Roasted veggies
I've discussed roasting veggies in another post, but I thought I'd let you know something I recently found out (while roasting every root veggie I could think of to celebrate cooler weather in the desert!)
You can roast radishes! Yep! Try it - I cleaned them, cut the tips off, and threw them in with potatoes, sweet potatoes, squash, onions, turnips, parsnips. Even hubby (aka "if my mother didn't make it,then it's not a food) liked them.
Wednesday, December 03, 2008
Split Pea Sans Ham Soup
Save the pigs!
Contrary to my ex-husband's way of thinking, split pea soup is wonderful without ham. You won't even miss it. The reason: it's chock full of veggies - thick and comforting.
1 2 cup bag of split peas
7-8 cups of water
1 medium onion, diced
1-2 cups of carrots
1 cup of celery
Lots of pepper, salt to taste, 2 bay leaves, 2 tablespoons marjoram
1/4 cup soy sauce or vegetarian worstershire
1 cup of diced potatos
Wash the split peas, add water, bring to a simmer. Add the onions, carrots, celery, herbs and spices. Let simmer until the peas have 'dissolved' into the broth and veggies are nicely cooked. Add potatoes and either the soy or the veg worstershire. Simmer until the potatoes are cooked.
This can also be frozen. Spice it up any way you want. Who says comfort food can't be spicy?
I like a bowl of split pea soup with a slice of crusty french or sourdough bread.
Save the pigs!
Contrary to my ex-husband's way of thinking, split pea soup is wonderful without ham. You won't even miss it. The reason: it's chock full of veggies - thick and comforting.
1 2 cup bag of split peas
7-8 cups of water
1 medium onion, diced
1-2 cups of carrots
1 cup of celery
Lots of pepper, salt to taste, 2 bay leaves, 2 tablespoons marjoram
1/4 cup soy sauce or vegetarian worstershire
1 cup of diced potatos
Wash the split peas, add water, bring to a simmer. Add the onions, carrots, celery, herbs and spices. Let simmer until the peas have 'dissolved' into the broth and veggies are nicely cooked. Add potatoes and either the soy or the veg worstershire. Simmer until the potatoes are cooked.
This can also be frozen. Spice it up any way you want. Who says comfort food can't be spicy?
I like a bowl of split pea soup with a slice of crusty french or sourdough bread.
Saturday, June 14, 2008
Egg salad panini
I ordered the egg salad panini sandwich at Kokopelli Bistro today - and it was great. Think diced up hard cooked egg (didn't seem to be anything mixed with it), capers, and ribbons of roasted red peppers in oil. This delightful mixture was scooped into a wedge of crusty italian bread (the top was all crusty, no white) and warmed in a panini press.
The bistro is part of the Kokopelli winery operation in Chandler, AZ. It used to be their bottling plant, but I'm not sure if it still is or not. With lunch my friend and I also had their 'wine sampler' - 6 very generous 1 ounce pours of our choice of wines.
In case you're interested, and in the Sonora desert area, look for Kokopelli wines http://kokopelliwinery.com/
http://www.showup.com/venue/detail/19215
Not only are these nationally award winning wines exceptional in taste (and their bottles are really neat!), but they're organic. The winery is in Bonita Valley (southern AZ). The velvety texture of your first sip will have you hooked!
I've also heard there's another Kokopelli Bistro in Surprise, AZ for those West-Siders.
Enjoy!
I ordered the egg salad panini sandwich at Kokopelli Bistro today - and it was great. Think diced up hard cooked egg (didn't seem to be anything mixed with it), capers, and ribbons of roasted red peppers in oil. This delightful mixture was scooped into a wedge of crusty italian bread (the top was all crusty, no white) and warmed in a panini press.
The bistro is part of the Kokopelli winery operation in Chandler, AZ. It used to be their bottling plant, but I'm not sure if it still is or not. With lunch my friend and I also had their 'wine sampler' - 6 very generous 1 ounce pours of our choice of wines.
In case you're interested, and in the Sonora desert area, look for Kokopelli wines http://kokopelliwinery.com/
http://www.showup.com/venue/detail/19215
Not only are these nationally award winning wines exceptional in taste (and their bottles are really neat!), but they're organic. The winery is in Bonita Valley (southern AZ). The velvety texture of your first sip will have you hooked!
I've also heard there's another Kokopelli Bistro in Surprise, AZ for those West-Siders.
Enjoy!
Wednesday, June 04, 2008
Great Lower Calorie Breakfast Shake
I have one of these almost every morning - I put it into an insulated mug (no lid), and take it to work.
1/2 frozen banana (good use for those very ripe bananas)
6-8 ounces of light soy milk (vegetarians, use fat free milk for low cal)
1/3 cup crushed ice (approximate)
A few dashes of cinnamon to taste
A capful of vanilla extract (don't use the cheap stuff - ever! Get the real thing).
I use my immersion blender, but you could use any blender to blend this all up - till ice and banana is all blended in.
If you're looking to gain weight, use regular soy or cow's milk, (and throw in some protein powder).
I have one of these almost every morning - I put it into an insulated mug (no lid), and take it to work.
1/2 frozen banana (good use for those very ripe bananas)
6-8 ounces of light soy milk (vegetarians, use fat free milk for low cal)
1/3 cup crushed ice (approximate)
A few dashes of cinnamon to taste
A capful of vanilla extract (don't use the cheap stuff - ever! Get the real thing).
I use my immersion blender, but you could use any blender to blend this all up - till ice and banana is all blended in.
If you're looking to gain weight, use regular soy or cow's milk, (and throw in some protein powder).
Saturday, May 31, 2008
Dominion over the animals
I told you there would be musings. You've been warned. Here's one now.
An argument against vegetarianism I hear (enough that I do think about it frequently), is vegetarian is "Against God's Will" (always announced with verbal capitals).
That 'man' (I use the term in the common reference only) has "dominion over the animals" per the bible (Genesis 1:26-28.
Supposedly this and other similar bible references mean that we can do anything we want to with animals - including but not limited to the 20th century invention of factory farming, with all of its lovely accouterments of feeding livestock back to livestock (causing Creutzfeldt-Jakob or Mad Cow disease); the unbelievable overuse of hormones, antibiotics and pesticides; keeping 100s animals (birds, cows, pigs) in areas made to hold less than half that many; putting cancerous animals into the food supply; the list goes on and on.
Now just stop and think. If you are a believer in the bible, did God really mean dominion over animals to include all this?
What does dominion mean? It means power, control, sovereignty. Isn't the type of dominion that has led to factory farming the same as the control Hitler had over the Jews? Is that what God meant?
I don't think so. I think dominion means that while we may make sound decisions regarding animals, we have been charged with their care as well. That means we don't overhunt them to the point of extinction, we don't keep them in cages were they never see the light of day or put their feet on the ground. We don't take babies away from mothers.
Surely if we were "created in God's likeness", then with power comes respect, with dominance comes justice, and finally, with sovereignty comes compassion.
Or, as many vegetarians say, "I don't eat my friends".
I told you there would be musings. You've been warned. Here's one now.
An argument against vegetarianism I hear (enough that I do think about it frequently), is vegetarian is "Against God's Will" (always announced with verbal capitals).
That 'man' (I use the term in the common reference only) has "dominion over the animals" per the bible (Genesis 1:26-28.
Supposedly this and other similar bible references mean that we can do anything we want to with animals - including but not limited to the 20th century invention of factory farming, with all of its lovely accouterments of feeding livestock back to livestock (causing Creutzfeldt-Jakob or Mad Cow disease); the unbelievable overuse of hormones, antibiotics and pesticides; keeping 100s animals (birds, cows, pigs) in areas made to hold less than half that many; putting cancerous animals into the food supply; the list goes on and on.
Now just stop and think. If you are a believer in the bible, did God really mean dominion over animals to include all this?
What does dominion mean? It means power, control, sovereignty. Isn't the type of dominion that has led to factory farming the same as the control Hitler had over the Jews? Is that what God meant?
I don't think so. I think dominion means that while we may make sound decisions regarding animals, we have been charged with their care as well. That means we don't overhunt them to the point of extinction, we don't keep them in cages were they never see the light of day or put their feet on the ground. We don't take babies away from mothers.
Surely if we were "created in God's likeness", then with power comes respect, with dominance comes justice, and finally, with sovereignty comes compassion.
Or, as many vegetarians say, "I don't eat my friends".
Sunday, May 11, 2008
Quick Vegan Dinner
One of my mainstays.
Brown some tofu (amount is up to you) in a small pan. This can be pre-marinated, bake tofu, heck you can use tempeh if you wish. Mash it as it browns.
Meanwhile, boil up some 'boil in a bag' brown rice (or have some premade and heat it). Add a few veggies, fresh or frozen (cook till crunchy). Combine all of this with a little soy sauce and sweet/hot chili sauce (my favorite is Mae Ploy). If that's not hot enough for you, a little sriracha will help it along. Sometimes I leave out the Mae Ploy and just use the sriracha (Thai hot sauce).
Good comfort food.
One of my mainstays.
Brown some tofu (amount is up to you) in a small pan. This can be pre-marinated, bake tofu, heck you can use tempeh if you wish. Mash it as it browns.
Meanwhile, boil up some 'boil in a bag' brown rice (or have some premade and heat it). Add a few veggies, fresh or frozen (cook till crunchy). Combine all of this with a little soy sauce and sweet/hot chili sauce (my favorite is Mae Ploy). If that's not hot enough for you, a little sriracha will help it along. Sometimes I leave out the Mae Ploy and just use the sriracha (Thai hot sauce).
Good comfort food.
Happy Mother's Day!
Dinner tonite was a london broil for hubby, but what I want to talk about was his side dish - my main dish. Oven roasted potatoes and baby carrots.
It's easy to do - I like to use all sorts of root veggies when I do this. Heat the oven to aboaut 425. Liberally douse a baking pan (13/9 or cake pan size) with olive oil. Peel and cut your potatoes, add baby carrots (or carrot pieces) and any other root veggie you like - and maybe even some mushrooms. Crush some dried thyme in your hands, apply liberally, as well as some fresh black pepper. Douse with a bit more olive oil (if there's not enough) to coat all the veggies with olive oil and herbs. Bake till brown and done - about 30-45 minutes. Yummy!
If you want to add a little protein to this (and make it vegetarian rather than vegan), you can add a little grated cheddar cheese to the top during the last 5-10 minutes.
Dinner tonite was a london broil for hubby, but what I want to talk about was his side dish - my main dish. Oven roasted potatoes and baby carrots.
It's easy to do - I like to use all sorts of root veggies when I do this. Heat the oven to aboaut 425. Liberally douse a baking pan (13/9 or cake pan size) with olive oil. Peel and cut your potatoes, add baby carrots (or carrot pieces) and any other root veggie you like - and maybe even some mushrooms. Crush some dried thyme in your hands, apply liberally, as well as some fresh black pepper. Douse with a bit more olive oil (if there's not enough) to coat all the veggies with olive oil and herbs. Bake till brown and done - about 30-45 minutes. Yummy!
If you want to add a little protein to this (and make it vegetarian rather than vegan), you can add a little grated cheddar cheese to the top during the last 5-10 minutes.
Sunday, May 04, 2008
You Can Grill Tofu!
About a week ago my husband said he wanted shish-kabobs. Beef. Joy.
Okay, I can do that. Plus, here's my chance to see if it works - can I grill tofu?
Since I'm always baking tofu after marinating it in some thing or another, I thought we'll see.
I decided on a teriyaki marinade. I cubed his beef, marinated that. I took chilis, red and yellow peppers, zucchini, mushrooms, scallions and marinated those. I drained half a block of nigari tofu (always use non-gmo tofu!) and cut it in 1.5 inch cubes. Marinated that. All over night.
I put everything on the grill (of course the tofu kabobs were on a separate cleaned grate from the beef) - after it was cooking I realized the veggies were grilling ahead of the meat. Tofu was holding its own. I realized the grilling recipes I'd referred to all said high direct heat but they were for meat only.
Tofu was a little dry, but the grilled outside was actually pretty interesting. And it was tasty. I will play with the recipe some more to figure out if grilled tofu is inherently dry or ?
Nex time though I'll 'kabob' the beef and tofu cubes and do the veggies separately in my grilling wok.
About a week ago my husband said he wanted shish-kabobs. Beef. Joy.
Okay, I can do that. Plus, here's my chance to see if it works - can I grill tofu?
Since I'm always baking tofu after marinating it in some thing or another, I thought we'll see.
I decided on a teriyaki marinade. I cubed his beef, marinated that. I took chilis, red and yellow peppers, zucchini, mushrooms, scallions and marinated those. I drained half a block of nigari tofu (always use non-gmo tofu!) and cut it in 1.5 inch cubes. Marinated that. All over night.
I put everything on the grill (of course the tofu kabobs were on a separate cleaned grate from the beef) - after it was cooking I realized the veggies were grilling ahead of the meat. Tofu was holding its own. I realized the grilling recipes I'd referred to all said high direct heat but they were for meat only.
Tofu was a little dry, but the grilled outside was actually pretty interesting. And it was tasty. I will play with the recipe some more to figure out if grilled tofu is inherently dry or ?
Nex time though I'll 'kabob' the beef and tofu cubes and do the veggies separately in my grilling wok.
A couple of my favorite websites
Are created by the same person - Alanna Kellog.
Kitchen parade is a website for "Fresh seasonal dishes for every day eating and occasional indulgences". A Veggie Venture is her blog for "Vegetable inspiration from Asparagus to Zucchini". You can sign up for an email of her columns on either site - they're worth it. If you have questions or comments she's very prompt in responding at all.
Not all of her recipes are vegetarian, and you will see that caveat on her website. However most of the non-vegetarian recipes I've come across can be made veggie by simple substitutions.
Both of these websites are good for several hours of 'surfing'. Be sure to try her 3 hour baked potatoes!
Are created by the same person - Alanna Kellog.
Kitchen parade is a website for "Fresh seasonal dishes for every day eating and occasional indulgences". A Veggie Venture is her blog for "Vegetable inspiration from Asparagus to Zucchini". You can sign up for an email of her columns on either site - they're worth it. If you have questions or comments she's very prompt in responding at all.
Not all of her recipes are vegetarian, and you will see that caveat on her website. However most of the non-vegetarian recipes I've come across can be made veggie by simple substitutions.
Both of these websites are good for several hours of 'surfing'. Be sure to try her 3 hour baked potatoes!
What to do with Asian leftovers
My friend Linda and I had a great Saturday. We hadn't spent some quality time together for awhile, so we started out by getting a massage at a new place by her. Then we went to Pei Wei for lunch (think fast food PF Chang's, if you don't have one near you - they're owned by the same company). I ordered a sizzling salad and she ordered blazing noodles - both with tofu and veggies - and both blazing hot!
There were a few leftovers and I brought them home. Now what to do with them? Well, I learned awhile back that you can add a little lettuce and make a nice cold salad out of almost any asian cuisine leftovers. Use a little iceberg if you want for crunch, but make sure you add some darker leafed lettuce for the vitamins and minerals - I'll be able to stretch one nite's leftovers into two or three tasty salads for lunch or dinners!
My friend Linda and I had a great Saturday. We hadn't spent some quality time together for awhile, so we started out by getting a massage at a new place by her. Then we went to Pei Wei for lunch (think fast food PF Chang's, if you don't have one near you - they're owned by the same company). I ordered a sizzling salad and she ordered blazing noodles - both with tofu and veggies - and both blazing hot!
There were a few leftovers and I brought them home. Now what to do with them? Well, I learned awhile back that you can add a little lettuce and make a nice cold salad out of almost any asian cuisine leftovers. Use a little iceberg if you want for crunch, but make sure you add some darker leafed lettuce for the vitamins and minerals - I'll be able to stretch one nite's leftovers into two or three tasty salads for lunch or dinners!
Wednesday, April 30, 2008
Egg Salad
Time and time again I talk to people who love egg salad but don't like their own recipe for it. Well it's easy to make and I'm sharing my favorite recipe. My favorite happens to belong to my ex-husband. He makes the world's best egg salad. Unfortunately there's no real recipe, so I'll give you the basics.
Hard cooked eggs (I usually do about 6 at a time)
mustard to taste
miracle whip to taste
the secret ingredient: a dash of sugar.
I've left out the sugar and it doesn't taste as good. Just a dash. Yummy!
Time and time again I talk to people who love egg salad but don't like their own recipe for it. Well it's easy to make and I'm sharing my favorite recipe. My favorite happens to belong to my ex-husband. He makes the world's best egg salad. Unfortunately there's no real recipe, so I'll give you the basics.
Hard cooked eggs (I usually do about 6 at a time)
mustard to taste
miracle whip to taste
the secret ingredient: a dash of sugar.
I've left out the sugar and it doesn't taste as good. Just a dash. Yummy!
Vegan Burrito
I made my husband pot roast with potatoes and carrots, and since that's one of my favorite meals, was wondering if I'd miss it. Nope. Instead I came up with a vegan monster taco (I had too much filling in the thing to wrap it like a burrito)!
I cooked the potatoes and carrots separately from the meat so I could have some.
Recipe:
1 whole wheat tortilla (I used the 10 inch carb conscious by Mission - 130 calories)
2 slices of soy cheese (I used pepper jack, but you could substitute any cheese, soy or milk you want. This is your only source of protein in this meal).
The rest is up to you. I used a few chunky potatoes and baby carrots. To that I added some red leaf lettuce and cilantro. Then I added a little salsa for moisture.
As I was enjoying this I realized (duh!) you could use any vegetable combination in this. And I certainly will!
I made my husband pot roast with potatoes and carrots, and since that's one of my favorite meals, was wondering if I'd miss it. Nope. Instead I came up with a vegan monster taco (I had too much filling in the thing to wrap it like a burrito)!
I cooked the potatoes and carrots separately from the meat so I could have some.
Recipe:
1 whole wheat tortilla (I used the 10 inch carb conscious by Mission - 130 calories)
2 slices of soy cheese (I used pepper jack, but you could substitute any cheese, soy or milk you want. This is your only source of protein in this meal).
The rest is up to you. I used a few chunky potatoes and baby carrots. To that I added some red leaf lettuce and cilantro. Then I added a little salsa for moisture.
As I was enjoying this I realized (duh!) you could use any vegetable combination in this. And I certainly will!
Happy Dance!
Since the end of February I've really been watching what I eat - the old fashioned way - counting calories. There's several sites, but I've been using You can track exercise, calories, weight. There's also a recipe section and you can also get calorie counts by mobile.
Anyway, the happy dance - it's taken 2 months, but I've officially lost 10 pounds! Another 35 or so and I'll evaluate if I want to lose anymore.
After South Beach, Nutrisystem, Weight Watchers, etc I had decided that the best way was the old 'slow and go' method. I do need to kick up the exercise and should do that soon.
It does seem that at least for now, eating a vegetarian diet is helping with the weight loss. I know when I did this last time (several years ago), the weight came off quite quickly.
Since the end of February I've really been watching what I eat - the old fashioned way - counting calories. There's several sites, but I've been using You can track exercise, calories, weight. There's also a recipe section and you can also get calorie counts by mobile.
Anyway, the happy dance - it's taken 2 months, but I've officially lost 10 pounds! Another 35 or so and I'll evaluate if I want to lose anymore.
After South Beach, Nutrisystem, Weight Watchers, etc I had decided that the best way was the old 'slow and go' method. I do need to kick up the exercise and should do that soon.
It does seem that at least for now, eating a vegetarian diet is helping with the weight loss. I know when I did this last time (several years ago), the weight came off quite quickly.
Sunday, April 27, 2008
Avocado Tacos
Hungry for mexican food? Wondering what you an order in a mexican restaurant that's crunchy with great mouthfeel? Try avocado tacos. You may have to teach the wait staff or chef how to make them - but that's the way you make new friends!
I'm going to give you the 'homemade' recipe. Change as you wish:
Serves 1:
2 corn tortillas
oil for cooking
1/2 (or to taste) thin sliced avocado
vegetarian refried beans
lettuce, onion, tomato, cheese (I love Cotija) as desired.
and of course hot sauce! (or why even bother!?)
Heat the oil. When hot add a corn tortilla. Let cook slightly, turn over and let cook slightly on the other side. As you take it out of the oil (use tongs!) fold over and drain. DO NOT USE PREMADE TACO SHELLS! Those aren't tacos - they're just yucko! YOU DESERVE BETTER!!
Now you're ready to make avocado tacos:
I like to take a thin layer of (heated) refried beans and spread that along the inside of the taco shell. But that's just me - and don't order them like that in a mexican restaurant unless you're sure that the beans are vegetarian.
Add a few slices of the thin sliced avocado. Build your taco the way you like it. It's that easy!
Vegan option: Vegan cheese
Hungry for mexican food? Wondering what you an order in a mexican restaurant that's crunchy with great mouthfeel? Try avocado tacos. You may have to teach the wait staff or chef how to make them - but that's the way you make new friends!
I'm going to give you the 'homemade' recipe. Change as you wish:
Serves 1:
2 corn tortillas
oil for cooking
1/2 (or to taste) thin sliced avocado
vegetarian refried beans
lettuce, onion, tomato, cheese (I love Cotija) as desired.
and of course hot sauce! (or why even bother!?)
Heat the oil. When hot add a corn tortilla. Let cook slightly, turn over and let cook slightly on the other side. As you take it out of the oil (use tongs!) fold over and drain. DO NOT USE PREMADE TACO SHELLS! Those aren't tacos - they're just yucko! YOU DESERVE BETTER!!
Now you're ready to make avocado tacos:
I like to take a thin layer of (heated) refried beans and spread that along the inside of the taco shell. But that's just me - and don't order them like that in a mexican restaurant unless you're sure that the beans are vegetarian.
Add a few slices of the thin sliced avocado. Build your taco the way you like it. It's that easy!
Vegan option: Vegan cheese
Veggie Tips!
A quick and easy way to add fiber and nutrients to your veg*n diet is cole slaw and broccoli slaw. Karyn swears by broccoli slaw. I'm a cabbage slaw kinda person. Add it to wraps, sandwiches - anywhere you would normally eat rice or lettuce. An added benefit - slaw is a raw food. If you're pressed for time, by the bagged slaw. However, chopping your own cabbage (preferably green and red) and chopping a few carrots is a great way to save money.
BTW - Karyn came down for the weekend and we went to Mandala Tea Room (Downtown Scottsdale)for lunch. http://www.mandalatearoom.com/urban_teahouse.html
She had the 'north' sandwich, and I had the 'west'. We both had ice tea as well. While I would have loved to try the deserts, the sandwiches were filling and very very good - mine was a 'BLT' using fakin' bacon (tempeh). Karyn's sandwich was an artichoke-garlic pesto with spinach, lettuce, tomato - both were on a great toasted 12 grain bread. We sat outside and thoroughly enjoyed a lovely lunch under the trees with service by a very nice and knowledgable wait staff.
Places like Green and Mandala are rather new to the Valley of the Sun, and a welcome addition!
Tonight's dinner: Veg cole slaw with buffalo non-wings, Sweet potato fries (baked), seedless watermelon.
A quick and easy way to add fiber and nutrients to your veg*n diet is cole slaw and broccoli slaw. Karyn swears by broccoli slaw. I'm a cabbage slaw kinda person. Add it to wraps, sandwiches - anywhere you would normally eat rice or lettuce. An added benefit - slaw is a raw food. If you're pressed for time, by the bagged slaw. However, chopping your own cabbage (preferably green and red) and chopping a few carrots is a great way to save money.
BTW - Karyn came down for the weekend and we went to Mandala Tea Room (Downtown Scottsdale)for lunch. http://www.mandalatearoom.com/urban_teahouse.html
She had the 'north' sandwich, and I had the 'west'. We both had ice tea as well. While I would have loved to try the deserts, the sandwiches were filling and very very good - mine was a 'BLT' using fakin' bacon (tempeh). Karyn's sandwich was an artichoke-garlic pesto with spinach, lettuce, tomato - both were on a great toasted 12 grain bread. We sat outside and thoroughly enjoyed a lovely lunch under the trees with service by a very nice and knowledgable wait staff.
Places like Green and Mandala are rather new to the Valley of the Sun, and a welcome addition!
Tonight's dinner: Veg cole slaw with buffalo non-wings, Sweet potato fries (baked), seedless watermelon.
Friday, April 25, 2008
Corn and Pepper Chowder
You'll fin this recipe all over the internet. It's mine. I invented it and shared it on a vegetarian site years ago. I hope you enjoy.
3 cups whole kernel corn (fresh or frozen)
3 cups diced yellow peppers
1/2 cup diced onion
3 cups vegetable broth
Cook all ingredients together until peppers and onions are done (about 20-30 minutes).
Take soup in batches and 'rough chop' in a blender (you don't want a puree here).
Reheat a little (if necessary) and pepper to taste (I find that the vegetable broth adds more than enough salt).
Serve
You'll fin this recipe all over the internet. It's mine. I invented it and shared it on a vegetarian site years ago. I hope you enjoy.
3 cups whole kernel corn (fresh or frozen)
3 cups diced yellow peppers
1/2 cup diced onion
3 cups vegetable broth
Cook all ingredients together until peppers and onions are done (about 20-30 minutes).
Take soup in batches and 'rough chop' in a blender (you don't want a puree here).
Reheat a little (if necessary) and pepper to taste (I find that the vegetable broth adds more than enough salt).
Serve
My friend Karyn started making her own baked tofu. I love baked tofu, but usually buy it. However, if I'm going to do this - go veg - I need to find a substitute for buffalo wings. Okay, to the drawing board (or in this case, to the tofu aisle).
When you buy tofu make sure it's organic. The best tofu to use for baking (for a chewy texture) is nigari tofu. It's organic, not packed in water (or whatever that stuff is!), and freezes well.
Buffalo "wings":
1 brick nigari tofu sliced into 'fingers' - your choice of size
Frank's red hot buffalo sauce (or Crystal's)
Panko crumbs
Parmesan cheese
Drain the tofu (I put down some paper towels, put the sliced tofu on top and put my heavy cutting board on top of that) for about 30-60 minutes.
Put the tofu into a ziplock bag (or other container). Add enough Frank's sauce to coat the tofu. Marinate overnight.
Put some foil on a baking sheet. spray with Pam. You can bake off the tofu at this point or you can 'take it up a notch'. Dredge the tofu in the panko crumbs, put onto the baking sheet, sprinkle parmesan cheese on top.
Bake in an oven 375 degrees for about 20 minutes.
When you buy tofu make sure it's organic. The best tofu to use for baking (for a chewy texture) is nigari tofu. It's organic, not packed in water (or whatever that stuff is!), and freezes well.
Buffalo "wings":
1 brick nigari tofu sliced into 'fingers' - your choice of size
Frank's red hot buffalo sauce (or Crystal's)
Panko crumbs
Parmesan cheese
Drain the tofu (I put down some paper towels, put the sliced tofu on top and put my heavy cutting board on top of that) for about 30-60 minutes.
Put the tofu into a ziplock bag (or other container). Add enough Frank's sauce to coat the tofu. Marinate overnight.
Put some foil on a baking sheet. spray with Pam. You can bake off the tofu at this point or you can 'take it up a notch'. Dredge the tofu in the panko crumbs, put onto the baking sheet, sprinkle parmesan cheese on top.
Bake in an oven 375 degrees for about 20 minutes.
Maine Street is going veg.
For several years I was vegetarian, dietary vegan during part of that time. I lived in Los Angeles, and it was as easy as Magic Johnson going down court with the ball. Follow Your Heart
http://www.followyourheart.com/ was my grocery store. I cohosted a vegetarian email group for vegsource http://www.vegsource.com/, attended lectures by John Robbins, Howard Lyman, http://www.madcowboy.com/ - very easy to stay focused.
Then I fell off the turnip truck.
Heck, the turnip truck didn't even go to where I moved!
I moved to Phoenix, Arizona. This was 2000 - there was a food co-op in Tempe, near ASU. The saddest produce you ever wanted to see. Nothing at all like I'd been used to. Chain restaurants that offered boca or garden burgers didn't offer them here. Plus, I was cooking for my new husband - an omnivore (of the 'if my mom didn't make it, then it's not a food' persuasion'). Finally, in late 2001 I quit waiting for the turnip truck, and joined my fellow omnivores.
Now there are options in the Valley of the Sun - granted, there's no Follow Your Heart, and the produce is still lacking, but there are vegan and vegetarian restaurants here now. And, my good friend Karyn has decided to return to vegetarianism, which has given me the impetus to climb back up the back of the truck.
What's happened to me during the omnivore years? I gained 40 pounds; became a type 2 diabetic; my cholesterol (that used to hover around 100) went up to 275, so I went on statins; my triglicerides are over 500 - this is obviously not a healthy way for me to eat! And, the entire time I've felt guilty that I wasn't living an eating 'low to the ground'.
This blog is my trek back to the turnip truck. I've told my family I won't be as militant about it as in the past, but they know Mom - and they'll go with it. I'm not sure about giving up crab - but then again, I don't have that very often anyway. I will play those cards when dealt.
For several years I was vegetarian, dietary vegan during part of that time. I lived in Los Angeles, and it was as easy as Magic Johnson going down court with the ball. Follow Your Heart
http://www.followyourheart.com/ was my grocery store. I cohosted a vegetarian email group for vegsource http://www.vegsource.com/, attended lectures by John Robbins, Howard Lyman, http://www.madcowboy.com/ - very easy to stay focused.
Then I fell off the turnip truck.
Heck, the turnip truck didn't even go to where I moved!
I moved to Phoenix, Arizona. This was 2000 - there was a food co-op in Tempe, near ASU. The saddest produce you ever wanted to see. Nothing at all like I'd been used to. Chain restaurants that offered boca or garden burgers didn't offer them here. Plus, I was cooking for my new husband - an omnivore (of the 'if my mom didn't make it, then it's not a food' persuasion'). Finally, in late 2001 I quit waiting for the turnip truck, and joined my fellow omnivores.
Now there are options in the Valley of the Sun - granted, there's no Follow Your Heart, and the produce is still lacking, but there are vegan and vegetarian restaurants here now. And, my good friend Karyn has decided to return to vegetarianism, which has given me the impetus to climb back up the back of the truck.
What's happened to me during the omnivore years? I gained 40 pounds; became a type 2 diabetic; my cholesterol (that used to hover around 100) went up to 275, so I went on statins; my triglicerides are over 500 - this is obviously not a healthy way for me to eat! And, the entire time I've felt guilty that I wasn't living an eating 'low to the ground'.
This blog is my trek back to the turnip truck. I've told my family I won't be as militant about it as in the past, but they know Mom - and they'll go with it. I'm not sure about giving up crab - but then again, I don't have that very often anyway. I will play those cards when dealt.
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