I've Moved!

Sunday, December 5, 2010

No more new posts on here. See you at www.LaVidaVeggie.com!

Cookbook Giveaway: Radiant Health, Inner Wealth

Tuesday, November 30, 2010

***If you were directed here through Vegan MoFo, please click through to my site at http://www.lavidaveggie.com/. The new site and feed was available too late for the MoFo team to incorporate. The text during MoFo will be the same, but starting in December, I won't keep this site updated. Thanks, and happy MoFo-ing!***

To conclude the 2010 Month of Food and to pay forward my good fortune of winning some goodies, I am hosting a cookbook giveaway! Yay!

Radiant Health, Inner Wealth is a cookbook written by Tess Challis. It is the first vegan cookbook that landed on my shelf. I have been happy with every recipe I've made from the book and from Tess' blog, rhiw.blogspot.com. I'd like to share this book with YOU and I hope you enjoy it as much as I have.

To enter the giveaway, all you have to do is "like" the La Vida Veggie Facebook page. (My friends will be so glad that I've created a special place for all my food and health posts - and you can join me there for veggie chatter.) For a bonus entry, post a link on your blog to my giveaway. Make sure to let me know you "liked" the Facebook page by commenting, and post a separate comment if you linked back. I'll use a random number generator to select the winner. The contest is open until 8:00 Eastern time on Sunday, December 5, 2010. Make sure to check back to see if you won! Sorry, but this contest is open to U.S. only. But you can enter if you're outside the U.S. and designate a U.S. winner to receive the prize on your behalf.

Here's a sneak peek at the cookbook.... good luck!

Slow Cooker Garlicky Lentil Soup

Monday, November 22, 2010

***If you were directed here through Vegan MoFo, please click through to my site at http://www.lavidaveggie.com/. The new site and feed was available too late for the MoFo team to incorporate. The text during MoFo will be the same, but starting in December, I won't keep this site updated. Thanks, and happy MoFo-ing!***


Slow Cooker Lentil Soup

Since I first tasted lentils, I haven’t been able to stop eating them. What an amazing little bean! One of my favorite ways to have them isn’t exceptionally creative, but it is pretty good. A nice, thick soup.

There’s a packaged soup I found at the store that had the best garlicky taste. The stuff was like crack. It was a guaranteed lentil overdose – yes, there is such a thing. Anyway, even though I was thrilled about the taste, I was a little leery of the seasoning, which was a packet simply labeled “mixed herbs”. Hm. After some trial and error, I do believe I’ve matched the taste using all fresh ingredients. No mystery packets here!

Slow Cooker Lentil Soup

Ingredients:
  • 1 lb dry lentils
  • 1 tbsp olive oil
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • ½ medium onion, finely chopped
  • 4 garlic cloves, pressed
  • 7 cups vegetable broth
Directions:
  • Rinse and drain lentils. Remove any funky pieces.
  • Put all ingredients in the slow cooker and stir a few times just to mix it up.
  • Set slow cooker to high and cook for 4 hours.
  • Serve with a salad and some crusty bread. Yum!

Today I am thankful for chickpea cutlets

Sunday, November 21, 2010

***If you were directed here through Vegan MoFo, please click through to my site at www.LaVidaVeggie.com. The new site and feed was available too late for the MoFo team to incorporate. The text during MoFo will be the same, but starting in December, I won't keep this site updated. Thanks, and happy MoFo-ing!***

Chickpea Cutlets

Dear Lord in Heaven, today I am thankful for PPK's chickpea cutlets.

Maybe that sounds corny, but it's true.

First of all, it's my first recipe out of my recently acquired copy of Veganomicon. I made my first batch tonight! I have been living under a rock all this time. These are Ah-mazing. Lucky you, if you don't have the book, you can get the recipe from the Post Punk Kitchen website.

Second, I spent this weekend alone doing homework and some house projects. Hubby was away on business. I started reading the book "Why we love dogs, eat pigs, and wear cows" by Melanie Joy. Wow. Probably not a good time to get into something depressing. I am saddened by the book but also glad that I'm reading it because I'm even more convicted to my dietary choices. Truthfully, I'm really bothered by the fact that I went on so many years eating naively. Not that there's anything I can do about that now, though. I can only move forward and try to let others know in a kind way what is happening.

With Thanksgiving coming up and all the focus being put on the poor turkeys, I am glad that I have a delicious alternative. One that is certainly better than any piece of turkey I've had in the past. I know these already have a lot of rave reviews, but they're true. I'm adding to the cutlet movement - these are going to be a regular for my home!

Whole cranberry and orange smoothie

Saturday, November 20, 2010

***If you were directed here through Vegan MoFo, please click through to my site at www.LaVidaVeggie.com. The new site and feed was available too late for the MoFo team to incorporate. The text during MoFo will be the same, but starting in December, I won't keep this site updated. Thanks, and happy MoFo-ing!***

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Smoothies. We all like smoothies. And the best thing about them is that you don't have to have a recipe to make a stellar smoothe - just throw a bunch of fruit you like in a blender and go! What makes this one just slightly different is that it uses whole, fresh cranberries.

A year or so ago I read about the cranberry orange combo in Oxygen magazine. It was outside of my regular smoothie go-to's - I thought, why not? I'm glad I went for it. The original recipe called for honey and protein powder. You can use those if you wish. I also like to add in some spinach, but that doesn't make for as pretty a picture. It makes the smoothie a little murky looking, but it doesn't alter the taste.

Oh! I almost forgot to mention that since fresh cranberries are generally on sale this time of year, you can scoop up a bunch and throw them in the freezer for future use :)

Whole Cranberry Orange Smoothie

Ingredients:
  • 3/4 cup (approx.) whole, fresh cranberries
  • 2 medium oranges (or 1 large orange)
  • 1 cup crushed ice (just a rough guess on this one)
  • Agave to taste
Directions:
  • Peel oranges and remove seeds.
  • Put oranges, cranberries and ice in the blender.
  • Blendy, blendy, blendy until its smooth.
  • If the smoothie is too tart for your taste, add some agave and repeat the blendy, blendy, blendy step.
  • Voila!

Food Matters

Thursday, November 18, 2010

***If you were directed here through Vegan MoFo, please click through to my site at www.LaVidaVeggie.com. The new site and feed was available too late for the MoFo team to incorporate. The text during MoFo will be the same, but starting in December, I won't keep this site updated. Thanks, and happy MoFo-ing!***



I don't want to cop out on a daily post during MoFo, so I am cheating a little. It's a compromise that I have to make in order to keep up with a full-time job and part-time school. But it's still related to food, so no worries :)

"Let thy Food be thy Medicine and thy Medicine be thy Food." -- Hippocrates

Yesterday, while I was making dinner, I had documentary playing. I love documentaries - especially ones about food. Food Matters is a 2008 documentary that my sister in law recommended to me. She said it was about eating raw and how that ties into disease as severe as cancer and, well, that was enough to pique my interest. I don't know enough about eating raw to do it intentionally, but after watching this, I'll make a point to incorporate more. Maybe I'll even do a raw food blog round up before MoFo is over!

The official trailer is posted above and the full version is available on Netflix. If you have an interest in food (you do if you are reading this), health and disease prevention, I highly recommend checking this out.

Easy roasted vegetables

Wednesday, November 17, 2010

***If you were directed here through Vegan MoFo, please click through to my site at www.LaVidaVeggie.com. The new site and feed was available too late for the MoFo team to incorporate. The text during MoFo will be the same, but starting in December, I won't keep this site updated. Thanks, and happy MoFo-ing!***

Roasted vegetables

Super simple supper tonight, kids. It was minimal prep, no hovering over the stove, and easy clean up. Score!

About this time last year I wanted to make a heap of veggies with no fuss. I found a recipe for roasted root vegetables from Cooking Light. I did make the recipe as it was written, but then I got lazy. Plus, I wasn't always interested in the veggies called for in the recipe. I now make this recipe with just about whatever I have on hand and eyeball it when it comes to the oil, brown sugar and salt.

Dinner ended up being roasted zucchini, squash, carrots and red onion. I had a small baked potato and baked tofu on the side. Mmmm... And plenty of left overs for tomorrow! So now, a loose recipe for these roasted veggies.

Roasted Veggies
Ingredients:
  • Vegetables of your choice, cut up into pieces that will allow them to cook evenly (e.g. don't put tiny pieces of peppers together with big chunks of potato)
  • Enough olive oil to lightly coat the veggies
  • Two small pinches of brown sugar
  • Sea salt to taste
  • Balsamic vinegar
  • Cracked black pepper

Directions:
  • Set the oven to 400 degrees. 
  • Place all cut veggie in a big bowl. 
  • Pour olive oil all over the veggies, sprinkle in the sugar and the salt. 
  • Toss, toss, toss. 
  • Put the veggies in a baking pan and put it in the oven. 
  • Bake for 20 minutes, toss, then bake for 20 more minutes. 
  • Note - if you are using less dense or thin cut veggies, you may want to shorten the bake time so they don't get soggy. 
  • When you serve, use cracked black pepper and balsamic vinegar to your hearts content!

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