Recipes

Bagel (no)Lox

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Yesterday I came home to a wonderful surprise GalaxyFoods sent me a sample of their new vegan cream cheese. As soon as i saw it I knew that we would be having bagels for dinner. However these were not going to be your average bagels with cream cheese these were going to be taken up a notch and be bagels with (no)lox.

I am ridiculously proud of my creation and how much it really looks like a bagel with lox. I used super thinly sliced tomato and onions (done on the mandolin), vegan cream cheese, and capers.

A few tips on how to make these really tasty is to

1. Cut the bagel in thirds This allows you to still have that yummy bagel but also place the toppings on and now have them all fall off when you eat them. It just makes things a little more eye appealing as well.

2. Soak your red onions. If you are a raw onion or red onion hater soaking the thinly sliced red onion in cold water for 10 minutes is helpful in reducing the sharp flavor. The Hubz is not an onion lover especially raw and he didn’t mind them this way.

What is your favorite bagel topping?

Recipe: Quinoa Chili

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In two weeks (or less) I will complete my training to become a Certified Health Counselor* but until that time I am working hard on finishing up the last modules and studying for my final test.  In addition to this I am working on a few other projects, articles and getting our garden started.  This week is going to be crazy and when the times get crazy I turn to quick, easy and healthy favorites for dinner.

Last night after 9 hours of working it would have been so easy for me to ask Neil to pick up dinner while he was out but I talked myself out of it and made up a batch of Fantastic Foods Nature Burgers, roasted sweet potatoes and parsnips and roasted broccoli with mushrooms. This dinner was healthy and easy to make and came together in less than 30 minutes- with most of that time involving putting the veggies in the oven and letting them do their thing- no work for me.

Since I have been focusing on finishing up my training I haven’t been spending very much time in the kitchen creating anything too interesting.  Mostly we have been having veggies, grains and beans and have thrown a little homemade pizza and veggie burgers in the mix.  Basically quick healthy versions of easy food due to chaotic schedules.  One of my favorite dishes to make when times are crazy and I want something hearty, healthy and filling is my Quinoa Chili from my first e-book. Since I don’t plan on getting to the kitchen and creating new recipes until April check this one out for the time being:

What are you quick go-to meals during busy times?

*If you’d like to learn more about my health counseling or to sign up for my new health and wellness newsletter visit my site here.

Recipe Special- Lets Have a Fiesta

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Over the past few weeks I have really been lacking in the kitchen; less recipe creating and more eating up grains and veggies.  I also have been unable to spend as much time focused on blog writing as I would have liked.  This will continue on for a few more weeks.  At this point you are probably wondering, well why??? Well I am getting ready to finish up my certification from IIN to become a completely 100% certified holistic health counselor (coach – which term do you prefer?).  In addition to finishing up my work to complete the program the Hubz and I have been spending a lot of time working on my new website for my health counseling practice (by the way if you know a graphic designer who would like to do a logo on the cheap let me know).

So between the IIN completion, website launch, working on new ways to expand my business, I have also been working on recipes for the Cookbook Club and on a number of new projects which I will discuss when things become more concrete.  Needless to say this is a busy month and I hope that come April things will quiet down a bit more and I can get back in the kitchen working on new recipes, new and interesting blog posts and discuss the new projects.

Lastly, I would like to put it out there that if you have blog post requests please let me know because it really helps to drive me to write more, and to write better posts.  I have had a few health and wellness requests lately and will be working on these requests posts- so let me know what you want to read about.

For now I will leave you with a recipe from my last E-book for you to try out:

Oscar Night Party

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Sunday night the Hubz and I had a our friend Laura over to watch the Oscars and enjoy some yummy appetizers and play a few games.

We had lots of yummy eats the first of which was the trio of hummus recipes from Appetite For Reduction; I made the Curried Green Onion, Shabby Sheik and Roasted Red Pepper & Kalamata. All of us agreed that the Shabby Sheik Hummus was the best of the three.

The hummus was served with bread sticks, tortilla chips and salsa and olives.

Next we have the warm roasted artichoke and red onions salad which was tossed with Garlic Gold balsamic dressing, parsley and dijon mustard- served warm/room temperature and so good.

One of our favorite appetizers were the Truely Gritty Corncakes, this was inspired by the Hubz and True Girt and were delicious.  I made polenta and then spread it out on a sheet pan and let it cool and then used a biscuit cutter to make the rounds.  I then did a three step process to coat the corncakes–1. flour 2. almond milk 3. Italian breadcrumbs and then lightly brown on each side in a large skillet over medium high and then broil for 2-3 minutes to crisp up. SO GOOD!

Lastly are the Black Swan inspired cupcakes; the fluffy white coconut covered frosting is made to look like the white swan tu-tu and inside of the cupcakes is the black swan aka the chocolate hazelnut mousse.

In addition to yummy eats we played Oscar Bingo as well as filled out our ballots on who we wanted to win each category.

We all won a round of bingo.

But Laura was took home the big win by getting the most correct predictions!

Laura and her winnings

What did you do for the Oscars?

Recipe: Chorizo & Mushroom Potato Skins

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Upton’s Naturals sent me a variety of their seitans for review last week and I have been working my way through the flavors.  Last night I decided to make stuffed potato skins with the chorizo along with mushrooms, onions, garlic and topped with vegan cheese.  The chorizo was really delicious, nice and smoky and the texture was great.

Chorizo and Mushroom Stuffed Potato Skins

Yields 3 servings as a main, 6 as a side or appetizer

Ingredients:

  • 3 baking potatoes, baked at 350F for 1hr 15 min and cooled
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 4-5 button mushrooms, sliced
  • 2 garlic cloves, minced
  • 1/2 package of Upton’s Naturals chorizo seitan
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3-1/2 cup shredded vegan cheese
  • Garnishes: diced tomato, arugula, thinly sliced green onions and my smoked paprika aioli from my latest e-book

Directions:

  1. Preheat oven to 425F. Slice the cooled potatoes in half lengthwise and scoop out the insides just enough to stuff with 2-3 tablespoons of filling; place on a baking sheet and set to the side.
  2. In a large skillet heat the olive oil over medium-high heat; stir in the onions and cook for 5-6 minutes until soft and translucent.  Stir in the garlic and mushrooms and cook for 3-4 more minutes. Stir in the chorizo, salt and pepper and cook for 2-3 minutes- vegetables should start to caramelize and everything combine.
  3. Scoop 2-3 tablespoons of the mixture into each of the potato skins; using all of the filling.  Top with shredded vegan cheese- as much or as little as you like.
  4. Cover the baking sheet with aluminum foil- making sure to tent the foil so that the cheese does not stick ot the foil. Bake for 15 minutes.  Remove the foil and bake for 5 more minutes until the cheese has melted and the potato skins are lightly brown.
  5. Plate and garnish with your favorite toppings.
Disclaimer: Upton’s Naturals provided me with a their seitan for product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway. For more details read my bylaws.

E-Book Recipe Sneak Peak

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After polling my testers about what recipe I should let you sneak-a-peak at this was the one that received the most votes. You actually luck out because this is a two for one special; the gravy is an important component to this recipe but both the gravy and seitan could be served separately. I think that it is great for the upcoming holiday so enjoy and I hope you take the time to read my other posts and the posts of my testers here, here, here ,here, here, here, here, here and here.

BUY NOW!

Additionally if you do not have a copy of my first e-book, Soups, Stews & Chili, this is your chance to get both e-books for the reduced rate of $10.99 (regular price $13.90)- see the side bar

Please note that when an order is placed you will receive the e-book within 24 hours.