Posts by admin:
- 1 cup frozen mango
- 1/2 cup frozen mint leaves or fresh
- 3 cups fresh spinach
- 1/2 cup So Delicious Coconut Milk
- 1/2 cup water
- 1 Tablespoon maple syrup
- 1 scoop protein powder
- 1 Tablespoon flaxseed oil
- 1 teaspoon raw maca powder
- 1/2 cup frozen mango chunks
- 1/2 frozen banana
- 2 cups leafy kale
- 2 Tablespoons goji berries
- 1 teaspoon raw maca powder
- 1 Tablespoon flaxseed oil
- 2 Tablespoons unsweetened shredded coconut
- 1 teaspoon cinnamon
- 1/2 cup water and 1/2 cup So Delicious Coconut Milk
- 1 scoop protein powder
- 1/2 cup frozen blueberries
- 2 cups spinach
- 1/2 banana
- 1/2 cup So Delicious Vanilla Coconut Milk
- 2 Tablespoons cacao nibs ( I buy Navitas)
- 3 Tablespoons hemp seeds
- 1 Tablespoon flaxseed oil
- 1 teaspoon maca powder
- scoop of protein powder
- 1 apple
- 2 cups spinach
- 1 carrot
- 1/4 piece of a beet
- 1/2 cup frozen grapes
- flaxseed oil
- 1 cup water
- protein powder
- 1 tsp maca powder (read about the superfood here)
- 1 Tbsp maple syrup
TofuXpress Giveaway {A food press for the everyday vegan}
November 8th, 2010
I finally got around posting one of the 6 giveaways I have in store for you! The lovely people at TofuXpress have generously offered to give ONE press to one of my readers! How exciting is that?? If you are not excited then you do not know what this baby can do.
Since I started using this press, not only does my husband compliment me on my tofu meals, but he enjoys them immensely! I now can press my tofu with one gadget instead of 10 books and tons of paper towels. It conserves and saves time. Here are several dishes I have made using this press. It is definitely more than before I had this beauty and I thank this company for creating such a nifty and saavy product.
 |
| Italian Tofu Steak Filling |
 |
| Italian Tofu-Steak Sandwiches w/ Red Pepper Mayo |
 |
| Vegetable ToFoo Yung |
 |
| Black Sesame Tofu Meatballs |
 |
| Cubed and Pressed Tofu for Pad Thai |
 |
| Pad Thai with pressed Tofu cubes |
 |
| Tofu Scrambles |
These are a few of the recipes I have created using this handy press. Vegan MoFo is exciting and I hope that anyone interested will enter a chance to win a press. It not only presses tofu, but it presses salads and marinates tofu, tempeh and anything else.
Here are the requirements:
– follow @tofuxpress on Twitter
– or like TofuXpress on Facebook
– or subscribe to our newsletter at www.TofuXpress.com
Let me know you did these 2 or 3 in ONE comment.
Extra entries are always helpful! Leave a comment for EACH one you do or already do.
-Follow Opera Singer on Twitter @singerinkitchen
-“Like” Opera Singer on Facebook
–Subscribe to Opera Singer’s blog by email (on the right)
-Publicly follow Opera Singer on Google Reader
-Tweet this message ” Enter for a chance to #win a @tofuxpress for easier tofu and salad pressing. Happy #veganmofo from @singerinkitchen http://bit.ly/cdmUiY “
–Mention this giveaway, with the link, in a blog post, and leave a link to the post in a comment.
– Winner must live in the USA. Last day to enter is November 16th at midnight EST.
Winner will be announced November 17th in the morning.
Check out IEatTrees for a great giveaway featuring the Lick It Vegan Ice Cream Recipe Book!
Sharing is Caring!
Vegan MoFo Survey 2010 and Mango-Mint Green Monster #5
November 5th, 2010
This is going to be a simple post today since it was a busy week! I thought that I would combine 2 surveys I have seen floating around and talk a little about what goes on here.
Before I get to that though I want to share my 5th Green Monster Smoothie of the day. Even though I took a day to rest of early morning workouts (my body was tired) I still enjoyed a nice smoothie today with some frozen mango and mint. Since I had a bunch of mint I did not want spoiling I put it in the freezer. It tasted lovely in the smoothie.
Thank you again for everyone coming a visiting and leaving comments! It has been wonderful reading other people’s recipes and stories. For those who do not know, over 700 vegan bloggers are documenting 5 days a week of vegan news, recipes, life stories, and more right HERE. Check out the list!
Mango-Mint Green Monster Smoothie #5
1. What is one food you thought you’d miss when you went vegan, but don’t?
2. What is a food or dish you wouldn’t touch as a child, but enjoy now?
3. What vegan dish or food you feel like you should like, but don’t?
4. What beverage do you consume the most of on any given day?
5. What dish are you famous for making or bringing to gatherings?
Dessert
6. Do you have any self-imposed food rules (like no food touching on the plate or no nuts in sweets)?
7. What’s one food or dish you tend to eat too much of when you have it in your home?
8. What ingredient or food do you prefer to make yourself despite it being widely available prepackaged?
9. What ingredient or food is worth spending the extra money to get the good stuff?
10. Are you much of a snacker? What are your favorite snacks?
11. What are your favorite vegan pizza toppings?
12. What is your favorite vegetable? Fruit?
13. What is the best salad dressing?
14. What is your favorite thing to put on toasted bread?
15. What kind of soup do you most often turn to on a chilly day or when you aren’t feeling your best?
16. What is your favorite cupcake flavor? Frosting flavor?
17. What is your favorite kind of cookie?
Chocolate Chunk with Walnuts or anything nutty.
18. What is your most-loved weeknight meal?
19. What is one dish or food you enjoy, but can’t get anyone else in your household to eat?
20. Favorite non-dairy milk?
21. Most disastrous recipe/meal failure?
22. Favorite pickled item?
23. If you were stranded on an island and could only bring 3 foods…what would they be (don’t worry about how you’ll cook them)?
24. Fondest food memory from your childhood?
25. Favorite vegan ice cream?
26. Most loved kitchen appliance?
27. Spice/herb you would die without?
28. Favorite flavor of jam/jelly?
29. Favorite vegan recipe to serve to an omni friend?
30. Seitan, tofu, or tempeh?
31. Favorite meal to cook (or time of day to cook)?
32. Name 3 items in your freezer without looking.
33. What’s on your grocery list?
34. Favorite grocery store?
35. Name a recipe you’d love to veganize, but haven’t yet.
36. Food blog you read the most (besides Isa’s because I know you check it everyday). Or maybe the top 3?
37. Favorite vegan candy/chocolate?
I do not have a favorite vegan candy….I like dark chocolate and with any kind of nuts with cherries……
38. Most extravagant food item purchased lately?
Sharing is Caring!
Tangy Eggplant Dip for Wraps and Mango-Banana Smoothie #4
November 4th, 2010
Do you remember that song from The Sound of Music, “So long, farewell, etc?” I sang it today, “I hurt, I love, my smoothie is taking care of me!” I am on day 4 of these GREEN Monster Smoothies and I have to say I have had so much energy I almost loopy. Combined with great daily workouts, I do not think I have felt this great EVEN when I was at my goal weight back in 2005.
Yesterday I warmed up my voice and worked on my 2 arias for a showcase on Sunday. This is the follow-up concert from the competition I won back in September. The finalists will be singing along with the 2 winners of the competition. If you have not gotten a chance to hear my winning piece, go to my Performances tab and select the first video. Here is a list of all the arias or songs being performed:
“Quel guardo il cavaliere” from Don Pasquale by Gaetano Donizetti
“Seguidilla” from Carmen by Georges Bizet,
“Lascia ch’io pianga” from Rinaldo by G.F. Handel,
“Va! Laise couler mes larmes” from Werther by Jules Massenet
“Porgi amor” from Le Nozze di Figaro by W.A. Mozart,
“Ah, non credea mirarti….Ah! non giunge” from La Sonnambula by Vincenzo Bellini,
“Largo al factotum” from Il Barbiere di Siviglia by Gioacchino Rossini,
“Steal me sweet thief” from The Old Maid and the Thief by Giancarlo Menotti,
“Signore ascolta” from Turandot by Giacomo Puccini,
“Se voul ballare” from Le Nozze di Figaro by W.A. Mozart, Intermission
“Parto, parto” from La Clemenza di Tito by W.A. Mozart,
“Je dis que rien ne m’epouvante” from Carmen by Georges Bizet,
“O del mio amato ben” by Stefano Donaudy
“Cruda sorte” from L’Italiana in Algieri by Gioacchino Rossini,
“Quando m’en vo” from La Boheme by Giacomo Puccini
“Mein Herr Marquis” from Die Fledermaus by J. Strauss
“Avant de quitter ces lieux” from Faust by Charles Gounod
“O luce di quest’anima” from Linda di Chamounix by Gaetano Donizetti
“O du mein holder Abendstern” from Tannhauser by Richard Wagner
“O patria mia” from Aida by Giuseppe Verdi
It is going to be a LONG program but I am looking forward performing. Since I have been exercising and lifting weights, I have felt an immense sense of control when it comes to my breathing. Singing opera requires correct breathing techniques. There are so many fluid lines that also require holding out notes for long periods of time. I am having such an EASIER time holding out high atmospheric notes it is not funny. Thanks to my voice teacher and all the techniques he has taught me, with correct technique and breathing, a singer can accomplish ANYTHING.
Mango-Banana Smoothie
blend well in a Vitamix or other high-powered blender
Yesterday was a catch-up evening so I kept dinner simple. I picked up 3 white eggplants from the market at 0.55 cents since it was nearing their time (even though they looked fine to me), and decided I needed to grill these babies up. I peeled them and sliced them 1/2 inch think and grilled them for 10-15 minutes or until they were soft and somewhat mushy.
Sharing is Caring!
Penne with Fresh Arrabbiata Sauce and Blueberry Green Monster Smoothie #3
November 3rd, 2010
Happy Wednesday! It sure was a COLD one this morning. I started layering yesterday since it has been 28 degrees outside at 6am! Yes, I know that sounds crazy but I am going to beat out being a louse this winter. I am going to layer up and go to workouts as usual no matter how deep the snow is. 😀 I wore sweats over my workout pants and a fleece plus a down vest. It was perfect!
This particular morning I knew I was going to have to be a little more diligent about getting up. Last Wednesday, I stayed in bed because my body hurt from a strenuous Zumba class the night before. Thanks Antonio! This Wednesday I was determined to GET up despite how hard the Zumba class was the night before. (which was VERY hard and a great workout)
I got up this morning, got to the gym and was the ONLY person so I got a personal workout with the instructor and it was fabulous! I am officially the most dedicated person for 6am workouts as I was told today! 🙂 Since I knew I had to buy groceries this morning, I prepared my Green Monster smoothie in advance and took it in a to-go cup!
Blueberry Green Monster Smoothie #3
Blend well and enjoy!
I am still trying to figure out my schedule if I workout twice in one day. I know, I know. Do not give me a hard time. Zumba is in the evenings and the morning workouts HELP me tremendously with my work day so I at least workout twice during the week.
Since I ate my brunch at noon yesterday, I decided only to eat an apple before my 6:45pm Zumba class, and left dinner prepared so I could eat it when I came back. It is SO not a good idea to leave for a workout smelling the goods you just prepared in the kitchen. I was hungry before my workout and was starving by the time I came back from class. I finally realized I cannot be eating that late so my schedule will be changing a bit.
Either way, dinner was FABULOUS guys! Remember when I told you that I was given a big bag of peppers?
These babies have started looking a little sad so I was thinking how I could use them. Suddenly I remembered we have not had pasta in a while and I could make a pepper tomato sauce. Oh yes, the wheels were turning.
I made a fresh Arrabbiata sauce which is typically made with red crushed peppers, but I decided to make a fresh crushed pepper sauce sauteed with tomatoes, spices, and olive oil. It sounded like Italian heaven to me! Once I made it and had the finished product AND if you try it, you will know why I was kicking myself for not eating 3 hours before my workout. It was so tasty and definitely a repeat.
I am going to be making a repeat of this sauce in the next few days.
Penne with Fresh Arrabbiata Sauce
print recipe
preparation: 15-20 minutes
cooking: 20 minutes
serves 6
1 pound dry penne pasta
6 red chiles, seeded and chopped
1 onion, diced
2 garlic cloves
3 Tablespoons extra virgin olive oil, divided
2 teaspoons Italian seasonings
1 1/2 teaspoons pink Himalaya salt crystals
1 Tablespoon maple syrup
1 teaspoon garlic powder
1 28-ounce can petite diced tomatoes
Heat 1 Tablespoon olive oil in large skillet on medium heat. Add chopped peppers and onions and fry for 10 minutes. Add garlic and seasonings, except for the maple syrup and the rest of the olive oil). Continue frying for 5 more minutes.
Add the tomatoes and increase heat to medium high heat simmer for 10 minutes. Remove from heat and let rest for 5 minutes. Add mixture to a blender or high-powered blender (Vitamix) and blend well until smooth.
Pour the smooth sauce back in the skillet and drizzle the 2 Tablespoons of olive oil and the maple syrup as well and heat on low while pasta cooks. Cook penne according to packaged directions.
Sprinkle vegan parmesan cheese to make a complete meal.
Vegan Parmesan Cheeze
1/4 cup nutritional yeast
3/4 cup raw walnuts
1/2 Tbsp sea salt
In a food processor, add all the ingredients and pulse until the mixture resembles wet sand. Makes 1 cup.
I will be updating you on my SINGING engagements tomorrow!! Very fun stuff coming up soon!
If you have not gotten a chance to hear my last little recording, check it out here:
Sharing is Caring!
Chorizo Tofu Scramble and Apple-Spinach Green Monster Smoothie #2
November 2nd, 2010
Did you know that the same we eat seasonally our bodies also need to be cleansed seasonally? Even though I have not undertaken a big cleanse like the master cleanse that JL documented over at JL Goes Vegan, I have decided to focus on a cleanse that incorporates lots of fiber in my diet. I had been enjoying green smoothies 3 days a week at the most, but never 5 or more days! I am really excited how my body will respond to this.
Since I have been getting up at 6am pretty much every morning for a weights or cardio class, I come back at 7am starving. A green monster packs all the essential nutrients that the body is craving at that very moment. Protein is required 10-15 minutes after a workout, so protein powder in your smoothie is essential. I have tried many protein powders over a year and a half and I finally honed into 2 different powders that are wonderful. Most of them made my tummy hurt from the combination of ingredients and others just did not have the flavor or were to chalky. My naturopath suggested I try Metagenics UltraMeal Powder. I am going through my 3rd tub and I feel energized and strengthened after adding my essential powder in my smoothie.
The veggies and fruits then come into play. Even though there powders out there that tell us that contain fruits and veggies, why not just use the real stuff? I will be getting all the fiber, vitamins and minerals by drinking it from the source.
Today’s smoothie was an Apple-Spinach Smoothie with a few more added veggies than other times.
This was a smoothie I gulped in 5 minutes. It was thick because of the beet and carrot. They have lots of fiber and are mostly known to be juiced. Since I purchased my Vitamix, I have just blended my veggies so that I can get the whole benefit of the fruit or vegetable. The flavor was delicious and the color was dark pink. The beet overruled the spinach for sure.
After having a huge smoothie like this, I am not hungry until near noon, so I have been enjoying almost brunch foods. Yesterday I made a delicious tofu scramble with fresh peppers I received from a friend’s garden. My veggie plate is overflowing with all kinds of peppers, so I decided to make a Mexican / Southwestern tofu scramble. It was probably the most satisfying meal of the day especially with an added pumpernickle roll from Whole Foods! 😀
Chorizo Tofu Scramble with Melted Daiya Cheese
serve 2
7 ounces extra-firm tofu, pressed
1/2 onion, diced
1 red or green bell pepper (1/2 cup), diced
2 Tablespoons olive oil
1/4 cup water
2 teaspoons ground tumeric
1/2 teaspoon cumin
1 teaspoon Herbmere (seasoned salt) or sea salt
1/2 teaspoon ground white pepper
1/4 cup Trader Joe’s soy chorizo (or any brand)
1/4 cup Daiya mozzarella cheese crumbles
Press tofu for 30 minutes. (I pressed mine the day before so it was ready for immediate use)
Heat olive oil in a non-stick skillet and add onions, peppers, and crumbled tofu to the pan. Fry for 5-7 minutes or until veggies start getting a little transparent. Add the 1/4 cup water and seasonings and continue cooking for another 10 minutes. Water whould start evaporating. Add the chorizo and cook for another 5-7 minutes. Sprinkle Daiya cheese crumbles and heat until melted.
Place scramble between your choice of bread and enjoy!
