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.
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.
17 Jun 2010
in Vegan Snacks
Tags: kids, mid-day snack, perfect, pop corn, Recipe, simple, Vegan
too hot to go outside…
so let pop some pop-corn…
* 3 Tbsp canola oil
* 1/3 cup popcorn kernels
* 1 3-quart covered saucepan
* Salt to taste
Heat the oil in a 3-quart saucepan on medium high heat.
Put 3 or 4 popcorn kernels into the oil and cover the pan.
When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds.
Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
Salt to taste
19 Jan 2009
in CSA - Community Supported Agriculture, Juicing, Vegan Breakfast, Vegan Snacks
Tags: beets, Blood of Nature, brocoli Rabe, carrots, collard greens, CSA, fruits, ginger, Health, healthy, juice, Juicing, morning, natural, Organic, Sage Farms, Vegan, Vegetables, Vegetarian, wild spinach
We have been receiving our organic fruits and vegetables from CSA – Community Supported Agriculture (Inland Empire) on a weekly basis. Not only have we gotten a beautiful arrangement of vegetables, greens and fruits, it’s different every week. We are supporting our local organic farmers and lighten our footprint on this earth while doing our part to help the community in the ways we feel best fits our lifestyle.
In these boxes, we have receive lots of greens, beets, wild spinach and broccoli rage. I have not yet figured out how to cook all these items, so we have decided to start juicing again. Every morning, I pull out a variety of fruits, vegetables and herbs, and juice them into a beautiful drink to start our day.
Today’s Juice was the BEST I have mad yet, Really, so good, it tasted like it was the blood of nature. Here are the ingredients:
- 2 baby beets
- wild spinach
- collard greens – a few leaves
- arugula greens
- broccoli Rabe
- ginger – a little square piece, maybe a teaspoon (pealed)
- half of a cucumber with peal on if organic (peal the skin off if it’s not organic)
- 3 Fuji apples
- 3 small carrots, washed but not pealed
Two Thumbs UP!!!
12 Dec 2008
in Holiday Treats, Vegan Breakfast, Vegan Snacks
Tags: Best, Christmas, cranberries, dates, Easy, excellent, gift, Gift idea, Granola, homemade, oats, Quick
Krista’s Christmas Granola Recipe
- 8 cups rolled oats
- 1 1/2 cups wheat germ
- 1 cup sunflower seeds
- 1 cup finely chopped almonds
- 1 cup finely chopped cashews
- 1 cup finely chopped pine nuts
- 1 1/2 teaspoons salt
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 3/4 cup agave nectar
- 1/2 cup vegetable oil
- 1/2 cup apple sauce
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 cup raisins
- 1 cup sweetened dried cranberries
- 1/2 cup dried dates
- Preheat the oven to 325 degrees F. Line baking sheets with parchment.Combine the oats, wheat germ, sunflower seeds, almonds, cashews, and pine nuts in a large bowl.
- Stir together the salt, brown sugar, maple syrup, agave nectar, oil, apple sauce, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat.
- Spread the mixture out evenly on the baking sheets.
- Bake in the preheated oven until crispy and toasted, about 20 minutes.
- Stir once halfway through. Cool, then stir in the dried fruit.
- Store in an airtight container.
31 Oct 2008
in Holiday Treats, Reduce Reuse Recycle, Vegan Snacks
Tags: fall, Halloween, Pumpkin, Recipe, Roasted pumpkin seeds, season, seeds
Roasted Pumpkin Seeds
Separate the seeds of a freshly carved pumpkin from the stringy membrane. Rinse the seeds just until they are free of any membrane matter. This may take several washes and rises.
The last wash, keep the water in the bowl with the seeds and add salt.
Soak for 20 minutes.
Heat the oven to 325 degrees F.
Put the seeds on a towel and let them dry for a few minutes.
Place the seeds back into a dry bowl.
Drizzle olive oil over the seeds and sprinkle with sea salt.
Put the seeds on the baking sheet in a single layer.
Put the baking sheet in the oven. Cook the seeds for 16 to 20 minutes, or until brown and slightly crisp.
Allow to cool before eating.
Store seeds in an airtight container.
04 Oct 2008
in Pickling Recipes, Vegan Snacks
Tags: Cucumber, Dill, dill and garlic pickles, garlic, Pickles, pickling, pickling cucumber, pickling spice recipe, preserve, Recipe, spice
Dill and Garlic Pickled Cucumbers
Ingredients for Pickles:
- 3 T sea salt
- 1/2 cup white wine vinegar
- 1/2 t green peppercorns
- 1/2 T pickling spice
- 3 cups water
- 5-7 cloves of garlic
- 1 bunch dill, fresh
- 5-7 pickling cucumbers, washed ans sliced
Ingredients for Pickling Spice:
- 1 T coriander seeds
- 1/2 T red pepper flakes
- 1 T whole clove
- 1/2 T ground ginger
- 1/2 t Chinese 5-Spice
Combine the salt, white wine vinegar, green peppercorns, pickling spice, and water in a large pot. Bring to a boil and cook for 3 minutes. Turn off the heat and let the brine cool to room temperature.
Clean and wash some Ball jars. Stuff them with as many pickles as can fit. In any open space stuff in some dill.
Pour the brine into the jars, secure them tightly and let them sit in the fridge for three weeks.
* My friend Mariana told me to put a grape leaf on the bottom of the jar before filling it and it will keep your pickles crisp.
I’ll try that next time.