Whole Foods Market Haul

First of all, let me say how JEALOUS I am of those people who live near a Whole Foods.  I got to visit one for the first time today with my mother-in-law, and was amazed :)  (It was well worth the 2 HOUR DRIVE to Baton Rouge.) We have a tiny 3 aisle "natural section" at our Kroger that has been getting us by, but there are SOOO many things that we can't get there.  

Today I was able to go and pick up a few odds and ends.  We will be making another "big trip" soon, but these were some of the favorite snacks/items.  The judge?  My kids, and in order to please them, it has to be good.  These were the things that they loved best.

Almond milk pudding-tasted amazing!  Just like regular pudding cups!

Vegan Marshmallows (No icky gelatin)  Each kid got 2.  Chase and Taylor could have polished off the whole box, but Addison didn't seem to like the texture.  

These were suggested by the girl bagging our groceries.  The top one is a regular "mock chicken" salad, and the bottom one is a bit spicier, being a buffalo mock chicken salad.  Both were awesome on crackers...I ended up standing at the counter eating them, no plate! LOL

These were high suggested as the best vegan cheeses.  They supposedly stretch and melt like their dairy counterparts...we shall see!

This is an item we can get at Kroger for $4, but found it at WF for just over $2...and in a flavor that we don't carry in Alexandria!  Yay for French Vanilla coffee!

Products I Love: Pampered Chef Pineapple Slicer

This thing is the greatest!  Pineapple is my all-time favorite fruit, but it can be so darn hard to cut and slice.  This tool makes it a snap!  We probably eat 1-2 pineapples a week, and this really helps us.  Not only is it safer to cut the pineapple with, but I feel it also saves $$$ because you only cut off the inedible pieces, leaving more fruit to eat!  

Slice the top and bottom off with a knife, and use this...similar to an apple slicer, but WAY bigger LOL

 Thick, chunky slices and the inedible core

 Addison approved :)

Linkadoo to Stacie Thomas's Pampered Chef Website!

Quick Fix Dinner Idea!

Dirty Rice, BBQ Beans, Potato Salad! 

This meal was good, easy, and 99.9% vegan.  We still eat honey, and I used it to help "doctor" up canned vegetarian beans.  Also-my beloved Worcestershire sauce is technically not vegan.  It contains a tiny amount of anchovy in it!  I had a full bottle in the pantry, and rarely use it...We will finish this bottle and then try to find a vegan version to use.

Dirty Rice 

2 c cooked white rice (cooked and cooled)

1/2 package Boca crumbles

1/2 green bellpepper, 1/2 white onion, 1 large celery stalk, 1 garlic clove-all chopped and    sauteed

1 tsp Tony's seasoning

Worcestershire sauce-to taste (Gonna see if I can find a vegan version at Whole Foods)

Saute veggies/garlic, add Boca "meat" crumbles and heat.  Add Tony's and Wor. sauce.  Stir meat and rice together.  I let mine sit in the fridge, and reheated several hours later so the flavors could blend.  Is GREAT for leftovers!

BBQ Beans

1 large can vegetarian baked beans (Bush's are great!)

several drops of liquid smoke 

2T honey (*technically not vegan, but not an animal product.  I love honey!)

Potato Salad

3 organic Russet Potatoes-I peeled 2, and didn't peel the last to keep some of the nutrients

1/4 cup Veganaise

2T yellow mustard

S&P to taste

4 baby kosher dills pickles, chopped

Chop potatoes, boil, and drain.  Mix ingredients and chill :)  Easy peasy!

Gotta Get Those Veggies In

21 Day Vegan Kickstart!!!

Today's Lunch Menu:

Roasted Veggies:  butternut squash with panko breadcrumbs
                          asparagus
                          red potatoes (which are cheap because of crawfish season! Woot!)
                          zucchini
Near East brand couscous in "Mushroom and Herb" flavor, topped with sauteed mushrooms

Recipe: Curried Pumpkin Soup

Ingredients:

3T Earth Balance Spread

2 Granny Smith Apples (peeled, cored, and chopped)

1 onion (chopped)

2 c Pumpkin Puree (NOT pumpkin pie filling-just the canned pumpkin)

1T curry powder

1T brown sugar

3 c vegetable stock

1/2 c white wine (i used cooking wine)

1.5 c almond milk (I used coconut milk)

S/P to taste

2T toasted pumpkin seeds, for garnish

*NOTE* The original recipe also calls for 1/4 evaporated cane sugar-I found the soup WAAAY too sweet this time.  Flavor was great, but it was super sweet.  I couldn't eat another serving.  I will not use sugar in it all all next time!!!

Directions:

-Melt butter over medium heat.  Add apple and onion.  Cook until soft (About 8 minutes)  Add pumpkin puree, curry, and sugar.  Cook 2 minutes.

-Add stock and wine.  Increase heat and bring to boil.  Reduce to low, partially cover, and simmer 20 minutes.  

-Remove from heat, transfer half of soup to blender/food processor.  Pour in bowl, and blend remaining soup.  Bring back to pot when all soup is blended.  Add milk and heat.  

*Instead of burning my hand off trying to remove soup and use the food processor, I just used my immersion blender!  This will save time and pain! LOL

-Pour into serving bowls and sprinkle with pumpkin seeds (pepitas).  Was great served with French bread!

Recipe: Hearty Bean Burgers

 Recipe by Vegan Grub was found here.

This was one of the first meat replacements we tried.  Kyle really liked it, I thought it was "ok".  Given this was eaten in the first day or two of our big switch, I had steak and chicken fresh on my brain.  If I were to fix it again today, I would probably eat two! LOL

I really liked the fact that is was minimally processed.  Would a Boca Burger taste better?  Heck yeah-but those too are processed heavily.  I went into this whole thing saying I wanted to avoid a lot of processed food, and those were included.  Now, I believe they are WAAAAAAY better than a big hunk of beef, but I still don't want to get into the habit of living on Garden Burgers or Morning Star items.  In moderation, they are fine!


Hearty Bean Burgers
Makes about 4 burgers.


1 generous cup cooked kidney beans
½ cup rolled oats (not instant)
2 tbsp Kikkoman soy sauce, or to taste
¼ tsp garlic powder
few drops Colgin liquid smoke (optional)
expeller-pressed canola oil, for skillet
1 small red onion sliced into rings for topping


Drain and mash kidney beans.
Add oats.
Add soy sauce and garlic powder. If using, add about 3 drops of Colgin liquid smoke.
Mix thoroughly.
Chill 20 minutes in fridge to firm up, unless beans were stored in fridge and pre-chilled.


Make patties.
Pan-fry in oiled skillet.
Brown both sides.
Top with raw or stir-fried onions.


Serve on artisan bread smothered with Vegenaise mayo and Dijon mustard or other condiments. If you’re one of those folks who thinks cayenne hot sauce should be spattered on everything, you’re right and this is no exception.


Invent dozens of new variations, such as adding chopped baby portobello mushrooms or 1 tablespoon of barbecue sauce to the bean mixture. Portobellos provide a deep, rich flavor. By using kidney beans and rolled oats as the basic foundation for homemade burgers, the possibilities are endless.

Recipe: Mock Tuna Salad

Warning!  New Favorite Lunch Alert!  This is AH-MAZ-ING! 

Ingredients:

1 can chickpeas (drained and rinsed)

1/4 c vegan mayonnaise (I used Veganaise)

3 baby kosher dill pickles (chopped)

1/32 c baby carrots, finely diced

S&P to taste, Sprinkle of Tony's cajun seasoning

Coarsely mash one can of chickpeas in a bowl.  Dice carrots and pickles, and add to bowl.  Spoon in mayo and stir together!  Enjoy with crackers, on a bed of baby spinach, or on a sandwich!  Wonderful stuff :)  

*I may try to add some finely diced celery next time...maybe some apple (I like both in tuna salad...)  It is a very close substitute for tuna.  Similar in taste and texture, but not fishy (obviously! LOL)  We will be making this often!