Jul 142011
 

I feel really good – and I’m not really missing cheese :) Danny is really being very supportive. He got me a new book - The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion by Colleen Patrick-Goudreau and we are finding tons of yummy recipes. This book helped me get over my first fear – that my favorite staple food, pizza, would be off limits. She has several vegan pizza recipes in the book that inspire much more flavorful pies. I am starting to wonder why I ever liked the cheese-laden slices I was used to eating. There are also some good recipes for ‘cheese’ sauces, cheese block and tempeh bacon, which will come in handy when those tomatoes get ripe!

I also check VegWeb.com quite a bit. There are very inventive recipes here for just about anything you could crave – including vegan fried chicken – hmmm.

I’ve found that I have to eat a lot more to keep my blood sugar stable, but I’m eating mostly fruits and veggies. I’ve been so busy that I haven’t experimented too much with different recipes. I’m really happy with what I’ve tried so far.

The only cheese issue I really am having is eating out. We are going out for dinner one day next week to our favorite restaurant, where I have several vegetarian favorites – but they all have cheese. I’m not sure what to order.

Peace,
michele

Jul 102011
 

This is so awesome – you’ll grow more zucchini (and eggplants, and tomatoes, and basil) to have it at least once a week!

 

The Vegetarian Italian Hero
1 loaf ciabatta bread – homemade or purchased
1 small eggplant, sliced lengthwise
1 medium zucchini, sliced lengthwise
1 roasted red pepper
1 fresh tomato, sliced
4 Tablespoons balsamic vinegar
6 Tablespoons olive oil
2 teaspoons Bragg’s Liquid Aminos
3 garlic cloves, minced or pressed
1/2 cup basil pesto – homemade or purchased
1/4 cup olive tapenade – homemade or purchased
4 slices of good quality provolone cheese, halved
extra olive oil as needed

Combine the balsamic vinegar, olive oil, garlic, Bragg’s, and salt & pepper to taste. Place in a shallow pan and toss the sliced zucchini and eggplant in the marinade. Allow to marinate for at least 30 minutes.

Meanwhile, lite the grill. When marinated, grill the zucchini and eggplant until softer and caramelized. Slice the loaf of ciabatta in half and drizzle each half with olive oil. Grill, cut side down until lightly toasted. When all are grilled, assemble sandwich.

Spread the basil pesto on the bottom half of the bread. Next, layer half of the provolone, then the tomatoes, the eggplant, the zucchini, the roasted red pepper, and another layer of provolone. You could add a few fresh oregano leaves to the center if you’d like.

Spread the top half of the bread with the olive tapenade. Carefully put the top on the sandwich. Press the sandwich down and wrap tightly with foil (recycled if available). Put the whole sandwich on the grill for 4 minutes per side. Remove and allow to cool slightly.

Slice and enjoy with a glass of wine!

Peace
DharmaDogs

Jul 182010
 

This is a staple in our home. I make this just about every week and eat it for breakfast with yogurt or soy milk and maybe some fresh fruit.

Homemade Healthy Granola

3 1/2 cups rolled grains
1/2 cup chopped nuts/seeds
1/8 teaspoon salt
5 teaspoons canola oil
5 Tablespoons honey, maple syrup, agave nectar
1/2 teaspoon vanilla or other extract
1/2 cup dried fruit, diced (if desired)

Mix this all (except dried fruit) together and bake in a 325-degree oven for about 30 minutes, stirring once about half through. Mix in the dried fruit, if using, when the granola comes out of the oven.

Cool completely and store in a sealed container for up to 2 weeks.

You can use all rolled oats in this recipe, or mix the grains any way you’d like. I really like rolled barley, but you can use rolled rice, rye, spelt, triticale, anything you like.

You can mix nuts, seeds, grains, and fruits a thousand ways. Choose flax seeds, pumpkin seeds, shredded coconut, raisins, dates, dried mango, cranberries, blueberries – yum! Mix it up anyway you would like and enjoy a healthy homemade breakfast!

Jul 152010
 

We learned a really easy way to cook beans. Dried beans are very inexpensive and very nutritious. They are a good buy for your money when you are trying to spend as little as possible.

Put your beans in an oven proof pot – or get an oven proof casserole out to pour the beans into – and cover with water.  Bring to a boil.

Set the oven for 325 degrees.

When beans boil, put pot into oven, or pour into oven proof casserole and then carefully place in oven.

Check your beans about 30 minutes apart. Most will take about 2 1/2 to 3 hours.

You can cook several pots/bowls of beans at once this way.

When the beans are done to your liking, remove from oven and allow to cool completely. Scoop one or two cup servings and freeze in heavy freezer bags.

The beans are one of the best freezable foods there is. To thaw, place in microwave (we don’t own one, so can’t tell you for how long), thaw on counter or in refrigerator – even in a bowl of cool water if you’re in a hurry (and don’t have a micro-thingy)