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
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
Half a red bell pepper
Half a sweet onion
Cup of fresh broccoli
Cup of fresh cauliflower
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
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!
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)!
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!
Small batch: serves two to four depending on appetite!
Got a new pan and I just had to put it to the test — thank you Wolfgang Puck and T J Maxx!
This is what I used:
1/4 teaspoon each:
–Turmeric –Thyme –Curry Powder
–Ground Cinnamon –Ground Ginger
–Salt –Black Pepper
1/2 teaspoon each:
—Garlic Powder —Onion Powder
2 tablespoons: —Chili Powder
–1 large clove of garlic – smashed and very finely chopped
–1/2 small onion –1/2 green pepper –1/2 orange pepper
–1/2 can of pinto beans
–1/2 of a box of rustic cut tomatoes (about 14 ounces or so)
–1/2 box of low sodium vegetable broth (about 16 ounces or so)
This is what I did:
Sautéd onions and peppers in a little vegetable broth
Added beans and tomato
Sprinkled in the spices
Added in the garlic clove
Simmered for about a 1/2 hour or so
I just tasted it because it seemed like the right thing to do before posting this….it was fun to experiment with spices I don’t usually use in chili……..but you never know………. I gotta say: It is GOOD!
Posted in Eat to Live, food, Oggi, Photos, Picture This, RECIPES, Vegan, Vegetarian
Tagged food, Photos, RECIPES, Today
Okay, I wanted to keep this simple because it means I’m more likely to prepare it………..so….think “quarters”……..
1 quart cooked lentils
1/4 teaspoon each: curry powder…ground cumin….thyme…..salt…..cayenne pepper…dried basil
1 quart vegetable broth (low sodium)
1/4 of an onion
1 stalk of celery and 1 carrot – chopped; 1 clove of garlic-smashed chopped very finely (don’t know how to make these be a quarter of anything..maybe 25 cents worth of each?)
Saute the onion, celery and carrot in broth or water; add the lentils and the garlic, basil and the spices.
Simmer for awhile ..um….maybe 2 quarters of an hour and there will be soup!
First photo is:
Cucumber with Follow Your Heart Gouda cheese (non-dairy);
Next one: add a few sauteed mushrooms & some green pepper(sauteed in water with garlic-pepper seasoning);
Third photo is a version with kinda’ fake bacon;
…and then a kidney and pinto bean salad with chopped onion, celery, carrot and a Vegenaise & mustard dressing and a hard-cooked egg (so that one is not vegan — but I have made it without the egg and it is still so good).
Posted in Eat to Live, Eating to Live - Living Healthy, food, Photos, RECIPES, Vegan, Vegetarian
Tagged Eat Real Food, Health, Just Good Food, Photos, Real Food, RECIPES, vegan, vegetarian
Saute in water until soft:
1/2 onion or so – chopped
1 large red pepper – chopped
Stir in 1 tablespoon corn starch after blending it first in a little cold water
1 clove garlic – minced
1 tablespoon balsamic vinegar
2 cups vegetable broth
1/2 cup each of frozen peas and corn
salt & pepper to taste
…..and let it cook and blend on low for 30 minutes or so
…some people puree red pepper soup and add some kind of milk or cream, but I like to keep the texture of the vegetables and the broth as is.
The corn starch didn’t really thicken the way I thought it would but maybe it added something to the mix–maybe not.
You could add other spices like cumin or cayenne or curry for variety.
Cooking mushrooms with green peppers and onion along with garlic-pepper seasoning seems to be something that continues to be a part of my favorite meals.
Using water as the medium instead of oil, seems to be working well for me.
It’s fresh. It’s vegan. And I think it is even nutritious.
I was feeling a little down………. so I made soup. It seems to be a sure way to improve the mood. I recommend it.
Using a 2 quart pot, I splashed in a half cup or so of vegetable broth. Added in (rough-cut): small onion, a stalk of celery (with some celery leaves), one large carrot, 2 medium potatoes, a stalk of bok choy, and one fresh tomato (from our garden–happy day). I let each vegetable simmer while I cut up the remaining vegetables and added them in one at a time in the order given.
I sprinkled in some dried: basil, oregano, onion powder, garlic powder, parsley flakes and cayenne pepper, salt and black pepper. About a half teaspoon of each if I had to make a guess but probably more like an eighth of a teaspoon of the cayenne for my taste). Then I pressed a large clove of fresh garlic and stirred it into the mix.
I gradually added in more vegetable broth for a total of about a quart. Then I threw in a 15 ounce can of organic Cannellini beans — liquid and all.
This is really just to give an idea of how to come up with a quick and easy and delicious vegetable soup. You can add in (or leave out) anything you like (or don’t like).
Basil, Oregeno, Garlic Powder, Onion Powder, Cayenne Pepper, Parsley Flakes, Salt, Black Pepper
Posted in food, Garden, Just Good Food, Photograph, Photos, RECIPES, Vegan, Vegetarian
Tagged food, Photo, Photos, RECIPES