Delicious Winter Squash for 4!

Sweet, Stuffed, Autumn Acorn Squash

Prep Time:  Approx. 20 minutes                                   Serves 3-4

Bake Time: 1 hour

You will need:

¼ Cup Fresh Spring Water

2 Organic Acorn Squash, halved lengthwise

1 Tbls Organic Cinnamon

1 Teaspoon Organic Dried Tarragon

1 Teaspoon Organic Dried Parsley

1 Med Organic Onion coarsely chopped

½ Organic Sweet Apple (Honey Crisp are especially tasty in this recipe)

½ Cup Organic Raisins

½ Cup Organic Chopped Pecans

2 Cups Cooked Organic Short Grain Brown Rice

8 Tbls Organic, non-GMO “Earth Balance” Margarine

2 Tbls Organic Dark Sesame Oil

½ Cup each, Organic Brown Rice Syrup & Organic Barley Malt

4 Slices of San Luis Obispo Whole Wheat Sourdough Bread cut in small cubes

Cut 2 Organic Acorn Squash in half, lengthwise, turn over and cut a small part of the ridged squash so that it sets evenly in your pan.  Make sure all four pieces fit in the oven dish that you have selected to cook your stuffed squash in.  Set them aside in baking dish and begin your sautéing.

Sauté in 6 Tbls “Earth Balance” margarine and 2 Tbls dark Sesame Oil, your onions, apples, raisins, Tarragon, Parsley and Cinnamon until everything is aromatic and the apples and onions are just soft.  Add the last 2 Tbls of Earth Balance, Pecans and the 2 Cups of Cooked Brown Rice (This is a great way to use your left over Rice), add Organic Barley Malt and Organic Brown Rice Syrup, stir in the Whole Wheat Sourdough Bread Cubes until the mixture is coated evenly and moist.  Let cool.  Turn on your oven to 375 degrees.  When stuffing is warm to the touch, but not hot, place heaping amounts of the stuffing in the squash, making sure that they are evenly filled.  Add ¼ cup of fresh Spring Water to the bottom of the baking dish.  Cover it with aluminum foil or glass lid, place in pre-heated oven for  50 minutes.  Lift cover from dish and let the top brown lightly.  Test for doneness by piercing the squash with a fork.  It should be soft. Put a small dot of margarine on the stuffing or imitation cream cheese and serve.  This is delicious with Brown Rice and steamed vegetables. Enjoy!

Vegan Tamales...YUM!

Although these are a bit labor intensive, they are delicious! You can freeze these after cooking them and they hold up well. This is one of my family's favorites and I serve them with Vegan Spanish Rice and Refried beans. Enjoy!

Vegan Tamales

Prep Time:  Approx. 1 - 2 hours                              Makes:  About 4 Dozen

Cook Time:  Approx. 1 ½ - 2 hours

You will need:

1)     1 Sweet Vidalia Onion, (or other sweet variety)

2)    1 Lb. yellow zucchini, yellow crookneck or yellow acorn squash (Golden zucchini is particularly delicious in this recipe), chopped in small cubes

3)    1/2 head of Organic Cabbage, shredded finely

4)    1 Organic Carrot, grated

5)    1 Stalk of Organic Broccoli, chopped fine

1/2 pkg. Extra Firm Organic Tofu, crumbled  with fingers

6)    1/2 teaspoon cumin (optional)

7)     1 Tablespoon sea salt, seasoned salt or salt free seasoning

8)    1 small can of La Victoria, mild Enchilada Sauce

9)    3-4 Tablespoons Toasted Sesame Oil

Sauté all vegetables in Toasted Sesame Oil for a few minutes until all vegetables are soft.   Add Enchilada Sauce and crumbled Tofu.  Cook 10 minutes and set aside.  Prepare Masa. 

MASA

6 Cups Maseca para Tamales, corn flour

5 Cups Pacific Organic Vegetable Broth

3 ½ Teaspoons Non-aluminum baking powder

6 Teaspoons Sea Salt (or to taste)

2 Cups Organic Vegetable Shortening (Softened)

Combine Masa, Baking Powder & Salt in a bowl.  Stir Well.  Add room temperature shortening and broth.  Mix together with hands (Make sure you get all the shortening mixed in well and there isn’t any dry flour.  The dough should be soft and pull away from the hand when rubbed from one hand to the other.  The dough should not stick to the hands when there is enough liquid added.  Make sure that dough is not too dry, it should be light, fluffy and easily spread.

Soak corn husks in very warm water for about 20 minutes, submerging the husks. Remove from water, clean and separate.  Line your pot with husks that are too small to use for Tamales. (I place a couple of layers over a steamer that allows the water to boil beneath it without touching the Tamales).

Spread masa mixture on with a small spatula, ¼ inch from the bottom (the small end or bottom, is away from you and the large end is toward you). Spread all the way to the top edge (or large end) of the husk.  Spread masa evenly on the shiny side of the husk while holding the corner of the husk and pulling masa toward you.  Put 2 - 3 Tablespoons of filling into the center, top portion of the covered husk.  Fold husk by folding one side over, then the other, then bring the bottom (small end) of the husk up toward you and place in steamer pan.  Finish all of the masa and filling.  Steam tamales on low heat in steamer until done, approximately 1 ½ - 2 hours. Add water every hour and check for doneness by seeing if the husk pulls away from the tamale.

*Note: If the filling is too wet, let cook longer until liquid is thickend.

Filling and Tasty Split Pea Soup!

Split Pea with Smart Bacon Soup

Prep Time:  Approx. 15 minutes                                 Serves: 4 people

Cook Time:  Approx. 1 ½ - 2 hours

You will need:

1)      3 Cups Dry Organic Split Peas, cleaned.

2)     Approximately 2 cups Spring water and 1 carton of Pacific organic vegetable   broth, in heavy pot. You may need to add more as the peas cook down and    absorb the liquid, so watch the pot carefully.

3)     1/2 Sweet Organic Vidalia Onion, chopped in small chunks

4)     1 Organic Carrot sliced finely into medallions then cut into quarters

5)     1 Tablespoon each: dried organic garlic granules, dried organic parsley (or 1 ½ Tablespoons fresh), dried organic Thyme.

6)     1 - 2 Tablespoons of Roasted Organic Sesame Oil (Not for use with cancer patients, use ¼ cup water instead).

7)      Sea Salt and Fresh Ground Organic Pepper to taste, (Optional, approx. 2 teaspoons each).

8)     4 slices of Smart Bacon, sliced width-wise into small strips.

9)     2 Tbls Organic Brown Rice Vinegar added the last 15 minutes of cooking.

Saute diced onion, carrot, Smart Bacon and spices in Sesame Oil (or water) In large, heavy  soup pot.  When Onions are lightly browned, or soft (In the case of water usage), add water, broth and split peas.  Turn down heat, set on flame diffuser and simmer gently for approximately 1 ½ - 2 hours.  Check pot frequently to make sure that you don’t need to add any water.  If you do, only add a cup of water at a time. 
When peas are softened and have turned from bright green to an olive color, the soup is done.  Add vinegar and simmer for about 15 minutes more.

Pour into small soup bowls and garnish with sliced scallions or a sprig of fresh rosemary.  Enjoy!

Comfort Food for the Soul

Sweet, Stuffed, Autumn Acorn Squash

Prep Time:  Approx. 20 minutes                                 Serves 3-4

Bake Time: 1 hour

You will need:

¼ Cup Fresh Spring Water

2 Organic Acorn Squash, halved lengthwise

1 Tbls Organic Cinnamon

1 Teaspoon Organic Dried Tarragon

1 Teaspoon Organic Dried Parsley

1 Med Organic Onion coarsely chopped

½ Organic Sweet Apple (Honey Crisp are especially tasty in this recipe)

½ Cup Organic Dried Cranberries or Raisins

½ Cup Organic Chopped Pecans

2 Cups Cooked Organic Short Grain Brown Rice

8 Tbls Organic, non-GMO “Earth Balance” Margarine

2 Tbls Organic Dark Sesame Oil

½ Cup each, Organic Brown Rice Syrup & Organic Barley Malt

4 Slices of San Luis Obispo Whole Wheat Sourdough Bread cut in small cubes

Cut 2 Organic Acorn Squash in half, lengthwise, turn over and cut a small part of the ridged squash so that it sets evenly in your pan.  Make sure all four pieces fit in the oven dish that you have selected to cook your stuffed squash in.  Set them aside in baking dish and begin your sautéing.

Sauté in 6 Tbls “Earth Balance” margarine and 2 Tbls dark Sesame Oil, your onions, apples, cranberries or raisins, Tarragon, Parsley and Cinnamon until everything is aromatic and the apples and onions are just soft.  Add the last 2 Tbls of Earth Balance, Pecans and the 2 Cups of Cooked Brown Rice (This is a great way to use your left over Rice), add Organic Barley Malt and Organic Brown Rice Syrup, stir in the Whole Wheat Sourdough Bread Cubes until the mixture is coated evenly and moist.  Let cool.  

Turn on your oven to 375 degrees.  When stuffing is warm to the touch, but not hot, place heaping amounts of the stuffing in the squash, making sure that they are evenly filled.  Add ¼ cup of fresh Spring Water to the bottom of the baking dish.  Cover it with aluminum foil or glass lid, place in pre-heated oven for  50 minutes.  Lift cover from dish and let the top brown lightly.  Test for doneness by piercing the squash with a fork.  It should be soft. Put a small dot of margarine or vegan cream cheese on the stuffing and serve.  This is delicious with Brown Rice and steamed vegetables. Enjoy!

Vegan Chili Corn Carne (Well, Smart Ground anyway!)

Easy Tasty Vegan Chili - (not spicy, just flavorful!)

Preparation: Approx. 15-20 mins

Ready to serve in 1 hour
Serves: 12 or lots of leftovers (you can freeze this!)

Shopping List:

Tofu or Original Smart Ground

1 Large can each, Pinto, Black & Small Red Beans

1 Sm. can of Kidney Beans

Large Can of Enchilada Sauce

Large Can of Chopped Tomatoes

1-2 Carrots chopped small

1 Sweet Maui or Vidalia Onion

1 Package of Sweet Corn, frozen

1 Package of Vegan Cheddar Cheese, shredded

1 Large Chili Pot - approx. 2 gallons

Add to Pot: 

One Sweet Onion Diced in large chunks (or however you prefer)

2 Tablespoons of Peanut or Olive Oil

4 Cloves of Fresh Garlic

Saute: In oil with 1 1/2 Tablespoons of Cumin, 2 teaspoons of Cilantro (if fresh use 2 Tablespoons) & 1 1/2 teaspoons chili powder.

Add to sauteed veggies and spices:

1 Large can of Pinto Beans (or fresh frozen)

1 Large can of Black Beans (or fresh frozen)

1 Large can of Small Red Beans (or fresh frozen)

1 Medium Can of Kidney Beans

1 Solid Cake of Extra Firm Tofu cut into chunks OR 

        1 pkg of Smart Ground, Original Flavor

1 1/2 Cups of Fresh or Frozen Sweet Corn

1 Cup of chopped carrots (approx. 1/4 in size)

Add:

1 Large Can of Vegan Enchilada Sauce

1 Large Can of Tomato Sauce with Tomato Chunks

Bring to low boil, cover & turn down heat. To avoid sticking, place on heat diffuser if you have one. If not, turn down heat to lowest setting and stir frequently so it doesn't stick.

*Top with shredded vegan cheddar and finely chopped green onions! Enjoy!

**Note: You can use either Mild or Spicy Enchilada sauce, according to your tastes. We use the mild, since I make it for my family and the kids don't like spicy. Also, when it's hubby and I alone, we add some of The Chunky Garlic flavored sauce made by The Pepper Plant. It adds just enough heat and tons of flavor! This chili will hold for up to two weeks in your refrigerator, but it never lasts that long in our house.

My endocrinologist took me off all my insulin, except for my long-acting Levemir. I can't tell you how difficult it is to NOT eat after 7pm. Anyone with suggestions, please send away. I'm looking for tricks to help me keep from eating late at night. I need to lose weight. So far no heart related disease has shown up, but that won't last long if I don't lose the weight. I'm open to any type of suggestion in how to either trick my body, or any way to keep myself from eating when I'm bored. It seems as though the worst part of this whole weight problem may just be the fact that I can't seem to steer clear of food in the evening hours. I suppose that I could go to bed early, but then I'd wake up at 4am with nothing to do until at least 6:30 or so.

Just checked the scales! My weight is down one more pound! I think the Metformin is giving me the "trots" and that's helping with the weight loss. I'll have to let you know what the Doctor says when I see him on the 25th of this month. I'll keep you posted! Thanks for listening.

Keep on writing and send those recipes!

Yours,
Jan C.

Sharing Recipes

If you should have recipes that you would like to share, please email them to me at: jancarpenter55@yahoo.com for review. I will be happy to post any vegan or vegetarian recipes that you've tried and your family likes...especially those that are kid friendly!

 Please include all measurements and brand names of the products that you use, so that our readers can duplicate your recipes as closely as possible!

Thanks!
Jan C.

A Sign of the Times

Over many years people have changed lifestyles and eating habits. We've gone from the simplest of menus, to one of more refined tastes and sauces which have included the use of herbs and spices. Here we are in the year 2012 and there are a lot of folks out there who have become conscious about what foods they consume and feed their bodies with. With the prevalence of diabetes and other cardiovascular disease topping the charts for health problems, the American and world population has come to a crossroads. A crossroads that demands a different diet and way of life from us.

From Mad Cow Disease, to e. coli bacterial outbreaks on our food sources I believe that people are afraid to eat many of the foods that the FDA has approved for our consumption. It seems that the most beneficial foods are those of organic nature. Large amounts of organic vegetables and fruits help to lower high cholesterol and other factors which contribute to heart disease, diabetes, strokes and other high profile diseases.  I have recently, (as a diabetic), been taken off my insulin and given Metformin pills to take in an effort to help me lose weight. I'm going to blog about my success or failure, whichever it is, and share the information with everyone else. I am doing this under a doctor's care and supervision with the understanding that I am vegetarian/vegan in my dietary discipline. Let's see what happens!

As I start off this venture, I currently weigh 326 pounds and have recently had pneumonia.

Week One:

I got on the weight scales yesterday and it shows that I weigh 312 pounds. That would be a total of 14 pounds lost. Whether that is due to the new diet, or from having been seriously ill, I'm not sure. We'll continue to keep track once a week to see where this all leads.

I eat scrambled eggs for breakfast (vegetarian) with mushrooms, broccoli, onions and carrots. I prepare this as an omelet. It's quite tasty and lasts me all morning long. Lunch consists of a salad with as many veggies as I can pile on, a dressing of Balsamic vinegar, with a little salt, pepper, splenda, garlic powder and onion powders, (about 1/2 teaspoon each). Dinner is generally some form of tofu, (I like to press it with crushed peanuts on both sides) then I saute it in peanut oil and have 3 different steamed veggies of my choice. The idea of eating this way is to eliminate carbs for the time being. For those who eat shellfish, you can have some type of fish or shellfish for your protein and then add the veggies to your plate. It's filling and I've found myself not terribly hungry after. 

I am a bit of a snacker in the evenings, so I've chosen the least amount of calories in the food I snack on. I end up eating celery, which I've found has small amounts of insulin in it.