My New Addiction and New (to me) Grocery Store

For about a year I have been loving Daiya shredded cheese.  During my recent trip to Whole Foods I discovered their sliced cheese and pizza!
I did buy the sliced cheese to have with my veggie burger.
Two minutes before taking burger off the pan I added a slice of the Daiya cheese.
It melted and it was awesome!
I need to remember to take my phone into the kitchen more often to take pictures.
The burger was delicious!

I am a big fan of the library and more so with trying new vegan recipes with the cookbooks that I have found.  Right now Betty Goes Vegan is my newest find.  Beautifully written with a guide to vegan products, tips and tricks.
One brand it mentioned I've never heard of.
After googling it I find that there is a (new to me) vegan and organic grocery store a little over 2 miles away.  I can't wait to check them out and add them as my go to store for vegan products.

They have a way too easy guacamole recipe that I tried and my teen loves.

Dan's Guacamole
(serves 4-6)

2 large ripe avocados
2 tbsps lime juice
1 minced garlic clove
1 tbsp chopped cilantro
1 tsp onion powder
1 diced jalapeno (I omitted this ingredient and it was not missed)
1 tsp hot sauce (I omitted this ingredient and it was not missed)
crushed pink Himalayan salt and crushed black peppercorns (sea salt and pepper was just fine)

mash your avos into a paste and mix in the rest of the ingredients.

My teen loves to use this as a spread for her sandwiches!

Enjoy!

Vegan Dal

For the past month or so I have had to live without my laptop because of a wire issue but now it is back and running and I'm thrilled!
I didn't realize how much I relied on the laptop.  I could have used my desktop but I prefer to sit very comfortably on my sofa and not on a computer chair.

We are getting ready for our summer vacation and I cannot wait to get out of the humdrum life of a housewife.
A change of scenery is what I think I need.  I'm so bored right now.
I know food will be my biggest issue.  Hitting the road will not be the same as going into my pantry or refrigerator and preparing non-dairy and mostly vegan meals.  It's going to be my biggest challenge yet.  I'm not a salad person and so far that is a lot of what I see when I check out the menus at different fast food venues.  I love soup but most, if not all, soups are made with chicken stock.  Vegetable stock is just as good if not better than the chicken stock used in restaurant soups.  Going to a vegan restaurant is not an option either.  It's a little bit intimidating for the other family members although all meals prepared at home are meatless.

I guess I'll cross that bridge next month....

Today what I have brewing in the slow cooker is one of my favorite meals.  I love Indian food so much.
This recipe is taken from the Fresh from the Vegetarian Slow Cooker.

What a Dal

2 tbsps olive oil
1 large yellow onion cut into pieces
2 garlic cloves peeled
1 tsp peeled and minced fresh ginger
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1/2 tsp ground cardamom
1/2 tsp dry mustard
1/4 tsp cayenne pepper
1/4 tsp ground allspice
1 1/2 cups dried brown lentils, picked over and rinsed
1 15 oz can kidney beans drained and rinsed
3 cups water
salt and pepper to taste

I know it's a lot but stick with me.  It's so worth it and brings out the yumminess of this dish.

Pour the oil into a 4 qt slow cooker and set it on high.
In a food processor, puree the onion, garlic, and ginger and add it to the cooker.
Cover and cook for about 2 minutes while you get the rest of the ingredients together.
Stir in the all the spices with the vegetables for about 30 seconds.
Turn down the slow cooker from high to low and add the lentils, kidney beans, and water.
Cover and cook for 8 hours.
Before serving season with salt and pepper.  For a smoother texture (like you would get in an Indian restaurant) puree up to 2 cups of the finished product in a blender or food processor and stir back into the pot.
I'll be serving this over jasmine brown rice.

Enjoy!

My Aha Moment

This morning, like most mornings in the last month, I did not want to get out of bed.  I started to ask myself what was wrong with me.  I usually get out of bed start a load of laundry or go straight to the kitchen to start my coffee.  

I only wanted to stay in bed and read a book or read the latest in Twitter or Facebook.  

Then it hit me.  

It's December 4.  Close to our school break. Close to the end of the year.  

I am burned out!  

It's the same feeling when Spring break comes around.  Counting the weeks and days until Summer break when I can just sit by the pool and read a book or play in the pool with my kids.  

Except this time I wanted to snuggle with my blankie and a good book.  

So starting tomorrow, I'm going to make myself get out of bed at 7am and start the laundry and make my coffee.  Get my blood pumping and plan out the rest of the day.  

I had some leftover Daiya cheese from our Thanksgiving feast.  I knew I needed to use it before it spoils. Realized I haven't made this delicious dish in a while....

Pasta Pizza

1 lb pasta (any shape)

pizza sauce (I used Ragu but whatever you have at hand is good. Any red/marinara sauce will do)

8oz or more of any non-dairy cheese you might have at hand

Cook pasta according to directions

While the pasta is being drained heat up the pizza sauce until it bubbles

Add the pasta back into the pot with the sauce and add the cheese

Heat and cover until the cheese gets nice and melty.

You can add whatever veggies you have, TVP, or any other vegan protein you might have.

Enjoy!

REPOST! Sofrito and Quick Bean Stew

September 15 is the beginning of Hispanic Heritage Month.  I will be doing my part here at home to cook more meals from my parent's home countries.  It is very difficult for me to do here in California since so many ingredients I grew up here are not readily available to me.  Also so many of the dishes I grew up eating had meat as the main dish.  I will be doing a whole vegetarian spin on all of the dishes.  Many I came to terms with not eating again.  Of course, everything with fish and all the meats available.

Yesterday instead of buying the sofrito at the Cuban store, I went and bought the necessary ingredients for recaito.  It took some figuring out what I could and couldn't use.  I couldn't use Italian frying or cubanelle pepper but instead used a poblano pepper.  Instead of using sweet chili peppers (ajitos) I went for red, yellow and green bell peppers. I could not find recao leaves so I used a bunch of cilantro. 

If anyone has the readily available to them, please send me your seeds.  I would really appreciate it.

Basic Recaito

1/2 medium yellow onion

1 Italian frying pepper or Cubanelle pepper

2 garlic cloves, peeled

3 sweet chili peppers or bell peppers or mini bell peppers

3 recao leaves or 3 cilantro sprigs

1 sprig cilantro

1 tbsp olive oil

cut and remove seeds from all peppers.

combine all of the ingredients in a blender or food processor.  

Refrigerate or freeze in 1/4 cup batches.  Good for stews and beans.

Vegetarian Bean Stew

(habichuelas guisadas vegetariana)

1 tbsp olive oil

1/4 cup Recaito

1 cup tomato sauce

2 cups water or vegetable stock (I like to use the stock to give it more of a nutritional value)

1/4 lb calabaza (West Indian pumpkin or whatever you can find) Peeled and diced.

1 cup alcaparrado (a mix of olives and capers but it does boost its flavor but if it's not your thing it's OK to omit)

2  cans of beans (black, pinto, kidney) drained and rinsed

1 tsp black pepper 

heat the oil in a pot.

add the recaito and tomato sauce and cook over medium heat for 5 minutes.

add the stock and calabaza.

bring to a boil and the alcaparrado, beans and black pepper.

bring to a boil again.

reduce and simmer uncovered for 15 minutes

You can enjoy this with rice, quinoa, or alone with some crusty bread and vegetables.

My Quest for a New Cell phone

My beloved Samsung Infuse was murdered...okay broken over the weekend. 
So Saturday night I informed my cell phone provider that even though I wasn't due for a free upgrade, I have been a long time customer and wanted it now instead of later.  
After being on hold for about 5 minutes customer service said sure which phone do you want?  I did not want to pay for another phone, actually.  I wanted something free or very low cost.  
The Infuse was free and before that my iPhone was $50.  Yes.  I am a cheap ass. I was only given 2 choices and chose the free phone.  It was with a Windows Operating System and decided to try it out.  
What the fuck!  That piece of shit! The app store is laughable and WHAT?!?!?! NO PANDORA?!?!?! I LIVE ON PANDORA!!!!
Today I am returning the phone in hopes to find a really cheap ass or free Android phone with a larger screen than 3 inches.  
My previous phone was 4" and it packed a punch (that's what she said).  
I could clearly see the screen and not have to pinch and expand to read 3 words at a time.  
Today I continue on my quest for my new phone.  A new phone to fall in love.  A new phone to take to bed with me when I have a bout of insomnia and have no new books to read.

In other news, Saturday is the first day of Hispanic Month.  Going to introduce my younger kids some foods and will be converting A LOT of recipes vegan.  It should be interesting.  
I think I will need a mojito.

Are you really prepared?

Yesterday the lights went out for about 5 minutes.  I panicked!  I am not prepared in case of an emergency.
I am prepared food wise.
Plenty of snacks and boxed drinks.  Flashlight and extra batteries.  Extra battery for my cell phone.
What I am not prepared is mentally.
I freak out if we have a tiny shake.
Okay not tiny for me.  They are all HUGE to me.
I'm a New Yawker.  The most shaking we ever get is in a train.  I do remember one in 1986 (?).  I remember not being able to sleep at all.  The birds, cats and dogs were especially noisy hours before the quake.  I thought I was going to die.
Mentally I am not prepared for anything disastrous.  I scream and cry.
I really need to get my shit together.  Two out of three of my kids still living at home and they do not need to see me losing my shit because the lights went out or if we have a little shaking going on.
Or if the a/c decides not to turn on.
Seriously.
So, I am going to start calming myself down.
That means not on the verge of tears when the phone rings after 10pm (casting directors, producers, directors?  Please call me early when you need my kids on set.  You will give me a heart attack. :-)   )
Or if I hear rumbling because of an earthquake or if a truck is going by and I think it's an earthquake.  True story.
Staying calm is something I need to practice. Maybe yoga breathing and not hyperventilating breathing.
~~~~~
Over the weekend I decided to tweak my bean stew in the crockpot.  I usually just cook it over the stove but we were really busy this weekend and I wanted to come home to food.  All I had to do was make the rice and dinner was ready 20 minutes after walking in through the door.

2 tbsp olive oil
1 tbsp minced garlic (use less if you're not a fan)
1/4 cup sofrito
1 cup tomato sauce
2 cups vegetable stock
1/2 cup alcaparrado
2 cans beans (any will do.  I made mine with red kidney beans)
1 tsp adobo

Heat the oil in a saute pan.
Add the sofrito and tomato sauce and cook over medium heat for about 5 minutes.
Add the garlic and saute for 2 minutes.
Transfer to a slow cooker and the rest of the ingredients and cook on low for 6-8 hours.
You can totally double this recipe and freeze half.

Enjoy!

In other related news ...

Kinda fucked up the other day.
We ate out. 
For those not in the know, I challenged my family to eat vegan and not eat out. So, basically, a hybrid of the books The Art of Eating In and 30 Day Vegan Challenge.
The girls were really busy w/an Audition on the westside and rehearsals in Hollywood.
I haven't gone to the grocery store to do my weekly shopping because I was too tired to walk around the store w/the most annoying people who park their carts in the middle of the aisle.
Or waiting in a long line with people who are still writing checks or counting their change.
So I really didn't have anything to throw together in hopes that it wouldn't spoil in the heat.
We hit the Veggie Grill near LAX using my birthday coupon.
BTW, if you have one nearby go try the carne asada w/avocado sandwich and sweet potato fries. And their yummylicious strawberry Lemonade drink.
Today I will be hitting the store and stocking up on bread rolls, tofurkey, Daiya, and sprouts. Then start on the baked beans, by request. I make a mean baked beans in the crock pot.

1st day eating in/vegan

Was boring. Nothing fancy.
We were out of town and I am still tired and not wanting to do too much in the kitchen.
Brunch was a Smokey Bacon tempeh w/ tomato, Daiya cheese and tomatoes in a vegan bun.
Dinner was a veggie Burger with all the fixings.
Boring.
Tomorrow I'm hoping for more energy to stand in front of the stove for a more complete meal.
It is funny how my daughter is complaining about not being able to eat meats and eggs when 1. I haven't bought meat in YEARS and 2. We ran out of eggs last month.

May Gloom

Yesterday Yesenia worked in Griffith Park near Shane's Inspiration.  The weather was not typical LA weather.  It was more like a regular day in San Francisco where it was drizzling and gloomy.  Despite the non-typical day in LA fun was to be had.  Yesenia had so much fun looking for gophers and staying very quiet to see them pop their heads out of their burrows.  At one point she was imitating a guinea pig and it was sniffing and looking around his hole in the ground.  I guess she is that good.
After being on set for close to 10 hours, we rushed back to our own city for acting class.  Although she was so tired she had fun with the other kids and high praises from her acting coach.  She's such a trooper.
Not me.  Either my new thyroid meds did not kick in or sitting outside in the cold reading and talking to other cast members (there was another child actor on set but the guardian was never seen except for lunch) really did me in.
I thank God I still had leftovers from the night before because I only reheat, ate and fell asleep still wearing my clothes!

Trying To Stay Warm Soup

1 can stewed tomatoes
3 green onions diced
4 cups vegetarian broth
1 small package of vermicilli or whatever noodles you have on hand
2 celery stalks diced
8 ozs frozen green beans
2 carrots diced
2 bell peppers diced
season with salt or whatever seasonings you have (curry, salt and pepper, vegan worcestshire sauce, etc.)
cover with water.

add all ingredients and cover with water.
boil fast for 10 minutes.
reduce to simmer and continue to cook until veggies are tender.

This is good alone or with a sandwich.

Enjoy!

Quinoa...the other grain

This was my second time cooking quinoa.  It is a staple in South American from the time of the ancient Incas.  Quinoa has more protein than any most other grains.  You can use it in soups, salads, as a breakfast cereal or prepare it and eat it like you would eat rice!
I prepared this yesterday before taking Celina on set.  It cooks quickly enough that I could have prepared it after the shoot but I knew I would be too tired.

You can add chicken or another protein before adding the vegetables.

1 cup quinoa prepared with vegetable stock ahead of time
2 cups vegetable broth
4 tbsps olive oil
1 small onion sliced thinly
1 yellow bell pepper, seeded and thinly sliced
5 garlic cloves, minced
20 leaves fresh sweet basil, julienned
grated vegan parmesan cheese
salt and pepper to taste

heat large nonstick skillet over high heat and add the oil.
add onions, bell peppers, saute for one or two minute.
add garlic and saute until peppers for 2 minutes.
season with salt and pepper.
remove the pan from heat.
add basil and quinoa.
toss until basil wilts.
garnish with parmesan cheese.

serves 4
enjoy!

If you like my blog let me know!  I love to hear from anybody who takes time out of their busy day to read it.  Let me know if you try any recipes.  Take a picture!  Do you know of any new vegan/vegetarian cookbooks?  Let me know!

Pad Thai Wrap

Yesterday, my Yesenia did a 2-3 minute shoot in warm and sunny Venice Beach for YouTube sensation Beck Bennett.
The woman who played her mom was talking about cable and how expensive it was. She asked me what cable company we belonged to and I told her we did not have cable.
Her response was the typical response I have been hearing for years: What no Disney? Do you own a TV? Do you not watch TV at all? What do you do to relax? What do you do for fun?
First off, I told her we don't watch TV for fun.  Fun is to all jump into the car and GO somewhere.  We go to Disneyland.  We go to the museum.  We go somewhere where we communicate and joke around.  For relaxation, we pop lots of popcorn and watch a movie from our own DVD library or we pick up what we find at the library.  We own 2 televisions.  One in the living room and one in my bedroom and they are all powered by a regular TV antenna.
So, what is the big deal?
I think we rely too much on hiding in front of too many electrical devices.  When my kids are filming or are at an audition, I see about 98% of the kids hiding in front of their phones, Nintendos and tablets.  I have made it our business to not do that at all.
An up and coming director told me she prefers to see kids communicating with other children or adults in the waiting room or onset.  It shows they are friendly and have better communications skills.
How refreshing!
My teen and husband always take a book to Disneyland.  Most of the time we are deep in conversation about Disney facts or whatever. When we are waiting on a line and are trying to be patient and I find myself defending them.  One woman said out loud "why would someone bring a book to Disneyland".  I confronted her and was also loud when I said "why is it okay for someone to hide in front a device be any different that someone in front of a book? Is it not the same thing?"
She gave me a surprised look (I'm little but I have a big voice and it carries) and agreed.
By the way, she was reading from her Nook.
Now, I am not perfect.  Sometimes I am behind my computer or phone but I always try to be mindful of others and be more approachable.

Now about some eats!

A couple of months a new cookbook came in the mail, Vegan Junk Food by Lane Gold.
My new favorite recipe is my 2 favorite things, a wrap and Pad Thai.
For real.
And is so good that you will have to control yourself and not more than one.

1 8oz package flat rice noodles
1 tsp oil
1 6oz package savory baked tofu, Teriyaki flavor
1/4 cup soy sauce
3 tbsps lemon juice
1 tbsp brown sugar
1 tsp chili paste
2 tbsps peanut oil
1 onion, thinly sliced
2 cloves garlic, chopped
1 red chili, sliced
3 green onions, green and white parts, cut thinly on the diagonal
1/4 cup peanuts, chopped
1/4 cup cilantro, finely chopped
6 tortillas or flatbread
3 cups mesclun greens
peanut sauce (they said spicy but I can't deal with so much spiciness)

in a large saucepan, boil enough water to cook noodles, about 10 minutes or until tender.
drain.
toss in 1 tsp oil to prevent them from sticking together
slice tofu into thin strips.
in a small bowl, combine soy sauce, lemon juice, brown sugar, and chili paste.
set aside
in a large saute pan over high heat, coat pan with peanut oil and saute onion, garlic and red chili until onions are translucent.
add noodles, tofu and green onion.
toss with tongs to mix well.
add the soy sauce mixture.
stir well.
remove from heat.
stir in peanuts and cilantro.
on each tortilla or flatbread, place about 1/2 cup Pad Thai, 1/2 cup mesclun greens and drizzle on the peanut sauce.
wrap into a cylinder, secure with a toothpick in 2 places and cut in half.

Enjoy!

Cream of Wheat Berries with Cranberries and Cardamom

I had every intention to put this together last night to have for breakfast this morning but I was so tired and crashed on the sofa until the partly sunny sky came through my window.
So, this morning, I decided to have breakfast for dinner.  It was so good the wheat berries was so yummy with the cranberries and maple syrup. You can add a splash of milk if you want, add brown sugar!

I used the smaller slow cooker (4 qt).  It serves 4 or even more if you like having a big breakfast with pancakes, toast, etc.

1/2 cup wheat berries
1/4 cup cracked wheat *I had to use bulgar because I could not find the cracked wheat*
1/2 cup rolled old-fashioned oats
4 cups water
1/2 tsp salt
1/4 tsp ground cardamom *you can use cinnamon or allspice if you like*
1/2 cup sweetened dried cranberries

in a 3 1/2 - 4 qt slow cooker, combine the wheat berries, cracked wheat, oats and water.
stir in the salt and cardamom.
cover and cook on low for 6-8 hours *after 5 1/2 hours it was ready so you might want to have a timer installed or keep an eye on it*
stir in the cranberries just before serving.

From the Fresh from the Vegetarian Slow Cooker

Enjoy!

How to Build a Better Vegetarian Lunch/Dinner

Breakfast is easy.  Cereal with nut milk (soy, almond, coconut) or rice milk.  Oatmeal with fruit, brown sugar or maple syrup.  Toast with peanut butter and jam.  Easy Peasy.
The problem, people ask me about is lunch and dinner.  Sure a salad is great but it doesn't really fill you up when you have kids to run after or when you are running around to the different business meetings or when you are working retail on the sales floor for hours and hours or running around to get to appointments, classes or auditions.
This is an easy guide you can print out and have in your wallet or refrigerator door.

1. choose something from each category
2. be mindful of portions
3. include as many colors as possible

Protein                                                                Whole grains
nut butter                                                               whole grain sandwich bread
vegan cheese                                                         whole grain pita bread or chips
beans                                                                     whole-grain tortilla
edamame                                                               whole grain English muffin
hummus                                                                 whole grain chips or crackers
tofu seitan                                                              whole grain pasta or couscous
tempeh                                                                   brown rice, quinoa or millet
nuts                                                                        whole grain muffin
sunflower seeds                                                     granola
                                                                              corn

Healthy Fats                                                        Vegetables
almonds or almond butter                                      Fruits
walnuts                                                                
avocado                                                                 Calcium
flax oil                                                                   non-dairy yogurt
flax seed                                                                vegan cheese
olives                                                                     tofu
extra virgin olive oil                                              dark leafy greens
                                                                              almonds or almond butter
                                                                              beans
                                                                              hummus
                                                                              nut or rice milk
                                                                              100% fortified orange juice

The list might look a bit scary but you should notice that there are repeat "offenders" like beans and avocado.
For example my lunch today is black beans (protein, calcium), 1 slice of flax seed whole wheat bread (whole grains, healthy fats), orange bell pepper, onions (vegetables), tomatoes (fruit), extra virgin olive oil (healthy fats) aka black bean chili with a side of bread.
No big whoop ;-)

I made a huge pot of the chili so I will be having this with cornbread for dinner.
                                                                             
                                                                             
                                                                         
                                                                           
                                                                             
                                                                             

I am often asked what do vegetarians or vegans eat.  
Being a vegetarian was easy for me but I have been trying to go vegan but I am addicted to cheese.  
You know the stuff for grilled cheese, quesadillas, macaroni and cheese, etc.  
Cheese is always in the house.  
Keeping vegan cheese at home is easy but when I run out of cheddar cheese for some peanut butter grilled cheese, I have to have the dairy kind.  
I was talking to a friend about it and she suggested I blog about it.  My struggle with staying away from dairy cheese and what I eat (what about protein?).  
For example, for breakfast I had tofu scramble with sauteed red peppers, with daiya cheese, green onions, and spinach.  Lunch was oatmeal w/pumpkin spice syrup.  For dinner we're having black bean chili.  
This weekend will be challenging since both of my daughters are filming.  I stay with the tween while the husband stays with the teen.  
Lots of peanut butter sandwiches for me to make tonight!

Maple baked beans

I love buying dry beans. Picking over the beans reminds me of my mom and grandmother in the kitchen preparing meals after breakfast. Canned beans are always good to have when you forget to soak the beans overnight or for a quick meal when you've been so busy with kids, work, house, illness, etc. I soaked the beans yesterday afternoon and slow cooked the beans with garlic and onions overnight.

From Fresh from the Vegetarian Slow Cooker

You need a slow cooker at least 4 quarts.
1 tbsp olive oil
1 medium size yellow onion chopped
3 cups of slow cooked or 2 15.5 oz cans of navy beans or great northern beans drained and rinsed
1/2 cup pure maple syrup (please do not substitute. I know it's expensive but you'll thank me later)
1 tsp dry mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 cup tomato paste mixed w/1 1/4 cup hot water

Heat the oil in a large skillet over medium heat.
Add the onion and cover until softened, about 5 minutes.
transfer the onion to the slow cooker. Add the beans and everything else and cook on low for 6-8 hours.

Enjoy with rice and a large side of vegetables.

Layered eggplant parmesan casserole

The pic says it all. Tomorrow I type!

Bought a New Cookbook!!! I think...

I don't recall ordering this cookbook from Amazon but I'm so glad I did. The cookbook is called Vegan Junk Food by Lane Gold.  No meat.  No Dairy. I know right?  She is a vegan chef here in Los Angeles.  I was trying to find out where but I couldn't find that information.
This cookbook has everything from breakfast to deli favorites.  Comfort food to bread.  Vegan party essentials and dips to all kinds of sweet things.  Don't let the title fool you.  Although it is "junk food" I don't know too many junk foods with ingredients like carrots, pumpkins and fresh cilantro and parsley.  Seriously.  Last night I stopped by my local Whole Foods and picked up some ingredients I didn't already have and spent less than $25 for dinner.  I adjusted for my own tastes.

Sloppy Joes

serves 4
1/2 cup Bob's Red Mill TVP
2 cups water
3 tsps vegetable bouillon base
1 tsp vegan beef bouillon base
1 tbsp oil
1/2 chopped onion
1/4 cup finely chopped carrot (to save time I went to my favorite section and bought already shredded carrot)
1 chopped garlic clove (I used minced so like WHATEV)
1 tsp salt
1/2 tsp pepper
2 tbsps brown sugar
2 tsps balsamic vinegar
1 tsp Annie's vegan worcestshire sauce
4 tbsps tomato paste
1 cup tomato sauce
Rudi's whole wheat hamburger buns

heat the water and add the vegetable and beef bouillon base to a boil.
add the TVP and stir a little bit and let it rest for 10 minutes
over medium heat, saute onions and carrots in oil until onions are translucent.
adjust the heat so it doesn't burn.
add garlic and cook for 1 minute.
drain the TVP reserving the liquid.  use a wooden spoon or spatula and squeeze out the excess liquid.
add TVP to the vegetables and cook for about 5 minutes.
add all other ingredients except the buns and stir.
add 1/2 cup of reserved liquid and bring to a boil.
turn heat down to medium and cook for 10 minutes.

spoon the joes onto your buns and enjoy.

This you can you freeze so go ahead and double the ingredients.  It was so good I wish I had leftovers for lunch.

Basic Red Sauce

We've been so busy these past few weeks I haven't had the chance to sit down and blog.  The girls have had so much fun dancing, performing, auditioning, and acting. It's been fun watching them having the time of their lives.

The other day I was in the mood for some spaghetti with red sauce.  Something as basic like this is so easy to make even from (almost) scratch.  I stopped at Whole Foods and picked up my basic ingredients and it was so good!

makes about 7 cups

2 tbsps refined coconut oil
1 onion cut into 1/4 inch dice
8-10 minced garlic cloves
2 28oz cans crushed tomatoes
1 6oz can tomato paste
2 tbsps finely chopped fresh basil
1 tbsp finely chopped fresh oregano
1/2 tsp salt
1 tbsp agave nectar

heat the coconut oil in a 6 qt stockpot over medium-low heat.
add the onion and cook, stirring occasionally, until tender, 6-8 minutes.
add the garlic and cook, stirring occasionally, 1 minute.
stir in the tomatoes and tomato paste, increasing the heat to high and bring to a boil.
remove from the heat.
stir in the rest of the ingredients.
use immediately or cover and refrigerate or freezer for later.

Adapted from the Skinny Bitch in the Kitch cookbook.

Not so Spicy Black Bean Chili

Publishing this again since it is "what's for dinner".  
You can make this chili stretch by having it with steamed brown rice.
It's not 80 degrees today (right now in the mid 60s) so we still have autumn feel although it's winter. 





GO GIANTS!!


I remember growing up in New York, autumn was a time for new clothes, excitement of school, leaves on the ground, cool weather and lots of hot meals like chili.

Here in California, autumn is still a time of new clothes, excitement of school, leaves on the ground.  Very hard to be excited about the weather since it hardly changes.  For example, this morning when walked up the road to Smart and Final (a little bit like Costco except no membership fees and only items for the kitchen) it was 80 degrees.  Definitely not sweater weather or a hot meal for some.  I had on my attire for a quick trip to the store. NY Yankee shirt, yoga pants and flip flops.  Last year I was able to wear flip flops until November when it started getting 'nippy'.  

But chili.

Chili I can have all year round.  Yummy with a side of cornbread.  I found at my local Big Lots a package of Marie Calender's Southwestern Cornbread.  

Today's meal cost me under $15 for a family of 4.

Nutritious and delicious and totally vegan.

(Not So) Spicy Black Bean Chili

from the Fresh from the Vegetarian Slow Cooker by Robin Robertson

1 tablespoon olive oil

1 large yellow onion, chopped

1 medium-size red bell pepper, seeded and chopped

2 garlic cloves, minced

2 tablespoons chili powder (more or less for taste)

1 28-oz can crushed tomatoes

2 15-oz cans black beans

1 cup water

1 4-oz can diced green chiles, drained

salt and pepper 

Heat the oil in a large skilled over medium heat.

Add the onion, bell pepper, and garlic; cover and cook until soft, about 5 minutes.

Stir in the chili powder and cook about 30 seconds more.

Transfer the mixture to the crock pot (4 quart is good but if you want to double it make it a 6 quart).  

Add the tomatoes, beans, water and chiles.

Season with salt and pepper, cover and cook on low for 6-8 hours.

Serves 4.

You can definitely double this and save in the freezer for a weekend meal.  Yummy with brown rice, cornbread or whatever you fancy.

A great meal for Meatless Monday.  Honestly, you won't miss the meat and great to serve to those who think meat makes a meal.

basic beans in the crockpot

Just to start off, I own 2 crock pots. A 4qt and a 6qt. Some recipes do well in a 4 qt cooker but sometimes you want to cook a huge meal like vegetarian paella or curried cauliflower soup with chutney and cashews.
I am starting my crock pot cooking now that the weather is supposed to get warmer and we are supposed to spend more time in the park or the pool. Supposed to. Yes. Here in sunny California it will be cloudy, rainy and cold like touching 65 degrees this week.
oh sigh!

My first meal out of the crock pot was an easy black bean soup. It was so yummy with tandoori naan.

It takes 2 days to make it but it is so worth it.

Take 1 lb dried beans soak them in enough water to cover plus an inch or two for a 8 hours. I did this in the morning.
drain the beans and replace them in a 6 quart slow cooker. Add 1 large yellow onion cut into quarters, 2 crushed garlic cloves and 2 bay leaves. Cover and cook for 8-12 hours. This was done overnight. Try not to gnaw your arm because your home will smell like someone is slaving in the kitchen. That is the crock pot!

Now the fun part!

1 tbsp olive oil
1 medium-size chopped yellow onion
1 medium-size chopped carrot
1/2 seeded and minced green bell pepper
2 minced garlic cloves
3 cups slow cooked or 2 15 oz cans black beans drained and rinsed
1 14 oz can diced tomatoes undrained
4 cups vegetable stock
2 bay leaves
1 tsp ground cumin
1 tsp dried thyme
1/4 tsp cayenne pepper
2 tsps fresh lemon juice

heat the oil in a large skillet over medium heat.
add the onion, carrot, bell pepper and garlic.
cover and cook for about 5 minutes.
transfer the cooked vegetables to a 4 quart slow cooker, add the beans, tomatoes, and their juice, stock, bay leaves, cumin, thyme, and cayenne.
Season with salt and black pepper.
stir to combine.
cover and cook on low for 8 hours.
remove and discard the bay leaf and taste to adjust the seasonings to your taste.
just before serving, stir in the lemon juice.
puree 2 cups of the soup solids in a food processor or blender and return to the cooker.

ENJOY!

The recipe is straight out of the Fresh From the Vegetarian Slow Cooker by Robin Robertson