Black Rice, Peanuts, & Peaches with a Creamy Vegan Sauce

Just another quick post with a dish I Thursday Night.  I wanted some Black Rice because I haven't done much with it lately.  I also wanted to use the rest of my frozen peaches.  I decided to make a dish out of this.  I did approx. 2 and a half to 3 Cups of Black Rice - once it was cooked.  (About 1 C dry).  I used about 2 cups of Frozen Peaches.  And a handful of Peanuts.  I topped it with a very flavorful sweet and creamy vegan sauce.  Here's what's in the sauce...

1/4 C Lemon Juice

1 T Minced Garlic

1 T Grapeseed Oil

1 T Agave

2 T Vegan Sour Cream

2 T Parsley

This is something I wouldn't normal combine or try but I'm sure glad I did!  It turned out being a real winner!

Quinoa Hummus Casserole Topped With Mirepoix and Sauce

It all started with this sauce.  I made it in my Vitamix.  It's a very powerful sauce so I was thinking about what I could use it on.  I will say that the batch was HUGE and I will be using it for much more than you will be seeing here.  For the recipe of this sauce...this is what I did...
4 Large Tomatoes
2 T Grapeseed Oil
1/2 C Almond Milk
1 Small Onion
4 Cloves Garlic 

Sounds easy enough, right?  Well, it pretty much was!  But...it DOES pack a powerful punch!  If you like garlic you will like this.  Lucky for me - I LOVE Garlic!

Here's a photo of the finished product.  It's a layered Casserole.  One of my favorite recipes of all time is Dreena Burton's Hummus Quinoa Casserole and I decided to take that idea and run with it.  I did red Quinoa on the bottom layer - then a hefty layer of Garlic Hummus on the next layer and then a layer of Carrots, Onions, and Celery.  I topped it with the sauce above.  As well as a bit of Basil.  It turned out wonderful!

Here's another look at it.  A single serving if you will.  Great for the main dish or a side dish.  Works great for lunches or dinner!

And below that photo another...you can see the Quinoa and Hummus better in that one.

And below that one I mixed it all together for my lunch today!  A different was of presenting it and eating it, I guess.  Kind of reminds me of mashed potatoes.  Which I might actually try and Smashed Potato Dish using Quinoa after seeing this!  It's not the prettiest mashed dish but it sure was tasty!

I wanted to blog a bit more about our plans for the Rooftop Garden today but ran out of time so I will save it for later this week!  I hope you all have a wonderful day!  Thanks for taking the time to visit!  Question of the Day: What is your favorite Mashed Dish or ingredients TO mash!?

My Vegan Thanksgiving Plate

Thursday my husband and I went to my parents for Thanksgiving as we normally do to meet with them as well as my sister and her husband.  I've been a vegetarian for almost 20 years and veg*n for almost a year and a half.  Believe it or not - I've never had a vegan turkey alternative until this year.  I decided to FINALLY try one.  I chose the Gardein's Holiday Roast.  It was pretty decent!  I cooked from frozen and it took about an hour or so in the oven.  I really liked the center of it where they had the stuff that was mostly grains, cranberry, and celery.  It came with 2 packets of gravy.  I haven't had gravy in YEARS.  It's not that I don't like it - it's just that I haven't made it in forever...I do like Mushroom Gravies and just might have to start making them again.

Anyhow...here is a photo of my plate.  As you can see I had LOTS to choose from!  All vegan!  You can see the slices of the Holiday Roast at about the 11 o'clock section of the plate.  At the top we did roasted Brussell Sprouts using a little bit of Wildtree's Grapeseed Oil and gently seasoned with California Garlic Pepper.  Next I had a little bit of the Sweet Potatoes.  Then I made a HUGE batch of Tabouli and my sister and I both had large helpings of that.  I was SHOCKED to see my husband tried some and Gold Stars to my Mother for having a spoonful eventho I know she wasn't a fan of it.  I think it's the texture for her as well as the Parsley and Mint...but I just LOVE it!  My sister and I split up the leftovers and took them home.  Then I had a few different flavors of hummus.  Not pictured are the bread/rolls we had.  Everything was yummy!

Earlier last week I posted about the Thanksgiving at my husband's family's gathering.  Between the two families I had completely different plates of food!  I ate real well last week!  That's for sure :)

Chipotle Lime Polenta "Chick'n" and Tomato Flavored Quinoa with Artichokes and Green Chilies

 Chipotle Lime Polenta "Chick'n" and Tomato Flavored Quinoa with Artichokes and Green Chilies.  I made this last night for my lunch today.  I had a little bit of Polenta left over (I will have a separate post about that in a bit) and really wanted to use my Chipotle Lime "rub" from Wildtree in something.

So...here is what I did...

A little less than 1/2 of a store bought Polenta "roll" but I cubed it (instead of my usually slicing)

I 'seasoned' the Polenta with...

Wildtree Grapeseed Oil
Wildtree Chipotle Lime Rub
Nutritional Yeast

all to taste and texture

I noticed this was an interesting alternative to "chicken" so that is why I named it that.

I added in regular Quinoa that I had flavored with Tomato Paste and Agave Nectar.  It was sweet and tomato-y.  Paired with the Chipotle and Lime it made for an interesting flavor that I ended up really liking.

I wanted more color...so...I added Artichokes and Green Chilies.  Had I had carrots on hand I would have added those, too!

So, this is one of my thrown-together dishes and I have it ready to go for lunch today.  I'm looking forward to the Chipotle KICK.

Participating Post in...

Freedom Fridays
Friday Chaos
Friday Flash Blog
Friday Food Fight
Healthy Vegan Fridays
Strange But Good

Goo Oh's

This is one of those quick meals I came up with by just using what I had on hand.  I didn't buy anything new...it was all out of what I had in my stash/pantry.

I found some spaghetti-Oh looking noodle thingies and used those but you could use anything really, any noodle, pasta, alternative grain, etc.

I also threw in  about a cup of Salsa

2 T Grapeseed Oil

2 T Agave Nectar

1 T Tomato Paste

1/2 Can Kidney Beans

About a C of Corn

1 t Wildtree Italian Seasoning

It's a cross between Goulash and Spaghetti Oh's!

I really like it!  It's YUMMY!

Participating Post:
Fresh Foods Wednesday
What I Ate Wednesday
What's Cookin' Wednesday
Wholesome Food Wednesday
Wonderful Food Wednesday

Top 20 Ingredients I Can't Live Without!

Alicia Silverstone over at The Kind Life posted about the 20 ingredients she can’t live without. As did Cadry at Cadry's Kitchen.  So I decided to follow suit!  Here are my TOP 20 Ingredients in random order.

TEA - As many of you know I drink A LOT of tea.  All day...all night...I have even started using it in dishes!  All sorts of tea...Black, Green, White, Yellow, fruit and herbal tisane's, Oolongs, Pu-erh, Blends, Purple, Guayusa, Rooibos, Honeybush...the list goes on and on!

CHICK PEAS & BLACK BEANS - I was going to list these separate but came up with too many items I MUST HAVE in my kitchen, apparently!  The older I get the more I LOVE Chickpeas.  They are so versatile!  I would have also put HUMMUS on the list but it's not just ONE Ingredient it's a FOOD, a dish, a delicacy, really.  Okay, okay...you can tell I LOVE hummus!  Well, Chickpeas are one of the ingredients so it works, right?

GRAPESEED OIL - Why GSO?  I think this sums it up nicely!  I LOVE IT!  If you want to order some let me know!!  I can have it shipped directly to you!

LEAFY GREENS - I know this is more than ONE but I couldn't resist!  There are so many Leafy Greens to choose from and they ALL have their benefits!

CASHEWS - And other nuts, really.  I'm very fortunate to NOT have allergies to Nuts!  I don't think I would be able to deal with that intolerance, to be honest!  I'm finding Cashews are very versatile as well and now that I'm NOT doing dairy there are many things I can do with them as a substitute. 

NUTRITIONAL YEAST - I have used it for YEARS - but have been using it on a weekly - sometimes daily basis these days!  Along the same lines would be HEMP HEARTS and CHIA SEEDS, I guess, too!  For Digestion Issues/Benefits as well as a protein option.

VARIETY of RICES - Again, I am a REBEL, here, and noting more than one but I really can't help it!  Just when I think I know which RICE is my favorite I discover new ones...like Medleys from Bob's Red Mills as well as FORBIDDEN RICE, lately, too!

QUINOA - Quinoa is in a category all of it's own for me!  I have been eating it for years but continue to be amazed by it!  I LOVE the nutritional benefits as well as digestion support but also the texture and flavor and the ability to make it MORPH!

TOMATOES - Any kind, really.  I could go on and on about THE TOMATO but I will let it speak for itself!  YUM!

BALSAMIC VINEGAR - Yes!  BALSAMIC VINEGAR...Wildtree Brand, specifically.  And I'm not just saying that because I sell it!  The flavor CANNOT BE BEAT!  Plus it has the Grapeseed Oil Base, too!

TAHINI - I thought it was just for HUMMUS but it's good for SO MUCH MORE!!!  I'm using lately in Cheese and Cream Alternatives, too!

GARLIC - Need I say more?  I just LOVE it!  I can't get enough of it!  I'd put it on cereal if it were allowed.  Okay...that might be a stretch...but...you know what I mean, right!?

ONIONS - They give flavor to EVERYTHING and they make the perfect base for many things!

LEMONS & LEMON JUICE - I almost over looked this one.  It's one of those things I really use a lot of but just USE it and tend to forget about it BUT if I run out...there is HELL TO PAY, Mister!

CORN - It's so sweet, It's so cute, It's SO GOOD!  I have been using it more and more to kick certain recipes up a notch as well as add to leftovers, wraps, salads, etc.  So simple - yet - SO effective!

COLORFUL BELL PEPPERS - LOVE them!  In every way!  I find myself adding them to EVERYTHING and then some!  The sweeter the better!

SPROUTS - When I was a toddler they used to be one of my 3 favorite foods (next to Dried Apricots and Lima Beans - which SHOULD also play a part in this list somewhere...there...they just did!) and I lost touch with Sprouts for a while but have been having FUN Sprouting my own Sprouts at home on and off again for a couple of years!

CARROTS & CELERY - Mostly because I can't have one without the other - and because they are right up the same alley as Onions and Garlic and Corn!

ALMOND MILK - I prefer Almond Milk to any of the other Milk Alternatives.  It's my default, really.

AVOCADOS - I wish I could have one everyday but they are really expensive here but when they are on sale!  I'm ALL OVER THAT!  Nom.Nom.Nom.

Hope you enjoyed my list!  If you do one let me know!

Vegan Creamed Spinach

 I had a spurt of energy at the end of today and decided to try and make Vegan Creamed Spinach.  Above you can see I did end up adding vegan mozzarella - Teese Brand.

Here is what I put in this dish to make it my very own...

10-ounces frozen spinach
Splash of Grapeseed Oil (Wildtree Brand)
Splash of Green Tea (I used Organic Green Andean from Drink T)

2 T Vegan Margarine (I used Earth Balance)
1/2 T Wildtree Onion & Chive Blend
1/2 T Wildtree Garlic Galore
A bit less than a cup of Soy Milk
Pinch of Nutmeg
Sprinkle of Wildtree Lemon Pepper

5 thin slices of Teese Mozzarella - Vegan Cheese

I'm pleasantly surprised at how rich it is and creamy.  I'm happy with the outcome!

Merry Christmas Everyone!

Casablanca Cous Cous

 Last Night I made Casablanca Cous Cous.  I found a recipe online and tweaked it based on what I had handy.  I figured you could serve this two ways.  Above I did the Cous Cous on the bottom with the mixture on top and below you can see I mixed all of it together.  I've tried the first one - last night - and mixed the rest and will have it for lunch and dinner over the next few days!

This dish had:
Cous Cous

Wildtree Grapeseed Oil

Wildtree Lemon Pepper

Sliced Carrots

Chopped Celery

Cubed Tofu

Tomato Sauce

Curry & Cayenne to taste

Chickpeas

Mushrooms

Wildtree Onion & Chive Blend

I'm pretty tickled with myself for this attempt!

Get Your Greens On - Kale Chips & Spinach Butternut Salad

 Yes...I swiped that phrase from Dara Dubinet!

See!  I DO make my own Kale Chips!  Here is one of my attempts!  It wasn't one of my better attempts but they were still yummy!  There is a Cashew Type of Concoction on them, here.  I also added some of Wildtree's Hot Chili Pepper & Garlic Blend to this!

And this is the Spinach & Butternut Salad we did for Thanksgiving, too!  So...we have Baby Spinach, Red Onions & Butternut Squash, Grapeseed Oil, Wildtree's Lemon Rosemary to taste, and Craisins.  It was DARN TASTY!

Marinated Chickpea Salad

The older I get the more I do with Chickpeas!  They are so versatile!

This past weekend (continue reading I blog more about this) I also made this Marinated Chickpea Salad!  It's a flavor combo I would have NEVER thought of myself - it started with a recipe on line and morphed from there!

Here's what I did...

1 Can of Chickpeas

1 Cup of Corn (I Used Frozen)

1/4 C Celery

1/4 teaspoon Paprika

2 T Apple Cider Vinegar

1 T White Vinegar

1 Clove Garlic

1 Squirt of Yellow Mustard

Wildtree Grapeseed Oil

Wildtree California Garlic Pepper to Taste

I would FOR SURE make this again!

 

My Succotash Wish (Dish)

I have TONS of stuff to blog about but have been way WAY behind!  SO sorry! 

My husband's family does Thanksgiving the Sunday BEFORE Thanksgiving Thursday and I made THREE dishes this year!  I started with a recipe I found online and tweaked it a bit.  I think I will call it MY SUCCOTASH WISH.  It reminds me of Deee-Lite!  (Video to follow!)

Anyhow...here is what this dish had in it...

Wildtree Grapeseed Oil

1/4 Large Red Onion

Clove of Garlic

3 Tomatoes

1 1/2 C Corn (I Used Frozen)

2 C of Lima Beans (I Used Canned)

Wildtree California Garlic Pepper to taste

Parsley to taste

It was DARNED good...if I do say so myself!

A Vegan Mash of Sorts

I'm not one to toot my own horn but this Vegan Mash of sorts was extremely tasty if I do say so myself!

(As far as I know) this is a completely original creation!

It consists of:
Wildtree Grapeseed Oil 

Cubed Quinoa Polenta

Stewed Tomatoes

Black Beans

Corn

Rice Crumbs

Hemp Hearts

Nutritional Yeast

Wildtree California Garlic Pepper Blend

I was darned proud of myself for this one!

2 Vegan MoFo Posts for today!  Yay!

Quinoa Polenta with Stewed Tomatoes

I've been on a Polenta kick lately!  Not only did I find Polenta but I found Quinoa Polenta!  YAY!  You know I LOVE my Quinoa!  One of my FAVE ways to do Polenta is to do slices and cook on each side with Grapeseed Oil.  I top the sliced-circles with Stewed Tomatoes!

The best part of this whole dish?  It takes 5 minutes or less!  YUMMO!

Vegan MoFo 2012 Continues!

No-Cheese And Mac

 I did a little Cheese Alternative of my own tonight!  It turned out really well!  I'm surprised and actually happy with myself!  Above you can see the Mac&"Cheese" dish and below you can see the 'left over No-Cheese".  It made a lot and you can actually add more Almond Milk for the thickness or thinness you prefer or to stretch your batch.

I use leftover plastic containers when possible.  This was from a store-bought Hummus I bought a while back.  The rest of the "cheese" batch perfectly fit in there!

Here's the recipe I came up with:

1 C (or more) of Almond Milk

6 T Nutritional Yeast

1 T Wildtree Grapeseed Oil

2 Squirts of Yellow Mustard

1/2 T Wildtree Garlic Galore (you can also use 1/4 T Onion and 1/4 T Garlic)

I'm very pleased with the way this turned out :)

Lima Bean Hummus

I know I have been posting a couple of times a day but I have so much to share with you on my current Blissful Journey!  

Last night I made a Lima Bean Hummus.  As you can tell from previous posts I kinda-have-a-thing for Hummus!  Here's another one I made that was inspired - yet tweaked - from a really old cookbook - I don't even know the name, sorry!

1 and half cups of Lima Beans - cooked - or canned

2 tea of Wildtree's Garlic Galore

2 T Wildtree Grapeseed Oil

Half of a lemon - squeezed

1 tea dried oregano

2 T Nutritional Yeast

In a Blender...this is darn tasty!  I sampled a little bit last night but will be eating more tonight with dinner and with near-future-snacks.

All Good "Cheeze-E" Sauce and Gravy

I have two posts today but wanted to keep them separate as they are much different from each other as far as recipes go!

This is a tweaked version of a Veg*n All Good Sauce...I added Nutritional Yeast and liked it MUCH better...here's what I did...

1/3 C Grapeseed Oil

1/4 C Veggie Stock

2 T Lemon Juice

5 Cloves Garlic

1 tea minced Ginger

1 tea Red Pepper Flakes

2 tea Braggs Liquid Amino's

2 T Nutritional Yeast

In A Blender.

This was SUPER flavorful!  Very Garlic-E and a little kick of HOT!  I really liked it!  I am thinking of all sorts of things I can do with it like marinate tofu, use as a dressing or gravy, and a sauce for TONS of things!  So far I drizzled a bit over Tater Tots instead of dipping them in Ketchup!  I'm thinking of pouring the rest over rice soon!

Chickpea Broccoli Casserole (Variation)

 I should really just BUY this book!  I've borrowed it from my library at least 3 times now.  It's a nifty book.  This past Friday evening - I made this...

 

Chickpea Broccoli Casserole with a few small changes.  This is NOT my photo - I found it online but it looks very similar to the casserole I made.

This casserole (the way I did it) has the following in it:

Chickpeas

Broccoli

Veggie Stock

Onion

Carrot

I used Whole Wheat/Whole Grain Bread broken up by hand instead of Bread Crumbs

I used Wildtree Natural Grapeseed Oil instead of Olive Oil

It turned out really well if I do say so myself!  I was quite pleased with it!  Perfect for Office Lunches!