Saturday, May 31, 2008
Friday, May 30, 2008
Thursday, May 29, 2008
A cute picture of Moon...because who doesn't like cat pictures?
Tuesday, May 27, 2008
We had leftovers from last night paired with fiddleheads which were steamed for 10 minutes then sauteed in a pan with chopped red onion and garlic with some earth balance. They were divine. I am thinking of heading back to get some more of these this week since they are only available for 3 weeks out of the year.
Monday, May 26, 2008
In my effort to incorporate healthier meals into our plans I searched on the Internet for a nice chickpea casserole. I came up with a recipe for Creamy Chickpea and Tahini Casserole
This casserole is super easy to make and tastes amazing. I still want to calculate its nutritional value because I am sure it is awesome. Chickpeas, tomatoes, brown rice, onion and spices is all you need. The tahini gives it a nice creamy texture but does not overpower the taste of the chickpeas and tomatoes. I served it with ripped up green leaf lettuce with dressing and amazing multigrain bread that I found at a market today.
Sunday, May 25, 2008
I also had some leftover hummus so I decided to make this pizza. Half hummus, half babaganoush with sliced black olives, red onion and parsley.
I really enjoyed the hummus side but not so much for the babaganoush. Next time I am making a pizza with just the hummus. I served this with a side of green leaf lettuce and some homemade dressing.
Sunday, May 18, 2008
I made my parents a four layer raspberry chocolate torte for their birthdays and decorated it with leftover beet icing from a few weeks ago. It turned out delicious even though I was not personally satisfied on how it looked. Everyone likes it so in the end that made me happy. It took a few days to put all of the components together but well worth the wait.
Fancy presentation with parsley
Salad with red leaf lettuce, cranberries, tomatoes, pepitas and carrots. I made a side of dressing with some mustard, olive oil, balsamic vinegar and maple syrup for sweetness.
I also made some olive bread. It was a hit.
Filo wraps hot out of the oven.
Saturday, May 17, 2008
Thursday, May 15, 2008
I bought a box of shells a few weeks ago and finally made them tonight. I wish I could fine whole wheat pasta shells but I have never seen them in the stores. These were super easy to make and turned out delicious. I even froze a smaller batch and will see how they hold up when defrosted and baked in the oven.
Baked Stuffed Shells
1 package firm or extra-firm tofu (crumble with your hands)
2 tbsp dried basil and dried parsley (or fresh if you can get it)
1/4 cup nutritional yeast
1 package frozen spinach, thawed and excess water squeezed out
1 tbsp apple cider vinegar
1 1/2 jars of spaghetti sauce
1/2 box of shells, cooked according to directions
Mix all of the ingredients together (except for the shells and sauce). Preheat oven to 375. Lightly spray a 9 by 11 pan and add about 1/2 jar spaghetti sauce to bottom. Stuff the shells by adding about 1 heaping tbsp of the mixture to each one, layer them in the pan. Cover with remaining spaghetti sauce. Cover tightly in foil. Bake for 30 minutes. Enjoy
Wednesday, May 14, 2008
Simple No-Knead Bread
adapted from Vegan Feast Kitchen
3 1/4 cups warm water (around 100)
1 1/2 tbsp yeast
1 tbsp salt
4 tbsp olive oil
4 cups all purpose flour
2.5 cups whole wheat flour
Add yeast to warm water and let dissolve for about 10 minutes. Wisk in salt and olive oil. Add flours. Let rise in warm place for a few hours or until it doubles in size. At this point you can refrigerate the dough or cut a piece away and bake it. Stays fresh in the fridge for up to 2 weeks
I baked these buns at 450 for 20 minutes.
Monday, May 12, 2008
This is what we had for supper tonight in my efforts to clean out the fridge. Used up the rest of the sweet potato, zucchini and asparagus.
I vowed to use at least one item from our cupboards with each meal to help clean things out. I wanted to make these squares which I saw on the blog Yeah, That Vegan Shit. He calls them Chocolate and Peanut Butter Rice Krispie Bars. I had some corn syrup in my cupboard and who knows how long it has been there for since I do not remember buying it. I know that corn syrup is horrible but I would feel bad just throwing it away so I made there. I changed the recipe a little, using 3/4 corn syrup and 1/4 maple syrup and I used Nature Path's Organic Brown Rice Puffed cereal and only 1 cup of chocolate chips. They turned out nice. I will definitely make them again but next time with agave or brown rice syrup.
Breakfast Smoothie-raw oats, rice milk, kiwi, banana, figs and blackstrap molasses. I have also vowed to incorporate more blackstrap molasses into my daily eating since it has amazing properties. Good thing my mom taught me to love the taste of this at a young age.
Sunday, May 11, 2008
Saturday, May 10, 2008
Friday, May 9, 2008
Thursday, May 8, 2008
Oatmeal Breakfast Smoothie
1 cup soy or rice milk
1/2 cup regular oats
5 strawberries, cut in half
3 dried figs, cut in half
1 frozen banana, sliced
Put oats in blender and blend for 1 minute, add rest of ingredients and mix well. This was extremely filling and satisfying. Next time I want to try adding some kale or spinach to make it a green smoothie.
Dinner-breaded tofu baked in the oven with lemon caper sauce from one of my previous posts. I took this sauce out of the freezer and was delighted to see that it freezes well. Next time I will make a double batch and freeze some of the leftovers. Served with baked asparagus and whole grain crescent rolls.
For snacks I also had a Nature Valley Peanut Butter bar and a handful of nuts.
So this is what this typical vegan eats in a day.
Wednesday, May 7, 2008
Tuesday, May 6, 2008
Monday, May 5, 2008
Saturday, May 3, 2008
I have been craving nachos for a while now. So, in my efforts to clean out the cupboards I saw a bag of almost-stale organic tortilla chips waiting to be eaten. I thought now is a great time to fulfill that craving. A ran 2 veggie sausages in the blender and fried the crumbles up in a a dry frying pan for about 10 minutes on medium heat. DH sliced some black olives and green onions for garnish. We added some nice salsa. The cheeze sauce comes from a recipe from one of Bryanna Clark Grogan's Vegan Feast Newsletters. It is basically a mixtures of soymilk, nutritional yeast, cornstarch and spices. The verdict...they really hit the spot. This was great for our junk food night and I would make these again in the near future.