Raw Blended Sun Dried Tomato Soup

Garlic & Sun Dried Tomato Soup

About 3 cups of your favorite leafy green. I used collard and ruby chard.
1 avocado, pitted and peeled
2 tbs onion
1 clove garlic
5-6 sundried tomatoes (not the in oil kind, the dry kind. if you don't have a high speed blender, soak them first)
2 tbs flax seeds (grind them if you don't have a hi-speed blender)
Water to blend

Blend until smooth and a little bit warm.

It's so creamy and garlicy and delicious. The dried tomatoes have a wonderful rich flavor.

I drank the whole thing for lunch but it would easily serve 4 as a soup at your next raw vegan dinner party!

Roasted Eggplant and Garlic Soup

I hear many of you saying "Zucchini Breath, now that I know how to roast an eggplant what do I do with all that delicious roasted eggplant that I have and don't know with which what to do?" (or something like that) to which I have but one reply

"Make SOUP!"
















Roasted Eggplant and Garlic Soup
1 peeled flesh from one roasted eggplant
Peeled cloves of one head roasted garlic

Blend together with

2 tbs tahini
2 tbs lemon juice.
Salt and black pepper to taste.

Serve hot or cold.
Garnish with fresh ground pepper and lemon.

Quick Easy Raw Vegan Lunch :: Watermelon Soup and Banana Watermelon Salad!

yum yum!

The tangy apple and plum juice balance the super sweet watermelon. Pucker up and get ready to enjoy:

Watermelon Soup

Makes 1 serving

1 cup watermelon cut in bite sized pieces. I don't mind the seeds but you may want to remove them for your guests.
1 cup tart fruit juice. I used apple and plum.

Put watermelon chunks in a bowl and pour the juice over the top.

















Banana Watermelon Salad

1 cup sliced banana
1 cup chopped watermelon
Put in a bowl and eat.


















That's it! Raw vegan lunch in a jiffy!

Jucie Feast Late Afternoon Snack! Hot Stuff, Baby!

2 head celery, chopped
a big hunk of ginger, peeled
12 drops tulsi tea
1 tbs lemon juice















It's clearing out my sinuses, yeah!

Juice Feast Lunch Starring Cantaloupe!

I feel GREAT! Juice feasting is fun. I never feel deprived, on the contrary, I feel quite indulged. All the juice I want? hehe. I wouldn't want to do it every day, I do enjoy chewing, but I don't see where the deprivation is there.

I finished my celery cocktail and put about a half hour in on the mat. It's getting easier every day, I know I have gained a ton of flexibility since I started. I also did some upper body work with the dumb bells and the flexi-ball. my chest muscles and arms are hurting. Please, no more push-ups, please?
Then after laying on the floor for a while watching old sit coms, I looked at the clock and THOUGHT it was noon, so...

I made a cantaloupe milk smoothie for lunch.

Blending















Straining in a fine mesh strainer or use a cloth bag















I push it through with a bamboo paddle until there is nothing left but seed husks.
















Then Put it in a glass and drink it yum!















But wait! I thought it was noon! It's only 11am! Dang it. I wanted to wait until noon to have my cantaloupe lunch. Ok, so I...



Took all the plants out and watered them and then jumped on the trampoline for awhile. Wheew! what a work out that is!
















Hung up the wash













I like that I can hang the napkins folded and they are ready to go on the shelf when dry. Bam.

Made some cooked vegan leek and potato soup for the omni's dinner














Yeah, I will probably have some.

I saved about a cup of chopped raw leeks, celery and garlic from when I cut them all up so I could have some raw in my salad while everyone else eats soup. I will probably have a small bowl, but maybe not :)

It is made from
1 leek
2 celery hearts that I saved from juicing this morning
1 quart of broth made from juicing pulp (a great way not to waste. Make broth from vege juicing pulp. I have even used fruit pulp mixed with vege and it's delish)
2 potatoes diced nice and small
2 cloves garlic, smashed and sliced
a wee bit of salt

I will cook it in the big soup pan on low all day but it's ready in an hour or so if you take the heat up to med. Stir occasionally.



Then I baked some bread for the boy













I made it in a pie pan for fun. The boy likes to eat the bread and I sneak zucchini in it like this

1 cup water
1 peeled and topped zucchini
2 tbs vinegar
2 tbs sugar
1 tsp salt
in blender until smooth, set aside

2 cups flour
2 tsp aluminum free baking soda
1 tsp baking soda
whisk together until thoroughly mixed then add liquid and stir.

Pour in greased pan and bake at 350f for 1 hour.

Cool and serve, yum, you love vegetables, don't you? yes you do!
ahem
The boy is in trouble for acting up at school. There was an electronic communications incident and he is grounded from all computer, video games, television (unless we are watching), and I don't know what else. A salad and a bath every night, lol.


I watched the birdies in the bird feeders for a minute














It took them almost a week to find the feeders but now they are all over them, yay!








You can't see but they are orange headed finch type birdies.






And then it was noon and I started sipping my wonderful Cantaloupe Milk Smoothie and composing this entry. Now I am done with both and I think I will put my butt on the mat for a while longer.

Remember: Cantaloupe on an empty stomach and nothing for about 2 hours after or risk the wrath of your belly!

Raw Green Smoothies and Juices for Health Every Day!

Good Morning!

Today's Green Smoothie of Life















2 handfuls red leaf lettuce
1 banana
1 kiwi
1 tbs each E3AFA and RenewMe!
Juice and pulp of one orange.
1 tbs peanut butter
20 oz water
mmmmm.
I split that with the man. He likes the peanut butter.
After the guys left I had a big glass of carrot and beet juice.















That wasn't enough so I made one of my favorite juice recipes. This is a savory juice or a raw soup if you float some chopped up celery in it and serve it in a bowl.
Celery Cocktail or Raw Celery Soup















About 15 ribs of celery (two heads, minus the hearts. i use the hearts in soup later today!)
1 lrg clove of garlic
juice of one lemon.

Drink in the tangy, green goodness.

I love garlic. I try to eat or drink a clove every day if I can. I'm going to be juicing and juice feasting all day today so tune in for some more tasty, healthy liquid treats!


There was a June bug in the house this morning. He was moving really fast, this was the clearest shot I could get of him. He was released in the backyard shortly after this photo was taken and was probably eaten by a hungry bird with a bunch of chicks to feed but I don't know.















Have you heard the legend of the headless third grader?















Neither have I, but I have been seeing this guy on shores of Klamath lake, on the side of the road on sunny weekday mornings.

A haunting? I don't know.

Well, that was my morning.
Now if you will excuse me, I'm going to finish my celery cocktail and then go get on the mat. :)

Savory Celery Carrot Juice Soup Raw Vegan Lunch

You will need a juicer for this recipe.

1 head of celery
1 carrot
1 thumb of ginger
1 green zucchini
1 tbs ACV

Juice the veggies and stir in the vinegar.


A quick raw vegan lunch, great for a juice feast, or a starter for a brunch or summer dinner.

The zucchini adds a creaminess to it, gives it more body.

Leaving in a Pick up. Don't know when I'll update again...

First off I would like to say that this isn't a good time for me to try to eat raw. I thought it over long and hard and talked to Mil, whom I respect very much. She is a doctor and knows a lot about veganism, raw food, yoga, aromatherapy, massage, all thing that I am interested in. Anyway, I talked to her and I thought about it long and hard and for now I decided rather than have any stress over it, it's best for me to just eat cooked vegan with a high raw content, all whole foods if I can. I'm not going to beat myself up for eating nut butter on toast. It's not worth it.
Me feeling bad for not being able to keep a higher percentage of raw for any extended period of time was really affecting other areas of my life in a negative way.
There is plenty of good vegan food to eat in the city. No need to stress over any of it.
When I am ready, it will happen.


The boy stayed home sick today he had a nasty cough and we needed to get some packing done for our trip anyway. His birthday is 4/21 so we are going to SF to see his mother, his brother and sister and other family over an extended weekend. We will be in San Francisco's Famous Golden Gate Park on Monday, 4/20 to celebrate whatever they got to celebrate.

Going to the park is what we used to do every Sunday when we lived down there. I miss the drum circle and all the SF scumfucks, dammit.

So, If you are in the area, come out and see us, we will be at the top of hippie hill, Sharon Meadow, across from the newly rebuilt playground. Up the trail from the big redwoods. Near the Janis tree. Up the hill from the drum circle. At the peace sign. By the lawn bowling area. Over where the carousel is? Over the hill from JFK Drive. Yeah. We will be at the top of the hill with the scumfucks. Come say high.
*************************************Dinner tonight...Grilled corn, seitan and sweet potato slices a nice salad with sauerkraut, salsa and tomato cucumber salad.








I served all that with some 'clean the fridge' soup that was screamin.







The corn and seitan on the grill














Lunch today was stir-fried leftovers. I found a used wok at the goodwill. A nice hand hammered iron one. It is signed but I can't remember the name on it right now.















I had mine with a large helping of sauerkraut.















I baked a giant seitan sausage





It's as big as the oven!









When I went to Goodwill today I found a beautiful amber necklace hanging up with all the mardi gras beads. I bought it for $2.




















It feels really good on. I think I might just keep it.

Good day today. My cold sores are clearing up, my cats both seem to feel fine.

We are leaving early in the morning and won't be back until Wednesday. I will try to get an update or two in if I can.

Tomorrow morning I am going to blend up a cantaloupe mono smoothie for breakfast and see how long that will hold me over on a 7 hour car trip.

eeee. I'm going to San Francisco!!! eeeeee...

Bye, see ya in the park!

A Boring Vegan Dinner Redeemed with Raw Vegan Banana Cream Pie for Dessert

The Spread
A nondescript celery soup, green salad, that is a glass of wine. Not mine, sadly. There in the corner you can see the not vegan mac n cheese for the boy. There is some sliced bread and a casserole and in the middle is a raw vegan banana cream pie!
















Casserole was leftover carrot soup poured between layers of potato with a thick layer of tomato on top covered with rye bread crumbs 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.









It was pretty good.





The bread was my regular bread recipe but I mixed it up in my new food processor. tax refund money well spent.















It came out fluffier some how. I guess over mixing made the air bubbles all tiny instead of large bubbles, I don't freaking know but this was the best bread I made ever. Same recipe, same pan, same oven, same cooking time. different mixer, different bread. Whew.
And the pie. The pie. The lovely, easy RAW pie. I wish there were some left but I don't even dare look, I'm sure it's gone, gone, gone. I had two pieces of six I guess I got my share. I might make individual banana pudding cups for dinner. I still have a few banan' left.















Here is my plate. I like taking a picture of my dinner every night. It's fun.














On the salad is kiwi and tomato salsa and sauerkraut. On the bread is Earth Balance.

Vegan Carrot Soup, Fat Free Garlic Baked Potato, RAW Vegan Banana Pie with Raw Walnut Pie Crust Dessert Recipe

I love carrot soup.















This time I cooked up a bunch of carrots 1/2 cup of dry black eyed peas and some juicing pulp. Cooked it until the beans are soft then let it cool and blend the whole mess. Put it back in the pot and add more water, chopped carrots, 1 cup of dry black eyed peas and season to taste. Let it cook all day, adding more water if needed or turn it off when the peas are cooked and then reheat it at dinner time.

Vegan Fat Free Roasted Garlic Baked Potato

Prick a washed potato.














Put it in a piece of foil with a large, raw, peeled clove of garlic. Be sure to cut off the hard end of the clove, no one wants to eat that.














Bake in foil for 1 hour at 500F. Woo! that is hot. Don't try to touch them. I let mine sit on the table for over half an hour and it was still screaming hot! They are done when a fork easily poke in the side. If too hard, keep baking for 10 minute increments until done.











I served them in these little bowls for ease of transport. Just bake them right on the oven rack, no problem.



Cut the garlic into the baked potato. It doesn't need anything else but you could put some salt and herbs if you want.














Shot was blurry, sorry.


Dinner last night
















Baby greens salad with apple pear salsa, sauerkraut, seed cheese and some leftovers that I reheated. Carrot loaf in front and some Indian style veges. There is the roasted garlic potato before cutting. I think it's beautiful. You could even put some vegan buttery spread on this if you wanted, but then it wouldn't be fat free, oh well :)

I am in the process of making some raw seed cheese crackers. I put flax seed, yeast, some sunflower seed cheese and lemon juice together and put it in the dehydrator.














I will let you know if it works, but I don't see why it wouldn't.

The man has requested pie. He looked at the pile of bananas turning brown on the counter and asked if I had walnuts. Then he said, "you should make a pie". I will make a pie with walnut crust and a banana filling. I guess I will go look at some recipes and get some ideas. Maybe I can make a sweet sunflower cheese as a cream topping... The possibilities are only limited by my imagination and ingredients

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.

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.

Tomato Soup

Tomato soup is a staple for dinners around here. I like to serve it with grilled seed cheese sandwiches and a salad.

Serves 3

8 roma tomatoes, halved
1 stalk celery, chopped
Blend with 1-2 cups water until liquid. Strain and put in sauce pan with:
1 quart water
1 tbs sugar
1/2 tsp salt
1 tbs vegan butter

Heat on med heat, stirring constantly and don't let it boil.
Make a roux from
2 tbs tomato mixture
1 tbs flour
Whisk until roux is smooth and then whisk roux into tomato mixture.

Reduce by 1/3 and serve hot with fresh basil leaves, if desired.

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.

Sliceable Vegan Cheese For Sandwiches :: Oatmeal Cheese Recipe :: Vegan Cheesy Sausage Biscuit Breakfast Sandwiches

Yar, a hearty pirate's breakfast for a Saturday morning!















Biscuits I made from soda bread dough with a little more flour. I rolled them out and cut them with a coffee cup and baked them at 350F for about 30 minutes. First biscuits I have made in many years.
I heated the vegan sausage slices and the biscuits in a cast iron pan with a spray of olive oil then assembled them on a plate with slices of cheese, roma tomato and fresh basil. Beautiful!

Then I took the picture, gave them to the man and came back here to write all about it. They were good, trust me! I didn't eat any cuz I'm trying to juice today. It's hard with people all over. I want to cook for everyone all day long. I am cooking beans and will be making chili for dinner tonight. I will try to make some tortillas today. It might be a disaster, I will let you know.

Oatmeal cheese on a flax and quinoa cracker.














I was looking all over for an agar cheese recipe and found this here
Reprinted without permission from No Milk dot com

--------- Recipe via Meal-Master (tm) v8.00 (BB)

 Title: Mostarella Cheeze
Categories: Vegetarian, Vegan, Sandwiches
 Yield: 3 cups

 2 c  ;water
1/2 c  Nutritional yeast flakes
1/3 c  Quick-cooking rolled oats
1/4 c  Tahini
 4 tb Arrowroot or cornstarch
 4 tb Fresh lemon juice
 1 tb Onion granules
 1 ts Salt

Process all ingredients in a blender for several
minutes until very smooth.

Pour into a saucepan and cook over medium heat,
stirring constantly, until very thick and smooth.

Pack into a lightly oiled, 3 cup rectangular mold,
loaf pan, or other small, rectangular conainer and
cool. For round slices, pack into a small, straight
sided, cylindrical container. Cool, cover and chill
overnight. To serve, turn out of the mold and
carefully slice. Store leftovers in the refrigerator.

Still in the mold after chilling overnight.














Released from the mold and on my cheese plate.
















It really worked. What a great way to use the power of oatmeal to my advantage!
It's soft, but I was able to slice it and put it on the biscuits over hot sausages. It tastes VERY cheesey.
I made the recipe exactly but I used garlic powder instead of onion granules and 1/2 cup of raw, hulled sesames seeds instead of tahini.

Last night the boy ate dinner with the family. We all had grilled cheese, mozz for the omnis and seed cheese for me, tomato soup that I made from scratch and salad.
The boy ate some of everything and didn't have anything special made for him! First time EVER!!

Amazing SUCCESS!