When will it stop? Also gf cupcakes and more...

I sit here typing and thinking at this very moment about all of the animals that are being abused, right this minute!   All around this country!  Some of us don't realize it's happening, I didn't  until a few years ago, and some of us know but turn a blind eye not wanting to know anymore because than they would have to deal with it.   By purchasing animal products, meat, dairy and eggs, we are actually saying this abuse is okay. Some of you may think that's extreme to say but  if you know what's happening to these animals but still choose to buy the products that come from these animals than you are saying it's okay.  I still have tears in my eyes from watching yet another, very disturbing video of a dairy farm in Ohio abusing their cows and calves.  You can watch it at Mercy for Animals or click on the video below.  Like I said this is graphic.



 The people in the video, their behavior is very disturbing and I think if they are acting out on these animals they could act out in a violent way towards human beings.  It's terrible to think about the terror and pain these animals are suffering from when they have done nothing wrong, innocent victims.  Buying "grass-fed", "free-range" and "organic" animal products doesn't mean that the animals weren't abused, they are still taken to a slaughter house and they can do what they want to these animals while they are there.  This has to stop and it can only if we make a choice to change.

  There are so many books, cookbooks and info out there to help with making the change to that of a plant based and compassionate diet. If you truly want to stop this kind of abuse you will stop buying animal products.  It's that simple.

  Now for a lighter tone, how about some GF lemon cupcakes.  The recipe I used was the Gluten Freedom Vanilla Cupcakes from VCTOW.  The only changes were I used sorghum flour instead corn/almond flour and add some lemon juice and lemon zest.  The glaze on top is just organic powdered sugar and lemon juice.

This past weekend went back to our hometown to attend a going away party for some friends, which was a really good time.  Since they are big time margarita drinkers I thought it was the perfect time to make the Margarita Cupcakes from VCTOW.  These are so freakin good!  The cupcake part is a bit like a spongecake and at first I didn't know if I liked it.  When they completely cooled and I spread the frosting on them, it all came together.  The frosting is limey and tastes like a blended margarita, yum!  It also makes alot and is a bit on the thinner side so in the future I will frost the day of the party.  Our good friends that we stayed with, the husband Chad is vegetarian, made a big pot of vegan chilli for everyone and added some cinnamon which gave it a different flavor, but it was nice and it worked!  It's always kind of fun to change things up sometimes.

This was also my first attempt at the Muhumarra Dip from the Vegan Table and I'm addicted.  This also went over very well.  I served it with pita triangles and cut up vegetables.  In the dip I used GF bread crumbs.  The recipe I found was also online so I posted below.

Muhammara (Roasted Red Pepper and Walnut Spread)

By Compassionate Cooks

Colleen Patrick Goudreau

Ingredients

2 to 3 whole roasted red bell peppers (fresh or from a jar)

2/3 cup bread crumbs (see below to make your own)

1 cup walnuts, raw or toasted

4 large whole garlic cloves, peeled

1/2 teaspoon salt

1 tablespoon fresh lemon juice

2 teaspoons agave nectar

1 teaspoon ground cumin

1/4 teaspoon red pepper flakes (or more for added spice)

In a blender or food processor, combine the peppers, bread crumbs, walnuts, garlic cloves, salt,

lemon juice, agave nectar, cumin, and red pepper flakes. Puree to a smooth consistency. Scrape

down the sides of your blender/food processor, and make sure all of the ingredients are

thoroughly combined. Season to taste.

Yield: 1 cup

Serving Suggestions and Variations

*Most recipes for Muhammara call for olive oil; I don’t think it’s necessary, but feel free to

drizzle some in while you’re pureeing the rest of the ingredients.

*Serve with pita triangles, fresh bread, crackers, chips, carrots, mushrooms, cucumber, or other

raw veggies.

*Make it the day before serving to allow the flavors to mingle.

Compassionate Cooks Tip

To make your own bread crumbs: Place some bread (stale bread works great) in the oven until it’s

crispy but not really browned – at 300 degrees). Let it cool, then add it to your food processor

until it is reduced to crumbs. Add Italian herbs such as dried oregano, thyme, basil, marjoram,

rosemary, black pepper, etc.

Enjoy your day!

Take a hike and Quinoa Salad

Happy Saturday morning to you.  I hope you are all having a great weekend.  It's supposed to rain tomorrow.  I'd rather it be sunny but I know the more rain we have the better it is for us out here in California.

Lots to catch up on and I have some real pretty pics to share from a hike Dave and I took a week ago.
First let me say my wrist is better, yay!

 Also my son got home safe from his 6th grade trip and he had a great time.  They went to Camp Ocean Pines in Cambria.  One of the first things he said was how good the food was and the head chef was really nice.  The chef told Keaton that he was the first vegan to cook for.  Every night when Keaton went into the kitchen to get his dinner the chef would ask Keaton questions about being vegan.  Also the last two mornings he was served pancakes and french toast( which I was told had bananas in it)so anyways, he thought that was pretty cool.  So being vegan has it's perks! hee hee. Last year in 5th grade and for summer camp he went to Rancho Allegre, which is close to us, and the "Naturalists" there are either vegetarian or vegan so Keaton would eat what they did.  So for dinner he would go to the kitchen to get his meal, which he thought was pretty cool and special.  He ate like, stuffed acorn squash and portobello mushrooms and pasta, sound like meals and a nice restaurant doesn't it?  It's so nice to know that when my kid is at camp he isn't going hungry.

So here are some pic's of the hike we took up in the Figueroa Mountains.  The cool thing about many of the areas where we hike, there are parts that are shady and those grow tons of ferns all those pretty shade plants.  This one to the right looks kind of lilypad like, it felt a bit on the rubbery side. Then when you get into the sunny parts of the hike the plants change.  There is alot of water coming down from those mountains. 

Before heading up the mountain.

This is a view from the highest point we hiked to.  We want to go to the top which is probably an hour longer to get to.

There are california poppies everywhere right now!

The beginning of a pine cone.

There were a few of these pretty blue butterflies in this certain area. 

I must finish the post with a tasty quinoa salad.  The ingredients are listed below.

In a small bowl mix together

2 C. quinoa, cooked

1 small red bell pepper, diced,

3 scallions, chopped

1/2 C. celery, diced

black olives, chopped

1/2 C. sprouted firm tofu, diced

then pour the vinegarette over and mix well

vinegarette:

extra virgin oilive oil

rice vinegar

agave

s&p

Eat at room temp or cold.

Enjoy the rest of your weekend!

Quinoa, basil and tofu / ALSO DON'T FORGET THE GIVEAWAY ONE POST DOWN FROM THIS!!!

This is so easy to make. Seriously. The original recipe is on the box of a

Trader Joe's Quinoa box that I saw years ago. Here's my version.

Quinoa, basil & tofu

1 C. Quinoa , dry

2 C. vegetable broth

1 bunch of basil, chiffanade

2 bell peppers, yellow, orange, red (your choice)

2 C. yellow onion, sliced

5 cloves garlic, sliced

8 oz. extra firm tofu

1 tsp. oregano

s & p

1 tsp thyme

1 tsp garlic, minced

In a small saucepan bring 2 C. water to boil then add 1 C. Quinoa. Cover and turn down heat to low and cook for about 25 min. Once done turn off heat.

Rinse, drain and dry tofu. Dice tofu and coat with a bit of olive oil, 1 tsp minced garlic, 1/2 tsp. thyme and a bit of salt to taste. Broil on low in oven just until slightly brown. Set aside once done.

Heat up a large pan and add 1 T. olive oil. Then add the onions,bell pepper & garlic, cook until just starting to get soft. Add about 1 tsp oregano cook for another 1 minute. Next add the Quinoa, basil and tofu mix thoroughly and turn off heat. Add salt and pepper to taste. I drizzled a bit of basil olive oil on top.

Enjoy!

Green Curry with Vegetables

For those busy days and not alot of time to make dinner, sometimes a jar of sauce on hand does the trick. You can still lightly saute fresh vegetables and then pour in the sauce. I'm really not into premade sauces and I have to say I only have this one in the pantry every once in a while. It's Trader Joes Thai Green Curry Sauce. It's actually pretty good and has a nice kick to it. The veggies I used were sweet potato, russet potato, red bell pepper, snow peas & brocolli. A half block of tofu and the brown rice is under there somewhere. Enjoy!

Bow tie pasta w/pesto, kale, etc.....

You know when you make a great meal and you keep going back for more. "Just one more bite" you say outloud so everyone hears you. Like that's going to make you feel any less guilty because you know it's not just going to be one more bite. This is one of those pasta dishes. My husband said that this pasta is one of his favorites. It's nice to hear that from your hubby.

Bowtie pasta with pesto, kale, orange bell pepper and roasted cherry tomatoes. A drizzle of olive oil and your ready to dig in. Isn't pretty!