Category: vegetarianism

#27: Vegan Pancakes

So good, you’ll never go back to your old pancake recipe!

5 Minute Vegan Pancakes

These are SO GOOD. You seriously may never go back to your old pancake recipe.

  • 1 c flour
  • 1 T sugar (organic cane works for us)
  • 2 T baking powder
  • 1/8 t salt
  • 1 c soy milk
  • 2 T vegetable oil (as you might imagine, I use about half, and even olive sometimes!)

1. Combine all ingredients and whisk until smooth.
2. Spray a pan with a little Pam if you used less oil in the recipe, then heat on medium high heat.
3. Spoon batter onto pan and flip when the middle gets bubbly.
4. Add chocolate chips, flax seeds, cinnamon, or anything else that touches your fancy!
5. Repeat until batter is gone!

(Adapted from Food.com)

#26: Eggplant Meat(less)balls for Meatless Monday

Grab some locally grown eggplant before it’s gone for the season!

Eggplant Meat(less)balls

  • 1 large eggplant
  • 2 beaten eggs
  • 1/3 c parmesan or romano cheese
  • 1 t mixed Italian herbs
  • 1 t garlic powder
  • 1 t onion powder
  • Black pepper & sea salt to taste
  • 1 c breadcrumbs

1. Slice eggplant and sprinkle with salt.
2. Let sit 10 minutes to draw out water.
3. Rinse and pat dry.
4. Saute with a splash of olive oil and about ¼ cup of water until eggplant is soft.
5. Remove and chop finely. (We used the food processor.)
6. When eggplant has cooled, mix everything but the breadcrumbs.
7. Add breadcrumbs and mix until you get the consistency you want to form the balls.
8. Place in a generously olive-oiled pan (but remembering that less is more) about 1 inch apart and bake at 400 until golden brown, about 40-60 minutes, turning halfway through to ensure even browning.

We added a thick, organic marinara sauce. The combination is perfect—the texture of meatballs without an overwhelming eggplant taste. Serve over linguini for a fancy-looking dish! Even Bella loved it!

Thanks, Food.com!

#25: If You Are What You Eat, Then….

Is your body the temple it should be?

My mom asked me once again if I’m vegetarian because it’s healthier or because of the animal cruelty. I said both, and more. Environmental issues are a huge part of it. But when I simply said, “and yes, the way the animals are treated is horrible—beyond horrible,” her response was, “I just don’t want to think about it.”

That is exactly what the farming industry wants. The whole business depends on people not thinking about it. You pick up your perfect-sized Perdue cutlets and they look nothing like the bird they used to be. They’re all the same size, same color, no mess, no muss, sizzle and serve. And thank goodness for that, because if you saw how it really went down, you would NOT want to eat that chicken.

Continue reading “#25: If You Are What You Eat, Then….”

#24: How the Garden Grows

Imagine: me, an urban gardener!

I love being an urban gardener. It’s taking a while for us to figure it all out—how to keep out the squirrels, for instance—but we’re getting it, and our dinner plates are feeling the bounty.

We’re growing lots of different things this year, and even rotating “crops” a bit. The most beautiful surprise is the okra plants that tower like small trees and flower the most gorgeous blooms. The biggest surprise in general was the butternut squash, which taught us that seeds never go in the compost. We let some of the squash grow, though if we hadn’t trimmed it back, it would have taken over the whole garden, and maybe a good part of our yard, too. Anyway, we have two stunning squash now. Who knew? And broccoli! It takes its time growing into the huge plant it becomes, but then the crowns begin to form, and voila! We eat broccoli from our own backyard. Amazing!

Continue reading “#24: How the Garden Grows”

#23: Embrace Your (Fleeting) Passions

Work to find the “yes.”

As parents, Mike and I try to say “yes” to our children more often than “no.” We both very much dislike a morning or couple of days when we hear ourselves saying “no” too many times. I start to put myself in the shoes of my child, and imagine hearing “no, no, no.” The kids smile less during these episodes.

So we work to find the “yes” in the situation. Maybe instead of “don’t do that” it’s “do you want to do this?” I guess we aim to have our glasses half full most of the time instead of half empty.

Continue reading “#23: Embrace Your (Fleeting) Passions”

#20: Wondrous Quinoa

To this day, rarely but consistently, I am asked: “So where do you get your protein if you don’t eat meat?” I have to say I’m amazed that this is still a concern at all, since there are so many, many people now who eat vegetarian and vegan diets, and so many who show up in the news as having had life-changing experiences from changing their eating habits.

However, I do respect the question, especially since it means one more person is not only interested, but also getting educated, and who knows, might give vegetarianism a try.

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#17: Southwestern Falafel

Another veg recipe you’ll love!

Here’s one more recipe to keep you eating yummy vegetarian stuff while I’m busy writing up another more literary post…

Southwestern Falafel with Avocado Spread (Adapted from Cooking Light)

Patties: 

  • 1 15-oz can pinto beans, rinsed and drained
  • ½ c. Monterey Jack cheese (or Veggie Shreds)
  • ¼ c. finely crushed tortilla chips
  • 2 T green onions
  • 1 T finely chopped cilantro
  • 1/8 t ground cumin
  • 1 large egg white (or egg replacer)
  • 1½ t canola oil (we use olive)

Spread: 

  • ¼ c. mashed, peeled avocado
  • 2 T finely chopped plum tomato
  • 1 T finely chopped red onion
  • 2 T fat-free sour cream (Tofutti works, too, but honestly, we leave this out!)
  • 1 t lime juice (fresh, if you’ve got it)
  • 1/8 t salt

2 small pitas, each cut in half crosswise

This is soooo easy:
For patties, place pinto beans in a medium bowl and partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Form into 4-6 patties. Heat oil in large, nonstick skillet over medium-high heat. Add patties; cook 3 minutes per side or until patties are browned and thoroughly heated.

For spread, while patties cook, combine all spread ingredients in a small bowl. Place two patties in each pita half, and add spread. YUM!

#16: Lentil Burritos

A little something to help you with your meatless meals.

Lentil Burritos (adapted from a recipe in Southern Living)

  • 1 cup dried lentils (OR make things MUCH easier by getting the pre-cooked lentils from Trader Joe’s in the produce section. Voilà! Half the work is already done!)
  • 4 cups water (if using dried lentils)
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 T olive or vegetable oil
  • 1 c shredded cheddar cheese (or Veggie Shreds or other vegetarian/vegan cheese)
  • Package of 7-inch tortillas
  • 1 (8-oz) can tomato sauce (with roasted garlic if you like)
  • 1 t ground cumin
  • 1 T green taco sauce (no big deal to leave out)
  • 1 t cornstarch
  • 1 c vegetable broth (if using TJ’s lentils)
  • Avocado slices, sour cream for topping

If using dried lentils, simmer in the water over medium heat 20 minutes or until tender; drain, reserving 1 cup liquid. If using Trader Joe’s lentils, cut open the package!

Saute´ onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Remove from heat; stir in lentils and cheese. Spoon mixture evenly down center of each tortilla and roll up. Place tortillas in a 13×9-inch baking dish.

Bring ¾ cup reserved liquid (or veggie broth), tomato sauce, cumin, and taco sauce to a boil in a saucepan. Stir together remaining ¼ cup reserved liquid (or veggie broth) and cornstarch until smooth. Stir into sauce mixture, and cook over medium heat, stirring often, 10 minutes. Pour over burritos.

Bake at 350° for 10 minutes or until thoroughly heated. Serve with desired toppings (we love sliced avocado!).

#15: Hovering

As in me, hovering over you.

I can’t be with you every day, but oh, how I would like to be. I want to watch over each and every one of you who are working so hard to be the person your spirit says you are inside that body of clay we are molding!

I suggest we try some challenges together, to keep us working together even when we’re not face to face.

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#14: Black-Eyed Pea Cakes!

Sc-rumptious!

Black-Eyed Pea Cakes with Adobo Cream (from Cooking Light magazine)

  • ¼ c fat-free sour cream (or Tofutti sour cream)
  • 1 t adobo sauce
  • 1 (15.8 oz.) can no-salt-added black-eyed peas, rinsed and drained
  • ¼ c dry breadcrumbs
  • 1 T finely chopped onion
  • ½ t bottled minced garlic
  • ½ t ground cumin
  • ½ t salt
  • ¼ t black pepper
  • 1 egg, lightly beaten (or egg substitute)
  • 1 egg white, lightly beaten
  • 1 ½ t olive oil
  • ¼ c shredded Monterey Jack cheese (or shredded rice cheese)
  1. Combine sour cream and adobo sauce in a small bowl.
  2. Place beans in a medium bowl; partially mash with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white). With floured hands, divide pea mixture into ½-inch-thick patties.
  3. Heat oil in a nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side or until golden and thoroughly heated. Remove from pan and top each cake with a sprinkling of cheese. Serve with sour cream sauce.