Vegan Tuna Salad or Chicken Salad

Around my house we just call this Chickpea salad, but who in the world would search for those keywords?  This is a nice little replacement for tuna or chicken salad, and to be honest it's just way better for you (it lacks mercury, antibiotics, hormones, etc.), and it's pretty spot-on when it comes to the flavor.  It doesn't have the signature fishy smell, but I don't know anyone that loves to rock cat food breath.  One of my best friends, Mrs. Margie, passed this on to me.  I add some things to pump up the nutritional value and make it more robust, but it's perfectly good without the additional options.

(GF) Naturally Gluten Free

Served over salad

Ingredients:
1 can of Garbanzo beans/Chickpeas (or about a cup and a half of soaked and cooked)
1/4 cup vegan mayo (I use "Just Mayo", found at Dollar Tree!)
1 stalk celery finely diced
1/8 Cup onion diced fine
2 tsp Lemon Juice
1 Tbs Dill Relish (add or subtract to liking)(Carrot relish also works)
1/2 Tbs Mustard (add or subtract to liking)

**if you crave the fishy taste, feel free to add 1 tsp. of kelp powder

Optional additions that I love:
1 Tbs pumpkin seeds
1 tsp chicken-style seasoning
1/2 tsp dill weed
5 green grapes quartered

In the middle of mixing

Directions:
-Mash chickpeas with a fork manually OR put in vitamix and press down continuously with the tamper stick OR put in a food processor and process just until chickpeas have lost their shape (you don't want chickpea soup, so only process for a few seconds!)
-Mix in the rest of your ingredients, until everything is covered in chickpea

Paleo boats with red cabbage

**Eat alone, put on top of a salad as pictured, put on bread for a sandwich, or wrap in a cabbage leaf for a paleo boat!

Paleo (kinda) Vegan Pizza

So, I feel a bit ridiculous admitting that I'm not exactly sure what all the Paleo diet allows for.  I'm pretty sure that no processed foods is part of it, but I lost interest in what Paleo had to offer when I saw the first asparagus bundle wrapped in slimy (totally unhealthy) bacon (photo) on my Facebook feed.  So anyway, I still think it's a pretty cool notion to limit the amount of Gluten in your meals, and definitely a plus to lay off of processed foods.  Daiya (vegan Cheese) and marinara aside, this is pretty much straight from the garden!  It's versatile too, if you want to change the toppings.

(GF) Naturally Gluten Free

My pizzas before they were baked

Ingredients:

2 Large Eggplants

1 Jar of marinara (I like Barilla, it's vegan and kosher)

Bag of Daiya Shredded Chedder or Mozzarella (purchase at publix or other)

Salt or Garlic Salt to sprinkle

Suggested Toppings:

Chopped Mushrooms

Baby Spinach

Diced Onion

Sun dried Tomatoes

Diced Zucchini 

Artificial Bacon Bits (can be purchased from any grocery store)

Ignore the fact that this eggplant has not been peeled

Instructions:

- Preheat oven to 350 degrees

- oil two cookie sheets

- Peel eggplants with a potato peeler or the like

- Lay eggplant on its side and cut in about inch thick slices 

- Place each piece on the cookie sheet

- Sprinkle each "pizza" with salt or Garlic salt (not too much, it's just to add a little flavor)

- First spread about a Tablespoon of Marinara on each "pizza"

- Then top with Spinach

- Then your daiya cheese

- Then all of the other topping you choose

-Bake on 350 for 25 minutes, on top rack

Feeds 4 Adults +
**Served with Crisp salad and roasted asparagus
ENJOY!

Photo Credit to my baby sister!

Easy Vegan "Beef Stew" recipe

It makes me feel good to make food with nothing but items from the local farmer's market or the produce section of my grocery store.  This, aside from the seasonings and cornstarch, can be made with all "living" foods. That makes me very happy. ----> :D <------- See?  This is the easier version of my other recipe that has a few more steps in it, but a tad less fat (because it's missing the cashews).  This can be made in one pot.  You just need a blender!  Easy = Good.  If you want to make this even easier, you can pick up a bag of pre-cut veggies (for stew) in the freezer section of your grocery store.

(GF) Naturally Gluten Free 

(make sure your seasonings do not contain gluten/wheat)

Recipe:

4 Large Portobello Mushrooms (cut into bite sized cubes)(This protein replaces the meat)

6 Large Red potatoes (cut into bite sized cubes)

6 Carrots (cut into bite sized cubes)

1 Large Red/Purple onion (quartered)

1 Tbs. ( or 1 bullion cube) Vegan Beef-style seasoning (I use Mckay's)

1/4 Cup Vegan Beef-style seasoning

1 Cup cashews (raw or roasted, salted or not)

1/2 tsp. sea salt

1 Tbs. Corn starch

Water

Serves 4 Adults

Directions:

Put all vegetables and the 1 Tbs. (or bullion) of beef-style seasoning in a large pot

Cover with water (completely) and boil until all vegetables are soft (about 40 minutes)

After boiling, drain off 2 cups of the vegetable broth and put into the blender with cashews, corn starch, salt, and 1/4 Cup beef-style seasoning

Drain and discard any remaining liquid/broth (or save for something else)

Blend your vegetable broth, beef-style seasoning, cashews, corn starch, and salt on high until smooth (may take a few minutes (no grittiness should be felt)

Pour your blended mixture over vegetables in pot and warm on low, constantly stirring until desired thickness is reached (about 4 minutes)

Pour in a bowl alone, or over rice, broken pieces of bread, torn up biscuits, or your choice of grain (like quinoa or amaranth).

Enjoy with a nice warm fire in the fireplace... trust me, it adds something irresistible to the meal.

Vegan Beef Stew Recipe

I actually named this "Bella Stew" a long time ago, but lest it be lost in all of the random vegan "weird" recipes that don't ring a bell on the internet, I properly gave it the "Beef Stew" moniker for find-ability.  It's just another vegan spin on one of my childhood favorites.  You know, one of those disgusting school lunchroom meals that you pretended to hate but secretly loved.  Don't worry, it's much better than any lunch-room entree, but it certainly will take you back to those days of comfort.  This recipe is pretty simple and straight forward.  It's easy and it's naturally gluten free without any processed faux meats or junk. The mushrooms are hearty and filling, and easily take the place of that ole' meat. Look for short cuts at the bottom!

(GF)  Naturally gluten free (just make sure your beef-style seasoning is)

Organic or pesticide free produce is always best!

Recipe:

4 Large Portobello Mushrooms (cut into bite sized cubes)

6 Large Red potatoes (cut into bite sized cubes)

6 Carrots (cut into bite sized cubes)

1 Large Red/Purple onion (quartered)

1 Tbs. Beef-style seasoning (I use Mckay's)

1/4 Cup Beef-style seasoning

1 Tbs. oil (I used coconut)

2 Cups (dry) white rice or grain of your choice (other options are quinoa, amaranth, millet, barley, etc., just make sure your portion yields 6 to 8 servings)

Water

Directions:

-Sautee your mushrooms in 1 Tbs. of coconut oil and 1 Tbs. of Beef-style seasonings in a Large pot (on medium/hot)

-After about 10 minutes (or when the mushrooms are soft and juicy), scoop mushrooms out of pot and set aside in a bowl (leave juice in the pot)

-Now add your potatoes, carrots, and onions to your pot with the mushroom juice, add water (just enough to cover contents), and simmer on medium high for about 30 to 45 minutes, or until all vegetables are soft (stir every so often to ensure that vegetables aren't sticking to the bottom of pan, you should never run out of water; if you do, add some to continue cooking until soft)

-While your vegetables are cooking, you'll want to start your rice or grains in another pot.  Cook them according to the package directions, but without salt.  Make sure to cook enough to serve 6 to 8 people.  

-Once veggies are soft, scoop out 2 cups and put in a blender

-Drain off 1.5 Cups of liquid from your veggies and add to blender (Drain off the rest of the liquid and discard or save for something later)

-Add 1/4 Cup of Beef-style seasoning to blender and then blend until smooth

-Now add your sauteed mushrooms back to your pot with the vegetables and mix in

Place a serving of rice on each place, top with vegetables, and then pour blended mix over the top of it.

You could also just add the blended mix back to the vegetable pot and mix, it's up to you how you want to present it.

Enjoy!

**Shortcuts:
-If you're crunched for time, forget about sautéing the mushrooms first, and just throw it all in the pot together.  Your mushrooms won't have as robust of a flavor, but there's not THAT much difference when you don't saute first.
-If you just don't feel like cooking all that rice (or whatever grain you chose), you can always just tear up a good piece of bread, throw it in the bowl and top that instead.  I used sour dough bread today and it was AH-mazing!
OR you can just see my other recipe here.

Cauliflower Steaks with Mushroom Gravy

Yeah, so I just watched my five year old massacre a giant cut of cauliflower.  That pretty much says it all.  I'm positive that this is the first time in my life that I've thought, "I think I'll have more of that cruciferous vegetable".  Sounds strange, I know.  It's all in the gravy, I'm sure; but any way you spin it, this is a great vegan entree that is filling, super healthy, and not some "wanna be meat" cop out.  I'm trying to stop using processed foods all-together, which means casting aside the famous "veggie meats".  I've opted for some of the more interesting vegan trends lately, and I actually like this one!

(GF)  This recipe is naturally gluten free

Ingredients:

1 large head of cauliflower (the more round the better)

1 Cup cashews (I used roasted and salted)

1 Cup of sliced baby portobello mushrooms, coarsely chopped

1 small red onion, diced

1/4 tsp. of white pepper (could use black pepper, but may want to reduce amount)

1/4 tsp. of carob or cacao powder (optional, but brings in a base, sultry note)

1/4 Cup (or 4 Tbs.) of Beef-like seasoning

water

I borrowed this picture from ehow, because I forgot to take one of how to cut it! 

Directions:

Preheat oven to 350 degrees

Prepare a non-stick cookie sheet (or oil one if you don't have a non-stick)

Wash cauliflower, and remove leaves and stems from around the base

Cut the stem off even with the bottom of the cauliflower, so that it sits evenly on a cutting board (as seen above)

Starting in the middle, slice cauliflower in 3/4 inch slices (that's almost a full inch)

(You will only get 2 to 3 even and solid "steaks" out of one head, but you can cook the loose florets that fall in the same way, they just won't be as pretty;  or you can save them for later use.)

Once you have your "steaks" cut, gently transfer them to a non-stick or oiled frying pan

(you may only be able to fit a few at a time)(be careful so that they don't fall apart)

On medium high, sear the "steaks"just so that they are a little browned around the edges, carefully turning once to sear both sides

That only takes a minute or two, so then gently transfer each steak to a non-stick or oiled cookie sheet and place in the oven

Bake for 20 minutes (or until cauliflower is soft but still firm)

After they've been pan seared and transfered to cookie sheet

I use the loose pieces for the kids... they don't mind

While that's baking:

Add onion and mushroom to that frying pan you used and sauté until soft (about 5 to 8 minutes)

When finished, take half of the sauteed onion and mushroom mixture and put in the blender with all of the other ingredients (EXCEPT your cauliflower that's baking in the oven).  Set remaining mushrooms and onion aside for later.

So now you have your cauliflower in the oven, half of your mushrooms and onions in the fryer (set aside), the other half of your mushrooms and onions in the blender with all of your other ingredients.

Add just enough water to your blender to cover the ingredients, and blend until smooth.  In a vitamix this takes about a minute, in a standard blender it may take about 3 minutes to get the cashews smooth.

If you need to add a little water to keep the mixture moving, add very little at a time (you want it thick).

Once the gravy is smooth, you can heat it in a small pot, or you can use it at room temperature.  I don't heat mine, because I pour it directly on the cauliflower out of the oven, and it heats it up (it's your choice). 

When Cauliflower is finished baking, transfer to plates, top with the mushroom and onion mixture that was set aside, and then pour gravy over the top of each Cauliflower "Steak".  Magnifico!  

THE best homemade Granola, period

Cereal has been my best friend for the past 6 months or so.  My two year old insists on having breakfast at 5a.m. every SINgle MORNING!!!!  Well, that's particularly hard on a mama with a newborn who hasn't slept all night!  I'm sad to admit that breakfast has sort of gone from a meal for Princes to a meal for paupers as of late.  Cascadian farms organic granola cereal was the healthiest (fairly priced) cereal on the shelf at the grocery store, so needless to say I've paid the CEO's salary with how much I've purchased in recent months.  It's quite a shameful thing when looking at the nutritional facts on the back of the package.  My husband and pickiest nutritional critic, brought it to my attention that there's not much value in a bowl of that cereal :(.  Well, I couldn't let that rest on my conscience, so I went into the laboratory again to create something that I could make in bulk and keep in the freezer.  I'm pretty excited about the results, because it didn't take but twice for me to get it to AWESOME!  The only problem with this granola is that even though I make it in bulk, I cannot keep up with the demand.  The lil' fam fam loves it!

Perfect every time!

Now first, you should know that as long as you have the same amount of dry ingredients and wet ingredients that the recipe calls for, you can exchange almost all of the ingredients for something that you might prefer better.  You may prefer pecans and walnuts instead of seeds, or you may hate coconut shreds, and want to up your portion of quick oats a little.  This recipe is pretty flexible.  I'm posting the recipe as I like best, but you'll see how you can change it up for what you like or what you have on hand.

My dry ingredients

One recipe makes about 28 oz ( the size of a regular box of cereal), but I make 4 at a time.

RECIPE

Dry Ingredients:

4 Cups Quick Oats

1/2 Cup Brown sugar

1/4 Cup ground Chia seeds (or seeds of your choice)

1/4 Cup ground Flaxseed (or seeds of your choice)

1/4 Cup coconut shreds (I used unsweet)

1/4 Cup pumpkin seeds (or seeds or nuts of your choice)

1/4 Cup almond mill (left over pulp from making my almond milk)
1 Tbs. shelled hempseed

1 tsp. sea salt

**1/2  Cup dried fruit to be added AFTER BAKING (optional)

If you don't have any nuts or seeds on hand, feel free to just substitute them with additional quick oats!

Wet Ingredients:

1/3 Cup coconut oil

1/2 Cup warm water

1 tsp. vanilla extract (or your favorite extract flavor)

4 Tbs. (or 1/4 Cup) Raw honey or Agave

Directions:

Preheat oven to 300 degrees

Mix wet ingredients in a pyrex oven safe measure cup and sit in oven while preheating to melt your oil (if you don't have one, just use hot water in your mix or heat on stove til melted

Mix all of your dry ingredients well

When oil is melted in wet mix, give it a stir and pour over dry ingredients
mix with a spoon

After thoroughly mixed (nothing is left dry in the bottom of the bowl), continue to mix your ingredients with clean hands, using a squeezing motion to sort of bunch up your ingredients

You don't have to make perfect little balls, I usually just squeeze it into a few hand sized blobs and then sprinkle in little clumps on two non stick cookie sheets (make sure your clumps aren't huge, because you want the granola to cook thoroughly throughout.  Just sprinkle them evenly on your pans, making sure that the bigger clumps are broken up before you bake)

If you don't have non-stick cookie sheets, use parchment paper or silicone baking mats.  Oiled tin foil would probably work too, but the extra oil increases the fat and some may end up sticking

- Bake on 300 for 50 minutes.  Take out half way through and flip with a spatula, so that both sides brown (it won't flip all in one piece, so you just have to shovel it around some)

Cool on stove top for 15 minutes, add optional dried fruit at this time, put in ziplock bag and store in pantry (or refrigerator if you rarely eat cereal).  If you make it in bulk, store the bags you aren't currently using in the freezer.

**This granola cereal is incredible with almond milk.  I used unsweetened that I make myself, but it's also great with Silk almond milk.

Great as a snack, or a yogurt topper

Hidden veggies Healthy Popsicles

If you want to get some raw, green goodness into your kids (or yourself), because they refuse to eat salad, turnips, or spinach, then you NEED to start making these popsicles!  My kids literally beg for them.  Raw Superfood Powder is fast and easy access to a powerful punch of green nutrients.
I don't know a kid alive that will turn down a popsicle.  So the solution is simple; order a few special ingredients and start making these super easy Green popsicles.  FYI, they're not green at all, they are sweet chocolaty Heaven (with vegetables hidden inside)!  Below I've listed the items that I personally use.  I'm not endorsing these brands, I'm just trying to make it easier for you.  Feel free to buy whichever products you prefer, as long as they are the equivalent.  The Green Superfood is a little pricey, but it lasts a long time and is definitely worth it.

You'll need:

• A blender
• Popsicle molds :  see link below 
• http://www.amazon.com/Groovy-Freezer-Popsicle-Approved-Built-/dp/B00DLNLSXG/ref=sr_1_5?ie=UTF8&qid=1406137653&sr=8-5&keywords=popsicle+molds)
• Green Superfood Powder : see link below
• http://www.amazon.com/Amazing-Grass-Green-SuperFood-17-Ounce/dp/B0038B3AAK/ref=sr_1_1?ie=UTF8&qid=1406137715&sr=8-1&keywords=green+superfood
• Stevia (get it in the grocery store)
• Raw Cacao powder ( not the same as unhealthy, caffeine laden, and processed cocoa powder see information link below and link to product purchase)
• http://iquitsugar.com/raw-cacao-vs-cocoa-whats-the-difference/
• http://www.amazon.com/Natural-Powder-America-Non-GMO-Gluten-Free/dp/B00EUEYM4C/ref=sr_1_9?ie=UTF8&qid=1406137918&sr=8-9&keywords=organic+raw+cacao+powder
• Unsweetened Almond Milk (grocery store item)

This is the green powder that I use.

Additional options that will knock your socks off:

• Banana
• Shelled Raw Organic Hemp seeds (super high in protein)
• http://www.amazon.com/Nutiva-Organic-Hempseed-Stand-up-packaging/dp/B00B42KQ8O/ref=sr_1_5?ie=UTF8&qid=1406138169&sr=8-5&keywords=raw+organic+hemp+seeds
• Natural Peanut butter Or a half cup of shelled peanuts
• Raw, unheated honey

The amounts of ingredients really depend on how big your popsicle molds are and how many molds you're filling.  You'll have to tweak the recipe to match your needed amount and your likes.  This recipe is specifically for  one batch of the popsicle molds that I have linked.  I've also included the ingredients that I personally like.  Most of them are optional, but you definitely want to include Cacao powder to mask the green powder taste, and you'll also need the almond milk and stevia (or honey) as well.  Everything else is optional.

RECIPE:

• 1.5 Cups unsweetened Almond Milk
• 15 drops of liquid stevia (or 1-2 packets of powdered stevia)(it depends on how sweet you want them)OR a heaping Tbs. of Raw unheated honey (for honey-vegans)(adds calories)
• 1/2 Tbs. Raw Organic Cacao Powder
• 1 scoop of Green Superfood (scoop comes with the powder)
• 1 Banana (optional)
• 1 Tbs. Raw Shelled Organic Hemp seeds (optional)

Blend well, fill your molds and freeze for at least 2 hours OR
blend with 1 cup of ice and have as smoothies!

Vegan Quesadillas

Right before it's grocery shopping day, I always peer into the refrigerator to find remnants of produce that are sparse and on their last leg.  You just can't bring yourself to waste them, and they're taking up valuable space for the new groceries...so what to do?  Well, you can blend them into a disgusting smoothie, or you can find a way to incorporate them into your next meal.  I ALWAYS find a way to incorporate them into the meal.  I've even figured out a way to make cake with beets in it!  HELLO RAW RED VELVET CAKE!  So today while blankly staring into the abyss that is my fridge, I took note of a few broccoli florets that wouldn't last another 24 hours, a few pieces of pre-cut bell peppers, a packet of vegan hot dogs that my husband picked up somewhere, a half eaten bowl of hummus, and a handful of organic baby spinach.  And.... close fridge.  What in the world would I do with that mess?  Open cupboard to find an un-used pack of extra large tortilla wraps.  Eureka!  Quesadillas!  So anyway, I threw together a conglomeration of unwanted and unappealing ingredients, tossed in some vegan cheese and Boo Yow!  Lunch is served!  This didn't take long at all.

(GF) To make this gluten free, omit the faux meat and/or use mushrooms, and use gluten free tortillas

Pictured with pan seared broccoli florets and potato cubes covered in my cashew cheese

Ingredients:

1 pack of Extra large tortilla wraps (I used 8 wraps)

1 bag of Daiya vegan "mozzarella cheese" or my homemade cashew cheese

1/2 Cup of hummus (any flavor) (can be found in most grocery stores near the produce or health foods)

1 handful of greens ( I used organic baby spinach)

2 cups of chopped mushrooms (portobellos are great!)or faux meat ( I used vegan hotdogs, seared in the pan to get rid of them)

1/2 Cup of diced bell peppers (Optional)

**Add or take away whatever vegetables you like.  I recommend keeping the mushrooms/faux meat, spinach (or greens), and the cheese.

Other options:

Veggies: Potatoes, tomatoes, avocado, kale, lettuce, onions, banana peppers, jalapenos, etc.

Other faux meats:  tempeh, tofu, veggie burger, "Chikn strips", etc.

Other condiments: Vegenaise, vegan sour cream, guacamole, other vegan cheese, pesto, etc.

Directions:

See picture step by step below

If you're using a faux meat, make sure it is cooked according to the directions before you start.

Chop your veggies and have them handy

Have your cheese laid out and ready

Turn on your panini grill or have a non-stick (or oiled pan) ready on the stove top

Spread your condiments or liquid cheese on half of the quesadilla wrap

Sprinkle on your veggies, faux meat or mushrooms, and cheese (if you use shredded instead of liquid)

Fold other side of wrap over to enclose the ingredients

Carefully transfer the folded wrap to the grill or pan and sear on medium for a few minutes so that the tortilla is slightly tanned and crispy on both sides

Once all of your wraps are made and grilled, use a pizza cutter or knife to cut them into triangles!  And Voila you have yummy vegan quesadillas!

Spread your condiments (hummus or liquid cashew cheese) on half of the wrap

Sprinkle on your favorite chopped veggies

Add faux meat/mushrooms and shredded cheese, then fold in half

Grill on a panini, forman, or sear both sides in a non-stick or oiled pan til tan 

Once grilled, use a pizza cutter or knife to cut into triangles!  

Bon Appetit! 

Natural Anti-biotic for flu with congestion

This anti-biotic is a little different than the "Russian Penicillin" that I've promoted for so long.  This is blended in the blender, with a bit of cayenne pepper to clear congestion and sinus pressure.  This recipe is from Amazing Discoveries.org --> Amazing Health.  I hope it works for you!

Ingredients:
1 Grapefruit (peeled very thinly)
1 Orange (peeled very thinly)
2 Lemons (washed thoroughly, peel on)
3 Garlic cloves
1/2 large onion
3 drops peppermint oil
1/8 tsp cayenne pepper (if heavily congested)

Directions:

Cut fruit and onion into pieces. Blend well. Add a little bit of water if necessary. Can be used effectively for colds, flu, sore throat, infections, respiratory problems, and a general immune system strengthener.

Dosage:
Adults: one cup a day.

Children: take 1/2 cup a day.

This amount is to be taken periodically throughout the day, one spoonful at a time. Refrigerate any leftovers in a glass jar. Warm slightly in a saucepan before serving.

This remedy contains the following natural ingredients, full of vitamins and healing effects:  Grapefruit is high in vitamin C, which is an immune system strengthener. Grapefruit also aids the body in eliminating poisons. The rind of the grapefruit is a natural source of quinine.
Orange is high in vitamins A and C. It also contains high amounts of potassium and a good amount of calcium and phosphorus. Known to decrease excess mucus from the head and nose. Useful in cases of respiratory ailments, such as bronchitis, pneumonia, asthma, high blood pressure, and rheumatism.
 Lemon contains vitamins B and C, calcium, iron, potassium, and phosphorus. A natural antiseptic, lemon is helpful in destroying harmful bacteria in areas of infection. Because of its vitamin C content, it again acts as an immune system builder and is very beneficial to the liver. Lemon also forms alkaline in the body.
Garlic contains vitamins B and C, calcium, potassium, and phosphorus. Garlic is one of the most beneficial foods for the digestive system and has a positive effect on the lymph, helping elimminate toxic waste from the body. It also cleans the blood. It is a natural antibody and therefore very valuable in strengthening the immune system.
Onion contains vitamin A, thiamine, iron, niacin, and calcium. Onion has antiseptic qualities: it helps drain mucus from the sinus cavities and loosen phlegm. It also destroys worms and other parasites in the body, and helps heal asthma, bronchitis, pneumonia, flu, and colds.
Peppermint Oil brings oxygen into the bloodstream. It cleanses and strengthens the entire body.

Vegan Buffalo Wings!

People always have random questions about special events, and how we do them as vegans.  "So do you have backyard barbecues?".  One might wonder how a vegan can get festive with football season so near and dear to many.  "What do you serve during a super bowl party?".  Well, to be perfectly honest, I have never met a vegan that was a die hard football fan.  Most vegans are out attempting to save the world, and find things such as football quite frivolous.  But there are a few left in this world, that still enjoy the company of their brothers and friends, and are happy to accommodate a little football party, that is; as long as there is a sweet vegan wife behind him, who is willing to experiment and plan ahead for such an occasion.  I personally died a little on the inside when the craving struck for a buffalo chicken salad from Zaxby's, and I realized that never again would these taste buds reach such satisfaction (tear drop and sniffle).  That is, until recently.  The thought returned to my mind as I watched my beloved grandmother massacre a box of buffalo wings, while I ate my bean burrito at the end of a victorious UGA football game.  "I just can't let go... there must be a way".  Recently I joined the ever famous Pinterest, and one of the first vegan recipes that I found was a some-what blasé attempt at vegan buffalo wings.  I'm tired of eating processed gluten and isolated veggie proteins.  I want to move away from ALL that is unnatural for our day to day food options.  So I decided after seeing cauliflower used as a chewier alternative to other mushy vegetables, that I must give it a try.  If you have an unnatural dislike for vegetables and refuse to take this route, you could always use a Morning Star, Boca, Gardein, or any other brand of "chicken like" nuggets or wings, they offer many at most Walmarts and all Publix stores.
There are lots of health conscious, diabetic, and cardiac patients who might enjoy the comfort of eating an old favorite, without suffering the consequences to their health.  So without further ado, I give you unprocessed, natural, vegan buffalo wings.  No, it doesn't taste and feel just like chicken, but you still get to get all messy in buffalo sauce and scream at the t.v. like you understand what just happened in the 1st quarter.

Ingredients:
2 heads of cauliflower OR 2 large crates of mushrooms (baby portobellos are my fav.)
1.5 Cups of your favorite buffalo sauce (make sure the ingredients are vegan, lots are!)
1 Tbs. of oil or vegan butter (I used earth balance)
Batter

This is all that was left of the batter!

Batter ingredients:
1 Cup non-dairy milk ( I use almond milk)
3 tsp. of garlic powder
2 Tbs. of Beef like seasoning (optional, but highly recommended)
1/4 tsp. salt
1 Tbs. Nutritional Yeast Flakes
1 Cup flour (I used unbleached organic white flour)

Florets once they are battered.  Some are darker because I tried two different batter recipes at once.  The darker ones are what this recipe produces.

Directions:
Preheat oven to 450 degrees
grease 2 cookie sheets with spray oil
Wash and cut your cauliflower into bite sized florets, OR wash your mushrooms (don't cut them)
Mix your batter ingredients, add a little water if it's too thick, add a little flour if it's too runny (it should   be thicker than pancake mix, you want it to stick to your "wings" without dripping too much)
Toss your florets or mushrooms into the batter and with clean hands coat each one thoroughly (you have to do just a few at a time)
Let any excess drip off into batter bowl, and place on cookie sheet, so that they're not touching
Bake for 20 minutes on 450 degrees
While baking, mix your vegan butter or oil with your buffalo wing sauce
When 20 minutes is up, remove from oven and brush or spoon your buffalo mixture onto each floret or mushroom.  Cover them well with the sauce, leaving about two tablespoons in the bowl
Place back in the oven for 5 minutes
When finished baking, put on plates or serving tray and brush on what is left of your buffalo sauce (if you like lots of sauce).
Serve with your favorite Vegan blue cheese or Ranch dressing (there are tons on the internet, I may post mine shortly, but there are two little boys screaming "Mommy!" right now... Duty calls!

**Mushrooms can also be battered and fried before putting the buffalo sauce on, instead of baked

Buffalo sauce added, now to bake for 5 more minutes!

Easy Vegan Pumpkin Pie

What is Thanksgiving without a Pumpkin Pie?  Not traditional, that's what.  Isn't it funny, it seems that every kid on the planet would rather eat a mud pie than a pumpkin pie at Thanksgiving...  But, somehow, someway, through the years, we develop a taste for that warm, gently spicey pie, that always finds itself at the center of the Thanksgiving spread.  I think it's just a psychological attachment to all things family and habit that brings us to desire that traditional fall dessert.  I know that what I once despised, I now cannot wait to make.  This pumpkin pie is excellent, vegan or not, it pleases the pickiest pie eaters.  No eggs, no dairy, it's just right, less fat, and much more healthy.  Hope you enjoy! This is a modified version of the "Seven Secrets, Old fashioned Pumpkin Pie".

(GF) To make this Pie Gluten Free, use a gluten free all purpose flour to make your crust.  You can find such flour in most grocery stores, near the other gluten free foods, or on the baking aisle.  Bob's Red Mill is a popular brand.

You can also skip the crust all-together.  This will cut down on fat, gluten, and time!  Simply pour your filling into Ramekins and bake for the same amount of time.

I like to add carob chips and butterscotch chips around the edges to make it pretty!

Crust Ingredients:
I like to make things easier and use the pre-made frozen pie crust in the grocery store freezer, just make sure it's vegan!
If you like to make your own, here's a super simple recipe:

1/2 Cup oil
1/4 Cup Almond, Soy, or any alternative milk
1/2 tsp. salt
1 1/2 Cup of flour

Mix in a 9 inch pie plate until it forms a ball, then pat flat and even.  No spray or flour needed for the bottom of the pan. Use finger or fork to press decorative edges.  Fill with filling and bake at temperature specified for filling.

Pumpkin Pie Filling:
1 (15 oz) can of cooked pumpkin
1 can of coconut milk
1/2 Cup pitted dates
1/2 Cup honey
1/4 Cup cornstarch
1 tsp. vanilla extract
1/2 tsp. maple flavoring
1/2 tsp. coriander (ground)
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. allspice or nutmeg

Directions:
Blend all ingredients until smooth
Pour into an unbaked pie crust shell
Bake at 350°F for 1 hour

** to reduce fat use 1/2 can of coconut milk, 1/2 can of water.
***if you suffer from coconut allergies, use 2 cups of alternative (almond, soy, etc.) milk instead of coconut milk.

The picture really does this pie no justice.  Perhaps it's the lighting?

Whipped Cream:
You can use a vegan store-bought whipped cream, but I like to just use another can of coconut milk.  Place can in the refrigerator for a few hours before serving the pie (or when you start making your pie), Once it's fully chilled, turn the can upside down and open.
Pour off the liquid (I save it for my "coffee"), and put the solid part into a bowl.
Using a fork, beat it with a little of the sweetener of your choice.
A few drops of stevia works great, or a half tsp. of sugar. (just don't use too much of a liquid sweetener, like agave nectar or honey, because it will liquify your cream.
Don't be too vigorous or beat for too long, you want your cream to be fluffy, not soupy.
Serve immediately on top of pie!

Natural Remedy for Menstrual Cramps and Heavy Flow

This is AMAZING!  As a person who has suffered in the past with endometriosis, I thought it hopeless to find a natural way to decrease the pain that comes with the menstrual cycle and never even thought that decreasing the amount of flow was possible.  I started experimenting with different remedies, and started putting a few things together in my own mind about why your "period" is painful.  I just cannot believe what I've stumbled on to.  Even more, I cannot believe how simple and cheap it is.  Did you know that pain medications hurt your liver? Obviously you do, because you're here!  Medications are bad for your body, especially your liver.  Synthetic ingredients and chemicals have no place in the human body.  This I know.  But I was willing, for years, to make the trade off.  The medication that allowed me to get through 7 to 9 days of pain and suffering, was worth a little liver damage.  Sounds terrible, but that was my thought process!  But THANK YOU JESUS there is a better way.  The verdict is still out on how well it works for ALL others, but I know that this works for me, better than anything I've ever taken, including birth control;  which I took to decrease flow, shorten the time span, and reduce the pain.  If you are miserable during your menstrual cycle or if you know someone that is, you MUST tell them about this.

Ingredients:

Black Cherry Or Tart Cherry Juice (with NO additives), I always use R.W. Knudsen's brand "Just Black Cherry", which can be purchased in Healthfood stores, most upper-scale grocery stores like Publix and Kroger, or online at Amazon.com.  I have NEVER tried regular cherry juice with added sugar, I'm not sure that it would work.

Red Raspberry Capsules (crushed raspberry leaves with a kosher vegetarian capsule) I always use "Natures Sunshine" brand.

Directions:

Drink a 1/2 Cup of Cherry juice right before the onset of your period (Like the night before, if yours comes regularly), or right when you start, drink 1 to 2 cups.  Drink at least 1/2 cup 3 times per day while your period continues, or drink more for more pain.  There's no side-effects, so you can drink as much as you feel you need throughout your cycle!  The Cherry juice is specifically for pain.

Begin taking the Red Raspberry capsules at the onset of your period, according to the labeled directions.  You don't have to take more than the label suggests, because this stuff is amazing.  You just want to take it regularly, so that it stays in your system.  My Red Raspberry capsule directions say to take 1 to 2 capsules 3 times per day with meals.  I take the maximum amount during the first day of my cycle, and then taper off as the days pass.

The Science:

Cherries have a natural component called anthocyanin that stops inflammation.  So much so that the FDA allegedly asked cherry growers to stop publicizing scientific studies that show that cherries work as well or better than Ibuprofen and Acetaminophen. I suppose it was hurting sales of those medications in those specific areas.  Cherries can be used for arthritis, gout, muscle inflammation, and more.  It is said in some studies that Tart Cherries are superior to that of black cherries, but having tried both, the Black Cherries have worked better for my menstrual pain.  I would suggest trying both, unless the first one knocks out your pain totally.  

Red Raspberry leaves have been used for centuries to ease inflammation, especially inflammation associated with the female organs. It contains fragrine, an alkaloid that nourishes the ligaments and tissues of the female organs.  It's most useful in toning the muscles of the pelvic region, specifically the uterus. It's also used frequently to avoid miscarriage, to help milk production, to tone the uterus in preparation for labor, and to ease labor pains, etc.  I am extremely cautious when carrying a baby, and while I did take ONE red raspberry capsule per week in late pregnancy (to tone and prepare), I was too afraid to risk taking anything regularly, besides food.  This is to be decided by you, according to your research and your convictions during pregnancy.  After tons of research, I see nothing that contraindicates taking it while not carrying a child.  As a matter of fact, even websites that try to play down or debunk the amazing effects of natural substances have a difficult time with this one.  Simply put, it works.

My Story; it's personal... but I'm gonna put it out there for the benefit of humanity:  Gentlemen, you may now excuse yourselves.

Normally I have a 7 to 9 day period, with doubled over pain for the first two days and some pain for the remaining time, besides the last day (usually).  I also experience an extremely heavy flow for about 5 days.  I have to wear a tampon and a pad for at least the first 3 days to protect my clothing.  Day 6-9 is what most people would consider normal flow.  So I'm not talking about a remedy for a couple of cramps and a little short period.  I'm talking about a fix for an absolute nightmare that lasts 7 to 9 days.

An old home remedy passed down from generation to generation was to grow cherries and jar/can them so that all of the women in the family would have plenty to get them through the year.  It's been said that eating a 16 oz bag of cherries will alleviate menstrual cramps.  And while I do love fresh cherries, I just don't have the time to sit around eating them all day.  The juice contains the potent stuff, it's not the pulp or the fiber that we're after.  So I sought after real cherry juice.  I know that sugar is debilitating to the body, and thought that that may counteract the good effects of the fragrine, so I wanted a juice with NO additives.  I really wanted a juice that had not been pasteurized, because I know how wonderful fruit juice is in its raw potent state... but no such luck.  The FDA has people so scared of a little bacteria, that they're willing to kill the enzymes that we need.  I lost hope a little about that, but continued on to find something that works.  BOOM! I found a Cherry juice with no additives at my local Publix.  The brand is listed above in the ingredients section.  So I bought a jar, with that old family secret a girl mentioned at a Natural Remedies Seminar in Wildwood, GA in the back of my mind.  I dug into the "medicine" cabinet (which is filled with ONLY herbs and spices) for that bottle of Red Raspberry I had left over from my last pregnancy.  I went ahead and took 2 capsules, just for good measure.  It had been quite sometime, and I figured the ole' uterus could use some toning!  Well, time had come two days later for my period... but no period came.  Mine comes like clock work.  What in the world was going on?  So I went on about my business and that night felt a slight pain, resembling a menstrual cramp.  I knew Aunt flow was due to arrive shortly, so I took 2 more red raspberry capsules before bed, and drank about a half a cup of cherry juice.  The next morning I woke up and started my routine, and it wasn't until I went to the restroom to find that I had started.  It blew my mind!  Usually I'm hit with excruciating cramps about 2 hours before the flow starts.  What was even more strange is that I didn't even mess up my clothes.  It was a scant amount, not what one would consider a normal flow.  I started to wonder if I could be pregnant or if something was wrong... not really considering that the cherry juice and red raspberry could actually be responsible for such an incredible difference.  To make this long story shorter....  By day 3 my period was gone.  I had not experienced ANY cramps, except for that initial signal cramp the night before I started, my flow was barely noticeable, and my period was shortened by 6 days.  I was and still am astonished every time my period rolls around.  My life has changed.  Dramatic, I know, but true non-the-less.  I hope that you'll try this and tell everyone you know.  I can imagine there will be some individuals that might not benefit like I have from this remedy, but for God sakes it's worth a shot.  And don't forget, try the tart cherry juice from the same brand, if you don't get the results you want from the black cherry juice.  I tried the tart, because one time my publix was out of the black cherry.  It still helped me tremendously, but my period was literally un-noticeable with the black cherry juice, even though the tart is more potent according to clinical trials.  Please research the benefits of cherry juice and red raspberry for a more robust understanding of why these two together are like a little miracle!  You will not regret it!

Vegan Fettuccine Alfredo

I have forever searched for an alfredo sauce that was comparable to the creamy, cheesy stuff that comes in a jar, with which you can do no wrong.  After many goopy, cakey, cardboard-esk tasting recipes, I was given a simple tofu based recipe that could use a little work, but was totally do-able.  I changed the recipe here and there each time, but it wasn't until a friend at church mentioned a smooth and creamy ingredient that helped her alfredo sauce, that mine became just what I wanted.  Avocado, HELLO!  Why didn't I think of that?  It makes everything silky smooth, as a matter of fact, I use it in my vegan puddings and "yogurts", plus it adds a nutritional componant....... PERFECT!  This stuff is really good.  And no, the avocado didn't turn my sauce green or brown, just a little more off-white. Pictured below is my fancy vegan "Shrimp Alfredo".  Variations are listed at the bottom.

(GF) To make this recipe gluten free, make sure your tofu doesn't contain gluten and that you use gluten free fettuccine noodles.  I love Tinkyada brown rice pasta.

Ingredients:
1 (12 oz) box of silken tofu (soft works best, I use Mori-nu brand)
1 ripe Avocado (totally optional, but it makes the sauce creamier)
1/2 to 1 Cup of Almond Milk or water (use any alternative milk/amount depends on how runny/ripe your avocado is, and you would need more liquid if you use firm tofu instead of soft.  Don't forget that rice milk is much more watery than almond or soy)
3 tsp. of garlic powder (or 2 cloves of fresh garlic, (feelin' fancy!) (or less if you're not a fan)
1 Tbs. oil ( I use Extra Virgin Olive oil)
6 Tbs. Nutritional yeast flakes (Healthfood store item, can also be bought online)
1.5 tsp. Sea Salt
2 tsp. Onion Powder
1 Tbs. Parsley (mix into strained noodles)
1 (12 oz.) box of Fettuccine Pasta Noodles (look at the ingredients, some brands sneak eggs in)

Additional Ingredients (optional):
1 Cup of chopped vegetables (like squash and zucchini) or
1 Bundle of asparagus or
1 package of vegan "shrimp"

Directions:
Start boiling your pasta according to the package directions (including salt as directed)
Place all ingredients, except for pasta and parsley in the blender and blend until smooth
Once your noodles are soft, strain off water, and put back in pot
If you're lazy and don't want more dishes to wash, you can mix your alfredo sauce right into the noodles and heat on low until sauce is warm
If you chose to do it the prettier, harder way, you simply heat your blended sauce in a saucer or pot on low until warm, and drizzle over your fettuccine noodles once on each plate

Boiling my noodles (according to the package directions).

All of my ingredients except noodles and parsley blended smooth.

Boiled noodles strained and parsley added.

** To make your fettuccine alfredo fancy, you can saute some sliced vegetables like zucchini and squash, mushrooms, and onions, or asparagus; top the noodles with your sauteed veggies and then drizzle your alfredo sauce on top of the noodles and veggies.  I've also sauteed some vegan shrimp that I found in an awesome grocery store and made shrimp alfredo with veggies!  You can be as fancy or simple as you want, this is a great, quick meal.

Sauteing some asparagus with earth balance, 1/2 squeezed lemon, and garlic salt. MMMMM!!  

Add Asparagus to the top of noodles for Asparagus A La King!

Hope you enjoy!  It's an easy, breezy favorite of mine!