Dessert Hummus-Shared with permission from Carrie/Vegan Delish app

Ingredients

• 1 1/2 cups medjool dates, pitted
• 1/2 cup water
• 1 1/2 cups canned cannellini beans
• 1/2 cup almond butter
• 1 tablespoon carob powder
• 1/2 tablespoon vanilla extract
• 2 tablespoons unsweetened non-dairy milk
• 1 tablespoon maca powder (optional)
• 1/4 teaspoon ceylon cinnamon

Instructions

1. Combine dates and water in a saucepan and bring to boil. Lower heat and simmer uncovered for 5 minutes, or until the dates have softened and started to break apart. Remove from heat.

2. If your dates are very soft, then you may not need to boil them. In this case, you can simply soak them in hot water for at least 30 minutes before adding them to the food processor.

3. Combine beans, almond butter, carob powder, vanilla extract, non-dairy milk, maca powder, and cinnamon in a food processor. Add cooked or softened dates and water. Process ingredients until smooth, using a spatula to scrape down the sides. Serve at warm temperature or chilled.

When I first saw this recipe, I could not imagine what a dessert hummus would taste like.  It is delicious!!  Very easy to make, which is a plus.  I found the carob powder and the maca powder at the health food store.  I served this topped with strawberries and unsweetened coconut. 

Four year anniversary of leading a healthy lifestyle!

                          "Why don't you just lose weight?"

This question was addressed to me by a Doctor, as I sat on an exam table, wearing nothing but a paper gown.  This woman probably weighed all of 110 pounds, soaking wet.
I had tipped the scales that morning at 298 pounds, which wouldn't be a problem if I was a 6'5" defensive lineman, but I am a 5'2", middle aged homemaker.  At this weight I used to joke and say that I was as wide as I was tall.  My blood pressure was 130/90 that morning.  My Doctor informed me that I would need medication if my blood pressure continued to rise.  I would also learn, after blood test results came back, that my cholesterol was high. 

I left the Doctor's office in tears.  I felt fat and disgusting.  Knowing the health risks I was up against because of my weight, still did not motivate me to lose weight.  I had been overweight my whole life.  This was how I was meant to be.  Losing weight was impossible...or was it?

As I sit here this morning, thinking back to that morning in the Doctor's office, I am overcome with emotions.  My tears are not from sadness, but from joy.  Looking back at the life that I led when I weighed 298 pounds: unhappy, very low energy, tired all the time, not being able to fit comfortably, (or at all) into restaurant booths, chairs, and movie seats, not being able to walk up the stairs in my home without being left breathless, aches and pains, and not being able to find clothes that would fit me, compared to the life I lead now: healthy, energetic, enthusiastic, happy and fit, I wonder why I waited so long to make the lifestyle change towards health and wellness.  It's not that I didn't want to be healthy and fit, or enjoy living in a society that is designed around thin people.  I was overwhelmed with the idea of losing 100 plus pounds.  I didn't think I was strong enough or could make the drastic changes that I would need to in order to lose weight.  At that weight, my diet consisted of a lot of fast food, processed food, very little fruits or vegetables, and a lot of sweets and desserts.  I felt that losing weight was hopeless. 

As many of you know, my husband was the first one to make changes towards a healthier lifestyle, after reading the book, "The End of Overeating" by Dr. David Kessler.  I have admitted to him that when he first decided to make these changes, I was mad...not mad at him, but mad at myself because I didn't think I would be able to make changes as well.  If it wasn't for him, I would not be where I am today.  I've been asked if I had an "AH-HA" moment that made me decide to lose weight, but I think I had more of a small thump on the head!  After watching him for about three months, something clicked in my head...I saw him eating healthy, well proportioned meals and going on daily walks.  These changes were resulting in weight loss and a higher level of energy.  I should not have been surprised, but I was.  We live in a society where we are surrounded by ads for fad diets, diet pills, cleanses, etc.

"About 95% of fad diets fail", says Julie Garden-Robinson, food and nutrition specialist at NDSU.  "Put another way, only 5% of dieters are able to maintain a significant weight loss, which means a drop in weight equaling 10% or more, of what they weighed before they began dieting".

"Making positive lifestyle choices, such as exercising and healthy eating, can prevent illness and help you live longer, leading experts say.  Healthy choices you make now can help you feel better and prevent health problems before they occur.  Food fads and diet trends come and go, but healthy eating and exercise have been proven time and again to be the basics of having a longer life expectancy." -Jessica Cooke, Livestrong.com

 We come to believe that this is the only way that weight loss can be obtained.  If we go back to the basics of good nutrition, and are mindful of our proportions, weight loss is possible.  It took me two years of hard work, dedication, and a lot of sweat, to lose 150 pounds. I have maintained my weight for the past two years, by continuing to be very mindful of what I eat and by exercising six days a week, using the Leslie Sansone Walk at Home program.  

 It is not unusual to find me with my head buried in a cookbook, getting really excited over a new recipe that has been added to my favorite Vegan Delish app, or reading an article on health, wellness, and fitness.  If someone would have told me five years ago that I would become a health nut, I would have laughed out loud! Sharing my weight loss story has resulted in many new friendships, and I cherish each and every one of them.  I receive messages from people that I did not even know were aware of who I was, telling me that because of me, they have changed their lifestyle and are seeing results from these changes.  I am honored to be called an inspiration, and hope to continue inspiring others to not be afraid of taking that first step towards a healthier lifestyle. 

Here's to many more years of good health!!




    

Roasted Red Pepper Mac & Cheese- Isa Does It Cookbook

Serves 4
Ingredients:
2 tsp. olive oil
1 small yellow onion, diced
1/2 tsp. salt, plus a pinch
2 cloves garlic, minced
8 ounces elbow macaroni or other small pasta (I used a brown rice pasta.)
3/4 C cashews, soaked in water for at least 2 hours
2 C vegetable broth
1 1/2 T organic cornstarch
1 T nutritional yeast flakes (optional)
1 roasted red pepper
1 T tomato paste (I found tomato paste in a tube recently.  It really comes in handy when you only need a small amount.)
1 1/2 tsp. pizza seasoning- or use 1/4 tsp. fennel seeds or ground fennel, 1/4 tsp. dried oregano, 1/2 tsp. dried thyme, and 1/2 tsp. granulated garlic
1 tsp. dry mustard
1/2 tsp. ground turmeric

Preheat a 2 quart sauce pot over medium heat and add the oil (I used a little bit of water in place of the oil), sauté the onions in the oil with a pinch of salt for 5 to 7 minutes, until the onions are translucent.  Add the garlic and sauté for 30 seconds or so, and transfer to a blender or food processor.

 

Bring a large pot of salted water to a boil for cooking the pasta.  Once boiling, cook the pasta according to the package directions.  Drain, return to the pot, and set aside.
Drain the cashews and add them to the blender along with the broth, cornstarch, nutritional yeast (if using), red pepper, tomato paste, pizza seasoning, remaining 1/2 tsp. of salt, dry mustard, and turmeric.  Blend until very smooth.
Transfer the sauce in the blender back to the sauce pot in which you cooked the onions.  Turn the heat to medium and let cook, stirring very often, until thickened.  This should take 10 to 15 minutes.  Taste for salt.
Add the sauce to the pasta in the pot and use a large slotted spoon to mix well, taking care not to break the pasta.  Serve.
I served the pasta topped with some Vegan "pepperoni", and black beans.  Roasted zucchini and eggplant on the side.  Delicious!

Island Black Bean Burgers-Isa Does It Cookbook

Black Bean Burgers

 

1 (15 ounce) can of black beans, rinsed and drained

1 (15 ounce) can of black eyed peas, ( I used pinto beans) rinsed and drained

1/2 C finely chopped red bell pepper

1 C finely chopped scallions ( I used about a Tablespoon of chopped, dried onions instead of the scallions)

3 Tablespoons finely chopped fresh cilantro

1 Tablespoon plus 2 tsp. Jamaican curry powder ( I used about a Tablespoon of regular curry powder instead of the Jamaican)

1 tsp salt

1/4 C vegetable broth

2 tsp fresh lime juice

1 C panko bread crumbs

 

Preheat oven to 400 degrees

In a medium bowl, use a small potato masher (or a strong fork) to mash the beans.  They should be good and mushy but not totally pureed, with a few beans still identifiable in the mix.

Add the red pepper, scallions, cilantro, curry powder, salt, broth, and lime juice and mix well.  Mix in the panko bread crumbs until it all holds together.  Refrigerate for 10 minutes or so. 

Line a baking sheet with parchment paper.  Form the burger mixture into 8 patties that are about 1 inch thick.  You can spray the parchment paper with olive oil spray and then spray the tops of the burgers as well.  I didn't do this and they turned out fine.  Bake for 15 minutes.  Flip the burgers and bake for 12-15 more minutes, or until nicely browned. 

 

These are very easy and quite tasty!  I've made them twice.  The first time I served them on whole wheat flat buns with cashew "mayo".  Last night I served them on top of wild rice and then added some of the cashew sauce on top.  Butternut squash and Brussels sprouts on the side.  Both of the cashew recipes are listed on my blog.  Another option is to serve with nectarine salsa, which is included in the same recipe book that I got the burger recipe from.  The salsa recipe is as follows:

 

2 nectarines, diced into 1/4 inch pieces

1/4 C. finely diced red onion

2 T chopped fresh cilantro

1 T fresh lime juice

1 jalapeno, seeded and finely chopped

1 tsp agave nectar

 

Simply mix everything together in small bowl. 

 

 

 

Oh, what you can do with cashews!

Here are a couple of recipes using raw, unsalted cashews as the base.  It's very easy to transform them into a creamy base for soups and sauces.

Cashew "Mayo"- recipe found on ohmyveggies.com
This "mayo" is the consistency of ricotta cheese.  It's very good on tofu, mixed in with veggies, rice, etc.  It's also good on crackers or as a dip for veggies.  Use whatever spices you would like.  It would be good mixed with berries or jam, (substituting the vegetable broth with apple juice)  to use as a topping on toast or bagels. 

1 cup raw, unsalted cashews
1/4 cup vegetable broth
2 T lemon juice
1 tsp Dried Thyme leaves
1 tsp Crushed Rosemary
1 tsp Tarragon leaves

Place the cashews in a bowl, cover with water and refrigerate for at least two hours. Rinse and drain the cashews, place in blender with the vegetable broth and lemon juice. Blend until smooth. Place mayo in bowl and add spices. Mix well.

Cashew sauce for rice, veggies, etc.- This recipe comes from my "Isa Does It" cookbook.

1 cup raw, unsalted cashews, covered with water and soaked in refrigerator for at least two hours.
2 cups vegetable broth
1 T coconut oil
1 medium yellow onion, very finely diced
3 garlic cloves, minced
1 T minced fresh ginger (I used about 1/8 tsp ground ginger)
1 T mild curry powder
1 tsp garam masala
1 (14 ounce) can lite coconut milk
3 T tomato paste
1 tsp salt
1 cup frozen peas ( I don't like peas, so I used edamame)

Drain the cashews and add them to a blender along with the broth. Blend until smooth. Preheat a 4-quart pot over medium heat and add the coconut oil. Sauté the onion in the oil for about 3 minutes, until translucent. Add the garlic and ginger, and cook for 15 seconds or so. Add the curry powder, garam masala, and cumin and toss for a minute or so, just to toast the spices a bit. Add the coconut milk, tomato paste, blended cashews, and salt. Bring to a low simmer and let cook for 15 minutes or so. Add the peas and let them warm through.

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.