Thursday, May 24, 2012

Overnight Cinnamon Raisin Fridge Oatmeal

This was really good, and the raisins plumped up and were super juicy.

In a large bowl, stir together:
1/4 cup uncooked oatmeal
1/3 cup soy milk
1/4 cup soy yogurt
1 tsp agave syrup
1/4 tsp cinnamon
1 tbsp raisins

Cover and refrigerate overnight.  Eat cold.

Wednesday, May 23, 2012

Orange Creamsicle Smoothie

This tastes just exactly like a frozen creamsicle from your childhood.  Yum!


1 cup soy milk
1/2 cup fresh orange juice
1/2 tsp vanilla
2 tbsp powdered sugar (confectioners)
4 ice cubes

Thursday, May 10, 2012

Overnight Apple Cinnamon Fridge Oatmeal

Very good as well!

In a large cereal bowl, stir together...
1/4 cup uncooked oatmeal
1/3 cup soy milk
1/4 cup plain soy yogurt
1 tsp agave syrup
1/4 cup unsweetened natural applesauce
1/2 tsp cinnamon

Cover and place in refrigerator overnight.

Inspired by:

Wednesday, May 9, 2012

Overnight Cacao Banana Fridge Oatmeal

Again, I vegan-uped a great recipe from another blogger (see link below).  Very rich and yummy.  You know, it really does taste like cold cooked oatmeal.  And there is real joy in having breakfast ready to eat in the morning when you're exhausted!

In a large cereal bowl, stir together:
1/4 cup uncooked oatmeal
1/3 cup soy milk
1/4 cup plain soy yogurt
1 tbsp cacao powder (or unsweetened vegan cocoa powder)
1 tsp agave syrup
1/4 chopped banana

Cover and refrigerate overnight.

Inspiration from:

Tuesday, May 8, 2012

Eggplant "Parmesan"

This is so good.  I'm talking life changing good.

Slice an eggplant into 1/4 inch disks.  Place a single layer in the bottom of a colander.  Sprinkle well with coarse salt.  Add another layer on top.  Sprinkle with salt.  Repeat until it's all in there.  Place a heavy bowl on top and press it down a bit.  Place in the sink and leave it for 2 hours.  Press down a bit again.

Preheat oven to 185 C (375 F).  In a shallow bowl, mix 1 cup flour, 1/4 tsp ground black pepper, 1/4 tsp oregano, 1/2 tsp parsley, and 1/4 tsp thyme.  Heat a nice layer of olive oil in a large frying pan.  Take the eggplant slices and dredge them in the flour mixture.  Fry on both side until golden.  Place on paper towels after to cool a little and drain.  Work in batches, adding more oil as needed.

Place 1/2 cup marinara sauce in the bottom of a medium casserole dish.  Add a layer of eggplant.  Top with a drizzle of soy cream (maybe 1/3 cup).  Sprinkle with 1 tbsp chopped fresh basil., then 1/4 cup nutritional yeast.  Repeat layers once more.

Bake for 30 minutes.  Enjoy!

Dark Chocolate Spread

I was a total Nutella fan before changing over to veganism.  Honestly, I was really missing it, especially when I served it to my kids.  (In France, they think it's healthy..... I love France.)

Well, when wandering down the healthy food aisle in my local supermarket, I stumbled upon this.  Dark chocolate, healthy, vegan, Nutella-like spread.  Make with cacao!  It's very good.  I am, even now, coming up with recipe ideas to use this in.  More to come.

Chocolate Chocolate Chip Ice Cream

This is an amazing chocolate hit, just perfect for when your spouse is on a business trip and your kids are FINALLY in bed.

1 cup vegan milk
1/2 cup soy cream
1/2 cup powdered sugar (confectioner's sugar)
1/2 tsp vanilla
2 tbsp cacao powder (or vegan unsweetened cocoa)
pinch of salt

Stir in 1/2 mini dark chocolate chips. (Do not blend!)  Freeze and enjoy.

Oranges Drizzled in Dark Chocolate

Here is a favor combo that could not be more French.  Every chocolatier sells candied orange dipped in dark chocolate.  Just following their lead...

I melted dark chocolate chips in the microwave, stopping to stir occasionally, and drizzled it all over cut fresh oranges.  Messy to eat, but isn't that half the fun?  What a treat!

Happy Faces

I occasionally have time to make little designs out of fruit for my kids.  

Today, little faces, with chocolate chip eyelashes, blueberry eyes, cut apple noses, orange smiles, and strawberry tongues.  My three ate them all up... and I used the leftovers for my next post.  I'm trying to instill good habits in my kids now, while I have a chance to help them towards healthy lives.  Every little bit counts.

Pasta Alfredo

Adult mac and cheese.  What's not to love!  This tastes very similar to the Alfredo at my pre-vegan favorite restaurant.

Cook pasta to al dente in salted, boiling water.  Save a 1/4 cup of the cooking water.  Drain the pasta.

In the mean time, saute 1 minced shallot in 2 tbsp margarine until translucent.  Add 20 cl (a large 3/4 cup) soy cream and cook, stirring occasionally until thickened.  Add s & p to taste.

Pour sauce, reserved cooking water, and 1/2 cup nutritional yeast onto pasta.  Toss until well combined.  Top with a little parsley.

Overnight Blueberry Maple Fridge Oatmeal

I vegan-uped a recipe I saw on another blog (I'll put the link at the bottom of this post.)  I'll admit it.  Uncooked oatmeal.  I was frightened.  But, it was amazing.  Cold and soft and creaming and comforting.  Just what I needed after a night up with my sick son.

In a large cereal bowl, stir:
1/4 cup uncooked oatmeal
1/3 cup soy milk
1/4 cup plain soy yogurt
2 tsp maple syrup
1/4 cup fresh blueberries

Cover and place in fridge overnight.  Yum!

Original recipe can be found on this awesome blog...

Monday, May 7, 2012

Bean "Cheese" Burger

This was my best burger yet!  Sooooo good!

Open a can of red kidney beans and drain off most, not all of the liquid.  Spoon out 1/2 cup into a bowl.  Mix in 1/8 cup nutritional yeast, 1 small minced shallot, s & p.  Smash until well incorporated.  (For this, I used my grandma's old pastry cutter.  I bet 60 years ago, while making biscuits in her kitchen in backwoods Virginia, she would not have imagined her cutter would end up in France making vegan burgers!)  Add bread crumbs until it starts to come together to hold it's shape, then form into burger.

Saute in some veggie oil until brown on both sides.

Organic Garden

We just moved into our new house last October.  I have been putting off starting my veggie garden.  With three kids, it can be a lot of work.  But, finally, I had to jump in.  My husband chose the spot this weekend and tilled up the lawn for me.

This afternoon, I planted seedlings for tomato, cherry tomato, eggplant, peppers, cukes, courgette, cabbage, cauliflower, and broccoli.  My back hurts, but I am excited!  Will plant more soon.  :)

Raspberry Vanilla Smoothie

This was just what I needed after a tough afternoon in my new organic garden.  Very sweet and filling.

1/2 cup fresh raspberries
1/2 cup soy milk
1 single serving container of plain soy yogurt
3 ice cubes
1 tsp vanilla
1 tsp sugar

Mom's Garlic Toast

From my childhood, very simple garlic toast.  

Butter whole wheat bread with margarine.  Sprinkle with garlic salt.  Place under the broiler until light brown and bubbly.

Sunday, May 6, 2012

Mini Corn Muffin Popovers

These are sweet and light with centers full of air like a standard popover.  My 2-year old daughter loved them so much that she closed her eyes while she ate them so she could taste them better.  (I think she ate 3!)

Preheat oven to 200 C (400 F).  Brush a 12 count muffin tin with veggie oil.  Place in oven to preheat while you prepare the batter.

In a large bowl with a pour spout, sift together...
1 cup corn meal
1/4 cup whole wheat flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a separate bowl, mix...
1 1/2 cups soy milk
1 tsp apple cider vinegar
1/4 cup melted margarine, cooled
Pour this mixture into dry ingredients and whisk to combine just until there are no lumps.  Do not over mix.  

Pour evenly into hot muffin cups.  Bake until golden, about 15 minutes.

Broccoli "Cheese" Soup

I made my cream of broccoli soup, then thought to myself, why not try for cheese soup.  It was a gamble that paid off big time!

Make cream of broccoli soup from last post.  Whisk in 1/2 cup nutritional yeast and a dash of turmeric (not absolutely necessary, but it makes it the right color, plus it's a superfood that protects against infections...bonus!)  Simmer for 1 minute until bubbly and cheesy.  Somebody give me a spoon!

Cream of Broccoli Soup

This is amazing.  I couldn't tell the difference.

In a medium pot, saute:
2 cups chopped broccoli
1 small chopped onion
in 2 tbsp olive oil, until the onions are translucent and the broccoli is deep green.

Add 2 cups veggie stock (or 2 cups water and 1 large veggie bouillon cube).  Bring to a boil.  Drop heat to simmer.  Add 2 tbsp fresh chopped parsley (or 1 tbsp dried, rubbed between your hands to wake up the flavor), 1/2 tsp coarse salt, and 1/4 tsp ground pepper.   Simmer for 15 to 20 minutes, stirring occasionally, until the veggies are soft.  Add 20 cl (a large 3/4 cup) of soy cream.  Cook for a minute more until heated through and bubbly.

Soy Cream

I keep getting lots of questions about soy cream.  This is what I buy here, but I have no info on soy cream in the States because I haven't been a vegan long enough to be in the States trying to cook.  (If anyone has info, let me know.)  I will be travelling there this summer.  More info to come.

Pina Colada Ice Cream

This was a frosty, icy, almost sorbet textured treat.  My husband and I really liked it.  Sorry people, no alcohol, but I think this would be an amazing 'intermezzo' for a dinner party with a little bit of rum poured on it.

Mix 4 rings of canned pineapple with 20 cl (a generous 3/4 cup) of coconut milk in a blender until smooth.  Freeze and enjoy.

Baked Sweet Potato Fries

My whole family inhaled these.  I maybe got 3, and they were my lunch!  :)

Preheat oven to 200 C (400 F).  Peel sweet potatoes and chop into fries.  Place in a large bowl.  Toss with a generous amount of olive oil and coarse salt until well coated.  Spread out on a baking sheet, or two.  Bake until golden brown on the outside, and soft on the inside, about 20 minutes for medium cut fries.

Fast and Easy Tomato Basil Pasta Sauce

I make this from an quick sauce recipe that my Italian neighbor (a caterer) used to make.  My whole family loves it.

In a small sauce pan, saute a large, chopped shallot in olive oil until translucent.  Add 1 medium can of chopped, peeled tomatoes (Italian if you can find them), 1/2 tsp salt, 1/8 tsp ground black pepper, 1/4 tsp sugar (brings down the acidity), and 2 tbsp chopped fresh basil.  Simmer on low until thickened, about 15 minutes, stirring occasionally.

Saturday, May 5, 2012

Bleu, Blanc et Rouge Fruit Salad

As a joke for my French husband and kids, I made this fruit salad with the colors of the French flag and little fleur des lys cut apples for Cinco de Mayo dessert (the French Army lost that battle).

Just mix chopped strawberries, blueberries, and cut apple.

My twins approved.

Pina Coladas

Yes!  I vegan-uped my favorite pina colada recipe, and they were so good, my husband didn't even know!  Make the quantity you want with this.

Blend 1 part coconut milk, 2 parts pineapple juice, 2 parts rum (I used Malibu), and ice.  

Now sing it with me people....  "Do you like Pina Coladas, or getting caught in the rain?"

"Cheesy" Bean Quesadillas

Ok.  It's Cinco de Mayo.  I tried.  My husband wanted quesadillas, so I thought I would make a vegan version along side of his.  Well, I forgot one little thing.  That real cheese is what acts like glue to hold them together.  Don't get me wrong.  Mine were delicious.... with a fork.

Preheat oven to 400 F (200 C).  In a small pot, heat canned beans (I used red kidney) with a little bit of their juice.  Add nutritional yeast to taste to create a "cheesy" sauce.   Place a tortilla onto a baking sheet.  Spoon some of the beans onto it.  Top with another tortilla.  Bake until it is golden and bubbly.  Cut into wedges.  Serve with guacamole and salsa.

Thursday, May 3, 2012

Quinoa Tomato Basil Salad

Quinoa is a superfood, a vegan total protein.  Tomatoes and basil are also very good for you.  Eat this after you've chilled it a while in the fridge.

Rinse 1 cup quinoa, and place in a pot with 2 cups of water and a pinch of salt.  Bring to a boil, then drop the heat to a simmer and cook, uncovered, stirring occasionally.

Toss the cooked quinoa with 1 1/2 cups cherry tomatoes, and 1/8 cup chopped fresh basil.  Top with a dressing, made with 1/4 cup olive oil, 1/8 cup balsamic vinegar, 1 tsp coarse salt, 1/4 tsp freshly ground black pepper.  

Lentil Salad

This is a very traditional French dish in both cafes and homes.  People make this often, especially in the summer served chilled.  But it is equally delicious warm or room temperature.  The best part, you can make it a day ahead when having guests.  Lentils are high in protein, fiber and iron.

In a bowl, mix:
3 cups cooked lentils, hot
1 shallot, finely minced (the heat of the lentils will soften them)
1/4 cup fresh parsley
1/4 cup good olive oil
1/8 cup red wine vinegar
1 tsp coarse salt
1/4 tsp freshly ground black pepper

Eat hot, or chill until ready to eat.

Tip for those in France, I used this type of packaged, precooked lentils, and they are both yummy and a time saver.  Just toss the unopened packet into boiling water for 5 minutes.

Raspberry Mocha Frappuccino

Ice cold, frosty, chocolaty frappuccino with fresh raspberries.  Need I say more!  (But I will!  It's GOOD for you!)

In a blender, whip up:
A handful of ice cubes
1 cup soy milk
1 tbsp ground cacao (or cocoa powder if you can't find it)
1/2 cup fresh raspberries, washed and picked over
1 heaping tsp instant espresso powder (or a shot of freshly brewed espresso)
1 tsp sugar or agave syrup

Cacao, coffee, soy milk, and raspberries are all superfoods, packed with nutrition!

Tofu Stir Fried Noodles

This is one of my go-to's, along with soup and Italian pasta.  Yummy and great for you.  You can pack it full of superfoods and favs.

Cook whole wheat spaghetti in salted water until al dente.  Drain.

In the mean time, chop your favorite veggies (I used carrots, red onions, and yellow peppers).  Cube some firm tofu.  Finely grate some fresh ginger.  Saute all of this in a wok with hot veggie oil until the veggies are tender-crisp, and the tofu is browning on the edges.  Add some minced garlic and sesame seeds and stir fry for another minute.  Add a pinch of red pepper flakes, and some soy sauce.  Toss in the pasta, and stir fry for another minute.  Top with your favorite fresh herb (I used mint today, but cilantro and basil are amazing!)  Voila!

Wednesday, May 2, 2012

Blueberry Cinnamon Molasses Smoothie

It was super food central in my blender this morning.  So good, that I had to share it with my 6 year old son.

1 cup soy milk
1 cup frozen blueberries
1/4 tsp cinnamon
1 tbsp blackstrap molasses (I order it from the American store on-line)

Steamed Sweet Potato with Broccoli

Mixing two super foods made for a nice lunch today.

I scrubbed a medium sweet potato, pierced it with a fork, and popped it into the microwave for about 8 minutes until a fork easily passed to the center.  Then I chopped broccoli, placed it in a microwave steamer with a little water, and nuked it for 4 minutes.  Drained it, and added it to the sweet potato.  Topped with a little vegan margarine and coarse salt, it was very good.

Melty "Cheese" Sauce

As a new vegan, I really miss cheese.  And, in France, vegan cheese is nearly impossible to get.  (We're talking mail order!  Can you imagine!?!)  I came up with the quick melty "cheese" paste to use on steamed veggies and potatoes.  Not bad at all!

Mix 1 tbsp vegan margarine with 1 1/2 tbsp nutritional yeast and a dash of turmeric (for color, and it's a superfood!)  Work into a paste.  Place on warm food and let it melt.  Yum.