Welcome to 2014

A new year is here, and with it come new things. I went off the vegan wagon for quite awhile. It started out with a vacation, and ended up lasting about a year! I finally found my way back though. I was tired of feeling sick and tired. It's only been a few days now that I've been eating purely vegan, but I already have more energy and don't find myself wanting to sleep all day long.

I love fruits and vegetables, and I'm also a huge fan of tofu. I prefer tofu over most of the faux meat products out there. The ground soy burger is pretty decent, though. The hardest part about being vegan for me is not eating cheese. I LOVE my cheese, and so far, the vegan counterparts leave a lot to be desired.

I've also noticed that it's gotten less expensive to be a vegan, as organic and meat alternative products are becoming cheaper and more widely available. More people than ever are choosing to eat organic and local food. Even if you don't choose a vegan lifestyle, you can greatly impact the food industry by buying organic, local and non-GMO products.

If you have any questions about anything I've mentioned, or have questions about veganism, let me know. I'd love for you to join me on this journey!

Whatever your choices, I hope you have a happy and healthy 2014!

Eggless Egg Salad

16 ounces firm tofu, drained, pressed and crumbled

1 large stalk celery, finely diced

2 green onions, minced

½ teaspoon dill

¼ teaspoon dry mustard

½ cup Vegenaise

1 teaspoon prepared mustard

Black pepper, to taste

Combine all ingredients and mix well. Serve with your favorite bread, wrap or pita and enjoy!

Easy Creamy Bean Burritos

3 tablespoons olive oil

1 cup onions, finely diced

2 cans chili beans with sauce

1 14 oz. can black olives, sliced

10 Burrito size flour tortillas

Heat the olive oil in a large skillet over medium heat. Add onions, sauté.  In the mean time, process the chili beans in a food processor until smooth. Add bean mixture to onions. Add sliced black olives. Continue cooking over medium heat for about 15 minutes to allow beans to thicken slightly.

Warm flour tortillas in a tortilla warmer or in a towel in the microwave. Place approximately ¼ cup of bean mixture into each tortilla and roll, folding in sides first.

Eat and enjoy.

Thai Coconut Curry Soup

3 tablespoons olive oil

1 cup onion, chopped

½ cup green bell pepper, chopped

½ cup orange bell pepper, chopped

½ cup red bell pepper, chopped

½ cup white mushrooms, sliced

4 cloves garlic, chopped

1 cup fresh asparagus, cut into 1” pieces

2 cups snap peas

32 oz. Vegetable or veggie chicken broth

1 teaspoon salt

½ teaspoon pepper

2 teaspoons curry powder

2 teaspoons lemongrass seasoning blend (if available)

2 teaspoons red chile paste

1 cup coconut milk

1 cup coconut cream

1 lb. silken tofu cut up into small cubes

¼ cup chopped cilantro

In a 4 quart saucepan, sauté the onions, bell peppers, mushrooms and garlic just until tender, add asparagus and snap peas. Stir for another minute or two. Add vegetable broth, seasonings and chile paste. Add coconut milk, coconut cream and tofu. Simmer on low for about 10-15 mins. Do not boil.

Sprinkle chopped cilantro on top right before serving.

Crème of Potato Soup

3 tablespoons olive oil

½ cup diced onion, red or yellow

½ cup diced celery

1 cup diced red and green bell pepper

4 cloves garlic, minced

4 cups vegetable broth

2 cups water

2 tablespoons vegan chicken bouillon

3 medium red potatoes, cubed

3 medium yellow potatoes, cubed

1 teaspoon salt, or to taste

½ teaspoon ground black pepper, or to taste

½ teaspoon dill

1 cup cashew cream or soy creamer

2 tablespoons cornstarch

In a 4 quart sauce pan, sauté the onion, celery and green pepper just until tender. Add garlic and sauté a minute or two longer.

Add vegetable broth, water, bouillon, potatoes and spices.

Simmer on low heat until potatoes are tender.

Blend cornstarch into cashew cream or soy creamer and slowly add mixture to soup. Stir until slightly thickened.  Serve.

Chocolate Zucchini Muffins

Servings: 12

Description:

Moist and chocolatey, you won't believe that these muffins are healthy, almost completely fat-free and have a veggie slipped in! This is also a great way to use up all that leftover summer harvest zucchini!

Ingredients:

• 1¼ cups whole wheat pastry flour
• ¼ cup unsweetened cocoa
• 1¼ tsp baking powder
• ¾ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• 1 whole banana, mashed
• ½ cup raw sugar
• ½ cup unsweetened applesauce
• ¼ cup non-dairy milk
• 1 tsp vanilla extract
• 1 cup shredded zucchini
• ½ cup raw sugar (optional)

Instructions:

Preheat oven to 350F. Grease muffin pan and set aside. If using paper liners, lightly spray inside of liners with cooking spray to prevent sticking. Whisk flour, cocoa, baking powder, baking soda, salt and cinnamon together. In another bowl, cream mashed banana with applesauce and sugar (use extra 1/2 cup for a very sweet, dessert-like muffin). Add in soymilk, vanilla, zucchini and any other optional add-ins you might like such as vegan chocolate chips or chopped raw walnuts. Stir until evenly combined. Add flour mix to wet mix in 3-4 batches and stir until just combined. Spoon batter into greased muffin pan and bake 18-25 minutes, or until a toothpick inserted into the center comes out clean.

Chef's Note: These muffins store well both in the fridge and freezer & the raw sugar in this recipe may be reduced to 1/2 cup.