tag:blogger.com,1999:blog-15112426533331961352024-03-13T13:12:41.987-05:00Wishful VeganOne woman's mission to eat better, feel better, and live better.Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-1511242653333196135.post-25161147155330488392014-03-24T16:18:00.002-05:002014-03-24T16:19:52.210-05:00THIS BLOG HAS RELOCATED<span style="font-size: large;">Wishful Vegan can now be found at <a href="http://wishfulvegan.wordpress.com/">http://wishfulvegan.wordpress.com/</a>. Please pop on over and join us!</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-85646143481676276692014-01-10T09:55:00.001-06:002014-01-10T10:03:32.791-06:00Kitchen Adventures <span style="font-family: Georgia, Times New Roman, serif;">For Christmas I received a vegan cookbook I had really been wanting. It is "The Mouthwatering Vegan" by Miriam Sorrell. The recipes look delicious and the photos are simply divine. So since I am going out to get groceries today, I think I will pick a recipe that I want to try and make sure I have everything I will need to make it.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I love trying new foods and new recipes. When I make a recipe for the first time, I usually follow it to a "T" so that I can taste it just as the creator intended. After that, when I'm making it again, I usually tweak a few things here and there to adjust it to my own taste and to make it my own. Unless of course I fall in love with it just as it is. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I don't usually cook from a recipe. (Except when baking. I am NOT a baker.) My grandmother and mother didn't either. So when I was learning how to cook growing up, I learned how to be creative, how to taste my food as I was cooking it and determine what it still needed. There were no old, family recipes handed down to me. I just learned by watching my mother cook and then trying to do it myself. It taught me to be adventurous in the kitchen. I don't have a fear of failing with it. If it doesn't work out, it doesn't work out. It's not a tragedy. I just know not to do it that way again next time. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">How many of you browse through all the recipes on Pinterest? A lot of you, right? I know I can get stuck looking through posts on there for literally hours if I allow myself to. But I like to try my hand at making dishes I see, whether it's online or on television. I watch a lot of cooking competition shows, like Top Chef and Food Network Star, not just because I enjoy the shows themselves but because I watch what these chefs and cooks are doing. What techniques do they use? What ingredients do they choose? I can't tell you how many little things I pick up from watching them. And since becoming vegetarian, I love taking dishes with meat in them and figuring out how to recreate them without it and have them be just as pleasing and delicious. I accept the challenge. ;)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-90385050048014924202014-01-07T23:01:00.002-06:002014-01-07T23:03:54.341-06:00Chilly Chili WeatherSorry this post comes so late. Tuesday was a busy day and time just got away from me. It's still cold across the nation, but temps are rising and people are beginning to venture back out into the world. Even though it was sunny here today, I just couldn't stop thinking about a nice, hot, steaming bowl of chili. So I looked through the pantry, fridge and cupboards to see what I had on hand, and as luck would have it, I had everything I needed to make it. <br />
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How do you all feel about the meat substitutes out there? Do you like them? I have to say, that I have been pretty satisfied with many of them. I love the meatless veggie crumbles! There are several brands that make them, but of those that I've tried I haven't had one that I didn't like. I'm not one that really needs a meat replacement in everything, but it is nice when it's something like chili and you want that familiar texture. Certain recipes just need it, especially comfort foods. Don't get me wrong. I've had and made some truly delicious chili's without the crumbles, and added all kinds of different ingredients, but somehow they're never quite as comforting to me as my mom's chili was when I was growing up. But when I just replicate her recipe substituting the crumbles and veggie broth for the meat and water, it comes out just like I remember. <br />
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So I am curious what your thoughts are on the meat substitutes. I know some people are fine with them and use them in certain recipes and there are others that would never, ever use them. Leave a comment and let me know your take on them.<br />
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But for now, I am off and headed to bed. There's a really good book waiting for me. And an orange cat. Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-64127735163851885352014-01-06T10:14:00.001-06:002014-01-06T10:15:33.329-06:00BRRR!!! Oh Baby, It's COLD Outside!<div style="font-family: Georgia, serif; font-size: 12px;">
Well, I woke up this morning to single digit temperatures and below zero wind-chills. I thought Winter wouldn't be this cold when I moved from New York to Tennessee. Figures, I move here and they have the coldest temperatures they've had in 2 decades. Sheesh. </div>
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So I was looking for a nice, belly-filling, soul-warming and HEALTHY breakfast. I decided on oatmeal. Plain quick-oats made on the stove, with soy milk, cinnamon and currants. It's really very delicious. If I had thought ahead, I could have soaked some steel cut oats overnight for an even healthier breakfast, but I didn't. Maybe I will do that for tomorrow morning. </div>
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I think it's a little harder to eat healthier during the cold, Winter months because I always want the yummy comfort foods which are usually just a bit heavy on the fat and calories. It's so much easier in the Summer when it's hot out and a nice cold, crisp salad and raw vegetables sound so perfectly delicious. But when it's cold outside, darn it, I want warm food. Which means I have to cook. Which is fine, but involves a bit more. I do like to make casseroles or big batches of soups and stews so that I can easily grab them from the fridge and heat them up for a quick meal. </div>
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But I feel sometimes I miss the nutrition I get from the raw vegetables I get more of during the cooler months. I will work on being more mindful of grabbing for them as quick, easy snacks throughout the day. Then I can save the comfort foods for my meals. Good thing I prepped a whole lot of celery and baby carrots yesterday. If only I had some hummus. ;) </div>
Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-13881492456340725462014-01-05T14:19:00.001-06:002014-01-05T14:26:36.476-06:00Vegetarian Green Chile Chicken Enchilada Casserole<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivluYqwdYV6MRpMeM4zXbMcrxW9g04xlK4jwNKrqIygmhDgO42FrB9n9sIaSrLYdQ67rUc0PhWqw93kWWOpUH-IA2asCLIPgtkwdha6MaXGTAe4VTUlDCgUkHaKZh0bJ6Cg5ZRY8_b9f9j/s1600/Green+Chile+Enchiladas+2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivluYqwdYV6MRpMeM4zXbMcrxW9g04xlK4jwNKrqIygmhDgO42FrB9n9sIaSrLYdQ67rUc0PhWqw93kWWOpUH-IA2asCLIPgtkwdha6MaXGTAe4VTUlDCgUkHaKZh0bJ6Cg5ZRY8_b9f9j/s320/Green+Chile+Enchiladas+2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small;">Vegetarian Green Chile Chicken Enchilada Casserole with Chipotle Chile Pinto Beans</span></td></tr>
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I made the Chicken Enchiladas I've been craving for dinner last night and they turned out beautifully. They were so delicious with all the flavors of the fresh roasted chiles, the fire-roasted tomatoes, the vegan chicken strips and mushrooms. Need I say more? Oh yeah, and I had them with some Chipotle Chile Pinto Beans. <br />
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No need for a recipe for the beans. I just open a can of pinto beans, drain off the top liquid, poor them into a bowl, add some garlic powder and chipotle powder (of course, you could use an actual chipotle chile out of the can and some of the adobo sauce right along with it if you like). Then I just warm them up. It's simple and quite tasty. A quick and simple side to make if you're in a hurry. <br />
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Here is the recipe for the enchiladas. Don't let the list of ingredients or prep time scare you off. It's really quite simple, and the prep time includes the time for roasting the chiles. And I really do believe you should take the time to do your own rather than using canned chiles. You will get so much more flavor out of them, and you can use any type of chile you like - Poblanos, Anaheims, Big Jims, etc. You roast them all exactly the same, just keep an eye on them so they don't burn so much that the flesh burns too. You just want to blacken and blister the skin so it will remove easily. They also keep perfectly in the freezer, so you can roast a lot at one time, peel them, remove the stem and seeds and dice them up and then keep them in a freezer bag in your freezer for future use. You'll get so much use out of them because you can add them to anything. If you've never had a green chile cheese burger (vegetarian, of course) then you really should! They're the best!<br />
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<span style="font-size: large;"><b>Vegetarian Green Chile Chicken Enchilada Casserole</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfoB7EwC3pbudln62ysFZT4yK7B_73uwRoFhU-TOMTUx9DxjpwPPVDX3qnSoRghpzJ2i3WTajoYMTa_Tc_tlTbwAgXcuKk1B5g4n7P32E-mPa8nk8bW6gWabBxfv_C-R4vJ4qMzkp243Mz/s1600/Green+Chile+Enchiladas+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfoB7EwC3pbudln62ysFZT4yK7B_73uwRoFhU-TOMTUx9DxjpwPPVDX3qnSoRghpzJ2i3WTajoYMTa_Tc_tlTbwAgXcuKk1B5g4n7P32E-mPa8nk8bW6gWabBxfv_C-R4vJ4qMzkp243Mz/s320/Green+Chile+Enchiladas+1.jpg" width="320" /></a></div>
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<b>Serves: </b>6<br />
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<b>Prep Time: </b>45 mins<br />
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<b>Cook Time: </b>1 hour<br />
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<b>Calories: </b>454 per serving<br />
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<b>How To Roast Chile Peppers</b><br />
Place them on a baking sheet in a 400 degree oven for 20 - 30 minutes, turning half-way through, until the skin is blistered and black all over. Place the peppers in a glass bowl and cover tightly with plastic to steam. Once cooled, remove the skin, stems and seeds. Chop up the roasted peppers and they're ready to use.<br />
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<b>INGREDIENTS</b><br />
1 pkg - Meatless chicken strips (Quorn, Simple Truth, Beyond Meat, etc.)<br />
1 can - Fire-roasted diced tomatoes<br />
3 large - Green chile peppers, roasted and chopped<br />
1 large - Yellow onion, diced<br />
2 large - Portabella mushroom caps, stems removed and sliced<br />
1/4 c - Vegetable broth<br />
1/4 c - Plain soy milk<br />
18 small - Corn tortillas<br />
16 oz - Green chile enchilada sauce (Hatch, Frontera, Old El Paso, Las Palmas, etc.)<br />
1 Tbsp - Nutritional yeast flakes<br />
1 cube - Knorr mini cubes - garlic<br />
1 cube - Edwards & Sons Not-Chick'n Bouillon cube<br />
1 Tbsp - Olive oil<br />
1 Tbsp - Oregano, dried<br />
1/2 - 1 c - Shredded Mexican style cheese (Cheddar, Monterey Jack, or a blend, etc.)<br />
Salt and Pepper to taste<br />
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<b>DIRECTIONS</b><br />
1. Preheat oven to 350 degrees.<br />
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2. Heat olive oil in large, non-stick skillet over medium heat. Add diced onion, a pinch of salt and cook until translucent. Add mushrooms and continue cooking until mushrooms are tender.<br />
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3. Add meatless chicken strips and diced tomatoes. Cook until heated through, about 5 minutes.<br />
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4. Add vegetable broth, soy milk, oregano, nutritional yeast, garlic cube, bouillon cube, salt and pepper. Bring to a simmer and let thicken. Stir in chopped poblano peppers and remove from heat.<br />
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5. In an 11 x 9 glass casserole dish, place a couple spoonfuls of enchilada sauce and spread across the bottom of the dish to keep tortillas from burning. Place 6 corn tortillas to cover bottom of casserole, overlapping slightly. Spread 1/2 of chicken filling across the tortillas. Spread a couple tablespoons of enchilada sauce across the top of the filling. Repeat layer. Top with last layer of 6 corn tortillas. Pour remaining enchilada sauce over the top of the casserole, being sure to spread into each corner and along the sides so it oozes down the sides of the casserole. Top with shredded cheese.<br />
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6. Place casserole in oven and cook until cheese is melted and browning slightly, about 35 minutes. Remove from oven and let set for 5 to 10 minutes. Serve.<br />
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Top with shredded lettuce, diced tomatoes, guacamole and sour cream. Serve alongside Spanish rice and pinto beans.<br />
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<br />Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-79911684595608743462014-01-04T11:39:00.001-06:002014-01-04T11:39:30.916-06:00Weather Woes-o WonderfulMuch of the U.S. is experiencing some very cold and snowy weather right now. While some people enjoy getting outside in the snow, I think most of us find it the perfect time to hunker down indoors where it's warm and cozy. And if you're anything like me it brings to mind all the wonderful winter comfort foods such as chili, stew and decadent casseroles. <br />
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Since becoming a vegetarian, I have enjoyed the adventure and the challenge of converting my lifetime favorites into vegetarian and vegan dishes. I have always enjoyed cooking, but I have learned about so many new and delicious foods and ingredients over these past few years. I think my food now tastes so much better than it ever did when I was cooking with meat. I can only assume that it is because having to find different ingredients has made me more mindful of what I am eating, and in doing so, has introduced me to some things I might not otherwise have ever tried. <br />
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It is cold today. And it's only going to get colder over the next couple of days. We are supposed to be near 0 tomorrow, and maybe below 0 with windchill. So as I break out my thick sweat pants and socks on this lovely, chilly Saturday, I am thinking of what delicious, cozy, soul-warming meal I should make today. I have decided on Green Chile Chick'n Enchiladas. Yum! I think it has to be my favorite meal. I thought I would miss them SO MUCH when I stopped eating meat. So I immediately started trying new recipes to fill that void. I made them with all kinds of vegetable combinations, including beans, corn, kale, spinach, carrots, squash, peas, mushrooms - you name it, I probably tried it. What I found was that these new enchiladas were literally some of the most delicious I had ever had! What?!? How did that happen? <br />
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Today's enchiladas are being made with Simple Truth Chick'n Strips, Portabello mushrooms, onions, roasted poblano peppers, fire roasted tomatoes and a new enchilada sauce I have not yet tried made by Rick Bayless. It should be delicious. Mmm, just talking about it is making me hungry! <br />
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So, I hope you're lucky enough to be in a part of the world that isn't covered in ice, snow and subfreezing temperatures right now, but if you are I hope you'll join me in trying a new, delicious, vegetarian or vegan comfort food recipe to warm your souls. Wishing you all toasty tootsies and full bellies! Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-13390586940692831322014-01-03T15:29:00.002-06:002014-01-03T15:36:14.101-06:00Tending My Garden<div style="font-family: Georgia, serif;">
I don't really do the whole resolution thing. It always seemed a little silly to me to set some goal to achieve within a 12 month period which is usually forgotten by February and becomes a part of some running joke. No, I would rather just make a promise to myself because I'm good at keeping my promises. </div>
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I think a lot of women, myself included, tend to feel guilty if we put ourselves first, to make sure we're well fed and well taken care of. We tend to put the needs and wants of others before our own, especially those with children. If you are a parent, I think that guilt must multiply ten-fold. Particularly the guilt hurled at you from others if your child's needs, your partner's needs, the house's needs, your job's needs (if you work), etc. are not at the very top of your priority list. Yourself as a priority should probably fall somewhere between re-organizing the linen closet and picking up a new book of stamps.</div>
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This isn't right and it needs to change. If we're expected to constantly give our time, devotion, dedication and attention to others, shouldn't we be giving them all our BEST SELF? Why is that such a taboo idea? I would like to think that everyone is getting the best version of me, not some used up, depleted and completely worn-out version. Is that who you want to cook your dinner, to take care of the kids, to write your report, to do the laundry? Personally, I would prefer to have someone who's really bringing their A-game for all of those scenarios. </div>
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Well guess what? In order to do that, to be at 100%, in order to give my best, I have to BE at my best. Which means....drumroll please....I have to make myself a priority, too. </div>
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So, I am going to do a little self-cultiavation (okay, maybe a LOT) and tend to my personal "garden". No, not that one. Keep it clean. I'm talking about making sure I'm eating healthy, that I'm at a healthy and comfortable weight (feeling good, not a specific number on the scale), that I'm happy, and that I'm well-rested and peaceful. I am making myself my priority. Yup, I said it, right up there at the top of the list. I know, it's risky, but I've got a little bit of a rebel hidden inside me so I think I'll give it a go. And that, ladies and gentlemen, is the promise I am making to myself. </div>
Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-46040885538809954782012-12-25T17:07:00.001-06:002012-12-25T17:07:07.604-06:00This Week's Recipe - Dec 23 - 29<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">Photo copied from Oh My Veggies</td></tr>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: large;">Sweet Potato and Kale Gratin </span><br />
<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">from Oh My Veggies (http://ohmyveggies.com/recipe-sweet-potato-kale-gratin)</span><br />
<span style="color: purple;"><br /></span><span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></span><br />
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span><span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">1 large bunch kale (about 1 lb), tough stems removed and leaves torn into bite-sized pieces</span></span><br />
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">3 lbs. sweet potatoes, peeled and thinly sliced (mine were between 1/8 and 1/4 inch)</span></span><br />
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">1 c. shredded Parmesan cheese</span></span><br />
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">1 pint heavy whipping cream</span></span><br />
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">1 tsp. salt</span></span><br />
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. freshly ground black pepper</span></span><br />
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp ground nutmet</span></span><br />
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp salted butter, cut into small pieces, plus more to grease baking dish</span></span><br />
<span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span><span style="color: purple;"><span style="font-family: Arial, Helvetica, sans-serif;">Directions:</span></span><br />
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<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: purple;">Preheat oven to 400 degrees</span></span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: purple;">Steam kale for about 3 minutes, or until wilted, in a large steamer basket set over boiling water. Remove from heat and allow to cool slightly. Squeeze out excess water.</span></span></li>
<li><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Place half of the potatoes in a greased 9 x 13 baking dish. (You don't have to do this neatly, but try to make sure each layer is even.) Top potatoes with kale, then top kale with half of the Parmesan cheese. Place remaining potatoes in dish and sprinkle with the rest of the cheese.</span></li>
<li><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Whisk together whipping cream, salt, pepper, and nutmeg and pour over potatoes. Dot with butter.</span></li>
<li><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Cover baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for 20-25 minutes more, or until potatoes are tender and cheese is golden brown. Allow to sit 15 minutes before serving.</span></li>
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Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-50575415703570682542012-12-25T16:24:00.002-06:002012-12-25T16:24:58.658-06:00Christmas Dinner<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Hello! Merry Christmas, Happy Hanukkah, Happy Kwanzaa, Happy Yule, and Happy Festivus! This is why I usually say "Happy Holidays" because there are so many people of different faiths celebrating holidays this time of year and I want to respect the beliefs of each of my friends regardless of their faith. I hope you all have been blessed enough this season to be surrounded by those you love, creating wonderful memories and enjoying great food.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I haven't posted much these past two weeks because I've been so busy preparing and shopping for today, plus my mom still has appointments for her cancer treatment and I always go with her to each one. I apologize that it's been so long. I'm sure the two of you that read my blog have been busy as well and probably haven't noticed.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I just wanted to quickly share a recipe with you that I tried today for the first time. In a word, it was AMAZING. It's so creamy, sweet and decadent, and it's simply the best way I've ever had sweet potatoes. This is now a definite must have for many, many years to come.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">The recipe I am referring to is </span><a href="http://ohmyveggies.com/recipe-sweet-potato-kale-gratin/" style="font-family: Arial, Helvetica, sans-serif;" target="_blank">Sweet Potato and Kale Gratin</a>. <span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I got this recipe from one of my favorite vegetarian blogs I follow, <a href="http://ohmyveggies.com/" target="_blank">Oh My Veggies</a>. She knows what she's doing because I love her recipes. You simply HAVE to try this. I am not a huge sweet potato fan, or at least, I didn't used to be, but this dish has made me a believer. I have a love affair with kale, so that didn't surprise me so much, but pairing it with the sweet potatoes, heavy cream and nutmeg is out of this world!</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I hope you all give this a try. It doesn't have to be for a large meal, either, just be sure to make plenty because it won't last long!</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Happy Holidays to each of you. I wish you nothing but peace, love and happiness.</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-56093097488160246432012-12-14T11:08:00.004-06:002012-12-14T11:08:52.218-06:00Compassion and Kindness<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">While this time of year usually brings to mind images of families getting together, decorating homes and being creative, unfortunately there is also a darker, sadder side where emotions run high, depression sets in and people do unspeakable and unthinkable acts. Over the past several days, there have been several mass shootings reported and it truly breaks my heart. I am sitting here watching the news reports of a shooting at an elementary school in Connecticut, and I can't imagine what these families are going through, or what these children had to witness and endure. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I don't understand why it seems to be easier to carry around hate, negativity and violence in our hearts and minds than it is to show compassion, kindness and love for one another. We are all neighbors on this planet, and we should take care of each other. Imagine what it would be like if everyone was looking out for each other, to make sure everyone was fed, clothed, warm, loved and sheltered; if everyone would lend a hand to those less fortunate, or just offer compassion to those they encounter each day. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I don't have much more to say today, other than please be aware of your actions and make it a point to show compassion and kindness to those around you. You never know what hardships someone is facing in their life and how much a simple smile, a touch, a hug, etc. could mean to someone, or what a difference it could make in their life. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I wish you all a very splendid Friday, and I hope you're blessed enough to change someone's life today.</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-28768864917927695642012-12-11T10:42:00.003-06:002012-12-11T10:42:54.169-06:00So Much To Try, So Little Time<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I follow quite a few vegetarian/vegan sites on facebook and on the web, and I just get SO many recipe ideas it becomes overwhelming. I want to try them all, but I don't have the time! If I were to try everything I want to, I'd never leave my kitchen. If I could earn money doing it, I would.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I just saw a recipe for a <a href="http://ohmyveggies.com/recipe-sweet-potato-kale-gratin/" target="_blank">sweet potato and kale gratin</a> over at Oh My Veggies that I HAVE to make! With the winter holidays fast approaching, and just coming off the Thanksgiving meal, I don't want to just repeat the same dishes. But there are some staples that we have always had with these meals, and sweet potatoes is one of them. We did the candied sweet potatoes for Thanksgiving, which is the family tradition, but I'm thinking this is the dish I will make for our Christmas meal this year. You know, to change it up a little. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Honestly, sweet potatoes have never been a favorite of mine, but that may be because I've really only had them a few different ways. But I LOVE kale, and I love a good potato gratin, so this may be a new favorite! I can't wait to give it a try. I'll post and let you know how it comes out when I do. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Do you have a vegetable that you are looking to try in new recipes? I know it's easy for us to get stuck in "the rut" of cooking the same dishes over and over, especially when times are hectic like Thanksgiving and the winter holidays. I do have to say, that's one of the reasons I enjoy Pinterest. So many people pinning so many different recipes, it gives me a lot of ideas. And as I mentioned above, the pages I follow have many delicious recipes to choose from, too. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Sometimes, a recipe won't look like something I would particularly enjoy, but it will spark the imagination of my inner chef and give me some great ideas to try. I have actually come up with some of my favorite recipes in this way. I will see a technique or an ingredient that I haven't tried before and I will start to think of ways I can incorporate it into my meals. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I know some people need a recipe to follow, but I've always been able to just look through my cupboards and throw something together. You shouldn't be afraid of failure in the kitchen. It's just food. If it doesn't work out, figure out what went wrong and try it a different way next time. In fact, I don't like to think of them as "failures", I choose to view them as "lessons". </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">So here's my challenge to you: find an ingredient or a technique that you've never tried, and give it a go. Follow a recipe if you like, but be adventurous. And let me know how it works out. I'm going to be trying a new soup this week, and I'll let you know what happens, even if it's an epic fail. Some lessons are harder learned, but they're worth it. Happy cooking!</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-85925767892830277302012-12-09T10:31:00.001-06:002012-12-09T10:31:31.470-06:00I'm Baa-aack!<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I'm sorry it's been almost a week since my last post! I have been busy doing some holiday shopping and getting my cards all signed and ready to send. No excuses, just didn't have the time to work on anything worth posting about. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">However, yesterday I was shopping with my mom at TJMaxx and was absolutely amazed to find a VEGAN leather jacket there! It was truly gorgeous! It was soft like butter and really beautifully made. Unfortunately, it was in the juniors section so there wasn't one in my size, but I was still shocked and thrilled to see it. I cannot remember who made it, though. I wanted to look them up online to see if I could order one for myself, but I can't remember for the life of me. I may have to make another trip over there just to see who manufactured it. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I didn't realize that vegan clothing was available in mainstream stores, did you? Have any of you come across this as you've been shopping? Honestly, I never even looked before, but I couldn't miss the vegan badge on the tag of this jacket. They said it loud and proud! I have looked up some vegan clothing and shoes online and found that they were fairly expensive. I don't have a large clothing budget, so I have to be frugal where I can. This jacket yesterday was only $30 at TJMaxx, but I don't know how much it usually sells for.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I do have to say that I have become so much more aware of what I buy without any effort at all. I find myself looking at labels to see what ingredients are used beyond vegetarian and what materials are used to make an item. Then I realize what I'm doing and there's this little moment where I'm extremely proud of myself. Like yesterday, I was also looking at winter hats. There was a cute bomber-style hat rimmed with fur and I checked the label to see if it was faux fur. I was disappointed to find out it was real rabbit fur. WHY? I don't know why real fur is still used when faux furs looks just as luxurious as the real thing. There's no reason not to use the fake stuff. I think in order to buy something made with real fur, you should be required to watch the process from start to finish and see if you still want it!</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Anyway, I just wanted to share my excitement with you of my find yesterday. I hope you all are having a great weekend and I wish you all the very best!</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-56915707900769909822012-12-03T20:32:00.003-06:002012-12-03T20:32:59.338-06:00Transformation<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I really need to start exer...exercis....ah, heck....I need to start working out!! Why does exercise have to sound like exorcist? Have you ever noticed? I have, and I'm sure that's why I've always tried to avoid it! </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">But seriously, I have been eating better and making better choices, but I really need to get my butt in gear. I was doing really well a while back with getting up early every morning and going for an hour walk. But then it rained for about 5 days straight, and I just didn't get back into my routine. I know, pathetic, right? But I am a creature of habit, and when that habit gets broken, I have a hard time getting back into it. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I have a picture of myself in my mind, but when I look at myself in the mirror, that's not what I see. It's discouraging. I want those two images to be the same, and the only way that's going to happen is if I make a commitment to myself to get in better shape. I am ready to do it, so I thought I would post about it here so that you can help hold me accountable. I hope you all will offer your support and encouragement. I need all the help I can get.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I want the rest of my life to be better than my past. I want to shed this heavy coat of self degradation and self-doubt. I want to truly feel good about myself for the first time in my life, both on the inside and the outside. That's what this whole transformation is about, really. It started smaller than that but has grown to be so much more. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">So I am making a vow here and now to exercise at least 30 minutes every day. No matter what. </span><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Let the transformation begin!</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-72746043336011927272012-12-03T09:27:00.002-06:002012-12-03T13:24:07.742-06:00Chilly Chili Weather<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I had a nice, relaxing weekend, and I hope all of you did, too. The weather here in NYC has changed again and it's going to be in the 60's today and tomorrow, and while I'm not complaining, I like the chilly weather for cooking up the warm, hearty, stick-to-your-ribs kinds of soups, stews and chili. I don't consider temps in the 60's to be "chili" weather, but I'm making chili for dinner tonight either way. I just love it when it's cold outside and I'm all warm and toasty inside, curling up with a hot, steaming bowl of deliciousness. There's just something about it that makes it just a little more comforting, don't you think?</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lfAvnVUpvbP0_kgzwk14MYXGvkTWTNfBq5Yusg6-n5dMHg0gFITJnsA71jA_CzDhRLY_-SzntY2iChyphenhyphenrfq6fPULfJLcI8QC-itHW7SIlKFbR6qpkrbxlFiwTZK2gsWhwdcqSnQkN3xwR/s1600/Chili+Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lfAvnVUpvbP0_kgzwk14MYXGvkTWTNfBq5Yusg6-n5dMHg0gFITJnsA71jA_CzDhRLY_-SzntY2iChyphenhyphenrfq6fPULfJLcI8QC-itHW7SIlKFbR6qpkrbxlFiwTZK2gsWhwdcqSnQkN3xwR/s1600/Chili+Ingredients.jpg" height="266" width="400" /></a></div>
<span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><br /></span><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">So chili tonight it is. I can't wait! I've been wanting to make this for several days, but the meal planning and timing just hadn't worked out until now. I've got my ingredients ready to go, and am anticipating the arrival of about 4:30 this afternoon so I can begin to cook! You may think I'm crazy, but I really do enjoy cooking that much! I think I should have been a chef. I've always wanted to own a small, cozy restaurant that serves really, really good food. Maybe someday....I can dream, can't I? </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixpLFYXdJj8Iydad7xPb9nHBgwxGYFdobhLgHdt7HvFRFww2ZllkWY5dHVjhzB3EZNjSedMabhmVUSKSbLEzS7M5nnHA0m3uXXgoghIFUqY0D6dBnljrTt_b1ZN9gfrCdTwg-sLEpQbVFL/s1600/Lightlife+Smart+Ground.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixpLFYXdJj8Iydad7xPb9nHBgwxGYFdobhLgHdt7HvFRFww2ZllkWY5dHVjhzB3EZNjSedMabhmVUSKSbLEzS7M5nnHA0m3uXXgoghIFUqY0D6dBnljrTt_b1ZN9gfrCdTwg-sLEpQbVFL/s1600/Lightlife+Smart+Ground.jpg" height="200" width="133" /></a></div>
<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I am using an ingredient that I haven't used before. Or should I say a brand I haven't used before. I've used the veggie crumbles by Morningstar Farms, but I'm using the ones by Lightlife in my chili tonight. It's not that I wasn't happy with the Morningstar Farms, I just want to try out all the different brands to see which ones I like the most. I use other products by Lightlife and love them, such as their Smart Dogs and Smart Sausages, Smart Deli slices, Smart Bacon and Gimme Lean Sausage, so I am sure I will be happy with these as well. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I don't usually make my vegetarian chili with the veggie crumbles because I'm completely happy with just the vegetables, but I am feeding this to my parents as well, so I want to give it the meaty texture they're used to. I am determined to convert them to a no meat diet one of these days. They absolutely LOVED the No Beef Stroganoff I made last week! I thought my dad was going to lick the plate, he was loving it so much. So if I can continue to make meatless meals for them like that, ones that they actually WANT me to make again, I think I would have a much better chance of convincing them to just skip the meat. Baby steps.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I know the weather is turning colder (in most places in the US, anyway) and I'd love to hear about the yummy winter comfort foods you all are cooking and creating! I hope you all have a wonderful beginning to your week, and enjoy the cooler days. </span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-60465252366484158392012-11-30T20:40:00.000-06:002012-11-30T20:40:54.372-06:00Oh Boy!<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">So, I visited a few websites today looking for ingredients that contain animal by-products, and let me tell you - there are a LOT of them. Some of them I was aware of, but there are many that I was not. Such as Casein. This is the description from the PETA website: </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><b>Casein. Caseinate. Sodium Caseinate.</b></span></blockquote>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Milk protein. In "nondairy" creamers, soy cheese, many cosmetics, hair preparations, beauty masks. Alternatives: soy protein, soy milk, and other vegetable milks.</span></blockquote>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">SOY cheese? I didn't even think to check the ingredients in soy cheese to see if they contained an animal by-product! I mean, after all, if you're going to make something nondairy, why would you still put a <i>milk protein</i> it?!?</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Needless to say, I have a LOT of research to do. I am aware of certain things Vegans do not eat or use, such as honey and bees wax, silk and cashmere, but there are a whole lot of them that I wasn't. This may be a little harder than I anticipated to learn and incorporate one thing into my new lifestyle each week, but I am committed. I will continue to read up on it, do some research, and share what I find with you.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">We can do this. Especially if we're doing it together. It may take some time but like I've said before, this isn't a contest so we can take our time. Which is good, because there is a LOT to learn. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><br /></span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-81963069464034515132012-11-29T19:43:00.001-06:002012-11-29T19:46:59.820-06:00This Week's Recipe - Dec 2 - 8<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwW9YLfc-D3Rmz8MgzGdkaIQDcUteYIHH5KdAtqo0RmPqTmBi8x94YHIP7rqsRTmbtJ6QjoDqpVzzxHCf-Vu1H5C1TSA4tDrflWq5CDQnqVpkXAQG48GKFBIlBOjiDsa6k8vtX-dyKzjIJ/s1600/No+Beef+Stroganoff+11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwW9YLfc-D3Rmz8MgzGdkaIQDcUteYIHH5KdAtqo0RmPqTmBi8x94YHIP7rqsRTmbtJ6QjoDqpVzzxHCf-Vu1H5C1TSA4tDrflWq5CDQnqVpkXAQG48GKFBIlBOjiDsa6k8vtX-dyKzjIJ/s1600/No+Beef+Stroganoff+11.jpg" height="267" width="400" /></a></div>
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<span style="font-size: 16pt; line-height: 24px;"><span style="font-size: 14pt; line-height: 21px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">“No Beef” Stroganoff</span></span></span><br />
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<span style="font-size: 16pt; line-height: 24px;"><span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 bag Gardein Beefless Tips</span></span></span></div>
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<span style="font-size: 16pt; line-height: 24px;"><span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">½ envelope onion soup mix</span></span></span><br />
<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 18px;">1 pkg cremini mushrooms, sliced</span><br />
<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 18px;">½ small yellow onion, diced</span><br />
<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 18px;">½ cube vegetarian “beef” flavored bouillon</span><br />
<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 18px;">¼ cup dry red wine (merlot works well)</span><br />
<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 18px;">¼ cup vegetable broth (or more depending on desired sauce consistency)</span><br />
<span style="color: purple; font-family: Arial, Helvetica, sans-serif; font-size: 12pt; line-height: 18px;">2 Tbsp vegetable or olive oil</span><br />
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1. Heat oil in a skillet over medium-high heat. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">2. Add onion and beefless tips; sauté until tips are thawed and beginning to brown, and onions are tender.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">3. Add wine to deglaze the pan. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">4. Add mushroom gravy, onion soup mix, broth and bouillon. Stir to combine. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">5. Add mushrooms, salt and pepper. Cook until sauce thickens to desired consistency. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">6. Add egg noodles and stir to coat.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">7. Serve immediately. (Depending on portion size and what sides you serve this with, it will give you between 4 and 6 servings.)</span></span></div>
</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-63275606538671876542012-11-29T17:54:00.002-06:002012-11-29T17:54:47.428-06:00Success!!!<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Oh, I am just so happy with myself right now! I had bought a can of mushroom gravy for Thanksgiving because I couldn't find my favorite vegetarian "turk'y" gravy. But when it arrived, the picture on the outside of the can suggested that this was a really dark colored gravy, and that was not what I wanted for my Thanksgiving turk'y roast. So I put it away in my cabinet and made my own mushroom gravy, which turned out fine.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">So I was trying to decide how I was going to use this dark mushroom gravy, and I decided to make a "no-beef" stroganoff. I thought about what ingredients I wanted to use, gathered them all together and I made it for dinner tonight. It was a HUGE success! My parents and I ate it together, and they absolutely loved it. It had such a great, rich "beefy" flavor and was truly delicious. I would even go so far as to say that you might just be able to sneak this one onto the plate of a carnivore and they wouldn't even know it didn't contain any meat. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I took some pictures and am working on writing up the recipe. I will be posting it here as this coming week's recipe tomorrow. I hope you will give it a try. It is really simple and quick to make, and could easily be made for a mid-week meal without a lot of work. But it's special enough that it could also be served for an intimate weekend dinner with a few friends.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">So I am off to write the recipe for you. I hope you all have had a terrific week, and enjoy your Friday tomorrow! Bring on the weekend!</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-24542469645061266392012-11-28T12:48:00.000-06:002012-11-28T12:48:27.906-06:00Where I'm Aware<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I find that the further I travel along the road to becoming fully vegan, the easier and easier it gets. I become more aware of everything I use, and what ingredients they contain. I have been noticing a lot of ingredients listed with vague titles such as "caramel color" and "natural and/or artificial flavoring". What ARE those? Because caramel color could certainly contain meat products, and so could flavoring. I realize that I have a LOT of research and education ahead of me. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I am trying to think of a way to tackle learning and memorizing all the "tools" I will need moving forward, and what will be the best way to do this. One approach I was considering is making a project out of it. I will research and learn one new tidbit of knowledge each week about the vegan lifestyle and diet, and share them here with you. Then I will spend that week making sure I follow and adapt it into my daily routine. I will post about my successes and failures, and what I find to be the easiest way to incorporate it into real life. Hopefully we'll be able to increase our awareness together, and assist each other in ways we can be more successful in our choices. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Have any of you done a lot of research? Have you been a vegan for a while now? Do you have any helpful hints you'd like to share with us? We're all in this together. If we're already eating a vegetarian or vegan diet, or just considering it, we're all on the same path. We're just at different points along the road. It's not a contest, there is no prize for making progress faster than anyone else. There is no "finish line" to cross. This is a lifestyle change, which means it is something you have to commit to each and every day of your life. So if you're making progress slower than someone else you know, don't become discouraged. It's not about being perfect, it's about being aware and making choices. If you stumble one day, don't beat yourself up. Just get back up, dust yourself off, and begin again. If you truly want to make the change, you'll succeed. But you'll do it in your own time, at your own pace.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">When I first decided to become a vegetarian, I would really beat myself up when I made a mistake and had something that contained some sort of meat product. Even if it was completely unintentional. Then I realized that there is no scoring system, I'm not being graded here. I'm just making decisions and choices for myself and my life. I actually had a moment of weakness a while back and thought I would eat some buffalo chicken wings, because I used to eat them all the time. I just had this overwhelming urge to eat a few of them, so I did. And you know what happened? My body did NOT like it. I didn't feel good for a day and half after eating them. But you know what DIDN'T happen? The vegetarian police didn't show up at my door to take away my veg badge either! The world didn't stop spinning or come to an end. It was just a stumble, that's all. So I moved on. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I hope you're becoming more aware of the choices you make each day regarding your body and your diet, and I hope that you'll be successful in making the necessary changes so that you'll be happy and at peace with yourself. Have a great Wednesday everyone!</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">P.S. I know I'm late posting this week's recipe, but with all the Thanksgiving leftovers and a couple days of eating lighter meals to recover from the "feast of days", I haven't really cooked anything worth posting, but I will be this week. I may just post a new recipe on Sunday, and begin weekly again from there. Hope you don't mind. ;)</span><span style="color: purple; font-family: Arial, Helvetica, sans-serif;"> </span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-75113083904311498182012-11-26T11:50:00.003-06:002012-11-26T11:52:33.607-06:00Noodles and Cabbage and Chili, Oh My!<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Now that we are past the Thanksgiving holiday, I've been thinking of new and delicious recipes to try. One of which was a crispy cabbage salad, with green and purple cabbage, onions, and carrots. Now you may be thinking "cole slaw", but this is not made with a creamy dressing, this is tossed in an olive oil, red wine vinegar, garlic, salt and pepper dressing. It keeps it very light and crispy, and it's really very delicious. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">You can adjust the amount of oil, vinegar and seasonings to your own taste, or add any additional that you like. I made mine with 1/3 cup olive oil; 3 Tbsp red wine vinegar; 1 garlic clove, minced; salt and pepper, to taste; 1 carrot, shredded; 1/2 onion, sliced thin; and 1/2 small head of each cabbage, sliced thin. I whisked the dressing together, then tossed the vegetables in the bowl, covered and refrigerated for about an hour. Pretty tasty, if I do say so myself. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">And since the weather is turning colder now, I've really been wanting to make a nice big pot of vegan chili. I'm also going to make a vegan 'no-beef' stroganoff, and some cheddar broccoli quinoa. I'm going to make large amounts of both so that we can eat the left-overs during the week, too. It's always nice when you can take a couple nights off during the week and not have to cook a meal. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I do have to say, I'm really having fun seeing how many of my tried and true vegetarian recipes I can now adjust to vegan. It's not as hard as I thought. As I learn how to swap things out, which vegan items I need to use, and what brands I prefer, it becomes easier and easier to make the adjustments. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I love to cook, and I love to experiment with new ingredients in the kitchen. I will, however, try to keep my recipes very easy so that anyone can make them without difficulty. If there is ever something that requires a little more detail, I will do my best to break it down for you. And of course, you can always comment with any questions you may have.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Now, I'm going to go have some delicious cabbage salad and an open-faced tomato and vegan cheese sandwich. I hope you have a great Monday and a relaxing beginning to your week!</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-59941374001492934952012-11-23T19:20:00.001-06:002012-11-23T19:20:23.524-06:00Leftovers Anyone?<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I don't know how you all are feeling today but I'm feeling just a bit overstuffed. I have been enjoying the leftovers of yesterday's feast all day today, and now I'm feeling quite lazy. It was a delicious meal, and we still have some left, believe it or not. It's hard to cook a small meal for the "feast of the year". We did the best we could. And on the plus side, having so much left over just means we don't have to cook for the next few days. I believe I did enough cooking yesterday to account for it anyway.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I remember my first Thanksgiving last year and how I thought it was going to be so hard for me, but it wasn't. And it was even easier this year. I was quite pleased with the Quorn Turk'y Roast as it gave me just enough of the "meatiness" to go along with my stuffing and potatoes. Plus, it made awesome turk'y sandwiches the next day, which was always my favorite part of Thanksgiving. The mushroom and leek stuffing was amazing, and the chopped walnuts gave it just enough crunch. One of the best Thanksgiving meals I've had in a long time. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I hope you all enjoyed your day and your meal as much as I did mine. Now....on to putting together the recipe for the coming week. I hope you have a great evening!</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-54858676507936221462012-11-22T06:43:00.001-06:002012-11-22T06:43:19.524-06:00Giving Thanks<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Today, as we give thanks for the many blessings in our lives, let's not forget to include ourselves and our health. If you're anything like me, you spend most of your life making sure everyone else is happy and healthy, and put yourself on the back burner. I have a hard time setting aside time for myself and giving my mind and body the attention they deserve. I am committed to making positive changes regarding both my physical and mental health by making better food choices (especially when I'm in a hurry), pushing myself to exercise like I should, and using meditation to clear my mind and release stress every day. I hope you will join me in this commitment, through whatever personal changes you need to make in order to achieve a more balanced, healthy life.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I am also so very thankful for my parents, for their infinite love and continued support; for my friends, both near and far, who are always there with an ear, a hand or a shoulder, whichever is needed; for my pets who provide unconditional love and endless entertainment; for a warm and safe home; for the wisdom that comes with age (despite the gray hair and wrinkles); for the continuing lesson on how to love and appreciate myself; for the freedoms provided by this great nation; for the many men and women who make huge sacrifices to provide those freedoms; and most of all, for all the love that surrounds me each and every day of my life. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I wish you all a very happy, very healthy, very filling and fulfilling Thanksgiving day. I hope you are able to spend it surrounded by those you love and hold most dear.</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-69231812383313880982012-11-20T17:29:00.000-06:002012-11-20T17:31:42.226-06:00No Turkey Gravy<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Well, we're two days away from Thanksgiving and I haven't been able to find the vegan turk'y gravy for my Thanksgiving meal. I'm a little bummed because when I tried it in advance about a month ago, it was delicious! And I've been planning on having it all this time and I can't just can't find it. I guess I'll just go with a mushroom gravy, which will be good, but it won't be the same. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I'm getting really excited for Thursday, to cook and enjoy all these delicious dishes. Why do we only cook them for the holidays? I love green bean casserole and stuffing, but honestly, I only have them at Thanksgiving and Christmas. I just don't know why it never crosses my mind during the rest of the year to make them. Maybe because I only associate them with the rest of the meal, and that's not something we usually have during the year. Of course, now that I'm vegetarian, I can make these sides anytime I want without worrying about roasting a turkey or chicken, or baking a ham. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">We're having a very small Thanksgiving meal this year which I feel is more difficult than when you're cooking for the whole family. There are only three of us in town and I'm the only vegetarian, so we're cooking additional dishes just for me. It keeps it interesting, that's for sure.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Are you excited about the holiday, or dreading it? Are you spending the day with family and friends, or are you enjoying a small, quiet get together at home? Do you have everything you need? Leave me a comment below and let me know. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I hope you have a splendid day tomorrow and wish you all the best as you begin to prepare for Thursday. And for all of you who will be traveling to spend the day with your loved ones, be careful and courteous out there, and I wish you very safe travels!</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-49512893009530317762012-11-18T21:48:00.003-06:002012-11-18T21:49:44.789-06:00This Week's Recipe - Nov 18 - 24<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehYKrsyXKSSndv1F_Ba8Yk7V5eoUzAdEbIXOX047WghCTpK55mloQqpWbGvuw_4JdaEvbYNvo9O-DnUKPkPlPUkZAwSpWB8ShuC4411R4qUE0eZfjo5lPyrITHz-70Jbup1uGlYvdzNGH/s1600/Spinach+Artichoke+Lasagna+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhehYKrsyXKSSndv1F_Ba8Yk7V5eoUzAdEbIXOX047WghCTpK55mloQqpWbGvuw_4JdaEvbYNvo9O-DnUKPkPlPUkZAwSpWB8ShuC4411R4qUE0eZfjo5lPyrITHz-70Jbup1uGlYvdzNGH/s400/Spinach+Artichoke+Lasagna+3.jpg" width="400" /></a></div>
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<span style="font-size: 16pt; line-height: 24px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Vegan Spinach Artichoke Lasagna<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Serves 6<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">INGREDIENTS:<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">2 cans quartered artichoke hearts, chopped<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">2 cups frozen chopped spinach<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 can vegan cream of mushroom soup<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 pkg cremini mushrooms, chopped<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">2 leeks, white and light green parts only, cut in half lengthwise and sliced<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">¼ cup plain soy creamer<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">½ pkg lasagna noodles, cooked<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">2 cups vegan ricotta cheese (recipe below)<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">2 cups vegan shredded mozzarella cheese<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">2 Tbsp vegan butter<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 tsp nutmeg<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 tsp garlic powder<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">DIRECTIONS:<o:p></o:p></span></span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><span style="font-size: 12pt; line-height: 18px;">1. Preheat oven to 350</span><span style="font-size: 12pt; line-height: 18px;">°.</span><span style="font-size: 12pt; line-height: 18px;"><o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">2 In sauté pan, melt butter over medium heat. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">3. Sauté leeks until slightly tender, about 2 minutes. Add artichokes and mushrooms. Sauté about 5 minutes. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">4. Add cream of mushroom soup, soy creamer, garlic, nutmeg, salt and pepper and cook for about 5 minutes. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">5. Add spinach, and cook an additional 5 minutes. Remove from heat.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">6. In small to medium casserole dish, layer lasagna as follows: place a little bit of filling into bottom to keep noodles from sticking. Lay lasagna noodles to cover bottom. Spoon artichoke filling onto noodles and spread to cover. Spread half of ricotta cheese mixture over filling. Repeat layers, reserving just enough filling to cover top layer of noodles. <o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">7. Top with mozzarella cheese.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">8. Bake for 30 – 40 minutes or until cheese is melted and slightly golden in color. Let stand for 5 – 10 minutes.<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">9. Serve with salad and bread.</span></span><br />
<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">__________________________________________________</span></span></div>
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<span style="font-size: 16pt; line-height: 24px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><br /></span></span><span style="font-size: 16pt; line-height: 24px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Vegan Ricotta Cheese<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Yields 2 cups<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">INGREDIENTS:<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">14 oz firm tofu<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">¼ cup olive oil<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 tsp garlic powder<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 tsp basil<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 tsp oregano<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 tsp parsley<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 tsp salt<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Dash of black pepper<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">DIRECTIONS:<o:p></o:p></span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1. Slice tofu into 7 or 8 pieces, press between towels to remove water. </span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">2. Crumble into bowl until it is the texture of ricotta cheese. </span></span></div>
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<span style="font-size: 12pt; line-height: 18px;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">3. Add remaining ingredients and stir.</span><o:p></o:p></span><br />
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Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com1tag:blogger.com,1999:blog-1511242653333196135.post-3403718270145714012012-11-18T18:43:00.002-06:002012-11-18T18:44:24.598-06:00Success!<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">A few days ago I posted about wanting to make a vegan spinach and artichoke lasagna. Well, tonight I made it and it was a success! I take a bit of personal pride in it because my mom had some and actually loved it. She ate all of it, and that's really saying something. I wouldn't say that she is anti-vegan, but she does think that some of the food I eat is a little weird, like tofu. And what was really surprising is that I made my own ricotta cheese out of tofu, she was completely aware of it and she still ate it. So this lasagna was a success in more ways than one. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I apologize for the late post today. I went shopping with my mother this morning, shopped for my vegan ingredients for dinner this afternoon and then made the meal. It will be this week's recipe so I'll be posting it along with pictures a little later after I have it typed up. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">This recipe can easily be made vegetarian as well, but it really did turn out great with the vegan cheeses. You might want to give it a try. But either way, I'm sure you'll enjoy it. If you're a spinach and artichoke lover like me, you'll LOVE it. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I'm going to get to work on putting the recipe together for you, so I'm cutting this post short tonight. I hope you had a fantastic weekend, and are enjoying a pleasant Sunday evening!</span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0tag:blogger.com,1999:blog-1511242653333196135.post-60126068402424763852012-11-17T14:05:00.001-06:002012-11-17T14:05:11.999-06:00My Best Intentions and Worst Conclusions<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I really want to get in shape, eat healthy and just live a better life than I have for the past 40 years. I think I've been making good strides toward this goal, but when there are so many junk foods that are vegetarian, I have a really hard time saying "no". I've never had very much self control when it comes to turning down what I know I shouldn't have. It's something I'm working on, but progress is slow.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I learned to comfort myself with food growing up. Had a bad day? Eat something indulgent, it'll make you feel better. Broke up with your boyfriend? Have something sweet, it'll make you feel better. Bored with nothing to do? Snack on some chips, it'll make you feel better. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Of course, none of this actually works, but I can't seem to convince my inner voice of this. We'll refer to her as Jezebel. She's still convinced all things can be cured, corrected or celebrated with good food. So essentially, I'll eat for just about any reason under the sun. That would explain why I've had issues with my weight on and off throughout my life. And even though I've been a vegetarian for nearly two years now, I still have quite a bit of weight to lose. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Oh, I'll do well for a while, tracking what I eat, the calories I take in, the exercise I do (or don't do), but then there she is again, Jezebel whispering in my ear, telling me I should reward myself with a big fat slice of cake. And of course, to get that one slice I have to bake the entire cake. </span><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">And I can make a cake that's vegetarian easy enough, and now I can make them that are vegan, too. Yay me! (Should I celebrate that with some vegan ice cream?) No. No, stay focused. </span><br />
<span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I have the best intentions when I do my grocery shopping, too. I buy all these beautiful, delicious fresh fruits and vegetables, make sure I have enough grains on hand, and all the soy milk and vegan butter I'll need, but I don't live alone. And I'm not the only person with self-control issues...or a debit card. So chocolate, candy and chips still make their way into my house and there go all my good intentions, all wrapped up in what's left of a Snicker's candy bar wrapper. </span><br />
<br />
<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I was talking on the phone with a friend of mine the other day about the weight he's lost and mentioned how I really need to lose some, too. He said, "but your vegetarian - don't you automatically lose a lot of weight?" Oh how I wish that were true. I guess if you're a dedicated, health-obsessed vegetarian with loads of self-control it would be. But I'm a vegetarian because I love animals. Yes, I want to be healthy and yes, I want to lose weight, but those weren't my driving motivation for becoming a vegetarian. </span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I really work at it every day to keep myself in check and to say "no" to all the sugar and fat in my kitchen calling my name. It truly is a daily battle for me. But I remain hopeful that I'll succeed, that I'll finally flip that switch inside me that will silence Jezebel for good, and I'll lose the weight and improve my health. I continue to believe that I'll live my best life, and I am always....a wishful vegan.</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><br /></span>Cari Annhttp://www.blogger.com/profile/11224418260107321632noreply@blogger.com0