I’m new to using my bread machine for vegan recipes. This one came out a little more doughy than I like; but, toasted and topped with a simple avocado spread, it was absolute perfection.
Basic Vegan White Bread
1 1/2 C water
1 tbs sugar
1 1/2 tsp salt
3 1/2 C bread flour
2 1/2 tsp active dry yeast
|Combine all ingredients.|
|Set on basic cycle.|
|Select medium crust.|
I have been rolling out of bed kind of late on Sundays. After I blow an hour on Pinterest there is almost no time to get situated for Super Soul Sunday. I’ve started buying the pre-chopped veggies which I previously thought were just for lazy people (now I know they are also for people who are only lazy on Sunday mornings) to help save time.
I used a pre-cut tripepper blend and red onion along with a block of firm tofu to make a really fast scramble.
1 cup tripepper mix
1 cup red onion
1 tbs minced garlic
1 tsp onion powder
1 tsp garlic powder
1 tbs olive oil
1 tbs Braggs Amino Acids
2 tbs nutritional yeast
1 block firm tofu
Press as much water as possible out of tofu. Microwave for about 3 minutes allow to cool and press again. Saute peppers and onions in olive oil until onions begin to caramelize. Add crumbled tofu and remaining ingredients. Cook until it is heated thoroughly and the tofu blackened in some areas. The entire process should take about 15 minutes.
The most time consuming part of cooking with tofu is removing the moisture. I’ve ordered a tofu press to help with that. I’ll be experiementing with the press gadget in the near future.
I’m back from the 10 day meditation retreat that I’ve been looking forward to all summer. Although it was a rewarding experience, it was nothing like what I’d expected. The meditation method itself was extremely simple, but effective. I had imagined it would have a more mystical quality; but, it encompassed little more than body awareness and developing the ability to accept reality as it is. Since childhood you are told that the only thing constant in life is change; yet you never make the connection that longing for pleasant situations to be permanent, and trying desperately to avoid any experience you perceive as undesirable, is a fantastic way to generate endless misery and dissatisfaction in life. This meditation method helps you to make that connection and begin learning to develop a balanced mind in which you no longer suffer because of your cravings and aversions. It’s a very simple concept; but, truly accepting the impermanence of all things is such a game changer. Imagine how one might react to a hunger pang if it’s temporary nature was understood. Does it make sense to imbue physical appearance with importance when it is sure to change? How do you cope with a sudden change in circumstances, like job loss or a change in marital status, if you never lose sight of the fact that change is constant? I’m not sure that this is the meditation method I will be using over the long-term; but, the takeaways that I can already pinpoint from the retreat are so numerous that it was definitely worth the effort.
I’m leaving for a 10 day retreat in less than a week. Since the Hubs and I have completely opposite eating styles I’m trying to avoid going to the grocery store before I leave. This has lead to some interesting food combinations.
I discovered a massive bag of broccoli hiding out in the freezer along with lots of apple juice concentrate. When I first combined the two it tasted like standard apple juice followed by a poot. I added freshly juiced ginger and the sulphurous aftertaste totally disappeared. I would try this recipe again even with a full fridge of options.
1 lb frozen broccoli
1 pkg apple juice concentrate
1/2 C juiced ginger root
Combine and blend broccoli, 2 cans of water, 1 can apple juice concentrate, and 1/2 cup of juiced ginger in high powered blender. If you don’t have a high powered blender you will need to steam the broccoli prior to blending.
All to often, when I buy an herb or something that I only need a small quantity of, the bulk of it ends up turning into veggie bin slime. I’ve really been making an effort to reduce waste in the kitchen by finding second and third uses for herbs within a few days of making the recipe I originally purchased them for. After making my Mango Parsley Smoothie I decided to use the left over parsley as spaghetti sauce. The end result was simple and delicious. The only improvements I foresee for this recipe would be reducing or subbing out the oil altogether.
Spaghetti with Parsley Sauce
1 lb whole wheat corkscrew pasta
1/2 C extra virgin olive oil
2 C tightly packed parsley
1 tbs minced garlic
Combine olive oil, parsley, olives, and minced garlic in blender. Toss with cooked cooked noodles. Add garlic powder, salt, and pepper to taste.
2 C green grapes
1 small cucumber
1 C packed cilantro
2 C frozen pineapple chunks
1/4 C lime juice
Place grapes and cucumber in blender first. Since there is plenty of liquid from the grapes and cucumber, there is no need to add water.
Blend until smooth.
1 C tightly packed parsley
1 C cubed mango
1/2 C almond milk
1/2 C water
Combine and blend until smooth.
The parsley balances the sweetness of the banana and mango, giving the smoothie a fresh green taste with delicate sweetness.
I freeze both the cut mango and bananas on cookie sheets in advance. This way the cubes don’t stick together in the freezer, the smoothies have a great frosty consistency, and waste is a non-issue.
It is 95 degrees upstairs right now. The heat index was 110 yesterday, when my a/c decided it couldn’t work under such strenuous conditions. I’ve gotten very whiny and been totally unproductive all weekend as a result. I don’t remember being this heat averse as a child, and south Georgia summers get pretty toasty. In my loafing I stumbled across a few positive thought lectures that helped me shift my focus and now I’m feeling pretty grateful that I will only be dealing with the a/c issue for as long as it takes for a repair person to come out Monday. There are several people living in the city with no a/c year around. I am grateful that only the upstairs is burning up. I have plenty of episodes of DragU to catch up on anyway. I don’t need access to my crafting room. In addition to all of that the cats love the heat. They are having an amazing weekend running around upstairs without humans to cramp their style as they knock everything that isn’t bolted down off dressers and countertops.
Before the high temps hit us, I made a fantastic salad with roasted carrots. I’d planned on including caramelized onions but facebooking while cooking lead to their untimely demise. It was absolutely delicious this way but I think the onions would add an interesting kind of savory sweetness.
|warm salad with cool watermelon accents
Toss carrots with olive oil, Vege Base, and cumin.
Roast carrots at 350F for 30 minutes or until soft.
Combine with remaining ingrediets.
Roasted Carrot Salad
3 chopped carrots
1 cup cooked or canned kidney beans
1 cup watermelon (cut however you like, I used a melon baller )
1 diced avocado
1/2 tsp cumin
1/2 tsp Vege Base
1/2 tsp olive oil