19 JulI {heart} sandwiches

What is filling, nutritious and delicious? Why, it’s a sandwich of course! I love sandwiches especially when they’re filled with unusual greens like basil and yummy veggies like sweet potatoes and the smoothness of avocado. Sandwiches go great with a salad or soup on the side but they can be eaten as a stand-alone item.

My inspiration for one of my sandwiches was this post by Gena from Choosing Raw. As a sidenote, I’ve become such a huge fan of Gena. I love her writing style and her approach to food. She described this sandwich as one that would change your life. It’s a monster of a sandwich in that it’s quite filling and it’s bursting with flavours.

I used some Grainfields bread (spelt I think) along with some baked sweet potatoes, cucumbers, basil, mashed avocado with some seasonings and then some chopped romaine lettuce. I served it alongside a salad. It was so good.

* A tip for baking sweet potatoes use some lime juice and olive oil to soften them up and help with the baking process but also season them with some chili powder, chili flakes, garlic powder, poultry seasoning and some black pepper. *

10 JulSichuan-style Stir-Fried Seitan

Yes, it’s possible to eat delicious comfort food that’s vegan too! In my single days I routinely made a fast and easy Sichuan chicken recipe from Cooking Light magazine. It would be have been from a 2000 or 2001 issue. I still have the recipe and came across it the other day. I’m getting so good at making homemade seitan that’s flavourful and of a great texture that I wanted to try my hand at recreating the abovementioned Sichuan dish.

First off, make the seitan. I use a very basic recipe consisting of 1 cup of vital wheat gluten and 1 cup of water. I stir the ingredients together and then knead them for about five minutes. In the meantime a broth of various seasonings heats up. Once the water is boiling I drop the cut up pieces of seitan.

Here’s the seitan cut up waiting to be immersed in the broth. Doesn’t look too appetizing, but you wait…

The next step is to cook the seitan for an hour while stirring it every 10 minutes.

As you can see, the seitan really puffs up. I nearly had a coronary the first time I ever made it and lifted the lid off the pot. Oh yeah, you’ll want to use a big pot and a lid.

For this recipe I wanted the seitan to hang out in a marinade once it was cooked.

This marinade consisted of tamari, arrowroot powder, rice vinegar and some sesame oil. While the seitan was marinading I prepared a sauce consisting of water with 1/2 bouillon cube (I think chicken seasoning would work in this instance), more tamari, agave nectar, rice vinegar, vegan Worcestershire sauce, arrowroot powder, chili paste, grated ginger and grated garlic.

After marinading, I heat up some oil and throw in the seitan and some broccoli pieces.

Once heated, I add the sauce and let the sauce thicken while coating the seitan ad broccoli. Admit it, it looks good.

Throughout the cooking process, I’ve got some brown rice cooking. Soon we’re ready to eat.

08 JulSummer snacking

A spinach and avocado dip inspired by The Raw Divas along with some delish veggies.

Do you see a theme? Lots of green.

06 JulSummer salad

Holy guacamole! It’s hot this week. As I write this it feels like 39 celcius outside, according to The Weather Network.

I’m trying to limit oven usage but I needed to have a salad topper for my summer salad so I made Dreena’s polenta croutons. I love polenta and it’s even better when crisy.

Doesn’t it look delish?

05 JulJesus ate fish

I recently returned from a relaxing vacation to Italy. Visiting with family that I hadn’t seen in over 25 years consisted of catching up over lots of food. Prior to my arrival my mom warned all family members that I was vegetarian. Every family was up to the challenge and offered me every dish in their repertoire that didn’t contain animal protein (except for the tuna incident that I’ll maybe write about at a later date). This meant eating various dishes in one sitting.

One of the things that surprised me about Italy is that the majority of young children I saw that were either overweight or obese. Many adults were as well, including family members with health problems. One of my older aunts who has a list of health problems that are mostly diet related asked why I was vegetarian and if I was raising my kids vegetarian. She shook her head when I answered – obviously not getting the connection between health and what we eat.

The benefits of not eating animal protein include: ward off disease such as heart disease: help maintain a healthy weight; increase your chances of living a long and healthy life; and decrease incidents of food-born illnesses. And there are many more reasons which include humane and environmental ones. I talked about my reasons for becoming a vegetarian in this post. I’m still a committed vegetarian and now that I have two young children my goal is to do whatever it takes to ensure good health for my children.

I had an interesting conversation with the owner of a local Lebanese restaurant on Saturday. The girls had just finished munching on hummus and pita bread. Hubby told the owner that the girls love hummus and have been eating it since they were babies. He also mentioned that I was vegetarian and so were the girls. The restaurant owner asked the usual questions: why and what do we eat? He pointed out that a bit of fish would be good since Jesus ate fish. I’ve never heard that comment before and replied that Jesus also drank lots of wine. Should I give the kids wine too? His response: Not yet. :-) It was a friendly banter and I don’t mind friendly conversation regarding nutrition. Anybody who knows me knows that I shy away from confrontation especially regarding food. This conversation got me thinking…why not fish and a little bit of meat once in a while?

Food messages are thrown at us every single day — what to eat, what’s good, what’s bad, buy this, buy that. Kids are an easy target market. I have no problems with treats once-in-a-while. Unfortunately, treats are now a norm and are expected each day. Each day at school one of my daughter’s teachers would give out candy for good performance. The Pea would decline and choose a sticker instead since many of the treats contained gelatin (an animal product). She would come back from various activities or birthday parties full of assorted cookies, cakes, candies, etc. So if a child is being offered junk food each day from various sources can I say ‘no’ to each one? Probably not. So early on we made a decision to minimize their risk of health-related problems. Choosing candy over animal protein is the lesser of two evils. There are plenty of plant-based foods that replace animal protein that are full of nutrients that will ensure our children grow properly (their pediatrician says to continue doing what we’re doing because we’re doing something right).

Now we didn’t choose not to give our kids animal protein so they could have candy. Our decision was based on health benefits. There are so many anti-nutrient “foods” out there that if we can replace one item with a healthy alternative then we’re doing something right. There are always going to be treats of some kind. We often try to replace these treats with healthier alternatives so the girls can still have fun in a social setting. Sometimes we lose the battle to win the war. When it comes to animal protein we’ve replaced a category of food with a healthier alternative, which includes various fruits and vegetables, grains, legumes, nuts and seeds. My children are thriving so next time someone asks why I can just point to my happy and healthy girls and respond with “that’s why”.

03 JulA Glimpse of Italy

I was recently fortunate enough to have the opportunity to travel to Italy. I managed to visit with family that I hadn’t seen in 27 years! Then I caught up with Hubby in Rome for some touring. Here are some pictures of my trip.

My mother’s village at night.

My aunt and uncle’s welcoming home.

My dad’s village in the distance, which is a neighbouring village to my mom’s.

My school. Strange to see it after so many years.

A meal at my one of my uncle’s homes. Yes, it’s a lot of food and not all the food is pictured here. Our first course was pasta and mushrooms (picked by my uncle) with a side of one crepe filled with mushrooms. Oh my!

And then there was beautiful Rome…The Pantheon

The Colosseum

And some beautiful pieces…

And then there’s this guy…

So cool to walk where others have walked thousands of years ago…

Hubby and I in front of the Trevi Fountain (too bad for the water bottle in the background) with the sun shining on us. Beautiful.

And Hubby very happy with his litre of beer.

This was the norm after a full day of touring. The wine and food were so delicious and affordable. We had an amazing time. Arrivederci!

30 JunRunning on Insulin

An inspirational blog post on Crazy Sexy Life written by my friend, Michelle Sorensen.

I’ll be back with pictures and a post about my trip and life in general once I get a chance to catch my breath.

13 JunArrivederci!

…but not for long. Just for a while.

I’ve been missing in action these past few weeks. I’ve been sort of busy with life in general and a couple of ongoing projects. One project is this:

I think my family is some kind of nomadic tribe. It doesn’t seem like we stick around for very long. I describe buying a house like dating…it seems great the first little while but then you’re wondering what else is out there. I won’t say where we’re looking but it was our first choice when we moved out to the “country”, which is how most people describe where we live. I don’t find this to be a fitting description since we’re walking distance to most amenities including a grocery store, a Wal Mart, etc. I guess it’s country living with city perks. Anyways, our house is up for sale so we’ve been busy keeping it tidy and clean (basically making it look like no one lives here) and hoping a buyer comes along. We have a conditional offer on a new home in a neighbouring town. The condition is that this current house must sell for the house to be completed and become ours. Cross your fingers.

What else is going on? I still need to post a couple of recipe reviews that I completed for The Blissful Chef. Unfortunately with my busy schedule and some curve balls thrown my way I’m unable to complete testing all the recipes I was assigned.

Oh, and I’m getting ready to go here:

When opportunity knocks, I answer. Hubby needs to be in Rome for work so I’m tagging along. While Hubby works I’ll be visiting family in the south of Italy that I haven’t seen in 27 years! I’ll be visiting with the family for a few days and then meeting Hubby in Rome to tour the city for three full days.

So I’m busy. I’ll be back with pics of my trip and food posts. Stay tuned.

05 JunMurder She Baked

I’ve been enjoying a mystery novel series by Joanne Fluke. The main character of the novels is Hannah Swensen and she owns a cookie shop. Hannah lives in a small town and when she’s not baking and running her cookie shop she’s solving crime. These books are easy and fun reads and they include recipes. I’ve marked a few that sound yummy and easy enough to bake as vegan recipes. The first recipe that I tried was Blue Blueberry Muffins.

(I apologize for the fuzzy picture.) What makes this muffin recipe special is the use of blueberry pie filling so you taste blueberries throughout the muffin. Yum!

Here’s the modified version of the recipe:

Blue Blueberry Muffins
(Makes 12 muffins)

1 1/2 sticks of Earth Balance, melted
1 cup sugar
4 tablespoons water + 2 teaspoons PaneRiso Egg Replacers (or a similar product)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries — (no need to thaw if they’re frozen)
1/2 cup blueberry pie filling
2 cups unsifted flour + 1 tablespoon unsifted flour
1/2 cup non-dairy milk (don’t use rice — too thin)

* Preheat oven to 375°F, rack in the middle position
* Line the muffin pan with cupcake papers. Melt the Earth Balance. Mix in the sugar. Then add the PaneRiso, baking powder and salt, and mix thoroughly.
* Put one tablespoon of the flour in a plastic bag with your cup of fresh or frozen blueberries. Shake it gently to coat the blueberries and leave them in the bag for now.
* Add half the remaining two cups flour to your bowl and mix it in with half the milk. Then add the rest of the flour and milk and mix thoroughly. 
* Add 1/2 cup blueberry pie filling to your bowl and mix it in. When your dough is thoroughly mixed, fold in the flour-coated fresh or frozen blueberries.
* Fill the muffin tins three-quarters full and bake at 375°F oven for 25 to 30 minutes.
* When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes.
(Divide the blueberry pie filling into 1/2-cup portions and pop them in the freezer.)

26 MayRecipe Review: Curry red lentil corn chowder

Upon serving this chowder Hubby exclaimed that it was the best soup I’ve ever made. That’s a ringing endorsement since I make some pretty good soups. The chowder was more soup than chowder but what it lacked in chunckiness it made up for in taste. Delicious!

The recipe called for celery, red pepper, red lentils and corn. The addition of cumin, oregano, some salt, white miso and red vinegar, which added a nice twist, rounded this recipe out.

One of the recipes that I’ll be testing this week calls for daikon, which I’ve never used before and I had to buy in another city. I’ll keep you posted.


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