Tag Archives: vegan

Quick after work dinner…

Did you notice the title? Today was an exciting day….I started my new job!!!!! Yea!!! After seven months of being unemployed I am sooo ready to get back to drafting! The job I have is drawing fiber optic telecommunication plans. Sounds like a mouthful but it’s just laying the proposed fiber optic cables for business/commercial use. I use a mouse, not a shovel. I did similar drafting for T-Mobile when they were upgrading their towers to the latest and greatest systems. Everyone is super friendly and laid back. My kinda workplace! Beautiful office too. They designed the interior from shack like conditions a warm uptown office. (Sounds like an oxymoron but its hard to describe). Think red brick, black steel, glass, & original old growth Douglass fir beams circa 1923.
Anyway…something new in addition to my new job is I’m going to try going off refined sugar. Eek!
Me and a friend have been going to a nutrition class for the last 5 weeks and its about the paleo diet taken to the extreme. Based on the book “Maximized Living Nutrition Plans” by Dr. B.J. Hardrick, Kimberly Roberto, & Dr. Ben Lerner.
No grains, no sugar, and no a bunch of other stuff. They say you can do dairy, but raw form. No thank you! I can’t stomach dairy anyway. But the whole concept is it cuts out all sugar (berries stevia, xylitol and Granny Smith apples an exception) for the advanced healing plan so that your body can naturally detox, you are burning fat and not sugar.
Your body burns either sugar or fat for energy, if you cut out the sugar you naturally lose weight faster because you have to burn it for the energy.
I’m trying to do this to help my friend with her motivation to stick with it. If we eat sugar we have to fess up and text her husband so we are accountable. He said he would buy the winner something. I laughed and said, “What? YoCream?” Ha! Sure…give us a sugar headache why don’t you. :-p
I’m not doing the extreme only berries for fruits kinda sugar detox. I’m just staying away from refined sugar or added sugar. (Although my 1 Tbs of miracle whip in my tuna salad today had 1 gm…but I don’t count that!…shhh don’t tell) 😉 I am doing the Granny Smith apples and Adams peanut butter. It’s yummy. (GS apples are lower glycemic).

So all this talk about taking, adding…so now that you read my novel I guess I should give you the recipe. 🙂 I got it from the TruRoots website of these organic sprouted beans I got at Costco a while back.

I really had no idea what to do with them until I went to the website for an idea. Although their cooking time is a bit off! My beans were stills but aldenté.
So here’s the modified version below. It’s got nice flavor! The tomatoes add a sweet flavor, even though there’s no sugar. 😉

Italian sprouted bean soup

2 tablespoons olive oil
1 med onion, finely diced
2 carrots, finely diced
2 stalks celery, finely diced
3 cloves garlic, minced
One 14-ounce can Organic diced tomatoes
4 cups vegetable or chicken broth
1 bay leaf
1 cup truRoots Sprouted Bean Trio
¼ cup minced fresh parsley (or 1 tsp dried)
Sea Salt and pepper, to taste
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery, and cook, partially covered, until softened, about 10 minutes.
Add the garlic and cook for 1 to 2 minutes, stirring occasionally.
Stir in broth, bay leaf, tomatoes and seasonings, bring to a boil. Add the bean trio. Reduce heat and simmer 15 minutes, until the lentils are tender. Cover and let stand for 5 minutes.
Makes 4 to 6 servings

Note: If you can’t find the sprouted bean mix at Costco try mixing equal parts mung beans, green lentils, and adzuki beans. (Sprouted if possible)



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Detox Green Smoothie!


Here’s what I drank today: throw in VitaMix in this order, almond milk, orange & lemon (peeled and quartered), 1/2″ fresh ginger peeled, handful of spinach, bee pollen, chia seeds, spirulina, kelp granules, raw honey, frozen mango. Then blend till green! 😀

It’s quite zippy! But my skin has been feeling like leather lately and it’s time for some natural vitamins to take over!

The ginger, spirulina, and kelp are really good for anti-inflammatory. The almond milk for protein. The citrus and spinach is good for the skin, and the chia great for intestines. And lastly the bee pollen and raw honey for allergies. 🙂
There you have it, natures cure! So drink up and get healthy! 😀


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Spicy veggie chili!!


Today I opted to make chili because I had quite a bit of Roma tomatoes that were about to go bad if not used.
I am sooo picky when it comes to chili…or food in general, that I have to look over a bunch of recipes, and try to recreate something based on what’s in the kitchen.
I have had a can of chipotle peppers in my cupboard for a while now and can’t remember why I bought them…maybe hummus that I love so much?
So anyway…I rarely get canned beans because dried are so much cheaper! (Although I do get remarks at the checkout like “wow! You like beans!”) When you are poor you have to live the Dave Ramsey way – Beans & Rice & Rice & Beans. Although I really don’t like rice. (But I’m finding I love it with stir fry).
So enough chatter and on with the recipe!! I modified this from a version I found on All Recipes called “The Best Vegetarian Chili in the World”… Hard to pass up that title. 😉
I made mine crockpot style.

1 Tbs olive oil
1 med onion chopped
5 small stalks celery diced
2 carrots diced (you can use 2 bell peppers, but I didn’t have any)
2 chipotle peppers (I started with 3 and its super hot! If your sensitive to heat use 1, or jalapaños)
5 garlic cloves chopped
9 Roma tomatoes
8 oz dry garbanzo beans (or 15 oz can rinsed & drained – same for all beans)
8 oz dry large red kidney beans
8 oz dry black beans
2 cups frozen corn kernels
1 tsp salt (use 1/2 if using canned beans)
1 Tbs ground black pepper
1 tsp ground cumin
2 Tbs dried oregano
1/8 cup chili powder (I know you prob don’t have a measuring cup that small, eye ball it)
2 bay leaves
Water (depends how much your beans soak up or if you like thick or soupier chili).

Soak all beans over night, or do quick method to get them started. I had pre cooked garbanzo beans in pressure cooker for 10 min because they take the longest and this makes them aldenté to start. I tried pre cooking my kidney beans in pressure cooker separate and that is epic failure! (Don’t blow up your kitchen like I tried to mine…) :-/
Just pre soak over night red & black beans and they should be ok in crock pot…

disclaimer, I am not liable or held responsible for anyone who uses their pressure cooker wrong and obtains 3rd degree burns. Please read your instruction manual on how to operate pressure cooker.

In sauté pan heat olive oil and sauté onions, celery, carrots, & garlic until onion is translucent (whatever that means…)
In blender add 6 (quartered) tomatoes, chipotle peppers, and half amount of pre cooked garbanzo beans and blend until puréed.
In crock pot add the other half pre cooked garbanzo beans, tomato purée sauce, pre soaked & rinsed black & red kidney beans, sautéed veggies, spices, frozen corn, & bay leaves. Dice the remaining 3 tomatoes and add to crock pot. Add water to cover.
Cook in crock pot for 2-3 hours until beans are tender. Keep checking and stirring. Adding more water as needed.
Remove bay leaves at end and serve with (dairy free) sour cream & cheese on top. Or whatever suits your fancy.
I liked that this recipe was fairly easy to make and flavorful!
Makes a whole bunch! So be ready to serve 10-12 or freeze the remainder for lunches. 🙂
For the rest of chipotle peppers I put in freezer safe container and froze for another future use. Don’t waste those precious peppers!! 🙂
Great for after ice skating parties too! 😉




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Don’t knock it till you try it! Vegan recipe

So I saw a new recipe that looked really good! But funny enough most people don’t agree with me. Well I just tried it out and it’s FABULOUS! 😀
It’s got a sweet tangy taste to it. You can make different variations of it. But the main part is consistent: BBQ chickpeas, cranberry sauce, wrap. Mmmmmm!
I added a little bit of onion to the BBQ sauce as it was heating up, cut some apple for on top, and made my cranberry sauce from scratch….although I didn’t see till recipe was in the making that you have to chill cranberry sauce for 3 hours to get it to gel. Oops! Well mine went into the freezer cuz I was hungry!
So first I’ll start out with the cranberry sauce, cuz that going to take the most time…
I got it off of Betty Crocker App.
• 1 cup orange juice
• 1 cup brown sugar
• 2 cups cranberries

Boil OJ & brown sugar for 5 minutes, stirring constantly.
Then add cranberries. Boil for 5 more minutes until berries pop. Do NOT turn your back on this or cover with lid or you will not have fun cleaning the mess!
Like me…


Now here’s the “meat” of the matter. I can’t remember where I got this recipe, maybe Pinterest? But I didn’t pin it so who knows…

BBQ Cranberry Chickpea Wrap
makes two wraps, vegan

2 GF wraps, extra large/thin
1 can chickpeas, drained
3/4 cup your favorite BBQ sauce (I used a spicy/sweet sauce)
1/2 cup sweet onion, diced
1 tomato, diced
4 Tbsp vegan mayo
3 Tbsp whole berry cranberry sauce (I used this recipe for Cranberry Concord Sauce)
bowl of chopped romaine lettuce and/or arugula

To Make:

1. Add the chickpeas and BBQ sauce to a microwave safe bowl. Microwave on high for 1-2 minutes. Or you can simmer on your stove top if you have time. Set aside to cool.
2. Prep your veggies: lettuce, onion and tomato.
3. Warm your wraps. I like to heat mine over a gas flame for about 10 seconds on each side. Be very careful if you do this though. You can also simply warm in your oven or microwave.
4. Start assembling your wraps. Add 2 Tbsp of vegan mayo (Vegenaise) and 1 1/2 Tbsp of cranberry sauce to each wrap. Spread evenly. Add in 2-4 heaping scoops of the warm BBQ chickpeas. Top with a palmful of onions, tomato and finally, lettuce. Fill the wrap as full as you can – but make sure you can still roll it up!
5. Roll. Slice. Serve!

Add-in Ingredients:
Try avocado, vegan cheese, shredded carrots, spinach, mandarin oranges, rice, quinoa and more as other yummy ingredients to this wrap!

It may not look appealing, but it all goes to the same place! So try it out and tell me what you think! 😉



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More Eew factor from Fooducate… What is Red Dye Really From?

Article from Fooducate website.

Image by University of Turin, Italy

A) moldy jelly beans

B) microscopic view of sugar powder

C) Bugs

D) None of the above

Answer below

What you need to know:

This is a 10X zoom image of the female cochineal insect (Dactylpius Coccus), producer of what has been considered for centuries the best red dye in the world.

Originating in Aztec Mexcio, the female cochineal insects set up shop on cactii, where they breed and eat. The male lives for just one short week to reproduce and then die.

The Aztecs would collect the bugs, briefly boil them in water, dry the bodies in the sun and then pulverize them into a fine scarlet powder known as cochineal or carmine. The powder dye was used for royal garments and was later coveted by the Spanish conquistadors who brought it back to Europe.

The relevant pigment in the bugs is a bitter chemical called carminic acid. Food manufacturers began using it about 100 years ago to add luster to products such as pork sausages, dried shrimp, candies, jams, and maraschino cherries.

As food science progressed, cheaper artificial dyes Red #2 and Red #40 replaced the natural cochineal until its production became uneconomical.

However, fears over the carcinogenic effects of artificial food coloring helped cochineal stage a comeback, and it is now featured in various food products, including Yoplait strawberry yogurt.

Although carmine is considered safe by the FDA, about 1 in 10,000 people develop some sort of allergic reaction when consuming it. Thus, starting in January 2011, the FDA is requiring all foods and cosmetics using cochineal to explicitly state its presence in the ingredient list.

The new labeling will also be beneficial to vegetarians and Muslims who wish not to eat bugs. Interestingly, carmine is considered kosher by observant jews.

What to do at the supermarket:

Look for the following on the ingredient list – Carmine, Cochineal, E210.

This really ups the desire to eat more natural foods…not natural insects. 😛


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My New Cookbook Arrived!! :D


I’m sooo excited about this cookbook!! I use to go to the Native Foods restaurant over in Bridgeport Village when I worked across the street from it.
It was expensive! (Hello, it’s in rich people neighborhood)… So now I can cook these dishes at home, and it has my favorite salad in it, the Azteca Ensalada. :-}
This chef actually makes me excited about VEGAN FOOD!
Here’s a sneak peek of some of the recipes…
Oh, and if you want a copy, it’s about $15 on eBay.
The book is called “The Native Foods Restaurant Cookbook” by Tanya Petrovna.




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GF vegan Mac n Cheese

GF Vegan Mac n cheese

16 oz GF pasta
2 TB earth balance
1/4 c large flake nutritional yeast (LFNY)
Black pepper
Dash of onion powder
Pinch of garlic powder
Pinch of mustard powder
Dash of paprika
2 c almond milk (or other non dairy)
1 package Dayia cheddar cheese

Boil water then add pasta and cook according to directions on box.
Drain pasta but do not rinse.

In med saucepan, melt butter over med-high heat. Add the LFNY, and paprika, whisk. Pour in milk and other spices until starting to thicken.
Pour in Dayia cheese and whisk until combined and melted.

Combine pasta and cheese.


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