Tuesday, May 29, 2012

Oil Free Tacos




Even though I enjoy spending hours scouring my cookbooks and the internet for fun, intricate recipes with long lists of ingredients, to make special meals, I also love a quick and easy recipe too.  This is a very basic taco that I love to make in the morning for breakfast when I don't want the normal breakfast food. Did you know most countries don't eat dessert for breakfast like we do? Americans have coffees that might as well be a hot milkshake, pastries, donuts and don't even get me started on the added sugar in most cereal.  And if you aren't feeling the sweet stuff, you end up heading to the artery clogging greasy mess of eggs and bacon with buttery toast. We all know that isn't the right way to start a day but its easy and comfortable to most people. Well I am here to offer you a yummy alternative that has a little bit of sweet with protein and veggies to fuel your day and that can be made quickly that also refrigerates well for leftovers.  Pair with some fresh squeezed fruit juice or a smoothie. This is a very basic recipe, so feel free to change it up with what you have on hand or prefer.


1/2 C Water
2   C Sweet potato (cubed)
1   Tbs Taco Seasoning
2   Cans Organic Black beans (rinsed)
     Salt and Pepper to taste
     Corn Tortillas


In a deep large frying pan, add in water, turn heat to med high and cover. When the water starts to boil, add in sweet potatoes and seasoning, return lid and allow to steam about 5 minutes or until almost tender. Check on occasion to make sure there is a little water at the bottom, this will prevent sticking.  Add in black beans and allow the potatoes to finish cooking.  While this is finishing, in another pan, warm your tortillas. There is no need to add any oil.

Once the filling is done, add to your tortillas and top with lettuce, fresh guacamole or tomatoes.  I like to make a quick guacamole with avocado, lemon juice, garlic powder, onion powder and diced tomatoes.  Another yummy dairy free topping is a little Tofutti Sour Cream. Most people can't tell the difference between this and dairy sour cream.  You can find it at your local Co-Op or in the health food section of a lot of grocery stores. Mind you, this I do not consider a "health food" but a little on top of all those veggies certainly won't hurt ;)



Friday, May 18, 2012

Banana Oatmeal made with Homemade Almond Milk

I always loved oatmeal as a kid, but it was the instant packets full of sugar and no real fruit or anything actually healthy.  In efforts to be healthier and also have a quick, easy breakfast, I tried some recipes and tweaked them until it turned into this creamy, sweet, bowl of yum!


Almond Milk

1 C Presoaked Almonds (2-12 hours in the fridge)
3 C Filtered water

Add almonds and water to a blender.  Blend on high for about a minute. Now the next step is optional depending on what you are using the almond milk for and that is the straining. You can either use a cheesecloth or a very fine mesh strainer.  (What you are straining out is almond meal and is usable in many things. One thing I use it for is my homemade granola bars, which I will post a recipe for soon.)  Put in a covered glass jar like a mason jar.  This will last in the fridge for about 2 days. It will separate but just shake it.


Banana Oatmeal

1/2 C Organic Rolled Oats
1    C Almond Milk
1/4  t  Salt
1       Ripe to very ripe Banana (mashed)
1/2  t  Cinnamon (nutmeg, cardamom and cloves are great too)
1/2  t  Vanilla


Put almond milk in a small saucepan, warm to a boil and turn down to simmer immediately.  Add in oats and salt.  Cover and cook on low 10 min.  Add banana, cinnamon and vanilla. Stir and enjoy!

Monday, May 14, 2012

Tempeh and Dumplings


When you think about making huge changes to your diet, you automatically think of all the things you won't be able to have. Well that is no longer a valid excuse! I have managed to veganize almost all of my favorite recipes and that includes my mom's Chicken and Dumplings. With the help of Tempeh, a traditional cultured soy product, this meal has a protein with a wonderful bite.

1/4 C Olive Oil
1/2 C Onion (chopped)
1/2 C Celery (chopped)
1 pkg Tempeh (cut in 3/4" slices, pre-steamed to reduce bitterness)
3-4    Carrots (cut into sticks)
1       Bay Leaf
1/4 C Whole Wheat Flour (or more for thicker gravy)
1/2 t   Salt
1/2 t   Pepper
6 C   Vegetable Both (Rapunzel vegan vegetable bouillon w/ sea salt & herbs)

Dumplings

1 C   Whole Wheat Pastry/All Purpose Flour
2 t    Baking Powder (aluminum free!)
1/2 t  Salt
1/4 C Earth Balance
3/4 C Soy, Almond or Hemp Milk

Preheat oil in large skillet on med/high and then sauté celery and onion until translucent.
Add carrot, tempeh and bay leaf; cover and cook until carrots are tender.
Combine flour, salt, pepper and broth separately getting broth to desired thickness.
Add to pan and bring to boil, then reduce to simmer.
Combine dry ingredients for dumplings by sifting or whisking together.
Cut in Earth Balance and stir in milk.

Drop spoonfuls of dumpling mixture into pan; cook uncovered 10 min, cover for another 10 min.


Welcome!

This blog has been living only in my head for far too long. I have come up with every excuse to not start it. But with the push from a friend, I have decided to put all of those excuses aside and just start it. I don't consider myself a writer by any means. This is just a place for me to share all of the vegan information I have learned on my path. This blog will have recipes and information on living a healthier, less processed, more compassionate lifestyle. Whether you are vegan or just want some vegetarian options in your life, I think you will enjoy what I have to share. So welcome to my new little spot :)