Leftover Lunch for Life

Last week, The Veganishta made tofu tacos for the hubby and herself, me! We liked them. I cut the tofu in little squares, but next time I think I'll crumble it to be like ground (uggghhh . . . shh.... meat).  The flavors and all the toppings with the seasoned tofu were very good. I was super, super disappointed, however, to see that THERE WAS WHEY in the taco seasoning mix. Now, why in the world would whey or milk be necessary? I will definitely be making up  my own seasoning mix for the future tacos of The Veganishta household. I didn't die, though. I'm still here, really. LOL

So, the next day, I was in a hurry for a good lunch. I had to get my veggies in. I took the leftover taco makings and threw them all back in a little olive oil in the skillet (including the lettuce), added some garlic, and a huge handful of spinach. I sauteed everything a few minutes, then poured it in a bowl. Then I added some Chia seeds, some Hemp seeds, and some raisins. Oh, I also added some leftover cooked quinoa and barley. Wow! It was a power-house lunch. I had so much energy that entire afternoon and into the evening. This dish had that very satisfying hot/sweet flavor along with all the needed veggie nutrients and added protein to boot. I can't wait to make it again. 

A Very Veganishta Thanksgiving Turkey

Hey there, friends of the blog world. The Veganishta finally completed publishing two client books, now being printed and turning out super! Now that all the busy book work is done, I had some time to create a couple little edible masterpieces. For Thanksgiving I made a tofu turkey with stuffing, inspired by a recipe on Vegweb.com. I could not believe how easy it was to mold, stuff, bake, and even slice up the servings. I modified the recipe somewhat to my tastes and will probably do so again when I try it again. Nevertheless, it did turn out very good. In fact, I cut only one-third of the roasted mold to take to dinner at a friend's house. I had heard there would be one more vegan, so I cut enough for two people. As it turned out, seven (7) people wanted to try it, so I had to slice it up accordingly. Amazingly, they all liked it. The texture was pretty good, and with all ingredients combined, it tasted like Thanksgiving turkey with the stuffing and all the usual flavors one would expect. So now, I will be embarking on a Christmas Eve Ham experiment. I'm excited.

The Vanishing Veganishta

Veggie Prep (Beets and Beet Greens)

Sliced Pineapple Right-Side-Up Cake

Stuffed Cabbage Rolls

Veganishta Pizza Before Oven

Veganishta Pizza Baked!

Pineapple Right-Side-Up Cake

Veganishta had vanished for quite a while. I've been busy publishing two books (for two author clients of mine). In my spare time, whatever time I had, I did have to eat. So I made a few new dishes, but didn't write down exactly how I made them. I'm sorry to say there will be no recipes here with this post. I made my Veganishta Loaded Pizza, my Pineapple Right-Side Up Cake, some beets, beet greens stir-fry with sprouted mung beans and brown rice, and some delicious stuffed Savoy cabbage rolls with collards.
I managed to take some photos, including a couple of shots showing how I prepare my greens. The process involves washing, then soaking the greens (or any vegetable or fruit) in "iced" (with cubes) cold water along with some organic apple cider vinegar. If you wash your veggies and fruits with one part apple cider vinegar to 4-5 parts water, the vinegar helps to destroy any bacteria and mycotoxins that may be on the food. You should especially do this to your meat, if you're a meat eater, along with rubbing it with coarse sea salt, letting it set for an hour and then rinsing and patting dry before preparing. You will notice all the blood coming out of it, thus, mycotoxins leave the meat.

Also, one Sunday, I made Vegan meatballs to go with our pasta (of course, I just ate marinara veggie sauce with my pasta). You will see a photo of two jars of sprouts. I've recently started growing my own brocco-sprouts and bean sprouts to add to my salads. Next time I create a new recipe, I will remember to write down all the ingredients and steps so I can include them in the blog.

Today, I am making some more stuffed cabbage rolls. I have my brown rice, barley, and lentils with seasonings cooking right now in my steam/rice cooker. I think I will also make some apple-walnut muffins or cake later today to have handy for my work week.

57 Health Benefits of Going Vegan

57 Health Benefits of Going Vegan

Nutritious Morning Muffins

I created a morning muffin to eat tomorrow morning before church. It goes great with tea or coffee and should serve to be beneficially nutritious to hold us until lunch time when church is out. Normally, I do not use any sugar of any kind whatsoever but may use some brown rice syrup, agave nectar, or stevia. Since mom is diabetic, these muffins turned out not overly sweet at all (although I know the coconut flakes are sweetened) and should cause no harm to her or the rest of the family members.





DRY INGREDIENTS

3 cups Bob's Red Mill Whole Wheat Pastry Flour
3/4 cup Fructose
1 tsp baking soda
1 tsp cinnamon
1/8 tsp sea salt
4 tblsp ground, golden flax seeds
1/4 cup diced dried figs
1/4 cup diced dried apricots
1/4 cup diced dried dates
2 small apples diced
1 cup sweetened, flaked coconut
1 cup chopped walnuts

WET INGREDIENTS

1 tblsp vanilla
1/4 cup canola oil
3/4 cup boiling water
1/4 cup coconut cream (from can)
1 cup plain soy milk

Prepare egg replacer by adding 3/4 cup boiling water to the 4 tblsp ground flax seeds and let set while you prepare everything else.

Pour all dry ingredients, including the fruit and nuts, into large mixing bowl. Then add the wet ingredients along with the flax seed mixture. Stir until mixed well and spoon into greased muffin pan. Bake at 350 degrees for 45 minutes.

©2010 Bonnie Crutcher. All Rights Reserved.

Carmelized, Gingered Sweet Potatoes, Onions, and Swiss Chard Over Rice

Veganishta got back on her feet again today most of the day and felt that creativity bug creeping up towards dinnertime this evening.

1 cup diced sweet potato
1/2 cup sliced onion half moons
3 tsp sliced fresh ginger
Olive oil (circle pour into wok to count of three)
3 tblsp Earth Balance butter
Bragg's kelp seasoning mix (3-4 shakes)
4 large red swiss chard leafs with stems
3 tbls organic brown rice syrup
Sea salt

Cooked brown rice/jasmine rice

First, pour the olive oil into hot wok with the Earth Balance spread and then add the sweet potatoes and stir-fry for about 5 minutes; next add the onions and ginger with a shake of sea salt on top and stir-fry all until sweet potatoes are browned and cooked through and onions are lightly carmelized; add the few shakes of the Bragg's seasoning and the brown rice syrup; then dice the swiss chard and toss on top of everything and stir-fry quickly just until chard is wilted but still bright green and not mushy. Remove from heat and let sit until you are ready to serve it over rice. Veganishta cooked half jasmine white rice and half brown rice and mixed them together.

(Copyright ©2010. Bonnie Crutcher. All Rights Reserved.)

Is it a smoothie or a juice drink?

Yesterday I decided to take in yet some more greens and fruits. I pulled out the juicer and the blender and scrounged the fridge in the garage and the one in the kitchen. I pulled out carrots, celery, blueberries, banana, apples, ginger root, and frozen spinach. I wanted to use fresh spinach but with a sore foot and walking on a cane, I decided not to attempt the 45-minute drive to Whole Foods.

This juicing/blending event turned into quite the mess, but the end result was worth it. First I juiced the carrots, celery, apples, and ginger root, then I poured all that into the blender. Next I added the blueberries and frozen spinach and banana. My blender is not the best (have to get a Vita Mix) and so it kept jamming, and I had to keep moving things around with a wooden spoon. Finally, I gave in and added one cup of water and that paved the way for a smooth blend.

I made enough to fill one tall glass and also filled a large Bolthouse Farms drink bottle. I had another glass of the juice or smoothie stuff today and looks like I'll have enough for tomorrow and possibly the next day.

I'll go with the fresh greens next time, but still, I'm sure my body is thanking me for this gift of antioxidants and other nutrients it is receiving from this blended concoction.

I have noticed a HUGE change in my skin since becoming near-Vegan the last four months. I previously had horribly dry skin, and my hands looked like a 95-year-old woman's hands. Not anymore. I don't even use hand lotion as much. My skin is more moist and shiny and smooth. I'm sure the olive oil and all the greens had something to do with that, not to mention giving up the dairy and meat!