The Best Meat and Dairy Alternatives (all your old recipes need not change)

What an incredible time to be vegan.  My goodness, when I was a vegetarian fresh out on my own there was some weird hotdog/Alpo thing in a can.  That was it.  I ate a lot of burritos and spaghetti.  I learned to be creative and have always loved spices and sauces.  Now that I can add delicious plant based alternatives to dairy and meat into my cooking, my guests, and especially my husband, are always pleasantly surprised and satisfied.  It opens up a lot of opportunities for trying to recipes and expanding dinner options.  And it adds a lot more fun in the kitchen.  I don’t particularly love meat but I do enjoy the added textures and creaminess from some of the animal product alternatives now available.  It also allows us to keep our old tried and true and family recipes because we can just sub out what we need.  Food makes memories, brings people together, and creates comfort.  I have no desire to harm animals (and I am sure you don’t either) and I know that near 100% of ailments can be reversed and prevented with a plant based diet.  We won’t even go into the ecological, economical, and karma benefits.  So, here’s what’s out there!

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English muffin pizzas with Miyoko’s mozzarella, orange peppers, and olives with Caesar salad. (Try Daiya Caesar dressing)

Best Dairy Alternatives

“But I LOVE cheese,” um, everyone says.  Scientific fact that cheese affects the brain the very same as heroin.  Truth.  So, we are all actually addicted to cheese.  There are some companies coming to our rehab rescue.

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Rustic Alpine “cheese” wrapped in pie crust and baked like Brie.  Topped with homemade peach jam and served with crackers and a glass of wine….oh my.

Miyoko’s has many different varieties of cheese.  She has rounds of cheese platter ready cheese, like Rustic Alpine, Smoky Cheddar, and Truffle.  She has cheese spread.  And I love them all, whether I get them from the store or online, but what I really love is her butter.  Oh my, it tastes like the real deal.  Cooks the same, spreads the same, and it’s healthy.  No weird ingredients in any of her products.  Cashews and other delicious ingredients are fermented just like dairy to get the taste.

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Fresh popped popcorn drizzled with olive oil, and sprinkled with truffle salt, basil, nutritional yeast and Violife parmesan.

Violife is…I have no words….so damn realistic, you could fool a cheese maker.  No kidding.  (I was a cheese maker.)  Made from pea protein and other delicious ingredients, you cannot go wrong. The new cheeses do not have that weird rubber aftertaste and they melt.  Try the cheddar or provolone slices.  Make a grilled cheese on sourdough and spray the outside of the bread lightly with olive oil spray and then top with shredded parmesan.  Fry.  The best grilled cheese ever.  Their parmesan is our favorite.  I sneak it around in my purse when we go to restaurants.

And I can’t forget Kite Hill!  Best cream cheese and ricotta.  Better than dairy.

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Bakes fries with homemade cashew cheese, Beyond Meat, guacamole, and all the fixings.

Best Meat Alternatives

Beyond Meat is so convincing my daughter won’t eat it.  Try their burgers.  Try the ground.  The “chicken” is just okay.  But the beef alternatives are great.  Oh, and try the sausage!

Bob’s Mill TVP.  GMO soy will cause problems.  GMO anything will cause problems.  Soy stops bone loss and balances estrogen levels while supplying calcium and vitamin D.  Bob’s is GMO free and it cooks up in chilies or soups or nachos or whatever just like ground meat.  And it’s super cheap.

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Gardein anything.  Lord, they are good.  Always vegan.  Crab cakes (put in hoagies with homemade slaw), fish sticks (with French fries), meatballs (with Victoria Vegan sauce and pasta), meatloaf (with mashed potatoes and corn), and so much more.

I do tend to say away from the super processed, large company owned, GMO, and not-so-vegan brands like Morningstar and Boca.  Quorn is the best for chicken flavor and they are coming out with vegan options as we speak.

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The “I’ll never go vegan”ers. 

My granddaughter is funny.  Independent.  Funny.  “I don’t like vegan food.”  “I don’t want vegan food.”

We then name off dozens of foods that she likes or loves that are vegan.  Most people do not realize how easy it is and how many things are already vegan or have a vegan-ready counterpart next to it at the store or in your pantry.  Maybe we need a new name for vegan food.  How about GOOD FOOD.  I’m a good foodist.  And with the help of innovative new chefs and companies, it’s that much easier to get good food on the table.

 

How to Make Your Own Lotion (from my shop to your farm kitchen)

Lotion is messy to make and clean up but oh so worth it!  This is the very recipe I have been using in my shop for years.  In a world of sodium laurel sulfate and other cancer causing ingredients at each turn, it is nice to have a really great lotion recipe at one’s fingertips.  This can be made in your farm kitchen without much difficulty.

lotion

You will need:

a large mouth quart sized canning jar

an immersion blender

1/2 pint or pint sized jars to transfer lotion to

saucepan

scale to measure beeswax

stir stick (a chop stick works great)

beeswax (preferably pastilles)

olive oil

water

essential oils of your choice

Directions:

In canning jar measure 1 1/2 cups of oil and 1 and an 1/8 ounces of beeswax.

Place in saucepan and pour water to reach half way up jar to create a double boiler.

Stir with chop stick every so often to fully incorporate and help melt wax.

Meanwhile measure out 1 1/2 cups of cool water.  Set aside.  Plug in immersion blender and be ready.

When wax is fully melted, remove from saucepan and add water.  Immediately blend thoroughly until emulsified.  While warm pour into desired jars and add essential oils.  12 drops per 4 ounces is a good measure.

Don’t use oils that are too hot like cinnamon.  A few favorite blends over the years have been 6 drops of lavender and 6 drops of rose.  8 drops of lime and 4 drops of mint.  8 drops of orange and 4 drops of ylang ylang.  Or whatever you desire!

This will keep for over a year without any preservatives.  It is a SPF 12 naturally and is safe for absolutely all skin types.   Tomorrow I will show you how to turn this humble lotion into powerful sunscreen!

 

Decorating a Farmstead Kitchen (and making a chalkboard wall)

The kitchen is the heart of the home, where the fires are burning, where memories are made, where the cook stove will stay warm and where  at the breakfast nook near the warm stove we will play board games on snowy winter days.  Where sustaining food is prepared and the baby plays at my feet while I make a pot of tea.  The kitchen is my favorite room.

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In this kitchen I have a bit of space.  Usually my friends crowd around and chat while we all put finishing touches on drinks and food and inevitably a few are pushed out due to lack of space.  In this kitchen I have seating for four and places to mill around.

This is how I turned an ordinary kitchen added on in the early seventies with peeling linoleum into a culinary oasis.  I take inspirations from Amish, Italian, Pioneer, and Country kitchens.  Combined seamlessly together into what my extended family would call a “Katie kitchen”.

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After

I do not like overhead lighting so twinkly lights are employed to add charm and light to the house.

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The horrid florescent lamp (those always give off a light similar to horror movies in my mind) was covered with a quaint chicken valance.  Another valance was placed above the window in the kitchen.  Doug installed the curtain hardware eight inches over the window so that plenty of light could come through.

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A sunny place to play cards or have a cup of coffee and read.

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An old cabinet piece that I have had a long time is the base for a bookshelf to make a larger cabinet.  My friend, Nancy’s, chicken tea pot, pitcher, and cookie jar stand among pioneer cookbooks and wine glasses.

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Every nook and cranny, every drawer, every cupboard if filled.  I cannot bring one more thing into this kitchen!  Everything in its place is the mantra here now.  My aprons displayed on a vintage hanger along with Maryjane’s apron invite folks to put one on and start cooking!

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The top of the fridge is always a void of inspiration for me.  This whimsical wind catcher and a pretty enamel bowl fill the space with a little fun.

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The unique part of this room is the chalkboard wall.  Simply tape off a section that you would like to use.  Paint on four coats of chalkboard paint, letting dry in between coats.  Let set for two days.  Peel off tape the first day so that it doesn’t become a permanent frame!

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I added my favorite picture to the board by hanging it on a nail in the middle of the chalkboard.  If this little girl was a blonde, it would be Maryjane.  Maryjane loves her chickens!  Notes or menus can be written on the board.

It is easy to add small touches to any kitchen without spending a lot of money.  Any kitchen can benefit from vintage furniture, whimsical touches that bring a smile, and flowers….and a chalkboard wall.