Post-Thanksgiving Tidbits and Recipes

Making the best of time away from work and with family, I traveled several miles to visit my family and have a special holiday celebrating my loved-ones.

SPOILER ALERT - THIS IS NOT A 100% VEGAN OR VEGETARIAN SHARE

The week past has been busy getting back into the routine of working, teaching, studying, and cooking vegan meals, however, the Sunday after Thanksgiving, I cooked fresh red pasta sauce, steamed broccoli, roasted cauliflower, and sauteéd cabbage. 


VEGAN - Today for lunch, it's vegan heaven.  Have you ever heard of "Jo-Jo" Potatoes?  MMMmmm, it's an Oregon thing I have heard.  In fact, someone in Las Vegas (while on an unexpected trip there) spoke about Jo-Jo's.  Check it out...
     Unfiltered Olive Oil
     Black Truffle Salt
Get these from Durant at Red Ridge Farms in Dayton, OR
(Although the Olio Nuevo was a special release at their annual Olio Nuevo Festival a few weekends ago and may be sold out at this point!)  www.durantoregon.com

This little spicy number is Volcano Sparkle from
Marshall's Haute Sauce in Portland.  Oh wow!

This is not only amazing on potatoes, but in guacamole
or beans.

www.marshallshautesauce.com






Jo-Jo's
I used an air fryer for these potatoes and simply toss them in a mix in a large mixing bowl.  Season with the following prior to about 16-20 minutes in the air fryer. 

• Olive oil
• Truffle salt
• Fresh parsley flakes 
• Garlic pepper
• Volcano Sparkle (to taste)

About 8 minutes in, remove and toss again in the bowl.  Finish cooking to desired doneness.  Note: I used three russet potatoes.  For specific amounts on the mixture ingredients above, ask me!

**************************************

Thanksgiving Dinner Secrets and Recipes- NON VEGAN!

Depending on the size of your turkey when cooking for family, consider a few amazing suggestions.  If you have specific questions, please ask me.

• Apple-Sausage Stuffing (thank you to Ms. Hazel Cooper in 1990 with my own tweaks)
• Bottomless award-winning gravy (my own award haha) 
• Yams with pizzazz 

Apple-Sausage Stuffing

First of all, this year we decided NOT to stuff the bird which allowed us to enjoy a crisp and carmelized stuffing straight from the oven.  If you prefer a more soft stuffing, put it in the bird!

1 lb Chicken Breakfast Sausage (available at Whole Foods Market or New Leaf Market)

1 diced whole onion 

6 diced stalks of celery

8 oz diced mushrooms (optional)

Fresh herbs (try to use a coffee bean grinder to prep thyme, sage, and a pinch of rosemary)

1 cup fresh chopped parsley (this is a huge secret to delicious stuffing!)

1-2 grated apples (depending on amount)

1 cube of butter (more or less depending on your taste)

Fresh sourdough bread cubes or use the bread of your choice

Fresh turkey stock to moisten

Cook the sausage, add onions, celery, and mushrooms.  Once soft and onions are transparent, add fresh herbs (except parsley) and a cube of butter.  When butter is melted, toss in parsley, bread and grated apple.  Add broth to the desired amount.  Cook in a glass baking dish, uncovered about 45 minutes turning once.  Note: you may need to reserve this and cook it later when the bird is almost ready.  

Bottomless Gravy - Tips

Make a pot of turkey stock with a whole onion, two cloves of garlic, celery leaves and tops, a carrot or two, salt, and turkey parts such as a thigh, wings, necks, and or breast bones.  Reserve this for basting the turkey and for making gravy.  The other secrets you will need to contact me to get.

Yams - Tips (thank you to Grandma Eve in 1985)

Use fresh yams that are either boiled or roasted and then peeled.  Dice them up and place them in a pan while sprinkling with brown sugar, a few pinches of Tang orange juice powder, freshly squeezed orange juice (not much) and spices such as clove, nutmeg, etc.  Add a decent amount of thinly sliced butter (or coconut butter) and cover while roasting.  Add fresh marshmallows for the last 5-10 minutes to desired brownness.  Yummy and it can be VEGAN if you use coconut butter!

Are you feeling hungry and inspired yet?!

Godere de buona salute!  Grazie!

Beth

#cooking

#foodprep

#plant-based

#plantbased

#forksoverknives

#durantoliveoil

#durantatredridgefarms

#foodblog

#recipesforvegans

#vegansoup

#ilovefood

#thanksgivingmenu

#thanksgivingstuffing

#turkey

#yams

Vegan Food Prep and Snacks for Super Fuel

We are busy families and people...

The busy work week is enough, and then there's the holiday week for a typical Thanksgiving feast with family and friends.  Being prepared is crucial to the fuel tank we all have; don't let it get to "empty," and at least keep it over a half full.  So maybe you are not a fan of preparation days, that's okay.  Visit your local produce department for some ideal time-savers.  Some Sundays I make things with no end-goal such as stock.  It's always on hand in the freezer if I need something in a jiffy.  On that note, I never thaw frozen items such as soup, broth, legumes, etc. in the microwave.  I always do these things on the stovetop.  It keeps the integrity of the food intact.

Here is what's cooking today...

• No-Bake Granola and Mini Chip Squares (recipe follows)
• Kitchen Sink Vegetable Stock (recipe follows)
• Veg Dumplings or Pot Stickers (recipe follows)
• Lemonade Infused With Lavender

No-Bake Granola and Mini-Chip Squares
2 C Organic Rolled Oats
3/4 C Organic Ground Flaxseed
3/4 C Organic Pitted and Chopped Dates
1/2 C Organic Mini-Chips
1/4 C Organic Shredded and Unsweetened Coconut
1/4 C Organic Pepitas (Pumpkin Seeds)
3/4 C Organic Almond Butter
3/4 C Organic Coconut Oil
3/4 C Organic Honey

Stir all dry ingredients together.  Chopping the dates might be easier in a food processor along with about half of the Flaxseed.  Using a double boiler, melt the coconut oil.  Put all ingredients together in a large bowl and mix thoroughly.  Press onto a waxpaper-lined baking dish and press the mixture firmly into a flat layer.
Chill for at least two hours.
To ease cutting, use a pizza cutter.
Enjoy!  Lasts for almost two weeks in air-tight containers.

No-Bake Granola and Mini-Chip Squares

Veg Dumplings or Pot Stickers
1 Package Organic (if available) Wonton or Gyoza Wrap
1 C Organic Mushrooms (finely chopped in food processor - Crimini or 1/2 Shitake and 1/2 White or Crimini is best)
1 C Organic Shredded Cabbage
1/4 C Organic Waterchestnuts (finely chopped in food processor)
1 Clove Organic Minced Garlic
Fresh Grated Ginger (optional) 1/4-1/2 t
Organic Olive Oil and Sesame Oil for Sauté and Flavor
* Optional - 1 T Organic Chopped Cilantro or 1 T Organic Chopped Green Onions

Mix all ingredients except mushrooms, optional herbs, and oil.  Sauté all vegetables in a small amount of olive oil until soft, not overcooked.  Allow to cool slightly, add mushrooms and herbs and sesame oil to taste.  Also, add salt and white pepper being sure not to over-season.  Prepare per wonton or gyoza package (i.e. around 1 1/2 tsp filling in the center of a wrap.  Seal wrap by dabbing water with a finger around the edges.  Press closed.

For Gyoza: Cook in a bamboo steamer lined with wax paper (for no-stick) or prepare by frying the bottom in a coated frying pan, once brown, add water or mild vegetable broth, cover and steam to finish the cooking process.
Serve with a dipping sauce such as Organic Tamari, White Vinegar, and Chili Oil or another sauce of choice.

For Wontons: Gently add to vegetable broth (homemade or store-bought, being sure to read labels to avoid added sugar, maltodextrin, or other sweeteners) on a low, rolling boil for approximately 5 minutes.  Add fresh sliced green onions just before serving.  Option - add mixed vegetables such as pea pods, bamboo shoots, and sliced bok choy for a vegetable wonton soup.

Homemade "Kitchen Sink" Vegetable Stock

Yes, I did say "Kitchen Sink" vegetable stock.  It's so easy to grab what's in the refrigerator and make it stretch into a stock that can be used for numerous other dishes such as:

• Sipping broth on a cold Fall weather day
• A base for other soups or gravies (last week I used it in the Roasted Red Pepper Soup)
• For use in your vegan Thanksgiving stuffing

Kitchen Sink Vegetable Stock 

What went in today's stock?

• 1 1/2 Organic Yellow Onion (skin and all, for color)
• 1/2 Head Organic Garlic
• Leafy Organic Celery Tops and Celery Pieces
• Organic Carrots
• Organic Fennel Bulb
• Organic Broccoli Stalks
• Organic Radish Tops
• Salt 

Note: I do not use fresh herbs in stock because I want to choose those flavors based on what I am using the stock for.

Finally, if you want to use the stock and vegetables as a meal, strain the solids, discard skins and peels, etc.  Add desired herbs such as fresh thyme and parsley.  Return to simmer for 30-60 more minutes, then add the solids back and puree the soup in a blender to make it thick and hearty.  Serve it with fresh-toasted bread and a swirl of organic olive oil or cashew cream.  Will post the cashew cream recipe next week.

Other tips and tricks

With vegan cheese and olive enchiladas on tomorrow night's menu, accompanied by pinto beans (frozen a few weeks ago), I will prepare 'mostly-store-bought' pico de gallo so I can serve some texture (crunchy chips) on the side with guacamole.

Go ahead, buy the store-prepared pico de gallo which is available in most prepped food sections of your local produce section.  I often pick out at least half of the jalapeños and replace them with tiny, diced fresh tomatoes.  Then, I add salt and fresh-squeezed lime to the pico.  Delicious!  And it lasts about 2-3 more days.  (Don't eat it when those onions become transparent)

Purchase Culinary Lavender at specialty markets or at Durant at Red Ridge Farms

https://shop.redridgefarms.com/collections/artisanal-foods/products/culinary-lavender-estate-grown

While you're there, pick up some amazing truffle salt and their estate olive oil!

Godere de buona salute!  Grazie!

Beth

#cooking

#foodprep

#plant-based

#plantbased

#forksoverknives

#durantoliveoil

#durantatredridgefarms

#foodblog

#recipesforvegans

#vegansoup

#ilovefood

Vegan Recipes and Information Can be Found Everywhere!

Sunday is a great day for planning and food prep.  With so much information available today, it's hard not to create amazing plant-based meals.  Many recipes I have adapted come from my years of being a self-proclaimed chef.  My mother was an amazing cook and the talent ran deep in her Italian family!

Mom with a roast and some fancy hair - 1965

Mama & Papa Palermo with my mom in the background - 1971

The food prep is in full-swing and I am starting to get my husband on board.  What's on the list on the countertop for today?

• Roasted red pepper and fennel bulb soup
• Air-fried, marinated tofu cubes
• Air-fried Brussels sprouts
• Air-roasted zucchini
• Mashed potatoes with garlic and peas
• Vegan meatloaf with mushrooms and Beyond Burger meat
• Vegan gravy (recipe follows)

It's amazing how many recipes you can find on the internet, but I find that using Instagram and following people who love to post pics and recipes is very helpful too!

https://simpleveganblog.com/recipes/

Simple Vegan Blog by Iosune is a great resource!  Check her out!

Some of my favorite products!

It's a fact, I feel better and am more energetic eating Vegan!  

Eat your veggies!  Here's another amazing Lebanese chef who has a lot of different types of recipes.  Here is the cauliflower with tahini recipe http://cosetteskitchen.com/recipe/bakedcauliflower.  Thank you, Cosette!

Godere de buona salute!  Grazie!

Beth

#cooking

#nowthatsitalian

#plant-based

#durantoliveoil

#foodprep

#foodblog

#recipesforvegans

#lebanese

Navigating Vegan Nutrition in a World of Animals and Animal Products

Veteran's Day!  Thank you for your service, Dad, my dear husband, my late uncles, and dear friends.  

Living in the beautiful wine country of Willamette Valley, I am constantly reminded of nature and the beauty of creatures who simply graze and go about their day.  It's a peaceful morning and I am feeling energized to do some healthy food prep for the week.

But first, some delicious, hot veggies for energy!  

O = organic

PF = preservative-free

O-Baby Spinach, O-Beefsteak Tomatoes, O-Crimini Mushrooms, PF-Kalamata Olives, O-Durant Estate Blend Olive Oil, Red Ridge Farms Truffle Salt, O-Garlic, O-Pepper

What spinach?  Ever notice how a mountain of spinach sauteed becomes a tiny portion?  I started with adding about 6 cups of raw baby spinach to the sauteed mushrooms and olive oil, along with some fresh-pressed garlic.  Then I added diced Kalamata olives and diced tomatoes.  Topped it off with the delicious olive oil and truffle salt.  Super savory!

After about 8 months of eating mostly Vegan (with a touch of Vegetarian), a family emergency sent me out of state and in a hospital, helping my loved one recover.  The food choices were less-than-desired and I found myself having a few bits of chicken and bacon.  The downward spiral of even just a few amounts of animal protein made me feel horrible, my sleep was poor, and I couldn't wait to get back on track.

I will be sharing my journey and some recipes.  If you have questions, please reach out!

Godere di buona salute!  Grazie!

Beth

#spinachsaute

#vegan

#trufflesalt

#durantoliveoil

#foodprep

#pintobeans

Day 8 - CHALLENGE TO BE YOUR BEST SELF

Keep on it!

Here's one of the best recipes. Hooray for cooler weather and warm dinners!

Serve with a salad or steamed veggie. 

~Beth

Turkey Meatloaf

============

1 package ground turkey (if breast meat, add 1 extra egg yolk)

2 eggs whisked

2 - 3 slices healthy bread 

1 lb mushrooms chopped in food processor 

1 small white onion 

Parsley fresh or tube

Worcestershire sauce to taste 

Salt, pep, seasonings to taste (I like a seasoning salt called "Badia" that has a bit of a kick, also Trader Joe's season salt is good)

Depending on what else you like for flavor, a couple shakes of nutmeg is good too

Secret is below!

Steps:

Dice onion and brown with olive oil, add processed mushrooms and put in freezer to cool down

Crack and whisk eggs, add bread (crumbled) and allow to soak for a few minutes before whisking in seasonings and Worcestershire

Add cooled onion/mushroom mixture then add the turkey with hand stirring or lots or arm muscle 

SECRET...put a tiny taste-test in a microwave safe ramekin and nuke for 30-45 seconds. Taste it and adjust if needed 

Mold onto shallow or deep roasting pan

Bake at 350 uncovered until golden brown and done

SECRET 2...scoop all of the drippings surrounding the loaf and whisk in a small saucepan with a Turkey gravy packet and 1/2-3/4c cold water and cook while continuing to stir

Yum!!

I have a ton of variations. This is the basic, better than beef tasting, loaf recipe. 

https://youtu.be/YwTT8YQFJDQ

Day 5 - CHALLENGE TO BE YOUR BEST SELF

The weekend is here!  What a great week it was and glad to be hearing more from all of you about what the challenge is to you and how you are doing.  Keep with it and remember, small changes are positive and better than no change at all!

What's on your plans for the weekend?

For me, a trip to the city sounds like a good idea soon!  Pictures, walking and maybe a fun bistro!

~Beth

Day 3 - CHALLENGE TO BE YOUR BEST SELF

How is everyone doing?  I am hearing some fantastic ideas from people at bootcamp...encouraging you to post it!

Yesterday I did great and had mostly meat free!  Eggplant, tomatoes and onions...delicious!

Potatoes and maple tofu breakfast with green peppers as a hash.

What you got?

Stay with it!  A little good is better than no effort.....................

~Beth