Y3 – Day 312 – Spinach Pesto

IMG_0040I procured this cute wall art for my Berkeley vegan but I thought it apropos to post since I have been sharing photos and recipes for two days and today I will divulge the secret to Spinach Pesto, also from Michelle’s book (see Sunday’s post).

Pulsing garlic, fresh baby spinach, nutritional yeast, lemon juice, salt, olive oil and walnuts is all you need to do to have a quick green sauce that would marry well with tomatoes, pasta and vegan parmesan or atop a pizza crust or even on some lemon seitan or tofu. This item would make a great hostess gift for the holidays all dolled up in a short mason jar wrapped with raffia and a homemade label. Just remember to refrigerate.

Again, if you would like specific amounts, e-mail or contact me.

Y3 – Day 310 – Beet/Mushroom Burgers

Roasted Beet Burgers from Michelle and Josh’s book (see yesterday) was ten times more delicious than I expected. But next time, I will add 1 tablespoon of flax mixed into 3 tablespoons of water (basically a vegan “egg”) so the mixture doesn’t fall apart. Some patties were fine but about 1/3 of them crumbled upon transporting them onto a platter.

Basically, beets are roasted, combined with mushrooms, onion, garlic, olive oil, tamari and thyme and then baked together till crispy. Then, in a food processor, add brown rice, nutritional yeast, salt and pepper to the roasted veggies and whir together. Form patties and cook in a skillet. I love that Michelle always reminds that a cast iron pan is ideal. Can’t wait to try cornbread. For the full and detailed recipe, email me.

IMG_0082Beet Mixture spread on a parchment lined baking sheet

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Roasted Beet/Mushroom/Rice mixture after being food processed.

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Ten Patties waiting for oil sprayed cast iron pan to heat up.

Weekends are a great time to whip up new and favorite recipes to have on hand for the rest of the week.

Y3 – Day 278 – Nutty Herbed Croutons

OMG! These “croutons” are grain/gluten free and vegan plus delicious!

Adapted from the cookbook, “oh she glows” by Angela Liddon

I omitted the oil and since I didn’t have the almonds she lists in her ingredients list, I used what nuts/seeds I had to equal a cup. Simply outstanding! Been popping them not just in my salads but in my mouth and this is a total keeper recipe.

 

Nutty Herbed Croutons – adapted from oh she glows

Combine 1 Tbs. ground flaxseed

mixed with 3 Tbs. water, stir and let sit for 15 min.

Preheat oven to 300. Line a large rimmed baking sheet with parchment paper or silpat.

In a food processor, pulse

2 cloves of garlic and mince.

Add 1 cup of nuts (I used a mixture of Brazil nuts, walnuts, pistachios and sunflower seeds) and process until coarsely or finely chopped (I prefer coarse chop cause I like the crunch).

Add 2 Tbs. chopped sweet onion,

2 Tbs. fresh parsley or 1 tsp. dried,

2 Tbs. fresh basil or 1 tsp. dried,

1 Tbs. fresh thyme or ½ tsp. dried,

1 Tbs. fresh rosemary or ½ tsp. dried,

½ tsp. dried oregano,

¼ tsp. fine grain sea salt and the flaxseed gel into the processor and whir until a sticky ball of dough forms.

Take a ½ tsp. spoon and portion out the dough with your fingers in haphazard shapes onto the baking sheet.

Bake for 10-15 minutes, flip each “crouton” with a fork, spoon or tongs and bake for another 10-15 minutes, until golden.

Let them cool so they can get crispier for @ 10 minutes and enjoy or let them cool completely and store in an airtight glass container. They will stay fresh for @ 3 weeks if they last that long.

 

Y3 – Day 276 – Chocolate Granola

Monday morning is yoga day and after one hour of practice, we have tea. This week I served some vegan granola with beet red hibiscus tea and we all felt better and more focused, ready to take on the week. That’s why I love Monday morning yoga. My yogini goddesses all walk out with their heads high and their minds and bodies cleansed.DSC09656

Adapted from Deb Gleason’s Superfood Dark Chocolate Granola.

Chocolate Granola

All ingredients are organic

3 cups Trader Jo’s Multigrain Hot Cereal (rye, barley, oats and wheat) or plain ole rolled oats

½ cup unsweetened shredded coconut

½ cup sliced almonds or chopped nuts of choice

¼ cup whole chia seeds

¼ cup raw cacao nibs

¼ cup hemp hearts or seeds

2 Tbs. raw cacao powder

¼ tsp. Himalayan pink sea salt

3 Tbs. cold pressed coconut oil

½ cup maple syrup or raw agave syrup

1 tsp. vanilla extract

 

Preheat oven to 375. Line a baking sheet with parchment paper. In a large bowl, mix cereal, coconut, nuts, seeds, nibs, powder and salt.

Melt the oil if it has hardened. Add syrup and extract to oil and blend well. Add to the large bowl of cereal and stir until well combined and fully coated.

Spread the granola evenly on the baking sheet. Bake for 10 minutes, stir and bake for 10 more minutes.

Allow the granola to cool fully and store in airtight containers.

 

I added almond/coconut milk to ½ cup for breakfast and sprinkled it on top of coconut vanilla ice cream for dessert. All these ingredients are super healthy and found online or Mother’s Market or Whole Foods.

 

Y3 – Day 221 – Vegan Mac N Cheez

Here’s the Recipe I Promised

Vegan Mac and Cheez Bake – Adapted from Carol Adams’ Slow Cooker Vegan Recipe

Ingredients: All Organic

1 ½ cup whole wheat or other non-white flour pasta in any shape with 5 large broccoli florets.

Or

2 cups pasta and skip the broccoli.

2/3-cup raw cashews

1-cup veggie broth or water

7.5 oz. full fat or lite coconut milk from a BPA free can

7 oz. silken tofu

2 tsp. Dijon mustard

5 cloves of roasted garlic, meat squeezed out and skins removed

½ tsp. turmeric

1/8 tsp. cayenne

½ tsp. paprika

½ tsp. salt

Pinch of black pepper

½ cup nutritional yeast

4 oz. any vegan cheese, shredded or cut up. I used Daiya cheddar.

 

  1. Cook the pasta/broccoli until al dente. I boiled the pasta in water with salt and then scooped it out, put the broccoli in a steamer basket and used the same water. Remove and put into a large bowl. Preheat oven to 400.
  2. Blend the cashews on high speed in a high-speed blender like a Vitamix with the broth/water.
  3. Add the coconut milk, tofu, mustard, garlic and spices and whir until mixed well.
  4. Add the cheese and yeast to the liquid and blend until smooth.
  5. Pour over pasta/broccoli and stir well until well coated.
  6. Spray an 8X8 pan with oil and add pasta mixture. Evenly distribute.
  7. Optional: Spread ½ cup of seasoned or panko crumbs over top.
  8. Bake for 20-25 minutes or until crispy golden on top and heated through.

 

Y3 – Day 203 – Kale Berry Shake

My friend J let me know her experiment with oat bran has worked and her cholesterol -especially the bad one – is down. She advised me to try it too since last blood check I was high. She had one serving (1/3 cup) every morning for @ one month and got re-tested. My test will happen after 35-45 days too. I hope the results are as encouraging.

I started on this mission immediately and after one day of oat bran with oatmeal, one day of oat bran with coconut yogurt and nuts, I decided to try adding it to a shake. It was delicious and nutritious.

Here is my Kale Berry Shake recipe:

Place in blender –

1 cup frozen organic mixed berries

1/2 cup-3/4 cup non dairy milk, like almond and according to desired consistency, add water as necessary.

1 tsp. coconut, vanilla or orange extract

1 Tablespoon fresh organic lemon juice

1/4 cup organic oat bran, (steeped with @ 1/2 cup boiling water, cover and let it expand for at least 5 minutes or do it the night before)

1 tsp. organic ground chia or hemp seeds

1 Tbsp. organic maca powder

Stevia to taste

Y2 – Day 285 – Happy Pumpkin!

Orange Pumpkin time.  This vegetable is a member of the squash family and weighs @ 40 pounds. Insane.  My husband thought it was a keeper and brought it home.  

The sweeter pumpkins are actually the squatter ones.  It is fairly simple to prepare to eat.  Cut the squash with a strong and sharp knife into large pieces.  Scrape the seeds out and rinse in a colander.  Be sure to dislodge all the stringy strands away from the seeds.  Toss the seeds with some olive oil, spices of your choice and salt.  Spread evenly and thinly onto a cookie sheet.  Bake for 15-20 minutes at low heat, @ 250 or until crunchy and golden.  This is a great snack and keeps well.  

The squash meat can be boiled or steamed until tender.  Then, when cool, remove the skin and use in all of your fall recipes.  You can even freeze it for @ one month.  

Try pumpkin ice cream or custard.  Pumpkin bread or pie.  Replace 1/2 mashed potato recipe with smashed pumpkin.  Add to soups or whir in blender with veggie broth for a sublime, creamy, hearty soup.  Use your imagination!

Y2 – Day 276 – Hi Altitude Vegan Cook

Put on some spa music, a happy apron and join me as we savor a vegan comfort dish.

I started with organic everything and drove up the mountain.  Here, I was inspired.

Slice and dice celery, onion and zucchini.  Sauté with just a touch of organic olive oil spray on a non-toxic, non-stick pan over medium heat.  I used 2 celery stalks, 3/4 of a small onion and one small squash.

Stir and let cook covered till soft and translucent, then add, mushrooms, carrots, garlic, vegetable broth, concentrated veggie ‘better than bouillon’  and fresh herbs.  I had some Japanese mushrooms, I used three babyish (toddler), skinny carrots, 2 cloves and cilantro. I added about 1 and 1/2 cup of broth and 2 tsps. of concentrate.  You could add kale or spinach or any fresh or dried herb. Continue to simmer, covered.Then proceed to add cooked potatoes, rice or pasta if you want to create a one pot hearty and healthy meal.  I added vegan Italian gnocchi (potato pasta) and was satiated as the evening fell and the temperature cooled, overlooking pines, breezes and relishing the scenery, ambiance and quiet around me.True Italian, home cooking is simple, fresh and effortless.  Enjoy.  Buen Provecho.

“Real generosity towards the future

consists in giving all to what is present.”

Albert Camus

Y2 – Day 268 – Detox Spirulina Shake

So after over indulging all weekend (see cookie fiasco – yesterday’s post), eating non-vegan pizza and non-vegan ice cream Saturday night and gaining a little weight back, I decided it was time to clean out my body and reset or reboot it.

So I had an organic Spirulina Fruit Shake this morning and organic quinoa, sweet potato, celery, greens, zucchini and onion for lunch.  Lots of filtered water, organic herbal teas and maybe an organic mango later.

Spirulina is a type of algae and 1 tsp. purportedly has the benefit of 5 servings of fruits/veggies.  It does not substitute for eating 5 fiber rich, nutrient dense plant foods but it is high in complete protein, vitamins, minerals, enzymes, chlorophyll (it stains very green), phytonutrients, elements and powerful antioxidants.

According to research, spirulina and most blue green algae from non-toxic water environments, improve the immune system, the body’s performance and endurance, it eliminates metals and toxins while also thinning blood, breaking down blood clots and preventing atherosclerosis.

In this homemade detox shake I used frozen organic mixed berries and some frozen banana I had peeled and thrown in the freezer last week when the fruit seemed too overripe to eat comfortably.  Mashed, overripe bananas work well in vegan pancake and baking recipes, also.   Strawberries are an especially helpful berry because they contain ellagic acid which also neutralizes toxins.  The banana and lemon juice cleanse the digestive tract. No need for ice cubes when you use frozen fruit.  Try freezing coconut water in an ice cube tray and adding coconut water ice cubes to your shakes instead of plain water for flavor variety.  You can do this with watermelon juice, or any other flavored water with juice.

I used:

2 cups frozen organic mixed berries

1 frozen organic banana, cut previously in pieces

1 tsp. raw organic spirulina powder

1 cup water

stevia to taste

2 Tbs. fresh organic lemon juice

Chop and liquefy in blender and serve with a fun straw!

 

 

Y2 – Day 208 – Vegan Grilling

It is the middle of the summer.  Grilling is so popular this time of year so I thought about what could a vegan grill on an outdoor fire?  When we barbecued on the Fourth of July, we kept one side of the grill just for vegan fare so as not to contaminate.  That is something to keep in mind.

Simple Ideas that would work as sides for omnivores as well are the ‘obvious’ corn on the cob.  At the fair, we had seasoned grilled corn kernels in a cup, hot off the grill and expertly shaved off the cob.  This kept the kernel skins from sticking to my teeth that occurs when you are chomping on a cob.  It is a terrific way to serve corn.  The corn ‘milk’ is naturally released, so by adding chili powder, spices, salt and lime juice created a tangy sauce that married well with the crunch and sweetness of the yellow grain.

Another clear cut option is vegan burgers, whether store bought or homemade.  There are some excellent recipes on the internet and frozen patties abound on the market (just make sure they are vegan, not vegetarian with added eggs or cheese).

A good ole baked potato or sweet potato on the grill is always a delight.  I like my baked potato topped with salsa or pico de gallo.  Chopped Green onions, vegan sour cream and vegan butter is also delicious.  I enjoy a baked sweet potato with cinnamon, salt and a little olive or even coconut oil. Yummy.

More inventive, inspired fare would include veggie pizzas or flatbreads, pesto portablello mushrooms, veggie kebobs with peppers, zucchini, cherry tomatoes, cremini or button mushrooms and red or sweet onions.  No one ever thinks of it but how about fruit kebobs with peaches, plums, grapes and pineapple?  Grilled fruit can take on an exotic flair with some tamari, jam and sesame oil brushed before it hits the rack or rub some coconut oil on and make it effortless.  Pre-packaged,  marinated tempeh would heat up rather quickly and well on your flaming grill too.

You can get creative and if you have time and the inclination, you can make vegan sausages by making your own seitan as my daughter did, adding fennel and bavarian spices to make it truly taste authentic.

The joy of cooking outdoors is part of this season’s pleasures and keeping it simple and out of the kitchen makes it comfortable.  Celebrate July and August with healthy vegan eats and you can retain your bathing beauty looks.