A week of Winter Soup. Is anything better? Really? December 29, 2010

Well, Auston and I both have colds.  So in between the sneezing and the onslaught of snot, I did what any normal perfectly sane person would do.  I bundled us both us, stashed the tissues in my bag and headed to the market.  Hey, I figure I am doing everyone a favor by heading out with our colds.  We’ll share our lovely germs, get you all sick while you are on vacation, and then you’ll be better by the time you need to go back to work.  You can thank me later, moving on.

I live in Florida, several varieties of veggies are available fresh mostly year round.  However, this year we have had some crazy cold weather and the farmers are all in a tizzy over losing 90% of their crops and we’ve been running our heat non-stop pretty much since November.  So, the local markets are looking kind of sparse and I was really only able to pick up TRUE winter veggies.  In case you were wondering (but if you weren’t you’re about to find out) winter veggies are yummy, nutrious, and most of all CHEAP this season.  If you are reading this and thinking, “Hey, I wonder what my local winter veggies are?” , you can find that out here:

http://localfoods.about.com/od/searchbystate/State_Seasonal_Produce_Guides.htm

If you REALLY want to rescue your grocery bill, eat better, and support local farmers (instead of mega-corporations) plan at least ONE meal a week based on whats in season in your region.  This week, since we are sick and broke (Christmas anyone?) winter veggie soup is on the menu!  And, if you should happen to need another reason to love soup, heres one:  Soup can help you lose weight!  Especially soups that are broth or tomato based verses those that are cream based.  A bowl of soup is a tasty, I mean easy, way to fill up before a main course since veggies are loaded with fiber and nutrients.

Avocados, Broccoli, Brussels, Carrots, Cabbage, Cauliflower, Celery, Corn, Cucumbers, Eggplant, Scallions, Leeks, Several types of Beans, Mushrooms, Onions, Peas, Potatoes, Tomatoes, and Zucchini are all on the list of the veggies that I currently can get  locally grown.  I realize that most people wont be able to get the same selection that I can, and that sucks.  For you.  You can adapt most of the recipes though to fit whatever veggies you can get.

So, here is what you’ve all been waiting for:  Day One of Winter Soup!

Lindsy’s Ultra Awesome Squash, Leeks, and Apple Puree Slow Cooker Soup:    (Yeah, say that three times fast…)

1 tart Apple, peeled and cubed

2 Leeks, washed very well, greens ends set aside  - white bulbs chopped

1 5lb Squash of your choice.  I prefer Acorn or Butternut.

2 dried Bay Leaves

1 tbsp Olive Oil

1/2 tsp Sea Salt

1/2 cup White Wine

4-6 cups Veggie Stock ( I used 4 tsps of VegBase or Better then Bullion in 4 cups of water)

3 tsps minced Garlic

1/8 cup Bragg’s or low sodium Soy Sauce

Wash the squash, slice in half and place on a baking sheet flesh side down.  Bake at 350 for about an hour or until a fork can easily pierce the skin and slide through the squash.  In the meantime add everything else into the crockpot and set to low.  After the squash is done, add to the crockpot and cook again for another hour.  Remove the bay leaves, transfer soup into a blender and blend until smooth.  After pureed, pour back into the crockpot and set on low until you are ready to eat!  Seriously, its that easy.  I’ll often make a large batch of this soup, then pour into individual containers and freeze them for lunches.   I even served this soup at our very fancy annual Christmas Eve Dinner party, topped with a tiny dollop of Creme Fraiche, which is NOT vegan, unless you make it yourself with Tofutti Sour Cream and a couple tbsps of Apple Cider Vinegar – but, thats not necessary, just a fancy little touch.

 

Squashy Goodness

To a renewed sense of purpose. December 28, 2010

What is it about the end of the year that brings about such a feeling of finality?  I mean really, its just another day in another year and its going to happen again next year, so its not like I should be surprised or anything.  For me, it just felt like this year went by too quickly!  My baby is not a baby anymore.  He’s now totally potty trained, no diapers, even at night.  I caught myself looking at him this morning and I could suddenly see him thirty years in the future.  With a life of his own, a wife, children, a job.  He looked like my husband, tall and skinny with ultra blonde hair but he has my green-grey eyes (very handsome, if I do say so myself).  Let me tell you, it was terrifying!  Here we are as parents, and we are given a human being to mold and shape into a good and productive person.  And whats worse is that they don’t come with instruction manuals, which is probably a good thing since who really ever reads the instructions anyways?

We each do the best we can, in our own ways and eventually those kids become adults and those adults have to go through the same thing I’m going through right now.

So, I’m at peace.  Currently.  Its exciting to watch this little boy grow into a man!  Its terrifying to think of the things that could happen.  But mostly, its humbling.  Here I am going through my day to day motions, while a tiny human is becoming a parallel version of Justin and I, and on most days I don’t give it a second thought.  Today though, today I am thankful for the doors that closed in my life and for the windows that were left open.

 

-Thoughtful and Reflective.  Lindsy

A possible New Year’s Challenge… December 23, 2010

So…  I’ve been feeling a bit bored lately, and I stumbled across the idea that I might do a year in blogging.  This was sort of  a combination of  watching the movie Julie & Julia,  and reading the blog about that lady who did a year of school lunches.  Blogging has gotten stagnant for me lately, and I’m thinking that some sort of challenge would shake things up a little bit.  Any ideas?  You guys have until December 31st to decide what I should spend a year blogging about…   Thats right, I want you guys to leave in the comments of this blog ideas about what I should write about.  I’ll use Random.Org to choose one person’s idea.  Keep in mind that I would prefer it to have something to do with food, and at the very least vegetarian  - so lets get creative!  I know you guys are!

Rules:  You may enter more then one idea, but, enter them in separate comments, so that every idea has a chance at winning.  You are also more then welcome to invite people who have never read this blog, and those who have no idea who I am to comment and leave an idea.  I may make up more rules as I go along, depending on how crazy the ideas get…  But, its my blog and reserve the that right.  :D

Love, and I’m very curious to see what you guys come up with:  Lindsy

MY blog's fate is in your hands...

But Is The Rum Vegan? November 10, 2010

Ha!

Its been one of those weeks.  Well, months – well, wait, years.

He was pretty miserable, but kept a brave face for Auston.

My hubby went for his allergy test this morning and out of 75 tests, he reacted very strongly to about 50 of them.  I’m telling you, he is subliminally attempting to thwart my attempts are veganism.  Well, the good news is that he starts his Immunotherapy next week, and with any luck, he’ll be able to eat fruits and veggies after several rounds of allergy shots.  And, yes- he really is allergic to cats.  :D  But, not dogs.  So……..

I applied for school, and got accepted and start classes in January.  So, that ought to be interesting.  Two of my classes are at night, the third one, which I cannot change and must take to stay enrolled, is during the day, so I’ll have to figure out what I’m going to do with Auston on those days.  Not looking forward to paying for preschool for one day a week.  :(

I did however get a new digital camera, laptop, laptop tote, and accessory set for my birthday/starting school.  I married a good man.  Now, I am just working on him to get the Kinect for the Xbox so I can take Zumba in my living room!  IF it happens, I’ll be sure to post a video of me falling all over myself for my loyal readers to enjoy.

Now, I’m just trying to get the house in order for the holidays, and that never ending to-do list seems to be growing.  Thanksgiving this year will most likely be a vegetarian one.  We have a tradition of going to a friends house every year, and I’m not keen on imposing my dietary choices on everyone else.  However, my famous Christmas Eve Dinner will be a huge Vegan setting.

So, while I’m procrastinating and avoiding that aforementioned to-do list, I’m going to enjoy this cocktail and relax.  See, the thing about that list is that it will continue to get larger, usually in direct proportion to the lessening of my bottle of rum in the freezer.  Funny how things work out like that.

 

-Lindsy, Relaxed.  For now.  Listening to the sounds of the husband scratching his back…

A Gourmet Twist on an Old Classic – Mushroom and Onion Shepherds Pie with Brown Gravy November 10, 2010

Shepherds Pie.  What isn’t there to love?  Well, if you’re a vegan its the meat.  If you are an animal lover its the lamb.  And, if you’re on a diet, its the carbs.   Hopefully I can help you out on all three of those points, while not sacrificing any taste.  Seriously, I crave this now.  We’ve had it three times int he last three weeks.  Plus, I made it for my Halloween Party guests.  I’d say the reviews were rave all around.  This will be on my Christmas Dinner table from now on.  It’s got an amazingly luxe quality, thats quick and easy to make, and easy on your wallet.

 

OH!  I got my new camera today, so I should be able to upload much better photos more often, which in turn should mean more blog posts!  YAY!

 

What you’ll need:

6 medium Yukon Gold Potatoes, cleaned and quartered.

2 large Yellow Onions, peeled and sliced

1 medium sized container of your favorite mushrooms.  (I like both white, and baby bella- so I usually just get whatever is on sale.  IF you are NOT a fan of mushrooms, get white mushrooms, just trust me, you’ll be pleasantly surprised!)  Washed, and chopped into small pieces.

2 tbsp dried Parsley

2 tbsp dried Oregano

2 tbsp fresh Sage, chopped

2 tbsp fresh thyme leaves, stripped from the stem

2 tbsp Olive Oil, or light tasting oil of your choice

4 tbsp Soy Butter (As always, I prefer Earth Balance)

1/4 cup Veggie Shredded Parmesan Cheese

1/4 cup soy or coconut creamer

4 tbsp fresh Chives, chopped

2 tbsp minced Garlic

2 cups cold water

4 tbsp whole wheat flour

3 tsp Veggie-Base “beef” Bullion

In a large pot filled with water, boil the potatoes for about 15 minutes, or until soft.  Drain and put back in warm pot with 2 tbsps of soy butter, the Parm shreds, soy creamer and the chives.  Mash.  Set aside.

In a large pan, heat oil and add onions and garlic.   Heat on med-low until translucent.  Add all the herbs.  Then the mushrooms and cook for another 5-10 minutes.  Take off heat and pour into a 9 by 13 casserole dish.  Cover with mashed potatoes and put in the the oven at 350, for about 20 minutes  -  just until hot.

In a medium saucepan heat the remaining soy butter until melted, and whisk in flour.  Dom’t worry, it will be lumpy.  Add in the water stirring quickly, until smooth.  Add in Bullion, and a few tbsps of the mushroom and onion mixture.  Heat and stir until thickened.  SMOTHER your pie with this delicious gravy!!!

 

Mushroom and Onion Shepherds Pie

Amazing Pumpkin Pie. October 28, 2010

Vegan Pumpkin Pie

Relax, its not as scary or as difficult as it sounds.  The end result is most certainly worth the effort, which I can personally attest to (as its nine am and I”m having a slice right now).  For the next few months I’ll be featuring homemade recipes that are either copies of family recipes that I’ve veganized, or stuff I’ve created myself that remind me of the season.

Fall is my favorite season.  My house is totally decked out in all of its Halloween Splendor.  And I’m in LOVE with Pumpkin!  I’ve put it in just about everything lately.  At 96 cents per pie pumpkin, its cheap, flavorful, and easy to prepare.  Plus the health benefits of pumpkin make that dollar stretch a little further.  Extremely low in fat and calories, yet packs a powerful punch in the vitamin department.  High in vitamin A, fiber, the Carotenes, Vitamin C & E, Potassium, and Magnesium.  Plus, if you save the seeds and roast them, you are getting a huge dose of Omega Fatty Acids without all the harmful saturated animal fats.  With all of the good things pumpkin can do for your health, perhaps one of the best benefits is that this is the time of year when many of us start to get sick, and having a serving or two of pumpkin in your diet will definitely help boost your immunity.

Here’s what you’ll need:

1 pie pumpkin or a 15 oz. can of pumpkin puree.  TRY to make it with fresh pumpkin first, you’ll thank me, I promise.

3/4 soy creamer

3 tbsps cornstarch or arrowroot powder

1/2 cup whole wheat or unbleached flour (whole wheat will give a darker colored pie and a slightly nuttier flavor, unbleached will remain truer to a classic pie recipe.)

3 tsps pumpkin pie spice (ginger, cinnamon, allspice, clove, nutmeg)

3/4 cup brown or Turbinado sugar

1 tsp molasses

1/4 tsp fine sea salt

1 tsp lemon juice

1 tbsp oil

1 tbsp applesauce

If using fresh pumpkin, wash the pumpkin, cut it in half and place flesh side down on a lightly greased baking sheet.  Bake at 350 for about an hour, or until the flesh can be easily scooped out of the shell.  Scoop out 2 cups of flesh and place it into a large mixing bowl, or the bowl of your food processor.  In a small bowl combine soy creamer with lemon juice and let stand for about 5 minutes.   All all of the ingredients into the large mixing bowl and puree until smooth.  Bake at 350 for 45 minutes to an hour, or until the filling doesn’t jiggle when the plate is shaken.  The recipe makes enough to fill 1 deep dish pie plate or 2 regular pie plates.  Pour into a premade pie crusts OR use the recipe that follows for a healthier and tastier version, thats simple and quick!

 

Versatile Vegan Pie Crust

What you’ll need:

2 cups whole wheat or unbleached flour (once again, using whole wheat will give you a nuttier flavor.)

1/3 cup applesauce

1/3 cup soy butter (I REALLY prefer Earth Balance baking sticks.)

1 tbsp Brown or Turbinado sugar

6-8 tbsp ice water

 

In your food processor bowl, add flour and butter and using the dough blade, process until combined.  Add sugar and applesauce and process until clumpy.  Add ice water, a few tbsps at a time, processing in between each addition until a cohesive dough forms.  Press dough into a pie plate, making sure to let the dough overlap the edge of the plate.  This does not need to be pre-baked.  You can pour your pie filling right into the pan and toss it in the oven.  This recipe can also be frozen with great results.

Pumpkins ready to go in the oven!

WOOHOO! Pumpkin Pie time!

Breakfast of Champions.... Ok, well, me.

5k Training, revamped! Plus some… September 23, 2010

Thank God for the “cooler” weather headed our way.  I live in South Florida, so when I say cooler, I mean tolerable.  Tolerable weather to run in.  So, our group is restarting our 5k training next week.  If you haven’t heard of the next big thing in running, its called the “Couch to 5k Program”.   It aims to literally have any couch potato running a 5k in about a month.  Seems daunting, no?  Its not as hard as it sounds, but, it is all about sticking to a routine.

Routines are something that as a young adult, I LOATHED.  I loved my fly-by-the-seat of-my pants mentality.  Don’t get me wrong, I’m still pretty damn spontaneous.  But, now I’ve got a child, and a husband, and a household to run and TRUST ME, it all seems to run much smoother when I have some form of a routine set out.  I’m not one for doling out unsolicited mothering advice, but, if you asked me what was the greatest piece of parenting advice I could offer is, it would be, set up a routine.  It doesn’t have to be a rigid schedule, but, I SO PROMISE, a routine will make your life as a parent a hundred times easier.

Anyhow, the premise of the Couch to 5k Program is surprisingly simple, and more importantly, achievable!  So, if you are in the area and want to join us, you are more then welcome to.

Oh, in other important news:  I’m very much looking forward to revamping some of my favorite holiday recipes to be vegan!  BRING ON THE CHRISTMAS COOKIES!!!  For now you’ll have to enjoy some of my regular everyday recipes, like:

Sweet and Spicy Green Bean Salad

Ingredients:

1lb Fresh Green Beans

2 cloves Garlic

2 tbsps Bragg’s

1 tsp Honey/Agave

1 tsp Chili sauce (Eastern style)

chopped or minced Onion

Roasted Sesame seeds

In a large pan heat green beans through (if you’d like to, you can blanche for about 3 minutes then do a cold water bath for a cold salad) and in a small bowl stir together remaining ingredients, and when the beans are heated through stir in the sauce.  Cook for a few more minutes, and serve.  This is great both served hot or cold, and is extremely adaptable based on your personal spice preferences.  Top with a Tbsp or so of roasted sesame seeds, which add a great crunch and nuttiness.

Sweet and Spicy Green Bean Salad

Sometimes it takes some time. September 15, 2010

Yes.

I am fully aware that I promised to post more often and then fell off the face of the Earth.  Sorry for that.  I’ve got just about every excuse in the book lined up to tell you all, but, suffice to say that I’ve been very busy and haven’t had a whole lot to blog about.

A little update in the ever so fascinating life of Lindsy:

My little man (who is 27 months old) is almost potty trained.  Much thanks to my mom.  I haven’t stepped on a scale in about a month, mostly for fear that it will screech in protest and I’ll have to deal with the ultimate shame in gaining back everything I’ve lost.  I’ve started running again, mostly due to the previous mentioned statement.  I’ve applied for college, which, is in and of itself something that I’m extremely proud of.  I’m also getting geared up for what is easily my busiest season.  Between Halloween, Thanksgiving, Black Friday, Christmas, and New Years we are absolutely none stop.  It seems to me that every time I look at the calender these days have just flown by and I have no idea where they went!

I realised today that I turn 26 this year.  Still a kid in a lot of eyes, I’m sure.  I feel old.  Run down.  September has been a time of reflection for me ever since the attacks on our country in 2001.  Sometimes it amazes me that it takes an event of such tragedy to remind us of what we really have to be thankful for.  Buildings can go up in flames and come crashing down, and none of that matters.  What matters are the lives that live in those buildings.  What am I truly thankful for?  My friends and family top the list.  My amazing husband who not only puts up with me but, loves me for it.  My beautiful child who has shown me what its like to be a kid all over again.  The best friends who I know I can count on through thick and thin.  I’ve got a roof over my head, clothes on my back, and food on my table…  No real complaints.

What are you thankful for?

-A reflective Lindsy

The honey debate. Yeah, I’m THAT bored. August 20, 2010

Well dear readers, I’ve come to a crossroads in my vegan journey.  I was informed today that because I eat honey, I am not vegan.  When I went on to explain that I only eat Orange Blossom honey, as a step in curing my seasonal allergies, I was basically told that “picking and choosing things to eat while I’m vegan, is just like a vegetarian eating a fish”.  Really?

I’ve always been under then impression that the vegan community was more compassionate and less judgemental than others, but, I am beginning to see that some in those community would only see that compassion extended to animals, not their human brethren.  Oh yes, I’m quite aware that there are bad apples in every bunch.  These bad apples are kind of like the bad apple in every walk of life.  Just like there are Sunday and Wednesday Christians, there are vegans who’s only joy in life is belittling the choices of other vegans.  I have a sneaking suspicion that these people are all the same.  Just petty people with nothing much better to do.

I digress, the point of the debate is that whether or not its “vegan” to consume honey.  Well, what is honey exactly?  Well, in layman’s terms honey is food that bees create for bees.  There is a long drawn out process that make this happen, but, for my purposes honey is food for by, made by bees, that take the nectar from flowers, and in the process they pollinate the plants on which they drink from.

So, honey is not technically made from animals.  Not in the sense that milk or eggs, or meat is anyways.  Its bee food.  But we eat carrots, and that’s bunny food…   Point 1 for vegans eating honey.

Bee Keepers harvest a specific type of bee, the honey bee in which to gather honey from.  So, essentially, bee keepers create a space for honey bees to live in.  And, beekeeping actually encourages the over production of honey, so that the bees still have food, which does not endanger the bees themselves.  Think about it, it’s very silly of one to think that a beekeeper would want to harm the bee that provides him with honey.  Quite often the modern-day beekeeper could be consider a hero, as he is encouraging the bees to go out and pollinate our food crops. 

Yes, beekeepers sometimes do use smoke to temporarily stun the bees, but, they are not in the business of killing, abusing, or generally harming the bees.  Point 2 for vegans eating honey. 

And my third favorite, it’s a personal choice.  You know what, if I don’t eat any meat, dairy, or eggs but do take honey during the spring and fall to combat seasonal allergies (that happen to get debilitating), over taking a prescription medication that is most likely tested on animals in some way, shape, or form.  Then, who is to judge me?  The answer, no one. 

Which makes my third and final point for vegans eating honey.

Just my thoughts on what I suppose is a highly controversial subject among the vegan community.

-I will do as I damn well please, Lindsy

You can thank me later… August 19, 2010

Sorry for the lack of recent postings.  My sister and her hubby were here for a week, and we out having way too much fun for me to worry about blogging.  I’m keeping my fingers crossed that they move back down here soon!

We went and saw “Eat, Pray, Love” and it was AWESOME!  I was a bit leery, since the reviews were hit and miss but I loved it!  I was laughing and crying, a complete hormonal mess.  Suffice to say, I totally recommend it!

So, the recipe for today is:  Vegan No-Bakes!!!

This is the perfect recipe for you vegans who hate baking.  Though, there can’t be many of you… 

3 cups oats

1 1/2 cups raw sugar

4 tbsps pure cocoa powder

1/2 cup vegan butter (Earth’s Balance is great) 

1/2 cup almond/soy/rice/ or coconut milk.  I use vanilla flavored almond milk.

1 tsp pure vanilla extract

3/4 cup all natural peanut butter. 

In a medium saucepan, combine sugar, milk, cocoa, and vegan butter.  Over med-high heat, bring to a boil, stirring fairly often.  Continue to boil for exactly 1.5 minutes.  This time allows enough liquid to evaporate but, keeps the “batter” moist enough for the cookies.  Remove front heat and stir in peanut butter until melted.  Add vanilla, stir well, then stir in oats, and coat very well.  Drop by rounded teaspoon onto baking sheet or parchment/wax paper and allow to cool for about 1 hr.  You can speed up this process by placing baking sheet in the fridge.  Then enjoy, and try not to eat every last one by yourself.   You can get adventurous, by cutting the vegan butter in half and subbing with applesauce, or adding flax meal…  Whatever strikes your fancy.

Vegan No-Bakes