Quinoa Sweet Potato Veggie Spinach Salad

Ingredients:

1 Cup of Quinoa
2 Cups of Vegetable Broth.
2 Sweet Potatoes
1 Lemon
2 Tablespoons of Braggs
2 1/2 Tablespoons of Maple Syrup
2 Garlic Cloves
1/2 White onion
1/2 Red Pepper
1/2 cup of corn
1/2 cup of peas
3 Tablespoons of Cumin (approximately)
2 Large handfuls of Spinach (or whatever amount you prefer.



Place Vegetable Broth & Quinoa in a small pot and bring to a boil. Once boiled, cover and reduce heat to low and simmer for 20 minutes.

Meanwhile place chopped sweet potatoes in a pot of boiling water and boil on medium heat until cooked.

Spray A seperate pan with Pam (or cook in oil if you want to), and add crushed garlic cloves and onion. Sauttee for a minute or two, add about 1/8 cup of water and then add in red pepper, sweet potato, corn and peas.  I did not measure my Cumin seasoning I just basically put a whole bunch into the mixture, along with some black pepper and some onion powder. keep sautteeing for about 5 minutes.

Whisk Maple syrup, Braggs and lemon in a large bowl. Add in spinach and stir. Add in vegetable mixture and Quinoa and stir. Serve Chilled or Warm.

*** THIS IS NOT MY RECIPE -- Adapted from --->
 http://www.easyveganmeals.com/quinoa-sweet-potato-spinach-salad

Mashed Sweet Potato

I just can't get enough of sweet potato! Here is a simple mashed sweet potato recipe that can never go wrong - I added 2 regular red potatoes in this recipe but it tastes just as good (if not better) with only sweet potatoes. Enjoy!

Ingredients:

Vegetarian Chili

Okay so I absolutely LOVE chili and I always have. I love spicy chili, chunky chili, mild chili and even that sweet chili that we used to be served in the cafeteria at high school. Chili day was always my favorite day. And it's SO easy to make and fun to customize your own way. Here is my basic chili recipe - Remember cooking isn't about following the recipe it is about going with your gut, tasting, and experimenting!

1. Cut up any vegetables that you might want to add to your chili. Remember the more veggies the more nutritious (and fun!). So add anything, green peppers, red peppers, corn, onions, zuchinni, tomatoes, peas, carrots, sweet potato etc etc. Chop into small (or large) chunks, whichever you prefer and set aside in a large bowl. [I always seperate onions and garlic and sautte them first before adding all the other veggies, but It doesn't really matter].

2. If you want a hearty meaty Chili Recipe (I always LOVED ground beef). Place 1 cup of TVP in a bowl and add 1 cup of any kind of hot broth. [I boil water and add two bouillion cubes - but regular veggie broth would work]. Soak the TVP for 2 - 3 minutes. You are welcome to add soy sauce and ketchup to the tvp and any spices as well.

SPICES: SPICES ARE THE KEY TO GREAT CHILI!!!! Do not be shy with them, 1 teaspoon of chili powder for an entire pot of chili is just ridiculous! Unless you like your recipes mild of course.... Go crazy with; Chili Powder, Black pepper, Onion Powder, Garlic Powder, Paprika, Cayenne & Chili flakes (If you like your chili a little spicy). Some Cumin and Italian Spices also make for great flavoring. If you like a sweeter chili add about 4 tablespoons of sugar to the pot -

3. Sauttee onions and garlic in a large pot with vegetable broth and soy sauce. Only for 2 or 3 minutes and then add in TVP and other vegetables and cook on medium heat. Add lots if your spices now, and feel free to add ketchup, magi, Worcestershire sauce, and I always add 4 - 5 large tablespoons of Spaghetti sauce as well. Add in a large can of tomatoes to the mixture, along with a can of kidney beans (or two, or black beans, whatever makes you happy!). Fill the empty tomato can with water and add to mixture as well. Add as much liquid as you feel is necessary - Remember it will boil off as you let your chili sit.

Let simmer on Low for about an hour (or until thickness that is desired).  I place a lid on the pot a little cracked off so some steam can get out.

REMEMBER LOTS OF CHILI POWDER AND BLACK PEPPER. Add lots of MAGI too!!! Just keep adding spices until it tastes great!!

Enjoy :)

A New Start ~

Well just like everything I seem to start, after a couple of attempts I give up and am back to normal ways. But you know the old saying - try try and try again! My blogging has not persisted but I am going home for summer where I will be cooking lots of vegan foods and desserts and exploring healthier options in my life. I am excited for this. And my veganism has not held through either - I am normally pretty okay, but I have definitely had the odd slice of pizza, or 3 scrambled eggs for those awful hangovers. I will try and do better from now on - I will update soon!

Brooke

Zucchini Soup

I have experimented with zucchinis and squash alot recently, and blending them up into a soup is about as far as I have gotten. It is a wonderful low calories meal (or constant snack) where you are getting tons of nutrition from the zucchini (and whatever other vegetables you choose to blend up!)

Ingrediants:

-Zucchini!!!![ I used about 4 small ones for my last batch. but it just depends how much you want to make.]
-Squash.  [I added 1 to my last one. I'm sure you could add more as well.]
-1 Cup or more of vegetable broth (whatever amount you have, or need)
- Water
- Large can of diced tomatoes
- Sliced Onion/Garlic
-Italian Dressing (or whatever works)
- Cumin
- Chilli Powder
- Italian Seasoning
- FLAXSEEDS (for added fibre!!!!)

Recipe:

Sautte onions and garlic with italian dressing and a little broth on bottom of pot. Meanwhile, blend canned tomatoes (or leave some to put in chunks into your soup), and then add them to the pot. bring to a boil along with added water, and vegetable broth. Add chopped zucchinis and squash (and whatever other vegetables you prefer) and leftover tomato chunks. Add in any spices you prefer and let simmer for a while. You can add flax seeds whenever. oh yah don't forget black pepper!!! Once vegetables are softer (maybe 15 minutes after simmering), turn stove off and let cool and then blend everything up in a blender. Add back to your pot, heat back up, and thats it!!!

Baked Curried Broccolli & Cauliflower

I made a delicious, healthy and filling lunch today. It was surprisingly really easy, as well as very tasty. I forgot to take a picture of my meal (although it is pretty much just orange broccoli and cauliflower hehee..), and will take one the next time I prepare it.

INGREDIENTS:

Chopped Broccoli and Cauliflower (Bite size pieces, however much you want)
Olive Oil (again, whatever amount you feel necessary. less is more in my books!)
Chilli Powder
Curry
Chilli Peppers
Salt & Pepper
Italian Spices
(I also added some 10 calories a tablespoon Italian Salad dressing, but this isn't necessary)

RECIPE:
Preheat over to 350 degrees.
Mix Veggies in bowl with olive oil. Sprinkle over curry (again, to your preference), a little bit of chilli powder, and about 1/4 tsp of chilli peppers. Some Salt and Pepper and Italian spices. Stir it all together. Put in baking dish and bake for 20 - 40 minutes, until tender or however you like it.

P.s I can't really take credit for this recipe. Its basic recipe is from the Skinny Bitch Cook Book. which is AWESOME!!!!

Today is I guess my third day of being super healthy. No processed foods, I have given up my love for ketchup, and no more snacking on sour gummie worms in the middle of the night. I am feeling so great!

Oh and I am sooo tempted to buy whole wheat bread just so I can try out my Earth Balance Butter 8)

Grape Seed Oil and Earth Balance Butter

Well today I purchased grape seed oil for $6.99, and I am pretty sure that is what you would call passion! I am a student for gods sake what am I going to do with grapeseed oil??? Well apparantly it is cholesterol free and helps lower bad cholesteral while raising the good kind. And none of us want clogged arteries do we? It can be used as a substitute for olive oil (or any oil really), as it is very light in taste.

I am making curried chickpea cakes with it tonight, so I will let you know how it goes and any other discoveries I may make. Oh ya! I also purchased Earth Balance (a vegan buttery spread). I have yet to try it but I have heard, seen and read so much about it I just couldn't help myself ($5.99). Apparantly it is another awesome cholesteral reducer, 100% natural as well as rich in omega-3 fatty acids. Omega 3-fatty acids are essential for human health, but the body cannot make them on their own. These can be found in alot of fish oils (especially salmon and tuna!). Since vegans normally don't eat fish they can find Omega 3's in products like earth balance, fish oil, walnuts... oh and flaxseeds. don't even get me started on flaxseeds :)