There is absolutely no reason that as a vegan you cannot enjoy some of your favorite non-vegan foods, changed but even more delicious. This is a vegan spinach, open-faced enchilada.
I adore Tex-Mex food, but enjoy it even more using vegan variations. I eat enchiladas, tostadas, tamales, rice and beans, etc. All super healthy, filling and delicious.
There is nothing easier, nor more delicious than a raw vegan pie. This one has an almond and date crust, green apples with kiwi apple and cranberry apple filling. YUM!
No sugar added, the fruit is sweet enough. Hard core apple pie lovers enjoy this – without any bad cholesterol or fat!!!
What is the glorious, bright green stuff?…
This is the pureed fresh spinach, mixed with sauteed mushrooms and garlic to be added to the risotto to create this:
It was amazingly rich and delicious.
Let food be thy medicine and medicine be thy food. — Hippocrates, father of medicine, 431 B.C.
A long time ago, Hippocrates knew more than most people understand now. You are what you eat. Your health, vitality, energy, skin, hair, disposition and outlook are all directly related to what you put in your mouth.
People are looking for the quick fix, the pill, the super food to overcome all the crap they put in their mouths. It does not exist. You have to be responsible for your choices. You have a choice each and every day about what you put in your mouths.
I have heard people say, “Heck, I’m gonna die anyway, so why not die happy.” That is justification for a big steak, baked potato with butter, sour cream, cheese and bacon, and maybe a few carrots for decoration. And, then when the heart attack comes, they utter, “Why me?”
Your body, your choice. Be healthy or destroy your body by eating processed, fatty, cholesteral laden foods that will kill you one way or another. Eat to live. Enjoy your families and friends. Enjoy your high energy levels and trim figures that allow you to do more. Enjoy the glow you have from eating healthy foods, instead of the pallor, obese body, labored breathing, and exhaustion your body feels from eating badly.
It’s a new year and you have a choice.
Some people dream of new cars, new televisions, new clothes. I dream of spinach. Being a foodie, a healthy foodie that is, I dream of new recipes and new ways to enjoy my favorite foods. I just returned from a trip to the States, due to elderly parents with health problems. I ate lots of spinach…
Yes, casseroles are in. But, only if they are healthy. This tempeh, potato casserole with spinach and mushroom miso gravy is all that.
Sometimes we long for the traditional flavors of carnivorous memories. My kids wanted something resembling celebrations of the long past. So, I created this casserole, which was trumpeted as a success by all.
My family had our harvest festival yesterday. We bought all kinds of goodies at the farmer’s market and whipped up a simple, yet delicious, feast. The dessert was the real winner Everyone loved it. My kids said things like, “Mom you need to make this every day.”
One guest did not want any pie, thinking it was full of fat. I told her it was not. She said, “A pie is a pie.” I said, “No, this is a raw, vegan pie – quite different.” She took a small taste and then asked for a piece!
This recipe started out with two different recipes. The first was a potato pancake recipe that came out quite well, but was not exciting enough. The second was a quinoa pancake recipe that did not hold together quite well enough. We ended up with pancakes made with quinoa, potatoes, linseeds, pumpkin seeds and sunflower seeds. It was just right.
You become what you ingest. You become what you put into your mouth. The food that you put into your mouth helps make you who and what you are.
I have been cooking, during all the drama and horror of my Mom’s Alzheimer’s. I was thrilled to find okra at the farmer’s market. I cooked up an Okra Stew, with tomatoes, garlic, onion, cayenne pepper, black pepper and brown rice. And, Pumpkin Risotto is a wonderful dish for this time of year. Risotto never tasted as rich as it does with pumpkin and pumpkin seeds in it, served with watercress.
