Lost Meals

Miso soup with the works; tofu, wakeme, mushrooms, onions, ginger, noodles

The other day I noticed that I have lots of photos of meals that I've made and never shared. So instead of trying to remember all the details of each meal and creating an individual post for each, I will just bombard you with deliciousness!

My goal is motivation and beauty. I can always appreciate a good plate/bowl/etc... of food, as I'm sure you can too.

Oatmeal by the warm embers of a morning campfire.

BBQ Tempeh and Roasted Potatoes all cooked on the campfire.

These little fingerling potatoes came from a friend's garden, I dug them myself. The rosemary came from my own yard. Together with some olive oil, salt and pepper then roasted on the fire for about an hour made for a delicious, 'feel-good' meal.

I've been trying more raw foods lately. This was lunch one day; I can't remember what the filling was, maybe hummus. So 80% raw.

What the heck was I doing in this one? Corona and pesto, gosh I hope not!

A delicious pasta salad made with Wacky Mac

Homemade burgers with salt and vinegar potatoes. This seems like deja-vu, I've probably already talked about those tasty little taters!

Lastly, grilled veggies. Oh how I love grilled veggies. My favorite is grilled zucchini!

Juicer Pulp Muffins

Two of my favorite cookbooks lately have been Ripe From Around Here and Get It Ripe by Jae Steele. She is wonderful! She creates healthy vegan recipes that emphasize eating locally and seasonally. I picked up these cookbooks from the local library and they're readily available on the internet. And here is her blog Domestic Affair where she talks food and other interesting things.

On Saturday I made a recipe that has become a staple in my limited baking repertoire, Juicer Pulp Muffins. The idea behind these babies is using the leftover pulp from juicing things like carrots, apples and beets (all together please!). Since I juice lots of carrots, I always put aside a bit of pulp for these muffins.
As I've made these muffins many times, I've started to tweak them to make them more to my preference. Here's the recipe straight from Jae and then I'll make some suggestions on additions or changes.

2 cups spelt flour

1 tsp baking soda

1/2 tsp sea salt

1 tsp ground ginger

1 1/3 cup lightly packed juicer pulp

3/4 cup fruit juice or non-dairy milk

1/4 cup oil (she recommends non hydrogenated coconut oil or sunflower oil)

1 tbsp fresh lemon juice or apple cider vinegar

Oven 350 degrees.

Whisk together the dry ingredients.

Add the wet (except the lemon/vinegar save that until everything is mixed).

Stir until mixed well.

Add the Lemon or Vinegar, stir.

Pour into muffin tin and cook for 22-24 minutes.

Some suggestions!

Substitute ginger power for pumpkin pie spice!

Add cinnamon!

Substitute cane sugar for maple syrup then add a bit of applesauce for moisture!

Add walnuts!

Add raisins!

Lately, when I've made these my goal is to get them to taste like healthy carrot cake!

Our Thanksgiving

This is late, but I promised my husband that I would post photos of our wonderful dinner on the blog, so here you go!

My husband can saute at high speeds!

We opted for a Field Roast Celebration Roast this year instead of the usual Tofurkey Roast. It was a wonderful change. The Field Roast products are seasoned very well and have more of a 'gourmet' feel to them when compared to the Tofurkey.

We also had....

-Wild Rice (Lundberg's brand made in the rice cooker. We added mushrooms while it was cooking)

-Herbed Biscuits (From a Jae Steele cookbook)

-Pecan Pie (From vegweb.com by jakem0545)

-Cranberry Sauce (This was the first time I've ever made this. It was created using all the best ideas I read from various websites)

-Salad (Simple and delicious!)

-Stuffing (This part is disappointing. It was from a bag from the grocery store and had high fructose corn syrup in it. :( But I added celery, onion and brussel spouts to make it a little better)

-Green Beans (Yes from a can. I have a weakness for canned green beans)

-Chantrelle Mushroom Gravy (This was Will's creation. Typical mushroom gravy only made with button and chantrelle mushrooms)