Vegan Wyoming Facebook Group

For any of my Vegan friends living in Wyoming, please consider joining and sharing this group!  Let's grow this group, I know there are more Vegans in Wyoming!

https://www.facebook.com/groups/veganwyoming/

Crock Pot Cabbage Casserole

Ingredients

12oz Yves Veggie Ground
1 Onion, diced
4 Cloves garlic, minced
1-2 Tbs Italian seasoning
Salt and pepper to taste
2 Bags coleslaw mix (shredded cabbage and carrots)
2 14.5oz Cans no-salt added diced tomatoes
1 15oz Can no-salt added tomato sauce
1/2 Cup water
2 Cups brown rice, cooked
1/2-1 Cup mozzarella Daiya Cheese

Add all ingredients to Crock pot and combine.  Cook on high 4 hours or low 8 hours.

Notes:  Yves Veggie Ground can be found in the produce section at Wal-Mart.

Crock Pot Not Refried Beans

Ingredients:

1 pound Pinto beans, soaked
1 bag frozen bell peppers, minced
4 cloves garlic, minced
1 tablespoon cumin
1-2 teaspoons chili powder
1 teaspoon onion powder
1/2-1 teaspoon salt
2 cups water

Combine all ingredients in the Crock pot and cook on high 3-4 hours or low 7-8 hours.  After cooking, mash with a spoon or mixer. 

These can be used to make a dip or as a burrito filling.  Top beans with onions, cilantro, tomatoes, salsa, lettuce, and black olives for a filling meal.

Banana Blueberry Muffins

Makes 18 Muffins

Ingredients

4 medium bananas, mashed
1 cup applesauce
1 cup coconut almond milk
2 teaspoons vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup coconut sugar
3 cups whole wheat flour
1/2 cup old fashioned oats
1 cup frozen blueberries

Mix together wet ingredients in order.  Then add dry ingredients to wet in order given.  Last stir in blueberries. 

Fill muffin pan, makes 18 muffins.  Bake at 350° for about 20 minutes.

Notes:  I mashed my bananas in the mixer.  Any non-dairy milk can be used.  I used coconut sugar to avoid using refined sugar, however, any sugar would suffice.  Also, whole wheat flour could be substituted with flour of choice.

Chili dogs

Tofurky Italian sausage in a bun, topped with dill pickle relish, homemade chili and green onions.

Black Bean and Corn Sweet Potato

 

Black Bean and Corn Sweet Potatoes

serves 4

 

Ingredients

 

4 Small sweet potatoes, baked

 

15 oz can black beans, drained and rinsed

15 oz corn, drained and rinsed

1 Bunch green onions, sliced

2 Cloves garlic, minced

 

2 tsp agave nectar

3 Tablespoons lime juice (or to taste)

2 tsp chipotle peppers in adobo sauce, minced (or to taste)

 

Mix black beans, corn, green onions and garlic in a bowl.  Then, add agave nectar, lime juice, and peppers and stir until combined.

 

Top sweet potatoes with black bean and corn mixture.

 

This is a very quick and easy meal for a busy week night, and it is quite filling.  You can bake your potatoes in the oven at 350 degrees for 45 minutes, or just microwave them if you are short on time.  The taste of this meal can be adjusted depending on the amount of peppers, agave, and lime juice used. 

 

Enjoy!

 

 

 

 



Time To Get Blogging!

Well, after taking nearly a year off, it is time I get back to blogging!  It's not that I quit creating and cooking delicious, healthy, Vegan meals.  Unfortunately, I let my job rule my life.  Today is the first day I have had off in quite awhile, okay other than my super fun vacations, but still it has been a long haul.  I am working full-time hours as a part-time Wellness Specialist/Health Educator for our local hospital's Wellness Department.  Don't get me wrong, I LOVE my job, I have just been putting in way too many hours to focus on much else. 

So, stay tuned for more recipes and info!  I am going to try getting back on track with this blogging thing!  Luckily, I see that I am not the only one perusing my blog for recipes!  If you are stopping by my blog to check things out, please leave me a comment, question, or some motivation to keep this thing going!  Let me know what sort of things you would like to see on this blog, I could always use ideas.  I love hearing from my readers! 

Fruit Salsa

 

Fruit Salsa

makes enough for a party!

 

4 Apples, peeled, cored, and diced

4 Kiwis, peeled and diced

2-16oz containers of strawberries, diced

12oz Frozen raspberries, thawed

1/4 Cup lemon juice

2 Tbs brown sugar

5 Tbs fruit preserves, jam, or jelly

Orange juice

 

 

Place apples, kiwis, strawberries,and raspberries in a large bowl.  In a small bowl, combine lemon juice, brown sugar, and fruit preserves.  Then, add orange juice by the tablespoon to small bowl to thin out sauce to desired consistency. Pour sauce over fruit, and stir to coat.  Serve with cinnamon pita chips.

 

Notes: More or less lemon and orange juice can be used.  Any fruits in season would work in this recipe.  A sprinkle of cinnamon or fresh minced mint can change the taste, as well.  This can be served without chips as a salad, too.

Oatmeal Pancakes

I wanted to try something a little different for breakfast and I stumbled across this super easy recipe for Vegan Oatmeal Pancakes, so I decided to try it.  I tripled the recipe and it made about 8 medium size pancakes.  When I first mixed it up it was really soupy, so I added about another 1/3 cup of oats.  It will thicken as it stands and absorbs the liquid.  I also used unsweetened almond milk to make mine.  These could be gluten free if you used certified gluten free oats.  For a topping, I used a thin layer of peanut butter, sliced bananas and a little drizzle of pure maple syrup.  They are very tasty and quite filling.

Here is my version of the recipe

1 cup thick rolled oats, ground into flour using a food processor or blender

1 cup unsweetened vanilla almond milk

1 teaspoon vanilla extract

1 1/2 Tbs turbinado

1 1/2 teaspoons baking powder

2 teaspoons cinnamon

1/3 cup Vegan chocolate chips

dash of salt

Mix all ingredients in a bowl, let stand for 3-5 minutes or until some of  the liquid is absorbed.  Pour about 1/4-1/3 cup of batter on pre-heated griddle or non-stick pan and spread out.  Bake for a couple minutes on each side until golden brown.

Quinoa Salsa

Quinoa Salsa

serves 6-8 

1 Cup quinoa, uncooked

1 3/4 Cup water

2-3 Cups black beans, cooked

2 Avocados, diced

1 Pint cherry tomatoes, halved or quartered

1/2 Red onion, diced

4 Cloves garlic, minced

1 Red bell pepper, diced

1 Bunch cilantro, finely chopped

Lime juice to taste

1/2-1 tsp cumin, or to taste

1/2-1 Tbs olive oil

Salt and pepper to taste

Toast dry quinoa in pot on medium-high heat for 3-5 minutes.  Then add water, bring to a boil, cover and simmer 20 minutes, or until water is absorbed.  Meanwhile, combine all other ingredients in a large bowl.  When quinoa is cooked, add to bowl, stir and serve!  This can be eaten as a salad or as a salsa with corn chips.

 

Vegucated

I finally took the time to watch Vegucated on Saturday with my husband, oldest daughter, and my mom.  It is yet another documentary discussing the benefits of a Vegan lifestyle.  It follows three people for six weeks while they explore a Vegan lifestyle.  Watching it just reaffirms all the reasons I have chosen this lifestyle...for my health, the environment, and animal welfare.

After watching this show, my oldest daughter wrote a post on her blog stating that she was going to eliminate dairy from her diet.  To read about her decision, and the reasons for it, made me tear up because I saw, once again, what a compassionate child she is. 

My husband has even decided that it is time for him to eliminate dairy as well.  

I am not exactly sure how my mom felt about this movie, but I do know that she is making great strides to improve her health with a more plant based diet.  Thanks, mom, for letting me accompany you on your journey to improved health!  I love you and want you to stick around for awhile!

I hope you will take some time and watch this documentary, too. (You can find it on Netflix and Amazon).  It's time to get Vegucated!!

Welcome to 2013!

Welcome to the new year!  2012 was a great year for me and my family.  We were happy, healthy, and made many memories. 

Just curious...do any of you make new year's resolutions?  I don't really make resolutions, per se.  I like to recount the previous year, learning from my mistakes and opportunities, which helps me focus on the year ahead. 

This year, I would like to focus on time management.  My new job has made exercise, household chores, and running the girls around much more challenging.  Keeping up with household chores is manageable when I utilize a cleaning/laundry schedule, and also when I delegate chores.  Getting the girls to activities, practices, school, and appointments has been made possible thanks to my dear husband stepping in and helping out A LOT.  So, that leaves exercise, which I desperately need to make a priority again.  I will achieve this by utilizing an exercise schedule which includes 2 days of cycling, at least 3 days of running, and 3-4 days of strength training and ab work.

So, what are your goals?  How will you achieve them?  Follow my blog and let's help each other make 2013 a healthy, productive year! 

Curried Lentil Soup in a Jar

I made these Curried Lentil Soups in a Jar as Christmas gifts.  I am actually thinking that maybe I will make some just to have on hand at home.  Click here to get the recipe.

Caramel Apple Cake

 

Caramel Apple Cake

serves 8

 

1 Box Duncan Hines Spice Cake Mix

1 21oz can apple pie filling

Caramel Agave Sauce

 

Mix cake mix and pie filling in a mixer and pour into prepared 7x11 pan.  Bake at 350 degrees for 30-45 minutes.  Drizzle with caramel sauce and serve warm.

Pumpkin Chia Pudding

 

Okay, so this picture does not do this pudding any justice, but trust me, it is really good.  It was so good, I didn't even realize I had eaten it all in so few spoonfuls!  It is a healthy dessert that satisfied my sweet tooth.

 

Pumpkin Chia Pudding

makes 1-2 servings

 

1/2 Cup canned pureed pumpkin

1/2 Cup unsweetened vanilla almond milk

1 tsp vanilla extract

1Tbs maple syrup

1 tsp cinnamon

3 Tbs chia seeds

 

Combine all ingredients in a bowl and mix well.  Refrigerate for at least 1 hour and enjoy!

 

Veggie and Biscuit Pot Pie

I quadrupled this recipe to make this hearty biscuit pot pie.

 

Herbed Biscuits

makes 12-24, depending on size

 

4 Cups whole wheat flour

2 Tbs baking powder

1 tsp salt

1/2 Cup unsweetened applesauce

1 1/2 Cups unsweetened original almond milk

1 tsp dried oregano

1 dried thyme

1 tsp dried dillweed

 

Mix all ingredients in bowl by hand.  Drop by spoonful on to baking stone and bake at 450 degrees for 12 minutes.

 

 

Cinnamon Glazed Almonds

 

For a special holiday treat this year I made cinnamon glazed almonds and walnuts.  The recipe I followed is so simple and it takes only 5 minutes to make.  They make a great gift!  Click here for the recipe.

Chickpea Potato Salad

I followed this recipe for the most part.  And even though I was tired and didn't feel like cooking when I got home from work today, I still made it and it really wasn't that time consuming at all.  It is very tasty and surprisingly filling!

 

 

Chickpea Potato Salad

serves 4

 

4 medium potatoes, cubed

15 oz can chickpeas, drained and rinsed

1 cucumber, diced

3 handfuls of cherry tomatoes, halved

1 6oz  can black olives, sliced

1/4 cup capers, drained and rinsed

1/4 cup pepperoncini peppers, drained and sliced

2 1/2 Tbs chili garlic sauce

1 Tbs apple cider vinegar

2 cloves garlic, minced

 

Boil potatoes until tender-crisp.  While potatoes are boiling, place remaining ingredients in a large bowl.  Add drained potatoes to bowl and combine.

 

Notes:  This can be as spicy or as mild as you like, just add more or less of the chili garlic sauce.  My daughter can't handle much heat at all, so I didn't put any chili sauce on hers and she liked it just fine.

Garlic Fries

 

Garlic Fries

 

8 Potatoes, scrubbed and sliced or pressed into fries

1/2-1 Tbs olive oil

10-12 Garlic cloves, minced

1/2 Tbs dried parsley

1/2 tsp salt

1 tsp pepper

 

Place all ingredients in a large bowl and toss to coat.  Place on a baking sheet and bake at 400 degrees for 30-45 minutes.

 

Notes:  We used our new fry press to cut these.  While we had the oven on today, we baked 12 potatoes for 20 minutes.  We are going to use the press to make fries out of these potatoes later this week.  I'm hoping this will decrease the baking time some.  I will update later.

Hot Chocolate Party 2012

On Saturday, we had our friends over for a hot chocolate party.  There was food, games, and, of course, hot chocolate!  Everything was Vegan and really yummy!

 

Apple Nachos

 

7-8 Apples, sliced

1/4-1/2 Cup dark chocolate chips, melted

Caramel agave sauce,

1/2 Cup walnuts, chopped

 

Arrange sliced apples on a large plate.  Drizzle melted chocolate and caramel over apples and top with walnuts.

 

Notes:  I used an apple corer/slicer that makes 8 apple wedges, which I then cut in half to make slices.  Peanuts, pecans, or almonds could also be used. 

 

Colorful Veggie Tray

Served veggies with spinach dip made with Tofutti Better Than Sour Cream.

 

Gingerbread Cookies

I followed this recipe, with a few exceptions.  I quadrupled the recipe, the dough did not need refrigerated, and I only used 11 cups of flour, instead of 12.  It makes a huge batch.  Now I have leftover dough in my fridge that I will bake later this week.

 

Creamy Vegan Crockpot Hot Chocolate

 

12 Cups unsweetened vanilla almond milk

2 Cups French vanilla coconut milk creamer

1 Cup turbinado sugar

1 Cup cocoa powder

1.5 Tbs vanilla extract

A pinch of salt

 

Whisk all ingredients together in crockpot.  Cook on low for 4-6, stirring occasionally.