2015 in review

The WordPress.com stats helper monkeys prepared a 2015 annual report for this blog.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 1,700 times in 2015. If it were a cable car, it would take about 28 trips to carry that many people.

Click here to see the complete report.

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Vegan Recipes: Print or Video

When I decided to try a vegan diet, recipes were mostly in cookbooks, a few apps and on some blogs and websites. What about cooking videos? Well, back then there was Vegan Black Metal Chef and he is still creating recipes and making videos.

Sometimes a video is helpful. Today on Facebook I saw an ad for Chef Steps (not vegan) in Seattle, WA. I don’t click on Facebook ads, so Goggled them and found a great cooking site with fee based and free classes (that include videos), but they are not vegan. They do have a couple of technique classes I would like to take.  Sent the site to a few friends who might be interested and then wondered if there are more vegan cooking videos online – free, I like free.

I found sisters Heather and Jenny at Spork. Check them out and watch their videos if it helps you cook, be inspired, or just love to watch cooking videos. Need someone with lots of energy and easy lunches, check out Meghan and her Healthy Lunches on YouTube. I love her idea putting everything in a mason jar and then you have lunch…done and done. I’m listening to Cooking with Plants‘ video as I finish.

Print or Video – try both.

Enjoy!!

Wintery Red Split Lentils and Turnip Soup

You all know how to make this vegan. Another recipes to try.

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Another cold day, another warm soup! I realize that I posted a soup recipe last week already but to be perfectly honest with you, soups constitute about 50% of my diet as soon as the temperature drops. The other half is noodles, and even then I usually find a way to combine the two into noodle soup.

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Recipe – Vegan Ginger Biscuits

I haven’t tried these yet, but the recipe looks wonderful!!

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These are chewy kind of soft in the centre and have the molasses spice taste with a hint of vanilla.

Ingredients
2 cups of All-Purpose Flour
1 tsp of Baking Soda
1/4 tsp of Salt
3 tsp of Ground Ginger
1/2 tsp of Ground Cinnamon
3/4 tsp of Ground Cloves
1/2 cup of Canola Oil
1/4 cup of Molasses
1/4 cup of Soymilk, or another alternate milk
3/4 cup of Sugar
1 tsp Vanilla Extract
2 to 4 Tbsp of Turbinado Sugar (for coating the biscuits)

Instructions
Mix all of the dry spices in a bowl and then leave to one side – flour, spices, sugar, vanilla, salt, baking soda
In a separate bowl mix the wet ingredients together – molasses, canola oil, soymilk
Now pour the dry ingredients into the bowl with the wet ingredients and mix together
After all of the dry and wet ingredients are mixed well…

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My Current Read: Vegan for Her

Vegan for her: The woman’s guide to being healthy and fit on a plant -based diet by Virginia Messina, MPH, RD with JL Fields

I had gotten to a point where I was questioning what I was eating and was it optimal for my health. I felt that it was, but was my diet lacking. That and then I found a page of Facebook, “What Fat Vegans Eat” and it reminded me that I was increasingly eating processed vegan food. I work full time and am working on my second Masters degree, so my eating habits have been lacking. There, I admitted my diet had become processed once again and I could lose a few pounds. This book has a section on “When Vegans are Overweight” p. 132. The bottom line is that a vegan diet is more compassionate, advocate centered and respectful. I think it’s more than that when whole foods are eating and it becomes better for the body to process and gain nutrients. I’m just about to chapter 10: Healthy Aging. I’m there! Aging is happening – the healthy part is my latest challenge. 

There is also a section of recipes that I am going to begin preparing, resources for vegan women, a metric conversion table (always handy if you love to purchase cookbooks when you travel for find on the internet). 

 

Obvious and Not-So-Obvious Vegan Foods

I recently discovered So Delicious, Dairy Free, Cultured Coconut Milk. My new favorite food and love the vanilla with organic granola.

V is for Vegetables

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Breaking news: Hershey’s Chocolate Syrup is vegan. How is this possible? I have spent the last two years avoiding this product and any similar product because I assumed they would contain dairy. Rather than being excited that I can eat this product, I am a little disappointed that I “gave up” eating something delicious that I didn’t need to give up. Granted, should I have spent the last two years pouring Hershey’s Chocolate Syrup down my throat every night? Probably not healthy. It’s basically just chocolate-flavored high fructose corn syrup. Yum.

This discovery got me thinking. How many other products have I been avoiding that are actually vegan? I Googled “vegan Hershey’s chocolate syrup” and Peta’s website popped up with an entire list of “Accidentally Vegan” grocery store products. I already knew that Oreo’s are vegan but a few more items surprised me…

  • Reese’s Puffs Cereal
  • Ghiradelli Hot Chocolate
  • Sour…

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Arabian Lentil Sauce

I have found myself lingering and cooking again in the kitchen. I have been so busy with life these past few months, that fast vegan food has been my diet. Although a diet of fast vegan food is better than some diets, isn’t as nutritious for the body long-term as cooking whole organic vegan meals. Finding the time to cook isn’t easy, but am trying.

I found a wonderful recipes, Arabian Lentil and Rice Soup,  in Isa Chandra Moskowitz’s book Appetite for Reduction. Personally it didn’t have the variety of vegetables to qualify for a soup – just my taste!! So, adapted it as a dish to pour over rice

Arabian Lentil Sauce

2-3 T. water or vegetable broth for sauteing

1 medium diced onion

6-8 cloves of garlic (depending on size)

pinch or two of freshly group black pepper

1/2 tsp. salt (add more if you like salt)

1 T. ground cumin

1 tsp. ground coriander

1 c. dices or slivered carrots

1 c. dried red lentils

6-8 cups of vegetable broth (depending on prefered thickness)

about 1/4 c. freshly squeezed lemon juice

4-quart pot for stove use

Saute the onions and garlic in water/vegatable broth then add the spices and cook another minute. Add the rest of the ingredients expect the lemon juice.  Bring to a boil and reduce to simmer – cook about 40 minutes. When the lentils are fully cooked add the lemon juice and spices as needed to taste. Let sit 10 minutes and serve over rice.

adapted from Isa Chandra’s Moskowitz’s recipe: Arabian Lentil and Rice Soup

Check out Isa’s blog, Post Punk Kitchen.

Back Cooking & Blogging

Sorry, I was feeling like I dropped off the earth – well, I did drop off the blogging earth. This summer began taking some classes for work, so have been preoccupied, but also eating poorly from being so busy.

This past week I have re-dedicated myself to get back in the kitchen and cook. My new craving this fall is organic sweet potatoes. I have never been a fan, but my tastebuds have changed and I love them. My daugher was ill and we were talking. She asked me if I ever tired her recipe for sweet potato and black bean enchiladas – I sheepishly had to say no. Since I had recently purchased a small bag of sweet potatoes I tried the enchiladas. Oh so delicious.

I’m writing a paper for a class, so will post more on my sweet potato recipes!! Glad to be back blogging and eating better.