I was really very excited when I found a vegan potato salad at the Whole Foods deli counter. Their food is so good! They have a vegan pesto sauce that is divine, unfortunately they don't sell it. *Note to self* create a vegan pesto! When I tried their potato salad I thought to myself I MUST MAKE this!! At over $8 a pound I thought it had to be cheaper to make my own version. Especially when I wanted to serve it not only for my little one's first birthday party but also at the Memorial Day vegaque the hubby and I had this past Monday.
It took a couple of versions (okay, by me!) until I found one that just made me smile. I believe it was just as good, if not better, than what I found at Whole Foods.
Ingredients:
6-7 cups white potatoes (or red), chopped (bite sized pieces)
Water for boiling the potatoes, should cover by 1 inch
1 cup Veganaise
1/2 Tablespoon Stone Ground Mustard, if you like dijon more that works too
1 teaspoon Apple Cider Vinegar
1/4 teaspoon sea salt
1/8 teaspoon pepper
1/4 teaspoon ground cumin
2 Tablespoons pickle relish (my favorite is Whole Foods brand)
2 celery stalks, small dice
1 medium carrots, small dice
1/4-1/2 red onion, small dice
1 mini bell pepper (optional)
Process:
Place potatoes in cold water, covered by about 1 inch, bring to a boil and lower to a simmer until fork tender, 20-25 minutes. Depending on size of the potato. When done, drain and let cool.
Mix all other ingredients in a small boil and refrigerate while the potatoes cool allowing the flavors to incorporate. Place cooled potatoes in a large bowl and add the dressing, mix well.
**I like to add a pinch of salt and pepper to the potatoes themselves before adding the dressing. This is totally optional.**
Note: I find that the potato salad tastes best the day it's been made. It's good the next as well but I find it's best the day it's made.
I hope you enjoy this lovely summer salad. Enjoy at picnics, BBQ's, vegaque's, or for burger night at home.
Cheers and happy eating!
Playlist: iTunes random
The Psychedelic Furs - Love my Way
Decoded Feedback - Psy-Storm
Daft Punk - End of Line
Happy Mondays - WFL (special club mix)
Radiohead - Weird Fishes/Arpeggi
Interpol - C'mere
Wednesday, May 30, 2012
Sunday, May 27, 2012
Menu for the week of May 27, 2012 thru June 2, 2012
This week I asked the hubby to pick one meal, he grabbed some of my cookbooks and got to looking around. He settled on his favorite cookbook, Veganomicon.
I chose the rest, including for the Memorial Day Holiday.
Sunday: 5/27/12
What I had initially written down to make was stir-fry but the hubby is now going for a last minute guys night and I had started the chili early this morning to go atop the burgers for tomorrow. So, since I don't want to make a fuss on a night that I get to be home watching chick flicks (after the little one goes down) we will have chili with rice this evening for dinner. Yum!! I may make cornbread as well.
Monday: 5/28/12
It's Memorial Day, the mark of summer! We will be grilling up some black bean burgers and possibly some vegan hot dogs. I have chili to go on top and I'll be making the veg-veeta dip from LTEV as well. Great topper!! You can find that recipe here. I'm really looking forward to these burgers! I'll make up some potato salad and corn on the cob.
Tuesday: 5/29/12
It's salad night! To go with I'll be making Jerk Veggie Kabobs from Eat Raw Eat Well. It's going to a raw night! Yay! Last week was a hit so I look forward to these Jerk Kabobs!
Wednesday: 5/30/12
Seeing as I make a ton of chili each time we will be using the leftovers for chili dogs! We don't have my BK until Wednesday and he likes chili so it's a good time for him to have some too! Corn on the cob will be served as well (BK loves it!) along with some soycatash from Trader Joe's.
Thursday: 5/31/12
Avocado melt panini with sweet potato fries. Inspiration from a book I saw at our local used bookstore, Bookman's. Sounds quite tasty!
Friday: 6/1/12
No cook friday night! Leftovers. Whatever is in the fridge. Or a night out. We'll see when we get there.
Saturday: 6/2/12
The night of the hubby pick. He chose Pineapple Cashew Quinoa stir-fry. Sauteed vegetables on the side. Probably whatever we get from the CSA. We do have squash left and BK likes squash. Sauteing in some coconut oil would make it all go together very well.
It's getting hotter outside so simple is always the best! These simple meals will keep our bellies full but not heavy (not what we want during the hot summer months!)
Cheers and happy eating!
I chose the rest, including for the Memorial Day Holiday.
Sunday: 5/27/12
What I had initially written down to make was stir-fry but the hubby is now going for a last minute guys night and I had started the chili early this morning to go atop the burgers for tomorrow. So, since I don't want to make a fuss on a night that I get to be home watching chick flicks (after the little one goes down) we will have chili with rice this evening for dinner. Yum!! I may make cornbread as well.
Monday: 5/28/12
It's Memorial Day, the mark of summer! We will be grilling up some black bean burgers and possibly some vegan hot dogs. I have chili to go on top and I'll be making the veg-veeta dip from LTEV as well. Great topper!! You can find that recipe here. I'm really looking forward to these burgers! I'll make up some potato salad and corn on the cob.
Tuesday: 5/29/12
It's salad night! To go with I'll be making Jerk Veggie Kabobs from Eat Raw Eat Well. It's going to a raw night! Yay! Last week was a hit so I look forward to these Jerk Kabobs!
Wednesday: 5/30/12
Seeing as I make a ton of chili each time we will be using the leftovers for chili dogs! We don't have my BK until Wednesday and he likes chili so it's a good time for him to have some too! Corn on the cob will be served as well (BK loves it!) along with some soycatash from Trader Joe's.
Thursday: 5/31/12
Avocado melt panini with sweet potato fries. Inspiration from a book I saw at our local used bookstore, Bookman's. Sounds quite tasty!
Friday: 6/1/12
No cook friday night! Leftovers. Whatever is in the fridge. Or a night out. We'll see when we get there.
Saturday: 6/2/12
The night of the hubby pick. He chose Pineapple Cashew Quinoa stir-fry. Sauteed vegetables on the side. Probably whatever we get from the CSA. We do have squash left and BK likes squash. Sauteing in some coconut oil would make it all go together very well.
It's getting hotter outside so simple is always the best! These simple meals will keep our bellies full but not heavy (not what we want during the hot summer months!)
Cheers and happy eating!
Saturday, May 26, 2012
J's Summer Squash Soup
I planned on making an Indian dish for dinner this evening when the hubby and I both felt that our stomachs were a tad in knots. I believe we probably ate something that did not agree with us, perhaps the potato salad we had at lunch. Instead of a heavy meal we opted for a lighter summer (albeit hot) soup.
I looked around the pantry and the fridge for fresh items and threw it in to make this delicious soup! It may be hot outside but this soup was quite refreshing. The only item we didn't have that I wished we had was a nice crusty bread. Next time because this is a keeper, recipe wise.
Things you will need:
1 Tablespoon coconut oil
3 cups summer squash, diced
1 green bell pepper, diced
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, peeled and diced
3 cloves of garlic, minced or pressed
Bay leaf
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/2 teaspoon dried dill
1 14 ounce can black eyed peas, drained and rinsed
6 cups vegetable stock
1 cup orzo pasta (or other small pasta)
1 teaspoon balsamic vinegar
1/4 cup fresh parsley, chopped finely
1 tablespoon fresh squeezed lemon juice
Salt and pepper to taste, plus a pinch of salt to add to vegetables when sauteing
Things to do:
Heat oil in a large stock pot and add the vegetables, dried herbs, and bay leaf, with a pinch of salt. Cook 6-8 minutes or until the vegetables start to soften. Add the beans and cook another 2 minutes. Add the vegetable stock, bring to a boil, low to a simmer. Simmer for 30-35 minutes. About 9 minutes before the cook time end add 1 cup of orzo. Season to taste with salt and pepper. With about 1 minute before the soup is complete add the balsamic vinegar, parsley, and lemon juice.
Enjoy with crusty bread. I've been adding hemp seeds to most everything lately because it adds extra protein. Feel free to add some if you have them on hand. Hemp seeds contain 10 essential amino acids which makes them a complete protein. 3 tablespoons equals 11 grams of protein. I add them to everything now! Great way to get protein without inhibiting taste too much. My little one loves hemp seeds in her soy yogurt in the mornings. Big plus! Speaking of my little one, J, absolutely loved this soup. She clapped after each bite!
Cheers and happy cooking!
No playlist this time. I do love music while cooking but this time I chatted with the hubby instead.
I looked around the pantry and the fridge for fresh items and threw it in to make this delicious soup! It may be hot outside but this soup was quite refreshing. The only item we didn't have that I wished we had was a nice crusty bread. Next time because this is a keeper, recipe wise.
Things you will need:
1 Tablespoon coconut oil
3 cups summer squash, diced
1 green bell pepper, diced
1 medium onion, diced
2 celery stalks, diced
2 medium carrots, peeled and diced
3 cloves of garlic, minced or pressed
Bay leaf
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/4 teaspoon dried sage
1/2 teaspoon dried dill
1 14 ounce can black eyed peas, drained and rinsed
6 cups vegetable stock
1 cup orzo pasta (or other small pasta)
1 teaspoon balsamic vinegar
1/4 cup fresh parsley, chopped finely
1 tablespoon fresh squeezed lemon juice
Salt and pepper to taste, plus a pinch of salt to add to vegetables when sauteing
Things to do:
Heat oil in a large stock pot and add the vegetables, dried herbs, and bay leaf, with a pinch of salt. Cook 6-8 minutes or until the vegetables start to soften. Add the beans and cook another 2 minutes. Add the vegetable stock, bring to a boil, low to a simmer. Simmer for 30-35 minutes. About 9 minutes before the cook time end add 1 cup of orzo. Season to taste with salt and pepper. With about 1 minute before the soup is complete add the balsamic vinegar, parsley, and lemon juice.
Enjoy with crusty bread. I've been adding hemp seeds to most everything lately because it adds extra protein. Feel free to add some if you have them on hand. Hemp seeds contain 10 essential amino acids which makes them a complete protein. 3 tablespoons equals 11 grams of protein. I add them to everything now! Great way to get protein without inhibiting taste too much. My little one loves hemp seeds in her soy yogurt in the mornings. Big plus! Speaking of my little one, J, absolutely loved this soup. She clapped after each bite!
Cheers and happy cooking!
No playlist this time. I do love music while cooking but this time I chatted with the hubby instead.
Wednesday, May 23, 2012
Zucchini Bread
I'm no baker. I didn't enjoy baking classes in culinary school and I didn't enjoy working with the desserts at the restaurants I worked at either. Put me in front of a saute pan and I'm a happy girl. There is a running joke in my house about my baking. One night awhile back we had a brownie mix (yes, I used a mixed. I'm not a baker remember) and I thought I'd make some brownies for the hubby and BK. They were out for a run so I got started. They came home just as I was stirring the ingredients in a bowl. They both looked in and looked at me. Yes, in the bowl was a dark chocolate brick. I could barely stir it. I re-read the instructions and I realized I had forgotten the water. Yep, me, I forgot to add water. I can create many a dish from scratch but for some reason following instructions on a box baffles me.
Now, whenever I attempt to bake I'm asked if I've added water!
For some reason after becoming plant powered/vegan I started baking more. I think I'm just trying to learn new cooking processes I have never done before. I'm so used to cooking/baking with butter and milk and all things animal based that I feel like I'm learning something new.
About a month ago a friend told me about Market on the Move, a local company that "rescues" vegetables that would otherwise be thrown out at the supermarket. There is nothing wrong with the produce it just doesn't always look perfect. So, I went to check it out and came home with two flats of tomatoes and a flat of zucchini and squash. I got banana peppers in that batch as well. I made salsa, tomato sauce and we had great roasted veggies for dinners.
I sat and starred at the zucchini wondering what else I could do with it. I browsed the internet and found some vegan zucchini bread recipes. Not many though. I expected more. What I found were recipes with white flour, lot's of sugar, and way more oil than I would want to use. But, I made one and it was okay. I just wondered if I could do better.
I've been using Let Them Eat Vegan by Dreena Burton a lot lately and remembered that in her book she uses lot's of different kinds of flours and sugar/sweeteners. Okay, well I have those items so I'm just going to wing it.
I thought for sure I'd bake up a loaf of mush because, again, baking is not my forte!
Here is what I came up with. Don't be scared, it's not a lump of mush.
Ingredients List:
1 cup oat flour (I process organic rolled oats in the processor to make flour)
1 cup spelt flour
1/3 cup raw sugar (turbinado)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
1 cup zucchini, shredded
1 cup over ripe bananas, mashed
1/2 cup agave nectar
3 tablespoons coconut oil
1 1/2 tsp vanilla extract
1/4 cup non dairy milk
How to List:
Preheat oven to 325 degrees. Lightly grease a loaf pan.
In a large bowl mix together the dry ingredients, sift in the baking powder and baking soda, mix well. Set aside. In a small bowl add all the wet ingredients, including zucchini and banana. Stir well and make sure the banana is mashed well. Add the wet ingredients to the dry ingredients and stir until well incorporated.
Pour your bread mix into your loaf pan and bake at 325 degrees for 50-60 minutes. Enjoy warm or save for later.
Well, here it is. My first baked goods recipe. I do hope you enjoy! Please feel free to comment and leave feedback if you make this. I'd love to hear what others think!
Cheers and happy eating!
Playlist: (iTunes on random)
U2 - Mysterious Ways (Solar Plexus Extended Club Mix)
The Prodigy - Run with the Wolves
Ver Vlads - Crazy Ivan
Imperative Reaction - Judas
Depeche Mode - Freestate
Coldplay - Parachutes
Peter Gabriel - Red Rain
Skinny Puppy - Rain
Fatboy Slim - Weapon of Choice
Now, whenever I attempt to bake I'm asked if I've added water!
For some reason after becoming plant powered/vegan I started baking more. I think I'm just trying to learn new cooking processes I have never done before. I'm so used to cooking/baking with butter and milk and all things animal based that I feel like I'm learning something new.
About a month ago a friend told me about Market on the Move, a local company that "rescues" vegetables that would otherwise be thrown out at the supermarket. There is nothing wrong with the produce it just doesn't always look perfect. So, I went to check it out and came home with two flats of tomatoes and a flat of zucchini and squash. I got banana peppers in that batch as well. I made salsa, tomato sauce and we had great roasted veggies for dinners.
I sat and starred at the zucchini wondering what else I could do with it. I browsed the internet and found some vegan zucchini bread recipes. Not many though. I expected more. What I found were recipes with white flour, lot's of sugar, and way more oil than I would want to use. But, I made one and it was okay. I just wondered if I could do better.
I've been using Let Them Eat Vegan by Dreena Burton a lot lately and remembered that in her book she uses lot's of different kinds of flours and sugar/sweeteners. Okay, well I have those items so I'm just going to wing it.
I thought for sure I'd bake up a loaf of mush because, again, baking is not my forte!
Here is what I came up with. Don't be scared, it's not a lump of mush.
Ingredients List:
1 cup oat flour (I process organic rolled oats in the processor to make flour)
1 cup spelt flour
1/3 cup raw sugar (turbinado)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 tsp cinnamon
3/4 tsp nutmeg
1 cup zucchini, shredded
1 cup over ripe bananas, mashed
1/2 cup agave nectar
3 tablespoons coconut oil
1 1/2 tsp vanilla extract
1/4 cup non dairy milk
How to List:
Preheat oven to 325 degrees. Lightly grease a loaf pan.
In a large bowl mix together the dry ingredients, sift in the baking powder and baking soda, mix well. Set aside. In a small bowl add all the wet ingredients, including zucchini and banana. Stir well and make sure the banana is mashed well. Add the wet ingredients to the dry ingredients and stir until well incorporated.
Pour your bread mix into your loaf pan and bake at 325 degrees for 50-60 minutes. Enjoy warm or save for later.
Well, here it is. My first baked goods recipe. I do hope you enjoy! Please feel free to comment and leave feedback if you make this. I'd love to hear what others think!
Cheers and happy eating!
Playlist: (iTunes on random)
U2 - Mysterious Ways (Solar Plexus Extended Club Mix)
The Prodigy - Run with the Wolves
Ver Vlads - Crazy Ivan
Imperative Reaction - Judas
Depeche Mode - Freestate
Coldplay - Parachutes
Peter Gabriel - Red Rain
Skinny Puppy - Rain
Fatboy Slim - Weapon of Choice
Tuesday, May 22, 2012
Raw food is not scary!
My family and I decided back in December of 2011 to change our diet to whole food plant based. Vegan if you will. The change over started in January of 2012 and we haven't looked back. The hubby and I have watched several food documentaries this year and have decided to try a juice fast at some point this summer. Raw foods is another genre that has peaked our interests. A lot has changed in just 4 months. I never thought I could become a vegan (nutritional vegan) let alone someone who enjoys raw foods. Or homemade juiced juices!!
Who have I become? I have amazed myself that is for sure!
For Mother's Day I received a copy of Eat Raw Eat Well by Doug McNish from the hubby. Although it was a book I had asked for I was scared when I received it. What is raw food? Salad? Rabbit food? Lettuce? Cold food? What the heck would I be eating?
Doug has 400 Raw, Vegan, & Gluten-Free Recipes in this well organized book. 400 recipes! Really? This shocked me a bit. 400 recipes for raw foods. So, I took a gander. I must say, I was intrigued. In this book there is a section for juices, this pleased me. I need more juice recipes! Juice recipes that include all the nutrients I will need. There is a breakfast section, dips and spreads, soups, salads and dressings, sauces and condiments, main dishes, sides, snacks and breads, and desserts. This book is packed full of raw foods!
When I looked at the beautiful picture on the cover of this book I thought for sure there was pasta in the bowl. To my amazement it was not pasta at all, it was parsnips and carrots. Of course, I went looking for this particular recipe.
Pesto Coated Carrot and Parsnip Fettuccine. This recipe has many different healthy ingredients. From the carrots and parsnips to the hemp seeds and hemp oil, garlic and cilantro. I decided this would be my first recipe to make from this book.
I doubled the recipe to ensure left overs for lunch. So, admittedly peeling the carrots and parsnips took quite awhile. Raw food is not fast food. But, it's well worth the wait! I made the pesto and set it aside so I could make a side dish to go with dinner.
I started flipping through the book for a suitable side dish. Wow, what great sounding recipes! Red Beet Ravioli, Jicama Fries, Raw Tamales, Moroccan Chickpea Stew. To name a few.
I chose portobella carpaccio because I had the ingredients and I've found a new love for mushrooms I never had before. This recipe is fairly simple. You just need about an hour to leave your mushrooms to sit in the sauce to marinade. This recipe, however, does call for two other recipes to go with it. Cashew Feta Cheese and Spicy Red Pepper Flax Oil. I cleaned my food processor several times to get everything done.
This dish reminded me of pizza! Pizza with meats and cheeses. I'm not sure how but it did. I LOVED it! For someone who is new to the mushroom world (hated them before becoming vegan) I can't believe how much I loved this dish. The Cashew Feta Cheese gave it a bit of a crunch and bite, such a great combination. The Spicy Red Pepper Flax Oil sauce around the edge of the plate was divine! I didn't add as much cayenne as the recipe called for but it still had a great bite to it. I cannot wait to eat this for left overs. So good! The hubby liked it too. I think I'll be making these items to add to pizza at some point. I may just add these mushrooms to everything actually. They are THAT good!
Dinner took awhile to make, longer than anticipated. Making raw meals will be a bit more planned next time. I felt a bit unorganized making so many different items. As we won't be eating raw all the time I may reserve for weekends or make the sauces ahead of time to just throw things together. After finally locating Hemp Seed Oil I realized (because I doubled the fettuccine recipe) that it's pricey as well. We stayed within our budget but I will definitely plan for that as well. But, to be fair once you have staple items to supplement will be less pricey. I have to say, though, this dish was worth the time and effort.
I do wish I could express my pleasure in this dish. I am now a fan of raw foods. I look forward to delving more into this book in the future. Once I get a bit more used to the difference in preparation I will probably being using it weekly. I felt satisfied and light after this meal. It just felt clean to me.
I highly recommend this book. I highly recommend giving raw foods a chance. I believe non- vegans, non-raw foodies would love both these recipes, especially that mushroom dish! Wow!
Thank you to Doug McNish for creating such a wonderful book, Eat Raw Eat Well. You opened my eyes to a world I never knew existed a world I will never close the door on. Delicious, light, clean, fantastic.
Cheers and happy eating!
Playlist:
And One - Sternradio
Vast - Pretty When you Cry
CTRL - Grand Experiment
Anders Manga - One up for the Dying
Infadels - Girl That Speaks no Words
Who have I become? I have amazed myself that is for sure!
For Mother's Day I received a copy of Eat Raw Eat Well by Doug McNish from the hubby. Although it was a book I had asked for I was scared when I received it. What is raw food? Salad? Rabbit food? Lettuce? Cold food? What the heck would I be eating?
Doug has 400 Raw, Vegan, & Gluten-Free Recipes in this well organized book. 400 recipes! Really? This shocked me a bit. 400 recipes for raw foods. So, I took a gander. I must say, I was intrigued. In this book there is a section for juices, this pleased me. I need more juice recipes! Juice recipes that include all the nutrients I will need. There is a breakfast section, dips and spreads, soups, salads and dressings, sauces and condiments, main dishes, sides, snacks and breads, and desserts. This book is packed full of raw foods!
When I looked at the beautiful picture on the cover of this book I thought for sure there was pasta in the bowl. To my amazement it was not pasta at all, it was parsnips and carrots. Of course, I went looking for this particular recipe.
Pesto Coated Carrot and Parsnip Fettuccine. This recipe has many different healthy ingredients. From the carrots and parsnips to the hemp seeds and hemp oil, garlic and cilantro. I decided this would be my first recipe to make from this book.
I doubled the recipe to ensure left overs for lunch. So, admittedly peeling the carrots and parsnips took quite awhile. Raw food is not fast food. But, it's well worth the wait! I made the pesto and set it aside so I could make a side dish to go with dinner.
I started flipping through the book for a suitable side dish. Wow, what great sounding recipes! Red Beet Ravioli, Jicama Fries, Raw Tamales, Moroccan Chickpea Stew. To name a few.
I chose portobella carpaccio because I had the ingredients and I've found a new love for mushrooms I never had before. This recipe is fairly simple. You just need about an hour to leave your mushrooms to sit in the sauce to marinade. This recipe, however, does call for two other recipes to go with it. Cashew Feta Cheese and Spicy Red Pepper Flax Oil. I cleaned my food processor several times to get everything done.
This dish reminded me of pizza! Pizza with meats and cheeses. I'm not sure how but it did. I LOVED it! For someone who is new to the mushroom world (hated them before becoming vegan) I can't believe how much I loved this dish. The Cashew Feta Cheese gave it a bit of a crunch and bite, such a great combination. The Spicy Red Pepper Flax Oil sauce around the edge of the plate was divine! I didn't add as much cayenne as the recipe called for but it still had a great bite to it. I cannot wait to eat this for left overs. So good! The hubby liked it too. I think I'll be making these items to add to pizza at some point. I may just add these mushrooms to everything actually. They are THAT good!
Dinner took awhile to make, longer than anticipated. Making raw meals will be a bit more planned next time. I felt a bit unorganized making so many different items. As we won't be eating raw all the time I may reserve for weekends or make the sauces ahead of time to just throw things together. After finally locating Hemp Seed Oil I realized (because I doubled the fettuccine recipe) that it's pricey as well. We stayed within our budget but I will definitely plan for that as well. But, to be fair once you have staple items to supplement will be less pricey. I have to say, though, this dish was worth the time and effort.
I do wish I could express my pleasure in this dish. I am now a fan of raw foods. I look forward to delving more into this book in the future. Once I get a bit more used to the difference in preparation I will probably being using it weekly. I felt satisfied and light after this meal. It just felt clean to me.
I highly recommend this book. I highly recommend giving raw foods a chance. I believe non- vegans, non-raw foodies would love both these recipes, especially that mushroom dish! Wow!
Thank you to Doug McNish for creating such a wonderful book, Eat Raw Eat Well. You opened my eyes to a world I never knew existed a world I will never close the door on. Delicious, light, clean, fantastic.
Cheers and happy eating!
Playlist:
And One - Sternradio
Vast - Pretty When you Cry
CTRL - Grand Experiment
Anders Manga - One up for the Dying
Infadels - Girl That Speaks no Words
Thursday, May 17, 2012
Menu 5/20/12 thru 5/26/12
This weeks menu took me a bit to decide on. I have new cookbooks and I'd also like to include some of my own creations. I'm still working on my chili recipe and although it's summer here in Arizona I don't want to let it go by the wayside. I'm so close to it being ready to post!
Sunday 5/20/12:
Chili with rice and cornbread. I think this may be the last test before posting. It's so delicious!
Monday 5/21/12:
I'm going to give Raw a try. It will be a raw evening. Pesto Coated Carrot and Parsnip Fettucini. I found this tasty recipe in Eat Raw Eat Well by Doug McNish. I'm excited and nervous all at the same time. I don't know if this meal needs a side dish or not. If so, I'll make up a salad.
Tuesday 5/22/12:
Big Ole Salad night. I'm going to make a side of Red Quinoa Salad from Blissful Bites by Christy Morgan.
Wednesday 5/23/12:
Fiesta Bake, I'm hoping BK will like this dish. We shall see. This recipe is out of Everyday Happy Herbivore by Lindsay Nixon. I'm also going to make up some soycatash, frozen veggies from Trader Joe's! I love it!!
Thursday 5/24/12:
Spaghetti and artichoke, olive marinara sauce. I'll make up some Meatless Meatballs from Trader Joe's for BK. Simple meal for a night when my little one has swim lessons late in the afternoon.
Friday 5/25/12:
No cook Friday night!! Yay!!
Saturday 5/26/12:
Chana Saag from Everyday Happy Herbivore. With chickpeas, spinach and Indian seasonings like garam masala I couldn't pass this recipe up. I'll make naan and rice as well.
I'll let you all know how the raw night goes. Any of you dabble with raw foods? How'd it go for you?
Cheers and happy eating!
Sunday 5/20/12:
Chili with rice and cornbread. I think this may be the last test before posting. It's so delicious!
Monday 5/21/12:
I'm going to give Raw a try. It will be a raw evening. Pesto Coated Carrot and Parsnip Fettucini. I found this tasty recipe in Eat Raw Eat Well by Doug McNish. I'm excited and nervous all at the same time. I don't know if this meal needs a side dish or not. If so, I'll make up a salad.
Tuesday 5/22/12:
Big Ole Salad night. I'm going to make a side of Red Quinoa Salad from Blissful Bites by Christy Morgan.
Wednesday 5/23/12:
Fiesta Bake, I'm hoping BK will like this dish. We shall see. This recipe is out of Everyday Happy Herbivore by Lindsay Nixon. I'm also going to make up some soycatash, frozen veggies from Trader Joe's! I love it!!
Thursday 5/24/12:
Spaghetti and artichoke, olive marinara sauce. I'll make up some Meatless Meatballs from Trader Joe's for BK. Simple meal for a night when my little one has swim lessons late in the afternoon.
Friday 5/25/12:
No cook Friday night!! Yay!!
Saturday 5/26/12:
Chana Saag from Everyday Happy Herbivore. With chickpeas, spinach and Indian seasonings like garam masala I couldn't pass this recipe up. I'll make naan and rice as well.
I'll let you all know how the raw night goes. Any of you dabble with raw foods? How'd it go for you?
Cheers and happy eating!
Tuesday, May 15, 2012
Mother's Day 2012
Before I became a biological mother last year I was a bonus mom to my wonderful Bonus Kid (BK). Not to say I'm not still his bonus mom! :) Being a bonus mom is both rewarding and challenging. When he is here in our home I know I need to "mother" him in ways but I also know he has a mother who has been and continues to leave me in awe at what a great parent she is. I sometimes think, does BK really need another mom around? He's a teenager, does he really want another mom around? And then he's here and he loves it. I'm just an added bonus.
I don't do much of the discipline but I do offer suggestions to the hubby before decisions are made. I know that BK has a set of parents and ultimately it is their call. I guess that's where the challenge lies. How not to step on anyone's toes. I am incredibly blessed to be able to co-parent with a group of great parents though! It's what is best for BK and we all seem to work well with it. He has four parents who love him more than life!
I didn't know that having a child of my own would change anything. And, in some regards it has not. I love both the kiddos very much. What I didn't realize is how I would fall so hard and so fast for such a beautiful being. My daughter is my world. She has brought out in me things I never knew existed. I have patience, I can give up control and I often don't mind if my house is a mess. For those that know me, that is a HUGE deal! Being a biological mother is something I never knew I wanted THIS much. I never knew I would love THIS much. I never knew I could do it. I can and I am. I must say, I'm a pretty good mom!
Being a biological mom also gives me more of an appreciation for BK's mom. For her to share her boy with me leaves me in awe! She's is an incredibly strong woman to allow for another woman to step in and love her son as a son. Thank you to BK's mom for the love you give to us daily.
Last year was my first Mother's Day as a bio-mom. It was lovely. I remember we went to our favorite burger joint and I'm pretty sure I had a burger with bacon and cheese and everything else that's NOT good for me. I guess I can look back now as it being a fond memory because I know longer want that. It was good at the time but to be honest I really like the light feeling I have after eating. ;)
This year, obviously, we didn't go to the burger joint. This year the hubby made some food. I helped but I do really love being in the kitchen! He picked out some recipes from Blissful Bites, one of my new cookbooks. I think he was actually kind of excited.
Our menu for Mother's Day:
Tofu Scramble (the hubby was to decide what all he wanted in it the day of)
Summer Fruity Kale Salad - BB
Mixed Berry Couscous Surprise - BB
Orange Apricot Tea Buns - find the recipe here from Dreena Burton's Plant-Powered Website
Fruit Salad - made with love by my Mother-in-law
Mimosas
I don't do much of the discipline but I do offer suggestions to the hubby before decisions are made. I know that BK has a set of parents and ultimately it is their call. I guess that's where the challenge lies. How not to step on anyone's toes. I am incredibly blessed to be able to co-parent with a group of great parents though! It's what is best for BK and we all seem to work well with it. He has four parents who love him more than life!
I didn't know that having a child of my own would change anything. And, in some regards it has not. I love both the kiddos very much. What I didn't realize is how I would fall so hard and so fast for such a beautiful being. My daughter is my world. She has brought out in me things I never knew existed. I have patience, I can give up control and I often don't mind if my house is a mess. For those that know me, that is a HUGE deal! Being a biological mother is something I never knew I wanted THIS much. I never knew I would love THIS much. I never knew I could do it. I can and I am. I must say, I'm a pretty good mom!
Being a biological mom also gives me more of an appreciation for BK's mom. For her to share her boy with me leaves me in awe! She's is an incredibly strong woman to allow for another woman to step in and love her son as a son. Thank you to BK's mom for the love you give to us daily.
Last year was my first Mother's Day as a bio-mom. It was lovely. I remember we went to our favorite burger joint and I'm pretty sure I had a burger with bacon and cheese and everything else that's NOT good for me. I guess I can look back now as it being a fond memory because I know longer want that. It was good at the time but to be honest I really like the light feeling I have after eating. ;)
This year, obviously, we didn't go to the burger joint. This year the hubby made some food. I helped but I do really love being in the kitchen! He picked out some recipes from Blissful Bites, one of my new cookbooks. I think he was actually kind of excited.
Our menu for Mother's Day:
Tofu Scramble (the hubby was to decide what all he wanted in it the day of)
Summer Fruity Kale Salad - BB
Mixed Berry Couscous Surprise - BB
Orange Apricot Tea Buns - find the recipe here from Dreena Burton's Plant-Powered Website
Fruit Salad - made with love by my Mother-in-law
Mimosas
What a beautiful spread. (okay, I admit I need artwork in my dining area!)
We served up fresh kale because we love it mixed with the tofu scramble. I also made salsa for dinner the night before so that's a bonus for the scramble as well! What both the hubby and I forgot was fresh flowers! On Mother's Day, we forgot fresh flowers! Luckily I had some very pretty fake ones. Later in the evening my BK brought me a bouquet, quite beautiful! :)
My mom who is hesitant with vegan eating enjoyed the food. She did admit that it seemed something was missing, meat that is. But, to be honest the first week without meat left me feeling a longing for it. I didn't feel full or satisfied with my meals. That just takes time and I completely understand how she was feeling.
Summer Fruity Kale Salad, Orange Apricot Tea Buns and a big bowl of fresh kale
The kale salad was surprisingly good! I saw surprisingly because I don't usually eat fruit along with my salads. It's always been an odd mix. But, this salad, WOW! So good! What a great mixture of fruit, kale, jicama and coconut. Because I'm not a huge mint fan I will omit next time. The mint fan at the table loved the salad as is. Perhaps I will make both. This salad with be a staple side dish for sure! The Orange Apricot Tea Buns reminded me of scones. They were moist in the middle, provided by the apricots and a bit crispy on the outside. Like a toasted bread. They were delicious and a hit! My little one loved them too!
Tofu Scramble. Champagne for Mimosas
No two scrambles are alike in this house. This one was of no exception. I'm not sure what all the hubby threw in but it was darn good! I do know it had portabella mushrooms, mini bell peppers, onions, cilantro, potatoes, garlic, tofu, various seasonings and green onions. This too was a big hit. We just finished off all the left overs. Yum!!
A beautiful bouquet from BK.
The hubby checked out my Amazon wishlist and got me Eat Raw, Eat Well by Doug McNish. I'm super excited to try it out! I've already made a juice that we all liked. My little one drank it so fast I thought it had spilled. I looked everywhere for that juice!!! :) My little one picked out a butterfly cookie cutter from the Butterfly Magic exhibit at our local Botanical Gardens. I need to pick something to make so I can use it. She also picked out an Eric Carle book, Does a Kangaroo Have a Mother, Too? Even at 14 months she seems to have a favorite author. She loves to sit in my lap while I read to her. I love it too.
I got to spend Mother's Day with some great family. The hubby, my mom, my in-laws and brother-in-law. My little one of course and I got to say hello to BK and his mom as they stopped by Sunday night. Got a little shopping done with my mom but mostly had a relaxing day. The hubby and I sat down and watched a movie as well, We Bought a Zoo. What a great movie!
What a lovely day.
How was your Mother's Day? Watch any great movies lately?
Cheers and happy eating!
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