Super Fruit - Avocado

I couldn't imagine life without my avocado a day. Apart from being delicious, they are very nutritious and give me many of my daily requirements.

Avocados are native to Central and South America and have been cultivated in these regions since 8,000 B.C. The avocado is also known as the Alligator Pear, due to its shape and the leather-like appearance of its skin. Avocado is derived from the Aztec word "ahuacatl."

Nutrition wise they are a good source of vitamin K, vitamin B3 and B6, vitamin C, vitamin E, folate, copper, beta-carotene, phosphorus, iron, dietary fiber, and contain far more potassium than a medium banana. They are also lower in sugar than most other fruit.

Often avocados are avoided by dieters due to their high oil content, these oils contain oleic and linoleic acids that are effective in lowering the LDL cholesterol and increasing the healthy HDL cholesterol, so the extra calories/kilojoules are worth ignoring. Oleic acid also offers significant protection against breast cancer.

Their high folate content make them excellent for pregnant women by ensuring healthy fetal cell and tissue development. The vitamin B6 in avocados helps relieve morning sickness as well. Regular consumption of avocados strengthens the body's immune system due to their high anti-oxidant levels and lutein content. Add an avocado a day to your diet and enjoy all it's health benefits.

Avocados are also an excellent beauty aid and a simple avocado face mask can soften and hydrate dry skin.

Note: People who are allergic to latex type fruits like bananas should avoid avocados.

A ripe, ready to eat avocado is slightly soft. Unripe avocados can be easily ripened by putting them into a paper bag and storing them in a cupboard for a few days. There are many varieties of avocado but the most popular are the Hass which has pebbled dark green or black skin, and the Fuerte which has a smooth, bright green skin. Once ripe they can be stored whole in the refrigerator. Note that once cut they will turn black after a while from exposure to the air so either eat right away or dip in vinegar or lemon juice.

They are wonderful in dips, salads, smoothies, cold soups and sandwiches.

For information on Avocado Oil see my other blog entries Avocado Oil (with Beauty Recipes) and Awesome Avocado Oil (with Food Recipes).

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Cucumber-Avocado Salad Dressing
From AllRecipes
Submitted by: roasteroven
"This fresh and tasty salad dressing is quick to make - it works as a dip too!"

1/3 cup olive oil
1 clove garlic, minced
3/4 cup chopped fresh cilantro
2 avocados, peeled, seeded and cubed
1 large cucumber, peeled,
seeded and cut into chunks
1/4 cup lemon juice
salt and pepper to taste

Puree the olive oil and garlic in a blender until smooth. Add the cilantro, avocado, cucumber, and lemon juice. Puree again until smooth, then season to taste with salt and pepper. Yields: 32 servings.


Avocado and Chili Soup
By Jolinda Hackett, as Vegetarian, About.com

2 ripe avocados
3 cups soy milk
14 oz/400gm can of green chilies
1/2 onion, chopped
dash salt and pepper, to taste
2 tbsps lime juice
2 tbsps dry sherry
2 tbsps chopped fresh cilantro (coriander)

In a food processor or blender, process together all ingredients except cilantro until smooth. Stir in the cilantro and serve chilled.


Avocado and Asparagus Salad
From AvocadoRecipes

2 lb/1 kilo of asparagus.
2 medium avocados.
juice and zest of 1 lemon.
2 tbsps of olive oil.
2 tbsps fresh parsley.
1 tbsp of fresh coriander.
1 tbsp of white wine vinegar.
½ tbsp balsamic vinegar.
1 tsp of castor sugar.
1 tsp fresh mint.
salt and pepper, to taste.

Trim off the tough ends of the asparagus, then steam until just tender and bright green. Plunge the asparagus into cold water to halt the cooking time and drain well. Set aside. Peel the avocados then dice the flesh. Toss with the lemon juice and lemon zest, then add to the asparagus. For the dressing, whisk the white wine vinegar, balsamic vinegar, olive oil, castor sugar, mint and parsley. Add salt and pepper to taste, then pour over the asparagus. Toss lightly, then spoon into bowl. Refrigerate, then serve.


How to Make Avocado Fudge
by eHow Food & Drink Editor
Many people wouldn't think of the combination of avocados and chocolate. But the rich creamy texture of an avocado lends itself nicely to desserts like fudge. Not only are the brownies healthier, but your mouth won't even miss the oil it replaces.

1 large ripened avocado
1/2 cup vegan margarine
1 1/2 tsps vanilla
1 1/4 cups cocoa
3 cups powdered sugar

Melt the margarine in your saucepan over a medium flame. Peel and puree the avocado mixture in your food processor until the consistency of the avocado is smooth. Combine the avocado, vanilla, cocoa and powdered sugar into your saucepan with your melted margarine. Slowly stir in these ingredients until the mixture is thick. Pour the mixture into a baking pan and place in the fridge overnight so the fudge can harden. Remove the fudge from the fridge and cut into one inch squares and serve.
Tips & Warnings
Use non-stick spray on the baking pan so that the fudge does not stick to the bottom while hardening. Chop walnuts and sprinkle them on top of the fudge mixture after pouring it into the baking pan. This is a great source of Omega 3.

Enjoy !

Technorati Tags: avocado avocado+recipes vegan+recipes rawfood

An Award, Tomatoes and A Meme.

Tomatoes are native to South America and Mexico and were originally cultivated by the Incas and Aztecs. In the 16th Century they were brought to Southern Europe where they become a major addition to their cuisine, especially in Italy.

Today they are found in most kitchens worldwide. Tomatoes can be purchased in many forms; fresh, frozen, sundried and tinned. Whether it is a wonderful, tasty, organic tomato to pop into your salad or tomato paste to add to your pasta sauce, they are always a great addition.

Always try and purchase the organic variety or grow your own as they have now become a GMO product and if you are not aware of the problems I suggest you read the July newsletter online at Seeds of Deception about results of tests on the GMO FlavrSavr tomato. Sadly another fruit/veggie we now need to read all labels before purchasing.

Nutritionally tomatoes contain an excellent supply of vitamins C, A and K, a very good supply of thiamin (B1), dietary fiber, potasium, manganese, and chromium. They also contain a good supply of other B vitamins, vitamin E, folate, magnesium, iron, copper, phosphorus and tryptophan.

Healthwise tomatoes are extremely important due to their lycopene content. Lycopene is an open-chain, unsaturated carotenoid that imparts red colour to tomatoes and it is a powerful anti-oxident. Ongoing studies are showing that a regular daily intake of lycopene decreases the risks of developing most forms of cancer and cardiovascular disease. Studies also show that with the addition of broccoli and green tea the results are even better.

Tomatoes are sensitive to cold, so if possible store fresh tomatoes at room temperature and use immediately they are ripe. Only put your excess ripe tomatoes in the fridge, in the vegetable drawer, to prevent them becoming over ripe. When cooking do not use aluminium cookware as their high acidic content could result in the migration of the aluminum into the food both affecting the taste and health benefits.

With so many varieties, in so many colors, there is no reason not to add them to all your dishes both for color, flavor and your health. I know they are going to be a major part of my salads now Spring is here in South Africa and I am trying to get as Raw as possible. Enjoy !

“Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can't buy
That's true love and home grown tomatoes.”
John Denver, 'Home Grown Tomatoes'
(from a song written by Guy Clark)

Recipes

For tomato based Gazpacho recipes see my other posts Summer Soups and Cilantro .

Creamy Sea Salad (RAW)
Successfully Raw Newsletter Issue 54
Finding delicious recipes that include sea vegetables can sometimes be tricky. Dulse seems to be one the few sea vegetables that most people like and is extremely high in much needed minerals. This salad is one of those where you can feel the goodness pumping through your veins.

3/4 head of lettuce (any type, though you'll need 2-3 heads if using Little Gem lettuce)
1 ripe avocado
2-3 large organic tomatoes
Large chunk of organic cucumber
Handful of pre-soaked dulse seaweed (soak for about 15 minutes)

Dressing:
1 tbsp raw almond butter
the juice of ¼ lemon
¼ cup water
handful of fresh coriander (cilantro)

Finely shred the lettuce into thin strips using a sharp knife or mandoline and place in a large bowl. Dice the avocado, tomatoes and cucumber into medium sized pieces (approximately 1½ cm square) and add to bowl. Tear the dulse into small prices and add to bowl. Make the dressing by blending the above ingredients and pouring over the ingredients inside the bowl. Mix everything together thoroughly. Serve and enjoy!

Raw Coach Tip
If you don't like dulse in strips, try dulse flakes or "Atlantic Sea Salad" a sea veg mixture.

Karen's Super-Sexy Olive Cream (Raw)
Successfully Raw Newsletter Issue 53

This delicious dip is so-called because when a friend first tried this recipe she gasped and went, "Ohhh, that's SO sexy!" - and it kind of stuck. Well, there is a certain something about it...

1 organic avocado
1 fresh organic tomato
5-6 pitted black olives
garlic to taste

Simply process all ingredients together until a thick creamy consistency is achieved. Taste-test. Adapt as desired. Serve with crudités, as a dip or spread on sprouted bread or crackers. Sex-y!

Raw Coach Tip:
Feel free to try adding a little juice to this such as lemon, orange or pineapple - you never know what you might create!

Tomatoes with Courgetti (Raw)
From DetoxYourWorld
This is a very simple main meal. We find that the simpler the food, the better the digestion. Skillfully combining just a few ingredients to achieve maximum flavour and satisfaction is easy with these recipes. Serves 4.

12 ripe juicy tomatoes
1 cup of fresh basil
4 cloves of garlic
4 large courgettes
4 tbsps extra virgin olive oil

I like to use large courgettes for this, as they tend to be drier. Chop the tomatoes into bite sized pieces, and place in a strainer. Finely chop the garlic and basil, and set aside. If your courgettes aren't organic, peel the skin, but if they are organic, leave the skin on. With a spiral slicer, spiralise the courgettes, using the spaghetti setting. Place the spiralised courgettes on a paper towel to absorb any moisture. Place the courgetti into a bowl and mix with the olive oil and a little of the chopped garlic. Put equal amounts of the strained tomatoes in the centre of each plate. Top with equal amounts of basil, then top with equal amounts of garlic. Spread equal amounts of the courgetti around the plate.

Vegetable Smoothie (Raw)
From SmoothieWeb
Cucumber, red pepper and scallions blend in our vegetable Smoothie to help get the morning off to a vigorous start.

2 cups tomato juice
1/2 cup chopped red bell pepper
1/2 cup peeled and chopped cucumber
3 tbsps lemon juice
2 tbsps chopped scallions
2 tsps Vegan Worcestershire sauce
1/4 tsp salt
1/4 tsp fresh-ground pepper
1/4 tsp hot-pepper sauce

Combine all ingredients in a blender and blend until smooth. Chill for at least 30 minutes. Fill 4 glasses with ice and divide the smoothie mixture among the glasses. Serves 4

Thai Potato Curry (Cooked)
From Vegetarian Times

2 tsp vegetable oil
1 large onion, chopped (about 1 1/2 cups)
2 1/2 tsp Thai Green Curry Paste prepared or homemade
1 lb/ 1/2Kg red-skin potatoes, cut into 1/2-inch cubes
1/3 cup coconut milk
1/2 cup vegetable broth
1 cup canned whole tomatoes, plus juice
1 tbsp fresh lime juice

1 tbsp chopped fresh basil

3 cups hot cooked rice
Commercially prepared sambal oelek (optional)

In large wok or skillet, heat oil over medium-high heat. Add onion and stir-fry until golden, 5 minutes. Add curry paste and stir-fry 1 minute. Add potatoes and toss well to coat. Stir in coconut milk and broth. Using your hands, lightly crush tomatoes; add tomatoes and juice to wok. Cover and simmer until potatoes are tender, 15 to 20 minutes. Stir in lime juice and basil. Serve over rice with sambal oelek if desired. 4 Servings.

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CREATIVE BLOGGER AWARD

Thank you to Naomi at Diary From England for awarding me the Creative Blogger Award. What a lovely surprise. I would like to pass this award on. Not an easy task with so many great bloggers out there who I visit regularly.

Harry McFry Investigates
Urban Sprout
Where's the Revolution
Midwest Vegan
FatFreeVegan

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SANTA'S FIRST MEME

Rather early so was surprised to receive Santa’s first Meme. It was sent on to me by zephyr1 of Climate of our Future, a blog I regularly read.

My reply to Santa's questions:
* What is your favorite Christmas gift? Books, always books.
* What is your best memory of Christmas? Every Christmas, when I was little, we used to have a huge party at alternating homes where both adults and children had treasure hunts, charades and basically a wonderful time.
* Depending on where you live do you have a hot or cold Christmas? A very hot Christmas.
*Would you prefer to try the opposite weather at least just once? I prefer a hot Christmas but enjoyed London at Christmas when we visited there.
* What do you prefer in a tree? Fake or real? It must be real and in a pot with it's roots so it can be planted afterwards.
* What is your favorite Carol? Deck the halls with boughs of holly.
* What is your favorite Christmas Dinner? Just what I feel like on the day....as long as it's Vegan of course.
* Do you wear a Santa Hat at Christmas? Too hot.
* Have you ever seen me delivering your gifts? Tried to stay awake but never managed :)

Now according to Santa I get to choose 5 to participate in the Meme. I have chosen 5 Vegan blogs which are therefore very "Green" by rejecting animal products and therefore factory farming. Great places to get ideas for a meat-free Christmas (and Thanksgiving).
Vegan Teen Cuisine
Vivacious Vegan
Scottish Vegan
Vive le Vegan!
Urban Vegan

Technorati Tags: vegan+recipes rawfood+recipes tomato+recipes lycopene

Awesome Avocado Oil

Avocado oil has been loved for thousands of years worldwide not only for it's health and nutritional properties but also for it's use as a natural cosmetic.

Like all oils it is important that you use the cold pressed variety rather than the refined version as it preserves the minerals and vitamins and the wonderful avocado flavor. The cold pressed oil is green in color where as the refined oil is a more yellow color.

Rich in vitamin E and lecithin, avocado oil also contains vitamins A, D, B1 and B2, pantothenic acid, aminos and sterols. It is high in monuunsaturated fats (over 70%) and low in trans fatty acids, so reduces bad LDL cholesterol in the blood and lower the risk of coronary heart disease.
It also contains more potassium than bananas. The oil contains no sodium, sugar or cholesterol which adds to it's benefits.

As with all cold pressed oils it is best to store the bottle of oil in a dark cool place. It has a very high smoke point so can be used in stir frying, baking and roasting as well as uncooked in dressings, marinades and as a dipping oil. Great on pasta , baked potatoes and veggies. Do try it out as it is a wonderful alternative to extra virgin oil. Due to its viscosity far less is required to coat food than when using olive oil.

For info on the avocado fruit see my earlier posting Avocados are a Wonderful Fruit and for avocado oil's uses in hair and skin care visit my other blog Herbs 'n Oils.

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Baked Asparagus

From Hazyview Cold Pressed Avocado Oil

6 to 8 Asparagus per person

1/2 a lemon

1 bay leaf

1 cup of cold pressed avocado oil

Pre heat the oven to 350F (180C). Spread the asparagus evenly in a baking dish. Drop in a bay leaf. Place half a lemon, fleshy side up in the middle of the dish amongst the asparagus. Sprinkle with avocado oil, making sure the lemon and asparagus are coated. Place the dish in the middle of the oven for 10 to 12 minutes. Serve from the dish with one or two dessert spoons of the juices.

Spaghetti Squash and Avocado Salad

From School of Computer Avocado Recipe Collection

Prepare Avocado Oil Vinaigrette at least 24 hours before serving time.
3/4 cup avocado oil

1/4 cup white wine vinegar

2 to 3 cloves garlic, crushed

1 teaspoon each oregano, sweet basil, rosemary, dry mustard and vegan Worcestershire sauce

Salt and pepper to taste
Shake all ingredients together in tightly covered container.

1 medium spaghetti squash

6 mushrooms, sliced

1/2 each red and green bell pepper, julienned

1 can (4 ounces) sliced black olives, drained

2 avocados, seeded, peeled and sliced

Halve squash lengthwise, scoop out seeds. Place halves cut side down in large saucepan; add water to a depth of two inches; cover and bring to a boil. Reduce heat; simmer squash 20 mins. Drain off water; cool squash and shred into strands.Mix squash, mushrooms, peppers, olives and avocados in serving bowl.Pour Vinaigrette over, toss gently and serve.

Tiny Taties and Tomatoes Side Dish

From Olivado Extra Virgin Olive Oil

1 1/2 lbs (approx 750grams) new baby potatoes

Tomato and Avocado Oil Dressing:

½ cup avocado oil

1 tbsp vinegar

1 tbsp French mustard

8-10 sun dried tomatoes

Prepare dressing by mixing vinegar and mustard in a bowl, then slowly add avocado oil until mixture thickens. Add sun-dried tomatoes. Scrub skin from potatoes, place in salted boiling water and cook until tender. Dice potatoes, place in a warm bowl and drizzle with dressing. Serves 6 as a side dish.

Technorati: avocado+oil vegan vegan+recipes

Food for Love

Perfect love is rare indeed - for to be a lover will require that you continually have the subtlety of the very wise, the flexibility of the child, the sensitivity of the artist, the understanding of the philosopher, the acceptance of the saint, the tolerance of the scholar and the fortitude of the certain. Leo Buscaglia


Valentine's Day has always been associated with love and romance. Whether you will be celebrating it over the weekend or Wednesday 14th, at home or in some romantic setting, it is one time in the year to let your hair down, forget your day to day troubles and make it the most romantic occasion possible.

In non Vegan homes the meals often include so called aphrodisiacs like oysters, caviar, strawberries and chocolate. As a Vegan you can still have your Vegan chocolate and strawberries but not only that there are many other foods with the same effect. Veggies and fruit like asparagus, arugula, avocado, fennel, truffles, raspberries and figs. Even some herbs and spices are mood enhancers like liquorice, ginger, garlic (make sure you both eat it though),aniseed,basil and coriander. Almonds and pine nuts can also be added to these. A good bottle Vegan wine is also great to serve with your meal, to set the mood and relax your troubles away but do not overdo it.

Treasure the love you receive above all. It will survive long after your gold and good health have vanished. Og Mandino

If you are celebrating at home, there are many great websites that you can find food that you fancy to eat on Valentine's Day or you can take a look at some recipes I have selected at the bottom of this posting.

Valentine's Day Links:
VegParadise
VegFamily
Chery's Vegan Recipes
VeganStreet

Put your hand on a hot stove for a minute, and it seems like an hour. Sit with a pretty girl for an hour, and it seems like a minute. THAT'S relativity. Albert Einstein


Warm Poached Figs with Fresh Raspberries
From the Vegetarian Times
Recipe adapted from Breakfast in Bed (HarperCollins, 1997).

2 cups apple juice
1 cinnamon stick
3 whole cloves
Large mint leaf
8 very ripe fresh figs or rehydrated dry
1/2 pt. fresh raspberries or organic frozen
Juice of 1 large lemon (4 tbsps)

In large saucepan, combine apple juice, lemon juice, cinnamon, cloves and mint leaf. Bring to a simmer over medium-low heat. Cook, uncovered for 10 minutes, reducing liquid by one-third. Add figs and simmer, covered, until very soft, about 10 to 15 minutes. With slotted spoon, remove figs to serving bowl. Strain the juice and return to pan. Reduce it by half over high heat until it becomes somewhat syrupy. Top figs with raspberries and drizzle with a little of the reduced syrup. 4 servings.

Asparagus and Citrus Salad
from California Asparagus
4 oranges
1-1/2 lbs asparagus trimmed
2 tbsps finely chopped shallots
1 tbsps Balsamic vinegar
1 tbsps dry sherry
2 slices ginger chopped
3 tbsps extra virgin olive oil
4 tbsps coarsely chopped, toasted walnuts

Combine shallots with vinegar and sherry. Zest 1 of the oranges. Finely chop zest and add to the shallots. Squeeze 1/3 cup juice from zested orange and add to the shallots. Slowly whisk in the olive oil and season with salt and pepper, set aside. Cut asparagus spears in half and steam for a few minutes until crisp-tender, drain well and remove from pan to cool. Toss the vinaigrette with the cooled asparagus. Cut the ends of the remaining oranges and peel. Slice the peeled orange horizontally into 1/2 inch thick slices. Arrange the orange slices and asparagus spears on salad plate. Top each serving with 1 tablespoon toasted walnuts.
Serves 4

Vegan Asparagus & Avocado Cream Soup
from HarvestCo-Op

1 1/2 cups asparagus, ends trimmed, stems peeled, and sliced
1 1/2 cups cremini mushrooms, ends trimmed, and sliced
1/2 cup shallots, diced
1/3 cup green onion, thinly sliced
2 tbsps freshly chopped parsley
3/4 cup water
2 avocados, peeled, pitted, and diced
2 tbsps Sesame-Flax Dressing (see below)
1 tbsp tamari, soy sauce, or Bragg Liquid Aminos

In a food processor, place the asparagus, mushrooms, shallots, green onion, and parsley, and pulse for 30 seconds to roughly process the mixture. Add the water and process for 1-2 minutes or until the mixture is smooth. Add the remaining ingredients and process the mixture for an additional 1-2 minutes or until smooth. Serve immediately or chill, if desired.

Artichoke and Avocado Salad
from Cherry's Vegan Recipes

2 oz rocket
1 red pepper
2-3 sundried tomatoes - halved
4 artichoke hearts - halved
2 tbsp black olives
1 avocado
1 tsp balsamic vinegar
1 tbsp olive oil

Finely slice the pepper. Divide rocket leaves between two plates and arrange pepper slices, sundried tomatoes, artichokes and olives on top. Just before serving slice the avocado and arrange around the plates. Drizzle olive oil and balsamic vinegar over the salads.

Fancy Mock Fish Fillets
from Fishing Hurts
Serve these tasty cutlets with a dollop of tofu tartar sauce (see recipe) or hot sauce or use them to make extraordinary sandwiches.

1 lb. firm tofu
Egg replacer equivalent to 1 egg
2 tbsp. soy sauce
1/4 cup wheat germ
1/4 cup cornmeal
1/4 tsp paprika
1/4 tsp dried basil
Dash dried thyme
Oil for frying

Cut the tofu into 1/4-inch thick slices. Wrap the slices in thick paper towels and pat to remove excess moisture.
Beat the egg replacer and soy sauce together in a small bowl. Combine the wheat germ, cornmeal, paprika, basil, and thyme on a plate. Heat the oil in a large skillet. Dip each slice of tofu into the egg replacer mixture, then coat both sides in the wheat germ mixture. Fry the slices until golden brown on both sides. Serve with tofu tartar sauce (see recipe below) Makes 4 servings

Tasty Tartar Sauce
This tangy sauce enhances any fake fish dish.

1/2 lb soft or medium-firm tofu
1/4 cup safflower oil
Juice of 1/2 lemon (1 to 1 1/2 tbsp.)
1/2 tsp. salt
2 tsp. prepared mustard
1/4 cup sweet pickle relish

Blend together the tofu, oil, lemon juice, salt, and mustard in a food processor until smooth. Stir in the pickle relish and serve. Makes about 1 1/2 cups

Vegan Goulash with Portabella Mushrooms
from GulfCoastRecipes

2 large sweet white onions, chopped fine
1 tbsp freshly ground black pepper
3 cloves garlic, minced
2 tsp marjoram
6 or 8 portabella mushroom caps, cleaned and chopped into large chunks
juice of half a fresh lemon, or 2 tsp apple cider vinegar
4 tbsp extra virgin olive oil
5 heaping tablespoons of fresh quality paprika
1 small can of tomato paste (about 1/3 cup)
1/4 cup each nutritional yeast, soy sauce and liquid sweetener
8 cups water or vegetable stock

Heat the oil in a large pot and add the onions and garlic. Sautee for a long time, until they are just starting to turn golden, stirring frequently. Remove from heat and add the paprika and stir it in well. You do not want to fry the paprika as this will alter the taste. Add the water or stock, the chopped mushrooms caps, tomato paste and all other seasonings except for the lemon juice or apple cider vinegar. Return to heat and bring to a boil, then reduce heat and allow it to simmer on low, uncovered, for at least one hour. The longer the better, however. The sauce should reduce by almost half and become quite thick. If you prefer your goulash to be more like a soup, you can thin it with extra water or stock but I prefer it to be more like a very thick stew. After at least an hour of simmering, taste and adjust the seasonings as you like.

Goulash is served any number of ways. Some people cook tiny dumplings in it. Some serve it thick over noodles or cooked grains. Some like it with a dollop of sour cream and some black rye bread for dipping. Also, don't be afraid to play with the recipe. It would be fabulous with chickpeas or seitan or tofu in place of the mushrooms. Or try different kinds of wild mushrooms - boletus or chanterelle come to mind, especially. Eggplant would also be fantastic. Many traditional/authentic goulash recipes omit the tomato and add potatoes and other veggies in varying amounts. Just keep the goulash base, with the paprika and seasonings the same, and you can get as creative as you like. This will serve six people as a main course.

Amaretto-Spiked Vegan Chocolate Mousse
from 101cookbooks

1/2 cup organic chocolate soy milk (for this recipe I like to use Vitasoy Rich Chocolate Soy Milk)
9 or 10 ounce bag of semisweet vegan chocolate chips (I've had good success with Tropical Source or Sunspire Brand all-natural brands, NOT carob chips)
12 ounces silken tofu
1/4 cup Amaretto or almond-flavored liquor
1/4 teaspoon natural pure almond extract (I use the Flavorganics Almond Extract for this recipe)

Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips. You can melt the chocolate chips in a double boiler or if you are like me, and don?t own a double-boiler, you can cobble one together using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and bring barely to a simmer ? place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat come up and gently warm the chips while you stir occasionally until completely melted. Remove from heat. Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the Amaretto and almond extract. Taste and adjust for flavor, adding a bit more extract if needed. Chill in the big bowl (or in individual bowls) for at least 1 1/2 hours, the longer the better. The pudding will set up nicely as it cools. Makes 6 decadent servings.

What greater thing is there for two human souls than to feel that they are joined together to strengthen each other in all labour, to minister to each other in all sorrow, to share with each other in all gladness, to be one with each other in the silent unspoken memories? George Eliot


Technorati Tags: valentines+day+recipes vegan+recipes love+quotes

Salad Days

We tend to just stick to the same old salads every day as they require no thought. Time to get a bit more adventurous. Chefs.com has kindly given me permission to post some of their interesting salads. I am sure you will enjoy them as they are very different and are absolutely delicious. I have made a couple of minor changes to make them Vegan.

Wilted Spinach Salad with Tangerines
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4

2 Tbsps. lite soy sauce
2 Tbsps. fresh lemon juice
1 tsp. vegetable oil
1/3 cup veggie stock, approximately
1 cup onion\cooked, sliced
1-1/2 cups fresh mushrooms\cooked, sliced
1 cup bean sprouts
4-1/4 cups fresh spinach\cooked, torn
2 tangerines, peeled and segmented

Stir together first 3 ingredients in a bowl. Set aside. Heat 3 Tbs. stock in a wok or heavy nonstick skillet over medium-high heat. Stir-fry onion and mushrooms 3 minutes. Remove from pan. Add more stock to wok and stir-fry bean sprouts. Remove. Add spinach. Toss 1 minute until leaves begin to wilt. Add onion mixture, tangerines, and soy sauce mixture to wok. Toss 1 minute. Serve immediately.


Thai Cucumber Salad
Preparation Time: 10 minutes
Marinade Time: 30 minutes
Serves: 4

1/2 cup rice or white wine vinegar
2 Tbsps. brown sugar, firmly packed
1/2 lb. European cucumbers, cut into 1/4 inch slices
4 shallots, peeled and thinly sliced
1/4 tsp. chili pepper flakes
1 Tbsp. cilantro or parsley, chopped

Combine vinegar, sugar and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously until sugar is dissolved. Combine with remaining ingredients in a bowl. Toss and marinate at least 30 minutes before serving.


Cool Radiatore Melon Salad
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 6

1 lb. Radiatore or other medium egg-less pasta shape, uncooked
1/2 honeydew melon, cut into ½-inch chunks
1/2 cantaloupe, cut into ½-inch chunks
1/2 cucumber, peeled, seeded and cut into ½-inch chunks
1/2 cup limeade concentrate
2 Tbsps. vegetable oil
1 tsp. chili powder
1 tsp. salt

Prepare pasta according to package directions. While pasta is cooking, toss the honeydew, cantaloupe and cucumber together in a large bowl. In a small mixing bowl, whisk together the limeade concentrate, oil, chili powder and salt. Add the dressing to the fruit mixture. When pasta is cooked, drain well, rinse with cold water, drain again and stir into mixture. Serve cold.


Avocado Salad with Tomato Dressing
Preparation Time: 15 minutes
Serves: 4

2 Tbsps. sun dried tomatoes
1 clove garlic
1/8 tsp. salt (optional)
1-1/2 Tbsps. balsamic or red wine vinegar
2 Tbsps. olive oil
1 Tbsp. water
1/2 tsp. basil, or 1 Tbs. fresh, minced
1 ripe firm avocado, halved, pitted, peeled and sliced
2 tsps. lemon juice
1/4 lb. vegan mozzarella cheese, cut into 1 inch cubes (I used marinated tofu instead)
4 cups alfalfa sprouts or lettuce, finely chopped
2/3 cup seasoned croutons
2 Tbsps. grated vegan Parmesan cheese

Drain tomatoes (if oil packed) and mince. Combine garlic and salt in a mortar and mash to a paste. Combine garlic paste with tomatoes, vinegar, oil, water and basil in a jar with a tight-fitting lid. Shake vigorously until emulsified. Combine avocado, lemon juice and cheese in a mixing bowl. Add enough dressing to coat well. Toss and serve on a bed of sprouts. Sprinkle with croutons and Parmesan cheese.


White Bean Salad with Lemon Mustard
Marinade Time: 30 minutes
Serves: 4

2 lbs. canned white navy beans, or canellini beans, rinsed and drained
2 Tbsps. chopped pimento
2 Tbsps. parsley
1 Tbsp. plus 1 tsp. olive oil
2 Tbsps. lemon juice
1-1/2 Tbsps. water
1/4 tsp. dry mustard
1 clove garlic, minced
1/4 tsp. salt (optional), or to taste

Combine beans, pimento, and parsley in a salad bowl. Combine remaining ingredients and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over beans. Set aside 30 minutes before serving.


Veggie Salad
Preparation Time: 15 minutes
Serves: 4

1/2 lb. zucchinis, cut into thin strips
1/2 lb. carrots\grated, cut into thin strips
1/2 lb. turnip\raw, cut into thin strips
1 clove garlic, minced
1/4 cup olive oil
2 Tbsps. red wine vinegar
1 tsp. Dijon mustard
1/2 tsp. dill, or 1 tsp. fresh, chopped
1/4 cup parsley, minced

Combine first 3 ingredients in a salad bowl. Combine next 5 ingredients in a jar with a tight-fitting lid. Season with salt and pepper to taste. Shake vigorously. Pour dressing over vegetables. Sprinkle with parsley and toss.

There are many more vegetarian and vegan salads at Chefs.com plus an excellent article by Brenda R. Carlos on Pasta Salads.

Enjoy!

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"Prince Charles is very relaxed at the table, throwing his salad around willy-nilly. I didn't find him stiff at all." Madonna

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Tags : salads salad recipes vegan salads vegan diet

Summer Soups

There is nothing nicer in Summer than cold soup served with your favorite bread or rolls. Tasty, nutritious and easy to prepare and suitable for lunch, dinner or serving at a BBQ or picnic.

Surya’s Fire-Roasted Gazpacho
VegCooking.com
Courtesy of Blossoming Lotus

1 1/2 cups grilled roma tomatoes
4 cups tomato juice
2/3 cup filtered water
2/3 cup cucumber, seeded and diced
2/3 cup corn, fresh or frozen
1/2 cup green bell pepper, diced
1/3 cup red onion, diced
3 Tbsp. lime juice, fresh squeezed
3 Tbsp. cilantro, minced
1 Tbsp. shoyu or soy sauce
1 Tbsp. basil, minced
1 1/4 tsp. cumin powder, toasted
1 tsp. garlic, minced
1 tsp. jalapeno pepper, seeded and diced
1/2 tsp. chili powder
1/2 tsp. hot sauce (optional)
Pinch of cayenne
Sea salt, to taste
Black pepper, fresh ground, to taste

Place the tomatoes and juice in a blender and blend until smooth. Place in a large bowl with the remaining ingredients and mix well. Serve chilled. Makes 8 cups

Avocado Vichyssoise
Vegetarian Times

3 medium-sized red-skinned potatoes, peeled and diced
1 large ripe Haas avocado, peeled, pitted and chopped
2 cups plain soymilk
1 cup vegetable stock plus more if needed
1/3 cup minced fresh chives

Steam potatoes until tender, about 10 minutes. Let cool.
Put potatoes, avocado, milk and stock in a food processor or blender, and purée until smooth.
Add more stock, if necessary, for desired smoothness.
Transfer soup to bowl, and stir in chives, salt and pepper to taste.
Cover tightly, and refrigerate until cold, about 2 hours. 3. Makes 6 cups

Ginger-Cantaloupe Soup
Rodion Allphin (adapted from Veggie Life)
Fatfree.com

3 cups diced cantaloupe
3/4 cup orange juice
1/4 cup lemon juice
2 teaspoons chopped candied ginger
1/2 cup soy or rice cream
Additional candied ginger for garnish (optional)
1. In a food processor or blender, combine 2 cups of cantaloupe, orange
juice, lemon juice and ginger. Process until smooth.
2. Transfer to a bowel and stir in soy/rice cream and remaining cup of
cantaloupe, diced small.
3. Serve chilled, garnished with slivers of candied ginger, if desired.

White Gazpacho
Sally Charette Fatfree.com

1 to 1 1/2 pounds English cucumbers (around 2-3, depending on size)
2 cups soy yogurt
2 1/2 cups veg broth
1 clove garlic (I like a plump one)
1 tsp lemon juice (optional)
2 tsp fresh cilantro (coriander), chopped finely
2 tsp fresh green onions, chopped finely

Peel cukes and chop into chunks.
Don't waste your time dicing, just cut them and toss them into the blender.
Add crushed garlic, 1/2 of the broth, lemon juice, and yogurt.
Blend till there are only little bitty bits of cucumbers visible--or to the consistancy you desire. Add little more cucumber for a thicker soup.
Pour into a larger container and stir in the rest of the broth.
Sprinkle the cilantro and green onions on top.

Tags : vegan diet vegan blog vegan soups nutrition

Dips - The ideal surfing food

I spend many hours surfing the web and find that Dips are the easiest food to eat while I am doing so. You can eat them with corn chips, toast fingers, carrot and celery sticks, potato wedges etc or you can make a sandwich, fill a pita, spread a tortilla with the dip and add some salad for a more filling meal. Healthy, nutritious, far better than filling yourself with junk food.

Here are some Vegan Dips to try:

Baba Ganoush Recipe (Eggplant Hummus)
from Jolinda Hackett - Your Guide to Vegetarian Cuisine.

1 large eggplant
1 can chickpeas, drained (garbanzo beans)
3 cloves garlic
1/4 cup lemon juice
3 tbsp tahini
dash sea salt
1/4 cup olive oil
tbsp fresh chopped parsley (optional)

Slice eggplant in half, and roast in 400 degree oven for approximately 45 minutes, or until soft.
Allow to cool slightly, then scoop out inside of eggplant, leaving skin behind.
In a blender or food processor, combine eggplant and remaining ingredients, except oil and parsley, until smooth.
Mixture will be somewhat thick. Slowly incorporate olive oil until well mixed. Mix in chopped parsley by hand.

Basic Guacamole Recipe
from Jolinda Hackett Your Guide to Vegetarian Cuisine.

1 large ripe avocado
1 tsp lemon juice
1/4 cup salsa
1/4 tsp garlic powder
dash salt to taste
dash cayenne, chili powder or taco sauce (optional)

Mash avocado with a fork until almost smooth, or until desired consistency.
Add the rest of the ingredients and mix until well combined. That's it!

Creamy Sunflower Seed Garlic Dip
from Vegan Orchard
(This is my favorite dip & dressing great with veggies, kids love this one too!)

1 1/2 cups of raw sunflower seeds (shelled)
3 cloves of fresh garlic
1 1/2 c water
2 tbsp realsalt
1/4 cup raw apple cider vinegar
4 tbsp. your favorite fresh herbs ( cilantro, dill, taragon)

In a blender add sunflower seeds garlic water Blend well 5-7 min. until creamy you might need to add more water if you want to make a salad dressing instead of a dip. Add vinegar, salt, herbs. You can make a great sesame dip too! Just replace the sunflower seeds for sesame seeds.

Simple Bean Dip
from Gayle D. Green fatfree.com

2 cans of beans (2 pinto beans or one pinto and one kidney)
1/2 of large onion or 1 small onion
chili powder (to taste)
1 large can of tomato sauce

Saute onions with chili powder (you don't have to use oil to saute, just use water, or nothing at all) in a large nonstick frying pan. When soft, add drained, rinsed beans and turn to medium heat.
Using a fork or a potato masher, mash up beans until there are no whole beans left.
Add the can of tomato sauce, mix well, and let simmer until warm all the way through.
Add some more chili powder if you like. Good warm or cold.

Broccomole
from Jody Bar-On fatfree.com

1 1/2 cups cooked broccoli stems, tough outer layers peeled off
1 1/2 tablespoons fresh-sqeezed lemon juice
1/4 tsp ground cumin
1/8 tsp garlic powder
1/2 tomato, diced
1 scallion, sliced
1 canned green chili, chopped

In a food processor, blend the broccoli stems with the lemon juice, cumin, and garlic powder until completely smooth.
Add the remaining ingredients and mix well by hand, but do not blend.
Chill before serving for best flavor.

Spinach Dip
from Cat-Tea Corner

2 medium cloves garlic
3 Tablespoons lemon juice
2 Tablespoons extra-virgin olive oil
10 ounces fresh or frozen spinach
3/4 pound soft tofu, crumbled
2 teaspoons dried oregano
1-1/2 teaspoons salt, or to taste
pinch of ground black pepper to taste

If using fresh spinach, wash it very carefully, trimming stems and faded leaves; if using frozen spinach, defrost and drain extremely well. Combine the garlic, lemon juice, and oil in a food processor or blender and blend until smooth. Gradually blend in the spinach and then the tofu, processing or blending until the mixture is smooth. Transfer to a serving dish and serve chilled.

Tags: blog dips vegan diet food recipes