Easy Vegan Chana Masala

April 23, 2012 · Filed under food, health, vegan, whole food · Tagged , , , ,

Our new favorite place to eat is a small, family run Indian restaurant. For all the locals, it’s called Sitar of India in Hagertsown. We even have Willson asking to go there it’s so delicious. Indian food can be quite good for you, spices like turmeric have numerous health benefits. I never thought I would try to make Indian food myself but today I did…and it was awesome! I had a bunch of chickpeas I prepared earlier in the week so I needed to use them. I didn’t want hummus and the cold rain we are having made me really want something comforting and warm. So I started looking for recipes. I found a few that looked good but the coconut milk in this Chana masala just looked scrumptious! Here’s the link for the recipe…

http://www.thegluttonousvegan.com/2010/03/chana-masala.html

I made the recipe almost exactly as written. It was a huge hit! The kitchen smelled fabulous, my husband ate two big bowls, and it was easy. That’s what makes it a new favorite for our family.

Thank you to Naomi Rose @ http://www.thegluttonousvegan.com for the great recipe!

Give it a try, let me know what you think!

Feed your body, fuel your life!

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Easy Vegan Zucchini Noodles

March 27, 2012 · Filed under food, health, vegan, whole food

Well, I have to declare a little success today. My son, the non vegetable eating machine that he is, voluntarily ate zucchini. Better yet, he LOVED IT! How about that? I have tried every trick from every book and nothing has worked. I’ve blended, pureed, and hidden my share of vegetables into sauces, muffins, smoothies, and the list goes on but he always knows. This time, the zucchini tasted so yummy cooking that he asked for a bite. And he liked it! Here’s the very simple recipe.

Zucchini Noodles 

2 cloves of garlic

2 Tbsp Sesame seeds

1/2 Tbsp coconut oil

3 small zucchini

1 tsp sea salt

Start by peeling your zucchini with a vegetable peeler. Once you have the skin off, continue “peeling” the zucchini with the peeler and put the shavings in a bowl. You will have almost ribbon like noodles. Heat the coconut oil in a pan, add garlic. As the garlic becomes fragrant, add the sesame seeds. Cook until they start to turn golden brown. Add the zucchini and salt. Cook until the noodles are heated through, just a minute or two. You’re done!

How easy is that? You can eat them plain or top them with sauce. You could try squash instead of zucchini or mix the two. In the summer when there is an overabundance of these two veggies, I make a lot of this dish. I add crushed red pepper for a kick or a little lemon juice for a zing. This recipe is my adapted version from Thrive Foods by Brendan Brazier. It’s an amazing book by an amazing vegan athlete! Enjoy.

Feed your body, Fuel your life!

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Easy Vegan Nut Cheese

March 26, 2012 · Filed under food, Uncategorized, vegan, whole food

So many people tell me they really miss cheese when they go vegan. I have to admit that was not something I missed much at all. I have had dairy issues most of my life so aside from ranch dressing (which I LOVED), dairy was not very hard for me. I always suggest nutritional yeast for a cheese substitute. It can be sprinkled on just about anything or added to sauces for a cheesy flavor. BUT I also found a handy little recipe along the way that I would say is more of a nut take on hummus but is called cheese. I use it for dip for fresh vegetables, on top of my raw walnut tacos, as spread on veggie wraps, and lots of other ways. Here is the recipe I use, it’s from the RAWvolution book by Matt Amsden. I love his book! My famous walnut tacos originated from his recipe (and by famous I mean anyone I have cooked for has probably had these, I love them).

Here it is…

1 to 1.5  cups of raw nuts- *soaked (cashews or macadamia nuts or a mixture of both)

1/4 fresh lemon juice

1/4 organic red bell pepper

1/4 cup Nama Shoyu (raw soy sauce)

2-3 garlic cloves

Blend in a high speed blender until smooth. Enjoy!

* By soaking the nuts for a few hours ahead of time, it will make them easier for your body to process. You can look it up if you want more information about why… it really just helps break them down so your body can more easily assimilate their nutrients.

Try it out and see what you think! I hope to get a few more raw recipes on here this week. This warm weather here is making me crave my summer favorites in March. I eat way more raw foods in the summer months because there is an abundance of fresh produce readily available. Raw foods are very cleansing and full of life!

Feed your body, fuel your life!

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Easy Vegan Cajun Cauliflower Hash

March 16, 2012 · Filed under food, vegan · Tagged , , ,

This is a fabulous recipe to make for anyone who likes cauliflower! I especially like to make it for brunch, I love all the flavors. The original recipe is from http://www.vegetariantimes.com. Here it is, give it a try!

Ingredient List

Serves 4

  • 1 1/2 tsp. chili powder
  • 1/2 tsp. dried thyme
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 Tbs. olive oil
  • 3/4 cup chopped onion
  • 2 cloves garlic, minced (2 tsp.)
  • 2 cups diced cauliflower florets (8 oz.)
  • 1 celery stalk, diced (1/4 cup)
  • 1 cup frozen hash brown potatoes (not patties)
  • 3/4 cup diced green bell pepper
  • 1 Tbs. chopped parsley

Directions

1. Combine chili powder, thyme, salt, and pepper in small dish. Set aside.

2. Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 3 to 4 minutes, or until onion is translucent. Add chili powder mixture, and cook 30 seconds.

3. Add cauliflower, celery, and 1/3 cup water. Cover, and cook 4 minutes, stirring occasionally.

4. Add potatoes and bell pepper. Cover, and cook 3 to 4 minutes, or until cauliflower is crisp-tender. Add 2 to 3 Tbs. water during cooking if mixture becomes dry. Remove from heat. Stir in parsley, and serve.

That’s pretty simple, right? I will tell you that I let it cook a bit longer at the end because I like the potatoes cooked a little more. I also use a bit more of each vegetable, 2 stalks of celery and an entire head of cauliflower. I have used shredded sweet potatoes for this and it was quite tasty! AND instead of water, I use vegetable stock to give it a richer flavor. Let me know what you think!

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Easy Vegan Taco Salad

March 9, 2012 · Filed under Uncategorized

I was thinking about another easy recipe to post and while I realize I just posted the taco pizza, this is one of my favorites. Mexican foods are so easy and satisfying as vegan meals! This recipe could easily be made into more of a nacho platter or a burrito but my favorite is definitely the salad. See what you think.

Taco Salad

Ingredients: Black beans ( about 1.5 cups soaked, rinsed, and cooked or 1 15 oz. can), Corn (1 cup- fresh or frozen), Diced Sweet Pepper ( about 1/2 cup-red, yellow, green, or mixed), Chopped red or yellow onion (about 1/2), Minced Garlic (2 cloves), coconut oil (just a dab), cumin, chili powder, ground coriander, cayenne pepper, lettuce, salsa, green onions

Start by sautéing the garlic in a large skillet with a very small amount of coconut oil. Once the garlic starts to become fragrant, add the onion. At the point the onion starts to brown, add 1/4 cup of water and your seasoning. Make your own combination of chili powder, cumin, coriander, and cayenne pepper to taste. Once the spices are in the pan with the garlic and onion, add the bell pepper. Continue cooking for about 3-4 minutes then add the corn and black beans. Turn the heat down and simmer for about 10 minutes on a very low heat just to let all the flavors meld together. That is pretty much it!

Now you can take this mixture and put it on a bed of lettuce, add the chopped green onions, and top with some salsa. I sometimes add tortilla chips for crunch. You could easily put this on top of chips for a nice plate of nachos. I made this for the Super Bowl! You could also wrap it up in piece of lettuce or a wrap of any kind for a nice burrito. Maybe add some rice for a more filling burrito. My husband always tops it with some hot sauce, I like it without. I also really like to use homemade pineapple salsa. Try adding tomatoes, avocado, or guacamole. How about the salad for dinner and a wrap for lunch? Two meals in 20 minutes? Not bad.

Make it your own and enjoy!

Super quick, VERY inexpensive, and delicious!

Feed your body, fuel your life!

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It’s not all about the label…

March 1, 2012 · Filed under food, Uncategorized, vegan, whole food

So lately I have been questioned a lot about my eating choices. What’s a vegan? Why are you a vegan? Are vegans healthier? Does that mean you don’t eat this and that. Here’s the deal, I’m not a label kind of girl. I don’t really call myself a vegan (unless ordering at a restaurant and they need to know what I don’t eat). You can live on soda, french fries, and vegan cookies and still be a vegan. You can eat fake food all day long and still be a vegan. I consume a plant based, whole food diet. I eat tons of real food everyday, as fresh as possible and as colorful as possible. And I exercise almost everyday. It’s also not about being perfect. After all, what is perfect? Who cares, all I know is I am one person doing the best I can in the time that I have to take the best care of myself and my family. Isn’t that what we all try to do? I think so. So relax, don’t worry about labels or fitting into one group or another. Don’t let people tell you what is best, you decide. Isn’t it empowering to figure it out on your own and go with it? I think so. That is how I got to where I am today. Enjoy each day!

Feed your body, fuel your life.

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Easy Vegan Pancake Breakfast Sandwich

February 18, 2012 · Filed under food, Uncategorized, vegan, wellness, whole food · Tagged , ,

Sunday morning SUCCESS!!! I have to say I think I found one of the best vegan pancake recipes out there. I changed it a little, see below. You can find the original recipe here:

http://fatfreevegan.com/blog/2010/03/02/fatfree-pancakes-or-waffles/

So here are the changes I made to the recipe. The flour I used was whole wheat and the milk was oat milk rather than soy. You could try oat flour or even buckwheat flour. The milk could also be any milk substitute (almond, rice). I added some vanilla and cinnamon to the mix then a touch of coconut oil to my griddle. One thing I learned is that you really need to let the batter rest as the recipe states so it gets fluffy, that’s part of what makes them so good. Also, make the batter fresh each time. They don’t taste the same if you store it for the next day, the consistency changes.

Now after I make the pancakes, I chop up whatever fruit I have and make a pancake sandwich! Sometimes I use a little maple syrup, sometimes I add toasted walnuts or pecans, but they are always delicious! You could make this fun for the kids by making a “pancake bar” for them. Think sundae bar with toppings but use fresh fruit and maple syrup instead of sprinkles and chocolate. Kids love to have a say in what goes into their food and they love to make things, so it’s perfect!  I think pineapple, bananas, and strawberries are my favorite, what are yours?

Another simple, quick, delicious and healthy recipe your whole family can enjoy.

Feed your body, fuel your life.

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Easy Vegan…Taco Pizza

February 6, 2012 · Filed under food, vegan, whole food · Tagged ,

So it’s Superbowl Sunday, what to make? Since we had a weekend full of 7-year-old birthday parties and basketball games, the Superbowl is not on the top of my mind. But in the spirit of the weekend, I decided to play along. What do most people eat for these parties? Pizza?! How do you make pizza without cheese? EASY and better than you can imagine!

Start out with a whole grain pizza crust. You can make your own but there are lots of choices at the grocery which make it very easy. They even have sprouted grain crusts!

Now choose what kind of pizza you want. I decided it was going to be an easy taco pizza tonight. I started with refried beans with green chiles as the base layer on the crust. I sautéed some garlic with cumin and chili powder. Once the garlic was fragrant, I tossed in black beans, corn, and peppers (red and green). Once that was all heated and ready, I added it to the pizza. I topped that with some sliced red onions and baked it on 375 degrees for about 20 minutes. The onions will get nicely toasted. Then I chopped some greens to top the pizza and added some pineapple salsa. It was beautiful and delicious!!! Quick, easy, wholesome dinner in about 35 minutes.

Not in the mood for taco pizza? How about a veggie pizza? Roast some veggies and use a red sauce as your base. You could go with a lighter treat by brushing the crust with garlic and olive oil (easy on the oil, it only takes a drop) then use sliced tomatoes and onions with basil. Make it your own and please share your ideas. But I have to say, the taco version is worth a shot!

Feed your body, fuel your life!

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Easy Vegan…Noodles even Willson loves!

February 2, 2012 · Filed under food, Uncategorized, vegan, whole food

For those of you who don’t know, I have a  7-year-old son named Willson. And as cute as he is, his eating habits are challenging for me to understand. So when I find food that he likes, that looks more like something I would eat…I get very happy! His lunch for school was getting boring so I decided to try an old favorite of mine. I changed it a little to make it more Willson friendly, see what you think.

Cook noodles, any kind you like, according to the package. I like soba or udon while little man prefers whole grain spaghetti. Chop some veggies and toss in the water for the last few minutes of cooking. Carrots, peas, broccoli, are good choices for this. AND pineapple makes it really tasty but don’t cook it, just toss that in at the very end after the sauce.

In a bowl, whip together either organic peanut butter or tahini (sesame seed paste) and some soy sauce (I use Braggs or Nama Shoyu). Whip together until you have a smooth or at least well combined consistency then add water. You want it to be sauce like not pasty or runny. I like to add garlic and some chili pepper flakes for a little kick in mine. I don’t add anything to Willson’s.

Pour the sauce over the noodles and serve. That’s it, really 5 minutes outside of cooking the pasta. It’s good hot or cold but this is our new lunchtime favorite. He takes it for lunch and very little, if any, comes home!

Whole grain pasta over meat is a win in my book any day of the week! My husband and I actually had a warm version for dinner tonight. He loved it too!

Progress is sometimes in the form of baby steps but steps nonetheless.

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Easy Vegan…RECIPES!!!

January 31, 2012 · Filed under food, holistic, Uncategorized, vegan, whole food

I have been asked to post recipes to this blog. Recipes that are simple, don’t call for a ton of ingredients, don’t take all day to make, and don’t cost a fortune to make. This is easy for me because these are the recipes I make most of the time. Please use these as a guide, alter them to your palette and families preferences. I’m calling it Easy Vegan.

Easy Vegan Roasted Vegetables

I love roasted veggies! They are comforting, delicious, and as easy as can be to make. Here’s how I do it…

I toss a dab of coconut oil in a pan over medium heat. Then I add a LOT of garlic (I LOVE garlic), some sage (fresh or dried) and then add cashews. Once the cashews are toasted and a little brown, remove them from the heat. Chop some of your favorite vegetables into pieces. I like carrots, cauliflower, Brussels Sprouts, sweet potatoes, and corn but you can use any vegetables. You can even use frozen vegetables, I use frozen Brussels all the time because it’s so hard to find good fresh ones here in the winter. Then add the spices and cashews to the vegetables and bake. I bake them for about 20 minutes at 425 degrees. The time will change depending on how many veggies you have and how well spread out they are. Make sure you don’t burn them!  And you’re done.

So then what? I eat these just like this in a big bowl with some nutritional yeast on top. You can also have them with over brown rice or soba noodles, maybe add a dash of Bragg’s or soy sauce instead of the sage in the beginning. You could put them in a wrap- hot or cold- with some spinach and maybe some dressing. You could top a salad with them, one of my very favorites! (This idea came from Engine 2 Diet, Rip’s Roasted Veggie Salad). If you are really restricting fats, you don’t need the coconut oil or cashews. Just spray your pan with an olive oil spray and sprinkle the seasonings on the veggies (you eliminate the sautéing step). You could add seeds (yumuniverse.com has a recipe that calls for pumpkin seeds). You could eat them cold with a touch of maple syrup to sweeten them up. Looking for spicy? Adjust your spices, maybe crushed red pepper and cumin. See what I mean? The possibilities are endless! In no more than 40 minutes, you have dinner and plenty of leftovers for lunch the next day.

Let me know what you think. I hope you enjoy!

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