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.

Vegan Dinner Ideas: Pulp Recipe: Carrot Burgers and Creamy Cashew Cheese Sauce

I made carrot patties for dinner and had them in sandwiches. I used the leftover flat bread for mine.

Curry cauliflower salad with celery and bell peppers















Food porn
















Green onions from the garden woot!















Carrot patty with sauerkraut, seitan sausage slices and creamy cashew cheese sauce
















The arial shot
















Carrot Patties

1 cup carrot pulp
1 onion
1/4 cup sunflower seeds
1 tsp salt
1/2 cup celery juice you can use vege broth or water
2 tbs lemon juice

Chop in food processor with s blade until a paste.

Bake at 350 for an hour, flip and bake another hour. Should be crisp on the outside and tender on the inside. Use 1/2 cup for each patty makes 6 patties.

Creamy Cashew Cheese Sauce

1/2 cup cashews
1/4 cup nutritional yeast
1/4 cup rolled oats
1/2 tsp salt
2 cloves garlic
3/4 cup, more or less of water for blending.

Blend until creamy, chill and serve. It will thicken with chilling

Raw Vegan Snack Ideas: Snacking Happens: Banana Date Mash Up Avocaco Sauerkraut Salad

I decided to post photos of my lovely raw vegan snacks today because I can only take so many photos of green smoothies...

Mid Morning Snack (Second Breakfast)

Banana Date Mash Up














2 ripe bananas
5 or so dates, chopped or whole 1/4 cup mostly raw granola (which is oats, sunflower seeds, chopped almonds, chopped dates and coconut oil, dehydrated overnight at 95f), all mashed up in a bowl.

Mid Afternoon Snack

Avocado & Sauerkraut Salad














1 half a ripe avocado sprinkled with vegan parm (1/4 cup almonds, 1/4 tsp salt, 1/4 cup nutritional yeast, 1/2 tsp cornstarch, optional, keeps it from clumping) and covered with about a 1/4 cup of raw sauerkraut. Eat with a spoon.

Sauerkraut Salad

Mid afternoon snack.













Sauerkraut, avocado, red bell pepper and flax crackers.

I'm thinking of dinner. What to feed the omni's tonight and how long it can go on this way? I have to cook something and not eat it but still have it taste good. These lunkheads aren't going to change so I will have to. I'm certainly capable. Adapt or die, as they say.

Iconoclast Cat Ruins Smoothie Photos

It was a really good smoothie.

Banana, avocado, fresh mint and Renew Me Total Body Blend













The cat thought he should be part of it and threw quite a fit, insisting on being in all the photos and even completely obscuring the smoothie at some points.














"I am far prettier and probably more nutritious than any smoothie. But don't eat me."



The small rainbow paratrooper was not available for comment.


















Last night's dinner was a lovely pot of cabbage and carrot stew with my famous garlic baked potatoes and this dish.















Still with the huge seitan sausage that I messed up last week.




The Man had his with barbecue sauce.

This was inspired. Layers of thinly sliced seitan with sauerkraut and seed cheese in between.

It was like a Reuben Sandwich and was quite a hit. I may make this with some good sausage and see how that tastes.

Supreme!

It's a happy Saturday morning. My kitchen is a disaster and I need to go food shopping but for now I present to you the...

Acme Supreme Juicerator













I have a juicer. Yay. No more blender juicing.





I found this at goodwill. I don't know how much it cost. It was at the As-Is store and they just look at your pile and give you a number. I got out for $13 with the juicerator, a full body massage pad, the kind you lay on, and a bunch of other junk.
















I managed to keep it raw all day except a sampling of the melon jelly on some toast. the man's father came over last night, Dil. He is eating all raw too, so I was able to feed him and it was nice to have someone raw around. The guys ate leftovers, there was plenty of falafel and quinoa left from last night.
Red leaf lettuce made a great wrapper for some raw tahini, tomato, cucumber, sauerkraut and raw vegan sprinkle.

Wrap, eat, repeat!













I got my herb garden planted, all the starts are in.
Sage, basil, chives, parsley.














All my starts are in pots now. Rainbow blend cherry tomatoes and yellow & green squash. I'm waiting for the bumper crop. I put them out on the screened in porch, my garden porch.














It's not much but it's my first attempt at growing anything edible aside from sprouts and I am hopeful.

There is mint and other edibles growing out in the yard, I think I will forage today when it gets a little warmer outside. The other day I made a smoothie from the meat and juice of one young coconut, banana, red lettuce and mint I picked from the yard. It was fantastic.

This thing



















Sorry for the blurry photo. It's a shower caddy shaped like a cat. I think I paid more for this than the juicer and massage mat combined. But, my man had to have it and what Baby wants, Baby gets :) Anyway, you can see, there is no shampoo in there. There is a bottle of oil, a bottle of homemade shampoo/body wash, a bar of E3Live soap, a scrubby mitt, a comb and a brush with pumice stone. Why we needed a bigger shower caddy that, I don't know, but it is a cat and that's pretty cool.

Minnie is doing just fine. She ate a little more than a teaspoon of food and took her pill and now she is sleeping under the bed. I was holding her on my lap after the pill giving, petting her and telling her how wonderful she is and she climbed up and sat on my shoulder. AWWWW!! She stayed there for a couple of minutes and then went under the bed for her mid morning nap.

Oh, I was just reminded of what else we bought yesterday. A microphone. It plugs into the amp and makes your voice very loud. The boy is beat boxing on it right now. We need a drumset and the drive and we could start our own band. Talent is optional, right?

I had a dream about making raw beer. I will wait and see how the batch I put up the other day comes out and I think the next one I will try to make raw. We'll see.

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.

Raw Vegan Casserole Project

Bottom layer is broken up raw seed crackers. These are flax, sesame and quinoa, made with vege juice pulp for the liquid.


















Over that is a layer of raw zucchini noodles. Just julienne zucchini if you don't have a gadget for noodling. I used 3 small zukes, then about 2 tbs sauerkraut, on top is half a small onion cut in paper thin slices and a tbs sesame seeds.















A basic seed cheese made with an additional 10 brazil nuts and a little bit of extra water. Just enough to make it thin enough to run down through the veges to the crackers but not watery, creamy.

Spread the cheese sauce around, tap it to get the bubbles out and lift the sides a bit so the sauce can run down. Garnished with onions and pop in the dehydrator at 125F.















I have it in the dehydrator now and will leave it in until dinner time, so that will be about 4 hours. It should get warm and soft and start to get cooked looking around the edges. I imagine it will have to be sliced, I really don't know how it's going to come out. As usual I am all excited about dinner!!!



Inspiration from one of my favorite people to emulate:

Rawkin'

Vegan Dinner: Baked Breaded Tempeh Cutlets

I made dinner!














I took an 8 oz package of regular old tempeh and cut it in half then sliced each half to make four cutlets.


My new Favorite Marinade Recipe! I am so glad I wrote down the measurements.














1/4 cup ACV
1/2 cup vege broth
1/4 tsp dried mustard
1/4 tsp black pepper, ground
1 tsp garlic powder
1 tsp herbs de Provence
1 tsp Italian seasoning
1/2 tsp salt

Mix it well and pour it over cutlets in a shallow pan. Place thinly sliced onions on top (optional).
Let these marinate at least 4 hours








Remove them from the pan and put the marinade in a bowl to use later.





I used the crumbs from about 4 slices of bread. Two slices crumbled on the bottom of the ungreased 9x13" baking pan.
Place the tempeh cutlets back in the pan on top of the crumbs.

Two cups of finely chopped celery goes on top of the cutlets, then the other two slices of bread crumbled on top.
Mix the left over marinade with 1 cup of oat milk and gently pour the liquid over the whole thing. Cover and bake at 350F until it starts to get brown, about two hours














Serves four.

Extreme Close up!!














The money shot

Served with mashed roots, salad is red lettuce, collard greens and raw sweet potatoes, sauerkraut, and a healthy dollop of seed cheese.















This is comfort food with a twist. The breading on the tempeh tastes like a "traditional" stuffing because of all the celery and the tempeh is tender but holds together well.
Absolute Success

S is for Sick Day

The boy stayed home sick again today.

This is a photo of unfermented sauerkraut and a jar after fermenting for 3 days.














I put up two jars of sauerkraut this morning and made wee pies for breakfast. It's just pizza dough with leftovers in a crust. Like a large ravioli or a small calzone. They were filled with the leftovers from a casserole that I made last night. It was flax and zukes and tomatoes. Not a very good casserole but a great filling for a wee breakfast pie. I first made them wee pies yesterday. When I said, "there are wee pies for breakfast" I was greeted with looks of confusion, but they went over well and so I made them again today. Today the announcement of wee pies made them say "Whee!!".

They think the wee pies are special. I put a small piece of dough in the shape of the initial of each person then they are special.
Actually, I made way too much pizza dough but don't tell anyone.

I took no photos of the wee pies but here is a photo of an "S" shaped tortilla that I made special for someone whose name starts with S and is also sick. "S" is for "Sick"













No wee pies tomorrow, all the dough got used up making sculpture this morning

















Tonight for dinner will be enchiladas. I am cooking the bean and vege filling right now, the tortillas are ready to roll out, cook and fill and I made enchilada sauce this morning to bake all the black bean and vege filled tortillas in. I am gonna bake it in one of the new glass baking pans I got this weekend and it's going to be wonderful!

I will update with photos of the finished product later

I didn't update on Monday. But I did make VEGAN Ravioli with Spinach Basil Sausage Filling (Hail Seitan!) Vegan Pasta Recipe

And now it's tuesday.
Yesterday the school bus didn't come. A lady in a mini van with a bunch of grade school kids passed us, turned around and came back and said something about a substitute bus driver coming ten minutes early...

I said, "Kid, do you know these people?" He said he did, so I put him in the stranger's van and watched it drive away.

It all worked out ok, he came home in time for dinner.

We had ravioli
Here is one pre fold. Vegan sausage, spinach, basil, sunflower seed cheese and about a tsp of ketchup.














To make the pasta dough I put 2 cups of flour, 1 tsp salt and 2 tbs olive oil in my FP with the S-blade. I turned the FP on and added water until it got to a grainy consistency, then turned it out and kneaded it until a smooth ball. I split that into four pieces and let them rest for a while. Resting is very important.
Roll out the balls in to very thin sheets on a floured surface with a floured rolling pin.

Cut them with a large round cutter and fill with your favorite fillings. Once full fold the round in half and press the edges with a fork to seal.

Put these in boiling water. First they sink then they float. Cook for five minutes and serve with marinara or whatever sauce you like. The boy likes his plain. No sauce. I like mine with sauerkraut and vege parm.

I also put up two jars of carrot/cabbage sauerkraut (dang, I go through that stuff fast) and a bottle of ketchup.

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!

Make Your Own Natural Raw Sauerkraut No Heat No Canning Fermented Cabbage Recipe

You will need:
1 large (4 cup) wide mouth jar with lid
Large bowl
Good knife or Grater or Food processor
1 med head of cabbage
1 tbs salt

Peel off any outside leaves that are wilted and throw them away. Then peel the first good leaf of the cabbage and set it aside. This leaf will top the cabbage while it ferments.
Slice fine, grate or chop with slicing blade in food processor, 1 head of green cabbage.
Put cabbage in a large bowl, add 1 tbs salt, stir well and pound for 10 minutes, until it's very juicy and reduced in size by about 1/3.
Transfer the salted, pounded, juicy cabbage and the juice into large jar, packing it down tight as you go. Don't leave any air inside. Air bubbles will mess up the fermentation. Leave at least one inch of space at the top of the jar.
Cut the leaf you set aside to size that fits inside the jar. You want to cover the top of the cabbage so no air, dust or bacteria can get in. Set the lid on but don't tighten it. The kraut will swell and juice will drip down the sides. I put it in a cool, dark place, a cupboard. I set it on a towel to catch the drips and don't touch it for 3 days.
In three days (less if its warm, longer if it's cool) your sauerkraut will be ready. It should smell sour and taste salty and sour and it should be crispy and crunch when you bite it.

There is another post of me making sauerkraut with more photos HERE

Safety information from Wikipedia:
"Once made, sauerkraut is a very safe food because its high acidity prevents spoilage. USDA also recommends pasteurizing sauerkraut for storage. This is not necessary if the raw sauerkraut has been properly made and stored, and will needlessly diminish the nutritional value. A slimy or excessively soft texture, discoloration, or off-flavor may indicate spoilage."

http://en.wikipedia.org/wiki/Sauerkraut

The Condiment Chronicles :: Beet Kraut :: Carrot Ginger Kraut :: Fermented Vegetables

I cut up some beets. Peeled them, too.
















They were so juicy and red.















I shredded them in the food processor















And mixed them up with some 1.5 tsp of salt.
















Until they looked like this:
















Then I put them in a jar with a loose lid and put them in a dark place to rest for three days.















Then I did the same thing with the carrots and a little ginger.















Again, in a clean jar with a loose lid and in the cupboard you go.

















Portrait of the fermenter. We will call this before.















We have company for the weekend* so I won't be here much. I will update tomorrow :)

Footnotes
* 6 people. one is three years old. I gotta get out there and mingle, BYE!