Friday, December 31, 2010
Monday, December 27, 2010
Not every picture can be a dazzler, but we wanted to show the variety of vegan food that can be made easily. Quesadillas are a great weekday meal and can be stuffed with all sorts of ingredients. We started with a layer of doctored up re-fried beans, then chiles, caramelized onions and finished with a sprinkling of almond cheese. Put a little oil or soy butter into a hot pan then cook until a bit crispy. Slather a bit of soy sour cream on top .... and that's all she wrote, literally.
Wednesday, December 22, 2010
Tuesday, December 21, 2010
Sunday, December 19, 2010
Thursday, December 16, 2010
Patrick found this recipe in in the New York Times. The Chorizo gives it a nice kick along with a hint of color. Trader Joe's carries Soy Chorizo which is ground not firm but works perfectly. You could actually have this for dinner with a big chunk of bread. The meal is loaded with protein and all sorts of good nutrients.
Fried Chickpeas With Chorizo and Spinach
1/4 cup olive oil, plus more for drizzling
Salt and black pepper
2 cups cooked or canned chickpeas, as dry as possible
4 ounces soy chorizo (I used Trader Joe's soy chorizo which is in a casing but crumbled)
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs.
1. Heat the broiler.
2. Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.
3. Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
4. Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.
Yield: 4 servings.
Tuesday, December 14, 2010
I've made this salad on several occasions and everyone always gobbles it up. You can make it with whatever greens you have on hand, I used Romaine this time but prefer baby arugula. Not sure if Squash is still readily available -- which is the best way to go. I defrosted some Squash that was already cut up but it got a bit soggy.
Sunday, December 12, 2010
Tofu Omelets: Vegan Brunch cookbook: Isa Chandra Moskowitz
Wednesday, December 8, 2010
I had the pleasure of celebrating my mom's 80th birthday with her today. We shopped, lunched and just appreciated our time together. After eating much too much, I got the Vita-Mix out and made a smoothie with whatever I had in the freezer/fridge. The smoothie is made up of pear, apple, banana, raspberries, celery, parsley, pomegranate and a spoon full of almond butter.
Tuesday, December 7, 2010
Saturday, December 4, 2010
We adopted Tinker (10+ years) in August. She was in bad shape when we took her in but with a little TLC and healthy meals, she looks and acts like a puppy again. We make raw food and add to store bought food. We make their food with beans, veggies, nutritional yeast and anything else yummy that we have on hand.