Meat-Free Mondays

We have one of our favorite guest with us this week. One of the hubbys closest friends. He leaves in a few days and we still never have enough time to catch up. He is a strict vegan. And he has been on this fast/raw/fast/raw diet cycle the past few weeks. He takes food very seriously.  He is much stronger than I could be. And he sure enough can make me feel guilty about even eating a banana half the time! He is so fun. So he has been eating this recipe that even my meat-eating brother loved! I cant get enough of it. I hope you enjoy. On the side or by itself. It is delicious!

Green Leaves and Coconut Milk
This recipe is extremely easy. Its origin is Uganda. (Serves 4)

Grapeseed or olive oil

1 onion (chopped)

1 cup mushrooms (chopped)

2 large bunch of kale
(or be a wimp and do 3 bunches of spinach)

1/2 cup coconut milk

Few slices of red bell pepper (optional)

Salt and Pepper

1. Wash leaves well and set to drain

2. Heat 3 tablespoons oil in saute pan

3. Add onion and mushrooms and saute for a few minutes

4. Add leaves (and bell pepper, optional) and steam-simmer covered for 5 minutes

5. Pour in coconut milk, season with salt and pepper. Stir well

6. Let mixture cool for a further 10 - 15 minutes, uncovered

Check out the book


Real Food Vegetarian: Recipes for Your Slow Cooker


low price at Amazon.com!

Meatfree Mondays (got my days mixed up!)

This journey to vegetarianism is tough. Its not just about eliminating meat. Thats the easy part. Its the eating when your nervous or anxious or  bored or pissed off or just plain celebrating that can get you. Thats what needs to be checked.

But I resorted back to something that I used to eat as a kid...Taco Bell Tostadas. I never really paid much attention to the fact that they are meatless. Yep. Beans, cheese, lettuce and that yummy red sauce. Its the only way I ever really liked beans; on a tostada. I have been craving them and when I realized they were meatless, I was excited. Its 250 calories and 10g fat and its low sodium. Its all relative to the other items on the menu. But in the overall scheme it is a nice cheat. I've been doing good so far.

Its not even half as bad as it seems to go vegetarian. Its harder to say it then it is to be it.

Meatfree Mondays

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Meatfree Mondays

I have struggled with weight since I was 8. Most of those who know me, it comes as no surprise. When I had my first child twleve years ago, I was at my smallest in my adult life after the birth. I was so proud of myself for getting so small. I didnt appreciate it though...

I got into a relationship with the love of my life at the time and I made every effort to stay small because I felt like he motivated me to get up in the mornings and get out and walk. But as soon as that relationship ended, I just lost track. I gained a little back.

I started a new relationship and stayed pretty neutral with my weight. No up or down and I didn't feel bad really. When that relationship ended a year later I took my sadness out on the new treadmill I bought! I felt like I was doing very good. I was 30 and I felt good about my job. I felt like I was over the previous relationship. I had even started dating again.And then I met who would later become my husband and I never put any mind to my weight again.

I got pregnant 2 years into the relationship and knew for sure that once I had the baby I would lose the weight I had gained, if not more, because I had done it before. Breastfeeding is the best kinda activity without actually moving! And it did, but I was in a tormented relationship and I was starting to get very depressed. I went back to an ex, but was torn between the two and I ate to compensate for the sadness. Then I got pregnant with my third child 5 months after the second was born and that really sent me further into a cave. I was sad and ate with no mind to what or how much. I was diagnosed with gestational diabetes. I was so sad. My boyfriend was in another relationship while I was pregnant with our second child and I was stressed out. I was out of work and money and had to move out of my place when I was 5 months pregnant. So I started to notice that even though I wasnt eating anything extraordinary, I was stressed beyond capacity and it kept the weight at a stand still. Then I had her and lost 45 pounds immediately......and immediately gained that and more back not even a month later.

And I havent been able to lose the weight, even if I dropped it off in a remote desert 1000 miles away.
I have gotten married, feel like I resolved the issues with my husband, eat so differently than I did before; more veggies, less meat. Started a being more diligent in practicing Faith, walk and went to the gym for a while. And yet and still, I am stuck. I am scared though. Afraid to have heart trouble and die. I am full of anxiety about my health. I never imagined being without insurance. I can empathize with those that dont have it.

Looking back on it, I should have really appreciated me because I was not as big as I thought I was. Not even in high school. There is so much more that I did and havent even delved into as it relates to food. But its starting to get annoying because I have no idea what to do. I complain and cry and then I'm at souplantation and try to rationalize it as being better than. Whats a girl to do? I am from this day forward becoming a vegetarian.

Good bye Del Taco...you will be missed.....

*o*o*o*o*Here's to doing something about it NOW!*o*o*o*o*

Parmesan, Avocado, and Rocket Pasta

Serves 4

3.5 cups of wholemeal pasta

1/3 cup of rocket leaves, roughly chopped

2 avocados

1 clove of garlic, minced

2 tablespoons of extra virgin olive oil

1 teaspoon of balsamic vinegar

A good handful of grated Parmesan cheese

A good pinch of sea salt and ground black pepper

Cook the pasta according the instructions on the pack.

While the pasta is cooking, add the rocket, Parmesan, garlic, salt and pepper to a mixing bowl and set aside.

When the pasta is cooked, drain it and then add it to the bowl.

Pour in the vinegar and olive oil and stir the pasta until it is nicely coated.  You should end up with stringy cheesy green pasta- YUM!

Slice the avocados in half and remove the stones, slice thinly and add to the pasta.

Serve straight away and devour!

Manje Mondays

Man, Normally I would have posted a really great recipe earlier today, but I have been BUSY. We celebrated my grandma's bday yesterday. she is the only grandparent I have left and I am am so in love with her. I just got a chance to get to know her when she moved out here to California in 05. Just when I had my son Christian.she is such a beautiful woman. I will have to post the beautiful picture I have of her when she was in her early 20's. Smoking! She was so gorgeous. She has that same spirit still.

Now she...she loves to cook...and eat! And my grandma can get down too. She will out eat any of us any time, anywhere. And from what I know, she can cook. She makes an incredible rice pudding. 

So here is a recipe that you can try some other night. And to represent Haiti,  here is a dish my dad says they both LOVE!

Black Rice with Shrimp

Rice with black mushrooms is an extraordinary dish with exquisite taste and aroma originating from the northern part of Haiti. The mushrooms are soaked in water then drained. The mush of the mushroom is discarded, the blackened water is used to cook rice, hence the phrase “black rice”.  Shrimp or lima beans can be added as well. As the Haitians do...Manje

Ingredients

2 cups of long grain rice

1 cup dried black mushrooms

4 cups of water

2 chopped cloves of garlic

1 small onion finely chopped

1 tablespoon of oil

salt, pepper to taste

1 lb shrimp, cleaned and cooked


Directions

1. Soak mushrooms in water overnight in a small bowl
2. Heat oil and fry onions and garlic cloves in a pot
3. Discard mushrooms and mix the water with onions and garlic
4. Add rice when water comes to a boil and simmer when it has dried
5. add shrimp and enjoy!

Manje Mondays

This is for a cooking-challenged, orange juice spilling friend of mine. This is where you should be spilling it at. Enjoy this easy recipe, I know you will love! 

Manje!

Salmon Panned in Orange Juice

serves 4

Ingredients

• 1  to 2 tablespoons butter
• 4  (6-ounce) salmon fillets
• Salt
• Freshly ground black pepper
• 1  cup  dry white wine
• 1 tsp. garlic powder
• 1/4  cup  orange juice
• 1/4  cup  rice wine vinegar
• 1/4  cup  honey
• 1/4  teaspoon  red pepper flakes
• 1  seedless orange, thinly sliced

Preparation

Melt butter in a large skillet over medium-high heat. Sprinkle salmon with salt and pepper, and sauté 4 minutes on each side. Transfer salmon to a plate, cover, and keep warm.

Turn heat to high, and add wine to skillet. Scrape any browned bits from the bottom of the pan. Stir in garlic and remaining ingredients. Cook 5 to 7 minutes or until sauce is reduced by half and slightly thickened. Serve over salmon.

Wine pairing: A Fumé Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.

Meat-Free Mondays

So on Meat-Free Mondays, when you still are craving a burger, what can you do?

Check out the most incredible burger you could ever taste at a really great restaurant in Venice Beach.
Its not the typical burger you know but it is the most delish burger and you won't miss the fact its not beef or turkey! Its so juicy and light.

SEED www.seedkitchen.com
The philosophy is Vegan and Macrobiotic.

Ever here of a macrobiotic diet? Well a macrobiotic diet is part of a philosophy of life that incorporates the ancient Oriental concept or theory of yin and yang. The diet itself consists mainly of brown rice, other whole grains, and vegetables. It requires foods to be cooked over a flame, rather than by electricity or microwave.

Happy Eating!!!
vnorene.blogspot.com

Manje Monday

Nothing better than soup for a day when you are feeling sick. But even better when you are feeling good too!
I like adding cilantro into the soup. The green onions and the cilantro taste soooo good together!

Manje!

Rice Noodles with Broccoli, Ginger and Garlic
Recipe Serves: 4

The combination of ginger and garlic gives a classic Asian flavour to this quick and easy supper dish.

Ingredients:

250g rice noodles

250grms broccoli florets

For the sauce:

4 spring onions, very finely sliced

1 inch piece of fresh ginger, peeled and very finely chopped (or 1 tsp of ground ginger)

2-3 large cloves garlic, minced

3 tbsp bean sauce (in the Asian isle at the grocers)

¼ pint veg stock (or chicken stock if you cant find veggie stock)

2 tbsp soy sauce or to taste

6 tbsp sesame oil

Instructions:

To make the sauce, mix all the ingredients together and let stand while you cook the broccoli and rice noodles.

Remove the paper from the noodles.

Place noodles in a large bowl and pour over enough boiling water to cover

Leave to stand for 5 minutes

Rinse in cold water, drain well. Meanwhile, in a large frying pan simmer the broccoli and sauce together, when broccoli is cooked stir in the rice noodles. When heated through serve immediately.

Manje Mondays

"At times, the state of the world may appear overwhelmin. We must always remember our success to help us stay strong and never give up. We must speak with one voice and we must make a strong stand and believe that we can accomplish what ever we set out to do."

Sarah James, Gwinch'in International

Meat Free Mondays!

CAPRESE BREAD & BUTTER PUDDING (serves 2)

Ingredients:

4-6 thick slices of day-old white bread

butter

1 large ball of mozzarella cheese, sliced

2 ripe plum (or about 8 baby plum) tomatoes, sliced

a handful of fresh basil leaves, finely chopped

3 large or 4 small eggs

150ml milk or single cream

salt and pepper

1 tsp dried oregano

Method:

Pre-heat the oven to 190C and lightly grease 1 large or 2 small (about 10cm x 10cm) ovenproof dishes.

Butter the bread on one side only and cut each slice into 4 triangles.  Cover the base of the dish with overlapping triangles of bread, buttered side down, with the bread points pointing slightly upwards.

Tuck tomato and mozzarella slices in between the slices of bread and sprinkle with half the basil.  Season with salt and black pepper.

Add another layer of bread, this time with the buttered side facing up and repeat the step above to add the tomato, mozzarella, basil and seasoning.

Whisk together the eggs, milk/cream and oregano and pour over the bread layers as evenly as possible.

Place on a baking sheet in the pre-heated oven and bake for about 20 minutes or until the egg mix has set and the top is beginning to brown.

Serve immediately with a big green salad.  This would also make a fantastic vegetarian main course for a dinner party - although you'll have to fight off the meat eaters!