Posted in Recipes

Poor Man’s Rice Pudding

As a kid I would get so excited when my mom made rice pudding, it has always been a type of comfort food for me and I find the simpler the recipe the better, especially old fashion custard with raisins but since rice pudding is from all over the world I like to taste the different variations that are made and haven’t found one I don’t like.

I was in one of those moods to eat rice pudding. Giving up processed sugar for Lent didn’t deter me and since I wouldn’t be eating it I could try a new recipe out for my family, just testing the waters so to speak so when I did eat sugar again I would make it if they liked it.

You might have guessed they liked it so I decided to share it and will make it again soon (can’t wait!) I found this recipe in a very old cookbook my mom gave me years ago.

The copyright is 1945, some of the recipes may be out of date making for an interesting read and giving a lesson in not having a lot of luxuries but making the most of what you have and turning it into something special with hard work. I can really appreciate and respect that.

Todays recipe is simple, with no eggs and according to my family very tasty.

Poor Man’s Rice Pudding:

1/4 cup of rice – pinch of salt

3 tablespoons sugar

1 tablespoon butter

1 quart milk

Wash rice well and put it in a baking dish with the salt, sugar and butter. Pour the milk over and bake in slow oven (275-300) at least two and a half hours, stirring rice twice during the first hour.

Serves 4

I used oat milk, vegan butter but that was my preference and per my family tasted great.

Posted in essential oils, Recipes

Basil-Infused Pasta Primavera

I’m sure if you have read any of my blog you realize I have a love for pasta and enjoy making up recipes that would probably be laughed at by anyone that does it well, maybe I should leave it up to the experts but I can’t help myself with trying new things or fully embracing other peoples recipes that evolve pasta.

I may have a carb addiction or maybe I should just move to a country where I fit in with my love of all things pasta who knows but todays recipe is from a great cookbook “The Essential DIY Recipes of Essential Cooking” by Essential Educators. This is a great book if you want to try using essential oils in your cooking. I’m not going to get into the debate of essential oils and ingesting them but I would love to share some benefits of basil and how in essential oil it can help. A big tip when cooking with essential oil, always, always make sure the essential oil is pure, know where they get the oil from and a little goes a long way.

In todays recipe it uses not only the essential oil but fresh so you get benefits from both.

Basil’s name is derived from “basileum” the Greek name for king and the uses can vary from the Italian women wearing basil to attract possible suitors or the Hindu people put basil sprigs on the chest of their dead to protect them from evil spirits. While in the 16th century powdered basil leaves were inhaled to treat migraines and chest infections. The medical properties are amazing, it is a powerful antispasmodic (an agent to suppresses muscle spasms) , antibacterial (and who doesn’t need that) plus it can be used on insect bits ( hello summers coming)…it is so amazing such a good tasting herb that is widely used can be so helpful. You can even use it aromatically to help fight mental fatigue and yes, defusing it really helps I have noticed it is pretty fast acting too.

This recipe is quick and with summer around the corner with all the benefits of basil its one I couldn’t help but share, I hope you like it and please let me know if you made it.

Basil-infused pasta primavera:

1lb. of Farfalle or pasta of your choice

4-6 drops Basil essential oil ( I only used 4 because a little goes a LONG way)

2 cups Fresh Broccoli Florets

1 medium Red Onion, diced

3 Tablespoon Olive Oil

1 cup Fresh Spinach, coarsely chopped

1 cup Cherry Tomatoes, quartered

Salt and Pepper to taste

Lemon Juice per taste

Grated Parmesan cheese for topping

2 Tablespoon minced fresh Basil for topping

Boil water for pasta. Add 4-6 drops of basil essential oil to the water. Cook pasta according to package instructions. Drain, rinse, and set aside.

In a large skillet over medium-high heat, sauté broccoli until just tender, about 7-10 minutes.

Combine pasta, broccoli, spinach, and cherry tomatoes in a serving bowl. Season with salt and pepper to taste.

Squirt the pasta primavera with lemon juice to taste, and then top with grated parmesan cheese and minced fresh basil.

Serve immediately and enjoy!

(Thanks to Essential oils pocket reference by Life Science. I use them so often but need to give a shout out, its such a helpful book if you want to know the benefits of essential oils.)

Posted in Recipes

Jackfruit Street Tacos

I enjoy trying all sorts of foods but when I made these tacos I was amazed and really happy with them so I thought I’d share. I was late to try jackfruit because it seemed like such a big chore just to get to the meat of the fruit and I was cautious trying the can, my normal adventures self just wasn’t having it. Then I really wanted to make a nice Irish stew so I broke down and bought a can and wondered why I hadn’t done it sooner, I mean really this stuff is great.

(Check out my previous post on jackfruit BBQ sandwiches and you will see that this great little fruit will shred like pork, because of this great shredding ability that takes on basically any flavor makes this a great substitution in recipes.)

Jackfruit also know as jack tree are in the same family of trees as the mulberry and fig and they come from southern India/Malaysia rainforest as well as a few other areas of even Brazil and Africa, pretty neat to me, but what is helpful to know is just how healthy is it?

Low in calories with easy to digest sugars, great fiber, high amounts of vitamin C, A and has B complex which is rare in a fruit plus it is paired up with iron, potassium and magnesium. Just one thing this amazing fruit does with all this great goodness is it’s great at regulating the heart rate and blood pressure and who doesn’t need help in those areas?

This recipe takes only about half an hour with not to many ingredients plus when it gets hot the potassium will help in retaining fluid, hello great summer dish.

Jackfruit Street Tacos:

Serving 3-4 people, prep and cook time about 30 minutes

1 can of Jackfruit drained and patted down

1 small onion

1 can of diced Green Chilies

4-5 cloves of Garlic diced

1 8 ounce can of tomato sauce

1-2 cups of Grated Cheese

2 Cups of Shredded Lettuce

1-2 Tomatoes diced

1-2 Avocados diced

Cilantro diced

1 Tablespoon of Olive Oil

8-10 White corn Tortillas

The following per taste Chili Powder, Cumin Powder, Onion Powder, Garlic Powder, Salt,

On med/high heat add olive oil to the skillet then diced onion and garlic. Sauté for a few minutes until you can start to smell the onion and garlic then add the diced green chilis, seasonings sautéing for a few more minutes then add the tomato sauce ( if you like more of a saucy taco add more than stated) simmer on low for about 5 minutes. While you are letting the sauce simmer chop the lettuce, tomato, cilantro and avocado. After about 5 minutes add the drained padded down jack fruit to the sauce and let it simmer together for about 10-15 minutes, you may want to stir and separate the jackfruit so that it is more of a shredded taco mixture. While the taco mixture is simmering on low finish cutting up the condiments and warm up the white corn tortillas.( to warm the tortillas wrap them in a damp cloth and microwave them per your microwave settings)

To serve, place small spoonful amounts of taco mixture on individual warm white tortillas, add shredded cheese, lettuce, tomato, cilantro and avocado, now enjoy!

Posted in Recipes

Veggie Chicken Green Chile Enchiladas

I enjoy all sorts of food but for me there is nothing like Mexican food to bring me back to growing up in Phoenix and enjoying some of the best I have tasted in America. It is with that thought which brought me to making green chili enchiladas. I have tried all sorts of substituents for the meat and really enjoy most of them but in this recipe I used Quorn meatless fillets and found they are in the top three to use for enchiladas.

If you haven’t heard of this brand I have blogged about them before. They come from the UK, 85% of this protein is made of mycoprotein, Myco is a Greek word for fungus,( so I guess I am still stuck on sharing recipes with fungi) This fungus protein has been available for food consumption since 1985 and made from Fusarium venenatum which is a naturally accruing fungus. The process is pretty interesting if you like to Geek out read/watch how they make things.

This protein is high in fiber but low in sodium, sugar and bad fats. I prefer this texture over other prepackage meat substitutes, maybe its my love for fungus, who knows. It has a lower carbon foot print compared to chicken or other meat so that is a big bonus.

Yes, eating fresh non-processed food is the best but I found when combining fresh with this kind of packed food sometimes can be ok and much safer than other alternatives.

The rest of the recipe only has a few more ingredients they are prepackaged but it makes for an easy to prepare meal.

Veggie Chicken Green Chili Enchiladas:

Serving size 3-4 Total time 1 hour and 15 minutes

8 White Corn Tortillas

2 1/2 cups of Cheese of your choice

1 1/2 cup of Greek yogurt

1-2 cups of Salsa Verde

1/4 cup of Veggie broth

1 Package of Quorn Meatless Fillets cooked and cut up in bite sized pieces

To cook the Quorn fillets I found placing them in a small pan with just enough water to cover then adding salt and pepper to the water, place a lid on the pan, cook on med/low for 20 minutes or less but if you are short on time I am sure a microwave will be fine. You know the fillets are done when you can put a fork in them. Take off heat remove the fillets letting them cool on counter. Save the water adding veggie bouillon to the water, if you have less than 1/4 cup of water left just add more to the pan. Shred or cut up the fillets in bite sized pieces.

With pan on the stove on a med/low heat add the pieces of fillets to the veggie broth then add half of the cheese. While stirring the mixture add half the Greek yogurt and half the salsa verde. You want a creamy mixture but not runny. When the cheese is melted and all ingredients are mixed well take of stove.

Warm up tortillas (I find wrapping them in a damp cloth and microwaving them works great but warm them how ever suits you)

While tortillas are warming up in a separate bowl pour remaining salsa verde and yogurt together mixing well.

Place one warm tortilla on counter spoon just enough of the fillet mixture on the tortilla to fill but not over flow. Roll filled tortilla, then place with seam side down in a 7×11 pan that has a small amount of salsa mixture on the bottom continue filling tortillas and placing them in the pan letting them touch. When all the enchiladas are in the pan pour the remaining salsa/yogurt mixture on top add cheese then baking uncovered at 375 for about 45 minutes or until the cheese is melted and it is bubbling.

Posted in Recipes

Mushroom Barley Soup

I know another recipe with mushrooms, but please stick with me for one more(for now). When I bought the mushrooms for my stroganoff it made me hungry for another dish with them so I bought extra and with winter not stopping anytime soon or at least for me I thought I’d make this soup. Most of this recipe comes from a book I got years ago “Herbs for Health and Healing” by Kathi Keville, it’s a great informational book with helpful recipes that give you a great way to live a healthier life all with the benefits of herbs. `

This recipe calls for Shiitake mushrooms but I used Crimini/cremini also known as “baby bellas” work just as well in my book and are a little cheaper. They still have some vitamins but these great mushrooms have a significant amount of beneficial bacteria that help you out in your gut improving your digestive tract and immune system.

The benefits of this mushroom are so amazing but combine it with barley and it really is a healthy hearty soup that also warms you up. Barley is a whole grain so it does have clean proteins, vitamins and minerals but it also has soluble and insoluble fiber again hello happy gut and lower blood sugar.

With just two major ingredients this is hardy cheap soup making it easy on the bank account. This also makes a good amount, yay great for left overs and doesn’t take much time. The longest amount of time is the cooking of the barley and that is around 45 minutes but if you wanted to do it ahead then it would take around 30 minutes prep and cook time.

Mushroom Barley Soup:

1 cup Barley

5 cup of Veggie Broth

1/2 cup of White Onion chopped

4-5 cloves of Garlic diced

1/2 pound of mushrooms cut

1-2 Tablespoon of Olive Oil

Black Pepper and Salt per taste

In a large pot put 1 cup cleaned barley and 2 1/2 cups of veggie broth cover and simmer on low about 45 minutes. While the barley is cooking wash and cut up mushrooms, chop onions and dice garlic. In a frying pan add olive oil, onions, garlic sauté

then add washed chopped mushrooms to pan to sauté the mushrooms

When the barley is cooked add the sautéed mushroom, onion and garlic to the pan with the barley add remaining 2 1/2 of broth. Cook on a low simmer for about 20 minutes.

Serve and enjoy.

Posted in Recipes

Mushroom Stroganoff

I really enjoy stroganoff but since I don’t eat meat I like to try new ways of enjoying this dish. Todays recipe serves about four and is with three different types of mushrooms, so if mushrooms aren’t your thing you may substitute them.  I would love to hear what you used or how you liked it.

But….

do you realize the health benefits in these little fungi? Mushrooms help strengthen your immune system for starters and at this time we need all the help we can get. They are about 90 percent water and we all know how great it is eating veggies or fruit with high amounts of water but did you know the different types of mushrooms can provide different benefits like one Portabella can contain more potassium than a single banana or the Button mushroom has high vitamin D, copper and zinc just to name a few or Shiitake has been shown to protect the heart, good for digestion, energy and weight loss plus move over high end creams for skin because this mushroom fights against free radicals due to the great antioxidant compounds which also helps with stress in the body. Nothing is better for me than eating your way to a healthier and happier self.

Maybe mushrooms aren’t your thing but you might want to take another look and try them again in a new way or at least you may have a different perspective on them.

Mushroom Stroganoff:

Mushrooms – Button, Shiitake, Portobello (  The amount is up to you but I use a LARGE hand full of each kind cut up in bite size pieces)

4-5 cloves of garlic diced

1/2 diced onion

1/2 Cup of plain Greek yogurt

2 Cup of veggie Broth

Cornstarch or flour ( about 1/4 cup of flour or about 2 tablespoon of cornstarch)

1-2 Tablespoon of Nutritional Yeast

Salt, Pepper and parsley to taste

Egg Noodles cooked according to package directions

In sauce pan sauté mushrooms, onion and garlic for about 5 minutes. While they are sautéing add you nutritional yeast, flour/cornstarch to veggie broth and stir then add to the sautéed mushroom mixture stirring continuously so as to make sure not to get lumps, continue stirring until broth becomes gravy then add Greek yogurt and seasonings. Serve over cooked egg noodles.

This is such a fast dinner and if you are a fan of mushrooms, a very tasty one.

Posted in Recipes

Turmeric Latte

In these cold months nothing is better to curl up with than a hot drink and having a wide verity is always nice. Sure hot chocolate, coffee and tea are usually the go to drinks but what about trying something different, like a turmeric latte?

Turmeric has so many health benefits, one is anti-inflammatory but in order to fully use all the benefits turmeric has to offer you need to pair it up with a healthy fat so our bodies can fully process the turmeric so in todays recipe this is done and taste wonderful.

This turmeric latte recipe is easy and so good, I have grown to really enjoy it in the evening but is a great replacement for coffee in the morning too.

You will need to make a paste ahead of time then you can use it when ever you would like.

For the Paste:

1 cup of water

1/2 cup of turmeric on low heat for about 7 minutes.

Remove from heat stir in 1/3 cup of unrefined coconut oil( you can add 1/2 tsp cyan pepper if you like). Store in refrigerator .

When you want to make your Latte use 1 tsp of the paste in a mug adding cinnamon, cardamom, clove and honey with 1/3 milk of your choice ( I use soy or almond)heat and ENJOY!!

If you would like to take the time to make a nice frothy latte this recipe is great for that too.

Posted in Recipes

One Pot Asparagus Pasta

Asparagus season is just around the corner (end of February to June) so you could say I’m getting ahead start. I was at the store looking for different vegetables but couldn’t help getting a little asparagus. I wasn’t sure how I would use it but I knew figuring out how I’d eat it would be easy.

Asparagus health benefits are amazing, like fiber, folate and vitamins A,C, K, E the benefits go on. Plus since its low carb paring up with carbs balances it out in a way. I also added nutritional yeast to this recipe adding a nice amount of B12 to this dish plus some studies show B12 not only gives energy but helps break down fats and protein helping aid in weight loss.

Not only is it a one pot dish (Yay clean up and dishes) but the health benefits are amazing plus when time is not your friend this is very fast and easy. You may also look for all the different types of pasta to add even more nutritional goodness to this recipe.

One Pot Asparagus Posta:

Cook and prep time about 30 minutes, Serves 4

8 ounce spaghetti

2 1/2 – 3 Cups of water

6 Teaspoons Vegan Chicken Bouillon

1/4 Cup of Nutritional Yeast ( you can add more per taste)

6 Cloves of Garlic diced

2 Tablespoons of Olive Oil

Handful of Asparagus washed then cut per your desired size

Salt, Black Pepper, Fresh Parsley, Basil and Oregano per taste

Fresh shredded Parmesan Cheese for on top if so desired

Use a large pot with a lid. Add olive oil, over medium/high heat add diced garlic, asparagus, parsley, basil and oregano. Sauté for a few minutes Then add water, bouillon, Spaghetti and nutritional yeast stirring until most of ingredients are blended . Turn heat to low ,place lid on then cook for about 8 minutes. After 8 minutes check to see if pasta and asparagus are done or if you need to add more vegan broth Cook a few more minutes if needed. This dish is done when the asparagus is tender but still crisp and pasta is al dente.

Serve if you would like top with parmision and enjoy

Posted in Recipes

White Bean Verde Soup

Yes, I am still on my soup kick but most places in the northern hemisphere a warm meal is needed and if it is easy plus nice on the budget I can’t help but share.

I decided that with my two cans of white beans and yes they are different ones I would make a quick dinner. I love tortilla soup, since I don’t eat meat I do get creative with trying to make it. Todays recipe is very loosely based from my love of tortilla soup.

You may not know this but white beans are awesome in providing zinc, copper and look out they even have proteins in them that can help with wrinkling of the skin! (I may take up eating them daily.) You can even have help with your bowel habits when eating the white kidney bean because they are very high in fiber. I could go on with all the great benefits of white beans but I will leave you with this great tip to maybe talk with you healthcare provider about. It has been shown that the extract in white beans help with glycemic control which help with pre or diabetes.

Not only is the star of this soup packed with good stuff for you but the salsa verde helps clear those sinuses. You know we all could use that help too.

This soup takes less than 30 minutes if you buy the beans in a can plus you only have six ingredients.

White Bean Verde Soup:

2 15 ounce cans of white beans not drained (your choice, I used a white kidney and navy)

1/2 to 2/3 Cup of Salsa Verde (green salsa)

4 -5 Cups of water

8 – 10 Teaspoons of Vegan Chicken Bouillon

1 Carrot in bite sized pices

1/2 White onion diced

4 Cloves of Garlic diced

1 Tablespoon of Olive Oil

In a large pot add olive oil, diced onion, garlic and carrots. Sauté over medium high heat until onions are almost translucent. Add can beans not drained, water, bouillon and salsa. Turn down heat to low, let simmer for about 20 minutes.

Serve with Corn Tortilla chips and enjoy. Makes about 4 servings

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!