My (25th!) Birthday Wish

Hello, all!!  I know this is not food related, but I am VERY excited that my birthday is less than a month away.  This year, instead of gifts, I am asking everyone to donate a little to a foundation that I have fallen in love with.  The Gentle Barn rescues animals who have lived lives that we would not wish on our worst enemies.  They are brought the a farm in California where they begin physical, mental, and emotional rehab.  Young children, at-risk teens, and those faced with overcoming physical and mental challenges visit the barn and are shown that showing a little kindness can make all the difference - not just for the animals, but for the humans too.

I ask that everyone take a few minutes to donate a little something to this wonderful group.

Thank you so much!

Fettuccine Alfredo

Ingredients:

½ cup non-hydrogenated margarine – Earth Balance is a good one – Just don’t use one with olive oil!  I tried it and didn’t work well at all!

2-4 tsp chopped or minced garlic depending on how much you’d like

1 ½ cups soy creamer – divided

1 ½ TBSP arrowroot (or cornstarch)

4oz vegan cream cheese (I like Tofutti)

½ - 1 tsp ground nutmeg

Salt and pepper to taste

*8-16oz fettuccine (or other pasta) cooked according to package instructions

Options: LightLife Chik’n Smart Strips, broccoli, a mix of veggies for a primavera pasta dish

To Make:

1.     Melt the margarine in a medium saucepan over medium heat.

2.     Add the garlic and cook for about 1 minute.

3.     Slowly stir in 1 cup of soy creamer and bring to a low boil.

4.     In a small bowl, whisk the remaining ½ cup of soy creamer with the arrowroot, then which this into the sauce.

5.     Whisk the cream cheese into the sauce a spoonful at a time.  Maintain a low boil to heat all the way through.

6.     Add salt, pepper, and nutmeg.

7.     Stir and serve over hot pasta. 

*Note:  If you add Chik’n Strips, broccoli, or other things to the dish, you will want to make closer to 8oz of pasta.  If you are not adding anything, closer to 16oz is better.  Put these on the pasta before pouring on the sauce.  

          *This is best served fresh from the pot.  It will stay in the fridge for a few days, but sadly, this is one dish that doesn’t taste better the next day.  It’s good, but it’s better fresh.

This recipe was adapted from one of my favorite books:  Quick and Easy Vegan Comfort Food by Alicia C. Simpson.

Fresh Fruit Brownies

Ingredients:

1 cup unsweetened applesauce

½ cup sugar

1 ½ tsp vanilla extract

¾ cup whole wheat pastry flour

½ cup cocoa powder

2 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup semisweet chocolate chips

½ – ¾ cup fresh fruit (blueberries, strawberries, raspberries)

Cinnamon to taste

To make:

1.     Preheat oven to 350˚F.

2.     Mix applesauce, sugar, and vanilla in a medium bowl.  If you are using strawberries or other sturdier fruit: remove stems and chop. Then mash with a potato masher and add to the mixture.  If you are using a more delicate fruit, hang tight; we’ll add those later!

3.     In a larger bowl, whisk (with a fork) together the flour, cocoa, baking powder, baking soda, salt, and cinnamon.

4.     Gently fold in the wet ingredients to the dry ones, just until combined.

5.     Gently fold in the chocolate chips.

6.     Gently fold in fruit just until combined. 

7.     Spray an 8x8-inch baking pan then pour in the batter.

8.     Bake for approximately 30 minutes.

9.     Let them sit at least 30 minutes before slicing.  Enjoy!

Makes 9-16 brownies.

I adapted this recipe from one that I got off of recipezaar.com.  It was recipe # 150473.

Good to Know

• The combination of protein and cumin makes a natural liver detoxifier.

• 8 ingredients to boost your metabolism:

               1. Cayenne pepper
               2. Ginger - also an aphrodisiac!
               3. Black pepper
               4. Cinnamon
               5. Turmeric
               6. Mustard
               7. Horseradish
               8. Garlic
               Basically, adding a little spice to your food will kick your metabolism into a higher gear.

Huevos Rancheros

Ingredients:
½ (approx.) block firm or extra firm tofu (drained)

1 Field Roast Sausage - Mexican Chipotle flavor - quartered or halved length-wise then chopped

¼ - ½ cup of chopped yellow onion - depends how much you want. A ¼ - ½ inch round from the middle of a large onion should do the trick.

½ can "no salt added" pinto beans

Cumin to taste

Turmeric to taste

Olive oil

Any "extras" you'd like: whole wheat tortilla, pico de gallo, salsa, tomatoes, guac, Daiya cheese, etc.


To Make:
Drain the tofu while prepping other ingredients. Chop the sausage and cook in a non-stick pan over medium to high heat. You may need a little cooking spray. Cook until they are nice and brown on the outside. Then add the onion to the pan with a little olive oil. Cook for a minute or two then crumble the tofu into the pan. Sprinkle with cumin and turmeric. Stir until well combined. Cook for about 5 minutes stirring occasionally. Heat the pinto beans in some water or vegetable broth in a saucepan (the microwave is fine too). Add the beans to the tofu mixture and stir until combined then serve. Add your favorite extras and enjoy!

This will keep in the fridge for up to 5 days in a sealed container.