White Bean and Avocado Fajitas Vegan Lunch or Dinner Idea

Cooked white beans seasoned with olive oil and salt
Sliced ripe avocado
1 or 2 tortillas
Put one tortilla in a medium hot, dry skillet. Fill with beans and avocado on half of the tortilla. Fold the other half over and heat about 4 minutes on each side.

Shown with sauerkraut, lemon jalapeno pickles and cashew sour cream.

Making RAW Pickles: Spicy Garlic Mixed Vege Pickle Recipe!

I harvested the last of the jalapenos today. Even the little green one. What to do with all those jalapenos?


Why, make Raw Pickles, of course!














The longer it sits, the better the pickles taste, but if you start this recipe at 7am it can be ready for dinner at 6pm.

Spicy Garlic Mixed Vegetable Pickles

Ingredients:

2 med Cukes sliced into 3/4" coins,
1 med carrot sliced into thick matchsticks,
5-6 cloves garlic, peeled and cut in thick slices,
6 red and 1 green jalapeno, chopped,
1 yellow bell pepper, cut in strips,
2 tsp salt,
one fresh lemon, juiced.

Instructions:

Cut up enough veges to fill a wide mouth, lidded Mason jar.
Pour the veges from the jar into a large bowl.
Add salt.
Stir occasionally. Liquid will start to collect at the bottom of the bowl.
Keep stirring occasionally for about an hour or until all the salt is dissolved.
Pour the vegetables and juices back into the jar.
Put a lid on the jar and let it pickles "cook" in their juices for up to 6 hours at room temp.















Add the juice of 1 lemon (about a 1/4 cup) replace the lid and shake.
Let it "cook" for another 6 hours or longer.
Shake now and then to make sure all the veges get equal time in the juice.
Add enough water to cover the veges and store in the fridge.
These will keep indefinitely in a lidded jar in the fridge but they never last long around here!



















These photos were taken before the lemon juice was added. I love to watch the veges "cook" in the salt.

Note: You don't have to use the same exact veges I did. I make this different every time. Sometimes with only jalapenos.

Raw Vegan Dinner Ideas :: Pizza! Perfect Raw Pizza Crust Recipe

I made this for dinner.

It's all raw but the olives.

















Close up














This was the perfect pizza crust. It was firm yet pliable and didn't get soggy under the toppings. Success.

Perfect Raw Pizza Crust Recipe
Three ripe tomatoes
1/4 cup whole flax seeds
1 tbs sesame seed
3 tsp dry oregano
1/2 tsp of salt

All in food processor with S-blade until puree
Pour on sheets and spread them around in the shape you want.
Dehydrate one hour at 145F
When firm on top flip out on to the rack and continue drying at 115F until hard and leathery but not crisp.



My plate with red lettuce and sauerkraut and a dollop of seed cheese















Close up of my slice.














It was pliable enough to fold and didn't fall apart or get soggy at all.



The man's plate.











He likes those jalapenos!

Wednesdays Smoothie Brought to you by Coconut and Peregrin Took

What about elevensies? Luncheon? Afternoon tea? Dinner? Supper? Has he heard of those?








Today's smoothie:






2 ripe bananas
1/2 cup fresh, young coconut meat
1 leaf curly kale
1 tbs each e3live and RenewMe!
1/2 cucumber
20oz water
Blend


I put up some daikon radishes in brine. I added two tsp of acv and a tsp of sugar because daikon is rather bitter.

2 weeks ago I put up a jar of kraut with a green apple in it at the suggestion of a blog entry here. It was a little moldy last week and I scraped the mold off and put it back for another week. Today when I smelled it I didn't smell a bit of mold and it was definitely sour! I will leave it for a couple more days and then put it in cold storage.











Daikon pickles in brine and green apple/cabbage sauerkraut.

Fermenting Vegetables and Sprouting Apples

I read this website today and was inspired to put up some veges.











From left to right:
Cuke and carrot with garlic for pickles.
Carrot and zuke with salt. This will be a carrot-kraut-type-deal
Carrot, zuke, cuke and red bell pepper. I call this one sweet relish.
All three are nothing but veges and salt. The pickles have water in them, too.
It took me about half an hour to do all of this. They should be ready in three days.

I learned today that if it gets moldy on top, just scrap the mold and the under part is good. I have been tossing them out, D'oh! *smacks forehead*





I don't know if you can see it in this photo or not but I left half an apple on the counter over night and it sprouted.















I put the seed in a little pot with dirt but I don't expect much.

Happy Friday!

Mostly Raw Vegan Taco for Lunch

This is one of my favorite quick lunches. I have it 2 or three times a week.















Get a nice, big, tortilla shaped and sized, collard leaf and fill it with sliced vegetables, sauerkraut, pickled sweet peppers, some seed cheese and I put a slice of vegan sausage in this one.














Then just fold and eat. You can roll it and tuck in an end to so the fillings don't fall out, or just fold it in half like a taco or eat it with a knife and fork if you don't feel like getting messy.

I always feel like getting messy when it comes to food. I have a huge collection of stained t-shirts that I need to make shopping bags out of.

Snacking Happens! Raw Vegan Condiment :: Sweet Pickle Relish on Vegan Vege Quick Bread

Raw Fermented Sweet Pickle Relish on Vegan Vege Quick Bread.












So nice I had to post it twice.


Easy recipes for both found by following the links above!

The Condiment Chronicles :: Cucumber Bell Pepper Relish :: Raw Fermented Sweet Pickle RELISH RECIPE! NO WHEY!!! Dairy Free!

My bizarre obsession with fermented condiments rages on, out of control.
















This is my second try. I made the last with cuke and onion and it came out bitter. I kept it for two weeks in the fridge and it didn't mellow out at all on the bitter so i tossed it today :( It was good, just very bitter from the onion.

Of course, I made more.

This time:

Fermented Sweet Pickle Relish

1 cuke
half a small red bell
1/2 tsp salt

Shred the veges, put them in a jar with 1/2 tsp salt. Put a cabbage leaf on the top like you would with sauerkraut and store at room temp for three days.














The result is slightly sweet and tangy. I did it! I made sweet pickle relish with nothing but cukes, peppers and salt. The lacto-bacillus gods were on my side this time.

The boy had a vegan breakfast this morning of sliced kiwi fruit (not shown) and garlic bread. I mix some earth balance with garlic powder and he spreads it on the toast himself. It's his thumbs up breakfast these days. It's better than sugar cereal, IMO and easy to make, besides.













VEGAN is ALWAYS best!
He wants to be vegan but he is pretty concerned about the lack of dairy and eggs. Meat he doesn't care about. We are working on him eating new things. It's a process and every goes at their own pace, right? :)

Dinner last night was soup and salad. That is my "special" vegan vege quick bread that I make using juicing pulp. So good. Not sweet, savory. A hint of garlic and ginger. Dense and moist. Scrumptious when toasted with a soup or salad or with some seed cheese as a stand alone snack.














The soup is random veges with a good dose of cabbage and Brussels sprouts. There is sauerkraut in there. I don't salt when I cook, I add condiments that I make at the table. That way everyone can make it as salty as they want and there is vitamins, minerals, fiber and good bacteria. While eating dinner I look over the table thinking, "Damn, I made almost everything on this table" and I feel a lot of satisfaction.
The salad is spinach with mango salsa on top and the green bread on the side.

Raw Recipe!! Mango Salsa (II) The Condiment Chronicles

This is a different recipe than I posted before.













Mango Salsa

1 mango. the one I used was not quite ripe. Sweet but still pretty hard.
2 roma tomatoes
1 med yellow onion
2 cloves garlic

Chop ingredients to "salsa size" and add 1/4 tsp salt, mix well.
Put the mixture in a wide mouth jar, I used an old pickle jar, and wait one hour.
Add 4 tbs lime juice, cap it and shake the jar. Let it set for at least an hour and eat!

This is a MILD salsa. If you want heat add a jalapeno or other hot pepper to the recipe and it will be hot.



















Cuz it's all about the condiments...

A visit from a Friend ::AND:: VEGAN Seitan Wellington :: Vegan Recipe

Art came and went. It was a nice visit. Quiet and uneventful. He's a great houseguest and welcome to curl up on my rug anytime!

Dinners were had.

The first night I made a Seitan Wellington that came out pretty good

I didn't have a recipe but I just made a half loaf of bread and a half seitan sausage. I used pureed tomato and garlic powder in the bread and pureed tomato and juicing pulp in the sausage.
I rolled out the dough and rolled up the raw sausage lump inside.















I was going to bake it in a loaf pan but then I thought, no it will rise too much not be sausage-y in the middle. So I wrapped up in foil, just like you would a regular sausage without bread around it














and baked the whole thing at
350F for about an hour and 15 minutes.

Giant Vegan Corn Dog...















I let it cool completely on the counter and then chilled it until dinner time. About half an hour before dinner, I sliced it into cutlets and warmed them in the oven.















I then served them.














Green salad with red lettuce, collard greens, bell pepper, daikon radish, sauerkraut and a carrot pickle* on the side. Garlic Mashed Potatoes and Seitan Wellington with Seitan Sausage Gravy.


Footnotes:
* Carrot pickle recipe is coming soon. Cuz it's all about the condiments, baby.

Hot, Spicy :AND: RAW! DIY Homemade Indian Style Pickled Jalapeno Peppers RECIPE :PLUS: Photos of My Nude Figure Lighter Collection

Today I made RAW pickles out of jalapeno peppers and carrot.
















From left to right:
Headless nude with red light-up nipples. Flame comes out of the neck.
quartz geode
bronze colored with head. She has a look on her face, you can see the close-up down below. Press the left breast and a flame comes out the right.
Jar of pickles
glass bead shaped like a pig in a kimono
USA pottery cat planter. I don't have a plant small enough to fit in his ass right now.*
Day of the dead or Grateful Dead type of bud vase.
Mermaid doll in the bud vase by Rainbow Creatures Inc of Seattle Washington

You can see the look on her face in this photo.

































I put the pepper tops in a jar of their own and pickled them with just salt, no spice, to see how they would be. I didn't want them to go to waste and these guys will eat them.















Pickled Jalapeno Peppers
I made these before the recipe is here

You will need a glass jar with a lid. I used a wide mouth mason jar with a canning type ring and lid. There is no cooking involved, this is a RAW recipe!

11 large jalapeno peppers, sliced very thin
1 carrot sliced very thin
1 tbs salt
1 tsp curry powder
1/2 tsp asofoetida**

Mix together in a clean, dry jar and leave for 4-6 hours so the peppers can marinate in the spices. The salt will draw the water out of the peppers and there will be liquid in the bottom of the jar.
Then add
6 tbs lemon juice
3 tbs apple cider vinegar
1 tbs olive oil

Leave jar in a cupboard at room temp for a day and the pickles are ready to eat. Shake them every couple of hours during the time that they are curing to assure that all the pieces are coated evenly.
The next day the pickles are ready to eat.
Store the remainder in the fridge in a covered jar pretty much indefinitely.***


I hope you like these, they are far too spicy for me! I make them for the man so he doesn't keep buying can after can of canned jalapenos. Gotta keep it on the DIY, don'tcha know?

Next Post will be:
Vegan Seitan Burgundy

Hail Seitan!

Footnotes:
*That should get me some hits, huh?
**sometimes spelled asafoetida (by most people :) and also called hing. This is an onion or garlic substitute and adds an unmistakable "Indian" flavor to foods.
***They should smell spicy and tangy and be a little bit crisp. As always, if they smell "off" or "funny" or seem slimy or have a funny texture or smell bad TOSS THEM! It's not worth the small cost of the peppers and salt to get sick over. As always the second, I ain't responsible if you get sick. :P