Posted in Recipes

Tempeh Sloppy Joes and Sweet Potato Fries

Do you ever get hungry for sloppy joes? I do for some reason; I don’t know if it’s because of my childhood or what but they are almost a comfort food for me and being vegetarian, I have gotten very creative and sometimes those recipes are best not repeating but this time I think I came up with a winner and wanted to share it. I am trying to not use as much soy or processed foods since my cancer diagnoses and yes tempeh is cooked fermented soybeans, but I found out that in small amounts it is safe for me to still have some soybeans. Infact the benefits outweigh the risk, or so I was told.

Some of those benefits are stabilizing blood sugar, lowers cholesterol, helps with bone health, improves digestion and one I am really happy about is it has been shown to help with menopause and all those fun symptoms! So, for me it’s a great food to substitute meat with. Tempeh comes in a thin block so you can slice it for strips to be used in place of steak, bacon, lunch meat. Sometimes cutting it into bite size pieces for a nice stir-fry or it’s great to crumble like I did for today’s recipe. I even decided for the sloppy joes I would do a copycat from Manwich for the sauce.

Tempeh Sloppy Joes:

Serving size 4 Total cooking time 30 minutes

1 8-ounce package of plain Tempeh

1 small green bell pepper diced.

1 small white Onion diced.

3-4 cloves of garlic diced.

1 8 ounce can of tomato sauce

1/2 Cup of no sugar Ketchup

1 1-2 Teaspoon of Mustard

1 Teaspoon of Redwine vinegar

1 Tablespoon of brown sugar

1 Teaspoon of vegetarian Boullioun

Chili powder, Onion & Garlic powder, Black pepper, Paprika per taste or about 1 teaspoon each

1 Tablespoon of Olive Oil

Remove tempeh from package then cut into cubes, this will make it easier to crumble it into the skillet.

In a skillet over medium/high heat add olive oil, tempeh, onion, garlic, bell pepper. Sauté until bell pepper is tender and onions are translucent. Turn heat to low then add remaining ingredients, stir and let simmer on low for about 20 minutes.

Serve with homemade sweet potato fries and enjoy.

Sweet Potato fries:

1-2 sweet potatoes

olive oil

Sea salt or Pink Himalayan Salt

Wash, peel (if desired) sweet potatoes then slice them to the desired size. Place sliced sweet potatoes on a large baking sheet that is lined with parchment paper. Lightly brush sweet potato slices with olive oil then sprinkle with salt and back at 450 for about 20 minutes but cooking time varies per size of slices.

Posted in essential oils, Recipes

Honey Lime Chicken Tacos

IMG_20190218_114316299

The cold that seems to be hanging on has me dreaming of warmer days and easy meals with fresh ingredients. So, with my daydream of warm weather I was trying to think up a good recipe to share that is easy and uses essential oils in it.

I couldn’t come up with anything, maybe the cold has got me stuck and unable to think of something good to make, so I decided to look in a great recipe book and found exactly what I was wanting but didn’t realize it. Todays recipe comes from a great little recipe book The Essential DIY Recipe Series.

IMG_20190218_114410506

I got it from Young Living but I’ sure you could find it any place online.

I am going to give the exact recipe for Honey Lime Chicken Tacos but when I make it for me or others that don’t eat meat, I substitute the chicken with tofu and adjust the cooking time accordingly, so instead of hours I can do this in about 30 minutes because I use tofu.

Honey Lime Chicken Tacos

Ingredients:

1/4 Cup Honey

1/4 Cup Lime Juice

2 Cups salsa Verde

2 Teaspoon of Taco Seasoning (I use my own assortment of seasoning such as Chile, Cumin, white and black Pepper, Onion, Garlic powder, and salt)

4-5 Chicken Breast (or meatless option 2 14oz extra firm tofu)

1/2 Cup Sour Cream

4 Drops Lime Essential Oil

1 Drop Cumin

Garnish Ingredients:

Shredded Cheese

Sliced Avocado

Diced Tomato

Cilantro Leaves

Red Onion Slices

Instructions:

Stir together honey, lime juice, salsa verde and taco seasoning. If using chicken add a little of the sauce to the slow cooker (enough to coat the bottom) place chicken breast in the slow cooker and top with remaining sauce. Cover, and cook on low for 6-8 hours or on high for 3-4 hours. When chicken is done shred with forks. Stir together the chicken, sauce, sour cream, and essential oils. Keep warm until ready to eat.

(For tofu, drain tofu and remove all moisture out of tofu by covering tofu with towel and placing a heavy object on top for at least 10 minutes then cut into cubes. Pour small amount of sauce in a warm pan add cubed tofu and remaining sauce, sour cream and essential oils, simmer for about 20 minutes. I have done it this way and browned the tofu first then added sauce, either way this is a good substitute for chicken tacos.)

When serving fill corn taco shells or corn tortillas with chicken/tofu mixture and add the garnishes, enjoy.

Quick little tip when cooking with essential oils always remember not all oils are safe to ingest. You must always use high-quality pure therapeutic grade essential oils and ALWAYS read the label on the bottle to make sure it is safe to use internally.

Posted in Recipes

Vegetable Curry Soup

IMG_8679

With my love of all types of soup I am always looking or coming up with some kind of soup during these colder months.

Every place you look you can find a veggie curry soup but last week I made this soup adding my own twist. I am not sure if anything I did would make this a true curry soup, but it worked so I thought I would share it today plus it is such a fast soup to make that it’s great when in a hurry and the health benefits are great!

Bok Choy has significant amounts of A and C so with just those two benefits alone this soup can really help you during these cold months when our immune system is taxed. There are so many more benefits to this veggie, but I won’t list them at this time instead did you know that eating this plant raw could interfere with your thyroid function? True you would need to eat a good amount of it raw, but I find this so amazing. The reason this plant that offers so many great benefits for our heart, immune system and even fighting cancer when cooked can cause problems with our thyroid when raw is because some plants like Bok Choy and other cruciferous plants produce several enzymes that help protect them from herbivores.

So, when making this soup as tempting as it may be to graze as you cut up your veggies maybe hold back a little with the Bok Choy, besides you’ll have more for your soup that way too.

Vegetable Curry Soup:

2 1/2 cups of Veggie Stock

1 can (unsweetened) Coconut Milk

Small punch of Bok Choy cut up in bite size pieces even the tops but divided up.

2 Small Carrots cut in bite size pieces

1 Cup of Kale cut up in small pieces

Small Purple Onion (diced but save for a garnish)

4-5 Gloves of Garlic (diced)

Fresh Ginger Root (peeled and diced)

Turmeric, Coriander and Curry Powder to taste

Olive Oil (about 1 Tablespoon)

1 pack Japanese Style Soba Noodles

In a pot pour olive oil in then add diced garlic and ginger sautéing together for a few minutes. Next add your dry seasonings continue to sauté a minute or two longer, add cut up carrots, white part of the Bok Choy You will want to sauté for a few minutes before adding your veggie stock and coconut milk. After adding the liquid simmer for about 10-15 minutes or until your veggies are almost done then add chopped kale and Bok Choy tops for a few more minutes they will cook fast, so it won’t take long.

While you have your soup cooking, cooked Soba noodles per package directions then add them to the soup the last minute or two. Serve and enjoy!

Posted in Recipes

Quick Vegan Chili

To say I enjoy a nice bowel of chili is an understatement. I believe I could live off of chili or soup. I am always trying new ways to make both or as I look for new recipes on Pinterest it can lead to hours of scrolling and drooling as I find so many great recipes out there.

Today my picture falls flat on a Pinterest level but looks are deceiving because this chili is actually very good.

I came home from shopping hungry and a little cold so of course I turned to a chili or soup. I only had one can of red beans, half of a package of soy chorizo, half a can of corn with little time to boot but the chili turned out great so I thought I’d share.

Short on time but want to enjoy something tasty? This turns out to be a very cheep meal and who isn’t trying to watch their spending nowadays.

Quick Vegan Chili :

3-4 Servings, Time 20-25 minutes

1 16 ounce can of Red Beans

8 ounce of Soy Chorizo

1/2 can of Corn (about 8 ounces)

1 15 ounce can diced Tomatoes

1 8 ounce Tomato Sauce

1/4 of a onion diced

6 cloves of garlic diced

1 Tablespoon Olive Oil

In a large pot on medium/high heat add olive oil, garlic and onion sautéing until the onion is almost translucent then add the soy chorizo cooking a few more minutes. Turn burner down to a low heat adding the remaining ingredients. Let simmer for about 15 minutes then serve.

I used vegan shredded cheese to top my chili and of course crackers but a nice side of corn bread would also be so very good, Enjoy!

Posted in Recipes

Quinoa Stew

I had told my family that this quick spur of the moment dish was quinoa chili but changed it because I didn’t want to add to the debate of what chili is, so I decided that perhaps this hot spicy stew is just that, it is a stew and stay out of the debate.

This only takes a short amount of time; one pot and you can add to it to make it even better. With quinoa as the star, I was thinking latter that perhaps a nice white bean to go along with the quinoa would be great too. You still get the benefits of great fiber and clean protein that assist with bodybuilding as well as stabilizing your sugar, plus so many more vitamins and minerals, so you still get great health benefits if you choose just quinoa in it.

Quinoa Stew:

1 1/2 – 2 cups of quinoa (I used golden)

6-8 cups of water

Vegan chicken broth base (follow back of container for amount per your water)

1/2 – 3/4 cup cilantro lime salsa (depends on your taste)

1 small white onion diced

4-5 cloves of garlic diced

1 small green bell pepper

1 15 ounces of corn

1 15 ounces of diced tomatoes

1 small can dice green chilies

1-2 tablespoon of olive oil

Clean quinoa, set aside. Chop onion, garlic and green bell pepper. In a large pot over medium/high heat add olive oil, onion, garlic and green bell pepper sauteing until the green bell pepper is half cooked then add the can of green chilies, corn and tomatoes. Cook for a few more minutes then add washed quinoa, water and broth base. Stir altogether, lower heat add lid cook for about 15-20 minutes.

Serve in deep bowl, top with grated cheese, corn chips

(This dish is even great as leftovers!)

Posted in Recipes

Wild Rice with, Cranberries, and Pecans

I think no matter what holiday is coming up for you, this recipe will make a great side dish. I made this for Thanksgiving and found I liked it as well as my bread stuffing and it offers some great health benefits.

Wild rice is actually grain free with antioxidants so that means they help combat free radicals, which are unstable molecules that damage the body’s cells making them prone to cancer as well as other health problems like heart and digestion to name a few. Then you add the benefits of cranberries with their antioxidants and helping our body’s immune system, urinary tract infections, tooth decay and brain function. Wrapping it up with pecans that also help with anti-inflammatory. This dish is perfect for this time of year when maybe the cold has you feeling less than your best.

 

Wild rice with, cranberries, and pecans:

1 cup wild rice (cooked according to package directions)

1/2 cup pecans, chopped

2 Tablespoons extra-virgin olive oil

1 medium stalk of celery, finely sliced

1 Teaspoon of fine sea salt

Freshly ground black pepper

1 Teaspoon of poultry seasoning

1/2 cup of vegetable stock

1/4 cup dried cranberries

1 Tablespoons flat parsley, chopped

1 green onions, finely chopped

 

Yields 4-6 servings

Heat oil in a large skillet over medium-high heat. Add celery, nuts and onions sauté for 1-2 minutes then add cranberries and seasoning sauté’ 1-2 minutes more before adding vegetable bouillon. Simmer for about 5 minutes or until celery is soft. Add the rice and parsley, stir then pour into oven safe dish with a lid. Bake at 350 for 20-30 minutes, remove from oven and serve then enjoy.

 

Posted in Recipes

Creamy Turkey Taco Soup

IMG_7842

For most of us this coming week is a celebration of Thanksgiving and with that comes a lot of left-over turkey. If you are looking for a quick way to use up your turkey but need a change from classic Thanksgiving Day food then today’s recipe will come in handy, you could even replace the turkey with tofurky giving this a meatless meal like I do.

If you like taco soup, this is great for you too. I combine a turkey soup with a creamy version of taco soup for something different but still so good and warms you up,

The seasonings will differ depending on taste.

Creamy Turkey Taco Soup:

2 cups of diced tofurky (or shredded turkey)

2 cups of veggie chicken broth (but if using turkey, you can use chicken broth)

1 cup of milk (I use almond or soy I just make sure they are sugar-free)

1-2 Tablespoons of olive oil

2/3 cup of Salsa any kind that you like will do

A can of black beans

1 small Onion diced

4 cloves of Garlic diced

About 1/4 cups of flour

About 1 cups of grated cheese (1/2 cup for in the soup, the rest for on top)

The following seasoning per your taste: Salt, black pepper, chili powder, cumin, onion and garlic powder

In a large pot add olive oil, onion, garlic and sauté then make a roux by adding your flour and cooking a minute longer. Add salsa, turkey (if using tofurky wait to add until the last 10 minutes) black beans. Next the veggie chicken broth, milk, seasonings and stir together. Let simmer on low about 30 minutes or 20 if making this with a tofurky. Add cheese last stir until melted then serve.

Toppings: Crunched up corn chips, diced avocado, spoon of sour cream or plain Greek yogurt and just a little more grated cheese.

Posted in Recipes

Vegan “Chicken” and Dumplings

Chicken and Dumplings are one dish that I really enjoy when cold weather comes calling.

Some say that it originated in the southern part of the United States with corn bread dumplings and greens. Other sources say it is French Canadian during economic hardship of the great depression. I lean more towards the French Canadian thought because my one Grandma’s family was just that and she could win over even the most sceptic with her chicken and dumplings. However this dish came to be I appreciate this heart warming comfort food.

Vegan, Vegetarian or if you do eat meat I think you will find this dish has it all. You have protein, veggies and biscuits in a thick broth. You really can’t go wrong with this all in one dish that warms you up from the inside out.

I made this dish a few different ways with out the chicken but this time I used a meat substitute I bought. I try eating less of the premade meatless options but once in awhile I find that it is fine to eat them and they really help change things up when you are trying to eat less or no meat. I used Quorn meatless meatballs that you can find in the freezer section of most stores. I think the meatless meatballs pull this dish together nicely and holds up well.

If you have cooked or even eaten a meatless option you know how sometimes the texture can be lacking or the taste is off but this time I think they work well for this dish.

I will be trying these great little meatless balls in a nice marinara soon but for now lets get to todays recipe.

Vegan Chicken and Dumplings:

3-4 Servings Prep 15 minutes Cook Time 40 minutes

2-3 Red Potatoes cut in bite size pieces

1-2 Carrots cut in bite size pieces

1/2 small Onion diced

1 Celery strip diced

4-5 Bouillon cube

1/2 bag of Quorn meatless meatballs frozen

5 Cups of water

Salt and Pepper to taste

1 Tablespoon of Olive Oil

In a large pot sauté onion and celery until onion is almost clear add water, carrots, potatoes, bouillon and salt/pepper to taste. Cook on a low simmer. While the vegetables are simmering start making your dumpling mixture.

Dumplings:

1 1/2 cup of Flour

2 1/4 Teaspoon of Baking Powder

1/2 Teaspoon of Salt

1 1/2 Tablespoon of cold Butter (vegan butter)

2/3 cup of unsweetened Flax Milk (or any other non dairy milk of your choice)

Add flour, baking powder and salt then stir. Add the cold butter to the flour mixture. With a fork brake up the butter until you have small little flour pebbles then add the milk, it may take a little less than 2/3 of the cup but you want to slowly stir in the milk until it is a biscuit texture.

Now turn the the pot with your veggies up to a high boil add the frozen meatless meatballs. when the pot is a rapid boil add spoonful of the biscuit mixture to the pot then turn to a medium boil adding a lid cook for 20 miniutes.

Then dish up and enjoy!

Posted in Recipes

Easy Fall Dinner

I know I sound like a broken record, but I just love cooking in the Fall (Autumn). I find so many of my favorite vegetables are being harvested now. Not only is cheaper to eat seasonally but I find my body seems to appreciate when I do. I tend to feel healthier eating this way and my previous post explained a little why I feel so much better.

I do of course cheat now and then but in the fall, I don’t see the point. It’s usually in the winter when I reach my breaking point and I go in search for some fresh spring veggies. It is at that point I tell myself to just enjoy the moment of eating out of season.

With that said todays recipe is for anyone that is at a loss to what they should eat or think eating needs to be this big recipe to follow and go around town looking for all the ingredients. It is for those that maybe need reminded cooking can be fast and just as delish.

I am hoping to win some over that think fast food has be picked up or dropped off. I love the thought that fast not only can be good tasting but not a lot of effort and you can eat in season too.

The most you have to do with todays recipe is cutting/dicing but if you live with someone who loves to do it grab them and let them have fun while you sit back and talking to them. Make it a fun joint cooking time.

I know that my son loved to help me and I loved the fact I didn’t need to do all the cutting. So go ahead and teach so you can sit back and enjoy an easy dinner that just got easier.

You don’t have to have every veggie or maybe you would like more. This is just a blueprint to show those who forgot or maybe don’t know how to through things together in a way that works.

Easy Fall Dinner:

1 Butternut Squash

1-3 Zucchini Squash (depends on size and your love of this squash)

1-3 Yellow Crookneck Squash ( I know its is more a summer squash but I find it still really plentiful in the fall)

16 Oz Baby Bella Mushrooms (you can use any I used them because I had them on hand)

2-5 Cloves of Garlic peeled and diced

1 handful of Green Onions diced

Salt and Pepper to taste

2 Tablespoons Olive Oil

1 Cup of cooked wild rice or cooked quinoa

For the Butternut slice length ways clean out the center that has the “guts”/seeds then place face down in a baking pan(13×9) filling with just enough water to cover bottom of the pan. Cover bake at 350 for 1 1/2 hour. Great do ahead is bake this ahead of time so you can just warm it up or use a crockpot using the same method but on low all day.

Cook wild rice or if using quinoa cook per package directions

If you have the time to bake the Butternut then wait until the squash is almost done to start chopping up the veggies.

Add olive oil to a sauté pan then on med/high heat add squash. When squash is half way done add rest of veggies sauté until veggies have a nice brown and are tender but still a slight crisp to them.

When Squash is done spoon out of shell.

Serve the grains, squash and veggie on a plate then enjoy.

Posted in Recipes

Almond Butter

Almond Butter

A little while ago I was given a new food processor/juicer, this new kitchen gadget can do it all even dough but as great as this new appliance seemed it also seemed like it had to many bells and whistles for me, so I decided to keep using my old blender. That is until it decided to start smoking one day and I had to finally give it up. I decided that since the new appliance has so much it can do, I better read the manual first. I’m glad I did because it showed all sorts of great ideas that my new scary appliance can do, and this is how todays post came to be.

I made peanut butter before but decided to do a different kind of nut butter for a change. You can use different nuts, but you may need to change up the amount of oil for it. I had a lot of almonds so almond butter it was. Almonds have vitamin E, calcium, iron, omegas 3 and L-arginine so they are great for our brain, heart, skin, bones, appetite control, have been found to help with blood sugar control and your gut.

Plus, if you are looking for ways to lower your cholesterol almonds are high in monosaturated fats, these fats lower your LDL (bad cholesterol) and raise you HDL (good cholesterol) and of course if you have a peanut butter allergy, they are a great subsite for peanuts.

(I made sure to soke the almonds overnight, then I had to drain them. Other than that, this butter can be done in a short amount of time.)

Almond Butter:

1 1/2 cup of soaked almonds

2 tablespoons of oil (I used avocado, but you may use vegetable or coconut)

Flavorings cinnamon, nutmeg, salt, vanilla extract per taste

You may add a sweetener, I used honey, but you may use maple syrup or agave

Additional things to add to your butter are chia, pumpkin, sunflower or flax seeds

Add all the above ingredients to a food processor or blender. Blend until smooth or desired consistency. Store in container with lid in the refrigerator for a few weeks.