cooked on my electric grill INGREDIENTS: 1 white sweet onion 1 red onion 2 - 3 Tbsp. Zatar 1 tsp. smokey paprika 1 tsp. garlic powder 2 Tbsp. oil DIRECTIONS: Mix all together in a metal pan. Cover and seal with foil. Place in the center of the electric grill and cook about 30 minutes. Zatar onions atop a veggie burger with sweet potato fries 

the makings of a good quick Southern Vegan sandwich INGREDIENTS: 1 pkg. seitan strips 1/2 red onion, sliced thin 1 Tbsp. oil barbecue sauce, as needed whole wheat roll, grilled coleslaw DIRECTIONS: In a medium skillet heat the oil. Saute the onions till soft. Add the seitan slices and cook about 5 minutes. Add the barbecue sauce, stir all together. Cover and cook for 10 minutes. ready to add the BBQ sauce Serve on a toasted roll, topped with coleslaw. 

the search for healthy food options, home and on the road... living your life and feeling your best through good food choices

great served on the Faux Crab Cakes INGREDIENTS: 1 cup vegan mayonnaise 1 Tbsp. ketchup 1 Tbsp. Dijon mustard 1/2 tsp. hot pepper flakes 1 tsp. Worcestershire sauce 1 Tbsp. fresh squeezed lemon juice 1/4 tsp. sea salt 2 tsp. capers 2 tsp. chopped shallots 1 tsp. fresh parsley 2 tsp. red bell pepper DIRECTIONS: Place all the ingredients in a food processor or blender and blend on high for 1 minute. Serve OR store in the refrigerator for up to one week. this sauce really enhances the crab cake flavor 

the British dessert, Sticky Toffee Pudding moist, cake-like squares cake bakes in the oven, then toffee topping cooks on the cake under the broiler INGREDIENTS: Cake- 3/4 cup chopped, pitted dates 1 tsp. baking soda 1 tsp. vanilla 1 1/4 cups boiling water 3/4 cups sugar 1/4 cup Earth Balance 1 egg, slightly beaten 1 cup flour 1 tsp. baking powder Sauce- 3 Tbsp. Earth Balance 5 Tbsp. brown sugar 2 Tbsp. almond milk DIRECTIONS: Mix the dates, soda, vanilla and boiling water. Set aside. Beat the sugar and Earth Balance nil fluffy. Add the egg. Sift the flour and baking powder, add to the butter mixture, beating well. Add the date mixture, beating until smooth.. Turn into a buttered 8 x 6 inch baking dish. Bake at 350 degrees for 35-40 minutes, remove to a wire rack. Heat the broiler and prepare the sauce. Combine the sauce ingredients together in a small saucepan. Heat and simmer 3 minutes, until thickened. the before sauce, pale toffee color developing after only 3 minutes Pour the sauce slowly over the top of the cake and broil approximately 4-5 inches from the heat for 2-4 minutes, watching carefully. Serve warm or room temperature. Serve plain or with whipped cream. the dates make this an extra moist dessert

comforting and exotic tasting INGREDIENTS: 1block firm tofu, pressed dry and cut into cubes 6 tsp. curry powder, divided 3/4 tsp. salt, divided 2 Tbsp. coconut oil 1 large yellow onion, chopped 1 Tbsp. chopped garlic 1 (14 oz.) can lite coconut milk 1 (14 oz.) can veggie broth 4 cups 1-inch cubes sweet potatoes 1 cup sliced carrots 1/2 cup chopped celery 3/4 cup frozen peas 1/4 cup chopped fresh cilantro 1 Tbsp. agave nectar DIRECTIONS: Place the tofu cubes into a medium bowl. Sprinkle with 1 tsp. curry powder and 1/4 tsp. salt; toss to coat. Heat 1 Tbsp. oil in a large Dutch oven over medium-high heat. Add tofu and cook, stirring once or twice, until browned a bit. Transfer to a plate. Heat the remaining 1 Tbsp. oil in the pot and add onion and garlic. Cook, stirring often, until the onion is starting to soften, 2 to 4 minutes. Stir in the remaining 5 tsp. curry powder and cook, stirring, until fragrant but not browned, 30 seconds to1 minute. Add coconut milk, broth, potatoes, carrots, celery and the remaining 1/2 tsp. salt and bring to a boil over high heat, stirring often. Reduce heat to medium-low to maintain a gentle simmer and cook, stirring occasionally, until the potatoes and carrots are tender, 10 to 12 minutes. Return the tofu to the pot and add peas. Increase heat to high and continue cooking until the tofu is warmed through, 4 to 5 minutes more. Remove from heat and stir in cilantro and agave. 

the search for healthy food options, home and on the road... living your life and feeling your best through good food choices

thick and crispy potatoes from my garden I usually only make butternut squash fries BUT with my new abundance of sweet potatoes, here's my new offering: INGREDIENTS: 3 medium sweet potatoes, do not peel 3 Tbsp. olive oil coarse pepper garlic powder smokey seasoned salt DIRECTIONS: Preheat the oven to 450 degrees. First cut the sweet potatoes in half lengthwise. Cut each half into slices and cut those slices into strips, making thick fries. Put all into a large bowl. Add the oil and the spices and toss thoroughly together, coating all. stir to coat all Spread the fries onto 2 cookie sheets. The fries should not be touching each other. Bake at 15 minutes. Turn all the fries to the other side and continue baking 10 to 15 minutes. the first 15 minutes Remove and serve. golden and crispy I served mine with veggie burger topped with Zatar grilled onions   

thick and crispy potatoes from my garden I usually only make butternut squash fries BUT with my new abundance of sweet potatoes, here's my new offering: INGREDIENTS: 3 medium sweet potatoes, do not peel 3 Tbsp. olive oil coarse pepper garlic powder smokey seasoned salt DIRECTIONS: Preheat the oven to 450 degrees. First cut the sweet potatoes in half lengthwise. Cut each half into slices and cut those slices into strips, making thick fries. Put all into a large bowl. Add the oil and the spices and toss thoroughly together, coating all. stir to coat all Spread the fries onto 2 cookie sheets. The fries should not be touching each other. Bake at 15 minutes. Turn all the fries to the other side and continue baking 10 to 15 minutes. the first 15 minutes Remove and serve. golden and crispy I served mine with veggie burger topped with Zatar grilled onions   

my vegan mac n' cheese I adapted this version from a basic recipe of Allison Rivers Samson. I skipped the bread topping and baking, switched out the potatoes for the healthier beans and added a whole head of broccoli. The result was stunning. I couldn't eat enough of it! Here's my version. INGREDIENTS: 6 oz. whole wheat macaroni 1 head of broccoli, cut into small flowerettes 1 cup white beans, drained and rinsed 1/4 cup carrots, peeled and diced 1/3 cup onion, peeled and chopped 1 cup water 1/4 cup raw cashews 2 tsp. sea salt 1/4 tsp. garlic, minced 1/3 cup Earth Balance 1/4 tsp. Dijon mustard 1 Tbsp. lemon juice, freshly squeezed 1/4 tsp. black pepper 1/8 tsp. cayenne 1/4 tsp. smoky paprika DIRECTIONS: Start to bring water to a boil. In a saucepan, add beans, carrots, onion and water, and bring to a boil. Cover the pan and simmer for 15 to 20 minutes, or until vegetables are very soft. softened vegetables in water Meanwhile in a food processor, process the cashews, salt, garlic, Earth Balance, mustard, lemon juice, and seasonings. cashews etc Add the bean mixture to the mixture in the food processor and blend until perfectly smooth. Cook the pasta and the broccoli together for about 7 - 9 minutes. Drain and mix in the sauce. pasta and broccoli cooking together If you prefer a baked version, put into a 9 x 12 baking dish, top with buttered crumbs and bake 30 minutes at 350 or until golden brown.

serve with Nature's Balance a good heart healthy muffin This recipe # 1 was given to me as such: 1/4 cup ground flax seed 1/2 tsp. baking powder 1 tsp. cinnamon 1 tsp. sweetener 1 egg 1 tsp. oil 1/4 cup blueberries DIRECTIONS: Measure all ingredients into a coffee cup. raw ingredients in the coffee cup Microwave on high for 1 minute and 30 seconds. Remove all from the cup, cut in half and serve plain, with a topping...butter, cream cheese, etc. rises nicely after 1 min and 30 seconds recipe #2 I plan on playing with this one BUT here's my first with implemented changes: 1/4 cup flax seeds 1/2 tsp. Baking powder 1 tsp. cinnamon 2 tsp. agave nectar 1 egg (or egg replacer) 1 tsp. oil 1/3 cup blueberries 1 Tbsp. almond milk 1 Tbsp. crushed pecans 1 Tbsp. chopped dates DIRECTIONS: Same as above. Mix all together in a mug. Microwave individually for 1 minute and 50 seconds. My next one will include carrots, raisins and pecans, perhaps with my vegan pine nut icing? ... A mini carrot cake, of sorts! Oatmeal can also be substituted for the flax seeds. Stay tuned... This is a great recipe to make in assembly line fashion. Just line up those cups!

the search for healthy food options, home and on the road... living your life and feeling your best through good food choices

the search for healthy food options, home and on the road... living your life and feeling your best through good food choices

A long time ago, when I was in middle school I think, I decided to be vegetarian for the summer. I remember being at the doctors office on...

I added the broccoli to the bowties another great recipe from Summerfest 2012 Finally, a Fettuccine Alfredo (ok ok, I chose to use whole wheat bowties) that is elegant, creamy, rich and easy to make. The taste is amazing and I'll be making this again very soon. Definitely good company fare. INGREDIENTS: 1 cup raw cashews 2 Tbsp. raw pine nuts 1 1/2 cup water 4 tsp. fresh lemon juice 1 tsp. minced garlic 1/16 tsp. ground nutmeg 1 1/2 tsp. salt 1/2 tsp. ground black pepper DIRECTIONS: In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth. Transfer sauce to a small saucepan over medium heat and whisk as you bring to a boil. Reduce heat to low and simmer for 7 minutes, whisking regularly. Stir in black pepper. Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.

boil or steam the whole peeled organic carrots I got this recipe from a lovely woman that I met at Summerfest 2012. Penny told me her sister-in-law originally made these as a joke. Penny and husband liked them so much, they started eating them regularly. I made them last night for the first time, LOVE THEM. They are meant to be served on a whole wheat roll with "the works" but I served them as a side dish. Next time I'll try the rolls. INGREDIENTS: 4 carrots - cut bun length 1 Tbsp. sesame oil or olive - I do not use any oil 1/4 cup vinegar 1/4 cup water 2 Tbsp. tamari 1/2 clove garlic, minced 1 tsp. liquid smoke pepper to taste DIRECTIONS: Boil water, add carrots, cook till you can pierce with for, run cold water on them, drain. (or steam) Mix together the marinade and add the carrots for a few hours or up to several days. Grill or may heat in 350 degree oven 10 - 15 minutes. Penny says to save the marinade and boil more carrots so that you can have a continuous supply. We both use the Forman electric grill. It's sooooooooo easy. grilling the dawgs with foil-lined parchment paper filled with greens etc. parchment wrapped grilled greens with carrot dawgs 2nd batch served as the intended use / HOT DAWGS with all the fixings these would be great served with my butternut squash fries

a recipe from the Vitamix collection INGREDIENTS: 4 medium carrots, halved 1/4 small onion, peeled 4 garlic cloves, peeled 2 Tbsp. oil - I omit this, use a bit of water or veg broth instead 1/2 tsp. salt pinch of white pepper 1 Tbsp. fresh ginger root, peeled, chopped 1/3 cup light silken tofu 2 cups vegetable broth DIRECTIONS if using the Vitamix: Place carrots, onion and garlic into the Vitamix container in the order listed and secure lid. Select Variable 1 Turn machine on and slowly increase speed to Variable 4 or 5 Blend for 10 seconds or until chopped. Heat the oil (if using) in a small pan and saute chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed. Place remaining ingredients into the Vitamix container, add sauteed ingredients and secure lid. Select Variable 1 Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 3 to 4 minutes or until heavy steam escapes from the vented lid. NO VITAMIX?: Chop the vegetables and saute in a saucepan. Add the sauteed vegetables all other ingredients to a blender and puree together until very smooth. Put the soup mixture into a saucepan and heat till ready to serve. does it all! chops, purees AND cooks comes out ready to eat, thick, creamy and delicious

the search for healthy food options, home and on the road... living your life and feeling your best through good food choices

the search for healthy food options, home and on the road... living your life and feeling your best through good food choices

a very good product INGREDIENTS: 1 white onion, cut in half and sliced 1 red onion, cut in half and sliced 2 Tbsp. olive oil Vegan Italian Sausage Vegenaise Pesto sauce whole wheat rolls, lightly grilled DIRECTIONS: Combine the oil and onions and saute either in a skillet on the stove top OR in a pan on the grill. Cook till well done and start to brown. Grill the sausage. These don't take long. Towards the end of the cooking time, grill the rolls. For the sandwich: Spread one half of the roll with pesto, the other with Vegenaise. Cut the sausage in half lengthwise and crosswise. Layer on your roll. Smother the sausage with the cooked onions. DELICIOUS

the search for healthy food options, home and on the road... living your life and feeling your best through good food choices

the search for healthy food options, home and on the road... living your life and feeling your best through good food choices

a recipe from the Vitamix collection INGREDIENTS: 4 medium carrots, halved 1/4 small onion, peeled 4 garlic cloves, peeled 2 Tbsp. oil - I omit this, use a bit of water or veg broth instead 1/2 tsp. salt pinch of white pepper 1 Tbsp. fresh ginger root, peeled, chopped 1/3 cup light silken tofu 2 cups vegetable broth DIRECTIONS if using the Vitamix: Place carrots, onion and garlic into the Vitamix container in the order listed and secure lid. Select Variable 1 Turn machine on and slowly increase speed to Variable 4 or 5 Blend for 10 seconds or until chopped. Heat the oil (if using) in a small pan and saute chopped ingredients until onion is clear and carrots are tender. Add a little broth, if needed. Place remaining ingredients into the Vitamix container, add sauteed ingredients and secure lid. Select Variable 1 Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 3 to 4 minutes or until heavy steam escapes from the vented lid. NO VITAMIX?: Chop the vegetables and saute in a saucepan. Add the sauteed vegetables all other ingredients to a blender and puree together until very smooth. Put the soup mixture into a saucepan and heat till ready to serve. does it all! chops, purees AND cooks comes out ready to eat, thick, creamy and delicious

roasted cauliflower "steaks" on a bed of cauliflower puree Inspired by the farm to table genius Dan Barber. INGREDIENTS: 1 1/2 lb. head of cauliflower 1 1/2 cups water 1 cup almond milk 2 Tbsp. vegetable oil, more for brushing salt and ground pepper DIRECTIONS: Heat the oven to 350 degrees. Using a very sharp knife and starting at the top center of cauliflower head, cut two 1 inch thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside. Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, water, and milk in medium saucepan and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Transfer florets to blender. Add half of the reserved 1 cup cooking liquid and puree until smooth. Add more of the liquid if desired, and puree again. Return puree to same saucepan. Heat 2 Tbsp. vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about10 minutes. Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak. cauliflower steaks and puree served with miso-glazed salmon

serve with Nature's Balance a good heart healthy muffin This recipe # 1 was given to me as such: 1/4 cup ground flax seed 1/2 tsp. baking powder 1 tsp. cinnamon 1 tsp. sweetener 1 egg 1 tsp. oil 1/4 cup blueberries DIRECTIONS: Measure all ingredients into a coffee cup. raw ingredients in the coffee cup Microwave on high for 1 minute and 30 seconds. Remove all from the cup, cut in half and serve plain, with a topping...butter, cream cheese, etc. rises nicely after 1 min and 30 seconds recipe #2 I plan on playing with this one BUT here's my first with implemented changes: 1/4 cup flax seeds 1/2 tsp. Baking powder 1 tsp. cinnamon 2 tsp. agave nectar 1 egg (or egg replacer) 1 tsp. oil 1/3 cup blueberries 1 Tbsp. almond milk 1 Tbsp. crushed pecans 1 Tbsp. chopped dates DIRECTIONS: Same as above. Mix all together in a mug. Microwave individually for 1 minute and 50 seconds. My next one will include carrots, raisins and pecans, perhaps with my vegan pine nut icing? ... A mini carrot cake, of sorts! Oatmeal can also be substituted for the flax seeds. Stay tuned... This is a great recipe to make in assembly line fashion. Just line up those cups!

As I may have mentioned, Wednesday marked my return to post-bacc life. In spite of my grumblings and expressions of dread, I’ll admit that I’m still very susceptible to “back to school” glee: the organizing, the purchasing of new pens. It’s all so hopeful and structured. For a while, anyway. My extensive spreadsheets and calendars and shiny new pencil tips may not make it to October, but what will make it there, I’m sure, is my need for nourishing student snacks and after...

This recipe is totally inspired by my favorite sandwich shop, Thundercloud Subs. Not only is it MY favorite, but my very intelligent so thinks it's pretty great too! We've been there for several lunch dates this summer...when it's his turn to pick, I know where we're going! While he usually gets a small grown up sub now, I usually mix it up a little. I'd never tried their tuna sandwich until my husband said he loved it. Well, I of course did too, and one Sunday afternoon decided to make a copycat version. It's not the same, but it's delish, of course!! Texas Tuna 1 pouch tunafish (or 2 if you're sharing) avocado (sliced on top or mashed in to give tuna a binder) pickled jalapeno slices, chopped dill relish mustard mayo (I use very little, maybe a teaspoon) garlic powder cumin lime juice Everything is to taste. If you like it, put a lot; if you don't, skip it or just put a little. This really is yummy. Great on any bread, cracker, or just eat it with a fork!