INGREDIENTS
2 Tbs. unsalted butter or olive oil
1/2 cup grated Parmesan cheese
1 medium onion, chopped (1 cup)
5 cups low-sodium vegetable broth
2 lb. fresh asparagus (36 to 40 medium-size spears), tips reserved, stalks cut into 1/2-inch pieces, divided
1 tsp. dried thyme
1/3 cup low-fat milk or heavy cream
1 Tbs. lemon juice
2 tsp. grated lemon zest
INSTRUCTIONS
1. Preheat oven to 400°F. Line baking sheet with foil. Divide Parmesan cheese into 6 mounds on baking mat, and flatten using back of spoon. Bake 3 to 4 minutes, or until cheese melts into lacy rounds. Cool completely. Remove from baking sheet with spatula; set aside.
2. Melt butter in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft. Add broth, asparagus stalks, and thyme; bring to a boil. Reduce heat to medium-low, cover pan, and simmer 15 to 20 minutes or until asparagus is tender.
3. Meanwhile, cook asparagus tips in boiling, salted water 2 minutes, or until just tender. Drain, and rinse under cold water. Set aside.
4. Purée soup in blender or food processor until smooth. Return to pan, and stir in milk, lemon juice, and lemon zest. Season with salt and pepper, if desired. Serve warm or at room temperature, garnished with asparagus tips and Parmesan crisps.
Friday, August 26, 2011
Corn Chowder with Green Chiles
INGREDIENTS
2 fresh, mild green Mexican (Anaheim) or poblano chiles roasted & peeled
2 Tbs. corn oil or vegetable oil
2 Tbs. unsalted butter
1 large onion, minced
3 cups corn kernels, scraped from the cob (about 6 medium ears), fresh or frozen
3 cups milk
12 to 14-oz. russet baking potato, peeled and diced
1 1/2 tsp. salt, or more to taste
1/2 cup whipping cream
Pinch white pepper
About 1/4 cup pepitas (shelled pumpkin seeds), dry-roasted, optional
INSTRUCTIONS
1. To prepare chowder: Heat oil and butter in large, heavy saucepan over medium. Stir in onion, and cook until soft and translucent, about 5 minutes. In blender, purée 1 cup corn with 1 cup milk. Pour mixture into pan and add remaining milk with remaining corn, potato and 11/2 teaspoons salt. Reduce heat to medium-low and cook 15 to 20 minutes, or until potato is tender. Adjust heat, if necessary, to keep soup from boiling. Stir in cream and heat through. Add more salt, if desired, and pepper. Ladle into shallow bowls. Top with green chiles. Scatter pepitas over soup, if using. Serve hot.
2 fresh, mild green Mexican (Anaheim) or poblano chiles roasted & peeled
2 Tbs. corn oil or vegetable oil
2 Tbs. unsalted butter
1 large onion, minced
3 cups corn kernels, scraped from the cob (about 6 medium ears), fresh or frozen
3 cups milk
12 to 14-oz. russet baking potato, peeled and diced
1 1/2 tsp. salt, or more to taste
1/2 cup whipping cream
Pinch white pepper
About 1/4 cup pepitas (shelled pumpkin seeds), dry-roasted, optional
INSTRUCTIONS
1. To prepare chowder: Heat oil and butter in large, heavy saucepan over medium. Stir in onion, and cook until soft and translucent, about 5 minutes. In blender, purée 1 cup corn with 1 cup milk. Pour mixture into pan and add remaining milk with remaining corn, potato and 11/2 teaspoons salt. Reduce heat to medium-low and cook 15 to 20 minutes, or until potato is tender. Adjust heat, if necessary, to keep soup from boiling. Stir in cream and heat through. Add more salt, if desired, and pepper. Ladle into shallow bowls. Top with green chiles. Scatter pepitas over soup, if using. Serve hot.
Vegan 'Chicken' Noodle Soup
INGREDIENTS
4 cups no-chicken broth
1/2 cup baby carrots, sliced into 1/4-inch rounds
1 stalk celery, chopped (about 1/2 cup)
1/2 tsp. granulated onion
3 oz. dry fettuccine, broken into 2-inch pieces (about 1/2 cup)
2 1/2 Tbs. plain TVP bits
2 green onions, thinly sliced (about 1/3 cup)
1 Tbs. minced fresh parsley
INSTRUCTIONS
1. Combine broth, carrots, celery and onion in large saucepan over medium-high heat, and bring to a simmer. Reduce heat to low, and stir in fettuccine. Simmer, partially covered, 15 minutes. Stir in TVP and green onions.
2. Cook 5 minutes more, or until vegetables and noodles are tender. Remove from heat, stir in parsley, and season with salt and pepper.
4 cups no-chicken broth
1/2 cup baby carrots, sliced into 1/4-inch rounds
1 stalk celery, chopped (about 1/2 cup)
1/2 tsp. granulated onion
3 oz. dry fettuccine, broken into 2-inch pieces (about 1/2 cup)
2 1/2 Tbs. plain TVP bits
2 green onions, thinly sliced (about 1/3 cup)
1 Tbs. minced fresh parsley
INSTRUCTIONS
1. Combine broth, carrots, celery and onion in large saucepan over medium-high heat, and bring to a simmer. Reduce heat to low, and stir in fettuccine. Simmer, partially covered, 15 minutes. Stir in TVP and green onions.
2. Cook 5 minutes more, or until vegetables and noodles are tender. Remove from heat, stir in parsley, and season with salt and pepper.
Volunteer Vacations
To be a part of a Volunteer Vacation is a dream of mine. I will get there, somehow, someway, someday....
Check out http://www.org4peace.org or other organizations similar to them.
It's the orphanages mostly that draw on my heart as I look at the smiles on their faces. They have so little, yet they still appear to be happy. We have so much and yet there is so much misery. That appreciation for life that they have needs to be taught here in our over commercialized, greedy, consumer driven, materialistic community in which we live. What an experience that would be....
Check out http://www.org4peace.org or other organizations similar to them.
It's the orphanages mostly that draw on my heart as I look at the smiles on their faces. They have so little, yet they still appear to be happy. We have so much and yet there is so much misery. That appreciation for life that they have needs to be taught here in our over commercialized, greedy, consumer driven, materialistic community in which we live. What an experience that would be....
Thursday, August 25, 2011
Brittany Renee
“I would much rather have regrets about not doing what people said, than regretting
not doing what my heart led me to and wondering what life had been like if I'd just
been myself.”-Brittany Renée
- Posted using BlogPress from Jennifer's iPad
not doing what my heart led me to and wondering what life had been like if I'd just
been myself.”-Brittany Renée
- Posted using BlogPress from Jennifer's iPad
Chickenless Pot Pie
Original recipe taken from Gardein iPhone app, then modified.
1 pack Gardein scallopini, cut into 1/4 cubes
6 cups vegan chicken stock
1 cup yellow onion, diced
1 cup carrots, peeled and diced
1/2 cup broccoli florets
1 cup peas
¾ tsp thyme, minced
¾ tsp sage, minced
¾ tsp sea salt
¾ tsp fresh ground pepper
1 tbsp nutritional yeast flakes
1 tbsp tamari soy sauce
3-4 tbsp Canola oil
Roux
¾ cup flour
¾ cup Earth Balance butter
1 puff pastry sheet rolled out to 12"x10"
Instructions
Pre-heat oven to 375°F
Brown gardein scallopini in a sauté pan with 1 tablespoon canola oil. Season with salt and pepper. Remove from pan and set aside.
To make roux... melt Earth Balance in a sauté pan, add flour and whisk constantly until light brown in color. Cool and set aside.
In a 5.5 qt. stock pot cook onions in canola oil for 3 min and add carrots, sage, thyme, salt and pepper. Continue to cook for 5 min. Add already boiling stock and simmer for 5 min whisk in yeast flakes.
Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in gardein scallopini, tamari and peas. pour mixture into a large shallow pan to cool.
Once mixture is cool, pour into individual ramekins, glass pie pan or small casserole dish. cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges. Cut small slits. Bake for 35 min or until internal temperature reaches 165°F.
6 servings | 15 min prep | 50 min cook
- Posted using BlogPress from Jennifer's iPad
1 pack Gardein scallopini, cut into 1/4 cubes
6 cups vegan chicken stock
1 cup yellow onion, diced
1 cup carrots, peeled and diced
1/2 cup broccoli florets
1 cup peas
¾ tsp thyme, minced
¾ tsp sage, minced
¾ tsp sea salt
¾ tsp fresh ground pepper
1 tbsp nutritional yeast flakes
1 tbsp tamari soy sauce
3-4 tbsp Canola oil
Roux
¾ cup flour
¾ cup Earth Balance butter
1 puff pastry sheet rolled out to 12"x10"
Instructions
Pre-heat oven to 375°F
Brown gardein scallopini in a sauté pan with 1 tablespoon canola oil. Season with salt and pepper. Remove from pan and set aside.
To make roux... melt Earth Balance in a sauté pan, add flour and whisk constantly until light brown in color. Cool and set aside.
In a 5.5 qt. stock pot cook onions in canola oil for 3 min and add carrots, sage, thyme, salt and pepper. Continue to cook for 5 min. Add already boiling stock and simmer for 5 min whisk in yeast flakes.
Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in gardein scallopini, tamari and peas. pour mixture into a large shallow pan to cool.
Once mixture is cool, pour into individual ramekins, glass pie pan or small casserole dish. cover mixture with puff pastry (be sure to leave a small excess of pastry for folding and fluting of the edge) and seal edges. Cut small slits. Bake for 35 min or until internal temperature reaches 165°F.
6 servings | 15 min prep | 50 min cook
- Posted using BlogPress from Jennifer's iPad
Tuesday, August 23, 2011
Vegan Dog Treats Recipe
A great treat to help that doggy breath!
Courtesy of Molly, @veganflower on Twitter.
Parsley Mint Muffins
2 cups flour
½ cup oats
½ cup wheat germ or additional flour
¼ cup nutritional yeast
1 Tbsp. ground flax
1 Tbsp. hulled hemp seeds (optional)
½ tsp. baking soda
¼ cup dried parsley
½ cup fresh mint, chopped into small pieces
3 Tbsp. blackstrap molasses or agave nectar
1 ½ cups water
Preheat oven to 350 degrees. Spray mini muffin pans with non-stick spray.
In a large bowl, combine flour, oats, wheat germ, nutritional yeast, flax, hemp seeds, baking soda, parsley and mint. Add molasses or agave nectar and water, mixing well. Scoop batter into the muffin pans and bake for 30 minutes. Remove and let cool completely before serving. Store in the fridge.
Makes approximately two dozen mini muffins.
Variations
Biscuits- Reduce water by ½ cup and eliminate baking soda. Knead into a stiff dough, adding ¼ cup of flour at a time until it can be rolled out without sticking to the rolling pin (add a bit of water if it gets too dry). Roll out onto a floured surface to ¼ inch thickness. Cut with cookie cutters or knife and bake on a greased cookie sheet until crispy.
Cookies- Add ¼ cup of flour at a time until dough is firm enough to form into balls. Place dough balls on a greased cookie sheet and press flat with your hand or a fork. Bake until crispy.
Bagels- Make the same as the cookies except do not press them flat. Dip your finger in water and poke a hole in the middle of the dough ball. Flatten slightly to form a bagel shape. Bake until crispy.
Courtesy of Molly, @veganflower on Twitter.
Parsley Mint Muffins
2 cups flour
½ cup oats
½ cup wheat germ or additional flour
¼ cup nutritional yeast
1 Tbsp. ground flax
1 Tbsp. hulled hemp seeds (optional)
½ tsp. baking soda
¼ cup dried parsley
½ cup fresh mint, chopped into small pieces
3 Tbsp. blackstrap molasses or agave nectar
1 ½ cups water
Preheat oven to 350 degrees. Spray mini muffin pans with non-stick spray.
In a large bowl, combine flour, oats, wheat germ, nutritional yeast, flax, hemp seeds, baking soda, parsley and mint. Add molasses or agave nectar and water, mixing well. Scoop batter into the muffin pans and bake for 30 minutes. Remove and let cool completely before serving. Store in the fridge.
Makes approximately two dozen mini muffins.
Variations
Biscuits- Reduce water by ½ cup and eliminate baking soda. Knead into a stiff dough, adding ¼ cup of flour at a time until it can be rolled out without sticking to the rolling pin (add a bit of water if it gets too dry). Roll out onto a floured surface to ¼ inch thickness. Cut with cookie cutters or knife and bake on a greased cookie sheet until crispy.
Cookies- Add ¼ cup of flour at a time until dough is firm enough to form into balls. Place dough balls on a greased cookie sheet and press flat with your hand or a fork. Bake until crispy.
Bagels- Make the same as the cookies except do not press them flat. Dip your finger in water and poke a hole in the middle of the dough ball. Flatten slightly to form a bagel shape. Bake until crispy.
Good Eye, Spy!
My little friend Irelynn spent the day with me today and pointed to my garden saying "Why you got farkles in yo gawden, Den?" I looked under all the bushes in my garden and there was in fact a jar of 'sparkles' from when we did art outside one day. How very random that she spotted them and that 'Farkles' just happens to be my most favourite word she uses, ....next to 'Goggy' as in Dogs of course. I cannot get enough of this kid, she makes me laugh out loud.
- Posted using BlogPress from my iPad
- Posted using BlogPress from my iPad
Sunday, August 21, 2011
Tofu Scramble
Did I post this already?! Might have but too lazy to check. Re-enjoy if I did and if I didn't, give this one a try :) Put it in a wrap to make a breakfast burrito!!
INGREDIENTS
1 lb. extra firm tofu
2 Tbsp. olive oil
1 Tbsp. soy sauce
2 garlic cloves, crushed
1 Tbsp. onion powder
1 tsp. thyme
1 tsp. turmeric
1 tsp. paprika
1 tsp. garlic salt
Juice from half a lemon
1/4 cup nutritional yeast
1/2 cup sliced mushrooms
1/2 each red, yellow & green peppers
1 handful of spinach easier & chopped
INSTRUCTIONS
1. Cut the tofu into cubes and squeeze out the excess water.
2. Add the olive oil, soy sauce, crushed garlic, onion powder, thyme, turmeric, paprika, and garlic salt to a sauté pan. Stir and cook on low heat. Once the mixture begins to heat, spread evenly to coat the bottom of pan.
3. Crumble the tofu through your fingers into the pan and toss into the mixture, stirring often.
4. Once the scramble becomes firm to the touch and begins to brown (about 7 to 10 minutes), squeeze in the lemon juice and add in the nutritional yeast. Stir until coated. Allow to cook an additional 2 to 3 minutes.
5. Sauté the veggies until tender crisp and toss together with the scrambled tofu mixture.
- Posted using BlogPress from my iPad
INGREDIENTS
1 lb. extra firm tofu
2 Tbsp. olive oil
1 Tbsp. soy sauce
2 garlic cloves, crushed
1 Tbsp. onion powder
1 tsp. thyme
1 tsp. turmeric
1 tsp. paprika
1 tsp. garlic salt
Juice from half a lemon
1/4 cup nutritional yeast
1/2 cup sliced mushrooms
1/2 each red, yellow & green peppers
1 handful of spinach easier & chopped
INSTRUCTIONS
1. Cut the tofu into cubes and squeeze out the excess water.
2. Add the olive oil, soy sauce, crushed garlic, onion powder, thyme, turmeric, paprika, and garlic salt to a sauté pan. Stir and cook on low heat. Once the mixture begins to heat, spread evenly to coat the bottom of pan.
3. Crumble the tofu through your fingers into the pan and toss into the mixture, stirring often.
4. Once the scramble becomes firm to the touch and begins to brown (about 7 to 10 minutes), squeeze in the lemon juice and add in the nutritional yeast. Stir until coated. Allow to cook an additional 2 to 3 minutes.
5. Sauté the veggies until tender crisp and toss together with the scrambled tofu mixture.
- Posted using BlogPress from my iPad
Wednesday, August 17, 2011
Your Toddler Is 36 Months Old
Heinz, Gerber, Similac, Enfalac.... all of these baby food/formula companies obtain your name it seems almost immediately following conception. For all five of my pregnancies, my doctor provided me with armfuls of information on what to expect during the next nine months and this literature is all courtesy of these baby food makers. The amount of information is overwhelming, really.
This week I received yet another brochure in the mail from one of these companies with coupons attached for various other products they make. On it read "Your toddler is 36 months...."
Nope, no. My toddler is not 36 months because my baby didn't live long enough to become a toddler. I miscarried twelve weeks into that pregnancy; that fetus didn't even make it to full term. I froze as I read it standing in front of our neighbourhood mailbox. Those words literally took the breath out of me as I realized that next week sometime, around September 4th, I would have had a three year old, ....had that baby survived.
I've called these companies to ask them to stop mailing me free samples and coupons, I've blocked them all from my email and have done what I can to avoid exactly what just happened at my mailbox.... But the reality is, every once in awhile I need to think about him/her. I need to have those thoughts about those babies run through my head so I can feel them in my heart. I've had a connection with each of my children from the moment I felt they were there and I do wonder about the three that never came to be. They are still and will always be a part of me.
I just really don't need Heinz to flag all the milestones I'm missing out on.
This week I received yet another brochure in the mail from one of these companies with coupons attached for various other products they make. On it read "Your toddler is 36 months...."
Nope, no. My toddler is not 36 months because my baby didn't live long enough to become a toddler. I miscarried twelve weeks into that pregnancy; that fetus didn't even make it to full term. I froze as I read it standing in front of our neighbourhood mailbox. Those words literally took the breath out of me as I realized that next week sometime, around September 4th, I would have had a three year old, ....had that baby survived.
I've called these companies to ask them to stop mailing me free samples and coupons, I've blocked them all from my email and have done what I can to avoid exactly what just happened at my mailbox.... But the reality is, every once in awhile I need to think about him/her. I need to have those thoughts about those babies run through my head so I can feel them in my heart. I've had a connection with each of my children from the moment I felt they were there and I do wonder about the three that never came to be. They are still and will always be a part of me.
I just really don't need Heinz to flag all the milestones I'm missing out on.
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About Me
- Jennifer
- Life-long Vegetarian and proud to be Canadian. Really, I'm a little bit of everything, all rolled into one. I'm a bitch, I'm a lover, I'm a child, I'm a mother, I'm a sinner, I'm a saint (I do not feel ashamed) I'm your hell, I'm your dream (I'm nothing in between) You know, I wouldn't want it any other way..... (I'd like to think that song was written about me! lol)
