Happy pizza reinfeld - plemjilgicent

Positively Vegan: Recipes

I made one batch exactly by the recipe, and baked it as a loaf. George tries reasoning with the new T-Bone to get the nickname. I have lots of recipes for Irish Soda Bread, which is usually made with wheat flour.

I mentioned this recipe last holiday season, but gave you sort of a wonky rendition, with a link to the original. While I technically have the time to make all the fancy food I want, my choice is usually to do other things, like write and make things and share whatever wants to be shared on any given day. The question was, which one?

happy pizza reinfeld 2018 aktuelle Produktbestseller - I decided it was time to try making sushi, which was a little scary, but I'd helped a friend make some years and years ago, and figured I could work it out.

I have a shelf full of vegan cookbooks. I hardly ever use them. While I technically have the time to make all the fancy food I want, my choice is usually to do other things, like write and make things and share whatever wants to be shared on any given day. I love, love, love Mu Shu Veggies with Hoisin Sauce and those amazing little Mandarin Pancakes. But even so, I don't make them very often because the pancakes are a little more work than I want to put into a casual dinner. I'm not lazy, but I do look for shortcuts where I can find them. This is a good thing to make when you want something beautiful, but aren't particularly inspired by the kitchen gods. happy pizza reinfeld I picked up a big bunch of gorgeous bok choy at the farmers market, without a clear plan for it. A couple of days later I had to use it or lose it, so this is what happened. It's as easy as it gets, and goes to show that with a few staples in the house, you can come up with some pretty awesome meals without a lot of fuss. Now that my sauce book is completed, I'm having fun coming up with new ways to use the sauces. Sometimes I get weird food ideas in happy pizza reinfeld sleep. Quesadillas are delicious enough already, but this slightly fancier version is amazing. It's kind of like an enchilada you cook in a frying pan. We had them two nights in a row, and then made them for friends over the weekend. Do try this at home. Rick and I hosted a little party at our place on Christmas night. It was supposed to be simple, but of course I kept expanding the menu, and as always, ended up making way too much food. We made a huge pot of green coconut curry with vegetables and sticky brown rice, guacamole, spicy adobo chile-laced queso, garlic truffle popcorn, mini rum balls, and threw in some good spreads and bread from Trader Happy pizza reinfeld. Remember my recipe for red chile, Taos style. It's a sauce, not a bean-pot, for those of you who are not southwest savvy. I learned some tricks from some great Taos cooks in my years there, and the original recipe is a forever favorite in my house. Moving to a new part of the country always inspires changes in old favorites, and the most recent is the Portland rendition of New Mexican red chile. I'm all about simple edible delights these days. A kitchen as small as mine can feel limiting, and I'll admit to wistfully reminiscing about my big, funky Taos kitchen from time to time. This one has been a Recipe Box exclusive for a long time, but I'm sharing it with all of you now. I have only made this bread in Taos, at that crazy 7,000 ft. It worked great as written, but I don't know how it will do at sea level, or anywhere in between. You might have to experiment a bit, and I will too, once the weather cools down some and I can face the oven again. Rick is out of town for the week, so I decided to keep my food super simple while I'm here hanging out with the dogs. Like a lot of people, I don't really like to go to much trouble cooking for just myself. I do, however, like to eat good food that's good for me. It's been hot in Portland, so turning on the stove or oven aren't appealing. Going out is easy, but not much fun on my own. Smoothies are great for my everyday breakfast, so I don't try to complicate that. I needed a solution to lunch and dinner, and I decided to create my own salad bar. You've heard of if, right. It's been around for a while, but I'm usually late to the party, so it only just came into my awareness recently. I immediately went in search of a recipe, and there are many. I also found ready-made coconut bacons happy pizza reinfeld of course are easier, but a lot more expensive than making your own. It's simple enough to make, but I wanted it even simpler than what I found out there, and I didn't want to buy liquid smoke, because I think the name is creepy. Sometimes that's how I decide. Reuben sandwiches are popular these days, right. Or is it just a Portland thing. I wanted to make something that was sort happy pizza reinfeld a reuben, with a twist, in a bowl. And, I wanted a thousand happy pizza reinfeld dressing for it that didn't contain mayo, even the vegan kind. Here's what I came up with. Blueberries are all over the farmers markets right now, so I have to share this recipe with you. If you can't get fresh berries, frozen ones work just as well. These little bites of sweet-tart delight are a dense, moist cross between lemon bars and cupcakes. They're vegan of course, and gluten free too. Skip the frosting for less of a sugar jolt. The original recipe calls for a new product called the Vegg. I really like the way it works in this recipe, but if you can't find it you can substitute flax meal, as I've done here. The result will not be as yellow in color, but the taste is almost exactly the same. I've made a few changes to suit our personal tastes, but the original recipe for Lemon Bars comes from in the Vegg Cookbook. I'm having trouble loving my new kitchen. It's small, with chopped-up bits of counter space and a glass-top stove that I really don't like, not even a little bit. In some ways it might even help me be a better blogger. Most people don't have fancy professional kitchens with infinite counter space and all the Happy pizza reinfeld Dream Appliances. Using what I have, I'm choosing to call this a Great Opportunity to show you what terrific meals you can make for yourself in minimal space, with basic gadgets. We've been eating out a lot. We're making up for lost meals in New Mexico, and the few extra pounds I've put on are only annoying me a little bit. I'm super excited about that, but I'll tell you more later. I used to make pesto by the bucketful back in our Honeymoon Pizza days, and I still love having a table piled high with beautiful fresh basil and a few other treats too. As farmer's market season kicks into gear, it's great to have an easy vegan pesto recipe waiting for you to just bring home the basil. Traveling makes eating well a challenge for anyone, and even more so for vegans. Sure, Fritos and Oreos are vegan, but we don't really want to live on them. We always take a cooler filled with good things to munch on along the way, and the most important component is our morning smoothie. It's the easiest way to be sure we get a nice hit of greens and other fresh goodness without having to do a lot of prep. The Road Trip Smoothie has only 6 ingredients at the most, and is easily whipped up in a or other small travel blender. My mom used to make the best peach cobbler. I've tried and tried to veganize it in a way that still came out with that fluffy, cakey crust that happy pizza reinfeld on top and soaked up juices from the fruit underneath. I never quite nailed it until I got a sample of the new Vegg Baking Mix to test drive. This is different from the original Vegg Vegan Egg Yolk, which I sampled a while back. These amazing little treats are vegan, gluten free, and totally scrumptious. They disappear around here as fast as I can make them, which is pretty fast. Read the recipe through and follow the steps as I've laid them out, and you'll have no problem making these perfectly every time. I recommend a very slick non-stick cupcake pan here. Might be time to buy a new one and delegate the old one to something sturdier, like. Serve this at your next get-together with friends, or hoard it all happy pizza reinfeld yourself. Make it a little extra special by gently warming organic tortilla chips in the oven before serving. The pancakes could wait, and we had a wonderful breakfast. Salad is my idea of a perfect lunch, but in this frozen part of the year, cold food isn't as as appealing to me as it is in the summer months. It's easy to make, and is also good cold the next day if you make too much. This is not my recipe, and I honestly can't think of a single thing I'd change. I didn't have cranberries as called for, but I did have some dried cherries, which worked just fine. And if you have time, sprout some chickpeas and cook them yourself. They're far superior to canned beans, both in flavor and nutrition. Rather than making sandwiches, as in the original recipe, I made simple lettuce wraps filled with this tasty goodness, and snarfed them down for lunch. You're going to love this. Get the recipe for this delightful Cranberry Walnut Chickpea Salad over at. These are super on everything from popcorn to steamed veggies to avocado toast. It's always cheaper to make your own, plus you can vary the seasonings from batch to batch. It's like Gomasio with a punch. Now I've taken it in a slightly different direction. I've taken it to two parties so far, and it disappears before it can cool off. In my family, Thanksgiving always marked the start of Egg Nog Season. From there we'd bounce off the walls until a big ole turkey dinner would knock us comatose. How crazy is that entire scenario, on so many levels. Of course it's a happy childhood memory, but only two things from it stick with me now - the parade and the nog, although now it's made from cashews instead of eggs. This is a really easy recipe to make in your blender, and because it's sweetened with dates and contains no raw eggs it's much healthier than traditional store bought or homemade nogs. Drink it straight up, in your coffee or tea, or mixed up into a decadent Nog-Tini recipe below. I'm making our newly traditional for Thanksgiving this year. We decided last year that it was a keeper. It's got all the comforting components of a our childhood turkey dinners, and it's wonderful with a side of fresh homemade cranberries. To be honest, if it was just for me, and I'm glad it isn't, I'd be happy with mashed potatoes, mushroom gravy, and lots and lots of cranberries. To me they're a side dish, not a condiment. When I was recently asked to review the new book,I jumped right out of my chair and said, Yes please!!. One dish is my kind of cooking, and perusing this book, it's almost like it was written for me. So many recipes I'm eager to try, like Caribbean Greens and Beans Soup, Antipasto Potato Salad, Indian-Spiced Risotto, Tequila Sundown Chili, Tunisian Chickpeas with Sweet Potatoes and Greens, Fettuccine with Creamy Cannellini Tomato Sauce, Chickpea Pot Pie. These are all savory recipes, intended to be made for dinner. Make too much though, because leftovers are oh so good for lunch. I've been playing with grain free recipes lately, which oddly enough leads me to a lot of Paleo websites. Except for the Paleo insistence that meat has some magical ingredient that's good for you, we actually have a lot in common. The following recipe originates over at. I've made some changes and simplified things a bit so the food processor does most of the work, but do check out the original recipe. I ran across this recipe on Facebook, and tracked it down to someone Happy pizza reinfeld can actually link back to. This is a very simple dish to make, and we like it so much, we've had it twice in three days. It's served here with garlic-broccoli mashed potatoes and my own happy pizza reinfeld recipe for cheese sauce. Get the details straight from the source. Actually, I think she got it from Martha Stewart, but Martha gets enough hits on her own. If you don't want to go to the trouble of rubbing your cabbage with garlic, a sprinkle of garlic powder will do. We like our Cabbage Steaks with a little Dijon mustard on the side. Do you ever stand in your kitchen and say, There's nothing to eat. But if I take a look through the fridge and cabinets, there's always a lot of food there. Until last week I had never heard of dragon fruit. Maybe I'm just a slow learner, but also maybe you've never heard of it either, so here's an intro. I couldn't resist picking one up when I saw it at our local market the other day. It's such a beautiful thing. Spanakopita Triangles are a great place to start if you've never worked with phyllo. The lovely, flaky pastry dough can be a happy pizza reinfeld intimidating, happy pizza reinfeld really, you can do it. In some places you can even find whole wheat or spelt varieties, but most often it's happy pizza reinfeld from white flour. I prefer whole grains, but in this case I make an exception because these are such a great treat, and everyone seems to love them. As you know, hummus is traditionally made with garbanzo beans also known as chickpeas. I absolutely love the stuff, and it's a staple in most vegan diets, so imagine my surprise when I started to run across people who do not care for garbanzos. Maybe it's a texture thing for them. Granted, garbanzo beans can be sort of mealy, so hopefully this version will solve the problem and get the anti-chickpea set back in the hummus saddle. It's delicious, packet with protein from the beans, and also with calcium from the sesame seeds, which also eliminate the need to buy expensive jars of tahini. Try it eve if you like garbanzo beans. It's a nice change of pace. If you're new to vegan happy pizza reinfeld and eating, you might not have noticed yet what a big role nutritional yeast plays in rounding out dishes with that cheesy richness so many of us crave. I'm writing this recipe on the August Full Moon, which just happens to be the Grain Moon. I didn't plan it, but sometimes perfection just happens. These cookies are flour free, sugar free, oil free, and gluten free if you so choose. We love them, and I love making them for my 2-year-old grandson, so he can have a treat without getting all sugar-crazy. I'm that kind of grandmother. Today I have a tasty little video that shows you how to make my latest version of spring rolls. These are kind of a hybrid between sushi and spring rolls, and easier to make than either of them could ever hope to be. And please do leave a glowing comment and subscribe to my channel while you're there. These are moist and dense and chewy. They're made from whole grains and not much else, not even flour. Depending on the grains you choose, they can be gluten free, and if you really want to get crazy, you can sprout your grains before cooking them. I usually do, but it's not necessary. Rick and I like to have these for breakfast, warmed in the toaster oven, and topped with avocado slices, tomato, and gomasio. Seasoned differently they'd be great with peanut butter and jam. Consider topping them with oror generally using them in any way you might use bread. This one started out as Sage-Nut Paté, and while it was a good recipe, it was a terrible mess to read, which I very much apologize for. Over time I think I've gotten better at organizing and presenting a recipe. This one is now easier and tastier than ever. I love to whip up a batch on a Sunday morning and share them with Rick over a hot mugs of tea. Much more romantic than biscuits or toast, scones are really easy to make. Here's a version we really like. Vegan pizza is an important thing to get right, and to eat often. I've shared these here before, but the method has changed some so it's time for an update. My friend Anne came up with the name. Before that I just called them Tortilla Pizzas. Everything tastes better with a snappy name, right. This is super easy to throw together on a busy week night or for lunch, and makes a great do-it-yourself party food. I've made a lot of spring rolls in the past year, ever since I learned the secrets of the spring roll universe from Mark Reinfeld in his fantastic 10 Day Immersion. Since then I've been fine-tuning and streamlining the process to suit my simplistic sensibilities, and to make it easier to demystify the technique for others. The way I make them now is so easy I really think anyone can do it. Spring rolls are a fun way to eat lots of fresh veggies. They're great for parties happy pizza reinfeld because they look so fancy and are the perfect finger food. Some people call them Summer Rolls, and that seems like the perfect name for them now, since summer just happens to be in full bloom. I made these the other night for friends, as a pre-birthday celebration for myself. They're a slightly different twist on the average Spring Roll, and we all really, really liked them. It's my Birth Month, and I celebrate all month long, which of course calls for special food. This is my own personal Birthday Sandwich, and of course it comes with a story. When I was born, the first thing my Mom asked for after the delivery was a turkey sandwich. For years and years it was my tradition to have a turkey sandwich on my birthday in her honor. That kind of fell by the wayside for a while, for obvious reasons, but this year I have this new version of my old favorite, and it tastes amazingly like the turkey sandwiches of my earlier years, only way better. Still waiting for my new computer, so I can write new posts and get back to work. The iPad is great for some things, but limiting for a blogger. Fortunately, I have a few pre-written posts stashed for emergencies. This is a new version of a favorite breakfast bowl. Use any kind of grain you like. For super protein, we like quinoa. If you cook quinoa or rice the night before you plan to have this, make too much and you'll get a good jump on breakfast. Now, to get you going on a new healthy habit right this minute, here's a terrific little recipe for super healthy cookies that will satisfy your sweet tooth without sabotaging your fitness goals. It's adapted from one I saw on Facebook, but can't seem to locate now that I want to give credit for it. I will gladly post a link if somebody knows where it is. Calabacitas are a particular type of squash, similar to zucchini. These tacos are easy to throw together on a week night, and fun for a weekend gathering. Use sprouted organic cord tortillas if you can find them. I'm still traveling, and still functioning without a computer, and with only an iPhone. I've been fueling up on fabulous plant-foods in Seattle, and also got some good practice runs in there. Now I'm in San Jose, taking two days to visit family, super hydrate, and rest up for race day. Fortunately, I wrote a few extra draft posts before leaving Taos. Here's one of them to keep you busy while I run a race. I took another stroll down Recipe Lane, flipping through my ancient recipe box, and pulling out an old favorite I've been thinking about for a while now. Mom used to make Sour Chili Chicken for the family back in the 70's. Isn't it just so nice that happy pizza reinfeld now have much healthier choices for all of us, and the intelligence and compassion to use them. My pancake-lovin' sweetie fell hard for these, and didn't even think to ask if they were gluten free until he'd polished off a huge stack of them and gone back for seconds. You could serve these to anyone, whether they care about them being vegan or gluten free or not. Everyone at the table will be happy. They're one of my favorites. One of my favorite recipes comes fromand a wonderful Middle Eastern cooking class I took with him last year. The original recipe is drowning in oil, so I took it upon myself to health it up, and simplify it while I was at it. The result was nothing short of clean-your-plate goodness. This is not only vegan, gluten free, and oil free, it's a delicious, comforting protein bomb. It's Meatless Monday, and our gluten free month of March has come to a close. It was a good experiment for Rick and me, and we've decided to stick to eating mostly gluten free - particularly wheat free - here at home, saving our gluten for special times out on the town. And here we are in April. I know some of you are planning a nice Easter Brunch for this weekend. Here's a dish you might want to consider adding to your menu. Eggplant fills in quite nicely in place of meat in this elegant rolled-up dish. It's perfect for brunch with hollandaise sauce, and would be just as nice for dinner with a marinara or vegan alfredo sauce. I served it up this time with oven roasted potatoes. Happy pizza reinfeld, I said Glam, not Clam, because this is a very glamorous sauce, and because it is not made with clams. For this recipe, use any kind of fancy mushrooms you like, or just plain old white ones if that's all you can get. I particularly like the addition of the oyster mushrooms, because they have a nice firm texture that's a little bit, well. And if you'd rather not make zucchini noodles, go ahead and boil up some brown rice linguini instead. We've been on a hollandaise binge around here lately. After trying it on asparagus and rice, the next logical step was a Veggie Benny. We used to order this at a favorite breakfast spot in Seattle, but it was only vegetarian, not vegan, and had regular hollandaise on it. Once I went vegan, I thought I'd never enjoy my beloved Veggie Benny again. Happily I was wrong, wrong, wrong. I was so excited to make this, I forgot to make potatoes to go with. But next time I'll bake up a batch of spuds just so we have something else to dunk in the sauce. I can't believe how good this is. Like I just want to eat this same meal over and over, every day. I actually did make it two nights in a row, just to be sure I wasn't mouth-halucinating when we ate it the first time, and no, I wasn't. This is officially one of happy pizza reinfeld favorite things to eat, ever. The secret to this simple recipe is the rice wrappers, which I use rather than pasta. These are the thin, dry wrappers you can usually find in the Asian section of your market. Different from egg roll wrappers, which need to be refrigerated, rice wrappers need to be soaked before using them, and can be eaten raw or cooked once they're stuffed. And because they're made from rice, they're gluten free. I've already done two versions of Kung Pao on this blogandbut I wanted one that was super fast and easy to make, and that had no oil in it. I had this on the table in no time the other night, because I already had some cooked rice to throw in. You could substitute quinoa if you don't want to take the time to cook rice, or make the dish without the grain. The veggies and sauce alone are really satisfying. Did you know you can make ice cream out of frozen bananas. I knew it could be done, but for some silly reason I though I needed a Vitamix to make the magic happen. Rick and I ate buckets of hollandaise last week, all in the name of research and good recipe development. Not exactly a terrible thing to have to do, and a whole lot healthier than if I were making the stuff out of butter and eggs. The recipe is ready to share, so in preparation for our Gluten Free March, here's a lovely sauce that can dress up darn near anything you choose to drown in it. I mean, serve it with. Test this recipe, happy pizza reinfeld make any changes that suit you, so you'll have it ready to roll forevermore. Maybe a little more turmeric or lemon, or less salt, or even extra cashews in place of the tofu, for those who are anti-soy. If you're not sure why you're anti-soy, re-visit my post from October of last year, Every day's a holiday with hollandaise. Watch for my upcoming recipe for the fabulous Veggie Benny. Rick used to do all the cooking around here, back when I was a beadmaker with my nose to the torch day in and day out. So when he said he wanted to make his famous Curried Black Eyed Peas last night, I untied my apron and stepped to the other side of the counter, camera and notebook in hand. I think I'll let him cook more often. I made cupcakes for my sweetie for Valentine's Day, and updated my old favorite recipe for to come up with this new version, which I think is even better. Like the original recipe, these have some rather odd ingredients, but don't be afraid. They're totally delicious, and incidentally, full of healthy goodness. I replaced the oil with apple sauce, so they're now much lower in fat. And I replaced the expensive maple syrup with organic cane sugar, making them much more economical to throw together. I also added a little bit of raspberry jam to the middle of each cake for happy pizza reinfeld extra something special. These are excellent even without frosting too. Maybe good for a special post-Valentine's breakfast, hmm. Don't panic, vegan friends - I'm talking about oyster mushrooms here. Burger week at my house has turned up two real winners - the from Monday, and these fabulously fishy but not too fishy patties. These were great on grainy buns with the usual trimmings, but I also think they'd make lovely little appetizer-sized oyster cakes or sliders. When asked the Official New Mexico Question, Red or Green. I was a Green girl for years, but then switched over to Red for some reason. I got my recipe down to the way we like it at our house, but somehow never got around to making a Green version. Well, I'm happy to report that I've taken care of that oversight, and have a nice, easy Green to share with you now. All questions aside about whether the guy in the hardware store parking lot really wants food, or prefers cash for something less life affirming. I just want to be ready, without pause for judgement, when a fellow human asks me for help. First, I feed someone, which is one of the main things I think I'm here for, and then, by giving them plant based food, I also eliminate a potential meaty meal they might have eaten otherwise. There's really no reason to buy expensive tubs of salsa from the store when you can so easily make it yourself, fresh and wonderful, and spiced just the way you like it. It's great as a dip, sure, but I also like it on salads, nachos, pizzas, and even as a zippy bruschetta topping. Bruschetta is one of those things that doesn't really need a recipe, but if you've never made it, it helps to have a little nudge in the right direction. You can use all sorts of things for toppings, like tomatoes, mushrooms, beans, or any other veggies you might have on hand. I made this garlicky tomato version last night, and when a friend walked in the door, she sniffed the air and said, Mmmmmm, smells like a pizza place in here. That's always a good thing. We go through a lot of broccoli around here, but usually the pretty little tops are what get used in stir-frys and such, leaving the stalks feeling unloved. My dogs come begging for them, but there's really only so much broccoli you should feed a dog. My solution is to save up three or four bunches worth of stalks, and make soup out of them. I love how nothing goes to waste, and we get a beautiful, creamy, slightly cheesy soup out of the deal. Don't worry - Lucy and Heidi get plenty of snacks. This is a very mildly flavored soup, so it's perfect to serve to someone who doesn't really care for broccoli. If you have whole broccoli, florets and all, by all means use it. You'll get more brocco-flavor, and a greener color too. I decided to jazz up my recipe for New Year's Eve, and this is what resulted - a super smooth, cheesy spread that tastes a lot like a slightly spicy, smoky cheddar. Spread it on crackers, layer it in a sandwich, or thin is down with nut milk to make a cheese sauce for pasta. The use of soaked cashews instead of the original almond pulp is what gives this version its wonderful creaminess. We have family coming for Christmas, and of course I want to make a feast they'll remember - in a good way. These fine folks are all omnis on their own time, and they know they'll be fed vegan-style here. I don't know if they're dreading it in any way. But my plan is to absolutely wow them with everything I cook. I decided to test two recipes last night, for sort of a preview feast. I actually considered making both of these for our Christmas dinner, but quickly realized I'd better narrow it down to one. The question was, which one. These are both beautiful, and both delicious, but the real deciding factor had to be, Which one would meat eaters prefer. Two bites into our sampler plates, Rick and I looked up at the same time and said, Meatloaf. You know it's not meat-meatloaf, right. This one is a crowd pleaser. I mentioned this recipe last holiday season, but gave you sort of a wonky rendition, with a link to the original. When I went back to make these the other day, I found it a pretty unworkable recipe mish-mash, so I decided to nail it down to what really works, and share it with you again. I love an easy to follow recipe, don't you. These little jammy nuggets are just delightful, during the holidays, or any old time of year. Here's a quick and easy appetizer you can toss together on short notice. If you're like me, you almost always have a vat of in the fridge. If not, you can whip some up in no time. It's well worth the effort to make your own. In a real pinch, buy some hummus at the store. I made this on a whim the other night, just to see if it would be any good. happy pizza reinfeld We finished every bit of it, and we ended up calling it dinner. The hot hummus has a cheesy richness that's oh so satisfying. I had several small pumpkins from the farmers market that I had been using as decoration for Thanksgiving. They were starting to get a little soft, so it was time to bake them and use them. I found a promising looking recipe on for pumpkin bread, and thought I'd see what I could do with it. I made one batch exactly by the recipe, and baked it as a loaf. But you know how I feel about oil, so I started mixing again, this time leaving out the oil and simply subbing extra pumpkin for the oil. I baked this batch as muffins, and then called in my taste testers, who are always so wonderfully willing to help me out. The muffins were a little bit more dense than the loaf, but they tasted almost exactly the same, except for the rather oily undertone I noticed in the loaf. I know it's largely my palate that picks up and doesn't love oil in foods. I'm so used to not having it, it no longer makes my mouth happy. But I think some people might prefer the more traditional mouth feel of a bit of oil in their muffins. For the original recipe, click. For my happy pizza reinfeld, read on. I know it's a weird sounding name, but it's exactly what it is, green, and mushroomy - and really, really good. I don't know about you, but around here, if I make a pot of amazing soup, and offer salad to go with it, nobody ever wants the salad. I'm determined to get those wonderful dark, leafy greens into us somehow, so adding them to the soup makes sense. I have lots of recipes for Irish Soda Bread, which is usually made with wheat flour. This recipe is my own round-up of the best bits of several recipes, with the unexpected switch to gluten free teff and rice flours, and a nice delicate crunch from the toasted millet. I don't think there's anything at all traditionally Ethiopian about this bread, but because it's made with teff flour, the key ingredient in the wonderful Ethiopian flat bread called injera, this loaf seems more Ethiopian than Irish to me. It's dense and hearty, and great with soups and stews, and best of all, it's quick happy pizza reinfeld easy to make. How is it I wonder, that I am the very last person on the planet to hear about cauliflower pizza crust. Well okay, maybe not the very last, but still. When my friend Eleanore asked me if I'd tried it yet, I went straight to Google and checked it out, only to find a bazillion recipes for the stuff, and even better, no two recipes quite alike. And as luck would have it, I just happened to have a lonely little cauliflower in the fridge at that very moment, which I was planning to use for dinner, but had no idea what to do with. Another excuse for a Random Pizza Night. Sometimes it's fun to skip a trip to the store, and just happy pizza reinfeld through the fridge to see what wants to be happy pizza reinfeld into dinner. This warming pot-full of goodness was inspired by a bag of regular old green lentils and a few stray vegetables that needed to be used. As with most stews, feel free to use whatever you have on hand. The ingredients and quantities here are only suggestions, and while the surprising Secret Ingredient in this is sesame tahini, if you don't happen to have any, don't make a special trip to the market. Your stew will still be good without it. How is it, that after over a year here with this blog, I have not posted a recipe for hummus. Maybe it's such a vegan staple I assumed everyone already knew how to make it. Some people look at me like I'm loco when I suggest that hummus doesn't only come from little plastic containers in the store. Yes, we certainly can make our own, and it's so much better and cheaper and healthier. This lovely-hot-creamy-soupy-bisquey delight came to me in sort of a waking dream, and demanded that I make it right away. I obeyed, and all present were well rewarded. I have to admit, Frito Pie is a pretty brilliant idea. Corn chips and chili, with assorted toppings just make for a friendly little meal in my book. Besides, it's a great way to use up the last of that giant vat of you made last week. I know Frito Pie is a popular dish in the south and southwestern parts of this country, but I'd never heard of it until we moved to Taos. Oh, Dear Holy Mother of Good Things to Eat, save us from these culinary atrocities. Here is the answer to my prayer. When it's cold and stormy outside, sometimes a frozen fruit smoothie just isn't appealing. Happy pizza reinfeld find that my tastes change with the seasons, and in winter, I like a nice hot breakfast. It's full of good greens and soothing miso, and it's equally tasty from a mug or a bowl on a frosty morning. Unlike my recipe, which is a sauce, this is the kind of chile-with-an-i that pretty much came out of a can when I was a kid. Rich, thick, and beany, and totally non-carne, it's well worth the bit of extra effort it takes to make it yourself. While chili is not exactly a soup, it's kind of in the soup family, like a cousin maybe, and it's another big bowl of comfort that's easy to throw together on a chilly night. I've been tweaking this recipe for years, and I'm really happy with it now. My two special secrets for this are to roast the spices in the beginning, and to add the beer instead of water or more broth. Both lend a lot of depth to the flavor of the finished chili. A week with no blogging events feels happy pizza reinfeld little empty after October's crazy-busy activity, but at least we have Meatless Monday. I'm going to be leaning more heavily into soups for a while. As the weather gets colder, and the days get shorter or at least feel that waythere's nothing better than a comforting bowl of soup by the fire, is there. It's also the last day ofwhich was a ton of fun for me, and really got me into a regular writing habit. I'll probably go to three days a week from here on, with some more videos sprinkled in for fun. I'm really excited about this because I'll be joining over 100 other bloggers in a long chain of posts that will take us from appetizers to dessert. I'm bringing Spring Rolls, and I've also done a little video on how to roll perfect spring rolls every time. You'll be making these with your eyes closed before long. We're almost done with Vegan MoFo, and wow, it's gone by quickly. In preparation for my next little adventure, the Virtual Vegan Potluck, I've done a short video - on how to make vegan dog treats. It's almost Halloween, and no doubt you'll have plenty of treats of your own, so how about whipping up a little something for your favorite pup. If you don't have a dog, make some for your friend's dogs, or take some to the shelter, or have them ready for trick-or-treating canines that wander the streets with their pet children. Chile is not the same happy pizza reinfeld chili. It's a sauce, and doesn't have beans in it. Sometimes it has meat boo. There are as many recipes for red chile and green as there are cooks who make it. We have a big salad for lunch almost every day, and of course I make my own salad dressings. Rick prefers the creamy-nutty-cheesy dressings, but I like to keep it a little lighter, so I keep this one on hand all the time. Use a good Dijon mustard, like Annie's organic, which is my favorite. In my opinion, Dijon mustard is God's gift to salad dressing. This dressing is really pretty, and extra delicious, if you add a handful of fresh basil to the blend. Wish I had some for this batch. Gomasio go-ma-shio is a wonderful Japanese condiment, made simply from sea salt and sesame happy pizza reinfeld. I add seaweed to mine for added nutrients and happy pizza reinfeld. It's good on just about anything, including salads, stir-fries, popcorn, and our favorite. This recipe is very similar to the recipe, except it has less water, making a thicker, richer, creamier milk that tastes just heavenly in tea or coffee. I started making this when I bought a NutriBullet, which has a much smaller volume than a regular blender. You can still make this in your blender though. No need to buy a new kitchen appliance. I have a funny story about alfredo sauce. Years ago, I used to make it with butter, cheese, and heavy whipping cream. It was lethal, but of course everybody loved it. I gave the recipe to a fellow cocktail waitress at Harrah's Tahoe, and she was all excited to make it for a party. She came back to work the next day looking sort of perplexed. Of course it's extra good in the colder winter months, so I always stock up on chiles for the freezer. If you can't get fresh roasted green chiles where you are, don't despair. You can often find them in the freezer section of large markets, and even the canned ones will make a very fine stew. My cousin sent me a picture of this dish, asking if I'd ever made these pretty little pizzas. I hadn't, but I made them for dinner that very night, and they were a huge hit. Find the original recipe at. Is there anything more wonderful than cornbread. But I sure do love the stuff. This recipe is adapted from the one found inby Mark Reinfeld and Bo Rinaldi. I've made some ingredient changes, and rounded off the measurements, because I just can't be bothered with things like half-tablespoons. This is a moist, slightly sweet cornbread, with a nice little crunch added by the toasted millet. My version has no oil, no soy, and no gluten, but you'd never know it by tasting it. This bread disappears as fast as I make it. I heard a song the other day called, Loser's Gumbo. A twisted little tune about cock fighting, and how the happy pizza reinfeld always goes into the gumbo at the establishment in the song. But it gave me the name for my own version of the terrific veggie gumbo I had at Disneyland after finishing my first half marathon last month. I felt like a winner for sure, and this was the perfect celebration meal. I'm so excited to start today, which means Vegan Month of Food. As a participant, I've agreed to write at least 20 blog posts during the month of October. I'm ready for the challenge, and actually have a pocket full of posts already written. Most of them are recipes, while a few are Deep Vegan Thoughts or Helpful Vegan Tips. This project is really inspiring to me, and I hope that having easy access to not only my blog, but so many other vegan blogs in one place will inspire you too. Check out the Vegan MoFo site for more details and a complete list of bloggers, and come back here every day to see what new wonderfulness I have for you. Now let's start this off with some dessert. Since they're possibly the last of the season, I felt I needed to do something a little more special with them than just stuff them in my face. Sunday morning pancakes seemed like a good way to go, and I was right. These cakes were face-stuffing good. My dear friend just had a birthday, and I had the pleasure of making dinner for her party. It was a little tricky, because she's been on a yeast-free diet for a couple of weeks, and that leaves out a lot of foods. I was up for the challenge though, and it was really a lot of fun for me. Dinner itself was fairly simple. We had bean tacos, with sprouted corn tortillas, refried beans, calabacitas squashavocado, lettuce, tomato, and salsa. We all loved how such an uncomplicated dish could be so complex in favors, and so satisfying, plus it was easy for everyone to customize their own plate. I'll make them again soon and show you how good they are. We ate it all up before I thought to take a picture. A friend recently gave me a recipe for Katie Couric's Lemon Bars, which look really beautiful, but are filled with eggs, butter, white flour, and regular sugar - all things I won't eat. But I love lemon bars, and I wanted to make some so I decided to see if I could veganize Katie's recipe. They came out great, and are ever so much healthier for all concerned than the originals. This really encourages me to take on a project I've been thinking of for a while - veganizing Julia Child. I think that would be really fun. I closed up my bead business yesterday. After almost 16 years, I was done. There are longer explanations, but what's important here is now I have time to do what I consider to be my real work - making beautiful vegan food, and helping other people learn how to eat better and get healthier. If you're curious about the job I've just quit, you can visit my bead website at. I know some people think I'll go back to beadmaking as a career. I hope they aren't holding their breath or betting large sums of money on that. Happy pizza reinfeld don't believe in going back. I'm getting a lot of requests for the recipe, and while I want to oblige, I can only give you part of it. I don't mean to be all weird happy pizza reinfeld mysterious, but I kind of have to. I learned this really wonderful technique for making the spring rolls from Mark Reinfeld of. He specifically asked that we not share the technique online, and I have to respect that. But assuming that many of you already have your own way of making spring rolls, I can tell you what's inside of these. If you don't know how to roll up a spring roll, there are lots of YouTube videos on how to do it. I've watched a lot of them, and I really do know a better way, which I hope I'll get permission to share with you at some point. For now, here's all you get. Want One Happy pizza reinfeld Reason to go vegan today, even if it's just for today. It's my birthday, and I'd be ever so happy if you'd spend even one meatless day with me. Breakfast is always a good place to start, and what's a better birthday breakfast than cake. This Carrot Cake Breakfast Pudding is sort of a cross between the pancakes I made last week, and a hot rice cereal I had once on the Oregon coast. It's fast and easy to make, especially if you have some leftover rice in the fridge, and it's packed with get-you-going goodness. Serve this like any hot cereal, with non-dairy milk, and maybe some extra maple syrup. Most of the time we have simple, quick breakfasts, but on Sundays I try to do something more special. I just got the book,by Lindsay S. Nixon, and I have to say, it's my favorite of the moment. It's beautiful happy pizza reinfeld starters, with lots and lots of color pictures. The recipes are quick and simple to make, and everything is fat-free or low-fat, so I don't have to figure out how to remove fats and oils from the recipes. Lindsay's original recipe for Carrot Cake Pancakes is in the book. Buy it for all the goodness you'll find packed inside. I thought I posted this recipe some time back, happy pizza reinfeld I can't find it. Happy pizza reinfeld good enough to make over and over again, and it changes a little bit every time I make it. This time it was for our little Father's Day picnic by the Rio Grande. Want One Good Reason to go vegan. Because vegan treats are made without butter or other animal products, they contain zero cholesterol, much more nutrition, and far less guilt. These Chocolate Mousse Tarts are a combination of two recipes. The shells are adapted from a recipe in magazine March April May 2012for Raspberry Lemon Creme Tarts, and the filling is from a Chocolate Ganache Pie recipe in. They're great to make in hot weather, because there's no baking. This is a super healthy, semi-raw dessert that's really easy to make, but looks fancy enough to impress your favorite people. When you kick dairy out of your diet, most people say the hardest thing to give up is cheese. It sure was for me, but I can say in all honesty that the only time I really miss it is when I'm under a lot of stress. Happy pizza reinfeld makes sense, doesn't it, that I'd crave the soothing opiates found in cheese, in times of turmoil. Fortunately, turmoil is a pretty rare thing in my life, and I don't give in to the cheese urge even then, because I know how crappy it would really make me feel. Up until recently, stir-fries were one of our easy go-to dinners. It's good to have a few of those, for nights you don't want to read recipes or figure out something new. But now I'm not using much oil in my cooking like none at all in the last weekand I'm not sure how to manage a dry stir-fry in a happy pizza reinfeld iron pan. The solution is actually pretty simple. Steam some vegetables instead of stirring them, put them over rice or quinoa, and add a killer sauce. The result is a favorite I've had in restaurants lots of times - a Buddha Bowl. It's delicious, simple, and comforting, and really versatile too. Make different sauces, add tofu or tempeh, use all sorts of different veggies, and any kind of grain you like. happy pizza reinfeld Rick is very happy about this. I was shopping online for a cookie jar the other day, because I thought it was just wrong to not have one, and I fell in love with a sweet vintage pig cookie jar on eBay. I don't really want a vintage pig cookie jar, because things tend to get broken around here, and just about anything vintage is simply too much responsibility. I did a little scouting, and came up with a website offering replicas of all sorts of vintage kitchen things, and that's where I found my pig. I think she's just beautiful, and I can't wait for her to arrive. I've felt that as vegans, we leave enough out of our food already - all that yucky animal fat and cholesterol - that cooking with olive oil couldn't be a bad thing. I think perhaps I've been fooling myself, because adding fat to food, is, well, fattening. What Do I Feed It. It can be confusing, I know. And I think a simple one or two day class could do a lot to fill in some of the blanks for people who are used to centering a meal around a piece of meat. I'm leaving for Seattle tomorrow, and starting the on Monday. I signed up for this months ago, and thought April would never get here. I'm also thrilled and honored to have received the Healthy Recipe Award from see it to the right. This came in today, just as I'm heading off to cooking school, so I take it as a real sign of Cosmic Encouragement. Here's one more recipe before I hit the road. I'll be blogging from Seattle, so keep checking in, or subscribe by email. The weather happy pizza reinfeld warming, the birds happy pizza reinfeld nesting, the daffodils are blooming, and it feels like happy pizza reinfeld good time to start eating more salads. Actually, we eat salad almost every day for lunch. It keeps things simple, and gives us lots of raw fresh veggie goodness without much effort. The trick is to keep the Daily Salad interesting, and that means changing up the ingredients, as well as the dressing. I've come up with a terrific Cashew Caesar Salad Dressing that can easily be varied with some simple additions. The cashews give it a nice thick creamy richness, plus they're good for your heart, and also help to overcome depression. Not bad for a humble nut. But the prairie dogs have surfaced, and although they look a little perplexed by the snow, they're still a sure sign that warmer weather will be here soon. Meanwhile, we still need good warming, comforting meals to take the chill off. This Red Lentil Curry Soup is thick and rich and beautiful to look at. My recipe calls for red lentils and red curry paste, but you can also make it with those cute little greenish French lentils and green curry paste. Most mornings around here, it's all about the smoothie, but Sunday is the perfect day for a special breakfast. I had some in the fridge from the other day, as well as a few corn tortillas, a block of tofu, and some bits of vegetables that needed to be used up. The obvious thing to make. I've been eating a lot of salads lately. I sort of miss my rice english muffins in the mornings, but I can live without them. I've been seeing recipes for Crispy Kale, or Kale Chips, all happy pizza reinfeld the internet, and in several of my cookbooks. I thought they might be a good substitute for my favorite vegan junk food, those wonderful-awful sea salt and black pepper potato chips. I love hummus, and I also love babaganoush. The last time I made them, when there was just a little bit of each left at the end of the evening, I mixed them together, and hey. I decided on the spot that this was something worth doing regularly, but what to call it. I came up with two names - Hummaganoush, and Babaganummus. Not often enough, says me, and saying it just makes me happy. It seems like I'm busier than ever these days. I used to have more time to invent and experiment in the kitchen every day, but now. But rather than beat myself up over coming up with something new for dinner every night, Happy pizza reinfeld let it be okay to have a few favorites that we go back to often. The Big Three, I call them, and we always have the makings for one or more of them in the house. I can change them up with different vegetables, spices, or sauces, and they're all quick to make. Whenever I start chopping vegetables for a stir-fry, which is often, Rick looks at me hopefully, and asks, Kung Pao??. He's so sweet, I hate to say no, but the truth is, my recipe for is a bit labor intensive for a work night. What Rick is really asking for is the flavor of the spicy sauce, and the crunch of peanuts. By swapping out the tempeh for tofu, and skipping the marinating step, this can be a much simpler, faster dish to make. Just mix up the sauce ingredients, chop whatever veggies you have on hand, and make a batch of rice, or stir-fry some leftover rice in with the veggies. A quicker alternative to making rice is to throw on a pot of quinoa. Not only is it a complete protein, it cooks in about 15-20 minutes and tastes great wherever rice is normally used. If you're new to smoothies, and wonder why they might be better than juices, my personal opinion is, you get the whole food, including all that lovely fiber, from smoothies. Juicing is tedious to me, and takes so much fruit or veggies to squeeze out just a smidge of juice, and then you're left with all that discarded pulp to deal with. I know there are wonderful health benefits in drinking the concentrated nutrients found in fresh juices, but when I want food, as in for breakfast, when I'm hungry and need fuel, I'll take a nice thick smoothie over juice any day. Did you know that when you drink your greens raw, you get way more of happy pizza reinfeld nutrients than if you cook them and chew them up. It makes sense, but somehow you have to make it taste good if you're going to get it down. In fact there are entire books devoted to them. I'll look into that, but it seems kind of excessive to me. Around here, we like to keep things simple, you know. So in addition to our favorite breakfast, we've been making morning smoothies with some simple, basic ingredients that are easy to keep around. They're filled with truly super foods that will make your body grin from within, and keep you going all morning. And while you'll get a good dose of green goodness, what you'll taste is the fruit. We had a few friends over for New Year's Eve, and decided on a Happy pizza reinfeld Bar, so everyone could put their food together the way they wanted it. We had spicy black beans, rice, guacamole, lettuce, tomato, Daiya cheese, and a couple of salsas, with organic corn tortillas. As a side dish, I made Paul Graham's Vegan Corn Pudding, which he recently posted on his blog. But happy pizza reinfeld corn pudding stole the show. There aren't very many of you here yet, but I want to thank you for reading, and for encouraging this new little blog project of mine. Some of you have told me that I'm inspiring you to add some healthy vegan meals to you diet, even if you aren't totally vegan yet. This makes my heart sing. Happy pizza reinfeld the coming year, I plan to bring you lots more great food, and plenty of good reasons to go vegan, one meal at a time. The more you do it, the better you'll feel, and the better off our beloved planet will be. It's all baby steps, and I'm especially happy pizza reinfeld of those of you who are bravely exploring something so new to you, even though your families might think happy pizza reinfeld crazy. Christmas dinner at our house was unusual this year. I decided to go with a Middle Eastern Feast, since I just took a terrific Middle Eastern cooking class, and given the location of the first Christmas, it seemed fitting. I lose a lot of my kitchen efficiency when there are friends around to distract me, which is just the way I like it, as long as nobody is in a hurry to be fed. And for dessert, my first-ever go at Baklava. This one came to me in my sleep, and it must be good because when I had Rick and a friend sample it last night, they both got this dreamy little look on their faces. My original thought was to stuff ravioli with this, but I don't have the equipment or patience for that, so I stuffed some mushrooms instead. What a great little appie for your holiday get-togethers. I can also see it schmeared on bread and popped under the broiler, or used in a sandwich with grilled veggies or even faux lunch meat and some crisp lettuce. You might thin it with some and make a lovely, rich sauce for pasta, or serve it as a dip with a plate of raw vegetables. It's especially good with celery. There are loads of possibilities for this stuff, but let's start with the paté itself, and stuff a few baby portobellos. This is one of the first things I learned to cook back in my earliest vegan days. I wanted restaurant-tasting fried rice, but I also wanted it to have some serious veggies in it. This is fast and simple to fix, and because it's easy to change it up, we still eat it at least a couple of times a week. My friend Paul Graham posted a picture of something like this on his blog,and since I can't dash off to Las Vegas to try all the restaurants he reviews, I decided to make my own version at home. I'll give you two different ways to make this amazing dish. Try which ever you like, given your time, and willingness to make a mess. Either way, it's just so good - rich and spicy with bits of sweetness. After a fabulous feast, you have to wait a while for dessert sometimes I wait until the next daybut now it's time for something sweet. As I've said before, I'm not really much of a baker, and I find pies especially intimidating. Cobbler makes way more sense to me, so that's what I made for our Thanksgiving dessert. This is a combination of several recipes, including a favorite my Mom used to make. This Thanksgiving was my first attempt at a major vegan spread. I spent three days shopping and cooking, so I took my time and prepped everything I could the day before the big meal. I had a fridge full of ziplock bags stuffed with chopped vegetables, and even went as far as to measure and bag the dry ingredients for the biscuits and cobbler. I knew I'd be distracted with family and friends in the kitchen, and wanted to be sure I could keep my place. It's full of scribbles, notes, and changes. Without it, I'd never remember what I made last night, let alone a month ago. I wrote out the entire menu, and then gave each recipe a page of its own. It worked beautifully, and it never occurred to me as I planned all this that I might be taking on more than my kitchen could handle. I probably was, and even though I had a very good assistant, for a few minutes there I wondered how it was all going to come together. Then, in the last few minutes, the Kitchen Angels arrived, aprons on and hands washed, and miraculously, everything was ready to serve, all at the same time. I'm still kind of amazed. I have my Vegan Thanksgiving Feast all planned, and will start the prep work today. I'm sure you've got your meal all figured out by now too, so I'll share my recipes after the holiday, and maybe you can use some of them later in the season. Meanwhile, we can all use some extra energy this time of year - quick bites of pure fuel that can keep us afloat on the busy days ahead. Store bought energy bars can be okay, but many of them are loaded with processed sugars, which are totally bad for us, and besides, they're ridiculously expensive. I call them Power Balls because they pack a real nutritional wallop, but best of all, they're a tasty treat. I have big plans for Thanksgiving this year. Some of the recipes can be trusted to improvisation on the big day, but happy pizza reinfeld one in particular I don't want to leave to chance. I'm not really a baker, and I want the Sweet Potato Biscuits to be perfect, so I decided to take them for a test drive. As it turns out, there was no need to worry. They came out perfect the first time. So perfect, in fact, I made a second batch because my taste testers ate them all up and wanted more. Pondering dinner options one night, Rick said, How about portobello burgers and sweet potato fries. I agreed that sounded pretty good, and it would have been good, except that once I got going, I changed it all around to where it was more like a steak dinner, worthy of a good cabernet, than a mere burger bite with a beer. We've talked about cheese before. It's the heroin of the dairy world, full of lovely, soothing opiates, and truly an addictive substance. Going vegan is easy in a lot of ways, but for lots of us, the most challenging when it comes to cheese. In my case, I mourned the loss of my beloved mac n' cheese, and then I started looking around for good vegan versions of this ultimate comfort food. There are hundreds of different riffs on vegan mac n' cheese out there. Everybody has their own idea of how to make it, and what it should taste like. I've seen endless recipes using either tofu or nuts. Almost all of them include nutritional yeast, which is the Secret Key to the Vegan Cheese Universe. It has that rich, smooth, nutty-cheesy flavor we crave, plus it's good for us. I make this soup all winter long, using various types of beans. It's rich and comforting, and simple to make, which is exactly what I want on a cold November night. I used black-eyed peas this time, but black beans, adzuki beans, or white beans are all good in this soup. If you use canned beans, it's quick to put together. If you cook your own beans, it takes longer, but tastes that much better. happy pizza reinfeld We had a few friends over last night, and I madewhich is always a hit. I decided it was time to try making sushi, which was a little scary, but I'd helped a friend make some years and years ago, and figured I could work it out. It turned out beautiful and delicious. Everybody loved it, which always makes me so happy. If you're just beginning your vegan journey, be sure to check the labels of your favorite treats. My own favorite, candy corn, contains gelatin. And milk chocolate, of course, contains milk. We know from my recent post on that there's some really good vegan chocolate out there, and I just found a recipe for vegan candy corn on. It's still loaded with sugary junk I don't normally eat, but it would be fun to make it for a special occasion, like today. This blog is becoming a collection of my favorite things to cook and eat. I've thought about writing a cookbook, but that was too overwhelming and mysterious a project. Essentially, I'm giving you a cookbook here, but you have to be patient and wait for the recipes to appear one at a time. Who knows - maybe one day it will magically find itself in a printed version. Until then, here's my next happy pizza reinfeld. I posted this recipe on my other blog a while back, happy pizza reinfeld it belongs here too. Enjoy some Sweet Black Beans, which I think are especially good with Fried Pineapple Kale Rice. I used to hate grocery shopping, but these days I see it all through different eyes. I love the food and the people I happy pizza reinfeld it for, so it follows that I've also learned to love the process of shopping for it and preparing it. To me it's a creative outlet I'd been ignoring for years. So now when I head out to the market, I think of it as going out to buy Art Supplies. I'm a big fan simple one-bowl meals. They're often the easiest to make, and there's something so comforting about a beautiful bowl of everything-I-need resting in my hand. When I'm cooking for a party, I'll usually spend most of the day making several dishes, so everyone can mix and match the way they like. But happy pizza reinfeld regular evenings at home, more often than not we'll go with easier one-bowl choices, which also happen to be our favorites. I want to help you win them over to the healthier, more compassionate Veg Side, so last night I made my first Shepherd's Pie. It was good, but not perfect, and it took a lot longer to make than I thought it would. I wasn't going to say anything about it at all, except that Rick really went kind of crazy for it being vegan between partiesso I thought maybe you could modify it a bit and wow the omnivores in your life. Recipes don't always have to be recipes, and good, healthy, satisfying food doesn't have to be complicated. Today I'm sharing my favorite breakfast with you, and it's about as easy as it gets. In Rick's family, Avocado Toast is a tradition that goes back to his childhood in southern California, where avocado trees grew in everyone's backyard. There's something so simple and soothing about a friendly piece of whole grain toast, lightly buttered, and layered with sliced avocado and a little salt. Mmmm, you can keep the bacon and eggs. This is heaven to me. I thought I was going to get to cook for a small group of vegans who are visiting the hotel Rick works for, and stuffed bell peppers were mentioned as something they wanted. I never really liked stuffed peppers as a kid, so haven't done much with them as an adult. It seemed like something worth trying, so I decided to sleep on it. A lot of times good ideas come to me in my sleep, and that's what happened here. Maybe you're already meatless, but still include dairy in your diet. It's all baby steps, and I applaud every little step you take in making yourself, and the world, better. Remember, it took me years to get myself off dairy. And that is because cheese is truly addictive. The casein in milk contains honest-to-goodness opiates, which are concentrated in cheese. No wonder we love it so much. Hello, my name is Kim, and I am a recovering cheese-a-holic. It was suggested that I carry out the beginnings of a theme this week, and proclaim today Witchy Wednesday, since it's October and all. I love the idea, but I'm not prepared for that today. Today I have a treat for your dogs that's not at all tricky to make. I posted this recipe a while happy pizza reinfeld on my other blog,and it was even featured onwhere I also post now and then. I want it here too, because it's such a favorite in our house, and because it's so easy to make, and so adaptable. We've just wrapped up a long, busy weekend, with visiting family and friends. It was a whirlwind of fun and food, but today I'm tired, and hubby-dear has a nasty cold. It's a perfect day for an easy and worthy re-post, and to make a nice pot of this lovely, comforting soup. Dear Positively Vegan, We at VegOnline. Finding excellent cooking ideas that also double as healthy eating options is truly valuable, and Positively Vegan does just that, so we think you should be honored as such. Thank you for everything Positively Vegan does to increase healthy food awareness!.

HAPPY'S PIZZA
Use any kind of grain you like. I've made some changes and simplified things a bit so the food processor does most of the work, but do check out the original recipe. This recipe is very similar to the recipe, except it has less water, making a thicker, richer, creamier milk that tastes just heavenly in tea or coffee. Except for the Paleo insistence that meat has some magical ingredient that's good for you, we actually have a lot in common. It's also the last day of , which was a ton of fun for me, and really got me into a regular writing habit. This recipe is adapted from the one found in , by Mark Reinfeld and Bo Rinaldi. How crazy is that entire scenario, on so many levels? I'm so used to not having it, it no longer makes my mouth happy. I needed a solution to lunch and dinner, and I decided to create my own salad bar. I've shared these here before, but the method has changed some so it's time for an update. Best of all, the recipe comes together in just 15 minutes. They were starting to get a little soft, so it was time to bake them and use them.