Thank You Applebee's!

Tonight we ate at Applebee's and had an exceptional meal.  I just want to give them Kudos for their excellent food and customer service.  We sat right down at the bar and ordered our drinks.  Then, when we asked about ordering the fajitas with mushrooms instead of meat, the waitress gladly walked back to the kitchen and asked if that was possible.  So, we had mushroom fajitas, a HUGE baked potato, and steamed broccoli for dinner.  The food was great and to top it off we were never questioned or looked at sideways when we ordered meatless fajitas, and we never had an empty glass!  Thank you Applebee's for a great veg-friendly dining experience!

Vegan Waffles

This recipe makes approximately 8 small square waffles.  Serves 4.

3 Cups white whole wheat flour

1/4 Cup brown sugar

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 Cups vanilla non-dairy milk

2 Tablespoons canola oil

1 Tablespoon maple syrup

2 teaspoons vanilla extract

Mix flour, brown sugar, baking powder and salt in mixer.  Then, add milk, oil, syrup, and vanilla.  Mix until well combined.  Pour batter onto preheated waffle iron and bake 4-6 minutes.

Pineapple Cranberry Salad

12 oz raw cranberries

20 oz crushed pineapple

1/3 cup pecans

1/4 cup orange juice

agave nectar, to taste

Put cranberries, pineapple with juices, and pecans in food processor.  Process to desired consistency.  Stir in orange juice and add agave nectar.

This is a refreshing sweet/tart cranberry salad. 

Makes a small batch.



Grandma's Christmas Bread

This Christmas Bread recipe has been adjusted from my grandma's version.  It is a very tasty bread that has become a holiday tradition in my family.  It makes two 9x13 pans of bread and serves many! 

Grandma's Christmas Bread

3 Cups warm water

2 Sticks Vegan butter or margarine, softened

1 teaspoon salt

1 1/2 Cups sugar

2 Packages yeast (I used active dry, but I am sure rapid rise would work great)

2 teaspoons vanilla

8 1/2 Cups flour

Streusel Topping

1 Cup flour

1 Cup sugar

1 Stick Vegan butter/margarine, softened

1 teaspoon vanilla

Put all ingredients, except flour, in mixer and mix well until combined.  Then, add flour 2 cups at a time and mix well with dough hook on mixer.  Batter will be soft at this time.  Cover and let rise in warm place for 1-2 hours.  After first rise, knead by hand and place in 2 greased 9x13 pans.  Cover pans and let rise again in warm place for 1-2 hours.  Note: rising times may vary depending on yeast used.

To make streusel topping:  mix all streusel ingredients together using fork until combined and crumbly.  After second rise, divide and sprinkle on pans of bread.  Sprinkle colored sugar on top for decoration.  Bake in 325 degree oven for approximately 35 minutes.

I've Been Busy...

I haven't had a chance to blog lately because I've been busy getting ready for the holidays.  Brad and I just got back from a very quick trip to Broomfield.  Although I didn't have time to finish up my holiday shopping, I did find time to have a couple good meals. 

The tofu lettuce wraps at PF Changs were so good that next time I will just make them my meal!  The King's Feast with tofu and brown rice was very good, too.  I like PF Changs; they are a vegan-friendly restaurant.

I also got to eat lunch at Gordon Biersch a veg-friendly brewery.  They have a vegetarian menu.  This time, I had a side of spinach and garlic, garlic fries, and jasmine rice with black beans.  It was all very good! 





Happy Holidays to all my readers!  May you all have a happy, healthy, compassionate new year!  I will be blogging in full force in January!

No, I'm Not on a Diet!

The other night while at a Christmas party (at a BBQ restaraunt), a party goer looked at my plate and saw that I had a piece of bread and a brownie on my plate.  Of course, the next question he asked was, "Why aren't you eating?  Are you on a diet?"  Thankfully, my quick-witted sister-in-law stepped in and said, "No, she is in a lifestyle."  So, thanks for that, Kristen, I have the feeling I will be using that line a lot!

I love that line because it is so very true.  I am living a lifestyle, not a "diet" or fad that will come and go.  I am choosing to live the most healthy and compassionate way I know how.  So, as out of place as I may feel at times, I will continue to live (and eat) the way I do. 

Finally, I am at a place in my "lifestyle" where I look forward to these opportunities when I can teach others why I eat and live this way.  I used to let these sort of questions bother me and make me feel isolated but, not anymore, though.  Now that I am speaking out through this blog, I am finding that I am not the only Vegan in this state.  I have also discovered that many people, though not "sold" on this lifestyle, are very intrigued and eager to learn about it. 

So, with that, I would once again like to say, "Thanks, Kristen for being understanding and supportive of my lifestyle!"   

Mini Zucchini Bread with Brown Sugar-Cinnamon Glaze

Mini Zucchini Bread with Brown Sugar-Cinnamon Glaze

Makes 8 mini loaves

4 Cups shredded zucchini

3 Cups sugar

2 Cups oil

6 Egg replacers (I used 6 Tbs flaxseed meal mixed with 18 Tbs warm water)

6 tsp vanilla extract

2 tsp salt

2 tsp baking powder

3 Cups all purpose flour

3 Cups whole wheat flour

3 tsp ground cinnamon

3 tsp pumpkin pie spice

In mixing bowl, combine zucchini, sugar, oil, egg replacer, and vanilla.  Next, add remaining ingredients and mix well.  Pour into 8 greased mini loaf pans.  I filled each one with approximately 1 cup of batter.  Bake at 325 degrees for 30-45 minutes or until toothpick inserted comes out clean.

While bread is baking make glaze by combining 1/2 cup brown sugar, 2 tsp ground cinnamon, and 2 Tbs melted margarine. 

Pierce holes in bread with knife and immediately glaze after baking.

Calling All Vegans, Vegetarians, and Veg Curious

Please contact me if you are interested in participating in a Veg Meetup Group.

I would love to start a local and/or regional meetup group to discuss the Vegan lifestyle.  Any and all Vegans, vegetarians, and those curious about a veg lifestyle would be welcomed and encouraged to attend! 

It would be my goal to share recipes, ideas, experiences, information, inspiration, and motivation at these meetings.  Also, I would like to incorporate a question and answer segment.  And, of course, there will be FOOD!

If interested please let me know.  You can email me, comment on my blog, comment on facebook, or send me a private facebook message.

(above picture from healthcouch.com)

Pizza Pasta Casserole

Pizza Pasta Casserole

2- 12 oz packages garden vegetable flavored fettucine, cooked

2- 24 oz jars low sodium marinara sauce (give or take, depending on your preference)

2- 6 oz cans black olives, sliced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 onion, chopped

6 cloves garlic, minced

Pizza seasoning to taste

1- 8 oz bag Daiya mozzarela cheese

On stovetop, mix together marinara and fettucine.   Then add olives, red and green bell peppers, onion, and garlic and combine.  Add pizza seasoning to taste.  I use about 1/2 cup pizza seasoning that I get from the bulk section of my health food store.  Las,t add half of Daiya cheese and mix: then sprinkle remaining cheese on top.  Bake in 350 degree oven for 15-20 minutes, or until heated through.

I forgot to take a picture when it came out of the oven so I went back and took it out of the fridge and took a picture.  So it actually tastes a lot better than it looks.  Kids love this stuff!  It makes quite a bit but, I love having leftovers.  

Veggie Panini

This is what I made for dinner last night.  I followed this recipe.  We warmed some marinara and used as dipping sauce for our paninis.  The recipe makes 2 large paninis. 

Recycling

Respecting the earth and our environment are very important, and recycling is one very simple way we can do that.  Granted, some cities, especially in rural areas, don't have as many ways to recycle.  But, come on people!  We have to get busy and do what we can!  Don't you want a place where your children, grandchildren, and great-grandchildren can live a clean, healthy, non-toxic life?  Why pollute our soil and water with things that can easily be recycled? 

Where I live we have an amazing curbside recycling program.  We can co-mingle our paper, plastics 1 and 2, steel, tin, and aluminum in one bag and toss it on the curb during garbage day.  We can also toss corrugated cardboard on the curb with the bagged recyclables.  It is so simple!  And, did I mention that it is FREE?  Anyone who has this sort of recycling service has no excuse not to do it!  Here is a link to the recycling program in my town.  If you live here and aren't already signed up for this amazing program, please use this link to get signed up for FREE today!

Where ever you live, please check into the recycling programs offered in your area.  Some places at the very least offer recycling trailers, or drop-off sites throughout the community. 

Also, when disposing of any electronics, batteries, light bulbs, oil, vehicles, vehicle parts, construction waste, plastic bags, glass or printer toner cartridges, please research where you can recycle these items in your community.

For household items, see if you can "freecycle", donate, or sell them in your community.

You can even compost your food and yard waste at home or in some communities.

Get your children involved and make it fun for the whole family!  Then, start spreading the word about how easy and important it is to recycle!

Please, please, please if you live somewhere that offers a recycling program please take advantage of it!  Your great-great-great-grandchildren's environment depends on it!

I know this is not what you want your children's earth to look like...

Please feel free to contact me for more information on recycling.  I am doing some research on where to recycle specific things and will update this post with websites and information when I find the answers.  Just remember that any and all effort will help make this a cleaner, greener place to live!

Raising Compassionate Children

Last night Makenna, my 13 year old daughter, had a friend come over who informed us that she was going to be a vegetarian after watching a video posted on facebook.  I asked her what it was about and soon figured out it was the same one I had seen on a website earlier that day, www.meatvideo.com  She had Makenna watch it and pretty soon they were both out talking to me with tears in their eyes.  They were both sad and disgusted.  This was one of those moments that I knew I had raised a very compassionate child, and I am so proud of her!  To hear Makenna tell me stories day after day about being asked at school why she is vegetarian, even though annoyed, she has never fallen to peer pressure, brings tears to my eyes.  I am so proud that she is so strong and confident in her convictions.

When Alanna, my 11 year old daughter, came out of her room this morning with tears running down her cheeks I asked her what was wrong?  She answered, "That video was so sad!  It makes me so mad; I can't believe they do that to animals!"  I hugged her and reassured her that she is doing her part to help alleviate animal suffering by choosing not to eat meat.  Then she replied, "I don't think I'm helping that much.  Everyone needs to quit eating meat and it makes me so mad to hear people say they could never live without it!"  This was another one of those moments that I knew I had raised a very compassionate child and I am so proud of Alanna!  Later today Alanna told me that she wants to be a Vegan and she doesn't even want to eat real cheese anymore.  She has been so dedicated to her vegetarian lifestyle over the past 22 months, that she has made her lunch for school everyday.  I am so proud that she has chosen to stand by her beliefs.

I have two of the most wonderful, compassionate, strong , confident , beautiful (inside and out) daughters and I could not be more proud to be their mom!  Together, I believe we can change the world! 

Let's all try showing more love and being more compassionate to all people, animals, and the environment.  We are guardians of this earth while we are here, and should have a deep, loving respect for all.

Veggie Pizza

Veggie Pizza

2 Baked pizza crusts (I use this recipe)

1 24oz jar marinara

1 Onion

6 Cloves galic

3 Bell peppers (I use red, green, and yellow)

2 6oz cans black olives

1 8oz carton sliced mushrooms

Italian seasoning

Make pizza crusts according to recipe link above.  Next, spread 1/4 jar of marinara on each crust.  Chop onion and garlic in food processor and spread on top of marinara.  Divide mushrooms between two pizzas.  In food processor, chop bell peppers and divide between pizzas.  Then process 2 cans black olives and divide between pizzas.  Last, top pizzas with remaining marinara and sprinkle with italian seasoning.  Bake at 425 degrees for 12-15 minutes.

Shocking!

This summary is not available. Please click here to view the post.

Taco Dip

Taco Dip

2- 8oz tubs of Vegan cream cheese (I use Tofutti)

1 Cup pumpkin puree

1 6 oz can black olives

1 red bell pepper

1/4 onion

4 Tablespoons taco seasoning

1/2 tsp galic powder

1 tsp chilli powder

Salt and Pepper to taste

In a food processor, chop olives, bell pepper, and onion.  Place these in a bowl.  Then blend cream cheese, pumpkin, taco seasoning, garlic powder, chilli powder, salt, and pepper in the food processor until smooth and creamy.  Combine cream cheese mixture with chopped veggies and enjoy!  We usually dip carrots, celery, crackers, or chips in this dip.

Lentil Rice Vegetable Stew

Lentil Rice Vegetable Stew

6 Cups water

3 Veggie bouillon cubes

3 Medium carrots, sliced

5 Celery stalks with leaves, sliced

3 Medium potatoes, cubed

1/2 Onion, diced

1 Clove garlic, minced

1- 32oz Can Italian seasoned crushed tomatoes

2 Cups shredded cabbage

2 Cups cooked lentil/rice mixture

1 Tablespoon fresh chopped parsley

2 Teaspoon yellow curry powder

1 Teaspoon dried dill weed

1/2 Teaspoon ground black pepper

Fill stockpot with 6 cups water, add veggie bouillon cubes and bring to a boil.  Add carrots, celery, potatoes, onion, and garlic.  Reduce heat to low.  Add tomatoes.  Simmer on low 35-40 minutes, or until potatoes reach desired tenderness.  Add cabbage and lentil/rice mix.  Then add parsley, curry powder, dill weed, and black pepper.  Heat through and serve.

Notes:  I used left over cooked rice and lentils from another meal.  You could use just rice, just lentils or a combination. 

Baked Rotini and French Bread Casserole

Baked Rotini and French Bread Casserole

16oz  Rotini

1- 24oz Jar reduced sodium pasta sauce

1 Green pepper, chopped

1/2 Onion, chopped

3 Cloves garlic, minced

1- 6oz can reduced sodium black olives, drained and sliced

1/2 loaf French bread

3 Tablespoons margarine

While cooking pasta to al dente tenderness, heat pasta sauce in sauce pan.  Add green pepper, onion, galic, and black olives.  Cut French bread into cubes and place in large bowl.  Melt margarine and drizzle over bread and stir to coat.  Drain pasta and mix with sauce and pour into lightly greased 9x13 pan.  Top with bread and bake at 350 degrees for 20 minutes. 

Chocolate Coconut Cereal Snack Mix

Chocolate Coconut Cereal Snack Mix

4.5 Cups corn chex

4.5 Cups rice chex

1 Cup Vegan chocolate chips

1/2 Cup peanut butter

1/4 Cup Vegan margarine

1 tsp vanilla extract

3/4 Cup powdered sugar

1 Cup shredded coconut

Put cereal in large mixing bowl.  In separte microwave-safe bowl combine chocolate chips, peanut butter, margarine and microwave for 1 minute uncovered on high.  Stir until smooth and add vanilla.  Pour over cereal and stir to coat.  Then add powdered sugar and coconut and stir.  Spread mixture on wax paper to dry.

Makes a great snack for after school or for a bake sale! 

Homemade French Fried Onions

Homemade French Fried Onions

1 Large onion sliced

1/2 Cup flour

1 teaspoon salt

1/2-1 teaspoon pepper

2-3 Tablespoons olive oil

Fill a bowl with ice and water and soak onions for 1 hour.  Dry onions on paper towels after soaking.  In a bowl mix flour, salt, and pepper.  Add onions to flour mixture and toss to coat.  Heat oil in skillet on stove top over medium to medium-high heat.  Add flour coated onions to skillet and fry until browned.

These can be used in place of store bought french fried onions to top casseroles.

Homemade Vegan Tortillas

Homemade Vegan Tortillas

1 Tablespoon baking powder

1 teaspoon salt

1/2 Cup olive oil

4 Cups white whole wheat flour

1 1/2 Cups cold water

Mix together first four ingredients in mixer with dough hook.  Then, add water and mix until dough is smooth/elastic consistency.  Let dough rest 15 minutes.  Roll out balls of dough into very thin big or small tortillas.  Brown both sides in dry skillet on stovetop or on electric griddle.  Top with your favorite burrito toppings.  They are also good with peanut butter!

Spring Mix Salad

Spring Mix Salad

1 carton Spring Mix greens

1 can black olives sliced

1/4 red onion diced

2 carrots sliced

6 oz frozen peas, thawed

1/2 red bell pepper diced

Toss all ingredients together and top with favorite Vegan salad dressing.

Cranberry Salad

Cranberry Salad

1 bag cranberries

2 whole oranges peeled

Agave nectar to taste

Put cranberries and oranges in food processor and process to desired consistency.  Pour into bowl and stir in agave nectar.  This can be enjoyed as a tasty raw dessert!

Thanksgiving 2011

This was our 2nd Vegan Thanksgiving and it turned out great!  Everyone seemed pleased with the food (and the company)!

Here is what was on our Thanksgiving menu this year:

Tofurky

Mashed potatoes with mushroom and onion gravy

Green bean casserole

Cranberry salad

Spring mix salad

Dinner rolls

Pineapple

Veggie tray with spicy pumpkin dip in a bread bowl

Pies (brought by my mom)

One Wyoming Vegan

Wow!  My first Vegan blog post!  I am so excited to finally get this blog started.  Through this blog I would like to share my journey and experiences as a Vegan. 

To begin, I have been Vegan since February 2010.  Choosing to live a Vegan lifestyle was a choice I made for ethical and health reasons.  See, when I was about 11 or 12 years old I decided to be vegetarian because I could no longer bear knowing that an innocent animal was being killed for my meal.  My grandparents owned a farm and from a very young age I can remember seeing chickens, cows, and buffalo being slaughtered when I would go for summer visits.  This, paired with the soft spot I had for all animals, contributed to my decision to give up meat.  I grew up in a "meat and potatoes" kind of family, so this decision was frowned upon by many people.  My parents didn't make anything special for me, I just ate bread, potatoes, or whatever other vegetables there were.  And in no way am I implying that I went without food, or that my parents were being mean to me.  They were actually somewhat understanding; although, I think they probably just figured it was a phase I was going through.  And to this day, my parents are very supportive of my choice! 

All those years I was vegetarian I had no idea there was a lifestyle known as Veganism.  One day in February 2010, it all clicked for me after watching Food Inc. and The Beautiful Truth, and I realized that I was always meant to live as a Vegan! 

My 2 daughters and husband went Vegan with me for about 6 months and then reverted to vegetarian.  Today, I am proud to say both of my daughters are still vegetarian and, one day when they are ready, I hope they, too, will choose a Vegan lifestyle.  My husband goes back and forth trying to decide if he is omni, vegan, or vegetarian.  At home, I have a 100% Vegan kitchen and I love to cook great tasting Vegan foods for my family!  I cannot wait to start sharing all my recipes on this blog! 

Also, the health benefits of a plant-based diet are endless!  I look forward to sharing information regarding these benefits in upcoming posts.

For now, I just want to say that I look forward to sharing recipes, information, stories, and challenges with my readers! 

Also, please share your comments and stories with me.  One very important reason I started this blog was to connect with other Vegans so I don't always feel like the only one.  Where I live, I sometimes feel isolated because of my beliefs and Vegan lifestyle.  I have never actually met another Vegan in person!  From a positive point of view, I like to think that maybe I can and will be able to make a positive difference in the lives of those around me by sharing my lifestyle.