Posted by fhandv | Posted in Faith & Hope | Posted on 26-02-2012
For our 9th Anniversary my husband and I spent a few days in Asheville. It is such a beautiful, cool city and super veggie friendly. There are so many restaurants in Asheville that are all vegetarian and even a few that are totally vegan. It is so great to be able to order almost anything on the menu instead of having limited choices. One of our Favorite restaurants is The Laughing Seed, which is where we had dinner. We also went to Rosetta’s Kitchen and had some not so healthy snacks, which included chili cheese fries. Breakfast was at the Green Sage where we had some really yummy fresh juice. Asheville is definitely a city worth visiting and is where I would love to live. I was so happy to have some time with my husband. The few years have been so stressful for our family and he has been my rock. I thank God for him everyday and for the way he leads our family. We have had some tough times lately, but we have made our marriage and our faith a priority and both have been strengthened.
Here are the pictures of what we ate:
Bloody Mary at The Laughing Seed
This was Mike’s dinner. It is brown rice risotto with mushrooms, sweet potatoes and tempeh.
This was my dinner. It is the Indian plate with vegetable curry, lentils and naan. It was so spicy and good!
Coconut Cream pie for dessert!
This is the Red Planet juice at the Green Sage where we had breakfast. It is beet, carrot, apple and ginger. After all the decadent food the night before this was just what I needed.
Posted by fhandv | Posted in Recipes, Side Dish | Posted on 22-02-2012
Collard Green Salad
Mixed Green Salad with Balsamic Vinaigrette
The collard green salad is my absolute favorite right now. I had always cooked my greens, but I think that I like collards raw better. The trick is to make the salad early and let it marinate in the dressing for a couple of hours. The Balsamic Vinaigrette is another favorite right now. It is actually my Dad’s favorite salad dressing and the kids too (they call it honey mustard). There is no oil in it, so there is a lot less calories and no fat. You may want to make extra and keep it in the fridge.
1/4 cup balsamic vinegar
1 TBSP dijon mustard
1 TBSP agave nectar or honey
1/4 tsp salt
pepper to taste
Combine all the ingredients in a small bowl and whisk until well combined.
Collard Green Salad
1 bunch of collards rinsed
2 large carrots grated
1 bell pepper (any color) thinly sliced
1/4 cup apple cider vinegar
2 TBSP canola oil or olive oil
1 TBSP dijon mustard
1 TBSP agave or honey
1/4 tsp salt
pepper to taste
1/2 tsp celery seed (optional, it give it more of a slaw flavor)
Cut the stems out of the collards and thinly slice them. Put them in a large bowl with the carrot and pepper. In a small bowl combine the remaining ingredients for the salad dressing and whisk until they are well combined. Add the dressing to the greens and toss. Cover the salad and put it in the fridge for at least 2 hours.
Posted by fhandv | Posted in Dessert, Recipes | Posted on 18-02-2012
This was our dessert on Valentine’s Day. My daughter saw a non-vegan version of fruit pizza in one of her magazine’s and kept asking me to make it. I am so glad that I finally gave in and made it. It was so good and I have never seen kids so eager to eat fruit before. This is a great recipe to get the kids involved in making. They can help with the cookie dough and help with decorating it with the fruit. I replaced half of the white flour in the cookie recipe with whole wheat white flour and it turned out really good. I think fruit pizza may be my new favorite dessert (except for chocolate of course).
1/2 recipe for Grandma’s Sugar Cookies well chilled (the other 1/2 can be frozen)
1 container of vegan cream cheese at room temperature or 1 recipe for frosting (on link above)
1/4 Cup of powdered sugar, if using cream cheese
3 cups of sliced fruit: Strawberries, blueberries, kiwi, bananas
Preheat the oven to 400. Roll out the sugar cookie dough to about a 1/2 inch thick. You can make it round or rectangle depending on the shape of your baking pan. Line your baking pan with parchment or use a silpat. Bake the cookie for 12 minutes until the edges begin to brown. Keep the cookie on the pan for at least 1o minutes to harden enough to move to a cooling rack or you can leave it on the pan. Let the cookie cool completely. If you are using cream cheese mix it with the powdered sugar. Frost the cookie with cream cheese mixture or the frosting. Top with the fruit and chill for at least 30 minutes. Slice and serve.
Posted by fhandv | Posted in Main Dishes, Recipes | Posted on 16-02-2012
This was our Valentine’s Day dinner. It was of course inspired by the Julia Child recipe for beef bourguignon and it was equally delicious. I replaced the beef with portobello mushrooms and simplified the recipe, so it did not take quite as long to make. I think that Julia would have been proud of this meatless version of bourguigonon. This was one of the best meals that I have had for awhile and I will be making it again very soon. It was great for a special night and would be great to serve company. This is one that you have to try. I served the bourguignon with garlic mashed potatoes and roasted green beans.
4 TBSP Olive Oil
4 large portabello mushrooms wiped clean and stems removed
1 lb white mushrooms wiped clean
2 medium onions cut in half then sliced
4 large carrots sliced in 1/4 inch pieces
3 cloves of garlic minced
2 Cups red wine
2 cups vegetable broth
2 TBSP tomato paste
2 tsp dried thyme
salt and pepper to taste
2 TBSP Earth Balance
2 TBSP flour
Slice the portobellos in half and then cut into 1/2 inch thick slices. Quarter the white mushrooms. Heat 1 TBSP of the olive oil in a large skillet over medium heat and add half the mushrooms. Cook until the begin to brown and remove from the pan. Add another TBSP of olive oil and cook the remaining mushrooms then remove from the pan. Add the last 2 TBSP of olive oil to the pan and then put in the onions and carrots. Cook on medium heat for about 10 minutes. Add in the garlic and cook for 1 more minute. Add in the wine and let simmer for 5 minutes. Add in the broth, tomato paste and thyme. Simmer for 10 minutes. In a small bowl mash together the butter and the flour until it is completely combined. Add it into the sauce to thicken it. Let it the bourguignon cook another 5 minutes. Season with salt and pepper to taste.
I hope you try this version of bourguignon, you will love it!
Posted by fhandv | Posted in Dessert, Holiday, Recipes | Posted on 13-02-2012
Happy Valentine’s Day! I can’t believe that Valentine’s is here already. It kind of snuck up on me this year, but I still wanted to make some special cookies for my family. This recipe is so simple it feels like I am cheating by making them these cookies. They are made with puff pastry, which believe it or not is vegan (at least the Pepperridge Farm brand is). I hope you all enjoy your Valentine’s Day!
1 box of puff pastry thawed (I know Pepperridge Farm brand is vegan)
4 TBSP Earth Balance melted
4 TBSP sugar
4 tsp cinnamon
Preheat the oven to 400. Cover a baking sheet in parchment or a silpat. Place 1 sheet of pastry on a well floured surface. Sprinkle is with a little four to prevent sticking and roll it out a little bit. You want to make it about 2 inches longer. Brush it with 2 TBSP of the Earth Balance. Sprinkle the pastry with half of the sugar and half of the cinnamon in an even layer. Roll up the dough starting on one of the shorter ends. Roll it to about the middle and then roll up the other side of the pastry until it meets in the middle. Slice the pastry into 1/2 inch slices and place on the baking sheet about 3 inches apart. Make sure the cookies stay rolled up tight. Bake for 10 minutes until they cookies are puffed and nicely browned. Let the cookies cool on a rack.
Repeat with the other sheet of pastry.
Posted by fhandv | Posted in Main Dishes, Recipes | Posted on 10-02-2012
One of my favorite convenience foods is the pre-cooked polenta the comes in the tube. You can usually find it in the produce section by the tofu, don’t ask me why. This is my favorite way to use the polenta and it is quick and easy, so it is great for a weeknight dinner. You can add anything that you would like for the toppings, so it is also good for cleaning veggies that need to be used out of your fridge. Just serve it with a salad and you will have a great meal.
1 tube of pre-cooked polenta
1 jar of pasta sauce
1 cup soy ground beef style crumbles, TVP or diced veggie sausage (optional)
2 cups diced veggies such as spinach, zucchini, tomatoes, peppers or olives (optional)
1 cup vegan mozzarella cheese
Preheat the oven to 375. Slice the polenta into 1/4 inch rounds and line the bottom of a small baking dish with them. In a small sauce pan over medium heat combine the sauce, crumbles and veggies. Once it is heated through top the polenta with the sauce and the cheese. Bake for 20-25 minutes until the cheese is melted and the sauce is bubbly. Let cool for at least 5 minutes before serving.
Posted by fhandv | Posted in Breakfast, Recipes | Posted on 07-02-2012
I know peanut butter and oatmeal sounds a little funny together, but it is delicious. This oatmeal is a great way to start the day, you gets lots of protein and it is super filling. This was almost like having dessert for breakfast, so it was easy to get the kids to eat all of their oatmeal.
Peanut Butter Oatmeal
Makes 1 serving
1 Cup of water
1/2 cup of old fashioned oats
1 heaping TBSP of peanut butter (you could use any nut butter)
1 TBSP Agave nectar or sweetener of your choice
1/2 tsp cinnamon
a few splashes of non dairy milk (optional)
1/2 banana sliced
Bring the water to a boil in a small sauce pan. Add in the oats and cook for about 10 minutes until the oats are soft and creamy. Stir in the peanut butter, agave, cinnamon and milk. Put into a bowl and top with the bananas.
Posted by fhandv | Posted in Holiday | Posted on 04-02-2012
The Super Bowl is the only football game that I watch all year. It is really just an excuse to eat a lot of yummy food. It can be a really hard day to stay on track though, especially if you are going to a party. Here are some of my favorite foods that would be great for a party and please non vegans as well.
Chili cheese dip is the best. It is so simple (only 2 ingredients) and so good. It is always the first thing gone when I make it for a party, so I make a lot.
Chili cheese dogs are another great party food. Just get veggie dogs, top with canned or homemade chili and sprinkle with Daiya cheese. Amy’s makes really good vegan canned chili. Don’t forget to use whole grain hot dog buns.
A layer dip is so easy to make vegan. There is a great recipe on The Kind Life. http://www.thekindlife.com/post/cheesy-oozy-guacamole-bean-dip-2 . Think about using veggies to dip with instead of chips or try to find baked chips.
Chili Cheese Dip
1 can vegan chili (Amy’s makes really good ones)
1 container vegan cream cheese
Heat the chili and cream cheese together over medium heat. Stir until the cream cheese is all melted and mixed with the chili. Serve warm with tortilla chips.
Posted by fhandv | Posted in Main Dishes, Recipes | Posted on 03-02-2012
Before becoming vegan I loved chicken curry salad. This is the veganized version of it. I used tempeh to replace the chicken and added some fruit and veggies to make it more nutritious. The tempeh is a great source of protein and has a really mild flavor after it is boiled. Look for reduced fat or fat free vegan mayo (Veganaise makes both). I like to serve mine over lettuce, but it is also great as a sandwich or in pita bread.
Curry Tempeh Salad
2 packages tempeh
3 stalks of celery chopped
2 carrots shredded
1/4 cup raisins
1 medium apple cut into 1/2 inch cubes
3/4 cup reduced fat veganaise (or any vegan mayo)
2 TBSP curry powder
2 TBSP apple cider vinegar
1 tsp salt
pepper to taste
Fill a medium pot half full of water and bring to a boil. Put in the tempeh and boil for 10 minutes then remove it from the pot. Let the tempeh cool while you chop all the veggies. When the tempeh is cool enough to handle cut it into 1/2 inch cubes. Combine the celery, carrot, raisins, apple and cooled tempeh in a large bowl. In a small bowl combine the mayo, curry powder, apple cider vinegar, salt and pepper. Whisk it until it is well combined. Add the dressing to the tempeh mixture and mix well. Chill for at least 1 hour.