tag:blogger.com,1999:blog-42942157516798395412024-03-19T06:38:32.146-04:00Veganess Eatscoveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.comBlogger241125tag:blogger.com,1999:blog-4294215751679839541.post-39972465108854592112013-11-02T15:40:00.002-04:002013-11-02T15:40:49.411-04:0010 Healthy Alternatives to Burger Buns (Gluten-Free and Vegan)<div dir="ltr" style="text-align: left;" trbidi="on">
Why settle for the conventional burger bun, when you could opt for a healthier, more nutritious, albeit fun alternative! Below are 10 of my favorite burger bun alternatives- many of which you might already have in your fridge or pantry:<br /><br />1) <b>White or Brown Rice</b> (I think brown rice would give a nice chewier texture, and would boost up the fiber content, but either would be delicious). If I were to try this, I would probably grill the rice patties on a skillet so they were nice and crunchy on the outside:<br /><br /><img alt="image" src="http://media.tumblr.com/2df43663b6734ce48d8efd380bf73b83/tumblr_inline_mu5wqbExkQ1s1a9s0.jpg" /><br />
<br />
Photo: <a href="http://shesimmers.com/">http://shesimmers.com/</a><br /><br /><b>2) Grilled Sweet Potato </b>(or White, Red Potato<b>: </b><br /><br />
<img alt="Sweet Potato Sliders - I get so inspired by @fitmencook and all of his stacks I thought this would rule..and it does! To make:Slice sweet potato into discs. Bake at 350 for 40-50 minutes or until soft. Make mini burger patties. I used ground buffalo - so good! Grill or seat burgers. Slice onions and do the same. Instead of lettuce, serve with fresh basil, and garnish with fresh thyme and sea salt! To die for! Healthy, delicious #fitness_food !! Don't forget to take your fit pics with your favorite quotes for the #bettyrockyourlife challenge to be featured in my feed next week! Hope you have a great weekend!!#bettyrocker #thefuelsystem #fitfam #fitwomencook #healthyrecipes #myhealthydish #glutenfree" class="aligncenter" src="http://distilleryimage7.s3.amazonaws.com/3afcdff288fc11e29f5b22000a1fbc74_7.jpg" width="342" /><br />
<br />
Photo: <a href="http://thebettyrocker.com/sweet-potato-sliders/">http://thebettyrocker.com/sweet-potato-sliders/</a><br /><br />3) <b>Portobello Mushrooms</b>:<br /><br /><img alt="" class="aligncenter size-full wp-image-2662" height="326" src="http://toquegirls.files.wordpress.com/2011/05/img_0783.jpg" title="" width="490" /><br />
<br />
Photo: <a href="http://toquegirls.com/turkey-feta-burgers-and-portobello-mushroom-buns/">http://toquegirls.com/turkey-feta-burgers-and-portobello-mushroom-buns/</a><br /><br />4)<b> Zucchini</b>:<br /><br /><img alt="Herbed Turkey Burgers with Zucchini Buns | Gluten-Free | Queen of Quinoa" class="aligncenter size-full wp-image-1701" height="600" src="http://www.queenofquinoa.me/wp-content/uploads/Herbed-Turkey-Burgers-with-Zucchini-Buns.jpg" title="Herbed Turkey Burgers with Zucchini Buns | Gluten-Free | Queen of Quinoa" width="425" /><br />
<br />
Photo: <a href="http://www.queenofquinoa.me/2012/08/herbed-turkey-burgers-with-zucchini-buns/">http://www.queenofquinoa.me/2012/08/herbed-turkey-burgers-with-zucchini-buns/</a><br /><br />5) <b>Eggplant</b>:<br /><br /><img alt="Eggplant Hamburger Bun Low Carb Paleo" class="aligncenter size-full wp-image-268" height="409" src="http://evolvedcampfire.files.wordpress.com/2012/03/burgertogethertec.jpg?w=614&h=409" title="Eggplant Hamburger Bun Low Carb Paleo" width="614" /><br />
<br />
Photo: <a href="http://evolvedcampfire.wordpress.com/2012/03/28/hamburger-with-grilled-eggplant-bun/">http://evolvedcampfire.wordpress.com/2012/03/28/hamburger-with-grilled-eggplant-bun/</a><br /><br />6) <b>Collard Green</b>:<br />
<br /><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrQBmsScVFEHiWdou0oUBtNABYUhrBhlReL7GVZb7brhHFWetsuSjfOu_d5GBHQz7SGvt_CrtIB-ULKcpdUsCcOwxiRwN0kvBq3ynyV0enU1GjFhkglPSHUMKq-d4nlIV6qE9JBagyqUA/s640/Photo+Jun+02%252C+6+44+31+PM.jpg" width="640" /><br />
<br />
Photo: <a href="http://lifehowirunit.blogspot.ca/">http://lifehowirunit.blogspot.ca/</a><br /><br />7) <b>Tomato</b> (but it would have to be a biggie for the burgers I eat!):<br /><br /><img alt="Tomato Avocado Burgers" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNFli7UV43tLY2JjHwg4_jeKvg1G-Td1BDha5UyJgHgPoYfFPyhZUTmAW9m_14iYPl7WaBmAc8ZjkmJhS7K8vfjapdGfhh65Fv25TBpr4MxIwNtqmCPS7-2P2TBNRE1MnHBbH0s-yE9RA/s1600/DSC_0281+copy.jpg" title="Tomato Avocado Burgers" /><br />
<br />
Photo: <a href="http://www.theironyou.com/2013/08/tomato-avocado-burgers-low-carb-and.html">http://www.theironyou.com/2013/08/tomato-avocado-burgers-low-carb-and.html</a><br />
<br />8) <b>Romaine Lettuce:</b><br /><br /><img alt="low carb bread alternative burger no bun" class="alignright" height="243" src="http://lowcarbediem.com/wp-content/uploads/2013/07/low-carb-bread-alternative-burger-no-bun.jpg" width="243" /><br />
<br />
Photo: <a href="http://lowcarbediem.com/winning-the-low-carb-bread-war/">http://lowcarbediem.com/winning-the-low-carb-bread-war/</a><br /><br />9) <b>Flax Bun</b> (RAW):<br /><br />
<img alt="" border="0" id="BLOGGER_PHOTO_ID_5409736286148876178" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwawB2QHDYUWCQGTaYNkP1IMBExj-b4tCdyfJ9yRqqd5PxfSHjt0cRwk6Ii4dbNVMBTQzHcsJLMYzeodF1SK2x_waHakxZE9Tv8-hsx2Q_LX7wVtJ9Xl9KWpBKj9bl3w4ELZ-JvYxaAkPN/s320/zburger1.jpg" style="cursor: pointer; display: block; height: 240px; margin: 0px auto 10px; text-align: center; width: 320px;" /><br />
<br />
Photo: <a href="http://www.rawon10.com/2010/04/april-18-2010.html">http://www.rawon10.com/2010/04/april-18-2010.html</a><br /><br />10) <b>Cauliflower</b> (I would substitute the egg in this recipe with a flax egg):<br />
<br />
<img alt="Cauliflower Burger Buns" class="style1" height="290" itemprop="image" src="http://www.rippedrecipes.com/images/snaps/medium_cauliflower-burger-buns_657n2KgUxskKW.jpg" title="Cauliflower Burger Buns" width="290" /><br />
<br />
Photo (and recipe): <a href="http://www.rippedrecipes.com/recipe/cauliflower-burger-buns-614.html">http://www.rippedrecipes.com/recipe/cauliflower-burger-buns-614.html</a><br />
<br />
<br />
<br />
<br /></div>
coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com3tag:blogger.com,1999:blog-4294215751679839541.post-87970765044847797252013-06-18T17:30:00.003-04:002013-06-18T17:33:01.496-04:00Spaghetti Squash Lasagna, with Lentils<div dir="ltr" style="text-align: left;" trbidi="on">
So my hubby and I have entered into the crazy world of the Insanity workout, and have been trying to stuff protein rich food into whatever recipe we can. Lentils come in all types of varieties. For dishes like this I prefer red lentils because they seem to cook into sauces better, whereas for soups I like using green lentils because they tend to keep their shape. This is a great recipe to impress the vegan "naysayers" in your life, or for those who are looking for some comfort food (but healthy).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucnRtCgPt5aMEBJa8NTcZ8Ox6RVo0cfUqQuZsh7hbHXBVI_7Env-7WFgUta2kwQeYjrnNMT_Bh3_hu18OeZlC5_yB6ZQj-m4sncF6Rzzed9f6tUqs-ZKsa_pGBahKYCsr4ZG9hGnXPbA/s1600/Video+Vlog+011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgucnRtCgPt5aMEBJa8NTcZ8Ox6RVo0cfUqQuZsh7hbHXBVI_7Env-7WFgUta2kwQeYjrnNMT_Bh3_hu18OeZlC5_yB6ZQj-m4sncF6Rzzed9f6tUqs-ZKsa_pGBahKYCsr4ZG9hGnXPbA/s200/Video+Vlog+011.JPG" width="200" /></a></div>
<b>Ingredients (serves 12): </b><br />
1 large spaghetti squash (+ water, salt and pepper for cooking)<br />
<br />
<b>Lentil Sauce: </b><br />
1 cup lentils (I use red)<br />
2 cups vegetable stock<br />
1/2 tsp cumin<br />
1/4 tsp cinnamon<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WdUIrtfOxAR7IhDhBdn3SkaP1Ly0ORkKkS-1RIyenSB_n05Wxe8d0ZxGH5srGByUbdDWoISDVgc3b3MlqiS8dcgfAyJRuchZRYEEsSni-ZDwg_i7fRBBgqAxqAmoFpykgAc5Qahd-NM/s1600/Video+Vlog+018.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WdUIrtfOxAR7IhDhBdn3SkaP1Ly0ORkKkS-1RIyenSB_n05Wxe8d0ZxGH5srGByUbdDWoISDVgc3b3MlqiS8dcgfAyJRuchZRYEEsSni-ZDwg_i7fRBBgqAxqAmoFpykgAc5Qahd-NM/s320/Video+Vlog+018.JPG" width="320" /></a>1/4 tsp sage<br />
1/4 tsp cayenne pepper (use less if you don't like the heat)<br />
2 bay leaves<br />
a few grinds of salt and pepper<br />
<br />
<b>Cheese Sauce: </b><br />
1 package of daiya plain cream cheese (see <a href="http://www.daiyafoods.com/our-products/plain">here</a>)<br />
1 tbsp balsamic vinegar<br />
4 cloves of garlic, minced<br />
a few grinds of salt and pepper<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzCHC18zN3Shn01YDmiI2JNapvZXR1UabI9nEyIsxZFYQXdOdED43q1fCSzdZriPD30mBI1BSkjuAbPX-n-s9ur3t-0wcc2iWwWWu5WsO-0ZlVZQkK-EJ9BgvXGKVGw80b0GBR0tEezg/s1600/Video+Vlog+013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtzCHC18zN3Shn01YDmiI2JNapvZXR1UabI9nEyIsxZFYQXdOdED43q1fCSzdZriPD30mBI1BSkjuAbPX-n-s9ur3t-0wcc2iWwWWu5WsO-0ZlVZQkK-EJ9BgvXGKVGw80b0GBR0tEezg/s200/Video+Vlog+013.JPG" width="200" /></a><br />
<b>Other Lasagna Additions:</b><br />
3 cups of spinach, torn<br />
1/4 cup (roughly) of your favorite fresh herbs (I like basil, oregano and parsley)<br />
1 package of daiya shredded cheese, or cheese wedge (shredded) (see <a href="http://www.daiyafoods.com/our-products/pepperjack">here</a>), optional<br />
2 jars of your favorite pasta sauce<br />
salt and pepper (to taste)<br />
<br />
1) Remove seeds from spaghetti squash. Fill a lasagna dish with roughly two cups of water, and a few grinds of salt and pepper. Place the spaghetti squash cut side down on top of water. Bake in a 375 degree oven for roughly 45 minutes, or until cooked.<br />
2) For the lentil sauce, boil all ingredients together for roughly 15 minutes, uncovered. Keep an eye on them, and start stirring at around the 10 minute mark until the majority of the stock is absorbed, and a sauce is created. Remove the bay leaves, and set aside.<br />
3) Once spaghetti squash is cooked, and cool enough to be handled, remove the flesh with a large spoon into a strainer. Press the flesh in the strainer, and remove as much of the water as is possible. This is important, otherwise you will have lasagna soup once it bakes. Set aside in the sink, while you prepare the other items.<br />
4) For the cheese sauce, mix cream cheese with all of the other ingredients, set aside.<br />
5) Spread a small amount of olive oil or coconut oil on the bottom of your clean lasagna dish. Pour 1/2 of 1 jar of spaghetti sauce on to the bottom. Layer half of the spaghetti squash on top of sauce, followed by torn spinach and herbs. Spoon cheese sauce on top of that. Don't expect the cheese sauce to spread, just place small spoonfuls on top of the spinach evenly. Next, pour the lentil mixture on top, and spread evenly. Follow with the remaining spaghetti squash. At this point, do a few grinds of salt and pepper on the spaghetti squash. Top with remaining 1 1/2 jars of pasta sauce. End with daiya shredded cheese (if using).<br />
6) Bake in a 375 degree oven for roughly 25 minutes (or until cheese is melted, and lasagna is totally warmed through).<br />
7) Some water may have came out during the cooking process, so make sure you use a slotted spoon when serving, or drain slightly by tilting the pan. I find that the longer the lasagna sits, the better that water will absorb back into the veggies. Cut into 12 portions, and enjoy!<br />
<br />
<br /></div>
coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com1tag:blogger.com,1999:blog-4294215751679839541.post-89057228489502858302012-11-06T13:00:00.002-05:002012-11-06T13:00:19.705-05:00Carrot, Leek and Orange Soup<div dir="ltr" style="text-align: left;" trbidi="on">
Don't you love a title for a recipe that tells you exactly what's in it? Unless you don't like those ingredients and then maybe you don't. Well, I love all three of these ingredients, so I thought they would taste good in a soup to go with <a href="http://veganesseats.blogspot.ca/2012/11/artisan-bread.html">Artisan Bread</a>....and they do. In fact, I am sitting on the couch enjoying a bowl of this soup as I type this. So give it a try, play around with the ingredients if need be and let me know how it tastes :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRwNvRdCCDr0TQ28KAy9f9Di5LDlBFB8aU1ojHTgeY-JqKuj6KDE69iDW4fvNUV_oqGtp2J_-P3rqAJJXOLdaSsZfUCsyJ_qS4Ii6HNGD1dH5rZmnEuS4SGcSaeYweUmXwSMdyslQrdw/s1600/carrot+leek+and+orange.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSRwNvRdCCDr0TQ28KAy9f9Di5LDlBFB8aU1ojHTgeY-JqKuj6KDE69iDW4fvNUV_oqGtp2J_-P3rqAJJXOLdaSsZfUCsyJ_qS4Ii6HNGD1dH5rZmnEuS4SGcSaeYweUmXwSMdyslQrdw/s400/carrot+leek+and+orange.jpg" width="238" /></a></div>
<br />
<b>Ingredients (makes enough for 3-4 people):</b><br />
1 tbsp vegan butter or margarine<br />
1 tsp olive oil<br />
2 bay leaves<br />
1 small leek, cleaned and diced<br />
3 large carrots, chopped<br />
1/4 tsp ground, dried sage (you could use fresh, but I didn't have it and I don't know what the conversion would be?)<br />
1/2 tsp dried rosemary<br />
a few pinches of pepper<br />
4 cups orange juice<br />
2 cups of water<br />
1 tsp grated lemon rind (or lemon juice)<br />
1/2 tsp sesame oil<br />
1 1/2 tbsp miso (you can substitute soy sauce, but I prefer the miso flavoring)<br />
<br />
<br />
<br />
<br />
<br />
1) Over medium heat, melt butter in a large pot. Add olive oil, bay leaves and leek. Saute until the leek begins to wilt, then add carrots, sage, rosemary and pepper. Saute for an additional minute.<br />
2) Add orange juice and water, bringing to a boil. Add the remaining ingredients and allow to simmer over medium heat for 20 minutes, or until the carrots are soft.<br />
3) Remove the bay leaves and blend the soup until smooth. Enjoy!</div>
coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-6754780423065539682012-11-06T12:34:00.005-05:002012-11-06T12:34:56.248-05:00Artisan Bread<div dir="ltr" style="text-align: left;" trbidi="on">
I had to post this recipe for "Crusty Bread" (or its fancy name....Artisan Bread) from a blog called "<a href="http://simplysogood.blogspot.ca/2010/03/crusty-bread.html">Simply So Good</a>" because it is so delicious that I fear eating the whole loaf. Pre-warning, this recipe takes a lot of time, but it is well worth it in the end. As you can see by the picture, the loaf came out super crunchy on the outside, and moist in the center (just how bread should be). I don't have a dutch oven, so I used a stainless steel pot with a lid to bake it. My suggestion is to follow this recipe exactly, but have fun with some of the seasonings. I flavored my bread with lemon, pepper and rosemary but the possibilities are endless. I am so happy that I found this recipe because I will certainly be making bread like this from now on. The picture is straight from the blog, so I have no rights to it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPGiPG2qu5MzU9Let1KyfcEBfPoCNImpoUqtULA8mYnBiiKCA-bNikMkEOm34nVxWOSqv2jiMyCYsfiHAOEF6FZPc2NJBkznUAcLKsG1CL2YjmrC7yPlUgCEVEHYhO5cYwBg2HekCzyo/s1600/crusty+bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvPGiPG2qu5MzU9Let1KyfcEBfPoCNImpoUqtULA8mYnBiiKCA-bNikMkEOm34nVxWOSqv2jiMyCYsfiHAOEF6FZPc2NJBkznUAcLKsG1CL2YjmrC7yPlUgCEVEHYhO5cYwBg2HekCzyo/s400/crusty+bread.jpg" width="400" /></a></div>
<br />
<b>Ingredients</b> (makes 1 loaf....I suggest doubling this and make 2 loaves because you are going to wish you had anyways!):<br />
3 cups unbleached all purpose flour<br />
1 3/4 tsps salt (I used 1 tsp sea sat)<br />
1/2 tsp yeast (I used traditional)<br />
1 1/2 cups water<br />
<br />
<br />
<br />
<br />
<br />
<br />
1) Whisk flour, salt and yeast together in a large bowl. This would also be the time to add some of your favorite seasonings.<br />
2) Add water and whisk together with a fork. The batter is going to look too dry, and slightly odd because it does not combine well. Just whisk it around for a few minutes until the flour is mostly combined and then leave it alone.<br />
3) Cover the bowl with plastic wrap and let the dough stand for 12-18 hours. I started this recipe before I went to bed and then finished it in the afternoon the next day (so about 15 hours). Many people commented that you can leave it for even longer than 18 hours.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnyy7WzB_lb75ietYgjAqZkTxqUScBApFIKHocOn81H97DWNSalPVNrtDHe7BgqrvRxQUwt8G1ih7fSMMc3cfpKYb4m3pFnebhGzOsvVA81ptOBU9tUjELIpewgTgEFeM52twVDY88M4/s1600/crusty+bread+183.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGnyy7WzB_lb75ietYgjAqZkTxqUScBApFIKHocOn81H97DWNSalPVNrtDHe7BgqrvRxQUwt8G1ih7fSMMc3cfpKYb4m3pFnebhGzOsvVA81ptOBU9tUjELIpewgTgEFeM52twVDY88M4/s400/crusty+bread+183.jpg" width="400" /></a><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
4) Pre-heat the oven to 450 degrees. Place a dutch oven, or a lidded stainless steel pot, empty, in the oven for 15 minutes. While your pot is heating, turn the very, VERY, sticky dough out on to a heavily floured surface. Sprinkle some flour on top and additional seasonings, if using. The original recipe states that you can form the dough into a circle, but I skipped that step and it turned out fine in the end. Cover the dough with plastic wrap while your pot heats through. <br />
5) Once the pot is heated, carefully remove it from the oven (....I burned my hand pretty bad). Turn the dough into the very hot pot. DO NOT GREASE THE POT. I promise the bread will not stick.<br />
6) Bake the bread in the oven for 30 minutes at 450 degrees, with the lid on. After this time, remove the lid and bake for an additional 15 minutes.<br />
7) Remove the bread from the pot and let it fully cool (....in theory...I cracked into mine right away!). Enjoy the best bread EVER. </div>
coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-86281942175666295092012-10-06T18:50:00.000-04:002012-10-06T18:50:10.440-04:00Best Vegan Cheese (in my humble opinion)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MtfTqrN78XdpQlHS_Xxfc5uizYO8cKknGN5x397sEdKA2i_KAqTuqpXDplpQ-c0kFrkT3tXoUqtTA2viCzjDAa4GV0o_P1px2yYYA2eleN2-z9WmTAeUC63dFM2TUPPxovmC9ZnRsOM/s1600/daiya_Lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="197" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0MtfTqrN78XdpQlHS_Xxfc5uizYO8cKknGN5x397sEdKA2i_KAqTuqpXDplpQ-c0kFrkT3tXoUqtTA2viCzjDAa4GV0o_P1px2yYYA2eleN2-z9WmTAeUC63dFM2TUPPxovmC9ZnRsOM/s320/daiya_Lg.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
I am not a big fan of vegan cheese...in fact, I all but hate most of the ones I have tried. Daiya is one of the more popular vegan cheese brands, but not until they came out with their new "wedge" product, did I take so much stock in them. This cheese is so close to the real thing that I am still quite dumbfounded. It comes in three flavors, my personal favorite being the Jalapeno Garlic Havarti, with Jack as a close second, and Cheddar coming up in third place. All of them, however, are delicious and certainly worth trying. I got mine from a local health food store for under 5 bucks per block, so they are also economical. If you have gagged through a vegan cheese experience, and vowed off of it forever, please reconsider that decision for this product. And NO....I am not being paid for this plug. Just really like this product :) Here is the link to their website if you want to learn more <a href="http://www.daiyafoods.com/our-products/jalapeno-garlic-havarti-wedge">http://www.daiyafoods.com/our-products/jalapeno-garlic-havarti-wedge</a><div>
<br /></div>
<div>
<br /></div>
</div>
coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-68428514688118487672012-07-10T09:51:00.003-04:002012-07-10T09:51:51.802-04:00Bulgur + Lentil Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9HsAlzUt-rFo1w0BcEIz7kMmYCrj3m-GnAWb7vSNoFYkUPWPN9OlZzVTJLNTYGfYxPJ3tyBjBAMl5ChoWsig1I5vnc8W0nW2zng9RxJqtPt1_7I7vg9q8gZQoPHm_4F-G0wYwtdtXaY/s1600/Lentil+Bulgur.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi9HsAlzUt-rFo1w0BcEIz7kMmYCrj3m-GnAWb7vSNoFYkUPWPN9OlZzVTJLNTYGfYxPJ3tyBjBAMl5ChoWsig1I5vnc8W0nW2zng9RxJqtPt1_7I7vg9q8gZQoPHm_4F-G0wYwtdtXaY/s320/Lentil+Bulgur.jpg" width="320" /></a></div>
This is an "end of the contents of the fridge" type of salad, but it turned out to be very delicious and VERY FILLING. I had about 1/3 cup for lunch and I felt satisfied. This salad is very versatile because there are a countless number of ingredients that can be substituted for the base: If you don't have/ like bulgur, you can use quinoa, couscous, or rice. If you don't have lentils you can add beans. I made a big batch of this, put it in a container in the fridge, and plan on eating it for lunch throughout the week (especially since it is the sort of salad that can keep and tastes better the longer it sits).<br />
<br />
<br />
<b>Ingredients (serves 6):</b><br />
<b>Salad:</b><br />
1 1/2 cups cooked bulgur (I cook mine in vegetable stock. You can also use quinoa, couscous, or rice)<br />
1 1/2 cups cooked lentils (I prefer the green lentils. You can also use beans)<br />
1-2 bell pepper(s), chopped<br />
1 avocado, chopped<br />
1 green onion, diced<br />
1 jalapeno pepper, chopped (remove the seeds and ribs)<br />
<br />
<b>Sauce: </b><br />
1/4-1/3 cup olive oil<br />
1 tbsp cumin<br />
1 whole lemon, or 2 limes, juiced<br />
2 large cloves of garlic, minced<br />
sea salt and pepper to taste<br />
<br />
1) Whisk the sauce ingredients together, set aside.<br />
2) Toss all of the salad ingredients together and pour sauce over top, tossing to combine. Enjoy!</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-2077322107004974772012-04-23T13:24:00.000-04:002012-04-23T13:24:33.274-04:00Pecan Pie Bars (RAW)<div dir="ltr" style="text-align: left;" trbidi="on">I just came upon an AMAZING raw food website, that I think you should all check out. It is called <b><a href="http://nouveauraw.com/">Nouveau Raw</a> </b>and it has some of the best raw food recipes, with colorful photos and easy to follow instructions. I recently made the <a href="http://nouveauraw.com/bars/amede-pecan-pie-bars/"><b>Amede Pecan Pie Bars</b></a> (titled differently in my post because I tweaked the recipe slightly) and they are SO GOOD! If you have yet to make a raw food dessert, try these out. Like all raw food these are very healthy, so you don't have to feel guilty for eating large quantities of them....like I did, just now.<br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQaJa9M-ZNx0vGd40t1UuVgqKYDI5GsgagJ6bkeGKyXNxTMM91hrsXcvQ6RByZ6eIQxB4zWOSc2ID_BRw-T-vnaIfLMfZFkg5fHUeegvm8mczAX-HmXMBCin_KAY-dSLKlNhtc_qoLRE/s1600/Amede-Pecan-Pie-Bars11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXQaJa9M-ZNx0vGd40t1UuVgqKYDI5GsgagJ6bkeGKyXNxTMM91hrsXcvQ6RByZ6eIQxB4zWOSc2ID_BRw-T-vnaIfLMfZFkg5fHUeegvm8mczAX-HmXMBCin_KAY-dSLKlNhtc_qoLRE/s320/Amede-Pecan-Pie-Bars11.jpg" width="320" /></a></div><b><br />
</b><br />
<b><br />
</b><br />
<b>Ingredients (makes an 8 x 10 dish):</b><br />
<b>Batter: </b><br />
1 cup raw pecans, soaked in water for about 2 hours and drained<br />
1/4 cup water<br />
1 tbsp coconut oil (optional; not in the original)<br />
1/2 cup raw agave nectar<br />
1 1/2 cups pitted dates<br />
1/2 tbsp vanilla extract (the original recipe calls for almond extract)<br />
1/4 tsp sea salt<br />
1 tsp cinnamon<br />
1/4 tsp cayenne pepper (trust me, it tastes great, not spicy like you would think)<br />
<br />
Crust:<br />
2 1/2 cups raw macadamia nuts<br />
1/8 tsp sea salt<br />
<br />
Topping:<br />
1 1/2 cups of chopped pecans (the original calls for 2 cups)<br />
<br />
1) In a food processor (s blade), process the crust ingredients into a powder (not long enough so that the oil starts to come out of the nuts). Press this mixture into the bottom of an 8 x 10 dish, set aside.<br />
2) For the batter, blend/ process all ingredients together until a smooth mixture is made. You might need to add a little bit of water to help it along. Spread the batter over top of the macadamia nut crust.<br />
3) Sprinkle the chopped pecans on top, and press them down gently with a spatula.<br />
4) Place in the fridge for about 2 hours, or more until the batter sets. Cut and enjoy!!<br />
<br />
* This recipe is from the the <a href="http://nouveauraw.com/">http://nouveauraw.com/</a> website, by Amie Sue<br />
<br />
</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-79658541848527116102012-03-18T23:53:00.000-04:002012-03-18T23:53:19.112-04:00Please Donate<div dir="ltr" style="text-align: left;" trbidi="on">Hello anyone who happens to stumble upon my blog. Please check out the following Indiegogo link (a fundraiser that I am part of):<br />
<br />
<a href="http://www.indiegogo.com/Onion-and-the-Ivy?c=home&a=459888">http://www.indiegogo.com/Onion-and-the-Ivy?c=home&a=459888</a><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/o741fB6cYog?feature=player_embedded' frameborder='0'></iframe></div><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;"><strong style="font-weight: bold;"><br />
</strong></h3><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;"><strong style="font-weight: bold;"><br />
</strong></h3><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;"><strong style="font-weight: bold;">Our Story</strong></h3><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;">The Baker Street Art Gallery is a creative drop-in centre. It is a welcoming space where anyone can sit and paint, have a snack, connect, share knowledge, and be a part of a non-judgmental community. It is a safe space that provides free art supplies and a positive environment for anyone interested in engaging their own creativity and that serves as a weekend home for some fifty Guelph artists, many of whom are participants in the Our Place Youth Centre and Fresh Start Housing programs. The Baker Street Art Gallery is a place of empowerment, where individual voices can be expressed through the medium of art and where stories are acknowledged and valued.</h3><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;">And it is a space full of stories: unique stories about life in Guelph that too often go unheard by the wider Guelph community.</h3><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;">We are a group of students from the University of Guelph working with the gallery to create an anthology of paintings, poetry and prose focusing on the stories of people whose lives are affected by the important work being done there. The book will be a high-quality, limited printing that will be sold by donation with funds going to pay for needed art supplies.</h3><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;">We also hope to hold a launch party to celebrate the release of the anthology and the opening of a public art show featuring work by many of the artists working at The Baker Street Art Gallery. This event will be an opportunity for the artists to celebrate and sell their work, meet with old and new friends, and connect with artists from other pockets of the city. Speakers, musicians and actors from the Gallery and elsewhere may perform.</h3><h2 style="background-color: white; color: #222222; font-family: sans-serif; line-height: 19px; text-align: -webkit-auto;"><strong style="font-weight: bold;">The Impact</strong></h2><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;">At the core of this campaign is the desire to bridge gaps between communities, where the marginalized can be given a way to share their stories and be respected for them.</h3><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;">If we are not able to receive the money that is required for this project, it will be just another way that this community has been ignored and rejected by those who surround them. This project is about affirming a group of individuals who are trying to rise above judgment and make use of their skill sets. Through art they tell their stories and this project gives them the platform that is needed for these stories to be heard.</h3><h2 style="background-color: white; color: #222222; font-family: sans-serif; line-height: 19px; text-align: -webkit-auto;"><strong style="font-weight: bold;">What We Need & What You Get</strong> </h2><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;">Our project in its entirety will cost upwards of $5,000. The majority of the money will be going toward the anthology. Any additional money will go toward the book launch, all proceeds from which will go directly to the gallery for supplies (paint, canvases, etc.). Other funding sources include the University of Guelph, bake sales, donations, etc. By donating to this project, you are affirming the power of art and the power of stories. You are saying that you believe everyone deserves to share their stories, no matter who they are, or where they came from. Any businesses that attach themselves to this project will gain attention from not only this community, but also a wider community of art enthusiasts who know the therapeutic benefits of painting and creating. </h3><h2 style="background-color: white; color: #222222; font-family: sans-serif; line-height: 19px; text-align: -webkit-auto;"><strong style="font-weight: bold;">Other Ways You Can Help</strong> </h2><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;">If you are unable to donate, please spread the word about Baker Street Art Gallery and what they have accomplished within the Guelph community. Just sharing this project through social media, or word of mouth will heighten our chances of reaching our goal. </h3><h3 style="background-color: white; color: #222222; font-family: sans-serif; font-size: 17px; line-height: 19px; text-align: -webkit-auto;">Their website can be found at the following link: <a href="http://www.40bakerstreet.org/artgallery.html" style="color: #1eb9c1; text-decoration: none;">http://www.40bakerstreet.org/artgallery.html</a></h3><div style="background-color: white; color: #222222; font-family: sans-serif; font-size: 13px; line-height: 19px; text-align: -webkit-auto;"><br />
</div><h2 style="background-color: white; color: #222222; font-family: sans-serif; line-height: 19px; text-align: -webkit-auto;">If you would like to contact our group directly, you can email us at:</h2><h2 style="background-color: white; color: #222222; font-family: sans-serif; line-height: 19px; text-align: -webkit-auto;">40baker.street.project@gmail.com</h2><br class="Apple-interchange-newline" /></div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-67988585476065543872011-11-02T21:08:00.000-04:002011-11-02T21:08:39.375-04:00Mexican Tofu Scramble with Vegan Hollandaise Sauce<div dir="ltr" style="text-align: left;" trbidi="on">I have been making vegan scrambled 'eggs' for some time now, and have been meaning to put up the recipe, but was waiting to create something that would make people to try them. Tofu, when broken up and flavored appropriately tastes remarkably like scrambled eggs. The texture is nearly bang on, and you can flavor them in a whole bunch of different ways. The recipe below is my favorite way to eat them, and couldn't be easier to whip together for breakfast, lunch or dinner. The scramble is topped with salsa, which is then topped with this creamy vegan hollandiase sauce which is, in my opinion, better than the real thing!<br />
<div><br />
</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KGVk9eJOBz97fA1KQ5KWKFO9AAr-AVor3_VaQHumZHYjpytJaH5JsS1XH-PtNiBS10PqU5AUqmURsR9C-EVMi36S9NICLoWp16bKaaMh3XnOpImijwk978JLhxxQeSXaT37-MZmQVaY/s1600/Scramble.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KGVk9eJOBz97fA1KQ5KWKFO9AAr-AVor3_VaQHumZHYjpytJaH5JsS1XH-PtNiBS10PqU5AUqmURsR9C-EVMi36S9NICLoWp16bKaaMh3XnOpImijwk978JLhxxQeSXaT37-MZmQVaY/s320/Scramble.jpg" width="213" /></a></div><b>Ingredients (serves 4):</b></div><div>1 block of tofu, frozen, de-thawed, drained of excess water, then crumbled with your fingers</div><div>1 tbsp olive oil</div><div>1/2 tsp sea salt</div><div>pepper, lots</div><div>1/2 tsp cumin (optional)</div><div>1/2 cup nutritional yeast flakes</div><div>1/2 tsp dried Italian herbs</div><div>2 cloves garlic, minced</div><div>1 tbsp Dijon mustard</div><div>1 can beans (your favorite), drained and rinsed</div><div>1/2 cup corn kernels (optional)</div><div><br />
</div><div><b>Hollandaise Sauce</b> (adapted from <a href="http://gettingawaywithveganism.wordpress.com/2009/07/22/benny-and-flo-do-brunch/">Being Vegan</a>):</div><div>1/4 cup vegan butter (I used <a href="http://www.earthbalancenatural.com/">Earth Balance</a>)</div><div>1/2-1 tbsp thickener (flour, or arrowroot powder work great)</div><div><div>3/4 cup milk alternative (I use almond)</div></div><div>2 tbsp nutritional yeast flakes</div><div>pinch of turmeric</div><div>pinch of cayenne pepper (optional)</div><div>1/8 cup lemon juice</div><div>1 tbsp veganaise (or mayonnaise alternative)</div><div><br />
</div><div><b>Other:</b></div><div>4 pieces (or more) of toast</div><div>1 cup salsa</div><div><br />
</div><div>1) For the tofu, mix everything together in a large bowl (aside from the salsa). Allow to sit for about 30 minutes so that the flavors can come together. </div><div>2) For the sauce, whisk the butter and flour together in a small pot over medium heat until the butter melts, and a paste is made. Add all of the other ingredients (aside form the mayonnaise), whisking to combine. Allow to come to a boil, whisking continually until it has thickened. Remove form the heat, and whisk in the mayonnaise. </div><div>3) In a pan, heat a small amount of oil. Fry the tofu scramble for about 5 minutes, rotating with a spatula, until it has browned slightly. </div><div>4) To assemble, place a generous amount of the tofu mixture on to a piece of toast, followed by some salsa. Spoon the hollandaise sauce on top of this, and enjoy!</div></div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com1tag:blogger.com,1999:blog-4294215751679839541.post-23745308177548887512011-10-24T09:44:00.000-04:002011-10-24T09:44:27.788-04:00Sweet Potato and Coconut Soup<div dir="ltr" style="text-align: left;" trbidi="on">This recipe is adapted from the <a href="http://www.recipes.lakefamily.ca/">LakeFamilyRecipes</a> site, which was adapted from the "Eat Shrink and Be Merry" cookbook. The original recipe is so close to be vegan, that I knew I had to try it out. This is a deliciously creamy soup that is sweet enough for picky eaters, but interesting enough for the adults. This reminds me of another recipe on my blog called <a href="http://veganesseats.blogspot.com/2009/10/stewed-up-sweet-potato.html">"Peanutty Sweet Potato Stew"</a>, but without the tomatoes. Both are delicious, and both can be tweaked with whatever you have in your fridge (I did).<br />
<br />
*** Update, so SAD! Whenever I make a soup, I have a tendency to leave it in the pot overnight. Truth be told, that doesn't seem to matter with the more vegetable based soups, but a soup with coconut milk....that's just asking for trouble. I woke up this morning, ready to pack some of this delicious soup for lunch, and lo-and-behold it was sitting, outside of the fridge, staring at me in disappointment. I really wanted more of it, so naturally I blamed my husband.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJ9n9EiEetL4w3VzkQKH4uGSwvzzuLcrRNxEmFWTrpOptFMqAWsja0h_kKm-Mum6ODjzgC5eJwCs0ruGTM6-2qXE5B4jeziYrjZzj8vV-J7jpx8OoAv0QESFmc5wnFw9q639PplMGQLQ/s1600/SweetPotato.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkJ9n9EiEetL4w3VzkQKH4uGSwvzzuLcrRNxEmFWTrpOptFMqAWsja0h_kKm-Mum6ODjzgC5eJwCs0ruGTM6-2qXE5B4jeziYrjZzj8vV-J7jpx8OoAv0QESFmc5wnFw9q639PplMGQLQ/s320/SweetPotato.jpg" width="320" /></a></div><b>Ingredients (serves 4-6):</b><br />
1 tsp oil<br />
1 tsp vegan butter (or more oil)<br />
1 medium onion, diced<br />
1 red bell pepper seeded and chopped<br />
1 green bell pepper, seeded and chopped (the original recipe calls for 3/4 cup celery)<br />
1 huge sweet potato, or a couple of smaller ones (the original recipe calls for 2 large sweet potatoes), diced<br />
3/4 tsp ground curry, cumin, and coriander<br />
1/4 tsp ground cinnamon<br />
1/4 tsp sea salt<br />
1/4 tsp ground pepper<br />
1/4-1/2 tsp red pepper flakes<br />
1 tbsp minced fresh ginger<br />
3-4 cups vegetable stock (the original recipe calls for 2, but it depends on how thin you like it)<br />
1 can coconut milk<br />
3-4 cloves garlic, minced<br />
2 tbsp peanut butter<br />
1 tsp agave, or 1/2 tbsp brown sugar (the original calls for 1 tbsp brown sugar)<br />
1 tbsp lime juice<br />
<br />
1) Saute the onion in the oil and butter (if using) over medium heat. Once the onion becomes translucent, add the peppers, the sweet potato, and seasonings. Saute for about 1 minute. Add the ginger and garlic, along with the stock and milk. Allow to simmer for about 30 minutes, or until the potatoes become soft.<br />
2) Add the remaining ingredients, bring to a boil, then mash slightly with a potato masher (or if you want a softer soup transfer to a blender). Enjoy over rice, or on its own :)<br />
<span class="Apple-style-span" style="color: #646464; font-family: Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 11px; line-height: 15px;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #646464; font-family: Verdana, Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 11px; line-height: 15px;"><br />
</span></span></div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com1tag:blogger.com,1999:blog-4294215751679839541.post-73074067402877980472011-10-17T21:51:00.003-04:002011-10-19T12:22:45.260-04:00Chocolate and the Slave Industry<div dir="ltr" style="text-align: left;" trbidi="on">I recently watched a saddening documentary about the chocolate industry and slavery. Young children are taken from their homes (stolen in many cases) and forced to work as cacao bean farmers. They are not paid, are not able to go to school, and essentially have their entire childhood ripped from them, all so that the rich can eat chocolate. I have posted the documentary below, and I hope you get a chance to watch it. I have also posted some "Fair Trade" chocolate companies below. In fact, many 'vegan' friendly chocolates are "Fair Trade", but you can always go for the dark chocolate variety as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/LD85fPzLUjo?feature=player_embedded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/75E54D4z3fI?feature=player_embedded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://2.gvt0.com/vi/2L_rOjwfQgI/0.jpg" height="266" width="320"><param name="movie" value="http://www.youtube.com/v/2L_rOjwfQgI&fs=1&source=uds" /><param name="bgcolor" value="#FFFFFF" /><embed width="320" height="266" src="http://www.youtube.com/v/2L_rOjwfQgI&fs=1&source=uds" type="application/x-shockwave-flash"></embed></object></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/V2cukoecMrA?feature=player_embedded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/9UQJWGO65PM?feature=player_embedded' frameborder='0'></iframe></div><div style="text-align: center;"><br />
</div><span class="Apple-style-span" style="font-size: large;"><b>Fair Trade Chocolate Companies:</b></span><br />
<br />
<a href="http://www.lasiembra.com/camino/">Camino</a><br />
<br />
<a href="http://www.greenandblacks.com/">Green and Blacks</a><br />
<br />
<a href="http://www.equita.ca/engl/products/chocolate.htm">Equita</a><br />
<br />
<a href="http://www.organicfair.com/">Organic Fair </a><br />
<br />
<a href="http://www.divinechocolate.com/siteselect.aspx">Divine Chocolate</a><br />
<br />
<a href="http://chocolatebar.com/">Endangered Species Chocolate</a><br />
<br />
<a href="http://www.bonvita.com/webwinkel_en.html">Bonvita Chocolate</a> (Rice Milk available)<br />
<br />
<br />
<br />
<br />
</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-68905006020445260572011-10-15T19:43:00.001-04:002011-10-15T22:42:39.243-04:00Potato and Leek Soup<div dir="ltr" style="text-align: left;" trbidi="on">I L-O-V-E-D potato and leek soup when I was younger, especially when it had bacon in it. Obviously my vegan ways have disallowed me to have a bowl from this same recipe, but I can certainly come pretty darn close to it with vegan ingredients. I use vegan bacon in this recipe, but have added in some optional ingredients if you are unable to find it. This soup is creamy, and also slightly cheesy flavored because of the addition of nutritional yeast. I had a big heaping bowl of this with fresh baked biscuits. You can also make this in the crock pot (just add all of the ingredients, and set it on the 6 hour setting). I opted for the quicker pot method because I wanted this soup in my belly, NOW.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1Jg5R2fOCmCudJdIaC3nraMpoXQ-9Jw0zpK4Ewt6JYD7sfU49i-socNMDG7pybeNVYmlTDpZygAlEgfzVZujBeOTPBPruM7OCBzjmuQi1okMZPiu5KIQNo1Ej5GeyY2hk7Z9fuYPYJU/s1600/Potatoleek.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1Jg5R2fOCmCudJdIaC3nraMpoXQ-9Jw0zpK4Ewt6JYD7sfU49i-socNMDG7pybeNVYmlTDpZygAlEgfzVZujBeOTPBPruM7OCBzjmuQi1okMZPiu5KIQNo1Ej5GeyY2hk7Z9fuYPYJU/s320/Potatoleek.jpg" width="320" /></a></div><b>Ingredients (serves 6):</b><br />
1 tsp oil<br />
1 tbsp vegan butter (I use <a href="http://www.earthbalancenatural.com/">Earth Balance</a>)<br />
1/4 tsp sea salt<br />
2 bay leaves<br />
1 medium onion, finely chopped<br />
<br />
2 medium leeks (or 1 large leek), finely chopped (cut the majority of the dark leaves off, as well as the root. Rinse the remainder thoroughly and finely slice it).<br />
<div>4-6 strips vegan bacon, chopped (I use the<a href="http://www.tofurky.com/tempehproducts/marinated_strips.html"> Tofurky </a>brand. If you can't find it, after the soup has cooked through add a few shakes of liquid smoke + 1 tsp soy sauce, which helps lend a 'bacon' flavor to the soup)</div><div>6 small yellow potatoes, chopped into 1 inch pieces</div><div><br />
</div><div>7 cups vegetable stock</div><div>1 cup milk alternative (I use almond milk. You can also use a cream alternative.)</div><div>1/3 cup nutritional yeast </div><div>lots of pepper</div><div><br />
</div><div>1) Saute the bay leaves, onion, leeks and sea salt in the oil and butter, in a large pot. Once the onions become translucent, and the leeks begin to wilt (about 5 minutes), add the vegan bacon (if using, if not add the alternative ingredients once the liquids have been added), and the chopped potatoes. Allow them to saute for a few minutes, or just until the bacon has browned slightly Add the vegetable stock and bring to a boil. Turn the heat down, and allow the soup to simmer for about 30 minutes, or until the potatoes are softened. Remove the bay leaves, add the milk alternative, nutritional yeast, and pepper, allowing the soup to simmer for an additional 5 minutes. Serve and enjoy!<br />
<br />
</div></div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-21959879489571177102011-10-15T19:13:00.000-04:002011-10-15T19:13:03.462-04:00Sweet and Salty Lettuce Wraps<div dir="ltr" style="text-align: left;" trbidi="on">I'll be honest, I am obsessed with lettuce wraps, make them all of the time, then put them on my blog, and am now running out of names for them. Mostly I just don't like to follow specific recipes for lettuce wraps because I like to use up whatever I have in the fridge. That's what sparked these lettuce wraps, because I realized I had run out of hoisin sauce (so I couldn't make my '<a href="http://veganesseats.blogspot.com/2009/11/lett-us-have-some-wraps.html">Sweet and Saucy Lettuce Wraps</a>'). So, sorry for the repetition, but these don't taste the same as the others because of the addition of (drum roll please) Ani Phyo's Gochuchang Sauce!!! I just ordered her new book <a href="http://books.google.ca/books?id=sKIjIEJI5TMC&pg=PA292&dq=any+phyo's+asian&hl=en&ei=7QiaTvHQH-Xx0gGTs5naBA&sa=X&oi=book_result&ct=result&resnum=2&ved=0CDUQ6AEwAQ#v=onepage&q&f=false">"Ani's Raw Food Asia"</a>, and will most definitely be making as many recipes from it as I can. Other than the sauce, these lettuce wraps have more raw ingredients, making them healthy and crunchy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAVMl0bEYbFsZzQIb7nZ_2hZQzAUMiOIn6l4znBX4FZcJ-V6-uqtCEJc_JyqftEoOkyGNrKbkOgrS6rKHdtC9FzZkEZ4mXHoXokgcDvZWAk1R5Cw-TUR9qRTqVPqhP4gTOu6hQr4VfT0/s1600/lettuce.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAVMl0bEYbFsZzQIb7nZ_2hZQzAUMiOIn6l4znBX4FZcJ-V6-uqtCEJc_JyqftEoOkyGNrKbkOgrS6rKHdtC9FzZkEZ4mXHoXokgcDvZWAk1R5Cw-TUR9qRTqVPqhP4gTOu6hQr4VfT0/s320/lettuce.jpg" width="213" /></a></div><b>Ingredients (serves 4):</b><br />
<b>Noodle Sauce:</b><br />
2 tbsp soy sauce<br />
1 tbsp peanut butter<br />
1 tbsp molasses<br />
1 tbsp rice vinegar<br />
1 garlic clove, minced<br />
1 tsp sesame oil (toasted)<br />
a few drops of sriracha sauce, or hot sauce (optional)<br />
a few grinds of pepper<br />
1/4 tsp ground ginger, or 1 tsp fresh minced ginger<br />
<br />
<br />
1/2 cup chopped cashews, or peanuts<br />
<div><br />
</div><br />
<b>Ani Phyo's Gochuchang Sauce (modified):</b><br />
1 heaping tbsp miso paste<br />
1 tbsp agave nectar<br />
1 tsp toasted sesame oil<br />
some water to thin it out (about 1 tbsp)<br />
<br />
<b>Lettuce Wraps:</b><br />
1/2 package rice noodles<br />
Water<br />
<br />
Lettuce wraps (you can buy them pre-trimmed, or just use your favorite lettuce, or leafy greens)<br />
1 red bell pepper, seeded, and thinly sliced<br />
1 carrot, grated<br />
1 small apple, cored and grated<br />
<br />
1) Cook the noodles according the the package directions. Whisk together the noodle sauce ingredients in a large bowl (along with the cashews). Once the noodles are cooked through, drain them, and add the noodles to the sauce in the bowl, folding to combine and covering with a plate so that they can soak up the sauce. Set aside for about 10 minutes.<br />
2) Whisk together the gochuchang sauce, adding as much water as needed to thin it out slightly. Set aside.<br />
3) To assemble, place some of the warm noodles on to a lettuce leaf, top with crunchy veggies and apple, then drizzle with the gochuchang sauce. Enjoy!<br />
<br />
</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-81211435390405344452011-10-10T22:41:00.000-04:002011-10-10T22:41:52.660-04:00"Crock-Pot" Barbecue Lentil Stew with Sweet Potato<div dir="ltr" style="text-align: left;" trbidi="on">I haven't pulled my crock-pot out for at least a couple of years. I honestly had to wipe the dust off of it before I used it. The minute I started cutting up the vegetables, and just chucking them into the pot, I knew that I should have pulled it out a LONG time ago! This stew is really delicious; a great comfort food as Fall approaches. I currently have a cold, which prompted me to use the crock pot in the first place. This may mean that I over seasoned the heck out this soup, but my husband thought it was great the way it was.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIaMNPtozLwYf7tDhoaUu02MqVIP09-vcKUISiCpMF1MaE-Wag08V3DM4OTUUpgowQSg_0N0jlrcxaG18gHV9LcsD2o-mK29D73QzVvTSdeqDGeVdYVm9Sq_6reJ3yTVzJW8bSOfirbk/s1600/Lentil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeIaMNPtozLwYf7tDhoaUu02MqVIP09-vcKUISiCpMF1MaE-Wag08V3DM4OTUUpgowQSg_0N0jlrcxaG18gHV9LcsD2o-mK29D73QzVvTSdeqDGeVdYVm9Sq_6reJ3yTVzJW8bSOfirbk/s320/Lentil.jpg" width="320" /></a></div> <b>Ingredients (serves 4-6):</b><br />
1 large onion, finely chopped<br />
1 large sweet potato, cubed<br />
2 carrots, chopped<br />
2 cups fresh spinach<br />
1 can mixed beans, drained and rinsed<br />
1 cup lentils (I used red)<br />
1/3 cup quinoa (optional, you can also add some more lentils)<br />
2 jars tomato sauce (I used an organic sauce that has a 'spicy' kick to it)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTweRdEyuYkMS9daoxpYB7dm20kqD-1EV8dJbmoNf4HnUl6RpJkaW_017xHxQ_dK0hLNBJknL5Ns36yczpo6lWHUKEy7AZgM9ezez1eR7pvkFHlRsVdKIr2ed3jqRW2T1xLBBMSqdDj8/s1600/BarbecueStew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSTweRdEyuYkMS9daoxpYB7dm20kqD-1EV8dJbmoNf4HnUl6RpJkaW_017xHxQ_dK0hLNBJknL5Ns36yczpo6lWHUKEy7AZgM9ezez1eR7pvkFHlRsVdKIr2ed3jqRW2T1xLBBMSqdDj8/s320/BarbecueStew.jpg" width="213" /></a>1 1/2 jars water<br />
2 tbsp chili powder<br />
1 tbsp cumin<br />
2 bay leaves<br />
1/2 tsp sea salt<br />
lots of pepper<br />
1 tbsp balsamic vinegar<br />
1/2 cup your favorite barbecue sauce<br />
<br />
Extra barbecue sauce for drizzling<br />
<b><br />
</b><br />
<br />
1) Place all of the ingredients in a cock pot, and allow to cook on the 6 hour setting. Once finished, remove the bay leaves and scoop into a bowl. Drizzle with extra barbecue sauce and enjoy :)<br />
<br />
<br />
</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-7188932749518476142011-10-06T20:18:00.000-04:002011-10-06T20:18:53.833-04:00Cashews and Baby Bok Choy with Ginger Glaze<div dir="ltr" style="text-align: left;" trbidi="on">Bok Choy is one of my favorite vegetables to work with. Not only does it keep well in the fridge, but it cooks quickly (similar to spinach), and can be made delicious with very simple ingredients. The following is a little bit more finicky way to make Bok Choy, but worth it. When I say finicky, I mean this is probably the most time consuming that Bok Choy will ever get (and even then it only took a few minutes). The marinade is really yummy, and can be used on all kinds of vegetables. It can be made ahead of time until you are ready to cook the Bok Choy. The cashews add some protein content, but are also a great addition to any Asian inspired dish. I made this to eat before a run, came back and had a big batch of mashed potatoes....it was a good day :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrKjdq_Ube-BjmYTPTUyMwNEpEBOhvRT5BiTVrrz5i_OSoBp4_GQ_Pvw-j4h0qoD5F6DhS8mOSMaTjJ4-jpVb-yDESNB1DVVU8nIcNHGq6xqFev07niyuhBmAjYvpd6aTSSdK-CoV2bI/s1600/BokChoy.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDrKjdq_Ube-BjmYTPTUyMwNEpEBOhvRT5BiTVrrz5i_OSoBp4_GQ_Pvw-j4h0qoD5F6DhS8mOSMaTjJ4-jpVb-yDESNB1DVVU8nIcNHGq6xqFev07niyuhBmAjYvpd6aTSSdK-CoV2bI/s320/BokChoy.jpg" width="320" /></a></div><b>Ingredients (serves 4):</b><br />
1 tsp oil<br />
<div>1 tsp sesame oil (I use toasted)</div>1 tsp vegan butter (optional, but delicious)<br />
6-8 Baby Bok Choy, washed and harder end removed<br />
<br />
1/4 cup vegetable stock + 1/2 tsp arrowroot powder, or alternate thickener<br />
1 tsp miso (I use white miso)<br />
1 tsp agave nectar<br />
<div>3 cloves garlic, minced<br />
1 tbsp minced fresh ginger</div><br />
1/2 cup cashews<br />
<br />
1) Whisk together the sauce ingredients then set aside.<br />
2) Heat the oils and butter (if using) in a large pot. Add the clean Bok Choy leaves to the pot, folding them into the oils. Cover with a lid and allow them to simmer for about 3 minutes. You will notice that the leaves will start to wilt. Once this happens, add the sauce mixture with the lid off, allowing the Bok Choy to cook further, and the sauce to thicken (about 5 minutes). Add the cashews during the last minute, allowing them to warm through and pick up some of the sauce. Serve hot and enjoy!<br />
<br />
<br />
</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-55612429571831596482011-10-03T12:08:00.000-04:002011-10-03T12:08:06.616-04:00Spicy Barbecue Tempeh Sandwich with Apple and Spinach Coleslaw<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">L-E-F-T-O-V-E-R-S!! If you have been keeping tabs on my blog, you will have realized that the Spicy Barbecue Tempeh is from yesterday's leftovers. I have been meaning to make a sandwich like this for a long time, and last nights meal made it that much easier. This is D-E-L-I-C-I-O-U-S!!! (sorry for the hyphens, sometimes the mood just strikes!). The warm tempeh is smothered with shredded apples and spinach, which have been folded with a vegan mayonnaise sauce. I probably should have made this recipe in the Summer, because I can picture myself outdoors, in the sun, sandwich in one hand and a cold beer in the other. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNAROGUPumhVUvVbuvGKXq3RZDr7dNTiz_v6VVDTkyYb7SqlZ0L2rV4Qvhlzmi0ttXdO9k4Ngy2Q6RN-kIu9du5qzBH50fs2fbAVZU0PtBy1MK39joBRTjOEiRkUdckTTkMh3ClkIK_s/s1600/TempehSandwich.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVNAROGUPumhVUvVbuvGKXq3RZDr7dNTiz_v6VVDTkyYb7SqlZ0L2rV4Qvhlzmi0ttXdO9k4Ngy2Q6RN-kIu9du5qzBH50fs2fbAVZU0PtBy1MK39joBRTjOEiRkUdckTTkMh3ClkIK_s/s320/TempehSandwich.jpg" width="213" /></a></div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ingredients (serves 4):</span></b><br />
<span class="Apple-style-span" style="background-color: cyan; line-height: 18px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Tempeh:</b><br />
1 package of tempeh<br />
1 cup barbecue sauce<br />
1 tsp sriracha hot sauce (or use another hot sauce, though I warn you this stuff is gooooood!)<br />
1 tsp minced fresh ginger<br />
1 tsp sesame oil</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Coleslaw:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 tbsp vegan mayonnaise</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp apple cider vinegar</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tsp agave</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">a pinch of sea salt and pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3 cups of spinach, chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 apple, cored and grated (you can also thinly slice the apple, whichever you prefer)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Optional Toppings (all of which I have tried, and loved):</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Vegan cheddar cheese</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Avocado</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Roasted Red Peppers</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="background-color: cyan; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1) For the tempeh, boil the tempeh in the water and soy sauce for at least 30 minutes (this helps remove any bitter flavor). Allow to cool out of the pot, then slice into 8 sections (slice it in half lengthwise, horizontally first to make it thinner, than into 8 sections). Place sections in a shallow bake friendly dish. Stir together all of the remaining tempeh ingredients, and pour over top. Allow to marinade for at least 2 hours. Place in the oven at 400 degrees, and bake for 15 minutes PER SIDE (30 minutes in total). Once finished baking, transfer to a grill, or a saute pan and allow to brown slightly on each side (about 3 minutes per side). Baste with remaining sauce.</span></span><br />
<span class="Apple-style-span" style="background-color: cyan; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2) For the coleslaw, stir together the mayo, vinegar, and seasonings in a bowl. Add the spinach, and apples, tossing until combined. Make sure you pat the grated apple dry with a cloth, or paper towel, otherwise the coleslaw becomes too wet.</span></span><br />
<span class="Apple-style-span" style="background-color: cyan; line-height: 25px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3) To assemble the sandwich, place a generous helping of the barbecue tempeh on to the sandwich, along with a big handful of the slaw. Follow with your favorite toppings, and enjoy!</span></span></div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-89941840903217629782011-10-01T17:31:00.001-04:002011-10-03T12:04:29.109-04:00Spicy Barbecue Tempeh over Lemon Garlic Spinach<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I was having a lazy dinner day today (which typically results in bottled barbecue sauce). Tempeh is one of those things that is not for everyone. In fact, I often find if it is not drenched in some sort of a sauce, than I won't like eating it. I am using a bottled barbecue sauce in this recipe (Sweet Baby Ray's is my favorite), but have added a few additional flavors to boost it up. The spinach saute is really delicious, but is mostly there to make you feel better about downing a pound of barbecue tempeh (...and beer, in my household). I served this alongside some roasted rosemary potatoes, and the husband was pleased :)</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziZi407POHFLxO3xQknWgqTx4ISh0cl0U61avirSgK2_AmbV3CbcPqEaHIp27M3vRvkCPGnEyXrCLsaoqKgY-M_AjM53VFlx4NMk2G96ozrrksXkrSmVubbCD2_PSJH3ZHlOFapecgBw/s1600/Tempeh.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziZi407POHFLxO3xQknWgqTx4ISh0cl0U61avirSgK2_AmbV3CbcPqEaHIp27M3vRvkCPGnEyXrCLsaoqKgY-M_AjM53VFlx4NMk2G96ozrrksXkrSmVubbCD2_PSJH3ZHlOFapecgBw/s320/Tempeh.jpg" width="320" /></a></div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ingredients (serves 4):</span></b><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Tempeh:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 package of tempeh</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup barbecue sauce</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp sriracha hot sauce (or use another hot sauce, though I warn you this stuff is gooooood!)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp minced fresh ginger</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp sesame oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Lemon Garlic Spinach:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">8 cups spinach</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 tbsp lemon juice</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp vegan butter (I use<a href="http://www.earthbalancenatural.com/"> Earth Balance</a>)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/8 tsp sea salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">pepper, to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1) For the tempeh, boil the tempeh in the water and soy sauce for at least 30 minutes (this helps remove any bitter flavor). Allow to cool out of the pot, then slice into 8 sections (slice it in half lengthwise, horizontally first to make it thinner, than into 8 sections). Place sections in a shallow bake friendly dish. Stir together all of the remaining tempeh ingredients, and pour over top. Allow to marinade for at least 2 hours. Place in the oven at 400 degrees, and bake for 15 minutes PER SIDE (30 minutes in total). Once finished baking, transfer to a grill, or a saute pan and allow to brown slightly on each side (about 3 minutes per side). Baste with remaining sauce.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2) For the spinach, place the butter, garlic, and lemon juice in a medium pot, allowing the butter to melt. Once melted, add the spinach and lemon juice, cover, and allow to steam over low heat for about 3 minutes. Uncover, and twirl with tongs to ensure the spinach has completely wilted, and picked up all of the flavor. Place 1/4 of the mixture on a plate, and top with the tempeh (pouring on additional barbecue sauce if desired). Enjoy!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span></div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-80051673539968706022011-09-25T17:49:00.002-04:002011-09-26T20:16:47.005-04:00Macho Nacho Pasta<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">I have been inspired by a lot of pictures on the website "<a href="http://pinterest.com/">Pinterest</a>" lately, a great site that gets your creative juices flowing. There was this fantastic recipe for "Chicken Enchilada Pasta", which is nothing like the following recipe (aside from the dollop of Guacamole). Essentially this is everything you would put on nachos, but on pasta instead. I even considered putting a big spoonful of vegan refried beans (which I might do next time). The nice thing about this recipe is that you can make it your own, switching up the salsa, beans, veggies, etc.</span><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYnohhjFUSVH_UC_55hRL2ZYqSb0Ugwec_oSJ2IIxoltcRLFp4YsJxcUhmMIT6dh9qt11qyoG2Ye2pepaCl_IChvcCHCrAZ9N7EcWoZZMrW_fvUo0QwU5nsMJnMCuzFoBU4oROKz3cnw/s1600/Macho+Nacho+Pasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKYnohhjFUSVH_UC_55hRL2ZYqSb0Ugwec_oSJ2IIxoltcRLFp4YsJxcUhmMIT6dh9qt11qyoG2Ye2pepaCl_IChvcCHCrAZ9N7EcWoZZMrW_fvUo0QwU5nsMJnMCuzFoBU4oROKz3cnw/s320/Macho+Nacho+Pasta.jpg" width="213" /></a></div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Ingredients (serves 4):</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">4 servings of cooked Penne (or use any pasta that you like, and as big of servings as you like)</span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Sauce:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3/4 cup nutritional yeast</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 cups milk alternative</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 lime, juiced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2 cloves garlic, minced</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4 tsp sea salt</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">lots of pepper</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/4-1/2 tsp red pepper flakes (optional)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1/2 tbsp arrowroot powder (or powdered thickener)</span><br />
<b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Toppings:</span></b><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 tsp olive oil</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 bell pepper, chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 small onion, chopped</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 can black beans, drained and rinsed</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1 cup salsa (I use spicy)</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">guacamole</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">vegan sour cream (easier to find than you think)</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">1) Heat the milk alternative in a medium pot, along with all other ingredients for the sauce. Once the mixture is bubbling, remove from the heat and set aside (it should be thickened). </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">2) Saute the onion, bell pepper and oil together on a pan for about 5 minutes, or until softened. Add the salsa to the mixture, stirring to combine. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">3) Toss the sauce with the hot paste (al dente), and cover with a lid to allow the pasta to soak it up for a few minutes. Transfer the pasta to 4 plates, and place a big dollop of the bean/salsa mixture, guacamole, and vegan sour cream on top. Enjoy!</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">* if you want extra cheesy flavor, you can melt about 1/2 cup vegan cheese into the sauce mixture OR sprinkle it on top of the dish. </span></div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-81055327578040728872011-09-21T19:41:00.002-04:002011-09-22T10:38:18.229-04:00Nut Butter Tofu over Coconut Dream Rice<div dir="ltr" style="text-align: left;" trbidi="on">Sometimes the best dishes are the ones that focus on comfort. I just spent 1 hour walking home in the pouring rain. I usually am smart enough to carry an umbrella with me, but because this morning looked so sunny and gorgeous, I made the faulty assumption that the rest of the day's weather conditions would be the same. Turns out, right when I began my journey home, God decided it would be hilarious to not only rain, but to literally cover me in thunder shower madness. Initially, I was going to make something uber healthy on consideration I planned on running 7km tonight, but on account of my drenched clothes, I decided to make this dish....and not bother with my run (I'll try and make up for it tomorrow). This was so tasty and satisfying, so much so that I honestly get wait to eat it tomorrow for leftovers. I purposefully created it in such a way that it wouldn't be too finicky, and entirely messy, because that's how I like comfort!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuFXTyp41evbTY1E8y0Oj2fl-CGxo8QRZDmjJjSKAbG7JzyqHoGZUCXowmMG4UnRvLyKL-_gvHPD06Aa0kEvEsyQwwH9fEDcGfEygA9hYrgOyLa5Q8Hfz9s8PB6EesWzE7pAPF5Tj6lI/s1600/Nut+Butter+Tofu.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNuFXTyp41evbTY1E8y0Oj2fl-CGxo8QRZDmjJjSKAbG7JzyqHoGZUCXowmMG4UnRvLyKL-_gvHPD06Aa0kEvEsyQwwH9fEDcGfEygA9hYrgOyLa5Q8Hfz9s8PB6EesWzE7pAPF5Tj6lI/s320/Nut+Butter+Tofu.jpg" width="213" /></a></div><b>Ingredients (serves 4):</b><br />
1 can coconut milk (for marinade)<br />
1 package of tofu (preferably <a href="http://veganesseats.blogspot.com/2009/10/how-to-work-with-tofu.html">'prepared'</a>), sliced into 8 slices<br />
oil for frying (about 1 tbsp)<br />
<br />
1/2 cup peanut butter, or almond butter (I have yet to try cashew butter)<br />
1/8 cup soy sauce<br />
1/8 cup lime juice<br />
1/8 cup rice vinegar (you can also use additional lime juice, or all rice vinegar)<br />
1/2 cup water<br />
1 tbsp agave nectar<br />
1/2 tbsp fresh, minced ginger<br />
1 tsp hot sriracha sauce (optional, but soooo good!)<br />
<br />
1 cup rice uncooked rice (I use a brown short grain rice)<br />
coconut milk (from marinade; about 1 1/2 cups)<br />
1 cup water<br />
a pinch of sea salt and pepper<br />
<br />
3/4 cup toasted coconut (just gently toast it over medium heat, on a skillet, until lightly browned)<br />
chopped green onion (optional)<br />
<br />
1) After slicing the tofu, place the cutlets in a shallow dish and pour the can of coconut milk over top. Allow the tofu to marinade for at least 1 hour. Set aside.<br />
2) Whisk together all other ingredients (other than the coconut rice ingredients). Set aside.<br />
3) Place the rice in a pot, or a rice cooker, along with the coconut milk (use to marinade), water, and sea salt. Allow to simmer according to the rice package instructions. Once finished, toss with half of the toasted coconut, and set aside.<br />
4) On a large pan, heat the tbsp of oil, and lightly brown both sides of the tofu cutlets (about 5 minutes per side). Pour the peanut butter mixture on top, and allow to simmer for an additional 3 minutes, ensuring the both sides of the tofu are covered. If you heat the peanut butter for too long, it will begin to 'crust', so make sure that you <i>just</i> heat it through. Once heated, place a healthy amount of rice on the plate, top with tofu, and an extra drizzle of the peanut sauce. Follow with the reserved toasted coconut and green onion. Enjoy!</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-79112644645248150272011-09-13T16:49:00.001-04:002011-09-13T16:59:17.426-04:00Roasted Corn and Jalapeno Quinoa Salad (or salsa)<div dir="ltr" style="text-align: left;" trbidi="on">I was lucky enough to purchase a bunch of what I believe to be the best summer corn of the season (possibly ever). I may just be over thinking this, but to me organic fruits and veggies always taste better, which this corn was. Juicy, crunchy, pop in your mouth kind of corn that would go great on its own, or mixed in salads like this. I am always trying to find a way to fit quinoa into my diet, and only recently have I been tossing them together as a salad. This salad has roasted corn, and red bell peppers, along with jalapeno (and some other ingredients) which makes for a Mexican salad of sorts. Pair this with any main dish and you have yourself a fiesta!<br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS79_aNYLprzjYpcHl3ubV55xfyV375_44QyWcGTf6Q-mIT-NQQw_VEbiF2MWfGx4vQx11hEBTTYKHw04r3AMu1ba2qeVtFgDz29ipQySS_2FzgPcUYggyUKTJQl34E44pjCcFCsDkVQ/s1600/005.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbS79_aNYLprzjYpcHl3ubV55xfyV375_44QyWcGTf6Q-mIT-NQQw_VEbiF2MWfGx4vQx11hEBTTYKHw04r3AMu1ba2qeVtFgDz29ipQySS_2FzgPcUYggyUKTJQl34E44pjCcFCsDkVQ/s320/005.JPG" width="320" /></a></div><b>Ingredients (serves 4):</b><br />
1 cob corn (which makes about a cup of kernels)<br />
1 bell pepper<br />
<br />
2 cups cooked quinoa<br />
1 jalapeno pepper, finely chopped<br />
3/4 cup soy beans (cooked), or any bean you like (black beans work great!) <br />
2 tsp olive oil <br />
1 lime, juiced<br />
1 tsp lime zest<br />
1/2 tsp cumin <br />
1/4 tsp chili powder <br />
1/3 tsp sea salt<br />
pepper, a few grinds<br />
<br />
1) To roast the corn, keep it in the husk (cutting off only this hairy bits at the end), and place it directly on the grill in a 450 degree oven. You can also place the bell pepper on the grill alongside it. Bake for a total of 40 minutes, turning every 10 minutes so that the heat is evenly distributed. Allow to cool completely, then remove all of the kernels with a knife. For the pepper, split open and pour out any excess water into the sink. remove the skin, seeds and stem. Chop finely.<br />
2) Place the roasted corn and pepper in a large bowl, along with all of the other ingredients. Allow the ingredients to soak into one another for at least 1 hour in the fridge. Serve as a salsa on burgers, or with chips, or as a side salad. Enjoy!</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-48081651069818259212011-09-11T21:42:00.002-04:002011-09-13T13:31:47.718-04:00Grilled Vegetable Sandwich with 2 Delicious Spreads<div dir="ltr" style="text-align: left;" trbidi="on">My husband is literally obsessed with grilled sandwiches. The only way I can get him to go natural food shopping with me is if he goes to this one store that has a sandwich deli section. And he has become a real snob about it too, only wanting the best crusty breads, and high end ingredients (...bonus for me too). It is also rather difficult to convince him not to purchase 'real' cheese, so that's why I came up with these two spread options: Cheezy Jalapeno Spread, and Chipotle Mayonnaise. Both have loads of flavor, so he doesn't seem to miss cheese when I slather them on. He likes to use the two together, but I prefer one or the other. In regards to veggies, you can practically use whatever you like, but the following ingredients are my personal favorite:<br />
<br />
Roasted red pepper<br />
Sliced zucchini<br />
Spinach<br />
Sun-dried tomato<br />
Sliced mushrooms<br />
Olives<br />
Caramalized onion<br />
Lettuce, all types<br />
<br />
Along with a spread, and a grill for pressing, you have yourself a gourmet sandwich which is sure to please everyone in your household. Why not have a little sandwich party, where you put all the ingredients out beforehand, along with various breads and spreads, and a warm grill, and 'make-your-own-sandwich' is the menu?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2A6VGMyuPti7h3ISJeUIgb5Q132LZN68X1j4k2htc3CxEuLe6PkkhChcYK2O0bWSvoYWTcLZAnkkyELUGaWOgktzspBFEBVWx_KsjDXg_QSpib5e7gpQkESASXim3V9NFMug80yGZ-k/s1600/002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP2A6VGMyuPti7h3ISJeUIgb5Q132LZN68X1j4k2htc3CxEuLe6PkkhChcYK2O0bWSvoYWTcLZAnkkyELUGaWOgktzspBFEBVWx_KsjDXg_QSpib5e7gpQkESASXim3V9NFMug80yGZ-k/s320/002.JPG" width="213" /></a></div><b>Ingredients (serves 6):</b><br />
6 buns, rolls, or 12 slices of bread (your favorite for all of them)<br />
olive oil<br />
Favorite grilled veggies (make sure they are grilled, or sauted beforehand so that they aren't still raw after being grilled)<br />
<br />
<b>SPREADS:</b><br />
<b>Cheezy Jalapeno Spread:</b><br />
1 container of vegan cream cheese <br />
1 tsp soy sauce <br />
1 tbsp lemon juice <br />
1/8 cup nutritional yeast<br />
1/2-whole jalapeno pepper,finely diced<br />
2 cloves garlic, minced<br />
<br />
1) Mix all of the ingredients together with a small whisk until well combined. Enjoy on your favorite sandwich!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJgkVzM8DXXySzy8e3oeweF50VwBGSzzKs6dqOcLZ8a512HyRb1oBCin-ZGlMtfnYQWm_AEczBVY5Ja8ecSWrhkI-soMTZJDzasm_EidM9SoCswEOPh7kQeFCfQAwHg44EIQ108tUEAk/s1600/006.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJgkVzM8DXXySzy8e3oeweF50VwBGSzzKs6dqOcLZ8a512HyRb1oBCin-ZGlMtfnYQWm_AEczBVY5Ja8ecSWrhkI-soMTZJDzasm_EidM9SoCswEOPh7kQeFCfQAwHg44EIQ108tUEAk/s320/006.JPG" width="320" /></a></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3aQoYi3jpV_waMgCyutbbxNUtVIVz42DDfEmxF_mEIOFFdKeU6BKAfvE3G7xRLOYy4WaJvF2D1X8o9jrFpl6drUQrq73WLkr0Nq7WeMMqQwv4Yem48gorzVYuMkuE403zvehNsK3iYU/s1600/012.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW3aQoYi3jpV_waMgCyutbbxNUtVIVz42DDfEmxF_mEIOFFdKeU6BKAfvE3G7xRLOYy4WaJvF2D1X8o9jrFpl6drUQrq73WLkr0Nq7WeMMqQwv4Yem48gorzVYuMkuE403zvehNsK3iYU/s320/012.JPG" width="320" /></a><br />
<b>Chipotle Mayonnaise:</b><br />
1 cup vegan mayonnaise<br />
1 tbsp chipotle peppers in adobe sauce, finely chopped (you can use more if you like it spicier)<br />
<br />
1) Combine all of the ingredients together with a whisk. Enjoy on your favorite sandwich!<br />
<br />
To prepare the grilled sandwich:<br />
1) Lightly sprinkle the inside and the outside of the bread that you are using with olive oil. This is also a good time to add your favorite herbs (finely chopped) for more flavor. Set aside.<br />
2) Grill, or saute the veggies you will be using with a little olive oil. Consider the size of the slices in regards to the bread you will be using. Set aside.<br />
3) Pile the bread with your favorite grilled veggies, along with one, or both of the spreads. Place in a grill for at least 3 minutes per side, or until grill marks form and the sandwich is nice and hot. Serve with a pickle and enjoy!<br />
<br />
</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com0tag:blogger.com,1999:blog-4294215751679839541.post-18223959067399726252011-09-10T22:03:00.008-04:002011-10-15T22:49:05.903-04:00Vegan Dog Resources<div dir="ltr" style="text-align: left;" trbidi="on">Here are some of the online resources I have used to formulate my 'Vegan Dog Plan of Action' (just click on the titles):<br />
<br />
<a href="http://www.ecovegandog.com/">ECO VEGAN DOG</a>: A great vegan dog blog.<br />
<br />
<a href="http://www.vegetariandogs.com/">VEGETARIAN DOGS:</a> A vegetarian dog resource, including a great book that teaches you all about vegetarianism in dogs. <br />
<br />
<a href="http://www.veganvet.net/">VEGAN VET:</a> This is the website of one of the few strictly vegan/ vegetarian vets (not that it isn't recommended by many)<br />
<br />
<a href="http://www.veganflower.com/">VEGAN FLOWER: </a>Another amazing blog from a vegan dog owner. <br />
<br />
<a href="http://vegandogandcat.com/">VEGAN DOG AD CAT:</a> For those cat owners out there, this is a great resource, but it also has tons of important research pertaining to vegan dogs.<br />
<br />
<a href="http://www.veganpoet.com/articles/dogs-can-be-vegan-too.htm">VEGAN POET: </a>Posts about vegan dogs, foods, etc.<br />
<br />
<a href="http://articles.cnn.com/2011-03-10/living/vegan.dog.diet_1_vegan-diet-plant-based-diet-vegan-option?_s=PM:LIVING">CNN:</a> An article concerning vegan dogs and cats, including information about the longest living dog (who happened to be vegetarian!) <br />
<br />
<a href="http://www.peta.org/living/companion-animals/Vegetarian-Cats-and-Dogs.aspx">PETA:</a> An article about vegetarian/ vegan pets.<br />
<br />
<a href="http://www.bornfreeusa.org/facts.php?p=359&more=1">BORN FREE:</a> An article about what could be in commercial meat based pet foods. <br />
<br />
<a href="http://www.vegepets.info/">VEGEPETS:</a> Several articles on vegan pets.<br />
<br />
<span style="font-size: large;">Books:</span><br />
<a href="http://books.google.ca/books?id=r0hHPgAACAAJ&dq=vegan+dog&hl=en&ei=9hNsTq7wI6zp0QHxjZn9BA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCoQ6AEwAA">THE SIMPLE VEGAN DOG BOOK</a><br />
<br />
<a href="http://books.google.com/books/about/OBLIGATE_CARNIVORE.html?id=O2R-QgAACAAJ">OBLIGATE CARNIVORE: Cats, Dogs & What it Really Means to Be Vegan</a><br />
<br />
<a href="http://www.vegandognutritionassociation.com/vegandogs.pdf">VEGAN DOG DOWNLOADABLE BOOKLET</a>: This outlines all of the information you will need to transition your dogs into a vegan lifestyle...and it's FREE!<span style="font-size: large;"> </span><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">Other:</span><br />
<a href="http://www.dogfoodproject.com/">THE DOG FOOD PROJECT</a>: This has a great section that compares vegan and vegetarian foods.<br />
<br />
<span style="font-size: large;">Videos:</span><br />
<span style="font-size: large;"><span style="font-size: small;">How to Make Vegan Dog Food</span>: </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/qQPTDcmAOPY?feature=player_embedded' frameborder='0'></iframe></div><span style="font-size: large;"> </span><br />
<span style="font-size: large;"><span style="font-size: small;">Dogs Can Thrive on a Vegan Diet: </span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/mWMheRz8wVE?feature=player_embedded' frameborder='0'></iframe></div><span style="font-size: large;"><span style="font-size: small;"> </span> </span><br />
<span style="font-size: small;">Meet Some Vegan Dogs:</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/MHELmXKkoe8?feature=player_embedded' frameborder='0'></iframe></div><span style="font-size: large;"><br />
</span><br />
Just For Laughs:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/8pBg6H1Qjfg?feature=player_embedded' frameborder='0'></iframe></div><br />
<br />
<br />
</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com1tag:blogger.com,1999:blog-4294215751679839541.post-89807487187101364642011-09-10T22:03:00.003-04:002011-09-10T22:08:48.525-04:00Vegan Dog Commercial Food Options<div dir="ltr" style="text-align: left;" trbidi="on">When searching for vegan dog foods, you will find that there is many options on the market (if you know where to look). Better pet centres will often have vegan/ vegetarian options, but also stores like Whole Foods, or natural food stores are a great place to look. For a list of brands to get you started, have a look at the following (all of which I got from the <a href="http://www.vegandognutritionassociation.com/vegan_dog_foods.html">"Vegan Dog Nutrition"</a> website):<br />
<br />
<ul><li><span style="font-family: Times; font-size: 14px;"><b>Evolution Diet</b> vegan dog food <a href="http://www.petfoodshop.com/">http://www.petfoodshop.com/</a> and <a href="http://www.evolutiondietstore.com/">http://www.evolutiondietstore.com</a>)</span><br />
</li>
<li><span style="font-family: Times; font-size: 14px;"><b>Natural Balance Vegetarian Formula For Dogs</b> (kibble). <a href="http://www.naturalbalanceinc.com/dogformulas/Vegetarian.html">http://www.naturalbalanceinc.com/dogformulas/Vegetarian.html</a> </span></li>
<li><span style="color: black; font-family: Times; font-size: 14px;"><b>V-dog Crunch</b> Nuggets. </span><span style="font-family: Times; font-size: 14px;"><a href="http://www.v-dogfood.com/">http://www.v-dogfood.com</a> . </span></li>
<li><span style="font-family: Times; font-size: 14px;"><b>Benevo Duo Vegan Dog Food: Canned</b> (Their <b>dry</b> dog food has D3 rather than D2 making it not vegan but this canned product uses D2.) (UK): <a href="http://www.veggiepets.com/acatalog/benevo_duo_vegan_pet_food.html" style="text-decoration: none;">http://www.veggiepets.com/acatalog/benevo_duo_vegan_pet_food.html</a></span></li>
<li><span style="font-family: Times; font-size: 14px;"><b>Natural Life Vegetarian Dog Formula</b>. <a href="http://www.nlpp.com/vegetariandogfoods.htm">http://www.nlpp.com/vegetariandogfoods.htm</a> . (Does not contain taurine or l-carnitine, which I suggest supplementing where absent.).</span></li>
<li><span style="font-family: Times; font-size: 14px;"><b>PetGuard Organic Vegetarian Vegan Entree Canned Food for Dogs</b> <a href="http://www.petguard.com/dog-products/canned-food/organic-vegetarian-entr-e-vegan">http://www.petguard.com/dog-products/canned-food/organic-vegetarian-entr-e-vegan</a> . (Does not contain taurine or l-carnitine, which I suggest supplementing where absent.).</span></li>
<li><span style="font-family: Times; font-size: 14px;"><b>Evanger's Super Premium Vegetarian Dinner (Canned)</b> <a href="http://www.evangersdogfood.com/dog/20101.html">http://www.evangersdogfood.com/dog/20101.html</a> . (There were some safety questions with their certification a while back. (Does contain taurine but not l-carnitine, which I suggest supplementing where absent.).</span></li>
<li><span style="font-family: Times; font-size: 14px;"><b>Yarrah Organic Vegetarian Dog Food</b> <a href="http://www.veggiepets.com/acatalog/yarrah_organic_vegetarian_dog_food.html">http://www.veggiepets.com/acatalog/yarrah_organic_vegetarian_dog_food.html</a>. (Does not identify the specific vitamins or minerals. May not contain taurine or l-carnitine, which I suggest supplementing where absent.)</span></li>
<li><span style="font-family: Times; font-size: 14px;"><b>Ami Complete Vegan Dog Food </b><a href="http://www.chowitaliano.com/dogfood.aspx">http://www.chowitaliano.com/dogfood.aspx</a> and <a href="http://www.amipetfood.com/">http://www.amipetfood.com/</a> (from: </span><span style="font-family: Georgia,Times,'Times New Roman',serif; font-size: 12px;"><a href="http://www.veggiepets.com/acatalog/ami_dog_food.html"><span style="font-family: Times; font-size: 14px;">http://www.veggiepets.com/acatalog/ami_dog_food.html</span></a></span><span style="font-family: Times; font-size: 14px;"> : </span></li>
<li><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;"><b>Lively Doggie Vegan Dog Food</b> <a href="http://www.thecelestialshop.com/shop/product_info.php?products_id=657">http://www.thecelestialshop.com/shop/product_info.php?products_id=657</a> . </span><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;"></span></li>
<li><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;"><b>SunnyPaw Heavenly Sweets Natural Snacks</b> <a href="http://www.sunnypaw.com/">http://www.SunnyPaw.com</a> </span></li>
<li><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;"><b>Wow-Bow</b>. <a href="http://www.wow-bow.com/fromourbakery.html" style="text-decoration: none;">http://www.wow-bow.com/fromourbakery.html/</a> . (Treats)</span></li>
<li><span style="font-family: Times; font-size: 14px;"><b>Max & Ruffy's</b> vegan dog treats </span><span style="font-family: 'Lucida Grande',verdana,arial,helvetica,sans-serif; font-size: 12px;"><a href="http://maxandruffys.com/" style="text-decoration: none;"><span style="font-family: Times; font-size: 14px;">http://maxandruffys.com/</span></a></span></li>
</ul><span style="color: #fb0018; font-family: 'Lucida Grande',verdana,arial,helvetica,sans-serif; font-size: 18px;">MAYBE</span><span style="color: #006600; font-family: 'Lucida Grande',verdana,arial,helvetica,sans-serif; font-size: 18px;"> Vegan Dog Foods*</span><br />
<ul><li style="background-color: initial;"><span style="font-family: Times,Times,'Times New Roman',serif; font-size: 14px;"><b>Techni-cal Natural Blend Vegetarian</b>. </span><span style="font-family: Times,Times,'Times New Roman',serif; font-size: 14px; font-weight: normal;"><a href="http://www.royalcanin.ca/products/tc/nb/vegetarian_en.php" style="text-decoration: none;">http://www.royalcanin.ca/products/tc/nb/vegetarian_en.php</a>. </span></li>
<li style="background-color: initial;"><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;"><b>Wenaewe Vegetarian </b><a href="http://www.dellanaturapet.com/provegetarian.html">http://www.dellanaturapet.com/provegetarian.html</a> and <a href="http://www.wenaewe.com.uy/en_vegetarian.html" style="text-decoration: none;">http://www.wenaewe.com.uy/en_vegetarian.html</a> </span><span style="font-family: Times,Times,'Times New Roman',serif; font-size: 14px;"><br />
</span></li>
<li style="background-color: initial;"><span style="font-family: Times; font-size: 14px;"><b>Benevo Dog Organic Vegetarian: Dry Kibble (UK)</b> <a href="http://pets.groups.yahoo.com/group/DogAggression/messages">http://www.benevofoods.com/benevo_dog.htm</a> (Uses D3 rather than D2 and I have not been able to confirm it is a vegan source.)</span></li>
<li style="background-color: initial;"><span style="color: black; font-family: Times; font-size: 14px;"><b>AvoDerm Natural Vegetarian Adult Dog Food</b> </span><span style="color: black;"><a href="http://www.breeders-choice.com/dog_products/avodermdog_veg.htm" style="text-decoration: none;"><span style="font-family: Times; font-size: 14px;">http://www.breeders-choice.com/dog_products/avodermdog_veg.htm</span></a></span><span style="color: black; font-family: Times; font-size: 14px;"> (The company assures me the vit D3 and A are derived from plant sources. Although low on the list, this food contains onion powder, which is not a desirable ingredient for dogs.)</span></li>
<li style="background-color: initial;"><span style="font-family: Times; font-size: 14px;"><b>Zen Vegetarian Dry Dog Food</b> <a href="http://www.addictionfoods.com/canada/prod_dog_zen.php" style="text-decoration: none;">http://www.addictionfoods.com/canada/prod_dog_zen.php</a> . (Looks good but have not heard much about it. Had D3, but they assure the public it is vegan (?). (Does contain taurine but not l-carnitine, which I suggest supplementing where absent.).</span><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;"><br />
</span></li>
<li style="background-color: initial;"><span style="color: black; font-family: Times; font-size: 14px;"><b>Vegetarian Formula Adult Dog Food</b> </span><span style="color: black;"><a href="http://www.breeders-choice.com/dog_products/avodermdog_veg.htm" style="text-decoration: none;"><span style="font-family: Times; font-size: 14px;">http://www.breeders-choice.com/dog_products/avodermdog_veg.htm</span></a></span><span style="color: black; font-family: Times; font-size: 14px;"> (The company assures me the vit D3 and A are derived from plant sources.)</span></li>
</ul><span style="color: #fb0018; font-family: 'Lucida Grande',verdana,arial,helvetica,sans-serif; font-size: 18px;">NOT</span><span style="color: #006600; font-family: 'Lucida Grande',verdana,arial,helvetica,sans-serif; font-size: 18px;"> Vegan Dog Foods*</span><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 18px;"><b><br />
</b></span><br />
<span style="font-family: Times; font-size: 14px;">* Marketed as "Vegan" or vegetarian foods that are </span><span style="color: red; font-family: Times; font-size: 14px;">NOT vegan</span><span style="font-family: Times; font-size: 14px;"> or </span><span style="color: red; font-family: Times; font-size: 14px;">NOT balanced and complete</span><span style="color: black; font-family: Times; font-size: 14px;">.</span><br />
<ul><li><span style="font-family: Times,Times,'Times New Roman',serif; font-size: 14px;"><b>Humane Choice by the Humane Society of the United States</b>. <a href="http://thehumanechoice.com/index.htm">http://thehumanechoice.com/index.htm</a>. [Contains <a href="http://thehumanechoice.com/faq1.htm">vitamin D3, B12 and A</a>, which they admit "may" come from animal sources. Cannot be considered vegan.]</span></li>
<li><span style="font-family: Times; font-size: 14px;"><b>Natural Balance <i>Canned</i> Vegetarian Dog Food</b>. </span><a href="http://www.naturalbalanceinc.com/dogformulas/UPDCanned_Veg.html"><span style="font-family: Times; font-size: 14px;">http://www.naturalbalanceinc.com/dogformulas/UPDCanned_Veg.html</span></a><span style="font-family: Times; font-size: 14px;">. (They advertise as vegan but it contains vitamin D3, which is not vegan. They claim to be switching over to vegan D2 now, so check the package for D3 versus D2 to confirm whether it is vegan. Still, they have been marketing a "true vegan" food and knowingly using nonvegan D3. Pretty underhanded.)</span></li>
<li><span style="font-family: Times; font-size: 14px;"><b>Wysong Vegan Dog</b> h<a href="http://www.wysong.net/products/vegan-natural-healthy-dog-cat-food.php">ttp://www.wysong.net/products/vegan-natural-healthy-dog-cat-food.php</a> (This product is meant to be fed with all meat diets and is </span><span style="color: red; font-family: Times; font-size: 14px;">NOT balanced and complete</span><span style="font-family: Times; font-size: 14px;">, nor is it vegan appearently as the taurine is derived from bull testicles!)<br />
</span></li>
<li><span style="color: black; font-family: Times; font-size: 14px;"><b>Nature's Recipe Allergy (Vegan)</b> <a href="http://www.naturesrecipe.com/recipe_detail.aspx?id=424">http://www.naturesrecipe.com/recipe_detail.aspx?id=424</a> (The vitamin A is from retinol and the vitamin D3 is from lanolin. These are </span><span style="color: red; font-family: Times; font-size: 14px;">NOT vegan</span><span style="color: black; font-family: Times; font-size: 14px;"> sources and this food is therefore </span><span style="color: red; font-family: Times; font-size: 14px;">NOT vegan</span><span style="color: black; font-family: Times; font-size: 14px;">.)</span></li>
<li><span style="font-family: Times,Times,'Times New Roman',serif; font-size: 14px;"><b>Royal Canin Veterinary Diet Vegetarian Formula</b> <a href="http://www.royalcanin.us/adx/aspx/adxGetMedia.aspx?DocID=134,293,12,1,Documents&MediaID=5385&Filename=Vegetarian_0310.pdf">http://www.royalcanin.us</a>... (prescription diet available only in the USA. Vitamin A and D from animal sources)</span></li>
</ul><br />
<br />
<span style="color: #006600; font-family: 'Lucida Grande',verdana,arial,helvetica,sans-serif; font-size: 18px;">Vegan Supplements</span><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;"><br />
</span><br />
<ul><li style="background-color: initial;"><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;"><b>L-carnitine and Taurine</b> <a href="http://www.carnitine-taurine.com/">http://www.carnitine-taurine.com/</a> (if your commercial diet does not contain both of these supplements, I would recommend supplementing with it)</span></li>
<li style="background-color: initial;"><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;"><b>L-carnitine and Taurine</b> </span><a href="http://www.ecrater.com/p/6996232/l-carnitine-pure-bulk-powder-454g-10?keywords=l-carnitine">http://www.ecrater.com/p/6996232/l-carnitine-pure-bulk-powder-454g-10?keywords=l-carnitine</a> <span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;">(if your commercial diet does not contain both of these supplements, I would recommend supplementing with it)</span></li>
<li><span style="font-family: Times,verdana,arial,helvetica,sans-serif; font-size: 14px;"><b>Green Mush</b>. <a href="http://www.healthforce.com/shop?page=shop.product_details&flypage=garden_flypage.tpl&product_id=26&category_id=1">Click here</a>. </span></li>
</ul></div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com24tag:blogger.com,1999:blog-4294215751679839541.post-44508104678159241582011-09-10T22:02:00.005-04:002011-10-13T08:09:20.911-04:00Introduction: My Vegan Dogs<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcKgIx3TYnMxLB2gbcE1T5Q_XjeCyM9E3GZtzxEe2AVB1w-mDt9iJ4cRvzO6WsU-9J6Qim3sNRQwQv2Qj3wzwa8xNyMvrMFI9GSDNICuSc-vp1zDNPxW0puocSYU8lQRZaSHezwTs-cI/s1600/Canada+113.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDcKgIx3TYnMxLB2gbcE1T5Q_XjeCyM9E3GZtzxEe2AVB1w-mDt9iJ4cRvzO6WsU-9J6Qim3sNRQwQv2Qj3wzwa8xNyMvrMFI9GSDNICuSc-vp1zDNPxW0puocSYU8lQRZaSHezwTs-cI/s320/Canada+113.JPG" width="320" /></a></div><br />
The big issue for me when turning vegetarian/ vegan was what I would feed my dogs. I love my dogs SO MUCH...verging on an obsession (honestly, I may just like them more than people), and would never want to feed them anything that would make them sick, or unhealthy. Up until a few months ago, I had been feeding them <a href="http://www.orijen.ca/">"Orijen"</a> dog food (NOT vegan). For dry, meat based dog food, in my opinion, it is one of the best. There are several reasons for this in that it is high in protein (nearly 80% for most flavors), and void of many commonly used fillers, such as wheat, corn, etc. When transitioning to the vegan dog lifestyle I would feed my dogs this dog food, coupled with fruits, veggies, grains, lentils, beans and sometimes eggs. My dogs have been eating fruits and veggies their entire lives as fill ins- and treats (just try and stop Ottis from running eagerly to the slicing of an apple, or Popeye from drooling at soy beans). Furthermore, all of the dog treats I give them have been/are vegan based, and made mainly at home. So, jumping them to a vegan based diet was not a huge leap in my mind. That being said, I still wanted to make sure it was a slow transition.<br />
<br />
There are several reasons why I chose the vegan lifestyle for my dogs, but I assure you it began from a selfless position. My greatest 'naysayers' believe I chose this lifestyle for them because of my own choices as a vegan human. This is completely false. Although admittedly it brought me to the research of veganism in dogs, it was never my intention to change their diets, I was only curious. I was perfectly content purchasing the best high meat based foods for them, and still would if I felt that this change was harming them in any way. Once I delved into the research I became to realize how HEALTHY it is to support their system with vegan foods. Even after I did all of the research, it took me a few years to try it out with them, taking baby steps the entire way. It especially doesn't help having the majority of dog owners get ANGRY at anyone who makes this decision for their pets. I understand where this anger comes from, truly I do, but from my standpoint I have done all of the research I can, and know what a dog needs to thrive like the back of my hand. I feel that the lack of support stems from fear of the unknown. The bottom line is that many dog owners are not willing to try, and I don't entirely blame them, but it makes it contoversial for them to get so angry when they really have no way of knowing. This isn't to say that there isn't enough research to back it up (as I will show you in the following posts on this page), but it is to say that this research is often bombarded and crushed by all of the negative, and often unsubstantiated press. What is true is that there are thousands upon thousands of pet owners who have chosen this lifestyle for their pets, and have seen the benefits first hand. Shouldn't those tried and true cases be taken into account??<br />
<br />
<b>Bottom line:</b> I am not here to say that the vegan lifestyle should be the <i>only way</i> all of a dogs needs are met. But, I am here to say, through active results, that it is another viable choice for dog owners, and that if done properly, will promote a healthy lifestyle for their dogs. SO, join me on my vegan dogs' journey, as they enter a world of new and delicious foods! (just click on the posts on the vegan dogs page)<br />
<br />
And without further ado, meet the vegan dogs themselves, my lovable team who bring me great joy each and every day (....at least for most of it):<br />
<u><br />
</u> <br />
<span style="font-size: large;"><u><b>OTTIS</b></u></span> (..yes, with 2 "T's", because that's how this former show dog likes it!!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioa5BqpWFzAR-IYUIMMCtZZyegLzluZ86Cg53lkdetXW5FC0lq62nb_IqSyLJixIrbdg7laT4m82moDps1mOKN2v97ccPAewfzEzn8dJapTjFLj7ZLn83w_CEUsgBqLUFh8zfFR_gdd48/s1600/Canada+117.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioa5BqpWFzAR-IYUIMMCtZZyegLzluZ86Cg53lkdetXW5FC0lq62nb_IqSyLJixIrbdg7laT4m82moDps1mOKN2v97ccPAewfzEzn8dJapTjFLj7ZLn83w_CEUsgBqLUFh8zfFR_gdd48/s320/Canada+117.JPG" width="320" /></a></div><br />
<b>Breed:</b> Smooth Coat Fox Terrier<br />
<b>Current Age:</b> 13ish (and going strong!!)<br />
<b>How We Met:</b> I adopted Ottis when he was 6 years old while I was in the third year of my Bachelor of Arts. It was love at first sight! For the first 6 years of his life he was a show dog, and then a 'Stud'. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCAMvEf9Fgx2XpEGPZvQ6QaRqM51NU3xGRVu56FV04xT4Xd2NCaN2mBuv6LY6pJLbs-E_rtnJSH__YlIld8d7_3as5lsda9xtQCdzwGiUkcgNB8qgJmKrGK8hIwX7SyXmkxsW0EYi_gWw/s1600/Canada+133.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCAMvEf9Fgx2XpEGPZvQ6QaRqM51NU3xGRVu56FV04xT4Xd2NCaN2mBuv6LY6pJLbs-E_rtnJSH__YlIld8d7_3as5lsda9xtQCdzwGiUkcgNB8qgJmKrGK8hIwX7SyXmkxsW0EYi_gWw/s320/Canada+133.JPG" width="320" /></a></div><br />
<br />
<br />
<b>Best Quality:</b> Ottis LOVES all people and children.<b> </b><br />
<b>Worst Quality:</b> Ottis gets distracted easily. Although is generally good on a leash, he often pulls really hard if he sees an small animal (...or flying leaf).<br />
<b>Favorite Toy:</b> Popeye (my 2nd dog)<b> </b><br />
<b>Favorite Vegan Food:</b> Apples and Tomatoes <br />
<br />
<br />
<br />
<u><b><span style="font-size: large;">POPEYE</span></b></u> (...on account of her missing eye)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiatadrQUboLTJUkluOZR2iLggXav-3zddNQQTVFuVHp1Gc7ydPSGDvanGPDhsZ7Wt6My-H1HClrbaC8RTPSWCY0Gxh4-3bF9IMN8R4b_kWPlDOYzeSLibOcpnPLjR8IRYF5PqhxT7Gc/s1600/Canada+122.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMiatadrQUboLTJUkluOZR2iLggXav-3zddNQQTVFuVHp1Gc7ydPSGDvanGPDhsZ7Wt6My-H1HClrbaC8RTPSWCY0Gxh4-3bF9IMN8R4b_kWPlDOYzeSLibOcpnPLjR8IRYF5PqhxT7Gc/s320/Canada+122.JPG" width="320" /></a></div><br />
<b>Breed:</b> Unknown (but we think she has chihuahua, and possibly a Korean breed in her)<br />
<b>Current Age:</b> 3<b> </b><br />
<b>How We Met: </b>Popeye came into my life when I lived in Korea. I found her online at my cities animal shelter website (which euthanizes animals after only 10 days, no matter how healthy). Popeye's puppy life was a sad one, filled with neglect and abuse that resulted in the loss of one of her eyes. When I found her she was covered in feces, scared, and malnourished. Now, she is healthy and happy!<b> </b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHgzsG3PrYwfy8EEprXlZklyua8fEyO8xR8LKSt4v0OtiDXPRGZmw8d33bm13e6u-C5ICwYOFqRAqATdXjouOj6lJzA7ZMOl5vy7ho4yynwbYoV4jkJRVXKawrrO2qE2qT8uatLCzhIA/s1600/Canada+125.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHgzsG3PrYwfy8EEprXlZklyua8fEyO8xR8LKSt4v0OtiDXPRGZmw8d33bm13e6u-C5ICwYOFqRAqATdXjouOj6lJzA7ZMOl5vy7ho4yynwbYoV4jkJRVXKawrrO2qE2qT8uatLCzhIA/s320/Canada+125.JPG" width="213" /></a></div><br />
<b>Best Quality:</b> Other than being ADORABLE, Popeye LOVES to play, with a-n-y-t-h-i-n-g. Lids, corks, socks, you name it!<b> </b>It makes for very cheap toys!<br />
<b>Worst Quality:</b> Popeye likes to gnaw on my 'unmentionables' (gross).<b> </b><br />
<b>Favorite Toy: </b>Her "Wubba", her nylon bones, and a wine bottle cork.<b> </b><br />
<b>Favorite Vegan Food:</b> Peanut Butter and Soy Beans. <br />
<br />
<br />
</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com4tag:blogger.com,1999:blog-4294215751679839541.post-29680119418252910262011-09-08T19:15:00.002-04:002011-09-09T08:13:17.106-04:00Lentil Energy Bar (Peanut Butter Chocolate)<div dir="ltr" style="text-align: left;" trbidi="on">I recently heard about a new trend in energy bars that contains lentils as the main ingredient (check out <a href="http://www.genki-bar.com/athletes/athlete-blog/archives/121">"Genkibar"</a>). Although I have yet to try any of these new products, I knew that the creators of them had the right idea. Lentils are a fantastic ingredient because of their fibre, protein, blood sugar balancing, and heart friendly components, all of which are neccessary in an energy bar. Lentils also have the bonus of soaking up all of the flavor of what you mix them with, making them an excellent choice for any meal. These energy bars are rich with peanut butter and chocolate flavor, and filled with various nuts, grains, and of course lentils. Although these do use cooked lentils, they are no bake, which makes them fairly easy to throw together. Because there are no perservatives in these bars, they will only last about 1 week in the fridge, UNLESS you put them in the freezer. The nice thing about keeping them in the freezer is that you can place them in your lunch bag in the morning to keep other things cool, while they dethaw, ready to eat at lunch time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBS-SnBQt6QyKjWrzMRIxgEk2D4roxTryc9Kc5nBFxfn0xpTwWX_Tdy4GQwz1NxE1lM4jblpTpOs6bKmL6zStPzzC9xE-u2xoCYLm4QQtOCygNrPgzRe5rECo9ebp1G-IlqccvtCSvPg/s1600/010.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBS-SnBQt6QyKjWrzMRIxgEk2D4roxTryc9Kc5nBFxfn0xpTwWX_Tdy4GQwz1NxE1lM4jblpTpOs6bKmL6zStPzzC9xE-u2xoCYLm4QQtOCygNrPgzRe5rECo9ebp1G-IlqccvtCSvPg/s320/010.JPG" width="320" /></a></div><b>Ingredients (makes 6 bars):</b><br />
1 cup cooked lentils (completely drained, and patted dry)<br />
1 cup peanut butter<br />
3/4 cup brown rice syrup (you can also use agave, or a mixture of both)<br />
1 1/2 cups oats<br />
<br />
1/3 cup chopped almonds<br />
1 tbsp chia seeds (optional)<br />
2 tbsp cocoa nibs (optional), OR 1/8 cup mini chocolate chips, or 1 tbsp cocoa powder (all are equally chocolate-y)<br />
<br />
1) In a large bowl, mix all of the ingredients together, except for the lentils, peanut butter, brown rice syrup and oats. Set aside. <br />
2) In a pot, stir together the peanut butter and syrup, bringing it to a boil over low heat. Add the lentils and oats and stir till combined. Pour this mixture over the remaining mixture, and fold together with a spatula until well combined. Press this mixture into a 8 x 10 glass baking dish that has been very lightly greased (with olive oil). Place this mixture in the fridge and allow to set for about 3 hours. Slice into bars, and keep in the fridge for about a week, or in the freezer for months. Enjoy!</div>coveredindroolhttp://www.blogger.com/profile/01411089788392439925noreply@blogger.com1