Delicious Thai!

NOTE:  Yes, this does have fish sauce, but in keeping with the China Study suggestions it is a small amount and you are allowed 5% of your total diet.

1 (14 ounce) can/container pure coconut milk
1 -4 tablespoon red curry paste
2 -3 tablespoons premium fish sauce (I use thai kitchen)
2 tablespoons brown sugar OR 1 T agave
1 1/2 cups assorted fresh vegetables, 

options: cut into 1 inch pieces (like cauliflower, red bell pepper,onions,eggplant, mushrooms, zucchini, peas, or your favorite combination)
1 (8 ounce) can bamboo shoots, rinsed and drained

I use whatever veggies I have in the house.

Directions:

1 In a 2 quart saucepan, bring the coconut milk, curry paste, fish sauce and brown sugar to a boil.
2 Add the vegetables and bamboo shoots, reduce the heat and simmer for 15 minute, or until the vegetables are tender.
3 Serve over steamed jasmine rice.

Digging into The China Study Cookbook.

We tried, for the first time, a recipe from the CSC.  It was great!
The entree was Fetuccini with cashew sauce and broccoli!
We used whole grain fetuccini and the recipe calls for nutritional
yeast so this was packed with good vitamins too.

If you are not familiar with the CSC check it out - literally-
from your local library. I am sure after trying a couple of recipes
you will want to own this cookbook.  I've ordered mine!

My Green Smoothie-

I had been making fruit smoothies for weeks and they were quickly taking the place of my beloved milkshakes.  Milkshakes and I go way back to my mother making them in the kitchen when I was 5.  We were the only family I knew with a honest to goodness Malt Shop mixer in our kitchen (see photo).  This machine never went in the closet and was used every day.  I still have it but now use an Oster Blender for my new 'milkshakes'.

Because cow's milk is off my diet list now below is the recipe for my green smoothie.  The green is Kale.  I like Kale in salads but this is an easy, quick way to get my kale daily with very little effort.  Kale is a great bone builder so start with a handful in your smoothie and work your way to a cup a day.  Don't worry - this smoothie tastes great!!

1 cup almond milk
1/4 frozen blueberries
1/4 cup frozen strawberries or raspberries, or try your fav fruit
1 banana
1 cup washed kale
(If you like more fruit go ahead but you might have to increase the almond milk for the consistency you like!)

Blend until all ingredients make a smooth milkshake-like drink.
ENJOY!

In answer to some questions, I ordered my cheesecloth bag from Vermont thru Amazon.  It is a very nice bag and has held up to make uses and washings.  I think it is a cheese renet bag about $8.
You can also use 'paint' bags from Lowes, just choose the finest mesh they have.

I use Earth Balance vegan butter substitute for baking and organic agave  I also order from Amazon but I live in a small town. In larger cities you can find good ingredients in your grocery or Trader Joes.

I get my organic almonds from Essential Living Foods http://essentiallivingfoods.com
and they are the best!

If you have any question regarding ingredients or tools I use please feel free to comment on the blog, I read those and get an email alert, or email me privately.

Happy Veganing!
k

Our Favorite Butternut Squash Soup

Ingredients:

• 2 T olive oil
• 1 small onion, chopped, I used 2
• 1 stalk celery, chopped -didn't use, I used one sweet tate
• 1 medium carrot, chopped, used 2
• 2 medium potatoes, cubed, I used one sweet one white
• 1 medium butternut squash - peeled, seeded, and cubed
• 1 (32 fluid ounce) container veggie stock (or 4 cups of water and
  4 tsp vegetable bouillon)
• salt and freshly ground black pepper to taste

Directions

1. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes, and squash 5 minutes, or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to a boil. Reduce heat to low, cover pot, and simmer 40 minutes, or until all vegetables are tender.
2. Transfer the soup to a blender, and blend until smooth. Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.

Wonderful bread!

Original recipe makes 3 loaves Change Servings

• 3 cups warm water (110 degrees F/45 degrees C)
  
• 2 (.25 ounce) packages active dry yeast
  
• 1/3 cup honey, vegan opt: agave 
  
• 5 cups bread flour, (I use 2 cups whole wheat flour and 3 cups white or whole wheat pastry flour and 2 T wheat gluten)
  
• 3 tablespoons butter substitute, melted
  

• 1/4 cup honey, vegan opt: agave     
  
• 1 tsp salt
  
• 3 1/2 cups whole wheat flour
  

Directions

1. In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.
4. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely
   

Almond Milk recipe:

What you need:
1 cup of almonds (soaked)
2 tsps of sweetener, I use organic agave
3 cups of water.

Directions:
Soak 1 cup of almonds overnight in 1 cup of water. (I use organic almonds)
Next day, rinse off the almond and place in a blender.
Cover with two cups of water.
I add a 2 tsps of agave.
Blend for 3 minutes.
Pour thru a cheesecloth bag into a large bowl.
Add 1 cup of water to the blender to get all the remains
and pour into the cheesecloth bag as well.
Squeeze all the liquid/milk out of the bag into the bowl.
Pour into a clean container and store in the frig.
When I am making the milk I put another cup of almonds
into water in an airtighter container and place in the frig
so some is always ready for the next batch.

BEST nut burgers!

(Also a good way to use almond pulp from your milk making)
Single recipe:
1 medium onion
1 cup nuts, I used 1/2 cup walnuts, 1/2 cup almond pulp (leftover from making almond milk)
1 cup (raw) rolled oats
2 tablespoons ketchup
1 teaspoon chili powder
Salt and freshly ground black pepper
1 egg substitute, I used 1 T ground flaxseed + 2 T water


2 tablespoons peanut oil, extra virgin olive oil or neutral oil, like grapeseed or corn.

1. Chop onion in food processor. Add nuts and oats, and pulse to chop, but not too fine.
Add remaining ingredients except oil. Process briefly; don't grind too finely. Add a little
liquid — water, stock, soy sauce, wine, whatever — if necessary; mixture should be moist but not loose.

2. Let mixture rest a few minutes, then shape it into 4 burgers. (Burger mixture or shaped
burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.)

 Put oil in nonstick or well-seasoned cast iron skillet and turn to medium. When oil is hot, add burgers to skillet. Cook about 5 minutes, undisturbed, until browned, then turn with spatula. Lower heat a bit and cook 3 or 4 minutes more, until firm.

3. Serve on buns with mustard, ketchup, chutney or other toppings.  I like to make lettuce, tomato and onion 'burgers'.

Yield: 4 servings.

Why I went vegan.  I had been vegetarian on and off in the past, using meat sparingly if at all and animal products, like cheese, eggs and dairy for many years in recipes.  This all changed with the reading of The China Study.  I am asking everyone to read this book, what you do after, ie whether you change your diet or not is of course up to you.  I just want to make sure everyone has the information in Dr. Campbell's (no relation) book.
I wasn't sure I could do it, even though the health implications were clear.  I thought, I will begin with one week and see how I do.  One week turned to one month and now on my second month, I know it sounds cliche, but I feel better. 
Check it out and see what you think.

Fruit Cobbler

This is a modified recipe of a wonderful cobbler, the original given to me by my mother-in-law, Helen.

Cover the bottom of a greased

glass baking dish (9x9) with fruit, ie. blueberries, strawberries, peaches

sprinkled with ¼ c sugar.  Set aside.

In a mixing bowl:

½ c sugar

¼ c vegan butter substitute

one banana or 1/4 cup applesauce or egg substitute

1 c flour

1 ½ t baking power

½ c soy or almond milk

Mix well.

Pour batter over fruit.

Bake at 375 deg for 30-35 min. until

lightly browned on top, inserted knife comes out clean