Each month, I look forward to my new magazine of Vegetarian Times.
http://www.vegetariantimes.com/
Thursday, May 13, 2010
Update-2 Weeks Vegan
It has been almost 2 weeks of being purely gluten free and vegan, and love how I am feeling. Erik's grandma even sent 12 pudding cups over, and I have resisted the temptation of chocolate fudge pudding...this is how serious I am about my new life.
Each month, I look forward to my new magazine of Vegetarian Times.
http://www.vegetariantimes.com/
Each month, I look forward to my new magazine of Vegetarian Times.
http://www.vegetariantimes.com/
One Food/Five Ways-This is one of my favorite features:
The book that helped me transition into vegan ism the most was The Kind Diet by Alicia Silverstone.
black bean and toasted corn tacos
From the Vegetarian Times
Will be making this again soon! Tastes great hot and cold.
Makes 4 tacos
* 1 cup cooked black beans
* 1/2 cup prepared salsa
* 2 cloves garlic, minced (2 tsp.)
* 2 1/2 tsp. ground cumin, divided
* 1 cup frozen corn kernels, thawed
* 1/4 tsp. ground black pepper
* 4 6-inch corn tortillas
* 12 baby spinach leaves
* 1/2 cup jarred roasted red pepper strips
* 1/4 cup coarsely chopped cilantro
* 2 small green onions, finely chopped (1/4 cup)
* 1/4 cup crumbled cotija or feta cheese, optional
Directions
1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
3. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Will be making this again soon! Tastes great hot and cold.
Makes 4 tacos
* 1 cup cooked black beans
* 1/2 cup prepared salsa
* 2 cloves garlic, minced (2 tsp.)
* 2 1/2 tsp. ground cumin, divided
* 1 cup frozen corn kernels, thawed
* 1/4 tsp. ground black pepper
* 4 6-inch corn tortillas
* 12 baby spinach leaves
* 1/2 cup jarred roasted red pepper strips
* 1/4 cup coarsely chopped cilantro
* 2 small green onions, finely chopped (1/4 cup)
* 1/4 cup crumbled cotija or feta cheese, optional
Directions
1. Bring beans, salsa, garlic, and 1 tsp. cumin to a simmer in saucepan. Reduce heat to medium low, and cook 5 to 6 minutes, or until soft. Remove from heat, and mash with fork to crush beans for creamier filling, if desired.
2. Heat skillet over medium-high heat, and coat with olive oil cooking spray. Wrap corn in paper towels, and squeeze out excess water. Add corn to skillet in single layer, and sprinkle with remaining 1 1/2 tsp. cumin, black pepper, and cayenne pepper to taste. Cook 5 to 10 minutes, or until golden and crispy, stirring frequently.
3. Preheat oven or toaster oven to 350°F. Toast tortillas in toaster oven 1 minute to soften. Alternately, bake tortillas on taco baking rack in oven 7 to 10 minutes, or until crisp. Fill each tortilla with 1/4 cup beans, 1/4 cup corn, 3 spinach leaves, red pepper strips, cilantro, and green onions. Top each taco with 1 Tbs. cheese, if using. Serve immediately, or pack into lunch container, and chill.
Vegan Aritcoke Dip
From The Kind Diet
This was loved as an appetizer for my grandparent's 60th wedding anniversary!
2 (8.5) oz cans quartered articoke hearts, drained
1 cup Vegenaise
2 cup grated soy parmesan
1 finely chopped garlic clove, optional
Paprika
Use a wooden spoon to mash up the articokes in a mixing bowl. Add the Vegenaise, cheese and garlic and combine well.
Scrape the dip into a baking dish, and bake for 30 minutes of until browned on top. Sprinkle with paprika, then serve.
This was loved as an appetizer for my grandparent's 60th wedding anniversary!
2 (8.5) oz cans quartered articoke hearts, drained
1 cup Vegenaise
2 cup grated soy parmesan
1 finely chopped garlic clove, optional
Paprika
Use a wooden spoon to mash up the articokes in a mixing bowl. Add the Vegenaise, cheese and garlic and combine well.
Scrape the dip into a baking dish, and bake for 30 minutes of until browned on top. Sprinkle with paprika, then serve.
Rice Salad
This is one of my favorites, since spring 2009 from Martha. I especially love wild rice, avocado and pecans together. Perfect wedding/baby shower food.
Salad:
1 cup uncooked wild rice
Juice of 1/2 lemon
3 green onions, sliced
1/2 red pepper, diced
2 oz. sugar peas, cut into 1 inch pieces
2 ripe avocados, cut into chunks
1 cup toasted pecan halves
Lettuce
Dressing:
2 large cloves garlic, minced
1 tbsp Dijon Mustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp freshly ground pepper
1/4 cup rice vinegar
1/3 cup olive oil
Put rice in a strainer and run under cold water, rinse. Place rice in a medium-size saucepan, bring to a rapid boil. Adjust to simmer for 45 minutes. Place a thin towel inside a colander and turn rice into colander; drain. Transfer rice to a bowl and toss with lemon juice; cool.
Add onions, red pepper and sugar peas to rice. Toss with dressing; cover and refrigerate 2-4 hours. Just before serving, add avocado and pecans. Garnish with lettuce. Makes 5-6 servings.
To prepare dressing, combine in a food processor or use a whisk.
Salad:
1 cup uncooked wild rice
Juice of 1/2 lemon
3 green onions, sliced
1/2 red pepper, diced
2 oz. sugar peas, cut into 1 inch pieces
2 ripe avocados, cut into chunks
1 cup toasted pecan halves
Lettuce
Dressing:
2 large cloves garlic, minced
1 tbsp Dijon Mustard
1/2 tsp salt
1/2 tsp sugar
1/4 tsp freshly ground pepper
1/4 cup rice vinegar
1/3 cup olive oil
Put rice in a strainer and run under cold water, rinse. Place rice in a medium-size saucepan, bring to a rapid boil. Adjust to simmer for 45 minutes. Place a thin towel inside a colander and turn rice into colander; drain. Transfer rice to a bowl and toss with lemon juice; cool.
Add onions, red pepper and sugar peas to rice. Toss with dressing; cover and refrigerate 2-4 hours. Just before serving, add avocado and pecans. Garnish with lettuce. Makes 5-6 servings.
To prepare dressing, combine in a food processor or use a whisk.
Sunday, May 2, 2010
Sweet Potato Lentil Stew
Serves 4-6
From The Kind Diet by Alicia Silverstone
This has been one of my favorites! I bet I have made it 8 times since Christmas.
1/4 cup safflower oil
1 medium onion diced
2 small tomatoes, diced
1 teaspoon minced ginger
1.5 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine Sea Salt
2-3 medium sweet potatoes, cubed
7 cups veg. broth
1 cup lentils
I start by heating the oil and making the onions tender, then either crock pot it for 4/8 hours high/low or combine all ingredients in a pot, bring to boil, then a low heat for 45 minutes.
Fruity French Lentils-YUM-vegan, gluten free
Serves 2
From Alicia Silverstone's The Kind Diet
1 cup green lentils
pinch of sea salt
1/2 cup fresh raspberries or fruit of your choice (I forgot, but this would be amazing!)
1/8 cup fresh basil
1/8 cup fresh parsley
1/2 cup chopped walnuts
1/2 cup fresh orange juice
2 teaspoon strawberry jam
Rinse lentils and drain, put in with 2 cups boiling water + pinch of salt.
Reduce to simmer till tender, about 30 minutes. Drain remaining liquid and rinse under water to cool.
Combine fruit, basil, parsley, and walnuts in a mixing bowl. Stir lentils in, then mix again.
Stir OJ and strawberry jam together, then pour and mix.
Chill 30 minutes before serving.
Warm Quinoa Salad with Edamame and Tarragon--from Allison :)
Tastes yummy both warm and cold. Vegan.
Quinoa is a gluten free, high protein grain.
Ingredients
* 1 cup(s) quinoa
* 2 cup(s) vegetable broth
* 2 cup(s) frozen shelled edamame, thawed (10 ounces)
* 1 tablespoon(s) freshly grated lemon zest
* 2 tablespoon(s) lemon juice
* 2 tablespoon(s) extra-virgin olive oil
* 2 tablespoon(s) chopped fresh tarragon or 2 teaspoons dried--I haven't used this yet
* 1/2 teaspoon(s) salt
* 1/2 cup(s) drained and diced jarred roasted red peppers , (3 ounces) -- I haven't used this yet
* 1/4 cup(s) chopped walnuts, preferably toasted
Directions
1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.
http://www.delish.com/recipefinder/warm-quinoa-salad-edamame-tarragon-recipe-5643?click=recipe_sr
Quinoa is a gluten free, high protein grain.
Ingredients
* 1 cup(s) quinoa
* 2 cup(s) vegetable broth
* 2 cup(s) frozen shelled edamame, thawed (10 ounces)
* 1 tablespoon(s) freshly grated lemon zest
* 2 tablespoon(s) lemon juice
* 2 tablespoon(s) extra-virgin olive oil
* 2 tablespoon(s) chopped fresh tarragon or 2 teaspoons dried--I haven't used this yet
* 1/2 teaspoon(s) salt
* 1/2 cup(s) drained and diced jarred roasted red peppers , (3 ounces) -- I haven't used this yet
* 1/4 cup(s) chopped walnuts, preferably toasted
Directions
1. Toast quinoa in a dry skillet over medium heat, stirring often, until it becomes aromatic and begins to crackle, about 5 minutes. Transfer to a fine sieve and rinse thoroughly.
2. Meanwhile, bring broth to a boil in a medium saucepan over high heat. Add the quinoa and return to a boil. Cover, reduce heat to a simmer and cook gently for 8 minutes. Remove the lid and, without disturbing the quinoa, add edamame. Cover and continue to cook until the edamame and quinoa are tender, 7 to 8 minutes longer. Drain any remaining water, if necessary.
3. Whisk lemon zest and juice, oil, tarragon and salt in a large bowl. Add peppers and the quinoa mixture. Toss to combine. Divide among 4 plates and top with walnuts.
http://www.delish.com/reci
Anna's Peanut Butter Cookies-Gluten Free
1 Cup Peanut Butter/Nutella/any butter. I just did dark chocolate pb from Target and it was YUM :)
1 Cup Sugar
1 Egg
1 Teaspoon Baking Soda
12 minutes at 400
1 Cup Sugar
1 Egg
1 Teaspoon Baking Soda
12 minutes at 400
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