Friday, June 27, 2014

Vegan Summer Pasta Salad

For those moments when you really just want a good pasta salad without the guilt. Use fresh organic herbs when possible but in a pinch dried will suffice. 

Ingredients:
1 bag of Trader Joes Quinoa Pasta
Soaked Sun Dried Tomatoes lightly rinsed 
Marinated Artichoke Hearts lightly rinsed
Optional: Black Sundries Olives
1 Sprig Rosemary
1/4 Cup of Parsley (or less depending on taste)
2 Cloves Miniced Garlic
1 tsp Sage
1/4 Cup Chiffonade Basil
1/2 Lemon Juiced
1/2 Cup Vegan Ricotta 

Instructions:
1. Boil pasta according to directions on the package.
2. Rinse with cool water once pasta is ready
3. Add all additional ingredients & mix up gently. 
4. Chill & Serve

Salt & Pepper to taste.

The longer this sits in the fridge the better it gets! Enjoy!

Wednesday, September 4, 2013

Raw Vegan Detoxifying Waldorf Salad



Ingredients:
2 Cups Organic Raw Curly Kale
1 Cup Organic Mixed Green Salad Mix 
1/4 Cup Raw Sprouts (I use a sprout blend)
1/4 Cup Fresh Organic Parsley
3 Sprigs of Fresh Organic Mint

Topping:
1/4 Cup Raw Organic Grapes or Dried Cranberries
1 Tablespoon Raw Sprouted Pecans (Walnuts are traditional but I only had pecans on hand the day I made this)
2 Organic Carrots 
1 Organic Fuji Apple Chopped
1 Tablespoon Vegan Honey Mustard Dressing (I use the "Follow Your Heart" brand)

Optional: 1 Tablespoon Organic Grapefruit Juice (OR Lemon Juice)

Directions:
-De-stem kale & save stems for juicing! ---Rinse Salad, Parsley, Apple & Other Ingredients. 
-Massage Kale.
-Places ALL ingredients into food processor. 
-Pulse until you have a nice shredded consistency.
-Top with grapefruit or lemon juice.



This is a great salad for detoxing! Alkaline & enjoyable, hearty & satisfying!

Enjoy!

Friday, August 30, 2013

Vegan Chile Relleno



Vegan Chile Relleno

Serves 4

Ingredients:
4 Green Chile's
1 Onion
1 Package of Vegan Mexican Cheese Mix
1 Tub of Vegan Cream Cheese
4 Tablespoon of Mexican Seasoning (mild)
1 Jar, Trader Joe's Enchilada Sauce
Organic Flour/Corn Tortillas

Optional:
Avocado
Cilantro
Salsa

Directions:
Preheat Oven to 350 degrees
Brown onion in a skillet with a teaspoon of oil.
Wash & Remove seeds from the Chilies (use these seeds to plant your own pepper vine). Be careful to slice vertically down the center of the chile (you'll be stuffing the chile with cream cheese & cheese.
In a bowl combine cream cheese, mexican seasoning & regular cheese & grilled onions
Stuff Chiles with mixture 
Pour a light layer of enchilada sauce over the bottom of the dish
Wrap Chile's with Tortilla & Place in oven safe dish 
Drench the Chiles in the Sauce 
Top with Cheese

Bake for 25 mins (until cheese melts)

Toppings (Optional):
Sliced Avocado
Salsa
Fresh Cilantro

**Be careful when de-seeding the Chile Relleno, most seeds can be extremely hot & with direct skin contact will burn.**

Note: All Vegan Dairy products may be substituted for traditional products if preferred. These also are a great casserole dish & easy to freeze for a night you don't want to worry about cooking in the Fall season!

Thursday, July 18, 2013

Eggplant Bruschetta (Gluten Free)

Image from Bevcooks.com


Eggplant Bruschetta 
(Gluten Free)
Serves 4-6

With so many beautiful vegetables included in our weekly CSA (Community Supported Agriculture) Box we are always being stretched to find new ways to cook "outside of the box". Click here if you aren't familiar with a C.S.A yet. 
Currently we're using Be Wise Organics & absolutely LOVING every minute of it. Here's a wonderfully simple recipe, designed to awaken the palate & some creativity in the kitchen! I hope you enjoy it! 

p.s. I wasn't able to take a photo of the final result this time so I've substituted one I found online, however as soon as I make this again I'll be sure to update. Enjoy!



2 Eggplant
Coconut Milk or Almond Milk
Almond Meal (GF) or Panko Bread Crumbs
Seasoning: 1 tsp Paprika, 1 tsp Dried Onion, Smoke Flavoring, Sea Salt, Black Pepper
¼ Cup Toasted Coconut
3 Tablespoons of Organic Olive Oil

Easy Bruschetta
¼ Cup Balsamic Vinegar
5 Tomatoes
1 Red Onion
5-8 Basil Leaves (Optional)
2 Cloves of Minced Garlic
1 Tablespoon Olive Oil
Dash Black Pepper

Directions:

Eggplant
Preheat oven to 350 degrees. Cut the eggplant into thin slices.
Pour ½ cup milk onto a plate
Mix Seasoning & Almond Meal Crumbs, coconut together & spread onto separate plate
Dip the eggplant slices into the milk
Dip eggplant into the seasoning & almond crumbs & coconut flip over covering entire surface
Pre-grease a baking sheet & place each slice of eggplant onto sheet.
Bake for 20-25mins watching for browning. You want them golden but not dark and the eggplant softened.

Optional Tip** You could also fry these up in a large skillet if you like instead of baking

Bruschetta
Simmer Olive Oil & Minced Garlic
Wash & Finely Chop Tomatoes, Onion & Chiffonade (Cut into long strips) Basil
Add Onions & Allow them to Caramelize by Stirring
Add Tomatoes Lastly & allow them to reduce, but only for 5 mins or so. You want them warm, but not mushy.
Add balsamic vinaigrette & pepper.

Plating:
On plate combine toasted eggplant & bruschetta (using the eggplant as if a slice of bread).
Top with a sprinkle of coconut & fresh basil.

Optional: A light dust of vegan parmesan cheese.

Sunday, June 16, 2013

Sprouting Raw Buckweat


Soak overnight using filtered water 
3-5 Cups Raw Buckwheat Groats


Drain into large colander & rinse with filtered water making sure to get to all if the groats at te bottom. It's not uncommon for them to be a little sticky & even gelatinous.

Rinse at least 2 times a day (3 or 4 if possible), drain and cover with a paper towel or thin  kitchen towel. Do this for 1-2 days until you see the beginnings of a tail coming out of the buckwheat. 

You have now sprouted buckwheat!  


Place on mesh dehydrator sheets in a thin layer (the thinner the faster it'll dry). The number of dehydrator sheets you'll use depends on the quantity you use & how many sheets you'll need.

Dehydrate for 5 hours-overnight. I usually do overnight & check it in the morning. Make sure that its dried completely & then it can be stored in an airtight glass container for several weeks. 


Ways to Use:

I use sprouted buckwheat as a 'raw granola' cereal on top of green smoothies & as a good base for granola bars & oatmeal replacement in cookie recipes.

Friday, June 7, 2013

Cleansing Breakfast Pooridge



Use Organic Ingredients When Possible:

1/2 Cup Quinoa (cooked or sprouted)
1/4 Cup Sprouted Buckwheat Groats
1/2 Cup Organic Sweet Potatos, approx. 1-2 potatoes depending on size (cubed).
2 Tblsp Sprouted Sunflower Seeds
1 Tblsp Raw Slivered Almonds 
1 Sml Handful of fresh or frozen organic blueberries &/or strawberries
1 Cup Organic Almond Milk



Directions:
-Cook Quinoa per directions on bag. Usually 1 Cup Quinoa per 2 Cups Water.
-Wash & cube sweet potatos, keep skin for added nutrients & place in large skillet with lid on & 1/4 cup filtered water. 
*May also be steamed separate but I'm going to demonstrate using just 1 pan to make this simple!
-Wash fruit while the sweet potato softens. 
-Once sweet potato is tender add quinoa, then berries, groats, sunflower seeds (the don't HAVE to be sprouted, but it's something to work on), almonds & milk.
-Warm on stovetop until everything is the same temperature.

Place in a large bowl. Serve with a sprinkle of cinnamon if desired. 

Enjoy!

Note: Usually I have more than enough left over to make for a few days. I typically make up about 2 cups of dry quinoa (which turns into 4 cups with water). I store the quinoa & sweet potatoes in separate containers in the fridge for easy assembly  during the week. 






Tuesday, May 7, 2013

The Beginning of Transformation

"If the girl with RA wants a cookie, for God's sake give it to her..."
Before Veganhood Aug. 2010

After Jan. 2013-46lbs lost & 1 life gained


I know working out isn’t easy. Eating healthy isn’t easy either. Or at least that’s what I thought when I first started learning about the "whole food" movement. I couldn’t relate to all the “hippie dippies” out there promoting how eating raw food would make you healthy and this intuitive being or an amazing soul for the journey. I couldn’t relate, so I did what I could. More than anything I wanted to heal, to be better, and most of all be able to pick up my baby girl from her crib without hearing the crackling sound of firewood that was my shoulder bones rubbing together. 

My feet felt like they had marbles in them. I could barely walk, and yet somehow each day I got out of bed hoping. Just hoping that that day would be better than the one before it. I didn’t make radical or amazing changes overnight. I watched documentaries, I read, and mostly I prayed for strength and guidance. I subscribed to “Natural Health” magazine and did what I could to “eat healthy” with what information I had prior to my Rheumatoid Arthritis diagnosis, but that usually meant, lean meats, and  
vegetables, and then later because I wanted something sweet, some ice cream or a “treat” like a Starbucks latte or something like it. To me, these “treats” I deserved for being dealt a shitty hand. If the girl with RA wants a cookie for God sakes let her have it, is how I felt. Just plain sorry for myself. Depressed, but still looking for answers and finding so much love and support from my wonderful husband and Mom who both changed everything about their lives and schedules to be with me and my eldest daughter. 


I felt like if I could just focus on being a Mom and look into my daughters eyes each day I’d be ok. Forget about me and everything else would be alright. While I wish I could have just eaten the ice cream and lived on love, unfortunately that routine quickly wore on my joints and the inflammation continued. 

I was diagnosed with not only RA, but Interstitial Cystitis (I.C., a rare inflammatory bladder condition) and Fibromyalgia. This was my wake up call. Something had to change. I didn’t know how, but as I continued to read and put the pieces of my puzzle together, I saw an article in “Natural News” about Kris Carr. She was an amazing “CanSer Cowgirl” (spelled wrong to give it less power!) who at the ripe old age of 31 was diagnosed with some crazy hard core, stage IV cancer. She sought answers and learned how to stop the progress of her condition. THAT’S what I was looking for. Someone who had done what I was hoping to do. I guess my intuition was what kept me searching and still does to this day. And that’s how the saying goes “when the student is ready, the teacher will appear.” And if I wanted results like her in disease remission or at least stagnation, I would have to do what she had done. And what was that?


More to come in my next entry, as I continue to release parts of The Vegan with A Leather Purse.