Category Archives: Vegan

A sure sign of spring…

Fresh asparagus from the farmers’ market.

A sure sign of spring!!

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Coffee Banana Smoothie?! Yes.

Cold coffee – one cup

One frozen banana

Chocolate almond-cashew – milk 1/4 cup or so

One tablespoon ground flax seed

Throw it all in a blender and purée

Oddly enough, this tasted really good to me!

I’m trying to get away from needing half and half in my coffee and this was kind of an elaborate way around it!

Noodles with Peanut Sauce

Noodles with Peanut Sauce

Eight ounce of spaghetti , broken in half or whatever noodles you like. I used gluten-free spaghetti.

Stalk of celery wth some of the leafy part included

Two carrots

Half a red bell pepper

Half a sweet onion

Cup of fresh broccoli

Cup of fresh cauliflower

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Sauce:

1/4 cup peanut butter

Two tablespoons water

Two teaspoons sesame seed oil

Two tablespoons rice vinegar

Two tablespoons Tamari Lite

Half teaspoon ground ginger

One tablespoon brown sugar

Eighth teaspoon ground red pepper (cayenne)

Eighth teaspoon coriander powder

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Place peanut butter in a small bowl. Gradually beat water and oil in into peanut butter with whisk until smooth. Whisk in vinegar, Tamari, ginger and cayenne until blended.

Sauté onion and celery in a splash of olive oil in a large pan

Steam remaining vegetables

Cook pasta as you like it

Add vegetables into the pan with the onion and celery. Then add in the pasta and stir it all together and until well mixed.  Start with half the pasta and add in more as needed; I like more sauce and less pasta.

It.  Is.  Good.

Serves two or three or four, depending depending on hunger factor!

Blueberry-Cherry Crumble — gluten free

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Pre-heat oven to 450 degrees.

This recipe is adapted from my sister’s recipe.  She uses wheat flour and she includes two tablespoons of sugar in the pastry crust.  I like the crust to be not sweet so I skip the sugar.

This is how I made the pastry crust:

1 1/2 cups Bob’s Red Mill Gluten-Free Pastry Flour

1/4 teaspoon of salt

2 teaspoons milk (I used half and half but you could use plant milk to make it vegan)

1/2 cup salad oil (I used canola oil)

Mixed flour and salt together

Mixed oil and milk together

Stirred the wet ingredients in with the dry and stir to form dough

Rolled out between sheets of wax paper after sprinkling some flour on the ball of dough.

The roll-out is never a smooth process for me but usually I can accomplish a smooth enough dough to get most of it into the pie pan intact; then I press in pieces that have fallen off to fill in any gaps.  I use the left over pieces and crumble them over the top of the pie after I add in the fruit filling.

This is how I made the filling:

I threw into a large sauce pan about two cups of frozen wild blueberries and about one cup of frozen sweet cherries; tossed in three tablespoons of instant tapioca; 1/3 cup of sugar; 1/4 teaspoon of cinnamon; a tablespoon or so of lemon juice; and about 1/8 teaspoon of ground ginger and a pinch of salt.  I let that simmer until everything was blended and hot (about 20 minutes or so).

Added the filling into the pie crust; topped it with crumbled pastry dough; popped it into the oven for 10 minutes at 450 degrees and then cooked for 30-40 minutes more at 350 degrees.  When it is bubbling and the crust in slightly brown, I deemed it to be ready.  (Gluten-Free crust is very white and doesn’t get too brown so need to be careful not to over cook it, thinking it will brown like wheat flour because I don’t think it will do that!)

There was quite a bit of tossing, and popping and throwing and rolling, but the result was lovely and delicious and the process was quite therapeutic (relaxing and meditative, I would say)!

 

 

 

Crumbles

Using Lightlife Smart Ground Crumbles, I made this!  I sauteed some onions and mushrooms in water and then added in the crumbles and sauteed for a few minutes.  Then I just added some BBQ sauce — we use Weber’s because it has just a few ingredients and they sound like real stuff instead of chemicals and sugar; let that simmer for about 10 or 15 minutes.  I steamed the fresh green beans separately.

I don’t use the crumbles often due to the processed nature of the stuff, but for an occasional treat — I like it!

Easy Potatoes and Green Pepper

Cut up potatoes and pepper and some onion….sautéed in a splash of olive oil.  Seasoned with Garlic Pepper blend; dried basil and Mrs. Dash Seasoning.  Added in croutons made with oatmeal bread and a sprouted rye multigrain bread; these were sauteed in Earth Balance Soy Free Butter Spread, with some dried basil and some garlic powder sprinkled in.

I’m not gonna’ lie to ya’    —  this turned out to be a tasty dish.

I try not to include oil in my meals because I hear it’s not good for me but I also hear that it IS, so sometimes I throw a bit in here and there just because I can.  And if you say “sautéed” instead of fried, it’s easier to pretend it’s healthy. 

This could all be done with water, too….I’ve done that and I liked it! 

Your thoughts and feedback on the inclusion of oil are welcomed and encouraged!!

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Pretty Carrots!

Simple.  Quick.  Tastes good!  I cut up two carrots.  Sprinkled with seasoning — I used Mrs. Dash Original Blend seasoning.  I also sprinkled on a little stevia (SweetLeaf Organic Stevia Sweetener)….probably less than 1/4 of an ounce.  You could roast this; this time I put it in the microwave for about three to five minutes.  Done. 

Bread

Bread from McKenzie’ Bakery in Kalamazoo. Pane di como. It is good.

Blue Plate Special

Easy Breakfast Idea for a Vegan

I cut up a half of a banana, sliced in some mango, plopped on a quarter cup or so of Daiya Black Cherry Yogurt…quick and tasty! It barely qualifies as a recipe, more like an idea and an excuse for me to take a picture of something I like liking at. (At which I like looking?)