Vegan Footprints

Stuffing Anyone?

noreply@blogger.com (Loretta) — Mon, 23 Nov 2009 10:00:00 +0000

I was making vegetarian stuffing for our Thanksgiving banquet at church yesterday and thought it would be a timely post for this week.

I found the recipe by Anne on vegweb.com. I made slight changes, so I am posting my version. The original recipe had a few optional ingredients and slight differences from my version. This tastes similar to that "stove" stuff. It's really good and everyone will enjoy it, vegetarian or not.

Vegetarian Stuffing

Preheat oven to 350 degrees F.

Put into a 9 x 13 baking pan in the oven to toast, about 15 minutes:
8 cups diced bread (I used whole grain spelt)

Put in a large skillet:
2 Tablespoons coconut oil (or other high heat oil)

When heated, add and saute the following three, over medium heat until onion is translucent:
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced

Separately mix the following together:
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon sage
1/4 cup chopped fresh parsley
1/4 cup chopped walnuts
1/4 cup chopped pecans
1/2 teaspoon salt (or seasoned salt)

Add the seasoning and nuts to the toasted bread.
Carefully drizzle with:
2 cups vegetable stock

Mix gently. Bake, uncovered for 20-30 minutes.

Laundry Care

noreply@blogger.com (Loretta) — Mon, 09 Nov 2009 07:32:00 +0000

Now for something new and generally unrelated to food...I've been curious to know what the new laundry care symbols mean. I've seen some of our care tags with just symbols and others with symbols and worded instructions. I decided to look it up for a "cheat sheet" to post in my laundry room.

I found "Your Guide to Fabric Care Symbols" (covers all the different symbols and what they mean) and a "Fabric Care Language Made Easy" (a quick shortcut guide) very informative. I printed them out as they are easy to read and will make easy reference in my laundry room.

Applesauce Quick Bread

noreply@blogger.com (Loretta) — Tue, 03 Nov 2009 08:00:00 +0000

I found this recipe in one of my children's magazines (recipe by Denise Super-Braith). It is simple and the only thing I changed was the sweetener. I added (half as much) honey instead of sugar. Because I made homemade applesauce this year (might make more), I had some in the freezer to use.

Applesauce Quick Bread

Mix liquids together in one bowl:
2 cups unsweetened applesauce
1 cup sugar (I used 1/2 cup honey)
1/2 cup oil

Mix dry ingredients in another bowl:
2 1/2 cups flour (I used whole wheat)
1/4 teaspoon salt
2 teaspoons baking soda
1/3 teaspoon cloves
1/2 teaspoon cinnamon

Combine wet and dry ingredients together, mixing well. Bake in a greased and floured bread pan at 350 degrees for about 1 hour or until a toothpick comes out clean. Let the bread cool, then slice when ready to serve.

(When I made this the first time, I actually didn't have the cinnamon, so I added the cloves along with some allspice and nutmeg. Still came out great!)

This would probably do great as cupcakes too, just adjust for less time and watch your oven.

Cooking with Oils

noreply@blogger.com (Loretta) — Mon, 02 Nov 2009 07:00:00 +0000

I have always known that there are certain oils that can be used in cooking (heated) and some that are best used in a cold state for full benefit.

The Spectrum company has a great online resource that can be useful in the kitchen. It's a kitchen guide that shows which oils can take heat and how much. It also shows you which oils should not be heated and the best Omega 3-6-9 sources. I printed one out so I can use it as a reference. I will put it into my 3 ring binder along with my recipes.

"Mint" Your Carob Cake

noreply@blogger.com (Loretta) — Wed, 28 Oct 2009 12:37:00 +0000

I recently baked another yummy carob cake for a friend's birthday. Since it was to be a surprise, her husband gave me instructions for the evening and he gave me a great idea. He said she often makes her chocolate/carob cake with mint in it.

So I decided to figure it out. Without checking other recipes, I first thought about adding in some crushed mint leaves since I had those. And then I remembered that my husband uses peppermint oil for migraine relief, so I tried that. I was only making a small cake (one layer of a two layered cake) so I put in only about 4 or 5 drops from my little tiny bottle of peppermint oil.

I am happy to report that it was a success! And what's interesting is this friend has been using the same recipe for carob cake that I've been using for years too! =)

Spinach and Sun-Dried Tomato Salad

noreply@blogger.com (Loretta) — Tue, 27 Oct 2009 07:00:00 +0000

Another recipe from the "American Vegetarian Cookbook" to accompany the recipe posted yesterday for "Stedda" Ricotta.

3 Tablespoons extra virgin olive oil
3/4 -1 Tablespoon lemon juice
1/4 teaspoon Dijon-style mustard, or 1 teaspoon vegan mayonnaise
6 cups fresh spinach, well washed
1/4 cup slivered sun-dried tomatoes (see my note)
1/4 - 1/2 cup "Stedda" Ricotta

(My note: Rehydrate the sun-dried tomatoes with some warm water for a few minutes while you continue with recipe. If they are oil-packed, then you don't need to do this step. Just remove as much oil as you can or use less oil in the recipe.)

Combine first three ingredients in a large bowl and beat with a whisk. Thoroughly dry the spinach and break into bite-size pieces into the salad bowl. Add the sun-dried tomatoes and the "Stedda" Ricotta. Toss well.

"Stedda" Ricotta

noreply@blogger.com (Loretta) — Mon, 26 Oct 2009 08:00:00 +0000

I am sharing a recipe for a ricotta cheese substitute. It is from the "American Vegetarian Cookbook from the Fit For Life Kitchen" by Marilyn Diamond. I have used this for a salad recipe (from the same book), which I will share forthcoming.

So for now, make this and it'll be ready for the salad in the next post. Or you can use it for any recipe calling for ricotta cheese. And no, it doesn't call for miso, soy sauce, or nutritional yeast. Very simple to make.

"Stedda" Ricotta

1 pound firm tofu (I like the water packed kind for this)
1/3 cup olive oil
1/2 teaspoon ground nutmeg
1/2 teaspoon seasoned salt or ground rock salt

Original instructions in the book:
Place three-fourths of the tofu and the remaining ingredients in a blender. Blend until thick and smooth. Mash the remaining tofu into the blended mixture.

(My note: Where you want a more "pudding" like texture for your recipe, the above instructions will serve you well. If you like a chunkier texture, then use my method below for your dish.)

My method:
Mash all the ingredients in a flat bottomed bowl or container with a potato masher (aka: "avocado masher"). Be careful when mashing to start at one side of the tofu block working your through. You have just mixed it pretty well, by the time you are done mashing. Now just chill it. I like it this way. =)

Green Pea Salad

noreply@blogger.com (Loretta) — Tue, 20 Oct 2009 09:00:00 +0000

Here is a quick and easy salad to make when you might not have lettuce on hand.

Green Pea Salad

1 pound frozen peas (or thaw first)
2 green onions, sliced
1 Tablespoon olive oil (can use part flax seed oil)
1 Tablespoon fresh lemon juice
salt or homemade seasoned salt, to taste
dill weed, as desired

Mix together the oil, lemon juice and seasonings. Mix this marinade and the onions and peas up to 3-4 hours before serving if frozen. If peas are thawed when making this recipe, then they will be ready to serve in less time.

I have made the marinade the night before, then mixed it with the (frozen) peas and onions a few hours before the meal. Then stirred again before serving. Works well this way and didn't need to be refrigerated once mixed all together.

Crockpot Layered Dinner

noreply@blogger.com (Loretta) — Thu, 15 Oct 2009 07:00:00 +0000

With cold weather upon us, I think about warming meals to make. This dish was made for us shortly after our daughter was born. We don't make it often, but it has a good homemade feel to it. Of course, I love having the crockpot to cook all day while I do other things. It has an interesting combination of herbs and spices. It's like a casserole in a crockpot.

Crockpot Layered Dinner
from McDougall Plan

Layer in crockpot in order given:

6 potatoes, sliced
1 large onion, sliced
2 carrots, sliced
1 green pepper, sliced
1 zucchini, sliced
1 cup corn, fresh or frozen
1 cup peas, fresh or frozen
mushrooms (optional)
broccoli (optional)
green beans (optional)

Mix together this sauce and pour over vegetables:

2 1/2 cups tomato sauce
1/4 cup low-sodium tamari (or other soy sauce)
1 teaspoon ground thyme
1 teaspoon dry mustard
1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoon cinnamon
1/8 teaspoon sage
2 Tablespoons parsley flakes

Cook on low for 12 hours or on high for 6 hours.

Kale Snack "Chips"

noreply@blogger.com (Loretta) — Thu, 01 Oct 2009 09:00:00 +0000

I've been seeing recipes for a kale snack that I've been wanting to try for a while. I finally tried it yesterday. It is very good and I don't know why I haven't tried it before. It's very simple to make. It's a sort of a melt-in-your-mouth crisp and not really crunchy. It is really good right out of the oven. Since my children and I enjoyed them this way (and we ate them all!), I don't even know if they'd store well. They disappear and leave you wanting more.

I am posting the recipe for how I made it, although it seems to be pretty standard. Add oil and salt/seasoning and bake.

Kale Snack "Chips"

1 bunch kale, washed, stems removed, in bite size pieces
oil (I used olive oil)
apple cider vinegar (optional)
salt or seasoned salt
(for variety, add other seasonings as desired for other flavors...spicy, chili, etc.)

Mix together in a 9"x 13" cake pan until coated. Spread out on the pan evenly. Bake at 350 degrees F for about 10 minutes or more until crispy. They will shrink some. I had apple cider vinegar in a spray bottle and gave it a few sprays, drizzled the oil onto the kale and then salted. Amounts are as needed.

If you want to make more, just make another pan as needed with another bunch of kale. I have a feeling that if you were making this to take somewhere, you'd want to make sure that you put it into a rigid container to make sure it doesn't get crushed. Otherwise you might end up with seasoned kale powder! =)

Call about that broken knob...

noreply@blogger.com (Loretta) — Tue, 29 Sep 2009 07:00:00 +0000

...and you might just get more than a replacement.

Today I called a slow cooker manufacturer about a broken knob/dial button (to adjust Off, Low, High). I told them my problem and wondered if they could send me a new one to replace it. I was also hoping it would be free, but I didn't say that. I figured if there was a cost, it couldn't be too much anyway.

Turns out my model was recalled for defective handles (apparently they can crack). Although my handles are in fine shape now, the woman I talked to said that they will replace my entire electrical base unit (minus crock) for free. I just need to send them the (cut off) electrical plug, along with my contact info and model number and decription of the base unit.

So I'll add an update later about what comes in the mail. I'm kind of excited to know that while I was looking for just a button, I'll get another base unit for my slow cooker.

So my tip is: call about small broken things on your appliances and small appliances and you might be pleasantly surprised to get more than you bargained for. Oh, and it doesn't hurt to find out if there are recalls on your most used items.

For more kitchen tips, please visit Tammy's Recipes.

Honey Mustard Chickpeas

noreply@blogger.com (Loretta) — Mon, 28 Sep 2009 12:00:00 +0000

This recipe has been a favorite of our family. I've made it like the basic recipe here or added vegetables to our liking or according to what I had on hand at the time to fill it out a bit more. Some of you may recognize this as a non-vegetarian recipe in the More With Less cookbook.

I have three ways to prepare this dish: baking, stove top, or crockpot. See my vegetable variation below the basic recipe as follows. You can add tofu (bean curd) for another variation. Enjoy!

Honey Mustard Chickpeas

1/3 cup oil (I have used part coconut oil and part extra virgin olive oil)
1/3 cup honey (more or less, depending on how sweet you like it)
2 Tablespoons prepared mustard (any kind)
1 teaspoon salt or seasoned salt
1 teaspoon curry powder (or more)
4-5 cups cooked chickpeas, rinsed and drained

Stir to combine all ingredients. Recipe can be doubled.

To bake:
Bake in 350 degree F oven for 1 hour and 15 minutes.

Stove top:
Cook in medium size saucepan on medium low until heated through. If desired you can continue cooking on low for longer to allow flavors to blend.

Crockpot:
Heat on high for 4-5 hours or on low for 8-10 hours. The great thing about a crockpot is that your schedule can determine how long you cook this dish. It just needs to be heated through, but flavor is better with longer slower cooking.

Vegetable Variation

In addition to the chickpeas you can add vegetables. Using the vegetables you like in the amounts you like, will greatly enhance this dish. Some that we have used in the past (all or some of the following):

onions, sliced or chopped
cabbage, chopped
garlic, whole cloves or coarsely chopped
zucchini, chopped
bell peppers, chopped
green beans, cut into 1 inch lengths
carrots, shredded or chopped
celery, chopped

Though not necessary, sometimes when I add vegetables (especially onions and garlic), I saute them first in a skillet, using the oil in the original recipe, before adding to the other ingredients. Then proceed as usual. When adding 3 cups of vegetables or more, you may want to double your sauce ingredients (all but the chickpeas in the original recipe) for more flavor.

Another Indian tip I learned a few years ago while my husband was at seminary...When adding vegetables to saute, first heat the oil, then add your curry powder, stirring to cook a little, then add your onions, etc... to give it an even better flavor.

Spices...In The Round

noreply@blogger.com (Loretta) — Tue, 22 Sep 2009 09:00:00 +0000

Moving into a different home recently has put me into organizing mode once again. I am always wanting to try new ways of doing things to see if I like something better. But since some ideas can be pricey to try out, I stick to new ways that don't cost anything first.

One of my usual organizing dilemmas, the kitchen, has me wondering two months later if I still have it right. I am in there quite a bit, so I'm always thinking about the best solutions. For example, I have had my herbs and spices organized two different ways (other than my usual) since moving here and I still don't like it. So this week I'm pulling out my organizing friend once again. Good 'ole Miss Lazy Susan. It certainly does a great job at keeping my bottles in order.

I have two double tiered lazy susans that hold my herb and spice bottles. Since I make a lot of my own herb and spice blends for cooking, I have quite a collection. A few years ago, I decided to buy bottles that were the same size, so I purchased two dozen amber spice bottles to start with. I ordered them through our local food co-op store. They were only a little more than one dollar each purchased this way. Since then I have bought two more dozen to keep up with my growing collection. Although I don't use them all, I very nearly do with experimenting with new herbs and spices here and there.

To keep things organized, I made very simple labels. I made a list (Allspice, Bay Leaf, Cinnamon, etc...) on my computer using a font I liked and then spaced the list 2 or 3 spaces apart down the page. I then cut them apart and neatly taped them onto my bottles with clear packing tape.

You can organize alphabetically or in groups of most used together (cinnamon, cloves, and ginger together and/or basil, oregano, and thyme together, etc...). No more searching high and low for the herb or spice I want, digging back into cupboards with odd sized bottles here and there.

The nice thing is, I can refill my bottles by going straight to the local food co-op (a different one now) and getting just the amount I need from their bulk spices without extra packaging. They weigh the empty bottle for me and then again after I've refilled the bottle for the price.

It was fun to create this homemaking project. I really love how my collection looks and it's organized too. Not only pretty, but practical too.

Go Green #7: Go Paperless

noreply@blogger.com (Loretta) — Fri, 18 Sep 2009 13:31:00 +0000

Living in a home means having bills. Electric bills, gas bills, phone bills, water bills, and all manner of other services that come to mind. Then there's insurance and bank statements and such. And that usually means paper... invited or not, there is a way to make it easier.

For regular utilities, why not sign up for paperless bills online? You can even get bank statements online. You can keep notices and important papers filed right in a web based email account (so you can access it from any computer with internet) and never worry about having to file beyond that. When and if needed, go and print what you need if you need proof of payment.

Having less paper come into my house means less work for me. Sure I have paper files for the few things that do come in for utilities for example. It's a very thin file and if I wanted to eliminate that, I could even scan and "file" those things on a computer...and still be able to print those out, if it ever becomes necessary.

Check out MyCheckFree.com for a easy way to pay regular bills. They even have a way for you to schedule your payment based on the best time for you (before the due date, of course). For other bills not listed there, ask the companies that you do business with to see if you can go paperless with them. You save a stamp each time or even save gas if you are used to paying in person.

For questions about privacy, check with each company you deal with for details. Make sure that the sites are protected when it comes to your details and personal information.

Go Green #6: Buy Organic

noreply@blogger.com (Loretta) — Mon, 14 Sep 2009 11:00:00 +0000

Our potential exposure to chemicals can come from many different sources. The air we breathe, the things we put on our skin and in our hair, the water we drink, the food we eat, the clothes we wear, the building materials in our house, our furniture and list goes on and on. It's everywhere.

There's one thing we can do to limit our exposure. We can buy foods that are organic. I would add that organic is best combined with gmo-free. The Environmental Working Group has a great resource called the Shopper's Guide to Pesticides in Produce. This full list is worth looking at for more information.

The list includes the cleanest foods to buy that have the least residues and the worst foods that have the most residues. The idea is that you can make more informed choices about the produce you buy to choose more "clean" produce and less chemicals. This list is especially helpful if you can't find everything organic. There is a quick guide you can download here from their website.

I hope that you can use this list to help you make the best choices for your family. Children are more sensitive to these chemicals because they are smaller than adults and still actively growing. May we all benefit from healthy choices all through life! =)

Sarah's Raw Salsa

noreply@blogger.com (Loretta) — Fri, 11 Sep 2009 07:00:00 +0000

The last of the reader's contest entries that I haven't posted before. Enjoy.

Sarah's Raw Salsa

4 tomatoes, chopped
1 jalapeno pepper
1/2 onion
a few cloves of garlic
1/2 cup (or so) fresh cilantro.

Chop in a food processor or blender. Add salt and lime juice to taste. Sometimes I process the tomatoes separately from the rest of the veggies and puree them a little more. Sometimes I put them in all together and leave it a little more chunky. I typically leave the seeds in the pepper and use whole tomatoes. If you seed the pepper you might want more than one to achieve the desired spice level.

Donna's Great Raw Guacamole

noreply@blogger.com (Loretta) — Wed, 09 Sep 2009 07:00:00 +0000

Another great contest entry from a reader. Enjoy.

Donna's Great Raw Guacamole

3 ripe avocados, mashed
1 small onion, chopped very fine
2 cloves garlic, crushed
1 T chopped fresh cilantro
½ t cumin
¼ t cayenne
¼ t sea salt
fresh juice of one lemon
1 diced Roma tomato (optional garnish)

Mix together, chill for 20 to 30 minutes and serve. Great served with raw veggie sticks!

Lisa's Raw "Ranch" Dressing

noreply@blogger.com (Loretta) — Mon, 07 Sep 2009 19:00:00 +0000

Another really yummy raw idea from a reader's contest entry. Enjoy.

Lisa's "Ranch" Dressing

1 cucumber-diced
1/2 lemon-juiced
1/2 cup oil
1/2 tsp salt
1/2 tsp parsley
1/2 tsp dill
1/4 tsp pepper
1/4 tsp onion powder
1/4 tsp garlic powder

Blend in blender until combined and refrigerate for 1/2 hour before using. Tastes just like ranch dressing without dairy or mayo.

Kristi's Raw Green Energy Drink

noreply@blogger.com (Loretta) — Sat, 05 Sep 2009 07:00:00 +0000

Another reader's contest entry. Enjoy.

Kristi's Raw Green Energy Drink

1 cup cucumber juice
1/2 cup kale juice
1/2 cup celery juice
dash of lime juice

(Blog author note: this requires the use of a juicer that can handle leafy greens.)

A note...

noreply@blogger.com (Loretta) — Fri, 04 Sep 2009 05:00:00 +0000

...to two of my favorite vegetarians...S & K...

Happy Anniversary!

May the Lord bless you both today.

May your years together be fruitful and blessed.

May His Shalom surround you both.

We love you! =)

Tiffani's Raw Herb Stuffed Mushrooms

noreply@blogger.com (Loretta) — Thu, 03 Sep 2009 07:00:00 +0000

Another (really yummy and creative idea) reader's contest entry. Enjoy.

Tiffani's Raw Herb Stuffed Mushrooms

1/2 cup raw cashews
1/2 cup soaked sunflower seeds
1/2 cup pecans
1/4 cup unsweetened shredded coconut
1/4 cup chopped mushroom stems
1/4 cup chopped fresh parsley
1/3 red pepper
2 green onions
1 tsp Herbs de Provence
1/2 tsp minced garlic
1 tbs lemon juice
3 sundried tomatoes, rehydrated
1/2 tsp sea salt
2 packages button mushrooms
olive oil for brushing mushrooms

Preparation: De-stem and clean mushrooms. Brush with olive oil. Set aside. Process nuts and coconut together until light and almost fluffy. Do not over process. Add remaining ingredients and pulse chop until well blended. Stuff mushroom caps. Eat or dehydrate for 2-4 hours at 115F.

Seasonal Foods

noreply@blogger.com (Loretta) — Wed, 02 Sep 2009 07:00:00 +0000

Have you wondered what's in season in your area of the USA? If you don't have a garden, it's harder to remember what might be in season. Things are cheaper in season. I live in one state, you might live in another.

I have added a helpful gadget to the right sidebar. If you scroll down to the bottom of the sidebar on the right, you'll find a seasonal foods list. You can change the state and time of year. Then use the scroll bar within the gadget to see everything.

Fun and informative. If you are like I am, you'll check what's in season in a totally different part of the country than you live. Interesting.

Zelda's Raw Carrot Cashew Dip

noreply@blogger.com (Loretta) — Tue, 01 Sep 2009 07:00:00 +0000

Today I am visiting my reader's comments and sharing with you some entries from my contest I had last December. Enjoy.

Zelda's Raw Carrot Cashew Dip

PLEASE NOTE all measurements are approximate.

1 1/2 cups chopped raw carrots
1 cup raw cashews
large handful fresh parsley
1/2 cup chopped raw organic broccoli (organic tastes different than non-organic)
1 clove garlic
1-2 in piece of fresh ginger root
juice from 1/2 organic lime (organic tastes different)
sea salt to taste
black peppercorns to taste
slight amount of spring water if needed for desired consistency
green onions chopped for garnish

Place all ingredients except green onions in blender and blend. Enjoy with whatever you typically "dip". For me, it's veggies since I'm gluten free.

(Blog author note: it helps to have a powerful blender for this dip.)

August Update

noreply@blogger.com (Loretta) — Tue, 25 Aug 2009 13:00:00 +0000

I thought since I have been doing only about one post per month lately that I should jokingly call this the August update. LOL - so my life goes...

Just yesterday I had a friend, Lilly, tell me she needs more recipes for a vegetarian family member. So I directed her here. Then I remembered that I need to continue to categorize my recipes.

As you can see on the right sidebar, I've started to list the actual recipe names in a more organized fashion. I'm intending to do all of them this way. There are some you may see in more than one different category. Overall I am trying to keep the goal of being simple in mind and eliminate extra tags. So things will look a little different, but the content will still all be here.

So, yes, I'm still here....the good news is that my family has now moved to a house of our own! Yea! And when I get another working digital camera, we'll have photos again. So until then, just think of this blog as a literary work with some great vegan recipes. =)

Financial Freedom

noreply@blogger.com (Loretta) — Sat, 04 Jul 2009 21:10:00 +0000

I wrote one year ago today about financial independence. Go read it now, I'll wait.... =)

(Seriously!)

How's it going?
Are you where you want to be?
Have you taken the opportunities God has put in your path to be more secure moneywise?
What about saving money where you can? ...And then some.

Please, if you have found some tips that have helped you to keep and save your money, please comment on this post and pass them along. Pay it forward, so to speak. I'll be reading every one of them and sharing the best ones in a future post.

We are still happy that through all the time of not finding work for my husband that we have remained debt free. I can't say enough that everyone should save up emergency funds and work whenever the opportunity arises to help someone out here and there, whether you get paid or not. It's not always in cash that God provides. He is faithful. So you be faithful.