Category Archives: vegan

Phases {+ Beet Red Juice}

well, its been quite some time since my last post, i’m glad you’re still here reading!

to start this new “phase” of the blog…i’m going to get a little wordy on you… here goes:

i seem to be a person that goes through a lot of phases.  there are the silly little phases, like my drinks of choice – one week i will drink black coffee and lattes every day and then once i tire of that i’ll switch to hot green tea with honey, or cold fizzy kombucha, or sparkling water, or on and on, but they are always in phases.

and then there are the bigger phases, like this blog — i get really into it for a couple months and post a few times a week, and then i find something else to fill my time {yoga & running} and the blog gets no love. this cycles and cycles with all different hobbies.

and then there are the phases of life.  our family dog died unexpectedly this morning – he was a young 2.5 years old. our hearts are b r o k e n.  currently i’m still in the denial stage, and the thought of going home and him not being there to greet me with a big sloppy kiss and his tail wagging like mad, makes my heart drop.  {he was my parents’ dog, living with them in Idaho}

he really was the best dog, everyone loved him. you would have too.

Jersey, when he was a little pup

Jersey, when he was a little pup

so please, hug and love on your pups a little extra today.

other than being in a mourning phase, i am also currently in these phases:

  1. juicing. i was fortunate enough to be gifted an awesome juicer for christmas from my parents {thanks mom & dad}. i can’t stop juicing; orange juice, green juice, beet juice…i just love it. see the bottom of this post for a delicious ‘beet red’ juice recipe…
  2. hot yoga-ing. what more can i say? i stress less, my body feels good, and i love the heat!
  3. running. training for another half-marathon coming up in april.
  4. sparkling mineral water. yep, my drink of choice these days. who knew that there were two types of sparkling water? one chemically carbonated, and one natural — the bubbly natural mineral water is so refreshing. here is the kind i like best.

i hope the above 4 are not really “phases” because i want them in my life forever, but who knows, maybe i’ll kick yoga out for pilates, or substitute running with biking {my knees might appreciate that one!} anyway, i wanted to share that with you…and invite you to think about the phases in your life, you may be surprised to find a few ;)

Now, on to {what i hope is} the long-awaited next NMTK recipe…

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Beet Red Juice!  hold on — don’t run away just yet — even if you hate beets.  i dislike beets almost as much as i despise mushrooms {almost} – and that’s saying a  l o t.  but there’s just something about juiced beets. . .

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maybe it’s the gorgeous color that keeps me from tasting the dirty beet flavor, or the lemon & ginger added in, or the fact that you don’t actually have to chew it, but whatever it is, i actually love beet juice.  and that’s an awesome thing, because beets are a wonderfully healthy root vegetable.

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but, there is one thing to keep in mind when juicing beets — they can turn your urine red. don’t be alarmed {i was!} this may be getting a little too personal, but the first time matt & i  juiced beets, i noticed that my pee {‘urine’ feels really formal here} was a light pink color.  then i went for a run and afterward noticed my pee was a red color and i panicked… just a quick google search will calm you down – i’m no doctor though {and neither is google}, so do your own research or talk to your MD if you’re concerned! ;)

yes, it really is that deep red color with a hot pink foam! gorgeous.

yes, it really is that deep red color with a hot pink foam! gorgeous.

and now, pee color aside… one of my favorite juice recipes:

 Beet Red Juice

an original recipe from: Matt & Rachel’s Kitchen

ingredients

  • 1 red beet with stalks {or if yours don’t have stalks, that’s okay too}
  • 4 stalks celery
  • .5 cucumber
  • 4 or 5 carrots
  • 1 or 2 apples {i find 2 can be a little too sweet unless they are small. we like pink ladies & fujis}
  • 1″ piece ginger
  • .5 lemon

directions

juice beet, celery, cucumber, carrots, apple and ginger according to your juicer’s directions. squeeze half of lemon into juice with citrus hand-juicer.

stir. pour over ice. enjoy!!

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*this recipe is meant for a juicer only. not for blenders, food processors, or the like.

love & miss you like crazy Jersey, may you Rest In Peace

jersey xmas

as always, any comments, suggestions, or questions can be directed to Rachel at: nomushroomshere@gmail.com
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Pecan Butter

i never thought about making my own nut butters.  i just buy creamy peanut butter from the store and call it good.

and then i found a recipe for pecan butter.  pecan butter??  yep.  and it is  d e l i c i o u s .     who knew?

there are cashews in it too… and i don’t even like cashews…

use it as an apple dip or eat it by the spoonful {get a large spoon}

…a really large spoon.    i scraped the food processor bowl like it was brownie batter!!

Pecan Butter

recipe slightly adapted from: Edible Perspective

ingredients

  • 2.5 cups pecans
  • .75 cup cashews
  • 1 tbsp + .25 tsp pure cane sugar
  • .75 tsp fine grain salt {I only had regular sea salt and it worked OK}

directions

Preheat oven to 300°

Line a cookie sheet with parchment paper and spread pecans and cashews on it in a single layer.  Toast in oven for 10-15 minutes, stirring once or twice.  Keep a careful eye on them!  {I am always ultra careful because pecans are easy to burn, at least for me!}  Remove from oven and let cool for about 10 minutes.

Scoop the nuts into your food processor and turn on.  Turn off a few times to scrape down the bowl and process until you get a smooth buttery texture.  About 6-8 minutes.

Add salt and sugar and process again until smoothly mixed in.

Keep in a sealed container in a dark/dry place or your refrigerator. {we use Ball jars} …enjoy!!

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Bob’s Salsa

so, it’s been awhile. . . how is everyone?!  . . .anyone still there? ?  i hope so!

my dad {bob … baab … boob, or whatever you might call him} makes a mean {& delicious} salsa. 

the only issue i have ever had with it {past tense} was the heat. you see, i didn’t like spicy foods when i was younger -i missed out on a lot of good stuff!  so reader beware, this salsa can pack a bit of a punch, but now, that’s what i  l o v e  about it!

we made this salsa for a lazy football sunday the other week.  that’s my favorite part about sundays… football & food – emphasis on the food, though i do love me some football, especially when we play pick’ems!  {pick’ems: go through all the games for the week and pick which team you think will win}

and because i am the one that’s writing this, i get to throw in that i’m pretty darn good at it… sometimes i think matt wishes he had my talent  : )

i hate to share my secret for predicting the winning team, but i’ll give you a hint: teams always play better when their outfits {uniforms} are cuter.  hey, good luck to you!

Bob’s Salsa

an original recipe from my dad {slightly adapted by matt & rachel’s kitchen}

ingredients

  • 3 large tomatoes diced + 1 small, if desired {for chunky} diced {we used heirlooms in this recipe, hence the lack of a rich red color}
  • 1 medium purple onion, chopped
  • 1 bunch cilantro, leaves chopped
  • 2-3 jalapenos, diced {majority of seeds/insides removed for less heat}
  • 5 tbsp fresh lime juice
  • .5 tsp salt
  • .5 tsp black pepper
  • .5 tsp red pepper flakes
  • drizzle of olive oil

directions

Mix 3 large diced tomatoes, chopped onion, chopped cilantro, diced jalapenos, lime juice, salt, pepper, pepper flakes and olive oil in a large bowl.  Add mixture to blender or food processor and pulse on low for 10 seconds or so.

Once salsa reaches desired consistency, pour back into bowl and if desired, add the smaller diced tomato to add a little “chunk” to your dip.

as specified from Bob: serve with your favorite chips {here are ours} and an “adult beverage” or two…   enjoy!!

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m & r’s famous guacamole

we went to the boulder farmer’s market today, for the first time {cannot believe it has taken us 3 years}.  it did not disappoint!  our intention was to just get a few peaches, but of course we came home with some other wonderful produce as well… check out our loot!

peaches, pears, garlic and of course a few ingredients for our guacamole: purple onion, heirloom tomatoes and hot peppers. {the darker green peppers are serrano chiles {the best for guac!} and the market-guy told us that the lighter green one is called a “lipstick” pepper, but according to our Google search, that doesn’t seem quite right…}

after strolling the market we had a nice lunch in boulder and then headed home;  we needed to make sure we had enough time to whip-up some of our famous guacamole to snack on while matt is busy nerding out on his fantasy football draft…

so here it is, long long awaited by my parents; our recipe for delicious homemade guacamole. we would like to dedicate it to my mom and dad {Hi Mom, Hi Dad!!} especially since that without their gift of the “slap-chop” it would take us almost double the time to create our favorite chip dip.

m & r’s  Famous Guacamole

an original recipe from: Matt & Rachel’s Kitchen, dedicated to Bob & Melanie

serves 4-6 people {matt & i can devour almost all of it ourselves, but we’re crazy like that}

ingredients

  • 3 avocados, ripe {check this site out to see how to pick yours}
  • half of a small purple onion, chopped
  • 1 bunch cilantro
  • 2 large serrano chiles or 3 small {serrano chiles are hotter than jalapeños, so adjust amount to suit your heat tolerance. scoville scale}
  • 1 medium-large heirloom tomato {we used half of a large yellow heirloom and half of a small red heirloom}
  • half a lime
  • .25 tsp salt
  • .25 tsp cumin
  • .25 tsp garlic salt

directions

Halve the avocados, use a spoon to remove the pit and then scoop out the avocado into a large mixing bowl.  If your avocados are at the perfect ripeness, they should mash easily – use a potato masher to work them into the perfect texture, a little lumpy.  Halve your lime-half and juice one of the wedges into the bowl, add chopped onion, mix well.

Next, prepare your cilantro.  Pick the leaves off their stalks and place on a cutting board.  {Don’t be shy here, I think cilantro is what makes guacamole so good, so I don’t believe it is possible to use too much; we use almost the entire bunch.}  Once you have your pile of leaves, chop with a sharp knife, or use a slap-chop! Add to avocado bowl.

Slice chiles in half {careful! these puppies are hot, touching your eyeball after handling will not make for a fun day}.  Use a spoon {we use a grapefruit spoon} to scrape out the seeds into the trash / sink / compost.  Chop well and dump into avocado bowl.

Cut your heirloom tomato into smaller-than-bite-size pieces.  You don’t want them too big, but not too small either as they might get lost in the mix.  Add tomato to avocado mix, carefully folding them in.

Add salt, cumin, and garlic-salt to avocado bowl.  Juice the other half of your lime in and mix well.

Give it a taste and add salt as desired {we don’t think any extra is needed!}.  Our favorite chips to dip are Garden of Eatin’® Red Hot Blues {try these for a spicier experience} and Garden of Eatin’® Blue Chips.  …Enjoy!! 

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The Best Chocolate Cupcake

it’s just a basic, simple recipe, but man these are good cupcakes.  the best term to describe them is ‘moist’ {i looked at the thesaurus for a synonym but figured that soggy, sweaty, and drippy weren’t quite what i was going for}.  and they are plain delicious.

oh.    and did i mention that they are vegan?   wait!!  this is a good thing– just think: what if you are craving a chocolaty cup-shaped cake, but you are out of eggs?  Ah-HA!  vegan cupcakes don’t use eggs!

the first time i fed one to matt, i failed to disclose that they are vegan.  he ate it. he inhaled it.  once he was able to look up from the crumbs in front of him he said, “can i have another?”  now that is when you tell them what’s involved.  the cupcake being vegan didn’t even phase him… i am telling you, they are that good.

of course, it doesn’t hurt when they are topped with smooth cream-cheese frosting {note :: this portion is not vegan} which happens to be matt’s favorite.

The Best Chocolate Cupcake

just barely adapted from: Vegan Cupcakes Take Over the World, by Isa Chandra Moskowitz and Terry Hope Romero

yield: 12 moist cupcakes

ingredients

  • 1 cup soy milk 
  • 1 tsp apple cider vinegar
  • .75 cup granulated sugar
  • 1/3 cup canola oil
  • 1.5 tsp pure vanilla extract
  • 1 cup whole-wheat pastry flour
  • 1/3 cup cocoa powder {I like DAGOBA, fair-trade-certified!}
  • .75 tsp baking soda
  • .5 tsp baking powder
  • .25 tsp sea salt

directions

Preheat oven to 350F and line muffin pan with paper or foil liners.

If you will be making the Cream Cheese Frosting {recipe below} set the cream cheese and butter on the counter, out of the way. {they will need to be room temp}

Whisk together the soy milk and vinegar in a large bowl.  Set aside for a few minutes to curdle.  Add the sugar, oil, and vanilla extract to the soy milk mixture and beat until foamy.

In a separate bowl, sift together the flour, cocoa, baking soda, baking powder, and salt.  {if you haven’t preheated the oven, do so now!} Add half of the dry bowl into the wet ingredients and beat until smooth.  Add the rest of the dry ingredients and beat until no large lumps remain {a few tiny lumps are OK}.

Pour batter into liners, filling 3/4 of the way.  Bake 14-18 minutes {recipe calls for 18-20 minutes, but for those of us at altitude, 15 is plenty}.  To test: toothpick inserted into the center should come out clean.

Transfer to cooling rack {or if you don’t have one of those, just put them on a plate!}.  Cool completely before icing… enjoy!!

*Finish with Cream Cheese Frosting — recipe below!

Cream Cheese Frosting  {Not vegan}

adapted from: Simply Recipes

yield: frosting for 12 cupcakes

ingredients

  • .25 cup {.5 stick} butter, room temp
  • 4 oz cream cheese, room temp
  • 1.25 cup powdered sugar
  • 1 tsp pure vanilla extract

directions

Slice butter and cream cheese {for ease of beating} and place in a medium mixing bowl.  Use a handheld mixer {extra points if it’s your grandma’s!– shout out to mine: HI OMA!} to beat the butter and cream cheese until smooth and fluffy.

Add powdered sugar, beating until well blended.  Add the vanilla and beat until combined…  enjoy!!

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