Green Acres - Tofu No-Egg Salad

Tonight I went to GreenAcres Market to pick up the ingredients I need to make Corn Chowder (see previous posting). Since Ava is in Goodland visiting Grandma and Grandad Campbell, I had all the time I needed to walk through the store to see what they have available for Vegans - something I could never do before when I had her with me. As I was walking through the deli, I came across the tell-tale premade sandwiches. Every deli has them and I avoid them at all costs. They have never looked appetizing or healthy, and I always believed if I ate one I would be feeling the effects of it by bedtime. Today, however, was different. I noticed a Tofu No-Egg Salad Sandwich. It looked fresh and the bread still smelled like it came out of the oven only minutes before. I had read eggless egg salad recipes before, but never made it myself. I was curious...and hungry, so I bought one.

It. Was. Amazing!

I have to admit I thought it would be gross, but it wasn't. It was so wonderful and full of flavor. The veggies were crisp, the salad seasoned, and the bread was soft. It was WONDERFUL!

Another bonus: the sandwich was so filling, I could only eat half. Now I can enjoy it again tomorrow!

I encourage anyone who has the opportunity to visit GreenAcres in Wichita or Kansas City to buy this sandwich. You can also buy the no-egg salad in the deli to take home to make your own sandwiches.

I don't know the recipe, but I have the ingredients and will try to mimic it soon. If you recognize these items from a recipe you've used or seen, please let me know.

• Ingredients: firm tofu, spike seasoning, onion powder, dry mustard, cider vinegar, celery, red onion, salt, vegenaise - on multigrain bread
  
  GreeAcres
  Bradley Fair
  8141 E. 21st St.
  Wichita, KS 67206
  316-634-1088
  Hours: 8am-9pm M-F; 10am-7pm Sat.
  
  GreenAcres
  Briarcliff Village
  4175 Mulberry Drive
  Kansas City, MO 64116
  816-746-0010
  
  

TheKindLife.com - Recipes I'm Trying this Week

Both recipes can be found at thekindlife.com

little house of veggie’s yummy looking pasta recipe

Posted by Alicia Silverstone on Jun 18, 2010

I found the recipe for this delicious looking baked pasta dish, and I can’t wait to make it!

Morgan, who runs the Little House of Veggies blog, wrote, “I got this recipe from watching Giada on the Food Network. She is so cute and I love her veggie meals when she makes them! It was so simple to make, but looked so impressive. Make this one when you are having guests over!” Morgan also mentions that this is a dish for oregano lovers... Since the recipe calls for 1/4 cup of oregano! So if you love oregano, definitely try this one out.

I love the way it looks all baked like that! I have had the pleasure of meeting Giada and she was very sweet. She said she really liked The Kind Diet! Hey, maybe if she gets tons of letters from her fans, aka Kind Lifers, saying how much they would love to see her make more veggie dishes, she just might go in that direction! I have a sneaking feeling that she thinks people want the meat dishes, and that might be why she make them, not actually cause she wants to… just a hunch…

Thank you for the recipe Morgan! And to all of you Kind Lifers – let me know if you try this one out!

Morgan’s Pasta alla Formiana

INGREDIENTS:
1 28-ounce can of crushed tomatoes
1 clove garlic, coarsely chopped
1/2 pound whole wheat penne pasta (8 ounces)
1/4 cup olive oil, plus a little extra for drizzling
1/4 cup dried oregano
2 teaspoons sea salt
1/2 teaspoon fresh ground pepper
4-5 very ripe, extra large beefsteak tomatoes, cut in 1/2 inch thick slices

STEPS:
Put oven rack in center of oven.
Preheat oven to 450 degrees F.
Grease an 8x8 inch glass baking dish and set aside.
In a food processor, blend together the crushes tomatoes and garlic.
Pour this mixture into a medium bowl and add uncooked pasta.
Also add 1/4 cup of olive oil, oregano, salt, and pepper.
Toss until all ingredients are coated.
Line the bottom and sides of baking dish with tomato slices.
Then pour the pasta/tomato sauce mixture in the dish on top of the fresh tomatoes.
Layer the rest of the fresh tomatoes on top, to completely cover the pasta mixture.
Drizzle the top with a little extra olive oil, and bake until the tomatoes are crispy and the pasta is cooked (about 1 hour).
Let dish cool about 5 minutes before serving.

**UPDATE** This pasta dish is AWESOME!!!! I love it so much. I ate the entire dish by myself (over the course of a week) and I can't wait to make it again. Bought the ingredients again today. One of my faves for sure!

morgan’s “cheesy” chipotle corn chowder

Posted by Alicia Silverstone on Aug 6, 2010

Morgan is the author of a great vegan recipe blog called Little House of Veggies. This chowder looks very tasty, as do many of her recipes. I can’t wait to be in a kitchen again and give this one a try!

“Cheesy” Chipotle Corn Chowder

Ingredients

Soup
2 tbsp olive oil
3 carrots, peeled and diced
3 celery diced
1 yellow onion diced
3-4 cloves of garlic, minced
5 ears of corn, cut fresh from the cob, or about 4-5 cups frozen thawed corn
2 32-ounce boxes of vegetable stock (you will only use 1 1/2 boxes)
3/4 lb. of small baby yellow potatoes, or a few larger potatoes, cubed
1 chipotle pepper in adobo sauce, seeds removed and chopped (these come in a can, and are found near other Mexican food ingredients in the specialty food aisles.)
3 vegetable bouillon (I like Rapunzel brand found at health food stores)
1 bay leaf
1 tsp. chili pepper
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp smoked paprika
salt and pepper to taste
fresh dill, chopped tomatoes, and a few corn chips for garnish
1 batch of cashew "cheese" sauce (recipe follows)

Cashew "cheese" sauce
1 cup raw cashews, soaked for 2 hours or more
about 1 cup water
3/4 cup nutritional yeast
2 tsp Dijon or regular mustard
4-5 sun dried tomatoes
2 cloves garlic
1 Tbsp. Earth Balance Vegan Butter
pinch salt and pepper

Steps

Cashew “cheese” sauce

1. In a blender add the soaked cashews and about 1 cup of water.
2. Blend cashews until smooth. You can add a little extra water if you need to help the cashews blend well.
3. Then add the rest of the ingredients and blend to mix very well. Your cheese should be fairly thick
4. Set aside.

Soup

1. Heat a large soup pot over medium high heat.
2. Add the olive oil, carrots, celery, onions, garlic, and corn and sauté for about 5 minutes, until the vegetables become slightly tender.
3. Add 1 32-ounce box of stock, plus 1/2 of the second 32-ounce box of vegetable stock. You don't have to measure this exactly, just estimate.
4. Add diced potatoes, bay leaf, and all other seasonings except for the "cheese" sauce.
5. Bring to a boil, then cover and simmer for about 34 minutes, or until the potatoes are tender.
6. Remove the bay leaves from the soup, and stir in your cashew "cheese".
7. Cook an additional 5 minutes to let the sauce thicken a little.
8. Taste, and add any additional salt and pepper if needed.

To serve, ladle soup into bowls, and top with chopped tomatoes and a sprinkle of fresh dill. You can also crush a couple corn ships on top to add to the "corn" flavor too.

Thank you, Morgan!

Update 8/29: I made this chowder - finally - and it is so good! Love it. I substituted Not-Chick'N Boullion Cubes for the vegetable ones. I was also out of garlic powder. Other than that I had everything and it was easy. The cashew cheese was simple to make and tasted good. I think I will use it again on mac'n'cheese and other cheese dishes.

Crispy Peanut Butter Treats with Chocolate Chips

More and more Ava wants to help me in the kitchen as much as possible. I try to think of things we can make together that are easy for her, safe for her to eat raw, and otherwise kid friendly. Rice crispy treats seemed to be the obvious way to go. Since I try to make vegan treats and meals AJ and Ava can enjoy as often as possible, I decided this should be no different. I found a great ricemallow marshmallow creme at Healthy Life Market today, but after reading a recipe in The Kind Diet, I decided to try a more unconventional approach. I admit they are not as sugary sweet as the traditional rice crispy, but they are not as greasy either. Besides, anytime I hear Ava say "yummy" after tasting a new recipe, I know it is a keeper!


Find more great vegan treats in The Kind Diet.






Crispy Peanut Butter Treats with Chocolate Chips

1 box brown rice crisps cereal
1 3/4 cups brown rice syrup
fine sea salt
3/4 cups peanut butter or almond butter (preferably unsweetened and unsalted)
1/2 cup grain-sweetened, nondairy chocolate chips or carob chips


Pour the rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.




Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats.




Turn the mixture out into a 8"x8" or 9"x13" baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour...before cutting into squares or bars.

Recipe excerpt from The Kind Diet by Alicia Silverstone, p. 184

Buy The Kind Diet on Amazon.com

Root Beer Float Cupcakes

During Brett and Amy's visit, Amy came across a recipe for Root Beer Float Cupcakes online. The recipe caught her attention due to Brett's taste for root beer. We decided to make a memory of it and make a batch of the cupcakes. We settled on the recipe below. We bought the root beer at Frostop Drive Inn in Huntington. They make their own root beer and it is the best we've ever had. Unfortunately we had a hard time finding the root beer extract at the local grocery store. The cupcakes were still amazing, but lacked much of the root beer flavor. I went hunting for the extract immediately after their visit and bought some for the next time. I can't wait to make these again!




Batter:
1 Cup Root Beer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Granulated Sugar
1/3 Cup Canola or Vegetable Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Root Beer Extract
1 1/3 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
Pinch of Salt

Chocolate Ganache:
5 Ounces Dark Chocolate, Chopped
1/4 Cup Plain Soy milk
1 Tablespoon Maple Syrup

Vanilla Frosting:
1 Cup Vegetable Shortening
3 Cups Confectioner’s Sugar
2 Tablespoons Plain Soy milk
2 Teaspoons Vanilla Extract

DIRECTIONS:
Preheat your oven to 350°F (175°C) and line a dozen muffin tins with cupcake papers.

In a large bowl, combine the soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking vigorously until slightly frothy. Integrate your extracts. In a small bowl, combine the flour, baking powder, baking soda, and salt. Gently introduce this dry mixture into your large bowl, being careful not to over mix. Distribute the batter evenly between the prepared tins, filling the cupcake liners approximately ¾ of the way to the top. Bake for 18 to 22 minutes, until evenly browned, and a toothpick inserted into the center of a cupcake comes out clean. After letting the cupcakes cool in the pans for about 10 minutes, remove them to a wire rack and allow them to cool completely before preparing the ganache. When the cupcakes are ready, combine all of the ingredients for the ganache in a microwave-safe container and microwave for about 60 seconds. Stir thoroughly to help incorporate the melting chocolate. If the chocolate is not yet entirely smooth, return the sauce to the microwave for 15 to 30 second intervals, stirring between each heating and watching carefully to ensure that it doesn’t burn. Drizzle the ganache in squiggles over the tops of the cupcakes. You will probably have plenty of leftover ganache, but I don’t see that as a particularly bad thing. Allow the ganache squiggles to fully cool and dry before preparing the frosting.

With your stand mixer, beat the shortening thoroughly, until creamed. Add in the confectioner’s sugar, and beat on a low speed, so as not to spray powder everywhere. Incorporate the soy milk and vanilla, and combine thoroughly, until the frosting is thick and creamy. Apply to your cupcakes and enjoy.

Yield: 12 Cupcakes

Pictures by Amy Boleski
Learn more about this recipe, the author, and buy My Sweet Vegan, by Hannah Kaminsky

Granola

Last week Brett and Amy came for a visit. For those of you who don't know, Brett and Amy left San Francisco, moved their things to Denver, and took a 5 month trip to Australia and Southeast Asia. Recently they returned and are making the rounds visiting family and friends before settling in Denver. Luckily they took a long weekend trip to see us. I was very excited to have a reason to cook and took the opportunity to make homemade granola. I had never made it before and was surprised at how easy it was. I made my first batch on Sunday and haven't been able to stop making/eating it the entire week. I think it is quickly becoming a staple in the Boleski home.

Granola

3 c. rolled oats
3/4 c. slivered almonds
1/2 c. sunflower seeds
1/2 c. pecan halves or pieces
1/2 c. coconut
1-2 T. cinnamon (to taste)
1/4 t. salt
1/2 c. wheat germ (to taste)
2 T. sesame oil (other neutral oils like grapeseed or canola, or unsalted butter may be substituted)
1/2 c. Grade A Dark Amber pure maple syrup
1/2 c. raisins
1/2 c. currants
(any dried fruit may be substituted or added)

Preheat oven to 325 degrees and place rack in center of the oven. Line a baking sheet with parchment paper.

In a large bowl, combine oats, nuts, seeds, wheat germ, cinnamon, coconut, and salt.

In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry mixture and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for 30 minutes - stirring every 10 minutes - until golden brown. Place on a wire rack to cool. The granola may still be sticky when it is removed from the oven, but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, add the dried fruit and store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Makes 5-6 cups.

Recipe altered from original. To find original recipe, visit The Joy of Baking.

Hi Jessica!

Hello Jessica. My name is Katie Boleski and I work with Anne Loshbough (Matt's mom) at Fairland High School. If you are reading this - which I hope you are!! - she has shared this blog info. with you. I am a 30 year old wife/mother of one. I have been married to my husband (AJ) for 7 years and we have a 2 year old daughter (Ava). Originally from Kansas, we have lived in Ohio for six years, four of them in Proctorville.



I have been an on again/off again vegetarian for years, but recently made the move to a vegan diet. I would probably be considered a wandering vegan since I still eat products containing gelatin and honey, but otherwise I refrain from animal products. Anne has mentioned you and your recent decision to try a vegetarian diet/lifestyle. She also mentioned you are a busy woman with little time to prepare meals - I can relate!!!!

If you are interested, we could help each other with this transition. As you take the time to look through my postings, you will see that I try to post as many "helper" foods as possible - meaning foods that are vegan/vegetarian that are easy to make, not too expensive, and last several meals. Feel free to ask me any questions about different foods and I will answer them as best as I can. I would love to hear what you are making as well. I love new ideas!

Good luck! Katie

Feel free to email me if you would like. :)
kaboleski@gmail.com
katie.boleski@fairland.k12.oh.us

Favorite Recipes Yet!

Spinach and Artichoke Dip

My favorite Vegan recipe to date. As I was making vegan lasagna, I came up with a great spinach and artichoke dip. I've been so happy with it that I haven't been able to stop eating it. I can't tell at all that there isn't an ounce of dairy in it. Super yummy!

Recipe:

1 package (10 oz. each) frozen, chopped spinach, thawed and drained
1 can artichoke hearts, separated
1 package (16 oz) Firm tofu
1 Tbsp. Sugar (optional)
1/4 c. Soy Milk
1/2 tsp. garlic powder or 2 peeled garlic cloves
2 Tbsp. lemon juice
2 Tbsp. freshly minced basil
1 tsp. salt (or to taste - I like more salt than the recipe suggests)
chopped tomatoes (optional)

Mix tofu, sugar, soy milk, garlic, lemon juice, basil, and salt in a blender or food processor. Combination should be smooth, but still have body. Pour mixture into large bowl. Stir in spinach and artichoke hearts. Top with chopped tomatoes if desired.

Heat in microwave or conventional oven until warm. Serve with tortilla chips, pita slices, or your favorite warm bread.


Vegan Tofu Spinach Lasagna

This recipe immediately caught my eye as I am always looking for new ways to experiment with tofu. This recipe also inspired the spinach and artichoke recipe above. It is very easy to make and doesn't take a lot of time. It also makes quite a large lasagna. I'll be eating it all week! I found the recipe at thedailygreen.com. The original published recipe comes from The Vegan Table by Colleen Patrick-Goudreau.

"The tofu 'ricotta' has a wonderful creamy texture and boasts all the familiarity of the traditional lasagna that most of us grew up with."

SERVINGS
8 to 10

INGREDIENTS
1/2 to 1 pound (225 to 455 g) lasagna noodles
2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained
1 package (16 ounces, or 455 g) firm tofu (not silken)
1 tablespoon (13 g) granulated sugar (optional)
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon (about 2 tablespoons [30 ml])
2 tablespoons (5 g) minced fresh basil (about 20 leaves)
1 teaspoon (6 g) salt (or to taste)
4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice

DIRECTIONS
Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4).

Cook lasagna noodles according to package directions or use "no-boil" lasagna noodles. Drain and set aside.

Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)

Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.

Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.

Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.

SERVING SUGGESTIONS AND VARIATIONS
Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer.

This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees F (180 degrees C, or gas mark 4) oven for 20 to 30 minutes.

Excerpted from The Vegan Table by Colleen Patrick-Goudreau. © Fair Winds Press 2009

Apple Cider

Lately I've been making my own apple cider for a fresh, warm, vegan treat in the afternoons and evenings. Maybe I am missing the fall days of October. :) I found a very affordable organic apple juice from Sunshine Acres at the health foods market, and it was large enough to make two full batches of cider.

The first batch I made included a chopped orange, but the cider turned out a little too bitter. This recipe is much better.

Apple Cider Recipe

2 quarts (8 cups) apple juice
1 tsp cloves
2 cinnamon sticks
1/4 cup brown sugar






Combine ingredients in crock pot.
Cook on low for 1-2 hours.
Several servings.

Seeds of Change

While grocery shopping at the Barboursville Kroger yesterday, I tried to find cooking ingredients that would allow me to make vegan meals from scratch and/or leftovers without being forced to spend a lot of money. I also wanted something organic and vegan that would allow me to make a quick meal. I can't make those three hour marathon meals everyday! I was fortunate enough to find great simmer sauces from Seeds of Change.

"In 1989, Seeds of Change began with a simple mission: to preserve biodiversity and promote sustainable, organic agriculture. By cultivating and disseminating an extensive range of organically grown vegetable, flower, herb and cover crop seeds, we have honored that mission for 20 years.

We offer home gardeners and professional growers the highest quality seed varieties, combining superior agronomic traits with beauty, flavor and nutrition. With the relentless consolidation within the agriculture industry, declining natural resources, and the industry's focus on crop yield and handling characteristics over food quality, our mission resonates more than ever. Our organic seeds represent a starting point for change. They epitomize the best of our genetic heritage and are well-adapted for the low-input, sustainable gardening and farming of the future." (www.seedsofchangefoods.com)

Although several of their simmer sauces contain dairy, I did find a great curry sauce that would not compromise my vegan eating. I added a slice of bread and Earth Balance butter spread. The meal was filling and flavorful. Plus Seeds of Change makes such a difference in organic agriculture and the environment - efforts I am proud to support. I would highly recommend checking out all Seeds of Change has to offer!

Recipe:

1 package firm or extra firm tofu

2 jars Seeds of Change simmer sauce

1 can chickpeas, rinsed

1 can black beans, rinsed

chopped veggies (optional)

cooked brown rice

1. Crumble tofu in skillet and heat through. 2. Add chickpeas, beans, and simmer sauce. 3. Simmer until hot. 4. Serve over brown rice with bread and Earth Balance buttery spread.

Jalfrezi - The Medium-Hot Curry Sauce Everyone's Asking For By Name

Quote from the label:

"There are certain phrases most Americans don't normally hear around the dinner table. No one says, for instance, "Could you pass the fenugreek." And rarely does one hear, "This is delicious, Mom, but it needs just a touch more turmeric." That's why we love Jalfrezi. Roughly translated, it means "stir-fry." And the aforementioned spices help give it an exotic medium-hot kick. Oh, one more thing about those spices: In our simmer sauces, they're all organically grown and painstakingly selected, just as you'd expect from any Seeds of Change® product. Which is important, because you never know when your spouse is going to say, 'Honey, could you pass the cardamom shaker?'"

First Vegan Meal

Tonight I made my first vegan meal - fresh, from scratch, and no meat or dairy present what-so-ever. It was quite the process and it took a lot of time - about 3 hours. I didn't realize how much time processed foods have been saving me! I've been making vegan meals up to now, but nothing from a recipe book and they have involved some processed foods. Thankfully we had another snow day today, giving me plenty of time to prepare the meal. I know I would not be able to make a meal like this on a typical work day.

Menu:

Quinoa with Basil and Pine Nuts
Hijiki-Tofu Croquettes
Scarlet Roasted Vegetables
Plum Soup

I really enjoyed the dinner - what I ate of it. I know it doesn't look like much, but I was pretty tired by the time I finished. I made Ava spaghetti for supper, but also gave her a plate of these dishes. She played with them a little, but they were too foreign for her so she did not really eat them. AJ was a good sport and tried the late plate I left for him in the oven. In the end, he went for leftover pizza. Hopefully the next meal is a bigger hit. I have noticed that when I make these types of vegan dishes, with a meat dish for AJ, that he eats all of it. I may have to keep doing that for him. However, he has not yet tried the plum soup which is SCRUMPTIOUS!!!! I love it so much!

Update: AJ isn't getting any plum soup. I ate it ALL!!!!!!! lol

Happy Valentine's Day!

What a great Valentine's Day today has turned out to be! Luckily the holiday fell on Sunday so the whole family was able to be lazy and relax and enjoy each other. AJ has been working very long hours this past week and will do so again this week. He and Ava are spending some quality alone time at the YMCA pool, giving me time to write today's blog post. I woke up this morning to find my usual Valentine's Day surprise - flowers, a card with a gift certificate for a pedicure and massage (YES!), and a box of chocolate. Ava even had a special heart plate with her own chocolates and a card from Daddy. AJ is the best husband and father!! Usually I would be so excited about the box of chocolate, but since recently returning to vegan eating I knew I would not be able to enjoy it like I had in the past. The box of chocolate sat unopened until 4 pm. Then I decided, in the spirit of the holiday, to open the box and have just one. I did...and then I had two more!! What I found most interesting was that I didn't think the chocolate tasted very good at all. Don't get me wrong, it was a perfectly respectable box of chocolate. Last year I would have devoured the entire box; however, I didn't really crave the chocolate and the sugary flavor didn't satisfy me! I found more satisfaction in the grapes the three of us shared this afternoon. I was very happy to discover I didn't want white sugar anymore and that I didn't feel I was sacrificing anything. Fantastic! The bad news? Within the hour of eating the three pieces of chocolate (containing dairy products) I was bloated, gassy, and suffering other unpleasantries. My body knew what I had done. It KNEW!! It had become accustomed to my cleaner diet and the chocolate really shocked the system. Okay, maybe shocked is too harsh a word, but the bod definitely wasn't happy!

I did make a special treat for us though. I found these great baking mixes from Cherrybrook Kitchen at my local Kroger grocery store. I've also seen them at natural and whole food stores. Cherrybrook Kitchen's Mission:

• "At Cherrybrook Kitchen our primary goal is to provide delicious all natural baking mixes for the millions of people that are affected by food allergies. Typically, not only the person with the food allergy has to be concerned with the food they eat, but all of the people around them as well. That is why we have made our products so good that they can be enjoyed by all! We dare you to disagree and we will even put our money where out mouth is! If you are not satisfied with any of our products for any reason at all, just return it to us and we will either replace it with a product of your choice or refund your money."

Although my family does not suffer from food allergies (other than my RAW egg allergy), I thought this company's products (dairy and egg free) would be perfect for vegan desserts and treats my whole family could eat. I decided to bake a cake using Cherrybrook Kitchen's Chocolate Cake Mix and Chocolate Frosting Mix. I worried the cake would bake weird, but it was perfect! The frosting mix suggested 2 Tbsp. of rice milk, but when I made it the 2 Tbsp. weren't enough and I had to add more. I also used Earth Balance butter spread sticks. Earth Balance provides vegan butter substitutes and more - perfect for those with dairy allergies. AJ and Ava LOVED the frosting! AJ went back for another piece - three times! I will definitely use Cherrybrook Kitchen products again! Visit Cherrybrook Kitchen at www.cherrybrookkitchen.com for additional products, allergy support (How cool is that?!), "fun stuff", and more!

Shiloh Farms Oragnic Soup

Tonight I made a BIG dinner. I haven't made a "real" dinner in awhile. To me a real dinner is a meal with plenty of options so everyone can find something they like, and preferably hot. Since I am the only vegan in the house, I try to make one meal with one meat dish. Tonight's table consisted of mushroom and onion meatballs, egg noodles, and Shiloh Farms Organic Soup (recipe on the box, I omitted the chicken and added two chicken flavored bullion cubes - chicken free of course!): Harmony Blend. I bought the soup mix at the healthy foods store yesterday. It was a 15oz box of organic wheat, organic red rice, and organic barley mixed with 5 different types of organic beans and legumes. The soup does require the addition of carrots, onion, and celery, and two spices I hadn't heard of before. That said, I still thought the soup would make enough for two adults to have one-two cups of soup at dinner and maybe one for lunch the next day. I was wrong. I could easily have fed a family of six with this one soup mix and possibly still have leftovers. The soup mix was less than five dollars, add maybe three dollars worth of veggies and the soup could feed a family for under $10. However, there is the initial cost of the seasoning - Garlic Salt, Turmeric, and Savory. If you don't already have these in your spice cabinet they will each run you close to $4. They will last for a VERY long time, so even though the first time you make the soup you may feel you are spending quite a lot, it won't always be that way. Check out all the soups and other available Shiloh Farms products at http://www.shilohfarms.com/!


UPDATE: As of 2/15/10 I am still eating the soup twice a day. This stuff goes a LONG way and it is still as good and flavorful as the day it was made. A super soup choice!

The Ginger People Rock! Me not so much.

Today I became reaquainted with the Healthy Life Market in Barboursville. It is a small health food store located inside a drug store. They don't have a lot, but they have so much more than anywhere else around here when it comes to organic and/or natural and vegan options. Since Ava was not with me today I could really stop to check out everything they have and get to know the store in and out. I think I was there for over an hour and it only has four isles!

As I was shopping I picked up ginger wasabi sauce made by The Ginger People.

It looked SO good and I couldn't wait to get it home. As I was unloading the groceries, I took the bottle out of the sack and admired it. I was daydreaming about all the meals I would make just so I could use the sauce. Then it occurred to me - I DIDN'T CHECK THE LABEL! As I feared, the product is not vegan. It contains whole eggs. UGH!!!!! Luckily I can still use it on AJ's meals, so it won't be a waste at all, but I am sad I am not going to get to partake. Thankfully there are plenty of vegan options available at www.gingerpeople.com

UPDATE: You gotta try this sauce! I used it tonight (2/15/10) on chicken breasts I baked for AJ's dinner. I washed two chicken breasts, coated them in the sauce, and then dipped them in ground flaxseed. I baked them at 325 for an hour. AJ thought it was great! However, the chicken wasn't as spicy as I thought it would be - from what AJ said. However, the sauce can also be used as a dip for the chicken. I did go ahead and try a tiny taste of the sauce on my finger and it is just hot enough to be good. I wish I could use it on my food!

Three Great Treats!

Three great things happened today. 1. I was able to sleep until 11 am, which never EVER happens. Luckily there was no school today due to parent/teacher conferences last night, so Ava went to daycare as planned and I was able to get some sleep. I was very happy because I haven't been feeling too great. I've had a sore throat and cough. I can't tell if those are a result of a cold or my detoxification. 2. I've lost four pounds this week since dedicating myself 100% to vegan eating. I've been eating a lot and I've been so full. I never guessed I was actually losing any weight. 3. Yummy vegetable soup. Tonight I made Alicia's Healing Soup in an attempt to help my throat feel better. Basically it is boiled water with a mixture of veggies (carrots, corn, daikon, potatoes, broccoli, celery, onion). I also added leftover brown rice. I know it sounds pretty bland, but I did season it with soy sauce and it is actually really good! Not too spicy so it doesn't make my stomach upset and it doesn't aggravate my throat. I've never cooked with daikon before. In fact, I'd never heard of it before. It is from the radish family and cooked it tastes really good.

Surprises I LOVE!

I have been pleasantly surprised with the effects and tastes of two of my new favorite ingredients - whole wheat flour and brown rice. About a month ago I switched our usual bleached white flour to minimally processed whole wheat flour. I was shocked to find how much BETTER everything tastes when it is made with this flour. I've always liked the texture of wheat and other grains in their natural forms, so why did it take me so long to buy wheat flour? Everything from cookies and breads to entrees at meal time are improved with the use of wheat. Meals have a thicker consistency and baked goods have a coconut-like texture. Make the switch - you won't look back!

Since eliminating meat and dairy from my diet, I've relied heavily on grains. Brown rice has been a staple. I thought I would be bored with brown rice, fearful of a bland taste and boredom with meals. I've actually found my relationship with brown rice to be the complete opposite. Plus I feel so full after eating brown rice, I don't find myself searching through cabinets and the fridge looking for snacks during the afternoon and evening hours. Brown rice is better than any diet pill out there when it comes to conquering hunger. Another benefit of brown rice - beautiful skin. I know eliminating animal products has helped in this area too, but after researching the benefits of brown rice I found it contains essential B vitamins that promote healthy, youthful looking skin. Hallelujah!

Baking goes Vegan, Pt. 1 - Chocolate Chip Cookies

For those of you who don't know, I've been treating AJ to 10 Days of Valentine's. I've done pretty well with organization and having his gifts ahead of time so that he is sure to get his gifts on the designated day, but I must admit today and tomorrow I am empty handed. Since Ava and I are snowed in we haven't been able to get out and get anything. Luckily one of AJ's favorite treats is a chocolate chip cookie and I had all the ingredients to make them today! Little will he know he's eating vegan cookies. *Note: AJ won't eat anything if he knows it is sugar free, vegetarian, or vegan - regardless of how good it tastes. I've stopped telling him and he has no idea!

Vegan Chocolate Chip Cookies

2 c. whole wheat flour
1/2 t. baking soda
1/2 t. salt
1 c. firmly packed light brown sugar or natural sweetener
1/4 c. pure maple syrup
1/2 c. corn oil
Egg replacer for 2 eggs (2 T. ground flax seed + 6 T. water, mixed)
1 t. pure vanilla extract
1 1/2 c. semisweet vegan chocolate chips
1/2 c. chopped nuts of your choice (optional)

Preheat oven to 350 degrees. Lightly oil two baking sheets (I use parchment paper instead!)

In a medium-sized bowl, combine the flour, baking soda, and salt. Set aside.

In a large bowl, combine the brown sugar, maple syrup, corn oil, egg replacer, and vanilla, mixing until blended. Add half of the dry ingredients and mix until just combined. Add the remaining dry ingredients nad mix until just combined. Fold in the vegan chocolate chips and nuts (if using). Drop dough by the spoonful onto the prepared baking sheets, about 2 inches apart.

Bake until golden brown, 12 minutes. Let cool completely before storing in an airtight container.

Ava LOVES these cookies!

Acknowledgement:

Robertson, Robin. Vegan Planet. Boston: The Harvard Common Press, 2003. p.510

Baking goes Vegan, Pt. 2 - Banana Bread

The past two days Ava and I have been snowed in at home. Although we're in the middle of the week, our forced time at home makes us feel like we're in our usual weekend routine and that means baking. One of Ava's favorite treats is banana bread. The recipe for the version I usually bake is loaded with eggs, cream, white sugar, and butter. Now that I'm feeling more comfortable with vegan options in baking I thought I would experiment with my own recipes. I tried two options I'll refer to as the Agave version and the Maple Syrup version. The Agave recipe is simpler and does not have all the extra ingredients of raisins and nuts, but it is not as moist or flavorful as the Maple Syrup recipe. I would suggest baking the Maple Syrup recipe if you can! The recipes are listed below. Try them - I'm sure you'll love them!

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Agave Nectar Banana Bread Recipe

3/4 c. Agave Nectar
1/2 c. Earth Balance Butter Spread
Egg Substitute for 2 eggs (2 T. Ground Flax Seed + 6 T. water, mixed)
3-4 very ripe bananas, smashed
2 c. whole wheat flour
1 tsp. baking soda
chopped nuts (as many as you like)

Mix in order given. Pour into greased loaf pan. Bake at 350 for 50-60 min.

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Maple Syrup Banana Bread Recipe

1 c. 100% Pure Maple Syrup
1/2 c. Earth Balance Butter Spread
Egg Substitute for 2 eggs (2 T. Ground Flax Seed + 6 T. water, mixed)
1 tsp. vanilla extract
3-4 very ripe bananas, smashed
2 c. whole wheat flour
1 tsp. baking soda
chopped nuts (as many as you like)
raisins (as many as you like)


Mix in order given. Pour into greased loaf pan. Bake at 350 for 60-70 min.

Vegan Convenience

Kashi makes a wonderful selection of frozen vegan meals

and pizza. I know eating freshly made meals provides the best nutrition, etc. but as a busy working mom there are mornings I just don't have time to make a lunch. Due to where we live and the small variety offered at our local grocery stores there are only a few Kashi meals available to us. Tuscan Veggie Bake, Veggie Chana Masala, and Mayan Harvest Bake are my current go to meals. See all Kashi has to offer at http://www.kashi.com/.

Recipes

Previously I posted some of my favorite recipes. You will quickly see that most of them are not vegan/vegetarian friendly. However, all of them (maybe with the exception of the Italian Beef Recipe) could be modified to fit the vegan diet through the use of meat substitutes. The Muesli recipe remains one of my favorite dishes and the chi tea recipe only requires a dairy-free replacement for the milk powder. I will add suggested alternatives in the recipes soon.

The Beginning

This blog and the ones following it are meant as a personal record of trying to convert from a meat and dairy filled diet to a vegan diet. I am not a doctor, specialist, or otherwise expert on the subject. I am just an ordinary person trying to live a healthier life.
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In January 2001 I was determined to lose the weight I gained during the first three years of college. Thanks to the bookstore gift card AJ gave me for Christmas that year, I was able to buy a diet book. The book of choice was Mary Lou Henner's Total Health Makeover. I was expecting to read a book about restriction and diet tips. Mary Lou provided much more. I read about the poor effects red meat and dairy have on the body. I was curious to see how omitting those things from my diet would change my body. I was thrilled to find I felt better. I had struggled with asthma my entire life, but without the red meat and dairy in my diet my asthma symptoms all but stopped. I had energy I had never experienced before. Over the years I reverted to my old eating habits and I could feel it! Luckily I went back to being a vegetarian a couple years before getting pregnant (2005-2007). I was not a healthy vegetarian. I did not eat meat, but I still ate a lot of bread and candy and SUGAR. I lost most of my muscle mass and was weak. Fearful of not giving Ava the nutrition she needed during the pregnancy, I began eating meat again. Now, nearly three years later, I am ready to go back to my old lifestyle. I want to be smarter about it this time, getting the iron and protein I was lacking last time. I even want to take it a step further and move from vegetarian to vegan. I read The Kind Diet by Alicia Silverstone. Note: I am not switching back to this way of eating to lose weight - althought that would be a bonus. I am looking for a healthier, more energized life. The information in the book is very similar to Total Health Makeover, but the recipes are strictly vegan and much more intriguing to me. I plan to record my experience making this switch on this blog.