Soup Again Today

Yes, it was soup again today, leftover from yesterday. And it is over 100 degrees here outside. This came about yesterday, as I decided not to chance having to throw away the leftover potatoes and carrots from Sunday's dinner. So I made a soup for lunch. I added some water to the pot and spooned in the leftover roasted potatoes and carrots, turned the burner on to a slight boiling level, then simmer, then cut up a little bit of onion and celery and tossed them in. I simmered the soup down; mushed everything with a potato masher, then pureed it in the blender. I then put it all back in the pot, added some coriander and tarragon and some white pepper. After simmering again for about 10 minutes, I tasted it and it was quite peppery hot.  I was not sure what to do but then put in about 16 drops of liquid Stevia. That did the trick. Another delicious meal while saving money and food and maintaining a healthy diet.

My daughter and granddaughter came over today for lunch, and we all had some soup and crackers. It is a keeper recipe!

The Veganishta Tofu Scramble

About five years ago, my naturopath doc told me about the seasoning in a box called "Tofu Scramble." I had been buying it occasionally and using it in some scrambled, firm tofu as a breakfast, as I'm allergic to chicken eggs.

About three months ago, however, I was a tad short on grocery money and did not want to spend the change on the box of seasoning. I also have had about a 90-bottle spice and herb collection that I was not using very often. So, I pulled out all the spices, etc., and found that I could make my own tofu scramble seasoning mixture. So now, it's a habit. I placed all the necessary spices on a little silver rack right on my counter near the stove so they're handy. I scramble up some tofu--mash it around with a fork in a bowl, then I grab the spices one by one and sprinkle them in. It is terrific! You can't say I'm not getting a healthy dose of tumeric and other beneficial seasonings in my diet now. My combination consists of a few dashes of celery seed, cummin seeds (ground in the palms, until I get one of those pestle and mortar sets), curry powder, tumeric powder, some ground ginger, and a tiny sprinkle of cayenne pepper. Then I throw in some frozen spinach (drained). I made this tonight for my dinner and I added some finely chopped Roma tomatoes and red onion to the mix. Everything tasted great as usual.

I am going to have to replenish my spice supply now. Since doing this "veganish" thing faithfully for three months, my supply is dwindling down fast. But that's a good thing!

Luckily, tonight, I grabbed my camera, and so here is a photo of my plate with my scramble, some leftover cucumber/tomato salad, and Ezekiel bread toast. Sorry about the blurry blob in the photo; I think I have to clean the lense on my camera.

Tofu—It Really is a Wonder Food

Happy trails it is, as yesterday I made my first batch of fried tofu, seasoned with lite soy sauce, tahini, some tumeric, and cayenne pepper. I was so pleased with the end result. I fried it just like Christina Pirello, as she demonstrated the other night on her TV show "Christina Cooks." I will have to write her a nice fan letter soon! My husband and mother both tried a bite of the tofu and both liked it. They were amazed at the texture and delicious flavors. Not bad for a meat substitute! I neglected to take a photo of my plate, however, a habit I must fine tune. We also ate roasted red potatoes and carrots with Italian seasonings and olive oil. Then I made a nice cold, sliced cucumber, red onion, and Roma tomato salad, marinated in rice vinegar, a dash of olive oil, and a few drops of Stevia! The entire combo made for a nice "veganishta" dinner.

Here is a sweet potato casserole recipe I created several weeks ago. All sliced in food processor--sweet potatoes, green and red bell peppers, onions, green and yellow zucchini. Add parsley, balsamic vinegar, olive oil and some brown sugar or agave nectar to taste enough for a slightly sweet but tangy flavor. Bake in oven 30 minutes. Salt and pepper, of course, and I don't remember what else, but will officially type this into a recipe form in the days to come. Enjoy!

A Quick Tea Bread

I made this apple bread/cake the evening before my Ladies' Bible Study last May. I just pulled out my mixing bowl and measuring utensils and started grabbing the ingredients from my pantry and fridge, as I created it from my own tasteful imagination. Years of experience cooking and baking helped trigger what the workable ingredients might be. If you need to make any little adjustments, go ahead, that's what I do. "Almost" all of my ingredients are whole and organic. Instead of the Splenda, next time I'm going to just use more of the Agave Nectar or some honey.

Bonnie's Healthy Apple Tea Bread

1/4 cup ground flax seed (I used golden); put this in a little bowl; then add one cup boiling water; stir to mix real good and set aside while you put everything else listed below into your mixing bowl. Keep stirring until gooey and blended just slightly thicker than egg whites (this is an egg substitute).

2 cups bread flour
1 cup all purpose, unbleached flour
(This is all I had in the house; normally I would use 1 cup whole wheat flour and then two unbleached white OR 2 cups whole wheat and one cup unbleached white. One could probably interchange the flours according to dietary needs and taste.)

2 tsp. baking soda
1 tsp. baking powder
1/2 cup Splenda baking sugar
3 tblsp. cinnamon
1/2 tsp. nutmeg

1 cup unsweetened applesauce
1/4 cup dark Agave Nectar
1 tblsp. vanilla (I added the vanilla to the agave nectar and stirred it together before I poured the mixture into everything else.)
1 cup almond milk (unsweetened/regular)--enough so you get the right cake batter/bread batter consistency you like (not too thin though!)

1 organic apple chopped finely (Two might be better; I'll try two next time.)
1/2 cup raisins
1/2-1 cup finely chopped walnuts

Okay--just mix up everything in a bowl. This was enough for either a large, overflowing loaf or two average size loaves. I had one for home and one to take to a meeting.

Oh--I think I baked them at 350 for around 45 minutes--or until done!

This bread turned out very, very moist, not too sweet, and everyone loved it and asked for the recipe.

Let me know how it works for you!

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The Joy of Experimenting with Health Foods

Well, this blog is going to be the go-to place where I'll share my cooking creations with anyone who likes to cook and eat healthy. I am a new "veganish" person, meaning I am 99% vegan. The 1% where I am not, means that I occasionally eat some good, healthy fish. I've been doing this now for three months and feel great and also lost 20 pounds. I've always been a great cook, so I am told by many people, and they always ask me for my recipes. I've never really followed recipes when cooking, although I probably have about 50 cookbooks on my shelves. I love to read cookbooks and that is where I get my ideas. I've also been a self-taught nutritionist for the last 30 years.

So, my reason for becoming vegan is for health purposes and lately, I've even not had any desire for any fish. In the months to come, I might transition over to being a 100% vegan. I will begin sharing some of my recipes in the coming days. Some of them include my "So Good for You Tofu Soup," "Unbelievable Vegan Macaroni & Cheese," "Green Hummus," "Sweet Potato Veggie Casserole," and "Creamy Tomato Mushroom Sauce" on Linquini.

Signing off for this evening. I am looking forward to adding to this blog and hearing from others who share my joy in experimenting with healthy cooking!