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:

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:  http://chefsecrets.info/vegetarian/permalink.php?article=Benefits-of-Green-%26-Purple-Basil-Pesto%2C-Basil-Leaves%2C-Basil-Oil.txt

Now for the Recipe:

Ingredients:

• 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)
• pepper
• squeeze of lemon

Directions:

In a blender or food processor, add your herbs…

add fresh garlic

then, bee pollen

nutritional yeast…

about 5 tablespoons of olive oil

about

add a squeeze of lemon, salt and pepper to taste

ENJOY on pasta, bread, by itself or in a salad

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Ingredients:

• 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
• sprouts

*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.

enjoy!

VEGAN “Chicken” & Broccoli CASSEROLE
Serves 4

2 lbs. fresh broccoli crowns, cut into spears
2 cups of “cheeze” melted and mixed with veggie broth – please ask me if you have questions.. (or if not vegan, any cheese sauce)

3-4 cups strips of any vegan “chicken” or “turkey” substitute, soaked in a HOT “chickeny” broth
6 cloves garlic, chopped

fresh cut herbs
salt and freshly ground pepper
2 cups or so of cooked alphabet pasta – FUN for the KIDS!
1 T. lemon juice-  add to the cheese mix
2 cups bread crumbs

Preheat the oven to 400 degrees F.

Spread the chopped broccoli in the bottom of 1/9 x 13″ baking pan. Cover that with the “chicken” sub and pasta. Sprinkle with salt and grind pepper, garlic, onion salt.. any other spices that you like over that to taste add fresh cut herbs to the mix.

Spread the vegan “cheese” over the top

Sprinkle evenly with the breadcrumbs and then spread and push down so some of the breadcrumbs are in the “cheese”.

Bake for 20 minutes and serve hot.

Somen Noodle Soup with Marinated baked tofu and veggies and homemade broth

For the broth
Zest of 1 lime
2 garlic cloves, smashed
2-inch piece ginger, cut into coins
½ of a large red onion, sliced
sprigs of fresh herbs
1 jalapeño pepper, seeded and sliced (i left this out)
salt and freshly ground black pepper
2 tbsp. Bragg’s or soy sauce
1 tbsp. light brown sugar

For the tofu
Juice of 1 lime
2 tbsp. soy sauce
1 tbsp. rice vinegar
1 tbsp. sesame oil
2 tsp. hoisin sauce
2½ tsp. light brown sugar (if it’s dark, use less)
1-inch piece ginger, peeled and grated or finely minced
1 pound extra firm tofu, blotted dry – drain as much water out with breaking the loaf… (I can teach you how.. just reply) and cut into small cubes

For the soup
6 ounces somen noodles
Vegetable oil
½ red onion, thinly sliced
2 garlic cloves, minced
1 jalapeño pepper, seeded and finely diced (again, I didn’t use this)
1 1-inch piece of fresh ginger, peeled and grated or finely minced
2 medium carrots, sliced
1 celery stick
5 – 10 Brussels sprouts, cut into four

Make the broth
Put all ingredients except for the soy sauce and brown sugar in a large saucepan.  Pour in 8 cups of water and add a large pinch of salt and a few grinds of pepper.  Bring to a boil over high heat.  Reduce heat and allow to simmer for 30 minutes.  Cool slightly, then strain out and discard the solids.  Stir in the Bragg’s or soy sauce and brown sugar.  Adjust seasoning as necessary.  Keep warm over low heat.

Make the tofu
Preheat the oven to 400ºF.

Mix together the marinade in a medium baking dish.   Stir in the tofu, coating well with the marinade.  Allow to sit out at room temperature for 30 minutes, tossing occasionally to make sure the tofu is coated with the marinade.  Place in the oven, uncovered, and allow to bake until all the marinade is absorbed and the tofu is getting a slight crisp to it, about 35 minutes.  Toss the tofu once or twice in the baking process so that all the pieces come into contact with the pan.  Remove tofu from the oven and allow to cool.

Make the soup
Bring a large pot of salted water to a boil.  Add the somen noodles and give a good stir.  Cook the noodles until they are almost done, with just a slight bite, and drain.  Rinse well with cold water, drain, and set aside.

Heat a large skillet over medium heat.  Add just enough vegetable oil to coat the bottom of the pan.  Add the red onion and sauté until starting to soften, about 5 minutes.  Add the garlic, jalapeño pepper, and ginger and cook for another two minutes, stirring constantly.  Add the veggies and continue to cook, stirring often, until the green vegetables are crisp tender, about 5 minutes.

Place some noodles in the bottom of a deep soup bowl.  Ladle on the broth.  Add tofu and vegetables.

Enjoy… you may garnish with herbs, scallions and slice of jalapeño pepper.

Inspired by another recipe post.

Wonton Recipe

Ingredients:

- wonton wrappers

- TVP (soaked and marinated) crumble, sprinkled with Nutritional yeast – I added a bit of garlic salt and pepper

- sauteed mushrooms, chopped

- fresh cut herds, chopped

(mixed these three together: TVP, mushrooms, herbs)

- carrots, pealed ribbons

- mushrooms sliced thinly

- green onion, sliced

- garlic, sliced

- vegetable brother (I made my mine with clippings of other veggies and lighting heating in water – and then draining to veggies (compost) – use broth)

- bragg’s amino acids (add to broth)

- olive oil

- a bit of water – (sealing wonton wraps together)

Directions:

I use a wok, but a soup pot will do fine. I first add the veggie broth and some water.. then bragg’s…. once it’s hot.. get’n to a boil.. I add veggies.. (all.. onion, mushrooms, carrots… so on).. but not the wontons,

then add the wontons, when boil begins.. once added, lower heat to low… cover and cook for 10-15 minutes. DO NOT OVER HEAT! (the wontons will break)

Enjoy!

Ingredients:

• 1 cup of TVP (textured vegetable protein)
• Vegetable broth or water (squirt of Bragg’s Amino Acids)
• Celery stalk – shredded
• carrot – peeled and chopped
• fresh parsley – chopped
• fresh marjoram – chopped
• 1/4 cup Veganaise
• 2 Tbsp Dijon Mustard
• 1-2 Tbsp Nutritional Yeast
• salt and pepper to taste

Directions:

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.

Enjoy.

Unlimited Amount of Items: may include Shirts, Sweatshirts, Jersey’s, Children’s Clothes, Scarves, Towels, Blankets, Tank Tops, Boxers, Pants, Ribbons, Patches, Button-ups, Hats…
as long as it’s fabric, I sew it into the blanket.. I send back the items I don’t use with the final blanket.

I try to use the front and back of all shirts, sleeves and all parts of special items.

Unlimited Size: most of the time, the amount of shirts determine the size, but I can make it any size your prefer.

Extras: Bordering – add length and width by framing each shirt and/or outer edge.

Other Items: Pillows, Throws, Scarves, Duvets, Pillowcases, and any other suggestions or ideas you light have.

       
The Process:

Gather your items that you have… you would then send them to me.. I then, organize, sort and cut. I cut the size depending on the largest print. Each blanket is unique and made for the items given to me.

I will take pictures and email them to you..from there we can rearrange, change, take out.. so on.. each step I ask for approval..

Price includes:

- Cutting, Organization, design and Layout
- Sewing, thread, time, pictures
- Fabric(s) (if needed – for back)
- Interfacing (strengthen shirts if needed)
- Batting (1/2 inch padding)
- Tacking

can work in payments if needed.

I accept: PayPal, Personal Check, Money Order & Trade

Please ask me anything. I am open and have fun doing this. I am approachable and flexible.

Thank you for your interest and time.

SIDE NOTE:
the extra t shirt scraps go to Emily: http://www.etsy.com/shop/ekra
Check out her handmade RUGS! – Upcycled!

thank you & BIG hug

~Krista Lawhon

Thumbtack: all my photos and reviews: http://www.thumbtack.com/KristaLawhon

my FaceBook Page:
http://www.facebook.com/pages/Riverside-CA/Kristas-Kreations/57317266635

my FB personal page:
https://www.facebook.com/tshirtblanket

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http://twitter.com/kristalawhon

Pinterest:
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