Monday, 30 April 2012

Kale with nutritional yeast and quinoa

This is definitely vegan food. :)


Ingredients

1 onion
6 mushrooms
1/2 cup mixed seeds
1 cup of vegetable stock
1 1/2 cup of cooked Quinoa
5 stalks of kale
3/4 cup of nutritional yeast

Directions

1. Put quinoa in the rice cooker and read directions on cooking instructions. After the quinoa is cooked then start cooking.
2. Fry onion and mushrooms in vegetable stock
3. Add mixed seeds after 10 min of frying
4. Then add cut up kale, cooked Quinoa and nutritional yeast.
5. Stir and cook for about 10 min. Just to soften the kale.








This was extra good because I love nutritional yeast, but if you don't like it just leave it out. This dish was even good as leftovers the next day. 

Enjoy!



Sunday, 29 April 2012

Blueberry milk (Gluten free, soy free, & vegan)

Ingredients

Almond milk
Frozen blueberries

Directions

Mix both ingredients in a blender

Yummy! The flavor of blueberries was delicious. I was hoping my son would inhale, since he loves blueberries so much, but like anything that is new it gets rejected...for now. :)

Enjoy!

Saturday, 28 April 2012

Vegan coconut chocolate pudding

My son's daycare had a special treat for the kids yesterday.

They were giving them "mud" - chocolate pudding, with gummy worms.

So Thursday night I made a gluten free, soy free, dairy free chocolate pudding so he could participate. 

Directions:

This is coconut milk (full fat) from a can.

Whipped it in my magic bullet, with agave syrup (1 tbsp), and coco (1 tbsp).

It was very good. I could have easily eaten the whole thing. It was a success with him as well. Yummy!

Enjoy!


Friday, 27 April 2012

Vegan hashbrown cassserole


Ingredients

2 tbsp oil
1/2 onion
2 cups of hash browns
1 cup of ground "veggie" meat
Onions
Broccoli
Peppers
Hot peppers
Vegan cheese cheddar & mozzarella (Diaya cheese)

Directions

Fry onion in oil.

Add all of the ingredients together except cheese.

Cook on top of the stove for 10 min. Then bake in the oven with the cheese melted on top.



This was so yummy and cheesy.  It was very filling and the kids loved it. (My son had to have the beef version.)

I am definitely making this one again.

Enjoy



Thursday, 26 April 2012

Rice tortilla wrap

I was so excited when I found these...


And so disappointed when I got this...


I couldn't eat with it. It broke. Everything fell out, and it was hard. I even tried warming them up. No help. I ended up scooping up my yummyness with taco shells. :(




Wednesday, 25 April 2012

Broccoli salad, ginger tofu, and brown rice (Gluten free and vegan)


This vegan version of broccoli salad is easier to make than the animal one.

Ingredients

Broccoli cut up in small pieces (2 stocks)
1/2 cup sliced almonds (you could really use any nut or seeds you like)
1/2 cup of raisins
1/4 cup chopped red onion

Dressing

4 tbsp vegannaise mayo (can be soy free if you like)
2 tbsp white vinegar
2 tbsp of white sugar

You need to let it set in the fridge for at least one hour.

This is a great side dish to bring to other people's house or make ahead when you have people coming over for dinner.


The tofu is also supper easy to make. (THIS IS MADE OF SOY)

Cut it into cubes.

Add - Sweet chili sauce, 1 tsp of ginger, and 1 tsp of lime juice.

Have it sit in the fridge for one hour to absorb the flavors. (You could eat it before an hour though...)

Enjoy!

Tuesday, 24 April 2012

Thai Chickpea curry, vegan and gluten free


This is a "made on the fly" Thai chickpea curry.

I forgot to take a photo of it when it was all done, but this is a picture of our leftovers.

I made some brown rice, and I boiled yams in cubes to eat with it as well.


Ingredients

1/2 box of vegetable stock
1/2 can of coconut milk
2 tsp lime juice
1 tbsp garlic
2 tsp of red curry taste (see picture below)
1 can of chickpeas



Then I just added whatever veggies I wanted
- brussel sprouts, carrots, peas, mushrooms, green onions

It didn't take long to cook, about 15-20 min, just enough to soften the veggies, and combine the sauce.

Enjoy!


Monday, 23 April 2012

Simple foods: Raw veggies and potato slices


This is a bed of spinach and chopped peppers. I poured a salad dressing over top. My kids like raw veggies, so having a plate of raw veggies on the table is always a hit.

I also put out a plate of raw veggies if dinner is taking longer than it should, or our dinner needs to be later for some reason. If they get hungry waiting, then they can have some veggies. What am I going to say to them..."stop eating your veggies, you'll spoil your dinner".  :-)

These are just potatoes cut into thick or thin slices. They are roasted in the oven with a bit of oil. Roasted on high, don't move them around too much and let the skin get crisp. Then they wont stick. 



These were just side dishes, but easy ones. You want to make a simple dinner just add a bunch of easy side dishes together and let everyone pick what they want.

My leftovers of the raw veggies turned into my lunch day.


Roasted acorn squash. I just sliced it, scooped out the seeds and put it in the oven. No oil needed. Bake at 350C for about 45 min.


You can put anything into squash, soup, leftovers of all sorts. I love eating out of squash because they are warm when you hold them. Ultimate comfort food.

Enjoy!



Sunday, 22 April 2012

Earth Day - Why am I vegan?


Why am I vegan?

I am vegan for many reasons. Any one of these reason is enough to motivate me to be vegan for the rest of my life and combination of them all makes it a really easy decision. 

My children are young, and I have spent years taking them to petting zoo’s. Petting and feeding the animals, looking into the eyes of a cow.  At the same time I am reading all about the food system, the business of food, and the impact on animals, people, and the planet.

These are the results of the food business world.

1)      Slavery.

Workers in third world countries are working in slave conditions and are starving and working producing food for us. We get a lot of food from the US, and the US does not have enough farm land to feed all of the people who live here. We actually have very little farm land. A lot of our food comes from other countries, poor third world countries.  I have seen a picture of a man wearing an iron mask, meant to stop him from eating the very food that he is farming.

The food that these people are producing in third world countries are corn and wheat meant to feed the millions of animals that are in factory farms.

Starving adults and children are producing our food. We are then taking the food out of the starving countries, putting it on ships, and shipping it to North America to feed the animals (food they aren’t meant to be eating in the first place), and then the animals are then sold here in the North America: home to the many people who are obese and obsessive dieters.

What is the ripple effect of the food companies producing massive amounts of food this way? When people in third world countries are starving, what are they forced to do for money? What do children do? What do women do? For those of you who are aware of what goes on in developing countries then you know how to answer those questions. It makes me sick to my stomach.

Also to add to the list, the people who work in slaughterhouses, and factory farms, and their families are also affected. When you are a parent and you go to work every day and then you come home. You bring your work home with you, or at least your mood. When you work at a slaughterhouse and you smell blood every day, you inflict harm and pain to vulnerable animals, and you feel aggressive all day long. How does that not transfer to your spouse and children? The reports from workers and the statistics on domestic violence also make me sick to my stomach.   

2)      Animals

We love our pets, we feel the need to rescue animals, be concerned about animals that are becoming extinct.  However, it’s perfectly acceptable to torture torture torture and murder animals as long as they taste good.

Pigs are as smart as dogs and as social as primates. What our society does to pigs, we would never ever do to a dog. And if we did, we would be in prison.

Learning about how smart, emotional, and social farm animals are, completely changed how I look at them. They are no longer items of meat, but families. I can talk to people about the reasons why I am vegan, but I cannot talk to anyone about how I feel about factory farming without crying. This is the one subject out of all of my reasons that puts a lump in my throat and I just can’t finish my sentences.


3)      Health

I watched Forks over Knives and that blew me away. Enough said about that. All of my reasons for health are in that movie. I have been vegan for a year, this May 8th, and I feel wonderful. I can tell there is a big difference in my body.  Reading info on our digestive system and how our bodies are really built a lot more for a plant based diet than meat is just information that makes sense to me.


4)      The environment

The effects our food system has on our environment and my responsibility in my share of contributing to the mess is enough of a reason for me to never eat animals again. Animal agriculture is the number one contributor to climate change. You could combine all of planes, cars, ships, etc. and it still wouldn’t add up the impact that eating animals creates. We are destroying our oceans and ruining our rainforests.

All of the information about what is happening in our world, and what the future outcome of what this will be is depressing.


5)      My children

This sums everything up.  Knowing everything I know, I just wouldn’t be able to look at my kids in the eye with my head held high and say I did my best.

People imagine that 30 years from now eating meat will be like smoking. We look back on previous generations and think…how could they do that and it be so normal? What are the differences between cigarette companies and food companies? The differences I don’t know…but there are a lot of similarities.

30 to 40 years from now, what will my children think of me? What will they think about what my values are or the decisions I have made?

I just want peace.

Years from now when I am older and I have all of the time in the world to review my life, I just want to look back with a sense of peace. I am vegan. I am peace.
Who am I? What do I value? What do I cherish? What am I committed to? What do I want to fight for?

How can I not be vegan?



For information on all of my reasons here are my references:

Eating Animals – Jonathan Safran Foer

Stuffed and Starved: The hidden Battle for the World’s Food System – Raj Patel

In Defense of Food – Michael Pollan

Food Rules – Michael Pollan

The end of Food: How the Food Industry is Destroying our Food Supply – And what you can do about it  - Thomas F. Pawlick

Safe Food: The Politics of Food Safety – Marion Nestle

Veganist: Lose Weight, Get Healthy, Change the World - Kathy Freston

Food Matters: A guide to Conscious Eating – Mark Bittman

The 100-Mile Diet: A year of local eating – Alisa Smith & J.B MacKinnon

Animal, Vegetable, Miracle: A year of Food Life – Barbara Kingsolver

The art of Eating – M.F.K Fisher

Putting Food by – Janet Greene, Ruth Hertzberg, & Beatrice Vaughan

The Inner World of Farm Animals: Their amazing social, emotional and intellectual capacities – Amy Hatkoff

The Animal Manifesto – Marc Bekoff

The Book of Animal Ignorance: Everything you think you know is wrong – John Lloyd & John Mitchinson
Movies

These are movies what have influenced me as well:

Forks over Knives

Food inc.



Eating animals
Stuffed and starved
Forks over knives



Saturday, 21 April 2012

burger season, gluten free, soy free, and vegan


now that's a tasty burger.

burger season is starting. in grocery stores they are stocking up on bbq items, and related foods. 

so here is my gluten free, soy free, vegan burger. and i would like to note that both my kids ate it and liked it. i guess cover anything in ketchup and it's a sell.

btw - my keyboard still wont let me use the caps key so i am still unable to follow simple grammar rules.

 i like to use lettuce as a bun, simply because it's easy. there are gluten free bun choices out there, but a lot of them use eggs. and lettuce is always in our fridge so it's just an easy, cheaper option.


this is what it looked like by it self. it's a beauty isn't she.


ingredients
1/3 of your portion - chickpeas
1/3 of your portion - quinoa
1/3 of your portion - grated potatoes
2 tbsp of pesto seasoning
1 tbsp of garlic powder

just shape into whatever size you want. the chickpeas and the quinoa make it really easy to shape. i made smaller ones for the kids.

then just fry in oil for a bit and bake in the oven.

enjoy






Friday, 20 April 2012

coconut snack, gluten free and vegan.





i am having keyboard problems and my caps button doesn't work. so i am not just in the mood to be anti-capital letters today.

on to business...

these are a coconut snack. it doen't say it's gluten free on the package, but i looked at the package and there is nothing in there that is wheat. the flour is tapioca flour. they have many different flavors so read the ingredients.

tyler when he saw these at first refused to try them, but after seeing me eat them a couple times, he now loves them. warning for those with kids, this is a kind of snack to be eaten either outside or at the kitchen table. they are flaky, and that is my code word for messy. but yummy. 

for the people who like tea or coffee, these make a great gluten free, vegan, tea/coffee biscuit. they are sweet and light.

this is what the package looks like.




i got these at save-on-foods and they were cheap. i remember them being under 2 dollars.

enjoy



Thursday, 19 April 2012

Gluten free & vegan....lunch?

I don't know what to call these, but I made them for lunch yesterday and they were yummy.






I used the cornbread muffins that I made before (see blog below), and my favorite veggie dip, also in a previous blog.

I just added bean sprouts on one of them, and the other I added sliced avocado and a hot pepper.

It was delicious. I am not going to tell you how many I ate. :)

Enjoy!

Wednesday, 18 April 2012

Gluten free and vegan cornbread muffins

I was looking through my vegan cookbooks last night and I came across a cornbread recipe that I made gluten free for myself and my son.




It was really easy and I am not the best baker.

Ingredients

1/2 cups of corn meal
1/2 cup of flour (This is where I put in all purpose gluten free baking flour - by Red Mill)
3 tbsp oil
2 tsp of sugar (You can add maple syrup if you like)
1/2 tsp of salt
2 tsp of baking powder
3 cups of soy milk. (I used almond milk to make this soy free)

Mix


Scoop in a muffin pan. They don't rise so, what you put in is the size you will get.





Bake at 400F for 20-25 min

I also made a little bun with the leftovers that didn't fit in the muffin pan.
And then enjoy


I had two of these for breakfast, but in half, warmed with Earth balance margarine and blueberry jam.

Enjoy!


Monday, 16 April 2012

Gluten free & vegan soup


I love soup. This is very easy and very yummy. I know it's almost summer and soups are almost out, and salads are making their way in, but we had a cloudy morning yesterday and it just felt like a soup day to me.

Make this a meal, a lunch, or a side dish.

Ingredients

1 vegetable stock box
2 carrots cut thiny
1 celery
2 green onions
rosemary
parsley
thyme
miso 1 tbs (this is soy)
brown rice
1/2 can of chickpeas

Put all of the ingredients, except the chickpeas, into the pot and boil. I like adding the chickpeas in the last 5 minutes so they aren't too soft.

My son loved loved the soup stock and drank 2 bowls of that. If only know I can get him to eat everything else. :)

Enjoy!

Saturday, 14 April 2012

Appetizers that are vegan, gluten free, and soy free

These are really yummy. mmmmm.......


I first whipped avocado with hummus.You can make it smooth or chunky. Up to you.


I spooned the humus & avocado mix into little bit size tortilla cups. I then added salsa on top. These are good cold too. 


I then melted vegan cheese on top. To see a picture of the type of cheese I use, read the post below.



Then of course, the above picture lead to the below picture. They were yummy. It's a hard life having a food blog. I work and I work, all for the sacrifice of my reading audience.  :)

Enjoy!

Gluten free, Soy free, Vegan Pizza

This is called progress.


When I first started making gluten free pizza's on our Friday nights. I had 4 types of cheese.

Husband - cow cheese
Son - Goat cheese
Daughter - Soy cheese (still having cow protein in it)
Myself - Vegan cheese

My son would also have cut up hot dog on his pizza because he couldn't eat the vegan pepperoni (wheat and soy).

Now, all of us are eating the vegan cheese (wheat and soy free), no hot dogs, he has mushrooms instead, and this is a truly vegan pizza. Yes!

I can now count on our family eating at least one vegan meal a week. Friday night is our pizza night.

The pizza bread crust is...

 I get it from The Real Canadian Superstore. I always stock up on this item.

The vegan cheese is Daiya cheese.


 Then just load up on veggies.

The pizza sauce just came out of a pizza sauce jar. 

Enjoy!

Thursday, 12 April 2012

Spicy hummus


Sometimes it just takes some spicy hummus to make a meal. 


Asparagus - boiled for a couple of minutes in Earth balance margarine, salt and pepper.

Eggplant - roasted in the oven. Little bit of oil and Greek spices.

Chickpeas - fried in maple syrup, and a bit of soy sauce. Soy sauce is optional.

Spicy hummus- Hot pepper hummus from PC.

Sometimes simple is just plain yummy.

Enjoy!

Wednesday, 11 April 2012

Delicious gluten free vegan bread

I DID IT!!!!!        I DID ITTTTTT!!!

I just made the most wonderful, soft, fluffy, melt in your mouth gluten free vegan bread. It's warm, and I smoothed on Earth balance margarine and it melted....aaaaahhhhhh.

I did it. Finally.


It tastes even better than it looks.



Here's the kicker.

I didn't measure any of the flours. I can't even give you a detailed recipe.

So I am selling this lovely loaf of bread for $500 a slice because I have no idea if I will be able to re-create it.

aaah. Fun.

Here are the list of the ingredients I put in.

Corn meal
Brown rice flour
Tapioca starch
Arrowroot powder

Amaranth flour
Spelt flour

Baking powder - at least 1 tbsp
Baking soda - at least 1 tbsp
Xanthan gum - at least 1 tbsp

Oil - maybe about 2 tbsp
Almond milk - maybe about 1 cup
Maple syrup- about 3 tbsp

The bread does crumble easily. I would use it as a sandwich bread, but having this as a loaf of bread on the table to eat or have with chili would be just lovely.

Next time I will figure out how to hold it together a bit better, and record my findings...now that I know I am on to something.

Enjoy!






Tuesday, 10 April 2012

Vegan taco bake

Who has picky eaters at home? I do I do

Who is worse? your kids or your husband? Ahhh good question.

 I made this for dinner last night. My husband's response was...mmm this is good. I am actually going to full after this meal. 


First lay down some taco shells. Break them in half.


Add some small bits of kale, green onion, and hot peppers. (Hot peppers in a jar are a great easy item to just always keep in the fridge. They can be added to lots of meals to add some kick.) 


Spoon the vegan ground "meat". I heated it up with taco spice. It took 2 min. To make this soy free you can add chickpeas or beans.


Add Daiya vegan cheese and tomatoes


Add salsa and melt in the oven. The kale doesn't get mushy. Any exposed green parts gets crispy.


I also made rice and steamed broccoli with this meal.

I made another kids friendly version, but they just preferred the rice with their taco meat and steamed broccoli. Kids really just like simple foods.

Enjoy!

Monday, 9 April 2012

Gluten free & vegan lettuce wraps with dill mayo sauce.

Gluten free and vegan. This was a lunch for me, but could easily be a dinner. Just add some rice or bread.

Stir fry any veggies you like. I really just added 1 tsp of oil and let the veggies cook together. I used mushrooms, onions, brussel sprouts (shredded) and tomatoes.

I laid it out on lettuce and got my pre-made sauce out of the fridge.

While the veggies were cooking I made my sauce.

Previously in other cooking adventures, I dried some dill.


I smashed the dill to release the flavor and then mixed it with Vegannaise. (vegan Mayo)

It was yummy!



Enjoy!