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Old 10-20-2018, 02:39 PM   #781
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I discovered an new non-dairy, sugar free creamer to use, recently.

It's made by Califia Farms and it's half coconut milk and almond milk.

I use it in an cup of hot cocoa, or with an cup of decaf coffee, or over oatmeal, or use it in my Burt's Bees Protein shake mix (vanilla).

How funny, I was looking at this on Amazon today. I like flavored creamer and I could only buy 6 at a time and I don't want to get that many to start. My issue is I like my vegan creamer to be on the thicker side and what I have found has not been that. I did find a recipe for vegan hazelnut creamer that promises to be thick so I am going to try making it this week. I use mostly whole foods and consume little pre-made/processed foods so this recipe will be perfect if it comes out good. But, if it doesn't, I may get this. I wish they sold it locally so I could buy just one to try it out. I miss good creamer.
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Old 10-20-2018, 03:48 PM   #782
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How funny, I was looking at this on Amazon today. I like flavored creamer and I could only buy 6 at a time and I don't want to get that many to start. My issue is I like my vegan creamer to be on the thicker side and what I have found has not been that. I did find a recipe for vegan hazelnut creamer that promises to be thick so I am going to try making it this week. I use mostly whole foods and consume little pre-made/processed foods so this recipe will be perfect if it comes out good. But, if it doesn't, I may get this. I wish they sold it locally so I could buy just one to try it out. I miss good creamer.
I actually found it by using the store locator on the Califia Farms website, and it took me to an locally owned store, out on the coast (McKay's Markets).

If you enter your zip code into the store locator, I think you might find a few stores near you, Tantalizing.

It's heavy, thick, tastes wonderful, and I like it. I bought several.


LINK: Califia Farms Store Locator Page
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Old 10-20-2018, 09:22 PM   #783
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i switched to Silk..it reminds me of Dunkin Donut creamer..i love it when (the taste)doesn't scream vegan
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Old 10-21-2018, 04:03 AM   #784
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I actually found it by using the store locator on the Califia Farms website, and it took me to an locally owned store, out on the coast (McKay's Markets).

If you enter your zip code into the store locator, I think you might find a few stores near you, Tantalizing.

It's heavy, thick, tastes wonderful, and I like it. I bought several.


LINK: Califia Farms Store Locator Page
Thanks for this. I will have to check again because I know some stores near me carry this brand, yet I have not seen this particular product. If not, I might try Silk again, if the recipe I have doesn't pan out.
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Old 10-23-2018, 12:41 PM   #785
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Default Califia Farms JalapeŮo Queso Recipe (for supper tonight)

Here's an awesome plant-powered JalapeŮo Queso recipe by Califia Farms (click on link below):


http://www.califiafarms.com/blogs/ne...jalapeno-queso



I'm pairing this Queso dip with Amy's Black Bean Vegan burger-patties, tonight for supper. I plan to pan sear the BB patty 'burger' in EVOO, then crumble it up on top of organic seeded tortilla chips, then pour some of the JalapeŮo Queso on top. Sounds yummy, right?!

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Old 10-25-2018, 10:33 AM   #786
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Just a tiny update about my adventures in trying out new plant based recipes and such, today.

I went shopping for the ingredients for the Queso recipe (see post above) and couldn't find powdered cumin, so I substituted Smoked Sea Salt, that I found and bought from the health foods section of the grocery store.

When I prepared the Queso, I used Smoked Almonds rather than the usual roasted almonds. I save the water I used to boil the smoked almonds in and added it to the base of the Cauliflower soup I made a few days ago.... which really improved the flavor of the soup. I also added JalapeŮo's to the soup too, which also improved the flavor.

And, in the Queso recipe by Califia Farms, I used two small sweet red bell peppers to the mix... to improve on fiber content and other trace vitamins and minerals unique to bell peppers. Using Smoked Almonds and the sweet red bell peppers added toward to entire flavor of the Queso.

In addition, because it's hard on me to stand for long periods of time, I doubled the Queso recipe and came up with three extra small tubs of Queso. Because it's fresh, it's necessary to keep it refrigerated and to use it up within a week. So doubling the recipe helped because I have Queso on hand for the rest of the week and can heat a small tub of it up in the microwave, to use for meals I have on short notice.

My sister-in-law and her husband gave me a huge bag of Black Bean Vegan burgers, and I need to find out where they bought them because while shopping for Queso ingredients the other day, I browsed vegan black bean burgers in the frozen section and did not find the ones they gave to me. The ones I have are bigger than the BB burgers made by Amy's or by other in-store brands offered by major grocer's (ie, Trader Joe's, Whole Foods, etc). So I'm working on finding a grocery store that carries the line of BB burgers my bff/sil and her husband gave to me.

However, in the link I left for the JalapeŮo Queso recipe by Califia Farms, I noticed at the end of the page, three other pictures of what looks like interesting meals to make. I am going to try making the Butternut Squash Tarts with Pumpkin Cashew Crema, next. If they turn out as good looking and tasty as they appear in the photo, I'm going to make them for Thanksgiving, as treats, to take to neighbor's in my community who live alone and have no one to share the holiday's with.


Link ~~>>> Butternut Squash Tarts with Pumpkin Cashew Crema
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Old 11-24-2018, 07:18 PM   #787
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I had a good vegan dinner tonight that was easy to make. It's one I make a lot.

Appetizer: black rice crackers layered in the following order with "Go Veggie" vegan cream cheese substitute, garlic and chive flavor; cucumber; paprika; apple.

Main dish: wok stir-fried carrots, onions, tofu, 1 tsp soy sauce, curry, and 1 tbs natural peanut-butter

What are your easy to make, staple dishes and snacks that you have often?

Another one of mine that I've been having all the time is vegan paleo bread (bought frozen and then toasted from the health food store), pineapple-tumeric hummus (from health food store), toasted walnuts, and arugala. I have it with kale chips if I want something crunchy on the side. It's a meal I sometimes have at work.
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Old 11-24-2018, 07:33 PM   #788
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The pineapple-turmeric hummus sounds really good, but I've never seen it at any store I shop at. As far as easy to fix, things to eat, I keep lots of veggies on hand (cauliflower, celery, carrot chips or sticks, broccoli buds, etc) and pair them with hummus, which has pine nuts and Mediterranean seasonings. I also like freshly ground almonds and peanuts and Tahini paste (ground sesame seed paste) on rice crackers or beet crackers or blue corn chip type crackers. I think the easiest thing for me is making homemade vegetable soups. I've been having more soup lately, as an main meal.

During warmer months, I live on garden salads.

I never got the chance to make the pumpkin crema tarts, but I recently baked a few butternut squash and chilled the sections, so I could cube it and have it on a bed of salad greens. I'm missing fresh berries, right now. My favorite on-the-go snack is organic seeded crackers, slathered with freshly ground peanut or almond butter, and then stack fresh raspberries on top. Delicious treat, almost anytime of the day or night.
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Old 12-03-2018, 10:54 AM   #789
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Default Vegan Recipe Chapbook project for 2019

An idea came to me, over the past year of 2018, that since it's hard to find easy to make vegan recipes for meals, I thought I would create my own chapbook of Vegan Recipes. Most all meals I make from scratch, and some meal ideas utilize easy to purchase vegan food choices found at some major retailers.

I thought I'd share today that I recently made an navy bean soup in my small crock pot, last week. I had a cup (or so) of the soup left over, so I'm using it as my soup starter for the next batch of soup for the week.

Here's an recipe I put together for others to try, which is based on making it fresh from scratch. This recipe is easy to prepare, doesn't involve much time in preparation, but it allows for about two hours of cooking to complete the whole batch of soup. I usually start the soup in the early afternoon, and by dinner time, it's ready to enjoy.

Acorn JalapeŮo Soup

1/3 cup of organic Navy Beans
1/3 cup of organic Split Chick Peas
1/2 of an organic JalapeŮo pepper (sliced thinly, no seeds)
1 baby sized organic Acorn squash (baked)
2 quarts of water
1/2 tsp of Tumeric powder
1 package of organic Tempeh
1 cup of ripple sliced organic carrot chips
1 bay leaf (optional)
1 can of organic Coconut Cream


Directions:


1) wash up and rinse off the (Pre-Soaked over night) navy beans and split chick peas and cover them with 2 quarts of fresh water and put them on to cook. Bring to a boil, then reduce the heat to simmer for about an hour or so.


2) bake the small acorn squash, during the time the navy beans and split chick peas are simmering on the stove, at 375 degrees (for about an hour), then remove it from the oven. I save wear and tear on kitchen knives by just forking the squash, bake it whole, then when it's done, I let it cool for about 15 minutes, then easily split it open to remove the core seeds and scoop out the soft squash (to eat, or in this case, to add to the soup).


3) Once the beans and split chick peas have simmered in the stove for about an hour, drain off the water, then empty the beans and split chick peas into the crock pot. Add a fresh quart of water over the pre-cooked beans and split chick peas. Scoop out the acorn squash and add it all to the beans and split chick peas. Add the carrot chips too, as well.


4) Add the can of Coconut Cream, the turmeric powder, and thinly slice up some of the JalapeŮo pepper. Crack sea salt and peppercorns, over the soup base mixture.

5) Gently mix entire contents of the soup inside the crockpot, then cover up the soup with the lid of the crockpot. Set the temp on the dial to High.


6) In a skillet on the stove, add some EVOO, then gently crumble the package of organic Tempeh, and grill the Tempeh until it is seared to a golden brown color. This usually takes about 20 minutes or so.


7) Once the grilled Tempeh is golden brown, add the Tempeh to the soup in the crock pot. Use a spatula to scrape the EVOO into the soup, too, because Tumeric needs a bit of EVOO to bind properly and so your digestive system absorbs the elemental benefits of the Tumeric powder spice.


8) Cover the soup again with the crock pot lid, and set the temperature dial to medium low heat. Let simmer and meld for about another hour, stirring occasionally, until one hour has passed.


9) Serve and enjoy your soup, now that it is finished cooking. You can add your favorite salad toppers (I used Everything Sesame Seed Toppers) to your bowl of soup, if you are like me and can't have certain bread products.


Enjoy!

Last edited by Kštzchen; 12-03-2018 at 11:04 AM. Reason: ETA: Presoak the navy beans & split chick peas overnight
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