 Its HOT outside... I am currently in south Texas (I came for the heat wave it would seem) and while I was riding the lift with another traveler their parting words were, "Welcome to HELL!" They weren't talking about the hotel (Its okay) the heat though was breaking records...  41'C translates to 105.8 F. (Thats not heat index, that's out side temp!) AT MID MORNING!  So enough of this heat! I'm ready to cool off. Let me share a fav. summer drink with you.. Cooling Lemon and Herb Spritzer
This refreshing spritzer is just what you need on a scorching summer day! It’s bright fruity flavor pairs perfectly with the warm earthiness of the culinary herbs and freshly grated ginger for a truly interesting combination. One taste and this is sure to become a new favorite! Prep time: 15 minutes (+ time to chill) Cook time: n/a Serves: 4 Ingredients 2 T. real maple syrup 1 c. water 1/3 c. fresh lemon juice 2 T. fresh mint, washed and torn into pieces 2 T. fresh basil, washed and torn into pieces 2 t. fresh lemon zest, preferably organic 2 thyme sprigs 2 t. ginger, finely minced 1 large lemon, thinly sliced 2 c. sparkling water Optional Adults-Only Version: 4 oz. vodka Directions:
 Now the temperature is rising its time for Slushies! Try this simple (and delicious) Mango Slushy today! Frozen Mango Slushy This delicious, refreshing frozen slushy does not require any added sweetener thanks to a healthy dose of fresh (or frozen) mango and orange juice. A small amount of fresh lime juice adds just the right amount of tanginess to balance out the sweeter flavors. Prep time: 10 minutes. Cook time: n/a Serves: 4 Ingredients: 2 ripe mangoes, peeled and cubed (or 2½ c. frozen mango) ¼ c. fresh lime juice ¾ c. fresh orange juice ½ c. water 8-10 large ice cubes Optional Garnish: 4 short fresh rosemary spears, bottom leaves removed 12 small fresh mango chunks Directions:
  You know I love me some Mexican food, but the tortilla aren't usually healthy or vegan. Lettuce makes this a healthy treat! These vegan spicy black bean taco wraps are perfect for Meatless Mondays or anytime you want to get a plant-based meal on the table in around 20 minutes. This is a family favorite! Prep time: 15 minutes. Cook time: 5 minutes Serves: 4 Ingredients: 2 T. extra virgin olive oil 1 15-oz. can black beans, drained and rinsed 2 T. water 1 t. ground cumin ½ t. chili powder 1 t. smoked paprika ¼ t. cayenne pepper ¼ t. dried Mexican oregano Sea salt and black pepper, to taste Optional: ½ medium red bell pepper, finely diced Guacamole Ingredients: 2 large ripe avocados, pitted 1 medium tomato, seeded and diced 3 T. fresh lime juice 2 T. fresh cilantro, minced ½ medium jalapeño, finely diced Sea salt and black pepper, to taste To Serve: Mango Salsa* See recipe here. Iceberg, butter, or Romaine lettuce leaves for wrapping Directions:
  Hi! How are things? I hope you are well and making the time to take care of yourself during these trying times. The world continues to be chaotic with trouble brewing everywhere and it's easy to become overwhelmed. It's important to slow down and take care of yourself. Read a good book, watch your favorite film and eat good food. The weather has been more than a little odd, too. Winter is hanging on with unexpected storms rolling in here.  I broke out the soup pot and made a satisfying recipe I adapted from a much more involved recipe I found on line, late last night. It came out so well I wanted to share it with you. If you are looking for a hearty, satisfying stew to warm you up (Note: Its Spicy!) then give this recipe a go.  Not the prettiest meal I have ever made, but the taste makes up for it! Prep time is minimal and you probably have most of the ingredients on hand. This spicy Moroccan-Inspired Chickpea Stew cooks quickly and makes a satisfying meal.
Prep time: 15 minutes Cook time: 25-30 minutes Serves: 4 Ingredients: 2 T. extra virgin olive oil 1 small red onion, diced 2 medium carrots, diced 1 medium red bell pepper, diced 3-4 garlic cloves, chopped Sea salt and black pepper, to taste 2 T. tomato paste 1 T. ground cumin 1 t. smoked paprika ¾ t. cayenne pepper 1 15-oz. can chickpeas, rinsed and drained 1 15-oz. can crushed tomatoes 2 c. butternut squash, cubed 2 c. vegetable broth or water 2 c. kale, tough stems removed and chopped 2 T. fresh lime juice Directions:
 To be fair, every meal is vegan at my house... Hello and Welcome to February! Hopefully you are having a great 2022, and are finding time to relax and enjoy the weather. I had company last month, worked a bunch and ate a lot of good food.  When I have company I try to prepare "normal" vegan food. Meaning things that meat eaters can understand. Although most want to try new recipes I feel like we need to ease them into a meat-free experience. So I make dishes like this:  Chickpea pasta is so good for you, plus super easy to cook. I also made hummus daily, along with oatmeal breakfast cookies, smoothies and other yummy non-vegan favorites. There are times when I really enjoy cooking and other times when it seems more like a bother..January it really was a nice break from non-stop work so it was a joy to share these simples dishes with my friends.  Chickpea salad  Carrots and herbs  Everyone enjoyed non-cheese dishes as much as ever- with pesto pizza being a new favorite.  I add mushroom gravy to Gardien (non) beef tips and served with rice and stir fried peppers, carrots and onions. I swear they licked the plate clean! LOL Recipe here  I hope you were able to enjoy good yourself last month. Good food and friends make for a perfect way to begin the year!
Speak soon~  As we continue to celebrate 2022, I'm cooking up a storm! I had non-vegan friends from out of state come for a visit last week. I wanted to cook dishes that would be both hearty and comforting for them and wanted to share some of my findings with you. I bought Garden beefles tips and went to their website for ideas on how to make these work. What is pictured about is my version of a recipe found on their website. I used what I had on hand and jump it. IT WAS A HUGE HIT! I only have the quick photo because it was eaten almost before I could say "Vegan!" lol INGREDIENTS
DIRECTIONS
This is based on a recipe I found on the Gardien website. I made minor changes, using what I had on hand. It was a big hit with my family and also the non-vegan company. I highly recommend this simple recipe.  Making Salsa is an ART in the Southwest. This healthy and delicious salsa recipe comes together in just 20 minutes. It will keep in the refrigerator for several days, so you can double recipe to enjoy with your favorite Mexican or Tex-Mex dishes or as a snack with your favorite tortilla chips. See notes at bottom of recipe.  (My jalapeños need to be used.) Prep time: 10 minutes Cook time: 10 minutes Serves: 4 Ingredients: 1 T. extra virgin olive oil ½ medium yellow onion, diced small 1 medium green bell pepper, diced small 1 medium jalapeno, *seeded and finely chopped Sea salt and black pepper, to taste 2 large tomatoes, seeded and chopped ½ t. dried Mexican oregano ¼ t. smoked paprika ¼ - ½ t. crushed red pepper flakes ¼ c. water 2½ T. fresh lime juice *Optional: 2-3 T. fresh cilantro, finely chopped Directions:
Notes: *Leave the seeds if you want a very spicy salsa, otherwise remove *Southwestern dished use cilantro while most Tex-Mex dishes do not.  Enjoy!
 The secret ingredient in this soup is APPLES. Back in September, we went apple picking. It was so much fun! I made a short video here:   As soon as it turned off cold, I made this soup but forgot to post.... Prep time: 15 minutes Cook time: 40 minutes Serves: 4-6 Ingredients: 3 c. butternut squash, cubed 3 large firm apples, cubed 1 medium red onion, chopped 1 T. fresh ginger, minced 1½ t. ground cinnamon ½ t. ground nutmeg ½ t. ground cloves ½ t. allspice 2 T. coconut oil, melted Sea salt and black pepper, to taste 4-5 c. vegetable broth, preferably organic, divided Directions:
 Enjoy!
 I've been in the mood for soup lately. The weather has been cold, and I've been working so much I was craving comfort food. This easy, vegan recipe will warm you up and leave you feeling satisfied.  We love sweet potatoes, and you can see by my recipes, we eat them all the time. Below you will find the recipe for this tasty soup. Healthy Vegan Black Bean and Sweet Potato Soup Prep time: 10 minutes Cook time: 25-30 minutes Serves: 4 Ingredients: 2 T. extra virgin olive oil 1 small red onion, diced 1 medium green bell pepper, diced 1 medium red bell pepper, diced Sea salt and black pepper, to taste ½ t. crushed red pepper flakes 1 T. ground cumin 2 t. chili powder ½ t. dried oregano 2 large sweet potatoes, peeled and cubed 3 T. tomato paste 2 15-oz. can black beans, rinsed and drained 3 c. vegetable broth 1 c. frozen corn ¼ c. fresh cilantro, chopped 2 T. fresh lemon juice Directions:
 Dig in!
 I love Buddha Bowls! These vegan staples are hearty, filling, and simple to create meals that come together quickly.  The stars of this recipe are sweet potatoes and hummus, two ingredients that your family will love! Prep time: 10 minutes Cook time: 20 minutes Serves: 4 Ingredients: 2 large sweet potatoes, peeled and cubed 2 T. extra virgin olive oil 1 t. ground cumin 1 t. smoked paprika Sea salt and black, pepper to taste 6 c. baby spinach 2 red bell peppers, sliced thin 2 yellow bell peppers, sliced thin 2 small cucumbers, thinly sliced 1 c. fresh cilantro, chopped 1 c. plain hummus 2-3 T. sriracha sauce 2 large avocados, sliced Directions:
 Enjoy! |
Author Welcome to my (I'm excited to travel again) blog, my healthy Vegan lifestyle blog and my life! It's a lot, but it's my passions and I just love to write about it. Visit the "About Me Page" to learn more. 
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