Fall is finally here. I look forward to it every year. I love the transition from shorts to jeans and flip flops to boots. I also love cooking with yummy Fall veggies. Who doesn't love coming home to the smell of a pot of hearty vegetable soup or veggie chili? I also love pumpkin. I love the color, the taste and the smell of baked goods with pumpkin in them.
Which is why I went to the store yesterday to pick up a few last minute items for my vegan pumpkin oatmeal cookies. I promised a friend that I would bake something for a sale going on this weekend. So as I was looking up and down the aisles of my local supermarket for some canned pumpkin for my cookies, I was puzzled. Where the heck was the pumpkin? I looked in the baking aisle, I looked in the canned vegetable aisle, I even looked in the canned fruit aisle (why do people eat canned fruit anyway??). Then I asked the manager.
"I was just having this conversation with someone else," he said. Then he said, "There is no canned pumpkin. The pumpkins got a fungus this year so the retailers are holding their shipment until the holidays." What??? This is absurd. What kind of crazy pumpkin fungus is causing the retailers to hoard all their pumpkin? I had to get to the bottom this, and fast!
So after some investigating, I found out that in fact, there are several types of "rot" that can take down entire crops of pumpkins! There's Black Rot (yuk), anthracnose, phytophthora blight and sclerotinia white mold. Who knew??
Needless to say, I left the store with no pumpkin and I am now rethinking what I will be baking for this weekend.
If you do happen to get your grubby little hands on some pumpkin, below is the best cookie recipe ever! Your kids will love these cookies and so will you!
PUMPKIN OATMEAL COOKIES
2 cups all-purpose flour
1 1/3 cup, rolled oats
1 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 2/3 cups sugar
2/3 cup canola oil
2 Tbsp. molasses
1 cup canned pumpkin
1 tsp. vanilla
1 Tbsp. ground flaxseeds (optional)
1 cup walnuts
1/2 cup raisins
Preheat oven to 350. Lightly grease two cookie sheets
Mix together flour, oats, baking soda, salt and spices.
In a separate bowl, mix together the sugar, oil, molasses, pumpkin and vanilla (flaxseeds if you're using) until very well combined. Add the dry ingredients to the wet in three batches, folding to combine. Fold in walnuts and raisins.
Drop by tablespoons onto the cookie sheets. They don't spread very much so they can be placed 1 inch apart. Flatten the tops of the cookies with a fork or your fingers, to press into a cookie shape. Bake for 16 minutes. If you are using two sheets on two levels in your oven, rotate the sheets halfway. You'll have enough batter for four cookie sheets.
Remove from oven, cool on cookie sheets for 2 minutes, then transfer to a cooling rack. These taste best when they've had some time to cool and set. And they're even better the next day! Enjoy!
I got this recipe from the Vegan With A Vengeance cookbook. YUM!
Peace and love.
Friday, September 30, 2011
Friday, September 23, 2011
Segundo Hates Underwear
He also hates haircuts. On any given day in Anytown, if you see my son, chances are his hair is in his eyes and he's got nothing on under his shorts. I have tried countless times to get the kid to wear underwear. He refuses. I don't know what the big deal is.
This is nothing new. He's never had a love affair with underwear, but he used to wear it. Gradually though, I began finding the underwear, that I would lay out with his clothes, in very strange places. Under the bed. Stuffed behind a pillow. Behind the toilet. And my favorite, in the garbage can...in the powder room! When I asked him why he is putting his underwear in these places, he stomped off and yelled, "Mom, you're ruining my life!" Please keep in mind that Segundo is 6, not 16. And my concern for his underwear wearing, or lack thereof, is hardly "ruining his life".
Ever since school started I have insisted that he wear underwear to school. And every morning, I do an underwear check on the kid. But apparently, this morning, I missed the boat because this is what I found after he left for school.
This is nothing new. He's never had a love affair with underwear, but he used to wear it. Gradually though, I began finding the underwear, that I would lay out with his clothes, in very strange places. Under the bed. Stuffed behind a pillow. Behind the toilet. And my favorite, in the garbage can...in the powder room! When I asked him why he is putting his underwear in these places, he stomped off and yelled, "Mom, you're ruining my life!" Please keep in mind that Segundo is 6, not 16. And my concern for his underwear wearing, or lack thereof, is hardly "ruining his life".
Ever since school started I have insisted that he wear underwear to school. And every morning, I do an underwear check on the kid. But apparently, this morning, I missed the boat because this is what I found after he left for school.
So if you see Segundo today, just know that he is going commando. Oh, and his hair is in his eyes.
Peace and love.
Tuesday, September 13, 2011
What's in a Number?
A lot actually. Numbers are everywhere. We know what day and time it is because of numbers. We know how old we are because of numbers. We know if we should or shouldn't get more money out of the ATM because of numbers. We know if our kids have done well in school because of numbers. So let me throw out a few of my numbers.
42
The age my father was when he died of a heart attack in 1976.
5
My age at the time.
41
My age now.
6 & 7
The age of my children.
248
My cholesterol level exactly one year ago. (That number is very high for those of you who don't know.)
214
My cholesterol level today because I took all the meat and dairy out of my diet! And my ratio between the "good" and "bad" cholesterol is "excellent" according to my doctor.
Why am I telling you all this? Because it really does matter what you put into your body! Believe what you want about how bad animal proteins are for your body. But the numbers don't lie. Becoming vegan has literally changed my life for the better. Choosing fresh, organic fruits and vegetables and wholesome heart-healthy grains have made a huge difference.
If you don't know your numbers, maybe you should find out.
Here's one more...
100%
This is how sure I am that I will out live my father.
Peace and love.
42
The age my father was when he died of a heart attack in 1976.
5
My age at the time.
41
My age now.
6 & 7
The age of my children.
248
My cholesterol level exactly one year ago. (That number is very high for those of you who don't know.)
214
My cholesterol level today because I took all the meat and dairy out of my diet! And my ratio between the "good" and "bad" cholesterol is "excellent" according to my doctor.
Why am I telling you all this? Because it really does matter what you put into your body! Believe what you want about how bad animal proteins are for your body. But the numbers don't lie. Becoming vegan has literally changed my life for the better. Choosing fresh, organic fruits and vegetables and wholesome heart-healthy grains have made a huge difference.
If you don't know your numbers, maybe you should find out.
Here's one more...
100%
This is how sure I am that I will out live my father.
Peace and love.
Sunday, September 11, 2011
A Taste of Autumn
Two weeks ago I had a craving for butternut squash. Weird, right? Generally, I am not a huge fan of squash, but on this particular day, it got the best of me. I decided to try a recipe out of Alicia Silverstone's Kind Diet cookbook. I LOVE this book by the way, tons of amazing, flavorful vegan recipes to suit any taste. This recipe was great and it really felt like a taste of autumn.
Moroccan Couscous with Saffron
2 cups peeled butternut squash, cut into 1/2" cubes (you can also buy it already cut up if you're feeling super lazy)
2 cups yellow onion, diced
1 1/2 cups carrots, cut into 1/2" cubes
1 1/2 cups zucchini, cut into 3/4" cubes
2 Tbs. olive oil
Sea salt
1 1/2 tsp. black pepper
1 1/2 cups vegetable broth
2 Tbs. Earth Balance butter
1/4 tsp. cumin
1/2 tsp. saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped
Preheat the oven to 375 degrees. Place squash, onions, carrots and zucchini on a baking sheet and toss with one Tbs. olive oil, 1 tsp. salt and 1 tsp. black pepper. Roast for 20 - 30 minutes, turning once about midway through.
While the veggies roast, bring the broth to a boil in a saucepan. Remove the pan from the heat and stir in the butter, remaining pepper, cumin, saffron and salt to taste. Cover the pan and steep for 15 minutes.
Scrape the roasted veggies and their juices into a large bowl and add the couscous. Bring the vegetable broth back to a boil and pour over couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add the scallions, toss the couscous and veggies with a fork and serve. Makes about 6 servings.
Note: When I made it, I felt like it needed a bit more than 1 1/2 cups of broth, I thought the couscous was still a little dry. I would suggest having a bit more hot broth on hand to add just in case.
This is what it looks like when it's done:
Yum!
Peace and love.
Moroccan Couscous with Saffron
2 cups peeled butternut squash, cut into 1/2" cubes (you can also buy it already cut up if you're feeling super lazy)
2 cups yellow onion, diced
1 1/2 cups carrots, cut into 1/2" cubes
1 1/2 cups zucchini, cut into 3/4" cubes
2 Tbs. olive oil
Sea salt
1 1/2 tsp. black pepper
1 1/2 cups vegetable broth
2 Tbs. Earth Balance butter
1/4 tsp. cumin
1/2 tsp. saffron threads
1 1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped
Preheat the oven to 375 degrees. Place squash, onions, carrots and zucchini on a baking sheet and toss with one Tbs. olive oil, 1 tsp. salt and 1 tsp. black pepper. Roast for 20 - 30 minutes, turning once about midway through.
While the veggies roast, bring the broth to a boil in a saucepan. Remove the pan from the heat and stir in the butter, remaining pepper, cumin, saffron and salt to taste. Cover the pan and steep for 15 minutes.
Scrape the roasted veggies and their juices into a large bowl and add the couscous. Bring the vegetable broth back to a boil and pour over couscous mixture all at once. Cover tightly with a plate and allow to stand for 15 minutes. Add the scallions, toss the couscous and veggies with a fork and serve. Makes about 6 servings.
Note: When I made it, I felt like it needed a bit more than 1 1/2 cups of broth, I thought the couscous was still a little dry. I would suggest having a bit more hot broth on hand to add just in case.
This is what it looks like when it's done:
Yum!
Peace and love.
Thursday, September 8, 2011
Where's the Beef?
It's been a cold, wet, last few days here on the East Coast. The kids went back to school on Tuesday and I now find myself with lots of time on my hands. After my daily trek to the gym, then home for a shower, I find that I am now looking for things to do. So why not cook? Trust me when I say, I am no Julia Childs. In fact I have never really enjoyed cooking until I became vegan. To me, making a meal that is animal and dairy-free, is a challenge, and I like nothing more than a challenge.
So on Tuesday, I was looking for some comfort food. And to me, there is no better comfort food than chili! So I pulled out the old crock pot and just started throwing lots of yummy beans and veggies inside. The end result was so fabulous and delicious that I had to share it with you. I wasn't really measuring anything, but here goes:
1 medium onion, chopped
4 cloves garlic, minced
1 red pepper, chopped
1 green pepper, chopped
1 cup matchstick carrots
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 can black beans
1 can red beans
2 Tbs. chili powder
salt and pepper to taste
1 cup vegetable broth
1 Tbs. soy sauce
1 1/2 cups TVP (textured vegetable protein) - do not be scared of this, it's what gives this dish it "meaty" texture
1. Heat broth and soy sauce in microwave until hot, but not boiling. Add TVP and let it soak up the broth (about 3 - 4 minutes), you want it to be partially hydrated, but not fully.
2. Chop everything else up and throw it in the crock pot on high or in a heavy pot on your stove. If you are doing it on the stove, I would add a little olive oil and cook the onion and garlic until soft before adding the other ingredients.
I cooked mine in the crock pot for 5 1/2 hours on high for the first 3 hours, then down to low. On the stovetop, you could probably do it in about an hour.
Serve over rice, noodles, nachos, salad, whatever, the options are endless! Makes about 6 servings.
A note about TVP: Textured Vegetable Protein is an amazing soy product. It is a complete protein and contains no fat, so it is an excellent alternative to meat. It is also a good source of fiber, iron, magnesium and phosphorus. It takes on the flavor of whatever it is cooked with.
When Mr. X got home from work he lifted the lid and said, "Is there meat in this??", so even your meat-eating family will enjoy it too! Segundo thought it was great. Primo snubbed me yet again. Ah well, I'll keep trying.
Peace and love.
So on Tuesday, I was looking for some comfort food. And to me, there is no better comfort food than chili! So I pulled out the old crock pot and just started throwing lots of yummy beans and veggies inside. The end result was so fabulous and delicious that I had to share it with you. I wasn't really measuring anything, but here goes:
1 medium onion, chopped
4 cloves garlic, minced
1 red pepper, chopped
1 green pepper, chopped
1 cup matchstick carrots
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 can black beans
1 can red beans
2 Tbs. chili powder
salt and pepper to taste
1 cup vegetable broth
1 Tbs. soy sauce
1 1/2 cups TVP (textured vegetable protein) - do not be scared of this, it's what gives this dish it "meaty" texture
1. Heat broth and soy sauce in microwave until hot, but not boiling. Add TVP and let it soak up the broth (about 3 - 4 minutes), you want it to be partially hydrated, but not fully.
2. Chop everything else up and throw it in the crock pot on high or in a heavy pot on your stove. If you are doing it on the stove, I would add a little olive oil and cook the onion and garlic until soft before adding the other ingredients.
I cooked mine in the crock pot for 5 1/2 hours on high for the first 3 hours, then down to low. On the stovetop, you could probably do it in about an hour.
Serve over rice, noodles, nachos, salad, whatever, the options are endless! Makes about 6 servings.
A note about TVP: Textured Vegetable Protein is an amazing soy product. It is a complete protein and contains no fat, so it is an excellent alternative to meat. It is also a good source of fiber, iron, magnesium and phosphorus. It takes on the flavor of whatever it is cooked with.
When Mr. X got home from work he lifted the lid and said, "Is there meat in this??", so even your meat-eating family will enjoy it too! Segundo thought it was great. Primo snubbed me yet again. Ah well, I'll keep trying.
Peace and love.
Tuesday, September 6, 2011
Super Yum!
So I just have to share with you what I made for dinner last night. It was so yummy and delicious that Mr. X, my carnivore hubby, went back for thirds!! I really encourage everyone to try it, it's a perfect Meat Free Monday night dinner, the kiddies will probably like it too! And it was super quick and easy to make! Segundo couldn't stop eating the tofu. I was snubbed by Primo, however. Anyway, here it is:
Stir-Fry Udon Noodles with Bok Choy
1 8 oz. pkg. udon noodles, rinsed and drained
2 Tbs. olive oil
3 cloves, garlic
1 tsp. minced, fresh ginger (I use the kind in the jar already minced for simplicity)
1/2 tsp. red pepper flakes (or more if you like it really spicy!)
1/2 cup matchstick carrots
5 or 6 button mushrooms, chopped
1 medium head of bok choy, chopped
8 oz. tofu (I use the cubed, again for simplicity)
Marinate the tofu for several hours. To make the marinade, I used about 3 Tbs. tamari, or low-sodium soy sauce or shoyu, whatever you have in your pantry. 1 Tbs. minced ginger, a tsp. of dark sesame oil, a bit of agave nectar and some red curry paste. Whisk it all together and pour over tofu. Seal in a tight container and turn every once in a while for several hours.
1. Cook udon noodles as directed, drain.
2. Heat oil, garlic, ginger and pepper flakes in a pan. Add carrots, cook for a bit, then add the bok choy and mushrooms. Cook until the bok choy is tender. Add tofu and remaining marinade and heat through. Add udon noodles and toss until all the flavors blend. I added a bit more shoyu and a squeeze of lemon. Serves about 4 or 1 really hungry husband.
AMAZING!! I just wish I had taken a picture of it. I'll remember next time, I'm still new at this blogging thing.
Peace and love.
Stir-Fry Udon Noodles with Bok Choy
1 8 oz. pkg. udon noodles, rinsed and drained
2 Tbs. olive oil
3 cloves, garlic
1 tsp. minced, fresh ginger (I use the kind in the jar already minced for simplicity)
1/2 tsp. red pepper flakes (or more if you like it really spicy!)
1/2 cup matchstick carrots
5 or 6 button mushrooms, chopped
1 medium head of bok choy, chopped
8 oz. tofu (I use the cubed, again for simplicity)
Marinate the tofu for several hours. To make the marinade, I used about 3 Tbs. tamari, or low-sodium soy sauce or shoyu, whatever you have in your pantry. 1 Tbs. minced ginger, a tsp. of dark sesame oil, a bit of agave nectar and some red curry paste. Whisk it all together and pour over tofu. Seal in a tight container and turn every once in a while for several hours.
1. Cook udon noodles as directed, drain.
2. Heat oil, garlic, ginger and pepper flakes in a pan. Add carrots, cook for a bit, then add the bok choy and mushrooms. Cook until the bok choy is tender. Add tofu and remaining marinade and heat through. Add udon noodles and toss until all the flavors blend. I added a bit more shoyu and a squeeze of lemon. Serves about 4 or 1 really hungry husband.
AMAZING!! I just wish I had taken a picture of it. I'll remember next time, I'm still new at this blogging thing.
Peace and love.
Saturday, September 3, 2011
That Dog Looks Like Carol Channing!
Well, I am back in business! We weathered the storm (ha ha), lived through having no power and even survived five whole days without the TV or Internet. I actually didn't mind the no power thing, but not having the Internet just about killed me. I mean how's a person to survive without checking Facebook!?! And seeing as I'm the only person in the world that doesn't have an iPhone, I was really unconnected. Of course I feel pretty lucky because I have friends that still have no power, so no complaining here.
Which brings me to a funny story...
Last Wednesday, my friend D came over with her kids for a hot shower and a home cooked meal. She is one of the unfortunate people to still be without power. D is also vegan so it makes cooking for her very easy. We decided to try a new recipe for a Soba Salad with Miso Vinaigrette. It had chewy soba noodles, carrots, ginger, radicchio, some nori seaweed and other yummy things. It was a really pretty dish as well. Very colorful, a nice light summer dinner.
We were sitting on the deck with our second glass of wine when D looked over at my dog, Coco, who was sitting pretty on the chaise lounge, and says, "That dog looks like Carol Channing!" I look at Coco and we both start laughing because, in fact, she does!
Here is Coco:
Here is Carol Channing:
It was one of those moments when you realize how important it is to have good friends in your life. Ones that can make you laugh no matter the situation. We may have been without power, water, TV and Internet, but the power of friends and laughter is one that needs no plug.
So as we were finishing our glass of wine we looked over and saw Carol Channing licking the bowl.
Peace and love.
Which brings me to a funny story...
Last Wednesday, my friend D came over with her kids for a hot shower and a home cooked meal. She is one of the unfortunate people to still be without power. D is also vegan so it makes cooking for her very easy. We decided to try a new recipe for a Soba Salad with Miso Vinaigrette. It had chewy soba noodles, carrots, ginger, radicchio, some nori seaweed and other yummy things. It was a really pretty dish as well. Very colorful, a nice light summer dinner.
We were sitting on the deck with our second glass of wine when D looked over at my dog, Coco, who was sitting pretty on the chaise lounge, and says, "That dog looks like Carol Channing!" I look at Coco and we both start laughing because, in fact, she does!
Here is Coco:
Here is Carol Channing:
It was one of those moments when you realize how important it is to have good friends in your life. Ones that can make you laugh no matter the situation. We may have been without power, water, TV and Internet, but the power of friends and laughter is one that needs no plug.
So as we were finishing our glass of wine we looked over and saw Carol Channing licking the bowl.
Peace and love.
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