Great way to get some GREENS!

This is a great recipe from Meg Wolff.  Check out her website at www.megwolff.com.

CRAZY FOR COLLARDS 1 bunch of collard greens, washed and sliced into thin ribbons 2-3 cloves garlic, minced (or try the organic, already chopped garlic) 2 carrots, thinly sliced on the diagonal 1/2 bulb of fennel, thinly sliced 1 summer squash, thinly sliced 1 tablespoon olive oil (extra virgin, unrefined is best) 1-2 teaspoons soy sauce (I like Eden brand) Put carrots and fennel a large skillet with olive oil (I use cast-iron or stainless steel) on high. Saute 2-3 minutes. Add greens and summer squash, then soy sauce, and saute another 4-5 minutes or until slightly wilted, but not colorless. Voila! Yummy.

Muffin in a Mug in a Minute

So, when I went to see my naturopath today, she had a recipe to give out.  It looks AWESOME!  I'm so excited to try it!

This recipe originally used an egg.  When experimenting using egg replacer--the results were poor to say the least!  So, instead, I tried using flax seed meal for egg replacer.  Add the the mug first before everything else and let it gel up. 

So, first combine 1 Tbsp flax seed meal with 3 Tbsp water.  Mix together and let it sit for a minute or two to thicken.
   Then add:
1/4 c. Flax seed meal (Bob's Red Mill from any grocery store)
1/2 tsp baking powder
1/2 tsp cinnamon
1 pkg sweetner (maybe Truvia)

Mix together in a coffee mug and then add 1 tsp of melted earth balance.  Cook on high in microwave for 1 minute.  Shake out onto a plate and cut.  Add more earth balance if desired.

Add 1 tsp dark chocolate cocoa powder, 1 Tbsp of water, a few chopped up nuts, another pkg of sweetner and just a few chocolate chips for a chocolate muffin.  Or add whatever you want to the base to make a banana nut muffin or any other flavor you choose.  Just make sure you use the 4 ingredients and build from that.  Very good and very good for you!

Vegan, grain free brownies

I got this recipe from http://www.thespunkycoconut.com/.  She has some great recipes, so check it out.  I have her recipe book as well.  Of course, not all of the recipes are vegan, so look around.  But, they are dairy free,  sugar free and gluten free!

Vegan, Grain-free Brownies:

Whip with an electric mixer:
1/2 cup applesauce + 2 tbsp of water
1/4 tsp guar gum

Add to mixture:

1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 tsp baking soda

1 cup almond butter

1/4 tsp salt
1/4 tsp chocolate raspberry liquid stevia

1/4 cup coconut sugar

1/4 cup + 3 tbsp cocoa powder

1/4 cup dairy-free chocolate chips. (I use Enjoy Life. I like them because they're mini.)

1/4 cup walnut pieces

Beat with electric mixer.

Scoop into a square greased cake pan.

Spread it out with wet hands or a spatula  

Bake at 325 degrees, for about 30 minutes.

WOW! What a smoothie!

So, there's this restaurant I LOVE in Whitefish that is Gluten free and has many vegan choices.  They have a to-die-for smoothie and guess what!! They posted the recipe in a local magazine!  ALRIGHT!!  So, here goes.....

Liquid Gold Smoothie

1 frozen banana
1 tsp maca
1 tsp ground flax
1 tsp bee pollen
1 Tbsp raw almond butter
2 Tbsp chai protein hemp powder
1/4 c. ice
10-12 oz. hemp milk

Packed with healthy ingredients--and TASTES SO GOOD!

Red & White Quinoa

Quinoa is really high in protein and makes a great side dish!

Red & White Quinoa
1/2 cup red quinoa (I used Alter Eco Fair Trade brand)
1/2 cup of regular "white" quinoa (I like the organic TruRoots brand)
2 cups of spring or filtered water
Pinch of sea salt
Add quinoa to a pot, and water to cover. Rub the quinoa between the palms of your hands to rinse off the slightly bitter natural coating. Drain the water and refill with new cooking water.
Bring to a boil on high, add a pinch of salt, cover and simmer for 15 minutes.

Going on a date with a vegan

So, it's always a little challenging when someone asks me out on a date and they want to go out to eat.  I have to tell them I am vegan (and explain what the heck that means!) and suggest some choices where we might go.  Most guys don't really understand anything about being vegan.  If the guy is a big eater, sometimes he is challenged with getting full when he's used to a huge steak, potato and salad and we go to an oriental restaurant!

So, this weekend I have a date with a guy who wanted to make dinner at his place. He wants to have me come and cook with him.  He says he's eaten tofu before and liked it.  He suggested that we make tofu stir fry.  Most of the people I meet haven't the foggiest idea how to make tofu.  I mean there's a disgusting way for sure!  I know how it tastes good.  So, I'll let you know how it goes!!  At least he's willing to go to all the effort and willing to try it out himself!

No Bake Chocolate Coconut Oatmeal Cookies

Sometimes I have the need for something sweet and delicious and chocolate-y!  These really hit the spot!

 Ingredients:

• 1/4 cup organic sugar or coconut sugar
• 1/4 cup cocoa
• 1/4 – 1/2 cup coconut oil
• 1/4 cup coconut milk
• 1 1/2 cups oats
• 1/4 cup natural peanut butter or coconut peanut butter
• 1/4 cup shredded coconut


Directions:

Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.

Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.

Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.

Makes approximately 24 cookies, depending on size. Store in refrigerator.
Preparation Time: 15 minutes

Yummy Mexican Layered Dip!

Mexican Layered Dip

In a square pan layer from bottom to top:

Ingredients:

• A layer of vegan refried beans
• A layer of reconstituted taco-seasoned TVP (optional)
• A layer of either vegan sour cream flavored with taco seasoning, or soft silken tofu blended with a small amount of lemon juice, and then flavored with taco seasoning
• A layer of diced onions
• A layer of avocado, mashed or diced, with additional lemon juice to keep from darkening
• A layer of diced tomatoes
• A layer of shredded lettuce
• A layer of shredded cheddar-flavor Vegan-Rella or Vegan Gourmet Alternative Cheese
• Decorate with sliced black olives

Directions:
Serve with corn chips or tortilla strips. One of the layers can be a jar of salsa, as hot as you want it to be.

Vegans are often misunderstood

It's funny to hear the things people say about being vegan. 

One of my friends was very persistent one day.  She said, "Would you rather be vegan or dead?"  (I AM VEGAN, so I guess vegan!)  Then she said, "Would you rather be vegan or blind?"  (I AM VEGAN, so I guess vegan!)  Then, she topped it off with "Would you rather be vegan or red-head?  (I AM BOTH!! How do you answer that one!)

When I go to dance camps or vocal camps, I am soon labeled "THE VEGAN".  People say, "Oh, you're THE VEGAN" like it's some really weird or strange thing.  Sometimes they say it in a tone of awe--wow, you really eat that way!  One guy told me his girl friend tells everyone she's vegan but he knows that she has ice cream or a burger every month or so. He told me he doesn't believe it when anyone says they are vegan.  They must "cheat" like his girl friend!  Well, some people REALLY are just vegan--like me! 

Healthy vegan dessert that EVERYONE will love!

REALLY YUMMY OAT BARS

½ c. whole wheat flour

1-1/2 c. rolled oats

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. baking soda

¼ tsp. sea salt

1/3 c. maple syrup

1/3 c. oil

½ tsp. vanilla

1/3 c. applesauce or unsweetened fruit spread of choice

Preheat oven to 350 degrees. In a bowl, mix the dry ingredients.  Add maple syrup, oil and vanilla, mixing thoroughly.  In a small baking pan or Pyrex dish, press half the mixture like a thick pie crust.  Spread the fruit onto it and cover with the rest of the oat mixture.  Bake for 25 minutes.  Let cool and serve.

QUICK FOOD IDEAS

Everyone's always asking for some quick ideas for when you don't have time to cook!


Spaghetti & sauce

Noodles with earth balance and dairy free parmesan

Frozen pot stickers (vegan)

Frozen spring rolls (vegan)

Amy’s frozen meals (dairy free)

Frozen stir fry with rice (see note below for FAST rice)

Grilled cheese (non-dairy)

Hummus and chips

Packaged noodle bowls (vegan)

Canned soups (vegan)

Baked beans and sourdough

Scrambled tofu

Toast with peanut butter or cashew butter

Muffin & smoothie (with protein added)

Bowl of fresh fruit with nuts or seeds

Veggie burger

Tortilla with beans and rice and veggies

Tortilla with hummus and veggies

Tofu sandwich

Salad with lots of fresh veggies—add beans, nuts or seeds for protein

Bagel with cream cheese (dairy free)

French toast

Pancakes (Cherry Brook Kitchen are the best!)

Hash browns  

Peanut butter with celery or apples

**Costco now has frozen brown rice that heats in 3 minutes!! There are 8 individual packs in each package.  Check it out!  Tastes great!  Perfect for last minute meals!

Easy Crockpot Meal

I just love how easy this meal is!  Just throw everything in the crockpot and end up with a delicious meal!

Vegan Enchilada Casserole

This is a crockpot dish but it can be made just as easily as a slowly baked oven dish.

Ingredients:

• 1 28 ounce can crushed tomatoes in tomato puree
• 1 14 1/2-ounce can chunky salsa
• 1 6-ounce can to tomato paste
• 2 15-ounce cans black beans, rinsed and drained
• 1 15 1/4-ounce can whole kernel corn, drained
• 1 4-ounce can diced green chiles
• 1 1/2 tablespoons ground cumin
• l/2 teaspoon garlic powder
• 5 corn tortillas 
• 1 2 1/4-ounce can sliced ripe olives, drained

Directions:
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly. Top with one half of the tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture, spread evenly over the top. Sprinkle the sliced olives over all.

Cover and cook on the low heat setting about 5 hours.

Serve hot.

Makes 8 servings

Great Salad Idea!

I just love this bean salad.  We have it for special occasions, like Thanksgiving, but it's good enough for every day!! It's one of those quick and easy dishes that you just gotta love!

FIESTA BEAN SALAD

2 C. kidney beans

2 c. chickpeas

2 c. corn

½ c. diced red bell pepper

½ c. diced red onion

Place in bowl. Mix up dressing and add to beans.  Chill

Sweet Mustard Dressing
¼ c. brown rice vinegar

2 Tbsp sesame oil

2 Tbsp brown rice syrup

1 Tbsp shoyu

2 Tbsp mustard

Quinoa Stir Fry for a Delicious Dinner

TOFU, ASPARAGUS AND RED PEPPER STIR-FRY OVER QUINOA

Quinoa

1 c. quinoa, rinsed very well so won’t taste bitter

2 c. spring or filtered water

Pinch sea salt

Tofu, asparagus and red pepper stir-fry

1 Tbsp. avocado oil

3 cloves fresh garlic, thinly sliced

3 Tbsp. fresh ginger, cut into fine matchstick pieces

1 red onion, cut into thin half-moon slices

Soy sauce or tamari

2 red bell peppers, roasted (can be bottled), cut into thin ribbon slices

1 lb. extra-firm tofu, cut into 1-inch cubes

8-10 stalks asparagus, thinly sliced diagonally

Grated zest of 1 orange

2 Tbsp. fresh lemon juice

Make quinoa:  Place quinoa and water in a saucepan and bring to a boil.  Add salt, cover and reduce heat to low.  Cook until all the water has been absorbed and quinoa has opened (little tails will form), about 20 minutes. 

Make stir-fry while the quinoa cooks:  Heat oil in a deep skillet or wok over medium heat.  Add garlic, ginger, onion and a splash of soy sauce and sauté until the onion is translucent, about 3 minutes.  Stir in bell peppers, a splash of soy sauce and sauté for 1 minute.  Remove from pan and put into bowl.  Heat additional oil and add tofu cubes.  Stir and cook until browned.  Add soy sauce. Now add the onion-garlic mixture back to pan. Add asparagus, orange zest and soy sauce to taste.  Cover and cook until asparagus is bright green, about 4 minutes.  Remove from heat and gently stir in lemon juice, taking care not to break tofu. 

To serve, arrange quinoa in a shallow platter and spoon the stir-fry over top.

Vegan Ranch Dressing!

For all you ranch dressing lovers!  Here's a dairy free version that tastes great!  

Dairy Free Ranch

2/3 cup raw cashews

½ cup boiling water

¾ cup vegannaise

1 TBSP fresh lemon juice

1-1/2 tsp Dijon mustard (gluten free)

1 TBSP dried parsley

1 tsp dried chives

1 tsp dried dillweed

½ tsp garlic powder

½ tsp white pepper

Salt to taste

1. Combine cashews & boiling water in a blender and puree till creamy.
2. Add rest of ingredients & blend
3. Cover & chill at least one hour.

Makes 2 cups.  Stays good up to 10 days. 

Add more water if you want it less creamy.

What a Great Vegan Salad--Wedding Chow Chow

I just love this salad for lunch or dinner.  I love to add pasta to it and eat it for a meal! Use any pasta you want--little shells or bow ties are really fun!  It works great with rice pasta and then it's gluten free as well!

WEDDING CHOW CHOW

2 ears sweet corn (or frozen or canned)

5 heirloom tomatoes, chopped

1 cucumber, peeled and chopped

¼ c. chopped red bell pepper

1 c. chopped cabbage

½ c. chopped green onions

3 tsp. red wine vinegar

1 tsp. mustard

½ tsp. agave syrup

2 tsp. sea salt

5 Tbsp. olive oil

Put corn, tomatoes, cucumber, bell pepper, cabbage and green onions in a large bowl.  Set aside.  Combine vinegar, mustard, agave and sea salt in a small bowl.  Whisk in olive oil and add to vegetables.  Chill.

Favorite Protein Drink

I have really been trying to monitor my protein intake and make sure that I get enough. I have been struggling with finding a REALLY GOOD protein drink.  Specifically as a dancer (IRISH DANCE) I need to make sure that I keep my energy up!  I really don't like to make drinks using the protein powders, as they taste gritty to me.  But I found the PERFECT VEGAN PROTEIN DRINK!!  It's called CalNaturale Svelte^TM    The flavor I love is HELLO BEAUTIFUL CHOCOLATE!  It's amazing!!!  You can order at http://www.sveltebrand.com/ or see if your local health food store can order it in for you!  You'll be glad you did!!

Favorite Places to Eat in Northwest Montana

One of my favorite places to eat is the Green Tea House in Whitefish, Montana. The address is 415 Second Street East. Everything on the menu is dairy-free, gluten-free, organic and most things are VEGAN (YES!) as well.   They have YUMMY baked goods, smoothies, and lunch items (including pizza).  Stop by and have something to eat!

Another place I LOVE is the Good Food Store in Missoula, Montana.  They are located at 1600 South Third Street West. They also have YUMMY baked goods that are VEGAN and they do specialty sandwiches.  They have a food bar with salads and soups.  Of course, they are also an excellent health food store.  I just love to stop there for lunch or dinner!

My Favorite Vegan Dessert!

CASHEW CHEESECAKE (YUM!)

1 1/2 Cups Raw Cashews                               

6 Tbsp Coconut Oil Melted                               

1/4 Cup Lime Juice                                           

1/4 Cup Raw Agave Nectar                               

1/2 Sun-Dried Vanilla Bean                               

                                                                       

Place Cashews in a bowl and fill with cold water and then cover, let soak 4 Hours, Rinse and Drain, Then place cashews in blender or processor with coconut oil, lime juice and agave,  plus 6 Tbsp of water, and blend, Then scrape seeds from vanilla bean and put into mix and blend, Pour into crust and let freeze 1-2 hours til firm, Remove from freezer and letdefrost in fridge 1 hour or on counter 30 minutes, Serve.