Wednesday, June 29, 2011

Appetite For Reduction: Bistro Broccoli Chowder & Baked Tempeh

I would like to preface this post with : HELLOOOOO new favorite soup! This soup was amazingly awesome. It is the closest thing I've ever made to one of those ooey gooey bad-fer-you delicious chain restaurant baked potato soups. I didn't have fake bacon bits or vegan cheese and it was still T-rific!

But to back up a bit...I love my new cookbook ,Appetite  For Reduction!

Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes


Preparing the tempeh & marinating:


Simmering my soup: 


The finished tempeh on a sprouted grain sandwich:


Blue (er, brown) plate special! With pickles my friend Jen made from her garden :)


And for dessert, these deeelicious muffins from Fat Free Vegan. They called for a brown sugar mixture on top, which I left off. They were tasty and just sweet enough. Still very low sugar for a sweet treat :)



Cheers!

Monday, June 27, 2011

Shirataki Noodles & Veggies

First up, this crazy cucumber from my local HFS, Fiesta Nutrition Center.


The slices were so pretty! 


And now for dinner...we still have a salad most nights with our meal. That's one lesson that stuck from the bootcampy phase of Eat To Live! These days I add sneaky naughty bits like croutons on occasion though! 


The main course: Shirataki Noodles with Vegetables! This recipe is based on Spinach Fettucine & Vegetables from Live Longer Cookbook. I grabbed this cookbook at a used book sale and it has a nice Meatless section. 
Live Longer Cookbook
I subbed the tofu noodles for the fettucine, and it was a perfect fit. Shirataki Noodles are 40 calories and 1 gram of fat for the entire 2-serving bag (!!) so they are much preferred at our house over traditional pasta. They are a different texture than pasta, but I've found that using the angel hair variety really cuts down on any textural issues. I also put in extra zucchini, tomatoes, tomato sauce, and fresh herbs, cuz I like my sauce zesty! 



Topped with nooch for maximum yumminess! I liked this recipe and plan to cook/post more from the Live Longer Cookbook

Friday, June 24, 2011

Bake Sale For Animals in Need

I love participating in the monthly Ouachita River Valley Animal League Bake Sale. It gives me a chance to try a new vegan baking recipe (without eating the whole batch!), get crafty, and help local animals all at the same time! Previous bake sale recipes have included Decadent Vegan Brownies (HIAV) and Vegan Mexican Hot Chocolate Snickerdoodles (Vegan Cookies Invade Your Cookie Jar: 100 Dairy-Free Recipes for Everyone's Favorite Treats)!

My 3rd month's contribution was another winner from How It All Vegan: oatmeal coconut cookies!

How It All Vegan!: Irresistible Recipes for an Animal-Free Diet

I used whole wheat flour, bananas, cinnamon, organic vanilla extract and coconut, and whole oats. Though the recipe involved a little white sugar and oil, it was overall pretty healthy as cookies go! 



 My less-than-glamorous cookie sheet...holding some delightfully tasty dough...bonus for vegan cookie dough: you can eat it all day without worrying about eggy-disease!!









While the cookies baked, I made little tags. The Bake Sale treats range from traditional ingredients to 100% vegan, so I like to mark mine for anyone with a preference. I also get excited thinking that maybe that "vegan" word will pique someone's interest and get them exploring veganism!



Happy time! Cookies ready for packing:



I labeled the cookies in bags and they were ready for the bake sale!

If you are local and would like to contribute goodies, or would like the bake sale to come by your office/workplace, please let me know! 

Wednesday, June 22, 2011

Healthy Mexican Food Ideas

We love a Mexican fiesta at my house! Over time I've figured out some healthy options to make the meal tasty as well as nutritious.

My Mexican food health ideas:


*use sprouted grain tortillas rather than white flour ones
*use vegetarian canned refried beans to sidestep lard
-or-
*cook your own refried beans from dried beans, season with spices rather than salt
*make fresh pico de gallo (Sarah Kramer's recipe in the Garden of Vegan is amazing!) or salsa
*use sauteed veggies to "beef" up burritos and tacos in a low-fat way: squash, zucchinis, and sweet potatoes work great
*use unexpected fillings such as crumbled polenta or Spanish Quinoa
*use vegan cheese, dairy cheese (for dairy eaters) sparingly, or just sprinkle on some nutritional yeast
*serve some raw veggies on the side: cherry tomatoes, baby carrots, avocado slices, cucumber, etc. 


Here's some recent fiesta food!

No-salt Spanish Quinoa with corn- seasoned with garlic powder, onion powder, chili powder, & lime juice!


Sprouted grain burrito, quinoa, polenta topped with refried beans


Becky's Pico De Gallo from The Garden of Vegan


Veggie Tacos


Fiesta yums!

Monday, June 20, 2011

Brekkie :)

Just a happy little breakfast...

Ezekiel Sprouted Grain toast, Tofutti Better Than Cream Cheese, cucumbers, and baby spinach. Coffee with unsweetened almond milk in my beloved Tara McPherson mug.


Cheers!

Friday, June 17, 2011

Vegan Pad Thai

I checked out The Master Your Metabolism Cookbook from the library and  I must say, the Vegetarian Entree section has been great so far! The recipes are, for the most part, easy to veganize and are quite tasty.

The Master Your Metabolism Cookbook

I made the Almond & Vegetable Pad Thai this week using Tofu Shirataki Noodles in the Angel Hair variety

Tofu Shirataki Noodles 10 Bags Angel Hair Shape
I rarely follow recipes to the letter anymore, as I prefer messing around with stuff, but this one, I was careful with. Pad Thai is a distinct kind of flavor and I wanted it perfect! It was worth the attention. The dish had a balanced amount of cooked and raw ingredients, and the tofu noodles were a great pairing. 


Yum!