Sweet And Sour Sauce

One of the easiest and quickest ways to get veggies into your system and diet is via a stir fry. We could live on them here, in this house. They are easy to prepare, but do require quite a bit of chopping. Depending on how much you make, you can use the modern conveniences of man and whirl stuff down in a food processor. I still do some chopping thee old fashioned way...by hand. I can see putting a half a green pepper in a chopper.

My daughter usually does the stir fry. However, she was working a bit of a later shift and I was off. And, it being her first day of college, I asked her what she wanted in way of special dinner. Egg rolls she said, not batting an eye. Her and my husband are not vegans. So, when I went to purchase egg roll wrappers I read thee ingredients and I knew then it would just be stir fry for me. And that was not a complaint. I had some vegetables in the fridge already but did pick up a few more. We, in this house, find that any stir fry needs to have cabbage...color irrelevant.

What I was needing, was a stir fry sauce, for my daughter has her stir fry sauce in her head and she was working. So off to VegWeb I go. It takes very little to find recipes there, for they are easily divided into categories. And categories they have. If they don't have it, you don't need it.

I am just about to the point now that I can look at a recipe and see if it is going to work or not. I took the plunge. I will 'NEVER' make another sauce for my Asian food again. This was incredible. And I served it over brown jasmine rice. I can now die a happy woman. Make this and know you have experienced Nirvana.

1T cornstarch
1/3 cup vegan brown sugar
1/2 t freshly grated ginger (either use a microplaner or hand grater)
1 T soy sauce or tamari
1/4 c rice wine vinegar (well worth having in your pantry)
1/4 c veggie broth
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Mix together the tamari, vinegar and broth. Set aside. Mix separately the brown sugar and cornstarch. Add the corn starch mixture to the liquids. Once mixed thoroughly add the grated ginger.

If you mix this early enough, you can keep stirring it every time you pass the bowl, making sure the sugar is completely dissolved, but not a necessity. Plus the flavors marry. Pour this over the veggies you are cooking up for your stir fry. It will thicken pretty quickly. but that is to be expected.

I am still happy and am looking forward to left-overs today. Eat this, and often.

Ginger Snaps

You ever have a recipe that you would love to master, but for some odd reason, you just never got around to it, or it just fell by the wayside? Well here is just such a recipe. I have always enjoyed ginger snaps. But as I have gotten older, I knew there was something better than what came out of a bag. And yet I never pursued the recipe with any sort of vengeance. I made a few recipes here and there, along the way...until tonight.

Bar none, these are the best ginger snap cookies I have ever eaten. Loved the ingredient list, for those are all things we keep in our pantry. all the way down to the prunes. My son loves them. Always has, and hopefully always will. The girls over at Greener Eating have this glorious recipe that I am now sharing with all you folks.

I don't remember how I found this blog, but they are a joy to read and their recipes look fantastic. Trust me when I say I will be trying out some of the things thy have posted about, and you will see my results right here.

2 cups whole wheat flour (we used spelt flour)
1t cinnamon
1t cloves
1t ginger
1/4-1/2t salt
1/2 t baking soda
1/4 cup prunes + 2T(we pureed our own)
1 cup succanat(we used raw sugar)
1&1/2 T water
1/4 cup molasses
Sugar for dipping
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Preheat oven to 350 degrees. In a small-medium bowl, mix sugar, prunes, molasses, and water. Add. Add the spices, then add the flour. Refrigerate the dough for a few hours, but can go as long as overnight. I held out only for 2 hours. Roll the dough into balls and dip into dipping sugar. Flatten the cookie in your hand and place on greased cookie sheet. I found the dough to be extremely sticky, so I would suggest a small bowl of water to dip your hands into to keep the dough from sticking to your hands. Bake at 350 for 10-15 minutes.

They will be a bit soft when you take them out of thee oven, but they firm up quite nicely and get them to a cool wire/rack just as you scoop them off the cookie sheet.

I will definitely be making this little gems again, and again, and again.

Glazed Honey Bars

My daughter has a sweet tooth, and she openly admits this. I however am more a salty person, Want to know how I know? Well I used love White Russians, which are sweet and creamy, now a Dirty Martini is more my style. But I can't even remember when I had one last. Anyhow, on to more pressing issues...like food.

I am now thee official Raw Food class person at Nutrition S'Mart. And yes, I am learning right along with my students. I love cooking, but this raw stuff is still new to me, but man oh man am I having a blast. To date, I have not made a dish I have not fallen in love with and for many different reasons. For one, the ease. I taught a class last night and thee only kitchen gadgets I took were: 1) Food processor 2) Cutting Board 3) Knife) Citrus Juicer *manual* 4) Bowl and Spoon for dish, so technically this does not count.

Hello, how simple is that. Heck, if not for my purse I could have carried all of those item in with only my hands. I decided at nearly the last minute which dish I was to make and it cam out grand, but that has already been posted. What I want folks to know is that I am still on a journey, and I am not some super duper extremely perfect person eating perfect dishes. Hence this recipe. My daughter found this via The Food Network and it is from Paula Deen. Need I say anymore?

Granted, we make it as healthy as we possibly can, but there are times that you just are stuck with a decadent dish. Whether it be a salad or a dessert. These were so good, that there were none to be put in a left-over container and be put in the fridge. Make these, they are ooey and gooey, but for a treat they are perfect.

2/3 cup vegetable oil (for baking we only use coconut oil now)
1/8 cup honey(if not honey, then use agave)
1/2 sugar(we use raw)
1 egg(tofu or flax seeds are great in place of eggs)
1t ground cinnamon
1 cup self rising flour(I know my daughter used unbleached white, use what you have)
1/2 cup chopped walnuts(so that's what was missing, my daughter does not like nuts in her desserts)
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Glaze:
1 cup confectioners' sugar
1T mayonnaise
1T milk (we use almond, soy or rice)
1t vanilla extract
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Preheat oven to 350 degrees. Lightly grease an 8x8 pan. In a mixing bowl, beat the oil honey, granulated sugar and egg until well blended. Stir the cinnamon into the flour, then stir this into thee egg mixture and mix well. Stir in the nuts. Spread the batter in the prepared pan and bake for 25-30 minutes.

Remove from the oven and let stand while you are making the glaze. In a bowl, stir together the confectioners' sugar, mayonnaise, milk, and vanilla. Pour glaze over the cake and spread it with a spatula(Paula says spatuler. I love her accent). Let cool, then cut into bars.

Man were these ever good, but I could only eat these in small pieces or only one. And we all admitted that the glaze made them too sweet. See what becoming healthy does to you? Even making things from scratch and you find them too sweet. This is obviously not a dish you eat every day but once in a while is fine. Make substitutions that make it healthier and then serve it to friends, they will love you. And it is simple stupid to make...in the famous words of Paula herself.

Grown-Up Rice Pudding

I was never much of a rice pudding fan myself, until I met my husband. his mother made this awesome rice pudding. Your classic white rice loaded with whole milk with white sugar. but wait, you can still have your rice pudding and eat it too...Trust Me!!

You know me, I am trying new recipes all the time. And my new favorite cookbook is 'How It All Vegan.' I had seen this book in the book store over a year ago and I connected with it somehow. I know, come on, how can you connect with an inanimate object. but I tell you this book spoke to me. Not literally mind you, but you know what I am talking about.

Fast forward to holiday season 2008 and what lands into my daughters pile of gifts but this lovely book. And to date we both use it constantly. Her mostly for desserts, me for a plethora of dishes. But last night I had a sweet tooth and I refuse to purchase junk from the store. That does not mean I do not want to satisfy my sweet tooth. So I cracked open the book and found rice Pudding.

I usually have at least 2-3 types of rice on hand. But last night I wanted to use my very aromatic brown jasmine rice. Oh my stars. You know how many a cooks will call a mac-n-cheese a grown up version of thee old comfort food? Well put your minds in that frame of thinking. for this one is sweet, delicious, yet somehow satisfying without all the guilt of your moms rice pudding.

So get all your ingredients lined up and let the cooking begin.

2-3 cups soy milk (we used 2 cups of plain almond and it came out just fine)
2 cups cooked rice (we used brown jasmine rice and it was great)
1&1/2 t cinnamon
1 T vanilla extract
1 cup of raisins
1/2 cup slivered almonds
1/4 cup sweetener ( we used raw sugar)
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In a medium saucepan, add the milk, cooked rice, cinnamon, vanilla, raisin, almonds, and sweetener and bring to a boil (we got it to a soft boil, not full rolling boil). Reduce heat and simmer for 15-20 minutes until pudding thickens to desired consistency, stirring occasionally. Makes 2 or more servings.

This recipe filled 4 small dessert bowls and I still could easily share a bowl with my husband. And he loved it. He did say he thought it had too many almonds, but that the taste still came through wonderfully and he wants me to make it again....like he had to ask. Pffft!

There's Nothing To Eat

Yeah riiiiiiight!

I had a garage sale about 3 weeks ago and we unloaded some high ticket items. We took in a pretty penny. We could have easily payed some much needed bills in advance, but my husband was super generous and said we would take the money and put shelves in the pantry that has been jury rigged for about 6 years now. My husband works in a grocery store and when a rack that has been used for a display is no longer needed, he asks if he can take it home (that is if we truly need it) and this time we did.

Fast forward 6 years and I am busting at the seems in my kitchen. I could almost have my bed put in there, that is how much I love being in my kitchen. But with the new shelves being put in I want to get an idea on how much stuff I truly do have in my pantries. Well, let me tell you if anyone and I do mean anyone ever comes to me and says, "There's nothing to eat." I swear I am going to wallop them up side their head. So for those of you who may be curious as to what is in my pantry, I wrote it all down...minus my spice cabinet.

Powdered sugar
Raw sugar
Agave
Canola oil
Coconut oil
Spaghetti
Thin Spaghetti
Elbows
Orzo
1 container of hard white wheat (Rubbermaid container)
1 container of hard red wheat (Rubbermaid container)
2 big cans chicken (For hubby)
3 small cans tuna (for hubby)
1 small jar of pimentos
1/3 box of cous cous
1 jar homemade jelly
2 cans nectar, 1 mango, and 1 apricot
Cooking wine
Apple cider vinegar
balsamic vinegar
Sub sandwich vinegar
Pancake syrup (the garbage my son buys)
Maple syrup
Honey
Can of raisins
Box of prunes
Can of cashews
Can of mixed nuts
Mojo (Spanish marinade sauce)
Mayonnaise (My one HUGE weakness)
Dijon mustard
Jelly-black cherry
1/2 bottle light olive oil
Jar of Spanish's capers
2 Lg cans of tomatoes
4 small cans of tomato sauce
3 small cans of tomato paste
2&1/2 boxes of baking soda (mostly for cleaning)
4 cans smoked oysters (for hubby)
1 box wheat gluten
1 Tub of popcorn (I order 45 pound buckets of this stuff)
1&1/4 bag of unbleached flour
1/4 tub of olive oil
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I have these glass jars I have had for years that I purchased form Michael's about 15 years ago. they are to die for and I can see the grain/bean inside them. So this next bunch is inside the jars. And some are in mason jars, depending on how small amount of grain I have.

Jasmine rice
pinto beans
green split peas
black beans
pearled barley
black eyed peas
chick peas
bulgar wheat
brown rice
great northern beans
lentils
spelt
arborio rice
light red kidney beans
adzuki beans
TVP
millet
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2 packages of amaranth
1 box of falafel mix
container of nutritional yeast
Large container of peppercorns
package of sliced almonds
package of sweetened coconut
6 cans of coconut milk (I Need Help River!!)

So there you have it. It's my plan to eat this down so I can rotate my pantry with some new items we have never used or at least with items we use rarely. Since becoming a vegetarian again I am loving how my recipe door is opening and I owe many thins to all you ladies, and gentlemen that I follow and depend on for tried and true recipes. So keep 'em coming folks!

It's Supposed To Be Healthy

OK, so I have been on this rant about eating healthier and how my cupboards are ridding themselves of the garbage that is lined with preservatives and such forth, but pray tell, there is a culprit lurking in the wings. It's peanut butter. Correct me if I am wrong but but peanuts are supposed to be good for you. But thee other day I opened up the cheap-o peanut butter that was in our pantry and I about had a fit. I read the ingredients

1) Peanuts
2) Sugar (but I bet they tout that it is not HFCS)
3) Hydrogenated Vegetable Oil (WHA T THE HECK!)(Rapeseed, Cottonseed, Soybean)
4) Dextrose (I know this is some form of sugar)
4) Salt
5) Molasses
6) Monoglycerides (Again, what the heck are these puppies)

Here was the weird part. Savanah and I had gone shopping this last visit and purchased a brand that was more natural, with no HFCS and one that we could read all the ingredients and actually know what they were. There were still sugars in there, but not the highly processed ones you find in everything else.

We used to be huge peanut butter eaters, but like other things since eating healthier, we have cut back on many things. We have went from 2&1/2 dozen eggs per week to under 1 dozen. That's a major improvement. So this will be the last jar of garbage peanut butter in our home and on to bigger and healthier butters.

Stupid peanut butter companies

Sweet Rolls

I love to bake. I am by no means an expert, but I give ti my best. And on the rare occasion I flub something up, my bread is still salvageable. Lots of things to do with bad bread. But today I made cinnamon/sweet rolls. Ooo la la. However, this recipe is not vegan, but I am working on it. I start out with which ever recipe I am following then we either keep it, tweak it or ditch it. This was is a tweaker, only due to us wanting to veganize it. For those vegans out there, you most more than likely know what to do already, but I shall endeavour to add the substitutes whenever I can. And for the record...half of them are gone already. I got my recipe from Sue Gregg. She is the Queen of bread making.

**Dissolve yeast with sweetener in water in a glass bowl or container; let stand for 5-10 minutes until bubbles up**
1/4 cup lukewarm water
1/2 t honey (or other sweetener)
1 T active dry yeast at room temperature

Blend in a mixing bowl:
1&1/4 cups hot water (125-130 degrees)
1/4 cup honey (or other sweetener)
2T olive oil or melted unsalted butter (we used canola oil)
1 egg ( no clue what to use as a substitute, but will research)
1&1/4 t salt
2 cups whole wheat flour (we used soft white)

Add yeast (proofed) and remaining flour as needed to handle dough without sticking. Knead dough until smooth and elastic, and resistant.
3&3/4 -4 cups of flour

Place in greased bowl, oil top of dough, cover with towel and let rise in warm place until double in size. (About 1- 1&1/2 hours) Gently punch down and knead lightly. Shape, let rise and bake as desired into sweet rolls or rings (We did not do a second rise, but feel free to give it a whirl)

Shaping of Dough:
Roll out dough with rolling pin into a 9 x 15 rectangle about 1/2 inch thick *This was the most difficult thing in the entire process)

Evenly spread over surface of dough, not quite to the edges:
1/3 cup of sweetener (I would bump it up a wee bit)
Cinnamon, generously--about 1 t
1/2 cup raisins, soaked and drained (optional)
1/2 cup chopped walnuts (optional)
1 apple, grated, peeled, or unpeeled (optional)
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Roll up dough firmly from the long side , sealing the edge by lifting it up and over the top of the roll, pinching the edge to the roll. Turn the seam downward.

Even up roll with hands. Cut 1" thick rolls by sliding a piece of thread or dental floss under the roll, crossing it over the top and slicing through the dough (we used thread on this one. We took some thread and pulled it away form the spool as long as our arms could go, as if you were showing someone how much you loved them. And then we doubled up the string until it was about 18 inches long. It worked perfectly)

Place rolls, cut side down in greased pan (we used coconut oil). Allow room between them for rising. Let rise until double (we did not do this but will next time)

Bake at 325 for 25-30 minutes. (ours needed 30 minutes and they were perfection)

Icing:
1/4-1/3 cup of powdered sugar (I know I know, but this is sweet rolls. Let this be your indulgence for the week)
1 t of milk of choice (we used almond) you may need to add more. Play it by ear. You may also need to add more sugar. Again, play it by ear. You will find the consistency that works for you. Then drizzle on the hot rolls.

Ooo La La

Who Are They Kidding

I had seen the first commercial and just could not believe it, then my daughter told me there was a second commercial, and Wow, these people have brass ones. I mean come on. I am doing everything possible to rid my home of HFCS(High Fructose Corn Syrup) and these people come on and tell the world it is fine and dandy. Give me a break. And yet, there will be those who are sitting on the recliners with soda in hand and candy bar in another and say, You see honey, there ain't a thing wrong with that extra sugar stuff they are puttin' our food."

All the while, Bubba is 75 pounds overweight and desperately needs to visit the dentist.

I for one know that if it is factory made, then it does not fall under the category of being natural, at least not in my book. My girlfriend was the one who opened my eye to explain it to those who may not get it. And I already knew it, but explaining it without getting on a soapbox was beyond me...imagine that, me having problems getting off a soapbox.

My friend holds her hands out as if she were a scale, trying to balance two different things. then she says to said person, "Factory made, or nature made?" For this example she was referring to butter and margarine. He mothers doctor had told them years back to use artificial sweetener for their beverages and margarine *Shudders* for their fat as substitutes. I have not used margarine, which I was told was good for us...pfffft, in about 15 years.

We were on government help when I was pregnant with my daughter and we had access to butter. I have never looked back. Margarine...I get goose flesh. But to get back on topic, this organization is trying pawn off to thee unsuspecting public that HFCS is AOK. Helllooo, who are they trying to kid. I will tell you. The uneducated who sit and use the television as their source of information. If it's on the news, it must be right. Think again Bubba. It is sad to see that people buy into what the media tells them, and you have to wonder. Why isn't the media trying to uncover the truth? Are they afraid of the possible ramifications? I am glad that I am slowly but sure finding out what Big Brother is not telling us, and to know that I do have a mind of my own(Even if my children think otherwise) and can make decisions for myself.

Check out this farce of nutritional information. It is from the Corn Refiners.