Sew practical... sew relaxing!

A new look... a new blog image?
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I have been absent from food blogging for some time .... since January. Although I have definitely eaten everyday since then I have found some new ways to channel my creative energy and gain relaxation as well. Life has been full of changes and transitions.... I think everyone everywhere is going through some hard times. For me transitions include my children deciding to grow up no longer allowing me the privilege of being a full-time, professional home body. I entered the "away from home" workforce and sold my commercial oven equipment. Next my sister got married and is now living in my bakehouse, fixing it up for temporary use her family... although we still call it the bakehouse, perhaps the "back" house is more appropriate since it rests at the back of my home. When she is done with it I may fix it up into an office space or a get away cabin. Then sadly my sister in law who is 48 was diagnosed with a fast growing cancer and two weeks later my father in law was diagnosed with a fast growing cancer. Melissa has been experiencing some medical issues that remain undefined ... next appointment August 25 with a specialist who may help uncover the mystery.

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Relaxation , therapy, creative expression .... whatever I desire to call it I needed a change and even great vegan cooking felt like work with all the change (Obama is not the only in support of this ... I sometimes feel dragged into it at time kicking and screaming and at times pursuing it). I think I may be changing the name of my blog to encompass the new me, to add the new things that interest me, I'm open for suggestions! (Back home Beauty, All Things Family, ....?)

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Since I starting working full-time away from home as Matthew entered college and Melissa entered high school I went through a transition of roles. I was no longer a home school mom and was preparing to enter a whole new stage in life. I haven't been inspired to spend more time on the computer than I needed to and I was challenged to make good food with the new time limitations I has in life, so food exploration and writing together no longer held an appeal for me. I am now a family and consumer science teacher. I teach nutrition and food preparation, family and personal development, textiles and sewing, careers and health / life skills. This opportunity has allowed me to explore textiles and sewing at a whole new level.

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Sewing started with a class I took while getting my teaching license and from there I made a brown jumper along with a matching purse. Unfortunately Lucy was left inside unsupervised one day and ate the strap off the purse. I ended up giving the jumper to a brown loving friend. Next came sewing for the basic projects I teach. Then when stresses started effecting the people I loved I expanded the basics into making a pair of pajama bottoms and a matching smiley face overnight bag for Melissa, and an army skirt with matching bag to express the "war" against stress. Then I found a great buy on some olive color fabric and decided I wanted a dress that I could wear to work, Autumn colors work well for me. Then a shirt that was a little sexy just like the one I am wearing above but with short sleeves and made of ribbed t-shirt tan. Next Matthew requested some renaissance style clothing.... this dude is really into some serious time period play, I tell you more later. After that I found my dress to be to plain so I altered a turtleneck to make a crafty fun outfit that I could wear to work .... no longer boring! Above you see a shirt that I completed yesterday. I purchased the jewelery compliments at a farmer's market from a high school girl who does an awesome job. You can buy this awesome-ness on etsy at http://www.jewelerybyjillonline.etsy.com/ .

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I will post pictures of my sewing excursions soon.

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I devoted a spare room in my home into a sewing / craft room and now spend a great deal of time there. I still have a smaller garden that is beginning to take on aspects of the new roles I play in life.... it is no longer practical and nothing more but it is gaining new colors as I add flowers and gardening decorations. It is still only half dressed so I will save it's modesty. I still cook, but meals are pared down to size since my children are often not eating at home.

Yaki Soba & Wonton "Muffins"

I got my EAT TO LIVE book by Dr. Furhman in via UPS yesterday. I have finished reading up through Chapter two. He does alot of explaining about fiber, photochemical, and the importance of nutrient dense food. Everything he says agrees with my personal nutritional interests and background. His explanation about slow metabolism's and low calorie diets is interesting and new information to me. His food pyramid would definitely have fruit and veggie's portion to the widest with grains following behind, as I age and see myself getting a little less active (although I still exercise purposefully three - four times a week) this all makes sense to me.


MY VEG HISTORY
I started my healthy foods eating experience with a book sale book titled The Save Your Life High Fiber Diet by Dr. David Reuben (c) 1976. I was interested in this book because I just started experiencing some health problems in my early 20's.... alot of hormonal issues. Shortly after reading this book a trip to the library lead me to Dr. John Mc Dougal's very first book .... one written before he had a bunch of cookbooks and prepared prepackaged foods for sale. Then an Internet search lead me to Bryanna Clark- Grogan's very first cookbook, The Almost No Fat Cookbook which I loved before I even understood the word vegan. I bought a coffee cup at this same time to commemorate my decision, it has the very same picture by Mary Engelbreit that I show below. I've been a vegan foodie ever since then. Then larger changes occurred: giving up my social work career and becoming a home schooling SAHM, selling our home and purchasing an acreage, buying another building an opening up our bakery, then the list goes on and on ...... life has changed so much from that decision. I haven't looked back and have the same mind set again after selling our business while I go to full-time teaching (family consumer science / health). Perhaps while reading this eat to live book I will have another paradigm, but so far nothing is new to me that I have read - I will continue.


Meanwhile..... In the Kitchen

While in to the greens mode, Brussels sprouts are one of my favorites. This is an old, but goody post that I decided to bring up from the April 2006 archives. Enjoy!



YAKI SOBA (buckwheat pasta)
I have made buckwheat noodles before using my hand crank pasta maker, but didn't have time to do this for this meal. I found a yaki soba recipe that I wanted to try and I needed it quick because we would be out for most of the day and be very hungry by the time we arrive home. I was happy to find 100% buckwheat flour noodles at an oriental market last week, $2.79 (not organic) for 10 servings and each serving is bunched with a paper holder so that it is easy to boil up just as much as is needed. Eden has an organic 100% buckwheat soba, but I couldn't get this ordered in time and I think it costs $3.79 for a 12 oz serving. Buckwheat is a grain that my son is not allergic to at all and can eat without problem, but I know his system is sensitive and a problem could develop if we overdo. Plus for non allergy conscious eaters, buckwheat soba is a good way to incorporate variety in the diet (a good thing to do).

I made my seasoned cabbage and carrot/ onion and chik'n chunks ahead of time in the microwave the night before I planned on having this for supper. It turns out that I was the only one eating this supper because everyone else had something going on (of course the leftovers will be served another night - usually the weekend). This is a basic dish easily eaten with chop sticks.

My favorite part of this meal is the wonton "muffins". I baked them in my toaster oven in a mini muffin pan. The filling is unique and made from brussel sprouts (original idea from a Vegan Feast newsletter in which artichoke hearts were used).

BRUSSEL SPROUT FILLING RECIPE

The idea for these "muffins" came from browsing some online recipe archives, not vegan but great food ideas that could be make to my preference. I will be making my wontons in this way in the future, possibly buying another mini muffin pan.

In addition to the wonton wrappers I used this same filling for stuffed mushrooms at my Easter meal. Yumm! The mushrooms were baked at 375 degrees for 15 - 18 minutes. I enjoyed these best 15 minutes or more after coming out of the oven. I am impatient and like to grab things straight out of the oven... Burned mouths are not fun! FOR NON-BAKERS... I think these mushrooms could be cooked in a covered pan and turn out well also. Cook until the mushroom is at an enjoyable quality and the filling warm.

Sugar Withdrawal

I ordered the book Eat To Live by Dr. Joel Furhman. I have been re-reading posts from last year and decided it is time that I take a serious look at healthy food and living. Of course when it comes to holiday time again (once a month or bi-monthly) I will do something that makes life a treat, but I am really wanting to make a change and lose a little flour. Geish! I can't believe I said that, I was a whole grain organic baker for a living for 5 years before going into teaching (health and life skills/ occupational family and consumer science) and a cooking mom before that.... freshly milled whole grain flour IS HEALTHY right! Yes, I cannot deny, but I think I need a little break from wheat and easy going more with the whole grain. Now I will not give up all that I enjoy, just not make it daily or even every week habits.

I don't have my book in yet, Thursday is the big day according to amazon. I will also get my circular knitting needle on this day so I can knit two socks at the same time. I am looking forward to this, but I know it will be a slow process!

Here's a food report:

I have been taking meal ideas from both Bryanna Clark-Grogan and Dreena Burton cookbooks for meals. I know there are some new cookbooks out, but I just need to stick in my personal comfort zone for awhile.

BRYANNA's Sharp Chedda' Cheez

Bryanna has some nice cheez recipes in the previous Vegan Feast newsletters. I was impressed with their goodness when the original recipes calling for Emes vegan gelatin came out, then we went through the fall of the company and the wonderful cheez recipe needed a new ingredient that would give it the perfect texture. IRISH MOSS powder was one suggestion and it is what I have available, as stinky as it is. I had to order a pound of the green powder and was asked by other coop members how I intended to use it. When I told them it was for vegan cheez making, I think they thought I was losing my mind and when I first made the cheez using it I wondered whether it was a mistake also. As you can see in the picture below it is green inside the glass measure..... it also smells pretty fishy. But once all is added and cooked the way the recipe says, the green goes away and it doesn't smell or taste the way the Irish moss powder does.

Here is the cheez topping the Mexican Lasagna in Dreena Burton's latest book Eat, Drink, and Be Vegan. You can see the chedda and the frozen block of cheez in the background. It even browns beautifully, however Dreena's recipe says to cover for the main baking process and then uncover for the last few minutes, I left the casseroles uncovered the entire baking time. Here's "close-up", it appears to me that the peice I ate is a little blurry. It was delish though and I, for the first time in my entire life, ate avocado.
Next up is the enchilada casserole that I tried from Dreena's Eat, Drink, and Be Vegan Cookbook. I had it for supper and then again for lunch and the last of it will be for lunch today. I like it and again a new avacado experience. The bad thing about avacado is the $1.84 price for one.

Lasy quick picture is of a lunch salad and homemade croutons using the innards of the red pepper sage bread that I made for the muffaletta awhile back. Hope your lunches are healthy and nutritious.

Merry Christmas and Soup Mix

VEGAN BISCOTTI (plain anise flavored) with awesome dark chocolate brushed on top and sprinkled with ground up english walnuts. My base recipe came from Bryanna Clark Grogan's Nonna's Italian Kitchen Cookbook, Only I made mine a plain anise flavored variation.
Here's a free recipe that I found though:
Fat Free Vegan's Cinnamon Biscotti Recipe

Now that I have your attention with my tantilizing favorite holiday treat -

Merry Christmas!

I've been trying to post for a couple of days, but I guess NOW is my lucky moment to accomplish the task. After the ice storms came a wonderful Christmas day with highs in the 50's, and sunshine. It was awesome. We had a great Christmas day brunch before opening presents, which we already knew all that there was because we shop together and get what we want .... we just don't get it until after the Bible reading by DH followed by the brunch. Without further ado, I'm going right to the food pictures. Here is my first round Christmas day. The pizza is BREAKFAST PIZZA by Bryanna Clark Grogan Oct/Nov/Dec Vegan Feast Newsletter. Every holiday season since I started subscribing we have had a new awesome main course brunch dish to feast upon. I have been subscribing since the beginning and will not stop. The ideas and personal connection is worth every penny. Bryanna is a kitchen goddess, NO... wait! I take that back, because of Bryanna I AM A kitchen goddess! :) I served the pizza with a sliced pear and a soymilk (made in my soyajoy) cappuchino.

Next trip to the kitchen allowed me to get some of this TENDER BANANA BREAD from Bryanna Clark Grogan's cookbook, FIBER FOR LIFE. I love this because the fat is replaced with a silken tofu mixture which is also great protein and it is made 100% whole wheat pastry flour, yet is still wonderfully tender. The cookbook offers the option to use dates in this, but I use vegan chocolate chips which my family adores, I like that if I am going to add a little fat it comes from chocolate. Mmmm-my kinda fat.
More cheers for Bryanna and the VEGAN FEAST Newsletter again. Here is a picture of her seitan "salami/ pepperoni", I did the pepperoni version. My meat eating sister ate 10 slices of this with crackers and said, I love this stuff! I wasn't a big fan of the seitan o'greatness awhile back due to the fact it was so dry, but this salami / pepperoni is not. The crackers you see on this plate are actually pretzel flats with an everything seasoning, new find at the grocery store and they are not to bad. Back to the seitan, every issue of the newsletter usually has one new way with seitan that I get the pleasure of trying.
I need to back track just a bit. Here is my counter setup for the breakfast pizza. The crust dough, vegan "sausage" crumbles (Bryanna's kielbasa seitan recipe from my freezer that I crumbled up), the tofu frittata mix in the food processor, red peppers, shredded sweet potato, and shreds of Bryanna's sharp chedda' cheez. The crust is interesting, it is like a thick batter that can sit in the frig for up to two weeks until you are ready to use it. The recipe calls for enough to make two pizza crusts. I am going to try a mushroom onion style pizza with the other half, I found a recipe for this that I really want to veganize in a weight watchers magazine.
Okay, I am sure that you are probably thinking Bryanna again? .... yes, I say again. There are so many recipes I still have to try from all of her cookbooks and other vegan feast newsletters that I could sing her praises for a long time. This is my version of CHRISTMAS STOLLEN, the dough has no fat but is not dry. I used the sweet bread dough from her Al-most No Fat Holiday Cookbook. To make it stollen I added cardamom, coriander, orange peel, pecans, english walnuts, rum soaked raisins, cranberries, chopped dates and dried prunes. More backtracking. Here is the seitan salami after it finished cooking in my clay pot, it is wrapped with cheesecloth. It cookes in a small amount of very flavorful broth, which does not get completely soaked up as you can see a small amount is left over.

Last idea to share. I like to make a batch of a recipe I found many years ago called Be Prepared Soup Mix, I call it Five Bean Soup Mix. When I want to make some I take 1 1/2 cups of the beans, 1/4 cup of the seasoning mix and a can of diced tomates. Sometimes I make it in the crockpot, somtimes on the stove top, but all the time when I make it do I enjoy it.

BEAN MIX:

1 1/2 cup pinto beans

1 1/2 cup white benas

1 cup kidney beans

1 cup baby lima beans

1 cup chickpeas

SPICE MIX:

1/2 cup dried minced onion

1 Tbsp paprika

2 tsp salt

1 tsp mustard powder

1/2 tsp garnulated garlic

1 Tbsp Frontier chicken flavor bouillon powder
3 Tbsp Frontier beef flavor bouillon powder

1 Tbsp parsley

1/4 cup vegan bac'un bits

1/4 cup dried Frontier mixed vegetable soup flakes

DIRECTIONS:

Combine the beans and place in a large jar with enough room to add the baggie of spice mix.

1 "batch" = 6 generous servings of soup

To make a batch soak 1 1/2 cup of beans overnight, drain and place them in a 3 quart saucepan (or crockpot). Add 5 cups of water and 1/4 cup seasoning mix, you can add the tomatoes now or at the end of simmering time. Bring to a boil, reduce heat and cover. Simmer 2 - 2 1/2 hours until beans are tender or crockpot cook them on low all day.

NUTRITIONAL INFO:

Per serving: 187 calories, 12 g protein, >1 gram fat, 465 mg sod, 33 g complex carbs, and 9 grams fiber.

Individual batches can also be prepared separately, add a nice label with instructions, and give as a gift.

Ice Ice Baby

The ice storm on the first of December was followed by another storm system that left a mess of broken tree branches in our yard. Here is the view walking out of our back door onto the porch, the tree still had some leaves left on it. This branch also fell on the roof of my car, but fortunately no damage was done.

In February this year we had a similar storm that caused power outages across our state, to the point our county and many surrounding us were considered at the level of federal help. We were with no electricity for almost two weeks. This time 6 hours (We were worried!), but relieved when the electricity came back on.

In the mean time I got pictures of the stocking DD and I made. Her's is a black velvet with some fancy painting decoration on it and is in the shape of a feminine high heel. We got the idea from a book about Christmas by Martha Stewart. I wanted mine to look more like a teacher's stocking as this has been a big event in my life this year. The guys stockings ended up being purchased ... yes they "cheated", but they did work on them for a few hours with us and we still have the material cut and ready to turn into a stocking someday. Matthew wanted a more complex design though, something with a symbol of a bear or resembling the renassance time period. I was lost as to how to preceed with this without a pattern and instructions.

BREAKING CRAFT NEWS!

Knitting is a popular past time recently revived in popularity, so I learned to knit recently. After mastering the lessons in the teach yourself how to knit book my sis gave me a while back I was mesmerized by the idea of a warm pair of socks to make for my feet, but didn't want to spend any money on a pattern that I did not know if I had the skills for. I surfed the net and found a free sock pattern to try and I created one knit sock (pictured above) and yes, it has a few mistakes, but I think I am hooked ... no "needled". I know that if I try to make another sock like my first it would not turn out the same becasue I would want to correct my mistakes so I decided to turn that one into a stocking for a special "my first sock" memory. After running around the house with one sock on showing all I could find who were thrilled with me (one dog and a cat that decided I could talk all I want as long as she was petted) I knew what I wanted for Christmas... tools to pursue my sock hobby. Come Dancer, come prancer, come donner come .... Amazon.com. I found what will be my Christams present, but I'll get it after Christmas. The book is KNIT TWO SOCKS AT THE SAME TIME by Melissa Morgan Oakes. I like knitting because it relaxes me, but it is hard for me to set it down before a project is finished.

ON THE FOOD FRONT

Busy at work still, but not as much as it has been over the past few months as I am adjusted to my new schedule and organized my class room in a way that works for me. A few things that have been cooking at my house include recipes from Dreena Burtons new cookbook called Eat, Drink, and Be Vegan.

Dreena's Palak Soyabina Panira p. 137. I really liked this dish, but since I am the only greens fan here I am the only one who ate this dish, but this was fine because I really did like this!
Blackened tofu (p. 121) served with baked squash and a romaine salad with pomegranate seeds. This tofu has a spicy bite to it, but I liked it well enough. I had never tried blackened anything before trying this dish, so it was a new experience for me.

Dreena's white chocolate chip with macadamia nut cookies p. 202. DH's favorite! I made the five spice almond cookies also which were my favorite and DH ranked them his second favorite.
Then a few Bryanna Grogan recipes...

Rosemary red potatoes from her Italian Nonna cookbook (yummmmmm).



Neetballs that are baked dry and ready to add to a savory sauce. The powdery substance on the outside is whole wheat flour and these actually stay together when put in a sauce to cook. They swell up while taking liquid from the cooking sauce making them a treat that iI have served at previous holiday functions. I am planning on using them to make a saucy crockpot style neetballs sometime during the holiday. They take some hands on prep time, but they can be made ahead and frozen to have handy for the day I am ready to cook.


I have also been enjoying hot soymilk cappuchinos using my soyajoy soymilk maker. I like these with a little carob powder, stevia, vanilla, and instant decaf coffee granules. CHEERS and I hope everyone is staying warm, we are trying to.