Raw corn chips

I have been intrigued with the Raw food diet.

So, I decided to make a chip.

This chip is great for Mexican dips.

Raw Corn Chip

1 bag frozen corn, defrosted

1/2 onion

a few slices of red pepper

 a sprinkle of garlic powder and lime juice

Blend all ingredients.

Pour on lined baking sheets.

Bake in oven at lowest setting for a few hours.

I turned the oven off a few times during this process. (for several hours at a time)

The baking pans were always warm not hot.

I do not have a food dehydrator. So, I had to use the oven method. 

To make sure the food is raw, you can leave the oven door open. I will consider doing that during the winter!

The chips were crispy! Tasted good. But, not what we are used too.

So, I will try this chip again with modification in the seasonings.

Live foods...means less processed foods!

Vegan Breakfast Sandwich

Vegan Sausage Breakfast Sandwich

The boys have been craving a real breakfast. Begging me for something other than a smoothie, cereal, or baked good. So I thought how about a S.L.T.? Sausage Lettuce Tomato breakfast sandwich?
Well, it was a huge hit! I started with some Black Russian Bread, then fried up some Gimme Lean Sausage, lettuce, tomato, and vegan cream cheese.

The boys have already requested to repeat this breakfast again. It's a win/win! They get to eat veggies for breakfast and have a fantastic breakfast!

Maryland's Pick

I just joined the Maryland's Pick at the local Whole Foods.


What does the this mean? I will pick up a red bag at Whole Foods each Friday, starting May 27 to September 30th. 


Each bag contains between 6 and 10 varieties of freshly picked produce. Types and amounts of each will vary according to season, weather and what is being harvested on our partner farms that week. All produce is local, so you’ll get what’s grown right here in Maryland. Our partner farms will vary according to the season and what each has available for harvest. 


I will blog the contents of the bag and the menu's that we make of the fruit and vegetables. 

Pad Thai: JT's pick

Pad Thai: JT's pick
JTs pick tonight. He picked Thai. He loves Thai food and most of all he loves Pad Thai. So I made Pad Thai two ways.

First, as a salad as in Appetite for Reduction. This salad was delicious. It gave you the taste of Pad Thai without the extra starch of the noodles.

Second, as the more traditional recipe. I made this recipe from The Vegan Table. I did add broccoli and carrots to increase the vegetables in the dish. I substituted oven baked tempeh for the tofu. I baked it with some of the salad dressing from Appetite for Reduction's Thai Salad recipe. I marinated the tempeh for an hour then baked it for 30 minutes.

Pad Thai

• rice noodles
• tempeh, baked
• organic creamy peanut butter
• brown rice syrup
• Briggs soy sauce
• lime juice
• garlic cloves
• broccoli
• carrots
• cilantro
• peanuts

Cook the rice noodles. I cooked the carrots and broccoli in the same water as the rice noodles. Combine peanut butter, brown rice syrup, soy sauce, lime juice, and garlic cloves. Drain the noodles. Add the sauce. Top with the cilantro and crushed peanuts.  

This dish was overall a fantastic dinner! I actually ended up combining the two Pad Thai's. Yummy!! JT has requested this to be made again. (I do believe he had 3 bowls of it!)

Black Beans and Rice Salad

Black Beans and Rice Salad
The yummiest salad ever! I cooked the black beans with fresh tomatoes, bell peppers, salsa, onions, seasonings, and I hid a few ingredients zucchini and carrots finely grated. I put the black beans on a bed of lettuce and brown rice. Then I topped it off with mango, tomatoes, salsa and toffutti sour cream.

Coconut-peanut Chickpeas and Vegetables

Coconut Peanut butter Chickpeas and Veggies

inspired from 1,000 vegan recipes

onion, 1/2 large chopped

1/2 bag of frozen mixed bell peppers

water, 1/2 cup

garlic, 1T

curry powder, 2T

peanut butter, 3T

1 can light un-sweet coconut milk

1 can green chilies 

chickpeas 

tomatoes, 2 chopped

1 frozen bag chopped collard greens

pepper

Cook onion, pepper and fresh tomato in water until soft. Add curry powder and garlic for 30 seconds. Add the peanut butter and coconut milk. Add chickpeas and collard greens. Cook 14 minutes. Serve over hot brown rice and a few crushed peanuts.

This peanut curry was a huge hit in my family! A few of us had seconds! This recipe will be remade!

Brazilian Stew

This black bean stew is so delicious. I just had to have seconds. I used the recipe from Color Me Vegan

• onions
• garlic
• home-made chorizo sausage, crumbled
• 2 yams diced
• black beans
• water
• peppers (I used tri-color)
• 1 jalapeño pepper
• oregano
• cumin
• can chopped tomato with juice
• cilantro
• mango 

I cooked the black beans. Then I added all of the ingredients except cilantro and the mango. I brought the stew to a boil then cooked covered for 20 minutes on low heat. After you put the stew in the bowl add the cilantro and the diced mango.

This yummy stew was eaten on a bed of brown rice by my boys. While I enjoyed the stew alone. 

This Brazilian Stew is so delicious I will be making it again! This stew was enjoyed by the entire family. And it adheres to the Eat to Live diet.