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Friday-Foodie

Friday Foodie: Raw Corn and Radish Salad

Friday Foodie: Raw Corn and Radish Salad with spicy lime dressing

I adapted this delicious recipe from Food and Wine, by Nick Fauchald. The original recipe called for too much oil in my opinion, so I adjusted it back and added some Ancho Fruit Vinegar which I found at Oleaceae here in Santa Fe. But don’t worry, they are online too and believe me, even if you find this pricey, it is so worth it! Next week I will share another recipe using this same vinegar. Hope you will give this recipe a try!

 

Friday Foodie: Raw Corn and Radish Salad
Author: 
Recipe type: Salads, raw
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Raw corn and radishes, parsley and red onion, dressed in a spicy jalapeno dressing, make this a great late summer salad for anyone.
Ingredients
  • DRESSING:
  • 2 Tbs fresh lime juice
  • 1 small jalapeño, seeded with veins removed, and finely chopped
  • 1½ tsps raw honey
  • ¼ tsp cumin
  • 2 tsps canola oil
  • 2 Tbs ancho fruit vinegar or rice vinegar or white balsamic
  • salt and pepper
  • SALAD
  • 4 ears of corn, kernels removed
  • 8-10 small radishes, halved and thinly sliced
  • ½ c chopped flat leaf parsley
  • ½ c chopped red onion
Instructions
  1. Place dressing ingredients in blender and blend.
  2. Place all other ingredients in salad bowl.
  3. Toss.
  4. Pour dressing over salad and toss again.

 

Friday-Foodie

Friday Foodie: Chocolate Coconut Macaroons

 

YUM! That’s what I’m saying. These Friday Foodie, Chocolate Coconut Macaroons are delicious! I made a little video to show you how their done:

Notes: Cut the salt back to an 1/8 of a teaspoon and you can increase the maple syrup to 3 full TBS if you prefer.

Friday Foodie: Chocolate Coconut Macaroons
Author: 
Recipe type: Dessert
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 16 balls
 
Delicious slightly sweet treat for dessert or a snack
Ingredients
  • 1 cup unsweetened shredded coconut
  • ¼ cup almond meal/flour
  • 2 Tbs natural cocoa powder
  • ⅛ tsp fine grain sea salt
  • 2 Tbs coconut oil
  • 2½ Tbs - 3 Tbs pure maple syrup
  • ½ - 1 Tbs of water if needed
Instructions
  1. Mix first four ingredients together
  2. Add syrup and coconut oil
  3. Mix into a ball, adding ½ Tbs of water at a time, if needed, until mixture forms a ball
  4. Scoop into 1 inch balls
  5. Allow to dry
  6. Enjoy!

 

To learn about programs that prevent diabetes and a change in diet that will have you losing weight and feeling great, check out my Prevent Diabetes Programs. Gain your Ultimate Health!

Banana Ice Cream Pie

Friday Foodie: Banana “Ice Cream” Pie

 

 

Since I don’t eat many sweets these days, usually just a square of 85% chocolate a day, I get a craving for a proper dessert now and then. I came up with this idea through experimenting with an uncooked chocolate oat ball that didn’t hold together as planned, and well, it evolved into a little frozen banana “ice cream” pie that is quite nice and fixed my sweet tooth right up!

crumbs, crust, dessert

(In the picture, the small bowl is the crumbs before baking, then the crust and the final dessert.)

I actually ate this for breakfast this morning, as I had to be sure my experiment was a success before I posted the recipe. Some one has to make these kinds of sacrifices! Bananas, oats, cocoa….pretty nutritious!

I started with 3/4 cup of old fashioned oats, 2 Tbs natural cocoa, 2 Tbs real maple syrup (I think raw honey would work too) and 1/4 cup of raw almond butter. Mix this together with a fork. It should be sticky enough to hold together in a ball, but crumble easily.

Divide among four ramekins. Press into layer that covers the bottom. Bake at 375 for ten minutes. Remove and cool.

While crust is baking, peel three bananas and place in food processor. Add 3 Tbs chopped walnuts and 1/2 cup of unsweetened vanilla almond, soy, hemp or coconut milk. If you don’t have the vanilla milk, add 1/2 tsp of real vanilla flavor to the mix. Process until smooth.

Banana Ice Cream Pie

Place banana mixture in freezer for thirty minutes while crust cools. Remove from freezer, stir and divide banana among the four ramekins with crust. Freeze until firm. Sprinkle with cocoa powder before serving. I froze mine overnight and had to let it set for 30 minutes before eating. If you make ahead, just pull out of the freezer when you sit down to dinner and they should be perfect by the end of the meal.

Friday Foodie: Banana "Ice Cream" Pie
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A delicious healthy frozen dessert with bananas and oats.
Ingredients
  • ¾ c old fashioned oats
  • 2 Tbs natural cocoa powder
  • 2 Tbs maple syrup
  • ¼ c raw almond butter
  • 3 bananas
  • 3 Tbs walnut pieces
  • ½ c unsweetened vanilla almond, soy, hemp or coconut milk
  • ½ tsp real vanilla flavor
Instructions
  1. Preheat oven to 375
  2. Mix oats, cocoa, syrup and almond butter together with a fork
  3. Divide between four ramekins
  4. Bake for 10-12 minutes until crisp
  5. Set aside to cool
  6. While crust is baking, combine bananas, nuts, milk and flavor in food processor
  7. Process until smooth
  8. Pour into a shallow container and place in freezer for 30 mins
  9. Stir mixture
  10. Divide among four ramekins, freeze for 30 mins
  11. Serve
  12. If made ahead of time, allow to sit 30 mins before serving to soften the banana mixture

 

Friday-Foodie

Friday Foodie: Carrot and Jicama Salad

I feel like I’m cheating posting a recipe that is so simple I hardly think of it as a recipe. But it is delicious and a great way to top off a salad. I got the idea from a book I recently read, Tender at the Bone, by Ruth Reichl. She makes mention of going to Northern Africa and being served grated carrots that had been mixed with orange flower water.

carrot and jicama

I thought it sounded so refreshing, but I decided to add jicama (an edible tuber, grown in Central America. The ‘j’ is silent so it is pronounced ‘hicama’)

carrot, jicama and golden raisins

and golden raisins, though Thompson raisins would be fine too. Jicama (nutritional info here) has a sweet, light, refreshing flavor. If you’ve never tried one before, give it a go.

As for orange flower water, this is a distillation of orange flower blossoms and adds just a flowery hint to a dish. It does not take much to be too much, so go easy!

carrot, jicama with orange flower water

I then piled this up on my salad for work! Delicious! I’ve also eaten this by itself, and it is just as tasty.

carrot and jicama salad

I generally top a green salad with a few drops of oil and a few teaspoons of a high quality balsamic. Give this topper a try. Enjoy!

Friday Foodie: Carrot and Jicama Salad
Author: 
Recipe type: salad
Cuisine: Mixed
Prep time: 
Total time: 
Serves: 2-4
 
This is a light, healthy, salad topper made of carrots, jicama, golden raisins and orange flower water.
Ingredients
  • 1 large carrot, peeled and grated
  • 1 inch slice of jicama, peeled and grated
  • 3 Tbs. golden raisins, or Thompson raisins
  • ⅛ tsp orange blossom water
Instructions
  1. Mix grated carrot and jicama together
  2. Add raisins
  3. Toss with orange flower water

 

Friday Foodie: Incredible Meatless Spaghetti Sauce

spaghetti sauce

This is my much loved meatless spaghetti sauce. This recipe is full of veggies, which makes for a super hearty, rich sauce. You can adjust this recipe with more or less veggies. To make it saucier, add another can of tomatoes. Add more spice as you desire. Extra Oregano would be super! I also love garlic, so I usually up the garlic depending on the size of the cloves. Chopping the cauliflower finely will keep anyone from knowing it’s there, if you have picky eaters.  In the above picture you can see the bay leaves there on the top. Those come out before serving. Just dig around with your spoon and you’ll find them. If you don’t find them all, just warn people ahead of time, but generally when you start serving up plates any lost leave will present itself. This makes enough for a family of four to have three or four meals. Store in quart size containers in your freezer and pull out to defrost for a quick evening meal. You can also use this as a pizza sauce.

3 large onions, chopped

6 cloves garlic, crushed

1 ½ pounds of mushrooms, sliced (I prefer baby Bella’s’, but white buttons are fine)

3 zucchini squash, grated

1 cup finely chopped cauliflower

4 large carrots, grated

3 Tbs. Italian seasoning

2 28 ounce cans of diced tomatoes, pick the lowest sodium and sugar content

1 28 ounce can of tomato puree or sauce, lowest sodium and sugar (Wal-Mart Great Value   Puree has no other added ingredients)

1 can tomato paste with no other ingredients listed on can

3 large bay leaves

Place a large Dutch oven or large soup pot on oven burner set to high. Once pan is hot and water drops skid across pan, add two Tbs. of water and immediately add onions. Turn heat to medium/high and sauté the onions for about three minutes, until they begin to soften. Add the mushrooms  and cook until they release their juices, stirring occasionally.

Add the crushed garlic and cook one minute more. Add the rest of the vegetables and cook for five minutes, until all have begun to soften.

Add the Italian seasoning and stir to coat vegetables. Cook for one more minute then add the tomatoes, tomato puree and the paste. If you wish to add salt, add about a teaspoon.  Stir all ingredients together and bring to just boiling, then turn the heat to low. Place three large bay leaves on the top of the sauce and fold them in. Cover and allow to simmer for an hour.

Friday Foodie: Incredible Meatless Spaghetti Sauce
Author: 
Recipe type: Dinner
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
This veggie filled spaghetti sauce is a great way to get your family to eat their vegetables.
Ingredients
  • 3
 large
 onions,
 chopped
  • 6 
cloves 
garlic,
crushed
  • 1
1⁄2 
pounds 
of
 mushrooms, 
sliced
  • 3 
zucchini 
squash,
 grated
  • 1 
cup 
finely 
chopped
 cauliflower
  • 4
l arge
 carrots,
 grated
  • 3
Tbs.
Italian
 seasoning
  • 2 
28 
ounce 
cans 
of 
diced 
tomatoes,
  • 1 
28 
ounce
 can
 of 
tomato 
puree 
or 
sauce,
  • 1 
can 
tomato 
paste 
with 
no 
other 
ingredients 
listed 
on 
can
  • 3 
large 
bay 
leaves
Instructions
  1. Place 
a 
large 
Dutch 
oven 
or 
large 
soup 
pot 
on 
oven 
burner 
set 
to 
high.
  2. Once 
pan 
is
 hot 
and 
water 
drops 
skid 
across
 pan, 
add 
two
Tbs 
of 
water 
and
immediately
 add
 onions.
  3. Turn 
heat 
to 
medium/high 
and 
sauté 
the 
onions 
for 
about 
three 
minutes,
 until 
they
begin 
to 
soften.
  4. Add
 the 
mushrooms 
and 
cook 
until
 they 
release 
their
 juices, 
stirring
 occasionally.
Add
 the 
crushed 
garlic 
and 
cook 
one 
minute 
more.
  5. Add
 the 
rest 
of 
the 
vegetables 
and
 cook 
for 
five 
minutes,
 until
 all
 have 
begun 
to
soften.
  6. Add
 the 
Italian 
seasoning 
and 
stir
 to 
coat
 vegetables.
  7. Cook 
for 
one 
more 
minute 
then
 add
 the 
tomatoes, 
tomato
 puree
 and 
the 
paste.
  8. If
 you 
wish 
to 
add
 salt,
 add 
about 
a
 teaspoon.
  9. Stir 
all
 ingredients 
together 
and
 bring 
to 
just
 boiling, 
then 
turn 
the 
heat
 to
 low.
  10. Place 
three 
large 
bay 
leaves 
on 
the 
top 
of 
the 
sauce 
and 
fold 
them 
in.
  11. Cover 
and
 allow
 to 
simmer
 for 
an 
hour.

 

TIME EFFICIENCY USING A 6 QT CROCK POT: The night before you wish to make this,  sauté the onions, mushrooms and garlic as directed above. Chop and grate all remaining vegetables. Place them, all in refrigerator for the night. (If you have a crock pot with removable crock, place them in the covered crock for the night.) The next morning, add remaining ingredients, turn crock pot setting to low and come home to a ready made sauce.

Aztec-cafe-sign

My Santa Fe: The Aztec Cafe

The Aztec Cafe, a cool little cafe, tucked around the corner from Cowgirl, is one of my favorite hangouts in Santa Fe. My accountability partner and I meet here once a week, going here for the healthy food, as well as the laid back atmosphere and comfy environment. Open less than a year, it has become a locals favorite for sure.

Aztec front counter

Wheat grass shots to super power drinks, you will find a menu with lots of healthy choices, including salads and soups, vegetarian, vegan and raw, as well as their claim to “the best burritos in town,”  and I agree.  I promise, all are delicious. Yesterday I enjoyed the Portobello Sandwich, with portobello mushrooms, sautéed spinach, red peppers, baby greens, shaved parmesan cheese and wheatberry toast.

portobello sandwich

Delicious and presented so beautifully! I love that they always add a slice of grapefruit to every plate. A tasty palette cleanse at the end of a meal.

muesli

My partner enjoyed the House Made Raw Muesli,  (almonds, sunflower seeds, pecans, walnuts, pumpkin seeds, dried fruit, maple syrup, cinnamon, walnuts, pumpkin seeds, dried fruit) served with fresh fruit, maple syrup and almond or soy milk.

We both enjoy the atmosphere and setting.

from dining to counter

In the morning, New Mexico sunshine streams through the windows.

cozy corner in aztec

Great art always lines the walls. fireplace at aztec

Other items I have tried and enjoyed at the cafe are the vegan burrito, vegetarian burrito, Florentine Benedict (to die for), honey oat pancakes, (one of the best pancakes in town), green chile veggie soup,  veggie burger and my ultimate fav…the raw brownie!

The Aztec Cafe is a great place to eat and meet.  I hope you enjoy as much as I do!

See you around Santa Fe!

walking through gate

 

candle light

Yes, We Are All Going to Die

Lilies on tombstone

 

There is no doubt, we will all die at some point, but how do you want to go out? My friend, who chooses to live a vegan lifestyle, recently went home to visit family. She recounted how they gave her such a hard time about how she eats and lives her life, chiding her that we’re all going to die anyway, so might as well eat whatever you want. She went on to tell me how her overweight mother suffers from Type II Diabetes which gravely affected her when she received a gash to her leg and landed her in the hospital after almost dying. My friend just turned 40, but looks 30. She does CrossFit, bikes, hikes and walks to work most days. She feels great and looks great. Her quality of life is great. Yes, she someday will eventually die, but she won’t be fighting for her life in a hospital due to Type II Diabetes, or huffing and puffing walking up a flight of stairs since she’s not overweight. She won’t spend countless hours in doctor offices or time each day swallowing pills. She will be out enjoying her life.

I know from my own experience, eating well and exercise make all the difference. Being a little over 50, I do suffer some aches and pains occasionally. I am a little stiff at times, but when I slack off on living healthy, as I did a bit over the holidays, my body starts screaming at me to get moving and quit feeding me junk. As we age, working out might hurt a little, but not working out hurts a lot more. I want to go out strong, no matter what age that might be. What about you? Are you ready to make a commitment to live healthy and strong? Yes, you are going to die someday, but why not enjoy every minute until you do?

Need some help to change your lifestyle? Contact me at Jane@janeannthompson.com, and let’s talk about how you can live strong and healthy!

Peace and joy!

Acorn squash stuffed with wild rice, pecans and cherries

Friday Foodie: Acorn Squash stuffed with wild rice, cherries and pecans

Acorn Squash

Winter squash of all kinds abound this time of year, but Acorn is one of my favs! It’s small, so it cooks  a little faster, and half is the perfect serving size, especially when stuffed with something yummy! First things first though, start by preparing the rice and while the rice is cooking prepare and bake the squash. The rice makes enough to stuff at least four halves.

cherries chopped

To make the rice stuffing, prepare a 12 ounce package of wild rice of your choice. I did mine with 1/2 cup of plain wild rice and 1 cup of brown basmati rice. I added 1/2 tsp of dried sage, a minced clove of garlic, and a diced shallot to the mix and prepared the rice in my rice cooker using vegetable broth instead of water. This takes 45 mins to an hour in my rice cooker, but I don’t mind the extra time as the rice is so nicely steamed and absorbs all the flavors. When the rice was finished, and the cooker went into warm mode, I added 1/2 cup of chopped cherries.

pecans chopped

Right before stuffing the squash, stir in the chopped pecans. While the rice is cooking follow the steps below for preparing the squash.

Split Acorn squash

Cut squash in half using a sturdy knife. I use my Global for all the tough jobs. Scoop the seeds and strings out and discard.

Acorn squash ready for oven

Place halves, cut side down on prepared baking sheet. I cover mine with foil and spread on a thin layer of coconut oil. This adds a nice taste to the squash, but any oil will do. Bake in 450 degree oven for about 40 mins. or until skin is easily pierced with the tip of a knife.

Acorn squash baked

The coconut oil crisps up the tops just how I like them.

Acorn squash stuffed with wild rice, pecans and cherries

Stuff with rice mixture. And voila! Enjoy this incredible mix of deliciousness!

Friday Foodie: Acorn Squash stuffed with wild rice, cherries and pecans
Author: 
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Acorn squash is a gem, with it's compact size, it cooks up nice and half is the perfect size for a serving.
Ingredients
  • 2 Acorn Squash
  • 12 ounce package of wild rice mix
  • vegetable broth to replace water called for in rice mix
  • ½ tsp dried sage
  • 1 chopped shallot
  • 1 clove garlic, minced
  • 1 tsp sea salt
  • ½ c chopped cherries
  • ½ c chopped pecans
Instructions
  1. Set oven to 450 degrees.
  2. Prepare rice, adding sage, garlic, salt, and shallot to rice cooker.
  3. Use vegetable broth in place of water.
  4. If preparing on stove, sauté shallot and garlic before adding to rice.
  5. While rice is cooking prepare squash.
  6. Line baking sheet with foil and if desired, rub coconut oil over area designated for squash halves.
  7. Cut each squash in half.
  8. Scoop out seeds and strings; discard.
  9. Place cut side down on baking sheet.
  10. Bake for 40 mins. or until shell is easily pierced with tip of knife.
  11. When rice is done, add cherries and allow to steam for a few minutes.
  12. When squash is done, add pecans to rice, and then scoop large spoonful into each half.
  13. Serve and enjoy!

 

book cover appetite for reduction

Book Review: Appetite for Reduction by Isa Chandra Moskowitz

book cover appetite for reduction

Whether a vegan, vegetarian or just someone looking to add vegetables to the daily menu, Appetite for Reduction: 125 Fast & Filling Low~Fat Vegan Recipes, by Isa Chandra Moskowitz, is a cook book that fills the bill. It has become a recent favorite in my cookbook collection. Because I am a nutritarian, I am always looking for great recipes composed of nutrient dense ingredients and easy to prepare for weeknight meals. Moskowitz’s book is packed with interesting vegetable dishes which include, salads, sides, beans, tempeh and tofu (though I don’t use these a lot, still nice to have available) pasta, soups and comfort dishes, like chili, stews and curries. She also includes cooking tips throughout. Though, not many pictures, and all located in the center of the book, for the price of $12.36 on Amazon, I will live with it.

I didn’t purchase the book because of the low~fat element, as I tend to already cook low~fat, but I appreciate that aspect of the recipes. One of my favorites is the Unfried refried beans. Refried beans are usually chock-full of fat, but these take the fat out and maintain their moist consistency by using tomatoes. I also love the Bhutanese Pineapple Rice, with a bite of heat and sweet, this delicious dish is a frequent side at our house. Brussels Sprouts Potato hash is fantastic and if eggs are on the menu, a great side. Butternut coconut rice is on my menu tonight.

The recipes are detailed well for the most part, allowing even a beginner to follow along. The indexes that list by ingredient and also break down into categories, helps make a search for certain ingredients or the amount of time I can allot easy. Other cookbooks by Isa Chandra Moskowitz include, Vegan Brunch and Vegan with a Vengeance. If this book is any indicator, I will definitely try out one of her other cookbooks soon.

You can find this and other items in My Favorites. I recommend this book to anyone looking to add some great veggie recipes to their menu. If this cookbook is part of your library, let me know which recipe is your favorite. Enjoy!

 

 

SP biscuits

Friday Foodie: Sweet Potato Biscuits

I love biscuits, but they have not been on my radar for awhile. Traditional biscuits, full of fat and flour, are just not a healthy choice. But then came Appetite for Reduction, by Isa Chandra Moskowitz, with her sweet potato biscuits, and my radar started pumping out some love again! These are easy peasey and equally delicious. Hope you’ll give them a try and look for my review of Isa’s book next week.

Start by mashing up a baked sweet potato. I used one large and had more than a cup’s worth of potato. No potato masher? A fork will work just fine, but might take a little more time.

mashing sweet potato

The recipe calls for canola oil, but I used coconut oil instead. If pure maple syrup is not available, try honey. Isn’t this mountain of orange beautiful?

sweet potato, oil, and syrup

Use a fine mesh strainer as a sifter. No sifter? strainer? No worries, your biscuits will turn out fine.

Biscuits will become tough if over mixed. I kneaded dough four or five times after mixing together with a fork.

sweet potato dough

This two tablespoons scoop worked great for making the right size biscuits.

dropping biscuits

The recipe made a dozen biscuits. Hmmm….someone has eaten a couple!

SP biscuits

Here’s the recipe. As I said earlier, I changed the canola oil to coconut oil and I reduced it by one tablespoon, from 3 to 2. I also used hard apple cider instead of water. Beer would also be a good alternative, but water is fine too. Give these a try and let me know what you think! Have a great weekend!

Peace and joy!

Friday Foodie: Sweet Potato Biscuits
Author: 
Recipe type: Biscuits
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
These are a great way to have a biscuit that is healthier than the norm.
Ingredients
  • 1 cup mashed cooked sweet potato
  • 2 Tbs. coconut oil
  • 1 Tbs. pure maple syrup
  • 1 tsp. apple cider vinegar
  • ½ tsp. salt
  • 1 cup whole wheat pastry flour
  • 2 tsps. baking powder
  • ½ tsp. ground nutmeg
  • 2-3 Tbs. hard apple cider, beer or water
Instructions
  1. Preheat oven to 400 degrees.
  2. Mix together potato, oil, syrup and vinegar.
  3. Add flour, salt, baking powder and nutmeg to sifter and sift into potato mixture.
  4. Fold the flour mixture into the potato mixture until the dry ingredients are moist.
  5. Add 2 Tbs. cider and knead five times into dough.
  6. Add a little more cider if needed.
  7. Be careful not to over work the dough to avoid the biscuits becoming tough.
  8. Drop into golf ball size mounds on a parchment lined baking sheet.
  9. Bake for 12-15 minutes or until tops are lightly browned and firm to touch.