Sweet Potato Parsnip Curry

Warm, slightly spicy, sweet and comforting.

Cube sweet potato and parsnip.














Place in a sauce pan with enough coconut milk to cover.

I add a little water too, because the coconut milk is very rich. I use about 1/4 cup water for every cup of coconut milk.

Stir in 1 tbs or so of Mae Ploy Yellow curry paste and cook over medium heat.















Stir occasionally to keep from sticking.
Simmer until the vegetables are soft and the coconut milk starts to thicken.
















Shown with quinoa and roasted fennel.

E3live for Breakfast and Buddha in Ginger

Breakfast was 6 oz of blue green algae

E3Live™ - The World's First and Only Fresh-Frozen 100% Aphanizomenon flos-aquae (AFA) the 'Invisible Flower of the Water.'














Invisible? Really? I can see it out there in the lake. Hmm...



Dinner last night was nutloaf, curry cauliflower, zucchini and tomatoes and a green salad with a couple of giant olives on top.














Sorry, no recipe today :(

Amida Buddha in a slice of ginger?

















This slice of ginger was sitting on my cutting board while I was cooking dinner last night and I kept thinking wow, it looks like Amida Buddha. When I asked myself "what is that little figurine doing on my cutting board?" I figured it was time to take a photo of it.

I love watermelon and curry

No, not together. Not this time, at least!



Easy Vindaloo!















Potato, onion, red bell pepper, spinach, zucchini and mushrooms in a sauce made with curry powder, peanut butter and a pinch of salt.

Steam the veges until tender and then mix the peanut butter with hot water and curry powder and mix the two together and stir over med heat for a few minutes.

Shown served over steamed rice and quinoa on top of a collard leaf.



This morning's smoothie was














1/2 an 8lb watermelon
in the blender and blend until smooth

I only remove the thickest part of the skin and blend the rind up in there too.

Saturday

Green Smoothie


Banana, coconut milk, ground flax, juice of one orange, Renewme! 20oz water and blend












Juice





Carrot, beet, celery, ginger, lemon







I'm sorry, the cat hair is not optional :)

Tabouleh






Steamed quinoa, tomato, fresh mint, lemon juice and a touch of salt

VEGAN DINNER IDEA! Coconut Milk Curry Sauce, Steamed Vegetables, Quinoa & Flat Bread ::OR:: What I Made For Dinner Tonight

Coconut Curry Sauce



1 cup coconut milk (i used canned. For shame)
2 cups vege broth (made this myself. Redeemed!)
1 tsp salt
2 tsp curry powder
1/2 tsp asafoetida powder (hing)
1 tsp paprika for color, mostly
1 tsp each onion and garlic powder
1/4 tsp vanilla
2 tbs cornstarch

Mix together all but the cornstarch in a saucepan over low heat. Heat gently, stir with a wisk. When it starts to steam, scoop out about a cup of liquid and mix the corstarch into the cup of liquid. Stir well and then wisk the mixture into the rest of the sauce. Stir and continue to heat until sauce thickens. Remove from heat.

Steamed Vegetable Main Dish

cauliflower
celery
carrot
potato
onion
whole garlic cloves
red bell pepper

I sprinkled a bit of curry powder on the veges and steamed them over low heat until tender.

The flat bread is just tortillas, but i made them extra thick. Instead of 8 tortillas, this recipe makes 4 flat breads.

Flat Bread

1.5 cups flour, I used half wheat, half white flours
1 tsp baking powder
1/4 tsp salt
2 tbs olive oil
1/2 plus 1/8 cup water

knead with hands until thouroughly mixed. Separate into 4 balls. Roll out on a floured board, with a floured pin and cook on a griddle or large skillet untill brown spots appear, about 3 minutes. Turn and cook 3 more mins. Careful not to cook them too long or they will get crispy. You want them pliable. Wrap them in a towel to keep warm and moist and serve asap.

Steamed Quinoa

2 cups vege broth
1/2 cup white quinoa
1/4 cup each black and red quinoa
bring to a boil, reduce heat and cover. Let cook for 20 min and remove from heat. Stir and serve.

A relatively quick dinner, this took me about 2 hours to make.






This is flat bread with lettuce leaves, veges, sauce and quinoa


my plate has raw veges instead of steamed and a sprig of fresh mint for garnish

Meatless Tempeh Meatballs

Armed with a load of inspiration from HappyVeganFace, an 8 oz package of tempeh and nothing to lose, I made these "meatlessballs" from tempeh. mmm.
















Preheat oven to 400 degrees

In a medium wok saute in 1/2 cup vege broth:

1 med onion, thinly sliced
2 cloves garlic, thinly sliced


When onions are translucent add and mix in well:

1 tbs peanut butter
1 tbs sesame seeds
1 tbs dried mint
2 tbs vege pulp

Add more water or vege broth if needed to make something like this:














Then add:


1 tbs nutritional yeast
1/2 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt
1/4 oatmeal, ground almost to flour
1/2 cup water

Mix well, cook over low heat in your wok, stirring constantly until onions are mushy and mixture is very thick.

Then add:

8 oz tempeh, steamed, cooled and ground with S blade in FP until a crumbly paste. Add to your thickened mixture and mix well.

Form balls, or patties and bake covered at 400F on a greased baking sheet for 60 minutes. Carefully turn the balls and bake covered for 30 min more at 400F.

They were big balls, almost more like patties. They were 1/3 cup each and I made 8 of them.













The man said they were good but I should have made more.

Clockwise:
Beans on vege bread, quinoa, curry carrot salad, leftover potato casserole and balls of tempeh with seed cheese on top.















And for dessert, applesauce cake, sliced, toasted and buttered with buttery vegan spread.















Left is the applesauce cake, right is a vege bread.

Both are basic soda bread recipe. Applesauce cake adds 20 oz of applesauce, 1/2 tsp cinnamon and vanilla and 3 extra tbs of sugar. Vege bread is just regular bread with a half cup of vege pulp added.

Vegan Falafel. Baked. Not Fried. And Cat Report Update.

Falafel Sandwich Just like I used to get at that joint at 19 and Valencia. Ali Baba's Cave. Better because it's baked and not deep fried.











I was inspired this morning by the newsletter I got from Dr Ben Kim and just ran with it.

Instead of pita I made thin tortillas like the kind you get at the falafel place. Lavash, I think they call them.
Falafel, cucumber, tomato, tahini and a beautiful organic red lettuce that the man picked up at the natural food store, thank you, baby!
I spread tahini on the tortilla, then a lettuce leaf on top of that, then falafel and vegetables and more condiments in there.














The lettuce was really good.

The Magic Grain
















It's all about the condiments, oh, yeah. I bought a tray just for carrying condiments between the fridge and table.














On to the dinner.


First I made tortillas but with mostly white flour and just a 1/4 cup wheat. Nice and thin and just a little bit crispy.















Then:

About 5 med potatoes 3 handfuls dry chickpeas

cook the peas thoroughly and drain.
cut up and boil the potatoes until soft
thoroughly mash the two together with one finely chopped onion. The secret with this recipe, just like any meat sub is using lots of onions. Onion = Flavor + Juicy.

I used the food processor but you could mash them by hand.

Remove the chickpea potato mixture from the food processor and put it in a bowl. Set aside.
No need to clean the fp bowl, the left over chick pea mixture will help to blend the tahini sauce. It's all gonna get mixed together in the end.

In FP
2 cloves garlic
1/4 cup each sesame seeds and sunflower seeds
4 tbs lemon juice
3 tsp curry powder
2 tsp cumin
2 tbs olive oil
1 cup chopped celery heart
1 tbs nutritional yeast use the S blade and pulverize it all. add some more of the chickpea mixture to help it blend.

Mix both mixtures together in one bowl and stir well.
You could then spend a bunch of time and effort rolling walnut sized balls of the mixture, placing them on a pan, bake for 15 minutes, turn over and bake another 15 minutes or you could do like I do and...
Spread mixture into a large, greased 9 x 13" glass pan.
I baked it for 2 hours at 350F and then another hour at 400F. It could have gone a little bit longer but I'm at a high altitude, things take longer and we were hungry.

It's done when it's golden brown on the outside and still tender on the inside.














I hate rolling little balls. It's time consuming and unnecessary. You just smash the ball in the sandwich, anyway. Why not start with it flat?


I cut it into about 8 pieces and people just grabbed chunks of it out of the pan. You could use a fork, I suppose.


Thanks to everyone for the well wishes about our lovely rescue cat Minnie. She really seems to be feeling a lot better and ate some food again today. I'm really hopeful for her. She's happy and doesn't seem to be suffering. She comes to us for attention She has no problem jumping up on a lap or on the bed and loves to be brushed and petted. She was playing with a string today and I caught her sharpening her claws in the carpet. I'm pretty confident that she will live a while longer.
Thanks again for all your well wishes.

Mickey came up today with a funky eye. I put two drops of colloidal silver in each eye and it seems better tonight. Thank goodness. I have a fear of pink eye. I know it isn't that bad but my mom would trip every time I got pink eye. It guess like I got it a lot and I would hate to get it now. Everyone around me has no problem with it, just a little pink eye, it'll go away. I just need to get over my mental issue.

Good night everyone. I hope you had a good dinner and all is well with you.

I'm going to San Francisco for 4/20. Come to Golden Gate Park. I will be at the top of hippie hill, Sharon Meadow. Come see me. I'll be having a raw barbecue!

Vegan Dinner Ideas! Carrot Walnut Meatloaf Recipe

Hi!

I made a loaf. A nutloaf. A vegan veggie loaf. I never really know what to call them so I just call them meatloaf. meatloaves.















MMM. look at that melted cheese goodness all over the top.

it was made from

3 med carrots
3 ribs celery
1 med yellow onion
3 leaves of curly kale
Chop all in the FP until they are pretty much a paste then add your seasonings

I used
Paprika
Cumin
Oregano
Sea salt
2 cloves garlic*



then add
1 cup walnuts
1 tbs whole flax seeds
1/3 cup cooked quinoa
and process until all mixed up. There should still be large pieces of walnuts in the mixture.

Spoon less then half of the mix into a greased loaf pan.
Put 2 handfuls of greens on top of that. I used some baby green salad mix. Put some slices of oat cheese on top of the greens and then another 2 handfuls of greens. Spoon the rest of the meatloaf mixture on top and smash it down. It will fit and the whole thing will shrink as it cooks so, fill it up.

Cover and bake at 350F for two hours. Take it out and let it cool completely.** Uncover and put some sliced oat cheese on top. Heat at 400F for about half an hour. The cheese will be really liquidy and melty. Once you slice the loaf, the cheese on top will run down all over the slices and be delicious.

I served it with a pot of beans and some rye bread which is just my normal bread recipe with 1 cup of rye flour and one cup of whole wheat flour in place of the white flour the recipe calls for.

Footnotes:


*I didn't measure. Just taste it until it seems right or find a meatloaf recipe and use their spices. I just fake it.
**You know how meatloaf is always better the next day? Let it cool completely and then reheat it with cheese and tomato sauce on top and it is the next day! I'm a genius.

Raw Vegetable Stir Fry Dinner with Steamed Quinoa

Easy Raw "Stir Fry" Dinner Entree you make in the dehydrator!














mushrooms
carrots
zucchini
garlic
pinch salt
curry powder (or not. season to taste)
water to moisten
Stir it up and put it in the dehydrator in a lidded glass pan for the day Mine was in from 11am until 6pm at 115F. Perfect.
Stir it every 2-4 hours and if it starts to get too dry, add a touch more water. You don't want soup, but it should have a little gravy in the bottom, ya know?

I served it with quinoa















Here is a photo of the spread. I really, really need a dining room table. Two card tables pushed together so that one won't fall over isn't cutting it anymore.













Not that we don't have fabulous dinners on it every night... But I think my food (and the people who eat it) deserve more.
I served it with some big collard leaves for wrapping. I thought the guys would eschew leaves and opt for just eating the stir fry over quinoa, but they embraced the leaves and we ate raw wraps with quinoa INSIDE! I'm so proud of my omnis that I didn't take ONE SINGLE PHOTO of a wrap last night. Oh, well, they all look alike anyway.

I also made guacamole, salsa and seed cheese and threw together a plate of RAW NACHOS with flax seed chips.















Guacamole:
1 med avocado
1/2 roma tomato
2 tbs lemon juice
1/8 tsp onion powder
mix well. sprinkle lemon juice over the top and store lidded. Eat within a day or it will turn brown.

And the not raw part:

Potato leek soup.














6 sm Potatoes
one leek
1/8 tsp of salt
a couple of quarts of water.
That's it.
When I was letting the stove cook the potatoes and leeks I was thinking "I will put other seasonings in it before serving" but it had so much flavor. I was amazed.

Happy Saint Patrick's Day Seitan Stuffed Cabbage Rolls ::AND:: Vegan Stuffed Acorn Squash

Stuffed Cabbage Rolls














Sauce
3 roma tomatoes and a cup of water, blended and strained.

Put strained tomatoes in a sauce pan and reserve the pulp for the stuffing.
add
1 tsp salt
1 tsp sugar
1 tbs cornstarch
1 tsp Italian seasoning
1 tsp black pepper
2 cloves garlic, coarsely chopped.

Stir over med heat until reduced by 1/3, put aside.

Stuffing
in a large stock pot:
Tomato pulp from the sauce
1 yellow onion, chopped
2 cups Nappa cabbage, chopped
Saute until onions are translucent and add
2 tbs ACV
2 cups water
1/3 cup each red, black and white quinoa.


Steam 9 large cabbage leaves.

I rigged up this steamer that I can cook under and over at the same time :)

Saute-ing veges
















Cabbage leaves in a colander on top of pan with veges
















Large bowl inverted on top as a lid so the steam stays in














By the time the quinoa was cooked, the cabbage was steamed and ready to wrap. It was a stroke of genius, IMO :)

The stuffing is done when all the water is absorbed and the quinoa is tender, about 20 minutes.

The set up















1/3 cup of stuffing mixture and 1 tbs seitan sausage in a cabbage leaf, tuck the sides in a roll them over. Place in pan seam side down. Repeat until pan is full.

Pour the sauce over the top of the whole thing and bake covered at 400F for 1 hour or until the sauce gets nice and thick.

I served it with a green salad, sauerkraut and soda bread and curry carrot salad

I have been threatening to make these for months. The man has been giving me a bad time about it, suggesting (nicely) that they wouldn't be right, blah, blah, traditionally, blah, blah, yadda, yadda.
I spent all day making them and went through a fair amount of stress worrying that he wouldn't like them. The oven actually malfunctioned so dinner was an hour late. I guess he must have been hungry because he said he liked them. I thought they were delicious. I put the seitan in the leaves when rolling instead of cooking it in with the stuffing because when you cook seitan in liquid for any amount of time, the liquid sucks the flavor out of the seitan and you get mushy tasteless gluten blobs.* *
Putting it in at the last minute is the secret to keeping the flavor in the seitan. I minced the seitan and the texture was good, almost like ground beef, said the omnis.


For lunch I made some stuffed acorn squash with the leftovers from the vindaloo I made the other day.
















I have the recipe written down and will post it soon, I can't find it now and it's bed time.

Oh, and I made ketchup.
Blend and strain 2 roma tomatoes with 1/2 cup water. Strain and put in a jar. Add 2 tsp of salt and let it set*** loosely covered at room temp for three days. Then refrigerate and use as you would ketchup. I love to put a spoonful in my soup, yum.

Night all. I hope you had a happy St Patrick's Day.

Footnotes:

*that's my story and I'm sticking to it
**What omnis call "that flavorless vegan shit".
*** Sit?

Three Potato Casserole :: The Second Dinner Of Art ::OR:: Quick Casserole that I just Threw Together at the Last Minute!

The second day Art was here I made dinner again!


I made tomato salad














Dice 2 Roma tomatoes, add a dash of Celtic Sea Salt, a smidge of Black Pepper and a splash of ACV. Holy Yum!


And Sweet Potato Bread













Basic bread recipe using 1/2 cup grated sweet potato and 1/2 cup water in place of the cup of oat milk. Add vinegar and salt to the sweet potato/water mixture like usual. Bake as usual. Be amazed.


Simple cabbage soup














Cabbage, carrots, celery onion, garlic, cumin, paprika, salt, pepper and water. Simply fantastic!

And this Three Potato Casserole














Layer in a loaf pan:
Dehydrated eggplant slices*, sprouted quinoa, sundried tomatoes, sliced red and orange bell peppers, sweet potato, white potato and purple potato, more quinoa and zucchini slices on top. Make a sauce by thinning out some oat cheese with water, pour that all over the top and bake covered at 350F for about two hours, until it's not juicy anymore. It bubbled over on me, so use a cookie sheet underneath the pan.





Footnotes:

*I slice eggplant thin and dehydrate it. Its great to use as layers in casseroles or vegan lasagna.

Vegan Casseroles are FUN!

Dinner last night was potato and leek soup with a micro-green salad and a quinoa casserole














Nice close up of the casserole















I love making casseroles. This one was black, red and white quinoa, eggplant, zukes, tomatoes, onions and some leftovers from the Indian food I made the other day. Quite yum.

The boy's breakfast this morning was a bagel with vegan buttery spread and a kiwi orange fruit salad.
All vegan...


















He is still eating salad almost every night for dinner.

VEGAN Indian Food Night! Sweet Potato Kulcha :: Baked Vegetable Curry

Sweet potato kulcha. Two whole wheat tortillas (1 c wheat, 1 c white flour, 1/4 tsp baking soda, 2 tbs olive oil and water) with a filling of steamed sweet and white potato, chopped green onion, a tbs of vegan butter and a bit of salt. Fill one tortilla, put the other on top and press the seam closed with a fork. Sorry, I didn't measure the filling ingredients.

Put sealed tortillas in a nice, hot cast iron pan for about 2-3 minutes until it's has browned spots like in the photo














Flip it with a spatula and cook for another 2-3 minutes (brown spots).


































The curry is a bunch of chopped veges, eggplant, zukes, carrot, bell pepper, cauli, potato, onion, tomato, baked in a sauce of water, vinegar, dates and a bunch of spices, including curry and lots of garlic and ginger.



















I served it with steamed black, red and white quinoa, steamed with a tbs of herbs de provence.

Hail Seitan! Vegan Sausage Fajitas Cruelty Free Lunch Vegetarian Sandwich Easy Lunch or Quick Dinner Idea

YUMMM!!! Scroll down for the description and recipes!


















Here is a photo of a casserole that I made yesterday.














Eggplant rounds, layered with zucchini, spinach, seed cheese, seitan sausage, quinoa, sun dried tomatoes and more seed cheese. Put an inch of vege broth in the bottom and bake it covered at 350 until all the liquid is gone. It was ask-for-seconds good.

And here is the sausage before refrigeration. Put it in the fridge over night and it firms up. Yums.
















I grilled some with some zukes and red bell peppers















Then put it back in the pan in a flour tortilla * with some seed cheese and vegan parm **















Crisped up the tortilla in the pan














Serve it up with some salad. That is some home made sauerkraut. Raw, of course.
















Footnotes:

';[] the cat typed that.

* there is one tortilla left. I can't talk anybody into eating the tortillas so I'm eating them. I am def learning how to make tortillas next week.
** That's Vegan Parmesan substitute that I made this morning before the sun came up. I will make a separate entry with directions to make your own but it's just walnuts, soaked and dried, nutritional yeast and a pinch of salt, all ground together in the blender, easy peasy!