I know that the word Mash doesn't necessarily sound appealing to the taste buds, but this interesting mistake turned into a great filler with excellent flavor. If you like tamale's that is, lol. I may not be able to give you the exact ingredients because this was one of my attempts at a soy/garden patty that took a u turn. The good news is that, that u turn lead to a different direction with a whole new creation leading to many more in the future.
So I don't know about you but corn can be a difficult thing to give up or make a minimum in ones lifestyle. Like many other things it was a huge component in my life when it came to food. Corn chips, Corn tortillas, kernal corn, cream corn, tamale pie, corn bread, etc etc etc. I remember thinking, NO WAY, this isn't happening. But alas I can still enjoy it in its correct portions as not to hurt my body or deny my taste buds. Once again I have managed to find balance, woo hoo.
Ok, so while I was telling you about my little journey into patty-dom and how it took a u turn, my doorbell rang and there stood my UPS guy with my order from Bobs Red Mill. Woo Hoo Vital Wheat Gluten, Brown Whole sticky rice and rolled spelt. All of which are extremely helpful in creating any type of soy/garden patty that will hold together. Let the experimental recipes begin!! :)
So back the Tamale Mash, There weren't any measurements really. I started with dry soy beans, soaked overnight and boiled them with water and braggs amino's. Then without thinking to well I processed the beans with the broth. While there is nothing wrong with that scenario, the 'no waste' side of me added all of the broth, "not wanting to throw any away of course". Let's just say from this point on it truly became an adventure in cooking. Instead of having enough to put in a standard soup pot, I had to use my chili pot. Hey that's ok I figured I would have plenty of patties for a few months, lol.
So I added the processed beans and broth into the pan and started grabbing veggies out of the fridge to throw in the proccessor and add to the pan. First was the head of broccoli, then cauliflower and garbanzo bean flour. Now simmer. My hope was that those 3 would help everything else hold. Yeah no....So now the idea was to get it thick. My challenge was to not add a ton of wheat. So I added some reg brown rice that I already cooked. Not enough..Trying as I might to not add the wheat I voted for the masa, or fine ground lime soaked corn flour. If I could have baked these patties they would probably have been perfect. But alas I refuse to use my gas supplier so I am looking into a nesco roaster and a convection oven. In the mean time I filled baggies with the mash, zipped them shut, flattened them and rolled a pizza cutter over the bag to make wrap strips. Then I put all of the baggies in a long pan and put them in the freezer. Awesome!! If you like tamale's you will love this Tamale Mash.
Over all really easy to make and great flavor. The texture is much like a tamale breading. Next time, when Im out of the ones I have, I will add either vital wheat gluten or brown sticky rice to help hold them together and I will probably cook it as a loaf in my roaster or crockpot and then slice. Whether you try this recipe or not, I hope you enjoyed the hilarity of it all. But I can vouch that it is good on bread cakes, tortillas, salad, and mixed with other veggies or grain. All in all I will make this again and again in the future.
To Your Palate and Your Health
Tamale Mash
Thursday, October 21
Saturday, October 16
Mexican Style Rice w/Eggplant
I know there are a million different variations for mexican style rice, heck there are many versions of every recipe for that matter, lol. but as you get to me you will learn that I try to keep my ingredients between 5 and 8 so as to simplify life and allow my taste buds to taste the ingredients. Not only together as one but seperately as well. So you my darlings can call it what ever you wish, but for the sake of a nameless recipe I have decided to call it mexican style rice. :)
If you can boil or preferably steam rice then you are rockin and ahead of the game. If not then have I got a tip for you, Yes that's right, it called a timer, lol. Ok so the measurements count too, but that is easy to remember when you think of it in a specific way. Here you go, if you are dehydrated what do you need lots of? Right.... water. So when you remember 2 to 1 think dble the water of the rice and your good to go. Even better, if you double the water, you'll double your rice. What else, oh yeah bring to a boil and simmer with lid for 20 min. There is that crazy timer again. Ok I'll make it easier than all of that.
If you really want great brown rice that isn't hard or crunchy don't read the bag! Read this instead,
1 portion brown rice added to 2 portions hot water, turn down to simmer and set your timer for 25 min not 20. Yep I said it, 25 min. Test the rice on the top by tasting. If it is too crunchy check to see if there is water in the bottom of the pan. If so then add another 5 min to the timer. If not then add 1/8 of a cup of water to the rice and then add 5 min to the timer.
So now I'm really going to mess with you, tee hee,
Instead of using all water we are going to replace1/4 C of the water with 3/8 C of tomato sauce, and the other 3/4C with veggie broth. We are also going to add the spices and stir. Now steam or boil as recommended.
While your rice is cooking for the last 10 min you can grab the steamer your going to use to cook your eggplant chunks in. That's right I said eggplant. :) (remember, you may not like it one way and find you love it another. When they are done (hot) take them out and if you like a spicier dish like I do, you can add a few shakes of homemade raw vinegar pepper sauce to a bowl and coat before adding to the rice.
Yepper, that is it! Very Simple! And done in less than 30min.
Ingredients:
Brown Rice
Fresh tomato sauce 3/8 C
Veggie Broth 3/4 C
Cumin 1Tbl
Chili Powder 1tsp
Paprika 1tsp
Or you can use a mexican seasoning, but it wont taste the same, just different, :)
Eggplant 1 small
Home made Pepper Sauce with raw vinegar or not :)
It really is that easy and makes a great left over that you can use in many ways.
If you can boil or preferably steam rice then you are rockin and ahead of the game. If not then have I got a tip for you, Yes that's right, it called a timer, lol. Ok so the measurements count too, but that is easy to remember when you think of it in a specific way. Here you go, if you are dehydrated what do you need lots of? Right.... water. So when you remember 2 to 1 think dble the water of the rice and your good to go. Even better, if you double the water, you'll double your rice. What else, oh yeah bring to a boil and simmer with lid for 20 min. There is that crazy timer again. Ok I'll make it easier than all of that.
If you really want great brown rice that isn't hard or crunchy don't read the bag! Read this instead,
1 portion brown rice added to 2 portions hot water, turn down to simmer and set your timer for 25 min not 20. Yep I said it, 25 min. Test the rice on the top by tasting. If it is too crunchy check to see if there is water in the bottom of the pan. If so then add another 5 min to the timer. If not then add 1/8 of a cup of water to the rice and then add 5 min to the timer.
So now I'm really going to mess with you, tee hee,
Instead of using all water we are going to replace1/4 C of the water with 3/8 C of tomato sauce, and the other 3/4C with veggie broth. We are also going to add the spices and stir. Now steam or boil as recommended.
While your rice is cooking for the last 10 min you can grab the steamer your going to use to cook your eggplant chunks in. That's right I said eggplant. :) (remember, you may not like it one way and find you love it another. When they are done (hot) take them out and if you like a spicier dish like I do, you can add a few shakes of homemade raw vinegar pepper sauce to a bowl and coat before adding to the rice.
Yepper, that is it! Very Simple! And done in less than 30min.
Ingredients:
Brown Rice
Fresh tomato sauce 3/8 C
Veggie Broth 3/4 C
Cumin 1Tbl
Chili Powder 1tsp
Paprika 1tsp
Or you can use a mexican seasoning, but it wont taste the same, just different, :)
Eggplant 1 small
Home made Pepper Sauce with raw vinegar or not :)
It really is that easy and makes a great left over that you can use in many ways.
Thursday, October 14
Serape Cabbage Rolls
Now before you get me for every recipe not being more alkaline than not I want to remind you that living an alkaline lifestyle does not mean that 100% of everything you eat must be alkaline forming foods. That said, You are also going to find a few not so alkaline but vegan none the less.
Some of my favorite recipes have come from left overs and being creative right before getting to the grocery store.
I got a head of green cabbage the other day so I could make a cabbage salad and I also like to roll up the leaves for dipping and eating raw when I want a crunch that is a little different than that of a celery stalk. And before I knew it I was looking at the mexican style brown rice that I made yesterday with some cubed eggplant, and the tamale mash that was an attempt at a veggie patty mix that turned into something completely different, lol. But great flavor and flat bread filler none the less.
I needed something quick for lunch when I went on break (I work from home), something I could put together, eat and be satisfied with, all within a 25 min period. Done! tee hee our newest, yes I will make many more styles of, Stuffed Steamed Cabbage Rolls, now title Serape Cabbage Rolls.
I added the Tamale Mash to the Mexican Style Rice mixed it together and viola instant filling/stuffing. :)
Being I wanted it warmed up but I didn't want to clean another pan that needed to soak I heard a little person scream in my ear, "STEAMER TO THE RESCUE, woooooo hoooo". Better than a microwave, better flavors, moister without a doubt, no over cooked cabbage, and done in 10, Yes 10 min! Fast Food the real way, yee haw.
Ok moving on, If you want your steamer to heat up quicker do not add a ton of water. Unless you plan on something that is going to take longer than 15 min on med to high and use the water up, in that case I would use at least 3 inchs of water in the pan. Otherwise you don't need 6 cups of water. Remember a timer can be your best friend! Just ask all of the stainless steel pans I have scrubbed in the past, :(.
So back to the recipe, so much quicker than my writing, :)
Spoon filling/stuffing into raw cabbage leaves, they will look like big bowls. Hey another idea. Oh yeah the recipe, Then your going to roll them.
Hint: Fold the leaf tip up to close the end, then roll from the side so that you have the spine of the leaf on the top when you set it into the steamer basket. NOt only functional but will make a very nice presentation for you as well. Lift out with tongs or a spatula and set on plate.
Optional: Drizzle with enchilada style or tomatoe sauce. You could also bake these if you would like. Adding a sprinkling of Goat Cheese (Alkaline not vegan) for a sour cream cheese flavor. Yummy. It really is nice to know that living alkaline I can eat all a I want and I'm still losing weight! Life is good!
Now I know this isn't a specific 8 or less ingredient recipe, but what a great way to use up some leftovers and have a quick, healthy, yes vegan, meal in minutes.
I promise once I get my video camera from my shed in phoenix I will make these with a video.
Ingredient are:
*Fresh Green Cabbage leaves
*Tamale Mash filling
*Mexican Style Rice w/eggplant
Optional *Enchilada style sauce
To Your Palate Everyone
Some of my favorite recipes have come from left overs and being creative right before getting to the grocery store.
I got a head of green cabbage the other day so I could make a cabbage salad and I also like to roll up the leaves for dipping and eating raw when I want a crunch that is a little different than that of a celery stalk. And before I knew it I was looking at the mexican style brown rice that I made yesterday with some cubed eggplant, and the tamale mash that was an attempt at a veggie patty mix that turned into something completely different, lol. But great flavor and flat bread filler none the less.
I needed something quick for lunch when I went on break (I work from home), something I could put together, eat and be satisfied with, all within a 25 min period. Done! tee hee our newest, yes I will make many more styles of, Stuffed Steamed Cabbage Rolls, now title Serape Cabbage Rolls.
I added the Tamale Mash to the Mexican Style Rice mixed it together and viola instant filling/stuffing. :)
Being I wanted it warmed up but I didn't want to clean another pan that needed to soak I heard a little person scream in my ear, "STEAMER TO THE RESCUE, woooooo hoooo". Better than a microwave, better flavors, moister without a doubt, no over cooked cabbage, and done in 10, Yes 10 min! Fast Food the real way, yee haw.
Ok moving on, If you want your steamer to heat up quicker do not add a ton of water. Unless you plan on something that is going to take longer than 15 min on med to high and use the water up, in that case I would use at least 3 inchs of water in the pan. Otherwise you don't need 6 cups of water. Remember a timer can be your best friend! Just ask all of the stainless steel pans I have scrubbed in the past, :(.
So back to the recipe, so much quicker than my writing, :)
Spoon filling/stuffing into raw cabbage leaves, they will look like big bowls. Hey another idea. Oh yeah the recipe, Then your going to roll them.
Hint: Fold the leaf tip up to close the end, then roll from the side so that you have the spine of the leaf on the top when you set it into the steamer basket. NOt only functional but will make a very nice presentation for you as well. Lift out with tongs or a spatula and set on plate.
Optional: Drizzle with enchilada style or tomatoe sauce. You could also bake these if you would like. Adding a sprinkling of Goat Cheese (Alkaline not vegan) for a sour cream cheese flavor. Yummy. It really is nice to know that living alkaline I can eat all a I want and I'm still losing weight! Life is good!
Now I know this isn't a specific 8 or less ingredient recipe, but what a great way to use up some leftovers and have a quick, healthy, yes vegan, meal in minutes.
I promise once I get my video camera from my shed in phoenix I will make these with a video.
Ingredient are:
*Fresh Green Cabbage leaves
*Tamale Mash filling
*Mexican Style Rice w/eggplant
Optional *Enchilada style sauce
To Your Palate Everyone
Friday, October 8
Mediterranean Green Dressing
I started to make this dressing because I didn't have what I needed to try out the Mayo on Vegan Dads blog. I added some lemon juice to it and found it wasn't enough, so then I added too much vinegar and had to add more avocado, lol. When I think of avocado my child hood helps me to remember the paprika mom used to put on with the salt. Yummy!
Just when I thought I was done it still needed something..It was too sweet, from the little bit of agave nectar that I added thinking of the ingredients in Vegan Dad's Mayo. Then I went back and read his recipe and noticed that he stated it was more like Miracle whip because of the vinegar and sugar. YUK, the only thing I ever liked Miracle Whip in was a potato salad. I won't do that again. lol
So I will omit the sweetener next time without a doubt.
Then I remembered all of the mayo recipes calling for a pwd mustard. Now, I have to tell you that I taste EVERY thing. And I have never used before. But when I went to Sprouts in the city I used to live in, Spice Hunter Yellow Mustard pwd was on sale, so of course I got it, knowing that one day I would use it. For those of you that don't like horseradish you will understand and without a doubt laugh heartily at this. I stuck my pinky finger into the jar once home, and then place it in my mouth. WOW that stung, my nasal passage opened up and my tongue burned for some time. Pungent isn't the word!
But...I wondered anyways if that is what was missing in my new dressing recipe. Brave (or glutton) soul that I am I poured a little of the dressing into a bowl and added a tiny bit of mustard. Oooo thats good. So following my own advise, "Thank the gods", I added a small 1/8 tsp. Good yes, but needed a little more. Another 1/8 and vua la Yummy!
I love my journey
Mediterranean Green Dressing
Just when I thought I was done it still needed something..It was too sweet, from the little bit of agave nectar that I added thinking of the ingredients in Vegan Dad's Mayo. Then I went back and read his recipe and noticed that he stated it was more like Miracle whip because of the vinegar and sugar. YUK, the only thing I ever liked Miracle Whip in was a potato salad. I won't do that again. lol
So I will omit the sweetener next time without a doubt.
Then I remembered all of the mayo recipes calling for a pwd mustard. Now, I have to tell you that I taste EVERY thing. And I have never used before. But when I went to Sprouts in the city I used to live in, Spice Hunter Yellow Mustard pwd was on sale, so of course I got it, knowing that one day I would use it. For those of you that don't like horseradish you will understand and without a doubt laugh heartily at this. I stuck my pinky finger into the jar once home, and then place it in my mouth. WOW that stung, my nasal passage opened up and my tongue burned for some time. Pungent isn't the word!
But...I wondered anyways if that is what was missing in my new dressing recipe. Brave (or glutton) soul that I am I poured a little of the dressing into a bowl and added a tiny bit of mustard. Oooo thats good. So following my own advise, "Thank the gods", I added a small 1/8 tsp. Good yes, but needed a little more. Another 1/8 and vua la Yummy!
I love my journey
Mediterranean Green Dressing
Tuesday, September 21
Who Is This Author?
In May of 2010 I got a call from my Dr. which I hardly ever go to see. She informed me that my cholesterol was 300 and my AC1 was 6.3 when it should be 5.6. That makes me a borderline type 2 diabetic. The diabetes statement didn't bother me because I knew I could control it with diet, however the cholesterol shook me up a bit.
My dad passed from an massive heart attack, and my mother had diabetes. To be told at a little over a month after turning 46 and 164 lb at 5'6" I was pretty avg and it could be genetic ticked me off. It was like being told I had no control over what my body decided to do. Bullhocky!
I had looked into living an Alkaline lifestyle a few yrs back when I was selling a product called the Ph Factor. It had to do with weight loss and keeping your body alkaline and disease free. Now I have chosen to take control of my body. So I am sharing my own recipes and more with you my reader. Life doesn't have to be hard unless we wish it to be.
To your health and mine. Enjoy
PS: Since the start of this blog my body has dropped close to 20 lbs and I have gone from a size 12 to a size 8. That is the result of the eating change alone, no additional exercise. Oh and I don't work out lol
My dad passed from an massive heart attack, and my mother had diabetes. To be told at a little over a month after turning 46 and 164 lb at 5'6" I was pretty avg and it could be genetic ticked me off. It was like being told I had no control over what my body decided to do. Bullhocky!
I had looked into living an Alkaline lifestyle a few yrs back when I was selling a product called the Ph Factor. It had to do with weight loss and keeping your body alkaline and disease free. Now I have chosen to take control of my body. So I am sharing my own recipes and more with you my reader. Life doesn't have to be hard unless we wish it to be.
To your health and mine. Enjoy
PS: Since the start of this blog my body has dropped close to 20 lbs and I have gone from a size 12 to a size 8. That is the result of the eating change alone, no additional exercise. Oh and I don't work out lol
I'M Back!!
My deepest apologies to those of you that may have stopped by and noticed that there hasn't been any movement on my blog in quite some time now. I went through a move out of area which had my off balance for a while. But I promise I am back...so without further delay I want to fill you in on some of the new changes.
First I will I find that writing down my recipes like my mom used to is feels better to me than typing. It feels warm and personal like so many recipes should feel. It reminds me of going through my moms old recipes and being able to really see her in them. So I am going to share a part of myself with you by printing out my recipe form and filling it in. Now I know that a few of you might be concerned about the paper waste from the print and scan. No worries I think of that too. But I have decided to create my own personal binder cook book, so each one that is scanned will be going into the binder and not the trash. Ta da no waste, :).
As for being able to read the handwriting you shouldn't have any problems. Even though, as frustrating as it might sound trying to figure out what an ingredient was on an old index card was part of the recipe adventure. "Did I read that right? Well if not I'll have a new recipe won't I, woo hoo" I specifically remember a time when I was making a pumpkin quick bread and thought it said one lg can of pumkin filling not the 1C it called for. It made the best bread pie, lol, just not a great bread. lol.
So welcome to the adventure! :)
First I will I find that writing down my recipes like my mom used to is feels better to me than typing. It feels warm and personal like so many recipes should feel. It reminds me of going through my moms old recipes and being able to really see her in them. So I am going to share a part of myself with you by printing out my recipe form and filling it in. Now I know that a few of you might be concerned about the paper waste from the print and scan. No worries I think of that too. But I have decided to create my own personal binder cook book, so each one that is scanned will be going into the binder and not the trash. Ta da no waste, :).
As for being able to read the handwriting you shouldn't have any problems. Even though, as frustrating as it might sound trying to figure out what an ingredient was on an old index card was part of the recipe adventure. "Did I read that right? Well if not I'll have a new recipe won't I, woo hoo" I specifically remember a time when I was making a pumpkin quick bread and thought it said one lg can of pumkin filling not the 1C it called for. It made the best bread pie, lol, just not a great bread. lol.
So welcome to the adventure! :)
Monday, June 28
Basic Foundation Dressing
Who says that Rachel Ray is the only one who can have a catchy phrase. We know that she has her evoo (Extra Virgin Olive Oil)and I now have my BFD. Besides standing for Basic Foundation Dressing, it can also stand for Big Fun Dressing, Beautifully Flavored Dressing, and I am positive that you can all come up with a few new and definitely a couple of well known old ones. One especially comes to mind, but this is a recipe blog not an adult channel, lol. Moving right along.
Basic Foundation Dressing
Friday, June 25
Spinach and Leek Pasta
Please remember that I write these for not only the experienced cooks out there but also for the beginner.
If you have never eaten a leek this is your chance to find out how wonderful they truly are. By sauteing them you bring out their sweetness and extremely mild onion flavor. My adventure into the world of alkaline cooking and creating is blessing my taste buds more than I ever imagined it could. Let me know what you think below.
Spinach and Leek Pasta
If you have never eaten a leek this is your chance to find out how wonderful they truly are. By sauteing them you bring out their sweetness and extremely mild onion flavor. My adventure into the world of alkaline cooking and creating is blessing my taste buds more than I ever imagined it could. Let me know what you think below.
Spinach and Leek Pasta
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