Wednesday, April 25, 2012
Meatless Monday Recipe-Beer Battered Tofu & Veggies with Sweet Chili Sauce
Beer Battered Tofu & Veggies with Sweet Chili Sauce
For those who know me well, you know I'm not one to crave deep fried foods. Nor, am I one to use a lot of oil in my cooking, however I've been craving a deeply encrusted tofu dish. Bruce loved all of it, always one to be up for a gourmet meal. This dish stands alone perfectly with the chili sauce. While I was prepping the chili sauce, I had the tofu between two plates with a can or jar of whatever you have that is 8 oz. or heavier. This squeezes/presses out the extra liquid from the tofu, without a lot of hands on.
Sweet Chili Sauce
Vegan; Serves 4
(Before I started cleaning the veggies, I prepped the sauce. I put all of the ingredients {except the liquids} in a bowl and set aside until I put the tofu and veggies in the pan. I wanted the sauce and the tofu to be done at about the same time.)
3 Tbs red curry paste (hot ground-I went with a red curry paste, since the chili paste had shrimp.)
2 tsps minced garlic
1/2 cup rice wine vinegar
2/3 cup water
1/3 cup sugar (I used a little over 1/3 cup, and could have cut it to the 1/3 cup)
1 tsp salt
4 tsps cornstarch
4 tbsps chopped cilantro
1. Combine everything, except cilantro, in a small sauce pan and mix.
2. Once blended, bring to a boil, reduce heat and simmer about 5 minutes.
3. Remove from heat and stir in cliantro.
Beer Battered Tofu & Veggies
Vegan; Serves 4
1 (14 oz) package of drained extra firm tofu
1 (12 oz) can cheap beer (I used a blond lauger)
1 1/2 cups flour (I used 1 cup of whole wheat, and 1/2 cup of all purpose)
1 1/2 cups cornmeal
1 Tbs garlic pepper seasoning (I used a roasted red bell pepper with garlic)
1/2 Tbs oregano and 1/2 Tbs of thyme (I put both in 1 Tbs. measuring spoon)
1/4 teaspoon salt (I used a little less)
1/2 teaspoon garlic powder
3/4 cup canola oil
Use veggies you have on hand, I used asparagus and baby portobello mushrooms. Sweet potato and zucchini would be great, too.....
Directions:
1. Mix beer and flour in a bowl until you have a thin batter. Sometimes this uses more or less flour. Just adjust until it looks like a thin pancake batter.
2. On a large plate, mix remaining 6 ingredients.
3. Cut tofu into 1/4 inch thick slices. Clean/cut veggies (I left the mushrooms whole and cut the asparagus "butt" ends off.)
4. Heat oil in heavy skillet or cast iron pan. Carefully dip slices of tofu in beer batter shaking off the excess. Place in cornmeal mixture and tap each side to get coating to stick.
5. Place in hot oil and fry until golden about 3 minutes each side. Remove from pan and place on paper towels to drain.
6. Serve with sweet chili sauce, and enjoy!
Saturday, April 21, 2012
Meatless Monday Recipe-Kale, Blueberry, Goji & Avocado Salad
Kale, Blueberry, Goji and Avocado Salad
Serves 4
2 small bunches of Tuscan kale
1 tablespoon olive oil
1/4 cup dried goji berries (soak them if they’re very hard or dry)
1/4 cup pumpkin seeds, soaked overnight, drained
1 cup blueberries
1 medium avocado, cubed
1. Remove stems and center ribs from kale. Stack leaves and thinly slice crosswise into ribbons. Drizzle with oil, and sprinkle lightly with sea salt and white pepper. Using hands, massage oil and salt into kale leaves. Let stand for 5 to 10 minutes.
2. Add goji berries, pumpkin seeds and blueberries to salad, and toss to mix. Divide between individual plates, top with avocado, and serve.
Found: Care2.com
Friday, April 13, 2012
Meatless Monday Recipe-Awfully Good Waffles
Awfully Good Waffles
Vegan, Serves 2
I hope everyone had a beautiful Easter! I spent it with Bruce and his sons, and I made these for breakfast. I'm working on more kid friendly recipes, and using them as my "test subjects". The fact that I had to double this recipe. (Yes, I had to make two batches so Bruce and I could have breakfast!) I know this recipe is definitely a keeper, since his oldest was liked plate clean and had 4 pancakes.....
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 Tbs. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt (optional) {I added some salt, since it adds to the taste.}
1 cup soy milk or other non-dairy milk (add more if you are making pancakes) {I used hemp milk-it still has a creamy texture and has more omgea 3s and 6s.}
1/2 cup applesauce {I didn't have applesauce, however, I did have fresh apples. I cut one up [per batch], put apple, a little bit of water [about 2 Tbs.] and 1 tsp of sugar in a food processor until finely chopped. I heated the apple mixture up in a sauce pan, added 1/4 tsp. and 1-2 Tbs. of water on medium heat until fragrant. Add to pancake batter.}
1. Combine the dry ingredients and mix. Add the non-dairy milk and applesauce. pour into an oiled waffle iron, and cook until golden.
Serve with your favorite topping, Grant had his plain (he liked the way the apple chunks kept it sweet), Max had his with agave nectar, and Bruce and I had bananas with agave nectar.....
Vegan, Serves 2
I hope everyone had a beautiful Easter! I spent it with Bruce and his sons, and I made these for breakfast. I'm working on more kid friendly recipes, and using them as my "test subjects". The fact that I had to double this recipe. (Yes, I had to make two batches so Bruce and I could have breakfast!) I know this recipe is definitely a keeper, since his oldest was liked plate clean and had 4 pancakes.....
1/2 cup all purpose flour
1/2 cup whole wheat flour
2 Tbs. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt (optional) {I added some salt, since it adds to the taste.}
1 cup soy milk or other non-dairy milk (add more if you are making pancakes) {I used hemp milk-it still has a creamy texture and has more omgea 3s and 6s.}
1/2 cup applesauce {I didn't have applesauce, however, I did have fresh apples. I cut one up [per batch], put apple, a little bit of water [about 2 Tbs.] and 1 tsp of sugar in a food processor until finely chopped. I heated the apple mixture up in a sauce pan, added 1/4 tsp. and 1-2 Tbs. of water on medium heat until fragrant. Add to pancake batter.}
1. Combine the dry ingredients and mix. Add the non-dairy milk and applesauce. pour into an oiled waffle iron, and cook until golden.
Serve with your favorite topping, Grant had his plain (he liked the way the apple chunks kept it sweet), Max had his with agave nectar, and Bruce and I had bananas with agave nectar.....
Wednesday, April 4, 2012
Meatless Monday Recipe: Spinach-Artichoke Pesto
Spinach-Artichoke Pesto
Vegan
So, what does one do when their boyfriend asks what's for dinner, and you think he'll have his kids-so I don't have to cook. Well this happened last week, since it was spring break and his kids were still out of town. One does what she can to not have to go to the store and still create a fabulous meal, so, while I was driving home and he was walking my four legged furry "kids", I was taking inventory of what is in his fridge. When I googled the recipe-to see how many variations, only one came up. To make it vegan, I went with my own.... Bruce LOVED it! This is great with veggies or to make a complete meal, mix it with some pasta and veggies....
1/4 pound spinach
1 handful of fresh basil, or 1 package
2 packages of artichoke hearts, I found mine in the fresh veggie section, packed in water (I only had 1 on hand, but it really did need the 2nd.)
1/4 cup pine nuts
2 Tbs. extra virgin olive oil (extra depending on how thick you want it)
2 Tbs. nutritional yeast flakes (add a little at a time)
2 cloves of garlic
salt, to taste
pepper, to taste (I used white peppercorns)
rosemary, to taste (I used maybe a little less then 1/3 tsp)
oregano, to taste (I used maybe a little more then 1/3 tsp)
1. Place ingredients in a food processor and blend until smooth. Add the spices, more olive oil to taste.
2. We prepared spinach fettuccine and sliced up mushrooms, zucchini, and a tomato (to add more color, this would also be great with yellow squash and orange sweet bell peppers). I sautéed the veggies with olive oil, garlic and onion adding more rosemary, oregano and crushed red peppers. Served with some rosemary bread.
Vegan
So, what does one do when their boyfriend asks what's for dinner, and you think he'll have his kids-so I don't have to cook. Well this happened last week, since it was spring break and his kids were still out of town. One does what she can to not have to go to the store and still create a fabulous meal, so, while I was driving home and he was walking my four legged furry "kids", I was taking inventory of what is in his fridge. When I googled the recipe-to see how many variations, only one came up. To make it vegan, I went with my own.... Bruce LOVED it! This is great with veggies or to make a complete meal, mix it with some pasta and veggies....
1/4 pound spinach
1 handful of fresh basil, or 1 package
2 packages of artichoke hearts, I found mine in the fresh veggie section, packed in water (I only had 1 on hand, but it really did need the 2nd.)
1/4 cup pine nuts
2 Tbs. extra virgin olive oil (extra depending on how thick you want it)
2 Tbs. nutritional yeast flakes (add a little at a time)
2 cloves of garlic
salt, to taste
pepper, to taste (I used white peppercorns)
rosemary, to taste (I used maybe a little less then 1/3 tsp)
oregano, to taste (I used maybe a little more then 1/3 tsp)
1. Place ingredients in a food processor and blend until smooth. Add the spices, more olive oil to taste.
2. We prepared spinach fettuccine and sliced up mushrooms, zucchini, and a tomato (to add more color, this would also be great with yellow squash and orange sweet bell peppers). I sautéed the veggies with olive oil, garlic and onion adding more rosemary, oregano and crushed red peppers. Served with some rosemary bread.
Sunday, April 1, 2012
Meatless Monday Recipe-Peas, Carrots, and Tempeh with Miso-Almond Sauce
Peas, Carrots, and Tempeh with Miso-Almond Sauce
Vegan; 30 minutes; Serves 4
So, when I made this recipe, I used what I had on hand and didn't really follow the recipe. It still came out wonderful, I know this since there weren't any left overs the next day. Sorry about being late...... I was volunteering at a pet adoption yesterday. There were 36 pets adopted.
1 cup quinoa (I used bulgur wheat)
3 Tbs. almond butter
2 Tbs. lemon or lime juice (I used the lime-and zested the peel)
1 Tbs. yellow miso (I used soy sauce)
1 Tbs. grated fresh ginger (I zested mine, and used a tad bit more)
1 clove garlic, minced (1 tsp.)
1 Tbs. peanut or canola oil (I used canola-organic)
1 8 oz. pkg. plain tempeh, cubed (I used extra firm tofu)
4 carrots, halved and sliced into half-moons (1 3/4 cups) (I used red and orange sweet bell peppers)
1 lb. sugar snap peas (2 1/2 cups) (I used frozen green beans-organic)
1. Bring 2 cups water to boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 20 minutes, or until all water is absorbed. Remove from heat, let stand 5 minutes.
2. Whisk together almond butter, lemon juice (lime juice and zest), miso, ginger, and garlic. Whisk in 1/3 cup water and set aside.
3. Heat wok (I used a regular skillet) over high heat, until water droplets evaporate within 1 second. Add oil and swirl to coat wok. Add tempeh, and stir-fry two minutes. (If using tofu, this step will take longer. I cooked it until it was golden and "firm".) Add carrots and stir-fry 2 minutes. Add sugar snap peas, and stir-fry 1 minute. Remove from heat.
4. Fluff quinoa with a fork, top with vegetables, and drizzle with miso-almond mixture.
Per 2 cup serving: 448 cal.; 24 g prot.; 17 g total fat (2 g sat fat); 0 mg chol.; 256 mg sod.; 13 g fiber; 9 g sugars.
Found (original recipe): Vegetarian Times April/May 2012
Vegan; 30 minutes; Serves 4
So, when I made this recipe, I used what I had on hand and didn't really follow the recipe. It still came out wonderful, I know this since there weren't any left overs the next day. Sorry about being late...... I was volunteering at a pet adoption yesterday. There were 36 pets adopted.
1 cup quinoa (I used bulgur wheat)
3 Tbs. almond butter
2 Tbs. lemon or lime juice (I used the lime-and zested the peel)
1 Tbs. yellow miso (I used soy sauce)
1 Tbs. grated fresh ginger (I zested mine, and used a tad bit more)
1 clove garlic, minced (1 tsp.)
1 Tbs. peanut or canola oil (I used canola-organic)
1 8 oz. pkg. plain tempeh, cubed (I used extra firm tofu)
4 carrots, halved and sliced into half-moons (1 3/4 cups) (I used red and orange sweet bell peppers)
1 lb. sugar snap peas (2 1/2 cups) (I used frozen green beans-organic)
1. Bring 2 cups water to boil. Add quinoa, cover, and reduce heat to medium-low. Simmer 20 minutes, or until all water is absorbed. Remove from heat, let stand 5 minutes.
2. Whisk together almond butter, lemon juice (lime juice and zest), miso, ginger, and garlic. Whisk in 1/3 cup water and set aside.
3. Heat wok (I used a regular skillet) over high heat, until water droplets evaporate within 1 second. Add oil and swirl to coat wok. Add tempeh, and stir-fry two minutes. (If using tofu, this step will take longer. I cooked it until it was golden and "firm".) Add carrots and stir-fry 2 minutes. Add sugar snap peas, and stir-fry 1 minute. Remove from heat.
4. Fluff quinoa with a fork, top with vegetables, and drizzle with miso-almond mixture.
Per 2 cup serving: 448 cal.; 24 g prot.; 17 g total fat (2 g sat fat); 0 mg chol.; 256 mg sod.; 13 g fiber; 9 g sugars.
Found (original recipe): Vegetarian Times April/May 2012
Sunday, March 25, 2012
Meatless Monday Recipe-Saag Paneer
Saag Paneer
Vegan; 30 minutes
The sauce for saag paneer, an Indian dish of spinach and cheese, is usually made with lots of butter (ghee) and milk. Here, tofu, soy milk, and soy yogurt make the dish lighter, higher in essential fatty acids, and just as delicious as the original
So, I made this the other night, and needed to add more curry at the end. I zested the ginger to release more of the flavor. While cooking the tofu, I used canola oil and added two green chile peppers. For the most flavor, however to make the dish less spicy use one or half....
Ingredient List
Serves 4
8 oz. extra-firm tofu, cubed
1 Tbs. canola oil
1 medium onion, chopped (1 1/2 cups)
2 cloves garlic, minced (2 tsp.)
2 tsp. curry powder
3/4 tsp. grated fresh ginger
1 10-oz. pkg. frozen leaf spinach, thawed and drained (I used fresh-1 pound)
1/2 cup DHA-fortified plain soy yogurt
1/4 cup DHA-fortified plain soy milk, optional (I used hemp milk)
Directions
1. Coat skillet with cooking spray, and heat over medium-high heat. Add tofu cubes, and cook 2 to 3 minutes, or until browned. Transfer to plate, and set aside.
2. Wipe out skillet, add oil, and heat over medium heat. Add onion, and sauté 3 to 4 minutes, or until beginning to brown. Stir in garlic, curry powder, and ginger, and sauté 1 minute, or until curry powder darkens. Add spinach and 2 Tbs. water, and cook 1 minute, or until most of water has evaporated. Remove from heat, and stir in yogurt and soy milk, if using, or 1/4 cup water. Fold in tofu cubes.
Nutritional Information
Per 1-cup serving: Calories: 157, Protein: 10g, Total fat: 8g, Saturated fat: <1g, Carbs: 14g, Cholesterol: mg, Sodium: 62mg, Fiber: 4g, Sugars: 5g
Found: Vegetarain Times
Vegan; 30 minutes
The sauce for saag paneer, an Indian dish of spinach and cheese, is usually made with lots of butter (ghee) and milk. Here, tofu, soy milk, and soy yogurt make the dish lighter, higher in essential fatty acids, and just as delicious as the original
So, I made this the other night, and needed to add more curry at the end. I zested the ginger to release more of the flavor. While cooking the tofu, I used canola oil and added two green chile peppers. For the most flavor, however to make the dish less spicy use one or half....
Ingredient List
Serves 4
8 oz. extra-firm tofu, cubed
1 Tbs. canola oil
1 medium onion, chopped (1 1/2 cups)
2 cloves garlic, minced (2 tsp.)
2 tsp. curry powder
3/4 tsp. grated fresh ginger
1 10-oz. pkg. frozen leaf spinach, thawed and drained (I used fresh-1 pound)
1/2 cup DHA-fortified plain soy yogurt
1/4 cup DHA-fortified plain soy milk, optional (I used hemp milk)
Directions
1. Coat skillet with cooking spray, and heat over medium-high heat. Add tofu cubes, and cook 2 to 3 minutes, or until browned. Transfer to plate, and set aside.
2. Wipe out skillet, add oil, and heat over medium heat. Add onion, and sauté 3 to 4 minutes, or until beginning to brown. Stir in garlic, curry powder, and ginger, and sauté 1 minute, or until curry powder darkens. Add spinach and 2 Tbs. water, and cook 1 minute, or until most of water has evaporated. Remove from heat, and stir in yogurt and soy milk, if using, or 1/4 cup water. Fold in tofu cubes.
Nutritional Information
Per 1-cup serving: Calories: 157, Protein: 10g, Total fat: 8g, Saturated fat: <1g, Carbs: 14g, Cholesterol: mg, Sodium: 62mg, Fiber: 4g, Sugars: 5g
Found: Vegetarain Times
Saturday, March 17, 2012
Meatless Monday Recipe-Lemongrass Curry Broccoli and Tofu
Lemongrass Curry Broccoli and Tofu
Vegan; Serves 6; 30 minutes or fewer
I found this recipe, and decided to modify it a bit. While I was shopping at an Asian Market, I picked up some frozen lemongrass for next to nothing and Jack Fruit. The story of jack fruit is that it has the texture of chicken (shredding and taste) with being a fruit. This is great for those who don't like tofu or have fallen into the processed "fake" meat trap. When picking out jack fruit, make sure it young, frozen or in a can (I got the frozen). The ripe jack fruit that's in a can has a lot syrup and is sweet. Anything with stars next to it is what I added extra to the recipe.
12 oz. firm tofu, cut into 1/2 inch cubes
**4 jack fruit pieces, cubed
**2 large shallots, chopped (1 1/2 cups) {I used less}
1 stalk lemongrass, inner core chopped (1 1/2 Tbs) {I used dried}
**1/2 serrano chile, chopped (I didn't have this on hand, so I used 2 small Thia green chiles)
2 tsp. chopped fresh ginger (I zested mine to release more of the flavor)
2 cloves garlic, peeled
1 Tbs. vegetable oil
2 1/2 tsp. curry powder
1/2 tsp. ground tumeric
**4 small carrots, peeled and sliced diagonally into 1/4 inch slices (I'm not a huge fan of carrots, so I used eggplant instead)
1 13.5 oz can light coconut milk (I use the stuff out of a box vs. the can)
3 cups broccoli florets (my boyfriend is not a fan of broccoli, so I tossed in shiitake mushrooms)
1 tomato, cut into thin wedges
**1/2 cup of butternut squash, cubed
**1 zucchini, sliced
1. Heat large nonstick skillet over medium heat. Add tofu and jack fruit. Cook for 10 minutes or until golden on all sides, it took longer then 10 minutes.
2. Pulse shallots, garlic, lemongrass, chile, and ginger in food processor until a smooth paste forms.
3. Heat oil in pot over medium heat. Add shallot paste, and cook for 5 minutes, or until starting to brown. Stir in curry powder, tumeric, carrots, coconut milk, 1 1/2 cups of water. Reduce heat to medium-low, and simmer 10 minutes. Add broccoli, tomato and tofu; cook 5 minutes, or until broccoli is tender.
Per 1 cup serving: 189 cal.; 8g prot.; 11g total fat (4g sat fat); 16g carb.; 0mg chol.; 43mg sod.; 3g fib.; 4g sugars
Found: Vegetarian Times: March 2012
Vegan; Serves 6; 30 minutes or fewer
I found this recipe, and decided to modify it a bit. While I was shopping at an Asian Market, I picked up some frozen lemongrass for next to nothing and Jack Fruit. The story of jack fruit is that it has the texture of chicken (shredding and taste) with being a fruit. This is great for those who don't like tofu or have fallen into the processed "fake" meat trap. When picking out jack fruit, make sure it young, frozen or in a can (I got the frozen). The ripe jack fruit that's in a can has a lot syrup and is sweet. Anything with stars next to it is what I added extra to the recipe.
12 oz. firm tofu, cut into 1/2 inch cubes
**4 jack fruit pieces, cubed
**2 large shallots, chopped (1 1/2 cups) {I used less}
1 stalk lemongrass, inner core chopped (1 1/2 Tbs) {I used dried}
**1/2 serrano chile, chopped (I didn't have this on hand, so I used 2 small Thia green chiles)
2 tsp. chopped fresh ginger (I zested mine to release more of the flavor)
2 cloves garlic, peeled
1 Tbs. vegetable oil
2 1/2 tsp. curry powder
1/2 tsp. ground tumeric
**4 small carrots, peeled and sliced diagonally into 1/4 inch slices (I'm not a huge fan of carrots, so I used eggplant instead)
1 13.5 oz can light coconut milk (I use the stuff out of a box vs. the can)
3 cups broccoli florets (my boyfriend is not a fan of broccoli, so I tossed in shiitake mushrooms)
1 tomato, cut into thin wedges
**1/2 cup of butternut squash, cubed
**1 zucchini, sliced
1. Heat large nonstick skillet over medium heat. Add tofu and jack fruit. Cook for 10 minutes or until golden on all sides, it took longer then 10 minutes.
2. Pulse shallots, garlic, lemongrass, chile, and ginger in food processor until a smooth paste forms.
3. Heat oil in pot over medium heat. Add shallot paste, and cook for 5 minutes, or until starting to brown. Stir in curry powder, tumeric, carrots, coconut milk, 1 1/2 cups of water. Reduce heat to medium-low, and simmer 10 minutes. Add broccoli, tomato and tofu; cook 5 minutes, or until broccoli is tender.
Per 1 cup serving: 189 cal.; 8g prot.; 11g total fat (4g sat fat); 16g carb.; 0mg chol.; 43mg sod.; 3g fib.; 4g sugars
Found: Vegetarian Times: March 2012
Saturday, March 10, 2012
Meatless Monday Recipe: Carrot-Pistachio Pesto with Bulgur and Chickpeas
Carrot-Pistachio Pesto with Bulgur and Chickpeas
Vegan; Serves 4
1/2 cup cracked bulgur (I used pearl barley)
3/4 cup boiling water
Coarse salt and freshly ground pepper (I used sea salt and black pepper)
1 15 oz can chickpeas, rinsed and drained
1 scallion, thinly sliced
1/4 cup dried fruit, such as currents, golden raisins, or chopped apricots (I used dates)
1/2 cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup) (I shredded mine, not as big of fan of carrots-so this is more subtle)
1/4 cup shelled pistachios, toasted
1/4 cup extra virgin olive oil
1 lemon wedge
1. Place bulgur in a heat proof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork, stir in chickpeas, scallion, dried fruit, and mint.
2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle oil and process until combined. Season with salt and pepper to taste.
3. Stir pesto into bulgur mixture. Squeeze lemon and adjust seasoning, if necessary.
Per serving: 397 cal.; 19g fat (2g sat fat); 0 mg chol.; 49g carbs.; 377 mg sod.; 10g prot.: 11g fiber
Found: Whole Living March 2012
Vegan; Serves 4
1/2 cup cracked bulgur (I used pearl barley)
3/4 cup boiling water
Coarse salt and freshly ground pepper (I used sea salt and black pepper)
1 15 oz can chickpeas, rinsed and drained
1 scallion, thinly sliced
1/4 cup dried fruit, such as currents, golden raisins, or chopped apricots (I used dates)
1/2 cup fresh mint leaves, torn if large
2 medium carrots, peeled and chopped (1 cup) (I shredded mine, not as big of fan of carrots-so this is more subtle)
1/4 cup shelled pistachios, toasted
1/4 cup extra virgin olive oil
1 lemon wedge
1. Place bulgur in a heat proof bowl and add boiling water. Season with a pinch of salt and cover with a plate until water is absorbed and bulgur is tender, about 30 minutes. Fluff with a fork, stir in chickpeas, scallion, dried fruit, and mint.
2. Meanwhile, pulse carrots, garlic, and pistachios in a food processor until coarsely chopped. Drizzle oil and process until combined. Season with salt and pepper to taste.
3. Stir pesto into bulgur mixture. Squeeze lemon and adjust seasoning, if necessary.
Per serving: 397 cal.; 19g fat (2g sat fat); 0 mg chol.; 49g carbs.; 377 mg sod.; 10g prot.: 11g fiber
Found: Whole Living March 2012
Wednesday, February 29, 2012
Meatless Moday Recipe-Cashew Nut Cheese
Cashew Nut Cheese
Vegan
Alright, so I know what you're thinking.... What is this, but honestly, just humor me. This was a HUGE hit with raw foodies, vegans, vegetarians, flexitarians, and carnivores, alike! This is a great spread for veggies and pita chips, I took this to a potluck over the weekend with rave reviews. My roommate really liked it-the carnivore-with onion bagels.
1 cup cashew butter
1/4 cup almond milk
2 Tablespoons tahini
2 Tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper (milder flavor then black pepper)
1. Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back a wooden spoon to mash them together. (I did this about 3 times.) Store in an airtight container for up to 1 week.
Per 2 Tbsp. Serving: 180 cal.; 14g fat (2.5 sat fat); 0mg chol.; 125mg sod.; 96g carbs.; 6g prot.
Found: www.Care2.com; Whole Foods Recipes......
Vegan
Alright, so I know what you're thinking.... What is this, but honestly, just humor me. This was a HUGE hit with raw foodies, vegans, vegetarians, flexitarians, and carnivores, alike! This is a great spread for veggies and pita chips, I took this to a potluck over the weekend with rave reviews. My roommate really liked it-the carnivore-with onion bagels.
1 cup cashew butter
1/4 cup almond milk
2 Tablespoons tahini
2 Tablespoons nutritional yeast flakes
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon white pepper (milder flavor then black pepper)
1. Place all ingredients in a food processor and blend until smooth and combined. Alternately, mix them in a large bowl using the back a wooden spoon to mash them together. (I did this about 3 times.) Store in an airtight container for up to 1 week.
Per 2 Tbsp. Serving: 180 cal.; 14g fat (2.5 sat fat); 0mg chol.; 125mg sod.; 96g carbs.; 6g prot.
Found: www.Care2.com; Whole Foods Recipes......
Saturday, February 25, 2012
Meatless Monday Recipe-Smokey Bell Pepper Pesto
Smokey Bell Pepper Pesto
Vegan
So, this is a great alternative to the hummus I put on my sandwiches. You can also swap this out for salsa on tacos or for your organic blue corn tortilla chips!
2 large roasted red bell peppers, stem and seeds removed
1 jarred chipotle pepper in adobo sauce, seeds removed (I used canned)
1 small clove of garlic, chopped (1/4 tsp.)
2 Tbs. raw almonds, toasted
1 tsp. fresh oregano
2 Tbs. extra virgin olive oil, extra if needed
Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle olive oil and process until combined.
Whole Living March 2012
Vegan
So, this is a great alternative to the hummus I put on my sandwiches. You can also swap this out for salsa on tacos or for your organic blue corn tortilla chips!
2 large roasted red bell peppers, stem and seeds removed
1 jarred chipotle pepper in adobo sauce, seeds removed (I used canned)
1 small clove of garlic, chopped (1/4 tsp.)
2 Tbs. raw almonds, toasted
1 tsp. fresh oregano
2 Tbs. extra virgin olive oil, extra if needed
Pulse bell peppers, chipotle pepper, garlic, almonds, and oregano in a food processor until coarsely chopped. Drizzle olive oil and process until combined.
Whole Living March 2012
Friday, February 17, 2012
Meatless Monday Recipe-Simple Vegan Tofu Lasagna
Simple Vegan Tofu Lasagna
Vegan; Serves 8
This is perfect with any veggies you may have in your fridge needing to be used. This mixture was used with 1 orange bell pepper and 2 handfuls of spinach wilted. I plan on making this tomorrow with yellow squash and mushrooms added to the recipe....
Natural cooking spray
1 14 oz. package organic firm tofu, drained (use 2 boxes of silken firm tofu for better spreading)
2 Tablespoons nutritional yeast (extra for sprinkling on the top of the lasagna once it has been assembled)
1 teaspoon garlic granules or garlic powder
2 25 oz. jars of vegan marinara sauce (I'm old school-I prefer to make my own)
3 bell peppers, cored, seeded and chopped (for a better presentation-I plan on slicing them)
12 no-boil dried lasagna noodles (again, I'm old school-I boil mine first-longer prep time on my end)
1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish with cooking spray and set aside.
2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. (I have a better, less wasteful method: put tofu on a plate and put another plate on top. As the weight, use any can of food and set that on the top plate and set aside while you continue to prep.) Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes.
3. Spoon enough mixture sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. Repeat the process 2 more times, ending with the sauce. Sprinkle with extra nutritional yeast, if using. Cover with foil and bake until the noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes then serve.
Vegan; Serves 8
This is perfect with any veggies you may have in your fridge needing to be used. This mixture was used with 1 orange bell pepper and 2 handfuls of spinach wilted. I plan on making this tomorrow with yellow squash and mushrooms added to the recipe....
Natural cooking spray
1 14 oz. package organic firm tofu, drained (use 2 boxes of silken firm tofu for better spreading)
2 Tablespoons nutritional yeast (extra for sprinkling on the top of the lasagna once it has been assembled)
1 teaspoon garlic granules or garlic powder
2 25 oz. jars of vegan marinara sauce (I'm old school-I prefer to make my own)
3 bell peppers, cored, seeded and chopped (for a better presentation-I plan on slicing them)
12 no-boil dried lasagna noodles (again, I'm old school-I boil mine first-longer prep time on my end)
1. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish with cooking spray and set aside.
2. Wrap tofu in 3 or 4 layers of paper towels and gently press out as much water as possible, changing the paper towels once or twice as needed. (I have a better, less wasteful method: put tofu on a plate and put another plate on top. As the weight, use any can of food and set that on the top plate and set aside while you continue to prep.) Transfer tofu to a large bowl and add yeast, garlic, salt and pepper and mash with a fork. Set tofu mixture aside. Put marinara sauce into a medium pot and bring to a simmer. Add peppers and continue simmering until tender, about 10 minutes.
3. Spoon enough mixture sauce into prepared dish to cover the bottom and then arrange 4 noodles on top. Spread one-third of the tofu mixture over the noodles and then spoon more sauce over the tofu. Repeat the process 2 more times, ending with the sauce. Sprinkle with extra nutritional yeast, if using. Cover with foil and bake until the noodles are tender, 45 to 60 minutes. Set aside to let rest for 10 minutes then serve.
Sunday, February 12, 2012
Meatless Monday Recipe-Vegetable Pot Pies
Vegetable Pot Pies
Serves 8
Okay, it's been snowing ALL day and since Valentine's Day is Tuesday, I figured this is a great recipe to surprise your special someone with. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe.
Ingredient List
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
Directions
1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
Nutritional Information
Per pot pie: Calories: 244, Protein: 6g, Total fat: 10g, Saturated fat: 3g, Carbs: 35g, Cholesterol: mg, Sodium: 207mg, Fiber: 4g, Sugars: 5g
Found: Vegetarian Times
Serves 8
Okay, it's been snowing ALL day and since Valentine's Day is Tuesday, I figured this is a great recipe to surprise your special someone with. This one is wholesome, delicious, and freezer-friendly. Make a batch, and freeze some for heat-and-eat weeknight meals. Poultry seasoning (yep, it’s veg) is the secret flavor booster in this recipe.
Ingredient List
Dough
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 tsp. salt
4 Tbs. cold soy margarine, cut into pieces
Filling
2 Tbs. olive oil
1 medium leek, white and green parts chopped (1 1/2 cups)
1 1/2 cups chopped celery or fennel
2 large carrots, diced (1 cup)
8 oz. button mushrooms, thinly sliced
2 Tbs. all-purpose flour
2 cloves garlic, minced (2 tsp.)
4 oz. red-skinned potatoes, peeled and cut into 1/2-inch cubes (1 1/2 cups)
2 1/4 cups low-sodium vegetable broth
1 tsp. poultry seasoning
2 Tbs. creamy cashew butter, optional
6 asparagus spears, cut into 1-inch pieces
1/2 cup fresh or thawed frozen peas
1/2 cup fresh or thawed frozen corn kernels
Directions
1. To make Dough: Whisk together flours and salt in bowl. Cut or rub margarine into flour mixture until no large pieces remain. Stir in 3 to 4 Tbs. cold water until smooth dough forms. Wrap in plastic wrap, and chill while making Filling.
2. To make Filling: Heat oil in large pot over medium heat. Add leek, celery, carrots, and mushrooms; sauté 5 to 7 minutes, or until tender. Stir in flour and garlic, and cook 1 minute. Add potatoes, broth, and poultry seasoning. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Stir in cashew butter (if using), and cook 1 minute more. Remove from heat, and stir in asparagus, peas, and corn.
3. Preheat oven to 400°F. Roll out Dough to 1/8-inch thickness. Cut into 8 4-inch rounds.
4. Divide Filling among 8 1-cup ramekins. Place dough rounds on top, pressing dough around sides of ramekins with fork to crimp and seal. Poke hole in top of each pot pie. Place pot pies on baking sheet, and bake 30 to 40 minutes, or until tops are golden brown. Let stand 5 minutes before serving.
Nutritional Information
Per pot pie: Calories: 244, Protein: 6g, Total fat: 10g, Saturated fat: 3g, Carbs: 35g, Cholesterol: mg, Sodium: 207mg, Fiber: 4g, Sugars: 5g
Found: Vegetarian Times
Monday, January 30, 2012
Meatless Monday Recipe: No-Bake Thumbprint Cookies
No-Bake Thumbprint Cookies
Vegan; Makes about 2 dozen
So, I got this recipe from the Whole Foods Cooking demo a few weeks ago. These are great for a quick snack or a light breakfast with your morning cup of coffee. Sorry about missing last week-it's been a little on the crazy side.... I was sick and just started a new job today, hopefully things calm down and my routine finds a "new" normal....
3/4 cup pitted dates
3 cups rolled oats
1 1/2 cup smooth almond butter
1/2 cup shredded unsweetened coconut
zest and juice of one orange
1/2 teaspoon cinnamon (I had to bump it up to 1 teaspoon)
1/4 teaspoon sea salt
3/4 cup 100% all-fruit preserves, such as cherry or apricot (I used the Rainer cherry from Uncertain Farms)
Directions:
1. Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. **Reserve 1/2 cup of the soaking liquid, and then drain well.
2. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and puree until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make dough.
3. Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.
Vegan; Makes about 2 dozen
So, I got this recipe from the Whole Foods Cooking demo a few weeks ago. These are great for a quick snack or a light breakfast with your morning cup of coffee. Sorry about missing last week-it's been a little on the crazy side.... I was sick and just started a new job today, hopefully things calm down and my routine finds a "new" normal....
3/4 cup pitted dates
3 cups rolled oats
1 1/2 cup smooth almond butter
1/2 cup shredded unsweetened coconut
zest and juice of one orange
1/2 teaspoon cinnamon (I had to bump it up to 1 teaspoon)
1/4 teaspoon sea salt
3/4 cup 100% all-fruit preserves, such as cherry or apricot (I used the Rainer cherry from Uncertain Farms)
Directions:
1. Put dates into a medium bowl, cover with hot water and set aside to let soak for 10 to 15 minutes. **Reserve 1/2 cup of the soaking liquid, and then drain well.
2. In a food processor, pulse oats until coarsely ground; transfer to a large bowl and set aside. Transfer dates and reserved 1/2 cup soaking liquid to food processor and puree until smooth. Add date mixture, almond butter, coconut, orange zest and juice, cinnamon and salt to bowl with oats and knead together to make dough.
3. Roll dough into 24 balls, transferring them to a parchment paper-lined sheet tray as done. Make an indentation in the middle of each cookie by pressing down with your thumb. Spoon a bit of fruit preserves into each indentation and chill for at least 1 hour before serving.
Friday, January 20, 2012
Meatless Monday Recipe-Creamy Root Soup
Creamy Root Soup
Serves 10; Vegan
This soup is made with a variety of root vegetables and supplies an assortment of cancer-fighting antioxidants to help prevent free-radical damage. If you've never tried rutabagas before, you'll come to appreciate the subtle and delicious flavor they add. Pair with some crusty garlic bread to make the perfect "cold" winter meal. I say that since you guys have 75 degrees of winter days.....
Ingredients
3 1/2 to 4 cups water or vegetable broth, divided (1/2 cup, plus 3 cups, plus 1/2 cup)
1 large onion, chopped
1 large baking potato, chopped
2 large carrots, sliced
1 medium rutabaga, peeled and chopped
1 large sweet potato, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon crushed red pepper or cayenne pepper
4 cups washed, fresh spinach, coarsely chopped
Directions
Heat 1/2 cup water or broth in a large pot. Add onion and cook over high heat, stirring often, until soft and translucent, about 5 minutes.
Stir in 3 cups water or broth and remaining ingredients except spinach. Bring to a simmer, then cover and cook, stirring occasionally, until vegetables are tender and the soup is thickened, about 30 minutes.
Stir in spinach and simmer until just tender, about 5 minutes. Add remaining 1/2 cup water or broth, if desired, for a thinner soup.
Nutrition Information | Per serving (1/2 cup):
calories: 70; fat: 0.3 g; saturated fat: 0.1 g; calories from fat: 3.3%; cholesterol: 0 mg; protein: 2 g; carbohydrate: 16 g; sugar: 3.8 g; fiber: 2.9 g; sodium: 386 mg: calcium: 55 mg; iron: 1.5 mg; vitamin C: 16.6 mg; beta-carotene: 3767 mcg; vitamin E: 0.6 mg
Recipe from The Cancer Survivor’s Guide by Neal Barnard, M.D. and Jennifer K. Reilly, R.D.
Serves 10; Vegan
This soup is made with a variety of root vegetables and supplies an assortment of cancer-fighting antioxidants to help prevent free-radical damage. If you've never tried rutabagas before, you'll come to appreciate the subtle and delicious flavor they add. Pair with some crusty garlic bread to make the perfect "cold" winter meal. I say that since you guys have 75 degrees of winter days.....
Ingredients
3 1/2 to 4 cups water or vegetable broth, divided (1/2 cup, plus 3 cups, plus 1/2 cup)
1 large onion, chopped
1 large baking potato, chopped
2 large carrots, sliced
1 medium rutabaga, peeled and chopped
1 large sweet potato, chopped
1 1/2 teaspoons salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
1/8 teaspoon crushed red pepper or cayenne pepper
4 cups washed, fresh spinach, coarsely chopped
Directions
Heat 1/2 cup water or broth in a large pot. Add onion and cook over high heat, stirring often, until soft and translucent, about 5 minutes.
Stir in 3 cups water or broth and remaining ingredients except spinach. Bring to a simmer, then cover and cook, stirring occasionally, until vegetables are tender and the soup is thickened, about 30 minutes.
Stir in spinach and simmer until just tender, about 5 minutes. Add remaining 1/2 cup water or broth, if desired, for a thinner soup.
Nutrition Information | Per serving (1/2 cup):
calories: 70; fat: 0.3 g; saturated fat: 0.1 g; calories from fat: 3.3%; cholesterol: 0 mg; protein: 2 g; carbohydrate: 16 g; sugar: 3.8 g; fiber: 2.9 g; sodium: 386 mg: calcium: 55 mg; iron: 1.5 mg; vitamin C: 16.6 mg; beta-carotene: 3767 mcg; vitamin E: 0.6 mg
Recipe from The Cancer Survivor’s Guide by Neal Barnard, M.D. and Jennifer K. Reilly, R.D.
Wednesday, January 11, 2012
Meatless Monday Recipe-Portuguese Kale Soup
Portuguese Kale Soup
Makes 12 1-cup servings; Vegan
This hearty soup is a delicious way to enjoy calcium-rich kale. This is for a cold, rainy night in San Antonio and for me a cold, snowy night in Colorado Springs... Hope everyone is doing well and I miss all of you!
1 tablespoon olive oil
1 onion, chopped
4 cups Vegetable Broth
1 large carrot, diced
2 celery stalks, thinly sliced
2 russet potatoes, scrubbed and diced
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup water
1 15-ounce can cannellini beans, undrained
1/2 pound fresh kale
1 7-ounce package vegetarian breakfast sausage links
Heat oil in a large pot and add onion, carrot, and celery. Cook over high heat, stirring often, until onions are soft, about 5 minutes.
Reduce heat to medium and stir in potatoes, garlic, oregano, basil, black pepper, and salt. Add water, then cover and cook, stirring often, 5 minutes.
Stir in beans and their liquid and broth. Cover and simmer until potatoes are just tender, about 10 minutes.
Remove stems from kale and chop leaves into small pieces. Add to soup.
Cut vegetarian breakfast sausage links into bite-size chunks and add to soup. Cover and simmer until kale is tender, about 5 minutes.
Per 1-cup serving
Calories: 127; Fat: 2.6 g; Saturated Fat: 0.4 g; Calories from Fat: 18.7%; Cholesterol: 0 mg; Protein: 7.5 g; Carbohydrates: 19.6 g; Sugar: 1.8 g; Fiber: 4.1 g; Sodium: 334 mg; Calcium: 69 mg; Iron: 2.6 mg; Vitamin C: 12.2 mg; Beta Carotene: 1813 mcg; Vitamin E: 0.9 mg
Found: www.pcrm.org
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
Makes 12 1-cup servings; Vegan
This hearty soup is a delicious way to enjoy calcium-rich kale. This is for a cold, rainy night in San Antonio and for me a cold, snowy night in Colorado Springs... Hope everyone is doing well and I miss all of you!
1 tablespoon olive oil
1 onion, chopped
4 cups Vegetable Broth
1 large carrot, diced
2 celery stalks, thinly sliced
2 russet potatoes, scrubbed and diced
3 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon salt
1/4 cup water
1 15-ounce can cannellini beans, undrained
1/2 pound fresh kale
1 7-ounce package vegetarian breakfast sausage links
Heat oil in a large pot and add onion, carrot, and celery. Cook over high heat, stirring often, until onions are soft, about 5 minutes.
Reduce heat to medium and stir in potatoes, garlic, oregano, basil, black pepper, and salt. Add water, then cover and cook, stirring often, 5 minutes.
Stir in beans and their liquid and broth. Cover and simmer until potatoes are just tender, about 10 minutes.
Remove stems from kale and chop leaves into small pieces. Add to soup.
Cut vegetarian breakfast sausage links into bite-size chunks and add to soup. Cover and simmer until kale is tender, about 5 minutes.
Per 1-cup serving
Calories: 127; Fat: 2.6 g; Saturated Fat: 0.4 g; Calories from Fat: 18.7%; Cholesterol: 0 mg; Protein: 7.5 g; Carbohydrates: 19.6 g; Sugar: 1.8 g; Fiber: 4.1 g; Sodium: 334 mg; Calcium: 69 mg; Iron: 2.6 mg; Vitamin C: 12.2 mg; Beta Carotene: 1813 mcg; Vitamin E: 0.9 mg
Found: www.pcrm.org
Source: Healthy Eating for Life for Women by Kristine Kieswer; recipe by Jennifer Raymond, M.S., R.D.
Wednesday, January 4, 2012
Meatless Monday Recipe: In-the-Red Smoothie
In-the-Red Smoothie
Bright red berries are among the richest sources of health-promoting antioxidants. This smoothie gives you another way to drink your grapes and berries, along with other nourishing fruits. For all who feel like they over indulged this holiday season and for those who may have left over cranberries in the freezer, this is a perfect recipe.... Happy New Year Everyone! I'm having a hard time trying to figure out what is in season in Colorado since it's winter and cold.... brrr....
Ingredients
Makes about 6 servings
1 cup ice cubes
1/2 cup fresh cranberries
1/2 cup red grapes
1/2 cup fresh pineapple chunks, or 1 can (4-ounce) pineapple chunks packed in juice, undrained
1/2 cup fresh or frozen raspberries
1 tablespoon agave nectar, maple syrup, or other sweetener (optional)
Directions
Put all the ingredients in a blender. Turn the blender on low speed and gradually increase to high speed, processing until smooth.
Nutrition Information | Per serving (1/4 recipe):
calories: 52; fat: 0.2 g; saturated fat: 0 g; calories from fat: 2.8%; cholesterol: 0 mg; protein: 0.5 g; carbohydrate: 13.4 g; sugar: 9 g; fiber: 2 g; sodium: 3 mg: calcium: 20 mg; iron: 0.5 mg; vitamin C: 18 mg; beta-carotene: 21 mcg; vitamin E: 0.4 mg
Recipe by Ellen Jaffe Jones from Eat Vegan on $4 a Day
Bright red berries are among the richest sources of health-promoting antioxidants. This smoothie gives you another way to drink your grapes and berries, along with other nourishing fruits. For all who feel like they over indulged this holiday season and for those who may have left over cranberries in the freezer, this is a perfect recipe.... Happy New Year Everyone! I'm having a hard time trying to figure out what is in season in Colorado since it's winter and cold.... brrr....
Ingredients
Makes about 6 servings
1 cup ice cubes
1/2 cup fresh cranberries
1/2 cup red grapes
1/2 cup fresh pineapple chunks, or 1 can (4-ounce) pineapple chunks packed in juice, undrained
1/2 cup fresh or frozen raspberries
1 tablespoon agave nectar, maple syrup, or other sweetener (optional)
Directions
Put all the ingredients in a blender. Turn the blender on low speed and gradually increase to high speed, processing until smooth.
Nutrition Information | Per serving (1/4 recipe):
calories: 52; fat: 0.2 g; saturated fat: 0 g; calories from fat: 2.8%; cholesterol: 0 mg; protein: 0.5 g; carbohydrate: 13.4 g; sugar: 9 g; fiber: 2 g; sodium: 3 mg: calcium: 20 mg; iron: 0.5 mg; vitamin C: 18 mg; beta-carotene: 21 mcg; vitamin E: 0.4 mg
Recipe by Ellen Jaffe Jones from Eat Vegan on $4 a Day
Wednesday, December 28, 2011
Meatless Monday Recipe-Chickpea and Date Tagine
Chickpea and Date Tagine
Serves 6; Vegan
I hope all had a beautiful holiday and I wish everyone a joyous new year!!!!! I made this for a holiday potluck and it was a HUGE success!
1 Tbs. olive oil
1 large onion, diced (2 cups) **I used less
4 cloves of garlic, minced (4 tsp.) **I used about 2 1/2 tsp.
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1 15-oz. can crushed tomatoes **I used fire roasted tomatoes (organic)
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous **I used organic regular
1 cup pitted dates, halved
1/4 cup lemon juice
1/2 cup chopped cilantro
1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger and cinnamon, and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer for 10 minutes.
2. Meanwhile, toast couscous in small saucepan over medium heat for 5 minutes or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover and let stand 5 minutes. **I had to let it sit a little longer.
3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkle with cilantro.
Found: Vegetarian Times December 2011
Serves 6; Vegan
I hope all had a beautiful holiday and I wish everyone a joyous new year!!!!! I made this for a holiday potluck and it was a HUGE success!
1 Tbs. olive oil
1 large onion, diced (2 cups) **I used less
4 cloves of garlic, minced (4 tsp.) **I used about 2 1/2 tsp.
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. ground ginger
1/2 tsp. ground cinnamon
1 15-oz. can crushed tomatoes **I used fire roasted tomatoes (organic)
3 cups cooked chickpeas or 2 15-oz. cans chickpeas, rinsed and drained
1 cup whole-wheat couscous **I used organic regular
1 cup pitted dates, halved
1/4 cup lemon juice
1/2 cup chopped cilantro
1. Heat oil in saucepan over medium heat. Add onion, and cook 10 minutes, or until starting to brown, stirring often. Stir in garlic, cumin, coriander, ginger and cinnamon, and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water; simmer for 10 minutes.
2. Meanwhile, toast couscous in small saucepan over medium heat for 5 minutes or until fragrant. Add 1 3/4 cups water, and bring to a boil. Remove from heat, cover and let stand 5 minutes. **I had to let it sit a little longer.
3. Stir dates and lemon juice into tagine, and season with salt and pepper, if desired. Serve over couscous, sprinkle with cilantro.
Found: Vegetarian Times December 2011
Sunday, December 18, 2011
Meatless Monday Recipe-Cranberry Bars
Cranberry Bars
Makes 25 bars
Here is the desert for the holiday feast! Hope all has a Happy Holiday Season! Happy eating and a Bright New Year...... I miss ALL of you!
FILLING
1 lb. fresh or frozen cranberries
7 oz. fat-free sweetened condensed milk
1/4 cup lemon juice
3 egg yolks
CRUST
3/4 cup all-purpose flour
1/3 cup graham flour
1/4 cup sugar
1/2 tsp. salt
6 Tbs. butter, melted and cooled
1/2 tsp. vanilla extract
Directions
1. To make Filling: Bring cranberries and 1/2 cup water to a simmer in saucepan. Reduce heat to medium, and cook 10 minutes, or until berries have burst and are tender. Cool. Blend in blender or food processor until smooth, and strain mixture through sieve. (You should have about 1 cup purée.)
2. Transfer purée to bowl, and whisk in condensed milk and lemon juice. Whisk in egg yolks.
3. To make Crust: Preheat oven to 350°F. Line 8-inch square baking pan with foil, and coat with cooking spray.
4. Whisk together flours, sugar, and salt in bowl. Stir in butter and vanilla extract. Press into bottom of prepared pan, and bake 25 minutes. Reduce oven temperature to 300°F, and pour Filling into hot Crust. Bake 23 to 28 minutes, or until custard is set. Cool, then chill until firm.
5. Use foil to lift baked dessert out of pan, then remove. Cut into 25 bars. Serve cold or at room temperature.
Nutritional Information
Per bar: Calories: 89, Protein: 2g, Total fat: 3g, Saturated fat: 2g, Carbs: 13g, Cholesterol: 31mg, Sodium: 80mg, Fiber: 1g, Sugars: 8g
Found: Vegetarian Times
Makes 25 bars
Here is the desert for the holiday feast! Hope all has a Happy Holiday Season! Happy eating and a Bright New Year...... I miss ALL of you!
FILLING
1 lb. fresh or frozen cranberries
7 oz. fat-free sweetened condensed milk
1/4 cup lemon juice
3 egg yolks
CRUST
3/4 cup all-purpose flour
1/3 cup graham flour
1/4 cup sugar
1/2 tsp. salt
6 Tbs. butter, melted and cooled
1/2 tsp. vanilla extract
Directions
1. To make Filling: Bring cranberries and 1/2 cup water to a simmer in saucepan. Reduce heat to medium, and cook 10 minutes, or until berries have burst and are tender. Cool. Blend in blender or food processor until smooth, and strain mixture through sieve. (You should have about 1 cup purée.)
2. Transfer purée to bowl, and whisk in condensed milk and lemon juice. Whisk in egg yolks.
3. To make Crust: Preheat oven to 350°F. Line 8-inch square baking pan with foil, and coat with cooking spray.
4. Whisk together flours, sugar, and salt in bowl. Stir in butter and vanilla extract. Press into bottom of prepared pan, and bake 25 minutes. Reduce oven temperature to 300°F, and pour Filling into hot Crust. Bake 23 to 28 minutes, or until custard is set. Cool, then chill until firm.
5. Use foil to lift baked dessert out of pan, then remove. Cut into 25 bars. Serve cold or at room temperature.
Nutritional Information
Per bar: Calories: 89, Protein: 2g, Total fat: 3g, Saturated fat: 2g, Carbs: 13g, Cholesterol: 31mg, Sodium: 80mg, Fiber: 1g, Sugars: 8g
Found: Vegetarian Times
Saturday, December 10, 2011
Meatless Monday Recipe-Rosemary New Potatoes
Hope everyone is having a nice holiday season!
Rosemary New Potatoes
Serves 8; vegan
2 pounds red new potatoes, quartered
1 teaspoon olive oil
1/8 teaspoon sea salt
1 teaspoon dried rosemary, crushed
cooking spray
Preheat oven to 375 F
Place new potatoes in a large bowl. Drizzle with oil. Add sea salt and rosemary, mix thoroughly. Spoon onto heated nonstick baking sheet. Bake at 375 F for 50 minutes.
Nutrition information per serving: 129 calories, 2.6 g protein, 28.7 g carbohydrate, 0.7 g fat, 4% of calories from fat, 0 mg cholesterol, 154 mg sodium
Found: www.pcrm.org
Rosemary New Potatoes
Serves 8; vegan
2 pounds red new potatoes, quartered
1 teaspoon olive oil
1/8 teaspoon sea salt
1 teaspoon dried rosemary, crushed
cooking spray
Preheat oven to 375 F
Place new potatoes in a large bowl. Drizzle with oil. Add sea salt and rosemary, mix thoroughly. Spoon onto heated nonstick baking sheet. Bake at 375 F for 50 minutes.
Nutrition information per serving: 129 calories, 2.6 g protein, 28.7 g carbohydrate, 0.7 g fat, 4% of calories from fat, 0 mg cholesterol, 154 mg sodium
Found: www.pcrm.org
Sunday, December 4, 2011
Meatless Monday Recipe-Cranberry Persimmon Relish
Cranberry Persimmon Relish
Vegan; Makes 2 servings
Cranberries and fuyu persimmons make a colorful autumn relish in which the sweetness of the persimmons is a perfect foil for the tart cranberries. Fuyu persimmons, which are eaten while still crisp, are sold in many supermarkets and natural food stores. This is a perfect match for a tofurkey dinner, or even for the turkey eaters..... Hope everyone has a beautiful holiday season!
Ingredients
2 fuyu persimmons
1 cup fresh or frozen cranberries
2 tablespoons orange juice concentrate
1 tablespoon agave or other sweetener
1/2 tablespoon ground ginger
Directions
Remove stems, then coarsely chop persimmons in a food processor. Add cranberries, orange juice concentrate, agave or other sweetener, and ginger.
Process, using quick pulses, until coarsely and uniformly chopped.
Let stand 20 minutes before serving.
Nutrition Information | Per serving (1/2 recipe):
calories: 48; fat: 0.1 g; saturated fat: 0 g; calories from fat: 2.1%; cholesterol: 0 mg; protein: 0.4 g; carbohydrates: 12.6 g; sugar: 9 g; fiber: 2.1 g; sodium: 1 mg; calcium: 6 mg; iron: 0.1 mg; vitamin C: 10.9 mg; beta-carotene: 113 mcg; vitamin E: 0.5 mg
Found: www.pcrm.org
Recipe by Jennifer Raymond, M.S., R.D., from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.
Vegan; Makes 2 servings
Cranberries and fuyu persimmons make a colorful autumn relish in which the sweetness of the persimmons is a perfect foil for the tart cranberries. Fuyu persimmons, which are eaten while still crisp, are sold in many supermarkets and natural food stores. This is a perfect match for a tofurkey dinner, or even for the turkey eaters..... Hope everyone has a beautiful holiday season!
Ingredients
2 fuyu persimmons
1 cup fresh or frozen cranberries
2 tablespoons orange juice concentrate
1 tablespoon agave or other sweetener
1/2 tablespoon ground ginger
Directions
Remove stems, then coarsely chop persimmons in a food processor. Add cranberries, orange juice concentrate, agave or other sweetener, and ginger.
Process, using quick pulses, until coarsely and uniformly chopped.
Let stand 20 minutes before serving.
Nutrition Information | Per serving (1/2 recipe):
calories: 48; fat: 0.1 g; saturated fat: 0 g; calories from fat: 2.1%; cholesterol: 0 mg; protein: 0.4 g; carbohydrates: 12.6 g; sugar: 9 g; fiber: 2.1 g; sodium: 1 mg; calcium: 6 mg; iron: 0.1 mg; vitamin C: 10.9 mg; beta-carotene: 113 mcg; vitamin E: 0.5 mg
Found: www.pcrm.org
Recipe by Jennifer Raymond, M.S., R.D., from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.
Sunday, November 27, 2011
Meatless Monday Recipe-Green Beans and Cranberries
In honor of the up coming holiday season and EVERYONE in my family asking for this recipe. The next several recipes can be used in your holiday meals..... Happy Holiday Season!
Green Beans with Cranberries
In the spring I like to substitute raspberries
2 lbs. of green beans, trimmed
1 cup of cranberries
1 clove of garlic
2 Tbs. of fresh parsley
4 Tbs. of vegetable oil
3 Tbs. of maple syrup
3 Tbs. of apple cider vinegar
1 cup toasted chopped walnuts/almonds
1.) Cook green beans in a large pot of boiling salted water for 5 to 8 minutes or until tender. Drain.
2.) Put the green beans into a dry skillet and heat over medium heat until remaining moisture on beans evaporate. Stir in 2 Tbs. of vegetable oil, cranberries and parsley and coat well. Cook until heated through about 5 minutes.
3.) Whisk together vinegar, maple syrup, and remaining oil. In a large serving bowl add green beans/cranberries and walnuts. Coat with vinegar/syrup mixture tossing to cover the green beans and cranberries. Serve and enjoy.
Green Beans with Cranberries
In the spring I like to substitute raspberries
2 lbs. of green beans, trimmed
1 cup of cranberries
1 clove of garlic
2 Tbs. of fresh parsley
4 Tbs. of vegetable oil
3 Tbs. of maple syrup
3 Tbs. of apple cider vinegar
1 cup toasted chopped walnuts/almonds
1.) Cook green beans in a large pot of boiling salted water for 5 to 8 minutes or until tender. Drain.
2.) Put the green beans into a dry skillet and heat over medium heat until remaining moisture on beans evaporate. Stir in 2 Tbs. of vegetable oil, cranberries and parsley and coat well. Cook until heated through about 5 minutes.
3.) Whisk together vinegar, maple syrup, and remaining oil. In a large serving bowl add green beans/cranberries and walnuts. Coat with vinegar/syrup mixture tossing to cover the green beans and cranberries. Serve and enjoy.
Saturday, November 19, 2011
Meatless Monday Recipe-Vegan Creamed Spinach
Vegan Creamed Spinach
Serves 6; Vegan
So, last Friday I went to a cooking demo at Whole Foods and learned about this recipe. To make it a complete meal add some tofu and glass noodles for a more stir fry look and feel. Now that things have calmed down I should be on a more regular schedule.... So, Happy Eating and have a Happy Tofurkey Day Everyone!
1 1/2 lbs. baby spinach and/or kale
1 cup plain, unsweetened almond milk or soy milk
2 teaspoons orange zest; finely grated
2 teaspoons lemon zest; finely grated
1/4 cup low-sodium vegetable stock
1/2 cup yellow onion, minced
4 Tablespoons sliced almonds, toasted
Pinch of nutmeg if desired
**glass noodles
**firm tofu--organic
Steam spinach with a few Tablespoons of water until just wilted. Squeeze out excess water and coarsely chop.
Place almond milk or soy, orange zest, and lemon zest in a small saucepan and bring to a boil. Simmer, stirring frequently until reduced by half.
Heat vegetable stock over medium heat in saute pan and add onion. Cook until onion is translucent. Add spinach and cook until most of the liquid has evaporated.
Add almond milk or soy depending what you are using to spinach and cook until thickened, stirring occasionally. Season with a pinch of nutmeg, if desired and garnish with sliced almonds. ** If making with glass noodles cook according to the package and either fry the tofu or cook with "milk" orange zest and lemon zest.
Serves 6; Vegan
So, last Friday I went to a cooking demo at Whole Foods and learned about this recipe. To make it a complete meal add some tofu and glass noodles for a more stir fry look and feel. Now that things have calmed down I should be on a more regular schedule.... So, Happy Eating and have a Happy Tofurkey Day Everyone!
1 1/2 lbs. baby spinach and/or kale
1 cup plain, unsweetened almond milk or soy milk
2 teaspoons orange zest; finely grated
2 teaspoons lemon zest; finely grated
1/4 cup low-sodium vegetable stock
1/2 cup yellow onion, minced
4 Tablespoons sliced almonds, toasted
Pinch of nutmeg if desired
**glass noodles
**firm tofu--organic
Steam spinach with a few Tablespoons of water until just wilted. Squeeze out excess water and coarsely chop.
Place almond milk or soy, orange zest, and lemon zest in a small saucepan and bring to a boil. Simmer, stirring frequently until reduced by half.
Heat vegetable stock over medium heat in saute pan and add onion. Cook until onion is translucent. Add spinach and cook until most of the liquid has evaporated.
Add almond milk or soy depending what you are using to spinach and cook until thickened, stirring occasionally. Season with a pinch of nutmeg, if desired and garnish with sliced almonds. ** If making with glass noodles cook according to the package and either fry the tofu or cook with "milk" orange zest and lemon zest.
Tuesday, November 8, 2011
Meatless Monday Recipe: Apple-Almond Quinoa
I used pears instead of apples, since that is what I like better. This still came out very yummy!
Since apples are in abundance during the fall season, why not take advantage of this versatile fruit? This vegetarian quinoa dish is full of apples, cinnamon and almonds and adds a fun twist to your quinoa. It makes for a nice gluten-free breakfast cereal or for a savory side dish that goes well with a salad. Very comforting and delicious!
Apple-Almond Quinoa
Ingredients:
1 cup quinoa
1¾ cup water
2 to 3 tablespoons olive oil
½ medium onion, chopped
½ cup carrots, peeled and shredded
1 Granny Smith apple or apple of choice, unpeeled and cubed
½ teaspoons cinnamon
4 tablespoons sliced almonds, lightly toasted
1 teaspoon palm sugar or your favorite sweetener
½ teaspoon sea salt
Dash of pepper
Directions:
1. Rinse quinoa well and add to pot along with water. Heat to boiling and reduce to a very low simmer. Cook until liquid evaporates, about 15 to 20 minutes. Don’t stir while cooking.
2. Sauté onions and carrots in pan with olive oil on medium heat, stirring occasionally. After about 5 minutes, add apples and more oil if needed. Cook until tender. Stir in cinnamon, almonds and palm sugar.
3. Mix quinoa with apple mixture. Season with salt and pepper to taste.
Serves 4 to 6. Cooking time 30 minutes.
Read more: http://www.care2.com/greenliving/apple-almond-quinoa.html#ixzz1d7prYKsB
Since apples are in abundance during the fall season, why not take advantage of this versatile fruit? This vegetarian quinoa dish is full of apples, cinnamon and almonds and adds a fun twist to your quinoa. It makes for a nice gluten-free breakfast cereal or for a savory side dish that goes well with a salad. Very comforting and delicious!
Apple-Almond Quinoa
Ingredients:
1 cup quinoa
1¾ cup water
2 to 3 tablespoons olive oil
½ medium onion, chopped
½ cup carrots, peeled and shredded
1 Granny Smith apple or apple of choice, unpeeled and cubed
½ teaspoons cinnamon
4 tablespoons sliced almonds, lightly toasted
1 teaspoon palm sugar or your favorite sweetener
½ teaspoon sea salt
Dash of pepper
Directions:
1. Rinse quinoa well and add to pot along with water. Heat to boiling and reduce to a very low simmer. Cook until liquid evaporates, about 15 to 20 minutes. Don’t stir while cooking.
2. Sauté onions and carrots in pan with olive oil on medium heat, stirring occasionally. After about 5 minutes, add apples and more oil if needed. Cook until tender. Stir in cinnamon, almonds and palm sugar.
3. Mix quinoa with apple mixture. Season with salt and pepper to taste.
Serves 4 to 6. Cooking time 30 minutes.
Read more: http://www.care2.com/greenliving/apple-almond-quinoa.html#ixzz1d7prYKsB
Tuesday, November 1, 2011
Meatless Monday Recipe: Honey-Glazed Tofu on Pumpkin Seed Couscous
Honey-Glazed Tofu on Pumpkin Seed Couscous
Serves 6
Sorry to be SO late on this, but we're just beginning to get settled from the drive. I'm not sure how this is going to taste, since I don't have anything in the kitchen yet. So, hopefully, this comes out yummy.... If not, one out of the many is not bad! ~_^
Honey-Glazed Tofu
2 10-oz. pkgs. extra-firm tofu
2 tsp. cracked black pepper
2 tsp. dried thyme
1 tsp. salt
1/4 cup vegetable oil
1/2 cup honey
Pumpkin Seed Couscous
2 cups low-sodium vegetable broth
2 medium carrots, chopped (1 cup)
1 cup frozen edamame, thawed
2 tsp. olive oil
1 tsp. salt
1 1/2 cups whole-wheat couscous
1/2 cup toasted unsalted pumpkin seeds
To make Honey-Glazed Tofu:
1. Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu into 3/8-inch-thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.
To make Pumpkin Seed Couscous:
2. Bring broth, carrots, edamame, olive oil, and salt to a boil in covered saucepan. Remove from heat, stir in couscous and cover. Let steam 5 minutes, then fluff with fork.
3. Meanwhile, heat oil and honey in large skillet over medium-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.
4. To serve: Stir pumpkin seeds into couscous. Spoon onto plates, and top with Honey-Glazed Tofu.
Per SERVING: Calories: 577, Protein: 26g, Total fat: 26g, Saturated fat: 3g, Carbs: 71g, Cholesterol: mg, Sodium: 444mg, Fiber: 10g, Sugars: 27g
Found: Vegetarian Times
Serves 6
Sorry to be SO late on this, but we're just beginning to get settled from the drive. I'm not sure how this is going to taste, since I don't have anything in the kitchen yet. So, hopefully, this comes out yummy.... If not, one out of the many is not bad! ~_^
Honey-Glazed Tofu
2 10-oz. pkgs. extra-firm tofu
2 tsp. cracked black pepper
2 tsp. dried thyme
1 tsp. salt
1/4 cup vegetable oil
1/2 cup honey
Pumpkin Seed Couscous
2 cups low-sodium vegetable broth
2 medium carrots, chopped (1 cup)
1 cup frozen edamame, thawed
2 tsp. olive oil
1 tsp. salt
1 1/2 cups whole-wheat couscous
1/2 cup toasted unsalted pumpkin seeds
To make Honey-Glazed Tofu:
1. Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu into 3/8-inch-thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.
To make Pumpkin Seed Couscous:
2. Bring broth, carrots, edamame, olive oil, and salt to a boil in covered saucepan. Remove from heat, stir in couscous and cover. Let steam 5 minutes, then fluff with fork.
3. Meanwhile, heat oil and honey in large skillet over medium-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.
4. To serve: Stir pumpkin seeds into couscous. Spoon onto plates, and top with Honey-Glazed Tofu.
Per SERVING: Calories: 577, Protein: 26g, Total fat: 26g, Saturated fat: 3g, Carbs: 71g, Cholesterol: mg, Sodium: 444mg, Fiber: 10g, Sugars: 27g
Found: Vegetarian Times
Wednesday, October 26, 2011
German designer makes bowl from sand using concentrated solar power and envisions a tool for solar powered production.
By way of the SASL Facebook group here's a video from Markus Kayser in which he installs a solar powered sintering* 3-D Printer which uses sand instead of they typical resins used in 3 D printers to make a rough bowl.
Although the film is beautiful and some have viewed it an artistic performance, Kayser sees his machine as the beginning of a productive tool for creating objects.
SOLAR SINTER (2MIN EDIT) from Markus Kayser on Vimeo.
From Kayser's website:
Although the film is beautiful and some have viewed it an artistic performance, Kayser sees his machine as the beginning of a productive tool for creating objects.
"In August 2010 I took my first solar machine - the Sun-Cutter - to the Egyptian desert in a suitcase. This was a solar-powered, semi-automated low-tech laser cutter, that used the power of the sun to drive it and directly harnessed its rays through a glass ball lens to ‘laser’ cut 2D components using a cam-guided system. The Sun-Cutter produced components in thin plywood with an aesthetic quality that was a curious hybrid of machine-made and “nature craft” due to the crudeness of its mechanism and cutting beam optics, alongside variations in solar intensity due to weather fluctuations.
In the deserts of the world two elements dominate - sun and sand. The former offers a vast energy source of huge potential, the latter an almost unlimited supply of silica in the form of quartz. The experience of working in the desert with the Sun-Cutter led me directly to the idea of a new machine that could bring together these two elements. Silicia sand when heated to melting point and allowed to cool solidifies as glass. This process of converting a powdery substance via a heating process into a solid form is known as sintering and has in recent years become a central process in design prototyping known as 3D printing or SLS (selective laser sintering). These 3D printers use laser technology to create very precise 3D objects from a variety of powdered plastics, resins and metals - the objects being the exact physical counterparts of the computer-drawn 3D designs inputted by the designer. By using the sun’s rays instead of a laser and sand instead of resins, I had the basis of an entirely new solar-powered machine and production process for making glass objects that taps into the abundant supplies of sun and sand to be found in the deserts of the world.
My first manually-operated solar-sintering machine was tested in February 2011 in the Moroccan desert with encouraging results that led to the development of the current larger and fully-automated computer driven version - the Solar-Sinter. The Solar-Sinter was completed in mid-May and later that month I took this experimental machine to the Sahara desert near Siwa, Egypt, for a two week testing period. The machine and the results of these first experiments presented here represent the initial significant steps towards what I envisage as a new solar-powered production tool of great potential. "
SOLAR SINTER (2MIN EDIT) from Markus Kayser on Vimeo.
From Kayser's website:
"Markus Kayser was born near Hannover, Germany in 1983. He studied 3D Furniture and Product Design at London Metropolitan University from 2004 - 2008 and continued 2009 with the study of Product Design at the Royal College of Art and gained his Master in 2011. Markus Kayser Studio was set up in London, UK in 2011.(SASL Finder: Chris)
From early works of furniture and lights in his father’s farm workshop through to today Markus Kayser developed an understanding of materials, processes and technologies which he sees as being key in combination with the natural given. He wants to engage by producing objects that one can relate to, that speak about something else other than just their utilitarian qualities. The layers to be discovered as well as one’s associations with objects interest him.
Experimentation plays a central part in developing his designs. Kayser’s recent work demonstrates the exploration of hybrid solutions linking technology and natural energy to show the great opportunities, to question current methodologies in manufacturing and to test new scenarios of production.
In his process it is important that behind the thorough research and the theory there must be a realistic proof of concept, which elucidates the real potential of a given subject. He tries to tell a story and to balance the seriousness with a sense of humour. This kind of storytelling makes his products as well as his experimental works digestible without losing its depths in content.
The aim of the newly formed Markus Kayser Studio is to engage in discussion about opportunities in the production of design involving new as well as forgotten processes and technologies. The studio draws from science, art and engineering and aims to blur gaps between seemingly separate fields. "
Microbial Fuel Cells (MFC's) and bio-electrochemical systems (BESs) produce electricity from biological action
Collecting electric power from the action of bacteria may prove a better solution than solar or wind power for far flung individuals and communities for low watt but highly critical needs.
In the video below one sort of MFC is explained. These are not batteries (to store power) but fuel cels (to generate power)
Lebone (pronounce the final e as a long A) recently announced that they have created an MFC (Microbial Fuel Cell) based in a bucket.
Hugo Van Vuuren, a 2010 TED Fellow founded Lebone Solutions "a social enterprise working in off-grid energy and lighting technology. We work to create global awareness for “Dirt Power” and end the energy and lighting crisis in Africa. We leverage our African roots and growing first-world experience to develop emerging technologies and models in a commercial and sustainable way."
A number of other researchers and aspiring manufacturers are working on the perfection of the biologically based electrical generators which initially would serve off the grid and impoverished communities with small but critical amounts of power.
A great source of information on Microbial Fuel Cells is MicrobialFuelCells.com
By the way Keegotech sells a Mudwatt battery for under $50 if you are inclined to experiment.
(SASL finder: Chris Lee)
In the video below one sort of MFC is explained. These are not batteries (to store power) but fuel cels (to generate power)
Lebone (pronounce the final e as a long A) recently announced that they have created an MFC (Microbial Fuel Cell) based in a bucket.
Hugo Van Vuuren, a 2010 TED Fellow founded Lebone Solutions "a social enterprise working in off-grid energy and lighting technology. We work to create global awareness for “Dirt Power” and end the energy and lighting crisis in Africa. We leverage our African roots and growing first-world experience to develop emerging technologies and models in a commercial and sustainable way."
A number of other researchers and aspiring manufacturers are working on the perfection of the biologically based electrical generators which initially would serve off the grid and impoverished communities with small but critical amounts of power.
A great source of information on Microbial Fuel Cells is MicrobialFuelCells.com
By the way Keegotech sells a Mudwatt battery for under $50 if you are inclined to experiment.
(SASL finder: Chris Lee)
Sunday, October 23, 2011
Meatless Monday Recipe-Quinoa and Wild Rice Stuffed Acorn Squash
Quinoa and Wild Rice Stuffed Acorn Squash
6 Servings; Vegan
So, I've been wanting the flavors of fall. Between the move to Colorado and a lack of time, this needed little "hands on time". Use a little less sage {about 1/2 tsp. so it's not so powerful; also you can double the dried fruit and quinoa and skip the rice.} This can be modified to fit EVERY taste, enjoy and happy eating!
•6 small acorn squash, halved and seeds removed
•6 cups water
•1 cup uncooked wild rice (genuine Ojibwa if possible), rinsed
•1 cup uncooked quinoa, rinsed
•2 tsp. vegetable oil
•4 green onions (white and pale green parts), chopped
•1/2 cup chopped celery
•1 tsp. dried sage
•1/2 cup dried cranberries
•1/3 cup dried apricots, chopped
•1/3 cup chopped pecans or walnuts
•1/2 to 3/4 cup fresh orange juice
•Salt to taste
Directions
1.Preheat oven to 350°F. Arrange squash halves cut side down in baking dish or roasting pan. Bake until tender, 25 to 30 minutes.
2.Meanwhile, make filling. In large saucepan, bring 4 cups water to boil. Add wild rice and 1/2 teaspoon salt. Reduce heat, cover and simmer until rice is tender, about 40 minutes. Drain if necessary.
3.In another large saucepan, bring remaining 2 cups of water to boil. Add quinoa. Reduce heat and simmer until water is absorbed and quinoa is tender, about 12 minutes.
4.In large, deep skillet, heat oil over medium heat. Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add dried fruits and nuts and cook, stirring often, until heated through. Using a fork, fluff quinoa and wild rice, then add both to skillet. Add orange juice and mix until heated through. Season with salt.
5.To serve, remove squash from oven and arrange on serving platter. Spoon filling into each squash cavity and serve.
Per serving: Calories: 454, Protein: 12g, Total fat: 6g, Saturated fat: 1g, Carbs: 95g, Cholesterol: mg, Sodium: 31mg, Fiber: 6g
Found: Vegetarian Times October 1998
6 Servings; Vegan
So, I've been wanting the flavors of fall. Between the move to Colorado and a lack of time, this needed little "hands on time". Use a little less sage {about 1/2 tsp. so it's not so powerful; also you can double the dried fruit and quinoa and skip the rice.} This can be modified to fit EVERY taste, enjoy and happy eating!
•6 small acorn squash, halved and seeds removed
•6 cups water
•1 cup uncooked wild rice (genuine Ojibwa if possible), rinsed
•1 cup uncooked quinoa, rinsed
•2 tsp. vegetable oil
•4 green onions (white and pale green parts), chopped
•1/2 cup chopped celery
•1 tsp. dried sage
•1/2 cup dried cranberries
•1/3 cup dried apricots, chopped
•1/3 cup chopped pecans or walnuts
•1/2 to 3/4 cup fresh orange juice
•Salt to taste
Directions
1.Preheat oven to 350°F. Arrange squash halves cut side down in baking dish or roasting pan. Bake until tender, 25 to 30 minutes.
2.Meanwhile, make filling. In large saucepan, bring 4 cups water to boil. Add wild rice and 1/2 teaspoon salt. Reduce heat, cover and simmer until rice is tender, about 40 minutes. Drain if necessary.
3.In another large saucepan, bring remaining 2 cups of water to boil. Add quinoa. Reduce heat and simmer until water is absorbed and quinoa is tender, about 12 minutes.
4.In large, deep skillet, heat oil over medium heat. Add green onions, celery and sage, and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add dried fruits and nuts and cook, stirring often, until heated through. Using a fork, fluff quinoa and wild rice, then add both to skillet. Add orange juice and mix until heated through. Season with salt.
5.To serve, remove squash from oven and arrange on serving platter. Spoon filling into each squash cavity and serve.
Per serving: Calories: 454, Protein: 12g, Total fat: 6g, Saturated fat: 1g, Carbs: 95g, Cholesterol: mg, Sodium: 31mg, Fiber: 6g
Found: Vegetarian Times October 1998
Saturday, October 15, 2011
Meatless Monday Recipe-Creamy Roasted Garlic-Squash Soup
Creamy Roasted Garlic-Squash Soup
Vegan; Serves 10
2 heads garlic
1 tsp. extra virgin olive oil
1/4 cup vegan margarine
2 cups diced onions
3/4 cup diced carrots
1/2 cup diced celery
4 lbs. butternut squash, seeded, peeled, and roughly chopped
6 cups vegetable broth
2 Tbsp. freshly chopped sage
1/2 cup plain soy milk
Sea salt and white pepper, to taste
• Preheat the oven to 350°F.
• Cut the garlic heads in half crosswise. Rub the cut surfaces with the olive oil and put back together. Wrap in foil and bake for 30 to 40 minutes, or until tender. Remove from the oven and let cool.
• Meanwhile, melt the margarine in a large pot over medium heat.
• Sauté the onions, carrots, and celery until the onions are translucent. Add the squash, broth, and sage. Bring to a boil and reduce the heat to medium-low. Simmer for 25 minutes, or until the squash is tender.
• Once the garlic has cooled, remove and mash the cloves. Stir into the soup.
• Purée the soup in a blender or food processor in batches until smooth. Return to the pot and stir in the soy milk. Season with the salt and pepper.
Found: www.PETA.org
Vegan; Serves 10
2 heads garlic
1 tsp. extra virgin olive oil
1/4 cup vegan margarine
2 cups diced onions
3/4 cup diced carrots
1/2 cup diced celery
4 lbs. butternut squash, seeded, peeled, and roughly chopped
6 cups vegetable broth
2 Tbsp. freshly chopped sage
1/2 cup plain soy milk
Sea salt and white pepper, to taste
• Preheat the oven to 350°F.
• Cut the garlic heads in half crosswise. Rub the cut surfaces with the olive oil and put back together. Wrap in foil and bake for 30 to 40 minutes, or until tender. Remove from the oven and let cool.
• Meanwhile, melt the margarine in a large pot over medium heat.
• Sauté the onions, carrots, and celery until the onions are translucent. Add the squash, broth, and sage. Bring to a boil and reduce the heat to medium-low. Simmer for 25 minutes, or until the squash is tender.
• Once the garlic has cooled, remove and mash the cloves. Stir into the soup.
• Purée the soup in a blender or food processor in batches until smooth. Return to the pot and stir in the soy milk. Season with the salt and pepper.
Found: www.PETA.org
Saturday, October 8, 2011
Meatless Monday Recipe: Sweet Potato-Lentil Stew
Sweet Potato-Lentil Stew
With cold weather blowing in, this is a great recipe to warm your insides!
Ingredients
Makes 4 to 6 servings
1 medium onion, diced
2 small tomatoes, diced
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine sea salt (optional)
2-3 medium sweet potatoes, peeled and cut into 3/4” cubes
7 cups low-sodium vegetable broth
1 cup brown or red lentils
Directions
1. Heat two tablespoons of the broth over medium heat in a large, deep pot. Add the onion and cook, stirring frequently, for two minutes or until the onion starts to soften. Stir in the tomatoes and ginger and cook for three minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt, if using. Cook and stir for two minutes, then taste for seasonings; try to use only enough salt to heighten the flavors.
2. Add the sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover, and simmer for 40 minutes or until the lentils and sweet potatoes are soft.
Nutrition Information | Per serving (1/4 recipe):
calories: 256; fat: 1 g; saturated fat: 0.2 g; calories from fat: 3%; cholesterol: 0 mg; protein: 13.9 g; carbohydrates: 50.7 g; sugar: 11.9 g; fiber: 10.9 g; sodium: 275 mg; calcium: 78 mg; iron: 6.1 mg; vitamin C: 23 mg; beta-carotene: 7699 mcg; vitamin E: 1.2 mg
Recipe adapted from Alicia Silverstone's The Kind Diet
Found: www.pcrm.org
With cold weather blowing in, this is a great recipe to warm your insides!
Ingredients
Makes 4 to 6 servings
1 medium onion, diced
2 small tomatoes, diced
1 teaspoon minced fresh ginger
1 1/2 teaspoons turmeric
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/8 teaspoon cayenne
Fine sea salt (optional)
2-3 medium sweet potatoes, peeled and cut into 3/4” cubes
7 cups low-sodium vegetable broth
1 cup brown or red lentils
Directions
1. Heat two tablespoons of the broth over medium heat in a large, deep pot. Add the onion and cook, stirring frequently, for two minutes or until the onion starts to soften. Stir in the tomatoes and ginger and cook for three minutes. Stir in the turmeric, cumin, coriander, cinnamon, cayenne, and a small pinch of salt, if using. Cook and stir for two minutes, then taste for seasonings; try to use only enough salt to heighten the flavors.
2. Add the sweet potatoes, broth, and lentils. Stir well, and bring to a boil over high heat. When the mixture comes to a boil, reduce the heat, cover, and simmer for 40 minutes or until the lentils and sweet potatoes are soft.
Nutrition Information | Per serving (1/4 recipe):
calories: 256; fat: 1 g; saturated fat: 0.2 g; calories from fat: 3%; cholesterol: 0 mg; protein: 13.9 g; carbohydrates: 50.7 g; sugar: 11.9 g; fiber: 10.9 g; sodium: 275 mg; calcium: 78 mg; iron: 6.1 mg; vitamin C: 23 mg; beta-carotene: 7699 mcg; vitamin E: 1.2 mg
Recipe adapted from Alicia Silverstone's The Kind Diet
Found: www.pcrm.org
Saturday, October 1, 2011
Meatless Monday Recipe-Butternut Squash Lasagna
Butternut Squash Lasagna
Vegetarian; Serves 6
When I made this, I added crushed red peppers to the puree-I just can't seem to remember how much I added. So, to be safe add what you like (maybe no more then 1 Tbs.)..... It was bland if you didn't add the crushed red pepper.
•2 12-oz. pkg. frozen butternut squash purée, thawed, or 4 cups fresh butternut squash purée
•1 1/2 tsp. salt
•1/2 tsp. dried rubbed sage
•1/2 tsp. ground black pepper
•15 oz. part-skim ricotta cheese
•1/2 cup grated Parmesan cheese
•8 short no-cook lasagna noodles (about 7x4 inches)
Directions
To make Fresh Butternut Squash Purée:
1. Preheat oven to 400°F. Place 2 whole butternut squash (about 2 lb. each) on baking sheet, and bake, turning occasionally, about 1 hour, or until very tender when pierced with tip of paring knife. Let squash cool enough to handle.
2. Halve each squash lengthwise. Scoop out and discard seeds. Scrape flesh into food processor and purée until smooth.
To make Lasagna:
3. Preheat oven to 400°F. Combine squash purée, 1 tsp. salt, sage, and 1/4 tsp. pepper in medium bowl; mix well. Combine ricotta, 1/4 cup Parmesan, 1/2 tsp. salt and 1/4 tsp. pepper in second bowl, and mix well.
4. Coat 8x8-inch baking dish with cooking spray. Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers—noodles, squash, noodles, ricotta—then sprinkle with remaining 1/4 cup Parmesan.
5. Cover baking dish with foil. Bake 45 minutes, remove foil, and bake 20 to 25 minutes more, or until golden on top. Let stand 5 to 10 minutes before serving.
Nutritional Information
Per Serving: Calories: 265, Protein: 15g, Total fat: 8g, Saturated fat: 4g, Carbs: 34g, Cholesterol: 28mg, Sodium: 774mg, Fiber: 4g, Sugars: 1g
Found: Vegetarian Times April 2006
Vegetarian; Serves 6
When I made this, I added crushed red peppers to the puree-I just can't seem to remember how much I added. So, to be safe add what you like (maybe no more then 1 Tbs.)..... It was bland if you didn't add the crushed red pepper.
•2 12-oz. pkg. frozen butternut squash purée, thawed, or 4 cups fresh butternut squash purée
•1 1/2 tsp. salt
•1/2 tsp. dried rubbed sage
•1/2 tsp. ground black pepper
•15 oz. part-skim ricotta cheese
•1/2 cup grated Parmesan cheese
•8 short no-cook lasagna noodles (about 7x4 inches)
Directions
To make Fresh Butternut Squash Purée:
1. Preheat oven to 400°F. Place 2 whole butternut squash (about 2 lb. each) on baking sheet, and bake, turning occasionally, about 1 hour, or until very tender when pierced with tip of paring knife. Let squash cool enough to handle.
2. Halve each squash lengthwise. Scoop out and discard seeds. Scrape flesh into food processor and purée until smooth.
To make Lasagna:
3. Preheat oven to 400°F. Combine squash purée, 1 tsp. salt, sage, and 1/4 tsp. pepper in medium bowl; mix well. Combine ricotta, 1/4 cup Parmesan, 1/2 tsp. salt and 1/4 tsp. pepper in second bowl, and mix well.
4. Coat 8x8-inch baking dish with cooking spray. Place 2 noodles in bottom of dish, overlapping slightly. Spread half of squash mixture over noodles. Layer 2 more noodles on top, and spread with half of ricotta mixture. Repeat layers—noodles, squash, noodles, ricotta—then sprinkle with remaining 1/4 cup Parmesan.
5. Cover baking dish with foil. Bake 45 minutes, remove foil, and bake 20 to 25 minutes more, or until golden on top. Let stand 5 to 10 minutes before serving.
Nutritional Information
Per Serving: Calories: 265, Protein: 15g, Total fat: 8g, Saturated fat: 4g, Carbs: 34g, Cholesterol: 28mg, Sodium: 774mg, Fiber: 4g, Sugars: 1g
Found: Vegetarian Times April 2006
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