tag:blogger.com,1999:blog-66852629787355624922024-03-18T21:20:39.478-07:00VeganizingVegan recipes, vegan cooking, vegan food reviewsHealthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.comBlogger273125tag:blogger.com,1999:blog-6685262978735562492.post-6973723304031996112017-01-08T03:08:00.003-08:002017-01-08T03:08:20.067-08:00"Buttermilk" Corn Cakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0NaVrdSIswRnGJdeCk9FIFkpLrjgz2kvB36GcKunFsUic40-LzywTer95bRuzL2ITTo-aVwrqGhnMB5DXZPMh_9OVOrTjXcsmBnuw2c-24NiiYABdeLX4ye3Lcg24rTCCVfl6AV4ewo/s1600/IMG_8292.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP0NaVrdSIswRnGJdeCk9FIFkpLrjgz2kvB36GcKunFsUic40-LzywTer95bRuzL2ITTo-aVwrqGhnMB5DXZPMh_9OVOrTjXcsmBnuw2c-24NiiYABdeLX4ye3Lcg24rTCCVfl6AV4ewo/s320/IMG_8292.JPG" width="240" /></a>Though not very picture-worthy, these hearty golden cakes proved to be rather delicious! I took a very non-vegan, fat-laden recipe, removed the oil and veganized it with fantastic results. The cakes were delightful drizzled with just a bit of pure maple syrup.</div>
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"Buttermilk" Corn Cakes</div>
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1 1/2 cups cornmeal</div>
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1/2 cup Masa Harina</div>
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1 1/2 t baking powder</div>
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1/2 t baking soda</div>
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1 t salt</div>
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1 1/2 cups soy or almond milk mixed with 1 1/12 t vinegar or lemon juice (allow this to sit for 2-3 minutes to curdle)</div>
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Vegan egg substitute equivalent to 2 eggs (I used EnerG)</div>
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4 T applesauce</div>
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Mix all ingredients. Ladle into a hot pan sprayed with cooking spray. Cook 3 minutes on each side or until cooked through. Serve hot with a drizzle of maple syrup.</div>
<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-23840130494855920522015-10-13T03:55:00.001-07:002015-10-13T03:58:16.401-07:00Fresh Kale SaladA friend of mine made a delicious kale salad for our life group on Sunday and I fell in love with it! It was so simple - fresh kale, quinoa, and pomegranite seeds with a dressing of olive oil, lemon juice, lemon zest, garlic and agave. Seriously so amazing! I am picky when it comes to kale salads - I love kale but sometimes it can be overpowering in salads (IMO). This salad was so good that after I did dishes and everyone left, I had to grab it from the fridge and have another helping! Dana - you are awesome:-)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIqz6eEKVTiFQRVvSD27imAGSuf7-snt8MSSINglg_9HzXLPjTGcMRtvgX1FUmnaqaxjO_VlvzOjxy6Vci__WyGmMy4HNXbJzmN0mrmMcRE06TIrEVwcrndnYeCpKYqoSGsQmp9nFjjs/s1600/IMG_5045.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsIqz6eEKVTiFQRVvSD27imAGSuf7-snt8MSSINglg_9HzXLPjTGcMRtvgX1FUmnaqaxjO_VlvzOjxy6Vci__WyGmMy4HNXbJzmN0mrmMcRE06TIrEVwcrndnYeCpKYqoSGsQmp9nFjjs/s320/IMG_5045.JPG" width="240" /></a>So, last night, my mom was visiting which of course called for trying some fun new recipes - since she happily eats anything I cook and is always very encouraging! I was kind of obsessed with kale salad and wanted to find a fun new recipe to try. After a little searching I found a great site (http://cookieandkate.com/) that had a load of kale salad recipes - not all vegan but they were a great jumping board for my creative side:-) I modified one of her recipes and it turned out so good! I am now on a mission to find a new kind of kale salad each day as I have so much delicious, fresh kale and tomatoes from my tower garden to use.<br />
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Bold and Beautiful Kale Salad (I had to come up with something fun for a name!)<br />
2 1/2 cups fresh, raw, washed kale chopped<br />
1 cup cherry tomatoes cut in half (I used a combo of yellow and red)<br />
1/2 cup chopped red pepper<br />
1/2 cup chopped avocado<br />
1/4 cup toasted sunflower seeds<br />
Toss all ingredients together.<br />
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Dressing:<br />
1/8 cup tahini<br />
2 t soy sauce<br />
2 T white vinegar<br />
2 t maple syrup<br />
pinch of red pepper flakes<br />
Wisk together until smooth. Pour over salad and toss.<br />
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<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com2tag:blogger.com,1999:blog-6685262978735562492.post-6394496715844067952015-10-11T04:42:00.001-07:002015-10-11T04:42:53.388-07:00Butternut Squash Alfredo LasagnaI haven't done much posting on this blog in recent months...always other things that seem to take up my time...but I have been posting more and more on my health blog (healthyonpurpose.org) and decided it was high time to get back to posting some recipes. Since I recently made a pretty fabulous meal, I thought this was the perfect opportunity!<br />
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Since January, not only have I been completely vegan but I have also become gluten free for health-related issues (just a note... I do not believe gluten is a bad thing...it just doesn't do well in my body...therefore, many of my recipes are not gluten free because I still cook with gluten for my family).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zOIgxaa8zPfacRaPCXvwQUqu_xBTjh71OY74B_1Ycu7JQawcRvau3JnbGjMhJWXNeMIQonNtmWewwxI6SFsdKkzEjM4FxlkLnK_I5zG3ZrcvDihUbL55yt-VfSFNtLsVonMVxedrrQs/s1600/IMG_5033.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4zOIgxaa8zPfacRaPCXvwQUqu_xBTjh71OY74B_1Ycu7JQawcRvau3JnbGjMhJWXNeMIQonNtmWewwxI6SFsdKkzEjM4FxlkLnK_I5zG3ZrcvDihUbL55yt-VfSFNtLsVonMVxedrrQs/s320/IMG_5033.JPG" width="320" /></a>After a delightful trip to the apple orchard/pumpkin patch last week, I had a beautiful butternut squash to use, loads of fresh kale from my garden and a box of gluten free lasagna noodles just asking to be used. I found a perfect recipe in Chloes's Vegan Italian Kitchen that was a must-try and the results were downright fabulous. I did modify the recipe for a few reasons - I didn't have any spinach so I used kale, I wanted a quick and easy recipe so I used dried minced onions and garlic powder instead of fresh onions and garlic and I eliminated the oil as I do not cook with oil anymore (see the end of this post for a quick blurb on why). Such a perfect fall treat on a breezy, cool day.<br />
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White Lasagna With Roasted Butternut Squash and Spinach (Kylea's modified version:-) )<br />
12 oz butternut squash, peeled, seeded and diced<br />
sea salt and pepper<br />
5 oz fresh kale, deveined and chopped<br />
1 T minced dried onion<br />
1 t garlic powder<br />
1 1/2 cups raw cashews<br />
3 cups water<br />
1 T lemon juice<br />
2 t sea salt<br />
1/4 t black pepper<br />
1 lb no boil lasagna noodles<br />
tofu ricotta (recipe follows)<br />
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Fill pan half full with water and add squash. Cook until squash is tender, about 15 minutes. Drain. Place in food processor with salt and pepper to taste. Set aside.<br />
In a food processor, combine onion, garlic, cashews, water, lemon juice, salt and pepper. Puree until smooth and creamy. In a 9x13 baking dish, spread a thin layer of sauce in the bottom. Arrange 4 lasagna noodles along the bottom, layer half the ricotta, 4 noodles, sauce, 1/2 the butternut squash, half the kale, sauce, 4 noodles, butternut squash, kale, remaining ricotta, and top with remaining sauce. Bake covered for 50 minutes or until noodles are tender and sauce is bubbly.<br />
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Tofu Ricotta (also modified)<br />
1 T dried minced onions<br />
1 t garlic powder<br />
1 14oz package of drained extra firm tofu<br />
2 T lemon juice<br />
2 t sea salt<br />
1 1/2 t black pepper<br />
3/4 cup fresh basil<br />
Combine all ingredients in a food processor and pulse until basil is chopped and tofu resembles ricotta cheese consistency. Set aside.<br />
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<b><span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">Eliminating Oils From the Diet</span></b><b><span style="font-family: "Times New Roman",serif; font-size: 13.5pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></b></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">by Pamela A. Popper, Ph.D., N.D.<br />
The Wellness Forum</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<b><span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">I recently heard you speak and you
emphasized the importance of eliminating oils from the diet. <o:p></o:p></span></b></div>
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<b><span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">I am young, have no signs of
cardiovascular disease, it does not run in my family, <o:p></o:p></span></b></div>
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<b><span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">and I am wondering if it is ok to
use oils in small amounts. <o:p></o:p></span></b></div>
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<b><span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">How important is it for someone like
me to be totally compliant?</span></b><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">There are some compelling reasons
for you to eliminate oils from the diet. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">The first is that in my experience,
people are more successful in maintaining optimal habits <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">when they have clear directions on
what to do. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">"Don't eat oil" is easier
to understand and put into practice than "eat less oil."<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";"> "Less" is a subjective term, and
very difficult to translate into action.</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">Second, oils are actually easier to
eliminate than most people imagine. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">Just don't cook with them, read
labels, and avoid products containing oil. <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">Anyone can watch Del Sroufe,
Executive chef and co-owner of <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">Wellness Forum Foods making oil-free
stir fry on our website at <a href="http://www.wellnessforum.com/">www.wellnessforum.com</a>,
<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">and members can consult the Wellness
101 curriculum book, which lists substitutions <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">for oil in cooking, baking, in salad
dressings and other common foods that contain oil,<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";"> and participate in Chef's Del's monthly calls
for advice.</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">Third, you won't miss the oil. No
one does. It does not add flavor to the food;<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";"> it just adds fat and calories.</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">Last but not least, an American dies
of cardiovascular disease every 37 seconds, <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">according to The American Heart
Association. This should be a powerful incentive <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">for people to do everything they can
to reduce their risk of developing coronary artery disease.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";"> Since oils have been proven to promote coronary
artery disease, <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">we will continue to recommend
eliminating them.</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">Circulation Volume 119(3)27 January
2009pp e21-e181 Heart Disease and <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">Stroke Statistics-2009 Update: A
Report From the American Heart Association <o:p></o:p></span></div>
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<span style="font-family: "Times New Roman",serif; font-size: 7.5pt; mso-fareast-font-family: "Times New Roman";">Statistics Committee and Stroke
Statistics Subcommittee</span><span style="font-family: "Times New Roman",serif; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-58193748078890601972015-04-19T04:14:00.003-07:002015-04-19T04:14:26.297-07:00Kale Rice and Vegan No-chicken Broth<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPULo4VJtWevnza_4zDrm-TkYweOi_Xh3yMrWX4qAqI43gfm9Lutp6lRcht0LzuONXdXQZZ7iVrK-quRdr1wBk3aE4X7HBxJhIdde4EjVDwvs055_TdtyO0W4XAgOct7RmBONlV9I1cUw/s1600/the+rim.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPULo4VJtWevnza_4zDrm-TkYweOi_Xh3yMrWX4qAqI43gfm9Lutp6lRcht0LzuONXdXQZZ7iVrK-quRdr1wBk3aE4X7HBxJhIdde4EjVDwvs055_TdtyO0W4XAgOct7RmBONlV9I1cUw/s1600/the+rim.JPG" height="240" width="320" /></a>Our family recently decided to have a little lunch outing - we had promised dates with the boys for their birthdays and this was the first chance to do it. Frank took Keith to lunch and I took Braedon. Unfortunately, finding a restaurant that has not only gluten free but also vegan fare is a challenge but I was thrilled to find a new restaurant that offered both! We tried "The Rim - Greens and Grilled". I had a beautiful plate of kale white rice, a mound of fresh, crisp tender sauteed veggies, and sweet potato fries. It was delicious! Though the veggies did have some added oil, they weren't greasy and I didn't indulge in too many of the fries as I was much more enamored with the colorful plate of veggies! Though we rarely frequent restaurants, this was a place I would be happy to go back to. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cYqI0inCPHV7JnW5oQXJA37fs0kUIDFFMu4u5vy0GRTsJdbAMqYADvqPsbGizdThBwxGEmkSalp2dJkELBKAqGK9cIF7Xrt-VsnQzUl9srXXFJEXhm1sHIWHeMq4vdGHUZkiyYxa2wA/s1600/kale+rice.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2cYqI0inCPHV7JnW5oQXJA37fs0kUIDFFMu4u5vy0GRTsJdbAMqYADvqPsbGizdThBwxGEmkSalp2dJkELBKAqGK9cIF7Xrt-VsnQzUl9srXXFJEXhm1sHIWHeMq4vdGHUZkiyYxa2wA/s1600/kale+rice.JPG" height="200" width="150" /></a>Since our visit to "The Rim", I have been craving the kale rice for some strange reason! Oddly enough, there was no seasoning or added flare, it was just tiny chopped kale mixed in to white rice. The end result was perfect simplicity.<br />
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I have since made this dish at home and it pairs beautifully with a plate of water-sauteed veggies, sprinkled with some sea salt and fresh pepper - utterly delightful!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8jGeVD7P8NpCe5b6ZjXeO6ndkpHyd_lz8zuNPC-mghillX7b_XTigq-njWcEf56A8hh0mZ6_dOBDdHzDNXzMP_2mZdJ6CypMkRyQpmjjhXCb0Q3E6YDT_JwZUWWexsYuoQFI8zBTm60/s1600/broth2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ8jGeVD7P8NpCe5b6ZjXeO6ndkpHyd_lz8zuNPC-mghillX7b_XTigq-njWcEf56A8hh0mZ6_dOBDdHzDNXzMP_2mZdJ6CypMkRyQpmjjhXCb0Q3E6YDT_JwZUWWexsYuoQFI8zBTm60/s1600/broth2.JPG" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXDQCXBLj0lm_kfGE9mu8JNSEIcT44jBT9teSz95l_Rd2Dew5bhjcr4269vQS-2X38U31PHpS-rEivX7C8S2HS-MW3qFKs5YjsWWJKdK1LdPfvXPEM8itjJN18MaegpBVz6GAHn5sA74/s1600/broth.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTXDQCXBLj0lm_kfGE9mu8JNSEIcT44jBT9teSz95l_Rd2Dew5bhjcr4269vQS-2X38U31PHpS-rEivX7C8S2HS-MW3qFKs5YjsWWJKdK1LdPfvXPEM8itjJN18MaegpBVz6GAHn5sA74/s1600/broth.JPG" height="150" width="200" /></a>Quite frequently, I make veggie stock for use in soups, stews and sauces and the other day I made a pot of broth that was flavorful and full-bodied. The keys? Mushroom stems and nutritional yeast! These two ingredients seemed to create the perfect combination. I didn't use a recipe but rather filled my pot with filtered water, carrot peels, mushroom stems, leeks, fresh parsley, nutritional yeast, sea salt, and freshly cracked pepper. A wonderful foundation for any soup or stew!<br />
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Happy spring cooking!<br />
Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-44016898904304792132015-04-19T04:02:00.000-07:002015-04-19T04:02:17.612-07:00Fancy Vegan Easter Stacks, Gluten-free Fruit PieIt saddens me a bit to see how long it has been since I last posted. I have discovered that not everything can take priority in my life and therefore, some things must patiently wait for my attention (ie. this blog!).<br />
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I have some fun new recipes to share from recent weeks...<br />
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Easter is one of my favorite holidays of the year. By far, it is my favorite Sunday of the year...reflecting on what Jesus did for us never ceases to bring intense joy to my heart. I love to create incredibly special menu items for this day shared with family around a big dinner table and though not everyone is interested to try my vegan creations, it still thrills me when I make something scrumptious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyRw4dSYAN6Xas_pJN-x3_WTpOxryu3rqC_ehmTt5rDvChgDoq27ZTBKLLVsLGpYUJQYerESeKJvQF2xHRhSa6Q_65W249S2zux_OM66vCC0NgJj7jPXTuTmisC9caQ-32IMuUbS4BkM/s1600/Easter+stack.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVyRw4dSYAN6Xas_pJN-x3_WTpOxryu3rqC_ehmTt5rDvChgDoq27ZTBKLLVsLGpYUJQYerESeKJvQF2xHRhSa6Q_65W249S2zux_OM66vCC0NgJj7jPXTuTmisC9caQ-32IMuUbS4BkM/s1600/Easter+stack.JPG" height="150" width="200" /></a>This year I made fancy Easter stacks that turned out pretty fabulous. They were a bit of work to put together but well-worth the effort in my opinion.<br />
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1. First, I marinated a block of drained, pressed, sliced tofu in a lemon dill marinade (recipe <a href="http://ohsheglows.com/2012/03/14/easy-lemon-dill-tofu/">here</a> - I only used the Lemon Dill Dressing marinade - eliminated the oil) and then baked the tofu at 400 for about 15-20 min.<br />
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2. I then marinated and cooked portobello mushrooms (marinade recipe <a href="http://happyherbivore.com/recipe/balsamic-portobellos/">here</a> - instead of cooking all together in a skillet at first, I marinated the mushrooms in the ingredients overnight and then cooked them in a skillet with the marinade until tender). When cooked, I sliced the portobellos.<br />
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3. Next I made a balsamic reduction by simmering 3/4 cup of balsamic vinegar with 3 T maple syrup until reduced by half.<br />
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4. I cut thick slices of tomato.<br />
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5. I made an avocado cream sauce by placing a block of extra firm silkin tofu in the blender until smooth. To the tofu I added a ripe, seeded, peeled avocado, 1/2 t dill, a sprinkle of sea salt, a few cracks of fresh pepper, and the juice and zest of 1 lemon and whirred all in the blender until well blended.<br />
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6. On a plate I placed several slices of tofu, topped this layer with a couple slices of portobello, followed by a tomato slice, a few drizzles of balsamic reduction and finished it off with a large dollop of avocado cream.<br />
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Like I said, a little time-consuming but the end result was delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE0gVCl5qnbb12-QiUKDa5_iPZEH4-3iTBudYXwvEddZ8bdZIQAqSI7dRcD9h7B-IEez3IREcppRm26Rwh5GBtuMQ-6QDAJIXSPf8y7O61E3gzHzIpllFuK1ccURDAX4fV6mlla8HALI/s1600/fruitpie.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWE0gVCl5qnbb12-QiUKDa5_iPZEH4-3iTBudYXwvEddZ8bdZIQAqSI7dRcD9h7B-IEez3IREcppRm26Rwh5GBtuMQ-6QDAJIXSPf8y7O61E3gzHzIpllFuK1ccURDAX4fV6mlla8HALI/s1600/fruitpie.JPG" height="150" width="200" /></a>My sweet and thoughtful family made sure that there were plenty of gluten-free, vegan options for me on the Easter table, including Artichoke Mashed Potatoes made by my sister-in-law (amazing, btw!) and this fresh fruit pie made by my mom. The fruit pie recipe is from the Engine 2 cookbook and can be found <a href="http://engine2diet.com/recipe/date-nut-fruit-pie/">here</a>. Don't let the simple list of ingredients fool you! This pie was amazing and there was not a crumb left!</div>
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<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-41008400534205350502014-10-12T04:22:00.000-07:002014-10-12T04:22:47.529-07:00Balsamic Poppy Seed DressingIt's embarrassing to realize how long it's been since I last wrote a post - my life seems so full these days with homeschooling, oiling, family etc.<br />
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I decided a post was definitely due and this dressing recipe is one of my favorites so I thought it would be a good one to post this morning. My hubby and I eat a big salad for dinner almost every night - except when we are having company or visiting at someone else's home - yep, every night like clock work:-) We both crave big, delicious salads every night of the week! So thankful for a husband who is so supportive and on-board with our healthy eating and lifestyle!<br />
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My salad every night consists of spinach, leaf lettuce, a pile of red grapes, roasted almonds, some croutons (the non-healthy part of the salad...I should probably eliminate those but they add such a delightful crunch!) and this Balsamic Poppyseed Dressing. The original recipe for this dressing came from a very old cookbook I have called "Favorite Recipes"....I think the cookbook is from the 70s! The Poppy Seed Dressing recipe in this cookbook is very sweet and a little tangy. I can't imagine eating it the original way now - way too sweet! I started adding some balsamic to it a while back to give it a fuller, tangier flavor. I slowly added more and more to add more and more zing and to cut down on the caloric nature of it! Here is the final, delicious recipe make-over. Be warned, once you try it, you may become addicted!!<br />
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<b>Balsamic Poppy Seed Dressing</b><br />
2/3 cup canola oil (you can use olive oil but I think the olive oil gives too strong of a flavor)<br />
1/3 cup honey (not vegan but this is a vegan ingredient I don't abstain from)<br />
1 t salt<br />
1 T yellow mustard<br />
2 T white vinegar<br />
2 t poppy seeds<br />
1 cup balsamic vinegar<br />
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Mix all ingredients together in a cruet or jar with a lid and shake to incorporate all of the ingredients. Note: You can heat the mixture slightly in a pan to help the honey mix well with the other ingredients.Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-28797066425365868712014-05-25T04:59:00.001-07:002014-05-25T04:59:23.470-07:00Tower Gardening at it's best!Once again, it has been far too long since I have had the chance to write...summer vacation is in full swing for us. Our last couple of weeks have been filled with family time, dates with friends, and a mini vacation to Omaha.<br />
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Each year I am awed by how quickly my tower garden explodes with growth and the abundance of fresh produce it bestows upon us! This year I think it has awed me even further!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzkLbw-RS5URJe_QMBLFSbVYnxP1hVCzo87AMFKP6eaLX_8egULt4qaKhOpfpy7ArSNXsIdPOLWhwaiBZaX4fhIwJPqUXzU46I5cBs2EiYQTGihMW1LJcmGjPMjA2B-7wmlAYvC9OlX98/s1600/tower.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzkLbw-RS5URJe_QMBLFSbVYnxP1hVCzo87AMFKP6eaLX_8egULt4qaKhOpfpy7ArSNXsIdPOLWhwaiBZaX4fhIwJPqUXzU46I5cBs2EiYQTGihMW1LJcmGjPMjA2B-7wmlAYvC9OlX98/s1600/tower.jpeg" height="200" width="150" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20CBmoYKeB-4cNHm1lNHHlyXz7z9v80r6JyumnkTBhinPP058vxudNrKDpLcZpB-LgP9Z32EBiN5Y14virDMVSPL4_b-pFUaGC48qtWdg3I8cHWwHw4KTPhg7ZcpAggOTOoZaWM_PhXzV/s1600/lettuce.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20CBmoYKeB-4cNHm1lNHHlyXz7z9v80r6JyumnkTBhinPP058vxudNrKDpLcZpB-LgP9Z32EBiN5Y14virDMVSPL4_b-pFUaGC48qtWdg3I8cHWwHw4KTPhg7ZcpAggOTOoZaWM_PhXzV/s1600/lettuce.jpeg" height="200" width="150" /></a><br />
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I planted LOTS of lettuce and kale and several zucchini, spinach and broccoli plants...and I planted them early because they are all cooler weather crops. We have had the most incredible abundance of lettuce this year...it has been amazing! I have been harvesting almost every day and I still have loads waiting to harvest. Since we eat huge salads every night, it has saved me so much at the grocery store! I harvested our first kale last night as well and filled a large bowl. I still have lots growing and will probably harvest another bowl in a couple days.<br />
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Having never grown spinach before, I have discovered that it doesn't produce as big of a plant as lettuce or kale and thus the harvest is smaller but still quite delightful! I added it to our salads last night and it was perfect.<br />
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My top favorite things about my tower garden this week:<br />
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<ol>
<li>So easy!!!</li>
<li>No pests AT ALL this year!!</li>
<li>Beautiful, blemish-free produce growing like crazy!</li>
<li>Stepping onto my deck to "grocery shop" each day!</li>
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<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-47985940125322345332014-04-24T13:20:00.002-07:002014-04-24T13:20:58.697-07:00Mean Vegan Food Review<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3Uz6AATgjZE-QO1RoAsCw-NLqkWVHO91VeKO6xSsryPnjIsvHNuBnrK63i4Edi0WAUlfA2EsoKZHeh3ghiFFPjqPxtgZW2yCXpavT1bg5JV2bw42UmMpidbTXiFUB_ogitnl3G_FE1g/s1600/bbqpack.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ3Uz6AATgjZE-QO1RoAsCw-NLqkWVHO91VeKO6xSsryPnjIsvHNuBnrK63i4Edi0WAUlfA2EsoKZHeh3ghiFFPjqPxtgZW2yCXpavT1bg5JV2bw42UmMpidbTXiFUB_ogitnl3G_FE1g/s1600/bbqpack.JPG" height="150" width="200" /></a>Last week my husband came home bearing vegan gifts....needless to say, I was thrilled! His boss knew we were a vegan-eating family and gave him a bag-ful1l of vegan tamales and vegan bbq...compliments of Mean Vegan (the owners happen to be part of his family). I love tamales but finding a vegan version is one thing I have never accomplished. I have made my own before but they are so much work that I likely won't make them again! The "Jack Tamales" were amazing! I dressed them up with a little avocado and homemade salsa. Though most tamales are filled with meat, cheese and fat, these delicious vegan parcels are stuffed with full-flavored, perfectly spiced jackfruit and encased in delicate, mouth-watering cakes of masa. At only 2.7 grams of fat, there is no guilt indulging in these tamales!<br />
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Today the boys and I tried the BBQ jackfruit. All I had to do was warm it up and I served it on hoagie rolls. Of course we had generous sides of veggies along with the sandwiches for a completely delicious meal.<br />
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Though the jackfruit bbq was perfectly delightful, the tamales were my favorite hands down! Either way, I will definitely be buying these again! Fabulous food without a clean list of ingredients! Perfection!Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-6883175125371808482014-03-30T04:47:00.001-07:002014-03-30T04:47:25.312-07:00Vegan Soups and BreadsI feel like some weeks I have so much to post about and yet so little time to sit down and do it! This week we had a gloomy, rainy day which prompted my craving for soup. The boys love to make their own soup so all three of us headed to the kitchen for a school lunch break and came up with three delicious and nutritious soups. One of my favorite things about soups is that you can add so many veggies and end up with a bowlful of complete nutritional goodness without the need for a side dish - and after eating it you feel warmed and satisfied that you just filled your body with nutritionally dense food. In this case we did make a side dish - an oil-free cornbread that was surprisingly delicious. We had our leftover soup the following day and made oil-free biscuits that I made up which were very yummy too...with an added punch of healthfullness included (see recipe below!). Enjoy!<br />
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Corn Bread (adapted from Happy Herbivore)<br />
<span style="background-color: white; font-family: Verdana; font-size: 10pt;"><br /></span><span style="background-color: white; font-family: Verdana; font-size: 10pt;">1 c cornmeal</span><br />
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<span style="font-size: 10pt;">1 c whole wheat pastry flour</span></div>
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1 tbsp baking powder<br />
1/2 tsp fine salt<br />
1 cup non-dairy milk (such as fat-free soymilk)<br />
1/4 cup unsweetened applesauce<br />
1/4 cup pure maple syrup (I used honey because I am out of maple syrup...and honey isn't vegan but it's an ingredient I choose not to abstain from!)<br />
2 tbsp raw sugar (optional) - I didn't use this</div>
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Preheat oven to 400F. Whisk cornmeal, flour, baking powder and salt together in a large bowl. Add non-dairy milk, applesauce, maple syrup and sugar, if using, on top. Using a spatula, stir until just combined. Pour batter into a nonstick shallow 9" pie dish, or other oven-safe dish. Bake for approximately 20 minutes or until a toothpick inserted into the center comes out clean. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4S0vqVv0AVAoH1h0W-TzbwE_1A9V0SJV-CIPDUWb2DagUsjuEfiipdVmS6nqIpBKXZx6y38_zNBADj2yEz3w5UP6gvzWTl1NVxKVjsV_Qfuhk6pnNchgz9xEP3t95v8JmRBOJ6MK4Ks0/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4S0vqVv0AVAoH1h0W-TzbwE_1A9V0SJV-CIPDUWb2DagUsjuEfiipdVmS6nqIpBKXZx6y38_zNBADj2yEz3w5UP6gvzWTl1NVxKVjsV_Qfuhk6pnNchgz9xEP3t95v8JmRBOJ6MK4Ks0/s1600/photo+2.JPG" height="200" width="150" /></a>Keith's Soup (since we didn't measure, here is the list of what he added)<br />
Whole wheat rotini<br />
Carrots<br />
Potatoes<br />
Pinto beans<br />
Asparagus<br />
Cauliflower<br />
Homemade veggie broth<br />
Salt, Pepper<br />
Oregano<br />
Garlic<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXlmsmMuTUwBNo48xK35iV6mbeNOLd6AcWrZVGA6hwKa2yrQFMLrAx6fPcDilHN9VbHw7e9vqtOTTgBWlPqdDcSptAEesFGbhVPgqJJgwrRoIjKtx66Jcb_xOl1P-UWYMljA_vlFqA4pV/s1600/photo+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXlmsmMuTUwBNo48xK35iV6mbeNOLd6AcWrZVGA6hwKa2yrQFMLrAx6fPcDilHN9VbHw7e9vqtOTTgBWlPqdDcSptAEesFGbhVPgqJJgwrRoIjKtx66Jcb_xOl1P-UWYMljA_vlFqA4pV/s1600/photo+3.JPG" height="200" width="150" /></a><br />
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<span style="text-align: center;">Braedon's Soup (since we didn't measure, here is the list of what he added)</span><br />
Whole wheat rotini<br />
Carrots<br />
Potatoes<br />
Pinto beans<br />
Asparagus<br />
Cauliflower<br />
Red and yellow peppers<br />
Homemade veggie broth<br />
Salt, Pepper, Oregano, Garlic, Basil<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfRj711snJjfNFYM087aI1l9PhSddwW3B3AUEOu4eNbzBFXJg0H7aBN-FpGlbbCCIvflWFaQ87WkERhoyp4ovPE6pOpW94DW7tOc1K_oWkvmahgPdj4KQbOTnX4DdTVfjAtaiMmYL_fR3/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdfRj711snJjfNFYM087aI1l9PhSddwW3B3AUEOu4eNbzBFXJg0H7aBN-FpGlbbCCIvflWFaQ87WkERhoyp4ovPE6pOpW94DW7tOc1K_oWkvmahgPdj4KQbOTnX4DdTVfjAtaiMmYL_fR3/s1600/photo+4.JPG" height="200" width="150" /></a>The Soup I made was Minestrone out of the Forks Over Knives Cookbook. It was not a powerfully taste-filled soup but it had a simple tomato-rich flavor that was full of veggies and I loved it! It had celery, carrots, fire-roasted tomatoes, carrots, cabbage, green beans, potatoes, fresh herbs, broth and no added fat to.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoGiE3DSlqsiFI7G4jOeCLHa_FoLq7q8u33YkX5EWu0kW2tAHgR2EZwfrhNnP1fWp1vzVy8ucdqG0kZyEWIjTG4opF82Yl3zMf_RmYjB9eW81z0DD8hVg55Kp9tTI6pPZHHHEvXe1Sndo/s1600/photo+5.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAoGiE3DSlqsiFI7G4jOeCLHa_FoLq7q8u33YkX5EWu0kW2tAHgR2EZwfrhNnP1fWp1vzVy8ucdqG0kZyEWIjTG4opF82Yl3zMf_RmYjB9eW81z0DD8hVg55Kp9tTI6pPZHHHEvXe1Sndo/s1600/photo+5.JPG" height="150" width="200" /></a>These biscuits were a last minute thought and they actually turned out really yummy. They are not the flaky, buttery biscuits that we usually think of - rather, they are chewier in consistency and remind me more of drop biscuits.</div>
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Chewy No-oil Added Biscuits</div>
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2 cups fllour (preferably whole wheat pastry but I was out so I had to use white)</div>
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1 T baking powder</div>
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1 t salt</div>
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1/2 cup pureed cauliflower</div>
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1/2 cup almond or soy milk</div>
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Mix dry ingredients. Add wet ingredients and stir to combine. </div>
You want your dough to stick together but not be too wet. Add a little extra flour or a little extra milk to achieve this consistency. Turn onto a floured cutting board and form into a circle about 1-1/2 inches thick. Cut biscuits out with a biscuit cutter or a glass. Place on a cookie sheet sprayed with cooking spray. Bake at 375 for 10-12 minutes or until lightly browned.<br />
<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-58961591683382837452014-03-09T05:34:00.001-07:002014-03-09T05:34:05.845-07:00Birthday boys!Celebrating my boys with vegan chocolate cupcakes and cream cheese frosting!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcT_W8mLASI-HP0U9aGpCHfM0K1L9tsMcLkf9jZeUqTsM5N_5Q-pX6QvpwgId0r2Rk1S3fqcFGjW_AWCsiFmNwAAyc9VHjK2CviCh_qS2KnAQ2_dLfrG6lbajMkHlk1XDBZ-j2ejzzOf8/s1600/photo+(36).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcT_W8mLASI-HP0U9aGpCHfM0K1L9tsMcLkf9jZeUqTsM5N_5Q-pX6QvpwgId0r2Rk1S3fqcFGjW_AWCsiFmNwAAyc9VHjK2CviCh_qS2KnAQ2_dLfrG6lbajMkHlk1XDBZ-j2ejzzOf8/s1600/photo+(36).JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfBbz3g88c43PIzgXCo8Mmzn_AkWFAdLc-EtRBV2wONW1C5QYpXl_UXO7wrXashn8egx0yHeMx3NLlkGWXFFyaV_P-bxYrD-d8p5elUeE0zF2d8WSH1SyYqGTYG2nlRe9ft7b4SFMHhY/s1600/photo+(37).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfBbz3g88c43PIzgXCo8Mmzn_AkWFAdLc-EtRBV2wONW1C5QYpXl_UXO7wrXashn8egx0yHeMx3NLlkGWXFFyaV_P-bxYrD-d8p5elUeE0zF2d8WSH1SyYqGTYG2nlRe9ft7b4SFMHhY/s1600/photo+(37).JPG" /></a></div>
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Vegan Chocolate Cupcakes (from Vegan Cupcakes Take Over the World)</div>
<div class="proxima" id="ingredients" style="background-color: white; box-sizing: border-box; color: #222222; font-family: Helvetica, Arial, sans-serif; margin: 0px 0.5em 0px 2em; padding: 0px;">
<ul style="box-sizing: border-box; font-size: 1.3em; line-height: 1.22em; list-style-image: initial; list-style-position: initial; margin: 0px; padding: 0px 0px 1em 14px;">
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1 cup</span> <span itemprop="name" style="box-sizing: border-box;">soy milk</span></span></li>
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">apple cider vinegar</span></span></li>
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">3/4 cup</span> <span itemprop="name" style="box-sizing: border-box;">granulated sugar</span></span></li>
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1/3 cup</span> <span itemprop="name" style="box-sizing: border-box;">canola oil</span></span></li>
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">vanilla extract</span></span></li>
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1/2 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">almond extract</span>, chocolate extract, or more vanilla extract</span></li>
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1 cup</span> <span itemprop="name" style="box-sizing: border-box;">all-purpose flour</span></span></li>
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1/3 cup</span> <span itemprop="name" style="box-sizing: border-box;">cocoa powder</span>, Dutch-processed or regular</span></li>
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">3/4 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">baking soda</span></span></li>
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1/2 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">baking powder</span></span></li>
<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="box-sizing: border-box;"><span itemprop="amount" style="box-sizing: border-box;">1/4 teaspoon</span> <span itemprop="name" style="box-sizing: border-box;">salt</span></span></li>
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<li style="box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px;"><span style="font-size: 1.2em; font-weight: bold; line-height: 1.22em;">INSTRUCTIONS</span></li>
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<li class="d1" style="background-image: url(http://www.chowstatic.com/s/recipes/digits_p1-d3b30cec8f740f92ac85e17c5c0a142a.gif); background-position: 0px 0px; background-repeat: no-repeat no-repeat; box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px 0px 1em 2.25em;">Preheat oven to 350°F and line a muffin pan with paper or foil liners.</li>
<li class="d2" style="background-image: url(http://www.chowstatic.com/s/recipes/digits_p2-e2b072a3cba877042c1088fd34fabde8.gif); background-position: 0px 0px; background-repeat: no-repeat no-repeat; box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px 0px 1em 2.25em;">Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK).</li>
<li class="d3" style="background-image: url(http://www.chowstatic.com/s/recipes/digits_p3-2a5e94dd91548597633c6f292bf5a1f2.gif); background-position: 0px 0px; background-repeat: no-repeat no-repeat; box-sizing: border-box; line-height: 1.5em; margin: 0px; padding: 0px 0px 1em 2.25em;">Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.</li>
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Vegan Cream Cheese Frosting (from Betty Goes Vegan)</div>
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<h1 style="border: 0px; color: #404040; font-family: Raleway, Arial, sans-serif; line-height: inherit; margin: 0.75em 0px; padding: 0px; vertical-align: baseline;">
Vegan Cream Cheese Frosting</h1>
<h6 style="border: 0px; color: #404040; font-family: Raleway, Arial, sans-serif; font-size: 1.143em; line-height: 2em; margin: 0.75em 0px; padding: 0px; text-align: start; vertical-align: baseline;">
1 package <a href="http://www.tofutti.com/btcc-nonhyd.shtml" style="-webkit-transition: color 150ms linear; border: 0px; color: #f03b42; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; transition: color 150ms linear; vertical-align: baseline;">Vegan Cream Cheese (plain)</a><br />1/4 cup Vegan Margarine<br />2 teaspoons Soy Milk (vanilla)<br />1 teaspoon Vanilla<br />4 cups Powdered Sugar</h6>
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<span style="color: #797979; font-family: 'PT Serif', Georgia, serif; font-size: 14px; line-height: 21px;">In a mixing bowl, beat Cream Cheese, Margarine, Soy Milk and Vanilla with an electric mixer on low until smooth.</span></h6>
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Gradually mix in the Powdered Sugar, 1 cup at a time on a low speed to prevent one of <a href="http://upload.wikimedia.org/wikipedia/commons/thumb/2/21/Crossroads_baker_explosion.jpg/763px-Crossroads_baker_explosion.jpg" style="-webkit-transition: color 150ms linear; border: 0px; color: #f03b42; font-family: inherit; font-size: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; transition: color 150ms linear; vertical-align: baseline;">those messy blow backs</a>. Mix till smooth.</div>
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If you don’t have a frosting gun, you can use a knife to frost these, because the frosting is soft.R refrigerate to keep the frosting from melting.</div>
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Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-4398424528871586112014-02-19T18:53:00.000-08:002014-02-19T18:53:55.857-08:00Vegan Lo Mein<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6KefkwEidAhI-Re7wqDWPLazbj3x30h-8GZU_GKYDoqTcI1fkXvVftKfoSSC8S6idJXhyvoDnDXbXzspgRLzN5lJxntUl_j8HdqERELPk5sRTxLUgybswjAUGBMcsJRc2MQo40F35tJw/s1600/photo+(22).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6KefkwEidAhI-Re7wqDWPLazbj3x30h-8GZU_GKYDoqTcI1fkXvVftKfoSSC8S6idJXhyvoDnDXbXzspgRLzN5lJxntUl_j8HdqERELPk5sRTxLUgybswjAUGBMcsJRc2MQo40F35tJw/s1600/photo+(22).JPG" height="150" width="200" /></a></div>
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My sister came up with this delicious recipe for lo mein and I took it and veganized it. Turned out delicious!</div>
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Kind of a funny recipe but it will guide you through the cooking process!</div>
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Vegan Lo Mein</div>
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<div style="text-align: left;">
Dice and onion. Cook it in some oil with 3 cloves of minced garlic and a 1 inch piece of fresh ginger, minced. Cook until soft. Add 2 cups chopped vegan chicken (I used Trader Joes brand). Cook until browned (about 5 minutes). Add in 2-3 carrots, peeled and cut into thin sticks and 2 cups of cut green beans. Cook for about 5 minutes. Meanwhile, cook 1/2 package of spaghetti noodles according to package instructions. In a bowl combine 1/3 cup soy sauce, 1 T rice vinegar, 1 t sesame oil, and 1 T sugar. Mix. Add veggies to noodles and toss with sauce. Serve and enjoy!</div>
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<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-41723775800369937812014-02-16T05:00:00.000-08:002014-02-16T05:00:13.950-08:00Smoky Split Pea Soup<div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeW4Ln4ECij5ecuXsmMxU87uKGfAtjiucL3MW2O1zHtyxEL5mhwRbUasCwLSQVnKOJ8871vj6WZRsHjuEUxWs7fQruuXTpK5sPnCZye8qUdee_F_btnesbtWpdk7qx512QFLjSQBBrqGQ/s1600/photo+%252824%2529.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeW4Ln4ECij5ecuXsmMxU87uKGfAtjiucL3MW2O1zHtyxEL5mhwRbUasCwLSQVnKOJ8871vj6WZRsHjuEUxWs7fQruuXTpK5sPnCZye8qUdee_F_btnesbtWpdk7qx512QFLjSQBBrqGQ/s1600/photo+%252824%2529.JPG" height="200" width="150" /></a>I recently tried the recipe for Smoky Split Pea Soup from Appetite for Reduction and fell in love with it! Such a delicious and flavorful soup!!</div>
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<b>Smoky Split Pea Soup</b></div>
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From <i>Appetite for Reduction</i></div>
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<li style="margin: 0px 0px 0.25em; padding: 0px;">1 teaspoon olive oil</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 medium onion, diced small</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">4 cloves garlic, minced</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 teaspoon salt</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">A few twists of the pepper grinder</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">4 teaspoons smoked paprika</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">2 teaspoons dried thyme</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 1/2 cups diced carrots</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 1/4 cups dry split peas</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">4-6 cups vegetable broth</li>
<li style="margin: 0px 0px 0.25em; padding: 0px;">1 tablespoon freshly squeezed lemon juice</li>
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Preheat a large soup pot over medium-high heat. Saute the onions in the oil until translucent, about 4 minutes. Add the garlic, pepper, and salt, and saute for another minute. Add the paprika and thyme, and stir continuously for about 15 seconds to toast the spices a bit.</div>
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<span style="background-color: #f3ffee; color: #222222; font-family: Georgia, 'Times New Roman', serif; font-size: 15px; line-height: 21.559999465942383px; text-align: start;">Add the carrots, split peas, and broth. Cover the pot and bring to a boil, the lower the heat to a simmer and cook for about 40 minutes, until the peas are creamy. Stir occasionally to prevent the soup from burning at the bottom. If necessary, thin the soup with water. Add the lemon juice and taste for salt and seasonings.</span></div>
<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-68388739408291067302014-02-14T19:28:00.002-08:002014-02-14T19:28:30.160-08:00Valentine's Day breakfast!<div class="separator" style="clear: both; text-align: center;">
I made a simple but yummy Valentine's Day breakfast this morning for my sweet little fam - heart-shaped biscuits and fruit. Yum!</div>
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Crisp Crust Biscuits<br />
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2 cups flour<br />
1 T baking powder<br />
1 t salt<br />
1/2 cup canola oil<br />
1/2 cup almond milk<br />
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Mix flour, baking powder, and salt. Add canola oil and milk until well mixed. Pat out into a circle about 3/4 in high. Use a biscuit cutter to cut into biscuits or a heart cookie cutter in this case! Place biscuits on cookie sheet and bake in a 400 degree preheated oven for 15 min or until lightly browned.Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-33116220508407317422014-02-12T03:58:00.000-08:002014-02-12T03:58:22.165-08:00Vegan Eggs Benedict<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVirp2yQHWK63x3wzZyheV_2EuH02SYCPqWvx20Ig6mH59IBJAhFAJPPe1m9ipzkYbyQDI-7NGA8yv52_G-gwXOSXgJu7k-XrXHIPO1K_m5j2rerqMndK0N9yNbirNxZnHl-_SS1ZZ8Ks/s1600/photo+(23).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVirp2yQHWK63x3wzZyheV_2EuH02SYCPqWvx20Ig6mH59IBJAhFAJPPe1m9ipzkYbyQDI-7NGA8yv52_G-gwXOSXgJu7k-XrXHIPO1K_m5j2rerqMndK0N9yNbirNxZnHl-_SS1ZZ8Ks/s1600/photo+(23).JPG" height="200" width="150" /></a>In my pre-vegan days, one of my favorite breakfasts was eggs Benedict. I have come up with several vegan versions that have been yummy but I recently found an ingredient that makes a delicious difference in my vegan "eggs" - smoked salt. Typically I would use black salt on my tofu to give it that sulfur taste of eggs but I was out so I tried smoked salt. Since I didn't really follow a recipe, here's the overall way I prepared this breakfast: I sliced a block of drained, pressed tofu into 1/4 inch slices. Then I sprinkled all the slices with some broth powder (recipe from the Happy Herbivore is my fav), some smoked salt and some fresh cracked pepper and baked at 400 degrees for about 20 minutes. Top toasted English muffins with the tofu and some vegan hollandaise (I usually just mix some vegan mayo with a squeeze of lemon juice and a tad of mustard). Delish!</div>
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<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-23237951541849515832014-02-09T18:14:00.003-08:002014-02-09T18:14:37.440-08:00Vegan Superbowl!<div class="" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5824rDA8y0w-CVX_SGYin-xfzK4bL70Vtb44izEYVQ9eCZRorAZj5F-i1bkp3ZpM6cid8h24debnTxiUauAfyjfoi4JJ8JyJYvqe01t5ioLLs_r2TdHFXHDfuKfgrfpmw3ECcmiff7Ks/s1600/photo+(19).JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5824rDA8y0w-CVX_SGYin-xfzK4bL70Vtb44izEYVQ9eCZRorAZj5F-i1bkp3ZpM6cid8h24debnTxiUauAfyjfoi4JJ8JyJYvqe01t5ioLLs_r2TdHFXHDfuKfgrfpmw3ECcmiff7Ks/s1600/photo+(19).JPG" height="150" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHnBUzdtpcHrlI8x9sLr7JPxRQP696VIdbXZ356KMpNqPlQgITlI-sNoCKGIRmrutGf7VpnoJWeedmsEizuphe6KfoESBtvfIEbZkj4xxF6P_eVmZDrrjR5cxQYys_8TvCNxdOv-txN4/s1600/photo+(18).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYHnBUzdtpcHrlI8x9sLr7JPxRQP696VIdbXZ356KMpNqPlQgITlI-sNoCKGIRmrutGf7VpnoJWeedmsEizuphe6KfoESBtvfIEbZkj4xxF6P_eVmZDrrjR5cxQYys_8TvCNxdOv-txN4/s1600/photo+(18).JPG" height="150" width="200" /></a>Ok so it's a little late to be posting this but I wanted to share our little Superbowl party treats. My hubby had to work so it was just the boys and me. They were so excited about watching the game! I made vegan "little smokies" (basically small vegan hot dogs tossed in bbq sauce), Daiya quesadillas, chips and queso, carrot sticks and clementines. Everything was a hit! I sampled a bit of each thing but then resorted to my nightly salad as we watched the game. A perfect evening with my sweet buddies!</div>
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<span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">Warm Chili Con Queso Dip (adapted from 500 Vegan Recipes)</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">1 cup tomato sauce</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">1 1/2 cups cooked pinto beans drained and rinsed if using canned</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">1 cup veg broth</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">2 T minced dried onions</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">1 T garlic powder</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">1 T onion powder</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">1 T chili powder</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">1 t cumin</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">1 cup soy creamer</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">1/4 cup nutritional yeast</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">1 cup TVP</span><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><br style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;" /><span style="background-color: white; color: #4e2800; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18.200000762939453px;">Combine all ingredients except beans and crumbles. Stir until smooth. Add beans. Cook on low 5-6 hours or high 3-4 hours. Add crumbles during last hour of cook time or if you will not be available to add them at this time, just add them at the beginning.</span>Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-69443171572197965702014-02-09T17:22:00.003-08:002014-02-09T17:22:24.327-08:00Precious little cooks!<a href="https://scontent-b-dfw.xx.fbcdn.net/hphotos-prn1/t1/p235x350/1555329_10151940400482828_1609413435_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Photo" border="0" height="200" src="https://scontent-b-dfw.xx.fbcdn.net/hphotos-prn1/t1/p235x350/1555329_10151940400482828_1609413435_n.jpg" width="145" /></a>The other night, as a result of my recent cold, I was starting to lose my voice. I was running especially low on voice after reading stories to the boys and playing a couple rounds of Go Fish! Keith and Braedon started whispering to each other and devised the plan that they were going to make dinner for the 3 of us to be helpful and sweet to Mom. They both have such tender hearts!<br />
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Braedon was the salad master and made beautifully colorful delights (he made one for himself and I worked alongside and made mine) and Keith crafted a delicious vegan soup that turned out quite yummy indeed. It made my heart smile to have my sweet little helpers in the kitchen with me and sit down to a dinner they were extremely proud of! I am so blessed!!!<br />
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<b>Keith's Vegan Soup</b><br />
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2 cups veggie broth<br />
1 large potato, peeled and diced<br />
2 carrots, peeled and sliced<br />
1/3 cup orzo<br />
1/2 cup frozen peas<br />
Dash of the following spices - tarragon, Italian Seasoning, thyme, pepper<br />
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Bring broth to a boil - add potato and carrots. Cook about 10 minutes. Add orzo, cook about 15 minutes or until veggies are tender and orzo is done. Add peas and spices. Cook until heated through.Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-75983088435035543962014-01-24T20:20:00.001-08:002014-01-24T20:20:06.776-08:00Vegan Puttanesca<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0zhuIjX4lB1yBUQRfbEQSWGYvQFRNwqyDx3yv2lQBWwba0jw45pqJDvUXVehwSppt_hog8ptRVd9OYJ0-IL64RvhUUMNszVfZxa14baKNqs9_Ty8LPXuCVhU-jmeT9ZtYCC4jT9gznKk/s1600/puttanesca.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0zhuIjX4lB1yBUQRfbEQSWGYvQFRNwqyDx3yv2lQBWwba0jw45pqJDvUXVehwSppt_hog8ptRVd9OYJ0-IL64RvhUUMNszVfZxa14baKNqs9_Ty8LPXuCVhU-jmeT9ZtYCC4jT9gznKk/s1600/puttanesca.JPG" /></a>I recently ran across a recipe for a Puttanesca sauce that looked yummy...however it had anchovies and parmesan in it - neither of which are vegan of course. I made up a new meal today and figured I would attempt a vegan version of the Puttanesca to go with it. Both were a delicious success! The actual meal was a cheater meal - I stuffed a puff pastry from Trader Joes with some vegan meatballs (Gardein)...my meals are usually much more made-from-scratch but it was easy and very delish. The sauce was fantastic and was made from scratch...it even included tomatoes and basil I froze over the summer from my tower garden bounty:-)</div>
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Vegan Puttanesca<br />
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1 T oil<br />
1 medium onion, diced<br />
3 garlic cloves, minced<br />
1/4 t sea salt<br />
1/2 t sugar<br />
1/3 cup chopped kalamata olives<br />
2 T capers<br />
2 T fresh basil, chopped(or fresh that has been frozen - not dried)<br />
2 cups petite diced tomatoes<br />
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Heat oil in a saucepan over medium heat. Add onion and garlic to pan and cook until golden and starting to get tender. Add the tomatoes, cover and let simmer 10 min. Add salt, sugar, olives, capers, basil. Stir to incorporate. Cover and simmer 15 min to let flavors meld. Serve over pasta, squash, polenta...whatever you fancy! Enjoy!!
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F4.bp.blogspot.com%2F-M9V3QCbNcCY%2FUt15xC71xMI%2FAAAAAAAABiw%2F9nMDph9hXGE%2Fs1600%2Fputtanesca.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga0zhuIjX4lB1yBUQRfbEQSWGYvQFRNwqyDx3yv2lQBWwba0jw45pqJDvUXVehwSppt_hog8ptRVd9OYJ0-IL64RvhUUMNszVfZxa14baKNqs9_Ty8LPXuCVhU-jmeT9ZtYCC4jT9gznKk/s1600/puttanesca.JPG" -->Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-22987990204239522052014-01-23T19:22:00.002-08:002014-01-23T19:22:58.536-08:00Vegan Red Beans and Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7unFmU46K3lzWzanCkcgBEF7-i21E2C-BoF3a-rpdG-qB5vWexX-AwHjL_uMOZQAkd6V17oQmloso8vsNdxWm-HhC1bT0GFT_eEQHVyp2JWHrNF1EcqBT0cIlL_rqliNXypDJCtr6P4/s1600/suzi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7unFmU46K3lzWzanCkcgBEF7-i21E2C-BoF3a-rpdG-qB5vWexX-AwHjL_uMOZQAkd6V17oQmloso8vsNdxWm-HhC1bT0GFT_eEQHVyp2JWHrNF1EcqBT0cIlL_rqliNXypDJCtr6P4/s1600/suzi.jpg" /></a>My sister-in-law just got married in October to a great guy from Dominican Republic. A couple of weeks ago we had the privilege of enjoying one of Andy's specialtys - Red Beans, Rice, and Chicken. I didn't sample the chicken but let me tell you, the red beans and rice were AMAZING!! Kidney beans are probably one of my least favorite types of beans because they aren't as creamy as other beans in my opinion. But this meal was so delicious, I erased my previous view of red beans and fell in love with them! I asked Andy for the recipe to try and duplicate the goodness and he gave me his "recipe" which doesn't include any exact measurements....because I think he knows this recipe like the back of his hand! After creating my version of this delicacy, I realized two things:<br />
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1. My vegan red beans and rice were pretty darn delicious.<br />
2. My vegan red beans and rice don't come close to comparing to Andy's!<br />
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Ah well...it was worth a try! At least I have another yummy recipe to add to my vegan repertoire that is not only tasty but easy on the budget and very simple. I guess for the real version, we'll just have to invite ourselves over to Suzi and Andy's :-)<br />
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<b>Vegan Red Beans and Rice</b><br />
2 t canola oil<br />
1/4 cup sliced onion<br />
1 garlic clove, minced<br />
1 1/2 T tomato paste<br />
2 t boullion<br />
4 cups cooked kidney beans, UNDRAINED<br />
2 T fresh cilantro, chopped<br />
1 1/2 cups rice - cooked according to package instructions<br />
Avocado slices<br />
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Heat oil in medium-sized saucepan. Add onion and garlic and cook until onion is translucent. Add tomato paste and boullion. Cook until onion is browned. Add the beans with their liquid. When the mixture starts to boil, remove 1 1/2 cups of the mixture and mash. Add 1/2 cup water and return to the pot. Stir. Add the cilantro. Remove from heat and serve over cooked rice with slices of avocado. Enjoy!<br />
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Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-90163319149092665712014-01-13T17:31:00.001-08:002014-01-13T17:31:10.627-08:00New Blog!!<a href="http://www.ami-diabetic.com/fruitnveg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="156" src="http://www.ami-diabetic.com/fruitnveg.jpg" width="200" /></a>Just wanted to let all of my vegan friends know that I have started a new blog...one that envelops my family's total approach to health, rather than just our vegan side! I am so excited about sharing through this blog about my "Healthy Obsessions" (exercise, veganism, essential oils...just to name a few!) and hope you will check it out. Find it here! http://healthyonpurpose.blogspot.comHealthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-41652463102137805952013-07-17T19:45:00.004-07:002013-07-17T19:45:53.834-07:00RecipesJust a note about recipes...I have been so busy lately with getting stuff ready for our upcoming school year, that I just haven't found the time to post recipes for the last couple of posts. If you see a picture in a post and the recipe isn't posted, just let me know and I will be happy to send along the recipe!<br />
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<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-9348475614332730142013-07-17T19:43:00.003-07:002013-07-17T19:43:29.149-07:00Snow peas and Thai Tofu Salad<div class="separator" style="clear: both; text-align: center;">
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I really love snow peas but don't often get to have them because they are so expensive. I have loved having snow peas in my tower garden this year!
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I added some to my favorite Thai Tofu Salad and they were delicious!Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-92136645422796842872013-07-17T19:40:00.002-07:002013-07-17T19:40:16.116-07:00Kale!!<div class="separator" style="clear: both; text-align: center;">
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I love my tower garden so much and it has exploded with growth over the past couple of weeks. I daily have the pleasure of harvesting kale or basil or lettuce or snow peas or green beans! Though we don't like the dinosaur kale quite as much as the curly kale, both are delicious and fresh. <br />
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My first kale harvest was a little overwhelming...it filled my kitchen sink! Yum! <br />
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The other day I had a craving for some kale salad and it made me so
happy to step out onto the deck and cut off a pan-full of fresh kale to
satisfy my palate! <br />
<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-3018452513172625632013-07-17T19:33:00.001-07:002013-07-17T19:33:14.059-07:00Vegan 4th of July!I love the 4th of July! We usually don't do anything real exciting but it generally tends to be a fun day of cooking up red, white and blue taste delights, clothing the kiddos in super cute outfits and having a BBQ as a fam. This year was no exception!
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We started off the morning with waffles and a tri-fruit combo of strawberries, bananas, and blueberries.
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<tr><td class="tr-caption" style="text-align: center;">My cute boys in their festive outfits!</td></tr>
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I was quite impressed with the dessert I devised this year - a Dark Chocolate Mousse Pie with Fresh Berries! Heavenly!
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The boys decided they didn't want their dessert to be quite so
chocolate-y (imagine!) so when I whipped the tofu in the food processor,
I spooned out some of the creamy mousse before it had been blended
fully with the chocolate. The result was cute little cups of
chocolate-vanilla swirled mousse. I topped theirs with berries as well!
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<tr><td class="tr-caption" style="text-align: center;">Ended our day with a BBQ dinner eaten on the porch!</td></tr>
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<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-35404158975799397262013-07-08T17:20:00.002-07:002013-07-08T17:20:35.651-07:00Fresh Salsa!I love summer! Since spring and fall are such short seasons around here, summer is probably my favorite season of the year. One of the very best parts of summer, in my opinion, is the abundance of fresh produce at local farmers markets. I frequent several in our area and sometimes end up going to the farmers markets 2-3 times a week! I love fresh fruits and veggies!! This past Saturday, the boys and I headed to the market and picked up fresh tomatoes and jalepenos to make fresh salsa to eat as a treat along with our fresh tortilla chips (also a farmers market find!). I used my food processor to blend fresh tomatoes, jalepenos, cilantro, lime juice, garlic powder, sea salt, minced dried onion (I can't do raw), and a few homemade pickled peppers from last year's garden.
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The results were fresh, summery and delicious!!!
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<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0tag:blogger.com,1999:blog-6685262978735562492.post-3222845772582267192013-06-21T18:19:00.002-07:002013-08-29T17:45:01.883-07:00Sizzling Szechuan Beefless and Broccoli...Brussels Sprout Chips...Vegan Meat Lovers Pizza...Vegan Loaded Veggie PizzaI must say, I love Gardein! I think they make the most fabulous meat substitutes and recently they have come out with so many new items. I love that the ingredients in Gardein are delicious foods rather than a huge list of things I can't even pronounce. I recently picked up a bag of Sizzling Szechuan Beefless Strips.
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I cooked it according to the package instructions but I also added a bunch of fresh broccoli to the pan (which is shown in the picture on the package but not included in the package). I served it over sticky rice and it was AMAZING!! My hubby (who absolutely loves Chinese food) said it was the best Chinese food ever and that it was every bit as good as any restaurant Chinese dish! SCORE!! It was really amazing and a new family favorite. My boys loved it too!!
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I am always on the lookout for a good Brussels sprouts recipe and I came across a recipe for Brussels Sprouts chips and decided it was a must-try. Though a time-consuming dish, it truly is delicious and loved by all three of my boys! I modified the recipe a bit and these things are delicious! All you have to do is cut the stems off your sprouts and then peel the leaves off layer by layer (thus the time-consuming part). Once you have a sufficient amount of leaves (they cook down so I would recommend doing at least a pound of sprouts. The bigger the sprouts the better for this dish), drizzle them with oil and a sprinkle of sea salt and nutritional yeast. Then bake them at 400 degrees for 15 min or so - if you want them crispier, you might want to cook longer.
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The other day I decided pizza sounded really good and I wanted to make some creative ones. I had some leftover onion/poppy seed roll dough in the fridge that I used as the crust. I made the crust thin so it would crisp up nicely. On one pizza I spread pizza sauce over it and then layered it with Lightlife Pepperoni, Field Roast Italian Sausage and Tofurky Polska Kielbasa (all sliced and browned in a bit of oil beforehand). On the second pizza I spread a layer of balsamic reduction (1 cup balsamic vinegar simmered for 20 min on low until it becomes a syrup and then mixed with 1 T maple syrup) over the dough and then layered it with artichoke hearts, chickpeas, and pine nuts - a funny sounding combo but it was delicious! I baked them both at 425 for about 10-15 min until the crust was browned. Yum! Once again, loved by all!<br />
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<br />Healthy on Purposehttp://www.blogger.com/profile/12056498754267285311noreply@blogger.com0