Posts by admin:
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{1 Tablespoon flax seed milled meal + 2 Tablespoons water}
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{So Delicious Coconut Milk + 2 teaspoons Apple Cider Vinegar}
Zesty Orange and Dark Chocolate Scones
January 26th, 2011
Today has been a mighty happy and perky day despite the sunless day. Perhaps it is because I gave my body a rest from getting up at 6am. Perhaps. I do try to rest after 2 days of 6am workouts by adding an evening working, so tonight I will be going to zumba!
Despite the cloudy and cold day I decided to bring the mood music throughout the house and bake some pretty delicious breakfast or tea fare.
Have you ever listened to Anoushka Shankar and Sting’s Sea Dreamer?
It is a beautiful work and the vocals are so perfect. It transports me across the ocean to a land I have never visited. It fills my imagination with spices and colors and lovely pictures of a beautiful culture. This is probably why I created a lovely smoothie this morning. It will be in my upcoming e-book! Ryan thinks it is this particular smoothie that made me hyper and perky this morning. 😀
After that I continued my creations with veganizing a great recipe I found through Elana’s Pantry which then lead me to Joy the Baker’s post on Orange and Dark Chocolate Buttermilk Scones. What a way to get to a fantastic recipe! I recently added Joy’s blog to my blogroll so I had missed this wonderful recipe.
The whole reason for me to try it was to finally find a recipe that sounded perfect for veganizing and that would not be like a dry biscotti. Ryan had yet to approve of a vegan scone so I decided to try my hand at it again.
Can I say something for a second? I REALLY REALLY like the orange and chocolate combination! Can anyone else say the same? I made my own buttermilk substitute by adding apple cider vinegar to SO Delicious coconut milk and I used Earth Balance instead of butter. I used very dark chocolate but not in morsels. I used 71% dark chocolate made by Equal Exchange. I chopped up the chocolate bar which caused the chocolate to disperse through the whole scone as opposed to finding the occasional piece of chocolate.
Ryan took a bite of these first and it took him a while to say anything even as he was making sounds as though he were approving of them. He thought these were SUPER delicious and flavorful. He said they were a keeper!
How about adding some vegan Nutella? Thanks to Kris, @lavegetaliana, she sent me a bottle of vegan Nutella spread from Italy! I was VERY excited to finally try it so I slabbed on a bit on this scone. How about it? You can actually split the scone and add anything to it from more Earth Balance margarine to some delicious orange jam. Heighten the food senses!
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Mushroom Medley over Greens and Creamed Butternut Squash
January 25th, 2011
I think I finally got back into the groove. Can I say that even if the month is almost over?
It has been hard to get used to the winter this year especially after having been out of my exercise routine at Christmas. It is all good. I am embracing my 6am workouts and getting in some great smoothies and hearty breakfasts.
What has been your New Year breakfast go-to recipe?
My body naturally wants to hibernate and stay indoors but I am fighting it folks! I find that my day really DOES go better when I wake up at 6am and have a workout. I feel like I am able to get more done too! I think the Navitas Maca powder has been helping too! It is a nice superfood that will reduce stress levels and keep you energized.
I do not know about you but it is hard to be energized sitting at a desk doing a day job. I wish I had several adjustable bar stools and a bar for that matter to sit up high, but then my legs would be dangling and my blood circulation would be bad. No worries, I get up throughout the day and stretch the legs out so that my energy continues going.
As I was perusing my recipe archive I realized I had forgotten to share a great recipe I created a while back. When we went to a fundraiser at a nice in-season restaurant in Holland I noticed there were only two choices for a vegan. Sauteed veggies over rice or mushrooms over pureed butternut squash were the options.
I naturally went for the mushroom dish. Does it not look delicious??? I simply had to recreate the dish when I got home.
I have a friend that gave me a nice butternut squash from her garden and I quickly peeled it and planned this dish. 
I also hoped and prayed there would be some wild mushrooms available at the store. Sometimes they are hard to find but I had no problems this time around. How about it? A restaurant blend for me to use. Anyone care to join me at my home restaurant? ***smiling****
I detected a sweetness in the creamed butternut squash so I had to make sure I did not overdo it. Let me tell you that this is the perfect way to get your greens. It is placed right in between the squash and the mushrooms so it is completely possible to enjoy it fully. The chewiness and flavor of the mushrooms is out of this world.
This is a QUICK dinner and very filling. I am sorry if anyone is allergic to mushrooms because this was a very savory dish. Another protein can always be substituted for the mushrooms, like tempeh or baked tofu. GO ahead, try it. I dare you!
Enjoy this dish!
Mushroom Medley on Greens and Creamed Butternut Squash
print recipe
serves 2
Mushroom Medley
6 ounces of mushroom mix or just fresh shitakes or oyster mushrooms
2 Tablespoons Earth Balance margarine
2 garlic cloves, minced
salt and pepper to taste
1 Tablespoon balsamic vinegar
1 Tablespoon water
4 cups collard greens, stems removed
On medium heat, heat Earth Balance margarine in a large skillet. Add mushrooms and saute’ for 10 minutes. Add salt, pepper, garlic, water and vinegar and cook for another 10 minutes until liquids slighty evaporate. Liquids with thicken and slightly evaporate.
Place mushrooms in a bowl leavinga bit of mushroom juice in pan. Add collard greens to the same pan and saute’ in residual liquid until softened (about 3-5 minutes).
Creamed Butternut Squash
1 butternut squash, seeded, peeled and diced in 1/2 inch cubes
(6-7 cups worth of squash)
1/4 cup unsweetened So Delicious coconut milk
2 Tablespoon maple syrup
3/4 teaspoon salt
1/2 teaspoon ground white pepper
2 Tablespoons olive oil
Preheat oven to 450 degrees and line a baking sheet with parchment paper.
Chop squash and place in a medium bowl. Add olive oil, salt, pepper and maple syrup and toss well.
Pour squash mixture onto baking sheet and bake for 15-20 minutes until roasted. Remove from oven and place back in medium bowl. Add So Delicious coconut milk and using an immersion blender or blender, cream the squash. Adjust salt and pepper as needed.
Assembly
Divide the creamed butternut squash on 2 plates, then divide the greens between both plates and place on top of the squash. Finally, add the mushrooms on top of the greens. Devour!
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Blueberry Oatmeal Smoothie
January 24th, 2011
My Monday has started cold and dreary with an almost accident this morning.
I have not been driving long distances in the snow, since Ryan does most of our driving when we are going out of town, but boy was this morning a mess!
I woke up at 5:30am to go to my workout and it was a chilly 7degrees!! It felt like it was below negative something, but I was nice and bundled up and went for my workout.
No, it was not then when I almost slid. It was when I came back and then took Ryan to school. I was happily driving down our street and as I came to the stop sign, I started slowing down, but the car started skidding and sliding forward. If the car did not stop I would hit the car coming perpendicular to me. I kept pressing the pedal down and harder. Ryan held my arm and told me to stop.
Yikes folks. It was scary! It finally stopped and I suppose I was going too fast for the fresh snow that was coming down and slicking up the streets. Stress number 1 of the day!
What relieved my stress though? My new yummy smoothie.
I left out the Green Monster and went with a cereal in smoothie form. I made Ryan his favorite oatmeal and I decided to drink mine.
It was creamy with protein and fiber and fruits! I normally like fresh blueberries on my oatmeal so I added some to the smoothie. It was a thick and creamy smoothie that was perfect for my post-workout snack!
I hope you try it out!
Blueberry Oatmeal Smoothie
serves 1
1/2 cup gluten-free oats
3/4 cup water
1/2 cup almond milk, or non-dairy milk
2 dates
1 teaspoon cinnamon
1 teaspoon vanilla extract
ice (optional)
1/2 cup fresh or frozen blueberries
1 scoop protein powder (optional)
1 Tablespoon flax seed oil
Blend all ingredients in a blender or high-powered blender until smooth and enjoy!
ATTENTION!!!! If you want a chance to win one of these glass straws check out Hungry Vegan’s post! Contest ends 1/31/11. Good luck!
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Hearty Italian Spaghetti Marinara and Meatballs
January 20th, 2011
Wednesday is over and the weekend is almost upon us. My energy level is being tested, but what can I say? Here I am writing this post at almost midnight. Shame on me, I know.
I know I have not been posting yummy goodies since last week but my attention has been set on learning music and solos for the next couple of weeks. How did I all of a sudden find myself singing in close to 5 ensembles with my 6th ensemble invitation coming in JUST today?
I am afraid that choices have to be made for the sake of sanity and balance. Have you found that to be true? I really have never been the one who has had such a hard time saying no to something but lately I have been most obliged to agree to everything.
I know what it is. I am subjecting myself to my old schedule before getting married. After graduating from college in 2002, I started singing with Houston Grand Opera chorus and I got a new position working for a great hospital. Yes. I got 2 jobs and they almost consumed my days, but they balanced each other out. I worked 6:45am to 3:15pm and then go to opera rehearsals from 6:45pm to sometimes 11:00pm.
A friend asked me yesterday how I now deal with JUST sometimes sleeping an average of 5 hours. This woman is having a hard time! My body from 2002 to 2007 dealt with it, but after getting married and moving away, I started a whole new schedule. Now I crave my beauty sleep in order to be balanced and to be sane.
Something that has become VERY therapeutic and more than a hobby has been my joy for cooking. Even Ryan knows that it is relaxing for me to go to the kitchen and create something delicious for any meal of the day. He knows that if I take on too much that other areas of my life will suffer.
Today I recited “I can do ALL things through Christ who strengthens me.” It is true. Yes, I can have a disciplined life, eat well, keep a schedule, but at the end, it is my focus on God that sustains me and gives me hope for a new day.
On that note, today I decided to take a break from recipe creations for my e-book to make a lovely and tasty recipe that I read on Kelly’s blog, Vegan Thyme. Last week I saw a most scrumptious recipe for meatballs and from that day on I have had a hankering for them!
Lightlife makes a meat free ground beef style option for vegans and vegetarians alike but I had not had a chance to try it. It was $3.50 for a pound for this meat substitute for which I had no problem shelling out money for since it was a meat option for me. As you know and if you have noticed, I hardly use meat substitutes containing vital gluten, but on occasion I indulge especially when I crave a meaty texture.
This meal is SUPER quick to prepare. I added all the spices to the ground “beef” and blended it well. I then formed the meatballs and cooked them. Meanwhile I made a quick marinara and boiled pasta. C’est tout mes amies! Ryan took a bite and another and asked what the meatballs were made of. He thought the texture was almost like one of his meatball recipes. He WIPED his plate clean and claimed it was a nice and tasty meal!
Thanks Kelly for a great recipe and weekday meal. Check out her slow cooker sauce for another sauce option. Enjoy!
Hearty Italian Spaghetti Marinara and Meatballs
meatball recipe from Vegan Thyme
makes 16-18 golf-size meatballs (serves 4-6 people)
print recipe
1 16-ounce package Gimme Lean Ground Beef-style
4 Tablespoons garlic minced (about 6-8 cloves)
1 Tablespoon powdered onion
1 Tablespoon powdered garlic
1/4 cup fresh basil OR 2 Tablespoons dried basil
1 Tablespoon dried oregano
1/4 teaspoon fine sea salt
3 tablespoons of Italian bread crumbs or Panko breadcrumbs
In a large mixing bowl, add the package of Gimme Lean ground “beef.” Add the remaining ingredients to the bowl and using your hands, incorporate all ingredients. Mix until well blended.
Let the mixture set for about ten minutes. Next, roll the mixture into balls about the size of golf balls. Set aside.
Next, heat a medium saute’ pan with 2 Tablespoons of canola or olive oil. Add the meatballs to the pan when the oil is warm. Using a wooden spoon, rotate meatballs often to prevent from sticking to pan (if you do not have a non-stick pan). Allow them to brown slowly for about 15 minutes–checking every few minutes to turn the meatballs to cook the other side. Remove from heat until ready to use.
Meanwhile, make marinara and boil water for pasta.
Marinara Sauce
2 -28-ounce cans of crushed tomatoes in heavy puree
2 Tablespoons olive oil
2 yellow onions, diced (about 1 1/2 to 2 cups)
4 garlic cloves, minced
1 teaspoon garlic powder
1 Tablespoon Italian seasonings
1/2 Tablespoon basil
1/2 Tablespoon agave nectar
1/4 cup water
1 teaspooon fine sea salt
In a large skillet, heat olive oil over medium heat. Add diced onions and cook until somewhat transparent for about 5 to 7 minutes. Add garlic and cook for 3 minutes. Add the tomatoes, water and seasonings. Simmer sauce for 10 minutes. Add agave and salt and set aside until meatballs cooked.
Add cooked meatballs and simmer for another 10-15 minutes.
Option: If you like drier, crispier, firmer meatballs then do not place meatballs in sauce.
Cook 1 pound of thin spaghetti pasta according to packaged directions. Drain and serve pasta on each plate and spooning 4 meatballs per plate.
Leftover meatballs perfect for a meatball sandwich! Yum!
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Renée Fleming in Ann Arbor
January 18th, 2011I can’t believe it is Tuesday.
Last night I was having trouble keeping up with the date and the day of the week. Was it Sunday?
Even though we had a long weekend, it went by fast. It always does. SO what did I do this weekend?
Well, Saturday was a blur…wait…I had a 3 hour rehearsal with a chamber ensemble and then I came back home and got caught up with chores. Grocery shopping on a Saturday in a university town is seriously painful but I had to do it.
After getting all the necessary cleaning done I prepared for dinner and a new recipe. I decided to work with Ryan’s recipe for deep-dish pizza. The crust was already vegan but I made it half whole wheat and veganized the filling. 
I will be sharing this recipe soon. It was delicious, but I think I will be reducing the amount of Daiya cheese I used and just keep a white crust for the next pizza. I am so glad I can be in this test kitchen, right?
Remember that January 29th is Vegan Pizza Day so make sure to plan on making pizza then!
On Sunday, Ryan and I headed out to Ann Arbor since he suprised me with tickets to hear Renée Fleming in recital. I was very excited to hear her. When I sang with the Houston Grand Opera chorus I did not get the one contract she was performing so I missed performing alongside her but I still got to hear and see her. We had wonderful seats in the performing hall at the U of M campus but imagine me running in HEELS with a nice dress trying to get to the recital on time. Not good. I was sad that Ryan had to park and possibly not arrive on time to get in to the beginning of the performance but thanks to God he made it quite fine.
The hall was completely packed! I had yet to see any performance hall as fully occupied as I saw this one, but I knew full well that noone would be silly enough to miss this performance.
Ms. Fleming sang for almost an hour and a half and selections I have really not been exposed to. She had 3 encores consisting of 3 crowd-pleasing arias like “O mio babbino caro” from Puccini’s Gianni Schicchi and Strauss’s “Zueignung.” The third encore piece Ryan and I both agreed that “Marietta’s Lied” from Korngold’s Die Tote Stadt was the winner of the program despite her having to introduce new pieces to the crowd.
The most unique songs performed by Ms. Fleming were pieces composed specifically for her by Brad Mehldau called “Book of Hours: Love Poems to God.” The pieces had jazzy aspects mixed in with sultry sounds. As usual, Ms. Fleming delivered a spectacular performance. She wore 2 couture gowns that were sparkly and gorgeous.
What I found out before I left the performance as that I totally missed the fact that Ms. Fleming came out with a new CD this past June that is completely different music than she normally sings. It is called Dark Hope and if you listen to this excerpt from YouTube you will be amazed by how she took on this project. An opera singer crossing over and singing pop tunes definitely not in her range but totally doable and professionally done.
My favorite peice is Hallelujah. Listen to it on Playlist.
