Friday, May 20, 2016

Grow Your Own Sprouts!

I watched a YouTube video a long time back where a woman used an aseptic container (from veggie broth or plant milk) to grow mung bean sprouts. I thought this was so clever! So, I decided to try my hand at it, and now, this is the way I grow them. SO easy! The aseptic container provides a dark place for your mung bean sprouts to grow!

Step 1: Clean out an aseptic veggie broth container well.

Step 2: Use a funnel to pour 3  T of organic mung beans into the container through the sprout opening. You can do this by hand, but it takes longer.

Step 3: Fill the container with cool water. Close the top and shake gently. Do this 3-4 times to rinse the beans.

Step 4: Snip the 2 front corners off of the box (opposite from the spout).

Step 5: Fill the container one last time, close the top, and set it up on the counter overnight (or for at least 8-12 hours).

Step 6: Drain ALL of the water out of the box through the holes you created on the corners. Let the box sit on the counter to rest.

Step 7: TWICE DAILY, fill the box with cool water, shake gently, then drain through corner holes.

Within 3-5 days, the entire box will be filled with mung bean sprouts that you can use to make all sorts of awesome Asian dishes! Simply cut the box open with a knife and see the beautiful sprouts! You can pour them into a bowl of water and allow the little green seed covers to float to the top. Then, discard them.

Wednesday, May 18, 2016

Salt & Vinegar Roasted Chickpea Snack

Adding these today PER REQUEST!
I found this delightful recipe, but I made a few adjustments. First, you will not need to roast these for 1 hour. They got done WAY quicker. Also, after I boiled the chickpeas in the vinegar, I stirred in the garlic powder and salt while they rested for the half hour. I sprinkled on the parsley flakes just before baking them. CHECK THEM AND MOVE THEM AROUND EVERY 5 MINUTES!

http://blog.eatplant-based.com/recipe/salt-vinegar-roasted-chickpea-snack/

Tuesday, May 17, 2016

Oil-Free Strawberry Vinaigrette Dressing

I love to experiment with oil-free dressings. Since I had a HUGE container of organic strawberries, I thought I'd make a spinach and kale salad tonight with a fresh Strawberry Vinaigrette Dressing. I took a little taste, and it's going to be divine! Can't wait for dinner!

1 1/2 cups of fresh, organic strawberries
1/4 cup raspberry balsamic vinegar
1 t. dijon mustard
2 t. chia seeds
2 t. sweetener (I used agave)

Blend in a high speed blender until the chia seeds are pulverized. Chill before serving.

Monday, May 16, 2016

Mexican Rice and Beans

Do you need a QUICK dinner? Add a nice salad or steamed greens to the side, and check off several of your Daily Dozen boxes!

2 cups brown rice
1/2 cup salsa (NOT a sweet one!)
1 cup frozen organic corn
1 tsp sea salt
1 T lime juice
1 tsp smoked paprika
1 tsp garlic power
1 tsp onion powder
1 tsp red pepper flakes (optional)
3 cups water
chopped cilantro (optional)
1 can of pinto beans, rinsed and drained
1 can of black beans, rinsed and drained

Add all of the ingredients except the beans into your pressure cooker bowl. Stir to combine. Cook on high pressure for 20 minutes. Turn pressure cooker OFF. Let it naturally release. Open top and fluff rice. Stir in the beans beans and cover the top for 5 minutes or so. Serve warm with steamed greens or a salad on the side.

Inspired by Katie Lasserre


Saturday, May 14, 2016

Deconstructed Sushi Bowl

I LOVE veggie sushi, but sometimes, I don't have time to make it. An easier way to enjoy the flavors and textures of sushi is to create a "deconstructed" sushi bowl!

This one has marinated baked tofu, avocado, mango, shredded carrots, cucumbers, nori, brown rice, homemade teriyaki sauce, sriracha, and toasted sesame seeds (gomasio). DELISH!

Wednesday, May 11, 2016

Make Your Mason Jars Pourable!

My friend (shoutout to Kimberly Y) taught me how to replace the lid in a Ball, Mason, or Kerr jar with the top of a plant milk container! SO clever!!!

Step 1: When you finish a plant milk container that has a twist off cap/top like the one shown in the photo, wash it well, let it dry out, then cut off the top of the box--leaving PLENTY of space around the cap area.

Step 2: Take the lid (or flat metal circular insert) from your Ball, Mason, or Kerr jar) and place it on the back side (with the twist top facing down) of the cutout you just made from the top of your plant milk box. Using the flat, metal lid as your template, draw a circle around the outside of it onto the plant milk cutout. Make sure you are getting the twist off cap inside your circle.

Step 3: Cut out the circle you just drew on the plant milk cutout, SLIGHTLY bigger than the pencil marking. Just make sure you don't make it smaller.

Step 4: Test-fit the new lid inside the metal ring of your jar. If the cutout is a bit too big, make small cutting alterations until it fits snugly inside the ring.

Step 5: Fill your container with something you'd like to be able to pour out--like toasted sesame seeds, nutritional yeast flakes, etc. Just screw on your new lid!

Wednesday, May 4, 2016

Hubby's Favorite Granola

1/2 cup raw cashews
1 very ripe banana (with spots!)
1 small Granny Smith apple, peeled, cored and cut into quarters
1/4 cup coconut sugar or 3 Medjool dates
2 t vanilla extract
1/4 t. sea salt
2 t. cinnamon
4 cups old-fashioned oats
1/2 cup chopped pecans
1/2 cup chopped walnuts
1/2 cup raw pumpkin seeds
2 T. hemp seeds
1/4 cup unsweetened dried coconut flakes (optional)
1/2 cup fruit-juice sweetened dried cranberries (optional)


Preheat oven to 325 degrees F.
Blend raw cashews, banana, apple, coconut sugar or dates, vanilla extract, salt, and cinnamon in high-speed blender until smooth. Set aside.
In a large bowl, combine, oats, nuts, coconut flakes, and seeds. Add in wet, blended mixture and combine well.
Spread half of oats mixture onto a parchment-lined baking sheet and the other half on another tray.
Bake for 20 minutes. Stir granola around well. Bake for another 10-15 minutes until granola is lightly brown and dried out. When cooled, stir in dried cranberries. Store in an airtight container.

Tuesday, May 3, 2016

Mother's Day!

I wanted to share a few of my FAVORITE options for Mother's Day gifts. These items will help with the prepping and cooking process. I have PERSONALLY used every one of these products. If you have an Amazon Prime account, you could order TODAY and get most items in time.

Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission. However, your use of these links as a reader is not required.

KITCHEN APPLIANCES TO SPEED UP THE PREPPING AND COOKING PROCESS:





WHOLE FOODS PLANT-BASED (NO OIL!) COOKBOOKS THAT I USE:



Disclosure: Mrs. Plant makes use of Amazon.com affiliate links when they are available. These are products I have personally purchased and recommend based on my experience with them. Your use of these links for product purchases provides me with a commission. However, your use of these links as a reader is not required.

Friday, April 29, 2016

IKEA - Making Changes to Improve the Environment!

I accepted a gracious invitation to partake in our local IKEA 's re-opening of their restaurant this evening. The purpose was to unveil IKEA 's move toward sustainability as well as a more friendly environment for eating and visiting with family and friends. The event included a ribbon cutting ceremony, giveaways for the first 100 people in line, a sparkling juice "toast" to celebrate the event, face painting and balloon animal-creation for the kiddos, as well as a free meal for attendees.

During the event, guests had the opportunity to check out the full remodel: a newly redesigned space featuring three zones. The first zone lends itself to a quick bite for the shopper on the run; the second space is family-oriented; and the third section is called “Fika” – Swedish for “to have coffee” – with a living room atmosphere. All three were comfortable spaces with clean and inviting seats, tables, and decor.

So, why was I invited to this event? A little birdie told someone at IKEA that I might write a blog post about the event to get the word out about the newly designed restaurant and sustainable offerings. I was happy to do so, as I have enjoyed their vegan plate multiple times since it was unveiled last year. Of course, this delicious vegan option was highlighted during this evening's event. The vegan plate includes GRÖNSAKSBULLAR, or veggie balls, made from vegetables like chickpeas, green peas, kale, corn, peppers and pea protein topped with a sweet potato/black bean/quinoa sauce and a side of colorful, steamed vegetables. Since the GRÖNSAKSBULLAR are made from veggies and not animal products, IKEA is reducing their carbon footprint (compared to the Swedish version made from beef and pork). On top of that, 10 of the veggie balls have about 100 calories LESS than the Swedish version and contain about 50% LESS fat. The addition of this option allows people like you and me to have a healthy option while shopping at IKEA--a place we all love! And, the price is RIGHT at only $4.49 for the plate (with the FREE IKEA Family membership)!

If you have an IKEA near you or are visiting a city that has one, I highly recommend checking out the store (if you've never been before) and ending your visit (or starting it!) with a trip to their restaurant to try the GRÖNSAKSBULLAR. If you go before you start shopping, IKEA promises a nice, long walk to work off the few calories that you just ingested!

Check out some photos of the event!



Thursday, April 28, 2016

Spinach and Sweet Potato Stuffed Mushrooms

As you know, I am trying to stick to whole, intact grains as much as possible. So, I couldn't make my traditional Spinach Stuffed Mushrooms since they have bread crumbs in them. This is a new twist made with sweet potatoes and walnuts instead.  They were so savory and delish!

12 large button mushrooms, stems removed and saved
1/4 red onion, chopped finely
1/4 cup walnuts
2 cups baby spinach
1 sweet potato, baked and cooled
1/2 t. dried rosemary
1/4 t. dried thyme
salt and pepper to taste
veggie broth

In a skillet, cook chopped onions until tender and translucent. While onions are cooking, add veggie broth if they stick to the pan.
While onions are cooking, process walnuts in food processor until finely ground.
Add in the mushroom stems, 2 of the mushrooms, and the baby spinach into the food processor and pulse until everything is in tiny pieces.
Place mixture into skillet with onions, add 1/4 cup veggie broth and seasonings and cook until the broth cooks out. Turn off the heat.
Add the sweet potato into the mixture and combine well.
Preheat oven to 375 degrees F.
Stuff mushrooms with the mixture and place in 13x9 baking dish.
Bake for about 30 minutes uncovered or until the mushrooms are tender.


Before baking