Super Bowl Chili Time

What did you eat today? Chili? Me too!

Image

Sorry, sometimes I just don’t measure things. Taste and adjust. Also, I wasn’t planning on posting this so I just made it really fast. 

Here is what went into mine:  

1 red onion

2 cans of black beans

1 can of corn

butt load of garlic

2 carrots

3 sweet baby bell bell peppers

3 roma tomatoes

lots of apples -chunked

broth

tomato paste

cumin

oregano

chili powder

garlic powered

onion powder

salt

Upton’s Naturals chorizo seitan 

CHOMP CHOMP CHOMP

Go football!

https://www.facebook.com/saplingvegan

Mega Huge Salad

I know, I know, a vegan eating a salad…booooring. But I swear this makes me so happy. It’s not fancy it’s just BIG. I’ve been eating huge salads almost every night for dinner.

Find yourself a fatty bowl and get started.

Here is what goes into my salads:

Spring mix from Trader Joe’s

Kale

Romaine Lettuce

Shredded carrots and zucchini

Cheery tomatoes

Golden Raisins

Bluberries

Baked Tofu (not raw)

Avocado

Salt and Pepper

Lemon juice as a dressing

I looove eating this for dinner. It is really filling and oh so yummy.

Image

CHOMP COMP CHOMP

https://www.facebook.com/saplingvegan

Raw Day 5- Raw Pesto Lunch!

Who knew pinterest could actually be useful!? I found something on there and actually made it! This calls for a belly celebration. This pin was from luvskinny.com and you can see the recipe here.

I have been trying to follow Fully Raw Kristina’s version of raw which is low fat and does not include any oil or salt and includes very few nuts and seeds. Check out this page for details. And I think the only spice she uses is cinnamon. But I’m coming to find it’s not working for me. If I want to make this realistic for me I’m going to need to tweak some things. Also I’m losing weight too quickly (never thought I’d say that! haha) and I’m sure it’s because I’m not eating enough calories. I really want this journey to be less about following strict rules where I don’t have wiggle room and more about eating good, clean, healthful foods that give my mind and body a boost. And a life without salt is not a world I want to live in! I’ve been trying to focus on making my body something that reflects what I want to be. I want to be healthy, kind, free of cruelty, and happy most of all. I’m not saying Kristina’s lifestyle is not a great one, so instead of taking the all or nothing approach I’m adding in a few healthful foods that will keep me on a realistic (for me) raw path while still mostly looking to Kristina’s 21 day challenge for guidance.

Image

You’ll need:

1/2 c of pine nuts

4-5 c fresh basil (I just used whatever I had which was maybe 3 or 4 cups)

1 garlic clove

1 teaspoon agave/maple syrup or a couple dates (I used 2 dates and it came out delicious!)

1/2 c olive oil – I just used enough to bring it all together and I’m sure it was much less than that

salt and pepper to taste

ImageThe pesto was really really good. I only had a tiny bit of zucchini left so I just tossed what I had left into a bowl of kale and threw in a few cherry tomatoes at the end for color and flavor. I think when I eat the rest tonight I’ll add in a bunch of stuff and make it a big meal. Image

CHOMP CHOMP CHOMP

https://www.facebook.com/saplingvegan

Raw Zucchini “Pasta” with Marinara

Raw Update: I know I’m not eating enough calories. When reading this recipe keep in mind Kristina eats this ALL herself. 5-7 zucchinis and all the sauce! There was NO WAY I could have eaten all of this. I wasn’t about to kill myself on day 2! I have been really hungry and a little lightheaded and my eyes were hurting. Haha, wow this sounds bad. I’m going to try and eat more and give it a few days and if I’m not feeling better I think I’ll need to ease into this by adding a side of beans or tofu to lunch and dinner.

Ok for the food!
IMG_0515
I decided to put my food processor to use since I don’t have the equipment Kristina uses. This recipe is from Fully Raw Kristina. To be honest, it was just ok.  My sauce came out a tad watery. I used steamed beets from Trader Joes instead of  a raw beet (opps). Maybe I didn’t add enough herbs? The recipe was vague.

FULLYRAW PASTA WITH MARINARA!

Approx. 600 calories max.

Video here: http://youtu.be/wonNWAESsV8 

Low Fat Ingredients:

3-4 Cartons Cherry/Grape Tomatoes

Stems of Swiss Chard

1 Bunch Cilantro

Fresh Basil Fresh Thyme Fresh Oregano

1 Beet

Dash of Cinnamon

5-6 Large Zucchinis

Spiralize the zucchinis into pasta using a spiralizer. (I used a food processor to shred it)

Blend all other ingredients in a Vitamix, pour over the pasta. (I used a food processor)

ImageImage

Image

CHOMP CHOMP CHOMP!

https://www.facebook.com/saplingvegan

Mini Pizza Day!

As some of you may know, I LOVE pizza. I can’t think of a better food. So when it’s getting late and you think there is nothing to make for dinner, pizza will be your come to your rescue, put an arm around you, and say, “Hey Girl, chill out and eat me.”

I had package of crescent rolls (you know, the kind in that scary tube you have to squeeze to pop open…feels like I’m on the verge of a heart attack every time) and some randon veggies layin’ around so I made it all into a pizza! Duh.

Image

You can use any veggies you like but here is what I had to work with:

Preheat the oven to whatever your cresent rolls packag says

Peeled and thinly sliced a potato and cooked in a little olive oil. I added some broth to steam them and cook them a bit faster.

Made some pesto (walnuts, basil, garlic, salt, broth, oil…all to taste) Be sure to blend the nuts alone first and chop the garlic before adding if you have a crappy blender like mine.

Ball 2 crescent rolls and roll it out into one dough for the pizza

Add your pesto and toppings (I used potatoes and tomatoes)

While that’s cooking heat up some fresh veggies like verts and brussels sprouts. Add a little salt and a few spoon fulls of maple syrup and have at it! Super easy dinner!

CHOMP CHOMP CHOMP!

https://www.facebook.com/saplingvegan

Getting in Your Veggies

I love Pesto! So when I’m low on meal ideas I make pesto and through in whatever veggies I can get my hands on and make pizza or pasta

Image

Pesto: Measuring is not my thing so these are estimates…taste and adjust!… I probably should have a food blog huh?

3/4 c walnuts  Blend them alone 1st then add

1 c chopped basil

1/2 t salt.

2 cloves garlic

1 T miso paste (if you don’t have this it’s ok)

You can add 1/2 an avocado, I forgot to add mine after I took the picture.Oops!

a few splashes of veggie broth (so you can use a little less oil)

a little extra virgin olive oil

Bled it up and throw it in your cooked veggies and add some pasta of your choosing!

I added sweet potatoes, a yellow onion, verts (which are like green beans), kale, and some left over corn I had and some jarred artichokes.

The pesto isn’t as vibrantly green this time and I think that has to do with the brown miso I threw in but it’s till delicious!

Image

CHOMP CHOMP CHOMP!

https://www.facebook.com/saplingvegan

Thanksgiving Pot Pie!

I make this all the time because it’s delicious! It’s from  Spork Fed. These vegan sisters are too cute and they make delicious food.

I precut all my ingredients last night which made today a lot easier. I’m making two so I just doubled up the choppins’

Image

Bell pepper, onions, carrots, seitan.

Let’s get started. Preheat your over to 400 °

Filling:

1/4 c non dairy butter

1/4 ap flour

1 medium onion

1 large orange bell pepper

3 cloves garlic

1T oil

2 c diced seitan

1/2 c frozen  english peas

1 medium carrot diced

1 1/2 c veg broth

1 t dried oregano

1 t dried basil

2 T lemon juice

3/4 t salt

1/2 t pepper

In a large pot over medium heat, whisk to combine butter and flour, creating a roux. Add onion, bell pepper, and garlic, and cook about 3 minutes

In a saute pan add oil and seitan. cook until browned, about 3 minutes, and set aside.

In the pot with the roux, add peas, carrot, veg broth, oregano, basil, lemon juice, salt, and pepper. Stir over medium heat until it thickens up a bit, about 5-7 minutes, add seitan and cook 2 more minutes.

Image

For the biscuit topping:

1 1/3 c ap flour

2 t backing powder

1/2 t baking soda

1/2 t dried oregano

* I added in a little fresh chopped rosemary

1/2 t salt

1/4 t pepper

3 T non dairy butter

3/4 c unsweetened non dairy milk curdled with 1 t unfiltered apple cider vinegar

2 t agave nectar

In a large bowl combine flour, baking powder, baking soda, oregano, salt, and pepper, and whisk until uniform (I also added a little chopped fresh rosemary) Cut butter into flour with a fork or pastry cutter until it resembles a coarse meal. Add curdled milk and agave into flour mixture and knead just until mixture holds together.

You can make these into individual pies in ramekins but I just made one huge one. Not as pretty when serving but just as yummy. Put filling into a dish then drop chunks of the biscuit on top. Cook about 30 minutes of until your biscuit looks right.

Image

Image

Image

CHOMP CHOMP CHOMP

*Bonus behind the scenes shots of the fuzzers waiting for me to either walk out of the room or drop the dish…

Image

Harry trying to be casual…

Image

Lady is more straight forward with her begging technique

https://www.facebook.com/saplingvegan