tag:blogger.com,1999:blog-25161760632033256742024-02-07T18:20:04.119-08:00VEGWe are vegan/vegetarian eating girls (and guys!)Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.comBlogger124125tag:blogger.com,1999:blog-2516176063203325674.post-66986113739254243482011-05-02T17:58:00.000-07:002011-05-02T18:10:32.999-07:00Stir-Fried Udon Noodles with Bok Choy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziuCpAfQtcGDgFvFPcmtU9yQQyVqFpa2OSoQYdzOeMEGf6Vk4vsUkz2lP7iCu-klEVuPOIBGqdFcrQZefrpm09p78rnqYDJMHIpj9rsPxOt4gNv9OEpxep2u9_NRxoa9geG1UgE0EggVL/s1600/IMG_1709.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziuCpAfQtcGDgFvFPcmtU9yQQyVqFpa2OSoQYdzOeMEGf6Vk4vsUkz2lP7iCu-klEVuPOIBGqdFcrQZefrpm09p78rnqYDJMHIpj9rsPxOt4gNv9OEpxep2u9_NRxoa9geG1UgE0EggVL/s400/IMG_1709.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602290912457504866" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFt3bGs10OZwPMaJt56BhollaB1XzWD6uFzDdWt21oGmaDySjOlhW1w2sPML6KwtK4sA9CQltmdUlrOUyqKGMeI855reilHGmLNxXFbRE0oWaRjFWmRz3bzSKgi6bOg8h5AOByOSkKmOBY/s1600/IMG_1710.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFt3bGs10OZwPMaJt56BhollaB1XzWD6uFzDdWt21oGmaDySjOlhW1w2sPML6KwtK4sA9CQltmdUlrOUyqKGMeI855reilHGmLNxXFbRE0oWaRjFWmRz3bzSKgi6bOg8h5AOByOSkKmOBY/s400/IMG_1710.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602290908400117506" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxG7Vn4jLJXTze43icvtGyBhGHoUQi3ri4RdMRg14TqpaMJt76HsZWqvvIEgWZwCNvO6Uku1AUTz3UUZd9L-ggAv78F5yGm4xVC5u5UZwol8-JAHvygjgSn6BltWhQSDZkOfZmosCgabv8/s1600/IMG_1711.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxG7Vn4jLJXTze43icvtGyBhGHoUQi3ri4RdMRg14TqpaMJt76HsZWqvvIEgWZwCNvO6Uku1AUTz3UUZd9L-ggAv78F5yGm4xVC5u5UZwol8-JAHvygjgSn6BltWhQSDZkOfZmosCgabv8/s400/IMG_1711.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602290905834393170" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesW3TO9ypIcWSYDO-aQE-WIaIIzD0PyWkwmZLmpIqfPm3e-_6qhfxkDxyjrsYRSZCE_m24fsKbtQ_rKSWq_SEp8YU8g1OORS634p0befq77clyAhZ0-QFLYL7YwmzzWxs50l3ZbN4fDge/s1600/IMG_1712.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhesW3TO9ypIcWSYDO-aQE-WIaIIzD0PyWkwmZLmpIqfPm3e-_6qhfxkDxyjrsYRSZCE_m24fsKbtQ_rKSWq_SEp8YU8g1OORS634p0befq77clyAhZ0-QFLYL7YwmzzWxs50l3ZbN4fDge/s400/IMG_1712.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602290901787582562" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDSpl6spdsrU6onWaDbY5pecVP5OyyaTJTysUQdyTe2YKIp-LrsYSUxqAY_sk1wAdFmnC1U8EqH0tRWano9MlV98HvhlKjjbvcfDn5def7vLz-QIMXhM2KywKyOcIhfgMDjnoiK0r0ZMC/s1600/IMG_1713.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpDSpl6spdsrU6onWaDbY5pecVP5OyyaTJTysUQdyTe2YKIp-LrsYSUxqAY_sk1wAdFmnC1U8EqH0tRWano9MlV98HvhlKjjbvcfDn5def7vLz-QIMXhM2KywKyOcIhfgMDjnoiK0r0ZMC/s400/IMG_1713.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5602290893203436498" /></a><br /><a href="http://www.vegetariantimes.com/recipes/10380?utm_source=YogaChallenge&utm_medium=newsletter&utm_campaign=YogaChallenge">Stir-Fried Udon Noodles with Bok Choy</a><div><br /></div><div>Delicious and light for a warm spring day. Served with steamed broccoli and applesauce. </div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-61966928070813592182011-04-23T07:51:00.001-07:002011-04-23T07:53:21.890-07:00Miso Soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDJ9KPLaglwPigXFTDQkzA4Wnnxw4G-txgJt7R4uqE5BoPXj-KkzkQv93HUrEgRjsuCg31I4vwF9Uwo3xO3y7WkJfn9xiBh-GfMIsMQUm3Z-CgTbN7Hnl3nOdZVYXChhAvn2mSmLNmKKT/s1600/IMG_1700.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigDJ9KPLaglwPigXFTDQkzA4Wnnxw4G-txgJt7R4uqE5BoPXj-KkzkQv93HUrEgRjsuCg31I4vwF9Uwo3xO3y7WkJfn9xiBh-GfMIsMQUm3Z-CgTbN7Hnl3nOdZVYXChhAvn2mSmLNmKKT/s400/IMG_1700.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598792196829787810" /></a><br />Yummy <a href="http://www.vegetariantimes.com/recipes/9009?utm_source=YogaChallenge&utm_medium=newsletter&utm_campaign=YogaChallenge">miso soup with edamame</a>. The whole family loved this one. Even the picky 3 year old. <div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-22106076679123174152011-04-23T07:42:00.000-07:002011-04-23T07:50:52.412-07:00Wasabi Roasted Asparagus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNRJvKT0J-3iLkbOmKbBo04nb4s2_gDxFitZLxg_tZV3YQt1edFyJc1TqtHxGR3R84hMy40WbrRcsaNmT9NlO0XsYujrEwejzcYWD0jyH_4VjAafcrC4451OVZoJiD8L8tON8ULxBWkc9/s1600/IMG_1701.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFNRJvKT0J-3iLkbOmKbBo04nb4s2_gDxFitZLxg_tZV3YQt1edFyJc1TqtHxGR3R84hMy40WbrRcsaNmT9NlO0XsYujrEwejzcYWD0jyH_4VjAafcrC4451OVZoJiD8L8tON8ULxBWkc9/s400/IMG_1701.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5598791354984820402" /></a><br /><a href="http://blog.fatfreevegan.com/2009/04/wasabi-roasted-asparagus.html">Wasabi Roasted Asparagus</a>. Delicious! <div><br /></div><div>Melissa :o)</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-24416419869209766902011-03-16T14:12:00.001-07:002011-03-16T14:20:37.127-07:00Cuban Black Bean and Potato Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbclpMeIn0_ogBKcolErV2pgGKzlDmG37s_be8fkrwPc6gxyEeBzDfViARGyn2PufsFHKVZZh77RJMLGYhyphenhyphendTFLalHza5LVbEIVItoIo-j-AKDRWwPd2tkfhyphenhyphenG-qeuEKXaDwIUFJ-QJ7es/s1600/IMG_1536.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbclpMeIn0_ogBKcolErV2pgGKzlDmG37s_be8fkrwPc6gxyEeBzDfViARGyn2PufsFHKVZZh77RJMLGYhyphenhyphendTFLalHza5LVbEIVItoIo-j-AKDRWwPd2tkfhyphenhyphenG-qeuEKXaDwIUFJ-QJ7es/s400/IMG_1536.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5584788954779427170" /></a><br />Not a very pretty picture. However, it was delicious. It made enough to feed an army. I love having enough to freeze for future dinners.<div><br /></div><div>The recipe comes from <a href="http://www.vegetariantimes.com/">Vegetarian Times</a>. </div><div><br /></div><div>What you need: </div><div><br /></div><div>1 medium onion, diced (1 1/2 cups)</div><div>1 small red bell pepper, diced (1 cup)</div><div>1 small green bell pepper, diced (1 cup) </div><div>(I used two yellow bell peppers because that's what I had in my crisper)</div><div>6 cloves garlic, peeled and sliced</div><div>6 cups cooked black beans, divided (I used canned, so I didn't have to cook them first)</div><div>3 medium potatoes, peeled and diced (2 1/2 cups)</div><div>2 Tbs. white wine vinegar</div><div>1 Tbs. ground cumin</div><div>1 Tbs. fresh oregano leaves</div><div>1 bay leaf</div><div>1/2 tsp. salt</div><div>Diced red onion and green bell pepper for garnish (I omitted this part, hence the not so pretty picture. The magazine photo is gorgeous).</div><div><br /></div><div>What to do:</div><div><br /></div><div>1. Saute onion, bell peppers, and garlic in saucepan with a little water or vegetable broth over medium heat 2 to 3 minutes, or until vegetables soften. Transfer to blender, and puree until smooth. Add 3 cups beans and 6 to 7 cups water; puree until mixture is consistency of thick soup.</div><div><br /></div><div>2. Return mixture to saucepan, and add remaining beans, potatoes, vinegar, cumin, oregano, bay leaf, and salt. Bring to a simmer. Reduce heat to medium-low, and simmer, covered, 20 minutes, or until potatoes are soft. Remove bay leaf. Garnish each serving with diced red onion and green bell pepper.</div><div><br /></div><div>Melissa</div><div> <div><br /></div><div><br /><div><br /></div><div>Melissa</div></div></div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-28037520321942314732011-03-07T18:21:00.001-08:002011-03-07T19:29:12.236-08:00Chickpea and Greens Curry Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2dnnYpEVnNe2txyhvq_GTBkN-qNG8sJBRWoL_9hvsTf3sLcuPcpExEIyNDiHMeeX4QTGXpItnUy3OuDyJAXLp9RgFdHV2XHMpFCOBouvWHScrKx1LcBQbUGlsHiTcs6xCLFg2uLA7kNR/s1600/IMG_1519.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2dnnYpEVnNe2txyhvq_GTBkN-qNG8sJBRWoL_9hvsTf3sLcuPcpExEIyNDiHMeeX4QTGXpItnUy3OuDyJAXLp9RgFdHV2XHMpFCOBouvWHScrKx1LcBQbUGlsHiTcs6xCLFg2uLA7kNR/s400/IMG_1519.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5581544455300119186" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fT9uGhcIlrmsFd-w5atO98zmpnR2tKdMvrz9YeBhkW1ygrzQNwR24fWshBEwenAzBMkoMiG_L9Izq5f_wdnIxo-xcqXJiezgsW0pmh0a23YuPey0jD7JsrFFM8GZiKzcqgepqYQSg2jO/s1600/IMG_1522.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9fT9uGhcIlrmsFd-w5atO98zmpnR2tKdMvrz9YeBhkW1ygrzQNwR24fWshBEwenAzBMkoMiG_L9Izq5f_wdnIxo-xcqXJiezgsW0pmh0a23YuPey0jD7JsrFFM8GZiKzcqgepqYQSg2jO/s400/IMG_1522.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581544453569591826" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dMbzHChOyk1JYiggr7wn-BJhOc6HIaFil0wbqxOREWYnQUZpPn7tqgZ0M27U4rtsE2uhIuPO__Tn9dp057C0kq6t0PqCwAKrFfInMkLSUWAFQLx3X8aRsw-diunyoBl39IOtWNmWvlA6/s1600/IMG_1523.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5dMbzHChOyk1JYiggr7wn-BJhOc6HIaFil0wbqxOREWYnQUZpPn7tqgZ0M27U4rtsE2uhIuPO__Tn9dp057C0kq6t0PqCwAKrFfInMkLSUWAFQLx3X8aRsw-diunyoBl39IOtWNmWvlA6/s400/IMG_1523.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5581544446754759586" /></a><br />From <a href="http://www.vegetariantimes.com/">Vegetarian Times</a>. Served with mango and salad with vegan ranch dressing.<div><br /></div><div>1 Tbs. olive oil</div><div>1 tsp. curry powder</div><div>1 tsp. ground cinnamon</div><div>1 tsp. ground turmeric</div><div>1/2 tsp. chili powder</div><div>1/4 tsp. ground nutmeg</div><div>1 large onion, finely chopped</div><div>2 cups chopped fresh spinach, beet greens, mustard greens, or kale</div><div>1 15-oz can chickpeas, rinsed and drained</div><div>1 medium tomato, chopped</div><div>4 cups low-sodium vegetable broth or water (I used 2 cups of water, 2 cups of broth)</div><div>1 15-oz can low-fat coconut milk (I used a carton)</div><div>1/4 cup cilantro, finely chopped</div><div>8 Tbs. plain low-fat Greek yogurt, divided, for garnish (I omitted this part)</div><div><br /></div><div>1. Heat oil in saucepan over medium-high heat. Add curry powder, cinnamon, turmeric, chili powder, nutmeg, and onion, and gently stir. Add spinach, and cook, stirring occasionally, for 2 minutes. </div><div><br /></div><div>2. Stir in chickpeas, tomato, broth, and coconut milk. Reduce heat to medium-low, and simmer for 1 hour, skimming as necessary. Add cilantro, and garnish with 1 Tbsp. yogurt. </div><div><br /></div><div>Delicious!</div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com2tag:blogger.com,1999:blog-2516176063203325674.post-798652253967050372011-03-07T16:57:00.001-08:002011-03-07T17:01:35.730-08:00Black Bean and Edamame SlidersI got this recipe from my March <a href="http://www.vegetariantimes.com/">Vegetarian Times</a> magazine. Of course, I forgot to take pictures. So I had to snag these pictures from another blog. The recipe is listed <a href="http://eatlivebewell.wordpress.com/2011/02/22/sloppy-joes/">there</a> too. Delicious! Definitely will make this again. <div><br /></div><div>The whole time I cooked this, Adam Sandler's <a href="http://www.youtube.com/watch?v=E_-KbstEG4E">Sloppy Joe's song</a> was in my head. Enjoy.<br /><div><br /></div><div>Melissa </div></div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-21304987867340935152011-03-04T18:20:00.001-08:002011-03-04T18:23:31.972-08:00Enchilada Bake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL3gEs_ISUuwd0dQ2HDZfIu7qxMCHFNAplyyTVBuGmF7Ahaf3qyf9myi6eIf3pODCJq2E2QlY9WaNTYvkhFbIC-V5Q6pqI5pkAGZEC_YiKnf2Y0CWOes7ujH4Afj7MpBecG_66oaRO7Fl/s1600/IMG_1429.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYL3gEs_ISUuwd0dQ2HDZfIu7qxMCHFNAplyyTVBuGmF7Ahaf3qyf9myi6eIf3pODCJq2E2QlY9WaNTYvkhFbIC-V5Q6pqI5pkAGZEC_YiKnf2Y0CWOes7ujH4Afj7MpBecG_66oaRO7Fl/s400/IMG_1429.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5580415588121741922" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBy3zWIeOvizvFsF1dDPRZHBrTOuRV-P9lkmYQb5SRwd-eH6U_WUP6_QfWXPVepsjgJsMf21FXFJ9Hebbanm6_UliAaFww7fVpxfGeD5YAw5YYUJxsVfUsje4tyzW2JoQSLQs1P5Q3FeJ/s1600/IMG_1430.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisBy3zWIeOvizvFsF1dDPRZHBrTOuRV-P9lkmYQb5SRwd-eH6U_WUP6_QfWXPVepsjgJsMf21FXFJ9Hebbanm6_UliAaFww7fVpxfGeD5YAw5YYUJxsVfUsje4tyzW2JoQSLQs1P5Q3FeJ/s400/IMG_1430.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5580415582605844018" /></a><br /><span class="Apple-style-span" style=" color: rgb(102, 102, 153); line-height: 21px; font-family:Verdana, sans-serif;font-size:14px;"><span class="Apple-style-span" style="font-size: medium;">This recipe is amazing. My 12 year old had 3 servings in one night. He ate more for dinner the next day and for lunch the day after that. He said, "I just can't get enough of this mom!".</span><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">It's from the </span><a href="http://www.peta.org/living/vegetarian-living/free-vegetarian-starter-kit.aspx" style="color: rgb(102, 153, 204); "><span class="Apple-style-span" style="font-size: medium;">Vegetarian Starter Kit</span></a><span class="Apple-style-span" style="font-size: medium;">.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">What you need:</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">1 12oz bag Morningstar Farms brand "burger" crumbles (I used Boca's brand)</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 pkt. taco seasoning</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 Tbsp. vegetable oil</span></div><div><span class="Apple-style-span" style="font-size: medium;">1/2 cup minced scallions</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 Tbsp. all-purpose flour</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 cup vegetable stock</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 cans pinto beans, drained</span></div><div><span class="Apple-style-span" style="font-size: medium;">2 cans enchilada sauce</span></div><div><span class="Apple-style-span" style="font-size: medium;">12 corn tortillas</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 bag shredded cheddar soy cheese (I used Follow Your Heart brand and shredded it myself)</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 4.5-oz. can diced green chilies</span></div><div><span class="Apple-style-span" style="font-size: medium;">1 bag Fritos, crushed (I used reduced sodium)</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">What to do:</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">In a bowl, mix the burger crumbles with the taco seasoning and toss to coat. Set aside.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Heat the oil in a skillet over medium heat. Add the scallions and cook for 3 minutes, or until softened. Stir in the flour and cook for 1 minute. Add the stock and cook, stirring, to achieve a smooth consistency, about 1 minute. Add the pinto beans and set aside.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Preheat the oven to 375 F</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Spray a 9x13-inch baking pan with oil. Cover the bottom of the pan with a layer of the enchilada sauce. Layer 4 corn tortillas and the pinto bean mixture on top. Follow with part of the soy cheese and half of the green chilies, more enchilada sauce, and 4 more tortillas. Add the burger crumbles mixture, more soy cheese, the rest of the green chilies, and more enchilada sauce. End with the remaining tortillas, enchilada sauce, and soy cheese.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Cover with foil and bake 30 minutes. Remove the foil, top with the Fritos, and bake another 10 to 15 minutes, or until bubbly and browned.</span></div><div><span class="Apple-style-span" style="font-size: medium;"><br /></span></div><div><span class="Apple-style-span" style="font-size: medium;">Melissa</span></div></span>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-30197084568569311052011-03-04T18:15:00.000-08:002011-03-04T18:18:26.771-08:00Sweet Potato Kugel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8u88VJauDmKMuG1HQtgUTrQbTURbNLgbT05A9T69rcD1drMDx3fjiNLRfX1YVMPp7R-wk-YXd8oqyFj_KmKQzGzDSXBhpHXM2Hw_6whz1IUofhOLK1kXWHWndbQ_cl-u44-PrqSlGWrE/s1600/IMG_1444.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8u88VJauDmKMuG1HQtgUTrQbTURbNLgbT05A9T69rcD1drMDx3fjiNLRfX1YVMPp7R-wk-YXd8oqyFj_KmKQzGzDSXBhpHXM2Hw_6whz1IUofhOLK1kXWHWndbQ_cl-u44-PrqSlGWrE/s400/IMG_1444.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5580414364075039746" /></a><br />This recipe is from <a href="http://www.healthybitchdaily.com/post/sweet-potato-kugel">Healthy Bitch Daily</a><div><br /></div><div>Yummier than it looks. I don't know why mine doesn't look like their picture. Oh well.</div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-41172456607175098612011-02-07T08:05:00.000-08:002011-02-07T08:19:09.033-08:00Ginger Tea<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_nd1p98PUyk-Cl8CTqFg3UiV9lgB9suGsxyacqMPvxs3DtcChQvhve40nEoziwMTExoHJ6RIP9wYwnJi3okgkvuDFF6uWPB2voDsB7MAj4h4_wAawq_K_K_lhVm4ZQtp6w3w5l8EVWwP/s1600/sneezing-and-coughing-talking-tissue-box.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 397px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM_nd1p98PUyk-Cl8CTqFg3UiV9lgB9suGsxyacqMPvxs3DtcChQvhve40nEoziwMTExoHJ6RIP9wYwnJi3okgkvuDFF6uWPB2voDsB7MAj4h4_wAawq_K_K_lhVm4ZQtp6w3w5l8EVWwP/s400/sneezing-and-coughing-talking-tissue-box.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5570979548832246610" /></a>What's a girl to do when she is home sick and feeling miserable? Try this tea of course. Then hope it works. <div><br /></div><div>Here's the recipe: <a href="http://www.vegetariantimes.com/recipes/11179?utm_source=YogaChallenge&utm_medium=newsletter&utm_campaign=YogaChallenge">Ginger Tea</a></div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-22363991183501664072011-01-16T09:31:00.000-08:002011-01-16T09:49:31.269-08:00Lahmajoon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_G7ZMSWJVDYOoITU1IUdmAY9amdgPW6m8x6nBGCeWRdXF8YLNT280cJaSp2sV8C53yD374Qkys1-gEmQ_9Sv5Ubey7bOwMLPO_jcaMAtT4KviI1kPxV84FjCTVvUoGAX8AJkauheHNrt/s1600/IMG_1413.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU_G7ZMSWJVDYOoITU1IUdmAY9amdgPW6m8x6nBGCeWRdXF8YLNT280cJaSp2sV8C53yD374Qkys1-gEmQ_9Sv5Ubey7bOwMLPO_jcaMAtT4KviI1kPxV84FjCTVvUoGAX8AJkauheHNrt/s400/IMG_1413.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5562842329630740226" /></a><br />Lahmajoon, also known as Armenian pizza, is one of our favorite Armenian meals. I haven't found many Armenian meals turned vegan. I was thrilled to find <a href="http://news.vegyorkcity.com/2010/01/vegetarian-version-of-lahmajoon.html">this recipe</a>. It's typically made with lamb. I haven't found any faux lamb, so I used faux ground beef crumbles from Boca. <div><br /></div><div>I made it for my son's immigration project. My family loved it and my son said his classmates said it was delicious and wished they had more. </div><div><br /></div><div>Preparing this meal is fast, cooking it takes a long time, simply because you can only fit one or two pizzas in the oven at a time. My great grandmother used to prepare the pizzas and my great grandfather would sit in front of the oven. His job was to take the done pizzas out, and put the new pizzas in. </div><div><br /></div><div>Enjoy!</div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-80233961803373737712011-01-02T16:40:00.000-08:002011-01-02T17:14:12.575-08:00Italian-Style Brown Rice Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Acy9HW2Sdp5qdxXBxXQKEJc0jV1srEcsyetYRIhCRhA-17b3f-AMmUx3Aa_FbrqOCmFlcHe07X5ntWBKTOBp9RDt4nfGucn3Eolh0XPeZ20V401L8Lr30ywVRen1thkbM9Ll5Eq-jZmP/s1600/IMG_1409.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Acy9HW2Sdp5qdxXBxXQKEJc0jV1srEcsyetYRIhCRhA-17b3f-AMmUx3Aa_FbrqOCmFlcHe07X5ntWBKTOBp9RDt4nfGucn3Eolh0XPeZ20V401L8Lr30ywVRen1thkbM9Ll5Eq-jZmP/s400/IMG_1409.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557753503234289698" /></a>This recipe comes from <a href="http://www.amazon.com/Mediterranean-Vegan-Kitchen-Donna-Klein/dp/1557883599/ref=sr_1_1?ie=UTF8&s=books&qid=1294016913&sr=1-1">The Mediterranean Vegan Kitchen</a>.<div><br /></div><div>Makes 4-6 Main-Course or 8 Side-Dish Servings</div><div><br /></div><div>3 1/3 cups vegetable broth, low sodium</div><div>1 1/2 cups uncooked brown rice</div><div>1 cup thawed frozen baby green peas</div><div>1 (7 1/4 ounce) jar roasted red bell peppers, drained and chopped</div><div>1 (6-ounce) jar marinated artichoke hearts, drained and thinly sliced</div><div>1 bunch scallions (6 to 8), white and green parts, thinly sliced</div><div>2 stalks celery, finely chopped</div><div>1/2 cup green Italian-style olives, pitted and chopped</div><div>1/4 cup chopped fresh flat-leaf parsley and/or basil</div><div>2 TBSP drained capers</div><div>2 TBSP extra virgin olive oil</div><div>1 TBSP white wine vinegar</div><div>Salt and freshly ground black pepper, to taste</div><div>Pine nuts or slivered almonds, toasted (optional)</div><div><br /></div><div>Combine the vegetable broth and rice in a medium saucepan; bring to a boil over high heat. Reduce to the heat to low, cover, and cook until all of the broth has been absorbed, 30-35 minutes. Fluff with a fork and let stand uncovered, for about 5 minutes.</div><div><br /></div><div>Combine the rest of the ingredients, minus the nuts in a large salad bowl. Add the warm rice and toss well to combine. Sprinkle with the nuts. Serve warm or room temperature. </div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-37089188771629409072011-01-02T09:31:00.000-08:002011-01-02T09:47:56.716-08:00Baked BBQ Black Eyed Peas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlqnZWSmr1O0sgopz1AY3xfsfxWDbI2QJdKLLr0yv5gc0hMlkOo7AeFFcRU_4U83kKcW2899Mh9PQMcF4VhgAtCDNCnkOCf8dyNpHA0Xg7LAR2WvR9c0rDKSeDHJGyYdsqwLCxgeILHeu/s1600/IMG_1408.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNlqnZWSmr1O0sgopz1AY3xfsfxWDbI2QJdKLLr0yv5gc0hMlkOo7AeFFcRU_4U83kKcW2899Mh9PQMcF4VhgAtCDNCnkOCf8dyNpHA0Xg7LAR2WvR9c0rDKSeDHJGyYdsqwLCxgeILHeu/s400/IMG_1408.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5557643708297252610" /></a><br />My husband got me a new cookbook for Christmas, <a href="http://www.amazon.com/Vegan-Soul-Kitchen-Creative-African-American/dp/0738212288/ref=sr_1_1?ie=UTF8&qid=1293989918&sr=8-1">Vegan Soul Kitchen</a>. Since Black Eyed Peas bring <a href="http://en.wikipedia.org/wiki/Black-eyed_pea">good luck</a> for the New Year, I decided to make this <a href="http://planetgreen.discovery.com/food-health/emeril-bbq-baked-beans.html">recipe</a>. <div><br /></div><div>We had <a href="http://www.bocaburger.com/products/boca-burgers.aspx?productBox=0">veggie burgers</a> and french fries with the beans. It was such a good dinner and very kid friendly. My kids loved the burgers. My husband said they were really good and reminded him of the burgers they served at his elementary school cafeteria. He swears this is a compliment, but I'm not so sure. </div><div><br /></div><div>The beans took time, but the recipe was easy. I will make this again for sure. It would be a wonderful potluck contribution as well. </div><div><br /></div><div>The next day, I was reheating some beans and my husband and older son were in the room. They both stared at my plate and said, "those beans were so good!". My three year olds thoughts, "Mama! You know I don't like beans! Why'd you put these on my plate!?!?". Oh well, maybe next year he'll like beans. No good luck for him in 2011. </div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-66424052232510845192010-12-13T14:55:00.000-08:002010-12-13T15:07:49.443-08:00Hearty 'Beef' Cassoulet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nELaLYido4MdbZoiQAwu1PDNV_56iiXC1hyphenhyphentlLXx_dZGft5nDSmXcgHD8lu44YAxdrFhH0rB1rLIjAfaiM8Q6tiws8-6zrxbVZ9P7hzmAqLfg1IW0gV9ZmHS7tzKFHAcFQHg0cclzcb_/s1600/IMG_1202.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nELaLYido4MdbZoiQAwu1PDNV_56iiXC1hyphenhyphentlLXx_dZGft5nDSmXcgHD8lu44YAxdrFhH0rB1rLIjAfaiM8Q6tiws8-6zrxbVZ9P7hzmAqLfg1IW0gV9ZmHS7tzKFHAcFQHg0cclzcb_/s400/IMG_1202.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5550306974567729122" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ti_zkSMGr4Keg8TFVWzMadk3nZW-7XxUeiqUaFY1z1dh9SJT6ob9wL0ChWhW51aP-5iseWOzYuk9bqjGKOnsbimAFtj6lNNzGi67jGAuH34VNmdrK3Ij72e7GVbqgVCusiV3cUANWEsh/s1600/IMG_1203.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ti_zkSMGr4Keg8TFVWzMadk3nZW-7XxUeiqUaFY1z1dh9SJT6ob9wL0ChWhW51aP-5iseWOzYuk9bqjGKOnsbimAFtj6lNNzGi67jGAuH34VNmdrK3Ij72e7GVbqgVCusiV3cUANWEsh/s400/IMG_1203.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5550306964518906722" /></a><br />This recipe came from <a href="http://www.peta.org/living/vegetarian-living/free-vegetarian-starter-kit.aspx">Peta's Vegetarian Starter Kit</a>. <div><br /></div><div>Serves 4 (but we had left overs). This was so good. The husband, 12 year old, AND the 3 year old loved it and have requested that I make it again someday. The husband and I think the "beef" had the texture and taste of real beef that has sat in the crock pot all day. </div><div><br /></div><div>6 garlic cloves, minced</div><div>1 1/2 cups chopped onions (I did less because the husband doesn't love onions)</div><div>1 Tbsp. dried thyme</div><div>3 bay leaves</div><div>1/2 tsp. marjoram</div><div>1 tsp. dried rosemary</div><div>3 Tbsp. olive oil</div><div>1/2 cup red wine</div><div>1 cup peeled and sliced carrots</div><div>3/4 cup sliced celery</div><div>1 cup cubed potatoes</div><div>1 cup diced tomatoes</div><div>3/4 cup cubed seitan</div><div>2 Tbsp. molasses</div><div>2 Tbsp. Dijon mustard</div><div>1 15-oz can kidney beans, drained</div><div>1 15-oz can navy beans, drained</div><div>Sea salt and black pepper, to taste</div><div>1 cup whole wheat bread crumbs mixed with 3 Tbsp. olive oil</div><div><br /></div><div>I used safflower oil instead of olive oil.</div><div><br /></div><div>Preheat oven to 350 F</div><div><br /></div><div>In a large pot, saute the garlic, onions, thyme, bay leaves, marjoram, and rosemary in the olive oil for about 2 minutes.</div><div><br /></div><div>Add the wine, cover, and simmer for 5 minutes.</div><div><br /></div><div>Add the carrots, celery, potatoes, and tomatoes and simmer for 10 minutes.</div><div><br /></div><div>Add the seitan, molasses, mustard, beans, salt, and pepper. Heat through. </div><div><br /></div><div>Transfer to 6 15-oz oiled casserole dishes (I just did one large one). Top with the bread crumbs, cover, and bake for about 45 minutes. </div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-10539683694637367152010-11-29T13:47:00.001-08:002010-11-29T13:49:26.951-08:00Pumpkin Fudge Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHS1s9b0uliSU94aaxWD6V_fiXDZoONW88CbHZXNL5jboHBN2eefN7jHzm3Hf-FZY0E1ago5mHd6k-NaJttalQAHDatK1UayEWRh0HqP2JuFYtWJ2S_JuDUBJlANAiUXRquPh9_IDtc_Kb/s1600/IMG_1200.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHS1s9b0uliSU94aaxWD6V_fiXDZoONW88CbHZXNL5jboHBN2eefN7jHzm3Hf-FZY0E1ago5mHd6k-NaJttalQAHDatK1UayEWRh0HqP2JuFYtWJ2S_JuDUBJlANAiUXRquPh9_IDtc_Kb/s400/IMG_1200.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5545091965997675586" /></a><br />Got this bad boy from <a href="http://www.24carrotsjuice.com/">24 Carrots</a><div><br /></div><div>Best pie ever. </div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-29850078337438735722010-10-27T18:22:00.001-07:002010-10-27T18:24:28.356-07:00Pumpkin and Peanut Butter Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWTdHwNVLiGVccd3B7AFUoJquu_g9nZ6fgtch22SJiPoTBY0HT3uOSis0-ujXpmCmObnx30V60DBiWKcycSgy53ZeQ8mH9f3Kb3JiRavtxHpUgmIci7WvT4O4eEK2o8T8lenqwFrXjMlt/s1600/IMG_1071.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcWTdHwNVLiGVccd3B7AFUoJquu_g9nZ6fgtch22SJiPoTBY0HT3uOSis0-ujXpmCmObnx30V60DBiWKcycSgy53ZeQ8mH9f3Kb3JiRavtxHpUgmIci7WvT4O4eEK2o8T8lenqwFrXjMlt/s400/IMG_1071.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532901500575664002" /></a><br />This was better than I thought it would be. My 12 year old had seconds. <div><br /></div><div>I will definitely make this again and I highly recommend. Very peanut buttery. </div><div><br /></div><div>You can find the recipe <a href="http://chefinyou.com/2009/11/pumpkin-soup-recipe/">here.</a></div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-39262060712763954642010-10-27T18:19:00.000-07:002010-10-27T18:21:44.399-07:00Pumpkin and Raisin Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3gSfbOvcc1asEyytQtAPAdMeSZnUXL2VXzSpdmZMlzO1nqFRJJAhlJDhBmaHoIT2_I5JhRTdPFLUoTL_BbEzM6ko-MSMpjtN0EOU1mo4AWtvg9OQA1cFJrGWPI3uMNvtZJaitP7iF1tG/s1600/IMG_1073.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW3gSfbOvcc1asEyytQtAPAdMeSZnUXL2VXzSpdmZMlzO1nqFRJJAhlJDhBmaHoIT2_I5JhRTdPFLUoTL_BbEzM6ko-MSMpjtN0EOU1mo4AWtvg9OQA1cFJrGWPI3uMNvtZJaitP7iF1tG/s400/IMG_1073.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532900857645286098" /></a><br />I found this lovely recipe <a href="http://blog.fatfreevegan.com/2009/10/fat-free-pumpkin-and-raisin-biscuits.html">here</a>. <div><br /></div><div>I didn't roll them out and make them perfect. I just did them like cookies. They tasted just as good and were a lot quicker to make. The orange icing was probably the best part. </div><div><br /></div><div>The kids really enjoyed them. </div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-61589648350840994392010-10-27T18:17:00.001-07:002010-10-27T18:19:17.146-07:00Vegan Banana Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5B5u-Apf5PLM-O6PgjyY-yE5hCu3YhlOWz51t0AMY6hYhkSVWHXpA7e5J7MFHvXG44dFgWPOtcCIQscLGeoAzIo8HJTPdsh6lsNauge5rtJ4d106tPelNYoY2A5s2iebsuAlRoHfns8t/s1600/IMG_1072.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5B5u-Apf5PLM-O6PgjyY-yE5hCu3YhlOWz51t0AMY6hYhkSVWHXpA7e5J7MFHvXG44dFgWPOtcCIQscLGeoAzIo8HJTPdsh6lsNauge5rtJ4d106tPelNYoY2A5s2iebsuAlRoHfns8t/s400/IMG_1072.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532900323536675714" /></a><br />This is an amazingly moist <a href="http://www.vegfamily.com/vegan-recipes/breads/ff-banana-bread.htm">banana bread recipe</a>. I couldn't eat it because I'm allergic to bananas. But I'm told it was delicious.<div><br /></div><div>Melissa<br /> <div><br /></div><div><br /></div></div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-60402660042114862502010-10-27T18:13:00.000-07:002010-10-27T18:16:30.113-07:00Delectable ChiliServes 6. This recipe comes from Saving Dinner the Vegetarian Way.<div><br /></div><div>1 TBSP olive oil (I used safflower)</div><div>1 medium onion, chopped</div><div>2 garlic cloves, pressed</div><div>2 (14 oz cans) red kidney beans</div><div>1 (15 oz can) chickpeas</div><div>4 cups tomato juice</div><div>2 TBSP chili powder</div><div>1 TBSP cumin</div><div>salt and pepper to taste</div><div><br /></div><div>In a large pot, heat oil over medium-high heat and cook onion and garlic till onion is translucent, about 3-4 minutes. Add remaining ingredients and stir together. Simmer on medium-low heat for 40-60 minutes, stirring occasionally. </div><div><br /></div><div>Enjoy. My meat eating dad had some and he said it was very good.</div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-2988402162188032952010-10-27T18:10:00.000-07:002010-10-27T18:13:31.203-07:00Vegan Pumpkin Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjm0RABXs7Xztmq-cj_yVXuyYqtJY7QBIfy22JTbTuPKjA2IiuMw2mjmN6U8FW4mj5W7X8-tAec3QnKnycov8tnC8DDQh9X-aPN0qr5N2L9qaT_p3BE1LWrV0i4XdZLiKd8TFLr41b7ZQ/s1600/IMG_1055.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGjm0RABXs7Xztmq-cj_yVXuyYqtJY7QBIfy22JTbTuPKjA2IiuMw2mjmN6U8FW4mj5W7X8-tAec3QnKnycov8tnC8DDQh9X-aPN0qr5N2L9qaT_p3BE1LWrV0i4XdZLiKd8TFLr41b7ZQ/s400/IMG_1055.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5532898715457312194" /></a><br />I found this amazing <a href="http://www.boutell.com/vegetarian/pumpkin-pie.html">vegan pumpkin pie recipe</a>. It was delicious. My non vegan dad loved it. So did my boys and my husband. <div><br /></div><div>Melissa<br /><div><br /></div><div><br /></div></div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-11551481217966206642010-10-27T15:26:00.001-07:002010-10-27T15:28:30.500-07:00Pumpkin Cupcakes with Cinnamon FrostingI found these on a great blog called, <a href="http://hellyeahitsvegan.com/?p=1347">"Hell Yeah it's Vegan".</a> That's what I wanted to say when I took these to work. People loved them. <div><br /></div><div>My advice to you is to double the recipe. It didn't make as many as it claimed. Also, the consistency was more like muffins than cupcakes.</div><div><br /></div><div>My 12 year old begged me not to take them to work. </div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-17744405806180363132010-10-27T15:24:00.000-07:002010-10-27T15:25:55.434-07:00Baked TofuI made <a href="http://fatfreevegan.com/blog/2010/02/25/baked-tofu/">baked tofu</a> in stir fry the other night. So much tastier than real or faux meat. My family loved it.<div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-17869033901958555642010-10-27T15:16:00.000-07:002010-10-27T15:24:27.354-07:00Vegan Pumpkin PancakesI recently learned <a href="http://chefinyou.com/2009/10/pumpkin-puree-recipe/?p">how to puree pumpkin</a>. I made a ton of puree and froze it. It could easily last me all year. I found the pumpkin pancake recipe <a href="http://thebloomingplatter.blogspot.com/2009/06/vegan-pumpkin-pancakes.html">here</a>. <div><br /></div><div>I thought this was a great website on <a href="http://chefinyou.com/2009/10/roasted-pumpkin-seeds-recipe/?p">how to roast the pumpkin seeds. </a></div><div><br /></div><div>My 12 year old said, "Pumpkin pancakes??!! I didn't know such a thing existed! WOW!".</div><div><br /></div><div>They were amazing. </div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-21179780376925200052010-10-20T14:59:00.000-07:002010-10-20T15:01:47.449-07:00Grandma SquashWe call this recipe grandma squash because my great grandma made it. I asked my dad for the recipe so I could try to make it vegan. I did and it came out so good that we forgot to take pictures. We were too busy stuffing our faces. I used Ener G Egg replacer and safflower oil. I didn't have mint which was probably a real shame for taste reasons. I used a ton of garlic salt instead. <div><br /></div><div>Here's my dad's recipe. <span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); ">Shred zucchini into a bowl. Let it stand 1/2 hour then drain excess water. Add 1 egg, flour, mint and salt/pepper. Use enough flour to make it pancake like batter. More egg for more batter. Probably about 2 tablespoons of mint to start<span class="text_exposed_show" style="display: inline; ">.</span></span></div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); "><span class="text_exposed_show" style="display: inline; "><br />Heat olive oil in skillet then add batter and grill. Flip after brown on one side. Can be messy and tough to get the right consistency but always tastes great.</span></span><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); "><span class="text_exposed_show" style="display: inline; "><br /></span></span></div><div><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 11px; color: rgb(51, 51, 51); "><span class="text_exposed_show" style="display: inline; ">Melissa</span></span></div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-87500356210258212462010-10-20T14:51:00.000-07:002010-10-20T14:59:00.196-07:00Turkish Black-eyed Pea Salad with Pomegranates & WalnutsI received 3 gorgeous pomegranates in my <a href="http://www.bountifulbaskets.org/">Bountiful Basket</a> last week. I've never even seen a pomegranate, I've only eaten the seeds when I ordered it in something at a restaurant. So the first thing I had to do was learn how to get the seeds out. I went <a href="http://emptyage.honan.net/mth/2007/10/how-to-eat-a-po.html">here</a> to do that. <div><br /></div><div>Then I googled some recipes and came across <a href="http://www.vegalicious.org/2008/12/12/turkish-black-eyed-pea-salad-with-pomegranate-walnuts-and-zaatar-dressing/">this one</a>. It looked delicious and I had all of the ingredients. </div><div><br /></div><div>It was really good and I made a ton. I should be sick of it by next week. </div><div><br /></div><div>Revisions: Basil instead of parsley. Apple juice instead of pomegranate juice. No lemon (just because I forgot). I skipped the <span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; color: rgb(81, 81, 81); line-height: 18px; ">Za’atar. </span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; color: rgb(81, 81, 81); line-height: 18px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; color: rgb(81, 81, 81); line-height: 18px; ">I used romaine lettuce leaves and kind of ate it like a lettuce wrap. </span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; color: rgb(81, 81, 81); line-height: 18px; "><br /></span></div><div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: 12px; color: rgb(81, 81, 81); line-height: 18px; ">Melissa</span></div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0tag:blogger.com,1999:blog-2516176063203325674.post-68356310147609541022010-10-20T14:44:00.000-07:002010-10-20T14:51:11.301-07:00Pumpkin and Black Bean CasseroleI ordered a bunch of baking pumpkins from <a href="http://www.bountifulbaskets.org/">Bountiful Basket</a>s last week. I've never cooked with pumpkins, but I love anything made with them. So I started googling away and found some great recipes to try. <div><br /></div><div>I made <a href="http://blog.fatfreevegan.com/2008/10/pumpkin-and-black-bean-casserole.html">pumpkin and black bean casserole</a> the other night and my 12 year old raved about how good it was. I feasted on the left overs all week. </div><div><br /></div><div>It was easier to make than it looks. The only thing that was a pain in the butt was peeling the pumpkin. I'm sure if I had a better knife it would have been easier. </div><div><br /></div><div>My revisions: 1 can of corn instead of fresh or frozen. No onion. No green pepper. 1 Mexican Squash. Instead of the spices, I used a taco seasoning packet. </div><div><br /></div><div>Melissa</div>Veg Eating Girlshttp://www.blogger.com/profile/06217073021230906887noreply@blogger.com0