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!

3-in-1 Beans with Spinach

Today was bean day. The Veganishta set out her Great Northern beans to soak last night, rinsed them in the morning and resoaked them all day.

Here is what she concocted on the stove for this evening's dinner.

1 pound of Great Northern (or any white) beans; cleaned, soaked overnight and once again
1/4 cup olive oil
1/2 cup parsley flakes
1/2 cup diced onions and bell peppers

16 oz of frozen spinach
2 tsp sea salt
1/2 tsp white pepper
3-4 tblsp curry powder
2 tblsp ground sage
1/4 cup brown rice
1/4 cup pearl barley

Pour beans into large soup/stock pot and cover with water 2-3 inches. Bring to a boil on stove and then down to a slow-med simmer. Add the parsley, sage, onions and peppers, and olive oil. Cover with lid and let simmer for 2 hours to 2 hours 15 minutes. Check and stir every 20 minutes. If water is getting low, add 2-3 cups each time you stir. For the last 45 minutes, stir in the brown rice and barley. Make sure there is still enough liquid like a thick soup or stew; add more to make sure it will continue simmering and not sticking to the pot. For the last 20 minutes, add the salt, black pepper, and curry powder and spinach. At 2 hours, it should be nicely cooked and smelling good.

Quinoa Sweet-Hot Stir Fry

Well, the hot weather in the desert is sweet, until the monsoons come, and then you sweat.

I haven't posted in a few days because I haven't created anything unique until this evening. It is semi-unique, however, as I did make a similar stir-fry a couple of weeks ago.

I needed to make something quick for myself, as we're going to a party at  my daughter's, and she will have nothing that I can eat. So, I made some quinoa, then did a stir-fry of red onion, garlic, daikon, zuccini, orange bell pepper, carrots, broccoli, and peas. I threw in some tumeric, some basil, some red pepper flakes, and some raisins. Oh, also I flung a couple pinches of salt in during the stirring process, along with a dash of celery seed.

It was a very satisfying meal for me. I have some So Delicious, Peanut Butter Zig Zag ice cream that I'll treat myself with at the party. I can take it because my daughter lives just next door. That makes things easy.

Here's a photo of this meal in my bowl. I know it's time for me to create something special, so I'm hoping to do that by next week.

Stay sweet but not sweaty,
The Veganishta