these goodies to anyone and even prouder to proclaim them vegan 😀

Being vegan has opened my taste buds to so many different things and I love coming up with new ideas to share with others. When I used to hear the word vegan I thought the same things that most people think….Tastless food….nothing could be farther from the truth. It’s a world of some the most delicious things I’ve ever eaten 😀

LEMON TEA COOKIES

Pre-heat oven to 425

Mix together

1 cup Earth Balance

1/2 cup sugar

1 Chia egg ( 1 Tbsp ground chia seeds to 1/4 cup water)

 Stir In….

3 tsp. lemon extract

Sift together and stir in….

3 cups all – purpose flour

1/2 tsp baking powder

Roll out onto floured area and cut into shapes if desired. Bake for 10 minutes. Brush with Lemon Glaze and enjoy with your favorite cup of tea or anything that makes you happy 😀

Lemon Glaze

Mix together…..

3/4 cup powdered sugar

11/2  Tbsp almond milk

1 Tbsp Lemon Extract

The perfect pick me up on this cold rainy day. Being from the south I have always enjoyed my sweet iced tea in the summer time months but I have absolutely fallen for hot tea this season. I am enjoying this very yummy peach tea and I also have a peppermint tea that is delish.So if you will excuse me I’m going to go enjoy my tea and cookies 🙂

Enjoy your day 😀

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When you hear that song  it makes  you want to be spending a lovely romantic night in Paris sharing a big pizza pie huh?

Well since I am not in Paris I will settle for home sweet home. My husband and I have started a cute little tradition in our home on Saturdays. We call it Pizza Saturday 🙂 Even though I eat a vegan diet and he is pretty much a carnivore we separately create our own individual pizzas on Saturdays. He is usually keeping up on all his football teams and I am usually kicking around in the kitchen or taking a cat nap. Even so it’s a fun little thing we have started on Saturdays.

I got cranking this morning with the preparations for my pizza today because when it comes time to eat I’m always READY 😀 I sautéed yellow squash, broccoli, onions, green peppers and I then chopped up quite a few black olives ( I love black olives ).To top it off I shredded some vegan cheese.

 My newest creation to add to my pizza came when I cut open my first young coconut.

I have purchased them before but I always would let them go to ruin before I ever got around to using them 😦 I bought a mature coconut last week and tried my hand at hacking it open to no avail.

Let me tell you I had coconut shrapnel all over me and my kitchen 😆 I am still finding pieces of that little sucker everywhere! I educated myself this time around by watching some helpful hints on you tube and I’m proud to say I won 🙂 The beautiful coconut juice flowed and I was able to scoop out all the meat  inside. I chopped it up into little bits and made a marinade of  Braggs Liquid Amino , smoked paprika, garlic powder, salt and pepper,and maple syrup. I let it sit an soak up those juices for about 4 hours then when it came time to assemble my pizza I drained it and sautéed it until crispy. After I created my beautiful vegan pizza I spread those delightful little coconut “bacon” bits on top and it was so delicious. My belly was happy 😀

Our home smelled of a fine italian restaurant and we snuggled up on the couch to watch t.v and enjoy our pizza creations. It was a great Pizza Saturday 😀

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Just Beet It !

It’s no secret to those who know me that I love beets. I always have even as a child. Up until this year though the only way I have ever tried them was pickled .  Don’t get me wrong they are delicious pickled. My grandmother always grew them herself and then canned them. My mom has carried on that tradition and I am planning on learning a lot more about canning for myself. If you have ever seen a raw beet fresh from the garden they are quite ugly. They look like something from a horror movie. You have heard the expression though about not judging a book by its cover haven’t you? Underneath that ugly skin is in my opinion the most beautiful root vegetable there is. The vibrant fuchsia color is phenomenal!

Did you know that both beet root and greens are very powerful builders and cleansers of the blood? They are also loaded with vitamins A, B1, B2, B6 and vitamin C. Beets are also excellent sources of calcium, magnesium, copper, and iron. It’s amazing the benefits you get from eating a diet rich in fruits and vegetables.

Today I wanted to experiment with the beet. My first dish is a dish you could use as a side dish. I took 2 beets washed and peeled them I then sliced them and layered in a shallow baking dish I had a few ripe figs and halved them and placed them alongside the beets. I drizzled about 1 1/2 Tbsp olive oil over them with some balsamic vinegar, a sprinkle of salt then shoved them into a pre-heated 350 degree oven for 30 minutes.

The end result surprised even me 🙂 They were warm and toasty and oh so sweet 🙂 I think these would be a great accompaniment to any dish or just enjoy alone. The balsamic vinegar really made their sweetness come out.

That was experiment number 1 for today.

I think I mentioned before that one of the great challenges of eating a vegan diet is eating out. Oh sure there is always salad but even with salads you have to specially order most of them. I think the one food I could fill up on everyday is mexican. I love all those energetic spicy flavors that just explode in your mouth and I do miss burritos 😦 This inspired me to my next experiment in the kitchen today. I took 4 carrots and 1 beet and shredded them then processed for a few pulses in my food processor and this is what I got.

Pretty isn’t it? I just love the color. From here I added a little olive oil, cumin, chili powder, sea salt, and garlic powder  not garlic salt) and smoked paprika  I didn’t measure I just seasoned to taste. Everybody’s taste buds are different. I warmed in the microwave until warm and spooned it into a corn tortilla.

It was rather tasty and cured my craving for a taco meat. You could even scop a little on a bed of greens and enjoy as a taco salad. You get all those amazing benefits of the beet and carrots as well.

Well that was my experimentation in the kitchen today. You just can’t beat a beet 🙂 There are so many more vegetables I want to take for a test drive. That’s the fun of a vegan diet 🙂 I feel cleaner and I am full of more energy due to my new vegan adventures.

I hope you realize you are special just the way you are. There is only one you and you are the one who does being you the best 😀 Have a beautiful day!

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