Coconut Quinoa Breakfast

I love warm cereal and there are so many grains to choose from.  Whole grains loaded with protein.  Quinoa is one of them.  You can make it savory or sweet and never be disappointed.

Here, it is used for breakfast with non dairy coconut milk.  A great way to start the day with a breakfast that will stay with you and is Delicious!

 

 

 

 

(Another Pinterest Gem)

Coconut Milk Breakfast Quinoa
serves 2
1/2 cup dry quinoa, rinsed(it is very important to rinse it don't skip this step)
3/4 cup canned lite coconut milk + more for drizzling
2 teaspoons vanilla extract
1/2 teaspoon cinnamon + more for sprinkling
pinch of salt
1 banana, chopped
1/3 cup toasted pecans, chopped

Combine quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk.

Note: you can definitely use full-fat coconut milk… I use Trader Joe’s lite coconut milk which is insanely creamy and resembles full-fat coconut milk. If I used another brand, I’d probably use full-fat. Additionally, feel free to add sugar or sweetener if needed. I (shockingly) find it sweet enough with the coconut milk and fruit.

Just like Whole Foods makes it!!

I know what you are thinking, "Not Tofu!!"  I too have that fear, Unless it is cooked properly.

 

This is hands down the best way to eat it.  You do have to start it the day before draining and marinating but it is sooooo worth it.

 

 

 

 

 

(Found this recipe on Pinterest)

Chicken Fried Tofu Nuggets

Ingredients:

1 (14 ounce) package extra-firm tofu, drained and pressed
2 cups double strength chicken-flavored, vegan broth(I used Better than Bouillon veggie)
1/4 cup vegetable oil
1/2 cup all-purpose flour
3 tablespoons nutritional yeast
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon poultry seasoning
1/2 teaspoon dried garlic
1/2 teaspoon dried minced onion
1/2 teaspoon cayenne pepper

Prep:
To drain tofu remove packaging and place tofu on a cookie sheet lined with paper towels then cover with more paper towels and place a good sized plate or book on top to drain, changing the paper towels every 10 or 15 min. the longer you do this the better but at least and hour.  Cut pressed tofu into 1/2-inch thick slices; then cut into desired shapes. I did some squares, some tinier rectangles, all worked well. Place tofu into a shallow pan, and pour broth over the top, making sure tofu is covered. Set aside to soak overnight, refrigerated.
When tofu has marinated, stir together flour, yeast, salt, pepper, and spices. Warm oil in large skillet over medium-low heat. Remove tofu from broth and transfer to breading, one at a time. Pat breading onto tofu, you can repeat this twice (quick dunk of breaded tofu into broth, second layer of breading — I don’t think it needs it but you might!) Gently place tofu in hot oil; fry until crisp and browned on all sides. Each side took about 2-3 minutes. Remove from oil and set on wire rack with paper towels underneath to catch any drips.
They are best served immediately. You can reheat the nuggets in a 400º toaster oven or conventional oven for 15 minutes until hot and crispy, too

Heaven in a Bowl

Easily one of the best Soups I have ever made.  So hearty and healthy with such a great flavor!

Plenty of protein with the Barley and Mushrooms, serve with a big green salad....it just does not get much better!!

(Found this one on Pinterest)

Hearty Mushroom Barley Soup / Stew

• 1 Tablespoon Oil (I used grapeseed, but Olive or Vegetable will do)
• ½ Medium Onion, slivered (about 1¼ cups)
• ½ Cup Dry Barley, rinsed (I used the inexpensive pearl barley)
• 2 Large Garlic Cloves, Minced (or about 2 teaspoons bottled minced garlic)
• 1 Teaspoon Dried Thyme
• 8 Ounces Sliced Button or Cremini Mushrooms
• 4 Cups (1 quart) Vegetable or Mushroom Broth (I used Better than Bouillon)
• 1 Tablespoon Tomato Paste
• 1 Teaspoon Balsamic Vinegar
• 1 Bay Leaf
• ¼ -1 Teaspoon Salt to Taste
• 1 Teaspoon Miso Paste (or simply more salt to taste)
• Freshly Ground Black Pepper to Taste

Heat the oil in a stock pot over medium heat. Add the onions, and sauté for about 5 minutes, or until they are translucent. Reduce the heat just a touch, add the barley, garlic, and thyme, and sauté for another 3 to 5 minutes. Stir in the mushrooms, followed by the broth, tomato paste, vinegar, bay leaf, and I would start with ¼ teaspoon of salt and the miso if using. Bring the soup to a boil, reduce the heat to low, cover, and allow the soup to simmer for at least 1 hour, or until the barley is nice and tender. Season to taste with additional salt and black pepper.

Easy Peasy

Easy, delicious and Healthy....Just doesn't get much better.  I found this recipe on Pinterest and it was so quick to whip up and perfect for a cold afternoon lunch.

 

 

 

(The non vegans in my family really enjoyed this with a sprinkle of cheddar.) 

Macaroni and Tomato Sauceadapted from Meatless Meals, page 30N
serves 8--supplies protein, calories, Vitamins A, B-1, and C

1 box whole wheat macaroni
1 quart boiling water
1/2 cup frozen peas
1/4 cup green onions, sliced
2 Tbsp olive oil
1 onion, diced
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes
1/2 tsp smoked paprika
3 Tbsp flour
1 can tomato paste
3/4 cup hot water
1/2 cup nutritional yeast (optional)

Cook the macaroni in boiling water. When close to done, add the frozen peas and green onions to the water. In a skillet, saute the onions in the olive oil until translucent. Add the seasonings and flour, which will coat the onions. Add the tomato paste and hot water and mix together completely. Drain pasta, and add the tomato sauce to the pasta. Stir to coat. At the table, add nooch, if desired.

I had some left over roasted Asparagus that I tossed in before serving and must say it takes the dish to the next level.

Steaming Cup of "Mo" Joe

 

 

 

 

I have had to give up coffee (caffiene) for reasons that are not Vegan related, but instead health related, both physical and mental.

 

Probably the hardest thing for me to give up so far.  I still love to enjoy a warm beverage in the morning or cold afternoon.  Tea is great but sometimes you need something a bit more substantial.

 

I found this recipe in "Quick and Easy Vegan Comfort Food".  It is a creamy, steamy cup of delight packed full of protein and calcium.  And it does have some of the carmel tones a coffee drinker is used too.

 

 

 

 

 

8 oz of non-dairy milk (almond is great here, but soy is just as good)
1 spoonful of tahini
1 spoonful of molasses (the "Mo" which also adds iron)

Warm milk to desired temperature and stir in tahini and molasses.  Sometimes you need to whisk in the tahini so it blends in well.  I just use a regular dinner spoon for measuring.


Another great coffee alternative I have found is Teccino.  It really satisfies the craving!!

Fall for Breakfast

 

 

Waking up on a crisp fall morning to a crockpot full of Pumpkin Pie Oatmeal!!

 

 

 

What's not to love.  Breakfast is already made with all the flavors of pumpkin pie in a healthy whole grain cereal.

 

 

 

I found this recipe in the "Vegan Slow Cooker" cookbook.  It was so delish, I will definately consider this for xmas morning.

1/2 cup steel-cut oats
2 cups unweetened vanilla-flavored almond milk ( soy works too)
1/2 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp allspice
pinch of ground cloves
chopped pecans

The Night Before:  Oil the crock of your slow cookier.  Combine the oats, milk, pumpkin, cinnamon, allspice, and cloves in the slow cooker.  Cook on low for 6 to 8 hours.

In The Morning:  Stir the oatmeal to get a cosistent texture, adding more milk if desired.  Serve in bowls topped with brown sugar or maple syrup and chopped pecans.

Green cuppa

So a developement I didn't anticipate on the Vegan journey is that I am REALLY good at finding, making and consuming alternate sources of protein.  But, it is the veggie part I find more challenging to incorporate.  Usually it is the other way around.  While I am finding more and more recipes, it remains somewhat difficult to find a variety of dishes that appeals to everyone three times a day.


One way I fill in the gaps is with juicing.  For some reason I find it much easier to down a cup of fresh juice than a whole bowl of fruit or veggies.  There are some really great combos out there and it is really hard to mess up!  One rule of thumb is 3:1 veggie to fruit ratio.  So if you are making a veggie/fruit juice you should have 3 veggies to every one fruit.  Or, 3 cups of veggie juice to every 1 cup of fruite juice per day.

I have never had a problem getting my kids to drink a fresh cup of orange/apple/carrot juice!!

So I did some trading on Craigslist (I am really proud of my resourcefulness here) and aquired a new Jack Lalane juicer and have never looked back.

This is my favorite Veggie Juice.  It has calcium, protein, vitamin K, vitamin C and many more vitamins and minerals to abundant to list.

3 leaves of Kale
3 stalks of celery
1 cucumber
1 green apple
1 lemon

Run all ingredients through the juicer. Peel the lemon first, everthing else can just go in whole after a good washing.  Drink right away, you don't want your juice to oxidize.  Also, I definately recommend using organic produce since your not peeling anything.

Pumpkin Bars with Orange frosting

I am definately one of those people who love pumpkin in just about anything.  In fact I am kind of pumpkin obsessed.  I not only love pumpkin food, but just the cute little gourds themselves!!

This is another converted recipe, the original was published in Taste of Home.  I made them for my daughter to take to her Movie day with friends.  All the girls loved them and there weren't any left over.


1/2 cup earth balance, softened
1 cup packed brown sugar
3 tsp ener-g egg replacer (mixed with 4 tbsp warm water)
2/3 cup canned pumpkin
1 tsp vanilla extract
1 cup all-purpose unbleached flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground ginger
1/4 tsp ground nutmeg

Orange Frosting

3 tbsp earth balance, softened
2 1/4 cup confectioners' sugar
3 tbsp orange juice
1 tbsp grated orange peel

In a large mixingb bowl, cream earth balance and brown sugar.  Add egg replacer and beat well.  Beat in pumpkin and vanilla.  Combine the flour, cinnamon, baking powder, baking soda, ginger and nutmeg, add to creamed mixture and mix well. 

Spread into a greased 13"x9"x2" baking dish.  Bake at 350 for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool completely on a wire rack.

In a mixing bowl, beat the earth balance, confectioners' sugar, orange juice and orange peel until blended.  Frost bars, cut into squares.

Squashy, creamy, yummy!!

 

Summer abundance in a casserole!!

 

 

 

 

This was my first recipe conversion so I was a bit nervous, but by the family's reaction it was a success.

2 small yellow summer squash, sliced
1/4 cup chopped onion
1/2 tsp salt
1 1/2 tsp ener-g egg replacer (mixed w/ 2 tbsp warm water)
1/2 cup veganaise*
2 tsp sugar
pepper to taste
1/4 shredded Daiya*
2 tbsp crushed corn flakes
1 1/2 tsp earth balance, melted

In a small saucepan, combine squash, onion and 1/4 tsp salt.  Cover with water.  Bring to a boil.  Reduce heat; simmer, uncovered, for 2 minutes or until squash is crisp-tender.  Drain.  In a bowl, beat the egg replacer, veganaise, sugar, pepper and remaining salt until blended.  Stir in cheese and squash mixture.  Transfer to a greased 2-cup baking dsh.  Toss the cornflakes and butter; sprinkle over top.  Bake, unocvered at 350 for 25-30 minutes or until golden brown and bubble.  (Yields 2 servings)


*I have mentioned in my posts about substitutions and not expecting them to be an exact stand in.  However in the case of Veganaise that is soooo not the case it tastes JUST like mayo.  You can sub it any recipe:  salad, sandwhich etc. and you will never notice a difference.

*Daiya in this recipe mixed with the mayo is so creamy and cheesy that you won't miss the real cheese, I promise!!  Daiya is one of those substitutes that doesn't stack up if you are expecting a cheese flavor on it's own.  But when it is cooked into sauces, soups, casseroles etc. it REALLY works.

Fall = Pumpkin!!

Pumpkin Pancakes!!

 

Breakfast is my favorite meal of the day and Fall is my favorite season.  So pumpkin pancakes this fall morning are just perfect.

 

This recipe comes from a book titled "Vegan Brunch".  It was a huge hit in my house, especially with both kids.

 

 

 

Ingredients:

3/4  Cup pureed pumpkin
2  tbsp canola oil
3/4 Cup almond milk (any nondairy)
1/2 Cup water
2 tsp apple cider vinegar
2 tbsp pure maple syrup
1 tsp pure vanilla extract
1 Cup all-purpose non bleached flour
2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground nutmeg
pinch ground clove

 

In a large mixing bowl, whisk together pumpkin, oil, milk, water, vinegar, maple syrup, and vanilla.  Add the flour, baking powder, salt and spices.  Mix until there are very few clumps lefft. As usual, be careful not to overmix.

 

Preheat a large, hevavy-bottomed, nonstick skillet over medium heat for a least 3 minutes.  Coat pan with a light coat of oil (I used Earth Balance).  Pour pancakes in 1/2 cup measurements, one at a time, and cook until the top looks dry.  Flip over and cook for another minute.  Top with pecans, Earth Balance and Pure Maple Syrup. 

 

It's like fall on a plate for breakfast!

Roasted Tomatillo Guacamole

You will definately notice a lot of Mexican inspired dishes in my menu planning.  I can't help it, growing up with a Grandmother who was mexican it is definately my comfort food.  Plus there are a ton of beans, veggies and corn in mexican cooking so it lends itself to vegan recipes very well.

I am especially proud of this recipe because the Tomatillos were organically grown by one of my Girl Scouts that she sold to me at her first Farmer's Market booth!!

After cleaning the Tomatillos, about 2 cups, I tossed them with olive oil, crushed garlic (1-2 cloves), cumin, corriander, salt and red pepper flakes, to taste.  I then layed them out on a lined cookies sheet and broiled in the oven till the skins started to blacken.  Then I scraped them and all the juices into a food processor and added 1/2 of a small purple onion, more chopped garlic (1-2 cloves), a handful of cilantro, juice from 1 small lime and more salt.  Process till desired consistency, I like mike kinda chunky.  Then stir in two chopped Avacados and a spoonful of Soy Sour Cream. 

Gotta say one the best Guacs I've made.  I had it with just plain chips, nachos, and burritos that week!

Polenta for Breakfast?

 

Yes Please!!

 

So one of the reason I love to make cornbread is so that I can have a piece with warm milk and maple syrup for breakfast the next day.

 

That is what this warm breakfast cereal is based on.  First I boiled 3 cups of water with a pinch or two of salt, once boiling whisk in 1 cup of Polenta (also known as Corn Grits), I used Bob's Red Mill brand.  Simmer for 10 min. whisking often.  If it seems to be getting to thick cover for the last five minutes.  When there is one minute left stir in about 1/2 cup of Sweetened Soy Milk*.  Garnish with your favorite hot cerel fare.  I love mine with a dab of Earth Balance and a drizzle of Maple Syrup.

 

 

A healthy whole grain breakfast with the added soy protein.  It also reminds me of the corn fritters my Grandma used to make me!  So good, this will be a staple breakfast in my house from now on.

 

 

* I like to use Sweetened Soy Milk in hot cereal and tea because then I don't need to add additional sweeteners.  I always use the enriched soy milk for the calcium and vitamins. 

Vegan Nachos

I made this recipe up on my own.  If there is one thing I love it is nachos!  They are so quick and easy, plus you get three food groups:  grains, veg, protein!

To start I used Juanita's Corn chips (honestly the best on the market).  Just a handful on the plate.  Then I take one can of organic pinto beans warmed in a small sautee pan and mashed with potatoe masher, add a little salt.  Layer the beans onto the chips.

To make the cheese sauce I warmed one cup of unsweetened soy milk and 1 cup of Daiya Cheddar* shredded soy cheese.  To this I added a couple dashes of cumin, corriander, red pepper flakes and 1 clove chopped garlic.  Once the cheese is melted and sauce is thickened layer it on top of the beans.

Add all the fresh veggies you like:  green onions, olives, tomatoes, avacados, lettuce etc.

Then to garnish I used Soy Sour Cream and mixed in a handful of chopped fresh Cilantro.

So delish and healthy!!

*a note about Daiya.  If you are looking for a cheese substitute that taste just like cheese you won't find one.  Daiya is the best on the market in mine and many others opinion but this is one of those situations where you have to let go of your expectations!  It is a great SUBSTITUTION.

How did I get here?

Some of my friends will be surprised, some not so much.  It is definately a journey, but I am finding not so difficult as I thought.  So what led me to make the decision to become a Vegan?  Many things actually, but all are health related.

I have always been told by my physicians that because my father, grandmother, uncle and brother had/have diabetes.  And because I had Gestational Diabetes, that it is only a matter of time before I too will be diagnosed and living with the disease.  Also, a year ago I was hospitalized with several Pulmonary Embelisms and quite frankly came to close for comfort to my mortality.  As a result tests were done and I was diagnosed with Factor V Liden, a clotting disorder and told that I should make dietary and activity changes to prevent further incidents.  All the doom and gloom of being sentenced to live with these diseases was a hard pill to swallow (pardon the pun).  I began to read things that led me to believe that I don't have to accept these diseases, that I could actaully prevent them.  They are not a given!!!

One of the biggest eye openers for me was the documentary Forks Over Knives.  Where they follow two doctors, one a surgeon and one a scientist, and how they seperately came to the same conclusions about how diet affects the human body.  The major defining variable being animal protein.  Studies show that eating a plant based diet actually reverses and prevents heart disease.  There is also evidence that shows subjects have less incidents of cancers, diabetes and a whole host of other medical related issues when eating only a plant based diet.  The more I read and researched the more I realized this was worth a try!

I knew that I couldn't just start eating salads and beans everyday, I was too addicted to the sweets and carbs.  And how could I ever give up cheese and milk!  I knew it would take something drastic to kick start this adventure.  So naturally I turned to Craigslist.  Where I traded an unused heater for a Juicer.  I planned to do a juice fast for two weeks, a cold turkey way to reboot my taste buds.  I figured it wouldn't be too pleasant so planned it for a time when we didn't have much going on.  I followed the Juice recipe used in the documentary Fat Sick and Nearly Dead.  Three veggie juices, and two fruit juices a day.  It took a while to get the recipe just right, but I love juice and once I got it sorted out it wasn't as hard as I thought it would be.  The best part is, it worked!  After two weeks of nothing but juice, salads tasted like mana from heaven!  My taste buds were so sensitive that processed foods were too strong and chemically tasting, even Tollhouse chocolate was gross.  For me to say that is something, I have always had a sweet tooth the size of Texas.

Now the tough part, how was I going to implement this new style of eating into my everyday life.  Could I eat and enjoy Tofu, and what about the kids?  Would they be willing to give these wacky new things a try.  Well, the library is my bestfriend.  I checked out at least fifty Vegan Cook books and spent about a month researching recipes.  Could I make meals that were family friendly, quick, easy and affordable.  The only thing left to do was give it a try.

I started off by telling the kids that they can make their own decisions and if they choose to eat meat or dairy that was okay by me but I would like them to at least try the things I was making.  Our first Vegan meal was Peanut Thai Noodles, Carrot Miso Slaw, and Soy Tofu Nuggets.  Everybody enjoyed most or all of the meal.  Whew, I did it!!  Family friendly.....check.  Quick and easy....check.  Affordable......yepper!!

A few things I have learned so far is there aren't alot of prepackaged snacks or heat and serve Vegan meals.  Which is a good thing of course, less preservatives, sodium and all manner of yuckies.  But this does mean more advanced planning, and making of snacks ahead of time so there ready for little tummies.  The other and probably biggest thing I learned is not to expect things too taste like their counter parts.  For instance, don't make a veggie burger and hope it will taste like a cheeseburger.  You will be dissappointed and discouraged.  But if you think to yourself this is going to be a great veggie sandwhich, or mushroom fajita, or soy quesadilla then you will find more enjoyment in your meals.

Eat to live, don't live to Eat!!!  The best quote to summarize this experience.  But don't get me wrong I have found the best Cookie recipe.  Yes food can still taste great.

I have never felt better since making these changes.  I have so much energy and I NEVER feel guilty after a meal, which is a reason in and of its self.

So that is the back story.   I wanted to start this blog to share all the wonderful food I am finding and making.  As well as how good it feels to do something like this for yourself.  The positive affect it has on the environment and Big Business is just a bonus for me!

Maybe you too will be inspired.  But be prepared for the funny looks you'll get and the big question, "What about Protein?".  The big USDA/FDA myth that you can only get enough of it by eating meat and drinking milk.  Myth people, Myth!!!  All of the healthiest regions in the world are cultures that eat plant based diets.

Like to eat out, most restaurants offer vegan alternatives.  It's not as hard as you might think.  Chipotle makes one mean vegan taco!!!!

Stay tuned for pics and recipes, I can't wait to share!!