Thursday, August 7, 2014
Monday, August 4, 2014
Sunday, July 20, 2014
Monday, July 7, 2014
Sunday breakfast can be daunting for vegan IC folks since soy is such a huge presence in veg comfort food. I have come up with a nice alternative to bran flakes and almond milk :D
Frozen hash brown patties are rad. The microwave thaw in about a minute and fry up well in a little canola oil. For low fat diets, toast them until golden brown. Also, they lack the seasonings and onion bits that are found in tater tots. And FYI, sweet potato tots always turn to mush. If you prefer sweet potatoes, slice and roast them in the oven.
Greens are good for you. Pick greens you can tolerate, or use a pre-washed blend you know you can enjoy. Place a handful on a plate covered in a slice of Daiya cheddar and nuke for a minute or so.
Those tasty sausages on my plate are Field Roast Apple Maple Breakfast Sausages. They are made of gluten and have significantly less bothersome ingredients. If you need to double check the ingredients, they are listed here. If you find that these are unsuitable for your diet, substitute with plain seitan or season gluten with apple, maple, and sage.
Add fresh fruit, Teeccino, and a probiotic shot (I like Good Belly Straight Shot) to round out your morning.
Happy eating :)
Monday, June 30, 2014
Saturday, June 7, 2014
A note for IC people, always check labels for problem ingredients like the soy sauce in Upton's Naturals or my use of ginger. Substitute with other ingredients like chopped garlic or unseasoned seitan/wheat meat.
Kale Quinoa Stir Fry
2 boxes of pre-cooked quinoa (3-4 C)
3/4 bag of frozen kale (2-3 C)
1/2 bag of frozen spinach (2-3 C)
1-2 C shredded carrots (and/ or red cabbage, green cabbage, bell peppers. anything you enjoy)
1 box of +Upton's Naturals Traditional Seitan
Sesame oil to taste
1 Tb olive oil
2 Tb molasses
2-4 Tb crushed ginger
Salt and pepper
Cook the seitan in the olive oil until browned and crispy. You may need to cut the pieces into smaller bites. Add your carrots (and other fresh veggies) and cook until they begin to caramelize. Add the ginger, molasses, and sesame oil and stir, immediately adding the kale and spinach to keep the sauce from burning. The water from the frozen veggies will help to deglaze your pan. When everything is cooked through, add the quinoa and mix well. Season to taste.
Serves 6-8, keeps well in the fridge for the week.
Cream of Butternut Squash Soup
1 bag of frozen cubed butternut squash
1 C frozen kale
1 C frozen spinach
2-4 C water
2-3 C plain unsweetened almond milk
1/4-1/2 C whole wheat pastry flour
2 Tb Earth Balance Soy Free Buttery Spread
2 Tb olive oil
Herbs and spices (I used sage and marjoram)
Salt and pepper
Cook the butternut squash and olive oil in a soup pot. When the squash becomes soft, add the butter.
When the butter melts, add the flour and stir to make a roux. Add the herbs and spices, and almond milk. When the milk begins to boil, reduce heat and hit it with a stick blender to make it creamy. Bring back to a boil and add the water. When the soup boils again, add the frozen greens. Simmer until it reaches the consistency you want, season before serving. You can also thicken it with bread crumbs or Daiya Mozzarella Shreds. This sounds like a lot of work, but it only took 15 minutes from start to finish.
Serves 6-8 (or 4 if you have giant chowder bowls :D), freezes well.
Monday, May 26, 2014
1 large head of Napa, sliced
1 red bell pepper, chopped
1 cucumber, chopped
2 C shredded carrots
2 Tb molasses
2 Tb sesame oil
1/4-1/2 C water
3 bundles of soba, cooked, rinsed, salted, and chilled