The Well Stocked Pantry and Repurposed Antiques

I love interesting furniture pieces.  These were cubbies in a hardware store in 1950.  I love the original stenciled numbers.  I bought it at an antique store ten years ago and it was the primary showpiece, holding my tincture bottles, in my shops.  It now holds a place in my kitchen.  I realize that it is getting really dingy looking.  Sixty-nine years of army green can only hold up for so long.  (Spoiler alert!  Next week I am revamping my kitchen.  Can you guess what color the cubbies are becoming?)  I just sold my Hoosier yesterday to make room for my new kitchen idea.  It held glasses and barware.  You can take any old piece and reimagine its purpose.

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I love this idea with the pantry items.  It looks fun and unique while being practical.  Things do tend to get lost in the back of the pantry or spoil.  I end up buying way too many of one thing over time, thinking I am out.  This is a great way to keep track of what pantry pulses I have on hand.  It makes grocery planning easy.  And it serves as dinner inspiration.  Choose a grain or legume, see what veggies I have on hand, think up a theme, and go!  Dinner is on.

Taking the Extremism out of Veganism

What is the first thing you think of when you think of the word vegan?  I think of craziness.  I think of mobs of people pushing their way into health food stores yelling.  I think of anger.  I am vegan.  But the word vegan makes me nervous.

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Just like any group, there will be those that have to force their ideas on others in order to create what they feel is right, whether that be religion or lifestyle or opinion.  I understand it.  I just think there are better ways.  Because veganism is really a peaceful, beautiful thing.  My husband said that when I posted on Instagram and then on my farm facebook page the other day that we are vegan and opening a sanctuary we would lose followers.  We did.  The word vegan makes people nervous.

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Others have changed the term to plant based diet.  A benign term that means lots of delicious plants and denotes more of a health food approach then a save the cow message.  I told the teller at my bank that I was plant based and she looked at me very confused.  “I’m vegan,” I corrected.  “Oooh,” she answered, “what do you eat?”

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My friend is in the trenches.  She and a group of dedicated, emotional, loving people go out to cities all over the country.  They stand on street corners with masks on, wearing all black, holding televisions that display the atrocious way that animals become meat.  Blood, fear, and reality fills the screen.  Videos of these events show people walking briskly by.  Does empathy enter any of the bystanders?  I don’t know.  I hope so.  They go out to factory farms and create an unnerving presence.  They rescued a hundred turkeys before Thanksgiving.  The thing is, that when I see my friend, the violence and the plight has so greatly affected her.  Her emotional wellbeing.  Her eyes.  I worry that it is slowly destroying her.

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I have been on both sides.  So, I know that anything anyone told me while I had my blinders on when I was farming would not have changed my mind.  Only I can change my mind.  I taught herbalism for many years and a plant based diet was a central part of my teachings because you can only heal symptoms for so long before you have to look at diet and lifestyle.  I am surprised still how many of those students became vegan.  At least one or two a class.  Including the aforementioned friend.  Friends have sanctuaries now.  My writings whisper and inspire.  My friends know I am vegan.  I make amazing food.  They make amazing food for me.  No one is being forced to do anything.  Most people do not want to harm animals.  They can only eat meat because they can’t see the suffering, the crying, the blood.  They don’t see families, they see packages.  But sometimes people want to see what this is all about.

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So if you want to try veganism, keep these things in mind:

1- You don’t have to tell anyone.  You can just do your thing.  I didn’t want to cause harm.  I know there are cow parts in my tires and I still drive.  I know there is no way to completely avoid it all but I can be vegan.  My anxiety has notched down to near nothing.  Depression is not an issue.  Karmically I feel better.  I love animals.  Why would I want to consume them?  I smell like death when I eat them.  Plants create vibrancy.  But I don’t have to wear a PETA shirt to the grocery store.  I can inspire in my own way.

2- Don’t go out and buy new leather shoes, but the old boots you been wearing, keep wearing them.  Throwing them in a landfill doesn’t bring that cow back.  Be reasonable but be mindful moving forward.

3- Just peek at the labels of cleaning, beauty and bath products and make sure they are vegan and didn’t test on animals.  Goodness knows, no one wants dogs and rabbits to be stabbed and tortured in the name of good eyelashes.

4- You don’t have to go no-oil, no sugar, no gluten, only whole foods vegan.  The health benefits of giving up animal products is huge.  Knowing that you saved one more animal.  One more animal.  That is enough. You can use veggie meat along with your veggies and fresh bread and glass of wine.  There are no rules.  The meat and cheese substitutes out there are awesome.  No better time to be vegan.

5- Follow farm sanctuaries on Instagram or facebook.  The animals speak for themselves.  Know that you are saving hundreds of animals in your lifetime from pain and slaughter.  Watch some documentaries if you don’t know what goes on.  Don’t be tricked by the term “humane meat.” There is no such thing.  You are also helping the environment, your health, and so much more just by one simple, light decision.

Let’s take the craziness out of veganism and replace it with compassion.  I am Animal Friendly!

 

Sourdough Making 101

Sourdough is a fermented food, therefore making it easy to digest.  A piece of organic sourdough warm from the toaster with Miyoko’s butter (vegan) smeared across it is divine with a cup of coffee in the morning.  Memories are made around loaves of bread.

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The original starter is from The Amish Cook’s Family Favorite Recipes by Lovina Eicher and is easy to put together.

3 packages of active dry yeast and 1 cup of warm water.  Pour into a small container with a loose fitting lid and refrigerate for 3-5 days.

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Now we add the starter feed. 

Add to that 3/4 cup of sugar (When did everyone get so funny about sugar?  It seems about the time artificial sweeteners came on the market.  Sugar is a plant.  Use organic sugar preferably.)

3 Tb instant potatoes (Bob’s is good, no extra weird ingredients.)

1 cup of warm water

Mix these up and then add the starter in with it.  Keep it on the counter with a loose fitting lid (it has to breathe) for 5-12 hours.  It will get bubbly.

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Use 1 cup of starter and place the rest in the refrigerator for 3-5 days and then feed again, then bake more bread.  I put a note on my calendar every five days.  Pitch the 1 cup if you aren’t making bread.  Sound like a lot of work?  If you have time for Netflix binges, you have ten minutes to work on your sourdough!

Now let’s make some bread!

Dear Lovina was an Amish mama and her recipe that follows the starter is for three loaves of bread.  That is a little much for just me and Pa so I adjusted it to my own tried and true bread recipe.

Mama’s Rosemary Sourdough

Pour one cup of the sourdough starter into a large bowl

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Add 3 cups of white, unbleached, organic flour (You can use 2 cups of white and 1 cup of wheat or other flour but do not exceed that ratio or you will have a cement block.  Been there, done that.)

1 Tb+ of fresh rosemary

1 ts of garlic powder

1 teaspoon of salt

1/2 cup of warm water

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Blend well and let sit overnight on the counter or 3ish hours if you are starting in the morning.  Cover with a plate.

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Sprinkle dough with flour and use a wooden spoon to pull the dough into a ball.  Knead 20 times in bowl.  Sprinkle more flour if needed to keep from being terribly sticky.  Cover with plate again for another hour or two.

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Preheat oven to 425 degrees.  Sprinkle dough with a little cornmeal and shape into a ball.  Spray cast iron pan or cookie sheet with oil and then sprinkle with corn meal.  Place dough on sheet or pan.  You can spray the top of the dough with oil then grate some vegan parmesan on top or add a little more garlic powder.  (Violife is the most convincing parmesan in the world.)  Bake for 40 minutes.

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Cool on rack.  Let cool before serving or the steam will make the center doughy.  Store in an airtight bag.  Tastes best with laughter and wine, or in blessed silence with tea.  Really up to you.  Enjoy!

 

Colorful Curry Winter Slow Cooker Soup

Need something quick, delicious, seasonal, and nutritious, oh, and easy?  This soup is perfect for cold nights in or for company.  It’s various colors add different antioxidants to the dish which boost immunity.  The beans give it protein and satiates hunger.  The layered flavors are savory with just a touch of heat and salt.  One pot, quick prep, and the meal serves 4-6.

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4 small potatoes

1 yellow/orange beet

1/4 of a purple cabbage

3/4 cup of baby lima beans (or other bean)

2 Tb curry powder of choice

2 ts of garlic powder

5 cups of broth (Preferably from the root cellar.  I used red chile/corn.)

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Chop vegetables and layer everything into crock pot and set to low for 8 hours.  After 6 hours I add 1 Tb of salt because I don’t put any in my broth.  Adjust accordingly to what your soup needs.  It may not need any extra.

Serve with delicious, warm sourdough bread (tomorrow’s recipe)!

Field Trip to an Animal Sanctuary (and saving chicks)

We loaded up the cat kennel in the Fiat (our urban farm vehicle) and headed hours north.  Through our old county, our old town, past our old farmhouse, and down the Kiowa-Bennett road.  The prairie is breathtaking even in winter.  Golden strands peek through layers of snow as the sun glistens across the vast expanse of country.  The western sky a watery blue stretching far and wide.  Singing to country music on the radio and a good feeling in our hearts, we drove towards Danzig’s Roost, a rooster and animal Sanctuary in Bennett, Colorado.

 

Sometimes the carefully protected public get glimpses inside factory farms.  What we consider family, humane, free range, and all the other marketing words that help sell meat is all a façade of chicken houses crammed with suffering birds and sometimes people are able to get a peek at those and the whole operation is exposed.  The huge chick rescue in northern Colorado this month made the news and raised thousands for resourceful sanctuaries.  But then so often apathy returns and people continue their habits.  Sad that animals are suffering, but unwilling to omit them from their plate.

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We were on our way to take home some of those rescued birds.  Chickens are snuggly, sweet, and have all different personalities.  One of the chicks we brought home is tiny, fluffy, and sings day and night like she is singing her songs of thanks to the heavens.  She doesn’t like to be put down.  As it happens, we went to get between four and six birds and ended up with seven, soft, white babies.  They are in the guest room.  They have every disease you can think of from parasites, E coli, to upper respiratory infections.  That is what is in meat.  I am treating them with my herbs.  So far they are thriving.  These lucky few were saved and will live their life here on Pumpkin Hollow Farm dust bathing, getting treats, and sitting in the sun or on our laps.

We are only allowed poultry in Pueblo but one day we will have land where we can take in more animals, save more lives, do what we can.  But every life counts.

Jewel Straightedge runs the sanctuary that we picked the chicks up from.  She has, what looks to be, hundreds of roosters that she has rescued.  Two calves with big, heartbreaking eyes are from the dairy down the road.  The little girl fights to live.  Darling sheep and goats and geese that clearly know the friend that rescued them all add to the raucous singing of the farm.  Turkeys strut about.  The wind picks up and turns cold and we hasten our tour.

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Jewel and her team rescued over six hundred chicks from the thousands and thousands that were being inhumanely killed and dying without food and water.  With the swift turn in weather, we help her chase hundreds of chicks trying to get them back into their warm enclosure.  It is every bit as hilarious as it sounds.  We are happy as we head back towards home.

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All the Animals (the peaceful farm sanctuary)

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She was three days old.  Bouncy, adorable, and everything one would imagine a baby goat to be.  She nibbled on the geraniums, went to inner city schools with me when I went to speak, played the piano, and loved her bottles.  She stayed next to me as I read and thought herself a cat.  She rather enjoyed rides in the truck and loved everyone.

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We often have to learn things the hard way to realize what our true beliefs are.  I had been vegetarian for twenty-five years and then vegan for an additional two years when we entered the farming scene head on and fell into line with all the other small farms around us.  We started a small dairy.  We increased our chicken family.  We had many animals who all had to “earn their keep.”

Elsa got pregnant too early.  When she gave birth, we took the baby away. (That is how people get the milk and not the infant) (and we were so thankful it was a girl because boys get killed in the dairy industry.  Period.)  She got mastitis and scabs on her udders.  Instead of letting her heal and giving her another year, I quickly sold her to a family who ushered her into their minivan and were gone.  For $250.  It was only then that I realized in my farming fervor that I just sold our baby girl.  Roosters I couldn’t get myself to eat came home plucked and beheaded for little reason.  I have too many recipes out there that need to come down.

Many folks deter squirrels with cruel spinning feeders and squirrel proof this or that.  We had a squirrel years ago that would throw his food bowl if it was empty after getting our attention!  They are quite fascinating and sweet animals.  Our life is certainly richer watching them play.  They come quite near to receive their goodies.

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Birds of all sorts gather around our third of an acre in the middle of the city.  Scores of blackbirds, owls, hawks, eagles, sparrows, finches, and silly blue jays.  Hummingbirds drink the nectar from the geraniums on the porch.

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The chickens are named and are actually included in our holiday cards.  They all have very different personalities, just like cats and dogs.  My friend’s young turkey was killed.  A few weeks later, the mother of the turkey died.  She was depressed and had stopped eating.  There is no difference (and it is only humans that have determined who is more worthy, who is food, who is equal) between the dog, the cats, the chickens, the squirrels, the blue jays, even the mice that steal a nibble here and there from the birds’ food bowl. They all have a right to live and be and I have no more right to be here than they.  We are all walking upon mother earth.

At this time that we wish for peace on earth, let us remember these things.  Not only will your health drastically improve, but your emotional state will be happier,  anxiety disappears, your impact on the earth’s resources will lessen, and the very number of lives you will save and improve by not eating animals and by putting out some bird seed will be significant.  That is how we get peace on earth.  One life at a time.  This mini-farm is a sanctuary, for me as much as them.

 

Recommended Reading:

The Good, Good Pig by Sy Montgomery

Happily Ever Esther by Steve Jenkins

Living the Farm Sanctuary Life by Gene Baur

 

 

 

Easy Flautas with Spicy Cashew Queso

I promised on my Instagram (@katiesanders0223) that I would share a super easy meal to get on the table in 30 minutes or less, Flautas!

Oh my, these delicious, savory, crisp at the edges, smothered in Spicy Cashew Queso sure taste like a lot more time went into them.

You can start with leftovers if you wish, any roasted vegetables, beans, veggie meats, etc.  Blend them together with some taco seasoning.  Or grab a bag of Beyond Meat or other veggie crumbles and sauté with onions and garlic, or simply put in refried beans spiced up with taco seasoning.  All depends on what you have on hand.

Now put a layer down the middle of a flour tortilla and roll it up.  Place side down on a cookie sheet sprayed with oil.  Repeat with the rest and leave a little space between flautas so they get nice and crisp.  Spray tops with a little oil spray.

Bake at 400 degrees for 10 minutes, flip and bake another 5-10 minutes until nice and toasted.

Top with guacamole, vegan sour cream, tomatoes, lettuce, salsa, cilantro, and queso!

Spicy Cashew Queso

Meanwhile make the vegan queso (which is plant based and so good for you!)  This recipe was adapted from a recipe by a blogger @ConsciousChris in Thrive magazine.

Soak 1 cup of raw cashews in a doubled the water for a few hours.  (So you will have to plan ahead)  Strain and put in good blender.

Add 4 Tb of sriracha or favorite hot sauce

4 Tb nutritional yeast (cheesy and very high in B12)

1/2 ts sea salt

1/2 ts of smoked salt (opt.)

1/2 ts of cumin

1/2 ts pepper

1/2 ts garlic

1 cup of hot water

Doug is the master of the vegan queso so he adds more of this or that to our liking.  I like a little bit of hot garlic chili in mine.  It is savory and delicious on nachos or poured over flautas!

Three Juice Margarita

One can’t seriously have Mexican food without a margarita, can they?

Fill a beer glass 1/3 of the way with orange juice, 1/3 apple juice, and a good splash of cranberry juice (let’s all get 100% juice, not from concentrate, shall we?) and a shot of tequila.

 

 

5 Reasons to Adopt a Plant Based Diet

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1- There is not a disease out there that can not be benefited, if not reversed entirely, by adopting a plant based diet.  Plants are medicine.  They contain every healing property needed to heal from cancer, diabetes, bone loss, dementia, heart problems, or colds.  That is what they were made for!  So in my work as a Clinical Herbalist when people are asking which medicine herbs to take, I always mention that they need to incorporate more plants into their diets too.  Kale and Broccoli can reverse bone loss.  Tomatoes and garlic heal the heart and wine relaxes the blood vessels.  Walnuts heal the brain and fresh greens remove built up mucous that inhibits memory.  There are thousands of food combinations and every single nutrient one needs is located in fruits, nuts, seeds, legumes, grains, and vegetables.

The more meat or processed foods one puts on their plate, the less room there is for the plants.  By adopting a plant based diet one gets all of the nutrients, none of the disease.

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2- Saves Money and Time!  We actually cut our grocery bill in half by eating a plant based diet.  In half!  This week I shopped at King Soopers and bought a week’s worth of groceries-all organic- for a hundred bucks.  (Kuddos to King Soopers for hearing the need and desires for more organic!)  Instead of an hour in the kitchen, I spend thirty minutes preparing a meal.

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3- More Eco-friendly– We are all a little freaked out by our own lusts for oil and gas and the impacts we as a cumulative society are making on this beautiful planet of ours that sustains us and nurtures us.  We purchase more fuel efficient cars and try to remember to turn the lights off but the one huge impact that one person could make is to adopt a plant based diet.  After all this time after the reports came out many years ago, our mainstream meat production is still the number one cause of greenhouse gases and pollution, the loss of species and rainforests, and the reason that so many pollutants get into our water ways.

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4- Animals and Karma– Let’s face it, when it comes to creating suffering, none of us really want to make an animal suffer.  (There really is no difference between a horse, cat, cow, dog, pig…) Yet we tell ourselves that it’s the circle of life, the cavemen did it, or it’s healthier, and we continue to eat ten times more meat than our ancestors ever did, create so much suffering by being a consumer, and then wonder why our bodies begin to rebel and fall apart.

My brother-in-law lives and teaches in Thailand and I asked him when he was here visiting, “What is it like there?  What wild animals do you have there?”

He replied, “There are no wild animals.  The people ate them all a long time ago.”

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5- It’s Fun!– I think I heard some of y’all choke out there. It is fun!  I love cooking and creating and it is fun to cook through a new cookbook.  It is fun to see what flavor combinations can be had.  We cook together and as we chop and laugh and sauté and pour a drink, we talk about our day, alter seasonings, and eat really, really healthy food.

We were vegetarian/vegan for a long time.  When we stopped we both started seeing just what eating meat does.  Gout, weight gain, back problems, hormone disruptions, circulatory issues….It is nice feeding my husband foods that will nurture and heal him, give him energy and well being.  It is nice feeding myself those foods as well.  I know I am doing my part to help the animal kingdom whom I adore, and am lowering my footprint on this little homestead.  I am saving money and making amazing, delicious foods.  There are so many beautiful books out there.  My new favorite is “The Homemade Vegan Pantry” by the magnificent Miyoko Schinner.  We have been cooking our way through it this week.  I highly recommend it.  I don’t want processed food in my plant based journey, so this helps me in seconds whip up delicious substitutes.

After years of experimenting here is my favorite plant based milk recipe:

Cashew Milk– Place 1 cup of cashews with 4 cups of filtered water in blender and blend until completely smooth and frothy.  No need to strain!  It should be completely blended and smooth enough to go through the cappuccino machine or into your cereal.

It’s a bright new year, here’s to your health and your karma!

Vegan Week 3 (tips for success and surprising results)

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I guess I noticed it on our two mile walk.  The one we did later that day, not the two mile hike up a steep incline we did that morning.  My knee wasn’t bothering me in the least.  Ok, first of all, no one can ever tell me again that one needs lots of protein from animal sources for energy and working out.  Goodness, we have so much energy we are hiking all over the place!  That has been one really great result of going vegan.  The other, is my knee.

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I hurt it when I was seventeen, so…a few years ago.  I tend to it with herbal concoctions and intermittent yoga to keep  it at bay.  The third floor apartment though was really doing my knee in.  You may have noticed that I have been hobbling around more.  This makes my back hurt then and I am instantly aged and grumpy!  Well, my knee hasn’t hurt.  And I bet it’s been two weeks.  So yes, we know that animal products create or worsen inflammatory issues like arthritis, gout, and other skeletal issues, but what I am eating now is really helping.  Between the two to four cups of homemade kombucha (glucosamine and B12) we are enjoying plus the quart of green smoothie each morning with the heavy dollop of coconut oil put in it, plus the nuts and nut butters in the smoothie and on bread, and the increased antioxidant intake from all these plant foods, my skeletal system is healing itself.  And that, my friends, is an amazing thing to report so early in this experiment!

Here are some tips for going and staying plant based:

#1 Start the day with a great smoothie.  For two people, put in 4 cups of greens of your liking such as kale, spinach, chard, collards, romaine, dandelions or other wild greens.  Add 4 cups of fruit, a combination of bananas, apples, kiwi, mango, peaches, plums, grapes, cherries, pears, and a good amount of frozen fruit to make it nice and cold.  Add a fat to make it bioavailable.  A dollop of sunflower or almond butter, peanut butter or coconut oil, or a handful of nuts.  Add spices like cinnamon or cardamom Sweeten with maple syrup or honey.  Make more filling with a handful of oats (a good nervine for pain) added in uncooked.  A good chug of coffee if needed!  Fill the container half way with water or cashew milk or juice and swirl away in a good blender.  Imagine that kind of healing power in a breakfast!

#2 When going out be prepared.  When Doug wanted to go to Panera and have coffee and bagels I put his creamer and cream cheese in my bag.  It isn’t dairy so it keeps rather well and then we don’t feel deprived.  Seem silly?  It’s not.  We get our time reading, writing, sitting outside enjoying coffee and bagels together, we just add the creamer and cream cheese that is healthier for us.

#3 Try new restaurants.  Gnarly Root, City O City, Watercourse, Leaf, just to name a few, are offering up creative vegan dishes.

#4 Get creative in the kitchen!  Doug and I have been having fun creating veggie meats out of the Vegan Bean Book.  “Chicken” made with chickpeas, wheat gluten, spices, and dipped in panko are baked and go from lemon chicken with pasta and mushrooms to burritos with lots of lettuce, tomato, salsa, and vegan cheese.  We also make “chorizo” using black beans, millet, quinoa, and New Mexican red chile (our staple around here!).  That went into a roasted sweet and new potatoes, corn, and green chili casserole with my homemade taco sauce and vegan cheese mixed in.  The fresh vegetables look so beautiful to me.

We are fluctuating between three pounds, down and up, because muscle is heavier than fat, and where a woman is in her cycle, and water and waste all plays into the weight scale.  But, we are feeling great.  All the beautiful fluids and fats and antioxidants are making us look a little younger even.  You know, I don’t think we are ever going back.

Two Weeks Vegan (cost, cookbooks, and the original nourishing diet)

 

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I was following what my friends were doing for awhile.  The Nourishing Diet, or way of eating (diet always seems to denote weight loss, but this was a lifestyle).  It fit our farm lives, fats, bone broth, nourishing whole foods.  I have never in my life felt more nourished than being vegan.  I am glad we went away from being vegan then came back so I could see the difference.  None of that after fat or grease or overeating ick feeling.  I feel like every cell in my body is being nourished as I consume a smoothie.  Kale, dandelions, or spinach, with apples, bananas, and/or nectarines, topped with frozen berries and a little maple syrup and coconut oil.  Oats (a delicious nervine) and cashews or almond butter or whatever speaks to us today.  The quart of nourishing juice revitalizes us and has to be more nutritious than any bone broth.

Doug has lost seven pounds.  All of our issues are less.  Not gone yet, but geez, it’s only been two weeks!  Less sinus issue for him, a lot less inflammation for me, minor detoxing (when we were vegan before we only needed a shower every five days, we never smelled), so a few extra showers and a few teen zits coming up here and there as we attempt to undue two and a half years of damage in two weeks.

I hear a lot that it costs more for healthy food.  I want to address this because a lot of people don’t do it because of this.  So, yes, an organic apple next to a conventional apple will typically be about ten to twenty cents more.  However, once I cut out all meat and dairy and most processed foods out of my grocery cart, you wouldn’t believe how much I saved!  I spent a lot on meat, especially grass fed, local meats.  Nuts are pricey, beans are not, organic orange juice is pricey, but we were buying that before.  We are consuming a lot of vegetables and fruits and whole grains.  And in the end, it’s cheaper.  We can’t just run willy nilly out to restaurants so we are eating at home a lot more.

I am inspired when I get into my kitchen.  I used to think I was in a rut before we fell off the bacon wagon but nothing says “rut” like “meatloaf or pork chops?”.  We are inspired to make vegan cheeses from creamy cashews and coconuts.  Veggie meats from organic wheat gluten (really, y’all, not all gluten is bad for you) and whole beans make a quick, delicious, protein and veggie filled replacement.  Dipped in panko and baked, covered in vegan gravy with mashed potatoes, you’d think you were back at the kitchen table on a farm.  And none of the icky, overate, too much comfort food feeling, just nourishment.  Salads, sandwiches, vegan pizza, or just fruit salad, anything we want.  We haven’t even missed meat.  If I do not have time to make something from scratch I can grab a vegan pizza from the frozen section at the health food store and embellish it.  Remember when the veggie stuff had so many ingredients and none of them were pronounceable?   Well, a lot of that has changed.  Stay away from Monsanto bought veggie products like Morning star, stick with Gardein, Tofurky, the smaller brands.  Just nourishment.

Here are a few cookbooks I am loving.  The Vegan Bean Book by Kathy Hester has great recipes like chorizo and veggie chicken plus a zillion more, and Thug Kitchen; Eat Like You Give a F*ck is the funniest cook book I have ever read.

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So keep up the good work, heal yourself and the world, kiss a cow, wave at a robin, and eat great this week.  Be nourished.