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Wednesday, December 28, 2016

Peyote Stitch Tutorial

If you have ever wanted to learn how to bead, here is a quick tutorial of basic peyote stitch also known as gourd stitch. There are millions of things you can make once you get this stitch down. 

Peyote stitch is typically worked with delica beads or a good quality seed bead. I highly recommend starting with larger beads like the perler beads to practice. Perler beads now come in a mini size which would be great to practice with too and are much more comparible to delica beads. Delica beads are consistant in size which makes for prettier and easier stitching of the beads. Size 11 is the most common and there are tons of colors and finishes to choose from. I get most of mine from http://www.fusionbeads.com/



Let's get started:
You will need beads in two colors
size 10 0r 12 beading needle
beading thread. I recommend using nymo thread for practice. Don't forget to condition your nymo thread. To condition it, simply pull on it stretching it out a bit and taking the curl out. 

Watch the video for complete instructions. Please let me know if you have any questions.







Tuesday, December 20, 2016

Custom Christmas Ornaments

Here is a cute ornament to make for friends, co-workers and even family. They are really inexpensive too. And the best part, once they are finished, the glitter doesn't make a mess all over. 

Let's get started. 
You will need to choose a font and type out the names you will be using. It's best to use a laser printer. If you use an inkjet, I'm not sure how the ink will hold up. Once the name or names are printed, very carefully trim around the font. 

You will also need the following:
extra fine glitter
varnish
plastic ornaments that you put together after decorating
some type of embellishment to go next to the name
ribbon for hanging

Once the name is cut out, put a light coat of varnish in the center of the ornament where you think would be a good place to display. Then add the name to the varnish. Using the back of your paint brush, gently tap the name to make sure there are no air bubbles. Then add whatever embellishment you have found. 

Pour some varnish into one of the halves and swirl around coating the inside. Pour out the excessive varnish. Pour the glitter into the ornament and swirl that around too. Lay open side down to dry. Complete the other half this way and let dry. 

Once both halves are dry, go back and fix or touch up any spots you might have missed. Add a ribbon for a hanger and you are finished. 

Please watch the video for more details and if you have any questions, feel free to ask.












Monday, December 19, 2016

Vegan Roasted Pecan Supreme with Aquafaba Meringue

One of my most favoritist Christmas treats is called Roasted Pecan Supreme. It's traditionally made with egg whites. Imagine my surprise when I discovered #aquafaba. Whoever figured out that the liquid from a can of chickpeas could be transformed into a meringue is a genious. I've heard you can also use the liquid from white beans too but I have not tried that yet. 

This is a really easy recipe to make. You just need to be really careful not to burn the pecans. Once they are burnt, there is no saving them. In my video that I will be posting, I will show you my batch of burnt pecans. 

Here is what you will need:
20 ounces of pecan halves
the liquid (a.k.a. aquafaba) from a 15.5 ounce can of chickpeas
1 cup of vegan sugar
1/2 tsp salt
1/2 cup melted vegan butter

Preheat your oven to 350 degrees. While the oven is preheating, put the aquafaba in a large bowl. Beat with either a hand mixer or a stand alone until stiff peaks have formed. I used a hand mixer and it took about tn minutes. 

The oven should be preheated by now. Line a cookie or baking tray with aluminum foil. Arrange the pecans in a single layer onto the pan and roast for 10 minutes. You have to really be careful of the time. If you go any longer than 10 minutes, the pecans will probably burn. 

While the pecans are roasting, slowly add 1 cup of sugar to the meringue. Add a little at a time beating really well between each addition of sugar. 

When the pecans are finished roasting, remove them from the oven and add them to the meringue mixture. Blend well ensuring all pecans have been coated. 

Pour the melted butter onto the same pan that was used for roasting making sure the entire pan is covered. Add the pecan/meringue mixture and spread as evenly as possible. Put them back in the oven for 30 minutes stirring every 10 minutes. Do not go beyond 30 minutes. Take them out of the oven and let them cool at least 15 minutes before removing them. 

Store them in an airtight container. Not sure how long they will last in the container because they are eaten so quickly, I really just do not know.

Thank you and I hope you enjoy these as much as I do. 




















Monday, December 12, 2016

Brown Rice Medley with Onions, Mushrooms & Asparagus Oh My!!

This is a great dish to have at work for lunch. Just cook up the vegetables the night before and cook up the rice in the micro when it's lunch time. The heat from the rice should heat up the vegetables enough to eat but if they don't, just heat them up a little too. 

Here is what you will need:
1 - 10 ounce package of frozen brown rice. If you can make your own rice, then by all means do so. I have never been able to make brown rice so I buy the frozen stuff. Don't judge me!!
1 tbsp oil
1 medium onion diced
8 ounces portabello mushrooms diced
1 bunch of asparagus chopped in to about 1/2 inch pieces
1 or 2 cloves of garlic minced
salt to taste

Heat the oil in a large fry pan. Add onion and saute until onion starts to become translucent. Add the mushrooms and saute until they start to become tender. Add the asparagus and saute just a minute or two until they become bright green. Remove from heat. Do not over cook them or they will become soggy and that's gross.

If you are using the frozen rice, cook it now and add to the medley. Enjoy. 










Tuesday, December 6, 2016

Gingerbread & Candy Cane Wreath with Vegan Felt

I really love crafting and creating. Oh, about 20 years ago, I started making these cute wreaths with felt. To my surprise, the felt I had been using all along is already vegan. It's made with recycled plastic. How awesome is that. 



Here is what you will need:
1 styrofoam wreath about 12" in diameter
2 sheets white eco-fi felt
2 sheets brown eco-fi felt
3 sheets green eco-fi felt
1 package red rick rack
white puffy paint
red puffy paint
polyfil polyester filling

gingerbread man and candy cane pattern











You can copy and paste these patterns to word and enlarge them. Then trace onto cardboard. 

Trace the gingerbread pattern onto the brown felt four times. Pin to the other sheet of brown felt. Cut, glue sides together with hot glue. Leave an opening at the head, stuff with the poly fil and then hot glue closed. With the puffy paint, add face, buttons, stripes on arms and legs. Let dry for several hours. 

Do the same for the candy canes. You will need four of these too. 

With the green felt, cut into strips about 1 1/2" to 2" on the long side. Hot glue the strips together at the short end making one very long strip of felt. 

Carefully wrap the wreath with the green felt. You should have a couple inches extra. Hot glue the end to the wreath. 

Take the red rick rack and wrap around the green felt in the opposite direction making about a 2" space. You should have about a four inch piece remaining. Use that to make a hanger on the back of the wreath. Hot glue that down too. 

Position the gingerbread men and candy cane's on the wreath how you would like them to look. Once you are satisifed, hot glue those down too. 

And you are done. I really recommend watching the video for tips and tricks and for a better understanding of my madness.  

Please let me know if you have any questions and if you need any help. 

Thank you!!














Monday, December 5, 2016

Vegan Gingerbread Porridge

One of my favorite treats around the holidays is gingerbread. In any shape or form too. I had a taste for some gingerbread but didn't want to make an entire batch of cookies so I came up with a brilliant idea. Gingerbread porridge. Man o man is it delicious. Super easy to make too. You don't have to use amaranth either. It's just my preference. You can use oats, quinoa or maybe even grits.

Here is what you will need. 
3 cups of water
1 cup amaranth
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp allspice
1 tbsp molasses
3 tbsp maple syrup

Bring the water and amaranth to a boil in a medium pot. Reduce heat to low medium, cover and simmer for about 15 - 20 minutes.  

Add the remaining ingredients and adjust the sweetness to your liking. Enjoy!!







Monday, November 28, 2016

Vegan Peanut Butter Balls

I love making cookies and treats for the holidays. I used to make 15 different kinds of cookies, fudge, candy's and breads every December and give them as gifts to my family and friends. These Peanut Butter Balls were enjoyed by everyone. They are really easy to make too. Let's get started.

Here is what you will need. 
1 cup of organic peanut butter
1 24 ounce bag of vegan powdered sugar minus about 1 cup
2 sticks of vegan butter (I used Earth Balance)
1 1/2 tbsp vanilla
1 12 ounce bag of vegan chocolate chips

In a medium stock pan, melt the butter and peanut butter. Once they are melted, remove from the heat. Add the vanilla. The liquid is super hot so please be careful. Slowly add the powdered sugar about a cup at a time. Do not add to much or it will not roll into balls properly. It will just crumble. Once you have added most of the powdered sugar, it should be cool enough to touch. Take a little and give it a test roll. If it rolls like play dough, you are good to go. If it is to greasy, add a little more powdered sugar. Just do not add too much.

Before you continue rolling, melt the chocolate in a double broiler and let it sit. 

Using a cookie scoop, scoop the dough and roll into a ball. Place it on some waxed paper. You do not need to use a cookie scoop but it does help keeping them consistant in size. If you do not have a scoop, measure about a tablespoon for each ball and continue rolling.

Get a tall drinking glass and put a piping bag or a storage bag inside the glass. Pour the melted chocolate into the bag. Then pull up the sides of the bag and twist. Cut the tip of the bag and begin piping or squeezing the chocolate on to each peanut butter ball while keeping the end twisted and closed.

Let them sit until the chocolate hardens. You can enjoy them now though. Yum, Yum, Yuuuuummmmm!!





















Monday, November 14, 2016

Vegan Pumpkin Pie Smoothie Bowl

I have to admit I never really understood the point of a smoothie bowl. Then I thought, let me try one so I can understand it. I was shocked at how much I enjoyed it and it doesn't even need to be cold. So if it is about to be winter where you live, you can still enjoy a smoothie bowl during the cold winter months. It really is a nice way to have breakfast or even a treat. In my opinion, it's all in what you put on top of the smoothie bowl. I prefer something with crunch.

Some benefits of pumpkin:
Helps boost your immune system
Cancer fighting
Aids in weight loss
Great source of fiber and zinc
Lots of vitamin A and cartenoids
Can help prevent Alzheimers
Supports bone and heart health

Here is what you will need to get started. 
1 cup pumpkin puree
1 banana
1/2 cup oats
1 tsp cinnamon
1/2 tsp pumpkin spice
1/2 cup almond milk
6 pitted dates

Blend these all up until smooth and creamy. Pour into your favorite bowl and add some toppings you think you might like. I added some more banana, raw slivered almonds, raw hemp seeds and pumpkin seeds. You can also add some granola and dried fruit.










Wednesday, November 2, 2016

Vegetable Fried Quinoa

Here is another quinoa dish for you. Yes, I eat a lot of quinoa, but it's so versatile and easy to make. It's a complete protein, full of vitamins and minerals, high in fiber, weight loss friendly and it's gluten free. 



Cook up a batch of quinoa. In a large pot with a lid, add three cups veg broth and one cup of rinsed quinoa. Bring it to a boil, reduce the heat to medium low, cover and let it cook for about 15 to 20 minutes

Here is what you will need for #VegetableFriedQuinoa
1 cup of cooked quinoa
1 cup of carrots diced
1 cup of peas
1 bunch of green onions
1 garlic clove minced
a pink size piece of ginger minced
1 tbsp of evoo
2 tbsp of tamari or soy sauce
optional riced cauliflower and broccoli
also optional, a strip or two of seaweed

Start by heating up the oil in a fry pan over medium heat. Add the garlic and ginger. Stir for just about a minute or until the garlic and ginger is heated through.

Add the carrots. If using raw carrots, cover for about five minutes. This will help them get tender faster. If using frozen cooked carrots, continue by adding the peas, the optional cauliflower and broccoli, quinoa and green onion. Stir until everything is heated through. Add the tamari. Taste to make sure it's to your liking. Enjoy!!!












Monday, October 31, 2016

Pumpkin Porridge with Amaranth

Yes it's another #amaranth porridge. I really do love amaranth. What can I say!!! You could make this with any grain actually. Quinoa, oatmeal, millet!!!! Technically, it's really a seed. Just like quinoa but it's treated like a grain. Works for me. Amaranth is very similar to quinoa but much smaller. It has been around for 8,000 years. 8,000 years!!!! That's pretty incredible. It's loaded with lysine too. Lysine helps the body absorb calcium, build muscle and produce energy. 

Ok, let's get started. Here is what you will need. 
3 cups of water
1 cup of amaranth
1/2 cup pumpkin puree
1/4 tsp pumpkin pie spice
1/2 to 1 tsp cinnamon - depends on how much you like
1 or 2 tbsp of real maple syrup - depends on how sweet you like it.

The following I did not measure. I just tossed some into my bowl.
pumpkin seeds
pecans
dried cranberry's

In a large pot, add the water and amaranth. Bring to a boil, reduce the heat to medium low, cover and let it cook. In 15 - 20 minutes, check it. It should look really creamy. Add the pumpkin and spices and mix it up. 

Serve up a bowl and add the pumpkin seeds, pecans and dried cranberry's. Enjoy!!! It is really delicious and perfect for a cold morning. You can save the leftovers for the next day. 

Tip: You can buy amaranth in bulk at Whole Foods. It's under $3 a pound. I can't remember the exact price.











Saturday, October 29, 2016

Wink Wink Chickpea Salad a.k.a. vegan tuna salad

I admit I used to love a tuna salad sandwich and a bowl of soup. Especially on a cool fall day. Well, I can have it once again with this recipe. It comes very close to what I remember as tuna salad. Of course you can adjust it with whatever you like. I know a lot of people like onion in theirs so if you want to add some of that, go right ahead. I put seaweed in mine which is really, really good for you. 



Here is what you will need:
1 can drained or about 1 1/2 cups chickpeas
1/2 cup celery finely diced
4 baby dills finely diced
three 1/2 inch strips of seaweed
1/2 to 3/4 cup of vegan mayo
salt and pepper to taste

Put the chickpeas in a food processor and pulse a few times until they become crumbly. Transfer the chickpeas to a bowl. Add everything except the seaweed. With some kitchen scissors, cut the seaweed into little pieces and put in the salad mix. When you are finished cutting, mix it all up. Taste it and make sure it's to your liking. Throw some on some toasted bread and enjoy!!!



Wednesday, October 26, 2016

Vegan Breakfast Burrito

Here is a fun way to start your day and who doesn't like anything in a tortilla. You can put almost anything in a tortilla and it will be delicious. 

This is a very simple burrito but you can add so much to it. This burrito has tofu scramble, meatless breakfast patties and tator tots. But, you can add beans, salsa, rice, avocado, vegan sour cream, tomato and whatever else you might desire.

Here is what you will need. 
Before starting your scramble, bake a some tator tots and your breakfast patties. You will also need a flour tortilla.

For the scramble:
7 oz extra firm organic tofu drained. Now, you probably can't find a 7 oz package so just cut a 14 oz package in half.
1/8 - 1/4 tsp turmeric
2 tbsp nooch
1/2 tsp garlic powder
1/2 tsp onion powder
1 tbsp low sodium tamari
1/2 tbsp italian herbs
1/8 tsp black salt

Combine all of the dry seasonings and set aside. Using medium heat and a fry pan, crumble the tofu into the pan. Make sure it's pretty crumbled up. Add the seasonings and combine really well. Add the tamari and mix it up some more. By now the scramble should be heated through. Give it a taste and make sure it's to your liking. 

Heat your tortilla up. When everything is cooked, it's time for assembly. Put some scramble on the tortilla, not to much though. Add some tator tots and that breakfast pattie. Oh yea, I diced my patty up. Roll it or wrap it and you it's ready to enjoy. 

After I made this, I was like, oh wow. I could have added beans, salsa and rice. You can add avocado and sour cream. The possibilities are endless. 













Monday, October 17, 2016

No Chick'n Noodle Soup

I never thought I would have chicken noodle soup again. Then I discovered Better Than Bouillon No Chicken Bouillon. Yes it's vegan and this stuff is sooo good I can't believe it. I put it in lots of stuff too. Now, I don't use it a lot because of the sodium but when I do use, it makes everything so much better.




Here is what you will need.
1 pkg of Gardein Chick'n Strips 
2 cups carrots diced
2 cups celery diced
1 1/2 cups onion diced
2 - 3 tbsp no chick'n bouillon
10 cups water
1/2 tsp garlic powder
1/2 tsp sage
1/2 tsp ground thyme
1 tbsp dried parsley
juice of half a lemon
1 cup of small shaped pasta

Cook the chick'n according to package directions. Once the chick'n is done, remove from the pan and dice it up. 

In a large soup pot add 10 cups of water and the bouillon. Bring to a boil to make sure the bouillon dissolves. Add the chick'n and simmer for 5 - 10 minutes. 

Add the vegetables and bring back to a boil. Reduce heat and simmer for ten minutes. 

Add the seasonings and pasta. Cook until the pasta is done. Add the lemon juice and serve it up. 

It's so good, you will love it. I know it.






Tuesday, October 11, 2016

Chocolate Quinoa Porridge

Sometimes when I think something won't work out, I am pleasantly surprised. Chocolate quinoa porridge is one of those things and this will take care of any chocolate cravings you might have. 

It's so easy too. All you need is some cocoa and real maple syrup. I do not like mine to sweet so you can add more maple to it or less cocoa. If you are calorie counting, you can mix with water and add a little stevia. 

Here is what you will need. 

1 cup of cooked hot quinoa
2 tbsp real maple syrup
1 1/2 tbsp cocoa or carob powder
a splash of plant milk to make it creamy

Mix the cocoa and maple until it looks fudgy and like chocolate sauce. Taste it to make sure it's to your liking before adding to your quinoa. It's easier to adjust this way. Once you like how it tastes, just add it to your quinoa with a splash of your favorite plant milk. Enjoy!!!



Wednesday, October 5, 2016

Quinoa Broccoli Salad with Orange Dressing

Quinoa is so versatile. You can add anything to it and it always comes out great. Sweet or savory you can't go wrong. I wanted something different to make and I wanted to add some type of green to it. This is what I came up with. It's a little bit of both sweet and savory. 

Here is what you will need. 

The dressing
juice of 1 naval orange
juice of 1/2 a lime
1/2 to 1 tsp of extra virgin olive oil
1/2 a clove of minced garlic
1/4 piece of ginger grated
If your orange is not sweet enough, you can add a few drops of stevia or a small amount of real maple syrup.

Whisk it all up

The salad
1 cup cooked quinoa
1 heaping cup of mini broccoli florets
1 heaping cup of halved grape tomato
1/2 pomegranate
1/2 cup dried cranberries
1/2 cup slivered almonds

Mix everything in a large bowl then add the orange dressing. Enjoy!!!







Aluminum Poisoning & D.I.Y. Organic Deodorant

I'm sure most of you know that deodorants and antiperspirants contain aluminum but do you know it can also be found in things like baking powder, pancake mix, tortilla's, pre made brownies, aspirin, antacids and vaccines. I'm sure it's in a ton of other things too. This is just what I found.
The human body does not need aluminum and the dangers of consuming it or putting it on your body are massive. Aluminum has been linked to alzheimers, dementia, breast cancer, anemia, colitis, kidney and liver disfunction, hyperactivity and many more. 

I stopped buying conventional deodorant and started making my own about two years ago. It is really easy to make and you can adjust the ingredients to your liking. It really works I swear. Here is what you will need:

2 tbsp organic cocoa butter (you will need to grate the cocoa butter)
2 tbsp organic shea butter
1/4 arrowroot powder or ALUMINUM FREE baking powder
1 tbsp baking soda
1 tbsp coconut oil
optional lavender oil

Bring to a boil a medium pot of water. In a heat safe glass cup, add the cocoa butter, shea butter and coconut oil. Once the water comes to a boil, remove from the heat and set the heat safe cup inside the hot water. Let it sit for a couple of minutes then begin to stir making sure there are no lumps. 

Add the arrowroot or baking powder and baking soda and mix it up. It should like liquid butter. Find a glass jar and pour your deodorant in. I use these 1/2 cup mason jars that work really well. It will take several hours for it to set up. When ready, just apply with your fingers. 

Some people might have an issue with the baking soda. If you do, just use a little less. 








Monday, September 26, 2016

Quinoa Apple Bites

Happy Autumn everyone. It's that time of year again when there are apples and pumpkins everywhere and I love it. Always trying to come up with a new recipe for them. These little bites are kind of like apple oatmeal which was always my favorite growing up. I put a new spin on them by adding quinoa and baking them. 

Here are some benefits of eating apples. 
- Helps with asthma
- Protects your bones
- aids in lowering your cholesterol
- Helps in preventing lung, breast, colon and liver cancer
- Helps manage diabetes
- Alzheimer prevention

With all of these great benefits, why wouldn't you eat an apple a day!!!

Here is what you will need to make these bites. 

Preheat your oven to 350 degrees. 
1 cup of cooked quinoa
1/2 cup rolled oats
1 tsp cinnamon
1/4 tsp salt
1 veganegg - I used #FollowYourHeart
1 tsp vanilla
1/2 cup unsweetend applesauce
1/3 cup real maple syrup
1 cup finely diced apple of your choice

Put everything in a large bowl and mix it up. Get your mini muffin pans ready by either lightly oiling them or use paper liners. Use your cookie scoop to put about 1 1/2 scoops of the batter into the well of each muffin cup. Press them down to make them compact. You should get about 24. Bake for about 20 - 25 minutes depending on your oven. 

If you have oiled your pans, let the bites cool for about five minutes once they are out of the oven. Then run a knife around the edge of each bite. This will help with removing them.

I would suggest storing them in an airtight container in the fridge. I really do not know how long they will last because they are all eaten up the same day I make them. Everytime!!!



Tuesday, September 20, 2016

Vegan Quinoa Pizza Bites With TVP Italian Sausage

Quinoa is always a great way to get your protein in and there are tons of recipes out there for these bites but I have yet to find one with tvp italian sausage and vegan. Before you begin though, you will need 1 cup cooked quinoa for this recipe. 

The binder was really tricky for this one though. I tried flax and chia egg. Neither worked. The pizza bites fell apart. Then came along #FollowYourHear #VeganEgg. It worked perfectly for this recipe and the little bites didn't fall apart.

Preheat your oven to 350 degrees.

Let's make the tvp first. 
Bring to a boil 1/2 cup water
2 tbsp of tamari or soy sauce
1/2 tsp fennel
1/2 tsp ground sage
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp ground thyme 

Once it comes to a boil, remove from the heat and add 1/2 cup tvp. Mix it up. Don't worry about the liquid you might see. The tvp will absorb it. Once everything is all mixed up, add 1 tsp of balsamic vinegar.  Set aside. 

Now for the pizza part. 
In a large bowl add:
1 cup cooked quinoa
1 Follow Your Heart VeganEgg 

Combine the quinoa and veganegg really well then add:
1/2 cup finely diced onion
1/4 cup finely diced bell pepper
1/2 cup finely diced mushroom
1 clove or 1 tsp minced garlic
1 tsp dried oregano
1 tbsp dried basil
1/2 cup of the tvp italian sausage
Mix it really well again.

Lightly oil two mini muffin pans with an oil of your choice. I used extra virgin olive oil. Then fill the wells of the muffin pan almost all of the way being sure to pack down the quinoa pizza batter.

After I filled one pan, I added about 1/3 cup of mozzarella to the remaining batter and fill the second pan. Bake for about 15-20 minutes depending on your oven.

Once they are out of the oven and cooled for about five minutes, run a butter knife around the edges of each little pizza bite. This will help with removing them.

Add a little dollop of pizza sauce to the top and enjoy.











Wednesday, September 14, 2016

Vegan Onion Dip

If you love onion dip or french onion dip, you will for sure love this recipe. It is probably one of the easiest things to make too. It goes great on crackers. 

You soak cashews for two reasons. First, it is easier on your digestive system. Second, they blend up easier and come out smoother.

Here is what you will need. 
1/2 cup soaked cashews
juice of half a lemon
1/4 cup vegetable broth
1/2 tbsp white or mello miso paste
1/2 tsp onion powder
1/2 tsp garlic powder
2 tsp dried chives (more if you like it more oniony) and you can use 1 1/2 - 2 fresh green onions 

Throw everything in a blender and blend it up. That's it. Enjoy!!!


Monday, September 12, 2016

D.I.Y. Pumpkin Puree

It is so ridiculously easy to make your own pumpkin puree. It's a lot less expensive than buying canned pumpkin too. If you buy one extra large can of pumpkin, it costs about $4. In my area anyway. If you buy a sugar or pumpkin pie pumpkin for $1.50 and make your own puree, you will save a ton of money and you will end up with about the same amount of pumpkin. I don't know why more people don't do this and you will have the seeds for snacking too. Those are a great iron source.

All you need to do is cut the little pumpkin in quarters, scoop the seeds out, bake and throw in a food processor. It's that easy. Not to mention it's not full of BPA's that are typically found in canned food. Unless of course it is labeled BPA Free. Try it today.






Tuesday, August 30, 2016

The Best Vegan Chickpea Omelet

This chickpea omelet is so freaking delicious it's insane. Now, you can add whatever you like to the batter but if you like artichokes, I really hope you try this one. 

From what I understand, not all chickpea flours are created equally. You might not need so much water for some flours. I used Bob's Red Mill and I think the 1 to 1 ratio worked out pretty good. 

It's really important to make sure you cook your omelet on a medium low heat. If you cook it to fast, the inside will not cook leaving you with a gritty mess.

Here is what you will need. 

1/2 cup chickpea flour (I used Bob's Red Mill)
1/2 cup water or veg broth and omitting the bouillion
1 tsp No Chicken Bouillion
1/2 medium onion chopped
3/4 cup artichoke chopped
1 tsp dried parsley
vegan butter or extra virgin olive oil

Saute the onion and artichoke for a few minutes to make sure there is no raw onion. You can do this with butter or oil or nothing at all. It's up to you. 

Mix up the water and bouillion then add to the flour. Whisk until it starts to feel like it is getting a little thick. 

Add the onion and artichoke and parsley and combine well. 

In a fry pan on medium low flame, heat up the butter or oil, which ever you are using. Add the omelet batter 1 cup at a time and spread out. Cook for about five minutes or until the bottom gets crispy golden brown. Flip and repeat. 

You can also try just making 1/2 cup omelets too. Whatever works best for you. Just make sure you cook them long enough. 


Tuesday, August 23, 2016

Vegan Hazelnut Chocolate Spread Oil Free

When I first made this for my daughter, it wasn't because I liked Nutella. Actually, it's the opposite. I really can't stand Nutella. I do not taste hazelnuts in it all. All I taste is sugar. There is also palm oil in Nutella which is really bad for all of the animal who live in the rain forest. 


Since my daughter loves it so much, I decided to try and make a more ethical, healthy version. There is not even real vanilla in that store bought stuff. Anyway, This recipe was inspired by several different recipes I came across and my daughter loves it. And guess what, so do I. 

Here is what you will need. 
2 cups of hazelnuts
1 tbsp real vanilla
1/4 cup cocoa or cacao
1/4 cup plus 1 tbsp cane sugar
1/4 tsp salt
1/2 cup plain plant milk, you can add a little more if you want it more creamy

Roast the hazelnuts for 10 - 12 minutes at 400 degrees. Do not let them burn. Once you smell them, take them out of the oven. Put them in a paper bag immediately. Close the bag and let it sit for about 15 minutes. This is to help with removing as much of the skin as possible. Pour them out and rub them together to help remove the skins. This might take a while but it's sooooo worth it. Put the hazelnuts in a food processor and processor until they become creamy and starts to look like a butter. This will take a few minutes.

Add everything else and process to combine. You might like less sugar and more plant milk. It's up to you. Store in a mason jar in the fridge. I honestly have no idea how long it will last in the fridge. It never survives more than three or four days in ours. Please enjoy.




Wednesday, August 17, 2016

Vegan Chili Cheese Dogs

I admit I like hot dogs and when I gave up animal products, I thought this would be something else I would never have again. Boy was I wrong. When brands like #BeyondBeef and #Gardein came out with beef like crumbles, it was like a whole new world opened up. You could probably make this with TVP too, I just haven't tried it yet. 

Here is what you will need for this version. 
1 package of ground beef crumbles (I used #beyondbeef)
2 tbsp extra virgin olive oil
1 package of Chiliman seasoning 
1 can of kidney beans (dark or red, doesn't matter)
4 - 8 oz cans of tomato sauce, you can use less, I just like more
Litelife veggie dogs
Follow Your Heart American Style Cheese
Hot dog buns
Conditments of your choice

In a saute pan, heat up the oil, then cook up the beefless crumbles until crispy. Add the tomato sauce, seasoning and beans. Stir it up. It's that easy. 

Boil the veggie dogs for about five minutes. Prepare your hot dog buns and enjoy. It really is that easy. 





Wednesday, August 10, 2016

Vegan Lasagna

When I first became a vegan, I didn't ever think I would be able to have meals like lasagna again. Then I discovered TVP, textured vegetable protein. It's a soy product that's used as a meat substitute. Turning it into a italian sausage crumble is nearly life changing. This dish was inspired by Vegan Cooking with Love.

Preheat your oven to 350 degrees

The second thing you need to do is make the "sausage"
1 cup of boiling water
1 cup of TVP
4 tbsp soy or tamari
1 tbsp fennel
1 tsp ground sage
1 tsp onion powder
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme
1/4 tsp garlic powder
2 tbsp red wine vinegar
3 - 4 cups of your favorite spaghetti sauce or marinara. Depends on how saucy you like your sauce.

Combine everything but the spaghetti sauce and set aside so all of the flavors can meld together.

Next it's ricotta time and here is what you will need.
1 - 14 oz pkg of organic extra firm tofu drained
1/4 cup of nooch (nutritional yeast)
2 tbsp extra virgin olive oil
1 tbsp garlic powder
2 tbsp lemon juice (I think I used 3 tbsp. it's up to you. Just taste it as you go along.
1 tsp dried oregano
1 tsp dried basil
salt and pepper to taste

Put everything in a food processor and process until smooth and creamy.

Combine the tvp mix and spaghetti sauce.

When it comes to the lasagna, you can use whatever you like. I used no boil lasagna sheets and the lasagna turned out really well.

In a 8 x 8 pan, spread a little tvp meat sauce on the bottom of the pan, had two lasagna sheets, spread a layer of the soy ricotta, a thin layer of sausage crumble and three more lasagna sheets. It's ok if they overlap too. Just keep repeating until the pan is full. Your last layer should be the tvp meat sauce.

If you like, you can add your favorite vegan mozzarella if you like. Bake for about 45 minutes and it's done.






Tuesday, August 9, 2016

Vegan Breakfast Scramble with Tofu

Tofu is a excellent way to get your protein in. It's also a great alternative for a breakfast scramble. It's lower in cholesterol too. Here is my version of a tofu scramble.

List of ingredients:
1 14 oz. pkg of extra firm organic tofu drained really well then crumbled
1 1/2 cups diced portabella mushrooms
1 cup diced onion
3 tbsp of nutritional yeast
1 tbsp italian herbs or seasoning
1 tbsp soy or tamari sauce
1 tsp garlic powder
1 tsp onion powder
1/4 tsp ground turmeric
2 tbsp water

In a small bowl mix everything but the tofu, mushrooms and onion and set aside.

In a large saute or frying pan, cook the mushroom and onion until tender. If the veggies stick a little, just add a tiny amount of water to release the sticky bits. 

Add the tofu and make sure there are no big crumbles. Add the seasoning mix and combine really well. I like to cook it until it starts to brown. It tastes better. 

Serves 2 - 4 people. Depending on how hungry you are. You can also make breakfast burritos with this. Yummy.







Wednesday, August 3, 2016

Vegan Caesar Wrap with Oil Free Dressing

Here is my version of an oil free caesar dressing. It goes great with chickpea crumbles, romaine and some tomato wrapped in an aluminum free tortilla. It is also great in a salad as well. It's super easy to make too. If you are like me and do not have one of those high speed blenders, you will need to soak your raw cashews for at least an hour before making this dressing. This will ensure they become nice and creamy when blended. It might take a little longer too in a slower blender.

Here is what you will need for the dressing. The wrap is pretty self explanatory.

1 cup soaked raw cashews
1 cup plain almond or soy milk
2 tbsp nutritional yeast
1 tbsp lemon juice
1 tbsp vegan worcestershire sauce
1 1/2 tbsp capers
1 large garlic clove
1/2 tsp salt
1/8 tsp black pepper


Tuesday, August 2, 2016

Vegan Amaranth Porridge

A lot of people have no idea what #amaranth is. It's been around for 8,000 years and it is cultivated has a grain. It is comparible to quinoa, rice and maize. It's about half the size of quinoa. When cooked, it reminds me of cream of wheat. It's full of protein and iron as well. Here are some other great benefits of amaranth. 
I know it's summer time here in the U.S. but I think this is a great breakfast any time of year. Cooking it easy too. This is also similar to cooking quinoa. One cup uncooked yields about 3 cups cooked. You can add anything you like to it for breakfast. Here is how I like to have it.



Tip: You can buy it in bulk at Whole Foods. It's under $3 a pound in my area. #Bob'sRedMill also carries it.

Wednesday, July 27, 2016

Vegan Chickenless Wraps with Avocado Ranch Dressing

When I finally got this dressing right, I was so excited. Stop, rewind. Let me go way back to when I still ate meat and went to fast food places. I got this salad once from a fast food place and it came with avocado ranch dressing. I thought, hmmmm, how interesting does that sound. It was so good I had to have more but I couldn't find it anywhere. It is a popular brand too. I think they only made it for restaurants and I can't think of the name right now though. Anyway, I've been vegan for three years now and I was still thinking about that dressing. This week, I finally got it right. The ingredients are not hard either and you might already have all or most of them. Here is what you will need. 


1/4 cup finely chopped parsley
8 oz extra firm organic tofu
1/2 cup soy or almond milk
1/2 cup vegan plain yogurt - I used #silk
1 small avocado
1 tbsp fresh lemon juice
1 tbsp dijon mustard
1/2 tsp garlic salt
1/2 tsp onion salt
1/4 tsp black pepper
1/2 tsp pink himalayan salt

Throw everthing except the parsley into a food processor and process until smooth and creamy. Might take a minute or two depending on your food processor. This dressing is also thick, so if you want you can use firm tofu instead of extra firm. 

Once is all smooth, transfer to a bowl and add the parsley and mix well.  

Now for the wrap. I used #Gardein crispy tenders. I cooked three according to the package instructions, slice them in half long ways. 

You can use any kind of tortilla you like I used an aluminum free tomato basil tortilla. Gently toast it up before hand. Add some of the fabulous dressing, crispy tenders, sprouts if you like, romaine and tomato. That's it. Enjoy and let me know what you think.






Monday, July 25, 2016

Vegan Frozen Strawberry Whip

Do you love strawberries? I sure do and so does my daughter. We look forward to every June when we can go strawberry picking. You get out in those strawberry fields and all you smell is strawberries. It's just amazing. 

Strawberries have some great health benefits too. Check these out. 




They also aid in fighting bad cholesterol, boosts your immune system, promotes eye health, helps with allergies and asthma, reduces the risk of stroke, fights cancer, regulates blood pressure and burns fat. They are also great for prenatal health. 

This quick and super easy treat I came up with is sure to please everyone. And it's low in calories too. Here is what you will need.

1 1/2 cups frozen strawberries
2 hefty scoops of SoDelicious Cocowhip
1 large speckled banana

Throw everything in a food processor and process until it looks smooth and creamy. It will only take a minute or two depending on your processor. That's it. Enjoy!! I've never had leftovers so I am not sure how it will freeze. If I ever do, I will let you know. 

Check out this video to see how easy it is to make.







Tuesday, July 19, 2016

Vegan Creamy Leek & Potato Soup

I never really used to be a soup person. I mean, I like soup but did not have it everyday. Since I gave up all animal products, I have it a lot now. Several times a week. This soup is one of my favorites. It's creamy, delicious and so good for you. Soup is good for your digestive system too. 

When you read the ingredient list you might think it's oniony but it's not. Even though leeks are huge and look like a gigantic scallion, they are mild in flavor and super tasty in this soup. Check out these great benefits of leeks. 

Another ingredient that might be new to you is miso. It is a fermented soy bean paste and adds super great flavor to soup. There are several kinds of miso but the one I am using in this soup is White.  The benefits of miso are terrifical. Two of them are aids in weight loss and lowers your blood pressure. Here is a list for you to check out.



This soup is super easy to make and only takes about 30 to 45 minutes to make. Here is what you will need.

1 large onion chopped
1 leek chopped and cleaned
3 cups of chopped gold yukon potatoes
3 cups of filtered water
1 cup of unsweetened almond or soy milk
2 tbsps white miso paste
pink himalayan salt
2 tbsps extra virgin olive oil

To clean your leek, slice it and put it in a bowl of water. Swish it around for a few minutes. All of the dirt will settle to the bottom. 

In a 2 quart soup pot, add the oil and onion. Let it cook for 2 - 3 minutes on a medium heat. Add two or three turns of salt. 
Add the leeks and cook for another 2 - 3 minutes and salt again. 
Add the potato. Cook another 3 minutes and add 3 turns of salt. 
Add the water and milk. 
Bring to a boil. Reduce heat, cover and let simmer until potatoes are tender. About 15 minutes. 
When the potatoes are tender, remove the soup from the heat. 
Add 2 tbsps of miso to a small bowl then add two ladles of the hot broth to the miso. DO NOT ADD THE MISO TO THE BOILING SOUP. It will kill the enzymes losing it's value. Stir the miso and broth until the miso is disolved into the broth. Once it's disolved, pour it back into the soup pot and stir. 

Into a blender, add 2 or 3 ladles of soup and blend until smooth and creamy. Be very careful because the soup is HOT. Once everything is smooth and creamy, pour into another bowl and continue blending the remaining soup. 

Give it a taste. You should not need to add anymore salt but if you do, you should do it while it's hot so it can dissolve into the soup. 

Enjoy. 








Tuesday, July 12, 2016

Vegan Sloppy Joe's A.K.A Sloppy Joe's

I love these sloppy lentils with potatoes on the side and so will the kiddy's. These are great for lunch or dinner and so much better for you than that canned crap too. Lentils are so good for you too. One serving a week can lower your cholesterol. How great is that. Lowering your cholesterol without medication. Tastes better too. 

Not only are there several kinds of lentils but there are many great benefits to them as well. Here are some of those benefits:
1. Lower your cholesterol
2. High in iron
3. Prevents constipation
4. Low in caleries
5. Reduces your risk of heart disease
6. Increases energy
7. High in fiber
8. Stablizes blood sugar
9. Protein, protein, protein

 You can take them to a BBQ too and making them ahead of time is a breeze. I use  organic ketchup in this recipe because it has no high fructose corn syrup in it. Most places carry organic ketchup now too. 

Here is what you will need:
3 cups of cooked lentils
1 large onion chopped
1 large green bell pepper chopped
1 tbsp extra virgin olive oil
1 cup organic ketchup
1/2 cup organic bbq sauce
1 tbsp organic mustard
buns, organic of course

In a saute pan, add the oil, onion and green pepper. Saute on medium heat until tender. Add the lentils and everything else. Mix everything really well. 

The potatoes are easy.  For two people, chop about 4 spuds into bite size pieces. 
Saute with 1 tbsp extra virgin olive oil until golden and tender. You can add some rosemary to them too. Salt to taste.




ENJOY!!!


Thursday, July 7, 2016

Vegan Blueberry Breakfast Shake

Only with a vegan or plant based diet can you have a shake for breakfast and feel absolutely no guilt. And, it's blueberry season. My favorite season of all of them. Ha Ha. This shake is heart healthy too. Look at all of these other benefits too. 



They also help improve vision, slows the breakdown of bones, reduces belly fat and aids in digestion. I always have some stashed away in the freezer for these shakes. 

Here is what you will need to make your breakfast shake. In to a blender, put
1 cup of oats
2 cups of your favorite plant based milk. I've use almond, coconut and soy. They all work fabulously.
2 speckled bananas
1 - 1 1/2 cups frozen blueberries

Just blend it all up. Occasionally I add some raw hemp seed or a little cinnamon too. Enjoy.


Wednesday, June 29, 2016

Best Ever Vegan Morning Muffins

I am always looking for something quick and easy to take to work for breakfast on the days I have to be there really early. These muffins are a great for that. They are easy to make too. Yea there are a lot of ingredients but they are so worth it.

Here is what you will need:
Wet Ingredients:
2 tbsp ground flax
6 tbsp warm water
1 cup of unsweetened applesauce
1 tbsp freshly grated ginger
3/4 cup organic sugar
1/4 cup oil of your choice (I use extra virgin olive oil)
1 1/2 tsp vanilla extract
1 cup grated carrots
1/2 cup grated zucchini

Dry Ingredients:
2 cups organic flour of your choice
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 cup chopped walnuts (optional)

Preheat your oven to 350 degrees.

Combine the flax and water and let it sit for about five minutes. The flax will absorb the water and this will act as the egg. And it's great for your heart too.

Next, combine all of the wet ingredients and set aside.

Combine all of the dry ingredients except for the walnuts.

Add about a third of the dry mix to the wet mix and stir only til combined. Repeat until everything is combined. Add the walnuts and mix till combined.

You can use any kind of muffin pan you like for baking. If you do not use liners, just be sure to oil you pan lightly. Fill your prepared pan about 2/3 full. You should get about 8 muffins in a regular size pan. Bake for about 15 - 20 minutes. The time depends on your oven and how full your pan is. The muffins will be done when an inserted toothpick comes out clean.

These are really great with morning tea or coffee.