We ended up with a lot of extra food after the Fourth. That is extra corn and potato salad.
I used the potato salad in a mock-nicoise salad. Made a big green salad – lettuce, green onion, celery and tomatoes. Next I added garbanzo beans (chick peas) instead of the tuna and a scoop of the left over potato salad instead of the traditional eggs and potatoes. I prefer asparagus to green beans, but either one works well. As for anchovies? Forget about it!
The corn was another matter. I used to make corn fritters. When we gave up eggs and cheese during our vegan year, they just disappeared from our diet. And evidently from my collection of recipes. Since we are eating a few eggs a week, I decided to try to approximate what I used to make. (more…)
Summer is here and the garden is starting to produce veggies. Sometimes it is hard to figure out what to do with them.
A favorite simple solution is stir fry. Stir fry uses most available vegetables. In fact I use almost anything except tomatoes and beets in it. Just add protein with tofu or nuts and to punch up the flavor use very simple ginger sauce. (more…)
Summer in New Orleans means eggplant and lots of it! The abundance of it, particularly coming out of garden has forced me to find creative ways to serve it.
Don’t get me wrong, I like eggplant. I use it in various Asian dishes, grilled (used as a sandwich filling), in salads and still I have more eggplant. (more…)
Every now and then your body screams at you — “I need fuel”. Something more than a handful of nuts or a piece of fruit. It wants something solid and chewy. Which is why energy bars were created in the first place.
Unfortunately, commercial energy bars are almost always filled with strange ingredients, sugar and preservatives.
My solution, of course, is to make my own. I have tried all kinds of things. I wanted a basic recipe that could be adapted to various food plans and tastes. So with out further ado, here is my latest attempt. (more…)
Last week the weather was alternatively sunny and humid or rainy and even more humid. The herbs really love it and the basil has grown like mad. By Saturday it was starting to bolt and take over the garden.
I was down to use it or lose it time. I waded through the mud, out to the garden and started cutting. Brought in all the cuttings, stripped the leaves and the bolted flowers. Ended up with 8 cups of washed and tightly packed leaves and bolted flowers. (more…)
Posted in additive-free food, diary-free food, garden, gluten-free food, Italian, plant based diet, vegan, vegetarian, Whole Food Plant-Based nutrition
Tagged Basil, Herbs, Pesto, Pine nut
As a young woman my pulse was alarmingly high. I was a swimmer, got plenty of exercise and should have had a nice low resting pulse rate. My Doctor at the time was alarmed enough by my pulse rate to order a blood test that measured my hemoglobin.
The results showed that my hemoglobin was very, very low. The doctor concluded that I wasn’t getting enough iron in my diet. He explained that the lack of iron meant that my body could not make enough of the protein, hemoglobin. And since hemoglobin carries oxygen to the cells my body was chronically short on cellular oxygen. He mentioned the word “anemic” and suggested that since I was a vegetarian it was unlikely I could get enough iron in my food. He got out his pad and prescribed iron pills.
He described the problems that came from chronic anemia – fatigue, brain fog, leg cramps, shortness of breath and on and on. He scared me into taking the iron.
The iron pills made me miserable – I will spare you details. Just leave it that it took about a week for me to toss the iron pills in the trash and to start looking for iron-rich foods. This is my first memory of using nutrition as a “medicine” and the start of a life long practice of looking at food instead of medicine. (more…)
Posted in B12, diary-free food, plant based diet, vegan, vegetarian, Whole Food Plant-Based nutrition
Tagged chronic anemia, Folic Acid, food, Hemoglobin, Iron, Nutrition, Vitamin C
Since we have a “primitive” kitchen at the moment, we invested in a propane gas grill. Two advantages – it is a great cooking surface and it is outside. The outside part keeps the heat out of the house; something to consider in this climate!
A few years ago we grilled a lot. Part of it was because of the heat in Palm Springs and part of it was because I banned meat from the kitchen. There is something about the smell, the blood and the mess. . . But meat was not the only thing we grilled. We regularly grilled onions, corn, eggplant and a variety of other veggies.
When we moved to Prescott and David became vegan we decided not to buy a replacement for the one we left in Palm Springs. He didn’t think it was worth the money if he wasn’t going to be eating meat. I knew I missed grilled vegetables, but until we got this new grill I didn’t realize how much!
We have been haunting the Farmers Markets. Two or three days a week we come home with a bag of fresh fruit and veggies.. Over the last two weeks we have grilled corn, potatoes, onions, eggplant, summer squash, cauliflower, beets, carrots and tomatoes. We have been going through lots of foil sheets !
Grilling veggies is really easy to do and really tasty! One of those fun things to experiment with.
Here is how we do it:
- Wash the vegetables and trim if necessary. Remember for potatoes, whole beets and other large veggies to poke a couple of holes in the surface
- Layout several pieces (4-6) of foil on the counter
- Drizzle a little olive oil on the middle part of the foil and salt it lightly
- Add herbs to taste; examples include:
- Garlic for eggplant
- Rosemary for carrots
- Tarragon for squash
- Place veggies evenly in the middle of the foil
- Use your hand a sprinkle a little water on top of the veggies
- Wrap tightly in little packets (if the foil breaks just add a second sheet
- Place on the grill and when the veggies are about 1/2 done turn them over and continue cooking
- Cooking times will vary but for most veggies about minutes is perfect; for onions, potatoes and whole beets it is closer to 50 minutes.
Summer is a great time to experiment and find your favorite grilling veggies. Don’t forget to try out different herbs they have a way of making a “plain” veggie a whole new taste treat.
We are packing away. It is amazing how much junk you can accumulate in a couple of years. The hardest part is making decisions – what to do about those little but useful items. For example all the special use kitchen items, the myriad little items hidden away in cabinets and drawers or the box of hooks, picture hangers and rug grippers. None of them are particularly expensive or irreplaceable. It just cost money and time to replace them. To keep or not to keep? My rule of thumb is that if I haven’t used it since we moved here 2 years ago, out it goes either for a yard sale or donation. But there are still a lot of “iffy” items. This part drives me nuts!! Which means all I want to do is eat! That is the long way of saying that we are either too busy or too tired to think much about cooking. Terrible, when you a chronically hungry (something called stress eating). Interestingly, this time out, I am finding it important to not eat junk. So, last Thursday we took a little trip to the local health food store to see if we could find something prepared that would work. (more…)
Posted in additive-free food, diary-free food, entrée, gluten-free food, Italian, Mexican, plant based diet, vegan, vegetarian, Whole Food Plant-Based nutrition
Tagged Amy's Kitchen, Dairy-free foods, Gluten-free foods, Soy-free foods, Vegan foods
French toast has always been a favorite breakfast food, but the eggs more or less made it a non-starter. Lately we have been testing alternatives and here is my current favorite.
The best thing about this particular recipe is that it slightly sweet and toasts up to a wonderful golden brown. I promise you won’t miss the eggs at all! (more…)
Posted in Breakfast, diary-free food, gluten-free food, plant based diet, sugar-free food, vegan, vegetarian, Whole Food Plant-Based nutrition
Tagged Breakfast foods, favorite breakfast food, French toast, Vegan French Toast
Last week when cleaning out the freezer we found a big bag of organic pitted cherries. We bought them at Costco intending to use them in smoothies, but somehow that didn’t happened. They were starting to get freezer burned so we needed to come up with a way to use them quickly.
Cherry pie? How about cherry ice cream,cobbler, compote, tart, chutney or some sort of sauce? After all our excess in New Orleans desert didn’t sound even remotely interesting, I am not a big chutney fan and sauce without a purpose seems like a waste of energy. (more…)
Posted in Breakfast, gluten-free food, plant based diet, sugar-free food, vegan, vegetarian, Whole Food Plant-Based nutrition
Tagged Cherry, Cherry Preserves, Compote, Fruit preserves, Spreads