Vegan Colcannon

This week we are doing a Gluten Free and Vegan Menu, in an effort to get back on the health wagon. After I started working full time it got harder and harder to stay on track with eating healthy and I am starting to feel the consequences. I convinced hubby to go on this "diet" this week because he wants to lose some weight and I just want that good feeling back from when I was eating healthy before.

Let me tell you, it is not easy going from eating fast food and take out all the time, to planning a weekly menu that is Vegan and GF! Unless you want to eat nothing but soup and salad! My menu this week took me 5 hours to plan because I wanted to find recipes for hubby that would please his palate and hopefully keep him on board with the new "diet". Him being a picky eater, this was no easy task!

Here is one of the recipes that I found, but adjusted to be more interesting. I threw some endives in because I found them at the store and had never had them, in fact I was going through self-checkout and I had to ask the attendant what they were because I had never seen them. Hubby's response "you're buying them and you don't even know what they are???". Ha, I like to try new things. I found they don't have much taste but they lend an interesting texture.

This is not an authentic Irish dish but pretty close. Very filling and delicious! Not 100% healthy but it is vegan and gluten free MEAL. Traditionally served as a side dish.

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Prep time: 10 Min. Cook time: 30 Min. Serves: 5

Ingredients

2 Tbsp EVOO

1 ,Onion chopped

1/2 head cabbage

2 Endives, sliced in 1/4 inch thick rings(optional)

6 Red Potatoes, skin on and boiled

1/4 cup earth balance

1/4 cup non-dairy milk

Celtic Sea Salt and Fresh Ground Pepper to Taste

Instructions

Start potatoes boiling in large sauce pan over medium heat.

Chop onions and slice endives.

In a separate pan heat EVOO over medium-low heat until hot.

Add onions and endives and heat until they start to caramelize, adding salt at this stage will help them to sweat and caramelize quicker.

Spread cabbage evenly on top of onion mixture and season to taste with pepper, cover with lid and continue to cook over low heat just until wilted.

Meanwhile, add earth balance and milk to a bowl, season with sea salt and pepper to taste, then add drained potatoes and mash until smooth.

Remove lid and stir cabbage and onion mixture, re-cover and continue to cook until cabbage is crisp tender and brightened.

Remove cabbage mixture from heat and spoon onto a plate, then spoon the potato mixture on top of the cabbage, serve.

Curried Grilled Zucchini

A side that I created tonight for dinner. I used to use bottled dressing to marinate it then grill, but it isn’t healthy so wanted a flavorful alternative. This is what I came up with and it is YUMMY! Can easily be doubled or tripled.

Prep time: 1 Min. Cook time: 10 Min. Serves: 2

Ingredients

1 zucchini cut into 8 wedges

2 tbs extra virgin olive oil

1/2 tsp good quality organic curry powder

sea salt to taste

1/2 tsp turbinado sugar

Instructions

cut zucchini into 8 wedges.

In a small bowl mix remaining 4 ingredients until well blended. Sugar will not disolve if using turbinado sugar. place zucchini on grill over medium heat, brush on oil mixture. cook until desired doneness(about 10 mins for me) adding more oil mixture every couple of mins.

I had this with NY strip steak, and some sliced strawberries.

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Heatlhy Dairy Free and Vegan Smoothies. YUM.

Even my kids love these, and they are packed with healthy ingredients that are very satisfying and provide lasting energy, along with a nice helping of protein!

Ingredients:
1/2 cup So Delicious strawberry kefir
1 very ripe banana
1 handful fresh spinach
3 TBS Nutiva hemp seeds
1 tsp agave nectar
1 1/2 cup So Delicious vanilla coconut milk

In a blender(or a large glass using a stick blender)add all ingredients, blend on high for about 1 minute. Pour into a large glass(if using regular blender) and enjoy!

I drink one of these every morning to start my day out right, and it keeps me full well into the afternoon. It's quick and easy to make which makes it very convenient for someone with a busy life. I hope you like this just as much as my kids and I do!

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Healthy Vegan Fudge

This fudge is ooh sooo yummy! I took it to work this week(today updated being 11/17/2009) and a whole plate full disappeared in 10 mins flat! I didnt dare mention healthy because well all know what most think of healthy. I found a good base recipe for fudge then tweaked the ingredients to make it healthy. The result was in my opinion the best fudge I've ever tasted(next to grandmas anyway) and it will not affect the blood sugar like regular fudge, so eat up! Here is a description of how turbinado(used in this recipe) is better for blood sugar. As well as other natural sweeteners...Click Here.

Ingredients

4 1/2 cups turbinado sugar aka demerara(I use this but it does not cost that at walmart)

12 ounces coconut milk(pure coconut milk with nothing added, i.e. Thai kitchen brand)

18 ounces vegan chocolate(I use these)

1/2 lb extra virgin coconut oil

3 tablespoons pure vanilla extract

1 pinch sea salt

1 nuts, of your choice or raisins

Instructions

1. Bring to a boil the sugar and milk, and let it boil exactly six minutes, stirring constantly. (If you can do this over a double-boiler it will help you, but it isn’t required.).

2. In another pan or bowl, have the chocolate, oil, vanilla extract and salt ready. You can use chocolate chips or good quality bar chococate. The better the quality of chocolate, the better the fudge.

3. Pour hot mixture of sugar and milk over the other ingredients, and blend together until all the chocolate has melted. Using a high powered hand mixer or stand mixer will make a smooth fudge. If you try to mix it by hand it will start to harden before its mixed and come out dry and grainy.

4. Add nuts—whatever type you prefer, and in the size you prefer in fudge.

5. Pour into pan and set for six hours in the fridge until the fudge has set.

makes 36-40 servings

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Sweet Potato and Black Bean Enchiladas

It's been a really long time since I posted! I've really been neglecting my blog, so I'm making a mental note to post a new recipe at least once a week! Today's recipe I got from another blog, but I cut a few corners, making it quicker and easier while still keeping it healthy.

Ingredients

1 Jar 505 organic green chili

Enchilada Filling

2 (15-ounce) can organic black beans, rinsed, drained

4 cloves garlic, minced

Fresh lime juice from 2 big juicy lime

2 large diced sweet potatoes

1/2 cup chopped roasted mild green chiles

1/2 teaspoon ground cumin

1/2 teaspoon chili powder mild or spicy

Sea salt and black pepper to taste

2 tablespoons chopped fresh cilantro(I used freeze dried)

Assembly

2 to 4 tablespoons olive oil, as needed

16 organic white or yellow corn tortillas

Method

Preheat your oven to 350°F.

In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. Fry sweet potatoes until golden, then add veggie stock and turn on low until sweet potatoes are soft, add the chopped green chiles; add the spices. Season with sea salt and pepper.

Pour about 1/4 cup of the 505 Green Chile Sauce into the bottom of a 9x9 glass baking dish.

To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, then layer 8 of them in the bottom of your pan. Pour sweet potato mixer on top of tortillas, then pour on the beans. Next lightly cook the other 8 tortillas and layer them on top.

Top with the rest of the sauce.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

Nectarine spinach and greens salad with garlic and herb dressing

My kids LOVED this. I'm not sure what prompted me to try nectarines with greens, but I'm sure glad I did. They ate it up, and there wasn't a single bit left. The flavors compliment each other amazingly. Yummy and refreshing all in one, what more could you ask for?

This salad is a perfect compliment to this black beans and rice recipe. Everything is fresh, and homemade making for an extremely healthy meal!

Firm nectarines create a lovely crunch in this salad. Dont worry about how sweet they are, they will taste much sweeter with homemade salad dressing.

Prep time: 10 Min. Cook time: 30 Min. Serves: 8

Ingredients

2 firm nectarines, chopped into bite sized pieces

1 bag prewashed baby spinach and greens(or other mixed green salad)

1/4 c. olive oil

3 tbsp. apple cider vinegar

1 tsp. mustard seed

1 tbsp. onion powder

1 tbsp. garlic powder(or fresh garlic if you prefer)

1 tsp. oregano

1 tsp. basil

2 tbsp. dry parsley flakes

1/8 tsp. sea salt

Instructions

place olive oil, mustard seed, onion and garlic powders, oregano, basil, sea salt and parsley into a food processor(or use immersion blender) and process until mustard seeds are pulverized. remove from processor and place into a small tupperware bowl, drizzle in apple cider vinegar and shake well. cover and refrigerate. Until ready to serve.

Place salad into a large bowl, then top with the chopped nectarines. chill for 30 mins. drizzle salad with desired amount of homemade dressing and toss to coat, just before serving.

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Crunchy Nutty Brown Rice

Crunchy Nutty Rice

Serves: 10

I thought some might want a new twist on plain ol rice. This sounds really yummy. I think it would be awesome with almonds or chopped peanuts!

INGREDIENTS
1-1/2 cups water
1 cup chicken stock or broth(more water, or vegetable stock to make it vegan)
1-1/3 cups uncooked long-grain brown rice
2 teaspoons olive oil
2 tablespoons finely chopped onion
2 tablespoons finely chopped green pepper
1/2 cup chopped pecans(or other nuts)
1/4 teaspoon ground sage
1 cup finely chopped celery
5 oz. sliced water chestnuts
1/4 teaspoon nutmeg
Black pepper to taste
Sea Salt to taste

DIRECTIONS
1. Bring water and stock to a boil in medium-size saucepan.
2. Add rice and stir. Cover and simmer 20 minutes.
3. Remove pan from heat. Let stand, covered, 5 minutes or until all liquid is absorbed. Reserve.
4. Heat oil in large nonstick skillet.
5. Sauté onion and celery over moderate heat 3 minutes. Stir in remaining ingredients including reserved cooked rice. Fluff with fork before serving.

Healthy homemade pizza with vegan cheese

My daughter is allergic to dairy so I had to come up with a healthy alternative for her since she loves pizza. I made this on friday and Kevin demanded that I make it again on sunday he liked it so much.If you cant find vegan cheese, it would be great without any type of cheese also!

This recipe is for making the dough in a bread machine on the dough setting.

If you use Tasty Planner here is the link so you can save it to your recipe box.

Prep time: 10 Min. Cook time: 45 Min. Serves: 16

Ingredients

crust:

1 1/2 c. hot water

2 tbs. olive oil

1/2 tsp sea salt

1 tbsp. Italian seasoning

1 tbsp. basil (or to taste, I love basil)

2 tbsp. crushed red pepper

1 tsp. garlic powder

3 1/2 c. naturally white flour

1/2 c. whole wheat flour

2 1/2 tsp. bread machine yeast

sauce:

6 oz tomato paste

1 tbsp. basil

1 tsp. oregano

2 Cloves Garlic

1/4 tsp salt(or to taste)

toppings:

2 packages vegan mozzarella cheese

1 package natural ham

1 can pineapple tidbits in its own juice(no HFCS here!)and well drained

other toppings of choice(all veggies to make it vegan)

Instructions

place first 7 ingredients into bread pan, add flours then make a well for the yeast, add yeast and set bread machine to dough cycle. Add more water or flour as needed to get a pliable dough.

in the mean time mix together the sauce ingredients and let sit until dough is done.

preheat oven to 350 degrees.

This makes a HUGE thick crust so lightly grease an 11×13 glass baking pan(or two pizza pans might work) with olive oil. turn dough out into pan and pat down while spreading it out in the pan. Poke holes in the entire crust with a fork. spread sauce out on crust, then top with toppings of choice. sprinkle cheese on top of toppings, then bake pizza in oven for 30-45 mins or until crust is golden brown and cheese is melted and starting to bubble.

Skillet Black Beans and Rice

This has wonderful bright flavors, and is sooooo filling.Also a great way to get healthy whole-grains and fiber into your diet. It could be a vegetarian main dish or even a side dish. It is simple to prepare. If you like more spice, add a little cayenne.

Prep time: 5 Min. Cook time: 45 Min. Serves: 6

Ingredients

1 tablespoon olive oil

1 onion, chopped

2 garlic clove, minced

1 (15 ounce) can organic black beans, undrained

1 (14 1/2 ounce) can organic diced tomato, undrained (I like Mexican or Italian style)

1 (4 ounce) can green chilies

1 teaspoon dried oregano

1 tablespoon cilantro(dry) or 1/4 Cup fresh

2 teaspoons paprika

2 teaspoons Cumin

1 tablespoon chili powder

3 cups brown rice cooked

1 cup water

Instructions

In large saucepan, heat oil over medium-high.
Add onion and cook about 3 minutes until tender.
Stir in remaining ingredients EXCEPT rice.
Bring to a boil then stir in water and rice.
Cover, reduce heat and simmer for 30 minutes.
Remove from heat and let stand 5 minutes before serving.
Serve with sliced avacado and a banana as sides if making this a main dish.

Healthy Thai Coconut Milk Cake

This cake was awesome. A bit spendy but so worth it!

A deliciously moist and flavourful cake that is every inch the exotic creation!
PREP TIME: 15 Min. COOK TIME: 30 Min. SERVES: 8
INGREDIENTS

1 cup oat flour
1/2 cup coconut flour
1 tbsp baking powder
1/2 tsp salt
1 tsp arrowroot powder
1/2 cup Turbinado
3/4 cup coconut milk
1 tsp vanilla
1/4 cup grapeseed oil

INSTRUCTIONS

Preheat oven to 350F. Grease and flour a 9" round cake pan.
Sift together the flours, baking powder, salt and cornstarch.
By hand, beat in sugar, coconut milk, vanilla, and oil.
Bake for 25-30 minutes, until tests done.

For frosting I tried a recipe that was yummy, but more of a glaze because I couldnt get it to thicken up. Here is the recipe I used.

PREP TIME: 5 Min. COOK TIME: 7 Min. SERVES: 8
INGREDIENTS

3 large egg whites
1 cup turbinado sugar
1/3 cup water
2 teaspoons real maple syrup
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 1/2 cups grated fresh coconut
INSTRUCTIONS

Heat whites, sugar, water, syrup, and cream of tartar in a large metal bowl set over a saucepan of simmering water, whisking, until mixture is warm and sugar is dissolved. Beat mixture, still over heat, with a handheld electric mixer on high speed until thick and fluffy, about 7 minutes. (Depending on mixer and weather, this may take longer.) Remove frosting from heat. Add vanilla and beat until cool and spreadable.