Grocery Tips

Vegan Month of Food 2017

"Lines and Light"
(a line of original poetry or a photo of light every day for the month of October)

Day 12: Grocery StoreTips
(click HERE to see what others are sharing today)

"Light on Dead Redwood"
 Big Basin State Park, California

My biggest grocery store tip? AVOID!!! 

(I seriously, seriously dislike grocery stores.)

Kitchen Tour

Vegan Month of Food 2017

"Lines and Light"
(a line of original poetry or a photo of light every day for the month of October)

The 5:30 call is the crossroad before dawn

A sleep body says, "Not yet."

But then I step outside and pull in the cold air you have given me.

I look up and am reminded that I am alive. 

Day 11: Kitchen Tour
(click HERE to see what others are sharing today)

I have a brand new kitchen! New above, old below.

New kitchen is awesomely white and totally clean (except for when I'm using it....)

I designed a thin cupboard to store a step ladder so I can reach the top shelves.

Cookie sheets above the fridge.

AMAZING pantry....I'm going to talk about this pantry on the 15th. I have just one tiny complaint.

Cupboard in the island for all my appliances - I have an outlet in there as well.
Yes, that's origami on the island.

Gorgeous view from my kitchen sink window.....and by the next Vegan Month of Food, that dead tree will be gone. 

Secret Ingredient BLT

Vegan Month of Food 2017

"Lines and Light"

(a line of original poetry or a photo of beautiful Michigan light every day in October)

Day 10 : Secret Ingredient

"Unfiltered Light on Sand, Grand Haven, MI"

I admit that for vegans, tofurky is NOT a surprise ingredient. We have been eating it for years and years, but I think my hubby has invented the BEST way to use the stuff! So GOOD! We eat them like there's no tomorrow, juice running down our hands and mayo on our chins. We don't care. We keep eating. No time to reach for a napkin....if you set the sammie down, it might fall apart and that would be a shame....so we just keep eating. Sandwich after sandwich after sandwich. 

Here's what you need:

1 box peppered tofurky slices

fresh tomatoes

iceberg lettuce

mayo

maple syrup

soy sauce

liquid smoke

good, thin white bread (like Pepperidge Farm Sandwich bread)

Prepare to be amazed at this secret way to make bacon for the world's best vegan BLT.

Here's what you do:

Make a slurry of maple syrup (maybe about 2-3 T), liquid smoke (maybe about 1 t), and soy sauce (maybe about 2 t). Use a pastry brush to lightly brush each slice of tofurky. Fry them lightly in a tiny bit of corn oil, flipping once. Brush on more saucy goodness after you flip them. 

DELICIOUS! 

My Favorite Kitchen Gadget

Vegan Month of Food 2017
“Lines and Light”

(a line of original poetry or a photo of light every day for the month of October)

A little yellow bird out my window, in a tree
"Hey, silly lady," said he, said he, said he.
"Slow down and take a look around.
The world is gold and green.
It waits for you to notice it.
Be still. Be quiet. Serene."

Day 9:  Go go gadget – A kitchen gadget you couldn’t live without
(click HERE to see what others are sharing today)

I LOVE THIS KNIFE!!

The Best Vegan Ranch Dressing

Vegan Month of Food 2017
“Lines and Light”
(a line of original poetry or a photo of light every day for the month of October)

Day 8 : You do make friends with a salad- A salad to win anyone’s heart.(click HERE to see what others are sharing today)

"Light on a Tennessee River"

Here’s how boring I am: my favorite vegetable is lettuce. And yes, there is lettuce under this mountain of vegetables. Do you see that I used some raw veg and also some sautéed veg? Those are sautéed portabella mushrooms  there in the middle of the salad.

What make a big salad like this special is a homemade dressing. I used two of my favorites and mixed them together. (That’s a special secret – try mixing dressings, maybe a creamy one and a vinaigrette, for a new flavor.)

The Best Vegan Ranch Dressing:

1 C vegan mayo ( I love Earth Balance brand)

½ t garlic powder

½ t onion powder

½ t dried marjoram

2 T dried parsley

¼ t black pepper

1 t soy milk, or more if needed

Whisk together and chill well

Basic Vinaigrette
1 T red wine vinegar

1 t lemon juice

3 T olive oil

1 t Dijon mustard

1 t honey or agave

½ t dried tarragon

Whisk together and chill

Party Rye Toast

Vegan Month of Food 2017

"Lines and Light"

(a line or two or original poetry or a photo of light every day during October)

Don't trip on the hound dog, she's laying on the floor

Just trying to get some coffee, but can't get through the door

This happens every morning

She never gives us warning

Don't trip on the hound dog, she's sprawled out on the floor

(Please set these lines to banjo music)

Day 6: Vegan Cheese- Showcase your best 'cheezy' dish

It's pretty amazing that CHEESE is the main reason people give for not 'being able' to go vegan..... "I could be a vegan if it weren't for CHEESE," people say....... then why don't you become vegan except for CHEESE? I respond with a smile and clenched teeth. I have NO sympathy for this type of 'almost' vegan....don't they know where cheese comes from? Maybe not.....I can't even think about it and that's the truth. 

Vegans must *must* MUST be able to counter people's OBSESSION with CHEESE! I think I've read there is something in CHEESE that's actually addicting and I believe it! 

I don't like any of the vegan cheeses found in the grocery; I can easily pass on all of them. I simply stopped eating the stuff....and no, it wasn't easy, but I did it and I lived to tell about it. 

I have conquered a simple vegan parmesan and that's featured here today. 

These party rye toasts are really good, and just like dairy CHEESE (sob, sob...I can't even think of the cruelty....), they are addicting. Plus they remind me of my mother....and the 70s....and cocktails....and Christmas.... and cousins.... 

Here's what you need:
Cocktail size rye bread (30 slices for a full recipe)
1 small red onion, minced
1 C parmesan cheese (see note)
1/2 C mayo

Here's what you do:
Mash the onion, cheese and mayo together with a fork. Spread over the bread. Broil until brown and toasty - watch carefully!

Note: My vegan parm: 1 C raw cashews, 1/4 C nutritional yeast, 1 t salt. High speed blender. Totally addicting!

Roasted Corn and Chipotle Chili

Vegan Month of Food 2017
“Lines and Light”

(a line of original poetry or a photo of light every day for the month of October)

I’m here and you’re there
Decades separate us
I understand and I remember
But all I can do is make soup

Day 3:  Conversion Meal
What would you make to convince an omni to convert?
(click HERE to see what others are sharing today)

Who doesn’t love chili? Sour cream. Avocados. Shredded cheese. Onions.  Jalapenos. Cilantro. Lentils. Roasted corn. Chipotle peppers. Super spicy and perfect for a hearty meal. Chili is a great meal to share because you always end up making way too much!

Here’s What You Need:
3 ears fresh corn

1 C French lentils

1 T olive oil

1 ½ C chopped onions

1 red bell pepper, chopped

1 green bell pepper, chopped

2 canned chipotle peppers

3 cloves garlic, minced

½ t ground cumin

½ t smoked paprika

½ t chili powder

½ t dried oregano

2 cans Rotel brand tomatoes

14 oz canned tomatoes

2 x 12 oz cans V-8 juice

10 oz tomato juice

1 can dark kidney beans with juice

12 oz light colored beer (like Corona)

Here’s What You Do:

Remove kernels from cobs and saute/roast them in a skillet with a large tab of butter. Let them get a bit brown. Set aside.

Cook the lentils in 8 cups of water. Boil, decrease heat, simmer about 15 minutes. Drain and set aside.

Sautee onion, peppers, garlic, and spices in oil until the veg is soft, but not brown.

Add tomatoes, beans, juices, lentils, corn, and beer. Simmer as long as you want (the longer the better!) 

Asparagus and Mushroom-Walnut Pate en Croute

Vegan Month of Food 2017

"Lines and Light"
(a line of original poetry or a photo of light every day for the month of October)

Day 4: Worst Catered Meal
(click HERE to see what others are sharing today)

"Light on a Thankful Bounty"
(October always makes me thankful.)

The worst catered meal I was ever served was many years ago. I was a new vegan, and the hostess kindly requested that the kitchen make a special meal for me. Great, I thought! We sat down to eat and everyone tucked right into their chicken breasts, their roast beef, their salmon fillets and I just sat there, waiting. I was pretty excited to see my 'special meal' because their plates were piled high with veggies - salad, baked potato, asparagus, etc. 

When my meal finally arrived, it was (and I am not even exaggerating one tiny bit) only a thin layer of puff pastry with three (THREE) pieces of asparagus tucked in it. No salad, no potato, no extra veggies on the plate....no sauce, no dressing, no condiments whatsoever. 

I can remember feeling super embarrassed, but now I realize, this meal had nothing to do with me. The chef simply was not prepared to handle a vegan meal. His fault, not mine. 

Because I've had that meager meal in the back of my mind for all these years, today's topic was a cinch for me. Check out MY vegan asparagus in puff pastry! NICE! Fit for a vegan or a king. 

Here's what you need:

2 pieces puff pastry - thaw according to package (only about 40 minutes, I think)

1 lb button mushrooms, diced

1 lb shiitake mushrooms, stems removed, discarded. Dice the tops

3 cloves garlic, minced

2 T non-dairy butter

1 C walnuts

1/4 C panko bread crumbs

2 T dried parsley

1 lb fresh asparagus, lightly steamed and set aside

4-6 thick slices of roasted tomatoes (probably NOT store bought.... fresh might work well also)

Here's what you do:

Saute the mushrooms in the butter until quite juicy and soft. Then add the garlic and continue to cook for a few minutes. 

See how chunky?

In a food processor, add the walnuts, mushrooms, bread crumbs, and parsley. Process just a bit - leave it kinda chunky. The moisture in the mushrooms will be enough for it to form into a type of 'pate.' 

Build your creation on a parchment lined cookie sheet. 

Serve lots of veggies on the side.

Spread the mushroom mixture on one piece of puff pastry, extending about 1/2 inch from the edges. cover the mushrooms with roasted tomatoes, and then place the asparagus over it all. I got fancy with my second layer, but just plopping it on the top would be equally delicious. Use a fork to seal the two layers. 

Bake on a parchment lined cookie sheet at 400 degrees for about 20-30 minutes. 

Allow to cool a bit, use a serrated knife, serve with pride! I'm pretty happy with this meal! 

Sweet and Smoky Glazed Tofu Ham (Isa Chandra)

Vegan Month of Food 2017
“Lines and Light”

(a line of original poetry or a photo of light every day for the month of October)

“Where do you get your protein?” they inquire.
“Where do you get your fiber?” I respond.

Day 3:  But where do you get your protein? Make a protein packed meal.
(click HERE to see what others are sharing today)

Can you even believe how gorgeous this tofu is? Seriously! TOFU HAM! That’s crazy! As you might know, tofu is made from soy beans and those little babies are loaded with protein – easily digested, delicious protein.

I followed the recipe closely, but I used marmalade instead of apricot jam. I also skipped the whiskey and smoked salt. I’m telling you, the marinade actually tasted like ham. It was smoky and sweet and thick and dark. One important note is to really press the tofu well. This will help it obtain that chewy, toothsome bite we tofu lovers crave. 

Find this excellent recipe HERE. (Thanks, Isa!)

Junk Food Day 2: Junk Food : It's not all kale chips and chia seeds

Vegan Month of Food 2017
"Lines and Light"

(a line of original poetry or a photo of light every day for the month of October)

Day 2: Junk Food : It's not all kale chips and chia seeds
(click HERE to see what others are sharing today)

"Noah's Light"
Noah's Ark, Williamstown, Kentucky, November 2016

There's a tear in my eye as I put this glorious flavor combination in the category of JUNK FOOD! I've been known to survive on these for days, foregoing balanced meals and healthy greens. 

If you eat more than half a dozen, you don't even need dinner! Husband might come home and say, "Let me take you out to a fine dining establishment, darling wife who has been working all day." And then you can casually answer, "Oh, I am such a dainty eater, I think I'll just have olives and a glass of wine for dinner." 

Hopefully chocolate crumbs don't give you away......