Friday, January 21, 2011

Birthday Over

So, I survived another birthday. Went to Fresh, my favorite vegan restaurant in Toronto and had a wonderful meal topping it off with a piece of vegan fudge cake ... to die for. This life is not that hard. I don't miss bacon, chicken or even steak. I can do this ... my body is counting one me ...:)

The other night I made a basic chocolate ice cream, then just before it was done freezing I dumped in some vegan chocolate chips and some freshly toasted coconut. Now I really have to stop making this stuff because it is just too good not to eat, but damn was it good! There is a little left in the freezer. Richard has requested a strawberry ice cream with white chocolate chunks in it ... not sure I can find vegan white chocolate, but will look.

Tuesday, January 18, 2011

Azuki Beans with Kabocha Squash by Alicia Silverstone!

So tonight I tried a recipe out of my new cookbook from my darling daughter for my birthday this week. It was the Azuki Beans with Kabocha Squash ... and I have to tell you I was a little worried after soaking the beans overnight with a huge piece of Kombu (sea vegetable that is like a really thick piece of seaweed). The squash was hard to cut and I decided to peel it ... not sure why, but I thought it would look nicer even though I used an organic squash. It was a pain to peel, but once the dish was done, with a little salt and pepper, it was all so well worth it ... it was totally and so utterly good! I had a bowl full, then seconds. I also shared with the neighbor who is vegetarian and leaning towards veganism ... he loved it too.  Richard was at class tonight, so I felt safe trying something different, but I think he would have liked it too.

It makes a nice thick bean and squash mixture that ... would also be great in burritos or whole wheat wraps. Might even add a little avocado next time and maybe some caramelized onions.

Instead of posting the recipe, I am putting the link to it from which is the website Alicia Silverstone started to share her Vegan goodies. There are lots of good recipes and ideas on the site, so check it out. The website says to use 4 six inch pieces of Kombu, but the book just says a 4-6 inch piece which is what I used ... not sure which is correct, but this worked!

This recipe can be found at:

Have fun and eat healthy!

Sunday, January 16, 2011

Status as of Friday!

So, I went to the doctor because I did something to my shoulder. I guess working out is hard on an old man because I messed up my rotator cuff ... but, the good news is he walked in and asked where the rest of me had gone! I guess I hadn't noticed so much, but my love handles are practically gone, my face definately looks thinner and I feel incredible ... other than the shoulder.

I haven't had a hard time adapting to eating like this. I find cooking is a fun challenge, not a problem. I have been collecting cookbooks like a library and pour through them while watching TV or making my shopping list ... which I actually do now so I don't forget to buy the next new thing I have read about and want to try. It is fun. I feel awesome and look pretty hot too.

The other half has not settled into it as easily. I made a vegan Sheppard's Pie and he asked for meat. Okay, it's not for everybody. When we go out for breakfasts on the weekend's I order oatmeal, dry toast and fruit while he has the scrambled eggs and as much bacon as he can legally get on one plate ... and I don't miss it.  Feeling good taste better than any of that stuff, at least for me.

In a couple of weeks I will bet my blood tests done and we will see how well I am doing with the cholesterol and triglycerides. I am optimistic ...:) Today though, I have more vegan ice cream, this time fresh blackberry, in the freezer! 

Tibetan Lental Soup - One of my favorites from Fresh Restaraunt

This is an incredible soup that is soooo good for you and full of good stuff, high in fiber and awesome on a day like today ... it's dang cold in Toronto today!

So ... you need;

5 tbs olive oil
2 onions diced
3 cloves if garlic minced
2 small carrots, peeled and diced
2 stalks of celery, chopped
a pinch of cayenne pepper for a little heat
2 tsp ground coriander
1-1/2 tsp ground cumin
2 tsp tumeric
2 potatoes peeled and diced
2 cups green lentils (make sure you sort through them for small stones)
11 cups roasted vegetable stock (I have found that the Imagine brand is my favorite and it is thick and rich)
1/2 cup chopped cilantro
pinch sea salt

Heat the oil in a stock pot and add the onions, carrots, celery and garlic and cook until the onions are soft ... 5-6 six minutes.
Stir in the cayenne pepper, coriander, cumin and turmeric and cook for a couple of minutes (smells awesome!)
Add the potatoes, lentils and vegetable stock and cook until the lentils are soft ... 15-20 minutes.

At the restaurant they garnish with cilantro and a lemon wedge ... up to you. Some vegan sour cream might go good too.  This makes great leftovers as most soups do and is great to take to work too!

Strawberry Vegan Ice Cream

So ... the strawberry ice cream uses a really basic base, then you add the berries. In this case, I did some blending to make the base better.

The recipe uses:
1 cup soy milk (I used the strawberry soy milk for this one) divided
2 tablespoons arrowroot powder
2 cup fresh strawberries sliced (frozen would work too if thawed first)
2 cups soy creamer (I use the silk)
3/4 cups sugar
1 tablespoon vanilla extract

In a small bowl mix 1/4 cup of the soy milk with the arrowroot powder and set aside
Combine half of the strawberries, the soy creamer and the remaining 3/4 cup soy milk in a blender and puree. Transfer the mixture to a saucepan and cook over low heat. Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture ... it will get thick! Then add the vanilla extract.

Let it cool completely. I sat mine outside in this chilly weather, but you can let it cool a bit and then sit in in the fridge for a couple of hours.

After it is cooled, freeze using whatever ice cream machine you have, following those instructions. During the last few minutes of freezing add the last half of the frozen berries. Move to a container and place in the freezer ... you can have it soft right out of the machine too. Yummy stuff!

Oatmeal Pancakes

These were so dang easy and absolutely delicious. I had them on Christmas morning while Richard had his scrambled eggs and chorizo!

Mix together:

1 1/2 cups oatmeal (I like Snoqualmie Falls ... hard to get here, so used a local brand)
1/2 cup whole wheat flour
2 tsp. baking powder
1 tsp. cinnamon

Beat in:

1 1/4 cups low-fat soy milk
1/4 cup raisins

Heat lightly oiled frying pan or griddle on medium-high. When pan is hot, drop on by tablespoons and flatten out (it is thick). Flip one when bubble appear and cook until golden brown.

I loved the nutty taste. Put whole fruit jam or pure maple syrup on them and enjoy!

Not-so-much Cream Cream of Broccoli Soup!

I found this is the latest VegNews magazine and LOVED IT! Even Richard thought it was "surprisingly delicious" and went back for more.

No-Cream of Broccoli Soup
(Vegan Style)

I found this pretty simple and the other half thought it was amazing, so I guess it passes the test!


1 Cup of raw cashews (this makes the cream base)
1 Cup vegetable broth
1 Tablespoon coconut oil
1 Onion chopped
1 Tablespoon Marjoram
3 Cups Broccoli Florets (frozen works fine)
2 Cups Cauliflower (Again … Frozen works)
2 Quarts Vegetable broth
Salt and pepper to taste.

Place the cashews in a blender or food processor and grind fine. Add the one cup of vegetable broth and puree it to a thick cream consistency. This will create the creamy texture of the soup when added later.

In a large stock pot melt the coconut oil and add the onions to saute. After five minutes, add the marjoram, broccoli and cauliflower and saute for another five to ten minutes. Add the remaining two quarts of vegetable broth and the cashew cream and bring to a boil. Reduce heat and simmer until the vegetables are soft. Use a immersion hand blender or transfer to a large food processor or blender (in smaller amounts) and blend until fairly smooth. Add salt and pepper to taste.

I served this with some whole wheat French bread with some Earth Balance vegan butter and a little garlic salt under the broiler. It rocked ...:)

Next time I might add a touch of cayenne pepper for a little heat, but it was fantastic the way it is. Again ... from the pages of the latest VegMagazine ... one of my favorites lately.

Saturday, January 15, 2011

I'm Back!!!!!

I had so much trouble getting back into the blog! I was using the wrong account LOL! Being Vegan should help that LOL. Anyway ... I will post some new recipes tomorrow starting with my cream of broccoli soup that I LOVED so much. Even Richard liked it!