Good Morning Smoothie

I drink this or a slight variation every morning. Sometimes I take the Vitamix on vacation so I can keep getting my fix.

Good Morning Smoothie Recipe:

  • 1 carrot washed and chopped
  • 3 celery stalks washed chopped
  • 1 banana peeled and broken up
  • 1/2 orange washed and chopped with rind
  • 3 dates seeded
  • 1 cup spinach
  • 1 tablespoon ginger unpeeled
  • 1/2 cup of almond milk
  • 2 cups water
  • 4 ice cubes
  • 1/2 tablespoon chia seeds
  • 1/2 tablespoon flax seeds
  • 1 tablespoon hemp seeds

Put everything except for the seeds into the Vitamix blender. Turn on on Variable speed at 1 and quickly turn up to 10 and throw it into High speed. After everything is mixing together pop the opening in the lid and add the seeds. Let mix for another 20 seconds. Pour into cup. Enjoy.

For variety you can add some avocado or tofu.

The last I checked this recipe on a calorie counter it was around 400 to 500 calories with a great breakdown of protein, carbs, fat, and various nutrients that you need to get daily.

Vegan enchiladas and happy time for all

Cooking vegan food is pretty simple you just make food with stuf that doesn’t have any animals bits in it. Once you grasp that concept the rest gets pretty easy. What you have to then decide is what favors and textures you want to have in your food. Since most of us started off with meals that contained meat our frame of reference gets in the way.

The solution is to create meals that mimic our favorite meat dishes. Today I had a craving for Mexican food and one dish I think of when Mexican food comes up is enchiladas. What is an enchilada is an important thing to understand when you are going to make them:

An enchilada ( /ˌɛntʃɨˈlɑːdə/, Spanish: [eɲtʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.

(via Enchilada – Wikipedia, the free encyclopedia)

The next key is to find a good recipe and then make it your own:

Black bean and vegetable vegetarian enchiladas can be made in advance and frozen, so make plenty and set some aside for later. Try making your own enchilada sauce too for an even fresher taste.

(via Black Bean and Vegetable Enchiladas – Vegan Enchilada Recipe – Easy Vegetable Enchiladas – Vegetarian Mexican Enchiladas)

From this recipe I took a left turn and added some ingredients I thought would be a nice addition:

  • Half a yam diced to really small bits
  • 5 mushrooms chopped and sliced thin
  • Chipoltle vegan sausage

I also cut the amount of carrots in half and used some vegan cheese of a cheddar flavor for topping. I made the sauce myself with this simple recipe:

Try this recipe for a quick and easy homemade enchilada sauce recipe and make your own home made enchilada sauce.

(via Enchilada Sauce Recipe – Quick and Easy Mexican Enchilada Sauce – Vegetarian Vegan Enchilada Sauce – Easy Mexican Recipe – Quick Mexican Food Recipe)

In addition I added a salad:

Black beans and mangoes combine with fresh bell pepper and fresh cilantro in this simple vegetarian, vegan, high-protein and gluten-free bean salad recipe.

(via Black Bean and Mango Salad Recipe – Easy Vegetarian Bean Salad Recipe – Black Bean Salad – Vegan Recipes)

I forgot the tortillas for the enchiladas at the store so Kate had to make a last second run for some more. While we waited for them to bake we ate the salad and had some wine.

I also made up some Mexican rice:

Mexican rice is a traditional Mexican food dish that is very easy to prepare. First, the rice is lightly toasted with garlic, onions and other spices, then slowly simmered with tomatoes.

(via Easy Mexican Rice Recipe – Vegetarian Mexican Rice Recipe – Vegan Mexican Food Recipe)

Kate was a big fan.

Of course you always find the better recipe to base your meal off of after you have made what you are eating:

Vegan Enchiladas! Recipe

(via Vegan Enchiladas! Recipe – Calorie Count)

I definitely suggest cooking the veggies before mixing with the sauce and then filling the tortillas. I also like this recipes method of drenching the tortillas in the sauce before filling them. This will make everything super moist and happy. We will be traveling to the east coast next week and will test out the updated methods there.

My post @elephantJournal: Being Vegan is Easy

I ran into Waylon of Elephant Journal about 7 weeks ago at the Yoga Journal Conference in Estes Park. We talked about a number of things and exchanged some different ideas about the Internets, Yoga, and being Vegan. He explained that he would be a vegan if it weren’t so difficult to do so when going out on the town.

I thought that this was a valid issue and started to explain how I coped with the issue. This resulted in my writing a little post that was published there about Being Vegan is Easy. I have been encouraged by the comments and effects it has had on a number of people.

In the end remember to do your best to eat with a conscious mind, always being aware of what you are consuming. Being vegan doesn’t require a snobbish or religious attitude. It just requires that you care about what you are putting in your body and what it takes to get that food to your plate.

Miso Hungry, Oh, Miso Hungry, Me eat Miso long time!

After today’s marathon cycling session I didn’t feel like putting too much effort into much of anything. This is when the Miso Soup recipe from the Vegan Planet book comes in handy. It takes all of 20 minutes to make, most of which is waiting for the water to boil, and is delicious and nutritious.

Are you ready for the Vegan Potluck or what? Let me know and I will host, figure having about 10 people over would be rocking!

Trick or Treat? I ain’t got no tricks but here’s a Black Bean with Butternut Squash Chili, boo!

Rounding out my late afternoon of kitchen slavery labor of love, I put together a nice little chili to go with my cookies and potato salad. This recipe came from Vegan Planet as well which has like 400 recipes and I do my best to make them all but am nowhere close to halfway on that. I think I need to start doing some Pot Lucks as an excuse to make more of them. Who is interested in this? Let me know!
Anyway this recipe is very straight forward. I got hung up on the black beans because I went with doing the pressure cooker action with dry beans, at first I only did 3 minutes once the clicker got going, then I had to go back for another 3. Lesson learned: 1.5 cups of dry black beans take 6 minutes to cook in pressure cooker. Moving on!

After that the challenge was the Butternut Squash. Peeling these awkward vegetables is a PITA but its totally worth the hassle. I am very happy with this recipe and give it 5 stars out of 5.

YAVCCC – Yet Another Vegan Chocolate Chip Cookie

Got a new cookbook today from @changinghands today: The 100 Best Vegan Baking Recipes. It was pointing right at me as I walked through the store and I flipped through a few of the recipes and was impressed. the layout is easy to understand, the ingredients do not require exotic expensive trips to Whole Paycheck, and the intro had some great pointers about vegan baking that I was unclear about. At $12 it was a no brainer.

“But Roger”, you may ask (and if you don’t I just went and did for you anyway sucka) “if the book is so good then why are you making Yet Another Vegan Chocolate Chip Cookie? Don’t you have 3 recipes already?” Well you caught me but the answer is simple, my sister asked me to make her Chocolate Chip Cookies, and when it comes down to it I prefer to cook for someone else anytime, anyday.

This recipe diverges from my usual recipe from Vegan Planet, mainly because it uses Margarine instead of Oil. Other differences are that it does not use Agave or Flaxseeds. My overall impression is that the cookies are good, but a little too surgery, meaning that the sugar crystals are very predominate. They also drop a bit more than I like but maybe that was my fault by over mixing. In the end I give them 3 stars out of 5. I will be making a lot more stuff from this book so be ready!

Oh and the author Kris Holecheck has a great blog(nom! nom! nom! blog) and facebook page for the book.

I Pity the Pita, that crosses my plate – Lunch with @skinnyjeans

Mr.T Bobble HeadMade it to @gangplank for Katie Charlands Brown Bag on Social Media and Non-Profits, which absolutely rocked the house. I put up a number of posts about it and asked a few questions. Anyway got a message from Kammie to say hey to Stephanie and introduce her to Phoenix. It turns out Stephanie is a serious foodie and has a blog network:

Being new to Phoenix I suggested lunch at Pita Jungle since its healthy and was close. Her post on our lunch is titled: Relishing One Thousand Beans on Pita and gives an excellent bit of background on yours truly and how I came to being Vegan. Great food and good conversation is the only way to roll in my book.

Welcome to Phoenix Stephanie!

#Vegan dish: We gonna Pate like its 1999! Mushroom Pate goes thermo nuclear!

This one has been on my hitlist for a few months now: Vegan Mushroom Pate. It’s one of those recipies that you read and go “damn that’s gonna be a pain in the a**.”. So you just put it off. Until you get hit over the head with the rediculous notion that it will be a cake walk.

The biggest pain of this recipie is really just the buying of all the mushrooms. White and Cremini are pretty widely available but Shitake and Porcini require a trip to whole paycheck which I dot best to limit exposure. Mainly cause it’s laid out like a candy store and I always end up buying 4 things I didn’t really need.

Anyway once the ingredients are procured it’s a pretty straight forward operation: soak the Porcinis for 20 min and sautee up some onion and garlic. Add all the mushrooms, wine, thyme, salt, and cayenne and let it reduce. Grind up some pecans in a processor add flour and parsley and then all the cooked stuff. Process till a little texture remains and then put in a bread pan and cook for 45 min at 350. Let cool and voilà!

I added a miraculous melon salad and citrus pasta salad to the mix and that’s lunch folks! Vegan doesn’t suck.

Merry Melon Medley breakfast

Went a little crazy at Sprouts last night and just started grabbing various melons: Papaya, cantaloupe, kiwi, and another one whose name fails me at the moment (it tastes like honeydew but looks like an alien egg from alpha centauri). So I chopped em up sprinkled a bit of salt and lemon juice on em and have enough for a couple days eating.

Gets better as they sit and stew in their juices.

Chocolate chip Yoga cookies – gluten free and #vegan

Second to final batch of yoga treats for my fellow yoga teacher trainers. It’s been a wonderful summer and I have enjoyed every bit of it!

This batch was a modification of another recipie. 2 cups garbonzo flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt mixed in one bowl. In second bowl 1 cup packed brn sugar , 1/4 cup agave syrup, 1/2 cup canola oil, 2 tablespoons flax seeds mixed with 6 tablespoons water, 1 teaspoon vanilla, and mix. Add the dry ingredients and mix. Add 1 cup chocolate chips and 1/2 cup chopped macadamia nuts and mix.

Bake for 9 minutes at 350 degrees and enjoy!