Monday, December 30, 2013
This is one of the most delicious chili recipes I have ever had! I made it with 8 oz of chopped mushrooms sauteed first in vegetable broth with onions. Today is my second day as a full-fledged vegan. I used a teaspoon of nutritional yeast and a splash of unsweetened soy cream mixed in my serving of chili which I served with a small handful of whole wheat pasta..... MMMMMMH! This recipe alone has made me a believer in vegan dishes.
Here is the recipe:
Here is the recipe:
Sunday, December 29, 2013
So, since I quit smoking, I have been really wanting to physically be healthier. I have eaten the same way for most of my life. I never had a huge problem with my weight though, until I had children. Specifically my first child. Since his birth, I have struggled. Starving myself is not an option just to eat the types of food I want... I would rather never eat that food and eat as much as I would like, because let's face it, I am overweight, and I can't starve myself just to eat what I like, because, well, lol, then I would be hungry! Ha! So my diet is from the Eat to Live book and lifestyle plan:
- 2 rounded tsp of nutritional yeast per day
- must east at least one cup of beans, legume, bean sprouts, or tofu a day
- fruit for breakfast, must eat a salad first before all lunches and dinner, and must eat a fruit after lunches and dinners
- Only 1 TBS flax per day
- Only 1 cup of starchy veg or whole grain product a day
- Only 1 oz of raw nuts or seeds per day
- Only 1 cup unswt soy milk per day
- leafy and dark greens (strive to eat lb of each per day)
- fruit (must have 4 at least fresh a day; frozen is acceptable)
- beans, legume, bean sprouts, and tofu
- eggplant, tomato, mushrooms, peppers, and all other non-starchy vegetables including zucchini
Vegan Mushroom Gravy
My mushroom gravy is always an ad lib affair; I don’t think I ever make it the same way twice. Here’s the basic recipe, but the amounts of herbs should be adjusted as necessary–more for blander foods and less for highly seasoned dishes.
- 1/2 large onion, minced
- 10 regular-sized or 6 large mushrooms, sliced or chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 – 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary, crushed (optional)
- 1/4 -1/2 teaspoon rubbed sage
- 1 tablespoon nutritional yeast
- 1 teaspoon sherry (optional)
- 1 tablespoon soy sauce or gluten-free tamari
- 2 tablespoons unbleached flour (substitute with arrowroot for gluten-free)
- 1/4 cup plain non-dairy milk
- salt and freshly ground black pepper, to taste
- In a medium-sized non-stick saucepan, saute the onion until beginning to brown, about 5-10 minutes (adding a pinch of baking soda speeds things up). Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute.
- Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk or blend (with a hand blender) the “milk” and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.
You can make this gravy more palatable to mushroom-haters by blending it until smooth. For a smoother gravy with some pieces of mushroom, blend only half the gravy.
For a bacony-flavored gravy, add a few drops of Liquid Smoke with the salt and pepper. (Bacony gravy is excellent over biscuits!)
Preparation time: 5 minute(s) | Cooking time: 25 minute(s)
This recipe is from fatfreevegan.com. She is a genius.
Savory Lentil-Mushroom Burgers
These burgers come together quickly if you have cooked lentils on-hand. I cooked 1 1/2 cups of lentils with a little dried thyme and black pepper in 3 cups water for about 30 minutes and had enough lentils for this recipe and about a cup leftover.
- 2 teaspoons chia seeds
- 3 tablespoons warm water
- 1 medium onion
- 6 ounces mushrooms, washed
- 3 cloves garlic
- 2 cups cooked lentils (green or brown), well drained
- 1/3 cup old fashioned oats (certified gluten-free, if necessary)
- 2 tablespoons potato starch or cornstarch (see note below)
- 1 tablespoon soy sauce or wheat-free tamari (omit for soy-free)
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt (optional or to taste)
- 1/4 teaspoon dried thyme
- Generous grating black pepper
- Mix the chia seeds and warm water in a small bowl and set aside. Chop the onion finely. Place the mushrooms into the food processor and pulse until they are finely minced. Mince the garlic.
- Heat a non-stick skillet over medium-high heat. Add the onions and cook until they begin to brown, adding a splash of water if they begin to stick. Stir in the mushrooms and garlic and another splash of water. Cover and cook until the mushrooms soften (about 2-3 minutes), stirring often.
- When the mushrooms have softened, transfer them to the food processor and add the lentils. Pulse until the lentils are just combined with the mushrooms. Add the chia seed mixture and all remaining ingredients and pulse to combine well. It’s okay if a few lentils remain whole, but the mixture should be more sticky than crumbly. If it seems too wet, add a little more oats.
- Scrape the mixture into a bowl and set aside for about 15 minutes. Preheat the oven to 375F and line a baking sheet with a silicone mat or with parchment paper.
- Shape the burger mixture into 6 patties, each about 3 inches wide and 3/4 inch thick. Place them on the prepared pan and bake for about 30 minutes. Since ovens can vary, check them after 25 minutes to make sure they are firm in the middle but not burning and give extra time if necessary.
- Use a spatula to remove the burgers from the baking sheet. Serve at once or refrigerate for later use.
You can omit the starch, but the burgers may not hold together quite as well.
Preparation time: 20 minute(s) | Cooking time: 40 minute(s)
Number of servings (yield): 6
Nutrition (per serving, with salt): 130 calories, 8 calories from fat, <1g total fat, 0mg cholesterol, 320.2mg sodium, 431mg potassium, 23.5g carbohydrates, 7g fiber, 3g sugar, 8.2g protein, 3.8 points.