November 2009

Lose Weight on a Vegan Diet November 10, 2009 10:43

Discover how to lose weight on a vegan diet. Are you vegan and overweight? If so, you are not alone. While most people usually lose weight soon after going vegan, there may come a point when it seems that everything you eat is causing you to gain weight. It can be so depressing. I mean, here you are doing your part to save the animals and the environment and this is the thanks you get? Oy! (Read Article)

Vegan Crack Soup November 14, 2009 14:16

Jeff and I named this yumminess Vegan Crack Soup because it is completely addicting -- we didn't want to stop eating it! Packed with beans, veggies, pasta, and brown rice, it is very healthy, completely yummy, and satisfies the soul.

I don't know about you, but I LOVE soup. If I have a little of this and a little of that parked in my fridge, I can toss just about everything into a big pot with some veggie broth and within an hour (usually less) we are enjoying a big bowl of hot and comforting soup.

The secret to THIS soup, though, is Road's End Mac and Chreese. Have you ever tried this vegan mac and cheese? The box contains the pasta, plus a packet of "chreese" powder. I have always liked this vegan macaroni and cheese, but this is the first time I added the pasta and "cheese powder" to a soup. The results were divine.

Now, just so you know, I'm not a huge proponent of pasta. Yes, I LOVE to eat pasta! But I find it much more satisfying and health-promoting to focus my diet on whole foods such as beans, whole grains, and veggies. But since the soup already contained all of these whole food ingredients, I decided a little pasta couldn't hurt. ;O)

You do not have to make this EXACT soup with these exact ingredients. Use whatever whole foods you have in your own fridge. But be sure to add the secret ingredient: Mac and Chreese.

Vegan Crack Soup
Serves 6

6 cups vegetable broth
2 carrots, cut in half lengthwise, then sliced to make coins
4 green onions, chopped
3 cups dinosaur kale, or kale of choice (5-6 leaves), chopped
2 cups COOKED pinto beans, or bean of choice
1 cup brown rice medley, or cooked brown rice

Macaroni from Road's End Mac and Chreese, equals about 1 - 1 1/2 cups dry pasta

1 packet "chreese" sauce powder from Road's End Mac and Chreese
1 Tablespoon Bragg Liquid Aminos, or to taste
2 teaspoons Earth Balance, or other non-dairy buttery spread
1-2 teaspoons balsamic vinegar, or to taste
1-2 teaspoons agave nectar, or to taste

Flax oil, to taste

Step 1: Add first 6 ingredients to a large pot. Bring to a boil, then lower heat and simmer, covered, until carrots are tender.

Step 2: Add macaroni and simmer, covered, until pasta is al dente, about 15 minutes.

Step 3: Add remaining ingredients and simmer, stirring occasionally, until heat through. Serve topped with a squirt of flax oil.

Serve with a crisp green salad tossed with Sassy's Seedalicious Topping.

Here is the finished soup!

Vegan Crack Soup -- Get Addicted Today!

Not sure if you noticed the gorgeous new pics I'm taking with my groovy new camera, the Canon G11.

(Light years ahead of our trusty ol' Canon G2, which lasted 8 years! We'll always love you, Dr. Didg! Thanks for the memories!)

Happy cooking!

xoxo

Vegan Tempeh Taco Bowls November 20, 2009 19:52

Feeling like Mexican food, but you want to a healthy meal with a focus on vegetarian protein? Then try these Vegan Tempeh Taco Bowls. They are easy to make, tasty, and fun! Arriba!

I always like to have tortillas on hand because they help to turn what could be a boring beans and rice dish into a delicious burrito, complete with all the fixins.

So my interest was piqued when I discovered that I can turn these tortillas into a crispy tortilla bowl in minutes, and it is SO easy to do. Honestly, I am a little shocked I have not tried making these cute bowls before -- so many recipes to create, so little time! ;O)

Place the oven-proof bowls on a baking sheet and place a tortilla in each bowl, pressing down a bit until they take on the shape of the bowl. The sides will crimp a bit...

Here are the tortilla bowls before baking.

Then just pop them in the oven at 350 degrees for 15-20 minutes, or until crisped to your tastes. Let cool until you can handle them without burning your fingers, and remove the tortilla bowl to a cooling rack so they can continue to cool and crisp up a bit more. They are now ready to fill.

While they bake, you can make a filling out of some of your favorite veggies, along with some steamed (and crumbled) tempeh. Below you will find the recipe I made, which was loosely based on a recipe in The Tempeh Cookbook -- I didn't have all the ingredients, and so I utilized what I had on hand and then gave it my own spin.

The end result is pretty darn good -- Jeff liked it. But I am sure you can do better, so have fun with it!

Vegan Tempeh Taco Bowls
Serves 2

Recipe can be doubled.

8 ounces Tempeh
1/2 Tablespoon chili powder
2 Tablespoons Bragg Liquid Aminos, or Tamari soy sauce
1 teaspoon cumin
1/2 onion, chopped
1 green pepper, chopped
1/4 - 1/2 cup diced pimento pieces
2 garlic cloves, minced
1/8 - 1/4 cup green and black olives, chopped
Season to taste with:
Sea salt
Lime juice
Agave nectar (or maple syrup)
Garnish with:
Tomatoes, chopped
Lettuce, shredded
Non-dairy sour cream (try this Cashew Sour Cream for a healthy alternative to the pre-packaged stuff)
A sprinkle of sunflower seeds
Salsa or picante sauce (we like Organic Pace Picante)

Tortilla Bowls

Step 1: Steam, cool and crumble tempeh. Mix tempeh in a bowl with chili powder, Bragg's, and cumin. Heat in a small pan with a touch of olive oil until slightly browned. Set aside.

Step 2: In the meantime, heat 1-2 teaspoons extra-virgin olive oil in a large pan (add a bit of water to keep the heat of the oil down). Add onion, green pepper, and garlic, and saute, stirring occasionally, until tender.

Step 3: Mix tempeh into green pepper mixture. Stir in olives. Add seasonings to desired taste.

Step 4: Place taco bowls on serving plates. Scoop filling into bowls, and top with tomatoes, sour cream, and a sprinkling of sunflower seeds. Surround taco bowl with lettuce. Serve with salsa (or picante) on the side.

Vegan Taco Tempeh Bowls

Happy cooking!

xoxo

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