Lettuce Wraps with Tempeh & Peanut Sauce

I love tempeh! It is really delicious if it’s prepared correctly. It’s a great source of protein and has a host of other nutritional benefits. You can learn all about tempeh here: https://en.wikipedia.org/wiki/Tempeh. One of the best ways to prepare tempeh is to steam, simmer or marinade before using it in a recipe. If you don’t prepare it correctly, it can seem kind wierd and dry. I’ll try to keep posting recipes, tips and tricks so you can experiment with one of my favorite foods! I’ve also really come to love lettuce wraps (and wraps in general)! This recipe is quite fun, especially if you like peanut sauce. The peanut sauce can be used for in a diversity of other dishes too!

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For the peanut sauce:

  • 1/2 cup peanut or almond butter
  • 1 cup canned coconut milk
  • 1 ½ tablespoon maple syrup
  • 1 tablespoon tamari
  • 1 tablespoon lime juice
  • 1/4 teaspoon cayenne (or more) or 1/2 teaspoon crushed red pepper (depending on how hot you want the sauce)
  • ½ teaspoon salt

Combine all ingredients and blend until smooth, set aside.

For the wraps:

  • 1 package tempeh
  • ½ can water chestnuts (julienned)
  • 2 carrots (julienned)
  • ¼ – ½ red cabbage (shredded)
  • 1 head Bibb or butter lettuce
  • Several sliced green onions (optional)
  • Sesame seeds (optional)

Lightly steam or simmer the tempeh in water for about 10 minutes (turn once, halfway thru, do not overcook). Dry, let cool, cube it then dry sauté the cubes for 5 minutes on medium heat, stirring often (you can also stir fry in a bit of oil). Turn to low, add approximately ½ cup of the prepared peanut sauce and sauté another 2-3 minute, just until warm. Add the tempeh cubes to the cleaned and prepared lettuce leaves, top with the remaining ingredients as you see in the photo. Serve with the peanut sauce and top the wraps or dip as desired.

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Hope you enjoy this dish with a diversity of wonderful ingredients and flavors!

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2016 Healthy Food Trends

There are soooo many exciting things happening in the world of vegan food! You probably know about a few of the delicious foods below, we hope these healthy and healing food trends become even more widespread in 2016!

Just a few of our favorites include:

IMG_0453Fruit Infused Water: Water infused with fruit and herbs or veggies make a refreshing and healthy beverage. While the combination options are endless, be sure to try my favorite – strawberry, lime, cucumber and mint. Additionally, drinking warm water with a squirt of lemon is a wonderful way to start your day.

  • Turmeric Tea: Turmeric has become increasingly popular because of its health promoting benefits. Don’t limit this healing spice to tea, however! Add it to other beverages and foods as well. Check out my recent blog post about the new cookbook FOOD LOVE by Tess Challis for an excellent Superfood Elixir recipe using turmeric.

Homemade Juices: Juicing has been popular for some time and with good reason! Fruits and vegetables help prevent a number of diseases and are a great compliment to a healthy and balanced vegan diet. For some superb recipes, check out Kris Carr’s new book Crazy Sexy Juice.

Juice Pulp Crackers: Making crackers is a great way to use up the pulp from juicing. Save your green juice pulp and make Dianne’s Green Juice Pulp Crackers.

Fermented Foods & Beverages: Make your own kombucha, kefir, kimchi and sauerkraut. Making these foods at home is easy and saves money too.

Homemade Energy Balls: The ingredient options are almost endless and energy balls are easy to make and great for snacking and morning meals or lunch on the go. Check out my recipe for Goji Berry Energy Balls.

Roasted Chickpeas: Give these healthy, easy and protein-filled snacks a try.IMG_0386

Dried Fruit: Dried fruit is a great snack option for kids and can even be made without a dehydrator at very low temperatures in an oven.

Vegan Wings: You can make healthy and delicious plant-based wings using cauliflower, tempeh, tofu or seitan. Try this delicious Mango Sriracha Cauliflower Nuggets from Vegan’s Eat What? or these Buffalo Cauliflower Bites from Dianne’s Vegan Kitchen.

Hemp Seeds: Hemp seeds are high in Omega 3 healthy fats which is important for vegans so, eat ‘em up friends! 🙂

Seaweed: Seaweed is the new kale and a great source of iodine for vegans. If you haven’t cooked with seaweed before, try these Stuffed Mushrooms.

Vegan Bacon: Processed animal foods have been closely linked to cancer. So ditch the pig and enjoy bacon made from healthy foods like eggplant, coconut, carrots and mushrooms!  Give Vegans Eat What? Shiitake Mushroom a try.

Vegan Cheese: Plant-based cheeses have come a long way and commercial options have exploded. A few must-try brands include Miyoko’s Creamery, Kite Hill, and Chao Slices by Field Roast. It you want to make your own cheese try a few of the recipes from Vegans Eat What?.

Veggie Burgers: Plant-based burgers are nothing new, but people and companies are making some amazing creations with plant ingredients! If you want to buy a commercial brand, try Field Roast and Beast Burgers. To make your own, try a Black Bean and Walnut Burger or a homemade Good Burger.IMG_9416

Jackfruit: We could not write a post without mentioning this amazing fruit from Asia. Jackfruit makes an excellent meat/fish replacement in everything from tacos to tuna. VegNews Magazine recently gave a rundown on some of their favorite jackfruit recipes.

Zoodles: Zoodles are made with fresh veggies or fruit processed thru a spiralizer. They are easy to make, fun for the whole     family and can be created from a variety of healthy foods including carrots, zucchini, beets, apples, sweet potatoes. You can make a variety of delicious dishes like salads or top with your favorite raw or cooked sauce. Zoodles make a great dining option when you don’t know what to do with all your farmer’s market veggies and don’t want to heat up your home by cooking in the summer.

IMG_5762Buddha Bowls: Buddha or Goddess bowls are delicious and healthy and can be made with an almost endless combination of ingredients. Make your bowl savory or sweet and enjoy it for breakfast, lunch or dinner. Try this Savory Breakfast Bowl. Yum!

Healing foods: Fruits and veggies help your body heal and can prevent many diseases. Eat a wide variety and all colors of the rainbow each day!

IMG_0487Vegan Ice Cream: Plant-based ice-cream is another super easy DIY food. Make it using a base of bananas or coconut milk and a sweetener like maple syrup or date paste, if desired. Check out this delicious Banana Soft Serve recipe from Victoria Moran’s Cookbook, The Good Karma Diet.

Aquafaba: If you haven’t heard of this amazing liquid, you soon will! Aquafaba is the cooking liquid of beans and other legumes. One egg is generally replaced with 3 tablespoons of aquafaba. You’ll be amazed at what you can make using aquafaba. For a complete history go to http://www.aquafaba.com/ and if you’re on Facebook check out the group “Vegan Meringue Hits and Misses”. The photo to the left are some delightful meringue cookies made with aquafaba instead of egg white!

FullSizeRenderAnd don’t forget the spices: Turmeric; add this wonderful healing spice to as many meals and drinks as you can! Dr. Greger recommends you eat it every day. We also love using ginger in recipes and drinks too. Ginger has so many healing benefits; I highly recommend you get to know it! 🙂

 

 

FOOD LOVE & A Cookbook Giveaway!

Well this is exciting! I’ve got another awesome e-cookbook to give away this week! You will love this one, the recipes are delish and the book full of such great health information to help you live your healthiest, most delicious & most radiant life.

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A bit about the author: Tess Challis is an author, vegan chef, wellness coach and mom that began her holistic health journey in her late teens. After years of numerous health ailments (including severe acne, obesity, constant illnesses, anxiety, and depression), she found that changing her diet and creating an inner wellness regime made all the difference.

Her greatest passion is helping others achieve both radiant health and inner well-being – all while enjoying the most delicious foods on the planet! We love hearing that! 🙂

The other super cool thing about this book is that Tess had help from her daughter Alethea, which makes this a family friendly, kid approved cookbook!

So, if you would like to like some add some recipes to your repertoire that will help you feel amazing and also taste great, grab this delightful cookbook! Arming yourself with the important information included in this cookbook and eating vibrant, healthy recipes could change your life!

A few recipes from the book you will enjoy:

Superpower Elixir

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Ladies and gentlemen, I’m not going to lie—this stuff is intense. In fact, it’s the one recipe in all of my cookbooks that isn’t meant to taste good. But it’s also a game-changer for your health, and all it requires is a few sips a day to make a difference! I like to drink a shot once or twice daily, so that I’m getting in almost a batch of this elixir each week. Think of it as powerful medicine that will help detoxify and alkalinize your system, as well as make your joints happy (turmeric and ginger are great anti-inflammatories). Cheers!

  • ½ cup EACH: fresh lemon juice and chopped fresh ginger (unpeeled)
  • ¼ cup chopped fresh turmeric, unpeeled (or 1 tablespoon dried turmeric powder)
  • 3 cups water
  1. Blend the lemon juice (or lemons), ginger, and turmeric with ½ cup of the water until smooth. Add the remaining water and blend well. Store in an airtight container (refrigerated) for up to two weeks.

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Makes about 4 cups elixir (16 servings)

Pan-fried Tofu with Spicy Sweet Garlic Sauce

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Golden Tofu

  • 8 oz. extra-firm tofu
  • 1 tablespoon tamari (or soy sauce)
  • ½ teaspoon garlic granules
  • 1 tablespoon arrowroot
  • Spicy Sweet Garlic Sauce (see below)

For pan-frying

  • 1 tablespoon coconut oil
  1. Slice the tofu into eight slabs and place in a single layer on top of paper towels. Cover the tofu cutlets with more paper towels, and then place a cutting board on top. Set some heavy objects on top of the cutting board to fully press the tofu. Set aside for 30 minutes.
  2. Whisk the sauce ingredients together with a fork and set aside.
  3. Cut the tofu into ½-inch squares and toss in the tamari and garlic granules until evenly coated. Sprinkle the tofu evenly with the arrowroot.
  4. Heat the oil over medium-high heat in a skillet or wok. Place the tofu in the hot oil. Fry for three minutes on each side, or until golden-browned. Serve with the sauce for dipping.

Serves 2

Spicy Sweet Garlic Sauce

  • ¼ cup EACH: Sriracha sauce and raw agave nectar
  • 2 tablespoons plus 2 teaspoons water
  • 4 large cloves garlic, minced or pressed
  1. Stir all ingredients thoroughly to combine. Serve. This will store, refrigerated in an airtight container, for several weeks.

Makes about  ½ cup  sauce

No Will Power Cookies

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You can pick up Tess’ great new book Food Love on her website along with her other fab books. Use it as your guide for nourishing yourself, your family and the planet! 🙂 Also, check out her blog to learn more about other health and fitness services she offers to help clients feel great, while eating tasty food.

http://tesschallis.com/books

Enter here for your chance to win, good luck!: a Rafflecopter giveaway

Brussel Sprout, Cranberry and Tempeh Stir Fry

This dish is super yummy and incredibly healthy. It’s a great use of tempeh and provides essential calcium and iron, protein, omega 3s and with a kick of orange is also a great winter-season dish. With some amazing flavor combinations, it would be fantastic as a recipe to serve for a meal or side dish for Thanksgiving or Christmas or a warming and lovely winter meal!

Sorry the picture isn’t great. The dish is a good one tho! 🙂

Serves 2 people

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  • 2 oranges
  • ¼ cup maple syrup
  • ¼ cup olive oil
  • 4 teaspoons soy sauce
  • 4 teaspoons apple cider vinegar
  • ¼ teaspoon cayenne pepper (optional)
  • ½ cup walnuts
  • 1 pound Brussel sprouts
  • 1 8 oz. package tempeh
  • ½ cup cranberries
  1. Juice the oranges with a reamer or by hand into a bowl or glass measuring cup. Add to the juice, the maple syrup, olive oil, soy sauce and apple cider vinegar and cayenne pepper (if desired) and whisk to combine. Cut the tempeh into small cubes. Place the cubes in a flat Tupperware and cover with approximately half of the prepared sauce; let this marinade for at least 5 minutes, the longer the better. Shake a few times to ensure tempeh cubes are well coated. You can leave this in the refrigerator overnight to ensure that the tempeh soaks up the delicious marinade and becomes tender.
  2. Cut the Brussel sprouts into quarters and set aside in a separate bowl.
  3. Coarsely chop the walnuts. To a skillet, add the chopped walnuts and cook on medium high for 3-4 minutes, stirring often, until just browned. Set the nuts aside in a bowl, give the pan a little wipe with a paper towel and return the pan to the stove.
  4. Add ½ cup of water to the skillet. Once hot, add the Brussel sprouts quarters and cover. Cook, stirring several times, for 5 minutes. After the water has evaporated, set the Brussel sprouts back in their bowl.
  5. If necessary, wipe out the skillet and add the cubed tempeh with the marinade, cook in the marinade, no need to add water or oil. Cook, stirring, for 2-3 minutes. Do not overcook.IMG_0179
  6. Keeping the heat on, add the cooked sprouts to the tempeh and mix together. To finish, give the bowl of prepared sauce a stir with the whisk and pour over the hot vegetables. Cook, stirring often, for a final 4-5 minutes or until the marinade has evaporated.
  7. You can coarsely chop the cranberries, while the dish is finishing, or keep them whole. Whatever you feel like 🙂
  8. Toss in the toasted walnuts and cranberries and add more cayenne pepper, if desired. Stir until combined.
  9. Serve and enjoy!IMG_0185

 

 

The Healing Power of Dates

Do I ever love dates! The recipe below is a power house recipe that is super healthy, healing, and super easy too!

Just a bit about the ingredients:

  • Dates are good for adding natural sweetness to a wide variety of recipes.  You can make a paste out of them and add to dishes or use as a spread, you can also add them to nut milks if you make them homemade to give them just a touch of sweetness. You can process them with nuts and make a delightful crust for your vegan desserts. They are a staple for those eating a raw vegan diet as well. Dates are high in antioxidants, fiber, iron, magnesium, copper, phosphorus, potassium and calcium. Medjool dates are sweetest.  They are a very healing food!
  • Goji Berries are unique among fruits because they contain all essential amino acids, goji berries also have the highest concentration of protein of any fruit. They are loaded with vitamin C, contain more carotenoids than any other food, have twenty-one trace minerals, and are high in fiber. Boasting 15 times the amount of iron found in spinach, as well as calcium, zinc, selenium and many other important trace minerals, This amazing little superfruit also contains natural anti-inflammatory, anti-bacterial and anti-fungal compounds and help to boost the immune system. It’s no wonder then, that in traditional Chinese medicine they are renowned for increasing strength and longevity.
  • Walnuts are highest in Omega 3s of any food, and are essential for vegan diets- considered “brain food”. Good at boosting mood, great protein source, full of fiber, b vitamins and other minerals. You should add them to many of your dishes! The other seed with as many benefits is hemp seed. Eat your walnuts friends! 🙂

Energy Goji Berry Balls

Goji Berry Energy Balls

These delicious homemade treats can be a quick snack or dessert. With an abundance of healthy ingredients and an easy-to-make recipe, many people in your kitchen will enjoy preparing these date balls and eating them especially.

Yield: 15 servings

1 1/2 cups raw walnut halves

1 cup soft dates, pitted (about 10 Medjool dates)

1 tablespoon water

1 tablespoon goji berries

1 teaspoon vanilla extract

1/4 teaspoon fine sea salt

Put the walnuts in a food processor fitted with the S-blade, and grind to a fine meal. Add the vanilla extract, salt, dates, and water, and process again until a sticky, uniform dough is formed. Add the goji and pulse until mixed. Scoop the batter by heaping tablespoons onto a plate or baking sheet lined with parchment paper, to prevent sticking. Roll the balls between your hands. Store the balls in the refrigerator or freezer, and serve them chilled for the most firm texture.

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I’ve also tried quite a few other Energy Ball recipes and they are quite good. There are so many directions you can take them and are a great healthy snack for the whole family. They can be made into chocolate, peanut butter, carrot cake, key lime pie energy balls just to name a few. You can find some great recipes on Pinterest.

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Vegan Under Pressure Cookbook Giveaway!

I’ve got another great cookbook to giveaway! This one is so fun and the recipes are just delicious. I’m really enjoying using my pressure cooker and this cookbook is teaching me how to become an expert! A pressure cooker provides so many benefits, if you don’t have one, I highly recommend it and this awesome cookbook! 🙂

Vegan Under Pressure - Cover

A bit about the book:

For the growing number of people who eat vegan, a pressure cooker is a blessing when it comes to saving time and enjoying a wider variety of foods on a regular basis. The pressure cooker drastically shortens the cooking times of healthful vegan staples such as dried beans and ancient grains: suddenly hummus from scratch and braised artichokes become weeknight fare. In Vegan Under Pressure, Jill Nussinow shows how to use the appliance safely and effectively, and reveals the breadth of vegan fare that can be made using a pressure cooker, including Roasted Pepper and White Bean Dip, Harissa-Glazed Carrots with Green Olives, Pozole Chili, Farro Salad with Tomatoes and Arugula, Thai Summer Vegetable Curry, a chapter of veggie burgers, Cornbread, Pear-Almond Upside Down Cake, and DIY soy milk and seitan.

What I love about Jill’s recipes is that her dishes are not just healthy, they are full of flavor! Jill is a Registered Dietitian, a healthy, plant-based foods pioneer and has written quite a few fantastic books prior to Vegan Under Pressure. Jill pushes food boundaries, is very creative and experiments with lesser known ingredients that turn incredible dishes. She guides you through using a pressure cooker with ease and without fear. This book is a fantastic guide for people new to pressure cooking and also seasoned experts that may want to learn new functions of these awesome machines. There are quite a few dishes in this cookbook I had no idea you could make in a pressure cooker! Cooking in a pressure cooker is also a fantastic way to keep you on track eating a more plant-based/vegan diet. Which is good for everyone!

Below are a few of the delicious dishes I tested for you 😉 :

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Creamy Broccoli Soup

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No cream used, just tofu and non-dairy milk! Excellent!

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Herbed Polenta

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So flavorful and aromatic! And yummy too!

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Red Lentil, Sweet Potato, and Hemp Burgers

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These burgers are healthy, easy to make and packed with protein! I love making veggie burgers!

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And finally, Cheezecake!! Yes, cheesecake made in a pressure cooker! It works! See the recipe below, it is quite a treat!

Text excerpted from Vegan Under Pressure, © 2015 by Jill Nussinow. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Straightforward Cashew Lemon Cheezecake

Makes 1 cake, 8 to 12 slices

I am not a dairy cheesecake fan, but I love vegan cheezecake as it’s usually not cloyingly sweet or overly fatty. This comes together rather easily but seems like a very special dessert. It can be served with a variety of fruit toppings, depending upon what’s in season. The star is the filling, although the crust is mighty tasty, too. You do, however, need to remember to soak the cashews for at least 2 hours in advance.

To get the best results, you need to use a high-speed blender. You can also make this in a regular blender or food processor, but know that you won’t get the creamy result that is intended (it will still taste darned good). You will need a 6-, 7-, or 8-inch springform pan that fits inside your pressure cooker. If you don’t want to make an oat crust, use your favorite raw crust.

Crust

  • 1 cup quick oats
  • ½ cup walnuts
  • ½ cup chopped dates, soaked in ¼ cup water for 15 to 30 minutes, drained, but reserve soaking liquid

Filling

  • 1 cup cashews, soaked in 1 cup water for 2 to 4 hours
  • ½ cup coconut flour
  • ¼ cup coconut palm sugar
  • ½ cup vanilla nondairy milk
  • 1 to 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon arrowroot powder
  • ½ cup fresh raspberries, blueberries, or strawberries; or 6 figs, sliced; or other fruit to top the cheesecake
  1. Add 1½ cups water to your pressure cooker and add a rack elevated above the water. Create a set of helper handles to enable you to remove the pan.
  2. To make the crust: Combine the crust ingredients in a mini food processor and process briefly until the mixture comes together. If it seems too dry, add a tablespoon at a time of the date soaking liquid until you have a cohesive “dough.” It should be firm but not gooey. Press into the bottom and a little way up the sides of a springform pan that will fit in your pressure cooker.
  3. To make the filling: Drain the cashews, reserving the soaking water. Add the cashews and half the soaking water to a high-speed blender or food processor and process until smooth. Add more water, if necessary. Add the coconut flour, palm sugar, milk, lemon zest, lemon juice, and vanilla to the blender or processor. Blend well. Add the arrowroot and blend again.
  4. Pour the filling into the crust, smoothing out the top. Cover the pan with foil or a cover. Lower the pan into the pressure cooker, using the helper handle, if necessary.
  5. Lock on the lid. Bring to high pressure; cook for 20 minutes. Let the pressure come down naturally. Carefully open the cooker, tilting the lid away from you.
  6. Using the helper handle, carefully take the pan out of the cooker. Remove the cover carefully so any accumulated moisture does not drip onto the cake. Set the pan on a rack to cool. Place the fruit on top of the cheezecake. Let cool for at least 30 minutes, then refrigerate for at least 1 hour before removing the outer part of the pan and serving.

And now, follow this link for your chance to win this fantastic cookbook:

a Rafflecopter giveaway

And don’t forget to pick up your copy of Vegan Under Pressure! http://www.theveggiequeen.com/product/vegan-under-pressure-cookbook/

How Food Choices Can Hurt Wild Horses and Other Wildlife

I wanted to write a bit about this subject while the “militiamen” seizure of the Malheur National Wildlife Refuge in Oregon is fresh in everyone’s mind. Many people already know why the Refuge was overtaken, mostly because of a long battle between the ranchers and the government about grazing rights and the recent protection of the Refuge for wildlife species. I do know that there were other factors and it seems like it’s been quite a contentious relationship between the ranchers and the BLM for quite some time. I was very frustrated about this whole situation because I know quite a bit about this subject and felt that it was very arrogant for the Bundy’s to assume they knew what the general public desired for their management of OUR public lands.

I thought this might be a good opportunity to also remind you how harmful animal agriculture is on the environment and about the illusion of humane/ happy meat. It’s really quite sad when you learn about all the animals that are brutally slaughtered for someone’s quick bite. The most disturbing reality of grazing animals on public lands to me is the fact that Round Ups of Wild Horses are becoming more and more the norm. These horses are rounded up to provide adequate space for  and are replaced by cows to produce “grass-fed”, “free-range”, “humanely-sourced” meat. These Round Ups are often tucked away and hidden from the public eye.

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That’s right: wild horses, once considered – by Congress no less – to be “living symbols of the historic and pioneer spirit of the West,” are frightened and chased by helicopters into stockpiling facilities, and go from mane-rippling freedom to nightmarish scenes of cramped captivity, separation from their families, branding with burning hot irons, and worse. The Bureau of Land Management then auctions the horses off, allegedly for “adoption,” and tragically, slaughterhouses are their most common “adopters.” Horse meat has a huge market in Canada, Mexico, and overseas, and in 2011, 85 percent of the horses slaughtered in a Canadian processing plant originated in the U.S.

It has been said that grazing cattle on grass has more negative impacts on the land than any other land use. Cattle are well known to degrade grassland habitat, destroy vegetation and important ecological communities, damage soils and stream banks. As I’ve written in previous blog posts, the livestock industry damages the environment in numerous other ways including; greenhouse gas emissions that contribute climate change, water pollution and excessive waste.

Conservation biologists have long warned that livestock grazing is the “most dangerous threat to biodiversity on rangelands.” More than 175 plant and animal species (this number is probably higher) are threatened by the effects of livestock grazing on public lands and it has contributed to the decline of almost one quarter of federally listed threatened and endangered species. Conservation groups say that some populations of grizzly bears, coyotes and wolves have already been driven extinct by the livestock industry. World-wide population declines of large carnivores; pumas, lions, sea otters and other species have been linked to the growing demand for meat.

The facts above are from the articles listed below.

By choosing more plant based food options we are helping our own health, the health of the planet and endless wildlife and other animal species. I would encourage you to not remain silent about this injustice and please get involved. These horses have very few people fighting for them.

There are many important actions you can take here: http://www.wildhorsepreservation.org/action

And if you are able please support the great work of American Wild Horse Preservation

Thank you!

You can find more information at these links:

http://www.wildhorsepreservation.org/reality-roundups

http://www.onegreenplanet.org/animalsandnature/how-your-food-choices-can-help-save-wild-horses/

http://www.onegreenplanet.org/animalsandnature/wild-horses-in-oregon-threatened-by-livestock-industry-how-you-can-help-now/

http://www.onegreenplanet.org/animalsandnature/what-cattle-production-has-to-do-with-the-disappearance-thousands-of-wild-horses/

http://www.npr.org/sections/thesalt/2014/03/21/291495523/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct?utm_campaign=storyshare&utm_source=facebook.com&utm_medium=social

http://aldf.org/blog/this-land-is-our-land-not-militant-ranchers/

http://www.cowspiracy.com/blog/2015/12/3/whole-foods-ethically-sourced-beef-supplier-destroys-over-1000-wild-horses

Cheater Vegan Native Tacos!

Most of my friends and family know that I grew up near what is known as “Indian Country” in the southwest United States. Lucky for me, my wonderful mama taught me how to cook with and optimize local foods. She quite an impressive cook and always made us delicious meals enhanced by the flavors of the southwest. She still is a great help to me and always inspires me to get creative in the kitchen.

Native or “Indian” Tacos were one of my favorite treats growing up and many people will appreciate how delicious they are and the hack that I’ve found to make them super easy and cruelty-free!

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Start with your favorite meatless crumbles, above are just two of the delicious options available at most local grocery stores. You can find almost any meatless meat at all grocery stores, just ask if you don’t know where to find them.

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Above is the cheater part and my secret ingredient. Most Native Tacos are lovingly prepared by Native American families using a family Fry Bread recipes which can be some work. I’ve learned this technique of using prepared rolls and it saves tons of time and they turn out perfectly every time!

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Put the rolls on a plate thaw for a few hours (2-3 hours should be adequate, I take them out of the bag when I get home from work). When thawed, you will then stretch out the dough to flatten them into approximately 4 inch rounds and let them rise for 15 to 20 more minutes more. Be careful not to over work the dough. This point is a great time to start your chili mixture.

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Prep your chili ingredients; Chop 1 cup of roasted green chilis and 1/2 cup onion and mince several cloves of garlic.

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Add a tablespoon of oil to a skillet, heat to medium. Cook the onion and garlic until they turn translucent, add the meatless crumbles and the chopped green chilis and cook for about 5 minutes. Sprinkle in the flour and stir to coat the mixture. Add 1/4 cup water and cook at medium-low heat another 5 minutes, until the mixture achieves a gravy like consistency, add additional water if you’d like more sauce. At this point you should add any spices you desire including; chili powder, cayenne pepper and salt. Season to taste.

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Now to fry the bread; add a few tablespoons of oil to a skillet and turn the stove to medium high heat. When the skillet is warm, add the bread, one at a time. These cook fairly quickly so be sure to watch them carefully. Flip with tongs and cook on both sides until golden brown (about 3 – 4 mins).

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Place the fried bread on a paper towel to soak up any excess oil.

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When cooled, spoon several tablespoons of the chili mixture on your fry bread and top with loads of veggies and salsa or other toppings listed below! Hope you enjoy these delicious treats, I know I do!

Cheater Vegan Native Tacos!

This recipe will serve 2 people with a few extra fry breads.

For the fry bread

  • 6 frozen rolls

For the green chili

  • Vegetable oil
  • 1/4 cup diced onion
  • 2-3 cloves of garlic, minced
  • 1 cup chopped roasted green chili
  • 1 1/2-2 cups of meatless crumbles
  • 1 tablespoon of white flour
  • 1/2 cup water
  • Optional; cooked pinto beans or beans of your choice (1 cup)
  • Spices of your choice; chili powder, cayenne and salt.

Topping can include:

  •  Chopped lettuce, chopped tomatoes, chopped olives, chopped onions, guacamole, salsa or vegan cheese

Instructions

  1. Put the rolls on a plate thaw for a few hours (2-3 hours should be adequate, I take them out of the bag when I get home from work). When thawed, you will then stretch out the dough to flatten them into approximately 4 inch rounds and let them rise for 15 to 20 more minutes more. Be careful not to over work the dough. This point is a great time to start your chili.
  2. Prep your chili ingredients; Chop up 1 cup of roasted green chilis and 1/2 cup onion and mince several cloves of garlic.
  3. Add a tablespoon of oil to a skillet, heat to medium. Cook the onion and garlic until they turn translucent, add the meatless crumbles and the chopped green chilis and cook for about 5 minutes. Sprinkle the flour over the chili and stir to coat the mixture. Add 1/4 cup water and cook at medium-low heat another 5 minutes, until the mixture achieves a gravy like consistency, add additional water if you’d like more sauce. At this point you should add any spices you desire including; chili powder, cayenne, salt. Season to taste.
  4. Now to fry the bread; add a few tablespoons of oil to a skillet and turn the stove to medium high. When the skillet is warm add the bread, one at a time, these cook fairly quickly so be sure to watch them carefully. Flip with tongs and cook on both sides until golden brown (about 3 – 4 mins).
  5. Place the fried bread on a paper towel to soak up any excess oil.
  6. When cooled, spoon a few tablespoons of the chili mixture on your fry bread and top with loads of veggies and salsa or other toppings listed above if you like.

 

Are you feeling under the weather?

I avoid being sick most of the winter time, I think I stay so healthy, with a strong immune system thanks to my vegan diet full of fruits and veggies!! 🙂 The crud has been going around my office and in my community in general and I started to feel a touch of sickness coming on so I’ve pulled out my winter time immune boosting recipes.

When I start feeling sick one of my best remedies is garlic! You may think this sounds a bit weird but my oh my, it has saved me many times!!

Here are a few great recipes which will boost your immunity and help you fight off any sickness:

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Lemon  and Garlic Tea
  • 2-3 cloves of garlic, minced
  • Hot water
  • Juice from half a lemon
  • Cayenne
  • Optional- a splash of apple cider vinegar, pineapple juice or some freshly grated ginger or powdered.

Crush and mince the garlic (or use a garlic press if you have one) and put in a mug. Pour hot water over the garlic to fill the mug and add juice from half or a whole lemon. Add any optional ingredients you desire, from the list above. Top with just a few shakes of cayenne pepper. Be sure to eat the garlic at the bottom of the mug! This will keep you happy and healthy all winter long! 🙂

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I also wanted to share this fantastic soup that I found and have made quite a few times. The secret is garlic! 😉

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You can find the delicious recipe for Roasted Garlic, Miso and Greens Soup here: http://www.onegreenplanet.org/vegan-food/recipe-roasted-garlic-miso-and-greens-soup/

Another great immunity boosting recipe is Roasted Garlic. Oh my goodness, I love this stuff, I eat it several times throughout the winter. There is a whole clove in the recipe above too! This is also a very easy recipe and there’s a lot you can do with the cloves of Roasted Garlic. You can blend them in mashed potatoes or mashed cauliflower, spread them some crusty French bread, put them in pastas or on top of pizza, mix up in dips like hummus, add to veggie burgers or add to your favorite roasted veggie dish.

Roasted Garlic

  • 1 head garlic
  • Olive oil
  • Salt and pepper
Instructions
  1. Preheat the oven to 400º.
  2. Trim off the top of the garlic clove with a knife like the picture below. I just trim a small amount, so I have more garlic.
  3. Drizzle the garlic lightly with olive oil and salt and pepper.
  4. Wrap in a foil packet.
  5. Place the foil packet in the oven and roast for 45-50 minutes, or until the garlic begins to brown and becomes soft to the touch. Remove the foil packet from the oven and let cool.  When cool, you can squeeze the cloves out of the bulb or scoop them out with a spoon or butter knife.
  6. Use in your favorite recipe or try some of the ideas listed above!

This recipe will be enough for 2 or 3 people (or if you’re like me, you can eat it all by yourself!)

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Trim the top of your garlic to expose the cloves.

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Drizzle the garlic lightly with olive oil and sprinkle on salt and pepper.
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Wrap the garlic in a foil packet and place in the oven.
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The final product, delicious caramelized garlic!
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My favorite way to eat is the spread on some crusty French bread! Here’s to a healthy winter! Enjoy! 🙂

Healthy Plant Based Foods for Dogs

I’ve had a blast the last few weeks learning about and experimenting with healthy plant based recipes for dogs! I bought a fantastic new cookbook called “Plant Based Recipes for Dogs” and am delighted with it! My doggies are too! Plant based foods offer so many health and healing properties for humans; it makes sense that these foods would offer the same benefits to our furry friends too. With as sick as some dogs become later in life, I really feel that we should question what we feed our pets. A proper diet, full of healthy fruits and veggies gives our pets a better chance of staying happy and healthy long into their golden years.

A little about the book…. This informative lifestyle guide and vegan cookbook for dogs includes extensive information about foods that promote health and aid longevity, while explaining why feeding dogs commercial dog food is not just harming and compromising the health of our dogs, but is also devastating our planet. Plant Based Recipes for Dogs shows you exactly how to create nutritionally balanced meals that are sure to win over even the fussiest eater. This cookbook includes over 60 delicious nutritious recipes including treats, complete meals, fast food ideas, Kong® fillings, homemade remedies and much more. You will learn to make things like: Sweet Potato Chew Strips – Coconut & Pineapple Cookies – Peanut Pillow Bites – Apple & Ginger Balls – Parsley & Mint Breath Bones – Quinoa Protein Power Dinner – Buddha Bark Bowl – Mixed Bean Vegetable Salad – Pearl Barley & Lentil Dog Meal – Scrambled Tofu & Vegan Sausages!!

If you are interested in learning more about how to keep your dog happy and healthy for their lifetime, this book is worth a read! You can purchase Plant-Based Recipes for Dogs at amazon.com: http://www.amazon.com/Plant-Based-Recipes-Nutritional-Lifestyle/dp/1514100371

You can follow the author’s blog here as well: http://www.vegandoglifestyle.com

Below are a few fun pictures of the delightful treats we made and those who enjoyed them!

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Sweet Potato, Pineapple & Oat Treats

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Someone is very excited for their delicious treats!!

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Peanut Butter & Carrot Treats

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More Peanut Butter & Carrot Treats with more veggies added!!! The options are endless! 🙂

IMG_9296Another satisfied customer!

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These treats are also excellent gifts to give to the dog-lover in your life 🙂

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Above is a super easy recipe for you to try!! Hope your doggies enjoy all the delicious benefits of healthy fruits and veggies!!

Additional free resources and some great recipes can be found at the following links as well:

http://www.reshareworthy.com/12-vegetables-and-fruits-for-dogs/

Pumpkin Cranberry Dog Cookies

http://www.care2.com/greenliving/why-you-should-make-healthy-homemade-dog-treats.html

Say ‘No’ to Kibble: Vegan Dog-Food Recipe