Eating to do no harm

tag:blogger.com,1999:blog-21937443657737164012011-12-03T11:43:45.646-08:00Eating to do no harmWho knew doing no harm could taste so good! In moving towards an all-vegan diet, I have discovered that healthy, animal-friendly foods can also be good for your taste buds. This blog is a chronicle of my attempt to find and create amazing, great-tasting vegan recipes by whipping together animal-friendly, sustainable, organic ingredients, locally grown produce and lots of love. Enjoy!Nonahttp://www.blogger.com/profile/06909011965462484613noreply@blogger.comBlogger51100tag:blogger.com,1999:blog-2193744365773716401.post-44151042821257878522011-03-20T15:06:00.000-07:002011-03-20T15:06:09.540-07:00Green Ice "Cream"

3/4 cup coconut milk 1/4 cup agave nectar 2/3 cup powdered coconut milk 2 cups spinach, lightly packed 1 1/2 tablespoons vanilla extract 2 1/2 cups ice cubes Add ingredients to a blender pitcher and secure lid. I use a Blendtec blender so I use the "Ice Cream" button. For other blenders, blend at medium speed for 20 seconds, then on high for 25 seconds or until smooth. Makes 3 3/4 cups. Each 1

Nonahttp://www.blogger.com/profile/06909011965462484613noreply@blogger.comtag:blogger.com,1999:blog-2193744365773716401.post-52671271643194628902011-02-24T14:02:00.000-08:002011-02-24T14:02:17.728-08:00Yummy Steel Cut Oatmeal

4 cups water 1 cup steel cut oats 1/4 tsp cardamom powder 1/4 tsp cinnamon powder 3 tbsp raisins salt to taste 1 banana maple syrup milk (your choice of nondairy milk such as almond milk, soy milk, rice milk, coconut milk) Bring water to a boil. Mix spices with steel cut oats and add to boiling water. Add raisins. Reduce heat and simmer for 20 to 25 minutes. Add sliced bananas and milk.

Nonahttp://www.blogger.com/profile/06909011965462484613noreply@blogger.comtag:blogger.com,1999:blog-2193744365773716401.post-26605414788740275452009-12-28T17:38:00.000-08:002009-12-28T19:11:10.593-08:00Peanut Butter Tofu Dressing or Dip

1 Tbsp peanut butter3 Tbsp balsamic vinegar1Tbsp lemon juice1 1/2 cups soft tofu2 Tbsp agave nectar2 small cloves of garlic1 Tbsp prepared mustardBlend on a high setting or in a high-speed blender like Vita-Mix or Blendtec. I used my Blendtec's dressing button.We're having this as a dip for carrots tonight. It adds a Thai flavor to the meal.No animals were harmed and we're eating healthy foods.

Nonahttp://www.blogger.com/profile/06909011965462484613noreply@blogger.comtag:blogger.com,1999:blog-2193744365773716401.post-10597697651370567322009-12-27T19:20:00.000-08:002009-12-27T19:21:22.536-08:00Green Smoothie with Apple, Lemon and Ginger

I first learned about green smoothies in a newsletter provided by Debbie who writes it for our CSA, Live Earth Farm: Okay, so I've tried these now, the ones that Kimberly Potts gave me the recipe for a few weeks back -- and they are really cool! Beautiful, tasty, easy to make (and clean up after). It finally dawned on me (duh!) that you don't have to be a raw-foodist or even vegetarian to like

Nonahttp://www.blogger.com/profile/06909011965462484613noreply@blogger.comtag:blogger.com,1999:blog-2193744365773716401.post-55485086016234741132009-12-26T01:47:00.000-08:002009-12-27T18:45:52.218-08:00Cashew Cream

Cashew "cream" is a delicious vegan substitute for dairy cream. Made thicker and sweeter, it can be used in desserts and as a substitute for whipped topping.Cashew Cream Recipe Prep time: 10 minutes, plus soaking the cashews overnight2 cups of whole raw cashews (not broken pieces, which are often dry), rinsed very well under cold water, placed in a bowl and refrigerated overnight.Drain the

Nonahttp://www.blogger.com/profile/06909011965462484613noreply@blogger.com