Saturday, April 25, 2015


A few months ago, I bought the cookbook Happy Herbivore Abroad.  I bought the Kindle version at the link I put here; I do not get kickbacks, just wanted you to have the chance to look at this book.  This week I made the Paella recipe--fabulous!  I have been eating the cold leftovers for lunches at work this week.  This recipe uses fire-roasted tomatoes, which really adds a nice depth to the entire flavor.  The top picture shows the vegetables sauteing in water instead of oil. 

Wednesday, April 1, 2015

Healthy, Inexpensive Dinner

Nothing fancy here for dinner tonight, just HUGE russet potatoes, baked, and a pan full of asparagus and Brussels sprouts.  The veggies have not been roasted yet in the picture and they looked so good when they came out that we ate everything before I remembered to grab the camera.  It was so good!  I put them into a 400-degree F oven for about 30 minutes.  The asparagus was fresh and the sprouts were frozen, but everything was ready when I took it out.

The potatoes were served with brown gravy or green chile sauce, whichever a person wanted.

Sunday, March 29, 2015

Cheeze Dip

Before blending.  You can see the pepper, water with lemon juice, and cashews.

Right after I turned the blender on.

After a minute or so.

After it has been blended and poured into a red dish.

I made cheeze dip for my family a little while ago and wanted to share the recipe with you.  I made a batch this size the night before last, but by last night it was all gone.  

I make this in my Vita Mix Blender. 

1 cup raw cashews
2 cups water
juice from 1/2 lemon
1 t pink Himalayan salt
1 T prepared mustard
1 T chopped garlic
1 t onion powder
2 vegetable bouillon cubes
1/2 roasted red pepper (a little charred is even better)
1 shake cayenne pepper (maybe 1/8 t)
3 rounded T corn starch
1/4-1/3 cup nutritional yeast

Put everything into blender and turn to high.  Leave on high until it is hot and thick.  You can stop blending when it still runs and use it as a dip for veggies and baked chips, or you can let it blend until it is so thick it will not move in the blender.  That is how thick I made this batch.  Once it has cooled down, it can be spread on bread for a grilled cheeze sandwich, we like it spread thinly on pizza crust with the sauce and other toppings on top of it, or use it on baked potatoes and in macaroni.


Saturday, December 13, 2014

Acorn Season

It is the time of the year that Oak trees are dropping acorns and I have been busy gathering them.  My husband found some larger acorns last week and brought them home to show me; I like them enough that we went back and got 4 gallons more!  I cleaned and sorted them last night and will shell as many as possible today.  I am going to try a new way to leach the tannins that looks like it is much faster than what I used last year.

Sunday, September 14, 2014

Vegan MOFO hash browns and sausages for dinner

Tonight is breakfast for dinner night.  Yum!  I shredded russett potatoes in the food processor, cooked them in a hot pan, added two vegan sausage patties, and waited.  So good! 

Thursday, September 11, 2014

Vegan MOFO--Hash Browns For A Snack

It is Vegan Month of Food and I totally forgot until a few minutes ago!  I am so sorry everyone who visited here.

I am a big potato fan, especially hash browns.  This batch was for an afternoon snack.  I make them with freshly shredded russet potatoes and a piping hot pan--no oil.  They cook for about 7 minutes on the first side, get flipped and cooked for another 7 minutes.  Then serve and eat.  Yum!

Tuesday, July 8, 2014

Swedish Meatballs

This has got to be the best vegan Swedish meatball recipe I have ever tasted!  I found it here: The Seitanic Chef's Swedish Meatballs

I do not tend to cook with added oils, but I made an exception when I browned the meatballs.  I used a tablespoon of Earth Balance.  Next time I will try baking them in the oven.

I also left out the mushrooms since I wanted my children to eat this.  I also used only about 6 ounces of Tofutti Sour Cream.
I had a jar of Ikea's Lingonberry Jam in the refrigerator, so I served that with this dish.  Very tasty!

So when cooking with low-fat in mind, I will try making it this way:

--Bake the meatballs
--no sour cream substitute, but add some lemon juice for that sour taste
--in place of the soy creamer, use soy milk

I am really looking forward to the next time I have the excuse to make these!