2 Soups

It's January in Canada, and the weather is definitely living up to our expectations. Snow last week, snow on the weekend, snow in the forecast. Luckily, we don't have to do much travelling in this one-horse town, so the snow is welcome...as long as the snow blower is working, and Fred is at home to operate it!
These are both vegan and gluten free.

Curried Vegetable Rice Soup
of course you could use any veggies, or rice that you prefer, but here  is my variation :)
-cook 1 cup of brown rice in 2 cups of water and set aside
2 carrots, peeled and sliced diagonally
4 brocolli stalks, peeled and sliced (save the florets for another time)
1 cup sugar snap peas, washed and cut in half
2 cups veggie broth
-boil veggies in broth for a couple of quick minutes
Stir in:
rice
2 tsp curry powder
1/2 tsp salt
1/2 tsp hot pepper sauce
1 can of light coconut milk
Heat through, then add 1 Tbsp fresh lime juice

Serve immediately.


Potato Leek Soup
saute until onions are becoming translucent:
1 Tbsp olive oil
3 leeks, wash and slice the light green and white parts in 1/4 inch slices.
2 cups chopped onion
add:
3 cloves of garlic, minced
1/2 tsp salt
and saute for another 5 minutes
stir in 4 cups veggie broth
3 large potatoes
1 1/2 tsp dried rosemary
Cook for 20 minutes until potatoes are tender.
Blend in increments until smooth.
Enjoy.

Rice and Beans

Feeding the world with 2 main ingredients.

Last night I attended a Rice and Bean dinner with some friends. It was to raise funds for some nursing students to go to Guatemala. I can't think of a better eye-opening experience for young adults from our priviledged part of the world. More than witnessing poverty, hunger, health and social problems, I think the important education is the witnessing of the happiness and love of family and friends, in spite of the problems. The sense of community and the interaction of generations puts countries like Guatemala at an advantage.  I hope the students come back with the knowledge that "stuff" doesn't matter. What really matters is a sense of family, community and purpose.
A student who visited Guatemala last year shared information about poor conditions that Canadian mining companies are creating in Guatemala. I am looking forward to learning more.

Rice and beans are the favourite meal of millions of peoples around the world. Parts of North, South and Central America, West Africa, India and Asia all have traditional rice and bean dishes. When you consider all of the types of rice and beans that exist, and the ethnic spices that go with them, the combinations are endless.  Long grain, short grain, aromatic, brown and white rices... kidney, pinto, black, white, broad beans, and black-eyed peas.... they combine beautifully with curry, cumin, garlic, onion, chilies, and many kinds of vegetables, salsas and herbs. Beans can be refried, prepared as a saucy dish, or tossed right into the rice. Any vegetable combination is a great accompaniment to a dish of rice and beans.  Fry up a tortilla or your favourite ethnic flatbread, and you've got a really delicious, satisfying meal.

Nutritionally, rice and beans are one of those perfect combinations. Rice has iron, B vitamins, and protein. Beans are high in fibre and contain iron and protein.  Together they provide all of the essential amino acids - complete protein!

Super-Easy Rice with Beans
into a large sauce pan put...
1 cup of your favourite rice (rinsed and drained)
1 tsp chili powder
1/2 tsp cumin
1/2 tsp sea salt
2 cups of water
cook according to directions for your rice.

When rice is almost done...
saute until onion is translucent:
1/2 onion
1 Tbsp olive or coconut oil
add
1 can black beans (rinsed and drained)
or equivalent of prepared dry beans, of course.
Heat through.
Add cooked rice and toss together gently.
Serve with your favourite salsa.

Good Sunday Morning

To some, there is nothing like the smell of bacon and eggs sizzling on a Sunday morning.... To me, it's the comforting aroma of home-baked muffins, or that tempting smell of cinnamon wafting through the air, that makes me feel like it's a special day.
Vegan baking takes some practice. Unless you are using a tried and true recipe, and have all the substitute ingredients, it can be challenging.  When I made the decision to stop using animal products, I didn't anticipate giving up many of my favourite comfort foods.  The holiday season is particularly interesting. Parents at the Children's Centre love to show their appreciation to the educators with home-baked goods, and chocolates. I sure appreciate the sentiment, but I am always happy to relinquish my portions to the other staff members. The funny thing is that those things that used to be so irresistible, are not even desirable to me anymore..... unless, of course, I know that they are vegan. Isn't the power of the mind fascinating?  Now, if I could just get it to turn off that desire for salty and crispy, or sweet and soft temptations....
These yummy little pinwheels are a quick and easy treat to throw together on one of those mornings when you desire that home-baked comfort.  I veganized an old favourite biscuit recipe and added some sweetness and a cinnamon twist :) Enjoy.

Cinnamon Buns
Heat oven to 450 and grease a round cake pan.

Mix together:
2 cups flour
3 tsp baking powder
1 tsp sea salt
2 Tbsp sugar

Cut in, until crumbly:
1/4 cup vegan margarine

Add:
3/4 cup soy milk

Mix together until it starts to hold together. Knead mixture about 20 times until smooth. Roll out on lightly floured surface until it is about 18 inches x 8 inches or so.
Spread the surface of the dough with:
1 Tbsp vegan margarine

Cover the margarine with about:
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup raisins (if desired)

Roll up the dough along the long edge. Cut into approximately 12 rolls, and place, into the greased, round cake pan. They will be squished in there, but that will make the sides soft. If you like the sides crispy, then you can spread the individual rolls out on a greased cookie sheet instead.
Bake for about 10-12 minutes, or until they start to brown.
Dump them out onto a plate as soon as they are done, so they don't get stuck in the pan.
Delicious when warm.

For Jacey

Supper tonight?
We're having pizza! It's so  easy to make pizzas that will satisfy all food-eaters!
I bought some "Greek" pitas. They look like they'll be the perfect size for individual pizzas.
Mine will have a bit of sauce (garlic, basil) tomatoes, spinach, mushrooms and olives. Maybe I'll throw some artichokes and pineapple on there too, or some red pepper.... Wait! what about BBQ onions??? Oh, man! So many good choices.
I'm sure Fred will go for the Hawaiian with full cheese, and Ethan will do Hawaiian with no cheese.
It's easy, but remember, less cheese = less calories and fat.