Recipes of the Week – March

March was quite a humbling month in my cooking universe. I learned that I have a lot to learn about cooking still and that Richa Hingle of veganricha.com really knows her stuff. If you want a crazy good plant cheese recipe, extra special potatoes for Sunday breakfast or a really flavorful meal for any day of the week, check out veganricha.com. I loved the flavor of all the recipes that we featured in the month of March, though I learned I may need to work on my technique. Richa hung out with us and kindly gave us a few pointers when needed. I was enjoying her recipes so much, I even made a couple extra such as her Pepita Parmesan. It’s the best plant parm I’ve made yet. As a note, I used all pepitas instead of bread crumbs. And speaking of bread, Richa has several recipes featuring gluten free bread recipes for those needing the gluten free option. If you like flavorful food, this site could likely keep you overflowing in yummy recipes for a good long time.

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The first recipe we featured was Cauliflower Chedder Slices. It’s been awhile since I’ve had chedder, but I thought the flavor was spot on. I didn’t have the agar powder the recipe called for so I used agar flakes and found the slices took about 24 hours to firm up enough to be slices. In the future, I will leave out the agar entirely for a really delicious cheese sauce for veggies like broccoli, or invest in the agar powder to make the slices. I would definitely recommend this recipe to anyone trying to find dairy cheese alternatives. I was not able to get a decent picture of this, but Richa has great ones at her site if you follow the link provided.

Next we made Chickpea Chorizo Quinoa Shells. This was so easy and good, I made it twice. The first time I used chickpeas as the recipe called for and the second time I used cannelinni (white kidney) beans. This was spicy but felt like a real comfort food. The second time around, I topped it with the Pepita Parmesan mentioned above.

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For the 3rd recipe, we made Crunchy Spicy Potatoes. Word of caution: these were truly spicy. I cut the cayenne down quite a bit and still found them really spicy. If you can’t handle a lot of heat, use the cayanne sparingly. They were otherwise very delicious and one I would like to make again. They were definitely not your plain old potatoes and were really yummy with scrambled tofu. They would be awesome in a breakfast burrito or wrap too!

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Next we made Potato Quinoa Patties. Mine didn’t crisp up as much as I would have liked, but the flavor was yummy with the recommended Chana Masala (chickpea curry). I thought these patties would have been great as a breakfast side too, but to me, potatoes mean breakfast. But then again, I love breakfast any time of day, so you can interpret that however you like.
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For week 5, we had “Choose Your Own Adventure Week” featuring Indian Desserts. I’m not overly familiar with Indian food, but a couple of the recipes in this category really intrigued me. It was a hard decision, but I went with Amaranth Coconut Fudge. Mine turned out a bit more candy like and less fudge like, but it was really good. There was an option to coat the fudge/candy in chocolate which sounded excellent, but I left mine without. Really easy and yummy. I had some amaranth grain in the fridge, so I just tossed it in the Vitamix to make flour. Ideally, one would use a dry container for this, but all I have is a wet container and because the amaranth grain is small and not particularly hard, it worked well.
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In addition to the featured recipes, I also made Richa’s Carrot Cake Pancakes for a delicious Sunday breakfast treat as well as Cauliflower Crust Pizza with Cucumber and Yogurt Raita. The Raita made this recipe amazing. I found that So Delicious now makes an Unsweetened Plain Coconut Yogurt that worked really well in both of these recipes.
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All in all, I was very impressed with the selection of recipes from veganricha.com. I will be going back again and again for the cheese recipes, of which I have now tried and loved several, as well as the other delicious treats to be found there. The recipes were a bit different in terms of flavors and cooking techniques from what I am accustomed, but I really loved them and highly recommend this website to anyone who is interested in flavorful plant based fare.

If you love Richa’s recipes as much as so many of us do, check out her new cookbook set to be released May 19, 2015 called Vegan Richa’s Indian Kitchen – Traditional and Creative Recipes for the Home Cook. It is available in paperback as well as for Kindle.

For April, we are featuring recipes from ohsheglows.com. If you haven’t joined us already, please do so! We would love to have you.

Join us at: Kind Veggie’s Whole Food Plant Based Cooking Tips

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No Poo – How to wash your hair without shampoo

It’s been just over 2 years that I haven’t used shampoo and conditioner to wash my hair. Crazy right? I had read about it a couple of times and thought it was really weird and my hair couldn’t possibly get clean and it would never in a million years help with the frizz. Wrong. It worked great, and I was stunned. What am I talking about?

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Baking soda and vinegar. It’s a miracle worker. Not only does it great job of cleaning my home, now it does a great job of cleaning my hair. I’ve been using it for just over a couple years now. It all started because I was broke. We ran out of money, then I ran out of shampoo and payday was 4 days away. I’m a girl who needs to wash her hair every day and I didn’t know what to do. We literally didn’t have a dollar to our name. I remembered reading about baking soda and vinegar and went to google to find out the details. I was very skeptical, but also in desperate desire for clean hair. It worked well. When we got paid, and I could get shampoo, I was hooked on the baking soda and vinegar routine. My hair was shiny, the frizz was gone and the natural wave in my hair turned to more of a curl. For the first time in my life, I was happy with my hair.

How does it work? It’s pretty simple. To start with, take one tablespoon of aluminum free baking soda (Bob’s Red Mill Baking Soda is aluminum free) and mix it with about a cup of warm/hot water. I have a small glass bottle about 10oz that works well for this. I put the baking soda in, almost fill completely with hot water and shake it up until the baking soda dissolves.

In a similar bottle or container, mix one tablespoon vinegar (most people use apple cider vinegar, but you can experiment to see what works best for you) with about 8oz warm/hot water.

To wash your hair, poor the baking soda water over your head, focusing on your scalp. Scrub your scalp well with this mixture. It may take some practice and getting used to, but you don’t need to focus so much on your hair for this step. This step is about cleaning the scalp. I do try to scrub my hair a bit too, but really focus on the scalp. After you are done scrubbing, rinse well. Then poor the vinegar water over your head, this time focusing on your hair. I use my fingers to help work the vinegar water though my hair. Don’t worry about your scalp for this step. I actually try to keep the vinegar water focused on my hair and not on my scalp. At this point you just leave the vinegar water on your hair for a bit. If you are doing this in the shower, I finish my shower, and then rinse the vinegar water out before getting out of the shower. Easy Peasy.

Truth be told, it is a bit more work than shampoo and conditioner, but I’m so happy with the results, I keep it up. When traveling, I have tried to use shampoo and conditioner because well… it’s easier and more convenient. I am disappointed with the results every time and can’t wait to get back home and get back into my bs/acv routine. A word of caution: When you first start this routine, you may have a couple weeks where your hair needs some adjustment time to the new routine and may feel a bit greasy. I personally didn’t have this adjustment time, though I did notice that the bs/acv didn’t strip my hair of it’s natural oils like shampoo did. My the lady who cuts my hair is always shocked at how healthy my hair is. I also find that I don’t need to wash my hair as often. I tend to wash it every other day, though some people only wash their hair a couple times a week with this method.Sometimes I will wash my hair with just plain water while I’m in the shower to bring the curl back. You will just have to experiment to see what works for you and your hair. I now use about 3 tablespoons of vinegar in my water now that my hair is much longer. I also find that by washing my hair this way, I can keep an eye on my diet. If my diet isn’t ideal, it will show up in my hair with it being more oily and it’s just a reminder to get back on track.

Have you tried this method to clean your hair? Leave a comment and share your experience!

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How To Travel Plant-Based

What a crazy March. Mom had a heart attack, husband went to the ER, father-in-law went to the same ER the next week and several other people I know needed medical attention, including me. It brought new meaning to “March Madness”. Thankfully not everyone I know was afflicted. The month ended with me driving out to spend a week at my Mom’s while she prepared for and had a triple bypass surgery.

Thankfully everyone is doing well now, including my mom. The medical staff at Providence Hospital in Portland, OR was quite fantastic. They did a great job and my 74 year old mother is already home and recuperating quickly.

The week was rather stressful though while bouncing around accommodations… Mom’s house and 3 different hotels over the course of 8 days. Traveling while plant-based can make even the most seasoned plant-based eaters cringe. Part of the fun of going out of town is being able to eat out, but not everyone can afford to do that every day, and even if you can, restaurant food is often heavy on the salt, sugar and oil. I stepped on the scale this morning and realized this was not a good way for me to go. It made me realize I need to develop a much more solid plan for traveling.

Normally, out of town trips are only for the weekend. I find them easy. As long as I can put a few minutes of thought into it ahead of time, I make sure and cook enough steel cut oats or other grain to take for breakfasts and portion them out for the number of days we will be gone. I do the same with a stew/soup or other dish. I make sure whatever hotel we stay at will have a fridge in our room and I’m good to go. Sometimes I will bring all my food for the weekend, but most times I plan to order something simple for dinner at a restaurant, but still bring breakfasts and lunches. If I don’t get to plan ahead, I might grab some fruit from the continental breakfast and for lunch, I get a small tub of greens about 5oz, can of black beans and salsa. I make sure and take a small strainer I got at Walmart for $1 to rinse the beans, a cheap can opener (it was also $1) and a set of reusable bamboo utensils.

This past week, I actually put together a nice travel bag of cooking supplies. It included an electric pressure cooker, small cutting board, a knife for slicing and dicing, a couple bowls with lids, strainer, can opener and my bamboo utensils. I was prepared. The bad news is that I wasn’t brave enough to use it more than once, but the one time went well. I hope next time I go out of town for an extended time, I will feel more confident to use it every day in the hotel. It worked well and it was nice to wake up to a piping hot breakfast that I had set to cook the night before. I just set the delay timer so it didn’t start cooking until about an hour before I wanted to get up and it was perfect.

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Over time, this cooking travel bag may change, but for now, I feel like it would leave me fairly well prepared for whatever I may want to cook away from home so I could stay healthy and happy even while traveling. Now to have a few food and recipe ideas at the ready so planning food can become routine rather than a giant thought process every time.

What do you like to eat or take with you while traveling?

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Middle Eastern Red Lentil Soup

It’s cooking demo time! It’s so exciting to see so many people coming to pressure cooking. There are so many of you who are still on the fence about if, or what kind, to get. It’s interesting to me that not everyone loves pressure cooking, so if you are one of those, you are not alone. For me, I really love it, but it’s so easy that sometimes it just doesn’t feel like cooking and I miss the longer more laborious ways of making food. Weird, right? Today I made Carrot Cake Pancakes though, so I’m good now and feel like I’ve done my cooking for the day. Pressure cooking is still awesome and it’s almost like having someone else cook for me so I don’t see me giving it up anytime soon.

At this time, I’m very excited to announce that I will be making video demos for fatfreevegan.com. It can really help to see pressure cookers in action to help those fearful to get brave and start cooking. If there is anything in particular you would like to see a demo of, please let me know.

Middle Eastern Lentil Soup - fatfreevegan.com

 

Today, we are starting with Middle Eastern Red Lentil Soup. It’s a super easy and inexpensive recipe to make and it tastes really good! So without further ado, let’s get to the video . Enjoy!

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Recipes of the week – February 2015

For the whole month of February, in my Facebook group Kind Veggie’s Whole Food Plant Based Cooking Tips, we featured Kathy Hester and her recipes from healthyslowcooking.com. Kathy was originally known, as her web address suggests, for her slow cooking or crock pot recipes. She has already published 2 cookbooks on the topic! She has since branched out to focus an entire cookbook on beans, one on oats and her newest one, to be released in 2015, is focusing on easy vegan recipes. Sign me up! She also happens to be super nice. She’s always happy to help out with her recipes and make suggestions for ingredient replacements if you have a dietary need to consider (or just don’t have an ingredient on hand). As always, I am made all the recipes gluten free with the suggestions Kathy provided.

This month, we started off with a slow cooker chili. I ate part of it over nachos and part of it just as chili in a bowl topped with cashew sour cream. Here is the link for Lots of Beans and Grains Slow Cooker Chili. It was super thick and looked very much like a traditional meat chili so it may work well to serve to omni eaters and since it’s a slow cooker chili… it can be warm all the time whenever someone wants a 2nd or 3rd bowl.

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Next, we made a Lentil Quinoa Bolognese Sauce. This time around, I served it over gluten free spiral noodles and it was de-li-cious. YUM! I used a variety of lentils since I didn’t have enough of one kind. I used french, green/brown and some type of black lentil. I’ve also made it before and used it as the tomato sauce layer in lasagna. It’s a very hearty and lovely sauce, totally yummy an filling and beautiful next to a colorful salad..

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Next up was Mushroom Sundried Tomato Risotto made with steel cut oats instead of arborio rice! I must admit… I didn’t go the whole risotto route and stir stir stir. I did actually make the recipe in the pressure cooker. I used 1 cup steel cut oats and 3 cups water and cooked the whole thing for 3 minutes after first sauteeing the onion and mushroom. It was awesome and pretty too! If you like the idea of eating oats for breakfast, but get tired of adding fruit and nuts or other sweet things… this might be a nice change. I sure enjoyed it.

MushroomSundriedTomatoRisotto

For the last week, we did a Choose Your Own Adventure. Kathy has a section on her website of recipes that are so easy, she has put them in a category called “Beyond Easy”. Out of this category, I chose to make the Not Refried Beans. I didn’t have pintos, so I used mayocoba beans instead. They didn’t seem to need as much water as the recipe called for but boy were they delicious and the beans were so yummy and made the apartment smell amazing. (And I got to use my adorable 2 quart crock pot!) Before I mashed the beans, I did pour off some of the liquid and used that in my cheese sauce for the meal that night. It all worked out well. I didn’t really get a picture of the beans as I was super hungry and ready to chow down by the time dinner was all ready (and we had dinner guests and I honestly just forgot). I did manage to get a picture earlier that day of “appliance corner” and the cute little crock pot the Not Refried Beans were made in. It’s really a handy little size for a variety of things if you are a crock pot type person.

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So there you have it. Another month of delicious recipes featuring Kathy Hester. If you like cookbooks, please check out hers. I have all but one on kindle (slow cooking for 2), and I have already pre-ordered her newest one. I’m so excited!

Recipes for March will be from veganricha.com! I’ve only made a couple recipes from Richa’s site to date, but they were awesome. I’m looking forward to this month so I can try more of them. Since March has 5 Mondays, we will be featuring 5 recipes instead of 4. Come join us! This week, we are making plant-based cheese slices. It’s much easier than it sounds!

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So You Want To Go Plant-Based

Congratulations on your wonderful decision Continue reading

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Recipes of the Week – January 2015

It’s food picture time. I’ve been a little sparing with the pictures lately and thought it was time to share some of the yummy treats happening in my kitchen. In my facebook group Kind Veggie’s Whole Food Plant Based Cooking Tips, we are featuring one website/author each month and making one of their recipes every week. It’s been really fun so far. It’s true, some people really like and do well with meal plans, but some of us find that a bit restricting. By trying one new recipe a week though, we get to try something new and hopefully find new recipes to add to our collections. I know I’ve found a couple already that I will be making again (and again).

In January, we featured Susan Voisin of fatfreevegan.com. She’s super sweet and her recipes are awesome. She even hung out with us for the month to help answer questions we had about the recipes we were making and made recipe recommendations when we asked. She’s been around awhile. In fact, she recently celebrated her 9th blogiversary! She is a pioneer in plant based recipe blogging and we love her for it. Even though I’ve heard “fatfreevegan” for awhile now, it’s only been recently I’ve really started to try her recipes and I must say, I haven’t found one that has let me down yet. Sure, I adjust a spice now and then to suit my own personal tastes, but mostly I follow the recipe and I’ve never been disappointed. She’s even posting more and more pressure cooking recipes and well… I love that too because let’s face it – I’ve become an Instant Pot girl.

So, without further ado, here are the recipes we made in January! First off we started with Curried Eggplant Lentil Quinoa Burgers. I made my own cashew sour cream to go on top and my own version of a bun. It all turned out really well and they were super yummy. I ate several of them in a lettuce wrap rather than a bun and that was super good too. It was my first time trying a lettuce wrap and I was surprised how satisfying it was!

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The next week, we made a recipe that Susan calls “My Favorite Lasagna” and I can see why. It is crazy good and very similar to a lasagna I used to make in a former life that was drowning in cheese. It was always a hit with everyone I ever served it to and this recipe is every bit as good without all the dairy. I used a gluten free lasagna noodle and it turned out well. Note: My spinach wasn’t fully thawed when I made the lasagna, so the final product ended up being a little more watery than it should have been. Make sure your spinach is fully thawed so you can squeeze as much water out as you can before mixing it in.

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For week 3, we made a recipe I’ve made several times already, Creamy Vegan Broccoli and Rice Casserole. This recipe is very versatile. In the past, I have subbed out different veggies or grain, depending on what I had at the time and it’s always delicious. This time, I didn’t have quite as much broccoli as the recipe called for and I topped it with pepitas, but it was really delicious, though the picture didn’t come out as pretty as Susan’s.

CreamyBroccoliRiceCasseroleWeek 4 was a really fun week. It was Choose Your Own Adventure Dessert Week! So for week 4, we picked out a dessert recipe from Susans site that we thought we would most enjoy based on our dietary needs/preferences. Some chose to skip this week for personal reasons, but others found very simple desserts that were mainly fruit, but of course I made brownies. Specifically, I made Date-Sweetened Zucchini Brownies! I didn’t use the frosting recipe provided, but instead topped with a few chopped walnuts and a sprinkle of finely grated coconut. Also, I used a gluten free flour blend and instead of applesauce, I used pumpkin puree. They were super delicious and they freeze well if you can get them in the freezer before eating the whole pan.

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So there you have it. It was a super delicious month and we appreciated Susan’s help and her recipes so much! Thank you Susan!

For February, we are featuring another sweet lady and her recipes: Kathy Hester from healthyslowcooking.com. So far we’ve made a delicious chili and this week, we are making a Bolognese Sauce. Join us as we enjoy Kathy’s recipes for the month of February.

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Plant-Based Budget Tips

One thing that people all over say is that they could never eat healthy or they could never eat a plant based diet because it’s so expensive. It’s true, eating plant foods can be expensive, but it certainly doesn’t have to be. It can actually be one of the most cost effective ways to eat, especially if you look at the big picture. We will get to the big picture in a minute. Here are my top 12 ways to make the most of your plant based budget.

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1. Skip the canned beans and cook them at home yourself. This is one of the easiest ways you help cut your food budget. Canned beans, especially organic bpa free ones are expensive. If you cook your own, you can make them from around 25cents to 50cents for the same amount that comes in a can. Since beans will no doubt be a primary protein source in your plant-based diet, this can be a significant savings with cans ranging from about $1.00 to $2.50. Plus, if you make your own, you won’t have to worry about bpa in the cans or added salt. It really doesn’t require much effort either. You can either make them in a crock pot or a pressure cooker. An Instant Pot is awesome for this!

2. Pay attention to the dirty dozen list. It would be so awesome if we could all afford to buy only organic locally grown produce, but that isn’t reality for many of us. In order to stretch our produce dollar, we might need to be selective about which produce we buy organic and which produce we don’t. The Environmental Working Group (EWG) puts out a Dirty Dozen/Clean Fifteen list every year. The dirty dozen is the top produce containing the very most pesticides and is best to buy organic if at all possible. The Clean Fifteen, are the 15 fruits/veggies that are grown with the lowest pesticides and a bit safer to buy conventionally grown if needed. For your convenience, you can even get an app on your smart phone so you can always have it with you at the grocery store. Just search “dirty dozen” in your app store. (available for both iphone and android!)

3. Shop produce in season. When an item is “in season”, it’s usually much cheaper than other times of the year and generally doesn’t have to travel so far to get to your grocery store. That means it gets to you in better shape and with more nutrients. Watch per pound. prices. If something is $4 or $5/lb, you may want to rethink the purchase, unless it’s a particularly light food. I still don’t have a firm grasp on what foods are in season at what times of year, but I try to look for items that are less than $1 or $2/lb at the grocery store. I’m even able to find many organic foods inexpensively by making sure to watch the prices like this.

4. Check to see if your grocery store has a discount produce bin. My grocery store has a table they put the “less than ideal” produce on for a greatly reduced cost. This might be produce that doesn’t look as pretty as the others, or maybe it is produce that needs to be used up that day. While the produce may not be as attractive, it is still full of vital nutrients and would be awesome in a stew for dinner a smoothie the next morning.

5. Store foods properly. Did you know that nuts and flours should really be stored in the fridge or freezer? This helps them to last longer and by keeping the oils from going rancid. Also learning which produce needs to be stored in the fridge and which should be stored on the counter, can be a great help in getting the most life out of them and therefore, getting the most out of the money you spent on them since they won’t be spoiling before you get a chance to use them.

6. Waste nothing. This goes along with #6. If you find some of your produce is looking a little tired… figure out a way to use it. Throw it in a casserole, smoothie, stew or cook it up and freeze it for later use. If produce gets past the point of being able to use it, not only have you lost the money you spent on it, you have wasted valuable nutrients that your body desperately needs. Many people find it helpful to go through the fridge once a week and make a stew called “clean out the fridge stew”. I’ve never done this personally, but I’ve heard people rave about how delicious these stews often are.

7. Remember to look in the freezer section for produce deals. Frozen fruits/veggies often have more nutrients than fresh because they are almost immediately frozen after harvesting. Berries are an especially good bargain. You can always have them when you want, and not have to worry they will be going bad overnight like the fresh ones. Berries pack a nutritional power punch and should be included in a healthy diet. They can also help you feel more satisfied on your plant based diet!

8. Use expensive ingredients sparingly. Nuts, for example can cost a small fortune but they can also be a very important part of a well rounded plant based diet and help you feel satisfied and not deprived. If you use them sparingly and view them as an ingredient and not a snack, they can last quite a while and help you feel like you are still getting to indulge.

9. Shop bulk bins. There are several store chains now that have bulk bins which sell grains and legumes for a fraction of what they might cost already bagged up. Do take note of prices though, there are times that per pound, you might actually find a better deal in the already bagged items, especially if the store is having a sale on that item. It really does pay to take the time to look around the store, see what’s available and compare prices. It might be a bit time consuming and tedious in the beginning, but it can really help save you a ton of money in the long run.

10. Steer clear of the processed items. There are oodles of processed plant-based items out there now. A small few even seem semi-healthy, but they can sure rack up the grocery bill in a hurry for the “convenience” they offer. Just say no, or at least save them for those occasions you really truly do need the convenience and stick to cooking at home most of the time. Besides, many of those processed foods have ingredients you’ve probably never heard of. If you don’t know what they are, your body probably doesn’t either and won’t know what to do with them. It’s best for health to not be consuming too many processed foods.

11. Use dried herbs instead of fresh. Herbs can add a whole ton of flavor to dishes and nothing can really beat the flavor of fresh herbs in a dish. However, they can cost a small fortune, especially if a recipe calls for 3 or 4 of them. Remember to use 1 teaspoon dried in place of 1 tablespoon fresh. Alternatively, if you are able to grow a garden, you can plant herbs there or you can even grow them on a sunny window sill if you have one of those in your home. If you have no way to grow your own, you can still use dried and get good flavor without breaking the bank.

12. Remember the big picture. One of the biggest cost savings in a well rounded plant based diet is health. In general, the better you eat, the healthier you will be. You won’t miss as much work (maybe even none!) which will help your paycheck be larger. Plus you will likely be able to reduce if not eliminate any medications you might be on as you get healthier. (Talk about cost savings!) Not to mention… the healthier you are, the happier you will be and your quality of life will be so much better. You will have the energy to keep up with the kids (or maybe even grandkids, depending on the situation!). You will have more energy to enjoy your friends and family and other hobbies and interests you may have and you really can’t put a price tag on that, can you?

Well there’s 12 of my favorite plant-based budget tips. What tips have you found helpful in getting the most out of your food budget?

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“We Are 12″ Plant-Based Superbowl Recipes

minus70I’m a 12th woman. Wait, don’t run away yet. Even if you aren’t a football fan, let me tell you why I love the Seahawks. Being from Washington State, I always figured I should be a fan, but  I couldn’t ever really get into it even though I always kind of liked football. Fast forward to marriage and living in a different state. My husband…. big football fan. After several years, I decided I better pick a team, right? I had no idea who to pick, so I picked my home state’s team, the Seattle Seahawks. As I started to learn about them, I started falling in love with different members of the team, but what I really fell in love with was the 12th man. When I saw a flag displaying the #12 on top of the Seattle Space Needle, I asked my husband what that was for. At this point, he questioned my actual status as a fan. He explained to me that the Seattle Seahawks consider the fans, the 12th member of the team and how they reserve that number for the fans and it will never be assigned to a player. Wikipedia says that the #12 jersey was retired on December 15, 1984, in honor of the Seahawks fans. Awesome. I love that the fans are considered part of the team and did you know Seattle fans are the loudest in the league? Because of their exuberance the fans have actually caused earthquakes and they’ve set Guinness World Records for noise at a sporting event… twice! I bet Derek Coleman #40 loves that he can still feel the vibration of the crowd there even though he can’t hear them because he’s deaf. It’s no wonder that the Seahawks don’t lose many home games. It brings new meaning to the words “home field advantage”.

The “12th man” concept has made me think about other areas of my life and how it feels good to be part of a team in different areas. I may not always be the star player on a particular team, but I’m there contributing and helping out in a very real and important way. Fans do that for a team and I love that the Seahawks honor that in a special way. Ironically, my husband… not as much of a fan anymore, though he still understands the game way better than me.

For those of you who are still with me in this post, below I’ve listed 12 links to plant based recipes you can serve at your Superbowl party this year no matter which team you favor. You know who I’ll be cheering for.

1.Lots of Beans and Grains Slow Cooker Chili by Kathy Hester
Chili is a nice option because people can top it how they like and you can leave it on warm in the slow cooker the whole game so people can have a warm bowl whenever they want. (see recipes 9-12 for topping ideas)

2. Buffalo Chickpea Pitas with Ranch by Isa Chandra Moscowitz
Not as healthy as some recipes, but still animal friendly and totally delicious. Made these last year.

3. Baked Mango Sriracha Cauliflower Wings by Vegan Richa
These sound delicious and can be made pretty quickly. Gluten Free option!

4. Vegan Cashew-Bean Queso by Kathy Hester
This is one of my favorite dips for chips. To me, it tastes just like that famous bean dip that comes in the little can….

5. Vegan Magic Cookie Bars  by Susan Voisin (Fat Free Vegan)
Susan will not hesitate to tell you these are NOT fat free. They are not healthy in the slightest really. But for a special event, once a year… Make sure you only make them if you have lots of people to share them with because you won’t be eating just one. Unless of course you don’t like coconut… I made these last year and they were a big hit.

6. Date Sweetened Zucchini Brownies by Susan Voisin (Fat Free Vegan)
These are so good and a much healthier alternative to #5. There is a frosting listed, but I skipped the frosting and just sprinkled the top with chopped walnuts and finely grated coconut flakes and that was super good. Much healthier than the ones listed above, but still delicious. I will be making more for this Sunday.

7. Healthy Cookie Dough Dip by Chocolate Covered Katie
I’ve never made this, but the whole idea intrigues me. She suggests serving with fruit (strawberries sound good), or some plant based graham crackers.

8. Quinoa Pizza Balls with Yogurt Ranch Dip by Happy Healthy Mama
Cannot wait to try these…. seems like they would be very meat eater friendly too!

You can also do a nacho bar, a potato bar (loaded baked potato anyone?) or a taco bar using lettuce, other veggies of choice and the following toppings:

9. Cashew Queso by Isa Chandra Moskowitz
I’ve never made this, but Isa is awesome and I have complete confidence that it’s amazing.

10. Homemade Sour Cream by Angela Liddon (Oh She Glows)
This sour cream is similar to others I’ve made and it sounds delicious! Another chili recipe is also included in this link!

11. Ancho Lentil Tacos by Isa Chandra Moskowitz
This is a recipe for tacos, but the filling is so good and would work well as a topping for all the foods listed above (potato, taco, nacho…)

12. Sriracha and Olive Salsa Fresca by Somer McCowen of vedgedout.com
This is one of my favorite salsas. I make it without the olives. I love how easy it is and how it’s consistently the same every time (probably because of the canned tomatoes? Be sure to use fire roasted…)

Don’t forget the veggie tray and fruit platter. A little cliché perhaps, but it always amazes me how the simplest things go over so well. And they are the best for you! Plus fruit comes in all sorts of team colors if you are going for a color scheme… I will be going for the blueberries and kiwis myself!

Have a great time everyone!

 

 

Posted in Party Foods | 4 Comments

We Have A Winner!

Today is the big day. It’s pretty exciting as it is our very first giveaway here on kindveggie.com! I’ve really enjoyed sharing delicious recipes and videos with you this week and reading your comments and emails. Many of you have started pressure cooking either in an Instant Pot,  or stove top pressure cooker and it thrills me that so many are able to get nutritious food on the table quickly and easily.

Since it’s been such a busy week here at Kind Veggie, we will keep this short and sweet so everyone can relax and enjoy the rest of their Sunday.

Congrats to Jennifer, who commented “I have this recipe in the Instant Pot right now! My first time using it. I love how easy it is!” She is the winner of The New Fast Food e-book!! Note: There was more than one Jennifer who entered, so I included her comment here. Great name by the way! We will contact you shortly in email, Jennifer!

If you were hoping to win the e-book, but didn’t and still want to purchase it, please click the picture of the book at the top of this post or to the right of the screen on kindveggie.com/blog. This will take you to the purchase of the book through an affiliate link which helps support Kind Veggie, while the cost remains the same to you. If you saw any other tools in any of the videos that looked helpful to you, please click the Amazon affiliate links on my site to start shopping at amazon.com to find these products. If you are in Canada, you can scroll down and find links to amazon.ca as well! Thank you so much for joining me this week and supporting me and Kind Veggie. While this is the end of this series, it is not the end of great cooking tips and demos so I hope you stay with us for future posts and videos. Have a great Sunday!

Posted in Pressure Cooking, Pressure Cooking 101 | 1 Comment