Author: Lindsay Ingalls

Vegan Mofo #2.1: All the Mofo's Are Doing it

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1. Favorite non-dairy milk?
It’s a toss up between Vermont Soy Unsweetened and Organic Valley Unsweetened

2. What are the top 3 dishes/recipes you are planning to cook?
I am planning to make juices, Kristen Suzanne’s Harvest Soup (http://kristensraw.blogspot.com/2007/09/kristen-suzannes-harvest-soup.html), and Pecan Nori Rolls YUMMM- we are going High Raw this week

3. Topping of choice for popcorn?
a little melted Earth Balance and lots of Nutritional Yeast and a little Goya Adobo

4. Most disastrous recipe/meal failure?

Grilled pizza. The crust burnt before anything else was cooked.

5. Favorite pickled item?
Spicy Dilly Beans

6. How do you organize your recipes?
Organize??????

7. Compost, trash, or garbage disposal?
Trash and Recycle.  We were composting however it got too hard at our apartment- can’t wait to have a house.

8. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)?
avocado, tofu and bread

9. Fondest food memory from your childhood?
Moneky Bread my mom used to make

10. Favorite vegan ice cream?
Coconut Bliss Chocolate Peanut Butter

11. Most loved kitchen appliance?

Does my knife count? If not I love my food processor.

12. Spice/herb you would die without?
cumin

13. Cookbook you have owned for the longest time?
vegan with a vengeance

14. Favorite flavor of jam/jelly?
Raspberry with the seeds.

15. Favorite vegan recipe to serve to an omni friend?
ummm- spring rolls, fried rice and stir fried veggies

16. Seitan, tofu, or tempeh?
tofu

17. Favorite meal to cook (or time of day to cook)?
Chili

18. What is sitting on top of your refrigerator?
there is a cabinet above my fridge

19. Name 3 items in your freezer without looking.
corn, broccoli, vegan meatballs

20. What’s on your grocery list?
apples, carrots, kale, cucumbers, lemon

21. Favorite grocery store?
Healthy Living

22. Name a recipe you’d love to veganize, but haven’t yet.
My Gram’s Cider Donuts

23. Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?
Happy Herbivore , Another One Bites The Crust , Choosing Raw

24. Favorite vegan candy/chocolate?
Go Max Go – Chocolate bars
25. Most extravagant food item purchased lately?
ummmm I don’t think I have….

26. Ingredients you are scared to work with?
cactus

Vegan Mofo #2: Apple Pie and Rustic Cabbage Soup

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Fall is here!  Fall is my favorite time of the year and with fall comes great products to make yummy Autumn dishes.  Some of my favorite products are potatoes, squash, apples and cabbage. To start the fall off I made Apple Pie and Rustic cabbage soup which were both delicious. For the Apple Pie I used the recipe from Babycakes cookbook which was great. The recipe starts by roasting the apples with agave, lemon juice and cinnamon which really brings the flavors out. The crust is wonderful and is made from spelt flour, agave, coconut oil, baking powder and salt.   This crust is used to make a very rustic crust which is great and a must try. 

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I also made some delicious Rustic Cabbage Soup that was inspired by 101 Cookbooks it was filling and delicious (and even better the 2nd day).

Rustic Cabbage Soup Recipe adapted from 101 Cookbooks

 

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, cut 1/4-inch pieces
4 cloves garlic, chopped
1 large yellow onion, sliced
5 cups vegetable stock
1 can of cannellini beans
1 small green cabbage, sliced

1T Goya adobo

more good-quality extra-virgin olive oil for drizzling
1/2 cup nutritional yeast

Heat the oil in a large pot.  Stir in the cabbage and onions and cook until caramelized.  Stir in the salt and the potatoes and cook for a 3-5 minutes.  Add the broth, garlic and adobo.  Let it come to a boil and cook until potatoes are soft.  Stir in the nutritional yeast and beans.

Serve drizzled with a bit of olive oil.

Serves 4.

 

IMG_4629(okay I know not the greatest picture but it tasted great)

VEGAN MOFO #1: Mystery Giveaway

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WE HAVE A WINNER!

The winner of the Vegan Mofo Myster GIveaway is Andrea. 

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To start things off for  VeganMofo lets do a mystery giveaway.  This giveaway will be a box filled with a variety of vegan products about $25 worth.  Whoever wins the mystery box will be asked to post a photo and list of the contents on their blog.

 

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To enter this contest there are 3 ways to win: 1. Become a fan on my Facebook Page – make a comment 2. Add me to your blogroll – make a comment here to let me know 3. leave a comment here.  If you do all three you will get 3 chances to win, do two and you get 2 chances and do 1 …..well you get the picture. This will run until October 7th.

I Finallly Bought a Juicer! and am Having a Giveaway!

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THE WINNERS ARE: Carrie with her yummy sounding Green Pineapple Juice AND Beth with her creative way to use the pulp!

Thanks for participating and look foward to many more giveways to enter!

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After months and months of debating on whether we should get a juicer or not I finally decided it was time. After checking reviews I decided to go with the Breville BJE200XL 700-Watt Compact Juice Fountain . I am so excited.  It comes on Friday and I can’t wait to start using it. 

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Now I really need some good juice recipes so I think this calls for a giveaway contest!  If you would like to win a Gnu Bar, a bag of Sharkies and  a bag Funky Monkey then please comment below with your favourite juice recipe  and for a second chance at winning enter a recipe that uses the juice pulp!  The contest will close on October 2nd by Noon (I moved it up because I have another one ending around the same time- sorry!).   Also there will be two winners!

Review: Zukay Salad Dressing

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Calling all you raw foodist (and all the other foodies) out there if you haven’t tried this yet you must! These salad dressing is delicious, raw, no added sugars and only 5 calories a serving! There are 6 flavors for you to try (I was lucky enough to try the Carrot Ginger, Tomato Provencal, Cucumber Mint and Sweet Onion Basil which were all delicious- here is a little bit about each as state on the Zukay site:

Carrot Ginger – Like the famous Japanese dressing!

Tomato Provencal – A wonderful Mediterranean mix of tomatoes, kalamata olives and herbs de Provence!

Cucumber Mint – The fresh taste of summer!

Tomato Pepper Pesto – The classic taste of fresh basil, pine nuts and tomatoes!

Sweet Onion Basil – A savory and smoky addition to any salad or marinade!

Red Pepper Cilantro – The fresh and zesty taste of red bell peppers

 

They are so versitle as well- you can put them on greens or use them as dressing on sandwich and they go great on zucchini noodles. Also make sure to try their delcious salsas.  Zukay also makes relish as well however I have yet to find it in stores in my area but hope to try it soon.

Dahl and Kasha Oh My!

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For dinner last night I made kasha (buckwheat groats) for the first time and served with steamed broccoli, sautéed summer squash and a butternut squash & red lentil dahl. I am now in love with kasha it is so good. It is also great because it is so quick to make only takes about 15 min. My parents came over and they enjoyed the meal and I can’t wait to make it again.

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Kasha
Ingredients
Serves 6 to 8
• 3 tablespoons Earth Balance
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1 1/2 cups buckwheat groats (also known as kasha)
• 3 cups vegetable stock
• Coarse salt and freshly ground pepper
Directions
1. In a large straight-sided skillet with a lid, melt butter over medium-high heat. Add onion and garlic. Cook, stirring occasionally, until translucent, about 3 minutes. Add groats to skillet, and increase the heat to high and cook about 2 minutes. Add stock, and season with salt and pepper. Reduce the heat to low, and simmer, covered, until tender and all of the liquid has absorbed, 10-15 minutes.

 
Recipe for Butternut squash and red lentil dahl
□ 1 can of organic butternut squash
□ 1 and ½ cups red lentils, rinsed and checked over
□ 1 inch piece of fresh ginger, peeled
□ 1T ground cumin
□ 1 tsp turmeric
□ A small stick of cinnamon
□ 4 cups hot vegetable stock
□ 2 red onions, thinly sliced
□ 2-3 T olive oil
□ 2 cloves of garlic, thinly sliced
□ 1T chili flakes
□ 2 t lemon juice
□ ¼ cup sour supreme
□ 2T chili sauce
Put the cumin, turmeric, cinnamon, lentils and hot water into a saucepan. Grate the ginger straight into the pan.
Simmer on a low heat for about 30 minutes, stirring occasionally.
Meanwhile heat the olive oil in a frying pan and add the onions. Cook the onions on a med-low until golden and caramelized.
Once the lentils have absorbed all of the water remove the cinnamon stick and discard.
Stir the squash, sour supreme, chili sauce and lemon juice into the lentils and simmer on low for 10 min
Add the garlic and chili flakes to the onions and cook on a low heat for another 10 minutes. Add the onion mixture to the dahl, reserving some for garnish.

Surf Sweets Gummy Candies

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Remember when you were a kid and how much you loved gummy bears and then you became more aware of what gelatin is- and the desire to eat gummy chews was challenged by knowing what you were eating was actually an animal product.  Now you have the ability to have you gummies and eat them to with Surf Snacks line of vegetarian gummy products.  

 

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Although they do have some products that include gelatin they have a great variety of vegetarian gummies such as Gummy Swirls, Fruity Bears, Sour Worms and Sour Berry Bears.  All of these are delicious, however my favourite are the sour worms!  Another great feature to these gummy candies are that they are organically sweetened and are free of artificial colors and sweeteners- which can give all you parents out there a piece of mind when you kids are eating them.  What’s not to love about a product that is free of corn syrup and GMOs, has natural colors and flavors, is 100% of your daily vitamin c and TASTE GREAT?