Recipe 4: BBQ "Chicken" Salad with Homemade Ranch Dressing

This week I've been obsessed with making salads for lunch for my boyfriend and I. It's so fun making up combinations of vegetables and choosing a salad dressing. Yesterday I made a salad with quinoa, kidney beans, cucumbers, cherry tomatoes, and avocado with a dill lemon dressing. It was so filling and delicious!

Today I made a BBQ "Chicken" Salad with homemade Native Foods "Black Creek Ranch" dressing. I used a lot of products from Trader Joe's for the salad. I actually use a lot of Trader Joe's products all the time!

Sara's BBQ "Chicken" Salad

-Trader Joe's Chicken-Less Pulled Chicken in Barbecue Sauce
-Trader Joe's Healthy 8 Chopped Veggie Mix (broccoli, carrots, green cabbage, red cabbage, jicama, green bell peppers, radish, celery)
-black beans
-corn
-cherry tomatoes

Native Foods Ranch Dressing

From the Native Foods restaurant cookbook.

1 1/4 cup Vegan mayonnaise (I used Veganaise)
1/2 tsp. garlic powder (I used garlic salt)
1/2 tsp. onion powder
1/4 tsp. black pepper
2 tsp. chopped fresh parsley (I used a dried Italian seasoning)
1/2 to 1 cup unsweetened soy milk (you can adjust the thickness)

Place all ingredients in a bowl and whisk to blend.
Chill until ready to use.

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Recipe 3: Vegan Eggplant Parmesan

I found this recipe from thekindlife.com, Alicia Silverstone's website, which is an extension from her book The Kind Diet. The website is about healthy, green, eco friendly living. There are a ton of great vegan/vegetarian recipes on there! Check it out when you get a chance. Alicia got this Vegan Eggplant Parmesan recipe from Sammi McLean’s blog, Vegan Pandamonium.

My boyfriend is part Italian so it was pretty important that I made this meal to his liking. He was surprised that I wasn't frying the eggplant. This was my first time making eggplant parmesan so I didn't even know that it was technically suppose to be fried. He ended up loving this dish and I told him he could fry some up for me to try next time. Divertiti...Enjoy!



Prep time: 30 minutes | Cook time: 50 minutes | Total time: 1 hour 20 minutes |Servings: 6

• 1 package extra firm tofu

• 3/4 cup(s) of nutritional yeast

• 1 tsp. of salt
• 1/2 tsp. of Italian herbs

• 2 cloves garlic, minced

• 1/2 cup(s) of water
• 1 tbsp. of lemon juice
• 1/2 cup(s) of whole wheat Japanese panko bread crumbs

• 1/2 cup(s) of whole wheat bread crumbs

• 1 large eggplant, sliced

• 1 or 2 pours of olive oil
• 1 jar tomato sauce (Sammi used a spicy tomato sauce, and said it was nice to have some heat in the dish)
• 1 package of Daiya mozzarella (optional)

Steps

1. Preheat your oven to 350 degrees F.
2. Mix the panko bread crumbs, 1/2 cup nutritional yeast, and bread crumbs in a bowl.

3. Brush some olive oil on the sides of your eggplant slices, and coat them in the crumb mixture.
4. Place them on a baking sheet, and bake for 20 minutes.
5. Meanwhile, you can begin your ricotta mixture.
6. In a food processor, place the remaining 1/4 cup of nutritional yeast, tofu, salt, Italian herbs, garlic, water, and lemon juice.

7. Process until it resembles the texture of ricotta cheese.
8. Now begin the layering process.

9. In a casserole dish, spread a little tomato sauce, then eggplant slices, then spread out all of the ricotta mixture, then more eggplant, more tomato sauce, and finally as much Daiya cheese as you want.

10. Pop it in the oven for 30 minutes.

Baked eggplant not fried is a lot better for ya!

I only put a little bit of mozzarella "cheese" on it because my boyfriend isn't a fan of it. 

I served the eggplant with a small side of organic spaghetti and steamed organic red pepper kale 

I took some leftovers for a snack today at work. A teacher in the teacher's lounge commented on how great it smelled! 

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Recipe 2: Creamed Veggie Soup

So it was another rainy cold day in Southern California last night. It was freezing! And by freezing I mean 52 degrees. Haha. I decided to cook some Bob's Redmill Vegi Soup and add in some extra veggies that I already had on hand. On the package there is a recipe for a creamed soup that I had to try. Bob's Redmill Vegi Soup contains green split peas, yellow split peas, barley, lentils and vegetable pasta (semolina wheat flour, dehydrated spinach and tomato). In 1/2 a cup there is 21 grams of protein and 19 grams of fiber!! Try this quick, cheap, and super hardy meal!

Bob's Redmill Creamed Vegi Soup

Minutes to Prepare: 10
Minutes to Cook: 60

Ingredients
3 cups vegetable broth
1 cup Bob's Red Mill organic vegi soup mix (I picked up mine at Big Lots)
1 cups of skim, almond, or soy milk
4 large carrots
4 celery stalks
garlic salt to taste
pepper to taste
cayenne pepper to taste


Directions

Mix vegi mix and vegetable broth. Simmer for 30 minutes or until soft.

Chop 2 carrots and 2 celery stalks and simmer for 30 minutes or until soft.

If you'd like, I chose not to blend it and kept it chunky...In a blender or food processor blend your choice of milk to soup mixture.

Place back on the stove and heat to eating temperature.

Salt and pepper to taste.

Yum! Nothing like a simple meal of soup and salad. 

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Recipe 1: Vegan Shepherd's Pie

Happy St. Patrick's Day Weekend! It's been rainy and cold in Southern California, which is perfect weather for Irish comfort food. My next challenge is to feature 30 of my favorite vegan recipes. My first recipe is Irish-inspired. Shepherd's Pie! I took it to a friend's house and all my non-vegan friends seemed to enjoy it!

I got the recipe idea from PETA.org. PETA has a great St. Patrick's Day menu ideas on their website. Check the rest out here.

Vegan Shepherd's Pie

4 medium potatoes, diced (I used Organic Russet Potatoes)
2 Tbsp. margarine (I used Earth Balance Margarine)
1/4 cup soy milk or liquid nondairy creamer
Salt and pepper, to taste
1 medium onion, finely chopped
1 Tbsp. vegetable oil
12 oz. faux ground beef-style crumbles  (I used Trader Joe's Beef-Less Ground)
1 10.5-oz. can Campbells mushroom gravy (I used Simply Organic Mushroom Sauce)
1 6-oz. can mixed peas and carrots, drained (I used frozen peas and fresh organic carrots)
Salt, garlic powder, pepper, and cayenne, to taste

• Boil the potatoes for 20 minutes, or until tender. Drain and mash with the margarine and soy milk or nondairy creamer. Season with salt and pepper.
• In a medium pan, sauté the onion in the oil until translucent.
• In a medium bowl, mix the cooked onions, faux beef crumbles, mushroom gravy, peas and carrots, and spices. Pour into a pie pan. Top the crumble mixture with the potatoes, spreading to the edges.
• Bake in a 350°F oven for 30 to 40 minutes, until the potatoes are browned and the crumble mixture bubbles out the edges.

Makes 6 to 9 servings

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Post Cleanse Day 1

I like to eat eat eat apples and bananas! My first post cleanse meal was apples and bananas topped with cinnamon.

My boyfriend was so cute and wanted me to wait until he got out of the shower this morning to see me take my first bite of solid food. He had both of our phones out snapping away while I ate.

My HOT (I microwaved it until it was steaming hot) sesame soy ginger vegetable stir fry with tofu lunch was so good at work. It was perfect since it was a cold day. It was extremely satisfying!  

My first dinner out to Carmelita's Mexican Restaurant with my best friend was fantastic (even though the restaurant messed up my order twice). I didn't even care much about my entree. I was more excited to be hanging out with my best friend and drinking skinny margaritas! The chips, salsa, and guacamole were incredible. My best friend made it just as fun as my boyfriend did for breakfast. She was excited to capture my first bite of a tortilla chip! 

We sat outside on the patio and the restaurant had these great fire pits right next to us. 

The complementary chips, salsa, and bean dip

Reaching for my first chip! 

My first bite of a chip with salsa. It's what I was craving all throughout my cleanse. I wonder if it will be the same when I'm pregnant! 

Cheers! :)

The guacamole with mango and a chipotle hot sauce 

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Day 30!!!!!!!!

"A man can be as great as he wants to be. If you believe in yourself and have the courage, the determination, the dedication, the competitive drive and if you are willing to sacrifice the little things in life (solid foods, alcohol, sweets, going out to restaurants) and pay the price for the things that are worthwhile (improved health, weight loss, more energy, better mood),

it can be done."

-Vince Lombardi


I MADE IT! I DID IT! I SURVIVED! 30 Days of juicing and yoga.

Total weight loss : 15.5 pounds

I didn't miss a day and I didn't cheat! I am beyond proud of myself and I am ready to celebrate. Let's Eat! (But not too much!)

I can't wait to celebrate with some solid food tomorrow morning. I plan on eating some cut up apples and bananas topped with cinnamon. I will be dreaming about my first bite tonight! I prepared a delicious lunch too. I made a sesame soy ginger vegetable stir fry with tofu. I just hope I won't be running to the bathroom at work after my lunch!! 

Sesame Soy Ginger Vegetable Stir Fry with Tofu ~ Eggplant, Zucchini, Asparagus, Green Bell Peppers and Kale 

I still juiced a fruit based juice and a veggie based juice to have for tomorrow. I plan on incorporating juice into my diet from here on out as a snack in between meals. I just have to figure out the appropriate ounces and see what my body needs.

My last day of juice being my dinner! Cheers!

My shopping cart at Trader Joe's tonight. Spotted...salsa verde, organic white corn tortilla chips, and quinoa and black bean infused tortilla chips. Ready to induldge a little! 

There are so many little things I am excited for tomorrow! I can't wait to heat up my lunch and eat a hot meal. I can't wait to use a fork and chew! I can't wait to feel satisfied! I will be following up with some post-juice cleanse posts to let you know how I feel after reintroducing solid foods. 

For my next thirty days be ready for my favorite vegan dishes. I will be starting my first post on Saturday for St. Patrick's Day!

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Day 27

3 days left!!! Just 3, my lucky number!!! I cannot believe it! I am excited to have completed this challenge, but I am also apprehensive. I'm afraid that my body will not feel as great once I start eating again. Will I have as much energy still? Will I be able to perform as well on my yoga mat? Am I going to gain all the weight I lost back? Am I going to be constipated and uncomfortable for the next few days after I start eating again?

In order to reintroduce solid foods into my digestive system without major discomfort I need to follow these guidelines from jointhereboot.com:

• Drink plenty of water
• Drink plenty of coconut water
• Dilute fresh juice with 25% water
• Drink juice/fluids between meals
• Avoid very hot or cold beverages
• Avoid broccoli, cabbage, cauliflower, bok choy, garlic, and onions
• Include baked apples and pears. As well as bananas and avocados.

When can I do another juice cleanse?

It's recommended by jointhereboot.com that I wait 12 weeks to do another all juice cleanse. I can "reboot" my digestive system once a quarter by doing a 5 day cleanse every 2 months.

I know that if I keep up with my daily exercise and watch my diet I will be able to maintain my results from my cleanse. I plan on doing a complete overhaul of my diet. For the next 30 days after my juice cleanse I will be blogging about my favorite vegan recipes. So, stay tuned to see what I do for my overhaul of my diet!  Of course I will be incorporating juice!

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