2 cups cooked whole wheat penne (or pasta of your choice- I’d recommend a small pasta)
In a large saute pan heat the olive oil over medium-high and add the onion, celery, carrots, garlic and mushrooms. Saute for 5-7minutes until vegetables are soft and have developed a little color.
Add the lemon juice, nooch, garlic powder, onion powder and chili flakes; stir together then add the vegetable brothand beans. Simmer for 15-20 minutes until the broth has reduced.
Add in the penne and stir. Let everything heat through and then serve!
1/4 cup NuNaturals Stevia Baking Blend (can use regular sugar)
1/4 cup coconut oil, melted
1/4 cup blueberry flaxmeal
1t vanilla
1/3 cup unsweetened vanilla almond milk
1/4 cup cacao powder
1.25 cups whole wheat pastry flour
1/4t salt
1/4 cup crushed walnuts
1/2 cup mini chocolate chips
Preheat oven to 350F and prepare an 8×8 baking dish. Mix the stevia, coconut oil, flaxmeal, vanilla and almond milk together and let sit for 5 minutes. Sprinkle in the cacao powder, flour, salt and walnuts and stir until combined. Pour into the baking dish and sprinkle with mini chocolate chips. Bake for 18-23 minutes until a knife comes out clean. I prefer to serve these warm.
If you want to check out our yummy dining at A Single Pebble and Coffee Corner as well as what else we ate the past few days visit Eat. Live. Be Healthy.
A great alternative to mashed potatoes is mashed white beans they are creamy and delicious and you can put your own spin on them. Last night I had leftover Tofutti so I added it to my recipe.
2 cans Cannelini beans, drained and rinsed
8-10 oil packed sundried tomatoes, chopped small
5 scallions, chopped small
3T vegan cream cheese
salt and pepper to taste
1t garlic powder
Add all ingredients to a pan over medium heat and mash with a potato masher. Mix everything together and then heat until warmed. Enjoy!
If you want to check out our yummy dining at A Single Pebble and Coffee Corner as well as what else we ate the past few days visit Eat. Live. Be Healthy.
Tonight I made the tempeh reuben from The Candle Cafe cookbook; I also made the vegan mayo to make the Russian dressing for the reuben. I also made some rainbow slaw with the vegan mayo, white vinegar, palm sugar, salt, pepper, celery seed and mustard powder. I plan to serve these at my interview tomorrow.
This morning I was lazy and stayed in bed a little later and by later I mean like 6:30 am. Once I finally dragged myself out of bed I decided to make a green smoothie in my new Blendtec Total Blender. Let me tell you how excited I was when I came home to this a few weeks ago. The good people at Blendtec sent me my own red Blendtec Total Blender and I am just loving it. I have mostly made smoothies and vegan ice cream it in it so far but I am dying to try my hand at making soup in it. This morning was a yummy green…er brown smoothie (1.5 cups water, 1 cup frozen raspberries, 1 small apple diced, 1 small banana diced, 2 handfuls of spinach). The best part about this blender is that I only have to push one button for my smoothie to be made (the button that says smoothie) and it does all the work for me!
I did some yoga this morning and then an elliptical session where I finally finished reading The China Study – I read a good chunk of it when I was on vacation back at Christmas but just haven’t taken the time to do much reading lately but I told myself I HAD TO finish it this week. Now I am on to working on a blog post about this amazing informative book.
For lunch I made up some of Kristen Suzanne’s “Twilight Pecan Shallot Pate” from her Entrees book. I served it up on some romaine pieces and let me tell you this stuff is sooo good I will be making it again!
After lunch I did some yoga for abs with Rodney Yee and then headed to the co-op to pick up a couple of things. To my delight there was a package on our steps from Tropical Traditions when I returned home. Once I got things put away I decided it was to make my Kitchen Sink Cookies since my husband has been asking for about a month for me to make them.
Coconut Oil from Tropical Traditions
Kitchen Sink Cookies
So Kitchen Sink Cookies are crazy easy to make the base is:
1/2 cup nut butter (I used PB today)
2 T water
2 T agave
1t vanilla
1/2 t cinnamon
Mix this all together and to this add whatever nuts, dried fruit or chocolate you’d like to it.
Today I used: 1/2 cup raw trail mix (goji berries, pistachios, cashews and a few other dried things), 2 T raisins, 1t shredded unsweetened coconut, 1 T pumpkin seeds, 2T sunflower seeds, and 1 T mini chocolate chips
These are best after they have set in the refrigerator for about 2 hours.
Blogger Disclosure: Cooking For A Vegan Lover received these products at no cost from the company for review.
busymomto5- “our house eats sooo much hummus!”
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I know that in my last update I had said that I had given up on the challenge due to a lack of pantry items however after some consideration I decided that I could do at least another week however I would need to pick up a few pantry items (4 cans of beans and 2 cans of tomatoes). Yesterday breakfast was leftover quinoa chili I just couldn’t wait until lunch to eat it. For lunch I had noodles with chickpeas, earth balance and curry powder, simple but yummy.
For dinner I used my sample of Wildwood Organics Sprout Baked Tofu – savory flavored. I threw 3 shallots, 2 cloves of garlic and the tofu into the food processor and pulsed to break it up. I threw it in a pan with some vegetable broth and toasted in some nooch, paprika and chili powder. I added a frozen mix of corn, onions, peppers and black beans and 2 handfuls of spinach. I had some Ezekiel bread left in the freezer and toasted it up to have with our scramble- unfortunately I didn’t photograph any of this.
I’m going to do a mini giveaway- I have a bunch of coupons for free Cedar’s products including hummus, salsa and their new creamy hummus- If you would like a chance to win, leave me a comment by 8pm on January 21st.
