Tuesday, April 27, 2010
1 10 ounce package frozen peppers (fresh peppers can be used if you have them, using the frozen peppers is a good time saver as they are already sliced)
1 onion, sliced
3 cloves garlic, minced
1 Tablespoon olive oil
2 cups TVP chickenish chunks
3 Tablespoons Taco Seasoning
6 sprouted grain or whole wheat tortillas
Shredded vegan cheese (optional)
Serves 2-3 (2 or 3 tortillas each)
Wrap tortillas in aluminum foil and place in 250 degree F oven. (I use our toaster oven for this)
Add taco seasoning to TVP. Add enough boiling water to just cover TVP - allow to rehydrate while other ingredients are prepared.
Drizzle olive oil into a frying pan. Add garlic, onions and peppers, saute over high heat until softened.
Thursday, April 22, 2010
The title of the demo was "healthy cooking: vegetables." Sounds good so far, right?
The first dish did look really good - and the only modification I would make would be to eliminate the Parmesan cheese from the breadcrumb toppings and it would be vegan - it was a layered casserole with zucchini, summer squash and tomatoes. So, that was not bad. I may try it this summer when those vegetables are available local and fresh.
The second recipe, however, was a 10 layer salad. They used iceberg lettuce which there really are so many more nutritious choices in lettuce out there but OK, iceberg lettuce is alright if that is what gets people eating more salad and more vegetables so, although it would not be my first choice, I can see it has a use with some recipes.
Now the fun begins, the dressing was made from Mayonnaise and Sour Cream. And the top layers of the salad were hard boiled eggs, cheese and BACON! I was a little disappointed, following a plant based diet, attending a class that is supposed to be about vegetables only to find out they consider bacon a vegetable in this class......The woman doing the demo kept emphasizing this was a healthy salad. Healthier than what, I wanted to know, I guess it was a little better than a fast food cheeseburger and french fries. There are many people who follow a vegetarian diet and include eggs and cheese in their diet so, minus the bacon, this recipe would work for a lot of vegetarians. I would not serve this to a vegetarian though and tell them it is really good for them.
This was an example of how people are constantly misinformed regarding what is good for them. The message I walked away from this demo with was as long as you are eating some vegetables, it is fine to pile them up with mayo, sour cream, bacon and cheese.
I completely disagree and I was very disappointed.
I do want to turn this around into something I can use - I have some ideas brewing, maybe a vegan mayo based dressing, a layer of beans instead of the boiled eggs. Instead of the bacon, some Tempeh flavored with BBQ sauce and crisped in a frying pan......More to come once I work on these ideas a little more.
Sunday, April 18, 2010
I have cooked beans....ok, now what?
With two cups of the cooked beans, I have made a bean dip.
White Bean Dip
2 cups of cooked White Beans (I used canollini, northern beans would probably work well too)
5 Garlic cloves
1 teaspoon Onion Powder
1 tablespoon Lemon Juice
1 tablespoon Olive Oil
Ground Black Pepper to taste
Kosher Salt to taste (I use very little salt)
Combine all ingredients in a food processor and mix until combined.
Serve with fresh veggies for dipping. This would also be good spread on crostini or as a sandwich spread.
Saturday, April 17, 2010
We order our TVP from Harmony House Foods - They have several flavors available. We started with the sampler pack to try out a variety and see what we liked.
Wednesday, April 14, 2010
- 1 ½ cups TVP (I use plain but chicken or beef flavor could be used)
- teaspoons ground cumin
- 2 teaspoons paprika
- 2 teaspoons poultry seasoning
- 2 teaspoons chili powder
- 2 teaspoons grill seasoning, half a palm full
- 2 tablespoons chopped parsley leaves, a handful
- 4 sheets phyllo dough – whole wheat if available
- 4 tablespoons olive oil
Tuesday, April 13, 2010
Tim the Vegan blog was inspired by my husband, Tim.
He is a very reluctant vegan…...
Tim has been led to this dietary choice through a health issue. Eliminating meat and all animal products from his diet had a quick and effective result to resolving his health issue. This change to our diet has led to many health benefits for both of us, including losing weight easily and feeling healthier overall.
Since making this change, we have explored many recipes and many new ingredients. Some good, some we will never try again.