Moving...

Time to assign a substitute blogger. As you can see by my lack of posting, I'm kinda busy doing something else. We have literally moved. We have purchased property in central Arizona, 39 point something acres, to be more precise. We are going to be doing the whole "homestead" thing, trying to be as self sufficient as possible. We have spent the past 4 months developing the property. Living in campers for the summer, we are now on solar power, and have our own well. We have just been granted a building permit this week. The backhoes show up in a couple days to start building the foundation.

My wife has started her own blog to chronicle this wonderful, fantastic journey. www.papabearfarms.blogspot.com is where you should turn now, at least for the time being, to witness the development process. I have been and will be so busy, blogging is the last thing on my mind. Once I finish erecting three log homes, two utility sheds, a handful of barns, putting up several miles of fencing, planting a humongous vegetable garden, putting in numerous fruit trees, as well as immeasurable amounts of landscaping, I'll get back to the recipes and kids stories. Meantime, My lovely and talented wife, Sharon, will be posting far more regularly than I. She's got a knack for writing that I seem to lack. She also has a great camera, so you'll be able to see it develop in pictures as well.

  Thanks, everybody, for understanding. Papa Bear Farms is our new endeaavour.

www.papabearfarms.blogspot.com

Has It Been A Month Already?

Time flies when you're working your tail off. Came up for air and discovered we've been here an entire month. So far we have made a pretty nice campground for ourselves. We have a popup tent trailer and two 5th wheel trailers on site, as well as twhe 10' x 40' M*A*S*H* tent. Our solar electric system is in and running. We have plumbing. Still no building permit though. So we wait... We have set up a lawn sprinkler system but do not yet have grass. It's only about a half acre we want to sod, but have found sod to be very expensive. Today we bought a bag of tall fescue seeds. We'll see how that works. Living on solar power is a bit of an adjustment. We only have two 15 amp circuits to work with, and the batteries' storage capacity is finite. We can't run an air conditioner with it, and we can't just leave things on. No more porchlights on all night. If you really don't need that fan, be honest, shut it off. A few days ago, we ran 7 loads of laundry, plus the swamp cooler all day. Next morning we had no power. I figured out how to wire the big generator directly to the inverter/charger. The first day, we got nowhere with charging the batteries because we kept on running our appliances. We were using the electricity as fast as it was being produced, with little or nothing left over to charge the batteries. Fortunately, monsoon season is upon us. The temps have broken from the 100+ degrees and brutally sunny, to the high 90's and mostly cloudy. Get that sun off your back and things get managable. Today we didn't need appliances at all, save the refridgerator, and welet the sun do the charging. We made great headway until the afternoon clouds started rolling in. Monsoon season. Gotta love it.

Mister Fix-It

We've spent the first week and a half just trying to carve out a little chunk of habitability here in the desert.  One thing I have learned in my 16 years living in the southwest is that the sun can kill you, and rather quickly too, if you're not smart about it.  The two biggest priorities here are shade and water.  We didn't bring nearly enough of either one. 

We schedule our days around the sun -- and the heat.  Morning comes early around here.  Twilight starts around 4:30am, with our neighbor's various creatures awakening and making noise right away; Cattle, a donkey and a rooster.  Of course there are also the coyotes.  They are an interesting animal, from what I've heard.  I've only actually caught a glimpse of one as it retreated into the brush a hundred yards or so away.  It seems they all awaken to a call from one of their leaders in the evening twilight, and then receive a "go to bed" call in the early dawn hours.  From time to time throughout the night, you can hear a lone call.  One of them has made a kill, and is calling the others to join in the feast.  Responding calls can be heard from various directions and distances, but that distane closes very rapidly.  As they all gather out there somewhere in the darkness, the cacophony is raucous enough to wake the dead.  Good thing I'm so tired lately, it doesn't even wake me up anymore. 

So far we have erected and assembled several things to make things more bearable out here, at least for a while until the house is built:  We have installed a pressure tank and plumbing system so we can pump water from the well and store it under pressure.  We don't want the submersible well pump to run every time someone opens a faucet, that would wear it out quickly.  That proved to be more of a challenge than anticipated.  The PVC  cement we bought said no purple primer is required for a proper fit and seal.  WRONG.  Every single fitting we made that would handle pressurized water has failed, or is leaking, which means it's going to fail.  We cannot hold pressure in the tank for more than a few hours before it leaks out down to 0psi.  Not cool.  One fitting at a time, we redo our work.

We erected a couple of carport structures, purchased at Costco.  They are 10ft x 20 ft, and we set them end to end, so that we have a structure of 10 ft x 40 ft, with a wood floor.  We also purchased a swamp cooler and stuck it inside the tent.  It takes the edge off the afternoon heat.  We've had to adjust, tweak and fix various things on the tents to seal them up a little better.  Too many gaps and the bugs and dust get in, as well as letting the heat escape.  There is about a 4" gap at the bottom of the walls of this structure.  Our dogs, a dachshund, 2 chihuahuas, and an eskimo spitz, think this is the greatest thing ever.  Poblem is, they then track in all sorts of dirt, dust and mud.  We're trying to create a somewhat clean sanctuary from the elements here.  This simply will not do.  So, we've decided to build a 2ft tall kicker, or footer wall along the bottom edge of the tent structure.  We'll water seal the wood with Thompson's Water Seal in anticipation of the summer Monsson Season. 

I've been told that the term "RV"  stands for "ruined vacation".  I'm beginning to understand firsthand why.  The only time you will not have something broken on your camper, trailer, or mobile home is when it's on the sales lot.  We have a little pop-up camping trailer, that is used for sleeping purposes only.  It's too small and cramped to cook or clean or do anything but sleep in it.  Unfortunately, the plumbing leaks, there are holes in the screen.  My brother in law, who is here with an RV trailer of his own, is wrestling with leaks and an awning that it being ripped apart by the wind.  How people think RV-ing is fun is beyond me. 

There are so many things to build and fix around here.  I only have the strength to mention a few here.  We ARE making progress here, though.

FROM STAY AT HOME DAD TO HOMESTEADING DAD

As  the title suggests, there are going to be some changes around here.

 I haven't posted in a while because we have moved -- literally.  We have decided to chuck it all in and move to the country.  We bought 40 acres a while back, and were planning on making this move, but not so quickly.  You see, my wife's father, Harry Eugene Orcutt, had a dream for years to live in the country and in a log home.  His entire family, his wife, children and their spouses (myself included) share in that dream.  I have lived in big cities all my life, but have always enjoyed trips to the country, and to tell you the truth, I prefer the wide open spaces to living on top of other people, and they on top of me.  Harry had put off his dream time and time again in deference to taking care of his family in the here and now.  Well, as cruel fate would have it, he was LITERALLY 8 hours away from retirement and bringing that dream to reality when he was struck by a massive, fatal heart attack. 

We were all planning on making this move a little later, but Harry's sudden departure shocked us into action.  Why have a dream is you don't actually work to fulfill it?  We're not waiting.  So we are forging full speed ahead to the 40 acres we all bought together to make Harry's dream come true. 

Here's where it gets interesting.  Our land is in central Arizona.  It's high desert, cattle country.  We are quite literally 30 miles from nowhere.  Oh sure, there's a general store and a gas station here or there, but if you want a Starbucks you're driving 30 miles one way.  When we startedearlier this year, there was nothing but a barren scrath patch of desert, all bugs and dust.  Today, there isn't much else.  We've had a couple acres of it scraped and cleared, and we have parked our camping trailers atop.  The whole fam-damly is here, 5 adults and 5 kids.  The kids range from 10 years old down to 3 months old.  yeah, we're a little nuts!

So anyway, not to make this a novel-length post, this blog will be shifting focus from a stay at home dad's perspective to a home MAKING dad's perspective.  I won't have time for a while to post recipes.  For the time being, I really don't even have a kitchen.  Instead, I will be chronicling the steps we are taking to carve out our little slice of heaven, and to fulfill Harry's dream.  I'll be touching on things like setting up camp, fighting off bugs, beating the heat, finding/making shade, living with a well not suitable for drinking (yet), no pressurized water (yet), generator power, swamp coolers, M*A*S*H* style tents, solar PV systems, and so on, and on...

So let the adventure begin!  I used to say that being a stay at home dad was the hardest, yet most rewarding job I've ever had.  Now I'm not so sure.  I'll blog later about our struggles to get that water cleaned up and running, and how glorious it feels to finally take a REAL running shower after many many days of teapot sponge baths.

Vegan Lasagna

Per the request of a Facebook friend. :) The original inspiration for this recipe came from Naturally Gourmet, by Karen Houghton. Page 141 contains a recipe for stuffed shells. I liked that recipe very much and wanted to have it one night for dinner. I couldn't find the shells in any of my local grocery stores at that time, but I did find organic, whole wheat no-boil lasagna noodles. So, I figured, why not? Here's my adaptation.

"Cheese" filling:

4 cups (about 2 packages) tofu, extra firm, water packed

1-2 tsp salt (to taste)

2 tsp onion powder

1 tsp garlic powder

3/4 cup Vegenaise (a vegan mayonaise, available at Whole Foods and Sunflower Market. A bit more expensive than real mayo, but it's vegan, and quite worth it)

2 sprigs fresh basil OR 2 tsp dried

1-2 tsp lemon juice

Don't be too concerned about getting the amounts exactly perfect here.  Many of these ingredients are "to taste".  Adjust to suit your family's tastes. 

Take tofu out of it's water packaging, squeeze a bit to get out the excess, crumble into a big bowl. Add all the other above ingredients and smash up with your hands.

The Rest:
Nutritional yeast (available at Whole Foods or Sunflower Market)
1-2 jars of your favorite spaghetti sauce
1 box of lasagna noodles, regular or "no boil".

Spread a layer of sauce in a 13" x 9"(ish) baking pan, then a layer of uncooked noodles, then a layer of the tofu mixture, then sprinkle a layer of Nutritional yeast. Repeat as necessary until you reach the top of the pan. Make sure you leave a little bit of the tofu mixture to dollop on the very top, plus another sprinkling of the nutritional yeast. (It gives a savory, parmesan type flavor, not to mention it's loaded with B-vitamins, minerals and protein)

Cover the pan with aluminum foil, place in a 350 degree oven. If you are using no-boil noodles, cook covered for 30 minutes, then remove foil and cook for another 15. If using regular noodles, cook covered for 45 minutes, remove foil and then cook uncovered for 15. After cooking, let stand at room temperature for 15-20 minutes to "rest" before serving.

If you like this recipe, please buy Ms. Houghton's book.  Admittedly, a little pricey, but well worth it.  There are TONS of great plant based recipes in there.  We have tried quite a few recipes from this book and have been amazed at how wonderfully tasty they all are. Who knows, you may even be able to convince the most hardened of carnivores to eat his veggies.  :)

Butternut Squash Curry

I adapted this recipe from Naturally Gourmet, by Karen Houghton.  It's not that there was anything wrong with the original recipe, it's just that I didn't have everything that was on the author's ingredients list.  And then, once I started down my own path, well...

• 1 medium butternut squash
• 4 cups water
• 1/2 Tbs crushed garlic
• 1 onion, chopped fine
• 2-4 Tbs yellow curry powder (to taste)
• 1/2 package onion soup mix
• 1tsp imitation chicken seasoning (McKay's, Bill's Best, etc.)
• 1 large potato
• 1 cup frozen corn
• 1/2 bunch cilantro, chopped
• 1 - 1 1/2 tsp salt (to taste) 
• 2 small tomatoes, chopped
• 1 can coconut milk
• 1 package extra firm tofu, cubed

The original recipe calls for peeling the squash and cutting it into cubes while it's raw.  Puh-LEEZ!  That's too difficult.  Do this instead:  Put the whole squash in a 350 degree oven for an hour or two. (Poke/slice a few holes in it first, to vent the steam, and place it on a baking pan, in case it drips.)   Let it cool completely, like, maybe in the refrigerator overnight.  Then you can easily peel and de-seed the squash in a jiffy.  The skin should have separated from the flesh already, so it should just come right off, so this method of cooking gives you the most yield from the squash too.  

Then add the chopped butternut squash, plus all the other ingredients, minus the tofu, cilantro and coconut milk, in a stock pot, simmer for about 30 minutes.  Then add the rest and heat through.  

Serve over rice.  I like brown jasmine [boiled with a spoonful of coconut oil added to the water to make it slightly sweet] for this dish.

Enjoy!

Grilled Pizza

This recipe should probably have been posted during the summer months, but here in the Desert Southwest, the temperatures are finally dropping to a tolerable level.  We can pretty much grill all winter long!

Last Saturday, I was sitting with my youngest while he was working a superhero puzzle (48 pieces).  I don't know exactly why I was thumbing through Steven Raichlen's BBQ USA, being pretty much, exclusively vegan nowadays, (Remember, I still will eat a good, organic, grass fed, certified humane steak once in a while).  We don't get much chance to do much serious grilling or BBQ-ing anymore.  I stumbled across the recipes for grilled pizza on pages 150-159.  

I first tried these on the gas grille, but ran out of propane just as I was placing the first crust down on the grille.  I switched to the ol' Weber grille, but I was impatient, and the first pie tasted of residual lighter fluid.  The second pie tasted fantastic, having been cooked on more mature coals.  So, let that be a lesson to you:  Let your fire mature before you start grilling these pizzas.  Be patient.  Plan ahead.

I'll be trying these on a wood fueled camp fire this weekend while camping.  I'll let you know how it goes.


First, the dough:  

• 1 3/4 cups warm water
• 2 packages of active dry yeast
• 1 tablespoon molasses
• 2 teaspoons salt
• 3 tablespoons of extra virgin olive oil
• 3 1/2 cups white all purpose flour
• 1/2 cup whole wheat flour, maybe more
•  

1) place the water, yeast and molasses in the bowl of a stand mixer, stir to mix.  Let stand until slightly foamy, about 5-10 minutes.

2)Add the salt and 2 tablespoons of oil and mix with a dough hook until combined, about 2 minutes.  Add the flours and mix on low speed until a smooth dough forms and pulls away from the side of the bowl without sticking.  The dough should be soft and moist but not sticky.  If it's too wet, add a little more flour.  If it's too dry, add a little water.  Every type and brand of flour is different!


3)  Use the remaining tablespoon of oil to coat the inside of a large bowl.  Gather the dough into a ball and place it in the oiled bowl, turning to coat it on all sides.  Cover with plastic wrap and let sit in a quiet place for 1 to 1 1/2 hours, or in the refrigerator overnight.


4)  Remove the dough from the bowl and place on a floured board.  Knead the dough a few times by hand, until it has returned down to original size.


5)  Divide the dough into 6 even pieces, about 3 inches in diameter.  Place the balls on an oiled baking sheet, brush with a bit of olive oil, cover with plastic wrap and let sit for 20 to 40 minutes, until they puff up again.


Now, Let's make some pizzas!  

You can use anything you want on your pizza, these are just two suggestions.  Keep in mind, with this grilling method, it cooks really fast, so don't count on your topping to actually cook, they will simply warm through.  So, adjust accordingly.

Recipe #1:  Grilled Pizza Margherita

• Roma tomatoes, chopped
• Fresh basil, chopped
• 3 cloves fresh garlic, chopped
• olive oil
• salt and pepper to taste
• 1 teaspoon nutritional yeast flakes 

Roll or stretch or spin out a dough ball to make a really thin crust.  Brush olive oil on one side and place it on the grille for about 2 minutes.  You'll see the center start to bubble up, and the edges crisp up.  Brush the top side with olive oil and flip over.  Immediately place the cheese first, then all the other ingredients on the pizza and put the cover down.  Let cook for another 3-4 minutes, until the crust is crispy and the cheese is melted.  Check to make sure the crust isn't burning,and rotate it if you need to.  You're cooking directly on a fire, so the heat may not be exactly even.

Recipe #2:  Grilled Garlic and Rosemary Pizza

• Olive oil
• 6 clove fresh garlic, chopped
• 1/2 cup fresh rosemary leaves, chopped
• 3 cups grated vegan mozzarella cheese (OK, use the real deal if you want)  
• 1 teaspoon nutritional yeast flakes

Place 3 tablespoons of oil in a small saucepan and saute the garlic and rosemary until the garlic is just barely browned, about 3 minutes.  

Cook the dough as described above and use this mixture on top of the pizza AFTER you add the cheese.  The book says to add the cheese first to aid in it's quick melting.  It also helps the other ingredients stick to the pie too.

Vegan "Chicken" Stew and Pot-Pie Filling

Just threw this together off the top of my head last night.  Wow!  Everybody chowed!

• 3-4 potatoes, cubed into bite sized pieces
• 2 cups onion, chopped
• 2 cups carrots, chopped
• 2 cups onion, chopped
• 2 cups celery, chopped
• 1 cup corn, it can be fresh, canned, or frozen
• 1 quart vegetable broth
• various herbs such as rosemary, sage, oregano, thyme
• salt and pepper, to taste
• 1/4 - 1/2 cup MimicCreme Almond and Cashew Cream   
• a splash of cooking sherry (Optional, but oh so yummy!)
• 4-6 cups of chopped fried gluten steak.  (LINK to Recipe) 

First, boil the potatoes until done, drain.  Put them back into the pot, then add all the other ingredients, minus the chopped gluten steak.  Simmer for about 30 minutes.  Add the chopped gluten steak at the end and heat through and then serve.

This also works quite well in a pie filling, as chicken pot-pie.

Mimic Cream

A common challenge with the plant based diet is finding substitutes for cream.  With this stuff you can again make cream based sauces and gravies, thicken soups and stews, make cream based pies, etc. 

 MimicCreme Almond and Cashew Cream is USDA organic, soy free, dairy free, with no trans fats, no saturated fats.  Granted, it does have fat, so people on a very strict plant based diet, such as those with sever heart disease, should probably use this sparingly, if at all. 

Walnut Cream Sauce

My wife found this recipe in  Forks Over Knives: The Plant-Based Way to Health .  The original recipe calls for putting this over steamed Kale.  I am not at all a fan of cooked greens.  But I believe this sauce would be great with various other vegetables, such as carrots, asparagus, cauliflower, etc.

1/2 cup walniuts.  shelled, of course.

2-3 cloves garlic.

1-2 tablespoons of Tamari.  (a different kind of soy sauce, it's gluten free!)

1/2 cup water.

Throw it all in a food processor, and run it until it's smooth.  Use more or less water to get the consistency the way you like.

Yum!  I actually ate kale last night with the help of this stuff!

Vegan Egg Replacer!

Want to cut the eggs (and their cholesterol) out of your baking recipes?  Use flax seed meal instead.  1 TBS of flax seed meal mixed with 3 TBS water equals one egg.  It works great!  Even your staunchest carnivores won't be able to tell the difference.

Vegan Ranch Dressing

Tastes like the real thing!  So easy, and healthy for you too!   

1/2 cup unsweetened soy milk
    1/2 cup vegan mayonnaise (I use Vegenaise)
    1 teaspoon onion powder
    1 teaspoon garlic powder
    2-3 tablespoons red wine vinegar
    1 tablespoon dried or fresh parsley, finely chopped
    salt and pepper, to taste

Mix it all up in a blender, food processor or just put all ingredients in a jar or bottle and shake.

Magnificent Zucchini

I found this recipe in The Ultimate Vegetarian Cookbook, by Roz Denny.

I was surprised this week when my wife, along with our oldest daughter, came in bearing unexpected fruits from what I thought was our dormant garden.  Living in the Mojave desert, the summertime sun is just B-R-U-T-A-L.  We stopped getting any yields from our garden a month or so ago.  But rather than tear it all up, I decided to leave the plants in there, and to continue to water them, partly just to see what would happen, and partly due to sheer laziness.  It's too stinking hot out there to do any real work!

Anyway, in comes this zucchini squash the size of my forearm.  (I'm 6ft tall and weigh 200 lbs., down from 216 at the beginning of this year, BTW)  I had no idea the plants would produce in such heat, but there you have it!  The only thing I ever really knew to do with zucchini was to saute it or shred it into a quick bread.  This recipe looked very inviting.  And, WOW was it yummy!

3 cups cooked pasta shells or elbows
a 3-4 lb zucchini
1 onion, chopped
1 bell pepper, seeded and chopped (I used a red one)
1 TBS fresh, grated ginger root (I have no idea how to grate it, so I minced it)
2 garlic cloves, crushed ( I used 4 and minced them)
3 TBS sunflower oil (I didn't have any, I used olive oil)
salt and black pepper to taste
1/2 cup pine nuts
cheese, grated to serve (We're on a plant based diet, so I used nutritional yeast for that cheesy flavor)

1. Preheat oven to 375 degrees F. cook the pasta according to package instructions, drain and set aside.
2. Cut the zucchini in half lengthwise and scoop out the seeds.  These can be discarded.  Use a small sharp knife and spoon to scoop out the zucchini flesh.  Chop the flesh roughly.
3. Fry the onion, pepper, garlic and ginger in the oil for 5 minutes, then add the zucchini flesh, tomatoes and seasoning.  Cover and cook for 10 minutes.
4. Add to the pan the pasta, pine nuts and basil.  stir well and set aside.  (I used too small a pan, had to put it all in a giant mixing bowl.)
5. Meanwhile, place the zucchini halves in a roasting pan.  Add a small amount of water in order to create steam.  Drizzle with oil, add salt and a little bit of pepper.  Cover with aluminum foil and bake for 15 minutes.  I would suggest doing this at step 3, when everything else starts to cook. If timed correctly, the zucchini should come out of the oven right when you're done mixing all the other ingredients together.  Hey, it's a busy house.  If we can shorten the prep time for any of these dishes, it's a good thing.
6. When the zucchini is finished roasting, remove from oven, discard the water, and fill the shells with the vegetable/pasta mixture.  Re-cover with the foil and return to the oven for 25-30 minutes.
7. If you wish, you can serve this dish topped with grated cheese.  As mentioned above, we enjoy a plant-based diet.  As a substitute, I mixed into the vegetable mixture 2 TBS of nutritional yeast instead.  

Black Bean Burgers

Got this from Vibrant Life Magazine, who got it from The New York Times. 

The original recipe calls for 1 can of black beans.  My wife and I have discovered that making them yourself from SCRATCH is easy, and saves you loads of money.  Just get them in the bulk section at your local grocery store.  Put a couple cups of dry beans in a crock pot, add water, salt, and whatever other seasonings you want, turn it on, and walk away.  Check back every hour or so to stir or add water, if needed.  In a few hours you have beans.  How cool, healthy, and cheap, is that???

\
2 cups black beans.  cooked, drained.
1 can (15 oz) diced tomatoes, seasoned any way you want, or not.
If you want, add a small can of green chilis, or a jalepeno or two.
1 garlic clove, minced or pressed OR 1 tablespoon of garlic powder
1 teaspoon of onion powder
2 green onions, chopped, greens and all
1 cup carrots, chopped
1 cup parsley OR cilantro
2 cups quick rolled oats (Quaker oats will do just fine)
8 whole grain buns
toppings of your choice

process the first 8 ingredients in a food processor.  Remove contents into a large bowl.  Stir in the oats.  Form into patties.

You can either bake at 450 degrees (f) for 8 minutes, then flip the patties and broil for another 2 minutes.

OR you can just saute' them on a skillet or in a pan, 5 minutes a side, until browned.

Place the patties on your toasted buns, add your favorite toppings and enjoy!

WARNING:  If your family is anything like mine, you might want to make a double batch!

Easy VEGAN French Toast Recipes

Vegan French Toast

This easy vegan French toast recipe uses bananas instead of eggs, giving it a sweet flavor. Use a thickly sliced whole grain bread.  Using soft, store bought, white bread will result in the French toast being too soggy inside.

Ingredients:

    * 2-3 ripe bananas
    * 3/4 cup soy milk
    * 1 1/2 teaspoon cinnamon
    * 1 teaspoon pumpkin pie spice (optional)
    * 1 teaspoon vanilla
    * bread
    * vegan margarine

Preparation:
Blend bananas, soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish. Gently dip bread slices into the mix, coating both sides. Fry in vegan margarine in medium-hot skillet until golden brown. Serve with toppings of your choice.


Coconut Banana Vegan French Toast

A simple homemade french toast recipe, completely egg-free and suitable for vegans. This tropical-flavored French toast is made with coconut milk and bananas instead of eggs, so it's lower in fat and also cholesterol-free.

Ingredients:

    * 2 bananas
    * 1 cup coconut milk
    * 3/4 cups soy milk
    * 1/2 tsp sugar
    * 1/2 tsp cinnamon (optional)
    * bread
    * oil or margarine for frying

Preparation:
Mash the bananas well and whisk together with the coconut milk, soy milk, sugar and cinnamon. Pour into a shallow pan or pie tin.

Dip both sides of the bread into the mixture, and cook in a lightly greased skillet over medium heat, cook until one side is golden brown.  Flip and cook that side til golden brown.  Serve immediately (In my house they get gobbled up as fast as I can make them!)  with toppings of your choice. 

Shrimp Tacos

OK, so I slip once in a while with the whole vegan and vegetarian thing.  Sue me.  The kids substituted beans instead of shrimp, so I guess you could do that.  But why, when you have the yummy shrimp?  (I know, I know...)

I found a recipe for shrimp tacos that was just heavenly.  I'll not bore you with the details on how to heat up corn tortillas, so let's just skip to the spice and sauce step, shall we?

First, thaw out 20-40 medium shrimp, shelled, de-veined and de-tailed.  Put them in a gallon sized ziplock bag along with:

1 clove minced garlic

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp salt

1/4 tsp cayenne pepper

1 TBS olive oil

Mix all that up, seal the bag and let it marinate while you heat up the grill/barbecue.

Cook the shrimp on the grill, I won't bore you with how to do that.

Meantime, whip up this sour cream, lime, cilantro sauce

1/4 cup of sour cream (I used soy based, vegan)

2 TBS chopped cilantro

1/4 tsp cumin

juice and some zest from 1 lime

salt to taste

Put the shrimp in the corn tortillas, add shredded cabbage (it works better than lettuce, it doesn't wilt) chopped tomatoes and drizzle on (pour it on, baby!) the sauce.

Yum!

Lentil Salad

An amazingly easy, delicious way to get all your protein in a low calorie, yummy salad.  Just cook up 1/2 cup each lentils and rice (cooked to instructions and fully cooled) to your favorite salad recipe.  Add some crispies like croutons, roasted pita bread chips, tortilla chips... Whatever the would go with the salad.  SIMPLE!

Vegan Mac and Cheese

3/4 lbs macaroni, cooked to package instructions

    "Cheese" Sauce:
    3/4 cups unsweetened nondairy milk (soy!)
    1/3 cups nutritional yeast
    1/2 cup canola or vegetable oil
    1/2 cup water
     2 tsp soy sauce
    1/2 block (8 oz.)  tofu
    1/2 tablespoon garlic powder
    1/2 tablespoon paprika
    1/2 tablespoon salt
    1 dollop mustard, optional

Directions:

1. Preheat oven to 350 degrees Fahrenheit.  Boil water in a big pot and cook pasta according to package directions.

2. Add all of the "cheese" sauce ingredients in a blender and process until smooth. Once pasta is cooked, drain and put it in the baking pan (about the size of a brownie pan). Pour the "cheese" sauce over the pasta.

3. Bake until the top of the pasta looks slightly browned and crispy, about 15 minutes.

Sausage, Tortellini and White Bean Soup

This soup was a huge hit at the Christmas party last night.

4 Tablespoons olive oil
5 Links Sweet Italian Sausage, cooked according to package directions and thinly sliced
2 Cups chopped onions
1 Fennel bulb, chopped (use 1tsp fennel seeds as a substitute)
4-6 Garlic cloves, chopped
2 Teaspoons dried thyme
64 ounces chicken broth
1 16-ounce package frozen cheese tortellini
1 15-ounce can white kidney beans (cannellini), rinsed and drained
6-10 ounces frozen spinach (fresh would be ok too I guess, but I've never tried it) 
Salt and Pepper

***PLEASE use a cruelty-free sausage. I've discovered that Whole Foods Market has some of the best Animal Welfare standards in the grocery-chain business.***



-Heat oil in a large heavy soup pot over medium-low heat. Add sausage, onions, fennel, garlic and thyme. Cook for a couple minutes to soften the onions and to blend the flavors.

-Add chicken broth and bring to a boil.

-Add tortellini and beans. Return to a boil, then reduce heat and simmer, uncovered, for 6-8 minutes.

-Add spinach and cook for 3 minutes over medium heat, or until tender.

-Season to taste with salt and pepper.

***A WORD OF WARNING.  The tortellini tends to get soggy and soak up a LOT of the broth.  If you plan on having this soup over a few days, only add the tortellini as needed.

Tom Ka Goong? (Thai Coconut Milk & Shrimp Soup)

I originally posted this recipe as Tom Ka Gai back in January.  Since then we have made the choice to eat a vegetarian diet.  We started off going completely vegan, but over time have decided that eating fish and free range eggs is ok, but in moderation.  (Hey, to each his own, right?)  I have altered this recipe to better reflect our dietary choices.  I'm not exactly sure if this recipe is authentically Thai anymore, but it IS quite tasty.  In Thai, "gai" means "chicken", so we can't exactly use "gai" in the title of this recipe.  We are using shrimp, so I guess the name of the soup should be Tom Ka Goong?  I suppose you could try using some sort of imitation chicken meat substitute to make it completely vegan, but I'll leave that up to you. 

I've made this soup several times this year and have altered the original recipe to make it a LOT easier to prepare.  Again, I don't know if it's truly, authentically Thai, but it tastes very, very close to what our local Thai restaurant makes.  You'll probably have to experiment with the mixture a bit to get it just right for your tastes, but man, is this stuff good! 

This will make about 2 quarts/liters of soup:
1 pound (approximate) uncooked shrimp, shelled, de-veined and tails removed
1 teaspoon oil
1 stem lemongrass, sliced lengthwise
4 cups vegetable broth
2 cans (15 oz.) coconut milk (low fat is ok)
1/2 cup lime juice (reserve the peel from a slice or two to throw in the pot/wok)
 1 +1/2 inch piece of galangal or ginger, peeled and sliced  (Galangal is hard to find.  I can only find it in markets down in the Asian district.  Not exactly worth the drive all the way down there for a couple bucks worth, especially when you'll only use 1/4 of the package for this recipe, so regular ginger WILL work in this recipe)
1 teaspoon Thai chili sauce (or 1 teaspoon dried red pepper flakes)
1/4 - 1/2 cup bamboo shoots
1/4 - 1/2 cup oyster mushrooms or a handful of fresh sliced white mushrooms
1/2 cup diced green onion, green part too
1 small tomato, sliced
3 tablespoons fish sauce (essential for that authentic Thai flavor)
Small bunch fresh cilantro

-Saute shrimp in oil w/sliced lemongrass until pink and done.
-Add broth, coconut milk & lime juice, heat until steaming, & just barely bubbling.  You don't have to cook this soup very long.
- Add all the other ingredients except cilantro
-Heat through.   No need to boil as the shrimp are already cooked.
-Turn off the heat, add a small handfull of chopped cilantro, stir. 
-Serve immediately
-ENJOY!

Seriously, that's it.