tag:blogger.com,1999:blog-370862862024-03-23T13:53:30.312-04:00cheezyveganBonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-37086286.post-51027361308972276272007-12-06T20:22:00.001-05:002007-12-06T20:27:48.278-05:00Smlove Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhkMqI3j4-U9HL5hHEJ2gOoegAzYyZCow_pwGLWffieB5te6gILlu6tInrwCSVf75X9ZjMjYEmg1P5UJ8R52WpOwkQ9nFzv-K61jf4uCNfI7G0pE-5UHY59fs6HTBtXIbN4C6/s1600-h/smlove+pie+two.jpg"><img id="BLOGGER_PHOTO_ID_5141036456602470482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhkMqI3j4-U9HL5hHEJ2gOoegAzYyZCow_pwGLWffieB5te6gILlu6tInrwCSVf75X9ZjMjYEmg1P5UJ8R52WpOwkQ9nFzv-K61jf4uCNfI7G0pE-5UHY59fs6HTBtXIbN4C6/s320/smlove+pie+two.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc18qUZk-rj4noQ9L0htztrYr9PMAvtTO6_LzbgqZvHq4ZJbct_g2rVh-Y8ImtAbyCkRB5XA-gjRZBwgxKSlCpFq89RKyrwuXTzyKiUEyu5QuOZw_G8cXBTWGlM3IGIbE1UYC5/s1600-h/smlove+pie.jpg"><img id="BLOGGER_PHOTO_ID_5141035730752997442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc18qUZk-rj4noQ9L0htztrYr9PMAvtTO6_LzbgqZvHq4ZJbct_g2rVh-Y8ImtAbyCkRB5XA-gjRZBwgxKSlCpFq89RKyrwuXTzyKiUEyu5QuOZw_G8cXBTWGlM3IGIbE1UYC5/s320/smlove+pie.jpg" border="0" /></a> This is from Isa and Terry's new cookbook Veganomicon, which is outrageous. This pie is pretty outrageous also, it was so rich, nobody would have believed it was made out of tofu, but I did not tell anyone.......................... Whenever non-vegans hear the "T" word they usually put their forks down, so I did not mention a thing. I will make this again and again especially when I want to impress people with rich, decadent vegan cooking.<br /><br /><div></div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com1tag:blogger.com,1999:blog-37086286.post-6735494861319153712007-12-06T20:12:00.001-05:002007-12-06T20:21:30.511-05:00Thank You Dreena<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrncPJFaTv-AcDn-p7EeKVO-hCQnpumJjBY-1Uvslc9YGTd3LZh9nn7xMFE-vfjlUIH7KcmB7a6EpJ4a9JqvbExytnugVF2azenGpnFLCXk6vPSDtRqC1wG9QWUUWrJGCdOkX/s1600-h/orangeseametofu.jpg"><img id="BLOGGER_PHOTO_ID_5141034214629541938" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHrncPJFaTv-AcDn-p7EeKVO-hCQnpumJjBY-1Uvslc9YGTd3LZh9nn7xMFE-vfjlUIH7KcmB7a6EpJ4a9JqvbExytnugVF2azenGpnFLCXk6vPSDtRqC1wG9QWUUWrJGCdOkX/s320/orangeseametofu.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlIXaNjjGJMtsG-S9S3E8jSGJ10sL1KBYA94fpZjFjuqcMQsj7SONFzf-tR0_moK-5RwkfE7bNPmNnYH6wOUO63C3uyXB_IOMDRCFvjvod_xQlbWzhpJCWnsXonV5QdcEr2oS/s1600-h/orange+sesame+tofu+two.jpg"><img id="BLOGGER_PHOTO_ID_5141033896801962018" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZlIXaNjjGJMtsG-S9S3E8jSGJ10sL1KBYA94fpZjFjuqcMQsj7SONFzf-tR0_moK-5RwkfE7bNPmNnYH6wOUO63C3uyXB_IOMDRCFvjvod_xQlbWzhpJCWnsXonV5QdcEr2oS/s320/orange+sesame+tofu+two.jpg" border="0" /></a><br /><br /><div align="center">Here is a picture, I know FINALLY! of the Orange Sesame baked tofu I made a few weeks ago with Coconut Lime <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Basmati</span> Rice, this is thanks to <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Dreena's</span> new book Eat, Drink, and Be Vegan. This was exceptional, I love it. This cookbook has become a staple around my kitchen lately, I find myself going to it for reference time and time again. I am dying the try the peanut sesame hummus and the cashew tofu. Everything in it sounds unique and memorable, I just wish I had more time and more money to cook everything. Thank you <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Dreena</span> for all the help that you provide for me in the kitchen. Now, if <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">only</span> your friend Julie <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Hasson</span> would write a vegan cookbook!</div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div><br /><div></div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-17380199511607513902007-12-06T14:35:00.000-05:002007-12-06T14:45:07.312-05:00Take the Pressure OffI have decided that I am not going to follow a strict diet, I am going to just let myself enjoy my food and have fun with it. You know who does this is Christina <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Pirello</span>, I love watching her cook, she has no fears she just throws together what she knows will taste good. She does not have any alarmist views on the use of oils, nuts, seeds, avocados, pasta etc etc etc etc etc...... Christina simply stays away from animal fats, animal proteins and cooks with a huge variety of unprocessed plant foods. I love it. I get so tired of analyzing everything I eat, it gets to be exhausting, then I end up binging. I know I wrote about this before but I have been struggling with this for the past year.<br /><br />My eating plan will consist of: Veggies, fruit, whole grains/whole grain products(bread, pasta tortillas), beans/unprocessed bean products (tofu, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">tempeh</span>,<span class="blsp-spelling-error" id="SPELLING_ERROR_2">soymilk</span>), nuts, seeds, and once in a while some faux meat products. I will use some extra virgin olive oil to cook with when I feel like it also I will use some avocado or macadamia nut oil to bake with. Christina gave me that tip and it is wonderful. No more pressure, seriously!<br /><br />I still have some pictures to download, I made <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Bryanna's</span> N<span class="blsp-spelling-error" id="SPELLING_ERROR_4">eatball</span> recipe and they were perfect, the really did not fall apart in the sauce. I also made <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Dreena's</span> Orange Sesame Tofu with Coconut Lime Rice, Erik Marcus got me cooking that up. I promise I will download the pictures tonight.<br /><br />Yes, I am still mad about the almonds and greens......... I am very glad to have gotten some feedback on this topic, though not a lot because nobody is aware of it, so scary!Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com1tag:blogger.com,1999:blog-37086286.post-26476302744781527092007-12-04T22:00:00.000-05:002007-12-04T22:08:19.646-05:00I am so sorry I neglected youI am so sorry I have not been participating in <span class="blsp-spelling-error" id="SPELLING_ERROR_0">veganmofo</span>, I have gotten side tracked, once again. I am so easily distracted these days.<br /><br />I want talk about <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Dreena's</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chicpea</span> patties I made a few weeks ago and baked, they were okay. Well, today I took them out of the freezer this morning and then later for dinner I fried them in a couple tablespoons of olive oil, they were outrageously delicious!!! I also made some mashed potatoes with EB and green beans. It was so good, I am still dreaming about it two hours later.<br /><br />I also want to know why(!!!!!) the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">pasteurization</span> of raw almonds and organic leafy greens is not all over the news. The FDA is going to start spraying beautiful raw almonds with rocket fuel (a.k.a a known <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">carcinogen</span> also banned in Europe) and they are also considering doing this to leafy greens as well, all the while continuing to label them organic! Am I the only one who feels like this is the beginning of the end of organics? Maybe I am over reacting, but it is certainly a turn in the wrong direction for our health and the health of our planet. If there is anyone out there that knows of anything more I can do please let me know ASAP.Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com1tag:blogger.com,1999:blog-37086286.post-84309960992597814962007-11-06T12:42:00.000-05:002007-11-06T12:56:02.341-05:00Pumpkins and Mushrooms and LentilsThis weekend I made some Pumpkin Spice Bread from the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">PPK</span> website, Thanks Isa. It was very low in fat and so good. I keep thinking about it and to bad it is already gone. I am glad the others who tried it enjoyed it as well, meaning, I did not devour the whole thing on my own. Sorry no pics yet!<br /><br />Also this weekend I made a lentil walnut dip that I developed from a recipe on <span class="blsp-spelling-error" id="SPELLING_ERROR_1">PPK</span> website. My recipe went something like this:<br />1/2 cup brown lentils<br />1/2 cup toasted walnuts<br />sauteed shallot<br />sauteed garlic clove<br />olive oil<br />salt<br />pepper<br />fresh rosemary<br />ground sage (just a tiny pinch)<br />dried thyme (just a tiny pinch)<br />Galaxy Vegan <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Parmesan</span><br />lemon juice<br />teaspoon of <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tamari</span><br />(next time maybe a dash of red wine)<br />oh yeah and some no-chicken broth to get it moving in the food processor (instead of using more oil)<br />Blend, blend, blend! Serve with the following chips.<br />-Brush some whole wheat pitas with Earth balance and baked them for 20 minutes, then break them up to whatever size you perfer and you have chips to go with my dip. DELICIOUS!<br /><br />I then had a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">portebello</span> mushroom covered in pesto and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">sun dried</span> tomatoes(made by my mother while watching the football game), this was baked in the oven at 325 for 1/2 hour, this was beautiful. Thanks Mom.<br /><br />I also was thinking about an old favorite called the "Chinatown" which is a beef(the horror) burger simmered in <span class="blsp-spelling-error" id="SPELLING_ERROR_6">ter</span><span class="blsp-spelling-error">yaki</span> sauce (beef!, gag me). So instead I got Amy's All American Burgers(grain based) and marinated them in a <span class="blsp-spelling-error" id="SPELLING_ERROR_7">teryaki</span> sauce with a little olive oil. I then grilled them on the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">stove top</span>, they came out delicious, better then my old fave. I served this on a sprouted grain roll with french fries and it made a perfect "Saturday Night before a Halloween Party" meal. We loved it. I think I will make them again tonight and take some pictures.<br /><br />I promise more pictures are on the way.......................................................Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-56809031048742450272007-11-02T16:01:00.000-04:002007-11-02T16:42:46.226-04:00What I have been up to lately:I want to update you in words what I have cooked over the past two weeks. I don't have pics at the moment but I will start to take them again next week.<br /><br />1) Chinese <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">stir fry</span>(I made this recipe up) It had tons of veggies, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">hoison</span> sauce, <span class="blsp-spelling-error" id="SPELLING_ERROR_2">seschueun</span> sauce, sesame oil, a little agave nectar. I cooked all the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">veggies</span> in white wine, great option, the whole thing came out great. I added a bit to much crushed red pepper flake and you needed to eat it with a gallon of water, next time I will cut back on that. Oh yeah and I added raw cashews to the dish as well, forgot about that. I give this recipe an <strong>A-,</strong> it would be an A if it were not for to much hot!<br /><br />2) I have been loving Neal Barnard's updated website and his recipes, great low fat ideas. Anyway, last week I made his recipe called <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Seitan</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Cousselet</span> from "Breaking the Food Seduction" I used store bought <span class="blsp-spelling-error" id="SPELLING_ERROR_6">seitan</span>, which was a little to sweet for me, I would rather have made my own, but it was quicker this way. I few things I added to the recipe were kitchen bouquet for a darker gravy and thyme and marjoram. The next time I make this I will use fresh rosemary, I love fresh rosemary. Anyway, the recipe was good with some potatoes, it is a good "meat" and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">potatoes</span> meal. I give this recipe a <strong>B+</strong><br /><br />3) Roasted Garlic Cream Sauce, from the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Millennium</span> Cookbook (love this cookbook!) I served this with WW pasta and broccoli. I liked it, but I swear I can't find anything to taste as good as cheese, I just have to give it up. This recipe was not memorable but I did like it. I will give it a <strong>B-</strong> Next time I will add some earth balance, but last week when I cooked it I was on my <span class="blsp-spelling-error" id="SPELLING_ERROR_9">McDougall</span> kick. As you will see, I go on and off the low fat bandwagon every other week or so.<br /><br />4) <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Chicpea</span> Patties with <span class="blsp-spelling-error" id="SPELLING_ERROR_11">Hain</span> Golden Gravy. The <span class="blsp-spelling-error" id="SPELLING_ERROR_12">chicpea</span> patties are from <span class="blsp-spelling-error" id="SPELLING_ERROR_13">Dreena's</span> new book "Eat Drink and be Vegan" The patties were awesome, we loved them and the gravy made them even better with some mashed potatoes and veggies. I fried them and it made a crispy coating, delicious. I give this recipe a <strong>B+</strong> because as I said I was on my <span class="blsp-spelling-error" id="SPELLING_ERROR_14">McDougall</span> kick and the fact that I fried them bugged me...........<br /><br />5) Lemon Poppy Seed Cookies, again from <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Dreena's</span> new cookbook. These were very healthy and delicious. I love how <span class="blsp-spelling-error" id="SPELLING_ERROR_16">Dreena</span> uses a lot of alternative flours, I love experimenting with them, there are so many. Anyway, this gets an <strong>A.</strong> Also instead of the three tablespoons of oil I used only two with 1 tbsp of applesauce.<br /><br />6) Browines by Neal Barnard. These were fat free and so good. Again I got this recipe from the "Breaking the Food Seduction" book. I used silken tofu in this recipe so the brownies came out very moist and delicious, would have been good with some vanilla soy ice cream. <strong>A-</strong><br /><strong></strong><br />7) I got the DVD "Everyday Dish" with Bryanna Clark Grogan, Dreena Burton, and Julie Hasson. I loved it and I made a recipe from it right away. It was Julie's Deli Noodle Soup, so good and so nostalgic. It was just like the chicken noodle soup I used to eat as a kid. I have been eating this soup all week for lunches and a few dinners, it gets better everyday. I used TVP chunks in it, like real chicken, it is scary. We had this with some chewy Iggy's garlic bread with some Earth Balance. This gets an easy <strong>A</strong>.<br /><br />8) I made the chicpea patties again only I baked them. I have to say I like them better fried (of course!) also I used Roads End Organics Shitake Gravy, it was not good at all. It was dry and flavorless. Anyway I give this a <strong>C,</strong> these will be fried for now on.<br /><br />9) Tube of Polenta! I bought a tube of polenta at Whole Foods and sliced it up and grilled it with some zucchini, roasted reds, and portebellos, so good. I used olive oil spray to get those awesome grill marks. I also made some tomato garlic sauce to smother them in, then I added my fave Galaxy brand vegan parmesan to the top. I wanted to add cannelini beans but I did not have any, next time and maybe some toasted pine nuts. Easily an <strong>A</strong>.<br /><br />10) Last Friday night I was dying for pizza (what's new) and I decided to make my own pizza crust. So I used the simplest recipe I could find, which was white whole wheat flour, baking powder and a bottle of beer. Also there was no need to knead the dough, just mix and spread on pizza stone. No fat. I also added roasted garlic, rosemary, roasted reds, tomatoes, portebellos, sun dried tomatoes and salt and pepper. The crust took forever to cook and I realized I should have let it cook on its own before I added the toppings. Next time. Anyway it also got stuck to the pizza stone it took a few minutes to get it unstuck. It was pretty good, it was crispy on the bottom and doughy and soft in the middle. A little too doughy so next time I will cook it before adding the toppings and I will add some fat, it did need it. Otherwise not bad, I will give it a <strong>B-.</strong><br /><strong></strong>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-19108776681641520042007-11-02T11:43:00.000-04:002007-11-02T11:48:58.166-04:00I want to be backI have been away for awhile, trying to figure some things out. I had not been cooking much or eating well. I am back, I am ready to get cooking and spread the Vegan Word. I will start posting my recipes again. I want to mention that I will not be concentrating on any one type of vegan eating plan, for example, McDougall or Fuhrman as I have done in the past. Doing this really stifles my creativity, so I am going to just cook meals with tons of veggies, beans, grains, fruit, nuts and seeds........<br /><br />I got two new cookbooks also, Dreena's and Veganomicon, I have not made anything from veganomnicon yet, maybe this weekend. In Dreena's book I made the chicpea patties and lemon poppyseed cookies, both were so good, of course the chicpea patties were better fried. Anyway I will keep you all updated.Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-63410865354200595392007-04-25T19:17:00.000-04:002007-04-25T19:30:26.042-04:00Tofu Cutlets and Slashed Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5K7iVpydhceDJVXtOPNS7TRAUoLdVfgYqJ9CcfXVZdklCbK2td6yYdTpy2z3ssN85aAhs894apFxusIIpn39Vt-p7AbujNE1bkam-WvoHphJUjdEBST88Y3XsfZzL7XY1jkw5/s1600-h/tofu+cutlets+2.jpg"><img id="BLOGGER_PHOTO_ID_5057509357623438290" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5K7iVpydhceDJVXtOPNS7TRAUoLdVfgYqJ9CcfXVZdklCbK2td6yYdTpy2z3ssN85aAhs894apFxusIIpn39Vt-p7AbujNE1bkam-WvoHphJUjdEBST88Y3XsfZzL7XY1jkw5/s320/tofu+cutlets+2.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMIVR0RLHTaqODVQSa6Ss_vJMUDui25psJhMMDp9Gd_Gglxrmp17HREEm9wXlqL-3FAlxMz8fOWeZ45B5dlH13eNaY41ehbk0inscXXc9MFemTrBL_fASd0Vml6v6uBwz5xBY/s1600-h/tofu+cutlets.jpg"><img id="BLOGGER_PHOTO_ID_5057509185824746434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMIVR0RLHTaqODVQSa6Ss_vJMUDui25psJhMMDp9Gd_Gglxrmp17HREEm9wXlqL-3FAlxMz8fOWeZ45B5dlH13eNaY41ehbk0inscXXc9MFemTrBL_fASd0Vml6v6uBwz5xBY/s320/tofu+cutlets.jpg" border="0" /></a><br />This meal is <span class="blsp-spelling-error" id="SPELLING_ERROR_0">omni</span> approved! I can't believe how great Jo <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Stepaniak's</span> Oven Roasted Tom Tofu is. I have made it about three times and it is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">unbelievable</span> to me how much it tastes like chicken. <div>I made this marinade last night, a mixture of soy sauce, water, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">nooch</span>, garlic, onion, coriander, chili powder and I let the tofu soak in this over night and all day. Also I had frozen the tofu and thawed it before hand as well as pressed it so it really absorbed all the marinade and it was full of flavor. Then I breaded the tofu with a mixture of whole wheat breadcrumbs, cornmeal, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">nooch</span>, black pepper, garlic. Step one dip tofu in flour, step two dip tofu in soy milk, step three dredge tofu through breadcrumb mixture. Then I placed the tofu on a wax paper covered pan and baked in a 400 degree oven for 40 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">mins</span>. It was so crunchy on the outside and juicy and flavorful inside, it was incredible. Also I made slashed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">potatoes</span> with baby red potatoes and I added some soy milk and shredded kale. I used the gravy from <span class="blsp-spelling-error" id="SPELLING_ERROR_7">VwaV</span>, the one I used the other night with the black eyed pea croquettes, the mushroom gravy. For a veggie I steamed broccoli and kale and covered it with a dressing I made which consisted of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">Dijon</span> mustard, veggie broth, and agave <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">nectar</span> and a splash of a <span class="blsp-spelling-error" id="SPELLING_ERROR_10">commercial</span> honey mustard dressing I had in the fridge. Everything I made tonight was so perfect, I am so full I don't know if I can fit my <span class="blsp-spelling-error" id="SPELLING_ERROR_11">ETL</span> smoothie in tonight.</div><div> </div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com7tag:blogger.com,1999:blog-37086286.post-91109907825949350422007-04-25T19:08:00.000-04:002007-04-25T19:17:17.212-04:00Miso SoupLast night I made <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Miso</span> Noodle Soup, I was unable to take picture because my cameras battery wore out. I still have some leftover in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">refrigerator</span> that I will take a picture of and post. I love <span class="blsp-spelling-error" id="SPELLING_ERROR_2">miso</span> soup, it is one of my faves, of course it is not <span class="blsp-spelling-error" id="SPELLING_ERROR_3">ETL</span> because <span class="blsp-spelling-error" id="SPELLING_ERROR_4">miso</span> is so high in sodium, but I love it and I will enjoy it once in awhile. Anyway here is the recipe I threw together last night.<br /><br /><span class="blsp-spelling-error" id="SPELLING_ERROR_5">Miso</span> Noodle Soup<br /><br />brown rice noodles (however much you want)<br />2 tbsp dark <span class="blsp-spelling-error" id="SPELLING_ERROR_6">miso</span><br />shredded carrots<br />chopped green onions<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_7">shitake</span> mushrooms<br />3 cloves garlic<br />1 tbsp lemon grass<br />sesame seeds<br />tofu diced<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_8">bok</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">choy</span><br />broccoli<br />soy sauce<br />sesame oil<br /><br />I did not measure anything except the <span class="blsp-spelling-error" id="SPELLING_ERROR_10">miso</span>, just add what veggies you like and how much of whatever veggies you like. Also I did measure the sesame oil, I added only one tbsp to the whole pot. Anyway this was very yummy, it will always be one of my fave soups and of course I adapted a recipe from <span class="blsp-spelling-error" id="SPELLING_ERROR_11">fatfreevegan</span>.com, that is my standby website when I am in doubt, she also follows Eat To Live so I have much trust in her recipes.Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-26969650103981880512007-04-23T18:58:00.000-04:002007-04-23T19:02:32.963-04:00Black Eyed Pea Croquettes With Mashed Potatoes<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXc1Vhf2GTqg7Yk_1NMypE68VhG1Qmv6Ha-gpYbo6LY-KxTRQWTB0Z0JE08jlZ_zIIqemqdYoNEsnXSwERWHbXktmgAi8b0HNeGtwnHT7EMTNofleojNJQUe1Ce5AtVM1xdxqB/s1600-h/mashed+potatoes+with+gravy.jpg"><img id="BLOGGER_PHOTO_ID_5056762215732993378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXc1Vhf2GTqg7Yk_1NMypE68VhG1Qmv6Ha-gpYbo6LY-KxTRQWTB0Z0JE08jlZ_zIIqemqdYoNEsnXSwERWHbXktmgAi8b0HNeGtwnHT7EMTNofleojNJQUe1Ce5AtVM1xdxqB/s320/mashed+potatoes+with+gravy.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMi5nV0ZcPWc654yzg5joX-qGkhUuYyftGC_3EGtR3Pd_px8W-3RLjX_97dJ8T6nmtwQ3dItThkaziMdq_Hx5mC1TnGBk1QzZ6lx2vn6OfeY6DVzzdGmVVkgIfxMjjt54C7EE3/s1600-h/black+eyed+pea+croquettes.jpg"><img id="BLOGGER_PHOTO_ID_5056762009574563154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMi5nV0ZcPWc654yzg5joX-qGkhUuYyftGC_3EGtR3Pd_px8W-3RLjX_97dJ8T6nmtwQ3dItThkaziMdq_Hx5mC1TnGBk1QzZ6lx2vn6OfeY6DVzzdGmVVkgIfxMjjt54C7EE3/s320/black+eyed+pea+croquettes.jpg" border="0" /></a> Here I made Black Eyed Peas Croquettes with mushroom gravy, green beans and mashed potatoes. I got this recipe from <span class="blsp-spelling-error" id="SPELLING_ERROR_0">VwaV</span>, my fave most worn down cookbook. I really don't know what I would do without this book. Of course this meal was A+ as are the rest of the recipes in this book.<br /><br /><div></div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-67639724493751890932007-04-21T15:24:00.000-04:002007-04-21T15:35:40.250-04:00Drea This Is For You<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfta__sAlcAxYPiuuSyY1gOHkGzv-Blg9sYyzQV91wpSEF81exqrDRaRcvh8iOYl6o-FSz5jgXxy-DNCukg9kAmt2x9Yg3bzR4UrGbp7iQpOIyb3NaVDlRt83BarqJhhyRk60/s1600-h/tofu+fingers.jpg"><img id="BLOGGER_PHOTO_ID_5055964876529327426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUfta__sAlcAxYPiuuSyY1gOHkGzv-Blg9sYyzQV91wpSEF81exqrDRaRcvh8iOYl6o-FSz5jgXxy-DNCukg9kAmt2x9Yg3bzR4UrGbp7iQpOIyb3NaVDlRt83BarqJhhyRk60/s320/tofu+fingers.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7RG3W2USJecUqSspD_Vbtq5vMbsE68yv_aDh2GoI3A_F4fbDthwdSwGEBMFMoKi7I33M6SSeVGzQlDGiwLbDmMyzg383tQ5C5t-hrZy31TwiyysBYYJS1mk2vduZG1vNm3nc/s1600-h/baked+tofu+fingers.jpg"><img id="BLOGGER_PHOTO_ID_5055964730500439346" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy7RG3W2USJecUqSspD_Vbtq5vMbsE68yv_aDh2GoI3A_F4fbDthwdSwGEBMFMoKi7I33M6SSeVGzQlDGiwLbDmMyzg383tQ5C5t-hrZy31TwiyysBYYJS1mk2vduZG1vNm3nc/s320/baked+tofu+fingers.jpg" border="0" /></a> My pal at work and I were discussing chicken fingers and how much she loved them. I told her I could tofu fingers that would be even better so I tried these, one batch was baked the other was fried. As you all know Eat To Live is my nutritional bible so I usually don't fry things that is why in the pictures above the plate with only two fingers are the ones that were fried, the other plate were the ones that were baked. The baked ones came out so much crispier then the fried, but the fried did taste a little better. I think I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">prefer</span> the baked version that was very crispy, we loved them with barbecue sauce and honey mustard dressing</div><div> </div><div>I marinated tofu in a recipe I adapted from Vegan Vittles called Tom Tofu, I know I can't post the recipe because Joanne <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Stepaniak</span> does not like that. But I did marinate the tofu overnight in her marinade. The next morning I sliced the tofu into fingers and set up a line of whole wheat pastry flour on a plate, soy milk in a bowl, and a mix of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Italian</span> breadcrumbs, cornmeal, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">nooch</span>, black pepper, garlic <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">granules</span>. I then dipped the marinated tofu in the flour, then <span class="blsp-spelling-error" id="SPELLING_ERROR_5">soymilk</span>, the dredged in the breadcrumb mixture. Next I put the four fingers in a 450 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">degrees</span> oven for 20 <span class="blsp-spelling-error" id="SPELLING_ERROR_7">mins</span>, these were so crispy and tasty, I swear I was eating chicken. The marinade really gives it a meaty.poultry like flavor. Also I had used frozen tofu so the texture was meaty and chewy. Then the other two fingers I fried in one tablespoon of extra virgin olive oil until they were browned, these were so tasty but did not get quite as crispy as the baked batch. Either way I will be making these again with fries and ketchup or with brown gravy and mashed potatoes. I will also share them with all my tofu-suspicious friends.<br /><br /><div></div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com4tag:blogger.com,1999:blog-37086286.post-79052686060760373062007-04-21T15:18:00.000-04:002007-04-21T15:24:28.679-04:00Ginger Almond Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-8dAgV6-k8WbhFu8v3e64DeGC480-txYHYvuloiICMn5Dqddsp4Uszamasg0AYsdLwjFFIcAeWlvREJsAtZfajiNS4vCEgVU0LuIAqpXKxXcHbBoTJlqjppLDLh8C8P9QqD6/s1600-h/ginger+almond+salad.jpg"><img id="BLOGGER_PHOTO_ID_5055963257326656802" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb-8dAgV6-k8WbhFu8v3e64DeGC480-txYHYvuloiICMn5Dqddsp4Uszamasg0AYsdLwjFFIcAeWlvREJsAtZfajiNS4vCEgVU0LuIAqpXKxXcHbBoTJlqjppLDLh8C8P9QqD6/s320/ginger+almond+salad.jpg" border="0" /></a> This is a dressing I got from the Eat To Live website it is called Ginger Almond Dressing and it goes like this:<br /><br />1/4 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_0">soymilk</span><br />1/4 cup water<br />1/2 inch <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">piece</span> fresh ginger<br />1/2 cup almond butter<br />2 tbsp <span class="blsp-spelling-error" id="SPELLING_ERROR_2">tahini</span><br />2 dates<br />Blend in a <span class="blsp-spelling-error" id="SPELLING_ERROR_3">vitimix</span> until smooth, I add a bit more water and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">soymilk</span> to thin it out a bit and take away some of the sweetness, it is so sweet!<br /><br />Today I made a salad with baby romaine, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">goji</span> berries, walnuts, diced pears, diced zucchini and the ginger almond dressing. This all worked so well together, it may be my fave salad of the month. I love the taste of fresh ginger, I think I did add a bit more then the recipe called for, i can never <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">just</span> leave a recipe alone.Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-19569401843728073532007-04-19T19:21:00.000-04:002007-04-19T19:33:24.389-04:00Quesadilla<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFEraKYOHsQ58nl_DIOp7skW1DAGSa27yCTms_ISEx2smuT_Y-lJ1emV8Cg_yT2m_lQkCWdlpGJyVPss_I-vUqFlv95FXLxKPMj_uPlE-OzhT3VbzarazLy8cwmka3Qp77ZNs/s1600-h/quesadilla2.jpg"><img id="BLOGGER_PHOTO_ID_5055284029723630866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKFEraKYOHsQ58nl_DIOp7skW1DAGSa27yCTms_ISEx2smuT_Y-lJ1emV8Cg_yT2m_lQkCWdlpGJyVPss_I-vUqFlv95FXLxKPMj_uPlE-OzhT3VbzarazLy8cwmka3Qp77ZNs/s320/quesadilla2.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpl83_gwWantwThvcYrA7r9Ne9UpxvlC7BHIJZCqvG0dSRFyD5gq3LB2Y-tkVwKPYhbHxS1kdO1quiGII2BMtDwidEABv1ubyV9XItPrA9mWgnCXOhK-BVSPsu1n5OKQzL_-65/s1600-h/quesadilla.jpg"><img id="BLOGGER_PHOTO_ID_5055283853629971714" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpl83_gwWantwThvcYrA7r9Ne9UpxvlC7BHIJZCqvG0dSRFyD5gq3LB2Y-tkVwKPYhbHxS1kdO1quiGII2BMtDwidEABv1ubyV9XItPrA9mWgnCXOhK-BVSPsu1n5OKQzL_-65/s320/quesadilla.jpg" border="0" /></a><br />I made <span class="blsp-spelling-error" id="SPELLING_ERROR_0">quesadillas</span> tonight with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">Ezekiel</span> Sprouted Grain Tortillas, I put some <span class="blsp-spelling-error" id="SPELLING_ERROR_2">refried</span> beans with some water sauteed onions, garlic, bell pepper, jalapeno pepper, spinach in the <span class="blsp-spelling-error" id="SPELLING_ERROR_3">quesadilla</span> with a little bit of soy cheese. I also made some guacamole for the side, it was so good.</div><div> </div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_4">Quesadilla</span></div><div> </div><div>2 cloves garlic minced</div><div>1/2 large onion sliced</div><div>1/2 red bell pepper diced</div><div>1 jalapeno diced</div><div>1 can <span class="blsp-spelling-error" id="SPELLING_ERROR_5">refried</span> beans</div><div>2 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">Ezekiel</span> Sprouted Grain Tortillas</div><div>salsa and guacamole on the side.</div><div> </div><div><span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">saute</span> garlic, onion, bell pepper, jalapeno until soft then set aside. Put first tortilla on skillet and spread <span class="blsp-spelling-error" id="SPELLING_ERROR_8">refried</span> beans on top then pile veggies on top with cheese, then <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">place</span> second tortilla on top. Keep flipping until brown and crispy. Top with guacamole and salsa.<br /></div><div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-81012649816010996442007-04-17T19:10:00.000-04:002007-04-17T19:17:51.646-04:00Black Bean Burgers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWHBu6D4hYr3QhVZqikbkAdbIz_cx3ytwFXQ-1yIEiyl1GRULvLhyDwWB_SZs4q369qL6KWoo5Lt2UFpebsO1O91urwdWa8qfZ3NQpYZOH4CkJZ8pu_m-tqzJnaS-GyhQ_Txl/s1600-h/blackbean+burger+2.jpg"><img id="BLOGGER_PHOTO_ID_5054538727365415762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoWHBu6D4hYr3QhVZqikbkAdbIz_cx3ytwFXQ-1yIEiyl1GRULvLhyDwWB_SZs4q369qL6KWoo5Lt2UFpebsO1O91urwdWa8qfZ3NQpYZOH4CkJZ8pu_m-tqzJnaS-GyhQ_Txl/s320/blackbean+burger+2.jpg" border="0" /></a><br /><div>This was a recipe I adapted from Dr. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Fuhrman's</span> Website from a member named Stephanie. I did not measure anything so I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">will</span> simply estimate what I threw in.</div><div> </div><div>1 can of black beans</div><div>2 cloves garlic</div><div>1 shallot</div><div>1 tbsp chili powder</div><div>1 tsp cumin</div><div>1 tbsp Bragg's</div><div>2 tbsp 365 brand barbecue sauce</div><div>handful of vegan gourmet cheddar</div><div>diced jalapeno</div><div>1/2 diced red bell pepper</div><div>black pepper</div><div>crumbled tofu</div><div>breadcrumbs (whole wheat)</div><div>pinch of dried oregano</div><div>next time I will add some oat flour to make the burgers firmer</div><div> </div><div>mash all ingredients together and let rest in the fridge for 1 hour. Form into patties and cook on skillet or in oven. I made some guacamole and put this on the burger with some salsa, it was really tasty.</div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-84062102444298923522007-04-16T19:01:00.000-04:002007-04-16T19:14:49.773-04:00Tomato Barley Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZBxKh8Roqsc9Vf7MLZlbbnNiG04PO3lAIZ3g8foXd71RVrSTFtRQj6qAMgtxQGZyVOtG2YmpJOIdaYK65VqsjAJwI8hVmDMC5lus3lwlnnBqD19jrozndoHdWFRkGHgwTajx/s1600-h/tomato+barley+stew+1.jpg"><img id="BLOGGER_PHOTO_ID_5054165675096019778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4ZBxKh8Roqsc9Vf7MLZlbbnNiG04PO3lAIZ3g8foXd71RVrSTFtRQj6qAMgtxQGZyVOtG2YmpJOIdaYK65VqsjAJwI8hVmDMC5lus3lwlnnBqD19jrozndoHdWFRkGHgwTajx/s320/tomato+barley+stew+1.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YDq7x_PVec5Ly4Kyu2ug1rBV6OkDEYgoBblhAK-qu7LOTwrvmi6PmUccjEtSzk7uDZDANCN4uBfOgNFPa5PkQVEzkEwrvxoU3QgWvzvpQUPVPhydGyfWCkwcNuDwENwL3xKn/s1600-h/tomato+barley+stew+with+polenta.jpg"><img id="BLOGGER_PHOTO_ID_5054165438872818482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0YDq7x_PVec5Ly4Kyu2ug1rBV6OkDEYgoBblhAK-qu7LOTwrvmi6PmUccjEtSzk7uDZDANCN4uBfOgNFPa5PkQVEzkEwrvxoU3QgWvzvpQUPVPhydGyfWCkwcNuDwENwL3xKn/s320/tomato+barley+stew+with+polenta.jpg" border="0" /></a> This is a fabulous recipe I got from the Dr. <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Fuhrman</span> Eat To Live website. This recipe is called Tomato Barley Stew, of course I had to change it a little bit. Also I made some <span class="blsp-spelling-error" id="SPELLING_ERROR_1">polenta</span> then fried it on a nonstick skillet. I served the soup over the <span class="blsp-spelling-error" id="SPELLING_ERROR_2">polenta</span> and we both loved it.</div><div> </div><div>Tomato Barley Stew</div><div> </div><div>2 cans of San <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Marzano</span> tomatoes, blended smooth in a vita mix or other blender</div><div>2 carrots</div><div>1 zucchini</div><div>1 onion</div><div>1 cup veggie broth</div><div>1/3 cup sun dried tomatoes</div><div>4 <span class="blsp-spelling-error" id="SPELLING_ERROR_4">portebello</span> mushrooms sauteed on nonstick pan with a spray of olive oil</div><div>basil</div><div>rosemary</div><div>black pepper</div><div>1/3 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_5">soymilk</span></div><div>3/4 cup cooked barley</div><div> </div><div>cook carrots, zucchini, onion in one cup of water and veggie broth until they are soft. Add to vita mix and blend until smooth. Blend tomatoes until smooth. Add tomatoes and onion blend to a pan and heat up again, add barley, chopped, <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">sun dried</span> tomatoes and sauteed <span class="blsp-spelling-error" id="SPELLING_ERROR_7">portebello</span> mushrooms chopped. Add tsp of dried basil and 1 tsp crushed dried rosemary, add pepper to taste.</div><div> </div><div><span class="blsp-spelling-error" id="SPELLING_ERROR_8">Polenta</span></div><div> </div><div>1/2 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_9">polenta</span> and three cups of water</div><div>stir until <span class="blsp-spelling-corrected" id="SPELLING_ERROR_10">thickened</span></div><div>add a handful of soy p<span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">armesan</span></div><div>2 tbsp nutritional yeast</div><div>1/3 cup <span class="blsp-spelling-error" id="SPELLING_ERROR_12">soymilk</span></div><div>pepper</div><div>basil</div><div>rosemary</div><div>let <span class="blsp-spelling-error" id="SPELLING_ERROR_13">polenta</span> cool down and fry by the spoonful on a lightly sprayed skillet. </div><div> </div><div>Place <span class="blsp-spelling-error" id="SPELLING_ERROR_14">polenta</span> circles on bottom of bowl and top with soup, add some more soy <span class="blsp-spelling-error" id="SPELLING_ERROR_15">parmesan</span> with crushed black pepper.</div><div> </div><div>This recipe gets and A+</div><div><br /><br /> </div><div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com1tag:blogger.com,1999:blog-37086286.post-8674705084946393562007-04-12T20:34:00.000-04:002007-04-12T20:42:45.262-04:00Quiche DisasterI made a quiche tonight, it was what you would call a flop. I got the recipe from the Enlightened Kitchen, the recipe sounded so tasty and it was. The recipe consisted of silken tofu, miso, sherry, soymilk, broccoli, shallots, garlic, bell pepper, and potato flakes. One thing I did was use chicpea flour instead of potato flakes. I searched for potato flakes but I could not find them at Wild Oats, of course. I can't find much at Wild Oats, they are always out of items I need. Anway that was my first mistake then I put the quiche in a small glass dish and it would not cook through, it was too thick. It took forever to cook and then it was way to soft, it was a big bowl of mush, but it tasted good, if only it held its shape. Oh well next time. I did not even bother taking a picture.Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com3tag:blogger.com,1999:blog-37086286.post-59970193658779908272007-04-11T19:05:00.000-04:002007-04-11T19:12:03.513-04:00Some Easy Tacos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKheKWmGdao_6Gz43Rx-8nsNhCr0tzS9BLDC2ZZcQ5wWjASmOi4h-9LOOJDQGQ1DDvkNqditH9pLIHnf6D9x3-TjI99aumpKqUOYPXSzjVRQvZl6aUcPpwGSD5Lv2mdm8AF6hp/s1600-h/tvp+tacos.jpg"><img id="BLOGGER_PHOTO_ID_5052310854814536482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKheKWmGdao_6Gz43Rx-8nsNhCr0tzS9BLDC2ZZcQ5wWjASmOi4h-9LOOJDQGQ1DDvkNqditH9pLIHnf6D9x3-TjI99aumpKqUOYPXSzjVRQvZl6aUcPpwGSD5Lv2mdm8AF6hp/s320/tvp+tacos.jpg" border="0" /></a> I made some tacos out of <span class="blsp-spelling-error" id="SPELLING_ERROR_0">TVP</span>, black beans, B<span class="blsp-spelling-error" id="SPELLING_ERROR_1">earitos</span> seasoning, cabbage, tomatoes and my guacamole. It was really good, it has been awhile since I ate a beef taco but tonight I felt very nostalgic of my high school days when Taco Bell Beef Tacos were a source of excitement. I made the guacamole with pressed garlic, onion powder (I was lazy), cilantro, black pepper, lime juice and a little salt. I was debating whether or not to get vegan gourmet cheddar and T<span class="blsp-spelling-error" id="SPELLING_ERROR_2">offuti</span> sour cream but <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">fortunately</span> after reading Michael <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Pollan's</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">article</span> today I decided against it. He said, "if your great grandmother would not recognize it as food then don't buy it," I guess T<span class="blsp-spelling-error" id="SPELLING_ERROR_6">offuti</span> and vegan gourmet fall perfectly into that category plus they are expensive. Also keep in mind I did use TVP, which is rare, but I feel I needed the protein boost.<br /><div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com1tag:blogger.com,1999:blog-37086286.post-28153310517141735032007-04-11T13:03:00.000-04:002007-04-11T13:16:43.044-04:00Michael Pollan's Tips for Healthy EatingThis article is so interesting, I think everyone should read this. I am considering now getting his book, <strong><em>The Omnivore's Dilemma</em></strong>. It was easy to give up meat but this guy concentrates on all the horrible <span class="blsp-spelling-error" id="SPELLING_ERROR_0">frankenstein</span> foods we consume here in America. Anyway here are a list of rules Michael Pollen suggests we follow for health:<br /><br />1. <strong>Eat food</strong>. Though in our current state of confusion, this is much easier said than done. So try this: Don’t eat anything your great-great-grandmother <span class="blsp-spelling-error" id="SPELLING_ERROR_1">wouldn</span>’t recognize as food. (Sorry, but at this point Moms are as confused as the rest of us, which is why we have to go back a couple of generations, to a time before the advent of modern food products.) There are a great many <span class="blsp-spelling-error" id="SPELLING_ERROR_2">foodlike</span> items in the supermarket your ancestors <span class="blsp-spelling-error" id="SPELLING_ERROR_3">wouldn</span>’t recognize as food (Go-<span class="blsp-spelling-error" id="SPELLING_ERROR_4">Gurt</span>? Breakfast-cereal bars? Nondairy creamer?); stay away from these.<br /><br />2. <strong>Avoid even those food products that come bearing health claims</strong>. They’re apt to be heavily processed, and the claims are often dubious at best. Don’t forget that margarine, one of the first industrial foods to claim that it was more healthful than the traditional food it replaced, turned out to give people heart attacks. When Kellogg’s can boast about its Healthy Heart Strawberry Vanilla cereal bars, health claims have become hopelessly compromised. (The <a title="More articles about American Heart Association" href="http://topics.nytimes.com/top/reference/timestopics/organizations/a/american_heart_association/index.html?inline=nyt-org">American Heart Association</a> charges food makers for their endorsement.) Don’t take the silence of the yams as a sign that they have nothing valuable to say about health.<br /><br />3. <strong>Especially avoid food products containing ingredients</strong> that are a) unfamiliar, b) unpronounceable c) more than five in number — or that contain high-fructose corn syrup.None of these characteristics are necessarily harmful in and of themselves, but all of them are reliable markers for foods that have been highly processed.<br /><br />4. <strong>Get out of the supermarket whenever possible</strong>. You won’t find any high-fructose corn syrup at the farmer’s market; you also won’t find food harvested long ago and far away. What you will find are fresh whole foods picked at the peak of nutritional quality. Precisely the kind of food your great-great-grandmother would have recognized as food.<br /><br />5. <strong>Pay more, eat less</strong>. The American food system has for a century devoted its energies and policies to increasing quantity and reducing price, not to improving quality. There’s no escaping the fact that better food — measured by taste or nutritional quality (which often correspond) — costs more, because it has been grown or raised less intensively and with more care. Not everyone can afford to eat well in America, which is shameful, but most of us can: Americans spend, on average, less than 10 percent of their income on food, down from 24 percent in 1947, and less than the citizens of any other nation. And those of us who can afford to eat well should. Paying more for food well grown in good soils — whether certified organic or not — will contribute not only to your health (by reducing exposure to pesticides) but also to the health of others who might not themselves be able to afford that sort of food: the people who grow it and the people who live downstream, and downwind, of the farms where it is grown.<br /><br />“Eat less” is the most unwelcome advice of all, but in fact the scientific case for eating a lot less than we currently do is compelling. “Calorie restriction” has repeatedly been shown to slow aging in animals, and many researchers (including Walter <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Willett</span>, the Harvard epidemiologist) believe it offers the single strongest link between diet and cancer prevention. Food abundance is a problem, but culture has helped here, too, by promoting the idea of moderation. Once one of the longest-lived people on earth, the Okinawans practiced a principle they called “<span class="blsp-spelling-error" id="SPELLING_ERROR_6">Hara</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Hachi</span> Bu”: eat until you are 80 percent full. To make the “eat less” message a bit more palatable, consider that quality may have a bearing on quantity: I don’t know about you, but the better the quality of the food I eat, the less of it I need to feel satisfied. All tomatoes are not created equal.<br /><br />6. <strong>Eat mostly plants, especially leaves</strong>. Scientists may disagree on what’s so good about plants — the antioxidants? Fiber? Omega-3s? — but they do agree that they’re probably really good for you and certainly can’t hurt. Also, by eating a plant-based diet, you’ll be consuming far fewer calories, since plant foods (except seeds) are typically less “energy dense” than the other things you might eat. Vegetarians are healthier than carnivores, but near vegetarians (“<span class="blsp-spelling-error" id="SPELLING_ERROR_8">flexitarians</span>”) are as healthy as vegetarians. <a title="More articles about Thomas Jefferson." href="http://topics.nytimes.com/top/reference/timestopics/people/j/thomas_jefferson/index.html?inline=nyt-per">Thomas Jefferson</a> was on to something when he advised treating meat more as a flavoring than a food.<br /><br />7. <strong>Eat more like the French. Or the Japanese. Or the Italians. Or the Greeks</strong>. Confounding factors aside, people who eat according to the rules of a traditional food culture are generally healthier than we are. Any traditional diet will do: if it <span class="blsp-spelling-error" id="SPELLING_ERROR_9">weren</span>’t a healthy diet, the people who follow it <span class="blsp-spelling-error" id="SPELLING_ERROR_10">wouldn</span>’t still be around. True, food cultures are embedded in societies and economies and <span class="blsp-spelling-error" id="SPELLING_ERROR_11">ecologies</span>, and some of them travel better than others: Inuit not so well as Italian. In borrowing from a food culture, pay attention to how a culture eats, as well as to what it eats. In the case of the French paradox, it may not be the dietary nutrients that keep the French healthy (lots of saturated fat and alcohol?!) so much as the dietary habits: small portions, no seconds or snacking, communal meals — and the serious pleasure taken in eating. (Worrying about diet can’t possibly be good for you.) Let culture be your guide, not science.<br /><br />8. <strong>Cook.</strong> And if you can, plant a garden. To take part in the intricate and endlessly interesting processes of providing for our sustenance is the surest way to escape the culture of fast food and the values implicit in it: that food should be cheap and easy; that food is fuel and not communion. The culture of the kitchen, as embodied in those enduring traditions we call cuisines, contains more wisdom about diet and health than you are apt to find in any nutrition journal or journalism. Plus, the food you grow yourself contributes to your health long before you sit down to eat it. So you might want to think about putting down this article now and picking up a spatula or hoe.<br /><br />9. <strong>Eat like an omnivore.</strong> Try to add new species, not just new foods, to your diet. The greater the diversity of species you eat, the more likely you are to cover all your nutritional bases. That of course is an argument from <span class="blsp-spelling-error" id="SPELLING_ERROR_12">nutritionism</span>, but there is a better one, one that takes a broader view of “health.” Biodiversity in the diet means less monoculture in the fields. What does that have to do with your health? Everything. The vast <span class="blsp-spelling-error" id="SPELLING_ERROR_13">monocultures</span> that now feed us require tremendous amounts of chemical fertilizers and pesticides to keep from collapsing. Diversifying those fields will mean fewer chemicals, healthier soils, healthier plants and animals and, in turn, healthier people. It’s all connected, which is another way of saying that your health <span class="blsp-spelling-error" id="SPELLING_ERROR_14">isn</span>’t bordered by your body and that what’s good for the soil is probably good for you, too.<br />-Michael <span class="blsp-spelling-error" id="SPELLING_ERROR_15">Pollan</span> (article in the New York Times) here is the link to the article:<br /><a href="http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=1&ei=5070&en=41a13b78e5cb87fb&ex=1176436800">http://www.nytimes.com/2007/01/28/magazine/28nutritionism.t.html?pagewanted=1&<span class="blsp-spelling-error" id="SPELLING_ERROR_16">ei</span>=5070&en=41a13b78e5<span class="blsp-spelling-error" id="SPELLING_ERROR_17">cb</span>87<span class="blsp-spelling-error" id="SPELLING_ERROR_18">fb</span>&ex=1176436800</a>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-57128912386262673522007-04-11T11:01:00.000-04:002007-04-11T11:03:47.979-04:00John RobbinsJohn Robbins is going to be on Dr. Joel Fuhrman's radio show today, he is a great author and I have read three of his books, I plan on reading his newest book. On this radio show he will discuss this book. I actually bought it for my parents for their anniversary, the book is called <strong><em>Healthy at 100. </em></strong>Here is the link to the radio show <a href="http://www.modavox.com/VoiceAmericaCMS/Webmodules/HostModaview.aspx?ShowId=185&channelurl=http://www.modavox.com/voiceamerica">http://www.modavox.com/VoiceAmericaCMS/Webmodules/HostModaview.aspx?ShowId=185&channelurl=http://www.modavox.com/voiceamerica</a>, I can't wait!Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-64052299270302792932007-04-10T18:13:00.000-04:002007-04-10T19:00:00.961-04:00Blackened Tempeh Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHH9wVacjR0GydB8QotW0wDCeQ3bdnbVxiOj5nugS09UFgUQePpxkkF9RfAqUG5ayW0FR3kJoGcV9hq2QYYE432NM0VnfzSvwSpdtSw6tdK_W7Vs2W0QbzPgzqa_2Em4jwLEM/s1600-h/tempeh+salad+with+cesar+dressing.jpg"><img id="BLOGGER_PHOTO_ID_5051926369342198530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMHH9wVacjR0GydB8QotW0wDCeQ3bdnbVxiOj5nugS09UFgUQePpxkkF9RfAqUG5ayW0FR3kJoGcV9hq2QYYE432NM0VnfzSvwSpdtSw6tdK_W7Vs2W0QbzPgzqa_2Em4jwLEM/s320/tempeh+salad+with+cesar+dressing.jpg" border="0" /></a> The dressing on this salad has to be one of the most amazing dressings I have ever tasted. It is called <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Casinera's</span> Cesar Dressing, I got it from the Eat To Live website. Here are the ingredients:<br /><br />1/2 cup raw cashews<br />1 cup plain <span class="blsp-spelling-error" id="SPELLING_ERROR_1">soymilk</span><br />1 <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">tablespoon</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_3">dijon</span> mustard<br />2 tablespoons of nutritional yeast<br />black pepper to taste<br />2 tablespoon of lemon juice<br />4-8 cloves of ROASTED garlic (I use one tablespoon of toasted garlic granules, I don't like too much garlic)<br />then blend up in a vita-mix or other powerful blender.<br /><br /><br />Eat To Live website has the best salad dressings and they only use whole food fats, a good example is the one above. There is not any extracted oil only ground nuts (good fat) which helps in digesting the nutrients in the salad. The rest of the salad is baby romaine with tomatoes and blackened tempeh from The Real Food Daily cookbook. All of it was very good.Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-51132689270465728842007-04-09T18:47:00.000-04:002007-04-09T18:53:30.941-04:00Rustic Italian Stew with Kale<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizuaz3MrCrzrVF6amHCRFy_ds5w01PoqpFJfQ5wzf5fv4U7QXwJMBxTqlsUzU9g6F4vghOLo4W-FWZt10f6TYH2lrtObFDh-A4LhvWYuGRt-HZcvzV1q8EJ983kkuXlVrxK6kS/s1600-h/rustic+kale+stew.jpg"><img id="BLOGGER_PHOTO_ID_5051564231608595330" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizuaz3MrCrzrVF6amHCRFy_ds5w01PoqpFJfQ5wzf5fv4U7QXwJMBxTqlsUzU9g6F4vghOLo4W-FWZt10f6TYH2lrtObFDh-A4LhvWYuGRt-HZcvzV1q8EJ983kkuXlVrxK6kS/s320/rustic+kale+stew.jpg" border="0" /></a><br /><div>This recipe is from <a href="http://blog.fatfreevegan.com/2007/02/rustic-red-kale-and-white-bean-soup.html">http://blog.fatfreevegan.com/2007/02/rustic-red-kale-and-white-bean-soup.html</a>, her recipes are incredible and her blog is beautiful. I get so many good recipes from this blog. The Thai Coconut Mushroom Soup is also good, I made this a few weeks ago and it was the best soup I have had in a longtime. This Rustic Red Kale and White Bean Soup was very good I added some brown rice <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">pasta</span> to mine and I added some soy p<span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">armesan</span> to it when I served it. The fat free vegan website I have linked, is one of my favorite standbys, she always makes low fat vegan recipes that are tasty. Check it out to those who have never seen it.</div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com1tag:blogger.com,1999:blog-37086286.post-66724845869391467612007-04-09T18:43:00.000-04:002007-04-09T18:47:34.464-04:00Blackened Tempeh<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvmr_1SiO7LoaVhngLExHKdJhYQacKi3OU2ijZjlJhk4VQw2M_y5z87K6WNymT5ppPRjEr0tFOmlc942Xhh85FX5kusO0fPq6p2hvfkznlwQsymZtBgTGZg_aKnuRG8ATHbuW/s1600-h/blackened+tempeh.jpg"><img id="BLOGGER_PHOTO_ID_5051562930233504626" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrvmr_1SiO7LoaVhngLExHKdJhYQacKi3OU2ijZjlJhk4VQw2M_y5z87K6WNymT5ppPRjEr0tFOmlc942Xhh85FX5kusO0fPq6p2hvfkznlwQsymZtBgTGZg_aKnuRG8ATHbuW/s320/blackened+tempeh.jpg" border="0" /></a> I got the Real Food Daily cookbook the other day, I wish I could go there to eat, the menu looks incredible. I decided to make the blackened <span class="blsp-spelling-error" id="SPELLING_ERROR_0">tempeh</span> and the black bean and corn salad. It was so good. I did not add any oil to the marinade, it does not need it. I did have to spray the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">tempeh</span> with olive oil in order for it to brown and crisp in the oven. I do love this cookbook but there is so much oil in all of the recipes, I don't think there is a need to add 1/2 cup of oil to every marinade, I just substitute veggie broth. <br /><div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-8400124648399583752007-04-07T11:57:00.000-04:002007-04-07T12:01:51.207-04:00Quinoa Brekkie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAAlurVqkLDNSPE6DxToXQTCZjrwjS6rhw8cHDlSxbxuSr8RFKcb0WKwDjduZmF0Bs94nzO4wo1bJ9MIrX-jnQxqqQAJG2MG1W0WL69qDTmI3XrJkdz026ongZw3g34a9Y8OL/s1600-h/quinoa+brekkie.jpg"><img id="BLOGGER_PHOTO_ID_5050716271920378722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfAAlurVqkLDNSPE6DxToXQTCZjrwjS6rhw8cHDlSxbxuSr8RFKcb0WKwDjduZmF0Bs94nzO4wo1bJ9MIrX-jnQxqqQAJG2MG1W0WL69qDTmI3XrJkdz026ongZw3g34a9Y8OL/s320/quinoa+brekkie.jpg" border="0" /></a><br />I have still been struggling with <span class="blsp-spelling-error" id="SPELLING_ERROR_0">ETL</span>, I want to do it but at the same time I don't. Anyway I am still eating Dr. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Fuhrman</span> approved meals whenever possible. Above is a breakfast I had this morning. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Quinoa</span> with raspberries, <span class="blsp-spelling-error" id="SPELLING_ERROR_3">goji</span> berries, dates, cashew butter, a little agave nectar. This was really good, I wish I had almond milk to pour over it, but that will be tomorrow's breakfast. Also <span class="blsp-spelling-error" id="SPELLING_ERROR_4">quinoa</span> is high in protein remember, it is a complete protein, not that we need to worry about that.<br /><div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-58366526696839534782007-04-05T18:44:00.000-04:002007-04-05T18:52:09.422-04:00Mock Tuna Sandwiches<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWUKV0PNYj-Lh_1B5KC5f1DFabs86XXJ1EmX5t4IWNh3e_LS3RCEcaPAOwTv45CMn5iLuSX49kQ8vwH0wHYd9kdghN19EZPJPpZQbWd6ZCujU_vv1gi3hPfJAMHvYdAXsoZbZ/s1600-h/mock+tuna.jpg"><img id="BLOGGER_PHOTO_ID_5050080586695799634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwWUKV0PNYj-Lh_1B5KC5f1DFabs86XXJ1EmX5t4IWNh3e_LS3RCEcaPAOwTv45CMn5iLuSX49kQ8vwH0wHYd9kdghN19EZPJPpZQbWd6ZCujU_vv1gi3hPfJAMHvYdAXsoZbZ/s320/mock+tuna.jpg" border="0" /></a><br /><div>I made mock tuna sandwiches with oven fries and green beans. I adapted the recipe from The Peaceful Palate and VwaV. Here is what I did</div><br /><div></div><br /><div>1 can of chicpeas</div><br /><div>3 Tbsp of Veganiase</div><br /><div>2 Tbsp of apple cider vinegar</div><br /><div>2 tsp onion powder</div><br /><div>1 tbsp garlic flakes</div><br /><div>1/2 cup shredded carrot</div><br /><div>salt</div><br /><div>black pepper</div><br /><div>2 tbsp nutritional yeast</div><br /><div>chopped celery (how much you want)</div><br /><div>green onion (however much you want)</div><br /><div>chopped pickles (to taste)</div><br /><div></div><br /><div>I mashed chicpeas with a potato masher and then added the rest of the ingredients. I put this mock tuna on two slices of sodium free Ezekial sprouted grain bread with raw collard greens. The oven fries where russet potatoes I sliced up and sprayed with a little extra virgin olive oil and a sprinkle of salt & paprika. I think I may leave out the apple cidar vinegar next time, I just don't like the taste of it. Otherwise it was all pretty good.</div><br /><div></div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0tag:blogger.com,1999:blog-37086286.post-22168699716111721232007-04-05T16:23:00.000-04:002007-04-05T16:26:28.015-04:00Cornbread and Stew<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDspWG2AoX6PLUnix5tXt1nI42BpRGeOfv04VaM1EfhEoE8y1Bna5RdReft_ikBA20sKoeKYRZFMch8Mi_eJme2EExxBeAG2YHLxET3nEYvLfvgKw2w05Au6R7KFcNACHP2yOs/s1600-h/barnard+cornbread.jpg"><img id="BLOGGER_PHOTO_ID_5050042902652744514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDspWG2AoX6PLUnix5tXt1nI42BpRGeOfv04VaM1EfhEoE8y1Bna5RdReft_ikBA20sKoeKYRZFMch8Mi_eJme2EExxBeAG2YHLxET3nEYvLfvgKw2w05Au6R7KFcNACHP2yOs/s320/barnard+cornbread.jpg" border="0" /></a><br /><div>I made cornbread last night from Neal Barnard's Food For Life, it contains a little bit of olive oil and whole wheat pastry flour. We had it with our <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Chipotle</span>, Black Bean, Corn Stew from <span class="blsp-spelling-error" id="SPELLING_ERROR_1">VwaV</span> (I was not crazy about this stew) I did not take a picture of it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">unfortunately</span>, it did look really good. I am not a fan of tomato based soups with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">tex</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">mex</span> flavor.</div>Bonniehttp://www.blogger.com/profile/12122474708190990316noreply@blogger.com0