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Seafood
Good evening Veggie Lovers,
Alright, I have finally acquiesced to seafood, I do love seafood. Story: One of my Clients went fishing for Coho clams (I'm not sure of the spelling of that), anyway yes I was tempted, so I cooked them, following is the process: Cooked brown rice pasta, a bit of sea salt, put to the side w/olive oil Sauteed garlic, onions, tarragon, carrots, celery w/olive oil amd roasted hot peppers very slowly steamed the clams until they opened, put these into the saute for about 5 mins. Delicious! I did miss lemon, but hadn't bought any before cooking...am imagining a very sensual lady cooking this for us...ok, ok, I have a lady in mind, of course. Enough, have a good one Veggie Lovers, I continue to be a Veggie Lover as well. Greco |
a reminder
Morning Veggie Lovers,
Well, what did I get for my acquiescence to eating clams yesterday? Foggy head, sore throat, and a lethargic energy I haven't experienced in a long, long while...so, enough, living in denial for an afternoon is more than enough. Today, green tea, raw honey, ginger to sooth my throat and my ego. Still green, Greco ps...more thoughts on lesson learned...question to myself...How well do I want to be? How do I want to age, in decline, or being the most well I choose to be? Am I "walking my talk" when I let myself slide on the principles I live? Do I want to continue to live authentically, or accept limitation? These are my questions to myself that I will answer on today's run. |
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I am still getting used to the shiratake miracle noodles texture...but again, I just try to think of them as a different family of noodles, and not compare them to my favorite pasta varieties. I find that if I try to make something as a substitute to something I enjoyed before, I am usually disappointed. But, if I think of every new ingredient as a launch pad to a taste and texture adventure, I'm constantly amazed at the meatless flavors developing in my kitchen. Annoying people... Conversation with my lead at work: Tayler: "So, Hollylane, how's the no meat thing working for you?" Me (excited): "It is great Taylor, I'm having a lot of fun exploring new foods!" Tayler (Waving a chicken carcass he's planning to eat at his desk, in front of my face) "I'll just be over here tearing into this chicken flesh while you enjoy your vegetables!" ~~~~~~~~~~~~~~~~ Really??? What a stellar ignoramus...This jerk knows the reasons I am choosing to live cruelty free, and apparently has not evolved past 5th grade bully tactics...It must really suck to be him. |
Adventures in Shirataki Land
Missed lunch because I got caught up at the gym, big dinner that was rather yummy:
-arugula salad w/a dressing I made from: balsamic vinegar, apple cider vinegar, dijon mustard (Amy's), garlic, and canola oil. I added to greens: toasted pumpkin seeds, tart green apple, artichoke hearts, and a healthier version of facon bits (soy protein w/smoke flavor). -stir-fry made with nasoya brand shirataki noodles, some soy "chicken" strips, orange bell pepper, mushrooms, onion, curry powder, chili powder, tumeric, cashews, and hot chili sesame oil. I have to say that the shirataki noodles absorbed the spices so well. I used very thin noodles that were quite like rice noodles in their texture. The curry and the shirataki noodles tasted a lot like the dish "Singapore Mai Fun" (a favorite of mine). I'd never stir-fried shirataki noodles before, and I have to say it was quite delicious. For spicy stuff, I think shirataki actually work much better than grain noodles. Shirataki absorbs better and is lighter. To stir-fry shirataki noodles all that need be done is to wash them and dry-fry them until they are pretty dry, and then add everything else. |
Anyone disgusted with the glorification of celebrating the tortured lives and deaths of turkeys at Thanksgiving?
Yes, I have my issues with PETA, but have to say I like this video (does not include any scenes of animal abuse, more of a riff with a message): http://www.peta.org/tv/videos/psas-v...967644001.aspx |
lemons, limes
Hi Veggie Lovers,
Yes, I've learned my lesson in how my precious body reacts to food that is not what its use to anymore...so today, breakfast, lunch, and dinner...veggie broth, organic, non-gmo...with lime also organic non-gmo. Good, hot veggie broth with lime...I can't really taste it, but my body loves it, I feel so relaxed when I drink it. more veggie news another day, Greco |
Happy Vegetarian/Vegan Day of Giving and Thanks!
I hope you all enjoyed a wonderful day, filled with good food, and good people! This was my first holiday meal since I changed the way I eat. I didn't miss the meat one single moment of this meal, it was just as savory and delicious as any other holiday meal I've ever cooked. http://i49.tinypic.com/30kewyq.jpg Menu: Green Bean Casserole w/homemade mushroom soup Red potatoes, mashed Gravy (ft. Mushrooms, fresh sage, shallots, garlic, ground black pepper) Turk'y Roast (Quorn brand Turk'y Roast that was soy free, the texture and taste were pretty darn awesome) http://www.wegmans.com/prodimg/164/200/833735000164.jpg Cranberry Jelly Pumpkin Pie w/fresh whip cream I found a local dairy that is sustainable, and kind to their small (45) herd of Jersey dairy cows (Lady Lane Farm in Mulino Oregon), and so I was able to make some butter, whipped cream, and have cream for my gravy and mushroom soup. Everything I have learned about the farm is really good, but I am actually going to contact the owner to discuss a few more details before I decide whether or not I feel good about it. |
Tamale Bean Pie
I made Dapper hys meals for the week.... all vegan. The meals are made for many servings, but this way hy can freeze all of the leftovers as individual meals for other weeks. The total cost for the following (pics to follow) was $50 and I was able to make them in under 2.5 hours. Yay me... cause I don't like cooking for hours and hours. I made Tamale Bean Pie, Spinach and Mushroom Lasagna, Soy Sausage w/ peppers onions and mushrooms and Stuffed Zucchini. Now I feel good about what hy will be eating until I see hym on Friday.
http://i769.photobucket.com/albums/x...leBeanPie1.jpg |
Stuffed Zucchini
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Spinach and Mushroom Lasagna
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Last One
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My employer is vegan and had me whip up this nummy pudding for him:
1 can coconut milk (we used Trader Joe's) 1/3 c chia seeds 1/2 c carob chips (or chocolate) Tbs honey Tbs vanilla (or you can use a shot of brandy if you like, I used Kahula) shredded coconut to taste Heat coconut milk slowly stirring occasionally. Add chocolate or carob chips and stir till melted in. Add chia seeds, vanilla and honey. Stir until it thickens. Add in coconut flakes. Let cool... The chia seeds are what thicken the pudding. You cant taste them but the texture of them is interesting. I put the mixture in a chocolate pie crust fro Thanksgiving dessert. Enjoy :) |
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You are awesome! Some days, I would like if I came home and all my meals were already prepared and waiting for me to just heat them up. I guess I'll have to get off my duff on the weekend and start making that happen! Dapper is very lucky to have your help! |
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Chik'n Dinner For One
I was screwing around in the kitchen tonight, and came up with the "Chik'n Dinner For One" pictured above...I wanted to share (brag), because it was fan-friggin'-tastic!! It all started with this inspiring product... Here's what I used (Disclaimer: I really don't use measurements, but these are as close as I can get to what I was tossing around ;)): 2 Chik'n cutlets 2 tbsp salted butter (I prepared this ahead of time with heavy cream*) 2 tbsp olive oil 1/2 red bell pepper, diced 1/2 zucchini, diced 3 large mushrooms, sliced 1/2 carrot, diced 2 tbsp yellow onion, diced 1/2 stalk of celery, sliced 1 small garlic clove, minced Fresh rosemary to taste (I'm heavy handed with the rosemary) 1/4 tsp Italian seasoning Salt to taste Ground black pepper to taste 1/4 C white wine 1/4 C whipping Cream* hot water 2 tbsp farmer's cheese, crumbled (I made this with whole milk**-*) Place butter and olive oil in medium frying pan, saute all vegetables (except baby spinach) with spices slowly, until tender. Use a slotted spoon to move vegetables to a food processor, and place chik'n cutlets in remaining butter/oil and brown on both sides. Set chik'n aside. Add white wine, cream, and about 1/4 to 1/2 cup of hot water to vegetables in food processor. Blend until smooth, and return to pan. Reheat to a rolling boil, stirring constantly (I use a heat proof spatula). Place fresh baby spinach on a plate, and lay chik'n cutlets on top. Spoon vegetable gravy over the chicken, and garnish with farmer's cheese. * All dairy products are from the small local dairy farm that I had mentioned in a previous post, Lady-Lane Farm in Mulino OR. ** Here's a simple instructional video that shows you how to make your own Farmer's Cheese |
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Greco
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