Just Read...

Water for Elephants is a novel that I could not wait to finish.  I wanted to know the ending so bad that I finished it in two days.   I am not a fan of the circus but the story of life and love by Gruen is fantastic!  Now I am debating on seeing the movie (the books are always better).

Vegetarian Iphone Apps

I saw this online and thought it would only be appropriate to share.  I would like to download the Vegan Is Easy- which is a free app!  It helps you to distinguish between different ingredients and determine which ones fit your diet.

Candy Bar-Bars

 

So our beloved Wildcats made it to the Final Four for the 1st time in 13 years!!! Of course, I had to celebrate by satisfying my sweet tooth! I chose this recipe because of the short list of ingredients and the affordability.  I am not a baker so this recipe was super easy and very yummy. Candy Bar-Bars were found on BHG's website!
Ingredients

•     Nonstick cooking spray or shortening ( I didn't use enough so they stuck a bit!)
• 1  2-layer-size package  German or milk chocolate cake mix (I couldn't find either so I used chocolate fudge)
• 1  5-ounce can (2/3 cup)  evaporated milk
• 1/3  cup  butter or margarine, melted
• 1  cup  chopped nuts (I used non salted roasted peanuts)
• 3  2.6-ounce  chocolate c 2. Spread half of the mixture into prepared pan. Bake in the 350 degree F oven for 10 minutes. Sprinkle with chopped candy. Drop remaining cake mixture by teaspoons over all. Bake about 15 minutes more or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack. Cut into rectangles. Makes 36 servings.
  overed peanut-caramel-nougat bars or 6 chocolate-covered peanut butter cups, chopped (I used 3 Snicker Bars)

Directions

1. Preheat the oven to 350 degree F. Lightly coat a 13x9x2-inch baking pan with cooking spray or grease with shortening. In a large mixing bowl beat together cake mix, milk, and butter until well mixed. Stir chopped nuts into the beaten mixture.

2. Spread half of the mixture into prepared pan. Bake in the 350 degree F oven for 10 minutes. Sprinkle with chopped candy. Drop remaining cake mixture by teaspoons over all. Bake about 15 minutes more or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack. Cut into rectangles. Makes 36 servings.

yummy chocolate goodness!



Black Bean Cakes and Salsa

This recipe came from Better Homes and Gardens.  I made a couple of alterations to the recipe by using creole seasoning instead of chili powder, added some cayenne pepper & red pepper, used fat free sour cream, & added 1/4 cup salsa.
The recipe made more servings than I expected! It fed myself and 3 others (2 cakes a piece).  There were 6 patties remaining that I placed in a Tupperware container. Our house lab (Cash) successfully opened the leftover container and finished off our black bean cakes.  I guess you can say they were enjoyed by our entire household, pets included.

mashed beans

combined ingredients (looks gross but tastes great!) 

cook 3-5 minutes per side



The finished cakes topped with salsa, sour cream (seasoned with Creole) and jalepeno slice



Here is the recipe from BHG:Ingredients

• 1-1/2  cups  prepared salsa
• 1    jalapeno pepper
• 2  15-oz. cans  black beans, rinsed and drained
• 1  8.5-oz. pkg.  corn muffin mix
• 2-1/2  tsp.  chili powder
• 2  Tbsp.  olive oil
• 1/2  cup  sour cream
• 1/2  tsp.  chili powder

Directions

1. In colander, drain 1/2 cup of the salsa. Seed and finely chop half of the jalapeno; thinly slice remaining half. In large bowl mash beans with vegetable masher or fork. Stir in muffin mix, drained salsa, 2-1/2 teaspoons chili powder, and chopped jalapeno.
2. In 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add four 1/2-cup mounds bean mixture to skillet. Flatten mounds with spatula to 3-1/2-inch-round cakes. Cook 3 minutes each side until browned. Remove from skillet. Repeat with remaining oil and bean mixture.
3. In bowl combine sour cream and 1/2 teaspoon chili powder. Top cakes with remaining salsa, sliced jalapeno, and seasoned sour cream. Makes 4 (2-cake) servings.

What Vegans Can't Eat....

Recently I saw this article pop up on Yahoo titled "10 foods that vegan's can't eat."
I am not a vegan.  I have considered becoming vegan many times but I enjoy cooking seafood,  I still use butter and eat the occasional egg.  I gradually try to eliminate more and more food items.   I've only purchased eggs once since the beginning of December (I used to purchase eggs everytime I went to the grocery).  I have also eliminated marshmallows from my life for the past few months. 

Marshmallows are one of those light fluffy treats that really don't have a lot of flavor.  Yet, I never imagined they were made from animal products.

 For those of you that don't know- marshmallows are made with gelatin, which is produced by boiling the bones, skin and tendons of animals.  Other food items made with Gelatin include the obvious, Jell-O and many different gummy candies.

I remember being younger and hearing someone say, "you know marshmallows are made from horses?"  I thought they were just teasing me for not eating meat.  Believe me, growing up in a small country town full of fast food and nothing else- it was NOT cool to eat healthy.  You learn to ignore all of the negative comments regarding your own healthy eating habits.
But marshmallows made from horses? Too sad.

I do believe I live in the horse capitol of the world, Kentucky.  Anything such as marshmallows (made from horses) is now removed from my diet.

I was reminded a few months ago while reading  a vegan blog that was selling vegan marshmallows.  You can actually purchase the vegan marshmallows on different sites including Chicago Soydairy.  They call their marshmallows "Dandies" which contain soy and are gluten free.



Dandies- Image from chicagosoydairy.com



I have been eliminating meat from my diet for about 16 years - yet I still have a long way to go to become Vegan.  I will also need a bigger pocketbook to pay for all of the substituitions.  As much as I love to cook- it get's pricey purchasing things such as vegetarian cheese, milk, meat substitutes, soups and now marshmallows. 



Vegetable Corn Chowder



Vegetable Corn Chowder- cheap, easy, fresh, colorful and great for leftovers!
I found this recipe in my Easy Vegetarian Cookbook.  This is a fun recipe to play with because you can add your own touch.  This recipe is very simple and easy to prepare. 


Easy Vegetarian Cookbook

If your like me and like some flavor  you can kick it up with some more diced pepper.  After two trips to Meijjer on Sunday (forgot garlic the 1st time) I couldn't go back for extra pepppers.  Instead, I added Cayenne Pepper,  2 spoons of fat free sour cream, used almond milk instead of milk, added 1 extra cup of vegetable broth, added 1/2 cup of potatoes and 2 extra cloves of garlic.  The recipe calls for 3 cans of corn kernels.  I thought the consistency turned out perfect! I was a little worried about substituting milk with almond milk but you really couldn't tell the difference.  I am proud to say both of my roommates ate left over soup last night and seemed to enjoy it! :) 

                                                                                       

                                                                                   

                                                                                            

                                                                                      

2 tablespoons of vegetable oil

   2 tablespoons fat free sour cream

1 Red Onion (diced)

1 Red Bell Pepper- (seeded & diced)

3 cups of broccoli

3 tablespoons of flour

2 potatoes (peeled & diced)

4 Garlic Cloves(chopped)

3 tablespoons of flour

 Salt & Pepper

many dashes of cayenne red pepper

2 1/2 - 3 cups Organic Vegetable Stock

3 1/2 cups Almond Milk (your choice)

3 cans Corn Kernels (reduced sodium)

1 cup shredded  cheddar cheese

3 tablespoons of flour



 Make things simple by chopping up all of your ingredients before you start cooking.



I love Red Bell Peppers!

Dice your onion, red bell pepper and potatoes. Crush and chop your garlic cloves.  Set corn and Brocoli aside.

Heat vegetable oil in pan and add  the onion, red bell pepper, potatoes and garlic. Cook on low heat for 3-5 minutes. 

Add the flour and let cook for 1 minute.  Add the milk and vegetable stock gradually to mixture.

Add broccoli and corn to the soup.  Season with salt, pepper and cayenne pepper. Bring to a boil then simmer for about 25 minutes.

Add sour cream to soup within last 5 minutes of cooking.  Then stir in remaining portion of cheese to within the last minute of cook time.  Serve with crackers or tortilla chips.  Top soup with cheese.   Optional topping - dollop of fat free sour cream. 



Dinner is served





Almond Milk Mashed Potatoes

8 medium sized potatoes
1/2 cup of Almond Milk
1/2 stick of butter

salt & pepper

1/2 teaspoon Italian seasoning

1/2 teaspoon Garlic Powder

Wash and peel potatoes.  Dice into similar sized pieces.  Place potatoes into pan and cover with 2 inch's of water.  Bring the water and potatoes to a boil and continue to boil for approximately 20 minutes (more or less) .  They are finished when you can easily insert a fork into potatoes or they start to fall apart.  Remove from heat and drain potatoes in strainer.

In a smaller pan combine butter, milk, Italian seasoning, garlic powder.  Heat on stove until butter melts (do not boil the milk).   Return the potatoes to pot and mash with hand masher. Gradually pour the milk/butter mixture into potatoes as you stir.  You can add less or more just depends on the desired consistency.  Also, you may want to add more Italian seasoning or garlic.  It just depends on your taste.   I was worried about substituting milk with Almond Milk but the potatoes really tasted good.  They weren't sweet nor did they smell or taste like almonds.  I suggest experimenting with this healthy alternative to milk.

Vegan Pork Chops from Vegan Thyme

This lady has the right idea! I am so excited I discovered her blog.  She has a recipe for Vegan Breaded Pork Chops, Creamy Horseradish Mashed Potatoes with Shitake Gravy and Green Beans! Yes, jackpot! The last time I remember eating a Pork Chop was in Elementary School.  I observed the making of Pork Chops in my Dad's kitchen many times as they were drudged in flour than placed in the popping grease (these were my favorite!)
 Pork chops were always served with something green (normally green beans) and Mashed Potatoes.  After viewing Kelly's recipe on Vegan Thyme I am motivated to put my kitchen skills to the test.


Vegan Pork Chops by Kelly at Vegan Thyme



The picture looks yummy and the recipe sounds great! Check back to see the results of this vegan take on a Southern favorite! Again, Thanks Kelly for letting me share your kitchen creativity! :)