Here comes Johnny with the power and the glory Backbeat the talkin' blues He got the action, he got the motion Oh Yeah the boy can play Dedication devotion Turning all the night time into the day

IT IS THE CALM BEFORE THE GREAT SUPERBOWL STORM AT THIS HOUSE.  THE DRYER IS GOING, "MY BIG FAT GREEK WEDDING" IS TAKING PRECEDENT ON THE FLAT SCREEN.   IT IS QUIET.
NOW, EVEN THOUGH BILLY'S MIAMI DOLPHINS DID NOT MAKE IT AS FAR AS THE STEELERS OR PACKERS, THIS STILL REMAINS A NATIONAL HOLIDAY IN HIS EYES.  IT IS HIS CHRISTMAS, THANKSGIVING, AND FOURTH OF JULY ALL IN ONE GLORIOUS SUNDAY.
AND THIS GIRL NEEDS TO MAKE SURE THERE ARE ENOUGH THINGS ON THE TABLE TO KEEP UP HIS ENERGY TO MAKE IT THROUGH THIS ONSLAUGHT OF FOOTBALL HEAVEN.  BUT THIS YEAR IS DIFFERENT.  THIS YEAR, THIS GIRL IS NOT EATING ANY ANIMAL PRODUCTS.  SO WHAT IS A GIRL TO DO ON THIS GREAT CULINARY SPORT DAY?
WELL, SINCE I AM A PLEASING WIFE, I WILL STILL MAKE THE ANNUAL CROCK POT OF MEATBALLS, THE SHRIMP COCKTAIL, AND THE CHEESE, SUMMER SAUSAGE AND CRACKERS PLATTER FOR MY OMNIVORE HUSBAND.  BECAUSE THOSE ARE THE THINGS HE WANTED. AND I LOVE HIM.
SO WHAT ABOUT ME? I VERY WELL CANNOT MAKE MY USUAL CHICKEN WING DIP. OR GET THE QUESO DIP THAT IS ALL CHEESE.  BUT THAT IS OK.  I AM FINE WITH THIS.  BECAUSE, AS I LEARNED THIS MORNING AT MY LOCAL WEGMANS, THERE ARE PLENTY OF TREATS OUT THERE FOR ME TO ENJOY WHILE I WATCH THE SUPERBOWL COMMERCIALS.
I AM GOING TO MAKE A NICE HUMMUS PLATTER, WITH CARROTS AND CELERY TO DIP.  I ALSO BOUGHT SOME OF THE FAMOUS BRUSCHETTA AT WEGMANS AND SOME PITA BREAD TO DIP.  AND FOR MY MEXICAN FOOD CRAVING I BOUGHT SOME SALSA AND GUACAMOLE AND SOME CORN CHIPPYS TO DIP TOO.  SO, NOT ONLY IS ALL OF THIS VEGAN, IT IS REALLY HEALTHY TOO.  OBVIOUSLY.  YES, I DID BUY MOSTLY ALL OF THESE PRODUCTS AND DID NOT MAKE THEM MYSELF.  BUT, I REALLY DID NOT PREPARE AHEAD FOR THIS ONE.  AND AT THE SAME TIME, I ABSOLUTELY LOVE THE BRUSCHETTA AND HUMMUS THAT WEGMANS HAS TO OFFER.  AND MY LOVE AFFAIR WITH AVOCADOS HAS ONLY JUST BEGUN. I NEVER REALLY LIKED THEM UNTIL NOW.  SO I DID NOT FEEL COMFORTABLE PURCHASING THEM TO MAKE HOMEMADE GUACAMOLE, IN CASE I DID NOT LIKE IT.  I HAVE SEEN A RECIPE FOR A CHOCOLATE FROSTING THAT USES THE FLESH OF AVOCADOS, RATHER THAN BUTTER THAT DOES SOUND ENTICING FOR A BATCH OF RAW BROWNIES....AND SPEAKING OF RAW BROWNIES....

I AM POSITIVE THAT MY SWEET TOOTH WILL KICK IN AT SOME POINT.  SO I DECIDED TO MAKE SOME VEGAN RAW BROWNIE TRUFFLES.  THESE TASTY LITTLE TREATS ONLY CONTAIN 4 INGREDIENTS - DATES, AGAVE NECTAR, COCOA, GROUND ALMONDS - AND TASTE LIKE BROWNIE BATTER.  I HAVE MADE THEM ONCE BEFORE, BUT I JUST MADE BROWNIES.  I DECIDED TO MAKE THESE BROWNIES INTO TRUFFLES, TO MAKE THEM MORE PORTABLE AND ELEGANT.  AND THEY ARE GOING TO GO SWIMMINGLY WITH MY BIG BOWL OF POPCORN THAT I POPPED LAST NIGHT.

HAVE A FUN SUPERBOWL EVERYONE!!!!!!!!!!!

Ooh, but in case I stand one little chance Here comes the jackpot question in advance: What are you doing New Year's New Year's Eve?

SO WITH ALL OF THIS FOOD POSTING LATELY I FORGOT TO MENTION ONE SMALL DETAIL OF OUR NEW YEAR - WE GOT MARRIED!!
AFTER AN ALMOST 5 YEAR ENGAGEMENT, AND SETTING DATES AND CHANGING DATES, WE DECIDED TO JUST DO IT. AND DO IT FOR US.  THAT IS WHAT IT IS ALL ABOUT AFTER ALL, RIGHT? US?
WE WERE MARRIED ON NEW YEARS EVE, BY MY COUSIN CHRIS. WE EACH INVITED 2 OF OUR CLOSEST FRIENDS, HOOKED THEM UP WITH A NEW YEARS EVE PACKAGE AT THE DOUBLTREE HOTEL, AND CELEBRATED THE EVENING.

WE TOLD OUR PARENTS THE NEXT DAY. MY MOM CRIED TEARS OF JOY, AND HER REACTION WAS ALL I WAS WORRIED ABOUT!  I COULD NOT BE HAPPIER!!!

JUICING COUTURE

ONE OF MY FAVORITE CHRISTMAS PRESENTS THIS YEAR (IT ALMOST TOPS EVERY YEAR) WAS MY BREVILLE 5 SPEED JUICER.  IT KICKS BUTT AS FAR AS JUICERS GO.  THIS THING IS THE BEES KNEES.  AND BECAUSE OF THIS DEAR TO MY HEART KITCHEN APPLIANCE, I THINK I AM NOW ADDICTED TO JUICING.
A LONG TIME AGO, IN WHAT SEEMS A WHOLE DIFFERENT WORLD, I HAD A JUICER. MY MOM BOUGHT ME A NICE ONE FOR CHRISTMAS.  (THANKS MOM - YOU KNEW I WAS DESTINED FOR JUICING GREATNESS WAY BACK THEN)  THAT JUICER DID THE TRICK, ALTHOUGH IT SEEMED LIKE IT TOOK POUNDS OF FRUITS AND VEGGIES TO SQUEEZE OUT ONE GLASS OF JUICE. IT WAS A SMALL ONE, WITH ONE SPEED.  BACK THEN I THOUGHT IT WAS THE BEST.   I USED THAT THING UNTIL IT FINALLY DIED.
NOW I AM ON A WHOLE NEW LEVEL OF JUICING.  I LOVE THIS ONE! YOU CAN DROP IN A WHOLE APPLE AND IT PULVERIZES IT INTO SWEET, VITAMIN RICH JUICE.
FOR THE PAST MONTH OR SO I HAVE BEEN BASICALLY MAKING THE SAME VARIATION OF JUICE.  I HAVE BEEN GOING THROUGH BABY CARROTS, APPLES, ORANGES, PEARS AND GREENS LIKE YOU WOULD NOT BELIEVE.
*THE BEST THING ABOUT THE VEGAN LIFE (WELL, ONE OF THEM ANYWAYS) THAT I HAVE FOUND IS THAT I HAVE NOT THROWN AWAY A PIECE OF PRODUCE BECAUSE IT SAT IN THE BACK OF THE BOTTOM DRAWER OF MY FRIDGE FOR TOO LONG.

SO THIS AFTERNOON I DIVED INTO MY NEW DAILY JUICING RITUAL WITH AVENGANCE.  I MIXED TOGETHER SOME KALE, BABY SPINACH AND FLAT LEAF PARSLEY.  I LIKE TO MIX THEM ALL TOGETHER, PUT IT IN A BIG BOWL AND THEN PUT IT IN THE FRIDGE. THAT WAY IT IS ALL RINSED AND READY TO JUST THROUGH IN THE JUICER.  NOW, HERE IS WHERE I MIGHT LOSE SOME OF YOU.  "SPINACH? KALE?? YUCK!!"  HANG ON! DONT GO!!  WHEN YOU MIX THESE SUPER HEALTHY GREENS AND HERBS WITH SAY, AN APPLE, YOU DON'T NECESSARILY TASTE JUST KALE AND SPINACH.  THE PARSLEY DOES GIVE THE JUICE A NICE LITTLE ZIP.
OK, SO ONWARD.... WITH THE GREEN MIX (ABOUT 2 CUPS OR SO)  I THROW IN 2 ORANGES (YOU HAVE TO REMOVE THE RIND ON THE CITRUS FRUITS - IT ISN'T GOOD FOR YOU TO DRINK THE ZEST PART - I THINK IT HAS SOMETHING TO DO WITH THE OIL??)  AN APPLE, A PEAR AND A WHOLE BUNCH OF BABY CARROTS.  I GET ABOUT 2 1/2 GLASSES OF JUICE WITH THIS MIX.  IT IS DELICIOUS! I HAVE BEEN DRINKING THIS FOR BREAKFAST EVERY MORNING BEFORE WORK. IT GETS ME THROUGH TILL LUNCH.  SOMETIMES I MIGHT SNACK ON SOME ALMONDS OR HAVE A LARABAR IF I DO GET HUNGRY.  SOMETIMES I ADD SOME ORGANIC HEMP PROTEIN POWDER AND SOME NATUR THYME BRAND ENHANCED GREENS POWDER TO ADD SOME EXTRA GOODNESS TO IT.
SINCE I HAVE BEEN JUICING I HAVE NOTICED THAT I HAVE MORE ENERGY, MY STOMACH IS DIGESTING QUICKLY SO I DON'T FEEL BLOATED, AND MY SKIN IS GLOWING - NO IT IS NOT ORANGE - THERE IS JUST A NICE HEALTHY GLOW TO IT THAT I ONLY ACHIEVED WITH SOME BARE MINERALS BLUSH BEFORE.  IF I DON'T HAVE JUICE AT LEAST ONCE A DAY, I DON'T FEEL THE SAME. I CRAVE IT, RATHER THAN CRAVING SUGARY STUFF.

I AM SURE I WILL SWITCH UP THIS COMBO OF FRUITS AND VEGGIES AS THE SEASON CHANGES.  I HAVE BEEN TRYING TO STICK WITH ORGANIC STUFF AND IT IS HARD TO HAVE A DECENT SELECTION THIS TIME OF YEAR.  I CAN'T WAIT TO SEE WHAT THE LOCAL FARMERS MARKET BRINGS THIS SUMMER!

Tonite I'll dream while I'm in bed When silly thoughts go through my head About the bugs and alphabet When I wake, tomorrow I'll bet that you and I will walk together again

SO THIS MORNING I WOKE UP STARVING! LUCKY FOR ME I HAD ALL THESE GREAT LEFT OVER INGREDIENTS FROM THE SOUP I MADE THE NIGHT BEFORE.  AND IT HAD BEEN A LONG TIME SINCE I HAD MADE A TOFU SCRAMBLE.
I LIKE TOFU.  I ALWAYS HAVE.  I GAVE IT A TRY WAY BACK WHEN WITH AN OPEN MIND AND WE HAVE HAD A PRETTY GOOD RELATIONSHIP SINCE THEN.  I DO NOT FEAR IT.  I ALWAYS TRY TO MAKE IT FEEL LIKE IT BELONGS.
SO THIS MORNING IT BELONGED IN MY SKILLET WITH A NICE MEDLEY OF VEGGIES.

TOFU SCRAMBLE WITH SWEET POTATO HASH BROWNS

1 TEASPOON COCONUT OIL
1/2 SWEET POTATO - CHOPPED
FRESH GROUND PEPPER
"FAT PATS" SEASONING (THIS IS A LOCAL SEASONING FROM ST LOUIS. IT BASICALLY CONTAINS GARLIC AND SEASONINGS. ANY ALL PURPOSE SEASONING SHOULD BE FINE)
CHILI POWDER
3 SCALLIONS - CHOPPED
1/4 RED PEPPER - CHOPPED
1 CLOVE FRESH GARLIC (A BIG ONE) MINCED
*1/2 BLOCK EXTRA FIRM TOFU - CRUMBLED

HEAT OIL IN SMALL SKILLET.  ADD SWEET POTATO. SEASON WITH SEASONING AND CHILI POWDER.  COOK UNTIL THEY START TO BROWN, STIRRING ONCE OR TWICE.  AND SCALLIONS, RED PEPPER AND GARLIC. CONTINUE TO COOK.  WHEN IT IS JUST ABOUT DONE, STIR IN TOFU AND COOK UNTIL HEATED.  SERVE WITH A SPLASH OF RED HOT AND A DOLLOP OF TOFFUTI BETTER THAN SOUR CREAM.  ADD SOME FRESH GROUND PEPPER AND SALT.  I GARNISHED WITH SOME FRESH FLAT PARSLEY.

*NOW.  HERE IS WHERE YOU CAN CHOSE TO FOLLOW ME OR JUST STICK WITH THE ORIGINAL PLAN.  I WANTED TO SPRUCE UP MY TOFU A BIT.  SO I GRABBED SOME ORGANIC CORN MEAL I HAD IN MY CUPBOARD.  I PLACED A PILE OF IT IN A TUPPERWARE CONTAINER.  I ADDED SOME OLD BAY SEASONING.  I THREW IN THE CRUMBLED TOFU, PUT A LID ON THE CONTAINER AND SHOOK IT UP UNTIL THE TOFU WAS COATED.  AND THEN I ADDED IT TO THE SCRAMBLE.  THIS ADDED SOME EXTRA FLAVOR AND SOME DEPTH TO THE TOFU.  SEE.  YOU CAN BE SUPER CREATIVE HERE AND GIVE THIS YOUR OWN FLAIR.

THIS WAS REALLY GOOD.  THE SWEET FLAVOR FROM THE POTATO MELDED WELL WITH THE HEAT FROM THE ONIONS AND PEPPERS.  THIS MADE 2 VERY LARGE SIZED SERVINGS.  WHICH MEANS I HAVE SOME LEFTOVER FOR TOMORROW TOO.  YAY!

Rainbows are visions, but only illusions, And rainbows have nothing to hide.

LAST NIGHT WAS A SOUP KIND OF NIGHT.  IT WAS FRIDAY.  IT WAS COLD.  TWO GOOD REASONS TO MAKE SOUP.   I KNEW I DID NOT WANT THE SAME OLD VEGGIE SOUP FLAVORS.  I WANTED TO MIX IT UP.  SO I LET MY ONCE A WEEK LUNCH ROUTINE INSPIRE ME.  THERE IS A GREAT THAI PLACE DOWN THE STREET FROM THE OFFICE.  AT LEAST ONCE A WEEK WE ALL COLLABORATE AND ORDER LUNCH.  USUALLY ON THURSDAYS.  PAYDAY!  SINCE MY VEGAN SWITCHAROO, THE THAI PLACE HAS BEEN EVEN MORE OF A TREAT BECAUSE THEY ARE SO VEGAN FRIENDLY.  I LOVE THE FLAVORS - COCONUT, CURRY, A LITTLE HEAT. YUM.  SO I DECIDED TO MAKE A VEGGIE SOUP BUT WITH THAI FLARE.  AND I FOUND THAT MY LOCAL WEGMANS MAKES IT SUPER EASY. 

RAINBOW THAI TOFU SOUP

1 TBSP COCONUT OIL

1 PACKAGE OF WEGMANS CLEANED AND CUT MINESTRONE SOUP VEGETABLES 

( YOU CAN USE ANY OF YOUR FAVORITE VEGGIES - I CHOSE THIS MIX)

1/2 SWEET POTATO - CHOPPED

3 CLOVES FRESH GARLIC MINCED

2 CUPS SLICED MUSHROOMS

3 SCALLIONS - CHOPPED

1/2 RED PEPPER - CHOPPED

1 CONTAINER WEGMANS THAI CULINARY STOCK

1 CAN LIGHT COCONUT MILK

2-3 TEASPOONS FRESH LEMONGRASS (I BOUGHT THE KIND IN THE TUBE FOUND NEAR THE FRESH HERBS - BONUS - IT WAS ORGANIC)

2-3 TEASPOONS FRESH MINCED GINGER

CURRY POWDER

CHILI POWDER (OR ANY OTHER FORM OF HEAT YOU PREFER - THIS IS WHAT I HAD ON HAND)

1/2 BLOCK OF EXTRA FIRM TOFU - CUT  IN SMALL CHUNKS

HEAT OIL IN LARGE STOCK POT.  ADD SOUP VEGGIES AND SWEET POTATO.  SAUTE UNTIL SLIGHTLY TENDER. ADD MUSHROOMS AND GARLIC.  CONTINUE COOKING UNTIL MUSHROOMS BECOME TENDER.  ADD SCALLIONS AND RED PEPPERS.  ADD THAI STOCK AND COCONUT MILK.  STIR IN LEMONGRASS, GINGER.  ADD CURRY AND CHILI POWDER TO TASTE.  ADD TOFU.  SIMMER FOR A GOOD 20 MINUTES OR SO.  I ADDED A LITTLE SALT AND PEPPER TO TASTE.  SERVE IN A BOWL.  

I ALSO COOKED UP SOME RICE AND ADDED SOME RICE WITH MY SOUP TO MAKE IT MORE OF A MAIN DISH.

THIS WAS REALLY GREAT AND LIGHT - I WOULD MAKE IT AGAIN AND TWEAK IT SOME MORE.  YOU CAN BE REALLY CREATIVE WITH THIS. MOST OF THE THINGS I USED I HAD ON HAND ALREADY. FEEL FREE TO MAKE IT WITH DIFFERENT VEGGIES AND SO ON.  THAT IS WHY I ADDED THE WORD RAINBOW IN THE TITLE - I PUT PRETTY MUCH EVERY VEGGIE IN THIS THAT I HAD IN MY FRIDGE.

There is a town in north Ontario, With dream comfort memory to spare

A FEW WEEKS AGO I WAS CRAVING COMFORT FOOD.  IT WAS SNOWY AND COLD (IMAGINE THAT) ONE OF MY FAVORITE DISHES IS BEEF STROGANOFF.  IT HAS ALWAYS BEEN A DISH I CAN MAKE FROM SCRATCH AND WITH NO INSTRUCTION.  SO I INVESTIGATED WAYS ON MAKING THIS VEGAN.  AND I DISCOVERED THAT IT IS JUST AS EASY TO DO SO.  

A COUPLE OF NEW ITEMS I HAVE DISCOVERED THROUGH THIS ADVENTURE IS "TOFFUTI BETTER THAN SOUR CREAM"  AND "BETTER THAN BOUILLON" "NO BEEF BASE"

 FIRST, THE SOUR CREAM.  YES IT IS MADE FROM TOFU. AND YES THAT DOES SOUND PRETTY WEIRD AND ALMOST DISGUSTING.  BUT, I GAVE IT A TRY.  THE FLAVOR IS NOT THAT OF TRADITIONAL SOUR CREAM. BUT I DID NOT EXPECT IT TO BE.  AT THIS POINT IN MY VEGAN LIFE, I DO NOT THINK I WOULD THROW A PILE OF THIS STUFF ON TOP OF A BAKED POTATO. HOWEVER, IT DOES THE TRICK IN MY STROGANOFF MASTERPIECE.

NEXT, THE BOUILLON.  THIS STUFF IS AWESOME.  IT IS MADE OF VEGETABLES BUT IT TASTE LIKE BEEF BASE.  I AM AMAZED IT IS COMPLETELY VEGAN TO BE HONEST. I AM EXCITED TO HAVE THIS STAPLE IN MY REFRIGERATOR.  AND I LOOK FORWARD TO EXPERIMENTING WITH THE "NO CHICKEN BASE" FLAVOR.

EMILY'S "NO BEEF" MUSHROOM STROGANOFF

ABOUT 2 TABLESPOONS COCONUT OIL

ABOUT 1 CUP CELERY,ONION AND CARROT (COMBINED) AND FINELY CHOPPED

ABOUT 2 CUPS MUSHROOMS, SLICED (WHITE OR BABY BELLAS WORK BEST)

2 CLOVES FRESH GARLIC, FINELY CHOPPED

2-3 TABLESPOONS OF BETTER THAN BOUILLON NO BEEF BASE

1 CUP WATER

1/2 CUP ALMOND MILK

2 TABLESPOONS TOFFUTI BETTER THAN SOUR CREAM

ABOUT 3 TABLESPOONS CORN STARCH

SALT

PEPPER

IN A LARGE STOCK POT, HEAT OIL ON MEDIUM HEAT. ADD THE CELERY,ONION AND CARROTS. SAUTE UNTIL TENDER. THROW IN A COUPLE SHAKES OF SALT AND PEPPER.  ADD MUSHROOMS AND GARLIC AND CONTINUE TO SAUTE UNTIL TENDER. REDUCE HEAT IF NEEDED.  ADD WATER AND BOUILLON, STIR UNTIL MIXED. ADD ALMOND MILK AND TOFFUTI BETTER THAN SOUR CREAM AND STIR UNTIL BLENDED.  BRING TO A GENTLE BOIL, ADD CORN STARCH - ONE TABLESPOON AT A TIME AND WHISK UNTIL BLENDED.  CONTINUE AT A GENTLE BOIL UNTIL SAUCE BEGINS TO THICKEN.  REMOVE FROM HEAT. SAUCE WILL CONTINUE TO THICKEN. 

I SERVE MINE OVER NOODLES. TONIGHT IT WAS BOW TIE PASTA. I DID HAVE IT OVER QUINOA ONCE AND THAT WAS DELISH TOO.  

WHENEVER I SAUTE VEGGIES I PREFER COCONUT OIL.  IT HEATS BETTER AND CLEANER THAN OLIVE OIL AND DOES NOT GIVE OFF AS MANY FREE RADICALS.  IT COMES AS A SOLID.  AND IT DOES NOT TASTE LIKE COCONUT.  THE ONLY DRAWBACK IS IT IS RATHER HIGH IN THE SATURATED FAT AREA, UNLIKE OLIVE OIL.  SO I TRY NOT TO USE A LOT OF IT.  ON A BETTER NOTE, IT MAKES A GREAT MOISTURIZER FOR YOUR SKIN!