Quick and Easy Thai Vegetable Stew-Forks over Knives Cookbook

Serves 4

1 medium yellow onion, peeled and diced small
2 cloves garlic, peeled and minced
2 teaspoons grated ginger (I used 1/4 tsp. ground ginger)
2 teaspoons Thai red chili paste, or to taste (I omitted this)
Zest and juice of 1 lime
1 Serrano chile, minced (for less heat, remove the seeds-I omitted this as well)
2 tablespoons low-sodium soy sauce, or to taste
One 14-ounce can lite coconut milk
1 cup Vegetable broth
3 cups mixed vegetables of your choice, such as edamame, water chestnuts, carrots, broccoli, or sugar snap peas. I added all of these along with some sliced mushrooms.
1/2 cup chopped cilantro
2 tablespoons minced mint

Place the onion in a large saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is tender and starting to brown.  Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.  Add the garlic, ginger, chili paste, lime zest and juice, and Serrano chile and cook for 30 seconds.  Add the soy sauce, coconut milk, vegetable broth, and mixed vegetables, reduce heat to medium, and cook for 10 minutes, or until the vegetables are tender.  Stir in the cilantro and mint and serve. 
This was really good!  Easy to make and tasted great.  I served this with whole wheat saltines.

Wild Rice Stuffed Squash-Forks over Knives Cookbook

Serves 4

2 medium acorn squash, halved and seeded
2 medium leeks, trimmed and cut into 1/2-inch dice
2 celery stalks, cut into 1/2-inch dice
1/2 teaspoon dried sage
1 teaspoon poultry seasoning
3/4 cup wild rice blend
1 1/2 cups vegetable broth
salt and pepper to taste

Preheat oven to 350 degrees.  Place the squash halves, cut side down, on a baking sheet. Pour 1/2 inch of water in the pan. Bake for 25 minutes.  Remove from oven and drain any remaining water from the pan. 

While the squash is baking, heat a 2-quart stockpot over a medium flame.  Add the leeks and celery and sauté for 7-8 minutes or until the vegetables are tender.  Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the sage, poultry seasoning, rice, and vegetable broth.  Cover the pot and bring to a boil.  Reduce to a simmer and cook for 45 minutes, until rice is tender.  Season with salt and pepper.

Stuff each squash half with some of the rice, cover with foil and return the squash to the oven.  Bake for another 20 minutes.

After baking, I topped the rice with black beans, avocado, and tofu sour cream.  Served with side of baked veggies.  This was so good and very easy to make.

3 1/2 years of leading a healthy lifestyle!

October 14th marked 3 and 1/2 years since I decided to take control of my life by making healthy changes.  In the beginning I was doubtful that I would get to where I am today, but I took it one day at a time and never looked back.  Those thoughts of doubt were replaced with positive thoughts of, "I think I can do this....I WILL do this!"  Anything is possible if you want it bad enough...=)

Curried Cauliflower Bisque-Forks over Knives Cookbook

Serves 4

1 large onion, peeled and diced
2 teaspoons grated ginger
1 jalapeno pepper, minced (for less heat, remove the seeds)  I omitted this.
2 cloves garlic, peeled and minced
1 1/2 teaspoons curry powder
1 large head cauliflower, cut into florets
4 cups vegetable stock (I used vegetable broth)
salt and freshly ground pepper to taste
1/4 cup chopped cilantro
4 green onions, white and green parts, thinly sliced

Place the onion in a large saucepan and sauté over medium heat for 10 minutes.  Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.  Add the ginger, jalapeno pepper, garlic, and curry powder and cook for 30 seconds.  Add the cauliflower and vegetable stock and bring the pot to a boil over high heat.  Reduce the heat to medium and cook, covered, for 20-25 minutes, or until the cauliflower is tender.
Puree the soup using an immersion blender or in batches in a blender with a tight fitting lid, covered with a towel to avoid splatter.  Return to the pot and season with salt and pepper.  Serve garnished with the cilantro and green onions.
I topped this with vegan sour cream and served with whole wheat saltine crackers.  Delicious!

Cream of Broccoli Deluxe-Forks over Knives Cookbook

Serves 6

6 cups vegetable stock or boullion (I used vegetable broth)
1 cup raw cashews ( I placed the cashews in a bowl and covered with water, letting them soak for a couple of hours.  This makes them much easier to chop up)
1 medium onion, finely chopped
1 celery stock, finely chopped
1 large carrot, chopped
1 garlic clove, minced
1/2 large red bell pepper, chopped
2 medium unpeeled potatoes, cubed
1 large head broccoli, including stem, chopped (about 4 cups)
2 teaspoons dried thyme
1 teaspoon sea salt
1/2 teaspoon black pepper

Puree 1 cup of the vegetable stock with the cashews in a blender until smooth.  Set aside.
In a large pot, cook the onion, celery, and carrot over medium heat in 1 cup of the vegetable stock for 5 minutes.  Add the garlic, bell pepper, and potatoes and cook for 2 more minutes.  Add the remaining 4 cups of vegetable stock and the broccoli, thyme, salt, and black pepper, and bring to a boil over high heat.  Cover and simmer until the broccoli and potatoes are soft, about 10 minutes.
Add the cashew mixture to the soup and stir until mixed.  Remove the pot from the heat and puree about half of the soup, in small batches until smooth.  Return the pureed soup to the pot and reheat, stirring well.
*I used my immersion blender, and blended it right in the pot, so there was no need to blend it in small batches.
This soup was so good!  Very filling, and tasted great. I topped it with vegan sour cream, and served with whole wheat saltine crackers. The next day for lunch, I heated up leftover soup, and added some baked veggies into it.  Delicious!

Savory Squash Soup-Forks over Knives Cookbook

Serves 4

2 1/2 cups butternut squash, peeled, halved, seeded, and diced
1 large russet potato, diced (about 1 cup)
1 medium yellow onion, peeled and chopped (about 1/2 cup)
1 clove garlic, peeled and chopped
1/4 teaspoon dried Italian herb mix, or a pinch each of oregano, basil, rosemary, and thyme
1/4 cup green peas
1/4 teaspoon fresh lime juice
finely chopped parsley

Bring 3 cups of water to boil in a large pot over high heat.  Add the squash, potato, onion, garlic, herb mix, and pepper.  Reduce the heat to medium and cook, covered, for 20 minutes, or until the vegetables are tender.

Puree the soup using an immersion blender or in a blender with a tight-fitting lid, covered with a towel.  Return the soup to the pot and add the green peas and lime juice.  Cook for an additional 5-7 minutes, or until the peas are tender.  Serve hot, garnished with the parsley. 

Very easy to make and tasted great.  My only addition was some salt.  It was quite bland without it.  I topped this with some vegan sour cream.

Lentil Soup-Forks over Knives Cookbook

Serves 8-10

1 large onion, peeled and chopped
6 cloves garlic, peeled and minced
2 bay leaves
2 tsp curry powder, or to taste
1/2 tsp turmeric
Pinch ground nutmeg
One 15 ounce can, diced tomatoes
1 cup green lentils, rinsed
2 large waxy potatoes, scrubbed and cut into 1/2 inch diced pieces (I used a large sweet potato)
1 small head cauliflower, cut into florets
6 cups finely chopped spinach leaves
2 T minced cilantro
Zest and juice of 1 lemon
Salt and freshly ground pepper to taste
I also

 added a large package of sliced mushrooms

Place the onion in a large pot and sauté over medium heat for 10 minutes.  Add water 1 to 2 tablespoons at a time to keep the onion from sticking to the pan.  Add the garlic and cook for 1 minute.  Add the bay leaves, curry powder, turmeric, and nutmeg and cook for 1 minute.  Stir in the tomatoes and cook for 3 minutes.  Add the lentils and 6 cups of water and bring to a boil over high heat.  Reduce the heat to medium and cook, covered, for 30 minutes.  Add the potatoes and cauliflower and cook until the lentils are tender, about 15 more minutes.
Stir in the spinach, cilantro, and lemon zest and juice.  Season with salt and pepper.

I added fresh tomatoes, avocado, and tofu sour cream on top.  Easy to make and tasted great!

Plant-Powered Polenta Pizza-Forks over Knives Cookbook

Heirloom Tomato Sauce:
1 pound heirloom tomatoes
sea salt
6-8 garlic cloves
Fresh herbs, such as basil, chives, oregano and sage
 * Instead of using fresh tomatoes, I used a 15 ounce can of diced tomatoes, drained.  I mixed it with salt, minced garlic and just a sprinkle of all the above mentioned herbs.  This easy step omitted step number 1, below.*

Poltenta Crust:
4 C water or unsalted vegetable broth
1 tsp sea salt
2 C organic polenta or cornmeal
*Instead of making the polenta, I bought a pre-packaged version.  This saved me from step 2, and 4, below*

Herbed Cashew "Cheese", optional
1 C organic cashews
1/2 lemon, juiced
1 tsp Himalayan sea salt
1 tsp fresh basil or your favorite seasonal herb
1/4 C spring water
*I placed the cashews in a bowl, covered with water, and let them soak for a few hours.  This makes them easier to chop.*


Toppings of choice, such as finely sliced red onions, zucchini rounds, sun-dried tomatoes, thinly sliced Chinese eggplant, or fresh baby artichokes, fresh basil.

The toppings I used were, chopped green onions, sliced black olives, black beans, and fresh pineapple.

1. For the tomato sauce: Preheat oven to 350 degrees.  quarter the heirloom tomatoes and place faceup on a roasting pan.  Sprinkle with sea salt.  Add the whole cloves of garlic and roast for 30 minutes or until lightly caramelized.  Scrape the roasted tomatoes and garlic into a bowl and pulse with an immersion blender or mash with a fork.  Chop some of your favorite seasonal fresh herbs and stir in.

2. For the crust: Bring the water and sea salt to a boil in a 10-or 12-inch pot or sauté pan. Whisk in the polenta slowly until all is incorporated.  Stir for about 1 minute, then turn the heat to low, cover the pot, and leave it for 40 minutes.  Turn off the heat and allow to sit for another 10 minutes.

3.  Preheat the oven to 350 degrees.

4.  Carefully turn the pot upside down, dropping the polenta onto a cutting board.  Slice the polenta n half, parallel to the cutting board, into two round pizza crusts.  Place the crusts onto a cookie sheet and bake for about 30 minutes, or until crispy around the edges.

5.  For the cashew "cheese":  Put all the "cheese" ingredients into a food processor and puree, adding water slowly, until they reach a thick, cream-cheese-like consistency.  (You want to be able to form little "cheese balls", so be careful not to add too much water.)  Adjust seasonings to taste.  (I enjoy a clove or two of garlic and sometimes more lemon juice, depending how juicy the lemon is.)

6.  Assemble the pizza: Spread the tomato sauce over the polenta crust, then use a teaspoon to form little balls of the cashew "cheese" and arrange them on top.  *I just spread this on the top instead of forming balls.* 

*  Add toppings of choice.

Bake the pizza for 10 minutes just to heat the toppings.  Garnish with whole fresh basil leaves and serve.

By using the canned tomatoes and the pre-packaged polenta, this saved me a lot of time and was very easy to make.  You can always use pre-made pizza crust or English muffins as your crust.  For non-vegan pizzas, add reduced fat cheese, ham, turkey sausage, etc. 

I served these little pizzas with corn on the cob, green beans, and baked veggies.     

Layered Tex-Mex Lasagna-Forks over Knives cookbook

This serves 6-8...I halved it and used an 8X9 Pyrex dish.

Tomato Sauce:
Two 8-ounce cans tomato sauce
3 Cups water
1/4 Cup cornstarch
3 T chile powder
1/2 tsp onion powder
1/4 tsp garlic powder
 

4 Cups mashed cooked pinto beans (I used canned)
1 Cup chopped green onions
1 1/2 Cups frozen corn kernals, thawed (I used canned)
One 2 1/4 ounce can sliced black olives, drained, optional
1 to 2 T chopped green chiles, optional
10-12 corn tortillas
salsa, optional
tofu sour cream, optional

To make the sauce, Put all ingredients for the sauce into a saucepan.  Mix well with a whisk until well combined.  Cook over medium heat, stirring occasionally, until thickened, about 5 minutes.  Taste and add more chile powder if desired.  Set aside.

To assemble the casserole: Preheat oven to 350 degrees.  Put the beans, green onions, olives (I used the olives as a garnish since my husband doesn't like them), and green chiles into a large bowl and mix gently until well combined.

Spread 1 1/2 Cups of the sauce over the bottom of a oblong nonstick baking dish (I went ahead and sprayed my dish with non-stick spray). Place 3-4 corn tortillas in the bottom of the dish.  Spread half the bean mixture evenly over the tortillas.  Place another 3-4 tortillas over the bean mixture, then spread the remaining bean mixture over the top.  Cover with 3-4 more tortillas, and then pour the remaining sauce over the tortillas.  Cover the baking dish with parchment paper, then cover with aluminum foil, crimping the edges over the baking dish.  Bake for 45 minutes.  Remove the baking dish from the oven and let the lasagna rest for about 15 minutes before cutting.  Serve with salsa and tofu sour cream, if desired.

I used black olives, tomatoes and tofu sour cream as a garnish.  I served this with corn on the cob, asparagus, Portobello mushrooms and sugar snap peas.  Really easy recipe and tasted great!

Kale Brownies- My son found this recipe online and with help from his girlfriend, made them for me and my husband.

Ingredients:

3 C loosely packed kale or spinach leaves (spinach was used in ours)
1/2 C applesauce (sugar free was used)
2 1/2 tsp pure vanilla extract
1 1/2 C water
3 T ground flax
3/4 C vegetable or coconut oil
1 C coconut flour (whole wheat flour was used)
3/4 C cocoa powder
1/2 tsp salt
1/2 tsp baking soda
3/4 C xylitol or sugar (stevia was used)

Preheat oven to 350 degrees.  Line a 9x13 pan with parchment paper, or grease well.  Blend together the first 6 ingredients.  If using coconut oil, make sure applesauce and water are not cold.

In a large mixing bowl, stir together remaining ingredients.  Pour wet into dry and stir until just evenly combined, pour into the prepared pan, then use a full sheet of parchment paper or wax paper to press down firmly until the batter evenly covers the pan.  Bake 19-20 minutes.  Pat down hard with a pancake spatula or another sheet of parchment paper.  Let brownies sit 15 minutes before cutting into squares.  They taste better the next day, so make them in advance if possible. 

Frosting:

1/2 C cocoa powder
2 T pure maple syrup or agave
1/2 C virgin coconut oil, melted

Mix the frosting ingredients to form a sauce.  Spread over the kale brownies, then refrigerate or freeze 10-20 minutes.  The sauce will transform into chocolate frosting.  These brownies will melt and need to be kept refrigerated.  They are high in fiber and Vitamins A, C, and K, cholesterol-free, vegan, low in sugar or sugar free and also offer Omega 3's.

These were quite good! 

Vegan Enchiladas-recipe by Vegangela, www.vegangela.com-shared with Angela's consent.

Ingredients:

8 corn tortillas (this recipe actually made 12)
1, 19 ounce enchilada sauce (I used La Victoria)
vegetable oil (I used non-stick spray)
1 medium onion, diced
1 clove garlic, minced
1 tsp cumin
1 package (14 ounce) silken tofu
1 T nutritional yeast
salt and pepper
Optional toppings: sliced green onions, sliced black olives, avocado, vegan sour cream, vegan cheese, fresh cilantro.

Instructions:
In medium saucepan, heat the enchilada sauce over medium-low heat for 30 minutes.

Meanwhile, heat 1 T oil in frying pan on medium-high heat.  Saute onion until soft, about 2 minutes.  Add garlic and cumin and cook until fragrant, about 2 minutes.

Using a food processor or immersion blender, blend the onion mixture with the tofu and nutritional yeast.  Season with salt and pepper.

Heat a few tsp of oil on medium heat, and once hot, dip the tortilla in the oil until it is soft.  Drain it on a paper towel. (I just sprayed a skillet with non-stick spray.) Pour small amount of enchilada sauce into a pie plate. Dip the tortilla in the enchilada sauce and place on plate.  Spoon small amount of tofu mixture onto the tortilla.  Roll and place in 9x13 baking dish, seam side down.  Repeat until all tortillas are filled.  Pour remaining sauce on top of enchiladas and bake at 350 for 30 minutes.

Add optional toppings and serve. I topped with green onions, cilantro, vegan sour cream, avocado,

 and diced olives.
I served this over cooked greens (kale, spinach and shredded cabbage),  with baked veggies and corn on the cob, as a side. 

Very good...will definitely make these again! 

Orange Pan-glazed Tempeh-101 cookbooks.com

1 C freshly squeezed orange juice (3-4 large juicy oranges)
1 T freshly grated ginger
2 tsp tamari (or soy sauce)
1 1/2 T mirin
2 tsp maple syrup
1/2 tsp ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra firm tofu)
2 T olive oil
1/2 lime
handful of cilantro leaves

Put the orange juice in a small bowl.  Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp.  Add the tamari, mirin and maple syrup, ground coriander, and garlic.  Mix together and set aside.

Cut the tempeh (or tofu) into thin, bite size pieces, and if working with tofu, pat dry with a paper towel.  *I like to bring some water to a boil, add tempeh and boil for about 15 minutes, before using in recipes.  This will help whatever you are cooking it with, to take on the flavor better and also to lift some of the bitter flavor out of it.*

Put the olive oil in a large frying pan over medium-high heat.  When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath.  Turn and cook the other side for another 5 minutes, or until golden.  Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a thick glaze.  Turn the tempeh once more during this time and spoon the sauce over the tempeh from time to time. 

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the cilantro scattered on top.

I served this over cooked greens (kale, spinach and shredded cabbage), with baked squash, baked veggies, and corn on the cob,

as a side.  Loved it!

Pistachio-Crusted Maple Dijon Tofu-recipe by Vegangela/www.vegangela.com. Shared with Angela's consent.

Ingredients:

1 block firm tofu, sliced into 6 equal pieces
1/4 C maple syrup
1 tsp curry powder
1 tsp Dijon mustard
1/2 C shelled pistachios
Instructions:

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with non-stick spray.
Place tofu on foil and sprinkle with salt and pepper.  In a bowl, stir maple syrup with curry powder and Dijon.  Coarsely chop pistachios and set them aside.  Spoon half of maple mixture over tofu, then sprinkle with pistachios.  Spoon remaining maple mixture over nuts. Bake in center of preheated oven for 15 minutes. 
I served this with grilled asparagus, grilled Portobello mushrooms, fruit and green beans.  *See green bean recipe below*
So easy and tasted great!

Herbed Green Beans with Cranberries-About.com/Vegetarian food

Ingredients:
1 pound fresh green beans, trimmed and sliced
water for boiling
1/4 tsp salt
3 T margarine (I used non-stick spray instead)
1 1/4 C cranberries (I used about a cup of dried cranberries)
2 cloves of garlic, minced
2 T fresh parsley, chopped
1 T marjoram
salt and pepper to taste

Preparation:

Bring a pot of water to a boil and add 1/4 tsp of salt.  Add the green beans and cook for 3 to 4 minutes.  Remove the beans and rinse under cold water.  Melt the margarine over medium low heat and add the beans.  Stir in the remaining ingredients.  Allow to cook for another 5 minutes. Enjoy your green beans with fresh parsley and marjoram.

Lori and Eddie go Vegan!

About a month ago, my husband and myself decided to try a Vegan way of eating.  I can see the eyebrows raising and the private messages flying!! ;)   Eddie had already cut all dairy out, about 6 months ago, thinking it may help his allergies, which it has.  We had kind of lost our taste for meat and noticed the last couple times that we had chicken, it just didn't taste very good.  After watching a couple of very good documentaries, "Forks over Knives" and "Vegucated", I decided to cut dairy, animal products and animal byproducts. As many of you know, I love coffee.  No, I really LOVE coffee!  The thing I was most worried about was finding a non-dairy creamer that I would like and could still enjoy my coffee...ha ha!  I found that Silk, who makes the almond milk that we use, also makes a coffee creamer.  It took a couple times for me to get used to it, but I really like it now.  Just a few days after cutting dairy out of my diet, I no longer had to use OTC products that I needed for some bowel issues.  This tells me that I may have had a slight allergy to lactose. 
The question we get asked the most are, "How do you get enough protein?"
People don't realize how much protein there is in vegetables, beans, nuts and seeds.  One cup of broccoli has 2.62 grams of protein.  One cup of mushrooms has 2.03 grams of protein, while a cup of asparagus has 4 grams of protein!  One cup of spinach has 5.35 grams of protein.  We have always eaten huge amounts of vegetables and now along with beans, tofu and other soy options, such as seitan and tempeh, we are getting plenty of protein.  One thing to remember in regards to protein, is that plant based proteins lower cholesterol, while animal proteins raise cholesterol. 
"A plant-based diet is a very simple one.  It consists of avoiding anything that came from a source that ever had a face or a mother.  In other words, avoiding all meat (including fish), dairy and eggs.  What you do eat are the very best foods that Mother Nature offers: grains, fruits, vegetables, and legumes.  Often relegated to side dishes by a meat-devouring American public, these foods actually create the best-tasting and most nutritious meals possible."  Quoted from Dr. John McDougall/ Forks over Knives.
We feel good and I have to say, slightly empowered!  I'm having fun trying out new recipes.  Thank goodness most of them have tasted really good.   I used to think that Vegans were weird...I guess I'm one of those weirdos now...ha! 

Thai Seitan Stir-Fry/ 101 Best Vegan Foods Cookbook

1 package (8 ounces) seitan, drained and thinly sliced
1 jalapeno pepper, halved and seeded (I omitted this)
3 cloves garlic
1 piece (1 inch) peeled fresh ginger (I used a tsp of ground ginger)
1/3 C soy sauce
1/4 C packed brown sugar (I used Stevia instead)
1/4 C lime juice
1/2 tsp red pepper flakes
1/4 tsp salt
3 T vegetable oil
1 medium onion, chopped
2 red bell peppers, thinly sliced
2 C broccoli florets
4 C lightly packed baby spinach
1/4 C shredded fresh basil
3 cups hot cooked rice
3 green onions, sliced diagonally
1/4 C peanuts, chopped
*I also added a small can of sliced water chesnuts

Place seitan in a medium bowl.  Combine jalapeno, garlic and ginger in food processor.  Process until finely chopped.  Add soy sauce, brown sugar, lime juice, red pepper flakes and salt.  Process until blended.  Pour mixture over seitan, stir to coat.  Marinate at least 20 minutes at room temperature. 
Heat oil in wok or large skillet over high heat.  Add onion, bell peppers and broccoli.  Stir-fry 3 to 5 minutes or until vegetables are crisp-tender and seitan is hot.  Add spinach in two additions, stirring until beginning to wilt after each addition.
Stir in basil just before serving.  Serve over rice.  Sprinkle with green onions and peanuts.

Loved this!  I served it with a side of grilled asparagus and Portobello mushrooms. 

Polenta with Rice and Beans-Forks over Knives Cookbook

Polenta Crust:
2 C boiling water
3/4 C polenta (also known as corn grits)
1/4 tsp salt


1 C low-sodium, no-fat vegetable broth
One 14 ounce can diced tomatoes
1 small diced onion
1 C short grain brown rice
1 T chile powder
One 15 ounce can black beans, drained and rinsed
1/2 cup fat-free, low-sodium salsa
1 avocado, mashed
4 tsp lemon juice
1/2 tsp garlic powder

For the polenta crust: Bring the water to a boil and whisk in the polenta and salt.  Cook, stirring constantly, for 10-12 minutes until the polenta pulls away from the side of the pan.  Dump the cooked polenta into a large pie dish (I used an 8x10 pyrex dish) and spread evenly over the bottom and sides of the dish.  Set aside.
Combine the broth, tomatoes, onion, rice, and chile powder in a rice cooker or saucepan.  Cook until all liquid is gone and the rice is tender, about 45 minutes.  Preheat oven to 350 degrees.
After the rice is cooked, stir in the black beans.  Spread the rice-bean mixture evenly on

the polenta crust.  Spread salsa over the rice-bean mixture.  Bake for 30 minutes.  Remove from the oven and set aside for 5-10 minutes.
Meanwhile, mash the avocado in a small bowl with the lemon juice and garlic powder.  Slice the pie, and put a dollop of avocado mixture (about a tablespoon) on each slice before serving.

This was really good and easy to make.  I added a few more black beans on top before serving.  I served this with baked veggies, baked sweet potatoes topped with Tofutti sour cream, grilled asparagus and grilled Portobello mushrooms.

Strawberry Tarragon Dressing-Forks over Knives Cookbook

Ingredients:

4 C strawberries, washed, hulled and sliced
1 medium shallot, minced  (I use minced onions instead and just sprinkle some into the blender.)
1/2 C balsamic vinegar
1/2 t freshly ground white pepper
1/2 cup agave nectar or brown rice syrup
1 T dried tarragon
1 t salt

Puree all ingredients in a blender until smooth and creamy.

This dressing is delicious!  I tried a new variation yesterday and used 2 C of strawberries and 1 large peeled orange.  It's also good on baked veggies.

Product Watch

Corn grits, also known as Polenta.

Product Watch

Seitan- Used in stir fry.

Product Watch

Tofutti Sour Cream

Product Watch

Silk/non-dairy Coffee Creamer

Hummus-I took this off of the tahini label

1/3 C tahini
1/2 C water
1/4 C lemon or lime juice
2-3 cloves of garlic
1 tsp salt
2 T fresh parsley
pinch of paprika
1 T olive oil
2 C cooked or canned chick peas, drained

Put ingredients in a blender and blend until smooth.  Yields about 3 cups.

   Serve with your favorite crackers or carrot and celery sticks.

Salad Dressings

Paleo Celery Seed Salad Dressing-

Ingredients:
1/2 C extra virgin olive oil
2 T balsamic vinegar
1 tsp apple cider vinegar
1/2 small onion, peeled and quartered (I've also used minced dried onions.  I didn't measure them, but probably used a tablespoon.)
1 T raw honey
1/4 tsp celery seed
dash garlic powder
sea salt-to taste
ground black pepper-to taste

Directions:
Combine all ingredients in food processor or blender and blend until smooth.  Add sea salt and ground pepper to taste.  Store in refrigerator until ready to serve. 

Dr. Ben Kim's Strawberry Dressing Recipe-

Ingredients:
6-8 large strawberries
1/2 C extra virgin olive oil
1/4 C apple cider vinegar or freshly squeezed lemon juice
1/4 C water
1 clove garlic
1 t honey

Directions:
Blend all ingredients in blender.  Add more water if you prefer a lighter consistency.  This recipe works just as well if you substitute the strawberries with any other type of berry; blueberries and blackberries work especially well.     

Dilly Whoppers-fresh salmon patties with dill and feta cheese-Looneyspoons Cookbook

1 1/2 lbs. boneless skinless salmon fillet, cut into chunks
1 cup fresh whole-grain bread crumbs
1/2 cup crumbled light feta cheese (I used fat free and instead of mixing it into the salmon mixture, I served it on top of the salmon pattie.)
1/4 cup minced shallots
1 T honey mustard
1 T freshly squeezed lemon juice
1 egg (I used 3 T of egg substitute)
1 T minced fresh dill
1 tsp grated lemon zest
1/4 tsp each salt and freshly ground pepper

Place salmon chunks in food processor.  Pulse on and off until salmon is chopped into very small pieces.  (If you don't have a food processor, use a very sharp knife and mince the salmon by hand.) Transfer salmon to a large bowl.  Add remaining ingredients.  Mix well using your hands.
Form mixture into 6 patties, about 3/4 inch thick.  Place patties on a large plate, cover with plastic wrap and refrigerate for 1 hour.  (Chilling will help the patties hold their shape while cooking.)
Spray a large, non-stick skillet with cooking spray and heat over medium-high heat.  Add patties and cook for about 4 minutes per side, until salmon is cooked through.  Be careful not to overcook the patties, and be gentle when flipping them so they will not fall apart.  
Serve patties on small, whole grain hamburger bun with sliced tomatoes, lettuce and honey mustard. 
I grilled these and they turned out great.  I topped them with the feta cheese,  red onion, tomatoes and avocado.  Served with a side of grilled pineapple and mixture of kale and red cabbage.

       

Inspirational quotes

Media Coverage!

 I emailed KSL channel 5 news-Utah, after seeing a commercial about weight loss stories and obesity rates in Utah, that they were covering.  I received a reply to my email and we were interviewed in our home.  Our story was shared on the 5 0'clock news on May 20th 2013.  Here is the link to our story. Copy and paste in new window to view. 
We are so excited for the opportunity to continue sharing and inspiring others!  =)
 
http://m.ksl.com/index/story/sid/25261579

Lasagna with Mex Appeal-Looneyspoons Cookbook

Ingredients:
1 T olive oil
2 cups chopped onions
1 1/2 cups chopped green bell pepper (I used half of a green bell pepper and half of a red bell pepper.)
2 tsp minced garlic
1 can (28 ounces) no-salt-added diced tomatoes, undrained
1 cup salsa
2 tsp ground cumin
1 can no-salt-added black beans, drained and rinsed
1 can no-salt-added kidney beans, drained and rinsed
2 T fresh cilantro, minced (optional)
4, 7 inch, whole grain tortillas
1 1/2 cups shredded light Monterey Jack cheese (I used about 2 cups of a reduced fat shredded Mexican blend)
garnish:
chopped tomatoes
chopped green onions
fat free sour cream
sliced avocado
Directions:
Heat olive oil in a large pot over medium heat.  Add onions, peppers and garlic.  Cook and stir until vegetables begin to soften, about 5 minutes.  Add tomatoes, salsa and cumin.  Bring to a boil.  Reduce heat to low and simmer, uncovered, for 10 minutes.  Stir in black beans and kidney beans.  Remove from heat.  Stir in cilantro, if using.
Spray a 9x13 inch baking pan with cooking spray.  Spread 1/3 of the bean mixture over bottom.  Cover with two of the tortillas and half of the cheese.  Spoon another 1/3 bean mixture on top of cheese, followed by remaining tortillas, and last of the bean mixture.  Sprinkle remaining cheese on top.
Cover with foil and bake at 350 degrees for 35 minutes.  Let cool for 10 minutes before serving.  Garnish with tomatoes, green onions, avocados and sour cream.  I served this with a side of kale, spinach and mushrooms.
Very good and easy to make!

These are the best tortillas!  I found them at Walmart on the bread isle.