I love my spring garden. Much anticipated first sprouts out of the ground after the winter. Spring flowers and veggies just make everything feel hopeful.
Spring vegetables are super easy to grow – anywhere. They don’t require much space and are hardy. You also don’t need to wait for May (Idaho) to get your garden started. Lettuce, radishes, greens, peas and so on can all go out before the threat of frost is gone.
There is an amazing variety of power packed leafy greens that help us break out of that winter slumber. Even if your not a huge fan of greens you can easily add them to your diet. And, you should.
If your looking for a quick, easy, delicious way to eat your veggies (or get kids too) try this. We have seen many versions of this recipe and find this combo is our favorite for breakfast or afternoon pick me up. The key to this smoothie is the protein and fat. Those two elements are necessary with the addition of fruit and keep you full.
Like the smoothie ideas? Let us know – we have many more we have tried and love!
Spring Garden Super Smoothie
Add all ingredients to blender in this order:
Handful of Spinach, kale, romaine (about 2 cups and can be any combo of these)
12 oz. Coconut milk (at this point blend greens until smooth)
Serving of protein powder (plant based)
1 Date (Blend till smooth)
1 tsp Chia Seeds (Final quick blend)
- 1 tbsp coconut oil in place of Avocado
- Hemp Seeds can be substituted for protein powder
- Almond Milk or Coconut Milk work great in this smoothie
- Omit Date if you don’t want added sweetness.
- Add cinnamon, cashews or unsweetened cocoa pieces for variety
Nothing better than soup when it’s 1 degree outside!! Yum Yum.
Hello again! I hope you all had a restful and jolly Christmas break, and are still in holiday-mode until after the New Year festivities. Party season is still in full swing, of course, and if you’re entertaining over the next few weeks and looking for a dinner party starter or light lunch that looks impressive,Read…
via Recipe: Celeriac & Hazelnut Soup — The Veg Space
If you haven’t been using brown rice syrup you’re missing out. The mild flavor is wonderful on anything you may use honey for. Also, it’s a great substitute in recipes where a liquid sweetener can be added. Here is some information from the brown rice syrups website (link below) …”this kind of syrup takes bigger time to digest thus maintain the energy flow for longer period. So, apart from controlling the blood-sugar levels, organic Brown Rice Syrups has a healthy effect on your cholesterol levels and may help to reduce the risk of cardiovascular disease.”
We love the mild flavor but do find that different brands do taste different so find the one you like best. Also, with 1/3 the sweetness of honey (which we really like) you can’t be too shy if you’re trying to sweeten a recipe. Some brands are more expensive than others but it’s worth every penny for the health benefits.
If you can’t find it at your grocer ask them to carry it – chances are they will honor your request.
One of my favorite meals that we cook on a regular basis is tacos. We make many variations, some with meatless substitutes, but a lot of times with just black or pinto beans and rice. It is quick, easy and healthier than your traditional American tacos. I’m a slow cook, and I can make these in under 15 minutes. I sliced up an onion, and allowed it to caramelize for a couple minutes. Next, I added a meatless filling. Tonight, I used my favorite, Yves Taco Stuffers (wheat and soy gluten). It comes pre-seasoned and tastes great. I let that cook for about 4-5 minutes, then added black beans. I cooked some corn tortillas on the stovetop, right on the burner. Then added a little sharp cheddar and jalapenos and was done. You can also just add your topping to a bed of lettuce and you have a taco salad. Amy and I find ourselves cooking a lot of Mexican inspired meals, but this one is a staple for busy weeknights.
We can not wait to plant our garden. This year we are going to try root vegetables and a few other items like kale and other greens. Every year we do tomatoes, squash, green peppers, hot peppers, eggplant, basil, and zucchini and cucumbers. We try leaf vegetables but I always struggle with sharing my food with insects so I don’t end up eating it. We will have to find a better way to organically keep bugs off as both Jerad and I want a much bigger garden this year. As soon as the snow leaves the mountains we will be out planting!
There’s a great iPhone app called VeganisEasy. You can search it to find vegetarian and vegan friendly beer and wine. Even if you aren’t overly concerned it’s interesting to see what they use to make their products.
Yes, it is possible to eat a chili dog that doesn’t contain any meat or should I say “meat-like” pieces. Tonight, Amy made vegetarian chili dogs. Ingredients: Yves Jumbo Hot Dogs (16g of meatless protein ), black beans (from the bag, 5g more protein than a can), kidney beans, salsa, jalapenos, salt & peper, and spices (chili powder, cayenne, cumin, coriander, cloves). She describes it as “fridge chili”–throw in what you have. Very good, healthy, comfort food. I added a little plain Greek yogurt on top.
So tonight Amy made dinner and I did the cleanup. As I was cleaning up the pile of dishes and pans I was thinking about how much I don’t miss meat. I was thinking about all the benefits from not eating meat and the lack of sacrifice that many think you have when you give up meat. Here are just a couple of example of how we benefited tonight: zero heart disease causing grams of saturated fat, no pigs, chickens or other animals were shipped all over the continent, no gristle, or gizzards, and no meat grease splatter when cleaning. Some think that you give up a lot or sacrifice when changing to a plant based diet. However it is quite the contrary, especially when you have a brilliant cook for a wife. Here is one example:
She asked me to put together a sauce for the spring rolls tonight. I open the refrigerator and see nothing more than a tad bit of mustard, and a few other condiments. She sees an amazing sauce.
They are a big hit here. Easy, easy, easy but they take a little time. Caramelize diced onion in a couple of teaspoons extra virgin olive oil, add carrots till they start to brown then a head of cabbage and season with salt and pepper. This would be a great place for added spice but it’s not really necessary as the flavors of the vegetables just really come together.
Alli rolled the filling into egg roll wraps and we fried them until golden brown. These are my favorite wraps…
Jerad and I came up with a sauce of veganaise, Dijon mustard, brown rice syrup, salt and pepper to dip them in. We used left over rice from last nights dinner, added mushrooms to the unused filling that didn’t make it into the rolls.
Great dinner, lots of clean up – but worth it.
Gram, if your reading this – we saved some cabbage rolls and they’re coming in your next delivery!
So tonight I am going to try this recipe for Panang Tofu Curry. We really like the curry flavor and the richness of the coconut milk. I, if I do say so myself, am a great cook. However, rice is my downfall. I think it’s because I am impatient and try to rush it ( I know, if you know me you find this hard to believe right? ). There are very few times it comes out perfect. Jerad on the other hand makes perfect rice every time – he is much more patient then me. I typically end up with it chewy or mushy. A couple of chefs that we love to watch on PBS, Daisy Cooks and Simply Ming, make it look so easy but it is truly an art that I haven’t mastered.
I will let you know how it goes…
Panang Tofu Curry
Bon Appétit | February 2009
by Jeanne Thiel Kelley
(photo by: Kana Okada and Craig Cutler)
Yield: Makes 4 to 6 servings
1 1/2 tablespoons olive oil
1/2 cup finely chopped shallots
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup organic peanut butter
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste (such as sambal oelek)*
1 cup water
1 13 1/2-to 14-ounce can organic light coconut milk
3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
1 large red bell pepper, cut into 3/4-inch pieces
Read More http://www.epicurious.com:80/recipes/food/printerfriendly/Panang-Tofu-Curry-351275#ixzz1paSDuzCO