Category: Recipes

  • This week in our kitchen

    I always love to see what’s happening in other people’s kitchens. Here’s our week of dinners for a (mostly) plant-based family.

    Monday – Jackfruit burrito bowls from Whole Foods (I tried these during Knit Night. You can buy them from the hot bar at our local Whole Foods.)

    Tuesday – Coconut Chickpea Curry with rice, homemade tortillas and a salad

    Wednesday – Veggie fajitas (like this recipe, but with a bit of soy sauce and maple syrup mixed in, which took it over the top)

    Thursday – West African Tofu in Peanut Sauce

    Friday – A basic veggie stir-fry, kind of like this one

    Saturday – Farro and Chickpeas in Honey Lemon Butter

    What have you been making recently?

  • “Chocolate Earth balls”?!?

    OK, the name is admittedly terrible. They are sooo good, though. I found this recipe in the Whole Foods Market Cookbook. It is no-bake, high-protein, and yummy!

    Chocolate Earth Balls
    1 cup peanut butter
    1/3 cup clover or orange blossom honey
    2 teaspoons carob or cocoa powder
    1/2 cup raisins
    3/4 cup unsweetened shredded coconut, divided
    1/2 cup chocolate chips
    1/4 cup sesame seeds
    1/4 cup finely chopped nuts (walnuts or pecans work best)

    Stir peanut butter well. Mix the peanut butter, honey, and cocoa powder until well-blended. Stir in the raisins and 1/8 cup of coconut. Stir in chocolate chips. Refrigerate for 1-2 hours.

    Place the remaining coconut, sesame seeds, and nuts in separate bowls. Using a spoon, scoop small heaps of the peanut mixture out of the bowl, and form 1 1/4″ balls. This works best if you make a rough ball, then roll in coconut, then make a more perfectly shaped ball and re-roll in all three things. Arrange the balls on a plate and refrigerate for at least 30 minutes more.

  • I think I just drooled on myself…

    I just managed to make the yummiest onion straws in the whole wide world. I CANNOT fry. Seriously. I am terrible at breaded things. They are perfect. I would’ve taken a pic, but I’m afraid that I can’t stop eating them.

    BTW, I don’t have a thermometer or anything, and they’re still perfection.

    http://thepioneerwoman.com/cooking/2008/03/onion-strings-oh-yeah-baby/

  • The ultimate local diet

    Sorry for the long hiatus.  I’ve been a bum.  Here’s some of what has been happening in our lives….

    #1 – I am so excited! We planted our first garden! We started it about a month ago, and I’ve already eaten my first salad out of it. It was delicious!  I can’t wait for summer when it is all big and beautiful!

    img_0625.jpg

    #2 – I’m starting to read a new book called Food Not Lawns, and I am hoping to write about it. I was recently introduced to this movement by the Boulder Community Roots Farm, who sells at the Boulder Farmer’s Market. You can read an article about them here at Peaksoil. Basically they are a CSA that uses city plots (mostly front yards) to grow their organic produce. Its a great use of space, and I think it is an awesome way to really put the C in CSA. They don’t have any shares left for this year, otherwise I would’ve signed up. This is just the kind of program that I want to support with my food dollars!

    I’ve also been reading another local foodie blog – LoveLandLocal. I thought that I was doing a good job at buying local, but is really inspiring me to push myself a bit farther.

    #3 – And, for totally random fun, I’ve also been dabbling in hooping. I made my own hoop and I’ve been practicing at home. I am having a blast learning new tricks and watching on youtube. This is my current favorite video…
    http://youtube.com/watch?v=x6PEsM3rQpI

    Anyways, I can’t spin it on my shoulder blade or anything, but I impress my kids, lol.

    Well, I hope to start blogging about Food Not Lawns in the next few days. See ya soon!

  • Green Smoothie Challenge

    For anyone who hasn’t heard:  You should hop on over to happyfoody and sign up for her 30-day Green Smoothie Challenge.  It starts today, so you’re not behind!  And hey, join the yahoo group while you’re at it  😉
    My smoothie today was banana, orange, strawberry, and spinach.  It was super yummy, and my dh (who makes faces at my green smoothies) was impressed.  He seems to like all of the ones that have strawberry in them, because then they aren’t actually green.  It just looks like a regular ol’ smoothie.

  • Menu for 2/16 – 2/23

    SaturdayVegan Mac and Cheese (from VegNews).
    SundayVeggie Chow Mein
    Monday – Three-Bean Chili with Cornmeal Dumplings (from Fresh from the Vegetarian Slow Cooker)
    Tuesday – Breakfast for dinner, featuring Biscuits and “Sausage” Gravy (from Vegan with a Vengeance)
    Wednesday – Snobby Joes (from Veganomicon)
    Thursday – Bowtie Pasta with Garlic and Butternut Squash
    FridayVeggie Burgers and Garlic Mashed Potatoes

    Tonight was the Veganize It! Mac and Cheese, and it was really good. My family is not a fan of “fake” meals, so I did not bill it as “Mac and Cheese”. I just said that it was a new pasta dish. My kids, who are not fans of potatoes, carrots, cashews, or onions, ate it up! Its a miracle! LOL. The sauce came out very creamy, and it looks just like cheese made from cow’s milk. It doesn’t really taste too much like cheese, but it tastes good, so who cares? I put a little extra garlic in there. We really like garlic though.

  • “Steak” Sub

    I was browsing around on the Little Turtle Knits blog yesterday, and saw that she was cooking the Marlboro Man Sandwich from Pioneer Woman. It looked so good, but so full of terrible things. I decided to try to make a meat-free version. I did everything the same, but I used a veggie burger that I sliced into pieces. It is so good!

  • Leaf

    My husband knows the way to my heart! He did all sorts of sweet things today, like hiding vegan chocolate around the house, and taking me to a vegetarian restaurant for lunch. He’s so great.

    We went to Leaf Restaurant, and it was killer. I ordered the Jamaican Jerk Tempeh, and it was so very good (and beautiful, lol). I had never tried tempeh before, and I had been a little nervous to try preparing it. Now I know what good tempeh tastes like, so I’ll know if the stuff that I make at home sucks. 😉

    Here’s my beautiful (vegan) lunch. You can click it for the giant version. We finished it off with a vegan chocolate raspberry cake. Mmmm. Heaven!

  • Hey mamas…. what are you putting in your breastmilk?

    I love this book.  I have the older edition, so I’ll update the quotes if I find that anything has changed in the newer one.

    In the second part of the book, John Robbins talks about the different chemicals and pesticides that are used on and fed to the livestock in our country.  These pesticides can kill and injure when ingested with the lowest measurable doses (1/2 part per trillion) and yet we dunk, spray, and feed our livestock all sorts of horrible compounds.  They have not been in use long enough for us to learn what kind of problems they will eventually cause in our population, which is even more of a reason to be alarmed.

    It is so easy to take for granted what we are giving our babies through our bodies.  Remember that breastmilk changes depending on what you eat, and our kids’ little bodies need the best possible food.   John Robbins discussion on this topic really hit home for me.

    You might think that any way toxic chemicals could possibly be eliminated from the human body would be a good thing.  But, disturbingly, the most common way these stored-up poisons are released is in the breast milk of nursing mothers.

    Note: This is NOT an anti-breastfeeding article.  Keep reading!

    A nursing woman’s body draws on its body fat reservoirs to make milk.  Stored in her body fat reservoirs are virtually all the toxic chemicals she has ever ingested, inhaled, or absorbed through her skin.

    So high is most mother’s milk in DDT, PCB’s, dieldrin, heptachlor, dioxin, and so on that it would be subject to confiscation and destruction by the FDA were it to be sold across state lines.

    The EPA found significant concentrations of DDT and PCB’s in over 99% of mother’s milk from every part of the country.  Other studies have confirmed these levels of saturation…  The President’s Council on Environmental Quality found DDT in 100% of the breast milk it sampled.

    The EPA has concluded that the average American breast fed infant ingests nine times the permissible level of dieldrin, one of the most potent of all cancer-causing agents known to modern science.  As if that weren’t enough, the EPA concludes that the average American breast fed infant also consumes ten times the FDA’s maximum allowable daily intake level of PCB’s.

    Obviously that is horrifying.  We don’t want to poison our children.

    Some women are so alarmed by these terrifying facts that they decide not to breast feed their young.  But this is usually not the best decision for a number of important reasons:

    1. Human breast milk is nutritionally vastly superior for a human infant to any… formula.
    2. The formulas are also likely to be contaminated with toxic chemicals.
    3. Human breast milk contains antibodies which are crucial for the newborn.
    4. Breast-feeding provides the bonding and emotional nurturance which are tremendously import to the well-being of both mother and baby.

    OK, so then what do we do?  How can we minimize our children’s exposure to such dangerous chemicals?

    The EPT analyzed the breast milk of vegetarian women, and discovered the levels of pesticides in their milk to be far less than average.  A study published in The New England Journal of Medicine found

    The highest levels of contamination in the breast milk of the vegetarians was lower than the lowest level of contamination… (in) non-vegetarian women…  The mean vegetarian levels were only one or two percent as high as the average levels in the United States.

    That is huge!  1 or 2%!  I think that anything that we can do to improve the quality of our breastmilk (and our personal health) is fantastic, and these statistics are another great reason to consider a vegetarian or vegan diet.  The reason that cows, chickens, and pigs have especially high amounts of these chemicals is not just because they are sprayed and fed them, but also because they eat food from fields that have been sprayed with tons of chemicals and then they store those toxins in their fat.  When we eat their fat, we get the cumulative amount of toxins from the tons of food that they have eaten.

    I was googling around, and saw that goveg has an article on the same topic, so feel free to check it out.  They use the same quotes:

    http://www.goveg.com/contamination_cautions.asp

    Eat well, mamas!

  • Where did my granola recipe go?!

    This is one of my most popular links, and it somehow disappeared.  Oh well.  Here’s a repost  🙂

    INGREDIENTS

    * 3 cups rolled oats
    * 1 cup chopped walnuts
    * 1/4 cup wheat germ
    * 1 (14 ounce) package flaked coconut
    * 6 tablespoons pure maple syrup
    * 6 tablespoons packed dark brown sugar
    * 1/4 cup vegetable oil
    * 2 tablespoons warm water
    * 1/2 teaspoon salt

    Mix the first 4 ingredients in one bowl and everything else in another.  Toss them together and put them on a greased cookie sheet with short sides.  Bake at 250, stirring every 15 minutes until crunchy (an hour to an hour and a half).  Its really good if you toss in some dried cranberries (or any other fruit) too  🙂

    I keep it in glass mason jars and it stays fresh for quite a long time.  Enjoy!

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