tag:blogger.com,1999:blog-71358051572049334062024-03-13T02:50:49.072-07:00Daily VeganPerhaps you're like I am, when you tell people you're vegan you get the same twisted face in reply. Some of the most AMAZING meals I've ever had have been vegan! And I'm here to put my fork where your mouth is.The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-7135805157204933406.post-77000833381475778682014-05-07T13:41:00.004-07:002014-05-07T13:41:42.376-07:00Boston Baked Beans<div style="font-family: 'Times New Roman'; font-size: 12px; margin-bottom: 10px;">
<span style="letter-spacing: 0px;">1 lb Pinto Beans</span></div>
<div style="font-family: 'Times New Roman'; font-size: 12px; margin-bottom: 10px;">
<span style="letter-spacing: 0px;">½ c Maple Syrup</span></div>
<div style="font-family: 'Times New Roman'; font-size: 12px;">
<span style="letter-spacing: 0.0px;">½ c Ketchup</span></div>
<div style="font-family: 'Times New Roman'; font-size: 12px;">
<span style="letter-spacing: 0.0px;">½ c Molasses</span></div>
<div style="font-family: 'Times New Roman'; font-size: 12px;">
<span style="letter-spacing: 0.0px;">1 Onion Chopped</span></div>
<div style="font-family: 'Times New Roman'; font-size: 12px;">
<span style="letter-spacing: 0.0px;">3 tsp Salt</span></div>
<div style="font-family: 'Times New Roman'; font-size: 12px;">
<span style="letter-spacing: 0.0px;">1 tb Mustard</span></div>
<div style="font-family: 'Times New Roman'; font-size: 12px;">
<span style="letter-spacing: 0.0px;">3 c Water</span></div>
<div style="font-family: 'Times New Roman'; font-size: 12px;">
<span style="letter-spacing: 0.0px;">2 tb Arrowroot</span></div>
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<span style="letter-spacing: 0.0px;">Soak beans several hours. Place all</span></div>
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<span style="letter-spacing: 0.0px;"> ingredients in a pressure cooker. </span></div>
<div style="font-family: 'Times New Roman'; font-size: 12px;">
<span style="letter-spacing: 0.0px;">Raise to pressure and cook 50 min</span></div>
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<span style="letter-spacing: 0.0px;"> at pressure. After 50 min let pressure</span></div>
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<span style="letter-spacing: 0.0px;"> come down naturally. </span></div>
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The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-71192030191474069012014-01-24T13:26:00.000-08:002014-07-20T21:39:48.438-07:00Vegan Potato Cheese Soup<span style="background-color: black; font-family: inherit; line-height: 18px;">So, my crazy awesome family, like most of you, has taken the new year to mean that THIS YEAR will be the year that I look great, eat right, and get that fabulous body that I've been dreaming of….Just like last year! Each side of my family has chosen different ways to accomplish this goal.</span><br />
<span style="background-color: black; font-family: inherit;"><span style="line-height: 18px;"><br /></span>
<span style="line-height: 18px;"> My side has started a FB page and we're shearing </span><span style="line-height: 18px;">recipes. So far my mom is posting whohash….which is a decadent version of funeral potatoes. My brother has posted Garlic Sour Cream Mashed Potatoes. While both are scrumptious, something tells me we're not going to meet our goal this year either. I dunno…just a hunch. There are some other awesome recipes on there so check it out anyways (cooking with the monsons). </span></span><br />
<span style="background-color: black; font-family: inherit;"><span style="line-height: 18px;"><br /></span>
<span style="line-height: 18px;">My In-laws have taken the motivational rout. They have started a competition to loose fat and gain muscle and everyone who meets their goal gets to go to hawaii….at their own expense. While the winner…still don't know how the winner is determined if everyone meets their goal…hmmm…anyway, they get their way paid. </span></span><br />
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<span style="line-height: 18px;">Hubby and I are not participating since he has to gain weight ….pour fellow, And I'm trying a more of a love my self as I love my neighbor kind of goal. </span></span><br />
<span style="background-color: black; font-family: inherit;"><span style="line-height: 18px;"><br /></span>
<span style="line-height: 18px;">Anyway, long story even longer….We were trying to make over some recipes to be more body friendly and my AMAZING sister in law suggested potato cheese soup. I tried it out on some family and they licked the bowl clean..seriously, there wasn't a bite left. </span></span><br />
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<span style="line-height: 18px;">Here's hopen you like it as much as they did and you have better luck with you're new years resolutions then we're having.</span></span><br />
<span style="background-color: black; font-family: inherit;"><span style="line-height: 18px;"><br /></span>
<span style="line-height: 18px;"><br /></span>
<span style="line-height: 18px;">Vegan Potato Cheese soup</span></span><br />
<span style="background-color: black; font-family: inherit; line-height: 18px;">5 potatoes</span><br />
<span style="background-color: black; font-family: inherit; line-height: 18px;">5 stalks celery</span><br />
<span style="background-color: black; font-family: inherit; line-height: 18px;">5 Large carrots</span><br />
<span style="background-color: black; font-family: inherit; line-height: 18px;">1 onion</span><br />
<span style="background-color: black; font-family: inherit; line-height: 18px;">1 c cashews</span><br />
<span style="background-color: black; font-family: inherit; line-height: 18px;">1 zucchini</span><br />
<span style="background-color: black; font-family: inherit; line-height: 18px;">nutritional yeast</span><br />
<span style="background-color: black; font-family: inherit; line-height: 18px;">salt</span><br />
<span style="background-color: black; font-family: inherit;"><span style="line-height: 18px;">pepper</span><span class="text_exposed_show" style="display: inline; line-height: 18px;"><br />onion salt<br />nutmeg<br /><br />Cube and cook the potatoes, celery, carrots and onions in water till tender (I do it for about 7 min in the pressure cooker). Place half of the cooked veggies in the vitamix....oh sorry, the blendtec with the cashews, raw zucchini, nutritional yeast (about 1/2 C). Add just enough vegetable broth to blend. Blend till creamy. With the remaining vegetables, drain, slightly mash, then return the blended mixture and stir. Add salt, pepper, onion salt, and nutmeg to taste. Add more cashews and nutritional yeast for a cheesier taste.</span></span>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-17915668588557609922013-03-15T13:41:00.000-07:002013-03-15T13:41:40.406-07:00Sausage Gravy BisquitsAfter living in the south I often....really often crave something fatty and heavy and deep fried. But the mere thought of typing that makes me shiver. It's like talking yourself into trying something very non-vegan and you find you can't get it past your lips. This recipe seems to help those cravings. In the previous post I wrote about a new love in my life - <a href="http://cookinquinoa.blogspot.com/2013/03/cream-o-somethin.html" target="_blank">Cream of everything mix</a>. The other morning I was searching for something to make for breakfast and having been oatmealed out I gave this a try. It made the list of new family faves after my 2 year old had his third helping. I hope you like it as much as they did. <br />
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<strong>Vegan Sausage Gravy</strong><br />
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1/3 c cream of mix<br />
1 1/3 c liquid<br />
2 <a href="http://cookinquinoa.blogspot.com/2011/03/day-63-sausage-eggplant-breakfast.html" target="_blank">sausages</a> (or morning star brand)<br />
4 pieces of toast or bisquits<br />
<br />
Make gravy and crumble in the sausages. Pour over toast and serve hot. You may want to double this. :)The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com1tag:blogger.com,1999:blog-7135805157204933406.post-75767228472742803372013-03-15T13:11:00.002-07:002013-03-15T13:20:19.191-07:00Cream O' Somethin'Happy New Year everyone! Now that wer're 3 months into the year and I still have yet to post. :) Well, I have found something worth posting and a wonderful reader named Rachelle reminded me that my blog is still here so here it goes.
I found this wonderfully helpful recipe on pintrest the other day that is a base for any cream of soup. I did a little veganising and here it is. I'll also post how we used it. The original recipe is from oneorangegiraffe.blogspot.com It has a lot of fun recipes on it you'll want to check out. Not vegan but cute!<br />
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<b>Cream Of Everything Soup Base</b><br />
<br />
1 C soymilk or rice milk powder
<br />
3/4 c potato or cornstarch
<br />
1/4 c vegan beef or chicken bullion
<br />
4 tb freeze dried minced onion
<br />
2 tb onion powder
<br />
1 tsp dried basil
<br />
1 tsp dried thyme
<br />
1 tsp dried parsley
<br />
1 tsp pepper
<br />
1 tsp salt
<br />
<br />
Put all ingredients in a mason jar and shake shake shake your sillys out...sorry, can you tell I spend my day with a 2 year old?
To use mix 1/3 c of mix with 1 1/3 c of liquid such as water or vegetable broth. Stir over low heat till desired consistancey. <br />
<br />
Let me know how you use your cream of!The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-4988216183983083502012-05-23T19:35:00.000-07:002012-05-23T20:00:43.477-07:00Raw Pear Salad with Raw Feta CheeseThis was one of the first all raw recipes I tried and it really motivated me to keep going. It's got that salty sweet tangy twist to it which I love. I love a good tang! It's way quick to throw together if you have the cheese already made and is a great salad to take to parties.<br />
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<h3>
Raw Vegan Feta Cheese</h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUTUHadmH3HsprkPPmdcBq1xJcUAVZ2XLl9UF7SlQwKPADJyH-Eilcbrmy1MwvYYYZC2WN3MIjWHZzzk0pW5bsNDF2Quvp8b4JujHtXvH5LYqgF9f1oBNb81KEfbGEASfGQsO1tnGDNCw/s1600/P1020390.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUTUHadmH3HsprkPPmdcBq1xJcUAVZ2XLl9UF7SlQwKPADJyH-Eilcbrmy1MwvYYYZC2WN3MIjWHZzzk0pW5bsNDF2Quvp8b4JujHtXvH5LYqgF9f1oBNb81KEfbGEASfGQsO1tnGDNCw/s320/P1020390.JPG" width="320" /></a><br />
cashews<br />
water <br />
salt<br />
lemon juice<br />
<br />
Blend all ingredients together in a blender till creamy, adding just enough water to blend. Place everything in a cheese cloth or milk bag and then in a strainer with a bowl under and let sit in the fridge over night. The next day the mixture should be firm and able to hold a shape. Form into a ball and in a container let it sit another day or till it has a bit of a tang to it. This makes a great cheese ball to eat with crackers at a party, Just roll in herbs to cover and it looks beautiful!<br />
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<h3>
Pear Salad</h3>
<br />
easy cashew cheese<br />
Olive oil<br />
Brussels sprouts<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnHShY3QSyEvKCrKDWWp4bSIeGujsF2Obmb8RmqV7CzWsgVy7Uc2jvkQGg-lOezwlYJ1RDXGokPOUB2819nKTZhoFuXqc3VuWKtO1RaqvjqBqqHNFSJIOWhQHDZxnibwvW4Y85kIFQSUV/s1600/P1020613.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRnHShY3QSyEvKCrKDWWp4bSIeGujsF2Obmb8RmqV7CzWsgVy7Uc2jvkQGg-lOezwlYJ1RDXGokPOUB2819nKTZhoFuXqc3VuWKtO1RaqvjqBqqHNFSJIOWhQHDZxnibwvW4Y85kIFQSUV/s320/P1020613.JPG" width="320" /></a><br />
pear<br />
salt<br />
pepper<br />
<br />
slice Brussels spouts really thin. Cube pear and mix with the Brussels sprouts. Sprinkle with olive oil and crumble the cashew cheese and extra cashews. Mix well and serve cold. As you can see in the picture. People just can't wait to eat this salad!The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com2tag:blogger.com,1999:blog-7135805157204933406.post-66989602249252427572012-05-18T16:19:00.003-07:002012-05-18T16:20:37.075-07:00Raw Sandwich Bread<div style="text-align: left;">
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When I started going raw the HARDEST thing to give up was bread! I always had to start out with my toast in the morning. I could go the rest of the day without it but I had to have my toast! Behold my answer. I found this totally EASY recipe that you can make ahead of time. It's so great and you can use it for all sorts of thing - crackers, bread, croutons..all sorts of thing!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidi21sccEdUVOLZBZKNtVjxfA1nB_uSn4YxA4N0X059ayYIZ6I-ROv6oy0QzRrkwKu4cZsGGLzcwQXAzURninxBsvFVkT8fakbUomfmA05KTgfubcftTvS40nkik146iQqijpct01Z9wrD/s1600/P1020452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidi21sccEdUVOLZBZKNtVjxfA1nB_uSn4YxA4N0X059ayYIZ6I-ROv6oy0QzRrkwKu4cZsGGLzcwQXAzURninxBsvFVkT8fakbUomfmA05KTgfubcftTvS40nkik146iQqijpct01Z9wrD/s320/P1020452.JPG" width="320" /></a><br />
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<u>Raw Sandwich Bread</u></h3>
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1/4 c ground flax</div>
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2-4 c carrot pulp</div>
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1 zucchini</div>
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salt</div>
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water</div>
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Mix everything together in a blender till creamy adding just enough water to blend. Pour on a plastic lined dehydrator rack and dry till you can turn it over - about 2 hours. Flip and continue to dry till pliable. </div>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-65304310254442466492012-05-18T16:04:00.000-07:002012-05-18T16:04:06.445-07:00Raw Crusted Portabello MushroomsMost of my family has gotten use to the fact that we're vegetarian. While the teasing continues on I've gotten use to that to. They are starting to understand the fact that we're vegan...though I have to explain to them what a vegan is on a regular basis. Now that we've gone raw we've pretty much given up hope and just lumped it in with "you eat weird" category and when we eat together we just bring our own food and pick at what we can. First off we started apologising for how we eat and trying really hard not to inconvenience anyone and when people came over we would make them meat or whatever they would like. After talking with several others we've really realized that we aren't the weird ones. Our culture is so backwards! I better stop now before I get going on a tangent! This is a great recipe to make ahead, take with you, and eat at a BBQ or something.<br />
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<h2>
Raw Crusted Portabello Mushrooms</h2>
<br />
portabello mushrooms stemmed and cleaned<br />
<div>
Raw vegan ranch dressing</div>
<div>
panko</div>
<div>
<br />
<br />
Dip the mushrooms in the ranch dressing then in the panko. Place in a dehydrator for 2-5 hours or till you can poke with a knife and it is soft all the way through. I even enjoyed this more then when I did it in the oven! </div>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-44390282777514296512012-05-18T15:44:00.000-07:002012-05-18T15:44:07.611-07:00Raw Vegan Kefir<div style="text-align: left;">
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Many of you have read of my great Kefir adventures. When it comes to fermenting and keeping things alive, well, lets just say that it's not my forte. My dad once gave me a plant that he said could not be killed...do I really need to go on?Matthew and I tried starting a urban garden on our back patio. It lasted 1 week. I once read on pintrest that you can keep green onions and celery growing indefinitely and continuously harvest from them. I followed the directions precisely and all I had was a pot of Stinky molding sludge. I mourn not inheriting my fathers green thumb. I once mailed him a weed from texas that I had let sit on my counter for a week in a zip lock bag. I thought for sure it was dead when I sent it but when I came to visit he had pots and pots of this beautiful purple vine. He can grown anything...and from experience...I can just about kill anything. </div>
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That said, that is why I LOVE this recipe. It's raw, it's vegan, and I havent' killed a batch yet. This is so easy! 3 ingredients and you're done. And Kefir is supper healthy for you. Its said to have come from <a href="http://coproweb.free.fr/kefiranglais.htm" target="_blank">" the shepherds of the Caucasus mountains and was a gift from Mohammad."</a> It's really that good! Matthew lived in Sweden and got hooked. He often would reminisce about his lovely Kefir in a pathetic longing voice and now he enjoys it once again. I hope you do too.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZLMybquId9ycbzAicWRlWfy1Hba79ZK-pDlT0OudgFHENbMG1vU6wRYQtCLpBT4tTqzB8Rxn7Btx79RAXIoR5S_2al97W9KQlyCkIoFNG-nnccTGsJNhHt0409L0IAZ80On_NrZTo1VS/s1600/P1020492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioZLMybquId9ycbzAicWRlWfy1Hba79ZK-pDlT0OudgFHENbMG1vU6wRYQtCLpBT4tTqzB8Rxn7Btx79RAXIoR5S_2al97W9KQlyCkIoFNG-nnccTGsJNhHt0409L0IAZ80On_NrZTo1VS/s320/P1020492.JPG" width="320" /></a></div>
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Raw Vegan Kefir</h2>
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1 c cashews</div>
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1 c water</div>
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1/4 c synergy drink (you can get this at any health food store - or you can use any brand of Kumbacha you like)</div>
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Blend the water and cashew in a blender till creamy. Once smooth add the Kumbacha and blend again. Place in a glass bottle and let sit in the fridge at least over night but more like 2 days. It should have a slight tang to it. Pour over cereal or fruit. Yum!</div>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-44494066852550835082012-05-18T15:23:00.002-07:002012-05-18T19:46:55.607-07:00EnchiladasSeveral months ago Matthew and I traveled to my sisters house in Salt Lake to stay for a while. We needed a break from St. George and a change of scenery. It's always wonderful to spend time with Jill and her family. She has been changing her family's diet and has done some amazing things. She introduced me to kale chips and I shared with her this Enchilada recipe. It was one of those clean out the fridge recipes...I seem to have a lot of those, what can I say, they get the juices flowing...in more then one way :) Anyway, her family loved it which is saying something. Jill's husband Mike is not exactly on the bandwagon yet. In fact, Jill, in her wifely efforts made lettuce wraps one night. Mike looked at the wraps, then at Jill, then at the wraps and with eyes pleading looked up to Jill and said, "so, this is our life now huh?" So the fact that Mike ate these enchiladas and enjoyed them is saying something. <br />
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<h2>
<u>Enchiladas</u></h2>
<br />
1 can enchilada sauce<br />
vegan cheese<br />
brown rice<br />
black beans<br />
chopped tomatoes<br />
cilantro<br />
1 small can green chilies<br />
chopped green peppers<br />
onion chopped<br />
corn or flour tortillas<br />
<br />
Mix everything together in a bowl except the tortillas. In a baking dish pour some enchilada sauce to cover the bottom. Scoop the mix into the tortillas wrap and place in the baking dish. Cover the enchiladas with enchilada sauce and then with foil. Bake in the oven on 350 till bubbly. Let stand for a few minutes and then enjoy!The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-35434117503470174322012-01-18T13:19:00.000-08:002012-01-18T13:19:25.548-08:00Vegan Ricotta CheeseI made some vegan lasagna the other day and I couldn't believe how much this tasted like the real thing. I am really getting into <a href="http://nutritiondata.self.com/facts/custom/1323565/2" target="_blank">nutritional yeast.</a> It's got tons of protein and B12 and it has a great flavor to cook with so I've been sneaking it into everything. At first I was a little surprised at how much it costs but it really last a long time. This worked great in my lasagna. I'm sure you'll find it taste too.<br />
<br />
<strong>Vegan Ricotta Cheese</strong><br />
<br />
1 block tofu<br />
2 tsp lemon juice<br />
1 clove garlic<br />
1/4 tsp salt<br />
black pepper<br />
basil<br />
olive oil<br />
1/4 c nutritional yeast<br />
<br />
Mash up the tofu with a fork till it's a ricotta consistency. Mix with other ingredients and chill.The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com2tag:blogger.com,1999:blog-7135805157204933406.post-75436281485395661552012-01-17T20:48:00.000-08:002012-01-18T13:03:56.121-08:00Sticky Buns<div align="center" class="hideforprint" style="color: grey;">
<span style="color: white;">I must admit, since I became a mom the term "sticky buns" has taken on a new meaning. Who knew babies buns could be so cute...and sticky. I experienced this recipe long before I became a mom. I went on a road trip with a college friend and her sister made these for us. They aren't exactly considered a health food but they're really yummy and great during the holidays when you want to splurge but not really splurge. Am I making any sense? We had this on for christmas breakfast and everyone loved it! I found it a bit on the sweet side but our guest didn't seem to mind. These are so great to throw together the night before and then turn the oven on in the morning and whala</span></div>
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<span style="color: white;">STICKY BUNS</span></div>
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<span style="color: white;">Whole pecans or walnuts</span><br />
<span style="color: white;">18
Rhodes frozen dinner rolls</span><br />
<span style="color: white;">1 box vegan vanilla pudding</span><br />
<span style="color: white;">1/4 c coconut oil</span><br />
<span style="color: white;">1 tsp. cinnamon</span><br />
<span style="color: white;">3/4 c. coconut sugar</span></div>
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<span style="color: white;">Oil bunt or angel food pan, place nuts, and 1/2 package of pudding on bottom. Add 18 dinner rolls, frozen. Sprinkle with the rest of the dry
pudding.
Heat oil, cinnamon and brown sugar. Pour over rolls. Cover with cloth and
let it sit overnight in the oven. Then bake at 350 degrees for 30
minutes. Let stand 10 minutes before removing from
pan.</span></div>
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<noscript><font color="#ffffff"></font></noscript>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com2tag:blogger.com,1999:blog-7135805157204933406.post-12476801675919209902012-01-17T20:39:00.000-08:002012-01-17T21:33:14.196-08:00Tuna Salad<div class="plaincharacterwrap ingredient">
I can't begin to tell you how many cans of tuna fish I consumed as a child. Truly, I kept half of Samoa employed at the starkist factory cranking out can after can. As a kid I loved the stuff. Forget PB&J - in my lunch box it was either sushi made with tuna fish or a tuna sandwich. I've loved tuna all my life...that was until IT happened. That fateful day still haunts my memory. It started out heavenly. My gorgeous hubby who should have tried out for Baywatch as a hunky life guard showed up on campus to bring me a surprise picnic lunch. We sat under a plumaria tree with the faint sound of waves crashing on the beach a block a way. He laid out a nice mat and pulled out some crackers, an avocado, and a can of tuna fish, what more could I want? Well, perhaps not having a worm in my can of tuna would be a good start...I haven't touched the stuff since! This salad is a sufficient substitute. I even took it to a carnivorous family gathering and the one person there who was brave enough to try it said she loved it!<br />
<br />
<strong>Tuna Salad</strong> <br />
1 can garbanzo beans mashed</div>
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<a href="http://cookinquinoa.blogspot.com/2011/06/day-93-vegan-aise.html" target="_blank">vegannaise</a></div>
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pickle relish</div>
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1 green onion chopped</div>
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1thingy celery chopped</div>
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dill weed</div>
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Smash your garbanzos with a fork and add the rest of the ingredients. Season with dill weed to taste. This is great as a sandwich or scoop some in the middle of an avocado and serve on mixed greens for a beautiful light dinner.</div>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-9720737429563761182012-01-17T19:52:00.000-08:002012-01-18T13:01:47.202-08:00Apple Plum Pear Sweet and Sour SauceI'm sure I mentioned this before but Matthew and I participate in a co-op called bountiful baskets. It really is a great deal! $16 for a bunch of fruit and veggies. There's no way you could get this much produce for that much at the grocery store. A few weeks ago we started getting plums, which is great! we love plums. But after having a bunch of them for 5 weeks in a row we were plum plumed out. Not wanting to waste I searched for a way to preserve them and this recipe came up. If you've ever been to a Chinese restaurant you've probably had this plum sauce. I grew up in the San Francisco Bay Area so Chinese food was a regular part of my life. This is Delicious and goes great with egg rolls and any sort of meat substitute. It pretty much makes itself!<br />
<br />
<a href="http://farm4.static.flickr.com/3147/2735119971_f433cc5200.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="215" src="http://farm4.static.flickr.com/3147/2735119971_f433cc5200.jpg" width="320" /></a>Asian Plum Sauce<br />
<br />
lots of plums<br />
a few apples<br />
a couple of pears<br />
apple cider vinegar to taste<br />
sugar to taste<br />
garlic to taste<br />
onion salt to taste<br />
<br />
Your vinegar, sugar, garlic and onion salt depend on how many plums you have so just use your best judgement and taste often while seasoning. Start by pitting your plums and coring your apples and pears. Don't worry about cutting them nice just cut out the core and throw them in a large pot. Cover with water and bring to a boil. Let simmer all day till its cooked down to a saucy consistency. Now season till it's a sweet and sour sauce. This would be great to bottle or store in the freezer if you have extrasThe Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-49644667156883709472012-01-17T16:24:00.000-08:002012-01-17T16:24:27.547-08:00Kid Week<div>
This post is a little old but never got posted so I thought I'd just throw it in.<br />
<br />
Wow....where do I begin? I logged on and saw that I ended on day 77 and it is now day 108. Ok, so I'm a bit behind. But I have a good excuse. As you may have noticed, this week is kid week. I'm excited to say that's because this week we got a kid. We'll we didn't actually get a kid, we've had him for four months now but this week we returned home to the states with him and now we get to announce it to the world. We are so excited to have this bundle of joy. His is the most AMAZING baby you'll ever encounter. He is such a joyful spirt and he captivates all he meets. </div>
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As you can see, he is quite "advanced" for his age. He was 20 lbs at 4 months. He has already rolled over and is mimicking sounds. He also is advanced in his eating habits, what can I say, he takes after his mom :) </div>
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When we brought him home from the hospital the doctor said to feed him 2 oz every 4 hours. After several days of him crying uncontrollably we thought we would feed him more. After a week we were feeding him 4 oz every 2 hours.....a child after my own heart.</div>
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This week we are also starting him on solid foods. We went to a farewell dinner in Amerikan Samoa where an auntie feed him taro (it's like a Samoan potato) Now we can't eat in front of him or he flips out. We have given him tastes of things like banana, papaya, apple, and lemon (I must admit, the lemon was for pure entertainment value) and he loves fruit. We have started putting rice cereal in his bottle and feeding a little with the spoon. </div>
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I must say I am quite disappointed that there are no vegan formula options out there. Even the soy based formulas are not totally vegan. But, after weighing all our options we decided to go with an organic dairy based formula that is lactose free. We are planning on weening him into a vegan diet. For those that will undoubtedly react to how we are raising our child I would be happy to recommend you to several article. We are very aware of his nutritional need and will make sure they are met with all diligence. But look at the kid...Does he look like he's in need of nutrients?</div>
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</div>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com2tag:blogger.com,1999:blog-7135805157204933406.post-47309684159576876782012-01-17T11:57:00.000-08:002012-01-17T16:11:17.425-08:00Caught between a rock and a hard cravingMatthew and I have been...trying to be raw for several weeks now. It all started back in december. It was date night and we were starving. Pizza sounded good and I remembered seeing a flyer for Pizza Hut that all pizzas were $10! who can beat that? So we headed over and went in to order. We ordered a large veggie pizza with cheese (it's the holidays AND were on date night, so why not splurge?) I'll tell you why you don't splurge! We took the pizza home to eat and noticed the cheese tasted a little funny but we thought that since we hadn't had cheese in a long time maybe our taste buds had changed. We ate the whole pizza and the next day we were so sick! I don't mean to be to graphic but my mom rushed over to save us as Matthew and I are both up chucking and as I sat in the bathroom my hands and feet started cramping up till it looked like I had palsy. It was miserable! It took us weeks to recover and our stomachs to get back to normal. After that disaster we decided there was no reason why we shouldn't go raw and swear off eating out! <br />
<br />
So here we are, a few weeks into it and we have found a reason not to go raw. It's called nothing to eat. Okay, that might be a bit of an exaggeration. I have LOVED a lot about being raw, less slaving in the kitchen, less stress at the store, saving a lot on our grocery bill, and no worry about family dropping in just around dinner time :) jk Plus, did I mention that I finally got over that dang weight loss hump and have dropped 2 of the 5 pounds I've been working on. <br />
<br />
So there are A LOT of pluses to going raw but there is one draw back.... The food. I say that kind of tong in cheek (because I'm chewing on it because I'm so hungry jk) See, my humor is even better on this diet. <br />
<br />
I've tried several raw recipes from a lot of different websites and let me tell you how elegant and appetizing they look. They are like works of art that are so beautiful you hate to eat them....for more then one reason. They make them look so delicious but one bight and you realize that looks aren't everything.<br />
<br />
So here I am caught between a rock and a hard place. My body has officially converted to raw. I crave it, I eat it, and my body likes it...My mouth on the other hand is not so happy. Nothing I've eaten has really hit the spot yet. I'm hopping this problem will subside with time and perseverance. But what do I do till then?<br />
<br />
The other day I had some delicious homemade french fries that satisfied my pallet but the rest of me was pretty pissed of at my mouth for doing it. My brother-in-law explains it this way that there are mouth foods, body foods, and whole foods. I have yet to reach this paradise of wholeness...I'm still stuck somewhere between my mouth and my body.<br />
<br />
I have to remind myself that even 10% raw is still better then no raw. Matthew and I agreed that cooked beans were needed and I don't have a problem with that. We still eat some bread but I'm getting much better at that. I just hope to find some satisfying dishes soon or we'll have a crazy woman on our hands. <br />
But - as anyone who knows me will tell you, I am very persistent...(I'm sure they would say stubborn) and I'm not giving up. Here are some of the pictures of the food we have tried in the last few weeks but I'm not going to bother posting the recipes unless they meets a non raw's approval....I may never post again :)<br />
<br />
Just kidding - Here are some of the best recipes we have found in the past few weeks. I must tell you - they do take some getting use to but there not all that bad. Let me know what you think!<br />
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Raw Cornmeal Pancakes</div>
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Raw Almond Cheese Ball</div>
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<a href="http://cookinquinoa.blogspot.com/2011/07/day-96-asian-cabbage-salad.html" target="_blank">Raw Asian Salad with Kimchi</a></div>
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Raw "Chicken" Avocado Salad</div>
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Raw Broccoli Beef with Cauliflower Rice</div>
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Pickled Leaf Wraps</div>
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Raw Oatmeal with Vegan Kefir</div>
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It was so nice I posted it twice</div>
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<br /></div>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-17509011958161846462012-01-06T20:46:00.000-08:002012-01-17T21:32:12.934-08:00In The Raw: Raw Vegan Hot DogsAlright - With the new year comes a new format. I've found that the weekly plan ahead wasn't working very well so I'm just going to post recipes as they come. If you found the weekly posts with menus and shopping lists useful please let me know but if there not helpen' anybody then we'll just move on. <br />
<br />
We've had some pretty great meals lately that have left me feeling even better then before. It makes so much more sense that if you want to stay alive then you eat food that is alive. That said, this recipe may not be the best one to start out with but it sure has brought a smile to my face. <br />
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The first day I was going to go raw I started out doing a bunch of research. I had a weeks worth of meals planned out and I was going full steam ahead - 100% raw freakin vegan!....that lasted until breakfast when I had to have my toast. (remember the blog about cravings and eating your neighbor?) <br />
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The next day I was talking to some friends (all carnivores) about my latest vegan fiasco. I told them about how I had made raw vegan hot dogs. My friend said, " you eat raw meat?" He still can't wrap his brain around someone not eating meat...I'm working with him.<br />
<br />
The next day my father - in - law (dad) was in town and I told my mother - in - law I would take him lunch. My dad is an Idaho meat and potatoes guy but he has been gracious enough to "quietly gunk down" some of my "concoctions" as to "not offend his favorite daughter - in - law" (his words, not mine) So, with raw vegan hot dog in hand I went to his work and gleefully handed it to him. He must have been really hungry because he ate it up, almost like he liked it!<br />
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So I know the suspense is killing you so without further adu, I give you, the Raw Vegan Hot Dog - who knows, maybe next we'll try raw vegan spam :)<br />
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1 1/2 c almond meal<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbG3E6yQVWmUyxhJ2d9zMrpwUncnCaVrb1me471g3P4QGI1Jc0Ouk4rpHQKlOyTSJcr-3hDfmUHj7uxxk1OSaH-01rWDHKxgSMdMSzvNdGLHNlAQgNKGh3IiCuTXGUIa2wXZGwHAabehm/s1600/P1020457.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKbG3E6yQVWmUyxhJ2d9zMrpwUncnCaVrb1me471g3P4QGI1Jc0Ouk4rpHQKlOyTSJcr-3hDfmUHj7uxxk1OSaH-01rWDHKxgSMdMSzvNdGLHNlAQgNKGh3IiCuTXGUIa2wXZGwHAabehm/s320/P1020457.JPG" width="320" /></a> 1 small onion<br />
1-2 c oats<br />
1 large carrot<br />
1 cloves garlic<br />
2 T honey<br />
2 T soy sauce<br />
1/2 tsp hickory smoke flavor<br />
1 t marjoram<br />
½ t celery seed<br />
½ t salt<br />
red pepper flakes<br />
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Blend everything together in a in food processor till smooth adding the oats as needed to make a soft dough you can mold in your hands.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84XZDKUxdZG8UuUZ1xGmjhWG3iNlf30w1lIfG-F5KethidkaTTOOWpkHSI12I_e3aHUMeRyy147_MJha4YzJ-88ifEs4oR8SYdIhrmCAh4hQ_ADZNTL-hDkuyVE5eIeNizdUeUGlbieYp/s1600/P1020459.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg84XZDKUxdZG8UuUZ1xGmjhWG3iNlf30w1lIfG-F5KethidkaTTOOWpkHSI12I_e3aHUMeRyy147_MJha4YzJ-88ifEs4oR8SYdIhrmCAh4hQ_ADZNTL-hDkuyVE5eIeNizdUeUGlbieYp/s320/P1020459.JPG" width="240" /></a>Form dough into hot dog shapes and dehydrate till firm but not hard.<br />
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As you can see, somone was ready to eat!</div>
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<br /></div>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com6tag:blogger.com,1999:blog-7135805157204933406.post-39821424562533184382012-01-06T20:18:00.000-08:002012-01-06T20:18:25.657-08:00It's AliveYes, it's true....I am still alive, I bet most people thought I dropped off the face of the earth....and some days I think I did too. I can't believe I haven't blogged since August! It's that dang clock counter. I kept getting farther and farther behind and it has kept haunting me and then, not being told what to do I was like - " oh ya, 200 posts behind? well, I'll show you!" <br />
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But really, like most of you, life has been CRAZY! And to make matters worse a new year is here and I'm like, "ah dang, where did all that time go?" But perhaps that's just me. <br />
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2011 was a crazy year! We came home from Amerikan Samoa, adopted our son, made him part of our family for time an all eternity, and became vegans. Ya, that about sums it up. <br />
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Who knew that being a mom would take up so much of your time. I guess my mom was just super mom with working, having 3 kids, lots of church responsibilities, a husband AND loving to cook. I don't even want to think about it...it hurts my head.<br />
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Having a very busy one year old, a self proclaimed naturalist husband, and my own sanity to keep up on I've decided somethings got to give, I hate to break it to you but I've decided to stop cooking. Really, I just can't cook any more....I'm going raw. No, not in the raw....stay with me folks, We're going raw. We've been raw for a couple of weeks now and it's the amazing feeling of going vegan all over again. I guess we're still in that dreamy newlywed phase and haven't hit one of those cravings yet where you either get what you're craving or you're going to eat the person next to you. But we'll cross that bridge when we get to it.<br />
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So now I'll be re-redoing a lot of my recipes in the raw. Kind of like buying the same Debbie Gibson music for the 3rd time for your mp3 player since your CD got scratched and you can't find a pencil to fix your tape....and you can't find a tape player for that matter.<br />
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So buckle up! Because this year your foods ALIVE! ~The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com1tag:blogger.com,1999:blog-7135805157204933406.post-12084192745272032002011-08-14T19:34:00.000-07:002011-09-15T14:05:56.802-07:00Day 96: Asian Cabbage SaladMy husband loves cabbage. He eats it in the mornin, eats it in the evening, eats it at supper time....is that a song? Anyway, he loves cabbage (I think he's part Irish) That's why I'm making an Asian salad. :) I love the crunch of this salad and the flavor is fantastic. I'm sure you've had this before and I bet you even have most of the ingredients in your cupboard at this very moment! Who doesn't have ramen noodle and cabbage in their house at all times?<br /><br /><u>Asian Cabbage Salad<br /><a href="http://t2.gstatic.com/images?q=tbn:ANd9GcQeKwMXVsHPQIjuJ18UJP5hXgC9lTXPRdWf5i2oBdn-o_MrXxwI"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 160px; FLOAT: right; HEIGHT: 160px; CURSOR: hand" border="0" alt="" src="http://t2.gstatic.com/images?q=tbn:ANd9GcQeKwMXVsHPQIjuJ18UJP5hXgC9lTXPRdWf5i2oBdn-o_MrXxwI" /></a><br /></u>1 pkg ramen noodles<br />1/4 c sesame oil<br />2 tb soy sauce<br />1/4 c rice wine vinegar<br />1 tb water<br />1 head cabbage shredded<br />2 carrots finely shredded<br />1/4 c sesame seeds<br />1/2 c sliced almonds<br />broccoli with stems shredded<br /><br />This is a great way to use up broccoli stems that are a little to woody to go in other dishes. Smash up the un cooked ramen noodles. Mix the seasoning pkg, oil, soy sauce, vinegar, and water. Pour over the cabbage, carrots, sesame seeds, almonds, and broccoli stems and ramen noodles. Toss well. and serve cold. If you are not going to eat it all that day I would suggest adding the ramen noodles when you are going to eat because they will go soggy.The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com3tag:blogger.com,1999:blog-7135805157204933406.post-7174980024258233752011-08-13T18:39:00.000-07:002011-09-15T13:56:26.524-07:00Day 95: Celery SaladI know I've talked about our favorite restaurant Benjas before. It truly is sublime! When we went for our anniversary Matthew and I were feeling adventurous and ventures away from our usual Masaman Curry and Pad Thai....well, we still got that but we also tried the seaweed salad. OH MY! The crunch, the flavor, the infusion of nutrition with each bite. I went back the next day and had it for lunch. Since our anniversary 4 months ago I've been craving it regularly. I HIGHLY recommend you find some and try it! But what does that have to do with celery?....Hold your horses, I'm getting there. About the same time we started signing up for "bountiful baskets"<br />How everyone in the world knew about this but me I have no idea but even my non vegetable eating brother was aware of the option. So we signed up and while I truly admit that it is a good value don't let people exaggerations miss lead you. I have spoken to several people about them and they go on about how much produce there is and how you couldn't eat it all there is always so much and people even split the basket because there is so much. yada yada ya....All I can say is that either Matthew and I are produce pigs or these people need to eat more fruits and vegetables! But it still is an extremely good value for your money. If there is one in your area I recommend you check it out. Plus co-ops are great! So, to make a long story even longer, in our bountiful basket one week we got 2 stalks of celery. One stalk is easy to go through but two got me thinking. I found this recipe on line and It was so yummy we went through one whole stock that night. And going back to the yummy seaweed salad, it tastes quite a bit like it and solved the whole craving problem. What do you think? Do they taste similar or are my taste buds just whacked out?<br /><br /><br /><div></div><br /><br /><div><u>Simple Celery Salad</u></div><br /><br /><div>1 bunch celery<a href="http://t1.gstatic.com/images?q=tbn:ANd9GcTG4ie3x1rXVcMB6iuRk9E6y82Cw2TRT4g0tfE_uUTk-mBLHbS3FQ"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 259px; FLOAT: right; HEIGHT: 195px; CURSOR: hand" border="0" alt="" src="http://t1.gstatic.com/images?q=tbn:ANd9GcTG4ie3x1rXVcMB6iuRk9E6y82Cw2TRT4g0tfE_uUTk-mBLHbS3FQ" /></a><br />sesame oil</div><br /><br /><div>toasted sesame seeds</div><br /><br /><div>salt</div><br /><br /><div>chili powder or flakes</div><br /><br /><br /><br /><div>Slice the celery thin on an angle, toss with sea salt. Place in a strainer and put strainer in a bowl and let drain for at least 1 hour in the fridge. Rinse extra salt from celery. Toss with sesame oil, sesame seeds and chili powder. Serve chilled.</div>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-56277869477773896122011-08-12T15:19:00.000-07:002011-09-15T13:35:16.460-07:00Day 94: Relief Society Chicken Salad<div><br /><div>All growing up my mom made this chicken Salad but this is how she made it -<br />9 bags shell macaroni<br />10 lbs red apples<br />10 lbs red grapes<br />1 gallon mayo<br />1 gallon coleslaw dressing....<br />ya get the picture. My mom seems to only be able to cook for a crowed. But since we all LOVED her cooking we didn't seem to mind. In fact we only complained if there weren't left overs! My mom made this for many a Relief Society luncheon and soon after we saw mock recipies all over the place. Some made them with maccaroni instead of shell noodles (shell works best because it holds the sauce.) Some put cabbage in it....I don't think I want to think about that. But non made them as scrumptious as MY moms! So here is my FAVORITE chicken salad recipe - minus the chicken of coarse.<br /><a href="http://t2.gstatic.com/images?q=tbn:ANd9GcSN46CbZi2tVjTF7mlslljwN5vOgDYNNEZ9tHLA3eoubuZvJfDE"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 259px; FLOAT: right; HEIGHT: 195px; CURSOR: hand" border="0" alt="" src="http://t2.gstatic.com/images?q=tbn:ANd9GcSN46CbZi2tVjTF7mlslljwN5vOgDYNNEZ9tHLA3eoubuZvJfDE" /></a><br /><strong>Pasta Fruit Salad <a href="http://t1.gstatic.com/images?q=tbn:ANd9GcRMI1mViADQrdSdz3cGYSO5-7N_WPHWNBSiWyTJP9DKQqKKpTJf"></a><br /></strong>1 bag shell pasta cooked<br />1 can chuncked pinapple<br />3 red apples cubbed<br />1 lb red grapes<br />2 c celery diced<br />1 can chopped water chesnuts<br /><br />Drain the pinapple and coat the apples so they don't go brown and save the juice. Mix everything together and chill.<br /><br />Sauce<br />2 c <a href="http://cookinquinoa.blogspot.com/2011/06/day-93-vegan-aise.html">vegan-aise<br /></a>1 drops ginger essential oils or chopped candied ginger<br />onion salt to taste<br />apple cider vinegar to taste (about 1 1/2 tb)<br />agave or other sweetener to taste<br />left over pinapple juice<br /><br />Mix everything together and let chill. This is great to make a day ahead so all the flavors can meld. Serve with mandrin oranges and cashews on top. Welcome to heaven! </div></div>The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com6tag:blogger.com,1999:blog-7135805157204933406.post-46378437877304838982011-08-11T11:48:00.000-07:002011-09-15T13:22:34.397-07:00Day 93: Vegan - aiseWhile I don't recommend this recipe as a meal unto itself, I do find it helpful in making a lot of meals! I LOVE veganaise but dang its expensive! This whips up in a jiffy and is much more affordable. It also makes a great salad dressing.<br /><br /><br /><br /><br /><u>Vegan-aise</u><br /><br />½ cup of rice milk, plain and preferably unsweetened<br />1 cup plus 2 tablespoons of canola oil <a href="http://t1.gstatic.com/images?q=tbn:ANd9GcQtANUKCJi1roJ5S8WsRVnDgx9QHDs5DisHMHfaucIX7GUSvBUJ"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 290px; FLOAT: right; HEIGHT: 174px; CURSOR: hand" border="0" alt="" src="http://t1.gstatic.com/images?q=tbn:ANd9GcQtANUKCJi1roJ5S8WsRVnDgx9QHDs5DisHMHfaucIX7GUSvBUJ" /></a><br />2 tb of apple cider vinegar<br />1 teaspoon of agave<br />1 teaspoon of kosher salt<br />1 tablespoon of fresh lemon juice<br />zest from 1/8 of an organic lemon<br />1 teaspoon of mustard<br />1/2 c cashews<br /><br /><br /><br />Blend everything in the food processor but the oil. Gradually add the oil at a slow trickle while blending. Once all the oil is incorporated blend for a few more minutes till it starts to thicken a bit then pour into a container ( I use a squeezable ketchup container) and put in the fridge. Let sit over night and it will thicken. I find I can only make one batch at a time or it doesn't thicken properly. Have fun with this! Try add ins such as herbs or seasoning salt.The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com2tag:blogger.com,1999:blog-7135805157204933406.post-67260354336193253312011-08-10T11:36:00.000-07:002011-09-15T13:06:00.547-07:00Day 92: Bow Tie Rattatouile PastaMany of you have read my post on rattatouille or " rat patootie" as it is lovingly called at our house. Well, here is a delicious remake to use up those left overs. You know I can't stand to see things go to waste and as the old saying goes, "use it up, wear it out, make it do, or do without." This is a divine way to "make it do." We had some left over rattatouille in the frideg but no one was in the mood so I made this and everyone agreed that it hit the spot. <a href="http://t2.gstatic.com/images?q=tbn:ANd9GcTqwh9buSGZQSElDGIcBnEbcfo8RNSkpkYsqemS28kSxxPop79Pbw"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 276px; FLOAT: right; HEIGHT: 183px; CURSOR: hand" border="0" alt="" src="http://t2.gstatic.com/images?q=tbn:ANd9GcTqwh9buSGZQSElDGIcBnEbcfo8RNSkpkYsqemS28kSxxPop79Pbw" /></a><br /><br />1 bag bow tie pasta<br />left over <a href="http://cookinquinoa.blogspot.com/2011/02/day-35-ratatouille.html">rattatouile<br /></a>2-3 spoonfuls <a href="http://cookinquinoa.blogspot.com/2010/02/post-pesto.html">pesto<br /></a>vegan parmesian cheese<br />Evoo<br /><br />Cook and drain the pasta. In the same pot add the rattatouile and pesto to the pasta with a dash of EVOO to loosen it up. Gently meld everything being careful to not mush the pasta. Heat through and serve topped with parmesian cheese.The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com3tag:blogger.com,1999:blog-7135805157204933406.post-5630379071641823122011-08-06T18:00:00.000-07:002011-08-09T20:22:59.887-07:00Summer ScrumptiousnessessIt's been great to be back in the land of plenty, all though it has been a bit odd too. We stopped over in Hawaii for a few days and one of our first stops was a real grocery store. We walked in and immediately felt overwhelmed and shocked. We looked at each other and knew we would just grab a few basics and just get out of there. We're getting a little better. I can even handle walmart....though I can't say the same for Matthew. We miss the simplicity and the inventiveness that comes from going without.
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<br />While I can't say I'd go back just yet, I have to admit that I'm starting to miss the sunsets and the food, the people and the peace, the laid back life and the ocean.....yes! Especially the ocean. There is just something rejuvenating about the ocean that brings peace and joy just at the sight of it. Oh how I miss the ocean. The colors that come as the sun drowns and the exhilarating rush to watch a storm fight for dominance, as if the sky must prove it's just as deep and holds just as much mystery and power. What I would do to stand on the shore staring and imagining what's on the other side. Whether on this side of the pacific or the other, it, like it's root word suggests, offers a mysterious, empowering peace that I pray, no matter how far from it I may be, I may stir inside me and never let go dry.
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<br />But enough with the gushing emotional flood. What I need is some food....ya, I'm an emotional eater....what of it? Here are so great summer meals that are fresh and refreshing and if you spray yourself with salt water while you eat it then you'll be wet and salty....Enjoy!
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<br />Monday: Bow Tie Ratatouille Pasta
<br />Tuesday: Veganaise
<br />Wednesday:Relief Society Pasta Salad
<br />Thursday: Celery Salad
<br />Friday: Asian Cabbage Salad
<br />Saturday: Crusted Portobello Mushrooms
<br />Sunday: Nutella
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<br />Shopping List
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<br />bow tie pasta
<br />ratatouille
<br />pesto
<br />vegan parmesian cheese
<br />cashews
<br />bread crumbs
<br />portabella mushrooms
<br />canola oil
<br />almonds
<br />shell pasta noodles
<br />grapes
<br />apples
<br />pineapple
<br />cabbage
<br />carrots
<br />sesame oil
<br />1 bunch celery
<br />vegan milk
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<br />The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-91749239861503257632011-07-25T20:28:00.000-07:002011-08-05T15:07:17.339-07:00Bonus: Bed SprayI mentioned to my husband that I had a recipe for a bed spray. He looked at me with a mischievously seductive smile and said he'd like to try it.....so I let him :) He's now downstairs spraying the mattresses and airing them out :)....I don't think that's what he had in mind but I must say, I'm enjoying it.<br /><br />You're probably wondering what bed spray has to do with beauty week. Well, I'll tell you. Since we became parents I've learned what a desperate part sleep has to play in being beautiful....well at least presentable. Since our son came there has been days of wearing baggy sweats, and baggy eyes all day. I actually day dream about sleeping long enough to have a dream. Having a welcoming bed with the soothing sent of eucalyptus to welcome you to your ever so brief slumber can be a welcoming invitation after a long day of child's play.<br /><br />This is a great recipe to use on more then just mattresses. Use it on furniture, shoes, carpet....are you imagining yourself like that mom on the commercial that comes across her hubby's shoes and then with one spray she acts like she just had a spiritual experience, has seen the light and wants to leave it all behind and move to the abby and sing in the hills? Ya, this spray is just like that!<br /><br />Bed Spray<br /><br />2 c distilled water<br />10 drops grapefruit<br />10 drops lemon<br />10 drops tea tree<br />10 drops eucalyptus<br /><br />shake before each use and spray liberally.The Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0tag:blogger.com,1999:blog-7135805157204933406.post-10556612772239523262011-07-25T19:08:00.000-07:002011-08-05T15:04:34.092-07:00Day 91: Shampoo for Thick HairThe other day I tried to make Shampoo for the first time and I must say I was quite pleased. The ingredients are rather simple and it was quite easy to make. But unfortunately my hair is protesting...again. My hair, like most others, is not what I would like it to be. The hair is always greener on someone else's head I suppose. But with the genes I got (my father is bald and my mom went gray at 20) I'm not complaining! I'm grateful for what I've got but it is quite "notty" if you know what I mean.<br /><br />My husband, on the other hand has gorgeous hair! It's thick and dark and grows like a weed. Dang him! He's almost 40 and still looks like a teenager (and acts even younger). His hair responds quite well to this shampoo but it leaves mine heavy and unmanageable. If anyone out there has a recipe for thin hair I would LOVE it! Let me know how it works for you.<br /><br />Shampoo For Thick Hair<br /><br />1/4 c castil soap<br />1/2 c distilled water<br />2 tb aloe vera gel or juice<br />1/2 tb coconut oil<br />4 drops lemon essential oil<br /><br />Pour all ingredients in a shower safe container and shake vigorously. I find this foams really well so you don't need to use a lot. EnjoyThe Hydeshttp://www.blogger.com/profile/06607960389875850306noreply@blogger.com0