20 Years and Counting...

 

 I just wanted to acknowledge an important milestone for my journey as a vegetarian. Twenty years does seem like a long time, however, we all know that time can go by so quickly. It was in late November and early December of 1996 that I began my vegetarian journey.

     So far, I have no plans to go back. I rather enjoy all that I have learned in these years in regards to plant based foods. I enjoy learning about other ethnic cuisines and foods that I can experiment with in different ways.

     I am still learning so much in regards to food. I suppose that one never stops learning in life really.  I hope that my writing can encourage others on their journey.

     Blessings, everyone!

Summer Vegetable Bake - Ratatouille Style

Summer Vegetable Bake - Ratatouille Style

Place in a baking pan, the following puree, made with a blender:

1 onion, in quarters
3 carrots, coarsely chopped
3 celery stalks, in pieces
2 garlic cloves
3 cups of chopped tomatoes (canned ok)
salt/seasoned salt (as desired)
pinch of red pepper
black pepper (optional, as desired)
basil, fresh or dried (as desired)

Preheat the oven to 300 degrees Fahrenheit. After puree is made and placed in baking pan, layer on top the following in a decorative pattern:

 4-5 medium tomatoes, sliced
1-2 zucchini, sliced
1-2 yellow summer squash
1 eggplant, sliced (optional, not pictured)

Bake for 2 hours covered, then uncover and bake another 30 minutes. Adjust temperature and times as needed.

Yummy Popcorn

When invited somewhere and asked to bring a snack to contribute to a table for an informal evening, I often bring popcorn. After a friend showed me a recipe from a Bragg's bottle of apple cider vinegar, I knew I had to try it at home. Whether you pop your popcorn in a kettle on the stove or air pop, this is a good way to enjoy!

Yummy Popcorn

Start with popped popcorn, then add in amounts as desired:

melted coconut oil (unless you popped on stovetop)
soy sauce (Liquid Aminos, coconut aminos, Nama Shoyu, etc.)
apple cider vinegar or brown rice vinegar
nutritional yeast
seasoned salt or other salted/no-salt blend you like
mustard powder
garlic, fresh crushed and minced or dried
cayenne pepper

Other optional add-ins:
curry powder
basil
oregano
parsley

Sweet Garlic Soy Sauce

I cannot take credit for this. I have had this recipe for a long time and do not know where it came from. If anyone knows of the original inventor of this recipe, please let me know. It is so good!

Sweet Garlic Soy Sauce

Whisk together in a small saucepan:
2 tablespoons arrowroot
1/4 cup water

Then add:
2 Tablespoons honey
1/4 cup soy sauce
1 cup shiitake mushroom broth* or water

Put on stove to heat until boiling, keeping a close watch. Then simmer, stirring occasionally until mixture thickens.

Stir in:
1 clove garlic, crushed first, then minced

Turn off heat and let thicken further. Serve any temperature. Can be made ahead and kept in the refrigerator in a glass jar. Goes well with nori rolls and spring rolls.

*Note: I routinely rehydrate shiitake mushrooms when I make spring rolls or nori rolls, so I often have this broth freshly made. One time I decided to use it for this and it added so much flavor that I kept it in the recipe.