Sunday, April 28, 2013

Vegan Stew

This is very easy to make, especially if you buy everything pre washed/sliced from Trader Joe's or +freshandeasy .  I got a craving so I added olives and kale, but here's the basic recipe.

1 bag of fingerling potatoes
1 bag or box of sliced mushrooms--any kind
1 large can of crushed, pureed, or steamed tomatoes
1 can or cup of diced tomatoes
1 bunch of your favorite herb--parsley, thyme, oregano etc.
Veggie ground beef
Stock, bouillon, or seasoning
Any other vegetables you might like--carrots, cabbage, celery, peppers, etc.
Dry white wine, red wine, or vermouth
Olive oil
Chopped garlic
Salt, black pepper and red pepper flakes to taste--add sugar if it's bitter

First sweat the mushrooms, add potatoes and other vegetables with olive oil and stir.  Add beef and cook through. Then add tomatoes, bouillon, herbs, spices, garlic and stir.  Add wine and when it starts to bubble add enough water to cover.  Bring to a boil, then simmer until the potatoes are tender.  Top with your favorite non-dairy cheese, cream cheese, sour cream, or butter.  Serve with a good piece of bread.  

Friday, April 19, 2013

Coconut Lime Cupcakes (vegan)

I used some of my favorite baking products in this rich, but refreshing  tropical inspired cupcake.

+Wilton mini bundt cake pan; +Wilton buttercream recipe made with Earth Balance Buttery Sticks, Silk Vanilla, coconut flakes and McCormick coconut extract, and Arrowhead Mills Organic Yellow Cake Mix.

Saturday, April 13, 2013

Fruit Smoothie

This one has Calcium, Iron, Vitamin D, and Vitamin C.

1/2-1 exchange each papaya and strawberry (I freeze my fresh prepared fruit for texture)

1/2 C oats

3/4 C Silk Vanilla

Water for consistency

Blend and chill.

Sunday, April 7, 2013

Chocolate Chile Cupcakes (vegan)

A favorite from Yummy Cupcakes in Burbank, but since they haven't been making them lately I made my own.  I used my regular recipe for making vegan chocolate cupcakes, but I added ancho chile powder to the batter.  The buttercream is a variation on +Wilton 's recipe.

Wednesday, April 3, 2013

Tofu Salad Now with an IC Diet Option)

1 box of medium or firm tofu
2 cans of sliced olives
1/2 to 1 cup chopped pickles or relish, dill or sweet
Olive oil
Follow Your Heart Vegenaise
Use your hands or a fork to smash the tofu.
Mix well, serve on crackers or toast.
Makes 6-8 servings.

Variations:  add mustard, paprika, parsley, or hot sauce.  Substitute relish with mixed olives and capers, or jalapenos and tomatoes, or red pimentos, cucumbers and smoked paprika.

For an IC Diet option, use Living Harvest Tempt Hemp Tofu. It's soy free and full of protein. Use chopped red bell peppers, chopped cucumbers, black olives (if you can tolerate them), dill, parsley, any of your favorite fresh veggies. :)