Information Sunday

Information Sunday

Today's post is all about information.  I come across so many articles about nutrition and wellness, and I'd like to share a few with you.  These are from one of my favorite websites, One Green Planet:  

5 Pantry Staples and 10 meals   

Plant-based Nutrition Myths Busted

Lifestyle Changes to Improve Your Muscle Tone Without Eating Meat  

Another great website with lots of valuable information is Mind Body Green.  Check out one of their posts I found to be interesting: How to Make it Real Easy to Eat Healthy.

  

Lastly, here's our latest cookbook recommendation:  "The Thug Kitchen Cookbook".  Let me warn you, it contains language that may be offensive to some, so with that in mind make your own decision whether or not to check it out.  We find it humorous, and the recipes easy to make and delicious.  In addition, the nutritional knowledge is unsurpassed.

Tempeh Reuben Sandwich

Tempeh Reuben Sandwich

Tempeh is an organic fermented soy product, very high in protein and considered to be a great replacement to meat.

             This a much healthier alternative to the original Reuben sandwich for us non-meat eaters.

                                             Everyone who has tried these, LOVE them!

Ingredients:

1- 8 oz. package of Tempeh

Organic Sauerkraut

Avocado

Rye Bread

Marinade:

1/2 cup vegetable broth

1 tbs. Dijon Mustard

2 tbs. Coconut Amino Acids or Soy Sauce

1 tbs. Maple Syrup

1 tsp. Liquid Smoke

Prepare your marinade in a small bowl and set aside.

Cut and slice Tempeh (see pic), oil a cast-iron skillet (preferred) and brown each side over med-high heat. When browned, add marinade and let it sizzle!  Turn down heat to simmer.  The tempeh will soak up the sauce which will be a sticky paste in 5-6 minutes.

Sauce/Dressing

1/2 cup vegenaise

2 tbs. organic pickle relish

1-2 tbs. organic ketchup

Mix all together.

Brush olive oil and garlic powder on your slices of Rye bread and put in a toaster oven to toast.  To assemble your sandwich: apply sauce to bread, add tempeh, sliced avocado (cheese replacement) and load it up with sauerkraut.  ENJOY!

Please use organic sauerkraut and pickle relish,

as traditional products use Sodium Benzoate as a preservative.

Tempeh

Kristen's Vegan Crock-Pot Chili

Kristen's Vegan Crock-Pot Chili

Ingredients:

• Crushed Tomatoes-28 oz. can
• Diced Tomatoes-28 oz. can
• Red Kidney Beans-Two 15.5 oz. cans
• White Cannellini Beans-15.5 oz. can
• Black Beans-15.5 oz. can
• 1 Large White Onion, Diced
• Spices: Garlic Powder, Cumin, Italian Seasoning Blend, Chili Powder
• Optional-1 bag of browned Gardein Beefless Ground Crumbles

Brown the Gardein Beefless Ground Crumbles according to package instructions.

Meanwhile, add all other ingredients to your Crock-Pot.  Once browned, add the Beefless Crumbles.  I like to cook the chili on the highest heat setting for approximately 4 hours, but if you have more time and would like it to cook longer, by all means use the Crock-Pot setting that you're most comfortable with.  Stir occasionally and enjoy!

A note from Kristen regarding the spices:  You'll see I didn't put exact measurements in the ingredient list.  When it comes to flavoring with spices, I like to cook by taste rather than measurement.  However, for a guideline I would say I used approximately 2 Tablespoons of Chili Powder and 1 teaspoon of all other spices.

As with all of our recipes, please drop us a note or comment if you try them.  And please share, share, share our blog with your friends and family; we love sharing our joy of cooking (and eating!) with others.

Bowtie Pasta In Garlic Cream Sauce

Chef Chloe's Bowtie Pasta In Garlic Cream Sauce

It's no secret that Chef Chloe Coscarelli is one of my favorite vegan chefs, and this recipe once again reminds me why!  In her latest cookbook, Chloe's Vegan Italian Kitchen, you'll find this and many other amazing recipes.  Because I don't care for mushrooms, I replaced them with broccoli (thanks to Chloe for personally recommending this change to me!), but you can add just about any kind of veggie to this dish.  Chloe recently appeared on The Today Show and shared the recipe, which you can find at this link:  Chloe's Bowtie Pasta, but I highly recommend that you purchase the entire cookbook!  Give it a try and let us know what you think.

Ron Finley

Dear Friends,

Meet Ron Finley, without a doubt the most inspirational and awe-inspiring man (other than my Judd, of course!) that I've learned of in a long while!  Rather than attempting to tell his story in my own words, I'll let his TED Talk and Webpage speak for itself.  Please watch!  

~Kristen

“Growing your own food is like printing your own money.”

“Gardening is the most therapeutic and defiant act you can do, especially in the inner city. Plus, you get strawberries.”

“If kids grow kale, kids eat kale. If they grow tomatoes, they eat tomatoes.”

“We gotta flip the script on what a gangsta is — if you ain’t a gardener, you ain’t gangsta.”

Follow us on Twitter!

Any Twitter fans out there?  

Please follow us @ v4vegblog for quick recipe ideas 

and healthy living tips!

Island Roasters Coffee Company

After a day of paddle boarding, Kris and I needed some coffee and we decided to to check out Island Roasters Coffee Company, which is located at 394 N. Causeway in New Smyrna Beach.  A few weeks prior, I enjoyed a tasting at Love Whole Foods and was hooked!

On a hot day, you have to try the iced cold-pressed coffee!  It is served with coffee ice cubes so as not to water down the flavor, but that won't happen...it's gone before the ice melts!  They sell "Growlers" (see photo below) to take home with you to enjoy later.  Just add 1 part coffee to 2-3 parts water and your favorite sweetener, cream and flavor, if desired.  FYI: Cold-pressed coffee is less acidic than hot brewed and doesn't go stale when refrigerated.

Island Roasters provides the best,  fresh roasted, fair trade, organic coffee and treats in this area, not to mention their outstanding, friendly service.

Click here to follow Island Roasters Coffee Company on Facebook!