26 Jul 2012
in Gardening, Uncategorized, Vegan Appetizers, Vegan Pestos and Sauces, Vegan Side Dishes
Tags: basil, bee pollen, green basil, Nutrition, olive oil, onion chives, pesto, purple basil, Recipe, sauce, Vegetarian
First a little info on Bee Pollen and Nutritional Yeast:
Bee Pollen: *
Bee pollen contains vitamins, minerals, carbohydrates, lipids, and protein and the Chinese have used Bee Pollen for centuries to assist with increasing energy and libido, fighting acne, aiding in indigestion, assisting depression and helping to improve blood pressure.
*Bee pollen is not safe for pregnant women. A woman should also avoid using bee pollen if she is breastfeeding.
Nutritional Yeast is FULL of nutrients and is a great addition to a healthy lifestyle, especially for those who are vegan or vegetarian. It is one of the few non-animal sources of B-12, is rich in folic acid and many other nutrients and amino acids. This is not your typical yeast and is free of the Candida Albicans strain, making it safe for those concerned with candida.
Benefits of Purple Basil:
Now for the Recipe:
- 1 1/2 cups of Fresh Cut Herbs: I used Purple Basil, Green Basil, a bit of mint and Onion Chives cut the leaves and wash thoroughly.
- Fresh Garlic as many cloves as you like
- tablespoon Nutritional Yeast
- tablespoon or less or bee pollen
- salt (I use pink Himalayan salt, but you can use what you like)
- squeeze of lemon
In a blender or food processor, add your herbs…
add fresh garlic
then, bee pollen
about 5 tablespoons of olive oil
add a squeeze of lemon, salt and pepper to taste
ENJOY on pasta, bread, by itself or in a salad
11 Jul 2012
in Meat Alternatives, Sprouting, Vegan Appetizers, Vegan Baking, Vegan Main Meals, Vegan Side Dishes, Vegan Snacks
Tags: bake, Baking, basil, blog, Carrot, delicious, Dinner, Easy, excellent, garlic chives, healthy choices, how to cook quinoa, Krista Lawhon, lettuce, Mushroom, Onion, onion chives, portobello, Quick, quinoa, Recipe, sprouts, squash, stuffed, supper, Vegan, Vegetarian
- Olive Oil (or whatever oil you want to use for coating the baking dish (coconut oil is great too)
- 6 small Portobello mushrooms (you can use big ones)
- 1/2 cup Quinoa (soaked and but not drained for 15 minutes before cooking)
- Yellow Squash cut into small pieces
- Carrot, peeled and cut into small pieces
- 1/4 of an onion, chopped into small pieces
- nutritional yeast
- salt, garlic powder and pepper
- lettuce, washed and places nicely around the plate
- tomato, sliced
- garlic and onion chives, basil
*directions to cook Quinoa perfectly:
you may rinse quinoa first, but I not.
1/2 cup Quinoa, soaked, not drained (soak in 1 1/4 cup of water)
add salt to the quinoa water when ready to cook
To Cook: start boiling the soaked quinoa in its original water. Once at a boil, cover and turn down to low and cook for 15 minutes. take of the stove and wait for at least 5 minutes… then, lift lid and fluff.. the quinoa should have opaque tail.
set aside quinoa
Directions after cooking Quinoa:
wash mushrooms and take out the steam and clean out the center
chop all your vegetables (onion, carrot, squash) and add the quinoa
sprinkle garlic powder, nutritional yeast, pepper and salt also, add chopped finely garlic and onion chives into the mixture and mix.
Stuff the mushroom with the mixture stuffing without breaking the mushrooms
oil the backing dish and preheat the oven to 325-350
place the stuffed mushrooms in the baking dish and cover with foil.
once oven is hot, bake for 2–25 minutes.
in the meantime, place lettuce, basil, tomato and sprouts on the dinner plates…
once mushrooms are cooked,
place them on the plate and serve hot.
06 Mar 2012
in Meat Alternatives, Vegan Appetizers, Vegan Main Meals, Vegan Side Dishes, Vegan Snacks
Tags: 5 star, blog, Bragg;s, Carrot, celery, Chicken, diet, Easy, excellent, fake, friendly, healthy, kid, kids, Krista Lawhon, lunch, meat alternative, Nutritional Yeast, Quick, Recipe, salad, sandwich, simple, TVP, Vegan, veganasie, Vegetarian, Yeast
Boil vegetable broth, squirt in the Bragg Amino Acids. Once boiling, add TVP and mix.. turn off flame and let the TVP soak up the broth. Wait until the TVP cools – you can place in the fridge if you like. Once cool…
Place all ingredients together.. mix. and cool.
07 Feb 2012
in Soy Beans & Tofu, Vegan Appetizers, Vegan Fillings ("Cheese"), Vegan Main Meals, Vegan Side Dishes, Vegan Snacks
Tags: Best, carrots, Chinese, cooking, dumplins, healthy, Potstickers, Recipe, tofu, Vegan, Vegetables, Vegetarian
- 8oz tofu crumbled
- one carrot, peeled and chopped
- one zucchini, chopped
- a couple of button mushroom, chopped
- one celery, chopped
- handful of broccoli, chopped
- fresh cilantro
- 1/4 tsp salt and pepper
- 1 tbsp of soy sauce or BRAGGS
- 1/2 tbsp vinegar
- 1/2 tbsp nutritional yeast
Mix ingredients for the filling in a bowl. Place a spoon full in the mix into the center of the pot-sticker. wet the sides and gentle press together.
Fry: heat 2 tbsp of oil in a large skillet. Add closed pot-stickers. brown on each side. Pour 1/3 of water and cover lid. lower the flame and wait until all the water has been absorbed.
Serve while hot with your favorite sauce.
03 Feb 2012
in Vegan Appetizers, Vegan Main Meals, Vegan Side Dishes
Butternut Squash and Quinoa Recipe
- 10 ounces butternut squash (about 2 cups)
- 1 teaspoon orange juice
- 1 cup quinoa
- 1/4 cup chopped shallots
- 4 cloves garlic, minced
- 1 teaspoon fresh thyme
- 2 1/2 cups vegetable broth
- salt and freshly ground pepper, to taste
- 1 teaspoon minced fresh chives (optional)
- Pre-heat oven to 400F. Cut the squash in half and scrape out the seeds and strings. Peel and cut into 1/2-inch cubes and toss with the 1 teaspoon of orange juice. Place them on a non-stick baking sheet, sprinkle with a little salt and pepper, and bake for 25 minutes, stirring halfway through.
- Place the quinoa in a fine-mesh strainer and rinse it well and allow to drain. Heat a deep, non-stick pot. Add shallots and garlic and cook, stirring, until shallots soften slightly. Add the quinoa and toast it until it has dried out and begins to exude a toasty aroma. Add the squash along with the fresh thyme and vegetable broth. Reduce the heat to low and cover. Cook, stirring once or twice, until all broth is absorbed, about 30 minutes. Season to taste with salt and pepper.
I wish I had pine nuts available tonight, but I didn’t!~
21 Jan 2012
in Vegan Appetizers, Vegan Pestos and Sauces, Vegan Side Dishes, Vegan Snacks
Middle Eastern Spinach Hummus
2 cups of garbonzo beans, soaked, cooked, drained
1/2 cup fresh spinach, chopped
1/4 cup tahini (sesame seed paste) – easy to make too!
2 tablespoons garlic – I use fresh but you can roast them
3 tablespoons lemon juice
2 tablespoons olive oil
1/4 teaspoon kosher salt
Mix all together in a food processor and serve with warm pita bread.
Can be saved in a fridge for about two weeks.
28 Feb 2011
in Birthday Party Ideas, Vegan Appetizers, Vegan Side Dishes
Tags: alternative, appitizer, cheese, hot, jalapeno, Krista Lawhon, no meat, panko, Pepper, poppers, pre-meal, Recipe, snack, Spicy, tofu cream cheese, Vegan, vegatarian
Here is Lunch Box Bunch recipe..
Party Jalapeno Poppers
vegan, makes 10 poppers
5 large jalapeno peppers, de-seeded and halved
1/4 cup vegan cream cheese
1/4 cup vegan cheddar cheese shreds
2 Tbsp whole wheat flour
1 Tbsp Nutritional Yeast
1 tsp garlic powder
dash of chipotle powder – i didn’t use this in mine….
pinch of salt and pepper
Panko Bread Crumbs
small flat bowl of soy milk (about 1/4 cup)
1+ cups grape seed oil (you can also use canola or olive oil) – i usewd olive oil!
1. Prep your jalapenos by halving them and carefully removing the seeds. Set aside.
2. Get your “breading” station set up. You will have a bowl for each of these: cheese mixture (fold the shreds into the cream cheese), flour mixture, panko crumbs, soy milk.
3. Start prepping your jalapenos. Here is the method: stuff with cheese, roll in milk, roll in flour, back in milk, roll in panko crumbs, set aside. Pressing the panko crumbs into the wet cheese layer really helps. Continue this process until all the jalapenos are stuffed and breaded.
4. Pour your oil into a large pot over med-high heat. Test the oil for heat-readiness by dropping one panko crumb into the oil – if it sizzles, the oil is hot enough. If you can get by with cooking all your poppers with 1 cup of oil, great. But if you want a more saturated “fry” you may need to add more.
5. Pan-fry eat jalapeno popper for about 90 seconds on each side. Flip with care.
6. Transfer poppers to a paper towels to cool for a few minutes before serving.
06 Mar 2009
in Vegan Appetizers, Vegan Baking, Vegan Side Dishes
Tags: appitizer, artichoke, baked, basil, excellent, garlic, Hardcore Herbivore, lemon, Recipe, side dish, Vegan, Vegetarian, yummy
- 1 large artichokes
- 1 lemon
- 2 cloves garlic, minced
- 5-7 basil leaves, chopped
- 1-2 tablespoons olive oil
- Sea salt and fresh cracked pepper, to taste
- 1/2 cup, veggie stock
- Preheat the oven to 350 degrees. With kitchen scissors, trim all the sharp ends off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon then immediately rub all the cut areas with a lemon.Next combine the olive oil, basil, minced garlic, lemon juice, sea salt and fresh cracked pepper in a bowl. Mix until it becomes a paste. I rubbed it all over the artichoke halves and inside the leaves.
- Coat the baking dish with olive oil cooking spray.
- Place each artichoke half top side down in a baking dish. Pour the veggie stock in the dish and cover with a lid or tin foil.
- Bake for 45-50 minutes or until soft and tender.
12 Nov 2008
in Vegan Appetizers, Vegan Main Meals, Vegan Pestos and Sauces
Tags: appitizer, Black-eyed peas, Cake, chipotle, chipotle sauce, Chipotle Tarter Sauce, Emeril's Essence, Main Meal, Recipe, Sunflowers, Vegan, Vegetarian
Black-Eyed Pea Cakes with Chipotle Sauce
Ingredients for Cakes:
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 (15 ounce) cans black-eyed peas, rinsed and drained
- 1/4 cup silken tofu
- 1 tablespoon nutritional yeast
- 1 tablespoon cornstarch
- 1-2 teaspoons hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking powder
- 1/2 cup cornmeal
- 1/4 cup flour
Spray a non-stick skillet lightly with olive oil and sauté the onion until it softens. Add the garlic, and cook for one minute more. Transfer the mixture to a food processor and add 1 can of black-eyed peas and all remaining ingredients EXCEPT cornmeal and flour. Process until smooth.
Pour the mixture into a medium-sized mixing bowl and stir in the other can of black-eyed peas. Add the cornmeal and flour, and stir until blended.
Cover the bowl and refrigerate while you preheat the oven to 400F. Allow the mixture to chill for about 15 minutes.
To make more rounded cakes use a muffin pan. Spoon about 3 tablespoons of batter into each oiled cup of the pan and smooth the top. (They will not rise like muffins and will not fill the muffin cups.)
*To make them as patties on a cooking sheet, spoon about 3 tablespoons of batter onto an oiled baking sheet or silicone mat. Use a spoon to shape into a patty about 2 1/2 inches across. Repeat with remaining batter.
Place cakes in oven and cook until a toothpick inserted in the middle comes out clean, about 20-30 minutes. (Cakes cooked on baking sheets may take less time than in a cupcake pan.)
Serve hot with chipotle sauce (below).
For the Chipotle Tartar Sauce:
- 1 cup vegan mayonnaise
- 1 tbsp fresh chives, chopped
- 2 tbsp chipotle pepper
- 1 tbsp lime juice
- 2 tsp mustard
- 1 tbsp Essence Seasoning: As Follows
Emeril’s ESSENCE Creole Seasoning:
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly.
Combine all ingredients in a bowl. Keep refrigerated.