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Grilled Veg Sandwich
Grill: Cut red onion rounds Seed & cut red pepper in half & squish flat Lengthwise eggplant & zucchini Toss in oil, salt & pepper Process til smooth: Sundried tomatoes (packaged in oil) Black olives Capers Fresh basil Spread any bread/wrap with puree, add grilled vegs & top with alfalfa sprouts :blueheels: ~LadyBlue |
haven't tried this yet, but it looks yummy...
Carrot-Ginger-Coconut Soup
Sauté carrots & onions Pour in a can of coconut milk Add red lentils & rice Add enough liquid (stock or orange juice) so soup isn’t too thick Grate frozen* ginger into soup (*frozen ginger keeps well & grates easily!) Sprinkle with a little salt Puree with a hand blender & serve. Garnish with cilantro. :blueheels: ~LadyBlue |
Lentil Salad Mix: 2 Tbsp. Olive 2 Tbsp. Red wine vinegar 2 tsp. Dijon mustard 19 oz. Can lentils, drained & rinsed 12 c. chopped cucumber 1 chopped onion 1 garlic clove, minced 1 Tbsp. Chopped fresh dill Crumble feta over the top. :blueheels: ~LadyBlue |
Kale
Ounce for ounce, kale has more of the vitamins A, C and K than spinach (though spinach exceeds kale in folate). The leaves also have higher levels of lutein and zeaxanthin than spinach, two antioxidant carotenoids that play important roles in protecting our eyes from cataracts and age-related macular degeneration. Plus, Harvard scientists have found that for every extra daily serving of vitamin C-rich fruit and vegetables, there was a six percent reduction in risk of heart disease—but for every incremental serving of dark-green leafy vegetables, there was a 23 percent reduction in risk. Prep tip Some may find raw kale too bitter to include in salads. Instead, gently sauté it with sesame oil, garlic and a splash of lemon juice or balsamic vinegar for three to four minutes, and serve as a warm side dish. :blueheels: ~LadyBlue |
Quinoa
This powerhouse whole grain has more protein than other grains (eight grams per cooked cup/250 mL) and, like brown rice, is bursting with fibre, B vitamins, copper, manganese and magnesium. And because quinoa—which is pronounced “keen-wah” and is hailed as “the mother grain” in its native South America—has no gluten, it’s safe for people with celiac disease. Plus, researchers at North Carolina’s Wake Forest University concluded that people who eat 2 1/2 servings daily of nutrient-dense whole grains are 21 percent less likely to suffer from cardiovascular disease than people who consume less.
Prep tips: To cook quinoa, simmer one part dried quinoa with two parts water or broth for 10 to 15 minutes, or until all the liquid is absorbed. (Quinoa cooks more quickly than brown rice.) Toss cooked quinoa with olive oil, lime juice, chopped roasted vegetables and fresh herbs for a great lunch or side dish. :blueheels: ~LadyBlue |
I HAVE to try this!
Pear and Pomegranate Salad
Servings: 4 2 Asian or Bartlett pears 1 tbsp (15 mL) lemon juice 3 cups (750 mL) torn leaf lettuce or Boston leaf lettuce 3 cups (750 mL) frisée lettuce 1/4 cup (50 mL) pomegranate seeds Warm Vinaigrette: 1/4 cup (50 mL) vegetable oil 2 tbsp (25 mL) pomegranate juice 2 tbsp (25 mL) lemon juice 1 tbsp (15 mL) grainy mustard 2 tsp (10 mL) liquid honey 1/4 tsp (1 mL) each salt and pepper Preparation: Core pears and thinly slice; toss with lemon juice. Divide among 4 plates, arranging in overlapping circles. (Make-ahead: Cover and refrigerate for up to 4 hours.) Warm Vinaigrette: Meanwhile, in small saucepan, whisk together oil, pomegranate juice, lemon juice, mustard, honey, salt and pepper; bring to boil. Reduce heat and simmer, whisking, until thickness of maple syrup, about 2 minutes. Drizzle about 1 tbsp (15 mL) over pears on each plate. In large bowl, toss leaf and frisée lettuces with remaining vinaigrette to coat; mound attractively on pears. Sprinkle with pomegranate seeds. :blueheels: ~LadyBlue |
Heavenly breakfast, snack or dessert!
:angel: Ambrosia :angel:
Mix: ½ c. coconut 1 pkg. Dessert tofu (almond, banana, or coconut) 2 oranges broken into segments 1 c. pineapple chunks 1 banana 1 apple 1 pear 1 tsp. Vanilla (Obviously, you can make this with ANY of your favourite fruit....but I also like to sprinkle it with poppy seeds...) :blueheels: ~LadyBlue |
My new favourite squash...
:chef: Butternut Squash Soup :girleating:
Melt 2 Tbsp. Butter & lightly brown: 1 small onion, chopped 1 stalk celery, chopped 1 med. Carrot, chopped 2 med. Potatoes, chopped 1 med. Butternut squash, peeled, seeded & cubed Pour in enough chicken stock to cover veggies & bring to a boil. Reduce heat to low, cover pot, and simmer 40 min, or until veggies are tender. Blend until smooth. Season with salt & pepper. :blueheels: ~LadyBlue |
SOYBEANS!!!
Edamame has higher levels of protein, vitamin K, manganese and folate than kidney and black beans. A 2008 study of more than 60,000 women, published in the American Journal of Clinical Nutrition, suggests that upping whole soybean intake can slash the risk of type 2 diabetes. Researchers believe soy protein and isoflavone antioxidants in soybeans may improve insulin sensitivity, providing an anti-diabetic effect. Prep tips: For a healthy snack, boil shelled edamame for four minutes and then toss with a dash each of sea salt, lemon juice and cayenne pepper. Shelled edamame is also good in bean salads and mixed into quinoa. Replace the chickpeas in humus with edamame. Roasting edamame brings out the nutty flavour & can then be substituted for peanuts in brittle. :blueheels: ~LadyBlue |
:cannabis:Hempseeds, like flaxseeds, are a source of omega-3 essential fatty acids—but unlike flaxseeds, they also contain omega-6. Derived from the same plant species as marijuana, but with barely measurable amounts of psychoactive THC, hempseeds may help prevent blood clots. A 2008 Harvard School of Public Health study suggests that consuming foods with the omega-3 fat alpha-linolenic acid reduces heart-attack risk. In addition to good fats, hemp has more protein than other seeds and is an excellent source of magnesium, vitamin E, potassium, zinc and plant sterols, which have cholesterol-lowering abilities.
Prep tips: Add hempseeds to cereal, yogurt, salads and trail mix. Unlike flaxseed, shelled hempseeds don’t need to be ground for proper absorption. :blueheels: ~LadyBlue |
shitake happens :veggie: Vegetarians are sprouting up all over.... I'm a VAGatarian :sunglass: :blueheels: ~LadyBlue |
almond butter
This sweeter-tasting alternative has more calcium, magnesium and phosphorus—three minerals that work to strengthen bones—than peanut butter. Plus, a California study found that including 3 1/2 ounces (100 grams) of almond butter in a plant-based diet over four weeks reduced harmful LDL cholesterol, while slightly raising heart-protective HDL cholesterol levels in both men and women. “Even though almonds are high in fat, it’s mostly monounsaturated fat, which helps to drive down unhealthy cholesterol levels,” says registered dietitian Wendy Bazilian, co-author of The SuperFoodsRx Diet. Almonds also have more of the antioxidant vitamin E than peanuts and are spared the hydrogenated oil and sugars that are added to most processed peanut butters. Prep tip: Mix equal amounts of almond butter, soy sauce, lemon juice and honey, and drizzle on top of your greens. |
I just tried a new recipe that I love!
Roasted Garlic and Caramelized Onion, White Bean Dip Roast 1 head of garlic and use 2-4 cloves (to taste) Caramelize half of one Vidalia onion One can of white cannelloni beans 2 TBSP EVOO Sea salt and pepper to taste 1/2 tsp cardamom Combine all in a food processor and run until smooth and creamy. I would add a little more pepper than you would think. Spread on crackers, veggies, or eat with a spoon. Just watch out because you'll have some charming breath afterward! ;) |
Hi y'all!
(Intro: vegan femme recently transplanted from the deep south to LA, so my head and waistline have been exploding with the abundance of completely brazen and out-in-the-open vegan stuff here.) If you are in the SoCal/Los Angeles area, there are a few vegan and vegetarian meetup groups that meet regularly and have quite the respectable turnout: Vegan Drinks is the biggest: http://www.meetup.com/vegandrinks/ Vegan/Veggie Women's Meetup: http://www.meetup.com/Vegan-Ladies-Meet-Up/ ---- The newest cookbook to my collection is the American Vegan Kitchen and it has been pretty reliable when it comes to home-cookin' like foods. Call me a less evolved vegan, but I still fancy a good, greasy Hamburger Helper recreation now and again. xosqueak |
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I think we'll have to check these out (especially since I just moved to L.A.). Although I think the 2nd meetup would be out for me... wonder if there is a queer vegan/veggie meetup... |
Whole foods has a lot of vegan foods for those who are looking and also I think Trader Joe's I just get the kebob which is vegan...don't have any recipes but will peruse the thread for some!!
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I recently spent a week at a conference in Santa Cruz and was surprised the UC campus wasn't more vegan-friendly. I ended up making several trips to Whole Foods, which wasn't exactly nearby, just to I could get something besides the salad or spaghetti that the dining hall offered.
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With the weather changing, people will begin using their ovens more, so I thought I'd share this recipe now.
I saw it on a Jewish website I belong to that is filled with wonderful recipes like this one. Sweet Potato Kugel This deliciously healthy twist on traditional potato kugel has all of the "Jewish soul-food" street cred as the standard recipe, without all the heavy baggage. Adapted from Aviva Allen's The Organic Kosher Cookbook Kugel Base: 6 small sweet potatoes, grated 3 apples, peeled, cored, and grated 1 cup whole wheat flour 1 cup raisins 2 teaspoons ground cinnamon 1 teaspoon salt (sea salt is best) 1 and 1/2 cups water Topping: 1 and 1/2 cups pecan halves, chopped 2 tablespoons maple syrup 2 tablespoons butter Pinch of salt Pinch of ground cinnamon Pinch of ground ginger Directions: Preheat oven to 375 degrees. In a large bowl, mix all ingredients together (except for the topping), then press into a large glass baking dish. In a small bowl, mix together topping ingredients and set aside. Place baking dish in oven and bake for 35 minutes. Remove and cover with topping mixture. Return to oven for another 20-25 minutes. Remove from oven and let stand for about 15 minutes. Cut into 12 squares and serve. |
For those of you in the SoCal region:
The bloggess, Quarrygirl, has been an unbelievably valuable resource in solving that age-old question, "Where do you wanna go for dinner?" This question is typically the most vexing for vegans who want to have a night out on the town but don't wanna pay a ridiculous amount to cobble together a pitiful dinner of dry house salad, steamed broccoli and maybe, just maybe, chips and salsa. (Yes, this is my staple dinner back in Florida.) http://www.quarrygirl.com/ Not only is QG a witty writer, but she also lets y'all know about upcoming specials, store openings and closings, venues that have questionable vegan menus, and what you NEED to try at least once. (Like Tony's Darts Away - the vegan beer brats and the chips, dear God, the chips!) xo! squeak |
crows, lady gaga, and vegan mac n cheese [squeak!]
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