tag:blogger.com,1999:blog-74914917668641981082024-03-19T12:25:14.009-07:00Yummy LumpkinsStellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-7491491766864198108.post-68735761678290945692018-09-02T17:05:00.000-07:002018-09-02T17:05:00.761-07:00Better snacking!<div class="MsoNormal" style="margin: 0in 0in 0.0001pt;">
<span style="color: #1c1c1c; font-family: "helvetica";"><span style="font-size: 11.5pt;">I </span><span style="font-size: 15.333333015441895px;">recently went on a big bender about having healthier snacks in the house. Our kids will eat anything in their path, so I decided to clean up the options so that it wouldn't be as bad if they did. They love granola bars, but if you've looked at the nutritional facts on those bad boys you probably nearly cried. I almost did. They are THE WORST. Here I was thinking that I was making an okay decision by buying granola bars for them to snack on and then I ended up just feeling awful about buying them in the first place. SO, then I decided I needed to find an easy peasy recipe that could sort of take the place of the granola bars, be healthful, but still be tasty.</span></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica";"><span style="font-size: 15.333333015441895px;">I stumbled upon this recipe for a healthier snack "cake" and made some slight adjustments to what I had on hand in my pantry. These ingredients are things I typically have around, so it makes it easy for me to make whenever I would like. </span></span><span style="color: #1c1c1c; font-family: helvetica;"><span style="caret-color: rgb(28, 28, 28); font-size: 15.333333015441895px;">I used melted coconut oil because it's been so warm here that it was already melted in the pantry haha Don't let the coconut oil scare you if it's not really your thing. My husband can detect the slightest bit of coconut in anything because he hates it, but he had no idea I used it in this recipe.</span></span><br />
<span style="color: #1c1c1c; font-family: helvetica; font-size: 15.333333015441895px;">And let me tell you, these are tasty! The chocolate chips make you feel like you're getting a little treat. You can go a step further and use vegan chocolate chips if you'd like. Either way, I highly recommend you give these a try! </span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">Oatmeal Chocolate Snack Cakes<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">1 cup whole wheat pastry flour (or ½ cup whole wheat flour ½ cup regular flour)<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">¾ cup rolled oats<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">½ teaspoon baking soda<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">¼ teaspoon kosher salt<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">6 TB unsalted butter, melted and slightly cooled (or 6 TB melted coconut oil)<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">1 large egg<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">¾ cup packed light brown sugar<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">½ cup unsweetened applesauce<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">¾ cup semisweet mini (or regular) chocolate chips<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">Preheat the oven to 350 degrees F. Line the bottom of a 9-inch (I used an 8-inch) square baking pan with a foil strip long enough to overhang on 2 opposite sides. Spray the foil lightly with cooking spray; set aside.<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">Whisk together the flour, oats, baking soda and salt in a medium bowl; set aside. Whisk the butter, egg, brown sugar and applesauce in a large bowl until combined. Add the dry ingredients to the wet and mix until barely mixed. Stir in the chocolate chips.<o:p></o:p></span></div>
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<span style="color: #1c1c1c; font-family: "helvetica"; font-size: 11.5pt;">Spread the batter in the prepared baking pan. Bake until the cake is light brown around the edges and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Remove from the oven and let cool on a rack for 15 minutes. Use the foil overhang to lift the cake out of the pan and let cool completely on the rack. Invert onto a plate and peel the foil off. Re-invert the cake onto a cutting board, cut into 12 pieces and serve.<o:p></o:p></span></div>
Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-34481425140186753642018-06-16T16:43:00.004-07:002018-06-16T16:47:58.099-07:00Cantaloupe Gazpacho<div class="separator" style="clear: both; text-align: center;">
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Yes, it's a thing. A wonderful thing.<br />
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If you're not familiar with what gazpacho is, then let's enlighten you... Gazpacho is a combination of blended vegetables, spices and/or fruit that is blended together and served as a chilled soup. It might not sound appealing, but I assure you, on those hot summer days it really hits the spot. The beauty is that there are SO many different ways to make gazpacho. Originally the base was typically tomato, but of course, when you love food, the world is your oyster and you can get crazy creative.<br />
Cue in cantaloupe gazpacho.<br />
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Sweet.<br />
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Zesty.<br />
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Delicious.<br />
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Enjoy!<br />
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<b>Cantaloupe Gazpacho<o:p></o:p></b></div>
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1 medium cantaloupe, peeled and cut into chunks<o:p></o:p></div>
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1 small cucumber, peeled and chopped<o:p></o:p></div>
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2 Tbsp. chopped red onion (or 3Tbsp. chopped white onion)<o:p></o:p></div>
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2 tsp kosher salt<o:p></o:p></div>
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1 Tbsp. apple cider vinegar<o:p></o:p></div>
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1/3 cup water<o:p></o:p></div>
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½ cup olive oil<o:p></o:p></div>
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Salt and pepper to taste<o:p></o:p></div>
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In a vitamix blend cantaloupe, cucumber, onion, salt, water, apple cider vinegar, and salt and pepper until smooth.<o:p></o:p></div>
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While motor is running, drizzle in the olive oil.<o:p></o:p></div>
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Serve gazpacho chilled with chopped fresh mint sprinkled on top or on the side.<span style="font-size: medium;"><o:p></o:p></span><br />
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Also, serving these in small cups as a "shooters" type thing would be totally adorable at a party or get together. Just sayin'.</div>
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<br />Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-91409225405352582752018-06-05T20:23:00.001-07:002018-06-05T20:23:22.134-07:00Wow. It's been four years since I last posted an entry. That's just insane. Life has been so crazy and interesting. I've moved, left my last relationship, gotten married, adventured all over the states, I'm a step mom to four wonderful kids and now expecting my own....the list truly goes on and on.<br />
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This blog originally started off as a blog for strictly vegan food. I currently live in Texas and let me tell you, that lifestyle is tough to uphold here. I've also just fallen out of being vegan and just want to enjoy food, no matter how it comes. I will say that I still want to focus on a lot of vegan dishes, but many vegetarian dishes will also be making it on here. I have four kiddos that don't come from any sort of "healthy eating" background and it has really given me a run for money.<br />
I can sneak vegetarian meals by them occasionally, and I try to incorporate as many veggies as I can into meals (which mostly means sneaking them in, but you do what you gotta do), but it can just be hard when you weren't the one raising those munchkins or influencing their palates. And i'm just doing what I can for them, and I hope they one day realize it was all out of love. All of the b=veegies were out love and care for their bodies!<br />
Who knows, maybe they won't care.<br />
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But I will still try to feed them the best I can, whenever I can. Sure, pizza makes it's debut sometimes, crappy cereal happens...but I'm doing my best. That counts, right?<br />
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So all that to say, Yummy Lumpkins will be focusing on delicious food that your whole family can enjoy. And maybe some vegan dishes that just you adults can enjoy. Heck, maybe even your kiddos will! They're all different.<br />
Bottom line-- enjoy yummy food. Period.Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-81626332776220773852014-09-15T15:45:00.000-07:002014-09-15T15:45:02.476-07:00Lemon Fettuccine Alfredo!So, last night i successfully made a vegan lemon fettuccine alfredo! I've actually never even made a regular alfredo sauce from scratch so i must say that i feel pretty impressed with myself.<br />
*pats self on back*<br />
But really, it was yummy. The subtle hint of lemon was a nice touch to the delicious cream sauce. There are some things i think i will change in the future though. The recipe i used had me use blanched almonds in the sauce to help with the creaminess. I went ahead and soaked mine (even though the recipe didn't ask me to) because i know that helps makes nuts and seeds break down easier. I also don't have a Vita-mix so i know that my sauce is only going to blend into a smooth consistency so much. While i did notice some teeny, tiny little pieces of almond in my pasta dish, i really don't think that was a deal breaker. I am definitely going to try the recipe again, but i will be using cashews instead. Cashews, when soaked, are super great when you're trying to achieve a "cream" of some sorts. Also, i will be adding more garlic. Shouldn't everything have more garlic in it??<br />
(The answer is Yes)<br />
Anyways, i'm super excited to try the pasta dish again and share the new updated recipe with y'all. I always love making a very non-vegan recipe into a successful vegan recipe. Rich cream sauce is something you kind of miss after awhile and it's nice to know that void can be filled with something just as tasty, but that's actually a lot healthier for you. Small victories!<br />
I'm pretty excited about this week because i don't close a single night. Which means that i'm setting a small goal of having a home cooked meal EVERY SINGLE NIGHT. Some of you may think "that's no big deal", but for me it is. As i explained in my previous post since returning, i fell off the cooking wagon and just have been so incredibly disappointed in myself. I cook a few nights a week at home, and a couple nights we piece together something random to eat like sammiches or whatever, and then a night or two we eat out. Which i would really love to stop doing so much. It just really adds up! Eating out should be a treat, not a "normal" occurrence. SO, cooking every night this week will be super exciting and fulfilling. Baby steps.<br />
Tonight i'm out of town until late, but we made "pizza" on naan bread to eat before we left and i stocked the fridge with veggie spring rolls in case we are hungry when we get home. So prepared! I have a few ideas for the rest of the week, just need to get it all together in my head. I do know that at some point i will be preparing sweet potatoes. Candied Lime Sweet Potatoes, to be exact. My guy doesn't love sweet taters at all, but has agreed to be a champ and give this recipe a try. I'm pretty excited about it. I also have a ton of zucchini and squash in my fridge that i need to do something with. Maybe a veggie lasagna? That could be yummy...Zucchini thinly sliced on a mandolin to replace the noodles? Hm....this sounds like it might happen. Right now i'm on big thing about using up stuff that i have on hand. My pantry is full but i have been doing that "there's nothing to eat!" thing. So i'm trying to nip that and just buckle down and use whatever i have. It's like i need to pretend i'm on Chopped or something. But without that crazy time constraint because that would drive me bananas. How do those guys do it?<br />
Ok, getting off track...<br />
SO! More meals posts to come. Trying to stay on top of this and hopefully create some sort of habit for myself. Until next time.<br />
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<br />Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-45895168281114218692014-09-14T14:44:00.000-07:002014-09-14T14:44:02.698-07:00Freezer nomz!No recipes or photos to post today, but just wanted to write something to get back into the habit!<br />
Today was a short day at work so i decided to come home and make up some noms. I'm preparing some dishes specifically to freeze for my boyfriend's kids. They come on the weekends and i like to make some foods in advance so that my boyfriend can utilize his time with them and not have to worry about cooking. With four kids it can be slightly daunting to have to worry about "what's for dinner?" So, i try to help him out. Today i made a couple pizza pasta casseroles. I already popped them in the freezer and now i'm going through the pantry and pulling out some things to throw into the crockpot for a vegan chili. Then before they come for the weekend i'll bake up some cornbread for them to have with it. Last time i made it i grated up a couple zucchinis to hide in there since the kids don't love all veggies. So i figure sneaking some in there never hurts. Plus you can't even taste them! I felt super sneaky. And accomplished. What can i say, i'm easily amused.<br />
Anyways, that's it for today. Maybe i'll follow up tomorrow with some photos. Trying to get back into this!Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-90362866131159179402014-09-12T19:30:00.001-07:002014-09-12T19:30:56.634-07:00Many moons later...It has been quite some time since i last posted. Over two years. My life got crazy and i lost track of everything. I had a major family emergency come up which resulted in me packing my bags in one night and flying off to Washington DC. There i spent a year at a hospital dealing with said emergency. After that i moved to Texas to be close to family, but also moved with my boyfriend. I finally got all my stuff sent to me from Portland and since then i have been working on making my life normal again. Things are good now, but many things have changed. My love of food has not though.<br />
San Antonio has proven to be challenging in regards to healthy foods. (DUH.) I am fortunate enough to work at the only raw, vegan, gluten-free place here. Our main focus is fresh juices and shakes, but we do some raw, vegan dishes that i absolutely love. I am the raw chef for One Lucky Duck and i just feel so blessed to have found this job here. I've learned so much and continue to learn. I love that this world has been opened up to me.<br />
Throughout all these changes i have not lost my love for vegan foods. I am currently seeing someone that had never experienced vegan cooking before i came into his life and it has been such a joy to make delicious dishes for someone who is so open-minded about good foods.<br />
Lately i have decided to hop back on the cooking train. It was hard to make myself cook over the last couple years with so much going on, not being in my own kitchen, not having all of my own tools, pans, etc. I fell off the wagon basically. And it has been such a struggle to get back on. SO, I'm hoping to start blogging again, trying to stay on it, and inspire myself to cook my heart out. I love cooking and i miss it.<br />
So here we go...Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-45258931656988807382012-06-27T17:14:00.001-07:002012-06-27T17:14:49.773-07:00Amazing Crispy Potato WedgesI don't know about you, but I absolutely love me some crunchy potato wedges. I had a major craving for some one night and decided to throw these babies together. I FELL IN LOVE. They are perfectly seasoned, perfectly crunchy and super easy to make. This recipe probably makes enough for 3-4 people. But if you are my husband and I, and have these themselves as dinner, then it makes enough for two hungry adults. Yes, it may not be a rounded out healthy meal, but it sure does hit the spot!<br />
Give 'em a try!<br />
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<span style="font-size: large;"><b>Crispy Potato Wedges</b></span> <br />
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5-6 medium red potatoes<br />
1/8 cup olive oil<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
1/2 tsp garlic powder<br />
1/4 tsp oregano<br />
1/4 tsp thyme<br />
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Preheat oven to 450* <br />
Cut potatoes into wedges. Thicker slices will not get as crispy<br />
Put the wedges into a large mixing bowl. Drizzle with the olive oil and toss to coat.<br />
Add your salt, pepper, garlic powder and herbs.<br />
Use your hands to toss the oiled potato wedges around in the spices so that there is an even coating on them.<br />
Spread the wedges out in a single layer on a large baking sheet.<br />
Bake for 20 minutes, flip the wedges over, and continue baking for another 15-20 minutes until the potatoes are brown and crispy.<br />
Serve with ketchup, vegan ranch or whatever your heart desires!<br />
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<tr><td class="tr-caption" style="text-align: center;">Baked to perfection!</td></tr>
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AStellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-61877196508677786862012-05-09T18:36:00.000-07:002012-05-09T18:36:13.314-07:00Quick Veggie Roll-ups!<div class="separator" style="clear: both; text-align: center;">
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It's hard to eat healthier when you think of having to <i>make</i> something. So, the best thing I found to do is prep some veggies ahead of time. Sure, you have to take a little time to do that, but it's really not that hard and you can prep enough for a few days or even an entire week!<br />
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I went to the store yesterday determined to emerge with nothing but tasty, healthy snack options. I came out with these amazing, flavorful spinach onion tortillas, a one pound box of organic spring mix, carrots, one yellow bell pepper, one bunch of green onions, avocados, these beautiful "brown" tomatoes (which are more deep red/purple than brown) and roasted red pepper hummus. My plan was to have veggie wraps of different variations for snacks throughout the week. Also, this stuff all travels well so I can always pack of a quick lunch to have in between jobs. It's great!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBHyBdai41JOtMEXAJQK7fTP86wO84BJ32GAJK8hRHo9Qw00oDjGO2WCaQshwqEe23PAVWMZXIBWvIR62Lailx4K-CGItxIfZXSrSoZX88Dq-MKfwl3_aXBw2-x-TtCBz_vvoyFsqCg/s1600/veggies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTBHyBdai41JOtMEXAJQK7fTP86wO84BJ32GAJK8hRHo9Qw00oDjGO2WCaQshwqEe23PAVWMZXIBWvIR62Lailx4K-CGItxIfZXSrSoZX88Dq-MKfwl3_aXBw2-x-TtCBz_vvoyFsqCg/s320/veggies.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some beauties for you to ogle at.</td></tr>
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Now, you're probably thinking, "Ok, what would even need prepping?". Well, not a lot, and that's part of the point. Even though we grab ingredients that are perfect for quick snacks we still sometimes think that chopping up some veggies is "too much to do when you're hungry". I've had those days. I know you have too. SO, easy fix: Pre-chop those carrots! Pre-chop that bell pepper! Doing this will make preparing yourself a snack a breeze.<br />
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This all might sound like a no-brainer, and it is. But I'm just here to try to give out some pointers that may help you make some better decisions about what you're putting into your body. So, on that note, let me walk you through what I snacked on earlier!<br />
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First off, prep some carrots. There are three carrots cut into matchsticks here in a one pint container. I'm thinking it will probably get me through the week.<br />
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While you're at it go ahead and slice up some bell pepper. They don't need to be sliced into any particular size, just however you like them. I sliced mine into about one inch wide strips and then chopped those up. I like my bell pepper to scatter easily. Store in a ziploc or tupperware.<br />
Then, just pick and choose the veggies you want and get them ready to go in a wrap. I chose one green onion, a handful of bell pepper, one tiny avocado (or one half of a regular size one), half a tomato and a handful of my prepped carrot matchsticks. Chop the tomato, avo and green onion.<br />
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When it comes to the tortillas, I suggest a flavorful one. If you like white or whole wheat go ahead and use them, but I personally like to get excited about my food and a plain ol' white tortilla just doesn't do it for me. I also like to heat up my tortillas slightly. I believe it enhances the flavors a bit and also helps make them more flexible. <br />
I also chose a red pepper hummus, but you can of course choose some other flavor. I bet roasted garlic hummus would be excellent for this!<br />
Get some herbs or pepper to sprinkle in your wrap, too. Dried herbs are always great flavoring agents without having to reach for the salt or some kind of unhealthy sauce. These guys are my favorite and I just sprinkle away. Don't be shy!<br />
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So go ahead and spread some hummus onto your tortilla. Then sprinkle on the herbs. Grab your veggies and toss them onto the tortilla, roll up and voila!<br />
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Easy shmeasy, you have a healthy snack! Or make a few and have a super fresh, tasty dinner! It's summer time and all the best vegetables are right within reach. Get creative, prep ahead, and you should have no problem eating a little healthier this season.<br />
<br />Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-28309389025876153372012-04-07T14:11:00.000-07:002012-04-07T14:11:59.487-07:00Fresh from the garden!Kale, kale, kale!<br />
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It won't stop growing! Not that I'm complaining or anything. Isn't this just a beautiful sight?<br />
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Of course this is too much for just me and the hubby, so I plan on sharing with some good friends and my sister.The joys of harvesting your own food.<br />
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Happy spring!Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-76314779523368569082012-03-31T17:53:00.000-07:002012-03-31T17:53:22.569-07:00Also, just a little photo...Of some beautiful radishes my friend and I pulled from my garden this afternoon!<br />
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They just make me happy, that's all.Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-64752526248898033412012-03-31T17:41:00.000-07:002012-03-31T17:41:11.818-07:00A Happy, Healthy Start to Your DayWhile I do love some vegan pancakes, a tasty tofu scramble, or a fresh veggie saute to start my day, sometimes my body craves a simple fresh breakfast. That's when I reach for my basket of fruit and put together a healthful bowl of sweetness. I chop up a variety of fruit and round out the meal with a homemade muffin, or a cup of granola, and a big cup of green tea with a drizzle of agave.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNS-QO2gONPpIUA0wZMH6devgdaCILP3RFcR0g2Gpn84K4VohjwCFILl6cAJnYcj7R7_SGB4Ez8utyDEOfAX4q8k_ybqdgYBx2vEBXBIoVllIGzTd1bCE9QtBuM28xFf8hesJgZTeqA/s1600/breakfast+fruit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNS-QO2gONPpIUA0wZMH6devgdaCILP3RFcR0g2Gpn84K4VohjwCFILl6cAJnYcj7R7_SGB4Ez8utyDEOfAX4q8k_ybqdgYBx2vEBXBIoVllIGzTd1bCE9QtBuM28xFf8hesJgZTeqA/s320/breakfast+fruit.JPG" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;">~Red berry & chocolate granola, 1/2 a banana~</div>one tangelo, apple slices, fresh kiwi and green tea with agave</td></tr>
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You can also always toss your fruit into a cup of yogurt, add a handful of raw cashews and dried fruit, or mix with granola and splash on some milk. I've even surrounded a square of leftover cornbread with fruit! So many delicious possibilities! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37v29AmadicgUp_kvLMn-solOr6zbAbAgWHvkZywMlkwJetfWlbNOj_NfNnCCE8lVnDfNZkYQGi24rkjIrprCpsPLdAYmRCj195Ww6yqEcjmmEWRMo2qMWTEVHdwZ8PX8vfOYDGLFYw/s1600/fruits+and+yogurt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh37v29AmadicgUp_kvLMn-solOr6zbAbAgWHvkZywMlkwJetfWlbNOj_NfNnCCE8lVnDfNZkYQGi24rkjIrprCpsPLdAYmRCj195Ww6yqEcjmmEWRMo2qMWTEVHdwZ8PX8vfOYDGLFYw/s320/fruits+and+yogurt.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: center;">~Fresh blueberries, raspberries and almond granola on top of ~</div>coconut flavored almond milk yogurt</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLb3tgzNlxJxVG7eKW8fJb9wxagLGmjMRL5syIO6FNthYDknoIOJ7jAh-4CMvi8bXfmLP5Sk0N9I4m1AmN-WlC6POrFeQ4RqB7G9EkBLF489zD4cZtJuD2OGZjxVYDefyuak-AzB9Hw/s1600/fruitss.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFLb3tgzNlxJxVG7eKW8fJb9wxagLGmjMRL5syIO6FNthYDknoIOJ7jAh-4CMvi8bXfmLP5Sk0N9I4m1AmN-WlC6POrFeQ4RqB7G9EkBLF489zD4cZtJuD2OGZjxVYDefyuak-AzB9Hw/s320/fruitss.JPG" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">~Dried apricots, fresh blueberries, cherries and raw cashews~</td><td class="tr-caption" style="text-align: center;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfl0L0AUOa2kxpNcAp73urYIW_iEju9tNR4NmC0I1m695dZeU0baLXwEgmEjePULlfVdVokHosuynjBgY3LYuCdrsYsKhay1RyGVjfslQE0AGvjRF8TNuR4HptTCVoGa9zyUAcd_x1Sg/s1600/fruits.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfl0L0AUOa2kxpNcAp73urYIW_iEju9tNR4NmC0I1m695dZeU0baLXwEgmEjePULlfVdVokHosuynjBgY3LYuCdrsYsKhay1RyGVjfslQE0AGvjRF8TNuR4HptTCVoGa9zyUAcd_x1Sg/s320/fruits.jpg" width="191" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">~Vegan sweet cornbread, fresh blueberries, sliced pluot and raw cashews~</td></tr>
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Obviously there is no specific recipe instructions for this kind of breakfast, but I encourage you to eat the rainbow! Choose a few different fresh or dry fruits. There are so many to choose from! Apples, mandarins, plums, pluots, cherries, blueberries, raspberries, bananas, you name it! This type of breakfast always makes me feel good about what I just put in my body and I am satisfied until lunch time rolls around.<br />
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If using fresh fruit, choose fruits that are in season. Why? Well, because they just taste better! Not to mention you can support your local farmers by picking up those fruits at a farmers' market nearby. These fruits will look better, smell better and be better. There is nothing like strolling through all that produce, smelling the fresh fruits and seeing all the beautiful colors jump out at you. It truly is a beautiful experience. Your body will appreciate it.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-65050577449614505312012-03-04T14:55:00.000-08:002012-03-04T14:55:25.737-08:00Apple Oat Muffins!My oh my, I just created quite a delicious snack muffin! <br />
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I had a bag of oat flakes, some vanilla coconut milk and some apples I really wanted to use up. I also have a hubby that loves having little snacks to take to work. So I set out to find an apple oat muffin recipes of sorts, but was surprisingly unsuccessful. Apparently, most of those types of recipes call for bran and also call for eggs. As you know, I bake everything vegan and was not about to reach for eggs just to use up the ingredients I had. With a little looking around, piecing together and veganizing I ended up with a moist, tasty, lightly sweet, healthful muffin!<br />
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These little gems are great for snacks, a quick on-the-go breakfast or even a guilt-free dessert! Enjoy!<br />
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<span style="font-size: large;"><b>Apple Oat Muffins</b></span><br />
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Yields 24 muffins<br />
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1 cup uncooked oatmeal<br />
1 cup vanilla coconut milk (regular or another non-dairy milk will do just fine!)<br />
3 cups flour<br />
4 tsp baking powder<br />
1 tsp salt<br />
1/2 tsp baking soda<br />
1/2 tsp cinnamon <br />
3/4 cup sugar (add a little extra if using unsweetened/non-vanilla milk)<br />
1 cup canola oil<br />
3Tblspn ground flax seed + 9 Tblspns water (equivalent to 3 eggs)<br />
1 tsp vanilla extract<br />
1 1/2 cup peeled and chopped apple (about one med-large apple)<br />
2 Tblspn sugar, for sprinkling (I prefer raw turbinado sugar) <br />
*Optional: 1/2 cup raw walnuts, chopped<br />
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Preheat your oven to 400*.Line two muffins tins with paper liners or lightly grease.<br />
Combine the oats with the coconut milk and set aside.<br />
In a small bowl, beat together the ground flax seed and water with a small whisk until slightly gelatinous and set aside. <br />
Combine flour, baking powder, salt, baking soda, cinnamon and sugar in large mixing bowl.<br />
Make a well in the center of the dry ingredients and add oat mixture, oil and flax seed mixture. Stir until just moistened.<br />
Fold in the apple.<br />
Spoon your mixture into the muffins tins, filling each liner abut 3/4 full.<br />
Sprinkle the extra sugar and chopped walnuts on top of the unbaked muffins. You can also sprinkle each with a little cinnamon, if you would like. It looks pretty!<br />
Bake the muffins for 15-20 minutes, or until an inserted toothpick comes out clean.<br />
Let cool for about 10 minutes and enjoy!<br />
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Hummus is great for many reasons. For example, chickpeas (also known as garbanzos beans) are the main ingredient and they are loaded with lots of plant protein and fiber. Chickpeas also contain calcium and are considered by experts as equal to yogurt and milk in providing the body with it's calcium needs.<br />
Also, the typical hummus recipe calls for lemon juice which is high in Vitamin C. Then, if you end up adding herbs you get amazing flavor naturally and the benefits of those herbs. Plus, you can make it in about 5 minutes or less. <br />
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Below I've given you my basic hummus recipe. Or as I call it, my Chickpea Dip. Same thing minus one ingredient: You'll notice that it doesn't call for tahini. I leave that out on purpose because I personally don't think it needs it and it saves on cost. If you wish to add more garlic, go for it. If you want to spice it up, add a few dashes of cumin, paprika and chili powder. If you like roasted red pepper hummus, feel free to add in a few slices of the jarred roasted red peppers. The possibilities are endless! Experiment!<br />
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<span style="font-size: large;"><b>Lemon Garlic Chickpea Dip </b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieKyZbIrk0-2VKq3biyIVIdsfu2MtVmT6JpW6xR-z3OcR9He1YQ-mjF4QFzZ3WvrCN3n7x-ShY6o7D-IbFUBklRMAuLYJeJz3Me5M6Tzih3gYrseQER5pvhYWK2PI83yCfOYYQ5zvZQ/s1600/IMG_0358.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhieKyZbIrk0-2VKq3biyIVIdsfu2MtVmT6JpW6xR-z3OcR9He1YQ-mjF4QFzZ3WvrCN3n7x-ShY6o7D-IbFUBklRMAuLYJeJz3Me5M6Tzih3gYrseQER5pvhYWK2PI83yCfOYYQ5zvZQ/s320/IMG_0358.JPG" width="320" /></a></div><br />
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15 oz can of chickpeas, drained and rinsed<br />
1 clove garlic, roughly chopped<br />
Juice of one lemon<br />
4-5 sprigs fresh thyme leaves<br />
1/4 cup olive oil<br />
<br />
Combine chickpeas, garlic, lemon juice, thyme, salt and pepper to taste, (and any of the above suggestions) in a food processor. Turn on and stream in the olive oil. Scrape into a bowl or Tupperware.<br />
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That's it!<br />
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Store in an air tight container for up to a week.<br />
Serve with your favorite dipping veggies such as sliced up cucumber, carrots, bell peppers or endive leaves.Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com3tag:blogger.com,1999:blog-7491491766864198108.post-82423361796507625392012-01-21T09:48:00.000-08:002012-01-21T09:50:42.877-08:00Oh my, my...I have seriously slacked off on posting any entries for wayyyy too long. I've been a little caught up in my own head and the holidays have also distracted me quite a bit. I'm actually a little thankful that they are now over, to be honest. So, onwards!<br />
<br />
I know we are already half way through the first month of 2012, but I have told myself that I need to be better about certain things. One was keeping this blog updated (which I've obviously failed at a little bit) and another was keeping my body happy and healthy. I've done pretty well on that one so far, doing yoga a couple times a week and sticking to a more vegan diet. I usually do pretty well in that department but over the last several months I have "fallen off the wagon" due to having family members visit, friends visit and of course the holidays. I know these are excuses, but it's harder to keep a healthy diet with those things around nonetheless. I think everyone can agree with that.<br />
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Along with avoiding meat and dairy I also plan on incorporating more raw meals, snacks, etc. into my day to day eats. I know this will be an even bigger challenge than keeping vegan, but I won't be beating myself up about it. I am just promising myself to do the very best that I can. After all, that is the best anyone can do, right?<br />
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With that said, I promise to keep you all updated with delicious, healthful meal options. Just remember: when putting together a meal, try to use as many colors in the rainbow as possible and try to avoid processed foods. Keep your diet full of whole foods and you will feel better inside and out.<br />
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Here's to a new year!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCt9JBau9XqyaZxRqT4hQlTTSz353CBxtzXZnRN2374hP_9SD_WTRFlXI6U0qWeEmh1nBUkYDgzuvTDRBaT7ja5nj0rzJ3kFFVBUf_u2UDbEoBLBxi14JCZfABF2OCx648XUFrpH18w/s1600/veg.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCt9JBau9XqyaZxRqT4hQlTTSz353CBxtzXZnRN2374hP_9SD_WTRFlXI6U0qWeEmh1nBUkYDgzuvTDRBaT7ja5nj0rzJ3kFFVBUf_u2UDbEoBLBxi14JCZfABF2OCx648XUFrpH18w/s1600/veg.jpeg" /></a></div>Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-43149551520789127692011-10-23T11:11:00.000-07:002011-10-23T11:11:21.428-07:00Lettuce WrapsA great light lunch or snack, lettuce wraps are so versatile, tasty and not to mention, super easy to put together. You can use any of your favorite veggies, sprinkle on some of your favorite seeds, add any fresh herbs your heart desires, top with some dried cranberries and add any dressing that satisfies your taste buds. Really, you can make them so many different ways! Plus you're getting tons of great nutrients from all of the raw veggies.<br />
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What I have written below is just one in a hundred ways you could create your veggie wrap. Feel free to sub in more or less of anything or add in anything you would like. The amount it yields is also easy to change. The amount of veggies you need depends on how stuffed you like your wraps and how many people you are feeding. What I have below is a lunch just for me, myself and I.<br />
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Enjoy!<br />
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</b></span><br />
<span style="font-size: large;"><b>Healthful Veggie Wraps</b></span><br />
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<span style="font-size: large;"><span style="font-size: small;">2 large, hardy green leaves of your choice (such as romaine, kale, chard)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 small zucchini (or cucumber), cut into large matchsticks</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2-3 radishes, sliced into matchsticks (as best as you can, doesn't need to be perfect!) </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 carrot, grated ( I just use a peeler and "peel"until there is nothing left) </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">4 green onions, both green and white parts, chopped</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 an avocado, sliced </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">A handful of sprouts</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">A handful of pine nuts & raw sunflower seeds</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tsp nutritional yeast</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">*Optional* </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">A squeeze or two dressing of your choice (vegan ranch or another creamy dressing would be good)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><br />
</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Once you have all of your veggies prepped, lay out your leaves. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Start layering in your veggies until the leaves are as full as you want, but can be wrapped up easily without breaking. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Sprinkle on your nuts and seeds and top with the nutritional yeast.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Squeeze on some dressing, if desired.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Roll up and serve right away!</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"> </span><b> </b></span>Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-32062849783294305182011-10-19T17:21:00.000-07:002011-10-19T17:21:32.675-07:00Oven-roasted VeggiesRoasting veggies are probably one of my favorite ways to eat vegetables. Carrots and onions being one of my favorite combos. I love the simplicity of these types of dishes and the wonderful flavor that they deliver. You don't need much to make your veggies taste incredible. I love a light drizzle of olive oil, a sprinkling of fresh herbs and a couple dashes of salt and pepper. That's it!! So simple and beautiful.<br />
During the fall and winter months I use my oven like a mad woman. The heat and smells just make my entire home feel so comfortable and heartwarming.<br />
The recipe below is just carrots and onions but feel free to throw in some cubed or baby potatoes. Or even some big cloves of garlic! You could even switch up the herbs. Of course you could use dry herbs but I always recommend fresh. It's really a versatile recipe.<br />
This makes a large enough amount to feed about 4 people, or 2-3 if you're serving it on it's own (which I have done many times! It's so filling!). This would also be good alongside some quinoa or a big salad.<br />
Enjoy!<br />
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<span style="font-size: large;"><b>Roasted Veggies</b></span><br />
<br />
2-3 yellow onions, peeled and quartered<br />
<br />
1-2 lbs carrots, washed and cut into 1 1/2" pieces<br />
<br />
1 Tblspn chopped fresh rosemary (You could also use thyme, oregano or sage!)<br />
<br />
1-2 Tblspns olive oil<br />
<br />
Salt and pepper, to taste<br />
<br />
<br />
Preheat your oven to 450.<br />
Put your veggies in a large bowl and drizzle with the olive oil. Mix around with your hands until all the pieces are coated.<br />
Sprinkle the rosemary onto the veggies and mix around a bit more.<br />
Place the veggies in a single layer on an ungreased baking pan. Season with salt and pepper.<br />
Roast the veggies for approximately 25-30 minutes until fork tender. You can always stir them around a bit about halfway through to get them nice and golden.<br />
Serve!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRnyYH_V8fjAUmGR5Zb7i72b7P68xcaY5ZvhyAcKd939w9_NAX_NbspEO1_CzJbilMjPa3z0CEwO74XK6cmRXMX6UPPf-q7GIx2_we81hzh9TdooDWcstHn0lx_XP4D9lr3Jo6cTjng/s1600/IMG_1995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuRnyYH_V8fjAUmGR5Zb7i72b7P68xcaY5ZvhyAcKd939w9_NAX_NbspEO1_CzJbilMjPa3z0CEwO74XK6cmRXMX6UPPf-q7GIx2_we81hzh9TdooDWcstHn0lx_XP4D9lr3Jo6cTjng/s320/IMG_1995.JPG" width="320" /></a></div>Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-15112715100822107462011-09-29T10:07:00.000-07:002011-09-29T10:07:57.104-07:00A Salad That SatisfiesThe other evening I was majorly craving the delicious, simple ingredients of a salad, but it's starting to cool off a bit around here and a <i>cold</i> salad did not sound appealing. I started to peek around in my fridge and tried to think of something that would satisfy the craving I had. And whoa, the salad that was born not only did that, but it was incredible tasting! Not to mention super simple and healthful.<br />
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After my husband and sister tried it and said how delicious it was I decided that this salad is going to become a regular in my house. Especially during the fall and winter months because this is a slightly warmed salad that hits all the right spots. Some would call it "wilted" I guess, but "warmed" sounds so much more comforting to me. Caramelized onions and lightly seared tomatoes give this salad great texture while delivering wonderful flavors at the same time.<br />
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Now, when you look at the photos it will appear that this salad isn't very big, but just so you know that's a single serving right there. I made this salad just for myself the first time but it doubles easily. The recipe below will serve 2-3 people. Also, the Goddess dressing is available at Whole Foods but I'm sure you can find something similar at your local grocery store.<br />
Serve alongside a baked sweet potato or a simple soup for a delicious, satisfying meal. ENJOY!<br />
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<span style="font-size: large;">Caramelized Onion & Seared Tomato Salad</span><br />
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1 lb. mixed dark leafy greens (any type of kale or chard would be great), chopped<br />
1 Large yellow onion, sliced into rings<br />
2 Medium tomatoes, sliced or 1 1/2 cups cherry tomatoes, halved<br />
2 teaspoons olive oil<br />
Splash of water<br />
About 1/3 cup Vegan Sesame Goddess dressing (or more if desired)<br />
<br />
Heat the olive oil in a large non-stick skillet over medium-high heat.<br />
Separate the onion's rings and scatter around the skillet. Let the onions soften slightly and then flip over to begin browning the other side. Add the splash of water to help the onions caramelize. Brown the onions for about 5-8 minutes. Move to the outer edge of the skillet.<br />
Throw down the sliced tomatoes or cherry tomatoes into the center of the pan and let soften, about 2-3 minutes. You don't want to overcook them because otherwise they'll just fall apart. Move the tomatoes to the outer edge of the pan alongside the onions.<br />
Toss in the greens (I tend to chop the stems up really small and throw them in as well), add a splash of water and cover the pan. Remove from heat and let sit until greens are just wilted, about 1-2 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmDcdsOYQGKh7cID1pWQvI3j8Egdw5eKTRDmkF30uPiMVPQcNQPHu7sYhsIXYGMkxtFbJjhtySPNxDSGn4c14kTETAu624d7X5ZP-9c4z0pC2A0F4oE_cNn9KN_APdeZcni6h6zWIgQ/s1600/IMG_2296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRmDcdsOYQGKh7cID1pWQvI3j8Egdw5eKTRDmkF30uPiMVPQcNQPHu7sYhsIXYGMkxtFbJjhtySPNxDSGn4c14kTETAu624d7X5ZP-9c4z0pC2A0F4oE_cNn9KN_APdeZcni6h6zWIgQ/s320/IMG_2296.JPG" width="320" /></a></div><br />
Meanwhile, heat the dressing in a microwave safe bowl for about 20 seconds. You just want it warmed not super hot. <br />
Place the greens on a serving platter or into a bowl. Scatter onions and seared tomatoes on top and drizzle the Goddess dressing all over.<br />
Serve.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOQXW8eJ3aEICS1OhHOV81jA7gWq0M5H3QMElXm3hTF4-ygqxJGbQ77T2slfW3Dx44MlxYnQ3mEMAxxu81-bqlbkvGoK8pjZ_T-MLjBVbPnJFmWbO2qux2NfvHlBZydjT-2IkmDWWzg/s1600/IMG_2298.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkOQXW8eJ3aEICS1OhHOV81jA7gWq0M5H3QMElXm3hTF4-ygqxJGbQ77T2slfW3Dx44MlxYnQ3mEMAxxu81-bqlbkvGoK8pjZ_T-MLjBVbPnJFmWbO2qux2NfvHlBZydjT-2IkmDWWzg/s320/IMG_2298.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWI4dF1bS2KoMBBmy35r3amEf_fyqrNiTiK4phyphenhyphen4Hu7wPRAid8AFTwMSxH7wlMwcLVuranDu96xAA7h-BwzWQEVmGKzNJaKBEbRwvMC2AKSfrUKv0dEJCFxWkoikCkPFFKmzi0ns2Zg/s1600/IMG_2299.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBWI4dF1bS2KoMBBmy35r3amEf_fyqrNiTiK4phyphenhyphen4Hu7wPRAid8AFTwMSxH7wlMwcLVuranDu96xAA7h-BwzWQEVmGKzNJaKBEbRwvMC2AKSfrUKv0dEJCFxWkoikCkPFFKmzi0ns2Zg/s320/IMG_2299.JPG" width="320" /></a></div>Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-76686644567422710752011-08-29T11:21:00.000-07:002011-08-29T12:20:25.303-07:00Summer NightsWhen I think of warm summer nights I think of good times on the back porch: firing up the BBQ, fresh summer fruit, cool beverages, good conversation, good friends... and potato salad. Potato salad is one of those classic summer dishes that everyone enjoys. Unless for some reason you hate potatoes and in that case you must be from another planet. But I can't help you there...<br />
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Jumping into a lifestyle of no dairy products had me wondering if I would ever be able to find a replacement for my beloved potato dish. But when there's a will, there's a way. And I made sure I found my way back to a delicious, flavorful, healthier potato salad. After a lot of recipe searching and testing I found the perfect combination of ingredients to make one of the best potato salads I have ever had. Not only is this recipe perfect for summer nights, but it's perfect to pack up in tupperware and take on a picnic, bring to a potluck or to have just because it's so darn good. Enjoy!<br />
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<span style="font-size: large;"><b>Creamy Potato Salad</b></span><br />
<span style="font-size: large;"><b> </b></span><br />
<span style="font-size: large;"><span style="font-size: small;">8-10 medium red potatoes</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup vegan mayonnaise (My favorite is Vegenaise-Original) </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">4 Tblspns yellow mustard</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 Tblspns distilled white vinegar</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 medium red onion, chopped </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1-2 pickles, chopped into small pieces</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1-2 Tblspns pickle juice</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Salt and pepper to taste</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Paprika</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">*Optional: 1/2 cup chopped celery </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">I personally dislike celery but if you are a fan you are more than welcome to add it</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Directions:</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Leaving the skin on, cut the potatoes into cubes and toss into a large pot of water. Bring the water to a boil and cook potatoes for 8-12 minutes, until fork tender. Be careful not to overcook.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Drain and let cool completely. In a large bowl, combine the potatoes with the remaining ingredients and mix well. Sprinkle paprika on top and chill in the fridge or serve right away.</span></span><br />
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Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com2tag:blogger.com,1999:blog-7491491766864198108.post-70424749384789782122011-08-17T09:49:00.000-07:002011-08-17T09:51:15.947-07:00Asparagus...It completes me.<br />
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It's true. I can't get enough asparagus. If I could, I would have it with at least one meal every day. It has such a wonderful flavor and is so versatile. I wanted to share a quick recipe that came from the amazing Colleen Patrick-Goudreau's cookbook <a href="http://www.amazon.com/Vegan-Table-Unforgettable-Entertaining-Occasion/dp/1592333745/ref=sr_1_1?ie=UTF8&qid=1313599037&sr=8-1">The Vegan Table</a>. It's a super fresh, delicious (not to mention, beautiful) take on asparagus that I instantly fell in love with. And it's quick and easy! I urge you to give this recipe a try.<br />
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Ladies and gentlemen....<br />
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<b><span style="font-size: large;">Pan-fried Asparagus with Lime Juice</span></b><br />
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<span style="font-size: large;"><span style="font-size: small;">1 tsp nondairy butter (I use Earth Balance)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 Tblspn olive oil</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 cloves garlic, minced</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 medium- size shallot, minced</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 bunch fresh asparagus spears, tough ends trimmed</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Juice from 1/4 lime</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Salt and pepper, to taste</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Directions</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Melt butter with olive oil in a large-size skillet over medium heat. Stir in garlic and shallot, and cook for 2 minutes. Stir in asparagus spears; cook until bright green and tender, about 5 to 7 minutes.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Squeeze lime juice over hot asparagus, and season with salt and pepper. Transfer to a serving plate and garnish with lime wedges.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Enjoy!</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gFTqmS9gfYEnN_C2fnBqhl1FvFA3TeTXXHSs-caxzQEaIFkiSVUUyon35NirlByplMr6dF-Wf2vv_fHHDGFxWPSFoO6lSEE41pzJJ-XpMjtI3n4eaE5kaSKRRIZAHKXvuPcwHv0eRQ/s1600/IMG_1842.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gFTqmS9gfYEnN_C2fnBqhl1FvFA3TeTXXHSs-caxzQEaIFkiSVUUyon35NirlByplMr6dF-Wf2vv_fHHDGFxWPSFoO6lSEE41pzJJ-XpMjtI3n4eaE5kaSKRRIZAHKXvuPcwHv0eRQ/s320/IMG_1842.JPG" width="320" /></a></div><span style="font-size: large;"><span style="font-size: small;"><br />
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Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-84998543171811667952011-08-05T10:08:00.000-07:002011-08-05T10:08:12.930-07:00Pad Thai! Raw style.Recently I've been experimenting with incorporating more raw food into my diet because, frankly, it's great for you. I'm sure your mind either immediately says "Ew." or "So, just salad?", but let me assure you neither of those are the case. Of course having a great big green salad loaded with fresh veggies is an easy and excellent way to get raw food into your body, but that's just the tip off the ol' iceberg. I plan on sharing many raw recipes with you, but first I'd like to share my absolute favorite: <br />
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Raw pad thai.<br />
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Now, I'm a big pad thai fan. I <i>crave</i> pad thai. The spiciness, the peanut flavor, the tang and the downright deliciousness of it all. If that's your thing too, then I suggest you give this bad boy a try. Plus it will be a new and fun way to get some good ol' raw veggies in your diet.<br />
Enjoy!<br />
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<span style="font-size: large;"><b>Raw Pad Thai</b></span><br />
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<span style="font-size: large;"><span style="font-size: small;">1 zucchini (spiraled into noodles or use a peeler to create long noodles)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 carrots (julienned)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 cups purple cabbage thinly sliced</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 green onion, chopped</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 Tblspns almond butter</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 lemon, juice of</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 Tblspns soy sauce</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tsp finely chopped hot pepper (or 1 tsp Sriracha which i believe does not make this 100% raw)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 Tblspn maple syrup (agave or honey would work too)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 tsp garlic chopped</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 Tblspns raw sunflower seeds </span></span><br />
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</span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span></span>*Note: If using Sriracha I suggest taste testing the spice level <i>after</i> everything else is prepped and adjust according to your liking. I've noticed that the heat amps up as it sits. Personally, I like the level it ends up with the initial amount, but if you want a big kick, add a little extra sauce.<br />
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Directions: <br />
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In a bowl mix the nut butter with the garlic, lemon juice, soy sauce, maple syrup (or sweetner you choose), and chili/hot sauce with a fork until smooth. Set aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cWac0yXf7_18P-uE2XWWs_eXPWWY_vu546nVwZB0clKhvHzUDhLv20m_uWbkh-9vTnCq5SMfGSz5a7hyJsoigGLw70gTfpaqW9C0QxxNgwij41K6NWisIjS04w8p3Ha86eNejWAmKQ/s1600/IMG_1851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cWac0yXf7_18P-uE2XWWs_eXPWWY_vu546nVwZB0clKhvHzUDhLv20m_uWbkh-9vTnCq5SMfGSz5a7hyJsoigGLw70gTfpaqW9C0QxxNgwij41K6NWisIjS04w8p3Ha86eNejWAmKQ/s320/IMG_1851.JPG" width="320" /></a></div><br />
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Mix all your veggies in a large bowl, reserving some green onion for garnish.<br />
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Right before serving, mix the sauce with the veggies.Garnish with green onions and raw sunflower seeds.<br />
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*If you'd like a warmer approach to the meal, preheat your oven to the<i> lowest</i> possible temperature. This will still keep the recipe raw. Lay your veggies out on a baking sheet covered with foil.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjDy7XTwo07_4fHodnlD7iInSsOWx0njBz2XDZ80LMmxR_w8eRJtI5M8CZAtnK_AYHYrT-6TXuhx_V7weAWjlH4yDWRSZXYlRLMrV2YduCTEiA3KSvAR7RLqgCx6zQzfvm70JTgPoTQ/s1600/IMG_1850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgjDy7XTwo07_4fHodnlD7iInSsOWx0njBz2XDZ80LMmxR_w8eRJtI5M8CZAtnK_AYHYrT-6TXuhx_V7weAWjlH4yDWRSZXYlRLMrV2YduCTEiA3KSvAR7RLqgCx6zQzfvm70JTgPoTQ/s320/IMG_1850.JPG" width="320" /></a></div><br />
Place your veggies in then oven and <i>with the door cracked open</i> heat your veggies for up to 12 minutes. Place in a bowl, pour sauce over and enjoy!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hpm9iMb2cybK6Srd0SdYaxFmqUXzp0fAOnp_RzWad6dFADon6aKVfZrpvct_s2ZgNWja4UdI2mjyQjAjzPQLULsNczU7-YZ2BtoCWpoaHU4W6cKMGUbiZ9Kgj4LmfF3oJhJ3ft_FxA/s1600/IMG_1857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2hpm9iMb2cybK6Srd0SdYaxFmqUXzp0fAOnp_RzWad6dFADon6aKVfZrpvct_s2ZgNWja4UdI2mjyQjAjzPQLULsNczU7-YZ2BtoCWpoaHU4W6cKMGUbiZ9Kgj4LmfF3oJhJ3ft_FxA/s320/IMG_1857.JPG" width="320" /></a></div>Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-84897107948767195752011-08-04T09:50:00.000-07:002011-08-04T09:50:51.552-07:00Been a minute...I know that I have been somewhat failing at keeping up with this blog. To be honest, I forget about it, then remember it, jot down notes to blog about, then get distracted.... Story of my life, really.<br />
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I <i>really</i> want to keep it updated though! So I am going to try harder. I plan to set aside a specific time at least once a week to blog. I have so many incredible things that I've been making that I want to share! So thank you to whoever has even been checking on it and I promise you better updating.<br />
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Hope you're all having a beautiful week!Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-21880410709060028652011-06-22T11:28:00.000-07:002011-06-22T11:28:27.873-07:00Hey folks!It has been quite some time since I was last able to put up an entry. I've been a bit busy and the computer is the last thing I was spending time with. But I've actually kind of missed blogging and talking about delicious foods so I decided to get back on it and share, share, share!<br />
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I've made tons of great dishes over the last few months and have taken some beautiful photos. All of which I plan on posting up for you. But first, some news!<br />
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Recently my hubby and I celebrated our 2 year anniversary in Las Vegas. On this wonderful (but killer hot) trip we were lucky enough to catch The Bodies Exhibition at the Luxor. You may have heard of this and you may think it's somewhat disturbing, but it was incredible! It’s a display of the muscles, bones, tissues, ligaments, etc of the human body. Along with healthy human bodies and parts, there is an assortment of unhealthy parts as well. Healthy lung vs. smoker’s lung, etc, etc. Anyways, there were organs shown that were part of people that ate unhealthily and did not exercise.…. This grossed me out. I told my husband that all of this made me want to eat better and exercise and made me want HIM to eat better as well. All the sudden he says, “Well how about this: I’ll go vegetarian for 30 days if you exercise for 30 days”. Whaaaaaat?! This coming from the man that loves meat. Yes, he eats quite a bit of vegan food since that’s a majority of how we eat in our home, but once he’s out or at work you bet your booty he’s getting his carnivore on.<br />
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So of course I agree! Even though I absolutely despise working out. Seriously. I do no sort of physical exercise ever, aside from walking to some bus stops or the store. We decided that as soon as we got back we’d start this little “30 day challenge”. It has been one week and so far my body has been sore every day and the husband has been taking veggie sandwiches to work and getting creative. It’s great! Minus being sore every day, of course. But we’re doing this for each other and I think that’s wonderful.<br />
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To add onto this, our friend that’s staying with us has decided to go vegan until his birthday in February! It’ll be so nice to have a vegan partner in crime. I’m almost positive that my husband will start sucking down meat as soon as the 30 days is up. But that’s okay, he’ll get to eat vegan at home.<br />
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So I wanted to share that. But onto some recipes!<br />
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My latest love:<br />
<span style="font-size: small;">Vegan Baked Potatoes au Gratin </span><br />
<span style="font-size: small;">Now, I've never been a big fan of fake cheese or cheese sauce. But the sauce for this recipe has blown my mind. And it's super simple! Enjoy!</span><br />
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<span style="font-size: small;"><span style="font-size: large;"><b>Baked Potatoes au Gratin</b></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">5-7 red potatoes (depending on size), sliced</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Vegan butter to taste ( I like Earth Balance)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">french fried onions</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Nutrional Yeast Sauce:</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup nutritional yeast</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tsp salt</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup unbleached flour</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 tsp garlic powder</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/8 tsp dried yellow mustard (If you don't have this, I've definitely left it out before)</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 cups <u>plain</u> soymilk or <u>plain</u> coconut milk</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3 Tblspn vegan butter</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">A heavy shake of onion powder</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">A couple heavy shakes of italian seasoning</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">Very lightly grease a 9x9 baking dish and p</span></span><span style="font-size: large;"><span style="font-size: small;">reheat oven to 375. </span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Meanwhile, mix the dry ingredients for the cheese sauce in a small bowl and whisk in non-dairy milk until all clumps are gone.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Pour into a medium size pot with the butter and heat on medium until thick. Keep an eye on this and whisk occasionally. This is a thick sauce, but it shouldn't get as thick as mashed potatoes. Add some water or non-dairy milk to thin it a little, if needed. Take off burner.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAlijA4UsBgYTGFPXv4V5Zpj6r4RwXCVFyuhsQBHUvlQD9B0lBxGKa9TkBnn6wEbPSSyq_D5kWhcW6t6hdkq2KZkBZuWSJLm-7M2vqqTx3CYEkKT3Lt_msTp1RcYx9CiMrHh4c2rrTg/s1600/IMG_1556.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDAlijA4UsBgYTGFPXv4V5Zpj6r4RwXCVFyuhsQBHUvlQD9B0lBxGKa9TkBnn6wEbPSSyq_D5kWhcW6t6hdkq2KZkBZuWSJLm-7M2vqqTx3CYEkKT3Lt_msTp1RcYx9CiMrHh4c2rrTg/s320/IMG_1556.JPG" width="320" /></a></div> <br />
<span style="font-size: large;"><span style="font-size: small;">Begin layering sliced potatoes in the baking dish. After about half of the potatoes are down, put a couple dobs of butter on top.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Pour about half of the sauce over the potatoes and sprinkle with a handful or french fried onions. Continue to place the rest of the potatoes on top. Drizzle the rest of the sauce over the potatoes and add more french fried onions on top.</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbB9aPIU_d7BlXh9HwMIvCUeDES535-VKTQdovam4eIDG8MbiwrAozggVnaadzKbJOLFi4Dma_VsGIlm7wtaTP9HRdz_fMPNJvwXiaUeTFykR9Qq15TCZp-5k-M_FvB4Z3DnQKnWP13A/s1600/IMG_1557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbB9aPIU_d7BlXh9HwMIvCUeDES535-VKTQdovam4eIDG8MbiwrAozggVnaadzKbJOLFi4Dma_VsGIlm7wtaTP9HRdz_fMPNJvwXiaUeTFykR9Qq15TCZp-5k-M_FvB4Z3DnQKnWP13A/s320/IMG_1557.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzvtWjCVP4a2xAHfXKP3LaR2J4yUKvg_d7flQJQxrJoEzdS_rES8-3DpRhpdb2YfSxxQGtfUMI5klWlXWPjai4oTjE_T59A8nImTFrnCKCuYFE43RQZnrevrClEGbwaeVdf9UEITrHQ/s1600/IMG_1558.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkzvtWjCVP4a2xAHfXKP3LaR2J4yUKvg_d7flQJQxrJoEzdS_rES8-3DpRhpdb2YfSxxQGtfUMI5klWlXWPjai4oTjE_T59A8nImTFrnCKCuYFE43RQZnrevrClEGbwaeVdf9UEITrHQ/s320/IMG_1558.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnj6BW5RS8AkARM9IFV6EPG8J_WYeO63VS6Pht1eELloJ9qyZ8S_pR5Rw8JekCPDISyQP4zNUdBqzfuC8IAi8BODy2REfsPS84pSwRaXavCxnK8lyBAy7U53VOPB6V5TSYIVTYHyLsg/s1600/IMG_1559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDnj6BW5RS8AkARM9IFV6EPG8J_WYeO63VS6Pht1eELloJ9qyZ8S_pR5Rw8JekCPDISyQP4zNUdBqzfuC8IAi8BODy2REfsPS84pSwRaXavCxnK8lyBAy7U53VOPB6V5TSYIVTYHyLsg/s320/IMG_1559.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><span style="font-size: small;">Cover with foil and bake for about 35 minutes. Take off the foil and return to the oven for another 20-25 minutes until fried onions are golden brown and potatoes are cooked through.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Serve while hot!</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTOXRAtAtJW8HZoCOj2PV8qKSn3jwjl2svbO9BdUIz5VqVHyQL9LVHl5ZH5E3gYjS0b2qNt-JX_J0LlxgUzIj2uIxJZMrWZWlgvrHLMgUQ8o60OCPuaKWRcmu0kGTB2YON-VH-IdVow/s1600/IMG_1560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZTOXRAtAtJW8HZoCOj2PV8qKSn3jwjl2svbO9BdUIz5VqVHyQL9LVHl5ZH5E3gYjS0b2qNt-JX_J0LlxgUzIj2uIxJZMrWZWlgvrHLMgUQ8o60OCPuaKWRcmu0kGTB2YON-VH-IdVow/s320/IMG_1560.JPG" width="320" /></a></div><br />
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<span style="font-size: large;"><span style="font-size: small;">This makes four decent size servings and tastes great the next day. I usually serve this alongside a large helping of greens. Whether it's a salad, baked asparagus, sauteed zucchini or squash. Whatever your heart desires!</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"> </span></span>Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-32884792280871652602011-04-12T09:55:00.000-07:002011-04-12T09:55:30.339-07:00Kitchen Tip!Have you ever bought a few packets of fresh herbs for a recipe, maybe only used a 1/4 of each and then frantically tried to find recipes to use up the rest of the herbs before they went bad? I have. Fresh herbs are expensive and sometimes only come in one size. I wish more places sold them by weight because then you wouldn't have to worry about money going bad in your fridge. Sadly, that's not how it is.<br />
BUT! I recently found a fantastic idea in the newest issue of EveryDay with Rachael Ray! Herb cubes. Sounds strange, right? Well it's an amazing idea that I wish I had thought of first.<br />
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Here's what you do:<br />
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Puree 1 1/2 cups leftover fresh herbs with 1/2 cup extra virgin olive oil and season with salt and pepper.<br />
Pour the mixture into ice cube trays and freeze. (Mixture won't fill whole tray, but fill each cube to the top)<br />
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Throw the cubes into hot pasta, soup or risotto, or defrost and drizzle over grilled veggies (or chicken for you non-vegans)! <br />
You may not always have that much herbs left over but adjust the amounts accordingly. What a time saver!Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com0tag:blogger.com,1999:blog-7491491766864198108.post-89623132869209062182011-04-06T11:06:00.000-07:002011-04-06T11:06:07.359-07:00Portobello SteaksPortobello (also called portabella) mushrooms are probably my favorite meat stand-in. They have a great meaty texture and the best flavor. Plus, you can marinate them just like you would your steaks!<br />
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Portobellos contain high amounts of Vitamin D. This mushroom has also been shown to possess possible immune system enhancing properties. These mushrooms are actually the common button mushroom, just matured.<br />
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My most common way of preparing portobellos is by marinating the cap for 30 minutes to an hour, then either cooking them on the bbq or grilling indoors on a grill pan. I serve them just as "steak" side or if I use lighter marinade ingredients we'll throw them on a bun with all the fixings and enjoy a great veggie burger! They are to die for! I like to char them a little bit because I think that helps give a meaty texture, plus, the grill marks just look pretty. You should definitely consider giving them a try! And to woo you, here are some recipes and photos. Enjoy!!<br />
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<span style="font-size: large;"><b>Grilled Portobello Mushroom "Steaks"</b></span><br />
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4 portobello mushrooms<br />
1/4 cup olive oil ( or canola, if you prefer)<br />
3 Tablespoons chopped onion ( I like red/purple onion)<br />
2-3 cloves garlic, minced<br />
4 Tablespoons balsamic vinegar<br />
1 teaspoon dried basil<br />
1 teaspoon dried oregano<br />
salt and pepper to taste<br />
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Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.<br />
In a small bowl, combine the onion, oil, garlic, herbs and vinegar. Pour the mixture evenly over the mushroom caps and let stand for 1 hour. Rub caps into any extra mixture that may have poured over the sides onto to the plate.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-RKgqpLTbDhD-W5ayKf_OoIDe6wednzA2yy9iGCUUDp_M0THFoQR6UyHxTScHvu3nr0JtotD6XANb911k_qQbOTo8Qxl7B0NGeceC_lRBd2DMoyWabl1-y3uCnbcyiHAiYfcz4ouFA/s1600/IMG_1077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-RKgqpLTbDhD-W5ayKf_OoIDe6wednzA2yy9iGCUUDp_M0THFoQR6UyHxTScHvu3nr0JtotD6XANb911k_qQbOTo8Qxl7B0NGeceC_lRBd2DMoyWabl1-y3uCnbcyiHAiYfcz4ouFA/s320/IMG_1077.JPG" width="320" /></a></div><br />
Grill over hot grill for about 8 minutes, gills up. Turn over and grill another 3-4 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tid7RzdzaTwpjzPw_FKo5F_KxpixYsoZ1ODFSNNzk5ksDMydK28IxASOfHgNKXvPH0RsoKa5PdYuHvYrlP30jgshYr7vpLmuorCvYDMX5Y_q6t1EEQAYd2a2vqJX2G8PkgY2wWo5ww/s1600/IMG_1082.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6tid7RzdzaTwpjzPw_FKo5F_KxpixYsoZ1ODFSNNzk5ksDMydK28IxASOfHgNKXvPH0RsoKa5PdYuHvYrlP30jgshYr7vpLmuorCvYDMX5Y_q6t1EEQAYd2a2vqJX2G8PkgY2wWo5ww/s320/IMG_1082.JPG" width="320" /></a></div><br />
Serve immediately.<br />
Alongside some sauteed greens would be perfect!<br />
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Grilled portobello steaks with sauteed Swiss chard and herbed, grilled polenta hearts.<br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><b>Sauteed Swiss Chard </b></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 bunches Swiss chard</div><div class="separator" style="clear: both; text-align: left;">Generous pinch of dried crushed red pepper (or less, depending on how spicy you want it)</div><div class="separator" style="clear: both; text-align: left;">1 Tablespoon olive oil</div><div class="separator" style="clear: both; text-align: left;">1 1/2 Tablespoon earth balance, butter or margarine</div><div class="separator" style="clear: both; text-align: left;">1-2 cloves garlic, finely chopped</div><div class="separator" style="clear: both; text-align: left;">Salt to taste</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Rinse the chard and shake off excess water. Trim out the thick stems, reserve for other use. Cut or tear the leaves into 1-2 inch strips.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqZUs-BQ6T0hMv7VWb_H6ImELIzGukW_iwO9pn36EntBHK8E0_HMc31LvWQlG_qraptNbQ8WUXoX95tCnfT2o71WN1iVChZqVTDLMX87euISmbAhPOVg-MxqLMtjk-JU3ZY_BDJmXPQ/s1600/IMG_1079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqZUs-BQ6T0hMv7VWb_H6ImELIzGukW_iwO9pn36EntBHK8E0_HMc31LvWQlG_qraptNbQ8WUXoX95tCnfT2o71WN1iVChZqVTDLMX87euISmbAhPOVg-MxqLMtjk-JU3ZY_BDJmXPQ/s320/IMG_1079.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">In a large pot over medium-low heat, melt the butter with the olive oil. Add the garlic and crushed red pepper. Saute until fragrant, about 1 minute. Add the chard and stir to coat. Cover with a lid and cook the chard until tender, stirring occasionally, about 8 minutes. Season to taste with salt and serve immediately.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJoLFIReC2MSAe6sujj8noiYU7Bu2G-XTi2lPuLjIhHYe8Kto3NLzceK95ukzqIEYz7nW7CQaebtxHzkY6dB4ZXuNMBtRa9UsfpcuotWCC5RS3KXuMffEyE5uE26XBmgZ8ZcE7X9SgQ/s1600/chard.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJoLFIReC2MSAe6sujj8noiYU7Bu2G-XTi2lPuLjIhHYe8Kto3NLzceK95ukzqIEYz7nW7CQaebtxHzkY6dB4ZXuNMBtRa9UsfpcuotWCC5RS3KXuMffEyE5uE26XBmgZ8ZcE7X9SgQ/s320/chard.JPG" width="314" /></a></div><br />
Now go try something new in the kitchen!<br />
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</div>Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com2tag:blogger.com,1999:blog-7491491766864198108.post-39154098448205036562011-03-31T11:40:00.000-07:002011-03-31T11:40:50.706-07:00Back to the margarita cupcakesI recently posted a little note about how I was craving margarita cupcakes. Of course, I went and ahead and made some up!<br />
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They came out so moist, springy and zesty! In fact, they came out so delicious that I will actually be selling some at an event called Montavilla's First Friday, located on Stark Street in Portland, OR! Along with my very popular pumpkin muffins, brownies and pumpkin cookies. I'm very nervous, but at the same time I'm very excited. I've had friends and family pushing me to do something like this for quite some time now. So, we'll see how it goes! <br />
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First Friday is held on the first Friday of each month on Montavilla's Stark Strip where restaurants and other businesses get together and have special deals for their customers from 5pm-9pm. I will be located inside of Duds, an amazing little resale shop with hot deals on great clothing. You can find out more information about First Fridays <a href="http://metba.org/calendar.html">here!!</a><br />
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Wish me luck!Stellahttp://www.blogger.com/profile/02443739167067208274noreply@blogger.com1