Tuesday, June 19, 2012

I have found a great vegan oatmeal cookie recipe. The recipe is found here Vegan Oatmeal Cookie Recipe along with a lot of other great vegan cookie recipe's to try.

Prep Time: 10 minutes

Total Time: 10 minutes
Ingredients:

3/4 cup margarine (make sure it's vegan margarine!)
1/2 cup sugar
1 cup packed brown sugar
1 tsp vanilla
1/2 cup soy milk 1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 cup chopped walnuts (optional)
1 cup raisins, dried cranberries, or dried cherries
3 cups rolled or quick cooking oatmeal
Preparation:

Preheat oven to 350°F.
Beat together the sugar, brown sugar, vegan margarine and vanilla until smooth and fluffy. Add the soy milk and mix until combined. Add the flour, baking soda, salt and spices, and stir until well mixed. Add the remaining ingredients. Batter will be very thick. Drop by 3 inch balls onto cookie sheet and flatten slightly. Bake 12-15 minutes, or until done. Cookies will still be slightly soft and chewy.

Thursday, May 31, 2012

Why do I find it so hard to get started on this healthy way of eating? I can make the excuse that it's because I'm cooking for my omnivorous family. I suppose I don't want to have to cook a separate meal. Someone gave me an excellent suggestion to make all vegan sides and make the entree's different. Perhaps I can do that. Either way, I MUST do something now. The doctor is not saying anything about my cholesterol but it's on the high side, as is my blood pressure. My weight keeps going up. If I don't make the change now I fear my grandmother's fate will one day be my own.

Sunday, November 6, 2011

Discovering Gardein

Okay, so I've heard about this mean substitute in my VegNews magazine for awhile, but until recently my local stores didn't carry it---until now!

I was shopping at Meijer last week and found a corner of the freezer case filled with a selection of Gardeinproducts. Lucky for me, they also happened to be on sale.

So I bought a variety:

Crispy Chikn Strips (delish)
Barbcue Wings (also delish)
Beefless Tips (not my favorite)
Beefless Patties (very delish)
Crispy Tenders (my fav)

I'm hoping the store will carry the holiday Stuffed Turky to try for Thanksgiving. :)

Saturday, September 10, 2011

La Dolce Vegan Challenge

A couple of months ago I found this great blog which issued a challenge to cook through Sarah Cramer's cookbook "La Dolce Vegan".

Since I've been struggling to be consistent in going vegan I thought this would be a useful thing to participate in. The problem is that I didn't get my book (which I ordered through Amazon) before the start of the challenge.

Now I'm 10 days behind.

But...I will not be deterred. I'm actually not doing this to win a prize so much as I thought the daily schedule would help me cook my way to a healthier diet. So I'm starting today. I will play catch up with the days I missed as much as possible but am going on forward.

Today I will be making Portabello Mushroom Pie.l.and since I'm feeling ambitious Espresso Cake with Chocolate Glaze. I'll post a pic when I'm done.

Friday, July 22, 2011

Vegan Corn Bread

Yesterday I wanted some good old fashioned corn bread which wasn't too complicated to make. I turned to my favorite vegan author Isa Chandra Moskowitz at The Post Punk Kitchen.

This recipe is easy and delicious.

(oh...and if you discover as I did you have no apple cider vinegar in your cupboard, substitute 2 tsps of vanilla (or original) soy yogurt and an extra tsp of baking powder. My cornbread was perfect and so moist!


*************************************************************************************
Vegan Cornbread
by IsaChandra
Makes 12 to 16 squares

This is a delicious basic vegan cornbread. It is moist and crunchy and corntastic. It is not a sweet bread, but a bread to be savored with soup or smothered with guacamole. For best results, use old-fashioned cornmeal.

2 cups cornmeal
1 cup unbleached all-purpose flour
2 teaspoon baking powder
1/3 cup canola oil
2 tablespoons maple syrup
2 cups soymilk
2 teaspoons apple cider vinegar
1/2 teaspoon salt

Directions:

Preheat oven to 350, line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together the soymilk and the vinegar and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

Wednesday, July 20, 2011

Sweet Italian Tofu and Grilled Vegetables

Tonight I decided my family needed Shish Kabobs.

One problem...no skewers or grill! What's a cook to do?

I used the broil feature on the oven (yes...it was HOT considering the current weather!).

My husband and daughter are omnivores so they got chicken bites marinated in Sweet Italian Dressing but I used extra firm organic tofu...marinating the tofu in the dressing and baking it in a separate pan.

The vegetables were lightly brushed with extra virgin olive oil then sprinkled with sea salt and white pepper:

Red and Orange Peppers

White Button and Baby Bella Mushrooms

Garlic

Baby Carrots

Onion


Delicious!!

Friday, July 8, 2011

Good Start

Well, the first day is over.

I thought about what I ate. Made sure I had plenty of fruits and veggies.

Next step is cut down on soda and drink more water.