tag:blogger.com,1999:blog-19423860532806009562024-03-12T19:54:56.381-05:00Vivacious VeganVivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-1942386053280600956.post-70817176423940062242013-06-11T00:12:00.000-05:002013-06-11T00:13:19.935-05:00Vegan BLT Lettuce Wraps with Macadamia Mayo<span style="font-family: Georgia,"Times New Roman",serif;">Hey Sweeties,</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">My apologies for the long hiatus I took in posting! </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I generally eat pretty darn healthy, but I am currently on a twelve week clean, clean, clean eating and fitness program to get my bod into prime bathing suit condition so for those of you in a similar boat, stay tuned for some clean, low-carb, high protein vegan eats!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">This recipe caters to my lettuce wrap obsession and a serious craving for tempeh bacon.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-C4RNuRQNbw8/UbapCwg2xSI/AAAAAAAAANI/ZTBGrL4a02A/s1600/blt+wraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-C4RNuRQNbw8/UbapCwg2xSI/AAAAAAAAANI/ZTBGrL4a02A/s400/blt+wraps.jpg" width="400" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">BLT Lettuce Wraps with Macadamia Mayo</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><u><span style="font-size: small;">Ingredients: </span></u></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1 head of organic romaine lettuce, leaves seperated</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 3 or 4 ripe organic roma tomatoes, sliced</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1 package of tempeh bacon, prepared according to package directions, cooled and crumbled</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1 cup raw macadamia nuts</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1 clove garlic</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1 tbsp freshly squeezed lemon juice</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1/2 cup filtered water</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- S&P</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">To make the mayo, combine the macadamia nuts, garlic, lemon juice and water in a high speed blender (I use my VitaMix but the Magic Bullet works great too) and blend on high until the mixture is perfectly smooth and creamy. If it is really thick, add a little more water. It will thicken up a bit if you refrigerate it for an hour or so. Season the mayo with salt. You could add a little smoked paprika or other herbs right about now too, if your heart desires :)</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">To assemble, spread some mayo onto each romaine leaf, top with slices of tomato and sprinkle on some crumbled tempeh bacon. A little diced avocado wouldn't hurt either!</span></span> Season the wraps with a grind of fresh pepper and NOSH!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">XOXO</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Vivacious Vegan</span><br />
<br />Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-52398519801848152292013-03-12T15:35:00.001-05:002013-03-12T15:36:21.779-05:00"Cheezy" Quinoa with Broccoli<span style="font-family: Georgia,"Times New Roman",serif;">Hey Babes!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">When I cook grains, I like to make up a big batch of them so I have lots and lots leftover for other dishes throughout the week. Last night, I whipped up a huge batch of quinoa and used some of it to make a yummy and comforting supper: "Cheezy" Quinoa with Broccoli. Kind of like mac and cheese with broccoli, but gluten free, low fat, high protein and of course, vegan! It was so luxurious and rich but yet so nutritious, I knew I would have to share it with you right away! I used some of the leftover quinoa in my lunch today, a salad with spinach, avocado, sunflower seeds and a lime-macadamia dressing - so good! The rest of the leftover grains will either get rolled into nori to make veggie sushi rolls or baked into quinoa omelet breakfast muffins! Recipes will follow. . . <3</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-6WNV53y5r_E/UT-NRLYUlfI/AAAAAAAAAMs/TCiufPO7FSk/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-6WNV53y5r_E/UT-NRLYUlfI/AAAAAAAAAMs/TCiufPO7FSk/s400/photo.JPG" width="400" /> </a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">"Cheezy" Quinoa with Broccoli</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><u><span style="font-size: small;">Ingredients:</span></u></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1 cup quinoa</span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">- 2 cups broccoli<span style="font-size: small;">, chopped into itty bitty <span style="font-size: small;">florets</span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1/4 cup tahini</span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 clove garlic, finely minced </span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 tbsp <span style="font-size: small;">white miso paste</span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 tbsp <span style="font-size: small;">Dijon mustard</span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 2 tbsp tamari soy sauce</span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 tbsp olive oil</span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 2 tbsp lemon juice or apple cider vinegar (or both!)</span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1/2 cup nutritio<span style="font-size: small;">nal ye<span style="font-size: small;">ast</span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- S&P to taste</span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Bring 2 cups of water to a boil in a large saucepan and <span style="font-size: small;">st<span style="font-size: small;">ir in the quinoa. Red<span style="font-size: small;">uce the heat <span style="font-size: small;">to a low simmer and cover the pot with a lid.<span style="font-size: small;"> <span style="font-size: small;">The quinoa should be cooked in about 15 minutes. You'll be able to tell when it's cooked as the little "tails" become present and the grains have doubled in size. <span style="font-size: small;"> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Turn off the heat, add the broccoli and cover with the lid while you make the sauce. This steams the broccoli ever so slightly, so the texture is <span style="font-size: small;">more tend<span style="font-size: small;">er but <span style="font-size: small;">the nutrients are better p<span style="font-size: small;">reserved<span style="font-size: small;">.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Whisk together all the other in<span style="font-size: small;">gredients exce<span style="font-size: small;">pt the nutritional ye<span style="font-size: small;">ast and season with salt and fresh ground <span style="font-size: small;">pepper. If you find that your sauce <span style="font-size: small;">has turned into a super thick paste (tahini can be funny that way), just add a tablespoon of water at a t<span style="font-size: small;">ime and stir it well until a saucier consistency is reached. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">S<span style="font-size: small;">tir the sauce <span style="font-size: small;">and nutritional yeast into the quinoa and broccoli and re-season with salt and freshly ground pepper. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Nosh!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">XOXO</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">V.V.</span> </span></span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </div>
<br />Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com2tag:blogger.com,1999:blog-1942386053280600956.post-46499211616247011892013-03-10T18:03:00.000-05:002013-03-10T18:04:12.878-05:00Thai Tofu Lettuce Wraps with Cucumber Carrot Slaw<span style="font-family: Georgia,"Times New Roman",serif;">Hello Lovelies,</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Lately I have been giving cooking lessons to ATM's cousin Steffie who recently went vegetarian (woohoo!). Yesterday, when she was deciding what she would like me to teach her to cook, she mentioned her disdain for tofu. She is certainly not alone in the Tofu Haters Club, more often than not I meet people who shudder at the mere mention of the word. I believe that almost everyone can like tofu because tofu can taste like anything: <a href="http://onevivaciousvegan.blogspot.ca/2011/08/southern-fried-tofu-sandwich.html">chicken-y nuggets</a>,<a href="http://onevivaciousvegan.blogspot.ca/2012/02/vegan-ize-delivery-pizza-and-tofu-feta.html"> feta cheese</a>, <a href="http://onevivaciousvegan.blogspot.ca/2010/12/we-got-cannelloni-baby.html">ricotta cheese</a>, chocolate mousse, <a href="http://onevivaciousvegan.blogspot.ca/2011/09/ranch-dip.html">ranch dressing</a>. . . the possibilities are endless! Tofu on its own is pretty sad and boring, so preparation is key when winning people over to bean curd love. Steffie and I made super simple, super delicious Thai tofu lettuce wraps and guess what? She sure doesn't hate tofu anymore!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/-V82kihHdynE/UT0E3wXvr7I/AAAAAAAAAMc/oGXZbPn8BuE/s1600/tofu+lettuce+wraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-V82kihHdynE/UT0E3wXvr7I/AAAAAAAAAMc/oGXZbPn8BuE/s400/tofu+lettuce+wraps.jpg" width="400" /> </a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Tha<span style="font-size: large;">i Tofu Lettuce Wraps with Cucumber Carrot Slaw</span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><u><span style="font-size: small;">Ingredients:</span></u></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><i><span style="font-size: small;">- </span></i><span style="font-size: small;"><span style="font-size: small;">1 head of romaine lettuce, or ice<span style="font-size: small;">berg lettuce, or co<span style="font-size: small;">llards, or<span style="font-size: small;"> sa<span style="font-size: small;">voy cabbage for wrapping</span></span></span></span></span></span></span></span><i><span style="font-size: small;"> </span></i></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><i><span style="font-size: small;">for the tofu:</span></i></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><i><span style="font-size: small;">-</span></i><span style="font-size: small;"> 1 package of extra firm tofu</span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">- 1 small onion, roughly chopped</span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">- 3 cloves <span style="font-size: small;">garlic</span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">- 3 tbsp <span style="font-size: small;">Thai green curry paste</span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 2 tbsp tamari soy sauce</span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- <span style="font-size: small;">1/4 cup chopped cilantro</span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- <span style="font-size: small;">1 tbsp coconut oil or veg oil</span> </span> </span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><i>for the sauce:</i></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><i>- </i><span style="font-size: small;">Juice of one lime</span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">-<span style="font-size: small;"> <span style="font-size: small;">1 tbsp agave syrup</span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 tbsp tamari soy sauce</span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- Sriracha sauce,<span style="font-size: small;"> or Sambal Oelek, or other chili sauce</span> </span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><i>for the slaw:</i></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 large <span style="font-size: small;">Englis<span style="font-size: small;">h cucumber</span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 large c<span style="font-size: small;">arrot</span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 minced shallot</span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- <span style="font-size: small;">1 tbsp lime juice</span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 2 tsp agave syrup</span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 tbsp <span style="font-size: small;">tamari soy sauce</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 small mince<span style="font-size: small;">d Thai chili (or a sprinkle or <span style="font-size: small;">dried chili flakes)</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1/4 cup chopped cilantro</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Let's start with the slaw. Using a vegetable pee<span style="font-size: small;">ler<span style="font-size: small;">, <span style="font-size: small;"><span style="font-size: small;">make </span>the carrot and cucumber into ribbons</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> b<span style="font-size: small;">y peeling a<span style="font-size: small;">nd rotating the veggies until there is nothing left<span style="font-size: small;">.<span style="font-size: small;"> Toss the ribbons, with the shallot, lime juice, agave, tamari, <span style="font-size: small;">chilies</span> and cilantro and <span style="font-size: small;">set in the fridge to get <span style="font-size: small;">cold and crisp and well marina<span style="font-size: small;">ted.</span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">For the <span style="font-size: small;">sauce, simply whisk the lime juice, agave,<span style="font-size: small;"> tamari and chili sauce <span style="font-size: small;"><span style="font-size: small;">(to your discretion).</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">For the tofu, place <span style="font-size: small;">all ingredients exce<span style="font-size: small;">pt f<span style="font-size: small;">or the coconut oil into a food processor and pulse until the mixture<span style="font-size: small;"> is well combined<span style="font-size: small;">. Heat a skillet over medium-<span style="font-size: small;">high heat, add the<span style="font-size: small;"> coconut or vegetable oil and <span style="font-size: small;">the tofu mixture. <span style="font-size: small;">Saute for a few minutes, or until slightly browned and heated through. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> </span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Separate</span> the </span>lettuce, or leaves of choice, and arrange them on a platter. <span style="font-size: small;">To make a wrap, layer a few spoonfuls of the tofu on a leaf, drizzle with the sauce, and top with the cucumber carrot slaw.</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">XOXO</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Vivacious Vegan</span> </span> </span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> <i> </i> <i> </i> <i><span style="font-size: small;"> </span></i> </div>
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<a href="http://2.bp.blogspot.com/-lHOfEN65tWw/UT0EhMaIWAI/AAAAAAAAAMU/dhANgiEuSbU/s1600/tofu+lettuce+wraps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com1tag:blogger.com,1999:blog-1942386053280600956.post-49975200318659406962013-02-06T11:24:00.000-06:002013-02-06T11:25:01.270-06:00Raw Vegan Doughnut Holes a.k.a. "Tim Bits"<span style="font-family: Georgia,"Times New Roman",serif;">Hey Loves!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I haven't been able to shake the craving for something cinnamon-ny and sweet lately. The other day after my lady friends and I took their kids tobogganing, we went for tea and hot chocolate at Tim Hortons' (for my international pals, Tim Hortons is the most popular coffee shop chain in Canada, founded by Toronto Maple Leafs defenseman, Tim Horton). As I ordered a large peppermint tea at the counter, my gaze turned to the racks of freshly made doughnuts, in particular the doughnut holes (in Canada, we call them "Tim Bits") and I felt my mouth begin to salivate. I rushed home and whipped up a batch of sweet, dense, spiced little gems that were as good as any Tim Bits, and maybe even better, as they were free of white flour, white sugar and a whole host of mystery chemicals. Oh and did I mention, they're raw?</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-YwH4vN5dJmU/URKL838FShI/AAAAAAAAAME/QFUpsJN3Y2A/s1600/DSC01296.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-YwH4vN5dJmU/URKL838FShI/AAAAAAAAAME/QFUpsJN3Y2A/s400/DSC01296.JPG" width="400" /> </a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Raw Vegan "Tim Bits"</span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><u><span style="font-size: small;">Ingredients:</span></u></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1 1/2 cups raw <span style="font-size: small;">flaked oats</span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">- 2 cups raw Brazil nuts</span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">- 1/3 cup coconut oil</span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">- 1/2 tsp nutmeg</span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;">- 1/3 cup maple syrup (<span style="font-size: small;">it's not raw, so you can sub it our for 1/4 cup raw agave if you're serious about the raw-someness!)</span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1/4 cup coconut sugar</span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1 tbsp cinnamon</span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">In your trusty food processor, pulse the oats until they are very fine, almost a flour-like consistency. Add the Brazil nuts and p<span style="font-size: small;">rocess</span> until ground. Add the coconut oil, nutmeg and maple syrup or agave an<span style="font-size: small;">d pulse until the mixture comes together</span>. </span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Refri<span style="font-size: small;">gerate for one hour. <span style="font-size: small;">While <span style="font-size: small;">the mixture is 'chilling out' (<span style="font-size: small;">pardon the pun), stir together the coconut sugar and cin<span style="font-size: small;">namon.</span></span></span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Roll into <span style="font-size: small;">bite sized (or two<span style="font-size: small;">-</span>bite sized) balls, and roll in the coconut sugar/cinnamon mixture. </span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Refrigerate for another hour and then <span style="font-size: small;">devour! Store these babies in the freezer or refrigerator.</span></span></span></span></span></span></span></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">XOXO</span></span></span></span></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">V.V. </span></span> </span> </span> </span></span></span></span> </div>
<br />Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-23014009957759804352013-02-01T10:35:00.000-06:002013-02-01T10:37:00.242-06:00Endive Salad with Oranges and Olives<span style="font-family: Georgia,"Times New Roman",serif;">T.G.I.F. Honey Buns!!!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">(Just saying that made me want a cinnamon bun all of a sudden...)</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Eating salad when it's this cold outside seems like a strange thing to do (why eat salad when you could eat a hot steaming bowl of soup?!) but amidst all the warm, saucy, slow-cooked comfort foods of Winter, your body can crave something light, refreshing, and raw. Belgian endive is a sturdy leafed member of the chicory family that has a nice crunch and a bitter-sweet finish. Don't let its pale colour fool you, Belgian endive is packed with folate and vitamins A and K. Paired with sweet cara cara naval oranges and briny green olives, this salad is Wintery and satisfying, without making you feel heavy. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-wiQFDa8hmAg/UQvp9jPCNmI/AAAAAAAAAL0/bOhnTG3AyLA/s1600/DSC01911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-wiQFDa8hmAg/UQvp9jPCNmI/AAAAAAAAAL0/bOhnTG3AyLA/s400/DSC01911.JPG" width="400" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Endive Salad with O<span style="font-size: large;">ranges and Olives</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><u><span style="font-size: small;">Ingredi<span style="font-size: small;">ents:</span></span></u></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">- 2 tbsp apple cider vinegar</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">- 1/4 cup extra virgin olive oil</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">- 1 tsp <span style="font-size: small;">Dijon</span> mustard </span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">- <span style="font-size: small;">S&P</span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">- 3 - 4 Belgian endives</span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;">- <span style="font-size: small;">3 cara cara o<span style="font-size: small;">ranges (pink fleshed naval or<span style="font-size: small;">anges), or blood oranges <span style="font-size: small;">or <span style="font-size: small;">regular naval oranges, <span style="font-size: small;">rind and pith cut off with a very sharp paring knife</span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 2 pale inner ribs of celery<span style="font-size: small;"> and the leaves,<span style="font-size: small;"> thinly sliced</span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- 1<span style="font-size: small;">/4 cup green olives (or <span style="font-size: small;">sun dried black olives), pitted and sliced into slivers</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">- a handful of Italian parsley, chopped</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">For the dressing, w</span>hisk together the vinegar, Dijon mustard and olive oil vigorously until emulsified. Season with S&P.</span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Using a sharp knife, <span style="font-size: small;">cut the orange segments free from their membranes. This <span style="font-size: small;">technique is a little tricky and takes <span style="font-size: small;">practice</span>, if you would rather not 'supreme' the oranges, just <span style="font-size: small;">turn them on th<span style="font-size: small;">eir sides, slice<span style="font-size: small;"> them into 1/2" thick slices and then quarter each slice. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Slice <span style="font-size: small;">each endive i<span style="font-size: small;">n </span>half lengthwise and remove the tough core. Slice the endive halves into 1/2" thick slices</span> and place in a large <span style="font-size: small;">bowl with the celery, orange segments, olives and parsley. </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Drizzle <span style="font-size: small;">a few spoonfuls of the dressing</span> </span>over the salad and tos<span style="font-size: small;">s. Add just enough dressing to coat <span style="font-size: small;">the salad, <span style="font-size: small;">not too much, or it will get soggy and wet! </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Divide onto four serving plates or eat right out of the bowl<span style="font-size: small;">!</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">XOXO</span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"> <span style="font-size: small;">V.V.</span></span> </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span> Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-56051275252512748072013-01-24T12:37:00.000-06:002013-01-24T12:37:51.207-06:00Raw Vegan "Scallops" with Orange Pepper Cream and Blood Orange Salsa<span style="font-family: Georgia,"Times New Roman",serif;">Hello there!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">It has been mighty chilly here in Winnipeg (duh, it's January!) but I have had an excuse to stay inside for the past week - STREP THROAT! It was a fun-filled, first time experience for me indeed (fun, like someone stabbing you in the throat with a fork)! I was mostly on a liquid diet but some softer foods made it onto my sick bed menu too (Avocado Carpaccio, anyone?). And in my antibiotic/Advil stupor, I managed to create an outstanding dish that I am so proud of and so excited to share with you! King oyster mushrooms are not always easy to find, but I have had no problem finding them in my friendly neighborhood Asian grocery store. Blood oranges are easily substituted with regular, seedless naval oranges or even grapefruit. This recipe should serve eight as a starter or four as a main dish. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-aomv8z_JRiA/UQF7UZU-PSI/AAAAAAAAALk/tjuOxUTN6E0/s1600/DSC01927.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="http://2.bp.blogspot.com/-aomv8z_JRiA/UQF7UZU-PSI/AAAAAAAAALk/tjuOxUTN6E0/s400/DSC01927.JPG" width="400" /></a></span></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Raw Vegan "Scallops" with Orange Pepper Cream and Blood Orange Salsa</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><u>Ingredients:</u> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for the mushroom 'scallops':</i> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- one dozen king oyster mushrooms, bottoms and caps removed</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 tsp smoked paprika</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 tbsp apple cider vinegar</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 tbsp nama shoyu or tamari soy sauce</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 clove garlic, minced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 tbsp agave syrup</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 tbsp olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- S&P</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for the bell pepper puree:</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 orange or yellow bell peppers</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1/2 cup macadamia nuts</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1/4 cup white wine</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 tbsp minced shallot</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1/2 tsp sea salt</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><i>for the blood orange salsa:</i></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 blood oranges, rind and pith cut away with a sharp paring knife and diced (regular seedless naval oranges are fine if you can't find blood oranges)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 minced shallot</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1/4 cup cilantro, finely chopped (or parsley if you are a cilantro hater)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 tbsp lemon juice</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 tsp macadamia nut oil, or pistachio oil or avocado oil or olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 chili pepper, seeded and finely diced (optional)</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- S&P</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Slice the king oyster mushroom stems into 1/2" thick "scallops". Mix together all other ingredients and season with S&P. Marinate "scallops" in the lovely marinade you just whipped up for 30 min - an hour, stirring occasionally.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Dehydrate the "scallops" at 104 degrees for two hours, basting occasionally with the marinade. Alternatively, if you are not in possession of a dehydrator, but want to keep this dish raw, warm the medallions in an oven on it's lowest setting with the door cracked open. If you are not in the least bit concerned about the rawness factor, sear the scallops in a pan with 1 tbsp olive oil over medium-high heat until tender.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">For the puree, combine all ingredients in a high speed blender and blend until silky smooth. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">For the salsa, toss all ingredients together and season with sea salt and freshly ground pepper.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">To serve, put a few tablespoons of the bell pepper puree in the middle of each plate and swirl to make a nice circle. Arrange the scallops in the center of the plate and put a spoonful of the blood orange salsa on top. Garnish with a cilantro sprig if you like.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Enjoy!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">XOXO</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">V.V.</span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-84607262709901427442013-01-08T15:59:00.000-06:002013-01-08T15:59:57.168-06:00Roasted Chestnut and Red Lentil Soup<span style="font-family: Georgia,"Times New Roman",serif;">Hey Lovelies!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I decided to try roasting chestnuts on Christmas Eve. I saw people roasting chestnuts on big, cast iron grills, all over Rome and didn't get a chance to try them. And they seemed like a totally idyllic thing to eat at Christmas (cue the Nat King Cole). So I bought some chestnuts, painstakingly scored little crosses on them with my utility knife, tossed them with olive oil, salt, pepper and fresh rosemary, and waited with anticipation of festive bliss as they roasted in the oven. </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I had ten guests over on Christmas Eve and not one had tried a roasted chestnut before. Once cooled, I proudly brought a massive platter of the toasty beauties into the dining room as a curious crowd gathered. After wrestling with the peels a bit, we popped the crumbly innards into our mouths with excitement. . . "It tastes like a dry, baked potato." "Yeah, a really dry potato, but a bit sweet." A potato? A <i>dry </i>potato?! It was certainly not what any of us were expecting, least of all me. No buttery crunch? No toasty, warm nuttiness? None. Maybe they're better roasted over an open fire?</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">It goes without saying that I was left with a massive amount of skin-on, roasted chestnuts. On Boxing Day (the day after Christmas here in Canada) my darling father took to the task of peeling said chestnuts and reserving their meat in a bowl. "You can't just waste them!" he argued. So I did what any chic, modern, resourceful gal would do, I Googled! And that night, I adapted a recipe by Nigella Lawson (LOVE her!) and made a fabulously festive dinner out of my unconventional holiday leftovers.</span><br />
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<a href="http://1.bp.blogspot.com/-Bn-O2VbxLEY/UOyR6ZwXaEI/AAAAAAAAALM/WT3n8qAysGE/s1600/soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Bn-O2VbxLEY/UOyR6ZwXaEI/AAAAAAAAALM/WT3n8qAysGE/s400/soup.JPG" width="400" /></a></div>
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Roasted Chestnut and Red Lentil Soup</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><u><span style="font-size: small;">Ingredients:</span></u></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"></span></span></span></span></span></span></span></span> </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 tbsp olive oil</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 onion, diced</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 cloves garlic, chopped </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 large carrot, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 sticks of celery, chopped</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1/2 tsp cinnamon</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 tsp cumin</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 tsp ground coriander</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1/8 tsp nutmeg </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 2 veggie bouillon cubes</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 6 cups water</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- 1 cup red lentils </span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">- <span style="font-size: large;"><span style="font-size: small;">1<span style="font-size: small;"> cup roasted chestnut meat (To roast ches<span style="font-size: small;">tnuts: Buy 2 cups of chestnuts. <span style="font-size: small;">Deeply and carefully score an<span style="font-size: small;"> X on the flat side of each nut. Toss with 2 tbsp olive oil<span style="font-size: small;">, S&P and some fresh rosemary if you like. Place the chestnuts <span style="font-size: small;">in an even <span style="font-size: small;">layer on a big <span style="font-size: small;"><span style="font-size: small;">piece</span> of alu</span></span></span></span></span></span></span></span></span></span>minum foil and th<span style="font-size: small;">en gather up the foil edges around the nuts, leaving a nice b<span style="font-size: small;">ig opening at the top. Place on a baking sheet and <span style="font-size: small;">r</span></span></span>oast in a pre-heated <span style="font-size: small;">4<span style="font-size: small;">25</span> degree oven for 3<span style="font-size: small;">0 - 40 min or until the peels curl up a bit. Let cool and then peel.)</span> </span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">- S&<span style="font-size: small;">P</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">-Optional garnish: soy sour cream or cashew cream and chopped parsley</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;">In your favorite soup pot, heat the olive oil over medium heat. Add the onion<span style="font-size: small;">, garlic, carrot and celery. Sprinkle with a bit of s<span style="font-size: small;">alt and pepper. Cook the veg mixture until slightly softened. </span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Add th<span style="font-size: small;">e cinnamon, cumin, coriander, nutmeg and bouillon cubes and cook for one minute or until very fragrant.</span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Add the <span style="font-size: small;">water<span style="font-size: small;">, crank the heat to high and bring <span style="font-size: small;">to a boil. Add the lentils and re<span style="font-size: small;">duce heat to medium low.</span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Add the chestnuts and simmer the soup until the lentils are very soft, a<span style="font-size: small;">bout 20 - 30 min. Y<span style="font-size: small;">ou will know they are done when you can smu<span style="font-size: small;">sh them on the side of the pot with a spoon very easil<span style="font-size: small;">y. </span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Pure<span style="font-size: small;">e the soup with an immersion blender (if you haven't got one, go buy one! <span style="font-size: small;">They are very inexpensive and make blending soups such a breeze!) and season with S&P. </span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">Ladle into soup bowls and garnish with a s<span style="font-size: small;">wirl of soy sour cream<span style="font-size: small;"> or cashew cream and a spr<span style="font-size: small;">inkle of chopped pars<span style="font-size: small;">ley. </span></span></span></span></span> </span></span> </span></span></span></span> </span></span></span></span> </span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">This is ver<span style="font-size: small;">y festive soup and warms you u<span style="font-size: small;">p from the inside out!</span></span></span></span></span></span></span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">XOXO</span></span></span></span></span></span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">V.V. </span></span></span></span> </span> </span></span></span></span><br />
<span style="font-size: small;"><span style="font-size: small;"> </span></span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-49628356531229665052013-01-07T14:51:00.000-06:002013-01-07T14:51:47.393-06:00Happy New Year!<span style="font-family: Georgia,"Times New Roman",serif;">Happy Happy New Year Hunny Bunches!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Did you have a nice holiday? Eat any yummy-licious vegan fare? My Dad and Step Mama drove from Calgary to Winnipeg and stayed at mine and ATM's newly renovated home, it was so nice to have them here! They gave me an amazing Breville juicer for Christmas and I am totally hooked on juicing! We had an awesome Christmas Day brunch at the residence of my lovely Step-Sister Steph and her boyfriend Nick. Steph made an <a href="http://onevivaciousvegan.blogspot.ca/2011/01/vegan-benedict-nuff-said.html">Eggs Benedict</a> feast and even made a special vegan version for me!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> ATM was working in northern Alberta over Christmas so we hosted a faux-Christmas dinner for her family when she returned. I made a <a href="http://ksvegrecipes.blogspot.ca/2012/12/pumpkin-parsnip-lasagna.html">Pumpkin Parsnip Lasagne from VegNews' holiday 2012 issue</a> (which Santa sweetly tucked into my stocking!); <a href="http://www.bonappetit.com/recipes/2011/12/cinnamon-roasted-vegetables">Cinnamon Roasted Root Veg</a>; Haricots Vert with Shallots, Lemon and Walnuts; <a href="http://onevivaciousvegan.blogspot.ca/2011/10/vegan-thanksgiving-feast.html">V.V. style stuffing and gravy; </a>and some PC Brand World's Best Meatless Chicken Filets dredged in cornstarch that was seasoned with S&P and fresh rosemary, and fried pan fried in olive oil. It was a delightful feast! </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">On New Year's Eve, ATM and I hosted a massive NYE bash and I served up <a href="http://onevivaciousvegan.blogspot.ca/2010/11/vegan-tapas-party.html">vegan tapas</a> that disappeared as soon as they left the kitchen! In addition to the tapas on the V.V. blog, I made Patatas Bravas (deep fried potato chunks tossed with pimenton and chilies, served with a vegan aioli) a <a href="http://www.canadianliving.com/food/mediterranean_white_bean_dip.php">Mediterranean White Bean Dip</a> and cutie little Empanadas with Mushrooms, Walnuts and Olives!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">On New Year's Day, aside from cleaning up after our fete, ATM and I celebrated our 2nd Anniversary! We were too exhausted to cook so we <a href="http://onevivaciousvegan.blogspot.ca/2012/02/vegan-ize-delivery-pizza-and-tofu-feta.html">ordered veganized pizza</a> and snuggled. ATM surprised me with a Vitamix blender as an anniversary gift! My DREAM blender!!! Now the V.V. kitchen is totally pimped!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I didn't make any resolutions for 2013 but I certainly made re-affirmations. I am a documentary junkie and lately Netflix has enabled me to feed my addiction to the umpteenth degree! So many outstanding docs about diet and nutrition, our food systems and plant based diets are available right now! First and foremost, if you haven't seen it already, please watch <i><a href="http://www.getvegucated.com/">Veducated</a></i>! I know many, many people who watched it and really questioned their consumption of meat and other people who went vegetarian or vegan after watching it. I really do believe that if more people made the connection between a hamburger and what that hamburger really is (was), fewer people would want to eat meat. Other great docs to see include <i><a href="http://www.hungryforchange.tv/">Hungry For Change</a></i>, <a href="http://farmageddonmovie.com/"><i>Farmageddon</i></a>,<i> <a href="http://www.youtube.com/watch?v=5eKYyD14d_0">Food, Inc.</a></i>, and the <a href="http://www.youtube.com/playlist?list=PLMPc8asQofcD8cQUMOuESJzQHwvihDKXJ">TED Talks series '<i>Chew On This</i>'</a>. American Netflix has waaaaaay more selection than our good ol' Canadian Netflix (lucky ducks!), and I <i>think </i>you can watch <a href="http://www.forksoverknives.com/"><i>Forks Over Knives</i></a> on there. . . if so, WATCH IT!!!! Watching these films has helped me re-affirm the reason I bring compassion into my kitchen and into my heart.</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">XOXOXO</span><br />
<span style="font-family: Georgia,"Times New Roman",serif;">Vivacious Vegan <3</span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com2tag:blogger.com,1999:blog-1942386053280600956.post-80958640825701558792012-12-21T13:41:00.000-06:002013-01-07T14:51:47.395-06:00Happy Holidays!<span style="font-family: Georgia,"Times New Roman",serif;">Hello my lovelies!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Life has taken precedence over writing over the past few months and though I haven't been posting lately, I certainly have many recipes and stories to share with you in the New Year!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">ATM and I took a trip to Europe this Fall and I have lots of vegan tips for Vegan Euro Travelers! We have also been renovating our house (meaning a brand-spankin' new kitchen to create more V.V. love!) and it is being completed just in time for my lovely Dad and StepMama's Christmas visit! I have been living off of my <a href="http://onevivaciousvegan.blogspot.ca/2012/03/curry-coconut-noodle-soup.html">coconut curry noodle soup recipe</a>, cooked in a tiny pot on a two-burner hot-plate and while I am excited over the notion of a fully functional kitchen, I will most likely keep chowing down on the same noodle soup!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Over the holiday's, many herbivores can feel left out of the feasting, but this is so NOT necessary!!! Here are some of my fave V.V. recipes that are perfect for this indulgent season:</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Some lovely appies for your next holiday cocktail party might include <a href="http://onevivaciousvegan.blogspot.ca/2012/05/vegan-phyllo-wrapped-asparagus-with.html">Phylo Wrapped Asparagus with a creamy Lemon Aioli</a> or <a href="http://onevivaciousvegan.blogspot.ca/2010/10/french-lentil-pate.html">French Lentil Pate</a>. For New Year's Eve this year, ATM and I are throwing a big party and yours truly will be serving up <a href="http://onevivaciousvegan.blogspot.ca/2010/11/vegan-tapas-party.html">vegan tapas</a> to our guests! </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">For an elegant, meat-less entree, try my <a href="http://onevivaciousvegan.blogspot.ca/2011/10/vegan-thanksgiving-feast.html">Homemade Tofurkey with Wild Mushroom Sage Stuffing and Vegan Gravy</a>, a delish and hearty <a href="http://onevivaciousvegan.blogspot.ca/2011/11/vegan-coq-au-vin.html">Vegan Coq au Vin</a>, <a href="http://onevivaciousvegan.blogspot.ca/2010/11/i-sold-my-soul-to-seitan.html">Sunflower Crusted Seitan au Jus with Garlic Smashed Potatoes, </a>or for something a little different, <a href="http://onevivaciousvegan.blogspot.ca/2010/09/cauliflower-steaks-with-cauliflower.html">Cauliflower Steaks with a creamy Cauliflower Puree<br />.</a></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I've never been much for sweets but for me the Holiday's seem incomplete without <a href="http://onevivaciousvegan.blogspot.ca/2011/12/vegan-baileys-irish-cream-liqueur.html">Vegan Irish Cream Liquor</a>, in abundance!!! </span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">I wish you and your loved ones all the best this season and look forward to sharing more vegan recipes and compassion with you in 2013!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">XOXOXOXOXOXO</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">Vivacious Vegan</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"> </span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-64249103066374734432012-09-19T11:36:00.004-05:002012-09-19T11:38:33.677-05:00Vegan Dill Pickle Soup<span style="font-family: Georgia,"Times New Roman",serif;">Hey Sweetums!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;">It's getting chilly willy in Winnipeg so I figured it is time for yet another Vivacious Vegan soup recipe! Today, I would like to share a super yummy soup that ATM and I had a version of at a little restaurant just outside of Edmonton. It was an Italian restaurant, so we were a little weird-ed out when our server informed us that the soup of the day was Dill Pickle. ATM, a serious pickle lover, ordered it and fell in love. I became determined to make a vegan version as soon as we got home and it will definitely be on regular rotation during the colder months in our home! I know it probably sounds a little strange, but it is basically potato soup with pickle brine, pickle chunks and fresh dill. It tastes just like dill pickle flavored potato chips!</span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;">Vegan Dill Pickle Soup</span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><u><i><span style="font-size: small;">Ingredients:</span></i></u></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 2 tbsp olive oil</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1 large onion, diced</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 6 cloves garlic, chopped</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 6 cups (about 6 medium sized) Yukon Gold potatoes, scrubbed and diced (you can use whatever potatoes you have, goldies are my fave <3 )</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 6 cups veggie stock (or water with 3 tbsp tamari soy sauce)</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1/2 cup pickle brine (from the pickle jar!)</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1/2 cup nutritional yeast </span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1 cup chopped dill pickles</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- 1/3 cup chopped fresh dill (or 2 tbsp dried) plus a few extra sprigs for a garnish</span></span></span><br />
<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">- S&P</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">In your fave soup pot, heat the olive oil over medium heat. Add the onions and garlic and cook until fragrant (about two minutes). </span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">Add the potatoes and saute for ten minutes, stirring often. Add the veggie stock or water and bring the whole shebang to a boil over high heat. </span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">Once the soup has reached it's boiling point, drop that heat to medium and simmer until you can easily smush a potato chunk on the side of the pot with a wooden spoon, about 15 minutes or so.</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">Remove the pot from the heat and puree everything to silky smoothness with an immersion blender. Add the pickle brine, nutritional yeast, chopped pickles and dill and blitz with the immersion blender until everything is well combined, but there are still some chunks of pickle love left. Return the pot to low heat and simmer for ten to twenty minutes to let the flavors become BFF's. Taste, and season with S&P. </span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">Serve and snuggle!</span></span></span><br />
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<span style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">XOXO,</span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">V.V.</span></span></span><br />
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<br />Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com5tag:blogger.com,1999:blog-1942386053280600956.post-32715784832464439262012-09-08T18:13:00.000-05:002012-09-09T10:02:44.812-05:00Red Quinoa Salad with Chickpeas, Cherry Tomatoes and Herbs<div style="font-family: Georgia,"Times New Roman",serif;">
Hey Babes!</div>
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It's time to admit it. Summer is coming to an end. I know this because the Starbucks Pumpkin Spice lattes are back (which are tragically not vegan - order a soy Cinnamon Dolce latte instead, you'll still feel the cinnamony love). Before things get too chilly, make the most of the last summer tomatoes and try this awesome salad recipe out! I whipped it up in a hurry to bring to my darling friend Kerri's BBQ and it was a HIT! </div>
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If you love quinoa, you will REALLY love it's scarlet sister, Ms. Red Quinoa. It still has the bran on it (kinda like the difference between white and brown rice) and is chewier in texture and even nuttier in flavor. I love it and I know you will too! </div>
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<a href="http://4.bp.blogspot.com/-QK0ieXxVwtU/UEvLpU8keRI/AAAAAAAAAKc/rCY_cimaB_s/s1600/quinoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="http://4.bp.blogspot.com/-QK0ieXxVwtU/UEvLpU8keRI/AAAAAAAAAKc/rCY_cimaB_s/s400/quinoa.jpg" width="400" /></a></div>
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<span style="font-size: large;">Red Quinoa Salad with Chickpeas, Cherry Tomatoes and Herbs</span></div>
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<span style="font-size: large;"><u><span style="font-size: small;"><i>Ingredients: </i></span></u></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 2 cups cooked red quinoa, cooled to room temp (white would be just dandy too)</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1 can chickpeas, drained and rinsed well</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1 pint red cherry tomatoes (about 2 cups, if you're getting them from the garden and not the grocery store)</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1 pint yellow cherry tomatoes</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 10 to 12 handfuls of organic baby greens</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1/3 cup roughly chopped mint</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1/3 cup roughly chopped cilantro</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1/3 cup roughly chopped basil</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1/3 cup roughly chopped flat leaf parsley</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 6 scallions, thinly sliced</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><u><i>for the vinaigrette:</i></u> </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 2 cloves garlic, minced</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1 tbsp dijon mustard </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1 tbsp agave syrup </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- juice of 1 lemon</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1/4 cup red wine vinegar</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1/2 cup olive oil</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- S&P</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"> </span> </span></div>
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<span style="font-size: large;"><span style="font-size: small;">Combine all of the vinaigrette ingredients in a mason jar. Screw on the lid. SHAKE IT BABY! Taste and season with S&P. Wasn't that easy?</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">In a large bowl, layer in your salad greens, quinoa, chickpeas, tomatoes, herbs and scallions. If you are bringing in to a BBQ, the salad will travel well this way. When you are ready to serve, drizzle your dressing over the salad and gently toss until everything has a nice gloss. Turn out onto a serving platter and enjoy with friends or take the bowl and a fork, find a secret hiding place and eat the whole thing yourself. . .</span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">XOXO</span></span></span><br />
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<span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">V.V. </span> </span></span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-63060574331853940572012-09-03T19:32:00.000-05:002012-09-07T11:40:04.053-05:00Vegan Abby and Brittany Theme Party!<div style="font-family: Georgia,"Times New Roman",serif;">
Happy September!</div>
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ATM and I like to joke that we are joined at the hip, so when we found out that<a href="http://tlc.howstuffworks.com/tv/abby-and-brittany/videos"> "Abby and Brittany"</a> was premiering on TLC last Tuesday, we decided to throw a party! The show is a series based on a TLC documentary about twin sisters' Abby and Brittany Hensel, who have conjoined bodies but each have a separate head. As our excitement for the premiere grew, so did our wacky ideas for the party. </div>
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While on a hot date at<a href="http://www.trevisirestaurant.com/home.html"> Tre Visi</a> (noshing on Pasta Puttanesca - hold the anchovies - with gluten-free farfalle), ATM and I decided that themed vegan appetizers were absolutely necessary. How the heck do you make themed vegan appetizers for a two-headed sister party? Had we lost our minds? Had we gone too far? </div>
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Before we start coming off like total jerks, I should note that we have nothing but admiration and respect for Abby and Brittany! They live a life that is unimaginable to most people and they <i>thrive</i>. They seriously kick ass at life! They are a very inspiring pair and ATM and I as well as our cocktail party guests remain huge fans :)</div>
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Back to the themed appies: It was a lot harder to come up with themed snacks than I thought. I ended up making a crudites platter with some Abby and Brittany's made out of veggies, served with my <a href="http://onevivaciousvegan.blogspot.ca/2011/09/ranch-dip.html">vegan ranch dip</a> as well as 'Abby and Brittany in a Blanket' (two vegan hot dog slices wrapped in crescent roll dough and baked) served with maple mustard dip. ATM's auntie and I made some very cute Abby and Brittany's out of fruit as well. </div>
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We had a blast at the party and loved, loved, LOVED the show!!!</div>
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XOXO</div>
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Vivacious Vegan</div>
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<br />Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-50716359201307366762012-08-08T12:11:00.001-05:002012-09-09T10:04:18.714-05:00Raw Vegan Oatmeal Hemp Macadamia Cookies<div style="font-family: Georgia,"Times New Roman",serif;">
Happy Wednesday Sweeties!</div>
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Today I am offering a hump day treat that is as delicious as it is healthful. ATM and I were craving a little something sweet after dinner last night so with a dash of this and a pinch of that, I whipped up these adorable and yummy-licious raw cookies! I love learning about raw foodism, and while I find eating 100% raw doesn't work for my body, I try to consume as much food in it's natural raw state as I can. Raw food is so nutrient dense and full of enzymes that are destroyed through the cooking process so your body a favor and try to incorporate more raw goodness into your daily diet! I throw two big handfuls of raw organic baby spinach into my morning smoothie and it gives me and instant POW of energy and positivity - no kidding! </div>
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And since we're on the topic of changes to the diet that do a body good, I have been steering clear of gluten for a few months and I must say, I feel FANTASTIC!!! I have way more energy, my skin has cleared up (V.V. is prone to hormonal acne, blahhhh), I am rarely bloated and my weight is super easy to maintain (which is good news for a lazy bones like me!). Every now and then, when ATM and I go out for dinner with her family to Santa Lucia's on North Main St, I do indulge in their spaghetti with marinara sauce. . . but otherwise I am G-FREE babes, and feeling amazing :) Gluten is a protein found in wheat and some other grains like spelt, barley and rye. Some people are very, very allergic to these proteins and can become terribly ill when they consume them. Obvs, if this sounds like something you are experiencing, give your doc a call, okay honey? </div>
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Okay, enough diet pep talk. But before I get to the recipe, I just want to emphasize that diet is all about eating in the way that makes you feel your best! It is a very subjective and personal thing, what works for Suzie might not work for Sherman, so listen to your body and do what is best for you! For me, choosing a plant based diet is not only good for my body, but good for my animal friends, the Earth, and human kind, and that's something I feel wonderful about every day <3 </div>
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Now on to the eats!</div>
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<span style="font-size: large;">Raw Vegan Oatmeal Hemp Macadamia Cookies</span></div>
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<span style="font-size: large;"><u><i><span style="font-size: small;">Ingredients:</span></i></u></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 2 cups oats (make sure they are uncontaminated if you have a serious gluten allergy)</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1/2 cup hemp hearts</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1 tsp cinnamon</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1/4 cup raw agave syrup (or maple syrup)</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1/2 cup raw macadamia nut butter (you could use any nut or seed butter!) </span> </span> </div>
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- pinch sea salt</div>
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Put all the ingredients into a food processor and pulse until the mixture comes together. It should stick together easily but still be slightly dry. If you find the mixture is too crumbly, add a little more nut butter. If you find it is too sticky, add a spoonful of oats at a time until you get the right consistency. Scoop out a tablespoon of the mixture at a time and roll into little balls then place them on a lined cookie sheet and flatten them slightly into a cookie shape.</div>
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Chill the cookies in the fridge for an hour and then NOSH! </div>
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The addition of some cacao nibs and chopped, dried cherries would be so good!</div>
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XOXO</div>
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V.V.</div>
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<br />Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-66230359275155046662012-08-02T18:31:00.000-05:002012-08-08T12:12:28.428-05:00Easy Vegan Soy Yogurt<div style="font-family: Georgia,"Times New Roman",serif;">
Hey Friends!</div>
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I love soy yogurt. I eat it topped with berries, I eat it in my granola, I eat it atop a spicy curry, I eat it when I'm in a hurry, I would eat it in a boat, I would eat it with a goat. . . you get the idea. I'll tell ya one thing I don't love about soy yogurt: It is expensive. Today I would like to share with you a super simple recipe for soy yogurt that I whipped up the other day for brekkie. ATM wasn't a fan, but I think she was turned off by the 'soy-ish' flavour. Wussie. </div>
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NOTE: Technically, this isn't really a true 'yogurt' in the sense that it isn't cultured. I don't see why you couldn't just stir in the contents of a pro-biotic capsule or two? Would that be weird? If any of you cats try it, let me know how it turns out! </div>
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<span style="font-size: large;">Easy Vegan Soy Yogurt</span></div>
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<span style="font-size: large;"><u><i><span style="font-size: small;">Ingredients:</span></i></u></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 2 454g pkgs silken tofu</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1 banana</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1 tbsp agave syrup (add an extra tbsp if you like it sweet, sweetie!)</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- juice of 1 lemon (and zest if you wanna amp up the lemon flavour!)</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- pinch salt</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">Put all ingredients into a blender. Blend until silky smooth. You can also use an immersion blender. Put into a glass or plastic container with a lid and let it sit in the refrigerator for an hour to chill out. </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">Hey! Why not try these variations???</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">-Omit the agave and add 2 tbsp of your favorite fruit preserves</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">-Add 2 tbsp organic cocoa powder</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- Replace the agave with maple syrup and add a sprinkle of cinnamon</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- Replace the lemon juice with lime juice and add lime zest and toasted, unsweetened coconut</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">Happy noshing <3</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">XOXO</span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">Vivacious Vegan </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;"> </span> </span></div>
<br />Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-73982640557768827082012-07-31T12:12:00.003-05:002012-08-08T12:12:54.123-05:00Vegan Cucumbers in Coconut Milk<div style="font-family: Georgia,"Times New Roman",serif;">
Hey Babes <3</div>
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Today I would like to share a recipe with you that blew my mind! Thanks to some inspiration from <i>Bon Appetit</i> magazine, I dared to prepare a beautiful Summer vegetable in a way I had never dreamed and honey, I am HOOKED! I have only ever eaten cucumbers in their raw form, and while I love them just the way they are, cooking cukes takes them to a whole new level of amazing. In this Thai dish, they are tender, juicy, and still retain their 'coolness' amidst a spicy, creamy coconut sauce. This recipe should serve four, but ATM and I managed to gobble up the entire batch, little piggies that we are. . . without further ado, here come the eats!</div>
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<span style="font-size: large;">Cucumbers in Coconut Milk</span></div>
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<span style="font-size: large;"><u><span style="font-size: small;"><i>Ingredients:</i></span></u></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 2 tbsp grapeseed oil </span></span></div>
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<span style="font-size: large;"><span style="font-size: small;">- 1 large English cucumber, washed, peeled, and sliced into 1/4" slices</span></span></div>
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<span style="font-size: small;">- 2 Thai chiles, thinly sliced, make sure you wash your hands immediately after handling chiles!!</span></div>
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<span style="font-size: small;">- 3 large ripe tomatoes, diced</span></div>
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<span style="font-size: small;">- 2 cloves garlic, minced</span></div>
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<span style="font-size: small;">- 6 scallions, thinly sliced, divide the white parts from the green parts in two piles</span></div>
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<span style="font-size: small;">- 1 can unsweetened coconut milk</span></div>
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<span style="font-size: small;">- 2 tsp agave syrup</span></div>
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<span style="font-size: small;">- a large handful of cilantro, chopped</span></div>
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<span style="font-size: small;">- juice from 1 lime</span></div>
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<span style="font-size: small;">- S&P </span></div>
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<span style="font-size: small;">Heat the oil in a skillet on medium heat. Add the cucumber and saute for a minute or two. Sprinkle with S&P. Add the chiles, tomatoes, white parts of the scallions, and garlic and cook until the veggies get all tender.</span></div>
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<span style="font-size: small;">Add the coconut milk and agave syrup and simmer for five minutes or so, until the cucumbers are soft. Stir in the cilantro and lime juice and season with S&P to taste. </span></div>
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<span style="font-size: small;">Serve over basmati rice and enjoy!</span></div>
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<span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">V.V</span>. </span></div>
<br />Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-66432166890590829972012-07-23T20:06:00.000-05:002012-08-08T12:13:19.071-05:00Vegan Santa Fe Salad<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;">Hey Lovelies! </span><br />
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Whoa! Is it really the last full week of July already?</div>
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How has your Summer been going? I hope you have been enjoying the blissfully long, hot days of the season and that you have been wearing sunscreen! V.V. has been slathering herself in <a href="http://www.greenbeaver.com/sunscreen.html">Green Beaver</a> and stuffing her face at Summer festivals across the Prairies: had delish chocolate hemp iced lattes every morning at <a href="http://www.winnipegfolkfestival.ca/">Winnipeg FolkFest</a> from <a href="http://jonniesstickybuns.com/">Jonnie's Sticky Buns</a> (Please check them out! They have insane vegan cinny buns and gluten free buns too!); also at FolkFest, I wolfed down yummy vegan hot dogs from <a href="http://www.mondragon.ca/">Mondragon</a> right before the <a href="http://bahamasmusic.net/">Bahamas</a> concert (Please check him out, too! Amazing singer/songwriter/guitar player!); and ATM and I checked out the <a href="http://www.eventsedmonton.ca/taste-of-edmonton/">Taste of Edmonton Festival</a> and noshed on outrageously yummy vegan eats from<a href="http://www.padmanadi.com/"> Padmandi</a> last week.</div>
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Next on my Summer eating itinerary is Folklorama, but alas, it's not for another few weeks. Until then, I will be left to my own devices in the kitchen. . .</div>
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On a sweltering hot day last week, unable to bring myself to turn on the stove, I made myself a beautiful, colourful, flavorful salad with some gorgeous Summer produce. Summer is the season when fruits and veggies are in their PRIME so take advantage and enjoy them while their flavour is top notch! This salad serves one or two hungry, hungry hippos as a main or maybe four or so as a side. Double the recipe and bring it to the next backyard BBQ you go to!</div>
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<span style="font-size: large;">Santa Fe Salad</span></div>
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<span style="font-size: small;"><u><i>Ingredients:</i></u></span></div>
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<span style="font-size: small;">-Four or five big hand fulls of organic baby spinach</span></div>
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<span style="font-size: small;">- Three or four hand fulls of organic romaine, chopped into bite sized pieces OR you can use a few hand fulls of organic 'spring greens' </span></div>
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<span style="font-size: small;">- 1 ear of fresh corn, husks and silk removed </span></div>
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<span style="font-size: small;">- 1 large, ripe avocado, diced</span></div>
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<span style="font-size: small;">-1 large, ripe tomato, diced</span></div>
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<span style="font-size: small;">-1/4 cup medjool dates, diced (you can use dried figs or raisins too)</span></div>
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<span style="font-size: small;">- 1/2 cup cooked black beans (if they are the canned variety, rinse 'em well!)</span></div>
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<span style="font-size: small;">-1/2 cup chopped cilantro</span></div>
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<span style="font-size: small;">-5 scallions, thinly sliced</span></div>
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<span style="font-size: small;"><i>Dressing: </i></span></div>
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<span style="font-size: small;">- 1/4 cup grapeseed oil</span></div>
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<span style="font-size: small;">-1 tbsp apple cider vinegar</span></div>
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<span style="font-size: small;">-1 tbsp fresh lime juice</span></div>
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<span style="font-size: small;">-1 tsp agave syrup</span></div>
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<span style="font-size: small;">-1 garlic clove, minced</span></div>
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<span style="font-size: small;">- 2 tsp dijon mustard</span></div>
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<span style="font-size: small;">- 1/4 tsp smoked paprika</span></div>
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<span style="font-size: small;">- a few dashes of your fave hot sauce</span></div>
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<span style="font-size: small;">-a pinch cinnamon (trust me) </span></div>
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<span style="font-size: small;">If you happen to know how to use a barbeque: Brush the ear of corn with some olive oil and season with a little S&P and maybe some cayenne pepper if you like a little spice. Grill the corn on the BBQ on high heat, turning every few minutes until it has lovely grill marks all over it. </span></div>
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<span style="font-size: small;">If you are afraid of the BBQ (you're not alone) or do not have access to one: Rub down the corn in the same manner as above with oil S&P and cayenne, if using, and sear it in a hot cast iron skillet until it has some nice brown colour on it on all sides.</span></div>
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<span style="font-size: small;">Stand the corn up, flat end down, in a large bowl. Holding the top of the corn with one hand, use a knife in the other to slice off the kernels, starting at the top and sawing downwards. <i> </i> </span></div>
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<span style="font-size: small;">Let's make some dressing, shall we?</span></div>
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<span style="font-size: small;">Whisk the dressing ingredients together vigorously. Taste, season with S&P, taste again. Re season if necessary. Set aside.</span></div>
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<span style="font-size: small;">And now for the main attraction. . .</span></div>
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<span style="font-size: small;">Your corn kernels should be sitting in a large bowl, large enough for some serious salad tossing. . . so let's go! Add all other salad ingredients to the bowl. Drizzle with the dressing and <b>gently</b> toss (you don't want to squish the avocados/beans/tomatoes into a big mush pile!) until everything is well covered with dressing. </span></div>
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<span style="font-size: small;">If you want the salad to look pretty and plated instead of tossed, mix your greens together in a large bowl with half the dressing, set on a plate, top with remaining salad ingredients to your liking and drizzle with the rest of the dressing.</span></div>
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<span style="font-size: small;">If you're feeling a little naughty, or craving a little crunch, top the salad with crushed corn tortilla chips. I love<a href="http://www.lacocinafoods.ca/"> La Cocina tortilla chips</a>. They are paper thin, salty, addictive, and made right here in Manitoba <3</span></div>
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<span style="font-size: small;">I have lots more yummy recipes to share before the Summer is up. . . until then, stay cool babes!</span></div>
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<span style="font-size: small;"> XOXOXOXO,</span></div>
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<span style="font-size: large;"><span style="font-size: small;">V.V.</span></span></div>
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<span style="font-size: large;"> </span> </div>
<br />Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-7249436747864637572012-05-01T14:15:00.000-05:002012-05-01T14:24:35.944-05:00Vegan Phyllo Wrapped Asparagus with Lemon Aioli<span style="font-family: Georgia, "Times New Roman", serif;">Happy Spring!!!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">V.V. has been slacking on posting lately but with good reason! The memory card from my camera got lost (which was full of beautiful photo's of Vivacious Vegan FOOD PORN!), ATM and I moved out of our beautiful apartment (not by choice, the building is being turned into condos :( ) and are waiting to move into her house and begin renovating (new kitchen - yippee!!!), and I have two disposable cameras full of lovely pics to post with yummy vegan recipes. . . once I get them developed! </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In Winnipeg, the Spring has certainly come in like a lion (kind of like the MGM lion at the beginning of the Wizard of Oz - sort of shocking when you aren't expecting it). I love Spring! The longer daylight hours, the puddles, the warmer temperatures and also the change in my diet from the heavy, comforting, winter fare to a lighter more colourful palate of beautiful Spring veggies!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Asparagus season is at it's peak in Spring time, which means it's plentiful and inexpensive! I like fresh, in-season asparagus sauteed or grilled with a touch of good extra virgin olive oil, a squeeze of lemon and a touch of salt and pepper. So simple, so delicious :) It's even wonderful sliced thinly and served raw with a light mustard vinaigrette, tossed with a little baby arugula and paper thin radish slices, maybe some minced chives while you're at it. . . I feel some inspiration for a new blog post coming on. . . !</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Today's recipe is a classic appetizer application for asparagus spears, wrapped in phyllo dough and baked. It's an elegant dish perfect for s Spring time tea party. The lemon 'aioli' dip adds a bright, zingy, creaminess and an extra tough of elegance. Plus, the whole thing is SUPER simple and sure to impress!</span><br />
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<a href="http://4.bp.blogspot.com/-DHkomdkWRjc/T6AImtScFqI/AAAAAAAAAHM/lNr3264aBGA/s1600/Asparagus+Straws.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-DHkomdkWRjc/T6AImtScFqI/AAAAAAAAAHM/lNr3264aBGA/s320/Asparagus+Straws.JPG" width="320" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Phyllo Wrapped Asparagus with Lemon Aioli</span><br />
<u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></u><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;">for the asparagus:</span></em><br />
<span style="font-family: Georgia, "Times New Roman", serif;">- 24 asparagus spears, all about the same thickness</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">- 12 sheets phyllo dough, thawed, cut in half lengthwise and covered with a damp tea towel</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">- 1/2 cup melted coconut oil, or Earth Balance, or veg oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">- 1 cup fine bread crumbs</span><br />
<em><span style="font-family: Georgia, "Times New Roman", serif;">for the aioli:</span></em><br />
<span style="font-family: Georgia, "Times New Roman", serif;">- 1 cup vegan mayo (I vote Vegenaise - SERIOUSLY good)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">- zest and juice of one lemon (zest before juicing using a fine grater and make sure you wash the lemon really well first!)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">- 1 minced garlic clove</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Start by making the aioli so the flavours have a chance to become BFF's. Simply mix together the vegan mayo, lemon zest and juice and minced garlic. Et voila! You can add in some minced fresh herbs like parsley or basil for a fresh, pretty touch.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">To prep the asparagus spears, ensure they are washed thoroughly. The ends of asparagus tend to be too woody and fibrous to eat so to take the end off at just the right spot, simply hold the middle of the stalk between your thumb and index finger in one hand and the end of the stalk in the aforementioned fingers of your opposite and hand bend the spear until it snaps. It will have broken at the perfect spot :) </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Blanch the asparagus spears in boiling water for 1 - 2 minutes and then plunge them into an ice bath to stop the cooking process. Pat the stalks dry with a clean tea towel.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Pre-heat your oven to 400 degrees and oil a baking sheet with your choice of grease. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">To assemble, brush a half sheet of phyllo with a pastry brush dipped in melted coconut oil, or Earth Balance or whatever you choose, sprinkle with a light coating of breadcrumbs. Place an asparagus stem at one end of the phyllo, with the pretty tip hanging over the edge, roll up tightly, brush the outside with a little extra oil and place on the prepared baking sheet. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Repeat with all the asparagus spears.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Bake the asparagus for about 15 min, or until the phyllo pastry is golden brown.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Serve the phyllo wrapped asparagus on a platter with the lemon aioli <3</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">XOXO,</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Vivacious Vegan </span><br />
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<br />Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com1tag:blogger.com,1999:blog-1942386053280600956.post-14495384020115627952012-03-21T21:36:00.000-05:002012-08-08T12:13:59.687-05:00Curry Coconut Noodle Soup<span style="font-family: Georgia, "Times New Roman", serif;">Hey Gorgeous Ones!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> V.V. is a soup FREAK (or maybe I just love one pot cooking. . .lazy bones. . .) so today I would like to share a recipe for a soup that is perfect for Spring: colourful, bright and spicy in flavor, with a serious kick to put some <i>spring</i> in your step (sorry, I couldn't resist the seasonal pun)!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> I use a blend of yellow and green curry pastes (is that even allowed?) because while I love the fresh, lemongrass/lime leaf flavor of green curry, I find it much, much, MUCH too spicy to use on it's own in this recipe. Yellow curry would be just fine on it's own if you want a nice mild soup and even red curry paste is cool too. Use whatever ratio of curry pastes to suit your taste, but V.V. will strongly caution you about using exclusively green curry (unless your tongue and digestive tract are lined with asbestos. . .it's HOT. . .or maybe I'm just a wuss!).</span><br />
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<a href="http://3.bp.blogspot.com/-DZk87IFWR2A/T2qKu8ap4pI/AAAAAAAAAG8/BjeKpCcuRr4/s1600/DSC00827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-DZk87IFWR2A/T2qKu8ap4pI/AAAAAAAAAG8/BjeKpCcuRr4/s400/DSC00827.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Curry Coconut Noodle Soup</span></div>
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<u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></u></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-1 pkg rice noodles</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-1 tbsp veg oil </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-5 tbsp curry paste, your call on the ratio, I use 3 tbsp yellow curry paste and 2 tbsp green curry paste and while the soup definitely has a kick to it, it wont burn your face off.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-4 cups veggie stock (or 4 cups water and some veggie bouillon cubes - staples in the V.V. kitchen!)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-1 tbsp tamari soy sauce</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-1 can coconut milk</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-juice of half a lemon</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-your choice of garnishes: chopped basil, cilantro, spring onion, diced tofu, julienned cucumber, carrot, mango or red bell pepper, steamed cauliflour florets - whatever your little heart desires!</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Cook the rice noodles according to the package directions. Drain and rinse the noodles in cold water, then toss them with a bit of veg oil so they don't get too sticky icky and set aside.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In your fave soup pot, heat the veg oil over medium heat. Cook the curry paste for a minute or two, until your kitchen becomes filled with the frangrant, exotic, scent of curry deliciousness. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the stock and soy sauce and bring to a boil on high heat.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Reduce the heat to a low simmer and whisk in the coconut milk. Simmer for ten minutes so the flavors become BFF's.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the lemon juice, taste the broth and season with S&P.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Divide the noodles and garnishes amongst some soup bowls and ladle the gorgeous broth over them. </span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Seriously, how easy was that?</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">XOXO</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">V.V.</span></div>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-55838972420941907892012-02-13T20:51:00.000-06:002012-02-13T20:51:48.599-06:00Vegan-ize Delivery Pizza and Tofu Feta Recipe!<span style="font-family: Georgia, "Times New Roman", serif;">Monday Monday. . .So good to me. . .</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Hey hunnie bunnies!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I am a pizza fanatic. I could eat it for every meal of the day! I make it all the time at home but sometimes (particularly in the wee small hours of the morning apres a crazy night out) I just have to have delivery pizza. For Winnipeggers, late-night pies are as easy to acquire as dialing the number '2' seven times (</span><a href="http://www.pizzahotline.ca/"><span style="font-family: Georgia, "Times New Roman", serif;">Pizza Hotline</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, anyone?) but regardless of your locale, you can vegan-ize delivery pizza no problem!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Simply order a vegetarian pizza with no cheese (at which point the order taker may repeat 'no cheese?!' as if you've lost your mind) maybe double sauce if you're a saucy gal like me, and add on whatever extra vegetarian toppings you like. Extra spinach, spicy eggplant, garlic, banana peppers, pineapple, artichoke hearts, olives, bell peppers - whatever you like/they offer! </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Once your pizza arrives, you can add a little extra flare by drizzling it with extra virgin olive oil, maybe a few drops of balsamic vinegar, fresh basil or a sprinkle of dried oregano, some vegan cheeze (if you use vegan cheeze, then just broil it a little to make it melty), some white or black beans, toasted pine nuts, a pinch of chili flakes and some chopped sun dried tomatoes - again, whatever your heart desires! My new fave is to top the 'za with some home made crumbled tofu feta and give it a little drizzle of olive oil before broiling it for a minute or two. Tofu feta is DELISH and so easy to make. Add it to salads, wraps, bruschetta, pasta dishes, vegan chili, the possibilities end only with your imagination :)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-TsGc1OgajGc/Tzm_bJy_7aI/AAAAAAAAAGw/ol-IjemWwMk/s1600/DSC00942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/-TsGc1OgajGc/Tzm_bJy_7aI/AAAAAAAAAGw/ol-IjemWwMk/s400/DSC00942.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Tofu Feta</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><u><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Ingredients:</span></u></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">- 1 pkg extra firm tofu, cubed or roughly crumbled</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">- 1/2 cup extra virgin olive oil</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">- 1/4 cup apple cider vinegar</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">- 1 heaping tbsp nutritional yeast</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">- 3 cloves minced garlic</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia;">- 1 tsp shoyu</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">-1/2 tsp garlic powder</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">-1 tsp oregano</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"></span></div><span style="font-family: Georgia, "Times New Roman", serif;">- 1/2 - 1 tsp salt (start with 1/2 tsp then season to taste, real feta is quite salty)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">- fresh group peppa</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Whisk together all ingredients except tofu in a glass dish. Add the tofu and toss to coat. Let the tofu marinate for at LEAST an hour, tossing every now and then. Taste and season accordingly. The tofu and marinade can be stored together in a sealed container in the fridge for 3 - 4 days and the flavour will intensify, woo hoo!</span><br />
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<span style="font-family: Georgia;">Happy noshing <3</span><br />
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<span style="font-family: Georgia;">xoxo</span><br />
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<span style="font-family: Georgia;">V.V.</span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-8474189694856905002012-02-10T21:47:00.000-06:002012-02-10T21:47:08.854-06:00Vivacious Vegan Cuba Vacation Survival Guide!<span style="font-family: Georgia, "Times New Roman", serif;">Hey My Loves!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Sorry it's been so long since my last post, I feel like I haven't been in the kitchen much these days. I <em>have</em> been in Cuba however! It was V.V.'s first trip to the beautiful tropical paradise, stayed in Varadero, and I absolutely loved it! The water is azure, the sand is powdered sugar white, the sun is always shining, the rum is ever flowing and best of all, the Cuban people are absolutely fantastic - so warm and kind and absolutely awesome. I plan to go back ASAP! </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">One thing I will say that wasn't exactly outstanding was the cuisine. . . mainly because I am vegan, partially because most Cuban resorts just don't really serve amazing food (the main reason for this being, that because Cuba is communist and food is rationed, food goes to the Cuban people FIRST and then what is left goes to the resorts - and that's exactly how it should be, in V.V.'s opinion).</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The national dish of Cuba is <em>Moros y Christianos </em>aka Moors and Christians aka black beans and white rice - sounds veg friendly enough - but it is often cooked with lard and often contains pork so that was pretty much a no go (I <em>was</em> able to find a vegan version of this dish ONCE- just plain white rice, black beans and some chopped green bell pepper and red onion. Quite tasty!). </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Pretty much every veggie dish I came upon at the resort had either meat in it or loads of butter, but I managed to find something vegan to eat at every meal! For brekkie, I stuck to the amazing fresh fruits of the island, fresh squeezed orange juice and sometimes toast with macadamia nut butter that I brought along myself. The resort we stayed at had a pizza guy in the beachside restaurant who made pizzas to order all day long. He was my hero. He made over 500 little pizzas a day! I ordered my lunch pizzas with all the vegetables (including the corn?) and asked for it to be 'sin queso, por favor!' (without cheese). In the evenings there was a pasta bar where you could order your pasta dish any way you liked it. I told the pasta guy very sweetly, 'soy vegetariana' (i'm vegetarian) and he double scrubbed the pasta pan to make sure there were no straggly meat scraps. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The very best meal we had was in a local restaurant reccomended to us by the consierge at our hotel. Meson del Quixote is high on a hill over-looking the ocean and serves up amazing Cuban/Spanish cuisine. They also had a fabulous musical trio playing music all night long :) Instead of putting plain bread on our table, they put a basket full of crisp, feather-light bread that had been gently rubbed with tomatoes, olive oil and garlic which I can only guess was their version of the Spanish dish <a href="http://onevivaciousvegan.blogspot.com/2010_11_01_archive.html"><em>Pan con </em>Tomate</a>. They had paella on the menu as well but they were all meat and seafood versions, so when we asked our waiter Jose what he reccomended for vegetarians, he offered to create a paella dish without any meat and topped with sauteed veggies just for us! It was a very memorable and wonderful evening :) </span><br />
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<span style="font-family: Georgia;">Here are some quick tips I can suggest if you are vacationing in beautiful Cuba soon:</span><br />
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<span style="font-family: Georgia;">Tip #1: TIP, TIP, TIP! The average salary of a Cuban person is around $20 Canadian dollars a month. I hear a lot of people say that they don't tip until the end of their stay in Cuba but I am POSITIVE that continually tipping will give you much better service (we tipped for every drink and every meal, even though it was all-inclusive, and we rarely had to wait for drinks at the bar) and the people are so, so grateful for the extra cash. Especially as a vegan in a country where 'vegan' is a generally non-existant term, and asking for special requests and being pains in the tushie: TIP!!!!</span><br />
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<span style="font-family: Georgia;">Tip #2: Bring little gifties for the Cuban people. Little travel size toiletries, toys, candy, books, clothes you don't wear anymore, jewelery you dont wear anymore (Cuban women have the most beautiful hair and it is always styled and often adorned - ATM's Mama left some necklaces from the dollar store as a gift for their maid and the next day she was wearing them in her gorgeous hair!) are all very expensive and hard to come by in Cuba. We left little treats as well as a tip for our maid, Wendy, every day and she always wrote us such sweet thank-you notes! Even if the person you give these items to can't use them, they can trade them or find someone who CAN use them. </span><br />
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<span style="font-family: Georgia;">Tip #3: Learn your P's and Q's in Spanish as well as what non-vegan foods you do not want in your tummy. "Por Favor" - Please, "Gracias" - Thank-You, "De Nada" - You're Welcome, "Soy Vegetariana" - I'm vegetarian, "Sin queso, mantequilla, leche, huevos, carne, manteca, pollo, y pescado." - Without (sin means without, con means with) cheese, butter, milk, eggs, meat, lard, chicken and fish. Hopefully 'soy vegetariano' will suffice, and maybe a 'tengo allergia de la leche' (I have an allergy to milk, maybe not true but whaaaaateva). </span><br />
<span style="font-family: Georgia;">We also found out that fruit names have alternate meanings in Cuban Spanish: If you refer to someone (of either sex) as a 'mango' you are saying they are sexy and if you ask someone for 'papaya'. . .if you are hoping for the fruit, ask for 'fruta bomba', because papaya is slang for a gals lady-bits. . .unless of course, that's what you were after in the first place! He he he. . .</span><br />
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<span style="font-family: Georgia;">Tip #4: If you get the opportunity, go visit Havana. It is the capital city of Cuba and it is a beautiful place, rich in history and culture. When ATM and I go back, I most certainly want to stay overnight in the famous Hotel Nacional or maybe a couple of nights in a little boutique hotel, converted from a coloniel home.</span><br />
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<span style="font-family: Georgia;">Tip #5: The white paper cones that you see people selling are usually either roasted, salted peanuts or banana chips. BUY & EAT THEM IN LARGE QUANTITIES!!!!!!</span><br />
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<span style="font-family: Georgia;">Tip #6: Eat a fresh, young coconut. At our resort, I chatted up the towel guy at the pool to find out how to get a coconut. He called over his buddy the gardiner who hacked open fresh, young coconuts with a machete for just 1CUC per coconut. You can drink the delicious, nourishing coconut water and then scoop out the yummy, jelly-like insides for a truely tropical treat!</span><br />
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<span style="font-family: Georgia;">Tip #7: Travel equipped with some vegan snacks and condiments. Instant miso soup, protien bars, hot sauce (the food can be a little bland), nut butter, soy jerky, trail mix, whatever you like to snack on. Find out if your hotel room has a mini fridge before you bring anything perishable!</span><br />
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<span style="font-family: Georgia;">Tip #8: Have an amazing time! </span><br />
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<span style="font-family: Georgia;">I'll write again soon, I have an updated version of my Vegan Benedict, a DELISH and quick curry noodle soup, a way to dress up delivery pizza and some YUM appies!</span><br />
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<span style="font-family: Georgia;">XOXO,</span><br />
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<span style="font-family: Georgia;">Vivacious Vegan</span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com5tag:blogger.com,1999:blog-1942386053280600956.post-52196242237345230722011-12-29T16:08:00.000-06:002012-09-09T10:06:07.259-05:00Vegan "Bailey's" Irish Cream Liqueur<div style="font-family: Georgia,"Times New Roman",serif;">Happy Holidays!!!</div><div style="font-family: Georgia,"Times New Roman",serif;"> </div><div style="font-family: Georgia,"Times New Roman",serif;">December is my favorite month. I love everything about it: the sparkle, the celebrations, the time spent with friends and loved ones. . . hence why this blog entry is loonnnggg overdue - it's been a busy month! </div><div style="font-family: Georgia,"Times New Roman",serif;">I usually spend the week from Christmas Eve to New Years day overindulging on anything and everything I can sink my teeth into or fill my glass with and when it comes to holiday beverages, I like 'em sweet, creamy and booooozy. Put 'em all together and you've got IRISH CREAM LIQUEUR!!! Store-bought Irish cream is full of very non-vegan <i>cream</i> (obvs!) and other wacky preservatives and can be quite pricey. My recipe (adapted from the amazing <a href="http://www.talronnen.com/">Tal Ronnen</a>'s recipe for Irish cream sauce) is very simple and YUMMY and you can make a 40oz bottle for under $30! On ice, in your morning coffee or soaked into vegan chocolate cupcakes, it's a delish and festive treat!</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
I hope you are all having a wonderful holiday season, filled with peace, love and joy <3</div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><a href="http://2.bp.blogspot.com/-p0PWJOC3gRc/TuFCCm1yMvI/AAAAAAAAAGg/Ljxy9uxBwIo/s1600/P1010487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-p0PWJOC3gRc/TuFCCm1yMvI/AAAAAAAAAGg/Ljxy9uxBwIo/s400/P1010487.JPG" width="400" /></a></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: large;">Vegan Irish Cream Liqueur</span></div><div class="separator" style="clear: both; font-family: Georgia,"Times New Roman",serif; text-align: left;"><span style="font-size: large;"><u><span style="font-size: small;">Ingredients:</span></u></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">-4 tsp cornstarch</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">-2 cans coconut milk (don't bother with the light stuff, stick to regular)</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">-1 cup chocolate almond milk</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">-1/2 cup organic brown sugar</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">-1 tsp vanilla extract (always use real vanilla extract, artificial is ICKY)</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">-pinch sea salt </span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">-1 mickey of whiskey</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">In a wee bowl, combine the cornstarch with 4 tsp of the coconut milk. Whisk it well to ensure it is smooooth (this is called a 'slurry' and it is a crucial step when adding starch to liquid to avoid lumps!). </span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">In a large saucepan, combine the rest of the coconut milk, almond milk, sugar, vanilla and pinch of salt and bring to a boil over medium high heat. </span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">Once boiling, add the slurry of cornstarch and whisk like you have never whisked before. Simmer for a minute or two then remove from the heat and let it cool right down.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">Once cooled, you can strain the sweet liquid through a fine mesh strainer if you are concerned about lumpiness. Add the whiskey, whisk, et voila! You have Irish cream liqueur! My testers said it might need a touch more booze, but I will leave that to your discretion.</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">All the best in the New Year!</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;">XOXO,</span></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: small;"><br />
</span></span></div><span style="font-size: large;"><span style="font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">V.V.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: small;"> </span> </span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com2tag:blogger.com,1999:blog-1942386053280600956.post-16476248538838983522011-11-28T22:24:00.001-06:002012-08-07T14:41:04.839-05:00Vegan 'Coq' au Vin<span style="font-family: Georgia, "Times New Roman", serif;">Hey Mondays!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The cold weather has begun to set in and so have V.V.'s cravings for warm, comforting soups and stews. My StepMama makes an incredible traditional French chicken and wine stew called Coq au Vin that is swimming with earthy mushrooms, caramelized onions, herbaceous thyme, pungent garlic and rich, robust, red, red wine! According to Mrs. Julia Child, the French eat this stew with boiled, buttered, parsley sprinkled potatoes but I prefer this mouth-watering stew served ladled over roasted garlic mashed potatoes! </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">The chicken substitute I recommend for this dish is a soy-based simulated 'chick'n' called </span><a href="http://www.gardein.com/foods_we_make.php"><span style="font-family: Georgia, "Times New Roman", serif;">Gardein</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (they make so many absolutely AMAZING plant-based meat substitutes, great for new vegetarians or transitioning omnivores who are craving an insanely meaty taste and texture). Superstore Blue Menu makes PC brand meatless chick'n breasts that are made with Gardein and I think Yves makes a meatless chick'n strip product as well. I have made this dish with cubed seitan as well and it turned out delish. You could also use good ol' firm tofu! </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">A tip about cooking with wine: ALWAYS cook with a wine you would enjoy drinking!! Maybe not the most expensive bottle, but you can easily find a nice bottle for under twelve bucks that will make allllll the difference in your cooking (I put wine in everything) annnnd you can enjoy a glass or two while you slave away in the kitchen ;)</span><br />
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<a href="http://4.bp.blogspot.com/-1Q5kh5bt6RY/TtRM7Hk4IVI/AAAAAAAAAGY/vAIHdskTy8Y/s1600/PB030480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/-1Q5kh5bt6RY/TtRM7Hk4IVI/AAAAAAAAAGY/vAIHdskTy8Y/s400/PB030480.JPG" width="400" /></span></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Vegan 'Coq' au Vin</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;">serves 4ish</span></div>
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<u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></u></div>
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<i><span style="font-family: Georgia, "Times New Roman", serif;">for braised pearl onions:</span></i></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-20ish pearl onions</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-1 tbsp Earth Balance butter</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-1 tbsp olive oil</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-1 cup veggie stock</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-S&P</span></div>
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<i><span style="font-family: Georgia, "Times New Roman", serif;">for the stew:</span></i></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-2 tbsp olive oil</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-2 tbsp Earth Balance butter</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">-3 cups mixed sliced mushrooms (I used crimini and shitake. Shitake is UNREAL in the flavour dept)</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">-8 cloves garlic, roughly chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-4 simulated chick'n fillets, chopped into bite sized pieces, or 1 pkg of strips, or 4 cups of cubed seitan, or 1 brick of cubed firm tofu</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-2 tbsp all purpose flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-2 cups veggie stock</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-2 cups dry red wine (try a pinor noir or burgundy)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-1 tbsp tomato paste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-a handful of fresh thyme sprig</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-a handful of fresh parsley, very roughly chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-S&P</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">First, we braise the pearl onions. Drop the onions in a pot of boiling water for two minutes and then transfer them immediately into a bowl of ice water. This will make their skins nice and loosey-goosey. This is your cue to remove the skins! Be careful to keep the onions whole.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Heat the 1 tbsp Earth Balance and 1 tbsp olive oil in a heavy bottomed skillet over medium heat. Add the onions to the pan and begin to brown gently, shaking the pan to ensure they brown evenly. Once the onions have begin to show some beautiful brown colour, sprinkle with salt and peppa and add 1 cup of veggie stock. Cover the pan with a lid and simmer the onions for about 15 minutes, or until the onions are quite soft. Remove the lid and cook the onions further until they have absorbed most of the liquid. Set assssssiiide.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Now for the stew! </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Melt the remaining Earth Balance and olive oil in a skillet over medium heat. Add the chopped mushrooms and garlic and cook until the mushrooms have significantly reduced in size. Add the "chick'n" and cook until it has browned. Sprinkle the mushrooms and "chick'n" with the flour and add the veggie stock, red wine, tomato paste, thyme sprigs and parsley. Stir well to ensure the sauce isn't lumpy. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Add the braised onions and bring the stew to a boil. Reduce the heat to a simmer and cook for 15 - 20 minutes, or until the sauce has reduced to a rich, thick gravy.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Season with S&P and remove the thyme sprigs.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Serve with mashed potatoes or polenta.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Stay warm, inside and out!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">XOXO</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">V.V.</span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-72431913792899315132011-11-20T17:04:00.000-06:002011-11-20T17:04:16.734-06:00Vegan BLT<span style="font-family: Georgia, "Times New Roman", serif;">My Lovely V.V. readers,</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">First off: According to my 'stats' here on Blogger, I have reached over 7000 hits from wonderful vegans, vegetarians, and omnivores from every continent on our beautiful planet! When I started writing my One Vivacious Vegan blog a year ago, I didn't think I would even have 100 people checking out my little place in the blog universe so I just wanted to extend a big, big, BIG THANK-YOU for hittin' me up and for your enthusiasm in cooking and eating for a healthier planet and a healthier YOU!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Now onto the food stuff!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">I have never actually had a real BLT. Ever. I've always been more of a </span><a href="http://onevivaciousvegan.blogspot.com/2011/10/sexy-vegan-grilled-cheese.html"><span style="font-family: Georgia, "Times New Roman", serif;">grilled cheese kinda gal</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. But after concocting a vegan version of the classic 'bacon/lettuce/tomato' combo, I am HOOKED! It is also easy, easy, easy and quick, quick, quick!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-I6IEWWJslUs/TsmBEqCmsxI/AAAAAAAAAGA/Z9il8DIwa_A/s1600/PA310471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-I6IEWWJslUs/TsmBEqCmsxI/AAAAAAAAAGA/Z9il8DIwa_A/s400/PA310471.JPG" width="400" /></span></a></div><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Vegan BLT</span><br />
<u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></u><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Two slices of your favorite bread (I used whole-grain French bread for the one in the pic)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Vegan mayo (the amount is totally at your discretion, some like a thin layer, just enough to lube the bread, some like it oozy and saucy. . .oh baby. . .)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Three slices of the best looking tomato you can find</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Two leaves of lettuce (Butterhead/Boston lettuce is by <em>far </em>the best but it can be pricey, so use whatever you have available. Romaine is crunchier, red leaf is more delicate in flavour, you could get fancy with baby spinach or arugula, but whatever you do - DO NOT USE ICEBERG LETTUCE. Iceberg lettuce seriously lacks in flavour and nutrients and should only ever be eaten sliced into wedges and topped with a </span><a href="http://onevivaciousvegan.blogspot.com/2011/09/ranch-dip.html"><span style="font-family: Georgia, "Times New Roman", serif;">creamy dressing</span></a><span style="font-family: Georgia, "Times New Roman", serif;">. Please never use iceberg lettuce in salads either. And that concludes my lettuce rant.)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-1 tbsp veg oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Three or four slices of tempeh bacon (or five or six, greedy guts!)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-S&P</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Toast the bread to the desired level of toastiness. Set aside.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Heat the oil in a skillet over medium heat. Cook the tempeh bacon until it is crisp and brown on both sides (about 2 min per side). </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Spread your desired amount of mayo on one side of each slice of the toasty bread.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Layer the tempeh bacon, lettuce and tomato slices on one slice of the bread and top with the other slice. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">EAT!!!!!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">. . .What? Too old school for ya? Well, if you must mess with a classic, try adding/swapping:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-fancy greens instead of lettuce</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-flavoured vegan mayo</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-sliced avocado (this would make it a B.A.L.T. . . . or a T.A.L.B. . . .whatever)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-</span><a href="http://onevivaciousvegan.blogspot.com/2011/08/southern-fried-tofu-sandwich.html"><span style="font-family: Georgia, "Times New Roman", serif;">fried tofu strips</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> (and now it's a B.L.T.T. or a T.B.L.T. or a B.T.L.T. or a . . .whatever)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-sliced jalapenos or banana peppers</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-melted vegan cheeze</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">XOXO</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Vivacious Vegan</span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com1tag:blogger.com,1999:blog-1942386053280600956.post-71994695675910821782011-11-14T19:06:00.002-06:002012-09-09T10:06:07.262-05:00Vegan Nachos/New Daiya Flavour!<span style="font-family: Georgia, "Times New Roman", serif;">Hey Babes!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">A few weeks ago, whilst raiding </span><a href="http://www.vitahealthstores.ca/"><span style="font-family: Georgia, "Times New Roman", serif;">Vita Health</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> for snacks, I came across a </span><a href="http://www.daiyafoods.com/products/pepperjack.asp"><span style="font-family: Georgia, "Times New Roman", serif;">BRAND NEW DAIYA FLAVOUR</span></a><span style="font-family: Georgia, "Times New Roman", serif;">!!! Daiya (one of my fave non-dairy cheese replacements) has added 'pepperjack style shreds' to their roster, which already includes mozza and cheddar style shreds. To celebrate, ATM and I made some Halloween themed nachos with blue corn tortilla chips and the spicy, orangey, melty, delish pepperjack 'cheeze' :)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">As a rule, V.V. tries not to consume too many processed soy products, but hey, sometimes a girl's just gotta have a little JUNK!!!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wFNbRJ1io0c/TsG11YLPJ5I/AAAAAAAAAFQ/z7ln0uwqw64/s1600/PB030484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/-wFNbRJ1io0c/TsG11YLPJ5I/AAAAAAAAAFQ/z7ln0uwqw64/s400/PB030484.JPG" width="400" /></span></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Vegan Nachos</span><br />
<u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></u><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-1 bag of your fave tortilla chips (my faaaaave ever are </span><a href="http://www.lacocinafoods.ca/"><span style="font-family: Georgia, "Times New Roman", serif;">'La Cocina' brand tortilla chips</span></a><span style="font-family: Georgia, "Times New Roman", serif;">, made right here in Manitoba <3 )</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-1 pkg Daiya Pepperjack Style Shreds (or any vegan shredded 'cheeze' product)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-vegan sour cream (</span><a href="http://www.tofutti.com/ss-hydro.shtml"><span style="font-family: Georgia, "Times New Roman", serif;">Tofutti Better Than Sour Cream</span></a><span style="font-family: Georgia, "Times New Roman", serif;"> is scaaaarrryyy good)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-your fave salsa (I buy the fresh stuff from the produce section at the grocery store - so much better than jarred)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">-Extraaaaas if you so desire: diced tomatoes, diced green and red bell pepper, sliced black olives, sliced jalapenos, veggie ground round, meatless 'chick'n' strips, diced red onion, chopped green onion, cilantro, corn niblets, black beans, etc etc etc. . .</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Nachos are simple and something one MUST know how to make (because who in their right mind doesn't LOVE nachos?!?!?!?). </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Preheat the oven to 400 degrees.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Layer the chips and 'cheeze' on a baking sheet as follows: chips, cheeze, chips, cheeze, chips, cheeze, more cheeze. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">If you are using extra toppings (the one pictured is straight up cheeze and chips - ATM and I were too lazy to chop), layer them on top of every cheeze layer, adding extra toppings to the top.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Bake the nachos for about 5 - 10 minutes, or until the cheeze is melty and you can't wait any longer.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Serve with non-dairy sour cream and salsa, maybe some guacamole too!</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Don't feel guilty if you eat the whole thing yourself, it was inevitable.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">XOXO,</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Vivacious Vegan</span>Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com0tag:blogger.com,1999:blog-1942386053280600956.post-73605200475558168872011-11-12T23:39:00.000-06:002011-11-12T23:39:42.696-06:00Homemade Alphagetti<span style="font-family: Georgia, "Times New Roman", serif;">Dearests,</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">My four siblings and I (plus our respective significant others) recently had another one of our bi-monthly-ish themed potluck dinners. Our chosen theme was 'comfort food' and so rather than make yet another failed attempt at vegan mac-and-cheeze (does anyone know of a recipe that isn't absolutely disgusting?! Send it my way PLLEEAAASSEE!!) I decided to make a homemade version of a childhood favorite: ALPHAGETTI! You know, the canned alphabet shaped noodles in tomato sauce! I think it might be a Canadian thing. . . Alphagetti itself is actually vegan, but as I get older, I get more and more creeped out by things in cans (I don't know why) and homemade is always better anyways. I also figured it was a good way to get ATM to stop hounding me about making her something with the alphabet shaped pasta she had brought home. The girl sure loves her adorably shaped noodles. . .</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Do I need to state the obvious and mentions that kids LOVE this stuff? And ATM too :)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2CJna0bIon0/Tr9RPjPUU0I/AAAAAAAAAFA/toxpErIGE9U/s1600/PB060486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="300" src="http://3.bp.blogspot.com/-2CJna0bIon0/Tr9RPjPUU0I/AAAAAAAAAFA/toxpErIGE9U/s400/PB060486.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Homemade Alphagetti</span></div><div class="separator" style="clear: both; text-align: left;"><u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></u></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">-1 box alphabet shaped noodles (you can use whole-wheat or regular, and whatever baby soup pasta shape you like, little stars would be cuuuuute!)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">-1 jar of tomato pasta sauce (Any brand as long as it's smooth and plain, NO CHUNKS, I used Ragu Traditional Old World Style Sauce)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">-1 tsp organic sugar</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">-1 tsp basil (I use freeze dried basil and if you do too, up it to 1 tbsp)</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">-S&P</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;">Cook the alphabet pasta according to the packing instructions (you know the drill, boil water, cook pasta until tender, drain). In a large pot, mix together the tomato sauce plus 2 jars worth of water. Add the basil and sugar and the cooked pasta. Bring to a boil over medium heat and reduce to a low simmer. Let it simmer and the noodles suck up the sauce for about 10 minutes, stirring frequently. Season with S&P. Sooo gooooooooood. . .</span></div><div class="separator" style="clear: both; text-align: left;"></div><br />
XOXO<br />
V.V.Vivacious Veganhttp://www.blogger.com/profile/10734175838787369274noreply@blogger.com5