Sunday, June 28, 2015

Mexican Polenta "Fries"

Before Baking
1 package of organic polenta (in a tube)
2 t. garlic powder
1 T. of your favorite (vegan) taco seasoning
1/2 t. salt (in your taco seasoning is salt-free; otherwise, leave it out)
1 cup non-dairy, unsweetened milk
2-2 1/2 cups corn flakes, processed into tiny crumbs in the food processor

Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper and set aside.
Cut polenta into strips the size of french fries. Pour the non-dairy milk into a shallow bowl and the processed cornflakes, garlic powder, taco seasoning, and salt into a shallow pie plate. Stir the seasonings in well. First, dip each strip of polenta into the non-dairy milk, then dredge in the cornflakes crumbs mixture. Place each coated piece onto the baking sheet without touching another piece. Bake for 15 minutes, turn all pieces, and bake another 15 minutes until crispy and lightly browned on all sides.


When I get back from a longer walk, I like to refill my energy with Bananorade! It's a simple mix of deliciousness!

3 ripe organic bananas (with brown spots on them)
2 dashes of nutmeg
1/2 t. cinnamon
1 cup ice

Blend all ingredients in a high-speed blender and drink!

Saturday, June 27, 2015

Mexican-Style Gorilla Salad

Summer is perfectly ripe for salad! We love to chop a bunch of veggies and fruits, add beans, and make an enormous gorilla salad for lunch or dinner. We eat use the largest mixing bowls we have in the house to create our masterpieces, and the freshest organic ingredients.

Today, we made a Mexican-Style Gorilla Salad. We included Romaine lettuce, spinach, tri-colored bell peppers, cucumbers, carrots, cherry tomatoes, corn, avocado, mango, and black beans. We dressed our salads with homemade salsa fresca and nutritional yeast flakes.
It was AMAZING!!!

Friday, June 26, 2015

Thai Barley Salad

I found this recipe at Cookie Monster Cooking, but I made a few modifications to simplify the recipe. It was fabulous!

1 package of Trader Joe's 10-Minute Barley
2 medium carrots, peeled and shredded
2 cups sliced cabbage (or coleslaw mix)
½ cup frozen shelled edamame, thawed
½ cup unsalted, dry-roasted chopped peanuts
1 large ripe mango, diced
¼ cup cilantro, chopped

For the sauce:
¼ cup creamy peanut butter
¼ cup water
1 tablespoon date syrup or other sweetener (maple syrup, agave, etc.)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon freshly grated ginger

Make the sauce up and refrigerate. Cook the barley for 8 minutes until al dente (IF your use the Trader Joe's 10-Minute Barley). Cool in the fridge. When the barley is cool, add all of the ingredients and sauce together in a big bowl and stir well.

Thursday, June 25, 2015

Cooking Greens

Organic Bubblegum Chard from my garden!
I honestly never ate greens before I became a plant-based eater (save creamed spinach!). Now, I absolutely LOVE them! Make sure to always buy (or grow) organic greens. That includes all green leafy vegetables like spinach, kale, chard, mustard greens, all lettuces, etc. because the conventional varieties are top on the "dirty" list for pesticide contamination.

I love to cook my greens in my pressure cooker. I have found that the easiest way to wash them is to rinse each large leaf (except for small greens like spinach) individually, then tear them off the stalk and into pieces.

I cook my chard (with 1/4 cup of water added), for example, for five (5) minutes on pressure with quick release. They come out perfect! Some people like theirs cooked less, so you may need to experiment. I always drain my greens well and press as much water out of them as I can.

And, I love to top my greens with 4% acidity balsamic vinegar by Napa Valley Naturals. It is very mild, sweet, and tastes amazing on greens.

If you want, you could saute them with some garlic or onions, I'm sure that would taste delicious as well.