Sesame Ginger Tofu

If you are looking for a great marinade for your tofu, you must try this Sesame Ginger Tofu Recipe. Rather than purchasing a flavored tofu block from the market, you can make a fresh marinade in the comfort of your own home. Serve over rice and your favorite vegetables. Enjoy!

Ingredients:

2 containers firm or extra firm tofu, pressed

1/3 cup soy sauce

3/4 cup water

1 tbsp fresh ginger, minced

3 cloves garlic, minced

1 1/2 tbsp sesame oil

2 tbsp sesame seeds (optional)

Preparation:

1. Slice each block of tofu into 4 or 5 slices.

2. In a small bowl, whisk together the soy sauce, water, ginger, garlic and sesame oil. Pour mixture over each piece of tofu in a shallow bowl or pan, and allow to marinate for at least 30 minutes.

3. Preheat the oven to 425 degrees and lightly grease a baking sheet. Carefully place each slice on the baking sheet and sprinkle with sesame seeds.

Bake for 30 minutes, then rotate the sheet, if needed and drizzle with more marinade. Bake for another 15 minutes, or until liquid is almost dry.

Slow Cooker Pepper Steak

What a successful meal tonight! This one goes into the books as one of the favorite meat dishes cooked for my husband. He said this was delicious! This was not only a healthy meal, but an easy meal cooked in the crock pot. All it took was 7 hours on low. I served this dish with vegetable fried rice and I made a side dish of ginger soy grilled tofu (that's me the "vegetarian.")

Tip: I purchased the top sirloin steaks at Whole Foods Market which meant the meat was free of antibiotics and hormones. The cows were raised in an organic grass fed environment. The butcher was also kind enough to cut the steak for me into thin two inch strips.

Serving Size: 4

Ingredients

• - 1-1/4 pounds beef sirloin, cut into 2 inch strips
• - garlic powder to taste
• - 2 tablespoons vegetable oil
• - 2/3 cube beef bouillon
• - 2 tablespoons and 2 teaspoons hot water
• - 2 teaspoons cornstarch
• - 1/3 cup chopped organic white onion
• - 1-1/3 large organic green bell peppers, roughly chopped
• - 2/3 (14.5 ounce) can organic stewed tomatoes, with liquid
• - 2 tablespoons soy sauce
• - 3/4 teaspoon organic white sugar
• - 3/4 teaspoon sea salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Vegan Pumpkin Cookies

This is a delicious and healthy cookie for the vegan audience or those wanting to try something new. I made this for our cookie exchange party. Alot of people really enjoyed the moist and fluffy texture. Many even could not believe this was a vegan recipe.

Tips: I substituted organic apple sauce for oil in the recipe. I also did not add nuts or raisins.

Vegan Pumpkin Cookies
Serving Size: Yields 5-6 dozen cookies
Preparation time: 30 minutes

Ingredients
- 4 cups of all-purpose flour
- 2 cups of organic brown sugar, firmly packed
- 2 teaspoons of pure vanilla extract
- 2 cups of organic canned pumpkin
- 2 teaspoons of baking soda
- 1 cup vegetable oil (or organic apple sauce)
- 2 teaspoon baking powder
- 1 teaspoon each - cinnamon & nutmeg
- 1 cup chopped nuts (optional)
- 1/2 teaspoon ginger
- 1 1/2 cups raisins (optional)

Directions:
1. Pre-heat oven at 350°F
2. Beat sugar, pumpkin, oil (or apple sauce) and vanilla extract.
3. Sift together dry ingredients and stir into the pumpkin mixture until smooth.
Optional: Blend in raisins and nuts.
4. Drop by spoonfuls or oiled baking sheet, and bake for 12-15 minutes.

I'm Back...and Happy Holidays!

So my last post was in late September, and now it is almost the end of 2009. I admit I have been very distracted with the last few months as alot has happened. My little sister got married on October 3rd to her wonderful husband Dan. We had our annual Halloween party and than celebrated my husband's 29th birthday early November. Before we knew it we were celebrating Thanksgiving and getting ready for the holidays. Before we knew it we were lighting the menorah for Hanukkah and going to many family and friend holiday parties. WOW!

I am determined to begin my mission and passion once again and try new recipes. I am also reading the book Julie & Julia, before I watch the movie :) I am sure that will inspire me to cook and continue this blog.

I wish you all a very Happy Holidays! I have a ton of new baking recipes to share! The past two weeks I have enjoyed making delicious sweets including, vegan pumpkin cookies, Millionaire shortbread bars, oatmeal and dried fruit cookies, sugar cookies and so much more. I cannot wait to share! From our family to yours, I wish you a very Happy Holidays and a Healthy and Happy New Year.

Vegetarian Gumbo

Its time for the vegetarian version!

This is a hearty, filling meal for you to add in those fresh fall vegetables. Enjoy with corn bread or top the gumbo on whole grain couscous or whole grain rice. This is a satisfying choice for a dinner that will keep you happy and full.

Use any vegetables you may have on hand. Additional vegetables may include parsnip, okra, and winter squash. Have fun with the creativity of adding your favorite vegetables.

Serving Size: 8

Ingredients:

• 1/2 cup vegetable oil
• 1/3 cup unbleached whole wheat flour
• 1 small onion, chopped (1 cup)
• 1 small green bell pepper, chopped (1 cup)
• 3 stalks celery, chopped (1 cup)
• 1 28-oz. can diced tomatoes
• 2 cups fresh or frozen green beans
• 3 carrots, sliced (2 cups)
• 1 zucchini, diced (1 cup)
• 1 Tbs. ground cumin
• 1 Tbs. paprika
• 1 Tbs. dried oregano
• 1/4 tsp. cayenne pepper

Directions:

1. Stir together oil and flour in Dutch oven or heavy-bottomed pot until smooth. Cook over high heat 10 minutes, or until roux turns a dark caramel color, stirring constantly.
2. Add onion, bell pepper, and celery, and cook 5 minutes, or until vegetables are softened.
   
3. Stir in all remaining ingredients and 4 cups water. Season with salt and pepper.
   
4. Reduce heat to medium-low, cover, and cook 40 minutes, or until carrots are tender.
   

Healthy Oatmeal Raisin Muffins

This is a great morning breakfast or snack packed with healthy elements. This recipe will surely add more energy to your day with the sweetness of the raisins and the whole grain, natural flavors.

To add healthy elements I chose some substitutions for the traditional baking of muffins. These changes included: Eliminating oil and using organic unsweetened apple sauce and instead of milk, I used light vanilla soy milk.

Vegan Alternative: The entire recipe is vegan with the exception of the eggs. Please try an egg substitute for the vegan version. The egg substitute is a great alternative and the taste is not compromised.

Serving Size: Yields 12 Muffins

Ingredients:

- 1 1/4 cups unbleached whole wheat flour
- 1 1/2 cups quick-cooking rolled oats
- 1/3 cup firmly packed brown sugar
- 2 teaspoons baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon sea salt
- 3/4 cup water
- 1/4 cup vanilla soy milk
- 1-1/4 cup organic applesauce

- 1 egg (or substitute)
- 1/2 cup raisins

Directions:

1. Pre-Heat oven to 400 degrees. Grease 12 muffin cups

2. In mixing bowl, combine all dry ingredients; mix well.

3. In large bowl or stand mixer, combine all wet ingredients; blend well

4. Stir in dry ingredients to the stand mixer, just until moistened. Stir in raisins

5. Spoon batter into prepared muffin cups, filling 2/3 full

6. Bake for 15-20 minutes

Asian Tofu Salad

This is not only a healthy salad packed with protein and vitamins, but an easy lunch or dinner choice. The dressing prepared is homemade, easy to make, and packed with natural ingredients. Enjoy the flavor and benefit of fresh ginger. It helps with any stomach aches and promotes overall well being.

I chose to toss in a handful of slivered almonds, mandaran oranges, and red peppers for an additional boost. This recipe was originally found on LifeScript, a web based site for healthy living.

Serves 4

Ingredients
· 2 tablespoons canola oil or olive oil
· 2 tablespoons rice vinegar
· 1 tablespoon honey
· 2 teaspoons reduced-sodium soy sauce
· 1 teaspoon toasted sesame oil
· 1 teaspoon minced fresh ginger
· 1/2 teaspoon salt
· 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
· 8 cups mixed salad greens
· 2 medium carrots, peeled, halved lengthwise and sliced
· 1 large cucumber, chopped
· 1 red pepper, chopped
· 1/2 cup slivered almonds, optional
· 1/2 cup canned mandarin oranges, optional

Directions
1. Whisk canola or olive oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
2. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.
3. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
4. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
5. Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

Red Velvet Cupcakes

In celebration of the Jewish holiday this last weekend, I made these delicious homemade Red Velvet cupcakes. I used my brand new stand mixer which my wonderful husband bought me. Thanks Gary (lol).

Our Red Velvet cupcakes are topped with semi-sweet chocolate frosting that was cooked to produce a silky texture. This brightly hued confection gains some of its red tint through a natural reaction between cocoa and the acids in vinegar and buttermilk. I bought all natural food coloring at Whole Foods market and used all organic and natural ingredients for this delicious and fine desert.

Vegan Alternatives: soy based butter or alternative, soy/rice/almond milk instead of milk & buttermilk, carob chips instead of semi-sweet chips, egg substitute

As you can see in the picture, I chose to do most of the batch with the frosting below, and a few with cream cheese frosting. I used the natural pre-made cream cheese frosting since I only needed a small batch. The amount of frosting produced was more than expected so I put the extra in an air tight plastic container and refrigerated. I frosted the cupcakes about 2 hours after the cupcakes cooled.

Serving Size: Yields 2 dozen cupcakes

Ingredients for the Cake
- 1/3 cup(s) organic cocoa powder
- 3 tablespoon(s) all natural red food coloring
- 1 1/2 teaspoon(s) pure vanilla extract
- 1/2 cup(s) unsalted organic butter, softened
- 1 1/2 cup(s) sugar
- 4 egg yolks
- 1 cup(s) buttermilk
- 1 teaspoon(s) sea salt
- 2 1/4 cup(s) sifted unbleached cake flour
- 1 teaspoon baking soda
- 1 teaspoon white vinegar

Ingredients for the Frosting (Chocolate)

- 1 cup milk
- 3 tablespoon(s) flour
- 1/8 teaspoon(s) salt
- 8 ounce(s) of either dark chocolate or semi-sweet chocolate
- 1 cup(s) butter
- 1 1/2 cup(s) confectioners' sugar (I used powdered sugar)
- 2 tablespoon(s) cocoa
- 1 teaspoon(s) vanilla extract

DIRECTIONS FOR THE CAKE

1. Heat oven to 350 degrees F.

2. Line 2 standard 12-cup cupcake tins with baking papers and set aside.

3. Mix the cocoa, food coloring, and vanilla together in a small bowl and set aside.

4. Beat the butter and sugar together in a large bowl, using a mixer set on medium-high speed. Add the yolks and beat for 1 more minute.

5. Add the cocoa mixture and beat to combine. Stir the buttermilk and salt together and add it in thirds, alternating with the flour.

6. Mix the baking soda with the vinegar and blend into the batter.

7. Fill each cupcake tin with 3 tablespoons batter,

8. Bake in the oven for 15 minutes or until a toothpick inserted in the cupcake center tests clean.

9. Cool in the pans on a wire rack for 15 minutes. Release cakes and cool completely before frosting with Cooked Chocolate Frosting.

DIRECTIONS FOR THE FROSTING

1. Whisk milk, flour, and salt in a small saucepan over medium heat until the mixture thickens and begins to bubble — 1 to 2 minutes. Transfer to a small bowl and let cool.

2. Melt chocolate and set aside to cool.

3. Beat butter, confectioners' sugar, and cocoa together until light and fluffy.

4. Beat in the cooled chocolate and add milk mixture and vanilla extract until smooth and fluffy.

Vanilla Cherry Chocolate Cookies

This is the new spin for chocolate chip cookies. I love cherries and the essence of pure vanilla extract, so let's add it all together!

This recipe was inspired from a Food Network program I was watching a few weekends ago! The program was called Ask Aida which I highly suggest watching. Not only is the show fun to watch, but she explains cooking/baking tips. Enjoy this delicious, sweet desert!

Serving Size: Yields 4 dozen cookies (48 cookies)

Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks (1 cup) unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 tablespoons vanilla extract
- 2 large eggs, at room temperature
- 8 ounces semisweet chocolate chips
- 1 cup coarsely chopped dried sweet cherries

Directions:
1. Pre-heat the oven to 350 degrees F and arrange a rack in the middle.

2. Whisk together the flour, baking powder, and salt in a large bowl until evenly combined; set aside.

3. Using a stand mixer fitted with a paddle attachment beat together the butter and sugars over medium speed until light and fluffy, about 3 minutes.

4. Add the eggs 1 at a time, beating well after each addition.

5. Reduce the speed to low, add the flour mixture and mix until just combined. Stir in the chocolate and cherries until they are uniformly distributed.

6. Scoop the dough by rounded tablespoons onto a baking sheet. Bake until the cookie edges are golden brown, about 14 minutes. Leave the cookies on the baking sheets on racks for 3 minutes.

Homemade Vegan Vegetarian Burgers II

This is the second recipe for homemade veggie burgers. What makes this different than the last recipe posted? Gary and I did a lot of testing with flavors to develop this new and improved vegan version. Yes, I said it! This is our homemade vegan vegetarian burgers.

We made the patties by utilizing our food processor to mix and combine all of our ingredients. After forming the patties (and described below in instructions), we froze the patties as we cooked them the very next night. This was so good! I cannot wait to cook up the other patties for dinner.

I am very eager to see your comments and see how you enjoy these delicious vegetarian burgers. Instead of buying the processed or frozen versions, or spending money at restaurants, you can easily make this healthy, protein and vitamin packed homemade patty. All it takes is some fresh vegetables and the excitement of cooking a delicious meal. My favorite toppings for this veggie burger includes: fresh Roma tomato, avocado, lettuce and pickles.

Experiment with additional vegetables you may enjoy in the patty, including soy beans, corn or black beans. We opted to try barley instead of oats which is traditionally used in vegetarian burger recipes.

Serving Size: 4 large patties

Ingredients
- ½ cup uncooked, organic pearled barley
- ½ organic red onion, chopped finely
- 2 cups shredded carrots
- 1 15oz can organic garbanzo beans
- 1 large organic zucchini (or 1.5 cups grated)
- 1 medium organic red pepper
- 3 tablespoons of sun-dried tomato, or a large spoonful from jar
- 1.5 teaspoon of salt
- 1 tablespoon of parsley
- Unbleached Flour to coat patties

Instructions
1. Cook Barley: bring ½ cup of barley and 1 1/3 cup of water and 1 tablespoon of salt to a boil. Reduce heat and cook thoroughly. Set aside.

2. Chop all the vegetables and begin to gradually add to your food processor. Our order was chopping the onions and adding to the food processor. Than went the carrots, garbanzo beans, zucchini, pepper, sun-dried tomato, salt.

3. Pulse and blend well.

4. Pour mixture into a large bowl and combine the barley. Mix well. Best mixing is done with nice, cleaned hands.

5. Refrigerate mixture for one hour.

6. Remove bowl from the refrigerator and line a baking sheet with foil. Spray foil lightly with an olive oil or non-stick spray

7. Begin making patties with the mixture and place aside. Put unbleached flour on each side of patty and place onto baking sheet.

8. Freeze overnight and grill the next night or grill on a pan or on your BBQ.

9. Serve on a whole what bun with all the fixings and enjoy!

Mediterranean Chickpea Salad

This is a wonderful side item to your dinner or a great snack. This is a quick, easy, healthy and refreshing salad to add as a side item to your main entrée or enjoy as a mid afternoon snack. The ingredients are also likely to be in your pantry and/or refrigerator already!

All of the ingredients were organic and I picked up the fresh vegetables out of our home garden or the local farmer's market.

Tips: Add additional vegetables such as shredded carrots or cucumbers for an additional crisp and cool variety. I also suggest utilizing red onions instead of white or yellow as it adds a sweeter flavor. For additional protein, feel free to add grilled chicken, tofu or cheese such as feta. Let me know what you think about this recipe!

INGREDIENTS
• 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
• 1 Roma (plum) tomato, seeded and diced
• 1/2 medium green bell pepper, diced
• 1 small onion, finely chopped
• 1 small clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 2 tablespoons olive oil
• 1 lemon, juiced

DIRECTIONS
1. In a bowl, toss together the garbanzo beans, roma tomato, green bell pepper, onion, garlic, parsley, olive oil, and lemon juice. Cover, and chill until serving

Chocolate Chip Cookies

It's desert time! These are the best homemade chocolate chip cookies using milk chocolate chips rather than the semi-sweet chips. 

Most of the ingredients I used were organic and found at Traders Joe-when you can always use the most organic and/or natural ingredients! 

This recipe yields a serving size of 4 dozen cookies with 3 inch cookies. You can make the dough and freeze what you do not make! Form the dough into balls and place onto parchment lined baking sheet. Freeze than place the balls of the dough in a plastic bag, seal, and freeze. To bake after frozen follow directions below. You may need to add a few additional minutes if the cookies are not browned to satisfaction. Enjoy!

Ingredients

- 1 cup unsalted butter, room temperature

- 3/4 cup granulated white sugar

- 3/4 cup finely packed brown sugar

- 2 large eggs

- 1 1/2 teaspoons pure vanilla extract

- 2 1/4 cups all-purpose flour

- 1 teaspoon baking soda

- 1/2 teaspoon salt

- 1 1/2 cups milk chocolate chips

- Optional: 1 cup pecans or walnuts, coarsely chopped nuts

Directions:

1. Preheat oven to 375 degrees

2. In one bowl mix together the butter, the white and brown sugars and beat until fluffy. 

3. Beat in the eggs one egg at a time, making sure to beat well after each addition. Add in the vanilla extract and mix well until incorporated.

4. In a separate bowl, combine the flour, baking soda, and salt. 

5. Add the dry ingredients to the wet mixture and beat until incorporated. 

6. Add the chocolate chips (and nuts-optional) half way through mixing. 

Tip: If you find the dough very soft, cover and refrigerate until firm (about 30 minutes)

7. For large cookies, use about a 2 tablespoon ice cream scoop or with two spoons drop about 2 tablespoons of dough onto the baking sheets. Bake 12-14 minutes or until golden brown around the edges. Allow to cool on wire rack. 

Vegan Pigs in a Blanket!

I remember as a young child the treat of pigs in a blanket for a dinner. This is an easy and quick recipe for the vegan version. By omitting pork, turkey, chicken or beef hot dogs you are not consuming the fat, calories, and nitrites in the traditional hot dog.

I chose to use SmartDogs vegan hot dog brand which is found at Trader Joe’s and most markets. Smartdogs is fat free and less than 100 calories per hot dog!

I am serving this at this weekend’s pot luck style dinner with friends.

Serve the vegan pigs in a blanket with a dipping platter including relish, mustard and ketchup.

Serves 4

Ingredients:
- 8 veggie hot dogs (SmartDogs brand)
- 1 can (8 oz) Pillsbury Refrigerated Crescent Dinner Rolls

Directions:
1. Heat oven to 375 F
2. Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet.
3. Bake at 375 F. for 12 to 15 minutes or until golden brown.

Veggie Sausage English Muffin Sandwich

This is my healthier and vegetarian version of the sausage McMuffin. By using this Morningstar product you are eliminating saturated fat and regulating your calorie intake. I topped my English muffin with a slice of soy cheddar flavored cheese. You can also use regular cheddar cheese or rice cheese.

Serves 1

Ingredient List

- 2 Morningstar veggie sausage patties
- 2 slices of Roma Tomato
- 2 tsp. olive oil
- 1 whole wheat English muffin
- 1 slice soy cheddar cheese

Directions
1. In a medium skillet drizzle 1 teaspoon of olive oil onto the pan on medium heat

2. Add both Morningstar veggie sausage patties and grill on each side for 2-3 minutes.

3. Slice the English muffin and place one slice of soy cheddar cheese on one half

4. Put the English muffin into the toaster oven and toast to your satisfaction. Remove and place on a plate.

5. Remove veggie sausage patties from the skillet, place on English muffin and top with sliced Roma tomato.

Serve and enjoy!

Honey-Glazed Tofu on Pumpkin Seed Couscous

This was so good! I really enjoyed the sweetness of the grilled and crispy tofu topped onto the vegetable packed couscous. This was a healthy meal with high protein, fiber, and complex carbohydrates-a perfect choice for our post workout at the gym. Gary and I cooked this dish in less than 20 minutes from start to finish!

Cracked black pepper—a coarser grind of the kitchen staple—lends a lightly spicy flavor without the bite of fresh chiles or hot sauce. If you can’t find shelled pumpkin seeds (also called pepitas), substitute your favorite chopped nuts. I chose slivered almonds which added a great crunch to the dish! I also substituted olive oil for vegetable oil as that was the only oil I had in the kitchen.

Serves 6

Ingredient List-Honey Glazed Tofu
- 2 10-oz. pkgs. Organic extra-firm tofu
- 2 tsp. cracked black pepper
- 2 tsp. dried thyme
- 1 tsp. salt
- 1/4 cup vegetable oil
- 1/2 cup honey

Ingredient List: Pumpkin Seed Couscous
- 2 cups low-sodium vegetable broth
- 2 medium carrots, chopped (1 cup)
- 1 cup frozen edamame, thawed
- 2 tsp. olive oil
- 1 tsp. salt
- 1 1/2 cups whole-wheat couscous
- 1/2 cup toasted unsalted pumpkin seeds or the nut of your choice

Directions
1. To make Honey-Glazed Tofu: Place tofu between two plates and set heavy pot on top. Drain 10 minutes, and pat dry. Cut tofu into 3/8-inch-thick slices. Combine pepper, thyme, and salt in small bowl. Coat tofu slices with pepper mixture, and set aside.

2. To make Pumpkin Seed Couscous: Bring broth, carrots, edamame, olive oil, and salt to a boil in covered saucepan. Remove from heat, stir in couscous and cover. Let steam 5 minutes, then fluff with fork.

3. Meanwhile, heat oil and honey in large skillet over medium-high heat until bubbling. Place tofu in pan, and cook 3 minutes. Turn, and cook 3 minutes more, spooning thickening sauce over tofu.
4. To serve: Stir pumpkin seeds or the nuts chosen into couscous. Spoon onto plates, and top with Honey-Glazed Tofu.

Barley Risotto with Spinach and Tofu

This is a wonderful dish and surely a hit in our home. I served this dish last night with the zucchini-tomato-eggplant gratin for my family. Feel free to experiment with additional vegetables to add to this dish. I suggest adding the vegetables toward the last 5-7 minuutes of cooking to prevent soggy vegetables. We have added peas, carots, celery and many more vegetables. Contrary to the restaurant risotto, this dish is not heavy with dairy products and very high in complex carbohydrates and protein.

Serves 6

Ingredient List
• 3 no-salt-added vegetable bouillon cubes
• 2 cups quick-cooking barley
• 2 Tbs. olive oil, divided
• 3 large shallots, chopped (1 cup)
• 2/3 cup dry white wine
• 1/2 cup oil-packed sun-dried tomatoes, drained and sliced
• 12 oz. chopped organic baby spinach (8 cups)
• 2 organic zucchini or yellow squash, chopped
• 1 8-oz. pkg. organic firm tofu, cubed
• 3 Tbs. grated Parmesan cheese (optional topping)
• 3 Tbs. chopped fresh chives (optional topping)

Directions
1. Place bouillon cubes and 6 cups water in large glass measuring cup, and heat in microwave 5 minutes, or until boiling. Stir to combine.

2. Toast barley in skillet over medium-high heat 5 minutes, stirring often. Transfer to bowl.

3. In same skillet, heat 1 Tbs. oil over medium heat. Add shallots, and sauté 4 minutes, stirring often. Return barley to pan and cook 2 minutes, stirring often. Stir in wine, and cook 3 minutes, or until liquid is almost completely absorbed. Add 1/2 cup bouillon and sun-dried tomatoes, Stir in tofu ,and cook 4 minutes, or until liquid is almost completely absorbed, stirring constantly.

4. Continue adding bouillon 1/2 cup at a time, and stir and cook 5 minutes, allowing barley to absorb most of liquid before adding more.

5. Add spinach a few handfuls at a time, and cook until spinach is wilted. Add in the chopped zucchini or squash.

6. Continue cooking until barley has absorbed the liquid or until barley is tender. Serve!

7. Optional Toppings to Dish: Parmesan cheese and chives.

Zucchini-Tomato-Eggplant Gratin

For a light entrée on a summer night, this dish is just the ticket. I purchased the Japanese eggplant and basil at our local farmer's market this last weekened. The basil was a purple color which added more color to this dish. I suggest adding a light layer of shredded mozzarella cheese over the last 20 minutes of the dish in the oven. Enjoy!

Ingredient List
Serves 4
• 1 1/2 lb. tomatoes, cut into 1/4-inch-thick slices (4 tomatoes)
• 2 medium zucchini (1 lb.), cut into 1/8-inch-thick diagonal slices
• 1 Japanese eggplant
• 1 Tbs. plus 1 tsp. olive oil, divided
• 4 garlic cloves, thinly sliced
• 1/4 cup thinly sliced basil leaves
• 3/4 cup grated Parmesan cheese (1 1/2 oz.), divided
• 2 Tbs. roughly chopped kalamata olives (optional)

Instructions:
1. Preheat oven to 375°F.
2. Heat 1 tsp. oil in nonstick skillet over medium-high heat. Sauté zucchini 3 to 4 minutes, or until golden. Transfer to plate. Do this in 2 batches if necessary, adding more oil between batches.
3. Layer half of zucchini slices in 8-inch-square baking pan. Top with half of tomatoes and half of the chopped eggplant. Sprinkle with half of garlic, 1 Tbs. olives, half of basil, and ı/4 cup Parmesan cheese; season with freshly ground black pepper.
4. Repeat with remaining zucchini, tomatoes, garlic, chopped eggplant, olives (optional), and basil. Drizzle top with 1 Tbs. oil, and sprinkle with remaining 1/2 cup cheese.
5. Cover with foil, and bake 10 minutes. Remove foil, and bake 20 minutes more, or until cheese is melted and gratin is bubbling. Let stand 5 minutes before serving.

Soy Tempeh Skillet

This is a recipe I came up with while playing with the ingredients I had in my refrigerator and pantry. All the ingredients came from Trader Joes. The Tempeh is now accessible in the refrigerated section. You can also substitute the red onion for shallots or sweet onions. You can also choose yellow or red peppers instead of green peppers.

This is a fast, healthy and protein packed meal. This is an ideal and easy choice for a quick dinner or lunch.

Serves 2
Ingredients
- 1/2 red organic onion, finely diced
- 1/2 organic green pepper, finely diced
- 1 organic Zucchini, chopped
- 2 cups crumbled soy (Use Morningstar, Boca, or your choice)
- 2 tablespoons of olive oil
- 1/2 can italian seasoned tomatoes
- 2 cups tempeh
- Shredded organic Soy cheese for topping

Instructions:
1. Heat your wok or skillet on medium heat
2. Add 2 tablespoons of olive oil
3. Add onions, peppers and zuccini and grill for 2 minutes
4. Add 2 cups of soy and tempeh and mix well for 1-2 minutes
5. Add the 1/2 can of tomatoes and mix well.
6. Pour into a bowl and top with shredded soy cheese.

**Alternative Choice: Follow steps one through five. Preheat oven to 350 degrees. Pour into pyrex caserole dish and layer top with shredded soy cheese. Bake in oven for 15 minutes or until cheese is melted and top is brown**

Serve and Enjoy!!!

Candied Clementine Cake

So I have to admit that I have not baked this cake yet, but it is on my goal list for this week. Our local farmers market is this Sunday and I plan on purchasing fresh, organic clementines for this summertime desert. I originally came across this recipe on a vegan site (http://veganyumyum.com). I will post comments after I cook this desert! This recipe below makes one bundt cake.

Ingredients:
Candied Clementine Cake

1 1/2 Cup Candied Clementine Puree, around 5-8 clementines
1/2 Cup Vegetable Oil
1 1/4 Cup Soymilk, or other non-dairy milk
1/4 Cup Sugar
2 Cups All-Purpose Flour
1 1/2 tsp Baking Powder
2 tsp Baking Soda
1/2 tsp Salt
2 Fresh Clementines, for garnish

Clementine Poured Fondant
1 1/4 Cup Confectioner’s Sugar
3 Tbs Fresh Clementine Juice, or other citrus (about 3 clementines)

Instructions:
1. Preheat oven to 350º F
2. Puree the clementines in a food processor until fairly smooth.
3. Combine the clementine puree with the oil, soymilk, and sugar. Whisk until smooth.
4. Mix flour, baking soda, baking powder and salt in another bowl.
5. Grease a bundt pan with spray oil, vegan margarine like Earth Balance, or vegetable shortening. Scoop a few spoonfuls of the dry mixture into the greased bundt pan and turn the pan to coat the sides and center spike. Rap the pan against the counter to loosen any extra flour and pour it back into the dry mixture.
6. Fold the dry mixture into the wet mixture until combined. Pour the batter into prepared bundt pan. It’s okay if it’s a little thick.
7. Bake at 350º F for 45-50 minutes.
8. Let cool upside-down on a large plate. After a few minutes the cake should drop out of the pan onto the plate in one piece. Let cake cool completely before icing.

The Icing-Clementine Poured Fondant
Ingredients: Whisk powdered sugar with 3 Tbs of clementine juice. Add to a small sauce pan and bring to a rolling boil for 10-20 seconds, or until it reaches the soft-ball stage (235-240º F).

Instructions:
Remove from heat and whisk constantly until it starts to thicken. At first, the icing will be a glossy yellow (similar to egg yolks), and it will gradually thicken and become lighter as it cools. You want to pour it over the cake when it’s very clearly thickened, but not too cool (i.e. thick) to pour. If the icing becomes too thick, simply reheat and start again.

Dust the cake with powdered sugar to finish, and garnish with fresh clementine segments.

Swiss Patty Melt with Peas

So it’s Monday afternoon and I am flipping through the Whole Foods coupon book they had out at their markets, and came across this healthy meal. It called for a few ingredients and thought this would be a great new meal for my husband. I was so excited to find a new recipe to try out for him to enjoy.

This is a gluten free, sugar conscious alternative to the patty melt you would see in a deli or sandwich shop. This recipe called for ground, lean organic turkey breast meat rather than ground beef. If you have ground chicken this would work just fine too. Gary loved it! It was filling, juicy and high in protein. I served the dish with steamed assortment of vegetables such as carrots, corn, beans and peas. Let me know your thoughts after serving this delicious, healthy meal!

Serving Size: 1
Ingredients:
½ lb ground turkey, formed into a patty
Salt & Fresh Ground Pepper to taste
2 tsp extra virgin olive oil
½ small onion, sliced
¼ cup frozen organic green peas
2 tablespoons of grated Swiss cheese, or 2 slices of Swiss cheese

Instructions
1. Lightly season patty with salt and pepper.
2. Heat olive oil in a large skillet over medium heat; add the patty and cook until golden brown on the first side (about 3-4 minutes)
3. Flip patty and move to one side of the skillet
4. Add onions, salt and pepper to cleared side of skilled and cook until softened and golden brown (about 5 minutes).
5. Add peas and cook for 1 minute more, checking to ensure the patty is cooked through.
6. Sprinkle patty with cheese and transfer to a plate. Serve!!!

Orange Ginger Tofu Triangles

Make your own baked tofu! This is a salty, sweet marinade made with orange juice, soy sauce, and sesame oil, and seasoned with garlic and ginger. I made the marinade yesterday on my lunch break and marinated the tofu for 3-4 hours. I put the triangle cut tofu pieces in a pyrex dish while it marinated.

Please note: the recipe called for canola oil and red pepper flakes, but I did not use them.

I served this dish with steamed rice and vegetable eggrolls with dipping sauce. What a treat! Enjoy!

Prep Time: 25 Minutes
Ready In: 1 Hour 25 Minutes
Servings: 4

Ingredients:
1 pound firm tofu (15 oz. tofu package)
1 cup fresh orange juice
1/4 cup rice vinegar
1/3 cup soy sauce
1/3 cup canola oil
4 teaspoons dark sesame oil 3 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 teaspoon red pepper flakes
1 green onions, cut into 1-inch strips
1/4 cup coarsely chopped fresh cilantro

Directions:
1. Turn the tofu on its side, and cut it into 4 thin slices. Lay the tofu flat again, and cut the block diagonally to make 8 triangles.

2. In a medium bowl, whisk together the orange juice, vinegar, soy sauce, oils, garlic, ginger, and red pepper flakes.

3. Separate the pressed tofu pieces, and arrange in a baking dish in a single layer.

4. Cover with the marinade, and sprinkle with the green onion and cilantro. Cut the stems off the chiles, remove the seeds, and place the chiles in the baking dish.

5. Cover with plastic wrap (or pyrex lid), and refrigerate for at least 30 minutes, and up to overnight.

6. Preheat oven to 350 degrees F (175 degrees C).

7. Pour off some of the marinade, so the tofu is covered halfway. Bake for 40 to 45 minutes, without turning, until the tofu is golden and most of the marinade has been absorbed.
**You can cook as long as needed to make it your desired texture. I cooked it for an extra 10 minutes for extra golden texture**

Zucchini & Sun Dried Tomato Salad

I am proud to say that the picture you see is an organic zucchini grown in our home vegetable garden. This is an easy to prepare, healthy and fresh salad great for BBQs or as a side dish with your main dish. I found it while browsing through Shape Magazine. Always remember that when preparing vegetables to use an organic, enviornmentally friendly fruit and veggie wash, especially if you do not buy organic.

Zucchini & Sun Dried Tomato Salad

Ingredients

- 4 Zucchini

- 1/2 small jar of sundried tomato w/ olive oil and herbs

- 1 tablespoon of Olive Oil

- 1 tablespoon of fresh lemon juice

-1.5 teapoons of fresh lemon zest

Directions

1. Peel the Zucchini and place in a bowl

2. In a food chopper or processor, pulse and chop the sun dried tomatoes

3. Add the chopped sun dried tomato, zucchini, oilive oil, lemon juice and lemon zest and mix well.

4. Serve right away or refrigerate-Enjoy!

Vegan Blueberry Muffins

Vegan Blueberry Muffins
This is the easiest recipe! Enjoy with your morning coffee, tea or as a snack.

Tips:
1. I have substituted bananas for the blueberries to make vegan banana muffins.
2. If you prefer to not use soy milk, you can try rice or almond milk. I used vanilla soy milk.

Serves 12
Ingredients
· 1/4 cup soy margarine
· 1/2 cup unsweetened organic applesauce
· 1/2 tsp. salt
· 1 cup granulated brown sugar
· 2 cups all-purpose flour
· 1 Tbs. baking powder
· 1 tsp. pure vanilla extract
· 1/2 cup soy milk
· 2 cups fresh organic blueberries

Directions:
1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
2. Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
3. Bake 35 minutes, or until tops are firm. Cool slightly on rack.

Recipe: Homemade Veggie Burgers

I have been really wanting to try making homemade veggie burgers ever since I have enjoyed local restaurants such as The Counter who pride themselves on fresh veggie burgers! I had often turned to buying the frozen brands such as Moringstar or Boca, which I love, but I decided to use fresh ingredients. This was delicious. Gary and I served on fresh rolls with tomato and avocado. You can add any of your favorite toppings. This is a sure hit and I plan on making it again :)

Substitutions: The below recipe is vegetarian. If you want to make it vegan, substitute the shredded cheese for soy or rice cheese and use an egg substitute.

Tip #1: I added half a can organic garbanzo beans for more protein.
Tip #2: To chop up all your veggies and beans, use a food chopper or food processor.

Veggie Burgers
Serving Size: 8

INGREDIENTS
2 teaspoons olive oil
1 small onion, grated
2 cloves crushed garlic
2 carrots, shredded
1 small summer squash, shredded
1 small zucchini, shredded
1 1/2 cups rolled oats
1/4 cup shredded Cheddar cheese
1 egg, beaten
1 tablespoon soy sauce
1 1/2 cups all-purpose flour

DIRECTIONS
1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender.
2. After the onions and garlic are cooked, add in the chopped carrots, squash, and zucchini. Continue to cook and stir for 2 minutes.
3. Remove pan from heat and transfer everything to a large mixing bowl.
4. Add to the mixing bowl, the oats, cheese, and egg.
5. Add soy sauce to the bowl and mix well. Place the mixing bowl in the refrigerator and refrigerate 1 hour.
6. Preheat the grill for high heat. You can also use a grilling plate on the stove.
7. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. 7. Drop each patty into the flour, lightly coating both sides.
8. Apply non-stick spray onto grill, and grill patties 5 minutes on each side, or until heated through and nicely browned.

Mother's Day-Simply Easy Oatmeal Muffins

This is a simple, healthy and nutritious muffin recipe that I made for Mother's Day. Here are some added healthy tips:
1. Instead of vegetable oil, I used natural, organic apple sauce
2. Instead of white sugar, I used brown sugar
3. Instead of milk, I used unsweetened soy milk. You can also use rice or almond milk.

Easy Oatmeal Muffins
Ingredients:
1 cup milk
1 cup quick cooking oats
1 egg
1/4 cup vegetable oil
1 cup all-purpose flour
1/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt

Directions:
1. Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.
2. In a small bowl, combine milk and oats; let soak for 15 minutes.
3. In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.
4. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Lentil Soup

I really enjoy watching Sara Snow on TV as she really is an advocate for natural, pure living. This is her recipe for lentil soup. Go to www.sarasnow.com for all of her great cooking recipes and lifestyle tips! I added yellow squash in the mix and used green lentils instead of red. This is such a simple recipe too! I put everything into my iron cast dutch oven and within one hour, we had warm, healthy soup. I am hoping this makes my husband feel better who is feeling under the weather. Serve with warm fresh bread or grilled cheese :)

Lentil Soup

INGREDIENTS
1 quart chicken stock (I used vegetable broth)
1 quart water
2 cups red lentils - rinsed (I used green lentils)
1-2T olive oil
2 onions
3 cloves garlic
5 carrots
4 stalks celery
½ pound potatoes (optional)
2 zucchini
1 28oz. can diced tomatoes
3 teaspoons salt
Pinch of each of the following: Cumin, Bay leaf, Dried or fresh parsley, Oregano, Thyme

INSTRUCTIONS:
Bring first 5 ingredients to a boil and allow to cook for 45-60 minutes.
Chop together onions garlic cloves, carrots, celery, potatoes and zucchini.
Add vegetables into the pot.
Add 1 can diced tomatoes
Add salt, cumin, bay leaf, parsley, oregano and thyme to taste.
Allow to simmer 10 minutes more.
Serve piping hot with warm whole grain bread.

Note: 1 quart = 4 cups

ENJOY!!

Asian Slaw Salad

With the last few days with the surprisingly high temperatures, I was looking for a cool, crisp, fast lunch. Here is a healthy and satisfying salad using fresh vegetables. I added some additional veggies from my refrigerator to add more nutritional content.

Here are some additional veggies we added: red peppers, cucumber, mandarin oranges, and for protein almonds. I bought all of the ingredients, including a pre-packaged broccoli slaw at Trader Joes.

Tip: I saved and recycled jars from jam to store this and future homemade dressings. For the dipping sauce,/dressing we put everything in a blender and stored in the glass jar.

Ingredient List
Serves 4

Dipping Sauce
6 Tbs. rice wine vinegar
3 Tbs. low-sodium soy sauce
3 Tbs. chopped cilantro
2 tsp. dark sesame oil
1 1/2 tsp. grated fresh ginger

Slaw
1 8-oz. pkg. shredded cabbage and carrots (about 4 cups)
4 Tbs. chopped cilantro
1 green onion, sliced (about 2 Tbs.)

Directions
To make Dipping Sauce/Dressing: Whisk together all ingredients in small bowl, and set aside. I blended all ingredients after whisking together.

To make Slaw: Toss together cabbage and carrots, green onion and cilantro in bowl (and any additional veggies). Fold in 3 Tbs. Dipping Sauce. Divide remaining sauce among 4 small bowls, and transfer to serving platter.


You can serve this dish with potstickers, or add some tofu or grilled chicken to the salad for added protein. Enjoy! Let me know how you like this dish!

Welcome to my first blog!

This is the first entry to my butterfly kitchen and what a perfect day, Earth Day, to reflect my personal mission and goal with this site. Today and always I strive to preserve mother earth, encourage recycling and energy efficient technology, love and protect all of earth's creatures and appreciate and practice love, peace, and joy in all that I do. This blog will illustrate my daily, weekly or monthly experiences and highlight my celebration of life. You will experience with me some of my 2009 goals to more fulyl enrich my life.

One of my goals for the year 2009 was to experiment and be a more experienced cook. You will see some of my recipes I try and would like to share with you, my family and friends. The fun part will be the combination of both vegetarian and meat dishes as my home enjoys both cuisines. I, being a vegetarian now for five years and my husband, Gary, is a meat eater. I fully support his choice in cuisine as does he, but we always try to eat organic, free range and products that are as cruelty free as possible.

My second goal for 2009 was to live a more "green life." One of the ways I am going to do this is by participating in home gardening for organic vegetables and fruits, advocate recycling, and so much more. We just planted our garden! We are looking forward to our tomatos, cucumbers, red/yellow/green peppers, eggplant, fresh herbs (cilantro, basil, parsley, mint, lavender), zuccinni, yellow squash and our fruit trees-plums and peaches!

More goals, memories, and experiences to share. Thank you for sharing in the joy of creating this page. I hope to be more connnected to you and provide some great cooking tips and recipes as I practice along the way.