Day 361 Shaved "Parmesan"

Shaved "Parmesan"

1 Cup Brazil Nuts
1/2 Cup Pine Nuts
1/2 Cup Sauerkraut Juice
2 Tablespoons Miso
1/4 Nutritional Yeast
1 Teaspoon Sea Salt

1.  Soak the Brazil nuts in water for at least 4 hours. Drain.

2. Place all of the ingredients in a high speed blender.  Puree at the highest setting until the mixture is smooth, about 1 - 2 minutes. Put in a covered container and set aside at room temperature for 2 to 3 days, until the flavors are nice and sharp and have deepened.

Ready to bake

3.  Preheat the oven to 250 F.  Line 2 baking sheets with parchment paper.  Using a spatula or dough flat edge, spread the mixture almost paper thin on the pans.

4.  Bake for 30 minutes until dry and golden brown.  Let it cool,then break into shards.  Store in the refrigerator.  This is not a melty cheese like fresh Parmesan, but it is good to toss on a salad or with pasta.

Soundtrack George Michael - Ladies and Gentlemen

Day 325 Cheesy Soup with Broccoli

Cheesy Soup with Broccoli

2 Tablespoons Earth Balance
1/2 Pound Vegan Kielbasa. cubed
1 Onion, chopped
1/2 Teaspoon Caraway Seed
Pepper to taste
1 Bay Leaf
28 Ounces Veggie Broth
1 Russet Potato, peeled and diced
1 1/2 Cup Broccoli, chopped
1 1/2 Cups Cauliflower, chopped
1/4 Cup Soy Milk
1 1/2 Cups Daiya Cheddar, shredded

Ingredients

1. In a soup pot, place Earth Balance, sausage, onion, caraway seed, pepper and bay leaf.  Cook until sausage is browned and onion is tender.

2.  Add stock, potatoes, broccoli and cauliflower. Cook until veggies are soft.

Before adding the cheese

3.  Stir in milk and cheese and cook until cheese is melted.  Discard bay leaf.

Pairs well with  2009 Coudoulet de Beaucastle Cotes du Rhone

Soundtrack Supersuckers - Holdin' the Bag

Day 320 Hot Cheesy Dip

Hot Cheesy Dip

1/4 Cup Onion, finely chopped
1 Tablespoon Earth Balance
1 Teaspoon Arrowroot
1/4 Teaspoon Pepper
1/2 Cup Almond Cream (Day 312)
2 Teaspoons Worcestershire Sauce
1 Teaspoon Soy Sauce
2 Cups Shredded Dayia Cheese
3 Ounces Vegan Cream Cheese, softened
2 Teaspoons Parsley, chopped

1.  In a casserole dish, combine onion and Earth Balance. Microwave on high for 2 minutes until onion is tender.  Blend in arrowroot, pepper, cream, worcestershire and soy sauces.  Microwave for 2 minutes until slightly thickened and bubbly.

2.  Add cheese, cream cheese and parsley.  Microwave 3 minutes and mixture is heated through, stirring every minute.

Goes well with crackers.

Soundtrack Lake Street Dive - Side Pony

Day 298 Cheesy Spread

Cheesy Spread

1/4 Cup Earth Balance
3 Ounces Vegan Cream Cheese
1 Teaspoon Worcestershire Sauce (Day 297)
1/2 Teaspoon Onion Powder
1/8 Teaspoon Garlic Powder
1 Package Dayia Cheddar Shreds
1/3 Cup Parsley, chopped
1/2 Cup Walnuts, finely chopped

1. Place Earth Balance in a glass container and microwave on high for 30 seconds.

2.  Place cream cheese in a glass mixing bowl and microwave on high for 30 seconds.  Add Earth Balance, Worcestershire sauce, onion and garlic powders, Dayia, and parsley.  Beat at medium speed with an electric mixer until smooth.

3.  Spread into a serving dish.  Top with the walnuts.  Refrigerate for at least 3 hours.

Goes well with crackers.

Soundtrack - Day of the Dead - A New Healing Process

Day 280 Spinach and Cheese Crostini

Spinach and Cheese Crostini

1 Baguette, sliced
2 Tablespoons Earth Balance
1/2 Cup Onion, chopped
1 Clove Garlic, chopped
1 9 Ounces Package Frozen Spinach, thawed and squeezed dry
1 8 Ounces Package Vegan Cream Cheese
1 Red Bell Pepper, roasted, peeled and chopped
1/2 Cup Cheddar Style Vegan Cheese, shredded

Crostini

1.  Place baguette slices on a baking sheet. Baked at 375 F till toasted.  Set aside.

2.  Melt Earth Balance in skillet over medium heat.  Add onion and garlic.  Cook until softened.  Add spinach.  Cook and stir till warm.  Cool.

Spinach and cheese

3.  Place cream cheese in a food processor bowl.  Pulse a few times.  Add the spinach mixture and roasted pepper.  Process until well combined.  Add the cheese and pulse a few times.  Serve with the crostini.

Soundtrack Pennywise - Live at the Key Club

Day 129 Nut and Cheese Burgers

Nut and Cheese Burgers

1 1/2 Cups Cooked Brown Rice
1 1/2 Cups Walnuts
1/2 Cashews
Vegetables from the Green Stock (Day 126)*
Salt
4 Teaspoons Potato Starch
8 Ounces Dayia Cheddar 'Cheese', shredded
Pepper

Leftover vegetables from the green stock

* If you don't have the leftover vegetables, you can use onions, garlic, mushrooms and herbs that have been well cooked.  You will need at least 4 Cups

1.  Preheat oven to 375F.  Place cooked rice is a large bowl.  Grind the nuts in a food processor and add to the rice.

2.  Place the cooked vegetables and salt to taste in the food processor.  Process until the veggies lose their shape.  Combine with the rice and nuts.  Mix well.  Add the cheese, potato starch and pepper. Mix well.

Raw burgers

3.  Line baking sheets with parchment paper and oil.  Form the mixture into burger and place on the baking sheets.  Cook for 1 hour.  Let sit for 15 minutes before serving.  The burgers will still be soft.
Makes 9 to 12.

Serve on whole wheat buns with ketchup, oil free mayonnaise (Day111), lettuce and caramelized onions.

Pairs well with 2005 Shafer Cabernet Savignon Hillside Select

Soundtrack - The Beatles - Revolver

Feeling Better

I am healing from a sinus infection that included a wonderful temperature that went over 100 degrees. It is nice to feel like cooking again with the muscle aches and shivers.  I made one of my favs for breakfast - a almond butter, orange marmalade banana sandwich on the Acorn Squash Roll.

Leftovers were for lunch. For the last week we have been eating bulgar wheat or brown rice with frozen vegetables for dinner.  It was an easy fix for when I didn't feel good. I put the last serving of that over some spinach, added the Kale Salsa, green onion and some vegan cheese.  On the side, was tortilla chips with cheese.

Mashed sweet potatoes

Dinner started with some mashed sweet potatoes that were seasoned with balsamic vinegar and salt.

I sauteed some seitan, mushrooms, and green onion in a custom spice mix with some balsamic vinegar.

Then it all came together as this.  The seitan mix was layered on top of the sweet potatoes.  There was a side salad made with butter lettuce, kale salsa, vegan cheese and balsamic vinegar.

spice mix

My spice mix is cayenne pepper, ground cumin and salt.  For a late night snack, I spread half a acorn squash roll with sundried tomato sauce and sprinkled some of the vegan cheddar and parsley on top.

Addicted to Results 5/27 - 5/31

5/27
Workout - 1 hour Personal training
30 minutes weights
30 minutes intervals
1 hour walk

Breakfast - Smoothie made with peaches, rice/quinoa milk, chia seeds, lemon juice, soy protein powder

Lunch - Spinach Salad

Snack - olives

Dinner - BBQ tofu with green onions
Corn on the cob
Grilled asparagus with tahini sauce

5/29
Workout - 30 minutes interval circuit
30 minute treadmill run
TRX
45  minutes weights, 15 minutes bike

Breakfast - Applesauce, prunes and sunflower seeds

Lunch  - Black beans and yellow rice and roasted tomato salsa

Snack - mixed nuts
Vega pre workout shake - acai berry flavor taste was not good

Dinner - Lasagne

5/29
Workout - 30 minutes interval circuit, 30 minute incline treadmill
TRX
Yoga

Breakfast - Peanut butter and mango jam on Italian Bread

Lunch - Black Beans and yellow rice with roasted tomato salsa

Dinner - Chili
Salad - greens, sunflower seeds, olives, pickles beets, and pesto dressing
1/2 bottle wine

Snack - bread
dried apricots

5/30
Workout - Air yoga
30 minutes interval circuit, 30 minutes bike

Breakfast - Apple Oatmeal with almonds - Steel cut oats mixed with apple pulp from the  juicer, topped with almonds and a apple syrup made from apple juice and maple syrup.

Lunch - Sweet potato and chili

Dinner - Rice Casserole -brown  rice,  onions, TVP, celery, diced tomatoes, bell pepper and tomato paste baked and topped with a vegan cheddar.  The daiya cheddar is much better cooked than raw.

Snack - Apple and peanut butter

5/31
Workout - 1 hour Personal training
1 hour walk
kettle bells

Breakfast - Smoothie - banana, strawberries, hazelnut milk, and soy protein powder.  I tried the hazelnut milk for the first time.  It has a nice taste and is a little more tasty than almond milk.

Snack - post workout Vega shake apple berry flavor.  This one did not taste any better.

Lunch - sweet potato and chili

Snack - apple and peanut butter

Dinner - Jack's Bistro
Manhatten
Carrot soup made with coconut milk
Oyster mushrooms and asparagus saute
glass wine
pita bread

Addicted to Results 5/21

Vegan Lasagna hot out of the oven

Workout - 30 minutes circuit
spin
XPF Cardio

Breakfast - Almond milk yogurt with mangoes, currants, and sunflower seeds.

Chili

Lunch - Chili made with Textured Vegetable Protein (TVP), tomatoes, onion, bell pepper, zucchini, pinto beans, corn, and carrots. It was served over white rice.
Salad - mixed greens, olives, mushrooms, pickled beets and pesto dressing

salad

Snack - Crispy Rice Bar

Dinner -  Lasagna.  This is the first time I have tried to veganize  this dish.  I microwaved onion and a log  of my chrizo spiced TVP sausage and added in tomato sauce and paste, oregano, basil and parsley.  For the cheese layer, I used tofu sour cream mixed with whole wheat bread crumbs and the Daiya vegan cheese.  This was a better tasting cheese than the other 2 that I have tried.  It  was not so great by itself, but in the pasta dish it melted and there were no bad tastes.  I layered it in the same manner as traditional lasagna and topped in with nutritional yeast.  I thought that the final product was good, but could be improved on.  Silken tofu might work better than the sour cream.

Serving of lasagna

Snack - dried apricots.