tag:blogger.com,1999:blog-83530665768912557732024-03-05T01:45:35.973-05:00 Mary with GardenGrowth. Grace. Gratitude.Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-8353066576891255773.post-67063759615104213602015-05-19T17:10:00.000-04:002015-05-19T17:10:15.745-04:00I picked for you today a rose...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdFQDiaArTZpY6OKz3FWyTsFaMrwnfK-FRoTG8PyaGtlya1SGTipTGPrcHitajIIVUrh6dp1YGZKcLFfpwSQ36NWGQGf3FNTpKBhqzcw6MCJ60SoPqRDe2ei-iZub0bWwdXnVqtN-ICw/s1600/IMG_2195.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSdFQDiaArTZpY6OKz3FWyTsFaMrwnfK-FRoTG8PyaGtlya1SGTipTGPrcHitajIIVUrh6dp1YGZKcLFfpwSQ36NWGQGf3FNTpKBhqzcw6MCJ60SoPqRDe2ei-iZub0bWwdXnVqtN-ICw/s640/IMG_2195.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">The rose, the queen of the garden. My neighbor loves her roses. She nurtures them each year, and snips the spent blossoms, one by one from her beautiful bush in order for there to be another glorious, full, blooming.</span></td></tr>
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<span style="font-size: large;">I love how she interplants wildflowers with her roses, the light, sweet Queen Anne's Lace then later will come the indigo bluebells. This corner of her yard is wild and free to fullness of color from the flowers. They look as if they just happened to land there as a surprise show where someone forgot to mow. It takes artistry to get that to happen. And she has the knack. </span><div>
<span style="font-size: large;">The sadness, the thorns, in all this is that my neighbor has become increasingly overcome by Alzheimer's. She no longer tends to her beauties and I am afraid that this year's garden she will not get to cherish as she is used to doing. I wanted to remember her flowers for her and share them with others who might want a bit of wild beauty in their day. So friends, here's your bouquet of delicious abandon. From one woman's quiet, heartfelt delight of The Rose.</span><script type="text/javascript">
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Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-43231453856730128852015-05-13T22:49:00.004-04:002015-05-13T22:50:33.705-04:00Celebrate International Hummus Day!<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">What can you do with a can of chickpeas? You can make a glorious bowl of hummus! </span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">And what can you make with a can of chickpeas? <br />You can make a plate full of gluten-free chocolate chip cookies! </span><br />
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<span style="font-size: x-large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsEGKQ-bfwkHxhAUBtumg3Bq9qGdvCz19jpbNqrl2wJTQ8X-pPfeqpV0S-9VqKgwJ1KKD85soEWzvSmql7zLttjqVJ8ZvjZbbszQ0kJ3HXavFuwMoZaUG2QHUbmAovuzyU1kxf2EM7BY/s1600/IMG_2094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKsEGKQ-bfwkHxhAUBtumg3Bq9qGdvCz19jpbNqrl2wJTQ8X-pPfeqpV0S-9VqKgwJ1KKD85soEWzvSmql7zLttjqVJ8ZvjZbbszQ0kJ3HXavFuwMoZaUG2QHUbmAovuzyU1kxf2EM7BY/s640/IMG_2094.jpg" width="640" /></a></span></div>
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<span style="font-size: x-large;">And, you guessed it, you can make a basket of meringues from the liquid drained from a can of chickpeas. It's amazing, it's delicious, but hard to believe until you try it.</span><br />
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<span style="font-size: large;">From the simplest things come something wonderful. Hummus simply seasoned is so versatile you can have it as a dip, as a sandwich or wrap filling that is so satisfying. And then with a change of adding sweetness, you can take the same simple principles of hummus making and change it up to be a favorite cookie of all time. But the biggest change in appearance is the simplest of all to make and that is the meringue. Reduced chickpea liquid, sugar and vanilla become something so amazing that it is causing a revolution in cooking. And the credit goes to two gentlemen, Joel Roessel and Goose Wohlt,<span style="color: #141823; font-family: helvetica, arial, lucida grande, sans-serif;"><span style="background-color: white; line-height: 19px;"> </span></span>who decided to push conventional ingredients into a different direction. You can find everything from nougat, buttercream frosting, royal icing, genoise being developed from this simple combination. You can learn more about these experiments on the FB group, </span><a href="https://www.facebook.com/groups/VeganMeringue/permalink/383019521885720/" style="font-size: x-large;">Vegan Meringue--Hits and Misses.</a><span style="font-size: large;"> And here comes the </span><a href="http://marywithgarden.blogspot.com/2015/05/recipes-with-chickpeas.html"><span style="font-size: x-large;">RECIPES</span></a><span style="font-size: large;">.</span></div>
Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-16429990583039224852015-05-13T22:49:00.001-04:002015-05-13T22:49:07.539-04:00Recipes with Chickpeas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTZHaArxmQQ_1qgspgpMOsZ_KgXHlB_qf9QXLL9BSrRmscuy2uS4g4V7ePEnbphMACRSJkBwy4yiF39pw3BT6Oo9t7ojkaa6XAFDTclIoWWnAd4aZyVPrqFUFdwuSVkKHsPxvKW1iqkM/s1600/Hummus+trio.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirTZHaArxmQQ_1qgspgpMOsZ_KgXHlB_qf9QXLL9BSrRmscuy2uS4g4V7ePEnbphMACRSJkBwy4yiF39pw3BT6Oo9t7ojkaa6XAFDTclIoWWnAd4aZyVPrqFUFdwuSVkKHsPxvKW1iqkM/s640/Hummus+trio.jpg" width="640" /></a></div>
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<span style="font-size: x-large;">Hummus</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">¼ cup toasted, unsalted sunflower seeds</span></div>
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<span style="font-size: large;">1 15 oz. can chickpeas, drained with liquid reserved</span></div>
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<span style="font-size: large;">½ - 1 tsp. salt</span></div>
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<span style="font-size: large;">In a high speed blender, add sunflower seeds and grind on highest setting until powdery. Add ⅓ of the can of chickpeas and ⅓ of the drained liquid. Blend until creamy. And another ⅓ of the chickpeas and more of the liquid blending again until creamy. Add salt and blend. Add the last ⅓ of the can and enough liquid to finish blending until the hummus is creamy. </span></div>
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<span style="font-size: x-large;">Chocolate Chip Cookies</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">1 cup raw cashew pieces</span></div>
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<span style="font-size: large;">1 15 oz. can of chickpeas with liquid</span></div>
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<span style="font-size: large;">2 T. brown sugar</span></div>
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<span style="font-size: large;">¼ tsp. baking powder</span></div>
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<span style="font-size: large;">½ tsp. vanilla</span></div>
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<span style="font-size: large;">1 pkg. semi-sweet chocolate chips</span></div>
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<span style="font-size: large;">Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or silpat. In a high speed blender or food processor, mix the raw cashew pieces with the entire can of chickpeas and the liquid until creamy. Add the baking powder, vanilla and brown sugar and mix throughly. Stir in the 10-12 oz. pkg. of chocolate chips. Scoop 1 T. for each cookie onto baking sheet spacing a bit apart for spreading. Bake for 30 - 40 minutes until set and beginning to brown. Remove from oven and allow to cool until firm and ready to handle. Place on a rack to cool completely. Note: Measure the liquid from the can to make sure you have ⅔ cup before adding into the mix. This is an adaptation of <a href="https://www.facebook.com/groups/372343816286624/permalink/382125845308421/">the recipe</a> developed by Goose Wohlt.</span></div>
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<span style="font-size: x-large;">Meringue</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">The liquid drained from a can of chickpeas, preferably low sodium or no sodium.</span></div>
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<span style="font-size: large;">¼ tsp. cream of tartar</span></div>
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<span style="font-size: large;">½ cup cane sugar</span></div>
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<span style="font-size: large;">1 tsp. vanilla</span></div>
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<span style="font-size: large;">Preheat your oven to 200 degrees. Measure the liquid from the chickpeas. Pour into a small saucepan. Place on medium heat to boil until the amount is reduced in half. This will take 5-8 minutes. Pour the liquid into the bowl of a high power mixer with a whisk attachment. Allow to cool for 10 minutes. </span></div>
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<span style="font-size: large;">Start the mixer on low speed to begin to beat the liquid to the foamy state, adding in the cream of tarter. Then increase the speed to medium speed and whip until soft peaks begin to form. Add the vanilla and then begin adding the sugar a Tablespoon at a time, increasing the speed to the highest setting. Keep whipping until you have stiff peaks. Taste the meringue to see if there is any sugar grittiness. If there is, keep whipping at the highest speed until you have stiff peaks and a glossy appearance. </span></div>
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<span style="font-size: large;">Pipe the meringue onto parchment or silpat lined cookie sheets into 2'' diameter mounds. You should fill two cookie sheets. Bake for 1 hour at 200 degrees and then turn oven off and allow the meringues to cool to room temperature. Remove from baking sheets and store in an air tight container. </span></div>
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<span style="font-size: large;">Note: Make sure there is no oil on any of your utensils, bowls, etc. as this will deflate the meringue. Do not be afraid you will over whip as that is almost impossible to do. You will end up with about 5-6 cups of meringue.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJ-CDAJO-J33sbos4HA3VKMErtDCHounhsHT6FL_aId5EWEbouCqwOFKeaMixiKSlDhlSxJFuyzBCUsVe7gr1PgZe3kHAcA30hy40AaK4HuxFaojCQgBq8qxoEapm2nP6s6ivijQJZVY/s1600/Bucket+Flowers4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYJ-CDAJO-J33sbos4HA3VKMErtDCHounhsHT6FL_aId5EWEbouCqwOFKeaMixiKSlDhlSxJFuyzBCUsVe7gr1PgZe3kHAcA30hy40AaK4HuxFaojCQgBq8qxoEapm2nP6s6ivijQJZVY/s640/Bucket+Flowers4.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">The path before me today... a walk among the wildflowers.</span></td></tr>
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<span style="font-size: large;">Today was bucket day. My bucket, that is. It was getting very low, so today I played hooky and went to spend time in the garden. I traipsed through the prairie, the woods, along the lake and sat on a bench near the marsh watching the dragonflies chase one another. I heard frogs plop into the water to hide, fish splash their tails to warn me off and the shouts and laughter of canoeists on the lake. I met a hummingbird who thought I was a blooming bush, tiptoed around the tiniest bluets and spied on a spider hiding on a mayapple bloom. Maybe today you need your bucket filled up, too. So, take a short walk with me as we let go of all that is tugging on us and spend a few moments losing ourselves in this beautiful creation.</span></div>
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Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-78818478423773180682015-05-02T09:46:00.002-04:002015-05-02T09:46:23.347-04:00Real food for a real girl<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8AvY__LSg9SfcLa0V3ggQW13JsIbJYkjNkeJ7EkrbClz07Y2HpUHoiXWPEQfsURF5typx6XDLO4rR5yjb2SOU_N2n87d0wasc_l-_clJ2-uESWllHgxDMWUtfTZGwtEtz8ZEzZKUV4I/s1600/RealGirl+Food.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Plant-based, vegan" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-8AvY__LSg9SfcLa0V3ggQW13JsIbJYkjNkeJ7EkrbClz07Y2HpUHoiXWPEQfsURF5typx6XDLO4rR5yjb2SOU_N2n87d0wasc_l-_clJ2-uESWllHgxDMWUtfTZGwtEtz8ZEzZKUV4I/s1600/RealGirl+Food.jpg" height="640" title="RealGirl Food" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Real Girl Food. That's what I eat everyday. You can do it, too. Delicious, whole, fresh & power packed with goodness. And lots & LOTS because I am a hungry, hungry girl!</span></td></tr>
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<span style="font-size: large;">One of the great things about eating plant-based, no-oil, whole-grain is that you can feed that appetite and not worry about the calorie counts. Your body just knows how to use the nutrients you eat and finds its own level for weight. Here's a quote from Ann Esselstyn*, "The basic message is simple--and welcome to so many who have battled weight all their lives: when you eat a plant-based, no-oil, whole grain diet your body will find its own weight. You <i>never </i>have a weight problem. Let you appetite be your guide!"</span><br />
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<span style="font-size: large;">Pictured above:</span></div>
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<ul>
<li><span style="font-size: large;"> Far Left: Sun-Dried Tomato Hummus open-faced sandwich with grilled red onions on Ezekiel Sprouted Whole Grain bread garnished with fresh tomatoes, carrot matchsticks and balsamic glaze.</span></li>
<li><span style="font-size: large;">Top Right: Corn Tacos filled with left-overs garnished with fresh salsa, sweet corn and spinach from <i>my</i> garden.</span></li>
<li><span style="font-size: large;">Mid-Right: Assorted spring greens salad with cukes, matchstick carrots, sweet corn, fresh tomato wedges, granny smith apple slices and edamame. Fat-free Raspberry and Balsamic vinaigrettes mixed together for dressing.</span></li>
<li><span style="font-size: large;">Bottom Right: Sweet Pea Hummus on whole-grain sprouted bread sticks garnished with granny smith apple slices and pickled sushi ginger. Served with oven-roasted Brussel sprouts glazed with Bragg's Liquid amino and balsamic vinegar.</span></li>
</ul>
<span style="font-size: large;">All of these meals took about 20 minutes or less to pull together.</span><span style="font-size: large;"> I can help you out! </span></div>
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<span style="font-size: x-large;"><a href="http://marywithgarden.blogspot.com/2015/05/real-girl-food-recipes.html">CLICK HERE FOR RECIPES</a></span></div>
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<div>
*pg. 126 Prevent and Reverse Heart Disease, Caldwell B. Esselstyn, Jr. M.D.<br />
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Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-14526456273063562112015-05-02T09:45:00.000-04:002015-05-02T09:45:04.932-04:00Real Girl Food Recipes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7eOYr0iZxP5qxQpnEQ7VmkbQWH0slgAbpJgS1RFHO1FkRcQOhnFo8oUydZP9L9XyhLX5FWyDKznjuE0z6BEZ0hT1JmVBaqyV9lrrds0Ukz4F8rnyTpGBvbf3DHGrfGV7BNgHFMeyxQ8/s1600/Real+Girl+Food2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Plant-based, vegan" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG7eOYr0iZxP5qxQpnEQ7VmkbQWH0slgAbpJgS1RFHO1FkRcQOhnFo8oUydZP9L9XyhLX5FWyDKznjuE0z6BEZ0hT1JmVBaqyV9lrrds0Ukz4F8rnyTpGBvbf3DHGrfGV7BNgHFMeyxQ8/s1600/Real+Girl+Food2.jpg" height="640" title="Real Girl Food" width="640" /></a></div>
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<span style="font-size: x-large;">Sun-Dried Tomato Hummus</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">1 can chickpeas, drain and reserve liquid </span></div>
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<span style="font-size: large;">2 T. roasted unsalted sunflower seeds</span></div>
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<span style="font-size: large;">approx. ⅓ cup sun-dried tomatoes (not packed in oil)</span></div>
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<span style="font-size: large;">½ tsp. sea salt</span></div>
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<ol>
<li><span style="font-size: large;">In blender, put in sunflower seeds and on highest setting, grind until fine. </span></li>
<li><span style="font-size: large;">Add ⅓ can of chickpeas and about 2 T. of brine. Puree.</span></li>
<li><span style="font-size: large;">Add salt and ⅓ of chickpeas, puree. Add more brine if too dry.</span></li>
<li><span style="font-size: large;">Repeat with last of chickpeas and add brine to keep hummus creamy.</span></li>
<li><span style="font-size: large;">Add sun-dried tomatoes and blend until tomatoes are incorporated.</span></li>
</ol>
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<span style="font-size: large;"><i>To make sandwich, toast whole grain bread. Spread on hummus and top with thin red onion slices. Pop under broiler until onions begin to soften. Top with fresh tomatoes and carrot matchsticks and drizzle on balsamic glaze.</i></span></div>
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<span style="font-size: large;"><i><br /></i></span></div>
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<span style="font-size: x-large;">Left-overs Stuffed Tacos</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">Corn tortillas</span></div>
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<span style="font-size: large;">Leftover rice, beans, sloppy joe crumble, chili, tofu, etc.</span></div>
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<span style="font-size: large;">Sweet corn, frozen</span></div>
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<span style="font-size: large;">Fresh greens such as spinach</span></div>
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<span style="font-size: large;">Tomato</span></div>
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<span style="font-size: large;">Green onions</span></div>
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<span style="font-size: large;"><a href="http://www.tajin.com/">Tajin seasoning</a> or chili powder</span></div>
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<span style="font-size: large;">Garlic powder</span></div>
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<ol>
<li><span style="font-size: large;">In toaster oven, toast 3 tortillas until beginning to crisp. Take out and using wire cooling rack or oven rack, curl tortillas into taco shape and place between the bars of rack to hold shape. Allow to cool. Repeat for each serving.</span></li>
<li><span style="font-size: large;">Chop your tomato, slice your onions and season with the Tajin about ¼ tsp. per ½ cup of veggies. Add some frozen sweet corn to your taste. Add same ratio of garlic powder. Stir well.</span></li>
<li><span style="font-size: large;">Reheat your leftovers and stuff your cooled tortillas. Add in your fresh greens and top with fresh salsa.</span></li>
</ol>
<span style="font-size: large;"><i>If you do not have a toaster oven you can get the same results in your oven using the broiler. Watch tortillas carefully to prevent burning. </i></span><br />
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<span style="font-size: x-large;">Spring Greens Salad Mix-Up</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">Spring greens mix, best if purchased at your Farmer's Market. This is generally one of the first things available locally in the spring.</span></div>
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<span style="font-size: large;">Red onion, sliced very thin </span></div>
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<span style="font-size: large;">Granny Smith apple cut into thin slices</span></div>
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<span style="font-size: large;">Red pepper cut in thin sticks</span></div>
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<span style="font-size: large;">Tomato cut into wedges</span></div>
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<span style="font-size: large;">Matchstick carrots</span></div>
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<span style="font-size: large;">Cucumber, sliced thin</span></div>
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<span style="font-size: large;">Frozen edamame, defrosted in microwave </span></div>
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<ol>
<li><span style="font-size: large;">Lay on a dinner plate a layer of spring greens.</span></li>
<li><span style="font-size: large;">Add a layer of thin cucumber slices.</span></li>
<li><span style="font-size: large;">Red onion rings in a layer next.</span></li>
<li><span style="font-size: large;">Granny Smith slices, next.</span></li>
<li><span style="font-size: large;">Red pepper sticks.</span></li>
<li><span style="font-size: large;">Tomato wedges in a circle.</span></li>
<li><span style="font-size: large;">Carrot matchsticks in center.</span></li>
<li><span style="font-size: large;">Sprinkle edamame over the layered salad.</span></li>
</ol>
<span style="font-size: large;"><i>I blend together <a href="http://www.maplegrove.com/products/dressings/fat-free-dressings/raspberry-vinaigrette">Maple Groves Fat-Free Raspberry vinaigrette </a>and <a href="http://www.traderjoes.com/dietary-lists/vegan">Trader Joe's Fat-Free Balsamic vinaigrette</a> to make the dressing for this. Ratio of 1 T. of each per serving.</i></span><br />
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<span style="font-size: large;"><i><br /></i></span></div>
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<span style="font-size: x-large;">Pea Hummus</span></div>
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<span style="font-size: x-large;"><br /></span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">1 C. frozen peas, defrosted</span></div>
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<span style="font-size: large;">¼ c. canned white beans, drained</span></div>
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<span style="font-size: large;">2 T. fresh lemon juice</span></div>
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<span style="font-size: large;">1 small clove garlic, minced</span></div>
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<span style="font-size: large;">¼ tsp. cumin</span></div>
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<ol>
<li><span style="font-size: large;">Using a food processor, add all and pulse until creamy.</span></li>
<li><span style="font-size: large;">Taste and adjust seasonings.</span></li>
</ol>
<span style="font-size: large;"><i>I made mine in a blender just because I was lazy and didn't want to get out my processor. To serve, I toasted slices of whole grain bread and then cut each slice into 4 sticks. I spread on the hummus very thick and garnished with a thin slice of granny smith apple and 1 slice of pink pickled sushi ginger. You could also garnish with peas shoots and pickled carrot.</i></span><br />
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<span style="font-size: x-large;">Roasted Brussel Sprouts</span></div>
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<span style="font-size: large;">Ingredients:</span></div>
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<span style="font-size: large;">Fresh brussel sprouts, washed, remove ends and halved</span></div>
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<span style="font-size: large;">Balsamic vinegar</span></div>
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<span style="font-size: large;">Bragg's Liquid Aminos or Soy Sauce</span></div>
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</div>
<ol>
<li><span style="font-size: large;">Preheat oven to 425 degrees.</span></li>
<li><span style="font-size: large;">Cover cookie sheet with parchment paper, aluminum foil or silpat sheet.</span></li>
<li><span style="font-size: large;">Lay Brussel sprouts cut side down on cookie sheet.</span></li>
<li><span style="font-size: large;">Pour over the sprouts ¼-⅓ cup balsamic vinegar.</span></li>
<li><span style="font-size: large;">Drizzle with 2 T. Bragg's or soy sauce.</span></li>
<li><span style="font-size: large;">Roast for 10-12 minutes then turn sprouts over. Roast for an additional 10 minutes or until tender crisp. This will depend on the size of your sprouts.</span></li>
</ol>
<span style="font-size: large;"><i>I like to baste the sprouts with juices or drizzle balsamic glaze on them at end. You should have a nice toasted brown surface on the cut edge of the sprouts.</i></span><br />
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<script type="text/javascript">
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} catch(err) {}</script>Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-71251826547253487972015-04-08T16:59:00.002-04:002015-04-08T16:59:16.937-04:00Magically Delicious Waffles<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/16893144138" style="margin-left: auto; margin-right: auto;" title="IMG_1901 by contrarymarywithmaids, on Flickr"><img alt="Plant-based, Vegan, Gluten-free" height="570" src="https://farm9.staticflickr.com/8778/16893144138_d4eed0b7e7_c.jpg" title="Magic Waffles" width="800" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/17080178721" style="margin-left: auto; margin-right: auto;" title="IMG_1900 by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" height="534" src="https://farm8.staticflickr.com/7702/17080178721_ee77f525f0_c.jpg" title="Magic Waffles" width="800" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Let's make some magic! Waffles, just like you love them...crunchy and tender. OMG these are vegan and gluten-free! <a href="http://marywithgarden.blogspot.com/2015/04/getting-to-and-making-magic.html">RECIPE</a></span><br />
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<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/03/i-cant-make-you-do-this.html">I can't make you do this...</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16766744065" title="IMG_4010 by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" height="150" src="https://farm9.staticflickr.com/8636/16766744065_4f01bef098_q.jpg" title="Chocolate Intervention Cake with Chocolate Surprise Frosting" width="150" /></a><br />
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<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/03/28-day-challengeday-28.html">Only For Royalty</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16665492855" title="IMG_3997 by contrarymarywithmaids, on Flickr"><img alt="Vegan, Plant=based diet" height="150" src="https://farm9.staticflickr.com/8670/16665492855_eb016b8f8c_q.jpg" title="Only For Royalty" width="150" /></a><br />
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-27.html">Quesadillas. Stuffed. Stacked and Delivered</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16665859615" title="IMG_3995 by contrarymarywithmaids, on Flickr"><img alt="IMG_3995" height="150" src="https://farm9.staticflickr.com/8619/16665859615_7d967a20ef_q.jpg" width="150" /></a>Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-87751424810594867702015-04-08T16:58:00.000-04:002015-04-08T16:58:17.975-04:00Getting to and Making the Magic<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/16460753593" style="margin-left: auto; margin-right: auto;" title="IMG_1902 by contrarymarywithmaids, on Flickr"><img alt="Vegan plant-based diet" height="534" src="https://farm8.staticflickr.com/7596/16460753593_9ac1129ee3_c.jpg" title="Magic Waffles" width="800" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="text-align: start;"><span style="font-size: x-large;">WAFFLES!</span></span><span style="font-size: large; text-align: start;"> </span></td></tr>
</tbody></table>
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<span style="font-size: large;"><i>Let me tell you how the magic began...</i></span><br />
<span style="font-size: large;"><i><br /></i></span>
<span style="font-size: large;">I can't begin to describe how elated I am to <u>finally</u> break through the waffle drought that has been going on here. I even resorted to eating a frozen SAD* waffle last week because it's been 3 years since I have eaten a decent waffle. When you are going gluten, egg, dairy, oil free let me tell you, this is about the toughest recipe to recreate. I had about given up. Then my daughter turned me on to the <a href="https://www.youtube.com/watch?v=cvEsq8JhoYU">Japanese mochi waffle</a> craze and I began to see the light. If it was possible to crisp a rice only based waffle, then there was hope.</span><script type="text/javascript">
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<span style="font-size: large;">I had previously tried the Engine2 recipe for <a href="http://www.fireengineering.com/articles/fire_life/articles/2014/may/zebs-waffles.html">Zeb's waffles</a>, but these also failed for me. Now, armed with new hope that I could make it work, I adapted Zeb's recipe to the ratio I use in my gluten-free muffins and things began to click. What shook out was WAFFLES! Two things are important in making this work.</span></div>
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<span style="font-size: large;"> 1. There is no added sugar in the recipe. </span></div>
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<span style="font-size: large;"> 2. You have to cook these 8 minutes in the waffle iron. </span></div>
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<span style="font-size: large;">With the longer cooking time it is important not to have the added sugar to prevent burning and sticking since oil is not used.</span></div>
<div>
<span style="font-size: large;">I will let you in on one other secret that I have been playing around with. That is the addition of sourdough starter. This seems to be the magic in gluten-free cooking to get the lightness in the bake. It may seem like a bothersome step, but if you want the magic you have to learn to spell! It takes just a few days to create the sourdough starter, but you will be turning out amazing </span><span style="font-size: large;">stuff once you have it on hand. Stick around and I will hook you up to the steps to get started.</span></div>
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<span style="font-size: x-large;">Magic Waffles</span></div>
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<span style="font-size: large;"><i>Makes 12 6'' waffles.</i></span></div>
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</i></span></div>
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<span style="font-size: large;">Preheat waffle iron. Preheat oven to 200 degrees.</span></div>
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<span style="font-size: large;">2 ½ cups of oat flour</span></div>
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<span style="font-size: large;">¾ cup of ground, toasted sunflower seeds</span></div>
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<span style="font-size: large;">¼ cup ground flax seeds</span></div>
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<span style="font-size: large;">¾ t. cinnamon</span></div>
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<span style="font-size: large;">½ t. salt</span></div>
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<span style="font-size: large;">⅛ t. fresh grated nutmeg</span></div>
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<span style="font-size: large;">2 cups sliced bananas, mashed</span></div>
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<span style="font-size: large;">½ cup sourdough starter</span></div>
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<span style="font-size: large;">3 cups almond milk</span></div>
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<span style="font-size: large;">1 t. vanilla</span></div>
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</span></div>
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<span style="font-size: large;">Grind you seeds and oatmeal into flour. <a href="http://marywithgarden.blogspot.com/2014/08/vegan-gluten-free-banana-muffins-and.html">Directions are here</a>.</span></div>
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<span style="font-size: large;">Measure all the dry ingredients into a bowl and whisk very well.</span></div>
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<span style="font-size: large;">Mash the banana slices in a separate bowl and then whisk in the other liquids. Combine the liquid into the dry, making sure you have incorporated all. </span><br />
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</div>
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<span style="font-size: large;">Scoop batter into each section of waffle iron. Mine took about ½ c. per 6'' waffle. Spread the batter out to fill in the square. Close lid and set timer for 8 minutes. There will be a lot of steam coming from the iron. At the end of 8 minutes, your waffle iron should indicate that the waffle is ready. The lid should release from the waffle, easily. If it doesn't, give it another minute or two. I use a chopstick to pop the waffles out from the iron. </span><br />
<span style="font-size: large;"><br /></span>
</div>
<div>
<span style="font-size: large;">Keep the waffles warm by placing them directly on the oven rack in a 200 degree oven. I tried stacking on a plate, but this softened them. Directly on the oven rack works best. Continue with the remaining batter until you have used it all up. Serve the waffles immediately or cool them and place in sandwich bags to freeze. These crisp up well in the toaster oven and have lots of crunch.</span></div>
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<span style="font-size: large;"><br />
</span></div>
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<span style="font-size: x-large;">Sourdough starter or Casting the Spell</span><br />
<span style="font-size: large;"><br />
</span> <span style="font-size: large;">I developed my starter from <a href="http://www.picklemetoo.com/2013/01/11/kombucha-sourdough-starter/">these instructions using kombucha</a>. If you go this direction, use GT original kombucha that you have allowed to sit at room temperature for a few days. You want the komboucha to start to turn more acidic from fermentation. <a href="http://wholenewmom.com/recipes/gluten-free-sourdough-starter/">Here are pictures</a> to show you how the sourdough will look as it matures. I try to add ½ cup of oat flour everyday with ½ cup filtered water. Occasionally I will add 1 t. of sugar to the starter to encourage the yeast to develop. Always leave ½ cup of starter in the jar to start the process over. My starter lives on my counter in a quart mason jar with a lid on it. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you add sourdough starter to your gluten-free recipes you will have noticeable 'lift' in the bake. I generally add ½ cup to the recipe and lengthen the bake time by a few minutes.</span><br />
<span style="font-size: large;"><br />
</span><span style="font-size: large;">*</span>Standard American Diet
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Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com2tag:blogger.com,1999:blog-8353066576891255773.post-17184721805967942472015-03-09T15:31:00.003-04:002015-03-09T15:31:29.559-04:00I can't make you do this.<span style="font-size: x-large;">But I can feel a teensy bit sorry for you if you don't.</span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/16766744065" style="margin-left: auto; margin-right: auto;" title="IMG_4010 by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" src="https://farm9.staticflickr.com/8636/16766744065_4f01bef098_c.jpg" title="Chocolate Intervention Cake with Chocolate Surprise Frosting" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">The best news I can think of to tell you is that you can have your cake and eat it, too. I am talking about guilt-free cake. <br />
But this requires you to be willing to think outside of the box, totally and completely. If you think you can handle it (and I completely think you can), read <br />
on!</span><span style="font-size: large;"> </span><span style="font-size: x-large;"><a href="http://marywithgarden.blogspot.com/2015/03/chocolate-intervention-cake-with.html">RECIPE</a></span></td></tr>
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<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/03/28-day-challengeday-28.html">Only For Royalty</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16665492855" title="IMG_3997 by contrarymarywithmaids, on Flickr"><img alt="Vegan, Plant-based diet" height="150" src="https://farm9.staticflickr.com/8670/16665492855_eb016b8f8c_q.jpg" title="Only For Royalty" width="150" /></a><br />
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-27.html">Quesadillas. Stuffed, Stacked and Delivered.</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16665859615" title="IMG_3995 by contrarymarywithmaids, on Flickr"><img alt="Vegan, Plant-based diet" height="150" src="https://farm9.staticflickr.com/8619/16665859615_7d967a20ef_q.jpg" title="Quesadillas. Stuffed, Stacked and Delivered." width="150" /></a><br />
<br />
<span style="font-size: large;">S<a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-23.html">loppy Joes. Oh yeah, that's happening!</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/15921534434" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, Plant-based diet" height="150" src="https://farm9.staticflickr.com/8630/15921534434_f24c33faaf_q.jpg" title="Sloppy Joes." width="150" /></a>Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-58352101416670603622015-03-09T15:30:00.000-04:002015-04-26T11:49:48.460-04:00Chocolate Intervention Cake with Chocolate Surprise Frosting<script type="text/javascript">
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This one blew me away. Chocolate cake with tons of frosting hasn't been on my horizon since I began eating plant-based. Mostly because all the frosting recipes in the vegan category have as their base either coconut cream or a nut based cream. Since my goal has been to not consume oil, this has left only tofu based frostings.</span><br />
<span style="font-size: large;">And I just haven't been excited to go there.</span><br />
<span style="font-size: large;"><br />
</span> <span style="font-size: large;">Recently, as part of the Engine2 28 day Challenge, I got the opportunity to try another option. Today, I am sharing that with you. This cake is my <a href="http://marywithgarden.blogspot.com/2014/09/chocolate-intervention-cake.html">Chocolate Intervention Cake</a>, baked in 9'' layers and then frosted with the <a href="https://books.google.com/books?id=G_gUAgAAQBAJ&pg=PT450&lpg=PT450&dq=happy+herbivore+chocolate+surprise+frosting&source=bl&ots=mt_hgWw4cr&sig=5hlQv2547GjPKl-9Ro9XqlUOb6k&hl=en&sa=X&ei=r9LrVPS4O4yrNr-qgKAI&ved=0CE4Q6AEwBw#v=onepage&q=happy%20herbivore%20chocolate%20surprise%20frosting&f=false">Happy Herbivore's Chocolate Surprise Frosting</a>. The results is a gluten-free delicious option with creamy chocolate frosting that has NO FAT. And since the cake and the frosting are plant-based, you can eat as much as you want without guilt. But as they say, the proof is in the pudding (or cake as it happens to be).</span><br />
<span style="font-size: large;"><br />
</span> <span style="font-size: large;">Cooking Tips:</span><br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2014/09/chocolate-intervention-cake.html">Chocolate Intervention Cake</a>:</span><br />
<span style="font-size: large;">When I made this I did not add the chocolate chips to the recipe since I am limiting my fat intake. You can decide if you want to add or not. I lined 2 9'' cake pans with parchment paper and then spread out the batter as evenly and smoothly as possible. Bake for 30 minutes. Cool for 10 and then remove from pans. I went ahead and carefully peeled off the paper when the cake layers were warm.</span><br />
<span style="font-size: large;"><br />
</span> <span style="font-size: large;"><a href="https://books.google.com/books?id=G_gUAgAAQBAJ&pg=PT450&lpg=PT450&dq=happy+herbivore+chocolate+surprise+frosting&source=bl&ots=mt_hgWw4cr&sig=5hlQv2547GjPKl-9Ro9XqlUOb6k&hl=en&sa=X&ei=r9LrVPS4O4yrNr-qgKAI&ved=0CE4Q6AEwBw#v=onepage&q=happy%20herbivore%20chocolate%20surprise%20frosting&f=false">Chocolate Surprise Frosting</a>:</span><br />
<span style="font-size: large;">I roasted 2 good sized sweet potatoes while I preheated the oven and baked the cake. Roasting the sweet potatoes does make them sweeter and the flavor is a bit more pronounced. I ended up with 2 ½ cups of sweet potato pulp to about 10 dates and ½ cup of cocoa. I pulsed the dates with the cocoa in the food processor to make a dry paste. I added 2 T of brown sugar to this mix. I tried to process the sweet potatoes with a mixer, but I found that my high speed blender made for a much creamier texture. I did add 2 T of almond milk to make it easier to blend.</span><br />
<span style="font-size: large;">If you steam the sweet potatoes you may not need to add liquid to the frosting.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Recipe:</span><br />
<span style="font-size: large;">For each cup of cooked sweet potato, you will need 8-10 dates that you have soaked in hot water to soften. Drain these.</span><br />
<span style="font-size: large;">Put in blender with sweet potato, 1 tsp. vanilla, a pinch of salt and ¼ cup cocoa. Puree together. Add a T. of soy or almond milk if it is a bit dry. Taste to see if it is sweet enough. Add some brown sugar if needs more sweetness. Blend on your highest setting until the mixture is creamy. You want it to be the consistency of stiff frosting, not pudding-like. You need twice this recipe amount to frost a double layer cake.</span><br />
<span style="font-size: large;">Spread on cake and then chill if you can for 30 minutes in the refrigerator to set. </span><br />
<span style="font-size: large;"><br />
</span> <span style="font-size: large;">I found the combination of the chocolate zucchini cake and the sweet potato based frosting to be killer. Spreading the frosting was a dream and it ends up looking super professional. Next time I will definitely break out my frosting tips and pipe the edges. I am so glad that the chocolate cake with frosting drought has finally come to an end! Hope you love it.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://www.flickr.com/photos/43397541@N04/16559444717" style="margin-left: 1em; margin-right: 1em;" title="IMG_4007 by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" height="640" src="https://farm8.staticflickr.com/7612/16559444717_d944d148bb_z.jpg" title="Chocolate Intervention Cake" width="366" /></a></div>
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</span>Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com1tag:blogger.com,1999:blog-8353066576891255773.post-72951075818640806582015-03-02T15:59:00.003-05:002015-03-02T15:59:20.665-05:00Only for Royalty<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/16665492855" style="margin-left: auto; margin-right: auto;" title="IMG_3997 by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" src="https://farm9.staticflickr.com/8670/16665492855_eb016b8f8c_c.jpg" title="Queen of Chilis" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Be your own Chili Queen </span><span style="font-size: large;">(or King) when you make this outstanding chili. Dried chilis and unsweetened cocoa add top notch flavor to this rich chili.</span><span style="font-size: x-large;"> <a href="http://marywithgarden.blogspot.com/2015/03/28-day-challengeday-28.html">RECIPE</a></span></td></tr>
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<a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-27.html"><span style="font-size: large;">Quesadillas. Stuffed, Stacked and Delivered.</span></a><br />
<a href="https://www.flickr.com/photos/43397541@N04/16665859615" title="IMG_3995 by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based" height="150" src="https://farm9.staticflickr.com/8619/16665859615_7d967a20ef_q.jpg" title="Quesadillas. Stuffed, Stacked and Delivered" width="150" /></a><br />
<br />
<a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-23.html"><span style="font-size: large;">Sloppy Joes. Oh yeah, that's happening!</span></a><br />
<a href="https://www.flickr.com/photos/43397541@N04/15921534434" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based" height="150" src="https://farm9.staticflickr.com/8630/15921534434_f24c33faaf_q.jpg" title="Sloppy Joes. Oh yeah!" width="150" /></a><br />
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-18.html">Con Queso, please!</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16529037792" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" height="150" src="https://farm9.staticflickr.com/8602/16529037792_175a51456c_q.jpg" title="Con Queso, please!" width="150" /></a><br />
<br />Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-6464314341931069512015-03-02T15:58:00.000-05:002015-03-02T15:58:35.943-05:0028 Day Challenge....Day 28<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/16665492855" style="margin-left: auto; margin-right: auto;" title="IMG_3997 by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" src="https://farm9.staticflickr.com/8670/16665492855_eb016b8f8c_c.jpg" title="Queen of Chili" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large; text-align: start;">This chili is fit for royalty with its rich spice mix, unsweetened cocoa for complexity. Pair it up with homemade cornbread to hit the flavor mark.</span></td></tr>
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<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Ingredients:</span><br />
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">3 large dried New Mexico chiles (or 1 T. of chili powder mixed with 1 c. veggie broth)</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1 1/2 cups water</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1 medium onion, chopped</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">4 cloves garlic, minced</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1 bell pepper, chopped</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1 15-ounce can diced tomatoes</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1 8-ounce can tomato sauce (no salt added)</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">3 cups cooked pinto beans (or 2 cans, rinsed and drained)</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1 teaspoon cumin</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1 teaspoon oregano</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1/4 teaspoon freshly ground black pepper</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1 teaspoon smoked Spanish paprika</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">2 teaspoons cocoa powder</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1 teaspoon salt (or to taste)</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">1 teaspoon sugar (optional)</span></div>
<br />
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">cayenne or other red pepper, to taste</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;"><br /></span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: x-large;">Directions:</span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">Remove the stem and seeds from 3 dried Mexican chiles. You can find these in the International section of your grocery store. </span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">Grind these dry in your blender until powdered. Add the water until you have a chili sauce. Or you can heat the chiles with the water in a sauce pan. Bring to a boil and then let stand for 15 minutes until the chilies soften. Then blend.</span></div>
<span style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial; font-size: large;">Add the tomato sauce, garlic cloves, oregano, cumin, </span><span style="color: #101010; font-family: Arial; font-size: large;"><span style="-webkit-text-stroke-color: rgb(16, 16, 16);">pepper, paprika, cocoa powder, salt, sugar to the blender and blend until smooth.</span></span><br />
<span style="color: #101010; font-family: Arial; font-size: large;"><span style="-webkit-text-stroke-color: rgb(16, 16, 16);"><br /></span></span>
<span style="color: #101010; font-family: Arial; font-size: large;"><span style="-webkit-text-stroke-color: rgb(16, 16, 16);">Dice the onion and add to a large pot over medium heat. Cover with lid and allow the onions to cook until translucent. Add the canned tomatoes and the sauce from your blender. Add the beans and bell pepper. Cover and simmer for at least 30 minutes. Taste to add more pepper. </span></span><br />
<span style="color: #101010; font-family: Arial; font-size: large;"><span style="-webkit-text-stroke-color: rgb(16, 16, 16);"><br /></span></span>
<span style="color: #101010; font-family: Arial; font-size: large;"><span style="-webkit-text-stroke-color: rgb(16, 16, 16);">Here is my favorite cornbread to serve along side this chili.</span></span><br />
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;"><a href="http://chocolatecoveredkatie.com/2012/01/18/totally-addictive-cornbread/">Chocolate Covered Katie's Totally Addictive Cornbread</a></span></div>
<div style="-webkit-text-stroke-color: rgb(16, 16, 16); -webkit-text-stroke-width: initial; color: #101010; font-family: Arial;">
<span style="font-size: large;">I do not add the oil. I add an additional 2 T. of applesauce instead.</span></div>
Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-46519103543475591562015-02-27T18:38:00.003-05:002015-02-27T18:40:43.627-05:00Quesadillas. Stuffed, Stacked and Delivered.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/16665859615" style="margin-left: auto; margin-right: auto;" title="IMG_3995 by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" src="https://farm9.staticflickr.com/8619/16665859615_7d967a20ef_c.jpg" title="Quesadillas, Stacked and Stuffed" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Quesadillas. Stuffed, Stacked and Delivered. </span><span style="font-size: large;">If you can bake a sweet potato in the microwave, you can put these babies together in no time. </span><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-27.html"><span style="font-size: x-large;">RECIPE</span></a></td></tr>
</tbody></table>
<br />
<br />
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<div>
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-23.html">Sloppy Joes. Oh yeah, that's happening!</a></span></div>
<a href="https://www.flickr.com/photos/43397541@N04/15921534434" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" height="150" src="https://farm9.staticflickr.com/8630/15921534434_f24c33faaf_q.jpg" title="Sloppy Joes. Oh yeah, that's happening!" width="150" /></a><br />
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-18.html">Con Queso, please!</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16529037792" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" height="150" src="https://farm9.staticflickr.com/8602/16529037792_175a51456c_q.jpg" title="Con Queso, please!" width="150" /></a><br />
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/var-gajshost-https-document.html">Ramen Rules!</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16309715880" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" height="150" src="https://farm9.staticflickr.com/8589/16309715880_c3af4e4000_q.jpg" title="Ramen Rules!" width="150" /></a>Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-31627709048113186872015-02-27T18:38:00.002-05:002015-02-28T18:30:33.292-05:0028 Day Challenge....Day 27<script type="text/javascript">
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} catch(err) {}</script><a href="https://www.flickr.com/photos/43397541@N04/16480315609" title="IMG_3995 by contrarymarywithmaids, on Flickr"><img alt="Vegan, Plant Based diet" src="https://farm9.staticflickr.com/8595/16480315609_24d288aa37_c.jpg" title="Quesadillas. Stuffed, Stacked and Delivered" /></a><span style="font-size: x-large;">Quesadillas. Stuff these with mashed sweet potato, black beans and spices; stack a tortilla on top, and then pop it on the griddle. Could not be simpler or tastier.</span><br />
<span style="font-size: x-large;"><br /></span>
<span style="font-size: x-large;">Ingredients</span><br />
<span style="font-size: large;">1 large sweet potato for every 4 quesadillas</span><br />
<span style="font-size: large;">8 ounces of black beans, drained and rinsed</span><br />
<span style="font-size: large;">½ tsp. cumin</span><br />
<span style="font-size: large;">½ tsp. chili powder</span><br />
<span style="font-size: large;">½ tsp. onion powder</span><br />
<span style="font-size: large;">¼ tsp. garlic powder</span><br />
<span style="font-size: large;">8 corn tortillas </span><br />
<span style="font-size: large;">1 cup salsa</span><br />
<span style="font-size: large;">1 cup shredded fresh spinach</span><br />
<span style="font-size: large;">1 jalapeno, seeded and sliced</span><br />
<span style="font-size: large;">Optional ingredients, chopped tomato, cilantro sprigs, chopped onion</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: x-large;">Directions</span><br />
<span style="font-size: large;">Scrub sweet potato and cook in microwave until done. Scoop cooked sweet potato into a bowl and add spices to mix. </span><br />
<span style="font-size: large;">Heat griddle or non-stick skillet over medium heat. </span><br />
<span style="font-size: large;">Spread sweet potato mixture on a tortilla. Spoon ¼ of beans on top. Place on pan or griddle. Place 2nd tortilla on top and press gently together.</span><br />
<span style="font-size: large;">Grill on one side until lightly browned, about 3 minutes. Flip over and heat the second side until golden in spots, approximately 3 minutes. </span><br />
<span style="font-size: large;">Top with salsa, spinach, jalapeño slices and other toppings to serve.</span><br />
<span style="font-size: large;">Repeat with the remaining ingredients and tortillas.</span><br />
<span style="font-size: large;"><br /></span>Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-84189462773355446432015-02-24T11:16:00.000-05:002015-02-24T11:14:44.901-05:00Sloppy Joes. Oh yeah, that's happening! <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/15921534434" style="margin-left: auto; margin-right: auto;" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, Plant based diet" height="640" src="https://farm9.staticflickr.com/8630/15921534434_f24c33faaf_c.jpg" title="Sloppy Joes" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Sloppy Joes </span><span style="font-size: large;">from scratch have to be one of the all time favorite sandwiches. These are made with all the right flavors, a little spicy, a little sweet, a little tangy. And all plant based. </span><span style="font-size: x-large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-23.html">READ MORE</a></span><br />
<span style="font-size: x-large;"><br />
</span> <br />
<div style="text-align: left;">
</div>
</td></tr>
</tbody></table>
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/con-queso-please.html">Con Queso, please!</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16529037792" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant based diet" height="150" src="https://farm9.staticflickr.com/8602/16529037792_175a51456c_q.jpg" title="Con queso, please!" width="150" /></a><br />
<br />
<a href="http://marywithgarden.blogspot.com/search?updated-max=2015-02-18T11:36:00-05:00&max-results=1"><span style="font-size: large;">Ramen Rules!</span></a><br />
<a href="https://www.flickr.com/photos/43397541@N04/16309715880" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant based diet" height="150" src="https://farm9.staticflickr.com/8589/16309715880_c3af4e4000_q.jpg" title="Ramen Rules!" width="150" /></a><br />
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-5.html">La Pizza! Yes I did!</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/15859888674" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" height="150" src="https://farm8.staticflickr.com/7338/15859888674_72068cf179_q.jpg" title="La Pizza! Yes, I did!" width="150" /></a>Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-82314657744770554022015-02-24T11:15:00.000-05:002015-02-24T11:15:01.036-05:0028 Day Challenge...Day 23<br />
<br />
<span style="font-size: x-large;">Sloppy Joes...</span><br />
<br />
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<br />
<span style="font-size: large;">Making Sloppy Joes for my crowd always brings a smile to everyone's face. These are just the right combination of flavors. I like to caramelize the onion before I make these to boost the flavor. I also let the mixture simmer for 20 minutes to develop the richness, but you can get great results without that step.</span><br />
<span style="font-size: large;"><br />
</span> <span style="font-size: x-large;">Ingredients:</span><br />
<ul>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1 medium onion, sliced</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1 T red wine</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">2 T white wine</span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1 clove garlic, minced</span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">2 tsp chili powder</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">½ tsp garlic powder</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1 tsp paprika</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1¼ c TVP</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1½ c water with 1/2 tsp bouillon</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1 Tbsp soy sauce</span></li>
</ul>
<ul>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1/3 c ketchup</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1/3 c barbecue sauce</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1 tsp yellow mustard</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1 tsp liquid smoke</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">1 green bell pepper, diced </span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">salt and pepper to taste</span></li>
<li style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; margin: 0px;"><span style="font-size: large;">Whole grain buns or bread</span></li>
<li style="margin: 0px;"><span style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Helvetica; font-size: xx-small;">Fresh </span><span style="color: #272727; font-family: Helvetica; font-size: large;"><span style="-webkit-text-stroke-color: rgb(39, 39, 39);">lettuce, onions, pickles etc.</span></span></li>
</ul>
<div>
<span style="color: #272727; font-family: Helvetica; font-size: x-large;"><span style="-webkit-text-stroke-color: rgb(39, 39, 39);">Directions:</span></span></div>
<div>
<ol>
<li><span style="color: #272727; font-family: Helvetica; font-size: large;"><span style="-webkit-text-stroke-color: rgb(39, 39, 39);">Slice your onion in thin slices and add to your largest skillet over medium high heat. Cover and let the onions steam.</span></span></li>
<li><span style="color: #272727; font-family: Helvetica; font-size: large;"><span style="-webkit-text-stroke-color: rgb(39, 39, 39);">Mix together the TVP (Textured Vegetable Protein) with the chili powder, garlic, paprika, water mixture and soy sauce in a bowl, stir well and let steep.</span></span></li>
<li><span style="color: #272727; font-family: Helvetica; font-size: large;"><span style="-webkit-text-stroke-color: rgb(39, 39, 39);">Stir your onions and let them continue cooking until you start to get some browning in the bottom of the skillet. Add the red wine and stir well. The added wine will accelerate the browning so you will need to watch the onions. When you begin to see more of the browning occur, then add the white wine to the pan and let the onions brown again. Stir to get up all the browned bits. Pour out onto a cutting board to cool slightly.</span></span></li>
<li><span style="color: #272727; font-family: Helvetica; font-size: large;"><span style="-webkit-text-stroke-color: rgb(39, 39, 39);">Add the TVP mixture to the skillet with the ketchup, barbecue, mustard, liquid smoke. Quickly chop the cooled onions and then add with garlic to the TVP mixture. Add the peppers, cover and let simmer for 10-20 minutes. Taste for salt and pepper additions.</span></span></li>
</ol>
<span style="color: #272727; font-family: Helvetica; font-size: large;">Caramelizing the onions adds so much to this, that I encourage you to give it a try. If you want to by-pass that step, then just dice your onions, steam and add the fresh garlic, then the TVP mix. </span></div>
<div>
<span style="color: #272727; font-family: Helvetica; font-size: large;">We like to serve these with hot potato planks cooked at 425 degrees on parchment paper or silpat lined cookie sheets while we prepare the Sloppy Joes. Garnish with all the fixings and you will get rave reviews!</span></div>
<div>
<span style="color: #272727; font-family: Helvetica; font-size: large;"><br />
</span></div>
<br />
<div style="-webkit-text-stroke-color: rgb(39, 39, 39); -webkit-text-stroke-width: initial; color: #272727; font-family: Arial; font-size: 13px; min-height: 15px;">
<a href="https://www.flickr.com/photos/43397541@N04/16543029832" title=" by contrarymarywithmaids, on Flickr"><img alt="Vegan, Plant based diet " height="640" src="https://farm9.staticflickr.com/8629/16543029832_680ec66ced_c.jpg" title="Caramelized onions" width="640" /></a></div>
Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-70408268393033550472015-02-18T11:44:00.001-05:002015-02-18T14:02:04.517-05:00Con Queso, please!<script type="text/javascript">
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<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/16529037792" style="margin-left: auto; margin-right: auto;" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant based diet" height="640" src="https://farm9.staticflickr.com/8602/16529037792_175a51456c_c.jpg" title="Con Queso Baked Potato" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Please pass me more con queso! </span><span style="font-size: large;">Life is good when you can tuck into a loaded baked potato, hot from the oven, jam packed with flavor and covered with con queso...mmmm.</span><br />
<span style="font-size: x-large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-18.html">READ MORE</a></span><br />
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<br /></td></tr>
</tbody></table>
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/search?updated-max=2015-02-18T11:36:00-05:00&max-results=1">Ramen Rules!</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16309715880" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based" height="150" src="https://farm9.staticflickr.com/8589/16309715880_c3af4e4000_q.jpg" title="Ramen Rules!" width="150" /></a><br />
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-5.html">La Pizza! Yes I did!</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/15859888674" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" height="150" src="https://farm8.staticflickr.com/7338/15859888674_72068cf179_q.jpg" title="La Pizza! Yes I did!" width="150" /></a><br />
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challenge-day-6.html">Keep it Simple, Starshine!</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16309914168" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant-based diet" height="150" src="https://farm8.staticflickr.com/7327/16309914168_740fe21983_q.jpg" title="Keep it Simple, Starshine!" width="150" /></a><br />
<div>
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Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-10110781450436424422015-02-18T11:36:00.001-05:002015-02-18T11:36:48.657-05:0028 Day Challenge....Day 18<script type="text/javascript">
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<br />
<span style="font-size: x-large;">Con Queso Sauce </span><span style="font-size: large;">is one of the best kept secrets of going plant based. It's creamy, rich, tasty. When I eat it I think to myself, I can eat as much of this as I want. Not only is this great, but it's good for me! Happy camper.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: x-large;">Con Queso Baked Potato </span><span style="font-size: large;">(makes 2 cups of sauce)</span><br />
<span style="font-size: large;">1 scrubbed potato for each serving, 4 total</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2 medium carrots, peeled and chunked</span><br />
<span style="font-size: large;">1 medium russet potato, peeled and chunked</span><br />
<span style="font-size: large;">2 cloves garlic, peeled and smashed</span><br />
<span style="font-size: large;">1 medium onion, chopped</span><br />
<span style="font-size: large;">½ jalapeno pepper, seeded, chopped</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 t. cumin</span><br />
<span style="font-size: large;">1 t. paprika, smoked if you have it</span><br />
<span style="font-size: large;">½ t. granulated garlic</span><br />
<span style="font-size: large;">1 small canned chipotle pepper, or to taste</span><br />
<span style="font-size: large;">½ c. reserved cooking water</span><br />
<span style="font-size: large;">½ c. almond milk</span><br />
<span style="font-size: large;">8 oz. firm or extra firm tofu, crumbled</span><br />
<span style="font-size: large;">⅓ - ½ c. nutritional yeast</span><br />
<span style="font-size: large;">1 t. salt or 1 T. light miso</span><br />
<span style="font-size: large;">1 T. pickled jalapeno juice or lemon juice</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Stuffing ingredients: I used frozen spinach, artichokes, bell peppers, chopped onions, minced garlic. Variation: black beans, green onion , etc. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat your oven to 375 degrees. In a shallow baking pan, add the stuffing ingredients and cover with aluminum foil. Pop into the oven while it warms up and leave in there until you are ready to stuff your potato.</span><br />
<span style="font-size: large;">Pop your potatoes into the microwave to cook until your oven is up to temperature. Then pop into the oven.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Put the carrots, chunked potato, chopped onion, garlic and jalapeño pepper into a saucepan and just cover with water. Cook over medium heat until carrots are tender. Drain off water reserving ½ cup. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Put the almond milk, cooking water and spices into a blender. Add the boiled vegetables and remain ingredients and blend until smooth. Add more almond milk if too thick.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Check your baked potatoes. When ready, cut in half lengthwise and plate end to end. Spoon your stuffing ingredients on top reserving some for garnish. Pour a generous amount of con queso sauce on top. Garnish and serve!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: x-large;">Day 18 of Challenge</span><br />
<span style="font-size: large;">It's Day 18 of my 28 day challenge. I was reviewing my stats over the weekend to keep up my motivation. Here's my blood work up:</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEico2BHhoNUjPysuEEQhIu_zhVII-biubV0VhUZRW1IIIhllsK_jJW-Q5EtHmJW9ihvsIvSIeO7yK5UopbZYC-GqY9JwoSU9dCWmCBui8wpvxbIjeJqOQgvfyNvItO85AdYoGRqx4nKSKM/s1600/Blood+work+Mary.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEico2BHhoNUjPysuEEQhIu_zhVII-biubV0VhUZRW1IIIhllsK_jJW-Q5EtHmJW9ihvsIvSIeO7yK5UopbZYC-GqY9JwoSU9dCWmCBui8wpvxbIjeJqOQgvfyNvItO85AdYoGRqx4nKSKM/s1600/Blood+work+Mary.png" height="213" width="400" /></a></div>
<span style="font-size: large;">My goal is to continue to reduce my cholesterol, LDL and Triglycerides. I began eating plant-based in September, 2013. In 2011 I was following a Mediterranean style diet. I do have high cholesterol as a hereditary condition and I do have to watch it. But the great thing is that it is coming down without medication! My HDL will bounce back I have learned. It drops when your LDL goes down, so I will monitor that. I've already lost the weight I needed to lose, and have kept that off. Now, it's just packing in the greens and staying away from oil.</span><br />
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<span style="font-size: large;"><br /></span>Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-87380163817736568652015-02-14T08:38:00.002-05:002015-02-14T08:38:38.695-05:00Ramen Rules! Genius for quick and delicious<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/16520716575" style="margin-left: auto; margin-right: auto;" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="vegan, plant based diet" height="640" src="https://farm9.staticflickr.com/8581/16520716575_9e34934b5b_c.jpg" title="Ramen Rules!" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Ramen Rules! </span><span style="font-size: large;">When it comes to quick, satisfying and flavor packed you can't beat ramen soup. And you can also prepack for lunch so all you have to do is add boiling water.</span><br />
<span style="font-size: x-large;"><a href="http://marywithgarden.blogspot.com/2015/02/var-gajshost-https-document.html">READ MORE</a></span></td></tr>
</tbody></table>
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challenge-day-6.html">Keep it Simple, Starshine!</a></span><br />
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<a href="https://www.flickr.com/photos/43397541@N04/16309914168" title=" by contrarymarywithmaids, on Flickr"><img alt=" Vegan, plant based diet" height="150" src="https://farm8.staticflickr.com/7327/16309914168_740fe21983_q.jpg" title="Rice Bowls packed with goodies" width="150" /></a><br />
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-5.html">La Pizza! Yes I did!</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/15859888674" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="vegan, plant based" height="150" src="https://farm8.staticflickr.com/7338/15859888674_72068cf179_q.jpg" title="La Pizza! Yes I did!" width="150" /></a><br />
<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-4.html">Going for the Green</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16266159110" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Vegan, plant based diet" height="150" src="https://farm9.staticflickr.com/8567/16266159110_b633633104_q.jpg" title="Green lentil Curry with Collard Wraps" width="150" /></a></div>
</div>
Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-38553407026412498072015-02-14T08:37:00.000-05:002015-02-14T08:37:50.065-05:0028 Day Challenge....Day 7<script type="text/javascript">
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<span style="font-size: x-large;">Ramen Rules! </span><br />
<span style="font-size: large;">This is genius. It takes no time to make, fills you up and if you prepare some extra, you can pack a lunch in a jar that will have co-workers wondering where you got the carry-out.</span><br />
<span style="font-size: large;"><br />
</span> <span style="font-family: Times, Times New Roman, serif; font-size: x-large;">Ingredients:</span><br />
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Dry Thai rice noodles or ramen noodles, 4 servings </span><br />
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 teaspoons grated fresh ginger</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">8 teaspoons miso paste</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">8 teaspoons high quality vegetable base such as <span style="-webkit-text-stroke-color: rgb(31, 98, 131); color: #021eaa;"><a href="http://www.amazon.com/Better-Than-Bouillion-Vegetable-Base/dp/B00016LA9S/?tag=serieats-20&link_code=ur2&creative=9325&camp=211189">Better Than Bouillon</a></span></span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">4 teaspoons soy sauce</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">8 cups filtered water</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1 cup shredded carrots</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">2 cups roughly torn fresh spinach leaves</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 cup minced fresh scallions, or thin sliced red onion</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">1/2 cup pickled ginger</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Additional add ins, thinly sliced mushrooms, bean sprouts, thin sliced radishes, fresh cilantro, baked tofu sticks, sesame seeds.</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: x-large;">Procedure:</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Rice noodles: Follow package direction to rehydrate.</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Ramen: Cook in hot water 4 minutes. Drain.</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">In large pot over medium heat, add miso, vegetable base, soy sauce, grated ginger to 8 cups water. Stir to mix well.</span></div>
<span style="font-size: large;"><span style="color: #2c2c2c; font-family: Times, Times New Roman, serif;"><span style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial;">Grate carrots, slice or mince onions, tear spinach leaves (and whatever else you are adding) and put into 4 </span><span style="-webkit-text-stroke-color: rgb(44, 44, 44);">individual</span><span style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial;"> bowls. Add noodles. Pour 2 cups broth on top. Garnish with pickled ginger.</span></span></span><br />
<span style="color: #2c2c2c; font-size: x-large;"><span style="-webkit-text-stroke-color: rgb(44, 44, 44); font-family: Times, Times New Roman, serif;">Lunch Pack:</span></span><br />
<span style="color: #2c2c2c; font-size: large;"><span style="-webkit-text-stroke-color: rgb(44, 44, 44); font-family: Times, Times New Roman, serif;">4 resealable glass jars</span></span><br />
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Divide ginger, miso, vegetable base, soy sauce, carrots, spinach, and noodles evenly between 4 resealable glass jars. Season lightly with salt and pepper. Divide scallions and ginger between 4 small zipper-lock bags and seal bags, squeezing out all of the air. Tuck bags into jars and seal. Refrigerate for up to 4 days</span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="background-color: white; font-family: ff-tisa-web-pro, Georgia, Times, serif; line-height: 28px;"><span style="font-family: Times, Times New Roman, serif; font-size: large;">When ready to serve, remove scallion/ginger packet and add boiling water to the top of the jar. Seal jar and let sit 3 minutes. Open jar, stir in scallions and ginger, and serve.</span></span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="background-color: white; font-family: ff-tisa-web-pro, Georgia, Times, serif; line-height: 28px;"><a href="http://www.seriouseats.com/2014/09/diy-instant-noodle-cups-food-lab.html"><span style="font-family: Times, Times New Roman, serif; font-size: large;">More ideas on lunch packs on The Food Lab.</span></a></span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="background-color: white; font-family: ff-tisa-web-pro, Georgia, Times, serif; line-height: 28px;"><span style="font-family: Times, Times New Roman, serif; font-size: large;"><br />
</span></span></div>
<div style="-webkit-text-stroke-color: rgb(44, 44, 44); -webkit-text-stroke-width: initial; color: #2c2c2c;">
<span style="font-family: ff-tisa-web-pro, Georgia, Times, serif;"><span style="background-color: white; font-family: Times, Times New Roman, serif; line-height: 28px;"><span style="font-size: x-large;">A word about Miso: </span><span style="font-size: large;">Miso is a Japanese fermented soybean paste and is used for soup base and flavoring. You can find it at Whole Foods, Trader Joes, or and an Asian market in the refrigerated section. </span></span></span></div>
Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-66952092241269496192015-02-11T16:59:00.002-05:002015-02-11T17:00:17.070-05:00Keep it Simple, Starshine!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/16309914168" style="margin-left: auto; margin-right: auto;" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Plant based diet, Vegan, Gluten-free" height="640" src="https://farm8.staticflickr.com/7327/16309914168_740fe21983_c.jpg" title="Black bean and rice bowl with all the fixings" width="628" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-large;">Keep it simple, Starshine! </span><span style="font-size: large;">My go to meal when life is hectic. Rice bowls...Easy to make; packed with lots of good stuff.</span><br />
<span style="font-size: x-large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challenge-day-6.html">READ MORE</a></span></td></tr>
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<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-5.html">La Pizza! Yes I did!</a></span><br />
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<br />
<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/pumping-up-for-loading-up.html">Going for the Greens</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16266159110" title=" by contrarymarywithmaids, on Flickr"><img alt=" " height="150" src="https://farm9.staticflickr.com/8567/16266159110_b633633104_q.jpg" width="150" /></a><br />
<br />
<a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-3.html"><span style="font-size: large;">Pasta and "Meatballs"</span></a><br />
<a href="https://www.flickr.com/photos/43397541@N04/15877759153" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" title="Quinoa meatballs by contrarymarywithmaids, on Flickr"><img alt="Quinoa meatballs" height="150" src="https://farm8.staticflickr.com/7421/15877759153_9b546195b4_q.jpg" width="150" /></a>Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-4607645147811626012015-02-11T13:00:00.000-05:002015-02-11T16:58:17.864-05:0028 Day Challenge.... Day 6<script type="text/javascript">
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<span style="font-size: x-large;">Keep it simple, Starshine! </span><span style="font-size: large;">Sometimes life is too busy for lots of time to cook. And sometimes I just need to take it down a notch. My go to recipe at those moments is rice bowls.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: x-large;">Simple</span><br />
<span style="font-size: large;">Fire up the rice cooker and make enough brown rice to satisfy you or your crew. While the brown rice cooks, heat up some black beans mixed with onion chunks, 1 teaspoon cumin, 1 teaspoon garlic powder. I like this spice mix for 2 cans of drained black beans. Chop up tomatoes, thin slice red onion, mince cilantro, pop some sweet roasted frozen corn into the microwave. </span><br />
<span style="font-size: x-large;">Layer</span><br />
<span style="font-size: large;">Fill your bowl with fresh spinach or whatever greens you like. Mix cilantro into the hot rice and then spoon that in. Black beans, corn, tomatoes, onions and a generous spoonful of salsa should finish it up! If you want to feed a crowd, then put it all out buffet style and let each person make their own bowl. Hearty and satisfying, hard to beat. The guys in my household tell me they would eat this everyday and be happy!</span><br />
<span style="font-size: x-large;">Starshine </span><br />
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<span style="font-size: x-large;"><br /></span>Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-47904356445535254372015-02-09T09:21:00.002-05:002015-02-09T14:03:10.979-05:00La Pizza! Oh yes I did!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/15859888674" style="margin-left: auto; margin-right: auto;" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="plant based, vegan pizza, gluten-free" height="640" src="https://farm8.staticflickr.com/7338/15859888674_72068cf179_c.jpg" title="Engine2 Pavlov pizza plant based diet" width="640" /></a><a data-pin-do="buttonBookmark" data-pin-height="32" data-pin-shape="round" href="https://www.pinterest.com/pin/create/button/"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_round_red_32.png" /></a><br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: x-small; text-align: start;"><span style="font-size: x-large;">La Pizza!</span> <span style="font-size: large;">Just the way I like it, loaded with lots of goodies. </span></span><span style="font-size: xx-small; text-align: start;"><span style="font-size: large;">I confess that on this one I almost ate the whole thing. Without guilt and without weight gain. Need I say more?</span> </span><span style="font-size: x-small; text-align: start;"><span style="font-size: x-large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-5.html">MORE!</a></span><br />
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<a href="http://marywithgarden.blogspot.com/2015/02/pumping-up-for-loading-up.html"><span style="font-size: large;">Going for the Greens</span></a><br />
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<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-3.html">Pasta and "Meatballs"</a></span><br />
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<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challenge-day-2.html">Sweet Holy Deliciousness!</a></span><br />
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<br />Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-81065297453143176872015-02-09T09:20:00.004-05:002015-02-09T13:57:51.513-05:0028 Day Challenge....Day 5<script type="text/javascript">
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<span style="font-size: x-large;">La pizza! </span><span style="font-size: large;">It is almost a sin how much of this I ate. </span> <span style="font-size: large;">And it's all plants, no oil, no bad stuff. </span><br />
I took this recipe off of Engine2 with a few upticks. I like it because the crust is gluten-free and love the combination of fruit and veggies. The crust is made from polenta. I did learn a few things about baking it. 1. Spread it thin, like ¼'' thin. Mine was ½'' and it was a little wet in the middle. 2. Bake it 20 minutes instead of 10 on the first bake. I did this because I like crispy edges.<br />
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<span style="font-size: large;"><a href="ingredients: 3-4 cups water (depending on your brand of polenta) 1 cup polenta 16 oz. Plant-Strong tomato sauce or crushed tomatoes 2 cups fresh spinach 3 large tomatoes, sliced 1 cup pineapple, cubed %C2%BD cup roasted red peppers 2 cloves garlic, crushed (Other favorite pizza toppings: mushrooms, arugala, asparagus, or olives) 1/3 cup nutritional yeast Instructions: 1. Preheat oven to 400 degrees 2. Prepare pizza stone by sprinkling with corn meal or lining a pan with parchment paper 3. To boiling water, add polenta and whisk until mixture thickens and there are no clumps (instructions for preparing polenta vary from brand to brand -check the specific preparation instructions for your type of polenta) 4. Pour polenta mixture onto pizza stone or pan and flatten into desired crust shapes: round pizza, square pizza, mini-pizzas, elephant pizza, fire-hydrant pizza 5. Precook the polenta crusts for 10 minutes 6. Remove crusts from oven, add sauce, toppings and sprinkle with nutritional yeast 7. Return to oven and cook in oven for 10 minutes 8. Slice into generous portions and serve warm *Tip: Precook the vegetables before placing on the pizza, if you prefer.">My Beef with Meat Pavlov's Pizza</a> My way</span><br />
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Ingredients:</div>
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3-4 cups water (depending on your brand of polenta)<br />
1 cup polenta</div>
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1 teaspoon garlic powder</div>
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1 teaspoon onion powder</div>
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1 teaspoon salt<br />
16 oz. no oil pasta sauce like Trader Joe's<br />
2 cups fresh spinach ( I used blanched collards, cut into strips.)<br />
1 cup frozen pineapple tidbits<br />
½ cup roasted red peppers ( I used frozen pepper strips.)<br />
(Other favorite pizza toppings: artichokes, sliced red onion, mushrooms)</div>
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I added the <a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-3.html">"meatballs"</a> that I sliced into ¼'' slices.<br />
1/3 cup nutritional yeast (<a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-3.html">I added ½ parmesan like sunflower/yeast sprinkle</a>)</div>
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Instructions:</div>
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1. Preheat oven to 425 degrees<br />
2. Prepare pizza stone by sprinkling with corn meal.<br />
3. To boiling water, add polenta, garlic powder, onion powder and salt. Whisk until mixture thickens and there are no clumps (instructions for preparing polenta vary from brand to brand -check the specific preparation instructions for your type of polenta)<br />
4. Pour polenta mixture onto pizza stone or pan and flatten into desired crust shapes. Make it ¼'' thick.<br />
5. Precook the polenta crusts for 20 minutes<br />
6. Remove crusts from oven, add sauce, sprinkle with nutritional yeast/parmesan like sprinkle, toppings.<br />
7. Return to oven and cook in oven for 18-20 minutes until edges turn golden.<br />
8. Slice into generous portions and serve warm<br />
*Tip: Precook the vegetables before placing on the pizza, if you prefer.</div>
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Maryhttp://www.blogger.com/profile/14095813906652150779noreply@blogger.com0tag:blogger.com,1999:blog-8353066576891255773.post-41794197071214948762015-02-06T17:19:00.003-05:002015-02-09T15:12:18.394-05:00Pumping Up for Loading Up<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://www.flickr.com/photos/43397541@N04/16266159110" style="margin-left: auto; margin-right: auto;" title="Untitled by contrarymarywithmaids, on Flickr"><img alt="Plant based, vegan, Esselstyn, whole foods" height="640" src="https://farm9.staticflickr.com/8567/16266159110_b633633104_c.jpg" title="Green Lentil Curry Wraps with Collard Wraps" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">
<span style="font-size: x-large;">Challenge Day 4 Going for the Green</span><span style="font-size: large;"> Pumping up for loading up on the greens! Green Lentil Curry Collard Wraps come together fast using my crockpot and rice cooker.</span><span style="font-size: small;"> </span><span style="font-size: large;"> </span><span style="font-size: x-large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-4.html">READ MORE</a></span></div>
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<a href="http://marywithgarden.blogspot.com/2015/02/28-day-challengeday-3.html"><span style="font-size: large;">Comfort Food Pasta and "Meatballs"</span></a><br />
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<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challenge-day-2.html">Sweet Holy Deliciousness!</a></span><br />
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<span style="font-size: large;"><a href="http://marywithgarden.blogspot.com/2015/02/28-day-challenge-day-1.html">A Chef's Life Better Bean Burger</a></span><br />
<a href="https://www.flickr.com/photos/43397541@N04/16253849759" title="A Chef's Life butter bean burger by contrarymarywithmaids, on Flickr"><img alt="A Chef's Life butter bean burger" height="200" src="https://farm8.staticflickr.com/7390/16253849759_f822318f39_n.jpg" width="200" /></a><br />
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