tag:blogger.com,1999:blog-67427848428734549992023-11-16T08:51:37.041-07:00Eatin' Vegan in Smalltown, USAKelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.comBlogger536125tag:blogger.com,1999:blog-6742784842873454999.post-44685746155164716722015-05-20T06:00:00.000-07:002015-05-20T06:00:09.572-07:00Spicy Soba Salad and a Favorite Taco Salad<div class="separator" style="clear: both; text-align: center;">
Love soba noodles so I knew I wanted to try this recipe from <u>One-Dish Vegan</u>. </div>
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Edamame, cucumbers, and green onions.</div>
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This has a spicy, sweet dressing made with tamari (Bragg's), rice vinegar, sweet Asian chili sauce, sriracha, and agave. I left out the sesame oil and sesame seeds because of my allergies. I replaced the sesame oil with a little flax oil (it's only used to toss the soba noodles in after cooking.) </div>
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I wanted to serve this for supper so I cooked up some Gardein Chik'n Scallopini and sliced it over the top of the salad. Yum! This tastes even better the next day after it has chilled. </div>
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<b>~ Spicy Soba Salad with Edamame and Cucumber ~</b></div>
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I was craving this old stand-by taco salad we always used to eat which had hamburger and cheese in it so I just made a vegan version. </div>
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I sauteed a bag of veggie crumbles with a little oil and some taco seasoning. That gets tossed with a head of chopped iceberg lettuce, tomatoes, green onions, sliced black olives, a can of kidney beans, and some Daiya cheddar shreds. </div>
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Then, you crumble about a half a big bag of original Doritos corn tortilla chips and mix it in and top that with some good old Catalina dressing. Toss everything together and dig in. I even like it the next day after everything gets a little bit soggy. </div>
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<b>~ Catalina Taco Salad ~ </b></div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-81700754962509936582015-05-18T06:49:00.000-07:002015-05-18T06:49:26.012-07:00Chili & Cornbread<div class="separator" style="clear: both; text-align: center;">
What??!! It's the last two weeks in May?! I blinked and where did the month go? I've been enjoying the cool mornings we've been having; not looking forward to the scorching summer I know is quickly approaching. </div>
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I found these chili and cornbread recipes in <u>Vegan Diner</u>. Lots of yummy looking recipes I need to try out of here. </div>
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2 cans of beans; I used a can of tri-bean (kidney, pinto, and black) and a can of pinto. </div>
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The chili recipe calls for dark cocoa powder. I had some black cocoa (it smells like oreo cookies.) The "meat" is some TVP granules. The chili only simmers for 15 minutes. I didn't think that it had enough time to develop the flavors. It was not the best chili I have made but it will do. </div>
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<b>~ Quick and Hearty Chili ~</b></div>
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The cornbread recipe has whole corn and sliced green onions in it. I've made cornbread with green chilis but never green onions. I also bought some chipotle powder; I'm not too fond of chipotle peppers which I've tried before but I think I can handle the powder. The cornbread was a little "wet" for me and I didn't really care for the green onions in it either. </div>
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<b>~ Chipotle Scallion Double Cornbread ~</b></div>
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Chili & Cornbread </div>
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I garnished the chili with some chopped cilantro and topped my cornbread with Earth Balance margarine and some BeeFree Honee. </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-68521399336470764982015-04-22T07:21:00.000-07:002015-04-22T07:21:16.921-07:00Baked Rotini & Arugula Puttanesca <div class="separator" style="clear: both; text-align: center;">
I'm still finding recipes to make out of <u>One-Dish Vegan</u>. This one was in the section "oven to table" which I didn't realize. It takes a little more effort to put this together. A lot of in and out of the oven adding stuff. The pasta is cooked with hot water in a covered dish in the oven and cooked for 10 minutes (that's an accident waiting to happen!) then you add tomato and arugula mix and cook for 10 minutes and then you add the bean sauce mix and olives and cook another 10 minutes. Hmmm~ would have been easier on the stove-top. </div>
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Lots of easy pantry items for the puttanesca. </div>
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Chopped arugula and six cloves of garlic. Yum!</div>
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Fresh chopped basil, kalamata olives, capers, and green olives. </div>
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This makes a big pan of pasta! Before I added the bean mix I had to dump it into my big lasagna pan (another pot to wash!) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNu5A4JWs-7t2lgII9BFCroJ5GY9OuMWIRyjyDlJcU2cFQ8i499b54BpPujBrORN25PGCcNHWjhyphenhyphenQS-e2a_7CfrPUKxyrm_9kUvJwNI28KjTr9K1MylMboqVbAd5AacRuo0zYK1MQCes/s1600/DSC02159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwNu5A4JWs-7t2lgII9BFCroJ5GY9OuMWIRyjyDlJcU2cFQ8i499b54BpPujBrORN25PGCcNHWjhyphenhyphenQS-e2a_7CfrPUKxyrm_9kUvJwNI28KjTr9K1MylMboqVbAd5AacRuo0zYK1MQCes/s1600/DSC02159.JPG" height="295" width="400" /></a></div>
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<b>~ Baked Rotini & Arugula Puttanesca ~</b></div>
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~The finished product~ </div>
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tangy and spicy puttanesca. </div>
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For the second night of leftovers with the puttanesca I made my favorite broccoli salad to go with the pasta. <a href="https://www.blogger.com/blogger.g?blogID=6742784842873454999#editor/target=post;postID=4228389732257177805;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=9;src=postname">Broccoli Salad</a> from <u>Give Them Something Better</u>. This is reminiscent of the bacon-laden broccoli salad my grandma made when I was growing up.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xw2MK9TqC7xRYkKIPIGUoHPmnwG3zDJYv9JP5adS0LKLfIy0wsGskJkhHqQXBdu1kF8_0DZ_Jw2csc-zDGKgVwzfbiGi-lhpMiSZ_rRJ2fB_9IlfXkVet6djzKLyg6kEa0xbAmcgPmI/s1600/DSC02160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0xw2MK9TqC7xRYkKIPIGUoHPmnwG3zDJYv9JP5adS0LKLfIy0wsGskJkhHqQXBdu1kF8_0DZ_Jw2csc-zDGKgVwzfbiGi-lhpMiSZ_rRJ2fB_9IlfXkVet6djzKLyg6kEa0xbAmcgPmI/s1600/DSC02160.JPG" height="400" width="267" /></a></div>
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Time to get some more Bac-Uns! These are so much better tasting and looking than the red-dyed bits you find in the grocery store. I buy these at my Sprouts market. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZIeAHEuXjJp2yKUp6Dqx-L1vCaRIxNzgvtPazr7PYtaeQxORH0Y7LYlDKaBRuCUBsNuHlxx2wv9tjuCFLe1hjdNRD-g198nGBTQqA23mcUiooB_gRtcjjF9vAQDcpnFqhZOzOvhP5BM/s1600/DSC02161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZIeAHEuXjJp2yKUp6Dqx-L1vCaRIxNzgvtPazr7PYtaeQxORH0Y7LYlDKaBRuCUBsNuHlxx2wv9tjuCFLe1hjdNRD-g198nGBTQqA23mcUiooB_gRtcjjF9vAQDcpnFqhZOzOvhP5BM/s1600/DSC02161.JPG" height="300" width="400" /></a></div>
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<b>~ Broccoli Salad ~ </b></div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-82500544033346952252015-04-19T08:02:00.000-07:002015-04-19T08:02:45.815-07:00French Lentils with Sweet Potatoes and Chard<div class="separator" style="clear: both; text-align: center;">
Second recipe from <u>One-Dish Vegan</u>! The only thing I don't like about this cookbook is that there are no pictures. I like to get a finished look before I dive in and make something. So far, two out of two recipes have been winners. I love making dishes that incorporate some kind of greens in them; this one has Swiss chard. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuaicBJHdliBf4UbnNljhWhlvwFG_JOEhGv6bi2HIuaJ1b3JRQDae0CnTQODLM0hXVZ4gfyGXUpOGtyYJ5lK_l6Oqv9Oy9Cgq-jbDtV5ENDqzltOWOIAfgOsCaBK3aeJBWuuw7eSJSVg/s1600/DSC02147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFuaicBJHdliBf4UbnNljhWhlvwFG_JOEhGv6bi2HIuaJ1b3JRQDae0CnTQODLM0hXVZ4gfyGXUpOGtyYJ5lK_l6Oqv9Oy9Cgq-jbDtV5ENDqzltOWOIAfgOsCaBK3aeJBWuuw7eSJSVg/s1600/DSC02147.JPG" height="300" width="400" /></a></div>
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Simmering the lentils and sweet potatoes in some vegetable broth and white wine. It smells wonderful with the garlic, onion, thyme, and wine. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKdx4exGaLu7ihUkLFu6k0vX-2x706TYRN8MxpTb2_jnzGIZJt2WtdiCU8CLA_meRSO08qiq2wVBsDcwm6Z5ck6EwunSgLCStPC_KZeQr-uw9MVzEqIcYHuxw8ANGyr3kMGcz9lbiJ1Q/s1600/DSC02150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYKdx4exGaLu7ihUkLFu6k0vX-2x706TYRN8MxpTb2_jnzGIZJt2WtdiCU8CLA_meRSO08qiq2wVBsDcwm6Z5ck6EwunSgLCStPC_KZeQr-uw9MVzEqIcYHuxw8ANGyr3kMGcz9lbiJ1Q/s1600/DSC02150.JPG" height="400" width="238" /></a></div>
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I usually never keep wine at home because I'm allergic to the sulfites. This recipe calls for 1/2 cup of white wine so I bought some Frey wine which has no added sulfites. I tried drinking a glass while I was cooking and even one glass causes me to flush and get hot! Ugh! At least I wasn't sneezing and itching. Anyway, the wine gave this dish a rich, sweet flavor that it needed. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kdJTx62mO4wrdNcORZ-qaB7S0LQfWwPZa6i7W8bgj13AYhLq2rTNBWh6PDTbK3afQMu8sS7c4hZcyUq-TkroteY8MerKh8P36vJCGAo9SYn4dZuKfJ91jJJsgQbvD_Y_i2JvYysgIy4/s1600/DSC02148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7kdJTx62mO4wrdNcORZ-qaB7S0LQfWwPZa6i7W8bgj13AYhLq2rTNBWh6PDTbK3afQMu8sS7c4hZcyUq-TkroteY8MerKh8P36vJCGAo9SYn4dZuKfJ91jJJsgQbvD_Y_i2JvYysgIy4/s1600/DSC02148.JPG" height="347" width="400" /></a></div>
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<b>~ French Lentils with Sweet Potatoes and Chard ~</b></div>
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My <a href="http://www.vitajuwel.us/en">Vitajuwel</a> pitcher soaking up some sun! I have the Wellness vial which has amethyst, rose quartz, and rock quartz in it. Love drinking my water after it has been vitalized with the crystals. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVsvWEp13Apyqq3WW4-_TwOeYuxq5Le3MxtJtubnKStaf2HkuAMAED9dy1E6uzMGzg8fyjsxGGvF3RxJ5bDwdWiybf4OYRZqKdlJ5E8s8YSlHqprycSF2kd9PR6c191RGiaqn30MmeCk/s1600/DSC02151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdVsvWEp13Apyqq3WW4-_TwOeYuxq5Le3MxtJtubnKStaf2HkuAMAED9dy1E6uzMGzg8fyjsxGGvF3RxJ5bDwdWiybf4OYRZqKdlJ5E8s8YSlHqprycSF2kd9PR6c191RGiaqn30MmeCk/s1600/DSC02151.JPG" height="400" width="373" /></a></div>
<br />Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com2tag:blogger.com,1999:blog-6742784842873454999.post-24477160383026509282015-04-16T06:00:00.000-07:002015-04-16T06:00:10.158-07:00Oven Baked Fajitas <div class="separator" style="clear: both; text-align: center;">
I think I saw this recipe on Facebook and wanted to try it using Beyond Meat Chicken-Free Strips. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2o7GR-40XJ3r42I1HQVLgMvNB39rJ_Y_q2BEgZfzhfaXWp6cyIGo_K1GeHqtp3N1RvGVHHZlQGWwHqKmm782qtAfVKCNfzpf2zZEHfHnK27c-D3mglZaUO3oFPUh2R_DQJ0u1kmqYWWM/s1600/DSC02143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2o7GR-40XJ3r42I1HQVLgMvNB39rJ_Y_q2BEgZfzhfaXWp6cyIGo_K1GeHqtp3N1RvGVHHZlQGWwHqKmm782qtAfVKCNfzpf2zZEHfHnK27c-D3mglZaUO3oFPUh2R_DQJ0u1kmqYWWM/s1600/DSC02143.JPG" height="300" width="400" /></a></div>
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Chicken-free strips, red and green bell pepper, some red onion, and seasonings. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYFO-ukn183FLxiMStj7LwGWUNpgMsZB9qtoxSXIzWV9U4lBxMtM9zRMXyKdkuyoGxNV6MIiyw5o3rHU7dk8IZacjDEYnTEaA70QPv5szwUi2Xfizy5353M-SFW3GbiturgR5ZaeirxY/s1600/DSC02144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfYFO-ukn183FLxiMStj7LwGWUNpgMsZB9qtoxSXIzWV9U4lBxMtM9zRMXyKdkuyoGxNV6MIiyw5o3rHU7dk8IZacjDEYnTEaA70QPv5szwUi2Xfizy5353M-SFW3GbiturgR5ZaeirxY/s1600/DSC02144.JPG" height="300" width="400" /></a></div>
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A good old-fashioned white flour tortilla to hold all the goodies. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXr05jVGlLDEe8RZMxv0Nv430XoC5b0l1kSsz3eeIyL44TaDsYiQ2yXxQ-5myvlnTjYSDiLoYv73lUGvxZmyn0uQeAhd_5zBEDQQwItX4P0P6oNH1mEbMejRZ_nFFB4zAQI1lpwLAs3c/s1600/DSC02145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJXr05jVGlLDEe8RZMxv0Nv430XoC5b0l1kSsz3eeIyL44TaDsYiQ2yXxQ-5myvlnTjYSDiLoYv73lUGvxZmyn0uQeAhd_5zBEDQQwItX4P0P6oNH1mEbMejRZ_nFFB4zAQI1lpwLAs3c/s1600/DSC02145.JPG" height="366" width="400" /></a></div>
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I served the chicken-free fajitas with some homemade spanish rice. </div>
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So yummy! The hubby said "make this again"! </div>
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Here's the recipe:</div>
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<u><b>Oven Baked Fajitas</b></u></div>
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2 pkg. (11 oz.) veg chiken strips (I used Beyond Meat Chicken-Free Strips; grilled or seasoned)</div>
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-I put the pkgs. in the fridge in the morning and they were slightly thawed when ready to cook. </div>
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2 Tbsp olive oil</div>
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2 tsp chili powder</div>
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1 1/2 tsp cumin</div>
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1/2 tsp garlic powder</div>
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1/2 tsp oregano</div>
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1/4 tsp seasoned salt</div>
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1 can Ro-Tel tomatoes</div>
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1 md. onion, sliced (yellow or red onion)</div>
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1/2 red bell pepper, sliced</div>
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1/2 green bell pepper, sliced</div>
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-Preheat oven to 400 degrees. Place chiken strips in greased 9x13 pan. In small bowl, combine oil, chili powder, cumin, garlic powder, oregano, and salt. Drizzle spice mixture over chiken and stir to coat. Add tomatoes, peppers, and onions. Stir to combine. Bake, uncovered 20-25 minutes or until vegetables are done. Serve in flour tortillas. </div>
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Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-83605958559554662772015-04-15T06:00:00.000-07:002015-04-15T06:00:05.996-07:00Almond Bulgur w/Black Beans, Tomatoes, & Kale<div class="separator" style="clear: both; text-align: center;">
Hmm ~ I've had this cookbook for quite awhile now and this is the first recipe I have made out of it. Could I possibly have too many cookbooks?! Never! I have a list of recipes to try now out of this one. Have I mentioned I love one dish meals?! The only ingredient I needed to buy was some almond butter. I try to keep peanut butter out of my pantry; too tempting with some jam and bread. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-56NL3-UzPUsN4BSXWyCA8yJz3w330RoE02-1ScX2dEpT1weKiEYHsXI-se-K6zR92UWZDODmAB3TtWV7_EnYtF81jrkqHt58GqbWjszS3ushaQN3Oxv0247bWAmTtDE0efhKHpcNzQg/s1600/DSC02146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-56NL3-UzPUsN4BSXWyCA8yJz3w330RoE02-1ScX2dEpT1weKiEYHsXI-se-K6zR92UWZDODmAB3TtWV7_EnYtF81jrkqHt58GqbWjszS3ushaQN3Oxv0247bWAmTtDE0efhKHpcNzQg/s1600/DSC02146.JPG" height="400" width="335" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQF2FbEpYV7VAZhUfnLJJdd5oVNC1zGIhkMgSVfiDPMrPiUrzUIJSROd6fwcEWJ_FNnVuouMUFDHYQmLOolyn2JuQvguK5DKDPnnjwC8i8v2s7L6U_OsuYWcv1ql2CSgJmQW3aishmzY/s1600/DSC02140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQF2FbEpYV7VAZhUfnLJJdd5oVNC1zGIhkMgSVfiDPMrPiUrzUIJSROd6fwcEWJ_FNnVuouMUFDHYQmLOolyn2JuQvguK5DKDPnnjwC8i8v2s7L6U_OsuYWcv1ql2CSgJmQW3aishmzY/s1600/DSC02140.JPG" height="300" width="400" /></a></div>
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The sauteing onion and spices smell heavenly ~ smoked paprika, black pepper, coriander, cumin, cinnamon, and nutmeg. I love all those "c" spices! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEV2dFc2k3lWshcCGEnZC9KaOao_DyOfZUIsrJPsRkmGhHrmk2wakuXwGP8PFYaN0rrJOYs2Lv6c7nPn0cTl6KVAKKyw0vVlOWEfnpsJg0pZlpJrv7CP0MWf6JKmc2zUHPzA9K97u0oo/s1600/DSC02141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWEV2dFc2k3lWshcCGEnZC9KaOao_DyOfZUIsrJPsRkmGhHrmk2wakuXwGP8PFYaN0rrJOYs2Lv6c7nPn0cTl6KVAKKyw0vVlOWEfnpsJg0pZlpJrv7CP0MWf6JKmc2zUHPzA9K97u0oo/s1600/DSC02141.JPG" height="300" width="400" /></a></div>
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Black beans, kale, green onions, tomatoes, and bulgur soaked in vegetable broth. </div>
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A mixture of almond butter and lemon juice is stirred in after cooking. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPWgLtAkRL_f0dXSzkmnAYoTcR6OEoWoUIPMLN_nvVTutqMuX_9-P8F_Fr16nnkzg8zdhY_m7gx6d1c24OtCWGp_k8ucxnnvi3AKzlt9o6i0D1OHNlrXZzG5iA2R6PklgMgHHOt1KgtA/s1600/DSC02142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPWgLtAkRL_f0dXSzkmnAYoTcR6OEoWoUIPMLN_nvVTutqMuX_9-P8F_Fr16nnkzg8zdhY_m7gx6d1c24OtCWGp_k8ucxnnvi3AKzlt9o6i0D1OHNlrXZzG5iA2R6PklgMgHHOt1KgtA/s1600/DSC02142.JPG" height="300" width="400" /></a></div>
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Don't forget the toasted almonds on top. The dish needs their crunchiness. Yum!</div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-17320944288595778312015-04-14T06:00:00.000-07:002015-04-14T06:00:09.867-07:00Grandma's Goulash<div class="separator" style="clear: both; text-align: center;">
This isn't quite how my grandma made goulash but it was still pretty good! I found the recipe <a href="http://www.thecountrycook.net/2013/08/grandmas-goulash.html">here</a> and adapted it to a vegan version. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkL-tI_GFM3trBmR-iMCZgfAogNVRjOnzPQrDh5JjYJz7irv8rJpJXrUmfdsi3B6A56xgcdWlwKFxvFqxIMP-rPatqr_0TxxnkFgZkSRXAHLkAAqX01lpwc0NHAtJdQEGzwQ1bxCDIDxs/s1600/DSC02136.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkL-tI_GFM3trBmR-iMCZgfAogNVRjOnzPQrDh5JjYJz7irv8rJpJXrUmfdsi3B6A56xgcdWlwKFxvFqxIMP-rPatqr_0TxxnkFgZkSRXAHLkAAqX01lpwc0NHAtJdQEGzwQ1bxCDIDxs/s1600/DSC02136.JPG" height="300" width="400" /></a></div>
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The Beyond Beef Beefy Crumbles are the best veg crumbles I have tasted so far! Lots of flavor. </div>
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Sauteing the veg crumbles with onion, garlic, and a little oil. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NntrN6__eBxgdUPE6hq1s7iwKeGCZ-Xw5KDjuwKlFgDsmUR4QQ5K0h1Ue9uP_qH4K_KO-UO4Dehg24dHe2t8dKe05LvFua6SpISG83AKiMzBlMinRRZI4phZXQ-yqpUxVoeyot_tKyw/s1600/DSC02138.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9NntrN6__eBxgdUPE6hq1s7iwKeGCZ-Xw5KDjuwKlFgDsmUR4QQ5K0h1Ue9uP_qH4K_KO-UO4Dehg24dHe2t8dKe05LvFua6SpISG83AKiMzBlMinRRZI4phZXQ-yqpUxVoeyot_tKyw/s1600/DSC02138.JPG" height="300" width="400" /></a></div>
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Pre-cooked pasta, crushed tomatoes, tomato sauce, a little sugar, Italian seasoning, and salt and pepper. </div>
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I sprinkled some vegan parmesan on top and served the goulash with some mixed veggies. Easy and delicious. I think it needs to be a little saucier next time! </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-33977231276995455942015-04-13T06:00:00.000-07:002015-04-13T06:00:00.518-07:00Clean the Fridge Noodle Bowls<div class="separator" style="clear: both; text-align: center;">
I had lots of fresh veggies I needed to use including a big bunch of bok choy and I found this Teriyaki Noodle Bowl recipe <a href="http://www.budgetbytes.com/2013/06/teriyaki-noodle-bowls/">here</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKXkYqnKW_rhf6rDnjiHIs2UTWsIsV8_qJz9Atk1le3wvgEGHjJDbqbYhZpt3IiZnbbPMRQ2EndlHk0TwKhKDbTO1mj1E4xfWw13O6DLGDAazuVzTDxVDsRPF2w4WPsYrv-DvJvfiw_o/s1600/DSC02135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKXkYqnKW_rhf6rDnjiHIs2UTWsIsV8_qJz9Atk1le3wvgEGHjJDbqbYhZpt3IiZnbbPMRQ2EndlHk0TwKhKDbTO1mj1E4xfWw13O6DLGDAazuVzTDxVDsRPF2w4WPsYrv-DvJvfiw_o/s1600/DSC02135.JPG" height="400" width="300" /></a></div>
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My favorite noodles-soba! I mainly used this recipe because it had a good teriyaki sauce directions with ingredients I had on hand. I did leave out the toasted sesame oil (allergic) and it was sweet and spicy. The recipe calls for a pound of frozen stir fry vegetables but I wanted to use all of my fresh veggies. I started cooking my carrots and broccoli first and then added yellow squash, green onions, bok choy, frozen green beans, and frozen edamame. </div>
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I topped the cooked soba noodles with the stir fry and added some sliced mini peppers on the top. Of course I gave my bowl a good helping of Bragg's and Sambal Oelek HOT sauce! Delish! </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com2tag:blogger.com,1999:blog-6742784842873454999.post-28534659291523599722015-04-12T11:52:00.002-07:002015-04-12T11:52:34.919-07:00Black and Red Lentil Chili & a Few Favs<div class="separator" style="clear: both; text-align: center;">
Time to do some posting! The dreaded bronchitis/laryngitis paid me an annual visit and I'm finally on the downhill side of it. Ugh! It just wipes me out every year; and no matter what preventatives I try it still gets me. Lots of catching up to do now. </div>
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I've been seeing a few recipes lately using black beluga lentils which I have always wanted to try. I can't find them at any of the stores I shop at so I ordered some online. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZWNU9HAyHMQ4PXWST-na983iwdx4d4kdpi7txSX9mvWPCumUnEUprRtrX6vbmWBTGyTwHV9XtEW2NftBITopn1dWyuf0kD1zxG8HDKyelBus17SSQVuPJc-1tozjfGHzSPRRQMGxlJA/s1600/DSC02128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZWNU9HAyHMQ4PXWST-na983iwdx4d4kdpi7txSX9mvWPCumUnEUprRtrX6vbmWBTGyTwHV9XtEW2NftBITopn1dWyuf0kD1zxG8HDKyelBus17SSQVuPJc-1tozjfGHzSPRRQMGxlJA/s1600/DSC02128.JPG" height="311" width="400" /></a></div>
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I found this chili recipe <a href="http://blog.fatfreevegan.com/2014/03/black-and-red-lentil-chili.html">here</a> at fatfreevegan.com. </div>
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Look how tiny the black lentils are compared to the red. They're so cute! </div>
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The black lentils turn brown after cooking. Lots of spices, and fire-roasted tomatoes in this chili. I added some chopped fresh spinach at the end of cooking just until it wilted. Yummy garnished with some chopped cilantro. I made a pan of <b>Wolffie's 'Buttermilk' Cornbread</b> from <u>La Dolce Vegan </u>to eat with this hearty chili. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE2YNdMK2dllHQrkKeQ3_ZwUKvJmj0n0PctSGMIx8JwUxqKwD2fmOW9aWaLWHsSB0g_pFFWNYT8Wb7dKkCg8hOXRoJMIAV1qzmqknNWPTWYjVD8g3V351WiikGIyv3sPrugMf16BnV_M/s1600/DSC02132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKE2YNdMK2dllHQrkKeQ3_ZwUKvJmj0n0PctSGMIx8JwUxqKwD2fmOW9aWaLWHsSB0g_pFFWNYT8Wb7dKkCg8hOXRoJMIAV1qzmqknNWPTWYjVD8g3V351WiikGIyv3sPrugMf16BnV_M/s1600/DSC02132.JPG" height="400" width="238" /></a></div>
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Black Beluga Lentils in a jar! </div>
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Can't wait to try some more recipes using them. </div>
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I made a few easy favorites including:</div>
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<b>Vegan "Sausage" Hash</b> from <u>La Dolce Vegan</u></div>
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using Field Roast Breakfast Sausage (which my local Sprouts now carries. Yay!) served with <b>Smoky</b> <b>Collard Greens with Veg Bacon</b> from <u>Betty Goes Vegan</u>. </div>
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<b>BBQ Chicken Sandwiches and Coleslaw</b> from <u>Give Them Something Better</u>. </div>
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And I made this pizza using canned pizza crust, pizza sauce; topped with crumbled veggie meatballs, sauteed zucchini and red onion, and Daiya mozzarella shreds. </div>
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I messed up and didn't pre-cook my crust a little so I never could get the bottom of the pizza totally done. Lesson learned for next time! </div>
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<br />Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-5085801636468630192015-03-20T06:00:00.000-07:002015-03-20T06:00:00.811-07:00Baked Leek and Sweet Potato Gratin<div class="separator" style="clear: both; text-align: center;">
I must be craving sweet potatoes because it seems like I've made a lot of recipes lately using them. I found this one <a href="http://www.vegetariantimes.com/recipe/baked-leek-and-sweet-potato-gratin/">here</a> at vegetariantimes.com. I did a few minor adjustments to the recipe after reading some of the comments.* </div>
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I love the sweetness of cooked leeks. *I used six leeks instead of three. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOg2XMDB5jn6gn49xs5mxiyuBj3bPmuW1G4ShNkpMuaS847oT9j5AT93WfLMI9xPS2it_QxNRCU_0rcJzfVZa30M3Mc8GLH-8iWVX9Pvh3B7k-YUZb9xtD9MhKzY85xhhYQLEa1798Wc/s1600/DSC02120.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWOg2XMDB5jn6gn49xs5mxiyuBj3bPmuW1G4ShNkpMuaS847oT9j5AT93WfLMI9xPS2it_QxNRCU_0rcJzfVZa30M3Mc8GLH-8iWVX9Pvh3B7k-YUZb9xtD9MhKzY85xhhYQLEa1798Wc/s1600/DSC02120.JPG" height="300" width="400" /></a></div>
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Lots of fresh rosemary and garlic-yum! *I added 3 cups chopped spinach to the sauteed leeks and let the spinach wilt. </div>
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Thinly sliced sweet potatoes.</div>
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Instead of Italian seasoned bread crumbs and Romano cheese *I used Panko bread crumbs (6 instead of 3 Tbsp), 1 tsp. of Italian seasoning, fresh chopped rosemary and 2 Tbsp. vegan parmesan. It smelled and tasted heavenly. </div>
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The recipe calls for using a 10" round pan; *I used a 2 qt. dish and it worked just fine. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XtZt5Priqy3vvAgsaDCd4ZIHp1OUSGn63h1-MwWvca4VxrYeGxD1xBsZTEbRtzwg2IbbketL8SPo7qH4Uu_QivjT4r4_IEou4gBIpGAZVcunTNsN-Uy0Rk20ZlFanvU6KKtCQLqe3o4/s1600/DSC02126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1XtZt5Priqy3vvAgsaDCd4ZIHp1OUSGn63h1-MwWvca4VxrYeGxD1xBsZTEbRtzwg2IbbketL8SPo7qH4Uu_QivjT4r4_IEou4gBIpGAZVcunTNsN-Uy0Rk20ZlFanvU6KKtCQLqe3o4/s1600/DSC02126.JPG" height="316" width="400" /></a></div>
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<b>~ Baked Leek and Sweet Potato Gratin ~ </b></div>
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I served the gratin with a green salad and some Gardein Crispy Tenders. The hubby really liked this. </div>
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I made a long time favorite this week ~ <a href="https://www.blogger.com/blogger.g?blogID=6742784842873454999#editor/target=post;postID=3284206028877435530;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=1;src=postname">Spinach Artichoke Pasta</a> and served it with another favorite ~ <a href="https://www.blogger.com/blogger.g?blogID=6742784842873454999#editor/target=post;postID=2468680901742014201;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname">Roasted Brussels Sprouts with Toasted Garlic</a> from <u>Vegan With a Vengeance</u>.<br />
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I made a quick and easy meal last night of <a href="https://www.blogger.com/blogger.g?blogID=6742784842873454999#editor/target=post;postID=1818051224643858277;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=8;src=postname">Lentil & Black Bean Soup</a> which I had previously frozen and <a href="https://www.blogger.com/blogger.g?blogID=6742784842873454999#editor/target=post;postID=8572871606404372810;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname">Wolffie's "Buttermilk" Cornbread</a> from <u>La Dolce Vegan</u>. </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-87288690400894190852015-03-19T07:43:00.000-07:002015-03-19T07:43:47.262-07:00Rosemary Potatoes & Collard Greens with Vegan Sausage<div class="separator" style="clear: both; text-align: center;">
I'm so glad I had a couple of Tofurky Italian sausages in the freezer so I could make this dish. I found the recipe in <u>Wild About Greens</u> and it has my favorite greens in it-collard! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHkS6L6flHBKrAHbbyHaBLB7aBrPBDq5aK5n-V8KfratecFwuu22fU4EL0p3Svxgecsp69g1iXdQWDaXfS8daSmFN1yVOqKPggq0yWTBavbN4ndLU4XHes1iVgSJcJt2GqWiFIUZD73I/s1600/DSC02113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHkS6L6flHBKrAHbbyHaBLB7aBrPBDq5aK5n-V8KfratecFwuu22fU4EL0p3Svxgecsp69g1iXdQWDaXfS8daSmFN1yVOqKPggq0yWTBavbN4ndLU4XHes1iVgSJcJt2GqWiFIUZD73I/s1600/DSC02113.JPG" height="300" width="400" /></a></div>
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I pre-cooked my potatoes a little too much and they started falling apart. </div>
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Fresh rosemary, paprika and red pepper flakes give this a just right spicy seasoning. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSYPHxfs959OvUXXuBnUE_FV4w-7aGmjjuNUNwq9E8Zkik2dFBsnzh4Pzny81jl_u1EczD1DGyO7J43BqRN8jyGNze7_BlAZB6MXOlzpclnDNJ4GkMTq-gZ_g4qeCrbDljl3731BO1Pk/s1600/DSC02116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCSYPHxfs959OvUXXuBnUE_FV4w-7aGmjjuNUNwq9E8Zkik2dFBsnzh4Pzny81jl_u1EczD1DGyO7J43BqRN8jyGNze7_BlAZB6MXOlzpclnDNJ4GkMTq-gZ_g4qeCrbDljl3731BO1Pk/s1600/DSC02116.JPG" height="355" width="400" /></a></div>
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<b>~ Rosemary Potatoes & Collard Greens with Vegan Sausage ~</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrkQQY4khDV4GsOxPRO5sXeh_vcr9VgzPD2OIpqI4xZdDLaOPQoDHj0pMxKPD1KBo4BMwJ8ycLkFSKOCTS-HgmLGxBR6FRIN1hpP0zfESHs974KxmShfaZW08EmeSQcmmg0Gz1Z-Ovm4/s1600/DSC02117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrkQQY4khDV4GsOxPRO5sXeh_vcr9VgzPD2OIpqI4xZdDLaOPQoDHj0pMxKPD1KBo4BMwJ8ycLkFSKOCTS-HgmLGxBR6FRIN1hpP0zfESHs974KxmShfaZW08EmeSQcmmg0Gz1Z-Ovm4/s1600/DSC02117.JPG" height="400" width="267" /></a></div>
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My big cup of rosemary! I just transplanted it into this giant teacup; it had outgrown the little container it was in. </div>
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We went to a neighborhood potluck this weekend and my friend made a vegan dish just for me! A curried butternut squash and brown rice casserole. So sweet! I knew there wouldn't be much else in the way of veggie food so I made a huge green salad with lots of veggies. I also brought containers of walnuts and dried cranberries to toss in the salad. I wanted something sweet to bring so I made a double batch of "Raspberry Apple Crisp" from <u>La Dolce Vegan</u>. Instead of just raspberries I used frozen mixed berries. Everybody loved the crisp (crumble). All of the other desserts were heavy, rich and sugary so it was nice to have a lighter dessert to offer.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZFC-5PLuzDdlX0-4nFGadDPEPx5QOfOxDyU8gxztdohbdu3g9E8TLW8YjRhoBBZXhZoHtHh4jko-s6s00o1Ja2O_C-OwtHp-m4eXr7BvindV7hWrujw7dlMQG9epua3UB7Iu1HFpLsM/s1600/DSC02118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtZFC-5PLuzDdlX0-4nFGadDPEPx5QOfOxDyU8gxztdohbdu3g9E8TLW8YjRhoBBZXhZoHtHh4jko-s6s00o1Ja2O_C-OwtHp-m4eXr7BvindV7hWrujw7dlMQG9epua3UB7Iu1HFpLsM/s1600/DSC02118.JPG" height="233" width="400" /></a></div>
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Organic apples washed and ready for the crisp! </div>
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Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-15937817171341131802015-03-17T10:43:00.000-07:002015-03-17T10:43:07.977-07:00TVP Tostadas<div class="separator" style="clear: both; text-align: center;">
I love spicy food and this TVP Taco Meat Mix from <u>Vegan Food Gifts</u> satisfies that spiciness. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuA8UiFDhQBu7IsNG8Y4izVrVX7iirVeVwy_bCg-0tdj-94Hg2NkP-5PVvLR5SjYzNnEP0CZbiiSKu99myPtxuMr6MvQLgK_0rhVFG5IyKN_WAouUoJJK-SuaE2zBlm2RZqCvODsCqsXY/s1600/DSC02059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuA8UiFDhQBu7IsNG8Y4izVrVX7iirVeVwy_bCg-0tdj-94Hg2NkP-5PVvLR5SjYzNnEP0CZbiiSKu99myPtxuMr6MvQLgK_0rhVFG5IyKN_WAouUoJJK-SuaE2zBlm2RZqCvODsCqsXY/s1600/DSC02059.JPG" height="300" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigA9_0P2aI5XCmC6En5_T2aFtlB8qTDkFTMOgmSMLG1wIvM19Pg5HAoMHFTCakmG36Y-ON7k44s1ZI7m3a5o0FDPg1BAMHvWfUU3AcPwa3N_3b5fbe9vBEo8N7Eq_vrxTyXURyQyuFWjA/s1600/DSC02111.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigA9_0P2aI5XCmC6En5_T2aFtlB8qTDkFTMOgmSMLG1wIvM19Pg5HAoMHFTCakmG36Y-ON7k44s1ZI7m3a5o0FDPg1BAMHvWfUU3AcPwa3N_3b5fbe9vBEo8N7Eq_vrxTyXURyQyuFWjA/s1600/DSC02111.JPG" height="300" width="400" /></a></div>
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The TVP is so easy to mix up with a little oil and hot water. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9Gh1qFkfJpkhE1LjuS_nFqCAKtWMt4BMytgYhVZ5R1qTYwUtxWTCGzSpw3D5Mx-J9CJN6ImzflABpQLjr9B15XqGnY8XP8NrGHTyVxy2MhlYkOOeT__nv9X55nXy-6rbE30furEa7Pg/s1600/DSC02112.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu9Gh1qFkfJpkhE1LjuS_nFqCAKtWMt4BMytgYhVZ5R1qTYwUtxWTCGzSpw3D5Mx-J9CJN6ImzflABpQLjr9B15XqGnY8XP8NrGHTyVxy2MhlYkOOeT__nv9X55nXy-6rbE30furEa7Pg/s1600/DSC02112.JPG" height="341" width="400" /></a></div>
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Instead of tacos I made tostadas. </div>
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I toast the corn tortillas in the oven for about 15 minutes until they are golden brown instead of frying them in oil. I topped the tortillas with some refried beans and some of the TVP Taco Mix and then layered on the veggies-cabbage, cucumber, green onions, tomatoes, cilantro and some Daiya shredded cheddar; all topped off with some El Pato Jalapeno sauce. A messy but yummy meal! </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-75315273894564661532015-03-16T09:01:00.001-07:002015-03-16T09:01:46.095-07:00Broccoli Cheese Soup and Still on the Veg Wagon! <div class="separator" style="clear: both; text-align: center;">
Yay! I'm still on the veggie wagon and I feel fantastic! I've been drinking my green juice and getting my Pilates in this week, too. I found this yummy soup recipe in Zsu Dever's cookbook:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYWq4Cucg9uXDpOJ5T7yvb5odVsFyNnviw3Ruwyx9Llf6Fo-JkNvOD30V2LXtDLCK5iw9h8Eco8HR4zE3syTIRxWqOel8NflPij8UVMvZmT44bAwtfSjklbuWPKVPH4KgVBG0WNWsaSc/s1600/DSC01841.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtYWq4Cucg9uXDpOJ5T7yvb5odVsFyNnviw3Ruwyx9Llf6Fo-JkNvOD30V2LXtDLCK5iw9h8Eco8HR4zE3syTIRxWqOel8NflPij8UVMvZmT44bAwtfSjklbuWPKVPH4KgVBG0WNWsaSc/s1600/DSC01841.JPG" height="400" width="341" /></a></div>
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The recipe uses 2 Tbsp of her Savory Broth Mix for flavoring. This seasoning has nutritional yeast and about thirteen different herbs and spices. It's nice to have on hand in the pantry instead of dragging out every spice in the cupboard! </div>
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This soup is so creamy, 'cheesy' and delicious. I would have liked my broccoli a little more cooked but it was still tasty. The leftover soup really thickened up in the fridge. It would be good spooned over some baked potatoes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUr3aftSG6gQfq-6dDmo5t0AA3FWFCbS_uVG3lGaYJ-WCNo3Evq1bBQSjsgfh6auTCWlNyCRzA2hQeTGyVeF9w4tF2C-0hbC1MOE5ImPaUbWUd2lM7ktP8uyI2QE0kVBGaGvnnx9dH7s/s1600/DSC02110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUr3aftSG6gQfq-6dDmo5t0AA3FWFCbS_uVG3lGaYJ-WCNo3Evq1bBQSjsgfh6auTCWlNyCRzA2hQeTGyVeF9w4tF2C-0hbC1MOE5ImPaUbWUd2lM7ktP8uyI2QE0kVBGaGvnnx9dH7s/s1600/DSC02110.JPG" height="330" width="400" /></a></div>
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<b>~ Broccoli Cheese Soup ~ </b></div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-33992441255553702352015-03-08T06:00:00.000-07:002015-03-08T06:00:01.977-07:00Hoisin-Glazed Bok Choy w/Tofu & Soba Noodles plus Two Favorites<div class="separator" style="clear: both; text-align: center;">
Another delicious recipe from <u>Wild About Greens</u>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_l2vEcBmKFZjIsdhHaD2ySD1SJUuaNgzEkYzO0-MFyaY34f3mxfxDIm1W_TRMDpmT7L1iO6Z3JPFHWaZrJVsasZQqT7dS4LTrtYocAKlYVMAKGevxfWxd4C7p2x8Jh8lWBNHCdg_ix2I/s1600/DSC02105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_l2vEcBmKFZjIsdhHaD2ySD1SJUuaNgzEkYzO0-MFyaY34f3mxfxDIm1W_TRMDpmT7L1iO6Z3JPFHWaZrJVsasZQqT7dS4LTrtYocAKlYVMAKGevxfWxd4C7p2x8Jh8lWBNHCdg_ix2I/s1600/DSC02105.JPG" height="345" width="400" /></a></div>
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I used a tub of water-packed extra firm tofu so it would cube and brown nicely. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jDJrT-YLGDj2_AvglQVQTspMJIQ2aVDTRlrGbztleeZa64S2bQydensFwP8edUz1XyiEB4J1K65zPDcuLFp3ARsgPtcWHGEQ-BNYsOb7kUhQjd4xDglOv9zpdVbwskilKhd47kisCoM/s1600/DSC02106.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3jDJrT-YLGDj2_AvglQVQTspMJIQ2aVDTRlrGbztleeZa64S2bQydensFwP8edUz1XyiEB4J1K65zPDcuLFp3ARsgPtcWHGEQ-BNYsOb7kUhQjd4xDglOv9zpdVbwskilKhd47kisCoM/s1600/DSC02106.JPG" height="326" width="400" /></a></div>
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Bok choy (love!), carrots, green onions, ginger, and a sauce made with hoisin and orange juice topped with some toasted slivered almonds. Yum! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwXjbBnjlsOoR2a8MWDuOEsSkMVD8H1YevI52HbGNrBuyjMj6lk4zeJNUxuSZR57cz7yn6ZXCgs5JkIhPJFqMLP5ZS1up0RezhGQ8VSRgYyvFfNR2zurEhPE9PHguOA3jCRDj6ld8e3Y/s1600/DSC02103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwXjbBnjlsOoR2a8MWDuOEsSkMVD8H1YevI52HbGNrBuyjMj6lk4zeJNUxuSZR57cz7yn6ZXCgs5JkIhPJFqMLP5ZS1up0RezhGQ8VSRgYyvFfNR2zurEhPE9PHguOA3jCRDj6ld8e3Y/s1600/DSC02103.JPG" height="400" width="292" /></a></div>
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My favorite of all time noodles-Soba buckwheat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXZDpr_prGsFdZyydpE6l6JfFFlkOvlEh-rRv5Jir9dIFnEX7cJw_aMOwsnEweeMnQBCjMK0q_ywGCFxEsWXFktPSvt01o-CIb-NeWi6B-1SZhmt6XvbxbEh-tLIANB_tiqiwcNXCOHs/s1600/DSC02108.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMXZDpr_prGsFdZyydpE6l6JfFFlkOvlEh-rRv5Jir9dIFnEX7cJw_aMOwsnEweeMnQBCjMK0q_ywGCFxEsWXFktPSvt01o-CIb-NeWi6B-1SZhmt6XvbxbEh-tLIANB_tiqiwcNXCOHs/s1600/DSC02108.JPG" height="338" width="400" /></a></div>
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<b>~Hoisin-Glazed Bok Choy with Tofu & Soba Noodles~</b></div>
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Of course I like mine hotter so I added some Sambal Oelek and also a couple dashes of Bragg's. </div>
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I made a couple of long-time favorite recipes this week. I had a bag of frozen cranberries hanging out in the freezer from the holidays (!) so I made this Cranberry Apple Crisp recipe from <u>La Dolce Vegan</u>. I doubled the recipe and used the whole bag of cranberries. </div>
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I have made this before using rehydrated dried cranberries. They just don't give it the extra tartness that using fresh cranberries does. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtj-linDP9vwqkyzlVXEmv8bS6icj2oLzamhsio-i5tgZGENQcPeQi2bnzcfWQBjQPbn1vJ08lwY6sumahUgo3wFT6ZW0F52iwTHYDirf0b88oiNNGdKaSCXQWwgq0PnwI-JxNbOjEbG0/s1600/DSC02102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtj-linDP9vwqkyzlVXEmv8bS6icj2oLzamhsio-i5tgZGENQcPeQi2bnzcfWQBjQPbn1vJ08lwY6sumahUgo3wFT6ZW0F52iwTHYDirf0b88oiNNGdKaSCXQWwgq0PnwI-JxNbOjEbG0/s1600/DSC02102.JPG" height="300" width="400" /></a></div>
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<b>~Cranberry Apple Crisp~</b><br />
So yummy warmed up for breakfast with a glass of soymilk.<br />
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<img height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3SkALfrrpqZX360Ql81U0d1pr9nyah5r_8iajA6VsHrrhbSpMO9iQisVHxyVuiMNiDHlUzPH9WbAOSW7YBS-8PAglH-KL1Pg_FjbznyQWLD6LRT6_DqkPnwNlt8_ktXiipj01EBXIRc/s1600/DSC01704.JPG" width="400" /><br />
<b><a href="https://www.blogger.com/blogger.g?blogID=6742784842873454999#editor/target=post;postID=3475682137990163319;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname">Bar-B-Q Chicken Sandwich & Coleslaw</a></b><br />
from Give Them Something Better<br />
My hubby and I could eat this BBQ and coleslaw once a week!</div>
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Mmm! Two of my favorite veggies-</div>
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Brussels Sprouts and Swiss chard in one dish from <u>Wild About Greens.</u> </div>
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So easy to to saute everything in one pot. I had an orange bell pepper so I used that instead of a red one. I sprinkled some toasted pine nuts on top for a little crunch. </div>
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I had some of my favorite vegan tamales in the freezer so I served them with the chard and Brussels sprouts for a quick meal. </div>
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<b>~Chard with Brussels Sprouts & Red Peppers~</b></div>
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Another "so easy" meal to make:</div>
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<a href="http://healthyslowcooking.com/2012/10/08/sunday-nite-chilli-mac/">Fireplace Chili Mac</a> from Kathy Hester</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hfL1wsZBHDycubkl2GKVBWo1HSYykrQOxexPb3lWO3taSoLJz1OiF5xAQA5aGvuSyDwjjHQKBjaIs8eEUpOGEsWVCUwZrsgMGcu5kZ-ZTl4bl1JzWWNGDXTC-nqzLurm-eRlYdYmsmA/s1600/DSC02100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4hfL1wsZBHDycubkl2GKVBWo1HSYykrQOxexPb3lWO3taSoLJz1OiF5xAQA5aGvuSyDwjjHQKBjaIs8eEUpOGEsWVCUwZrsgMGcu5kZ-ZTl4bl1JzWWNGDXTC-nqzLurm-eRlYdYmsmA/s1600/DSC02100.JPG" height="300" width="400" /></a></div>
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This recipe uses a half cup of fire-roasted salsa so this time I portioned out the salsa into 1/2 cup sizes and froze them. The next time I want to make this I just need to thaw the salsa out and it's ready to go. I keep all of the other ingredients on hand to make a quick dinner when I don't feel like cooking. </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-86363310167679833902015-03-06T11:08:00.000-07:002015-03-06T11:08:54.855-07:005-Spice Fried Rice with Sweet Potatoes<div class="separator" style="clear: both; text-align: center;">
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I love the flavors in Chinese 5-spice powder and this recipe from <u>Thug Kitchen</u> looked so good I had to try it. First I made a batch of their recipe for "Basic Big Pot of Brown Rice." You saute the dry rice in a little oil until it smells nutty. I've never done that before with brown rice. It does smell nutty! This makes four cups of rice which is what you need for the Fried Rice recipe. </div>
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The fried rice has sweet potatoes, carrots, peas, green onions, and some arugula. </div>
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We needed a little 'meaty' addition so I added some cooked Beyond Meat Chicken-Free Strips.</div>
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<b>~5-Spice Fried Rice with Sweet Potatoes~</b></div>
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I loved the flavor of this fried rice but I guess I really tested myself and my brown rice allergy. A little while after eating a big bowl I started the usual allergic itching! Ugh!!! Disgusting! What's the deal? I can tolerate gluten but not yeast. I can tolerate bulgur wheat but not barley or brown rice. *Sigh*</div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-16865802341134925722015-03-03T11:23:00.000-07:002015-03-03T11:23:37.319-07:00Fishless Tacos with Lime-Cilantro Crema and Kale Salad<div class="separator" style="clear: both; text-align: center;">
I was so excited to see this package of organic kale salad at Fry's. There is even a simple dressing recipe on the back; sweet and sour with rice vinegar and sugar. I added extra lemon to make it more tangy. </div>
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Oooh, Gardein fishless filets! Target store carries a lot of meatless products. I knew I had to make some 'fish' tacos. So easy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU09KFa7JJJWZKWfgqzfMeZ1ak3SFUadqTj8qkhwt5iA0a32K_zdG3NQDe4QeAnaLIx-VoAjUBxLnsB8fwiFjUq5edO0DsXljEgkV3n-jbTnkmCffR-QlzfeVvrzFlUqZrQZs4dGrQdls/s1600/DSC02089.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU09KFa7JJJWZKWfgqzfMeZ1ak3SFUadqTj8qkhwt5iA0a32K_zdG3NQDe4QeAnaLIx-VoAjUBxLnsB8fwiFjUq5edO0DsXljEgkV3n-jbTnkmCffR-QlzfeVvrzFlUqZrQZs4dGrQdls/s1600/DSC02089.JPG" height="391" width="400" /></a></div>
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I adapted a non-vegan recipe I found for a tasty Lime-Cilantro crema to top my fishless tacos. </div>
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<b><u>LIME-CILANTRO CREMA;</u></b></div>
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1/4 C thinly sliced green onions</div>
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1/4 C chopped fresh cilantro</div>
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3 Tbsp Vegenaise</div>
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3 Tbsp vegan sour cream</div>
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1 tsp grated lime peel</div>
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1 1/2 tsp fresh lime juice</div>
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1/4 tsp salt</div>
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1 garlic clove, minced</div>
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***combine all ingredients and use as topping for fishless tacos. </div>
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I used a plain old white flour tortilla as my wrapper; layered two fishless filets, shredded cabbage, sliced mini peppers and some Lime-Cilantro Crema. I also added a few dashes of chipotle pepper sauce to mine.</div>
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<b>~ Fishless Tacos with Lime-Cilantro Crema and Kale Salad ~ </b></div>
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Yum!! The hubby really liked these; he said I could make this again. </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-18180512246438582772015-03-02T12:16:00.001-07:002015-03-02T12:16:21.406-07:00Lentil and Black Bean Soup<div class="separator" style="clear: both; text-align: center;">
My fridge stocked with lots of veggies, fruit and grains! It was looking pretty bad for a few months there. Oh, how easy it is to slip back into the old ways and bad habits of eating. I'm back on track now! I wish I could eat all the yummy veg foods out there but I'm allergic to quite a few things; sesame seeds (tahini), brown rice, barley, tempeh, miso (any fermented foods), bananas, melons, yeast-ugh! it just goes on and on! At least soy (unfermented) doesn't bother me. Still lots to choose from though. </div>
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I found this delicious soup recipe <a href="http://www.avegangoddess.com/">here</a> at avegangoddess.com . Lots of veggies, lentils, black beans and greens. I also added some optional corn to the soup and instead of kale I used spinach. This makes a huge pot; I should have used my largest stockpot! It made enough for three freezer containers of leftovers. </div>
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<b>~ Lentil and Black Bean Soup ~</b></div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-77827821867914684072015-02-28T15:15:00.001-07:002015-02-28T15:15:53.217-07:00One Post for February! <div style="text-align: center;">
I thought I better blow the cobwebs off my blog so I could get one post in for this month! The past five months have been a wild ride with sinus surgery, the bipolar rollercoaster, thyroid issues, and falling off the veggie wagon. After having extensive bloodwork I can see the proof of what a plant-based lifestyle does for my health. My cholesterol and triglycerides were ridiculously high. Some of the anxiety and OCD was from my thyroid being way too high. I've been working with my naturopathic doctor to get that straightened out and I climbed back up on the veg wagon to start anew.</div>
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I found this soup recipe in <u>Vegan Food Gifts</u>. I wanted to try it out before I made it as gifts. </div>
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<b>~ Hearty Pasta Soup with Chik'n Mix ~</b></div>
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It has tri-color pasta, seasonings (along with 1/2 cup vegetable broth powder), lentils, and soy curls. </div>
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I'm glad I tried this myself first because the directions say to just throw everything into the pot and cook for 10 to 12 minutes until the pasta and lentils are tender. Well, the pasta was tender way before the lentils softened so I had to let it simmer until the lentils were no longer hard. By then, I ended up with mushy pasta. The soup did taste really good so if I make this again I think I will cook the lentils first before adding them into the pot! </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-51702428827754174732015-01-10T06:00:00.000-07:002015-01-10T06:00:04.166-07:00Mexican Quinoa and Collard Greens<div class="separator" style="clear: both; text-align: center;">
I'm all about quick and easy meals lately. I've had this <a href="http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/">One Pan Mexican Quinoa</a> recipe printed out since October and am now finally making it. I paired it with <a href="http://soul.food.com/recipe/easy-vegetarian-collard-greens-215631">Easy Vegetarian Collared Greens</a>. I forgot how good this collard greens recipe is! I linked both to the recipes. </div>
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I buy pre-washed quinoa so I don't have to mess with rinsing it. Lots of spicy flavors-jalapeno, fire-roasted tomatoes, chili powder, cumin. It also has corn and black beans in the mix. After it's done cooking you stir in some chopped avocado, cilantro, and lime juice. </div>
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The collard greens are cooked in some vegetable broth with onions, garlic, smoked paprika, and apple cider vinegar. I also added a dash of liquid smoke and a sprinkle of red pepper flakes. </div>
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These two recipes go really well together. I'll be ready to make this again soon. </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com1tag:blogger.com,1999:blog-6742784842873454999.post-8492937556371335862015-01-09T06:00:00.000-07:002015-01-09T06:00:05.461-07:00Cherry Pie Bites & Pizza<div class="separator" style="clear: both; text-align: center;">
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We were invited to my brother and sister-in-law's for New Year's Eve and I made these ridiculously easy Cherry Pie Bites. Usually I make my <a href="https://www.blogger.com/blogger.g?blogID=6742784842873454999#editor/target=post;postID=1039961609753825066;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=2;src=postname">Triple Ginger Gingersnaps</a> every year but I didn't even have the energy to do that. Even so, everyone raved over these sweet treats. Crescent roll dough (which is vegan) and a can of cherry pie filling topped with a glaze of powdered sugar and soymilk. You can find the recipe <a href="http://www.thecountrycook.net/2013/08/cherry-pie-bites.html">here</a>. </div>
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I was craving some pizza so I was good and made my own! I used a pre-made pizza crust and for the sauce I had some "<a href="https://www.blogger.com/blogger.g?blogID=6742784842873454999#editor/target=post;postID=1644335181755620782;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=3;src=postname">Fast and Fresh Tomato Sauce</a>" from <u>La Dolce Vegan</u> in the freezer. I had frozen the leftover sauce with a few Gardein meatless meatballs chopped up in it after eating pasta one night. It was perfect for the pizza sauce with the bits of meatballs. </div>
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<b>~ Italian Sausage, Meatball, Zucchini Pizza ~</b></div>
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I chopped up two Tofurky Italian sausages, some zucchini and red onion and sauteed them with a little onion seasoning and some red pepper flakes. I layered that over my sauce and topped it all with some Daiya shredded mozzarella. It satisfied my pizza cravings. YUM!!</div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-85224908952152709952015-01-08T06:00:00.000-07:002015-01-08T06:00:01.261-07:00Goodie Bags for New Year's<div class="separator" style="clear: both; text-align: center;">
I like to get these bags made to give to the special people in my life during the month of December. Yeah, that didn't happen this year. So I made "Happy New Year's" bags instead. I like to give them to people who take such good care of me throughout the year ~ my chiropractor, hairstylist, massage therapist, Pilates instructor; and a few special friends. </div>
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I have a notebook where I collect ideas all year long and then choose new things to add to the bags each year. This year I made two soup mixes I found in <u>Vegan Food Gifts</u>. Love that book; so many great ideas! And she gives you a recipe to copy and cut out with each one. </div>
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<b><u>Masala Soup Mix</u></b></div>
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red lentils, brown rice, split peas, quinoa, veg. broth powder and lots of spices ~ </div>
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Garam Masala style! -chives, cumin, coriander, chili powder, salt, cardamom, cinnamon, cloves, nutmeg, black pepper, bay leaf</div>
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<b><u>Cajun Red Beans & Rice</u></b></div>
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white rice, red beans, parsley, chives, salt, onion & garlic powder, smoked paprika, basil, black pepper, cayenne, oregano, thyme, and bay leaf</div>
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I also included a bag of my herb tea I make. </div>
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I get the organic dried herbs from Mountain Rose Herbs. </div>
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Everyone always likes the aromatherapy spray I put in the bags. This year I used a recipe from Mountain Rose Herb's blog called "Winter Spice" with essential oils of cinnamon leaf, cedarwood, and clove. </div>
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I love making my own incense; it is quite labor-intensive though for so few cones. But it smells divine! It doesn't give me a headache like store-bought incense does. </div>
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And for my cat-loving friends I included some catnip mice! I have heard good reports that the cats love them. Heehee! </div>
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New Year's gift bags all ready to go.</div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-71807529422583558982015-01-07T16:00:00.000-07:002015-01-07T17:05:24.562-07:00Cherry Almond Poppyseed Muffins<div class="separator" style="clear: both; text-align: center;">
First post of 2015! Where did the time go?! December was a blur for me; too many commitments, parties. . . it plays havoc with my moods. I didn't even get my usual 'goodie bags' made for everyone like I usually do. I ended up making them for New Year's gifts.</div>
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I think I like the tart taste of dried cherries even better than dried cranberries. </div>
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I found this muffin recipe in <u>Vegan Diner</u>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKInbVd1G_G5XRvRq49lEbSKXiB80l_N4Cma3JUjc0aUgQLwyONMI9tHKWo0tBsZFm_JS6SswdNe3m_XtpsdsWf7ZYK0qOvbqA21cq_BrTMSEjqae79s6IOMzYGIFkhdfs9WrPFBk8YqE/s1600/DSC02076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKInbVd1G_G5XRvRq49lEbSKXiB80l_N4Cma3JUjc0aUgQLwyONMI9tHKWo0tBsZFm_JS6SswdNe3m_XtpsdsWf7ZYK0qOvbqA21cq_BrTMSEjqae79s6IOMzYGIFkhdfs9WrPFBk8YqE/s1600/DSC02076.JPG" height="345" width="400" /></a></div>
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Lots of poppy seeds! </div>
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Mmm~ These didn't last long. I think I will chop the cherries next time so I can get a bit of cherry in every bite. </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-19006383501027371982014-12-23T06:00:00.000-07:002014-12-23T06:00:02.374-07:00TVP Taco Meat Mix<div class="separator" style="clear: both; text-align: center;">
I had some TVP I needed to use and found this easy to make Taco Meat Mix in <u>Vegan Food Gifts</u>. </div>
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You just combine TVP granules with some chili powder, garlic powder, onion powder, sugar, cumin, paprika, cayenne, and salt. I have bought packaged taco meat mixes before with a lot of added preservatives in it; now I have an easy, cheaper, healthier version to keep in my pantry. </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0tag:blogger.com,1999:blog-6742784842873454999.post-86070075777828682662014-12-22T06:00:00.000-07:002014-12-22T06:00:04.818-07:00Chickpea Veggie Soup<div class="separator" style="clear: both; text-align: center;">
Another great recipe from <u>OATrageous Oatmeals</u>.</div>
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This is definitely a pantry-friendly easy to make soup along with some carrots, sweet potato and kale. I like the addition of steel-cut oats to give the soup some texture and thickness. I've never added oats to a soup before. I used to use barley quite a bit but found out it really bothered my stomach. So now I can use steel-cut oats! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfovWw4tdWKCHL_qSGj73R2VKEDwu_gjnRysvj11HSEaD92chN2hOnao9MySwcZT7BYIgBo5vphN0XUyFanb7QB01e5exdc7hMeGSwbS9in2U4Q0um2uX63yJeTHjAkWtdKx5Bk5LclI/s1600/DSC02056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwfovWw4tdWKCHL_qSGj73R2VKEDwu_gjnRysvj11HSEaD92chN2hOnao9MySwcZT7BYIgBo5vphN0XUyFanb7QB01e5exdc7hMeGSwbS9in2U4Q0um2uX63yJeTHjAkWtdKx5Bk5LclI/s1600/DSC02056.JPG" height="293" width="400" /></a></div>
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<b>~ Chickpea Veggie Soup ~</b></div>
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This recipe made 8<b> </b>servings so we enjoyed it the first night and then I froze the rest for a quick supper later. </div>
Kelleyhttp://www.blogger.com/profile/04641280677168650608noreply@blogger.com0