My story: You can change the world!

Wow!  It's been way too long!  I have been too busy with my "day jobs," working long hours and trying to relax and get enough sleep at night.  However, it should go without saying at this point that I have still been committed to improving my cruelty-free, eco-friendly, vegan lifestyle. 

Tonight I decided to finally watch the documentary Forks Over Knives on Netflix through the PS3.  I had read the book several months ago, but I was very interested to see how the information was presented in the movie.  Of course, it was really good and informative! 

I have to suggest to anyone who is reading this blog: Go and watch that documentary!  There is scientific and clinical proof that the consumption of animal protein (meat, eggs, and dairy products) encourages the growth of cancer cells as well as promotes heart disease, stroke, and diabetes.  You will also be introduced to the type of corruption that exists within our government and how their dietary recommendations are feeding the pocketbooks of animal-product producers and doctors, who are treating hundreds of thousands of Americans with expensive drugs and operations, instead of educating the mass public about the only way to prevent and reverse heart disease, stroke, diabetes, and obesity. 

Especially at a time when our state and country is looking at cutting services due to lack of funding, we should all take a look at the amount of money that is being spent on health care and take more responsibility for what we are putting into our bodies.  Drugs and operations are never going to prevent anything; they only treat the persisting symptoms and should only be used when absolutely necessary to save someone's life.  Eating a more whole food, plant-based diet is the only way to make us all healthier, happier, and more efficient with our Earth! 

Please read, watch, and learn about these issues.  Then act on what you've learned.  You can change the world!   

My story: I have a big...

...zucchini!

What did you think I was going to say?!

I don't know if you can tell from the pictures, but this is the biggest zucchini I have ever seen in my life.  (There's even some cut off that I put in veggie pasta tonight).  Granted, I'm not a huge zucchini connoisseur or anything, but I thought they were normally about the size of a large cucumber...

A big "thank you" goes out to my lovely coworker, Linda, for supplying me with a week's worth of food.  Ha ha ha!

Now to decide what all to do with it... zucchini bread?  Haven't had that in a long time!  Baked zucchini?  Never had that!  Breaded, baked (or fried?, gasp!) zucchini?  Not healthy, but a yummy sounding treat!... suggestions???

News - University opens nation's first Vegan cafeteria (USA Today)

Just yesterday, I believe, I started following Engine 2 Diet on Facebook, although I haven't yet read the book by Rip Esselstyn.  Then this morning I saw this link to a news article that was published about the first major university to have an all-vegan cafeteria.  I am surprised to hear it's the University of North Texas, but good for them!  Being a mid-westerner, when I think of Texas I don't necessarily think "vegan-friendly;" I would have thought it would be a University in Colorado or something.  Obviously, the U of North Texas will still offer the cruel animal fare that is killing Americans in their other dining halls... but what a big step to recognize the need for vegan food!  And to give the vegan options a whole facility is great, too, because there shouldn't be the risk of cross-contamination.  Hopefully this cafeteria is successful and we see more of them popping up at other universities across America!  How 'bout it my alma mater, Illinois State University?!

Again, here's the link to the USA Today article, University opens nation's first Vegan cafeteria.

Here is the link for Engine 2 Diet on Facebook.

As always, I encourage you to seek out information about why it's important to "go vegan" for our bodies, our environment, and the other inhabitants of our planet.  You could read some research summaries on the website of the Physicians Committee for Responsible Medicine or read the book Eating Animals by Jonathan Safran Foer.  If you're not much of a reader (you should become one), there is also a free documentary called Earthlings you could watch, although it's not quite as comprehensive.  I have not yet seen the documentary Forks Over Knives, although I have read the book, and I would suggest this film and/or book, too.  It's not a hoax.  It's not a fashionable trend.  It's about caring and looking out for ourselves and our planet.

Knorr's Spanish Skillet Supper (veganized)

     Trust me, I don't always make the food I eat from scratch.  Most of the time the meals I make I don't necessarily find blog worthy, because I just open up a package from the freezer and saute the contents on the stovetop or nuke them in the microwave or whatever the package calls for.  You can find plenty of vegan items to prepare this way (and I've provided links on the right side of this page to those companies who make them).  One of my favorite brands is Boca (and my husband, who is not vegan, likes them, too!).  As always, you have to read the label because not all Boca products may be vegan, but they actually have several good ones that are, including their Meatless Ground Crumbles.
     So, yesterday evening when I was looking through our kitchen trying to find something vegan to make that my husband would like -- he didn't care for the previous night's dinner so I had to think more inside the box, if you know what I mean -- I came across this package of Knorr Spanish Rice that had a recipe on the back for "Spanish Skillet Supper."  In addition to the rice, it called for ground beef, which I could easily replace with the Boca Meatless Ground Crumbles that I had in the freezer, corn, and cheese.  I'm not yet into the vegan cheese replacer products so I just chose to leave the cheese out of it.
     Moral of the story, it can be easy to "veganize" recipes that aren't specifically meant to be vegan.  You just have to be aware of your available options to do so.

Knorr's Spanish Skillet Supper (veganized)

SERVES 4

PREP TIME: 5 Minute(s)

COOK TIME: 15 Minute(s)

INGREDIENTS

1 package Boca Meatless Ground Crumbles 1-2/3 cups water 1 can (8-3/4 oz.) whole kernel corn, undrained 1 package Knorr® Fiesta Sides™ - Spanish Rice

PREPARATION

1. Follow directions to prepare Boca Crumbles (a little oil in the pan over medium heat, get all the crumbles un-frozen from each other).
2. Add water; bring to a boil. Stir in corn and Knorr® Fiesta Sides™ - Spanish Rice; bring to a boil.
3. Reduce heat and simmer uncovered, stirring occasionally, 10 minutes or until rice is tender. 

Nutritional Information*: 1 serving = 318 Calories, 2g Fat (0g Saturated, 0g Polyunsaturated, 0g Monounsaturated, 0g Trans), 0mg Cholesterol, 975mg Sodium, 645mg Potassium, 51g Total Carbs (8g Fiber, 7g Sugars), 25g Protein, 5% Vitamin A, 5% Vitamin C, 10% Calcium, 26% Iron

*Based on calculations from MyFitnessPal.com.

*I put the cover on (vented) after the 10 minutes were up because my rice needed a little more time to get tender.*

Voila!

Banana Almond Muffins

I had some bananas and almonds that needed to be used...  so I used them to make some delicious muffins!  You could also use this recipe to make a banana bread loaf instead of muffins.  I just find that muffins are better -- due to portion control -- in this house!

Banana Almond Muffins 
makes 12 muffins

Ingredients:

•  2 large ripe bananas
• 1/4 c. melted margarine - I used Earth Balance
• 2/3 c. + 1 tsp. sugar - I used organic evaporated cane juice
• 1 2/3 c. flour - I used spelt
• 1 tsp. salt
• 1 tsp. baking soda
• 2/3 c. almonds, chopped (or your choice of chopped nuts)

Directions:

• Preheat oven to 360 degrees.
• Grease or line the muffin tin.
• Mash bananas in a large bowl.
• Add margarine and 2/3c. sugar to bananas, stir until mixed well.
• In a separate bowl combine flour, salt, and baking soda.
• Add flour mixture to banana mixture and stir well (do not beat).
• Fold in 1/3 c. nuts (reserve other 1/3 c. for top of muffins).
• Spoon mixture evenly in muffin tin.
• Combine 1/3 c. nuts with 1 tsp. sugar and sprinkle evenly on top of each muffin.
• Bake for about 15 minutes or until toothpick inserted into center muffin comes out clean.
• Allow to cool 2-5 minutes until removing muffins from tin.

The next day after making these, I realized 2 people weren't going to be able to eat all of these before getting kind of dry from being exposed to the elements, so I wrapped some of them up in plastic wrap, gently squeezing any air out, and then put them in a freezer bag and stored them in the freezer.  Now all we have to do is unwrap and toss in the microwave for a minute and we can enjoy homemade, VEGAN Banana Almond Muffins whenever we want!

Nutritional Information*: 1 muffin = 202 Calories, 8g Fat (1g Saturated, 1g Polyunsaturated, 2g Monounsaturated, 0g Trans), 0mg Cholesterol, 207mg Sodium, 164mg Potassium, 31g Total Carbs (4g Fiber, 13g Sugars), 4g protein, 0% Vitamin A, 3% Vitamin C, 2% Calcium, 5% Iron

*Calculated by MyFitnessPal.com based on my entry of this recipe.

2 large bananas

mash the bananas

ta da! bananas mashed

Earth Balance is the greatest! I used the soy free kind in this recipe.

mix bananas, margarine, and sugar together

all mixed!

add flour mixture to banana mixture

all stirred together

I chopped the whole almonds I had, but you can buy your nuts chopped, too.

fold in nuts (I think I used too many here so I reduced it to 1/3 c.)

spoon mixture evenly into muffin tin

the nuts and sugar I reserved for the tops (tossed them into the measuring cup I used to melt the butter)

nuts on top of muffin mixture before baking

Mmmmm... all done!

yummy!

removed from the muffin tin

Yes, I ate one right away!

My story: I guess we all have our anger...

Recently I read a blog written by an individual who is vegan stating he or she is angry at the new, mainstream vegan movement because it doesn't seem to focus on the ethical reasoning behind why a person chooses to abstain from consuming animal products.  Now, before any readers of this blog get all lippy toward the blogger I am referencing, I'd like it to be known that I respect this blogger and agree on all of the points he or she makes; however, I still couldn't help but feel like some of what was being written was directed towards me.  Well, not at me personally, but at new, "wannabe" vegans such as myself; those of us who have come across the information and have changed our diets first and have not swiftly eliminated all products and activities associated with animal cruelty from our life (i.e. leather goods, visiting zoos or circuses, etc.).  And as I was reading this post about anger, I sort of became angry myself, if you will, that "real vegans" would get so upset towards a group of people for trying to learn about the issues and may be changing the entire course of his or her life habits inconsistently.

I for one know how difficult it can be to go from typical animal consumer to full-fledged vegan, even once one has read all the facts about animal cruelty, nutrition, and environmental implications.  For most of us, going vegan means challenging our entire outlook on life, everything we thought we knew, and even the things we didn't think we needed or wanted to know about how the products that we use every day are made and how the activities we support can contribute to animal suffering.  This transition, from the time one is educated until the time he or she truly does not consume products or participate in activities that torture animals and compromise our ethics, health, and environment, takes some time.  I hate to think that a person, or group of people, will be scrutinized by the very people whom he or she is looking for guidance and to whom he or she is trying to become similar in beliefs and actions.  There is enough scrutiny and anger coming from the non-vegan side because one no longer consumes like they do!

I'll be the first to admit that my journey towards veganism has been long (two and half years) and full of bumps along the way, and I'm still learning more and gaining perceptions every day.  It turns me off that a proclaimed vegan can be angry at what I represent, for not knowing what he or she has already known and for not making the changes fast enough.

But... I really think I'm being a little defensive because I am angry, too.

I'm angry that I didn't know what I know now.  I'm angry I was told that one has to consume meat and dairy to be healthy when the topic of nutrition was covered in school or at home or wherever.  I'm angry that I didn't question it and look further into it.  I'm angry that our government is in bed with the "farmers" of America whom 99% of have turned into factory farms because the demand for animal products has become so high.  I'm angry at myself for helping to create this problem for so many years and turning my back on the truth.  I'm angry at factory farms for torturing animals so they can make record profits and for creating so much fecal matter that it contaminates soil, air, water, meat, and vegetables which eventually sickens and kills humans.  I'm angry that I have to seek out and drive several hours to find different sources of food because soy protein and fruit and vegetable based foods aren't plentiful everywhere, especially where I live.  I'm angry that it feels like I can't do enough to make a difference in my lifetime.  I'm angry that some people just don't care. 

To quote the blogger, whom I look to for guidance and has inspired this reaction from me:  

"...it's perfectly natural to be angry.  It doesn't make me an angry person, it makes me angry at the situation.  Anger is an emotion that anyone can have, vegan or not.  It's what you do with that anger that's important."

I agree.  And even though I am still figuring out how all this information fits into the vegan lifestyle I want to have in order to end animal abuse, help the environment and future generations, be healthier, and become a better person, it doesn't mean I don't care or that I'm purposefully claiming to be something I'm not.  It's hard to reverse 28 years of thinking... but isn't it a step in the right direction that I am legitimately trying?  I think so. And after reading and seeing more and more, I am assured and committed as ever to help be the solution to the problem instead of part of the problem, no matter who thinks I'm crazy for believing this way or that I'm hypocritical because of my animal consuming past.  Progress has to start and continue somewhere.

Lightly Pickled Cucumbers

I baked and ate some Gardein Seven Grain Crispy Tenders today for lunch, accompanied by sweet potato fries and homemade "lightly pickled" cucumbers.

Carbolicious, but kid-friendly... and vegan!

Recipe

Lightly Pickled Cucumbers

I'm not sure if this is the appropriate name for this little side dish, but I'm going with it.  It's something my mom used to make, and I like it!  Note: This recipe is one of those "throw it together" dishes that doesn't really require measuring.

Ingredients:

fresh cucumber, salt, red wine vinegar

Instructions:

1.  After washing your cucumber, use a knife to cut off the ends and take the skin off of it.

*I used a large cucumber so I cut the whole thing in half to make it easier to work with, as pictured.

2.  Slice the peeled cucumber into thin segments.

*The thinner the slices are the more quickly they absorb the salt water.

3.  Choose a container that will fit all of your cucumber slices and be able to hold enough water to completely cover them.

*Pictured: As you cut, the thinness of the slices will vary, but you don't want it any thicker than this one here

4.  Once you've sliced the cucumber and put them in a container, cover them with room-temperature water.

*I find that cold water doesn't allow the salt to soak in as well as room-temperature water does.

5.  Add the salt.  For a large cucumber, it's about 2 tsp. or so.

*I just pour in some salt a little at a time and test the taste of the water.  You should be able to taste the salt pretty strongly, but it shouldn't overpower your taste buds.

6.  Allow the cucumbers to soak in the salt water for at least 30 minutes.  The longer you leave them, the stronger they will taste and the more flimsy they will get.  My mom used to let them soak for hours, and that's how I think they taste best.

7.  Once you've let them soak for as long as you can, drain the salt water.  Then return the drained cucumbers back to the container.



8.  Add about 4 dashes of red wine vinegar to the cucumbers to finish them off.  Stir them up and enjoy!  Refrigerate leftovers for a day... not sure of how their consistency will be after any longer, because they never last long enough to find out!



*Recommendation:  As long as you like onions, you should add some sliced sweet onion to the mix and allow it to soak with the cucumbers in the salt water.  I just didn't have any onions in my house today.  Then you just leave the onions with the cucumbers when you drain them and add the red wine vinegar.  It gives the whole thing a little more taste.

1 large cucumber serves about 4 people, I would say.

Product Review - derma e natural bodycare

So, as most of you who will read this blog know, I have been at my fantastic in-laws' house in the south suburbs of Chicago for the last three weeks due to the icky (read: UNHEALTHY) water problem in my town of residence.  When I first got here I needed to buy some face wash and moisturizer because I was running out of the Dermalogica brand I use.  I was in Dominick's, a grocery store, and decided to check out what they had in the "natural" aisle.  To my surprise, there was a nice selection of products.  My eye was drawn to the line of derma e products as I picked up the "Very Clear Problem Skin Cleanser" and checked to make sure there were no artificial colors or fragrance added and no animal products or testing (vegan).

Obviously, there was none of that crap in it, otherwise I wouldn't be writing this review. 

I decided to shell out the $30 or $40 or so that the cleanser and moisturizer cost together in the store because A. I like to try new things; and B. I needed it to clean and moisturize my face anyway.

Here comes the "review" part...

After using the Very Clear Problem Skin Cleanser and Very Clear Problem Skin Moisturizer for the last three weeks, I have noticed a big improvement in the look and feel of my skin.  I have a lot less to no pink/red blotches and blemishes, which has led to wearing less makeup!  I even took a picture with absolutely no makeup on and didn't cringe at the sight of it... actually made it my new profile picture on all of my social networking sites, including this blog!

Today I decided to buy some other products from derma e's website that are on sale, such as the Microdermabrasion Scrub and Scar Gel to continue evening out the skin tone of my face, and Clear Vein/Bruise Solution to try to speed the healing process of bruises left behind from Bosco and Teddy's wrath!

Derma e has a lot of products and they're all natural and cruelty-free!  You can get 10 samples from their website shipped to you for $4.95 if you're interested in trying them out!

Use natural body products so that you aren't putting chemicals, artificial colors and fragrances, and animal products on and into your body!!!

My story: Fruit flush, final thoughts

Yesterday was the third and final day of the Fruit Flush! 

I complained a lot more yesterday because I wanted to eat something with more substance than fruit.  Don't get me wrong, I love fruit, but two days of only fruit was overkill for me.  Besides the fact that I ditched the protein shake last night, I completed the 3-day program!

Yay!

And... I lost 5.7 pounds over those three days, even though I didn't really feel like it was flushing anything out.

In conclusion, I'm honestly not sure if I can hack the protein shake day again to repeat the Fruit Flush, but I'm thinking about adding some fruit, ice, and soy, rice, almond, or coconut milk to make more of a smoothie rather than just the straight up protein and water.  Then I might be willing to try it again... 


Oh, quick quiz:  What do you think I had for breakfast this morning?  Did I stay with the fruit trend and have my usual morning apple?  Did I take the lazy way out and drive through the McDonald's line?  Did I skip it altogether?

Answer:  Heck no!  [None of the above]  I made myself some good 'ole oatmeal with a little bit of dried cranberries, sliced almonds, and maple syrup.  Yum!  Then I ate it on the way to work and spilled some of it on my shirt.  Oh well.  :)

My story: Fruit flush, day 2

I got busy yesterday and didn't post anything about day 2 of the fruit flush... so here it is in a nutshell.

Although eating fruit is more enjoyable than choking down those chalky protein shakes, I feel more hungry on the fruit than the shakes.  I truly experienced how consuming a lot of protein really can fill you up!  I also went to salsa cardio workout and yoga classes in the evening and that was a little rough since I had only consumed like 600 calories (you are only suppose to exercise lightly while performing the fruit flush... oh well!).

The thing that is annoying me is that I haven't noticed any flushing of toxins happening, so it feels like I'm doing all this for nothing.

Although I did weigh in 2.7 pounds lighter, after two days I'm not impressed.

My story: Fruit flush, day 1

So, my new adventure is a detox program designed to flush out the body system and kick-start some weight loss.  It's called The Fruit Flush 3-Day Detox and it's created by Jay Robb.  Jeff somehow came across this book on the Internet and told me about it.  After reading the book, I took about a week to consider whether or not I really wanted to do it.  Jeff said he'd do it with me, so that made me more eager to go for it.  Misery loves company.

Basically, the cleanse consists of consuming 5 protein shakes every two hours for one day, followed by a healthy, green lettuce salad with 3 to 6 ounces of lean protein for dinner.  Then on days two and three, you eat a serving of fruit every two hours for ten hours, followed by another healthy, green lettuce salad and a protein shake.

My opinion of protein shakes = blah! 

However, once I decided I was going to try the program, there was some research I had to do to make it vegan.  I had to get rice, soy, or hemp protein powders because typical ones are made from whey (milk protein) and egg (chicken fetus).  Also, the powders have to contain basically nothing more than the protein and some natural flavor (no aspartame, sucralose, fructose, sugars, acesulfame-K, acesulfame potassium, and/or artificial flavors and colors).  This proved a little bit challenging... but with the help of the Internet these days, you can find anything.  I decided I wanted a rice protein powder and thought I had found one in a chocolate flavor that met all the requirements; however, when it was mailed to me I ended up getting a vanilla-flavored soy protein powder.  I guess I got confused as I jumped from page to page to page...oops!

Side note:  Over the weekend, I mentioned all this to my wegan friend, Kate, who said that she tried hemp protein powder and wanted to know what the rice protein tasted like, because the hemp is "okay... it tastes like dirt."  Glad I didn't go with that one.

So far today I've had the first three protein shakes made with FoodScience of Vermont Soy Protein Powder in vanilla flavor.  I made a 40-ounce batch in the blender at 10 AM, and added a packet of Stevia and a 1/2 teaspoon of vanilla extract to my first 8-ounce serving, because I could tell it was going to need it for me to be able to choke it down!  To my surprise, it wasn't bad; it tasted room temperature and frothy.  Not great, but not as horrible as I thought it would.  I saved the rest in the refrigerator for servings two and three... and, unfortunately, each serving since has been harder and harder for me to get down!

Jeff said this before serving three:  "I'd rather just not eat."

For my next two shakes, I'm going to add some cocoa powder in addition to the Stevia packet and see how that goes.  In the meantime, I have some errands to run and cleaning to do around the house to try to take my mind off of all this.

Honestly, though, I've never looked forward to a plain salad as much as I am looking forward to this one tonight at 8 PM!

Falafel and fattoush

I have to confess that I have been extremely wegan in the last week.  After two weeks of devotion to the 21-Day Vegan Kickstart, I have allowed cheese and eggs back into the food I've consumed... and I have been paying the price by feeling very slouchy!  So, it's time to clean up my eating, for the millionth time (it is what this whole blog is about, right?!), and get back to a vegan diet!

While visiting the Chicago-area last weekend, I was shown the awesome-ness that is Costco by my mom-in-law, and I was able to snag some vegan foods that I probably would not find where I currently reside.  Two of those dishes: Falafel and fattoush.  Falafel is a blend of beans, veggies, herbs, and spices that is formed into balls and typically served warm, and the fattoush that I bought is basically like a coleslaw, made with cabbage and other veggies and spices.

I first heard of falafel when I visited The Taste of Denver about a year and a half ago.  I remember that I wasn't that crazy about it, because I don't care for chickpeas, but I was willing to give it another try.  Never had I heard of fattoush, but the ingredients met my criteria--vegan, no artificial ingredients or colors, no high fructose corn syrup, and no preservatives.

Wanting to have a vegan dinner tonight and try some of the new foods I had picked up last weekend, I "goodsearched" (goodsearch.com--I goodsearch for Illinois School for the Visually Impaired) what to eat with falafel... and what d'ya know?  Fattoush was one recommendation!  So, I decided on this Middle-Eastern/Mediterranean-themed dinner and went to work.

And what hard work it was... to read the directions for how to prepare the falafel, pre-heat the oven, get out a baking sheet, open the package, take out four falafel and place them on the baking sheet, put the baking sheet in the oven, and set a timer for 10 minutes.  It even sounds more difficult in writing than it really was (I could have even microwaved them, but I wanted to seem more impressive for when I blogged about it later).  Once the falafel was done, I cut each one into fourths and scooped some fattoush on top of it, just like my dad would do (I can even hear him say, "It all ends up in the same place anyway...").

The end result I would describe as just "okay," again because I still don't care for the flavor of falafel (it's the chickpeas--I generally don't like hummus for this reason).  The meal was edible and filling, so it did what it was supposed to do, but I just don't think I care for this kind of cuisine.  However, I would still recommend to everybody who is looking for something different to try it!

I would love to hear if anyone else has tried falafel and/or fattoush and how you enjoy eating it most.  I am going to try the falafel different ways as there are recipes on the package and on the website.  I also tried the fattoush on Pita Bites a couple days ago, and it was really good!

So, moral of my story... try new [vegan]  things!!!  And check out the great products I've made links to in this blog and on the right side of the webpage.

My story: 21-day vegan kickstart, day 2

Today marks the second day of the 21-Day Vegan Kickstart program (do it!).  I decided to partake in this venture to motivate myself to eat completely vegan again!  So far, so good.  I'm also going to try to cook more and post anything that is worthy of passing along.  However, I have been taking the easy route lately by just preparing frozen and canned foods for meals (veggie patties, beans, vegetables, etc).  I do have some Yves Meatless Ground Round that I still haven't tried.  I think I might use it to make some "beef" tacos.  We'll see.

Recently, I've had some friends contact me about being interested in eating vegan.  I'm wondering how you are all doing with that?  What are some problems you have run into on your journey so far?  Have you found enough food items at the store?  Is it worth continuing?  I'd love to hear your stories!

Finally, on the right side of this page, I put up a list of links to products that I have tried and therefore recommend.  Check them out, and let me know of others that you recommend!

Until next time ... happy vegan eating!

Product Review - Back to Nature California Lemon Cookies

I was browsing in the cookie aisle at Wal-Mart (one of only two real supermarkets in this town) the other evening in hopes of finding a new vegan sweet treat.  Box after box that I flipped around to look at the ingredients contained milk and eggs, two definite no-no's!  As I was about to call it quits, thinking that the town I live in is just not vegan-friendly at all, I checked one last box: Back to Nature California Lemon Cookies [fingers crossed because I love lemon].  To my surprise, I found a winner!  But do they taste good?... Yes, they do!  I will definitely buy these again.  I'm so glad to see that more options are becoming available at places such as Wal-Mart.

You can check out Back to Nature's website at www.backtonaturefoods.com.

Nutritional Info:
Serving Size 5 cookies
Calories 150
Fat 7g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 0g
Sodium 105mg
Potassium 60mg
Total Carbs 20g
Dietary Fiber 2g
Sugars 9g
Protein 2g
Vitamin A 0%
Calcium 2%
Vitamin C 0%
Iron 2%

Ingredients: whole grain wheat flour, evaporated cane juice, palm oil, sea salt, baking powder (monocalcium phosphate, baking soda), natural flavor, lemon oil.

Product Review - Gardein Crispy Tenders

When I was in the Chicagoland-area last weekend, I made a trip to Whole Foods with my "wegan" friend, Kate.  As she put it, my cart looked like one of those from Oprah's Vegan Challenge.  (I swear, if I had access to Whole Foods and Trader Joe's where I lived, I could easily be completely vegan.)  Among many other things, I picked up two frozen packages of meatless products from Gardein for the first time.

One of those was Gardein's Seven Grain Crispy Tenders, which is a vegan version of a chicken strip.  It is made from a combination of soy protein, whole grains, and vegetables.  I tried them for the first time today, and they were really good!  I followed the instructions for cooking them in the oven and I felt as though they were a bit overcooked, so next time I will reduce the temperature to 350 or 375 degrees and cook for 20 minutes or so (instead of for 20 to 25 minutes at 430 degrees).  The package also indicates you can microwave them for 45 seconds first to reduce the time in the oven if you are in a hurry.

I will definitely be buying this product again as it is a good option for a quick vegan meal or snack.  Although I enjoyed them simply dipped in organic ketchup (from Trader Joe's, of course), there are many other ways this product could be used: on a salad, in a wrap, with marinara sauce and noodles, etc.

You can print a $1.00 off coupon from their website at http://www.gardein.com/ecoupon.php.

Nutrition Information:
2 tenders (1.8 oz.)
Calories 90
Total Fat 2 g
Saturated 0 g
Polyunsaturated 0 g
Monounsaturated 0 g
Trans 0 g
Cholesterol 0 g
Sodium 260 mg
Potassium 200 mg
Total Carbs 9 g
Dietary Fiber 1 g
Sugars 0 g
Protein 9 g
Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 15%

"Whatever-Can-Be-Found" Stuffed Peppers

I've only ever made stuffed peppers twice (that I can remember), and the first time was better than the most recent.  The first time I was actually trying to make them taste good, and this time I was just throwing whatever I could find in to make a meal that would fill our bellies.  Unfortunately, I didn't find much but three green bell peppers that desperately needed to be used, whole-grain rice (not the instant kind - what a pain in the butt!), canned tomato sauce, black beans, garlic powder, and Italian seasoning.  Oh, and Italian-style meatballs for the non-wegan's portion.  I also had some hamburger buns that needed to be used so I made those into makeshift garlic bread!  So, if you ever have some bell peppers you need to use and not much else in the house, think of this recipe!

Monday Night's "Whatever-Can-Be-Found" Stuffed Peppers

Ingredients:
3-1/2 bell peppers
2-1/4 to 2-1/2 c. cooked rice
3/4 c. black beans
1 can tomato sauce
1 Tbsp. oil
garlic powder
Italian seasoning

Directions:
1) Cook rice as indicated on package.

2) Cut the tops of the peppers off and remove inside core and seeds.  I used my hands to get some of it out and also ran each pepper under water to remove all seeds.

3) Chop the remaining 1/2 pepper and saute it in a pan on the stove top with 1 Tbsp. oil, garlic powder and Italian seasoning to your taste.  (I used generous amounts of garlic, probably close to 1 Tbsp.)  You can use an onion instead of green pepper if you have one. 

Once it is tender, remove from heat and add black beans and tomato sauce.  Stir until well-mixed.


4) Spoon rice mixture into peppers evenly.  Place stuffed peppers into baking dish.  Cover.

5) Bake at 450 degrees until peppers are tender.  Serve with your favorite side dish.

For "Makeshift" Garlic Bread:  Separate 2 hamburger buns into 4 halves on foil.  Spread butter generously on top and sprinkle generously with garlic powder.  Place in the oven on high broil for two minutes or until lightly toasted.

And there you have it.  Making nothing into something.  It wasn't the greatest meal ever, but it did what it was suppose to do ... it put nutrition into our bellies and filled us up!  However, the next time I make stuffed peppers, I'm going back to how I made them the last time ... if I can remember!

This is what they looked like last time I made them with corn on the cob and mashed potatoes (another good recipe I'll have to post on here soon!)

Delicious Fruit Pancakes!

Growing up, my mom always made pancakes from "scratch," and they were so delicious!  Now that I have learned how to cook and bake more nutritionally, I have altered the recipe just a little.  Yes, "Mom's Favorite Pancakes" are now vegan!  But non-vegans, don't fret; my husband, who is very critical of my vegan recipes, loves these pancakes, too!!!

Apple-Cinnamon Delicious Pancakes

Delicious Fruit Pancakes
Ingredients:
1 1/3 c. whole wheat or spelt flour
3 tsp. baking powder
3 tsp. turbinado cane sugar
1 1/2 c. soy, rice, or almond milk
1/3 c. unsweetened applesauce
2 tbls. refined coconut oil (optional)
1 c. fresh fruit of choice 


Note: I've used whole blueberries, halved blackberries, and apples with 1/2 tsp. cinnamon so far, and they have been excellent each time! You don't have to use the oil; I've made them with and without it, and I can't tell a difference.


Instructions:
 Combine flour, baking powder and sugar in a small bowl.
 Pour milk into medium-sized bowl and combine flour mixture, applesauce, and oil (if using) and stir just until mixed well.
 Fold in fruit.

 Drop batter in desired amounts, usually about 1/4 c. increments, onto hot griddle (375 to 400 degrees F).
 Flip pancakes when bubbles form on top and spatula can easily be inserted under each pancake (see picture on left).





Makes 10 4-inch round pancakes. Serve with margarine (I use Earth Balance Organic Whipped) and maple/agave syrup (check "picture outtakes" at the end of blog to see products).


Variations:
If you insist on being non-nutritional, then you can substitute white flour and sugar, cow's milk, and any oil you like. Replace the applesauce with 2 eggs and leave the fruit out... it's still a good pancake recipe. Eat it with the syrup you have in your pantry that most likely contains high fructose corn syrup for all I care. But it won't be as good or as good for you!

This Morning's Picture Outtakes From Making Apple-Cinnamon Delicious Pancakes:

The flour, baking powder, and sugar mixture

I cut a Gala apple into fourths and removed the core part from each.

I used a hand chopper to chop 3/4 apple into small pieces, while I sliced the last 1/4 for garnish.

As much as I've made pancakes in my life, I'm still a terrible flipper.

Yummy!!!

Agave and Maple Syrups

"Ice Cream"

On a day when all of Central Illinois is getting pounded with record-breaking snowfall, what is it that I want to snack on?  Why, my favorite food on the planet--ice cream!  No, not snow ice cream--that's gross--but VEGAN ice cream!

    I've researched vegan ice cream recipes pretty thoroughly, and I've actually followed through and made some of them, too!  (You know I have a pretty intense desire for ice cream when I actually get off my butt and make my very own homemade vegan ice cream.) 

    The easiest recipe I've found is just a traditional vanilla.  I'm not going to lie to you non-vegans and tell you this tastes as good as ice cream made with fatty cow's milk (so bad for you but so good!), but it does the trick when you're actually wanting to abide by the "vegan code."

    You'll need an ice cream maker to make this recipe.  I use the Cuisinart Automatic Frozen Yogurt-Ice Cream & Sorbet Maker (ICE-20 Series) that one of my great friends, who appreciates ice cream as much as I do, bought me for a wedding shower gift!  She might have been skeptical at how much I'd actually use it, so I'll take this time to say:  I've actually used it between 5 and 10 times now!

Vanilla Ice Cream (vegan)
Ingredients:
1 c. soy milk creamer
1 c. soy milk*
1/2 c. sugar**
2 tsp. vanilla extract
pinch of salt***


*You can also use rice milk, almond milk, or coconut milk.
**I recommend using evaporated cane juice; it's sugar that's less refined than white, granulated sugar, and it therefore retains more of its natural nutrients.
***I like sea salt.
Directions:
Mix all ingredients in a blender until sugar is dissolved, 1 to 2 minutes.
Turn on ice cream maker and pour mixture in.
Allow ice cream maker to freeze and turn mixture until it is frozen to your likeness, usually 30 minutes or more.
Serve immediately and/or store leftovers in a plastic container in the freezer.

It'll look like this when you first pour it in ...

... it'll look like this when it's done ...

... and it'll look like this when you serve it sprinkled with ground cinnamon and agave nectar!  Yum!!!

 My husband, who is not vegan, thinks this ice cream is "really good" with the cinnamon and agave.  Try it!!  And try to stay warm!!