We are two individuals, sister-in-laws, and friends who are striving to thrive and be our personal best as well as making our surroundings a better place to live! Connected by faith, family, friendship, photos, and writing, we just want to share our journey with you!
Monday, February 28, 2011
Mushrooms seem to be one of those foods that people either love or don't...well I love 'em!!! My friend Danny goes hiking and picks chantrelle mushrooms which I think is just so cool! I first tried this mushroom gravy tempeh dish at Green Cuisine and fell in love! I'm not sure if the name 'gravy' gives the right impression because when I think gravy I think gross!!! Well this dish is anything but! It's not heavy or unhealthy either! Quite the opposite, really! I had never cooked tempeh before but it is so delicious and nutritious! I am going to tell you a little secret! I loved this dish so much when I tried it at Green Cuisine that I would lie in bed at night with my lab-top in lap, and search forever for a recipe that resembled what I had tasted. Sadly, I never found anything!!! So I would visit the Green Cuisine website quite regularly to see if they were serving it that day and if I could find an excuse to be downtown so that I could have lunch there!!! Finally when Ally was visiting us a few weeks ago, I realized while we were celebrating her b-day with a lunch at Green Cuisine, that they sell their own cookbook! I was so excited that I bought one for Ally and one for me! I flipped through the pages and was ecstatic when I found the recipe!!!! YAY! I seriously am in LOVE with this dish! I have made it twice so far! Once for my brother, Dan, Noah and I and then again when my mom and brother were over a week later! I can't believe how incredibly easy this dish was to make either! It seriously was SO EASY! In the cookbook, they suggest serving this dish with mashed potatoes but I have served it with roasted garlic yukon potatoes and steamed veggies the first time and over brown rice the second! I hope that you enjoy this recipe as much as my family and I do!
Mushroom Gravy Tempeh - Thank you Green Cuisine!
1/8 cup of sunflower oil - I just used a small spoonful of coconut oil instead
2 cups of onions, diced
4 cups of mushrooms, sliced - I used a combination of portabello, shitake and porcini mushrooms
2 cups of water
1/2 cup of soy sauce
1/4 tsp. of black pepper
2 cups of tempeh, cubed
1/4 cup of tapioca starch (btw, tapioca flour and tapioca starch are the same thing)!!!
1/2 cup of cold water
Saute the onions and mushrooms for 15 minutes, add the water, soy sauce, pepper and tempeh and boil for 10 minutes, stir in the dissolved tapioca and serve.
If you are interested in baking the roasted garlic yukon potatoes then all you have to do is first pre-heat the oven to 400'F and then cut up 4-5 yukon potatoes and warm a little coconut oil so that it's melted and liquid. Place the potatoes on a baking sheet and drizzle the coconut oil over them. With clean hands sprinkle garlic powder, sea salt and pepper over the potatoes and massage them so that all of the potatoes are coated with a little oil and spices! Place into the oven and bake for 10 minutes. Remove the baking sheet after 10 minutes and flip the potatoes over and then continue to bake in the oven for another 10 minutes. Voila! So delicious!
I gave my brother a slice of toast with daiya cheese and topped it off with some mushroom gravy tempeh. I haven't tried it this way but he really loved it so just another way you can eat this!
My family are in love with these fantastic pancakes that are honestly better than any pancake I've ever tasted! I swear! The recipe is derived from the Refresh cookbook by Ruth Tal. I have gotten into the habit of making these pancakes once a week (usually on Sunday), for my family and there are always leftovers which taste just as great the next day! So here is the recipe for vegan pancakes and I hope that you enjoy them as much as we do!
3 cups of whole wheat pastry flour 1 1/2 cups of unbleached white flour (that is there recommendation but I always use spelt flour) 3/4 cups of bran (I always use 3/4 cups of ground flaxseeds instead) 2 Tbsp. of baking powder 3/4 tsp. of sea salt
4 Tbsp. of maple syrup
1 Tbsp. of raw tahini
4 Tbsp. of sunflower oil (I use canola oil)
4 1/2 cups of vanilla soymilk
Optional - you can add small, peeled apple slices, sliced strawberries, blueberries, or banana slices to your pancake while it's cooking! If I am making these for guests then I just make the pancakes plain and serve them with sliced berries, homemade applesauce and pure maple syrup on the side :)
1. Mix the dry ingredients and the wet ingredients separately; then fold together with a whisk or large spoon. Be careful not to over-mix the batter. A few lumps in the batter are fine. Let stand for 5 minutes.
2. Heat a tablespoon of sunflower oil (I use coconut oil), in a heavy-bottomed frying pan or skillet with a non-stick surface. I heat the element to a medium-heat setting. Scoop 4 ounces of pancake batter and drop onto the hot surface. If you are using sliced berries, bananas or apples in your pancakes, add them now by gently pressing them into the batter on the pan.
3. Flip the pancake when the bottom side is brown and the batter on the top side is bubbling.
4. Continue cooking each pancake until all the batter is used up. Serve with homemade applesauce, fresh berry slices and pure maple syrup! Delicious!
Sunday, February 27, 2011
Thursday, February 24, 2011
I know it's been awhile! I have so many thoughts and ideas for blogs but have found it hard to find balance and time between motherhood, pregnancy, friends, family, hubby-time, school, house-stuff and well....LIFE! But I've missed this blog and thought that I would start things off with a lil' blog about this delicious hot chocolate I've been making for my family! I am not a huge fan of hot chocolate normally as I find it far-too sweet but this recipe that I have been making is from the Babycakes cookbook and it is outstanding! Not overly sweet and it's just perfect for those chilly Winter days!
Our son Noah leads a pretty healthy lifestyle and Dan and I don't really give him juice or sweetened drinks...we actually make him rooibos tea or what we call 'kids tea' for a 'treat' and he loves it! We don't sweeten it but let him drink it warm through a straw and he gets so excited! Dan and I don't have to worry about his teeth rotting or a crazy sugar high! That being said, on the odd occasion (like when we went to Tofino last weekend), it sometimes is so wonderful to just curl up together and talk over some delicious hot chocolate! So if you're in the mood for sharing some snuggles, laughs, talks or any other time when you might just feel like some hot chocolate, then here is the recipe that I use and it's AMAZING!
Hot Chocolate - Recipe from Babycakes by Erin McKenna
4 cups of unsweetened soy milk
4 tablespoons of agave nectar
2 tablespoons of pure vanilla extract
8 tablespoons of unsweetened cocoa powder
In a medium saucepan, combine the soy milk, agave nectar, and vanilla. Over a medium flame, heat the mixture for 3 minutes, or until hot (I find that it takes about 5-10 minutes for the mixture to become hot). Stir the cocoa powder into the saucepan and whisk until dissolved. Evenly distribute into 4 mugs! If you're feeling crazy, throw in some vegan marshmallows! I stumbled upon some by accident at Planet Organic one day and curiosity overcame me as I hadn't tasted a marshmallow in over ten years! So I bought the package and as you can see by pics that Ally posted, things got crazy! I love these!!! They are really sweet so I only will eat a few or else you would just be sick and not find them so lovely!
Enjoy your hot chocolate :)