Tuesday, November 14, 2017

THE BEST Veggie Cheeze

There are a lot of vegan cheeze recipes out there, and most are very delicious and healthier alternatives to animal-based cheese. Somehow, I managed to make one that I like better than all I have tasted before (except for our cashew-based queso, which is the bomb!), and I actually wrote down the ingredients! 😋

1/4 red bell pepper, cut into chunks
2 small peeled yellow potatoes, cut into chunks
1/2 small onion, cut into chunks
1 garlic clove
1 carrot, cut into chunks
1/2 t salt, or to taste
1/4 cup nutritional yeast flakes

In a saucepan, add red bell pepper, potatoes, onion, garlic, carrot and water to cover everything. Bring to a soft boil and cook for about 10-12 minutes until everything is fork tender. Strain off water except 1/4 cup of it. Add the veggies and the 1/4 cup of water to your high-speed blender with the salt and nutritional yeast flakes. Blend until very smooth.

Sunday, November 12, 2017

Pre-Thanksgiving T2 Challenge

Start with a week of eating HEALTHY before the holidays are upon us!

If you are PRE-DIABETIC or a TYPE 2 DIABETIC (or just someone who wants to eat healthy whole plant foods!), please consider joining this challenge! I created a 50% OFF code for my eBOOK--just for people who want to do this challenge (eBook is available for this special price NOW; the challenge starts THIS THURSDAY, 11/16/17) ! The code is "T2challenge" and the eBook will only cost you $5! 
GO TO: bit.ly/tameyourdiabetes
to buy the eBook. If you ALREADY have the eBook, just join us!

Read the eBook and begin eating like the principles in it. I have included 15 recipes (5 for breakfast, lunch, and dinner) to get your started, or you can go to my website at www.mrsplantintexas.com for more recipes. *REMEMBER to follow the principles in the eBook!*

Write me with any questions you have from my website or directly to mrsplantintexas@gmail.com

Also, please feel free to post comments, food ideas (that follow the eBook principles), etc. here in the event!

Monday, November 6, 2017

Savory Fall Feast

4 cups Brussel sprouts (halved)
1 butternut squash, peeled, seeded, and cubed
1 Hannah sweet potato (beige on outside, white flesh on inside), cubed
1 Fuji apple, peeled and cubed
2 cloves garlic, crushed
1/4 cup fruit juice-sweetened dried cranberries
1 T maple syrup

1/2 t onion powder
1/2 t sage

1/2 t rosemary
1/4 t thyme
1/4 t black pepper
salt, to taste
1/2 cup vegetable broth
pomegranate arils to garnish (optional)

Preheat oven to 425 degrees. Add all ingredients into a large bowl and stir to combine well. Place all ingredients into a metal 13x9 pan with about 1/2 cup veggie broth in the bottom. Roast for about 40 minutes, stirring often, until everything is tender and browned around the edges. Add a bit more broth if necessary. Garnish with fresh pomegranate arils. 

Oil-Free Marinara

3 garlic cloves, crushed
1 28-oz can of organic salt-free crushed tomatoes with basil
1 15-oz can of organic tomato sauce
1 t dried oregano
1 t dried basil
1/2 t. onion powder
1/8 t black pepper
salt to taste
1 T organic ketchup (optional)

Cook garlic in a saucepan with a little water for 1 minute.
Add the rest of the ingredients and bring to a soft boil. Quickly lower the heat to simmer and simmer for 15 minutes (or more) before serving.  Add more seasonings if desired.
Lasagna from How Not to Die cookbook!

This can also be made in the electric pressure cooker. Add all ingredients and set to 4 minutes with natural release.

Lasagna from How Not to Die cookbook!

Sunday, November 5, 2017

Japchae Made by a Non-Korean 😊

Serves 3-4
1 package of sweet potato starch (Japchae) noodles, found at most Asian stores

1 1/2 cups shredded carrots
1 small sweet onion, sliced thinly
8 oz. of mushrooms, sliced
2 small or 1 large zucchini, diced small
1/2 red bell pepper, sliced finely and cut into 2-inch lengths
2-3 cups of fresh spinach
1/4 cup low-sodium soy sauce
2 T coconut sugar
2 T water
2 t dark sesame oil (optional -- for flavor)
Baked Tofu (optional)
toasted sesame seeds, to garnish
gochujang sauce (optional)

Soak the sweet potato starch noodles in a bowl of cold water for 30 minutes. In the meantime, chop all veggies and set aside. Mix the soy sauce, coconut sugar, sesame oil (if using), and water in a small bowl and set aside.

In a large skillet, with a small amount of water, cook the shredded carrots until just beginning to get tender. Move carrots to a large bowl (metal is best). Steamfry the onions with a little water until crisp-tender. Move to the bowl with the carrots. Steamfry the zucchini, mushrooms, and red bell pepper until just tender. Add in spinach and wilt for 1 minute. Move veggies to the bowl with the other veggies.

Strain sweet potato starch noodles in a fine mesh metal strainer. Boil a large pot of water. Dip the mesh strainer with the noodles sitting in it into the water for 3 minutes, or until the noodles are tender. Remove strainer with noodles; drain well.

In the skillet, bring the soy sauce, sesame oil, sugar, and water mixture just to a soft rolling boil, lower the heat and add the sweet potato starch noodles--coating them all with the sauce. Move the noodles and remaining sauce to the bowl with the veggies and toss well with tongs. Add baked tofu if desired. Serve in bowls and garnish with toasted sesame seeds.