07 March 2014
Froyo + Veganism
I was all down and out thinking, "drat, I won't be able to get any froyo on my breaks at work". But then I remembered froyo is only half of the fun. How about the huge buffet of toppings?!?! With a little discretion and research, I had one hefty bowl of topping with raspberry sauce. No sadness or frowns there! It probably was healthier too since I had nuts and fruit and oreos.....well sorta.
05 March 2014
Veganism Day One
Today is my first day of going vegan for lent. I'm kind of nervous actually, uncharted waters I suppose. Yesterday I did my best to get my dairy fill to last me 40 days. I had homemade cheese pizza and a coconut Popsicle.
If you remember correctly, I've been transitioning my foods to vegan. I'm hoping this lent it won't be too terrible like the time I gave up sweets/candy/cookies as a hormonal teenager. Egad, that was awful.
I found an outstanding website VeganWolf that gives an extensive list of foods that are vegan (surprise! Swedish Fish are!) and recipes to make vegan sour cream, whipped cream, etc.
I'm taking on the challenge today!
If you remember correctly, I've been transitioning my foods to vegan. I'm hoping this lent it won't be too terrible like the time I gave up sweets/candy/cookies as a hormonal teenager. Egad, that was awful.
I found an outstanding website VeganWolf that gives an extensive list of foods that are vegan (surprise! Swedish Fish are!) and recipes to make vegan sour cream, whipped cream, etc.
I'm taking on the challenge today!
24 February 2014
Recipes XXII: Cashew Cream Sauce
One thing holding me back from fully giving up dairy is cheese. Oh delicious morphine, pus, antibiotic and hormone rich -cheese! Sounds delicious right? That's when I met Cashews. I have hated cashews plain by themselves. But when blended up right with herbs and nooch, they morph into a glorious sauce you want to get inside. These nuts can make a sauce for your pasta you can feel good about indulging in, instead of guilty!
1/2 cup raw cashews
3 tbsp -1/3 cup of nutritional yeast
1.5 tsp pink salt
Dash of pepper
1-2 tbsp olive oil
1 squirt of lemon juice
1 cup of water from boiled pasta (contains starch)
For Alfredo: Less nutritional yeast, garlic
For macaroni and cheese: more nutritional yeast, thyme, parsley
For thin cream sauce (ie: salad dressing): more pasta water
For sweeten condensed milk: less water, add sugar, a bit of corn starch and vanilla extract in place of herbs and salt
Blend the nuts into a fine powder. Add herbs, lemon juice, oil and yeast and blend until uniform. Pour in water and salt. Blend until thickens. Adjust as needed for thickness and desired dish.
Cashew Sauce (adapted from Vegweb.com)
1/2 cup raw cashews
3 tbsp -1/3 cup of nutritional yeast
1.5 tsp pink salt
Dash of pepper
1-2 tbsp olive oil
1 squirt of lemon juice
1 cup of water from boiled pasta (contains starch)
For Alfredo: Less nutritional yeast, garlic
For macaroni and cheese: more nutritional yeast, thyme, parsley
For thin cream sauce (ie: salad dressing): more pasta water
For sweeten condensed milk: less water, add sugar, a bit of corn starch and vanilla extract in place of herbs and salt
Blend the nuts into a fine powder. Add herbs, lemon juice, oil and yeast and blend until uniform. Pour in water and salt. Blend until thickens. Adjust as needed for thickness and desired dish.
Recipes XXI: Tofu Yogurt
Does dairy have your gut in a bunch? Too much mucus muck? I know the feeling. To ease my lenten vegan challenge, I'm introducing vegan foods into my diet. I have been fighting to make non-dairy yogurt. Its freaking tough. I follow recipes and end up with a great big pile of fail. I believe I've found something that works. Sorry in advance if you're not on the soy train; this one is not for you.
1 high powered blender
1 banana
2 tubs of silken organic tofu (ie: nasoya)
half pint organic strawberries
7 vegetarian probiotic tablets
4 oz of non dairy sweetened milk
1/3 cup raw sugar
vanilla extract
Jam(if desired)
In the blender, add: tofu, fruit, sugar, and extract. Blend well until smooth. Pound the probiotic tablets into a fine dust. Microwave the 4 oz of sweeten non dairy milk until temperature reaches 115 degrees F. Dissolve the probiotic dust to the warmed milk. Then pour it into the blender and blend again. Blam-o! Yogurt with probiotics.
Tofu Yogurt
1 high powered blender
1 banana
2 tubs of silken organic tofu (ie: nasoya)
half pint organic strawberries
7 vegetarian probiotic tablets
4 oz of non dairy sweetened milk
1/3 cup raw sugar
vanilla extract
Jam(if desired)
In the blender, add: tofu, fruit, sugar, and extract. Blend well until smooth. Pound the probiotic tablets into a fine dust. Microwave the 4 oz of sweeten non dairy milk until temperature reaches 115 degrees F. Dissolve the probiotic dust to the warmed milk. Then pour it into the blender and blend again. Blam-o! Yogurt with probiotics.
30 January 2014
Vegan Challenge
The Challenge: So I've been vegetarian for almost 2 years. It's been great. I've always held the vegan title on a high pedestal, surrounded by glimmering clouds and angels singing. Not sure if I'd ever make it to that glorious place. So for Lent, even though I'm not currently a practicing Catholic, I challenge myself to go Vegan for 40 days and 40 nights minus Sundays.
Currently: I've been easing in vegan products and reducing my dairy/egg intake. I've been practicing with flaxseed and cornstarch instead of eggs. I've been experimenting with cooking vegan dinners. I made a beautiful round of vegan cinnamon rolls with vegan icing. I found this link (yes, I know crazy old Peta) to actually be quite helpful in exchanges for baking: Vegan Exchanges
-Things I'm finding:
*Earth Balance is fantastic ( I actually ate a spoonful of buttery spread-by itself!).
*Vegan Tofutti is better than cream cheese and faintly sweet.
*I made a vegan carrot cake with vegan icing and the omnivores crushed that haus in less than 2 days.
*Eating vegan-ish things =ability to eat more food. I am a chow-hound.
*Alfredo cashew cream might save my life. I need to find the creator of it and shake their hand.
My goal: Go vegan for roughly 1 month and see how well I do.
* I hope to successfully make tofu cultured yogurt
* Make more cashew cream
* Incorporate more vegetables
* Challenge myself
* Eat more cauliflower, possibly try to eat kale
Currently: I've been easing in vegan products and reducing my dairy/egg intake. I've been practicing with flaxseed and cornstarch instead of eggs. I've been experimenting with cooking vegan dinners. I made a beautiful round of vegan cinnamon rolls with vegan icing. I found this link (yes, I know crazy old Peta) to actually be quite helpful in exchanges for baking: Vegan Exchanges
-Things I'm finding:
*Earth Balance is fantastic ( I actually ate a spoonful of buttery spread-by itself!).
*Vegan Tofutti is better than cream cheese and faintly sweet.
*I made a vegan carrot cake with vegan icing and the omnivores crushed that haus in less than 2 days.
*Eating vegan-ish things =ability to eat more food. I am a chow-hound.
*Alfredo cashew cream might save my life. I need to find the creator of it and shake their hand.
My goal: Go vegan for roughly 1 month and see how well I do.
* I hope to successfully make tofu cultured yogurt
* Make more cashew cream
* Incorporate more vegetables
* Challenge myself
* Eat more cauliflower, possibly try to eat kale
13 January 2014
Recipes XX: Vegan Freezer Burritos
Its been a while since August. The winter slump, has not visited me. I almost feel a little sad about this. In fact, December became the highest speed month so far. Thanks to our newest family member, Rufus, our Brittany puppy. I still manage to find time to create something between yoga school, work, Rufus, and chores. I'm working with an 100 year old potato bread culture passed to me by a friend. I'm dabbling in vegan food and tried my hand at almond yogurt last night. But here is one recipe I must share with you. It is clutch when you're running out of the door to yoga class or don't have enough food in the fridge to make a proper meal. Its brimming with protein and fiber. My omni husband crushed through the remainder I had after running out of burrito shells.
1 can of black beans
2 jars of taco sauce
2 ripe avocados
1 can of organic corn
1 cup of organic quinoa
1 cup daiya shredded "cheese"
1 roll of wax paper
1 roll of tape
Start by soaking the quinoa in a bowl of water for 5+ hours. There are saponins naturally occuring in quinoa and they are rough on your system.
Rinse beans and corn in strainer. Cook quinoa in broth of choice until moisture is driven off. While its simmering, peel, deseed and mash avocados in small bowl.
In a large bowl, combine: beans, corn, faux cheese, cooked quinoa, avocado mash and taco sauces. Stir gently to homogenize.
Roll out a 9-10 in piece of wax paper on the counter. Place tortilla shell on top. Scoop heaping 1/2 cup of mixture into center of shell. Fold up the tortilla (instructions on package for novices). Wrap the wax paper up well over the burrito, secure shut with piece of tape and then insert into freezer. Repeat until all mixture is gone or shells run out. If the shells run out first, grab some tortilla chips and start dipping. :)
Vegan Freezer Burritos: when life is just too f^cking busy
Makes 8-9 burritos. Roughly 410 calories per burrito.
1 package of burrito shells (I like the Mission flour 200 calorie ones)1 can of black beans
2 jars of taco sauce
2 ripe avocados
1 can of organic corn
1 cup of organic quinoa
1 cup daiya shredded "cheese"
1 roll of wax paper
1 roll of tape
Start by soaking the quinoa in a bowl of water for 5+ hours. There are saponins naturally occuring in quinoa and they are rough on your system.
Rinse beans and corn in strainer. Cook quinoa in broth of choice until moisture is driven off. While its simmering, peel, deseed and mash avocados in small bowl.
In a large bowl, combine: beans, corn, faux cheese, cooked quinoa, avocado mash and taco sauces. Stir gently to homogenize.
Roll out a 9-10 in piece of wax paper on the counter. Place tortilla shell on top. Scoop heaping 1/2 cup of mixture into center of shell. Fold up the tortilla (instructions on package for novices). Wrap the wax paper up well over the burrito, secure shut with piece of tape and then insert into freezer. Repeat until all mixture is gone or shells run out. If the shells run out first, grab some tortilla chips and start dipping. :)
19 August 2013
Thoughtful Perspective: Gelatin
I love jello, especially the blue raspberry. I also love jello shots. But a little over a year ago I dropped jello like it was the plague. Unfortunately, gelatin is an utterly grotesque, morbid ingredient. They could probably make a whole horror film based solely around gelatin.
My friend was happily munching on gummy worms (swoons), oh how I miss those. She offered me one; I declined. She asked why not. I told her it had gelatin. She looked very nervous to ask of what is gelatin made. I grimaced and said she probably didn't want to know. A year later she said she was finally ready to know of what gelatin is made. Prepare yourself mentally and hold you stomach.
Its important to be aware of what's hiding in your food. I would have never fathomed ground up cuddly animals are in marshmallows, frosted mini wheats, yogurt, candies, etc. Its absolutely heartbreaking. But this is gives me more gusto to hunt down the noble and harmless ingredients, such as agar agar and vegan marshmallows. Its all about social awareness.
References:
http://www.vegparadise.com/news39.html
http://vegetarian-problems.tumblr.com/gelatin
http://en.wikipedia.org/wiki/Gelatin#Uses
My friend was happily munching on gummy worms (swoons), oh how I miss those. She offered me one; I declined. She asked why not. I told her it had gelatin. She looked very nervous to ask of what is gelatin made. I grimaced and said she probably didn't want to know. A year later she said she was finally ready to know of what gelatin is made. Prepare yourself mentally and hold you stomach.
Gelatin is a protein substance derived from collagen, a natural protein present in the tendons, ligaments, and tissues of mammals. It is produced by boiling the connective tissues, bones and skins of animals, usually cows and pigs. Gelatin's ability to form strong, transparent gels and flexible films that are easily digested, soluble in hot water, and capable of forming a positive binding action have made it a valuable commodity in food processing, pharmaceuticals, photography, and paper production.Unfortunately it gets worse. It also includes, eye balls, spinal cords, bones, and hides. Now that really puts it over the edge. I'm a huge fan of using everything, but this just crosses the line. I almost feel violated knowing that the tasty poptart with the super fun icing is really made of some cow's eyeball. Real mood killer.
Read more: http://www.madehow.com/Volume-5/Gelatin.html#b#ixzz2cQzD6pAL
Its important to be aware of what's hiding in your food. I would have never fathomed ground up cuddly animals are in marshmallows, frosted mini wheats, yogurt, candies, etc. Its absolutely heartbreaking. But this is gives me more gusto to hunt down the noble and harmless ingredients, such as agar agar and vegan marshmallows. Its all about social awareness.
References:
http://www.vegparadise.com/news39.html
http://vegetarian-problems.tumblr.com/gelatin
http://en.wikipedia.org/wiki/Gelatin#Uses
18 August 2013
Recipes XIX: Summer Soup
Ahhh!! Harvest time is in full swing. Tomatoes, zucchini, summer squash, mmmm...Before you take your excess zucchinis and sneak them into unlocked cars, consider this recipe. If you don't have oodles of fresh veggies, support your local farm/farm stand.
Summer Soup yields 6-8 cups
1 cup= 55 calories (without wine)
4 cups water
2 cups of veggie stock
2 vegan chick'n bullion cubes (1 cube to 2 cups water)
2 tbsp olive oil
1.5 tsp poultry spices
Couple cranks on the pepper mill
3 small cloves of garlic crushed
2 pinches of salt (if desired)
Splash of dry white wine if you have it ;)
1 medium summer squash
1 medium zucchini
1 peeled carrot
1 garden fresh tomato (no GMO tomatoes allowed)
handful of small yellow cherry tomatoes
2 fresh basil leaves
small cluster of fresh rosemary
small cluster of fresh parsley
Combine the liquids and spices into a medium size pot on the stove. While the liquids are heating chop tomatoes into cubes, peel carrot, slice the zucchini, carrot and squash into medallions. Carefully dump the veggies into the pot. Mince the fresh herbs and stir into the pot.
Close the lid and simmer for 2 hours, stirring occasionally. When complete, serve with butter-drenched crusty bread.
Summer Soup yields 6-8 cups
1 cup= 55 calories (without wine)
4 cups water
2 cups of veggie stock
2 vegan chick'n bullion cubes (1 cube to 2 cups water)
2 tbsp olive oil
1.5 tsp poultry spices
Couple cranks on the pepper mill
3 small cloves of garlic crushed
2 pinches of salt (if desired)
Splash of dry white wine if you have it ;)
1 medium summer squash
1 medium zucchini
1 peeled carrot
1 garden fresh tomato (no GMO tomatoes allowed)
handful of small yellow cherry tomatoes
2 fresh basil leaves
small cluster of fresh rosemary
small cluster of fresh parsley
Combine the liquids and spices into a medium size pot on the stove. While the liquids are heating chop tomatoes into cubes, peel carrot, slice the zucchini, carrot and squash into medallions. Carefully dump the veggies into the pot. Mince the fresh herbs and stir into the pot.
Close the lid and simmer for 2 hours, stirring occasionally. When complete, serve with butter-drenched crusty bread.
24 July 2013
Bonding over Bread
07 May 2013
Recipes XVIII: Pesto Naan
Recently, I've been making naan to go with our daily lunch salads. Its a simple flat bread, a little thicker than pita. Great for wiping up extra salad dressing and cheese bits. We had some pesto getting close the end of its shelf life and I wanted to use it up. In this recipe I substituted olive oil for pesto. I had hopes it would turn the bread a greenish hue; but it didn't. The end result: absolutely fantastic, aromatic flat bread that is excellent with pesto (duh), vinaigrette, olive oil, salad dressing, you name it!
Adapted from CanuckCuisine
1 tsp of active dry yeast
1 cup of whole cream heated to 115-117 degrees F
2 tbsp sugar
1 tsp pink salt
2.5 cups bread flour or white wheat
3 tsp vital wheat gluten
1/2 cup pesto
Proof the yeast in the sugary milk to it get a nice foamy cap. Combine the dry ingredients and stir together until uniformly mixed. Pour in yeasty, sugary milk. Still well. Let sit covered for 10 mins for autolysis. I like to clean up during this time. Then come back and kneed bread until well combined. Dough should be post-it note tackiness. In a well oiled bowl, preferably glass, allow to rise for 1 hour. Then punch dough down and divide into 8-10 balls. Flatten dough into "pancake" shape. Preheat oven to 350 degrees F. Bake on preheated, oiled pizza stone or ceramic tile for 3 mins/side. Flip and repeat. When naan is golden tan, remove and allow to cool. Feast away!
Adapted from CanuckCuisine
1 tsp of active dry yeast
1 cup of whole cream heated to 115-117 degrees F
2 tbsp sugar
1 tsp pink salt
2.5 cups bread flour or white wheat
3 tsp vital wheat gluten
1/2 cup pesto
Proof the yeast in the sugary milk to it get a nice foamy cap. Combine the dry ingredients and stir together until uniformly mixed. Pour in yeasty, sugary milk. Still well. Let sit covered for 10 mins for autolysis. I like to clean up during this time. Then come back and kneed bread until well combined. Dough should be post-it note tackiness. In a well oiled bowl, preferably glass, allow to rise for 1 hour. Then punch dough down and divide into 8-10 balls. Flatten dough into "pancake" shape. Preheat oven to 350 degrees F. Bake on preheated, oiled pizza stone or ceramic tile for 3 mins/side. Flip and repeat. When naan is golden tan, remove and allow to cool. Feast away!
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