tag:blogger.com,1999:blog-74550005826551097532024-02-19T15:13:27.517-08:00The Cooking LadyThe Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.comBlogger354125tag:blogger.com,1999:blog-7455000582655109753.post-1922696264673660052013-05-03T17:59:00.001-07:002013-05-03T18:00:26.512-07:00Perfect Brown RiceThis post came out of desperation. What I mean by that is that I was scrambling to get dish together for my class this week. And, of course, I was wanting to do a dish for Cinco de Mayo and was failing terribly. Then I remembered how much I L-O-V-E the rice that Chipotle's serves. It is their cilantro lime rice. And I know there are variations on a theme, so I began to Google away. I found this truly simple recipe and thought how could I not try this and see how ti comes out. The worst that can happen is that I do not make it again. Best case scenario, it is a hit.<br />
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Trust me (I do say that quite a bit in my recipes) when I tell you that I will never make any style of brown rice any other way but this way. So let's quit with the chit-chat and get down to this recipe....shall we?<br />
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1 cup long rain brown rice (basmati, jasmine, or regular)<br />
1 t oil or vegan butter<br />
1/2 t sugar of choice<br />
2&1/2 cups water<br />
Juice from 2 limes<br />
1/4 cup chopped cilantro<br />
Salt and pepper to taste<br />
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Heat frying pan to medium heat and add oil or butter. Add the rice and sugar and stir constantly until the rice is thoroughly coated. Add rice to cooking pot or rice cooker and cook as you normally do until rice is tender.<br />
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Once rice is finished cooking add lime juice and cilantro. Serve hot.<br />
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I loved this dish, but I know in my house we would add more lime juice and cilantro. But if you are not a lover of cilantro then cut it in half and substitute the other half with parsley. If you ABSOLUTELY have not lime juice then I guess you can you lemon juice, but I would not recommend it unless you have no option. Please make this and you will see, as I did that each and every rice grain falls off thee other ones. And remember, make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-12406324110941133672013-01-08T16:54:00.000-08:002013-01-08T16:54:21.572-08:00Peanut Butter CupsNow I am all about being healthy. But every now and then I like to indulge. And even if I do so with my recipes, it is nowhere as bad as what is out there being sold to the general population. So my occasional peanut butter cup is AOK with me.<br />
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I scoured the internet until I found one with all thee ingredients I have at home and it had to be simple as well. TADA!! I found it. It took me about 30 minutes to put together, save for the freezing time of the chocolate. Again, a very adaptable recipe. Have fun with this and watch the memories form your childhood come flooding back.<br />
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7-8 oz chocolate, melted<br />
1/2 cup creamy peanut butter (can use crunchy)<br />
2 T vegan butter, softened<br />
1/4 + 2 T powdered sugar, sifted<br />
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Set up a double boiler and place your chocolate in the bowl. Watch the chocolate and stir it occasionally. While that is going on you can work on the peanut butter mixture and line your muffin tins.<br />
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In a separate bowl whip together with a hand mixer, the peanut butter, powdered sugar and softened butter. Set aside.<br />
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Once the chocolate is fully melted, you can add about a 2 T amount into the lined muffin tin. It will not expand easily, so you will have to tap your muffin tin on the counter a few times. You will see how easily to chocolate moves around. Once that is done, move your muffin tins to the freezer for about 15 minutes. Clean up while you are waiting.<br />
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Remove the tins form the freezer and add about 1 T of the peanut butter mixture to the frozen chocolate.You may have to tap the tins again or take a spoon and flatten out the peanut butter mixture to lie a bit flatter.<br />
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All the while you have kept the chocolate on a low simmer. Now is the time to top the peanut butter mixture with the rest of the melted chocolate. Tap again and hit the freezer for about 15 minutes.<br />
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Had I know this was so easy I would have definitely made these gobs of goodness earlier. But it is what it is and now they will be made much more often. And you know my motto. Make...eat...enjoy!!<br />
<br />The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-84364947972372970812013-01-08T09:59:00.000-08:002013-01-08T09:59:10.597-08:00Slow Cooker OatmealThere is only one reason I made this, and that is for my husband. Five days a week he gets up at 3:15a.m. to got work. So making something for himself is pretty much out of the question. We both love oatmeal and I am the one who likes to experiment with each and every recipe. I like adding nuts, spices, fruit. But he seems to like plain ole oatmeal. Just a bit of brown sugar and vegan butter and he is good to go. Not me. I want my oatmeal to be a party going on. Not that I do not like plain oatmeal. It is fine and dandy, but nothing wrong with adding a little zip to your breakfast.<br />
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The recipes I initially searched for all used steel cut oats. And those things are grand, but I don't have any in my cupboard. I have may own bucket of oat groats and then I roll them with my machine. I figured out after a few searches that I had to redefine the search to include <i>'rolled oats'. </i>Once that was done I got to about the third recipe and Whamo, we were ready to slow cook.<br />
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This is one of those recipes as with pretty much any oatmeal recipe that is very flexible. you can add spices, change the fruit and so on and so on. Make this recipe first and then start playing with different ingredients. But trust me when I say that this one is perfect as is. Now, on to the recipe.<br />
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2 apples, peeled and chopped<br />
1 t cinnamon<br />
1/3 cup brown sugar (I misread that and used much less and it was still fine)<br />
2 cups rolled oats (but not quick)<br />
4 cups water<br />
dash of salt (I did not use this)<br />
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In a small bowl stir together the brown sugar and cinnamon. Set aside. Add chopped apple to the bottom of the slow-cooker/crock pot. Evenly sprinkle the brown sugar mixture over the apples. Add the oats and water. This is going to be the difficult part, <u style="font-weight: bold;">DO NOT STIR! </u> It will be the most difficult thing for you not to stir it all together. But trust me when I say that the cooking process will do that for you overnight.<br />
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I stared my crock pot on high for a few hours, then before I went to bed I checked on it and saw that it was doing very well. So I turned it down to super low and by the time my husband got up to go to work, he was good to go. I love this option so now he can have many more morning with a healthy start to his day. And as I always say, make...eat...enjoy!!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-32381957229981687832013-01-08T07:19:00.000-08:002013-01-08T07:19:25.350-08:00Healthier AmbrosiaWhere I found this recipe I am not sure, but it looks like it may have come from the <a href="http://www.hacres.com/home">Hallelujah Acres Diet </a>website. If you have not been there, then go and take a gander. They have some really great things over there. I made this at one of my cooking classes (on a raw class) and let me tell you this was fantastic, and for many reasons. It has basic ingredients and is simple to make. Plus, it is not overpowering to the taste buds. Let me explain that last statement.So many recipes can be in-your-face, but not this one. This is delicate and simple But simple in a good way, not a plain boring way.<br />
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Make this and use it at anytime you desire. It could easily go form a breakfast food to a dessert. Top it with some cashew cream...yummo. So now let's get down to business.<br />
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1 apple chopped<br />
1 orange, peeled seeded and chopped<br />
1/4 cup blueberries<br />
1/2 cup raisins (or any small dried fruit)<br />
1/2 cup coarsely chopped walnuts or pecans will do in a pinch<br />
1/2 cup flaked or shredded coconut<br />
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<b><u>Dressing</u></b><br />
3 T agave or sweetener of your choosing<br />
Juice form 1 lemon<br />
1 T chia seeds<br />
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combine all salad ingredients in one bowl. In a separate bowl whisk together the agave and lemon juice.Stir in the chia seeds and pour over the salad. this si divine and so delicious. It is one of my favorite dishes to prepare. And as always, make...eat...enjoy!!<br />
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<br />The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-6946281568942989712013-01-08T06:09:00.000-08:002013-01-08T06:09:09.011-08:00Healthier Catalina DressingThat is not really the title of the dressing in its original format, but this is what I am choosing to name it. And for those of us who still remember what processed foods tastes like this will definitely spark your memory. When I make things that are supposed to remind me of a dish from my past, it had very well taste like I remember. This was a happenstance of making this dressing.<br />
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For those of you who know me, I am not a lover of salads. Now now, let me explain. I love them, but not as a last ditch alternative. Let me set up a scenario for you:<br />
Random friend: Hey, want to go out to eat?<br />
Me: Where do you want to go?<br />
Random Friend: How about Red Lobster?<br />
Me: Thanks but no thanks, there really isn't much for me to eat there.<br />
Random friend: You can have the salad.<br />
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What is screaming in my head is this: IF THE SALAD IS SO BLINKING GOOD, THEN YOU HAVE IT!!!<br />
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But I keep my wits about me and keep quiet. Why do us vegans come off as salad loving idiots. Yes I love a good salad, but not like everyone thinks that I do. There is so much more to us than iceberg lettuce and 1,000 Island Dressing (unless you have made yours from scratch). But I am always looking for new and different dressings, so that when I do make a salad for dinner, it is not them same old thing staring us in the face. With that said, let's see what Dr. John McDougall has in store for us. I found this in a cookbook of his that I got at a flea market for $2. Worth every penny I spent on it. Now, on to the recipe.<br />
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1 t Dijon mustard<br />
1/4 cup red wine vinegar<br />
1/4 cup water<br />
1/4 cup soy sauce (tamari or liquid aminos is my preference, since we technically do not use soy sauce any longer)<br />
A few dashes of hot sauce (optional)<br />
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Place all the ingredients in a jar and shake well. I know this is a complicated dish, so if you have any questions on how to prepare this, please get in touch with me...I am here to help. REALLY!? Get one of your unused pint-sized mason jars and purchase some matching lids and rings (there are some that are quite decorative out there. Now you don't have to purchase a new-fangled bottle for dressing and you can use it over and over. <b style="font-style: italic;">AND, </b>they are made from glass. And that is a sure sight better than using plastic.<br />
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Even my husband agreed that it reminded him of Catalina Dressing. So go and make this and as always, make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-1475609067056217592013-01-05T15:24:00.000-08:002013-01-05T15:24:29.358-08:00Sweet & Sour Dressing<span style="font-family: Trebuchet MS, sans-serif;">I love finding a good bargain. And today I did. I visit flea markets, garage sales and the withdrawn section of the local library. You never now when a little gem will turn up. I was at my local flea market and they have an extensive used book section from the local county library. And they have the place nicely sectioned off. So even within the cookbook section I was able to go right to the vegetarian section. I looked through every one of them and found only one that I wanted to take home. It was only $1, so even if I got it home and hated it, I only spent a dollar and even then it was going to a good cause.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I only skimmed through the booklet and saw a few I could already use. The book was published in 1987, but if I feel the need I will make them a bit healthier, but so far so good. This is a simple recipe and here is where my DUH moment happened. I think of myself to be a decently bright person, not super intelligent, but bright. I have been racking my brain on different containers that I can store my from scratch dressings in. Then it hit me. I have tons of mason jars in my patio. Some are pint sized and others are quart sized. I saw this recipe and used on of the pint sized ones and it is a match made in heaven. So now on to the recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">2-3 T sugar (I used granulated)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 t dry mustard</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 t salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 celery seeds</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1&1/2 t minced onion</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup white vinegar (We used rice vinegar)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Combine all thee ingredients in a jar. Cover and shake well until everything is combined. Chill and shake again. Serve over your favorite salad. I tested it before I put it on the table. It has such a good little zing. I will definitely makes this one again. And as always, make...eat...enjoy!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-68559946055421162812012-12-30T15:19:00.000-08:002012-12-30T15:19:07.430-08:00Really Good Soup<span style="font-family: Trebuchet MS, sans-serif;">I found this recipe like I find most of mine, either through books I have, whether they be brand new or from some place like a flea market, garage sale, or the reduced section at your local library. Scour these places folks, there are treasures EVERYWHERE!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This book was actually given to me by a friend who was cleaning out her closet and definitely not a vegetarian. The title is The Farm-Vegetarian Cookbook Revised Edition. This is a community in Tennessee that is for the most part, a commune. Oh man, what I would not give to live in a community of vegans. I wold be in hog heaven (pun completely intended). But on to this recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I look at recipe sometimes, and mostly when I am in a pinch for time and see if I have all thee ingredients. Whamo, the cooking begins. Well, this was one of those recipes. I hope you like it. My husband said it reminded him of the chicken soup that his mother use to make. High praise, for my mother-in-law is a great cook.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup onion, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 T oil</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">5 cups boiling water</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 t salt</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 t black pepper</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 t celery seed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup dry TVP</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 t liquid aminos</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup nutritional yeast</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 T vegan butter</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1-1&1/2 cups cooked brown rice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Saute onion in the oil until soft. Bring the water to boil and add salt, black pepper, celery seed, TVP, and liquid aminos. Turn down immediately and add onion. Simmer for 5 minutes. Then add the nutritional yeast, vegan butter, and rice.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This soups is so simple that is scares me. This would also do well in a slow cooker once it is cooked through. The longer it sites, the better it tastes. Great when you are feeling sick or on a cold night. Get a great slab of bread or crackle some saltines on this and go for it. And remember, as always, make...eat...enjoy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-11983555169114923112012-11-04T05:57:00.000-08:002012-11-04T05:57:58.175-08:00Almond BrittleWell, I cannot believe it has been nearly 2 months since I have posted. What a slacker I am. With that said, let's move on to some delicious new dishes I have found, made and eaten. This next dish is most definitely not thee healthiest ones to eat, but we all have a little vice stashed away somewhere. And with the holidays right around the corner, I found this to be the perfect dish to be able to put in the food baskets I make for the adults in our families.<br />
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You see, I do not buy gifts for the adults any longer. And for many reasons. I do not know your color style, size and many more things that go into choosing a gift for someone. If you get it wrong, then it is a gift that has been wasted. However, food is never wasted and moreso that has been made from scratch, which is exactly what my food is. No boxed crap here. (Because we all know that 99% of things in a box are highly processed)<br />
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I have found, quite by accident, this lovely little Indian woman who makes these cute and very understandable videos about her dishes.Her place is called, <a href="http://www.manjulaskitchen.com/">Manjula's Kitchen</a> Now, some of them are not for me, but oh so many of them are. She makes it simple to follow and understand. there are no complicated recipes and thee only odd thing about them are the Indian spices that many of us may not have in our pantry. May I make a suggestion. GET THEM IN YOUR PANTRY.<br />
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When you begin cooking outside our familiar 'American' style dishes, and begin cooking with <i>any </i>ethnic dishes, your palette will thank for your decision making in exploring new dishes. Now, let's get on to this lovely little gem of a dessert that my son swears tastes just like Cracker Jack. And oddly enough...it does.<br />
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2 T vegan butter<br />
1 cup granulated sugar<br />
1/8 t salt<br />
1 T toasted sesame seeds<br />
1/2 cup sliced or slivered almonds<br />
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Grease an 8x10 cookie sheet, or any size you feel necessary. Remember, you will need room for this dish to spread out.<br />
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In a heavy bottom (this is important) sauce pan melt the butter along with the sugar and salt. now, here comes an <b><i><u>extremely important</u></i></b> part of the recipe.You need to stir this concoction all the time. This is definitely not something that you can walk away form, because in a matter of seconds, you can scorch the sugar and the dish will have been ruined.<br />
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As the sugar begins to melt, you will notice a color change in the sugar, it will eventually get to the point where it is a delightful golden brown. Now, not only does the color have to change, but the sugar needs to be in a liquefied state. The minute that happens, you need to add your sesame seeds and almonds.<br />
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Immediately take your saucepan and pour the mixture onto the cookie sheet. A small mistake I made was that I had over-greased my pan. It was not a bad thing, just that the brittle itself was a touch greasy when you picked it up.. so just remember to use a light touch when greasing your pan. And I used coconut oil for my grease.<br />
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Once you have poured your mixture, you will need to move rather quickly in spreading it out. Make it as thin as you want, but remember, the thinner you lay it the quicker it will dry. This dish only takes about 10-15 minutes to cool down enough to be able to break off into pieces. This amazed me. I thought Manjula was kidding...she was not.<br />
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This was a huge hit in my house. And it is something that will now be in my holiday goody bags for the holiday season. This will definitely bring back some memories. And as always, make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com1tag:blogger.com,1999:blog-7455000582655109753.post-37644438389944223752012-09-06T17:43:00.000-07:002012-09-06T17:43:41.886-07:00Green Goddess Dip/Dressing<span style="font-family: Trebuchet MS, sans-serif;">I cannot believe that it has been so long since I posted. And yet I have so many recipes to put up here. So, this is my latest gem. I found this by happenstance. I had a box of silken tofu and due to the fact that I have not used it all that much, I am still, pretty much in my experimental stage with this product.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">But, what I am finding, is, is that this is an extremely versatile product. Do not confuse it with its cousin, block tofu. these products are used for totally different style dishes. There will be people who will tell you that you can, and that is all fine and dandy. But I prefer to keep the two separate.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">My preference is to keep the silken for desserts, puddings, smoothies and the such. And I like the block tofu for dishes that require a bit more substance or when you need a product to physically hold together. With that said, let's get to the recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">1/2 package silken tofu </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 green onions, chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 t capers, rinsed </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">2 T fresh lemon juice</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/2 cup parsley</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup cilantro</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 T agave</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1/4 cup apple cider vinegar</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 t vegan Worcestershire sauce</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">1 t prepared mustard</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">In a food processor, combine all the ingredients and process until smooth.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">I will tell you, that this is one of thee most versatile dishes I have ever made. What I mean by that is, is that you can substitute so many different things. You hate parsley, up the cilantro. Don't have cider vinegar, use rice wine. Don't have capers (but you should), use olives (kalamata preferably). Out of lemon juice, use limes.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">See what I mean by using other things? After I made this dish, the very first thing that came to my mind was Super Bowl Sunday and getting a pumpernickel bowl and placing this dip in the center. This is such a wonderful dish. You can also use this as a dressing. You would need to thin it out a bit. You can do this by cutting back on the herbs or just adding a wee bit of alternative milk to the dish.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Make this and you will be one happy camper. And remember, make...eat...and enjoy!</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-40099757227321297912012-07-05T09:00:00.001-07:002012-09-07T05:03:44.270-07:00It's Corny<span style="font-family: 'Trebuchet MS', sans-serif;">With summer upon us and in full swing, I know we are all doing BBQ's and are learning to readjust how we grill. Well i have a wonderful stand-by in case you can't reach the grill.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">I love corn, but detest throwing it in a pot of boiling water. How cliche. But I saw a fellow coworker recently, make corn in thee oven. So, I inquired and viola, I got me a new way to make corn.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">I take the corn, shuck and clean it as best possible. then wrap it in tin foil, with nothing on it what-so-ever. Bake it at 350 degrees for 20-25 minutes. Done.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">You can, if you want, add some melted, salted, vegan butter on it if you like, but trust me when I say that it is not necessary. Make...eat...enjoy!</span>The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-17784778641867442562012-06-28T08:33:00.000-07:002012-06-28T08:33:43.006-07:00Raw Key Lime Pudding<span style="font-family: 'Trebuchet MS', sans-serif;">This has a cute story. One of the ladies who regularly attends my food classes, sent this to me a while back. But I never got around to using it...BIG mistake. Then I went looking for a dessert recipe for my next raw class. I stumbled upon this little gem and then it seemed very familiar to me. I checked my emails to see if I had this. Low and behold, there it was. I knew then I had to make this dish.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">This dish can also double as a pie filling. But alone it is fine and dandy.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3 medium avocados, ripe and pitted</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 ripe banana (make sure it is ripe)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3/4 cup fresh or frozen mango</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup lime juice (about 5 limes)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1t lime zest (this is pretty necessary)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup raw agave</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup coconut oil, softened</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1&1/2t vanilla extract</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4-1/2t Himalayan salt </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Place all ingredients into your high speed blender and whirl until smooth. Pour into individuals cups or serving bowl and chill. This can also be used as a pie filling. this is just too yummy to say. Make it and see what I am talking about. Make...eat...enjoy!</span>The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-64970451350936694572012-06-28T08:20:00.001-07:002012-06-28T08:20:45.336-07:00Plum Drops<span style="font-family: 'Trebuchet MS', sans-serif;">I love when I am pressured to find a recipe for my food class. It makes me search to find something I know will be easy without testing it at home first. So far so good. This is so easy it nearly makes me cry. But make it and see why. <span style="font-size: xx-small;">Plus the name is so darned cute. </span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: xx-small;"><br /></span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup prunes</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup cashews</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/4 cup agave</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1T lemon juice</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3T ground flax seeds</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">~~~~~~~~~~~~~~~~~~~~~~</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Place all ingredients into a food processor. Process until cashews are in tiny pieces and the dough comes together. Remove from the food processor and then form into individual balls. Plate them and refrigerate. Serve chilled. Cold this be any easier?</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Make...eat...enjoy!</span>The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-68769060055660291902012-06-28T08:12:00.000-07:002012-06-28T08:12:06.617-07:00Raw Cashew Cream<span style="font-family: 'Trebuchet MS', sans-serif;">This is something we should all keep in our refrigerators. This is so darned good, it still amazes me that it comes from cashews and that it is raw...who knew?!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">This can be done with a regular blender, but make sure that if you have an old fashioned blender, that your cashews are soaked A LOT. I prefer to blend my cream down to a super-fine. But blend yours down to a consistency that works for you. But remember, the finer/smoother it is, thee easier it will pour over your dessert.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup raw cashews, soaked overnight</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1T coconut oil, softened</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1T lemon juice</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1t vanilla extract (maybe more)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2T agave</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Water, if needed, for consistency</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Soak your cashews overnight. The longer they soak, the softer they will, the easier they will blend down and be creamier. Drain your cashews and add to your high speed blender. Process until smooth.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Add remaining ingredients except for water. Blend until smooth. Add water 1-2T at a time, as not to make it to liquidy. Stop when you have reached the consistency you desire. Remember, you want it smooth enough to pour over your desserts. Make...eat...enjoy!</span>The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-50039732276858683922012-06-28T07:44:00.001-07:002012-06-28T07:44:28.377-07:00Bulgar BreakfastI figured I was sitting at the computer waiting for the delivery man to bring me my new dishwasher, I might as well catch up on my blog. So here come some new recipes.<br />
<br />
If you think that bulgar is only for Tabbouleh, then think again. Most grains that are used in savory dishes, can double into the sweet realm, hence the breakfast mode. This is very simple dish to make, however, you will need a bit of time. So do not attempt this one if you are trying to rush out the front door, it will be a disaster.<br />
<br />
2 cups of water<br />
1 cup bulgar wheat<br />
1 cup unsweetened applesauce<br />
1-2T vegan butter<br />
1-2T sweetener of choice<br />
sprinkle of cinnamon (or any spice you prefer) (optional)<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
Bring water to a boil. Add bulgar, cover and turn down and simmer for 20 minutes (or until it is tender enough to eat). Add applesauce, sweetener, and butter. Stir well. Add cinnamon or spice of choice. Serve. Make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-70825921223904600332012-06-28T07:26:00.001-07:002012-06-28T07:26:50.973-07:00Blender Waffles<span style="font-family: 'Trebuchet MS', sans-serif;">I love waffles. To say that I do would be an understatement. With that said, a dear girlfriend of mine had introduced me to <a href="http://www.suegregg.com/">Sue Gregg </a>a few years back. It is her recipe that I use to bake my bread from scratch. This woman also has many a books when it comes to baking. Visit her website and see.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">I had long wanted to make waffles, but had relied entirely on my daughter to make them, for she made them so wonderfully, that I did not want to mess with perfection. But of late her schedule has not allowed her to laze around in the morning and willy nilly make waffles. So, while making bread the other day I thought I might take a gander around my bread making book and just see if this woman had a generic waffle batter recipe. Low and behold she did. Thee only thing I have altered was that I eliminated the usage of an egg. But it was optional to begin with and they came out fine and dandy.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Now, I do know that she has specific books about baking specific things, so I just may have to purchase those books. But in the mean time, I will use the recipe I found until said time. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">A word of warning for this recipe. If you do not have a high powered blender, you will not be able to make this recipe. I am sorry for this for I try to make eating healthy, something that everyone should have access to, but this will not apply here. Again my apologizes. With that said, let's get down to business...shall we?</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1&1/2-1&3/4 cups buttermilk (fruit juice or water can be used)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2T olive oil (or any oil you have on hand)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1t vanilla extract</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 cup uncooked RAW brown rice + 1/2 cup uncooked rolled oats</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1/2t baking soda</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1t salt</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2t baking powder</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Heat your waffle iron to its highest setting. Place the first four ingredients into the blender and run on high for 4 minutes, until smooth. The secret to this batter is its thinness. When it is in your blender, the batter should be forming a tornado/hurricane style vortex. If it does not, then your batter is too thick.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">After you have blended then add the last 3 ingredients just before you begin baking your waffles. Pour just enough batter to fill each well in the waffle iron. Set the timer for 4 minutes and then perfection will ensue. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">These were very crisp on thee outside and tender on thee inside. We will make these again for sure. A definite keeper. Make...eat...enjoy!</span>The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-48455912647693028042012-05-08T10:14:00.002-07:002012-05-08T10:14:51.114-07:00Layered Taco Appetizer<span style="font-family: 'Trebuchet MS', sans-serif;">Right out of the bull pen, I would like to say...WATCH COOKING SHOWS! now that I have that off my chest, let me explain. I was sitting channel surfing and I stumbled across Paula Deen. Now i know she is no where near healthy cooking, but I just love watching her. she reminds me of my grandmother (who happened to have been from Georgia).</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">With that said, her and her oldest boy were making a Mexican layered style dish. That caught my eye, for we love Mexican here (even if it is Americanized). And when I see something on Food Network, I always try to see how easy it will be to veganize. I knew this one would be. So off i went trying to see if I had all the ingredients, and yes I did. Guess what we had for dinner? You are about to find out.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 & 1/2 cups crushed tortilla chips</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1-1 & 1/2 cups vegan taco meat</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 package vegan sour cream</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1-1 & 1/2 cups salsa</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2 avocados, chopped</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1-1 & 1/2 cups shredded vegan cheddar cheese</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven broiler. Add crushed tortilla chips to deep dish pie plate or any dish similar in size. Then begin to layer the ingredients ( no particular is necessary) ending with the vegan cheddar cheese.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Put the dish in the oven for 5 minutes, then check to see if cheese has melted sufficiently. Remove when cheese is melted and serve. Make...eat...enjoy!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-34351700367625046522012-04-03T19:23:00.001-07:002012-04-03T19:28:43.971-07:00Lemon PuddingFirst off, I cannot believe that I am this far behind in my posting of recipes. But, here I am trying to play catch up. I have been so busy with my cooking classes, that I seem to have let my blog fall by the wayside. I hope to rectify that in the near future. So on to this delicious little gem.<br />
<br />
I love finding new recipes to try and then turn over to you folks. hope you like this one, for I loved the simplicity and truly how delicious this one tasted.<br />
<br />
2 packages silken tofu<br />
1 cup plus 2T succanat (or any granulated sugar of your choice)<br />
1T cornstarch<br />
2T non-hydrogenated vegan margarine<br />
1/4 cup fresh lemon juice<br />
1/4 t lemon extract (very important)<br />
1T vanilla extract<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
Place tofu in a food processor and blend until smooth. Add sugar and cornstarch and blend. Add the margarine, lemon juice and extract, the vanilla and process until smooth. You made need to scrape down the sides with your spatula a few times, to make sure the tofu is well blended.<br />
<br />
Pour into a bowl or prepared pie shell. Cover and refrigerate.<br />
<br />
Man oh man, was this ever divine. I made it only as a pudding, but will definitely try it as a pie filling. Do not wait to try this...go now and make it. And as always, make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com1tag:blogger.com,1999:blog-7455000582655109753.post-54939882620228989212012-01-27T18:20:00.000-08:002012-01-27T18:20:54.083-08:00'Cheeze' SauceIf you ask most vegans what they miss the most about their meat eating days, most would say it is cheese. I cannot say that I fall into that category. Did I use it? Yes. Did I go out of my way to use it in recipes? No. But I still love my broccoli, or cauliflower smothered in a cheese-style sauce. Well fasten your seat belts, cuz it's about to get real.<br />
<br />
I have found a cheese-style sauce that would make Velveeta lovers curling their toes in sheer delight. So let's get down to this recipe...shall we?<br />
<br />
1/2 cup nutritional yeast<br />
1/2 cup flour<br />
1 t garlic powder<br />
1-2 t salt (start with one, taste, and add more if needed)<br />
2 cups water<br />
1/4 cup vegan margarine<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
Combine all dry ingredients into a saucepan and mix thoroughly. Add water and whisk on medium /high heat until thickens and starts to bubble. Remove from heat and add margarine. Stir until completely combined. Serve over steamed/boiled vegetables.<br />
<br />
This is so delicious, that I can eat this all be itself. And these ease of this dish is what is the scary part. So go make this and let me know how it goes. And remember, make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-35172492880418995202012-01-27T09:22:00.000-08:002012-01-27T09:22:05.824-08:00Spicy Carrot Soup<span style="font-family: "Trebuchet MS", sans-serif;">Straight out of the bull pen...don't think hot. this is such an unusual recipe that I had to share it with you guys. This is not what I would call a comfort-style soup. But it is something I would make to show folks how versatile we vegans can be. Now, on to the recipe.</span><br />
<br />
<span style="font-family: Trebuchet MS;">4-6 carrots, scrubbed and chopped (peeling not necessary)</span><br />
<span style="font-family: Trebuchet MS;">1 walnut size piece of ginger, peeled and chopped</span><br />
<span style="font-family: Trebuchet MS;">3 stalks of celery, chopped coarsely</span><br />
<span style="font-family: Trebuchet MS;">1 large onion, chopped</span><br />
<span style="font-family: Trebuchet MS;">4 cloves garlic, chopped coarsely</span><br />
<span style="font-family: Trebuchet MS;">1/2 cup almond butter (but can substitute any nut butter of your choice)</span><br />
<span style="font-family: Trebuchet MS;">1/4 cup nutritional yeast</span><br />
<span style="font-family: Trebuchet MS;">1 t curry</span><br />
<span style="font-family: Trebuchet MS;">1/2 cup orange juice</span><br />
<span style="font-family: Trebuchet MS;">1 t salt</span><br />
<span style="font-family: Trebuchet MS;">~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~</span><br />
<span style="font-family: Trebuchet MS;">Take first 5 ingredients and boil until tender. Put all cooked vegetables in the food processor with some of the water and puree until smooth. Keeping the excess water on the side in case you need to thin out your soup. When desired consistency has been reached, return to pot and add remaining ingredients. This soup is suppose to be a thicker style soup. Make...eat...enjoy!</span>The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-83607753672773435192011-12-27T17:04:00.000-08:002011-12-27T17:04:48.150-08:00Tomato 'Can Style' SoupIt is so ironic that I found this and that it is so close to the real thing. I have a couple that comes regularly to my cooking classes at the health food store where I work. And they were looking for a tomato soup that tasted like the one they use to eat when they ate a terrible diet that included canned soup (pure garbage, all of them). And here I have found it. Is it 100% identical? Nope, but it is so close that I am truly in love. So let's get to the recipe and see what you all think. And with us in full swing of soup season, this will fit right in.<br />
<br />
1-8oz can tomato sauce<br />
2 cups non-dairy milk (unsweetened)<br />
1 T cornstarch or flour<br />
1 t crushed red pepper flakes<br />
2T catsup<br />
1 t onion powder<br />
1 t chives or oregano<br />
Salt and pepper to taste (about 1/3 t salt and just a splash of pepper)<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
Milk all ingredients together in a pot. Whisk constantly while you bring it to a boil. Then quickly bring it back down. Do not stop stirring, for it may spill over. Keep a close eye on it.<br />
<br />
The catsup is what makes this dish. And you could make a thinner soup and use water instead...but why would you? I love a thick creamy soup. And if you want a thicker soup, make sure that you use cornstarch instead of flour. They both work well, but the cornstarch will definitely give it a bit more thickness.<br />
<br />
And you might think to cut back on the pepper flakes, but don't for if you do, then you will need to increase the salt, and you do not want to do that. I grind fresh pepper in my bowl and not into the soup directly. But do what works for you. And remember, Make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-53995821424471079042011-12-24T11:18:00.000-08:002011-12-24T11:18:02.792-08:001,000 Island DresisngI am rediscovering salads. Yes, most non-vegetarians assume that those of us who are, live on rabbit food. Ahhh, not true. But I have been on a salad kick lately and experimenting with some dressings and this one hit the spot I remember oh so well.<br />
<br />
I was never a super-duper fan of 1,000 Island Dressing, but every now and then I would get a hankering for some and this brings me back to the days of eating the old fashioned stuff. So give it a try and tell me it does not taste like the real deal. And once it sits overnight...watch out!<br />
<br />
1 cup vegan mayonnaise(we use Veganaise)<br />
1T sweet relish (NOT dill)<br />
1/2 cup catsup (yep I spell it that way)<br />
1 t onion powder (do not omit)<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
Throw all ingredients into a food processor and have at it. You will love this. And so much better the next day. If it were me, I would double this one right form the get go, that way you do not run out when you really need it! Make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com1tag:blogger.com,1999:blog-7455000582655109753.post-71043738442919819072011-12-12T10:44:00.000-08:002011-12-12T10:44:25.835-08:00Vegan 'Egg' NogA long while back, Vegetarian Times did a survey and asked its' readers what they most would like to have converted to vegan. And the #1 requested dish was egg nog. Who'd a thunk it? And yet, you can now purchase them right in your grocery store or make your own. And making your own is so simple that it is scary. So let's get down to business...shall we?<br />
<br />
2-10.5 oz packages, silken tofu(soft)<br />
16 0z milk alternative (pick which one you like)<br />
1T+1t vanilla extract<br />
1/4 cup sugar(I, myself would bump it up a wee bit for my next time out)<br />
2T brown sugar<br />
1/4t ground turmeric<br />
1/2-1 cup brandy(optional)(may need more depending on the company you have)<br />
Nutmeg, for garnish<br />
~~~~~~~~~~~~~~~~~~~~~~~~~<br />
In a blender of food processor, combine all ingredients:except for nutmeg. Blend thoroughly, stopping occasionally to scrape down the sides of the blender or processor. Chill and serve. And as always, make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-6656743502318668272011-12-12T05:04:00.000-08:002011-12-12T05:04:54.540-08:00Spicy Moroccan CarrotsI cannot beleieve how I have neglected ny blog. But I hope to get back in the game. I have been teaching vegan classes (both raw and cooking) at my local health food store (where I work) and they have been jammed. What a joy to see so many faces out there trying to change how they eat. And the dishes we have made recently have been dead on fantastic. Meaning, that they have been super delicious.<br />
<br />
I have been making holiday dishes since October and what a treat for all of us. For I have had to do some research and step up my 'A' game to make sure that what we are making is presentable to new friends and family. There is nothing more depresisng to try and show non-vegetarians how good our food is when you have no new or good dishes to pull from. Hopefully I can help you all with that. So now on to these unbelieveable carrots.<br />
<br />
We found these Thanksgiving morning and knew we had to make them. We did and have never looked back. Make these for your friends and family and they will love you forever.<br />
<br />
1&1/2 -2 pounds carrots (sliced, with some thickness to them)<br />
6-7 cloves garlic, minced (do not skimp on this)<br />
1/4 t cayene (anymore will take away from the joy of this dish)<br />
1T cumin<br />
1/2 bunch parsley, curly or flat will do<br />
1 bunch cilantro<br />
Juice of 1 lemon<br />
2T vinegar (we prefer a lighter version. I would not use red wine vinegar)<br />
1T olive oil<br />
Salt to taste (you do not need much)<br />
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~<br />
Clean carrots and chop as desired, we do not peel ours, but you can if you wish. You can boil in 1/2 cup of water for 7-10 minutes or put them in a steamer. which ever you prefer. You do not want them mushy.<br />
<br />
While this is going on, take all the other ingredients and throw them in the food processer. Whirl until you have a well bleneded sauce. Remember to keep scraping the sides of the bowl down. We have made this both hot and chilled, either is fine and dandy. My personal preference is the hot dish, but I would not push away them as the chilled version.<br />
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So remember, make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-49640082741776419882011-10-14T04:02:00.000-07:002011-10-14T04:02:58.919-07:00Citrus DressingWe were making dinner last night and cleaning out the fridge and the produce bin, trying to use up as much fresh produce before we had to put it in the compost bin or in the freezer for future soup stock.<br />
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With that in mind I picked through and weeded out all the veggies in the drawer and had a salad, ready to go. Except for one thing. I was not in the mod for bottled dressing. Even if you go with the 'healthier' versions, you are still eating processed food. But I knew I could find something better.<br />
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I had quite a few oranges left over from my organic produce co-op and did not want to lose them. So, through the power of the internet, I started searching for a citrus dressing. On about the 3rd hit I found one I liked and had all the ingredients for(very important in this house). I did have to alter one ingredient though, for I do not use honey, but thank the stars above for agave. This was so simple and the lightness and freshness was unbelievable. So here goes. And trust me when I say this will be a staple for my salads.<br />
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1/3 cup agave<br />
1/3 cup fresh squeezed orange juice (about 1 good orange)<br />
1/4 Dijon style mustard<br />
1-2 T olive oil (optional)<br />
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Add the first three ingredients in a bowl and whisk together until well blended. Then slowly drizzle in the oil and keep on whisking. That is it.<br />
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This one is so simple it scares me. And this is what I keep telling folks who are moving over to a healthier diet. Do-it-slowly! You did not get unhealthy over-night, you will not get healthy over night. But think of how good you will feel once you get there. So go make this and remember, make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com0tag:blogger.com,1999:blog-7455000582655109753.post-76029199558566190852011-09-29T13:00:00.000-07:002011-09-29T13:00:14.413-07:00Pumpin Pie SmoothieIt can be Thanksgiving all year round...if you want it to be. Well, I am about to show you how this can be done. By making this pumpkin smoothie. I do not remember how I came across these 2 women, but suffice it to say they are a hoot. They are the kind of people who make you want to eat healthy. With that said, let's start gearing up for the holidays and try some new and tasty foods. Let's begin...shall we? But before I let you read the recipe I want you to know where I found this great smoothie. I got it from <a href="http://toyourhealthnutrition.blogspot.com/">The Plant Based Dietitian</a>. They have so many little videos and so easy to follow. You cannot resist these two women. They are real and just so full of life. You will see once you visit their website.<br />
16 ounces-unsweetened almond milk<br />
2 bananas-frozen<br />
Dates to taste (I am going 4-5ish)<br />
1T alcohol free vanilla<br />
1-14oz can pumpkin (not pumpkin pie mix)<br />
1T pumpkin pie spice (or 2T cinnamon & 1/2 t nutmeg)<br />
Ice-if needed<br />
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Throw all of these things together in a blender and viola, it can be the holidays all year round. I have made this and my husband and myself did not leave any for my children to sample...Awwwwww! Ain't that a shame? Not! So give this a try and you will see just how refreshing yet soothing this lovely little gem truly is. Make...eat...enjoy!The Cooking Ladyhttp://www.blogger.com/profile/16899099551443426511noreply@blogger.com1