Blooming Health

Plant Yourself in a Healthy Lifestyle… And BLOOM!

Tag: healthy eating

Meat and Greet

by kerryabdow

Hello, Blooming Healthers!

It’s “Friend” here, doing a stint as a guest blogger.  Kathy asked me to blog about the vegan dinner I made recently… just in time for Meatless Monday!

I found this recipe via Brandon…

…a talented, young raw vegan (super)chef I met while working at Living Light Culinary Institute in Northern California.  I’m very sad he never wore this outfit when he was in school…!  Anyway, he has a fun raw foods blog – www.rawnchyvegan.com – but this particular recipe is from VegNews.  It’s suuuuuuper easy to make, and amazingly delicious!  I, unlike Kathy, am not a vegetarian, but I’ve played one on tv I love to experiment with vegetarian and vegan recipes.  And between being surrounded by raw foodists for a year, and now Kathy, and Taryn from Phyto Foods, my appreciation continues to grow.

This recipe is for vegan “meat”, and, because I’m not a fan of soy or wheat gluten, I found this recipe especially intriguing.  Kathy, her fun husband and I are all big fans of spicy/Mexican/wrapped food, so I decided to make burritos.  Well, I intended on making burritos… more on that later…!

Soy-Free Vegan Ground Beef

Makes 4 cups

What You Need:

1 medium head cauliflower, trimmed, washed and dried, and broken into florets
2 cups raw walnut halves
1 medium tomato, chopped
2 tablespoons olive oil  (I totally forgot to add the oil when mixing, so drizzled about half on the top after it was already in the oven… seemed fine…??  I figured the nuts were fatty enough, but…)
3 garlic cloves, minced
1/8 teaspoon dried sage
1/2 teaspoon chipotle powder  (I used cayenne instead because it was in the cabinet…)
1/2 teaspoon mild chili powder
1 teaspoon liquid smoke  (I ended up not using this…)
1/2 teaspoon salt
2 tablespoons Bragg’s Liquid Aminos

If you are making burritos, you’ll also need:

Your favorite tortillas – (I love Rudi’s Whole Spelt, but used Ezekiel Sprouted Grain this time, because Whole Foods was out of the Rudi’s!  I recommend not shopping at Whole Foods right when they open on Monday mornings, because they aren’t fully stocked.  #TipOfTheDay),   
Shredded vegan cheddar cheese – (I used rice cheese, and it didn’t melt the greatest… would use Daiya in the future…)
Fresh tomato and yellow onion, chopped
Avocado, sliced
505 green chile, or your favorite salsa
Romaine lettuce, chopped

What You Do:

Preheat oven to 350 degrees. Prepare a parchment-lined cookie sheet.

In a food processor, process cauliflower, walnuts, and tomato until completely minced. (I started the nuts and cauliflower first, and when they were about 3/4 processed, I added the tomatoes… no mush, no fuss!)

Transfer mixture to a large bowl and add remaining ingredients. Using clean hands, knead mixture thoroughly until crumbles are well coated with seasonings.

Turn mixture onto cookie sheet and spread out evenly. Bake for 45 minutes to 1 hour 15 minutes, stirring after 30 minutes and then every 15 to 20 minutes after that, until the crumbles are dry and browned. Serve warm or store in refrigerator for up to 3 days, or in freezer for longer.

Assembling “burritos”:

Place tortillas on cookie sheet, spread a thin layer of “beef” on each and sprinkle with cheese.  Broil until cheese melts and remove from oven.

Place one tortilla on each plate, top with your favorite ingredients and… olé!

Because I used the sprouted grain tortillas, they were too crunchy to actually roll into a burrito, so we just *carefully* folded them in half and ate them like giant tacos!  Still toooooooooootally delicious, just not exaaaaactly what I had in mind.  BUT improvising is part of being a good cook, right?  Right!

The same night, Kathy whipped up a Peach Crumble!

And when I say whipped it up, I mean it took her about five minutes!  And it was deeeeeeeeeeelicious!  I don’t know how she does it, but she does it.  All.  The.  Time.  She’s a natural!  She used peaches fresh off a friend’s tree…

… and used oatmeal in the crumble mix.  Maaaaaaaaybe she will share that topping recipe just in time for apple season…!

Thanks to Kathy for letting me take over her forum for a post and I hope you try this recipe next time you want to experiment with vegan beef!  Vegan beef… Veef?  Hmmm…!  This recipe makes a lot, and you can throw the mix in casseroles, or, if you’re not vegan, in scrambled eggs… maybe on pizza?  I’m sure you can change the spices to suit whatever cuisine suits your fancy.  I promise you that I am not a great cook, and I found this amazingly easy!   Try it, you’ll like it!

Well, I’m off like a prom dress, people!  Happy and Healthy Meatless Monday!  Arrrrrrrrrrrrrriba!

Bite It!

by kathyjeanwelsh

I think we can all pretty much agree that rolling around a Whole Foods Market during an especially good sample day is pretty fantastic.  It’s a great – and delicious! – way to learn about and try new products before you commit to the purchase.  Love it!

Friend and I popped in to the Whole Foods in Capitol Hill on Sunday afternoon and the first thing I saw was… Sebastian’s Sample Kingdom!

A kingdom of fresh fruit and a cute boy??  Sign me up!  Sebastian was sampling out Colorado-grown cantaloupe, peaches, white peaches…

… and… *drum roll*… Pluots!  Plu otta what?  Huh?

I’d never heard of a Pluot… have you??  Apparently it’s a hybrid of a plum and an apricot.  Who knew?!  I can verify that it is absolutely DELICIOUS!  The texture is all plum, and the taste is all apricot… kind of weird!  But in an awesome-weird sort of way.

My advice to you is, when there are samples of fruit at your fingertips, EAT!  Eat it all!  Plu-otta do it!  *sorry, had to…!

Happy Hump Day, people!  Hope it’s juicy and delicious!

Cheers, dears!