You know how they say that bad things come in threes? Well this past week, Wolverine's phone just completely stopped working.....and not to be outdone, our laptop promptly died just 2 days later. What will the third item be? I do not even want to venture a guess!
Well, this means it's Christmas in May for the Hive! Our phones should be arriving today and then we'll be getting new computers in the next few weeks. We decided that if we're ordering computers, Wolverine and I should both have one to reduce the "fighting" for computer time once the kids go to bed, so Christmas it is! Now we're just going to have to make sure that we don't spend our evenings with our faces in a computer instead of engaged in quality time together! I'm feeling mandatory scheduled tech free time every day. :)
This means posts will be few and far between in the next few weeks, which is a shame because I have some great plant based recipes to share....but I guess this just means I'll have even more when I get back up and running!
I hope you all enjoy the beautiful weather that comes with spring and if you have any plants under your care - I'll be hoping for some wonderful rain and sunshine for you!
Wednesday, May 1, 2013
Friday, April 26, 2013
First Harvest of the 2013!
YAHOO!!!
The vegetable are starting to come in! Yesterday, Te-Man and I picked the first radish of the year! I am so blessed that I get to share this amazing time with my kids and teach them about gardening and how exciting it is to pick your dinner from your yard! :)
I had him help me pull it, wash it.....
He wasn't so sure at first....
But we sat down and I took a bite and then he said "Eat it?" and got after it. :)
He even went back for more - I bet he ate 2/3 of it.
Then yesterday afternoon we were up in my bedroom making my bed after I'd washed the sheets and he looked out the window and pointed to the garden and said, "Plants.....eat it?". :) YAY!
I know I owe you all pictures of the garden - it just seems like I always have something to do instead and when I finally get around to it, it's too late in the day and the shadows make the lighting terrible.
Will try this afternoon!
The vegetable are starting to come in! Yesterday, Te-Man and I picked the first radish of the year! I am so blessed that I get to share this amazing time with my kids and teach them about gardening and how exciting it is to pick your dinner from your yard! :)
I had him help me pull it, wash it.....
He wasn't so sure at first....
But we sat down and I took a bite and then he said "Eat it?" and got after it. :)
He even went back for more - I bet he ate 2/3 of it.
I know I owe you all pictures of the garden - it just seems like I always have something to do instead and when I finally get around to it, it's too late in the day and the shadows make the lighting terrible.
Will try this afternoon!
Thursday, April 25, 2013
Plant Based Potato Salad
What good is a burger if it doesn't share a plate with some beautiful potato salad?
I LOVE potato salad....I could eat it every day, and I'm not even kidding.
I almost feel like I don't have anything to say about this potato salad because the fact that potato salad exists at all is enough of a reason to try it.
Wanna know a secret? I only eat potato salad with BBQ sauce. I just think that eating potato salad without BBQ sauce is like.....Bert without Ernie - just unacceptable. You should have seen the look on Super Mom's face the first time I put the BBQ sauce on my potato salad. It was quite amusing, but then I used the BBQ sauce on the potato salad even when we weren't having BBQ'd food....and then Hit Girl started doing it....hahaha...let the corruption begin! :)
You don't have to eat it with BBQ sauce - but I bet if you try it, you'll like it. :)
If you're wandering what the delicious salad is in the above photo, stop by the recipe for Summer Salad and check it out! :)
What's In It:
4 medium potatoes
2/3 c relish or bread and butter pickles, diced
1/2 c onion, finely diced
1 stalk of celery, finely diced
1 c Plant Based Ranch Dressing
1 T dijon mustard
Salt and Pepper to taste
BBQ SAUCE - optional
What To Do With It:
Boil potatoes until tender. Cool slightly, peel if desired, and dice.
Combine potatoes with remaining ingredients and gently stir until combined.
Chill for at least 2 hours before serving - with BBQ sauce, of course ;)
I almost feel like I don't have anything to say about this potato salad because the fact that potato salad exists at all is enough of a reason to try it.
Wanna know a secret? I only eat potato salad with BBQ sauce. I just think that eating potato salad without BBQ sauce is like.....Bert without Ernie - just unacceptable. You should have seen the look on Super Mom's face the first time I put the BBQ sauce on my potato salad. It was quite amusing, but then I used the BBQ sauce on the potato salad even when we weren't having BBQ'd food....and then Hit Girl started doing it....hahaha...let the corruption begin! :)
You don't have to eat it with BBQ sauce - but I bet if you try it, you'll like it. :)
If you're wandering what the delicious salad is in the above photo, stop by the recipe for Summer Salad and check it out! :)
Plant Based Potato Salad
What's In It:
4 medium potatoes
2/3 c relish or bread and butter pickles, diced
1/2 c onion, finely diced
1 stalk of celery, finely diced
1 c Plant Based Ranch Dressing
1 T dijon mustard
Salt and Pepper to taste
BBQ SAUCE - optional
What To Do With It:
Boil potatoes until tender. Cool slightly, peel if desired, and dice.
Combine potatoes with remaining ingredients and gently stir until combined.
Chill for at least 2 hours before serving - with BBQ sauce, of course ;)
Plant Based Ranch Dressing
I found this fantastic recipe over at My Whole Food Life. She has some great stuff over there - you should stop by and check her out!
I did mix up the spices and herbs a bit to make it more like the ranch dressing I so much enjoyed pre-plant based, but boy was I skeptical about the pureed cashews....I mean really? That's just weird, right?
Nope. Not weird. Tasty.
Tasty on fresh veggies, potato wedges, even in some potato salad! :)
1 c cashews
1/4 c almond milk
1 t garlic*
3 T parsley*
1/2 t onion powder*
1 t dill*
3 T white vinegar
salt to taste
What To Do With It:
Soak the cashews in water for at least 6 hours, then drain and rinse.
Place the cashews into a blender and add just enough water to blend properly. I added maybe 1/3 c, then a smidge more. Blend until smooth.
Add spices and vinegar, then salt to taste.
I made this dressing with the spice amounts listed above and I have also made it using my pre-made ranch powder that I keep in the cabinet. If you'd rather use the pre-made powder, just start with a tablespoon and add to taste. I did find that when I used my pre-made powder, I had to add a little salt to get the flavor right - but the cashews I used were unsalted, so be sure to try it first!
2 c parsley
1/2 c minced dried onion
1 T dill weed
1/4 c onion powder
1/4 c garlic salt
1/4 c garlic powder
What To Do With It:
Blend in coffee grinder. Store in an airtight container.
I did mix up the spices and herbs a bit to make it more like the ranch dressing I so much enjoyed pre-plant based, but boy was I skeptical about the pureed cashews....I mean really? That's just weird, right?
Nope. Not weird. Tasty.
Tasty on fresh veggies, potato wedges, even in some potato salad! :)
Plant Based Ranch Dressing
What's In It:1 c cashews
1/4 c almond milk
1 t garlic*
3 T parsley*
1/2 t onion powder*
1 t dill*
3 T white vinegar
salt to taste
What To Do With It:
Soak the cashews in water for at least 6 hours, then drain and rinse.
Place the cashews into a blender and add just enough water to blend properly. I added maybe 1/3 c, then a smidge more. Blend until smooth.
Add spices and vinegar, then salt to taste.
I made this dressing with the spice amounts listed above and I have also made it using my pre-made ranch powder that I keep in the cabinet. If you'd rather use the pre-made powder, just start with a tablespoon and add to taste. I did find that when I used my pre-made powder, I had to add a little salt to get the flavor right - but the cashews I used were unsalted, so be sure to try it first!
Ranch Powder Recipe
What's In It:2 c parsley
1/2 c minced dried onion
1 T dill weed
1/4 c onion powder
1/4 c garlic salt
1/4 c garlic powder
What To Do With It:
Blend in coffee grinder. Store in an airtight container.
Wednesday, April 24, 2013
Summer Salad
I got some free portabellas in a reclaimed produce box and what better way to eat them than as a burger!? So to go with our mushroom burgers, I made some delicious potato salad and some of this fresh summer salad.
Wolverine LOVES this stuff. Anytime I ask him what he wants to have, he says Lima Bean and Corn Salad. :) I just figured that since I also make this with zucchini on occasion, calling it Lima Bean Salad just wouldn't do. :)
2 c corn (the sweeter the better)
1 c lima bean or diced zucchini**
1 c tomatoes, diced
2/3 c cilantro, chopped
1/2 lrg onion, thinly sliced
1 T dijon mustard
2 T basalmic or white vinegar
2 limes, juiced
1/2 t pepper
1 t garlic salt
What To Do With It:
Mix all ingredients together and allow to chill for at least 2 hours before serving.
*I did measure everything out when making this recipe the first time, but the recipe is really forgiving - so I really don't measure much anymore. I grab a couple of handfuls of lima beans out of the bag in the freezer and a quart size bag of corn, then grab a couple of tomatoes, and a large handful of cilantro. This summer, when my peppers are going gang busters in the garden, you can bet your britches I'll be throwing in a pepper or two as well. :)
**If you are using canned Lima Beans, just rinse and go. If you are using frozen or dry. Be sure to cook them enough to soften them - you don't want to be biting into a hard lima!
If you're going with the zucchini, just dice it and use it raw.
Wolverine LOVES this stuff. Anytime I ask him what he wants to have, he says Lima Bean and Corn Salad. :) I just figured that since I also make this with zucchini on occasion, calling it Lima Bean Salad just wouldn't do. :)
Summer Salad
What's In It*:2 c corn (the sweeter the better)
1 c lima bean or diced zucchini**
1 c tomatoes, diced
2/3 c cilantro, chopped
1/2 lrg onion, thinly sliced
1 T dijon mustard
2 T basalmic or white vinegar
2 limes, juiced
1/2 t pepper
1 t garlic salt
What To Do With It:
Mix all ingredients together and allow to chill for at least 2 hours before serving.
*I did measure everything out when making this recipe the first time, but the recipe is really forgiving - so I really don't measure much anymore. I grab a couple of handfuls of lima beans out of the bag in the freezer and a quart size bag of corn, then grab a couple of tomatoes, and a large handful of cilantro. This summer, when my peppers are going gang busters in the garden, you can bet your britches I'll be throwing in a pepper or two as well. :)
**If you are using canned Lima Beans, just rinse and go. If you are using frozen or dry. Be sure to cook them enough to soften them - you don't want to be biting into a hard lima!
If you're going with the zucchini, just dice it and use it raw.
Tuesday, April 23, 2013
Red (or White) Beans and Rice
I started making this dish during our 30 day Vegan Challenge in 2011. It was amazing then and it still is! :)
We LOVE it with corn bread, though I haven't quite found a plant based corn bread recipe yet that I feel is worth trying. So the search continues! If you have one, send it my way....I'd love to try it! :)
It is a little spicy, so you can adjust your seasonings accordingly. If you're wanting to cut back on the spice, I'd use less Tony Chachere's and more regular salt.
If you need a little meat with your beans, you can throw in a ham hock with the beans and it will be super tender and flavorful. I'd pull apart the meat and mix it into the beans before serving.
The most recent time I made this, I didn't have any red beans in the house and our organic market didn't have any and our Sam's doesn't carry dry beans. I am usually not the kind of person to make a trip to the store for a single item, especially when I have a perfectly fine substitute in my cabinet. Hence, our White Beans and Rice for the photo. Just use your imagination and they'll be red! :)
We LOVE it with corn bread, though I haven't quite found a plant based corn bread recipe yet that I feel is worth trying. So the search continues! If you have one, send it my way....I'd love to try it! :)
It is a little spicy, so you can adjust your seasonings accordingly. If you're wanting to cut back on the spice, I'd use less Tony Chachere's and more regular salt.
If you need a little meat with your beans, you can throw in a ham hock with the beans and it will be super tender and flavorful. I'd pull apart the meat and mix it into the beans before serving.
The most recent time I made this, I didn't have any red beans in the house and our organic market didn't have any and our Sam's doesn't carry dry beans. I am usually not the kind of person to make a trip to the store for a single item, especially when I have a perfectly fine substitute in my cabinet. Hence, our White Beans and Rice for the photo. Just use your imagination and they'll be red! :)
Red Beans and Rice
What's In It:
1 lb dry beans, rinsed, soaked for at least 8 hours, and drained
1 T oil
1 lrg onion, diced
1 bell pepper, diced
1 large carrot, diced
1 c chopped celery
3 cloves garlic, minced
2 T dried parsley
3 bay leaves
1/2 T black pepper
1 T smoked paprika
1-2 T salt (kosher or Tony Chachere's depending on your preference)
1/2 T thyme
1/2 T onion powder
1/2 T poultry seasoning
3-4 c stock
Sliced Green Onions for garnish
What To Do With It:
Saute veggies and garlic in oil over medium high heat for a few minutes - I usually do this until they start to sweat a bit.
Add spices and beans and stir to combine.
Add stock and bring to a boil. Reduce heat, cover, and simmer for at least 2 hours.
If you'd like your beans to be a little smashed, you can take a spatula and press them against the side of the pot while you stir.
If you'd like your beans to be a little smashed, you can take a spatula and press them against the side of the pot while you stir.
Serve over rice.
Monday, April 22, 2013
Pumpkin Bread
I did not have high hopes for this bread. I made some significant changes to the recipe and to be honest, I was planning on pitching it. Boy was I wrong and relieved too....I used my second to last bag of NC Candy Roaster pumpkin to make this bread and I would have been so sad to have wasted it.
This stuff was delicious! Wolverine scarfed down 2 pieces, Te-Man was running around the house holding his piece singing "dessert bread", Ze-Ra and I didn't really do anything of note, we were too busy stuffing our faces! :) The bread is a smidge dryer around the edges and really moist in the middle. It isn't dry in a bad way, just enough to make you appreciate the extra moist inside. ;)
I would say that if you aren't needing/wanting to make this recipe plant based, you could totally make it according to the original recipe, but I would still suggest adding the additional spices.
The orginal recipe calls for walnuts, but I don't like walnuts and usually substitute pecans....but I didn't have any pecans (I placed our monthly Nuts.com order on Monday and it hadn't arrived just yet). So I was perusing my cabinet and it seemed that the least amount of work would be to take my homemade trail mix and pick out the whole almonds and banana chips - leaving sunflower seeds, pecans, pumpkin seeds, dried cherries, and dried cranberries.
When I make this again, I won't change a thing. YUM!
2 c whole wheat flour
1 1/2 c oat flour
1 c brown sugar
1/2 t nutmeg
1/2 t cloves
1/2 t ginger
1 t salt
2 t baking soda
2 t cinnamon
2 c pureed pumpkin (I used homemade candy roaster pumpkin, but canned would also work)
1/2 c oil
1/2 c applesauce (I used homemade unsweetened)
2/3 c coconut milk
1 1/2 c nuts/seeds/dried fruit/coconut
What To Do With It:
Grease and flour 2 loaf pans
.
Mix dry ingredients. Add wet ingredients and mix until combined. Stir in nuts/dried fruit by hand.
Distribute evenly between 2 loaf pans.
Bake at 350 degrees F for 1 hour and 15 minutes.
Remove from oven and cover with aluminum foil for 10 minutes.
Remove foil, run a knife or spatula around the edges of the pan, and turn out onto a wire rack to cool completely.
This stuff was delicious! Wolverine scarfed down 2 pieces, Te-Man was running around the house holding his piece singing "dessert bread", Ze-Ra and I didn't really do anything of note, we were too busy stuffing our faces! :) The bread is a smidge dryer around the edges and really moist in the middle. It isn't dry in a bad way, just enough to make you appreciate the extra moist inside. ;)
I would say that if you aren't needing/wanting to make this recipe plant based, you could totally make it according to the original recipe, but I would still suggest adding the additional spices.
The orginal recipe calls for walnuts, but I don't like walnuts and usually substitute pecans....but I didn't have any pecans (I placed our monthly Nuts.com order on Monday and it hadn't arrived just yet). So I was perusing my cabinet and it seemed that the least amount of work would be to take my homemade trail mix and pick out the whole almonds and banana chips - leaving sunflower seeds, pecans, pumpkin seeds, dried cherries, and dried cranberries.
When I make this again, I won't change a thing. YUM!
Pumpkin Bread
What's In It:2 c whole wheat flour
1 1/2 c oat flour
1 c brown sugar
1/2 t nutmeg
1/2 t cloves
1/2 t ginger
1 t salt
2 t baking soda
2 t cinnamon
2 c pureed pumpkin (I used homemade candy roaster pumpkin, but canned would also work)
1/2 c oil
1/2 c applesauce (I used homemade unsweetened)
2/3 c coconut milk
1 1/2 c nuts/seeds/dried fruit/coconut
What To Do With It:
Grease and flour 2 loaf pans
.
Mix dry ingredients. Add wet ingredients and mix until combined. Stir in nuts/dried fruit by hand.
Distribute evenly between 2 loaf pans.
Bake at 350 degrees F for 1 hour and 15 minutes.
Remove from oven and cover with aluminum foil for 10 minutes.
Remove foil, run a knife or spatula around the edges of the pan, and turn out onto a wire rack to cool completely.
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