On Hiatus for Just A Little While!

Friends!

Exciting news in my world. I just landed a pretty lucrative blogging contract that will be monopolizing much of my time over the next few weeks, which means that I won't be posting here for a few weeks. 

In the meantime, I'd love to hear from you! You can catch up with me on Facebook or feel free to post messages to me here on Google+.

I promise I'll have some awesome recipes and other content for you when I get back in a few weeks!

Be well, friends!

Who Loves Deliciousness? I DO!

There really isn't any rhyme or reason to this week's recipe collection. These were simply some new ones that we tried in our household that I happened to love, love, LOVE and that also had my family raving and craving for more!! So, let's meet the delicious culprits that won over our hearts and our tummies this week, shall we?

First off, I made this Hash Brown Casserole, but on the day that I made it, I actually made it for a dinner item. After tasting this dish's lusciousness though, I decided that it will likely become a breakfast/brunch or even the occasional 'brinner' (breakfast for dinner) treat. It's not the most low-calorie dish you could eat, but oh-so-worth every bite!! Serves 8-10.



Ingredients:

• 1/2 package silken tofu
• 1 package El Burrito Soyrizo*
• 3/4 cup onion (minced)
• 1 1/2 containers of vegan sour cream (I use Tofutti)
• 8 oz vegan cheddar (grated)
• 4 oz vegan jack (grated)
• salt and pepper to taste, and any other spices you like with potatoes (garlic, onion powder, parsley, celery salt, veggie bouillon, etc. I added about 1/2 tbsp of all the aforementioned spices except the veggie bouillon)
• 1 package frozen hash browns (usually 2 lbs)
• 1 regular size bag of baked potato chips or 1 cup of breadcrumbs
• optional: 1/4-1/2 cup vegan butter (I did NOT use the butter, I figured we had enough richness with the vegan cheese and sour cream.)
• optional: chopped broccoli, spinach, or any other veggie you might want to throw in here for more nutritional value. (I used about 4 cups of spinach.)

Directions:

1. Mix first 6 ingredients in a large bowl. Taste and make sure your spice ratio is to your liking.
2. Stir in any veggies you want and the frozen hash browns.
3. Put mixture in a 9x13, cover with foil, and bake at 350 for 40 minutes. 
4. Remove the foil, and cover with crushed up potato chips or bread crumbs. 
5. Optional: Melt some butter and pour it over the top. Put back in the oven uncovered for about 10-15 minutes to *slightly* brown the topping. Enjoy! 

*Notes:

• This makes a lot so it's great for family get-togethers. In fact, it made enough to fill one 9 x 13 pan AND an 8 x 11 pan. So the cool thing is that you have one for 'the chamber' (our affectionate name for our storage freezer.)
• The original recipe did not call for any soyrizo, I thought that would put a little extra 'zing' into flavor. I'm happy I did it!

Cals: 480 Carbs: 46 Fat: 20 Protein: 22

Alright, so this next recipe is actually a bit more summer-y than it is this-time-of-year-y. But it looked simple and yummy, so I wanted to try it anyway. It is so quick and so yummy that I cannot put into words how lovely it is. This would make a great pasta salad for picnics/potlucks or you could serve it hot for a nice and light summer lunch. Pairs well with a crisp vegetable salad and a bubbly Moscato. Serves 4.


Bow Tie Pasta with Cherry Tomatoes, Capers, and Basil

Ingredients:

• 4 cups hot cooked bow tie pasta
• 4 cups halved cherry tomatoes (about 2 pints)
• 1/3 cup thinly sliced fresh basil
• 1/4 cup chopped pitted niçoise olives
• 2 tbsp capers
• 2 tbsp extra-virgin olive oil 
• 3/4 tsp salt
• 1/2 tsp crushed red pepper
• 1/2 tsp freshly ground black pepper
• 2 garlic cloves, minced
• Red wine vinegar (optional)

Directions:

1. Combine first 10 ingredients in a large bowl, and toss well. Sprinkle vinegar over each serving, if desired.

Cals: 315 Carbs: 51 Fat: 9 Protein: 9

This dinner dish had my taste buds dancing a jig of glorious joy. The spices are potent, but the flavor is savory and delightful. Serves 6-8.

Curried Red Kidney Beans and Cauliflower (Rajma Masala)

Ingredients:

• 3 tbsp vegetable oil
• 1 large onion, chopped 
• 1 cinnamon stick (2-in.)
• 1 bay leaf
• 1 tbsp minced fresh garlic
• 1 tbsp ginger
• 1 tsp fennel
• 1 tsp cumin seeds
• 3 green cardamom pods, cracked open
• 1/4 tsp cayenne
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1 can (14.5-oz.) whole peeled plum tomatoes, without juice
• 1 serrano chile, stemmed, seeded, and minced
• About 1 tsp. salt
• 6 cups cooked red kidney beans (about four 14-oz. cans), rinsed and drained $
• 1/2 head cauliflower, cut into 1/2- to 1-in. florets
• 1 to 1 1/2 tbsp. freshly squeezed lemon juice
• 1/2 cup loosely packed cilantro sprigs, coarsely chopped
• 6 to 8 cups hot cooked brown rice (I opted for couscous instead since I am currently IN LOVE with couscous and this dish went rather well with it, but I'm certain the nuttiness of the brown rice would set the flavor of the dish off very nicely.)

Directions:

1. Heat oil in a heavy-bottomed 4- to 5-qt. pot or saucepan over medium-high heat. 
2. Add onion and fry, stirring occasionally, 2 to 3 minutes, or until slightly softened. 
3. Stir in cinnamon, bay leaf, garlic, ginger, fennel, cumin, and cardamom and fry, stirring, 2 minutes. 
4. Add cayenne, coriander, turmeric, and garam masala and fry, stirring, 1 minute. 
5. Shred tomatoes into pot with your fingers. 
6. Stir in serrano chile, salt, kidney beans, cauliflower, and 1 1/2 cups water. 
7. Lower heat to medium-low, cover, and simmer 20 minutes, or until cauliflower is tender and liquid has thickened into a velvety-looking sauce (add more water if necessary).
8. Season beans with salt. Stir in lemon juice and cilantro. 
9. Serve hot over brown rice, with plain yogurt on the side if you like.

Note:

• Garam masala is a mixture of warming spices; find it at Indian grocery stores or gourmet groceries. I did not have a garam masala when I cooked this recipe; instead, I used a tandoori masala and it turned out just fine. Use spices that are as fresh as possible--their health benefits, let alone their flavors, will be more potent that way.

Cals: 281 Carbs: 42 Fat: 7 Protein: 15

Why Does Green Get To Have All The Fun? Try My Rise & Shine Orange Smoothie!

Over the past few months, I've been experimenting with morning smoothies. Bodybuilders and vegans (sometimes vegan bodybuilders) alike are always touting the 'green smoothie'. Everywhere I'm going, I'm hearing 'green smoothie, this' and 'green smoothie, that'. But I thought to myself, why should green get to have all the fun? So I created my very own kick-in-the-pants orange smoothie that is a whole lotta good! Try this for breakfast or for anytime of the day that you need a quick pick-me-up. (Yes, it's even good for an after workout treat!) Serves 1.


Char-Char's Rise & Shine Orange Smoothie

Ingredients:

• 3 ozs Freshly Squeezed Orange Juice (I just happened to have some on hand that I squeezed fresh the night before)
• 3 ozs Langer's Mango Nectar
• 3 ozs Bolthouse Farms Carrot Juice
• 3 tbsp Shaklee Energizing Soy Protein
• 1 stick pack Cinch (now known as 180) by Shaklee Energy Tea Mix

Directions:
Add all ingredients to a blender or magic bullet, shake slightly to incorporate, blend until smooth and enjoy!

Cals: 235 Carbs: 39 Fat: 10 Protein: 19

For lunch, I thought I'd try this variation of one of my favorite Thai dishes of all time. Needless to say; was I surprised. This Pad Thai Soup was so good, it almost seems like a sin that it was so simple. The broth makes a good base too, so if you desired to, you could make extra before adding in the protein, noodles and veggies and freeze it to make Asian-style soups in the future. Serves 4.

Pad Thai Soup


Ingredients:

• 3 tbsp oil
• 2 cloves garlic, minced
• 1 block extra firm tofu, diced
• 5 cups veggie broth
• 4 oz rice noodles or udon noodles
• 3 tbsp soy sauce
• 1/4 tsp sriracha
• 1 tbs fish sauce (I could not find this anywhere, so I simply substituted one Not-Beef Boullion Cube)
• 1/4 cup roasted peanuts, crushed
• 1/4 cup green onions (for garnish)
• 1 tsp crushed red peppers (for garnish)
• 1/4 cup chopped cilantro (for garnish)

Instructions:

1. In a large pot or dutch oven, heat the oil. Add the garlic and stir. Add the egg and cook until softly scrabbled. Add the tofu (or chicken), cook until lightly fried about 3 minutes.
2. Add the broth, then add the noodles, soy, sriracha, fish sauce, and peanuts. Cook until noodles have softened, about 5 minutes.
3. Serve topped with peanuts, green onions, cilantro and red chili flakes.

Cals: 344 Carbs: 27 Fat: 19 Protein: 15

One of my favorite websites to glean culinary inspiration from is EatingWell.com. Not only are the recipes there fabulous; they just get me. But when my husband brought this beauty to my attention I have to say that I was a little skeptical after reading the ingredients. Wow, was I surprised. I nearly fell right out of my chair, died, and went to heaven when I tasted this. It was THAT yummy. Serve this with some couscous for a well-rounded, lip-smacking, low cal/carb/fat good time! Serves 4.


Savory Orange-Roasted Tofu & Asparagus

Ingredients:

• 1 14-ounce package extra-firm water-packed tofu, rinsed
• 2 tablespoons red miso, (see Ingredient Note), divided
• 2 tablespoons balsamic vinegar, divided
• 4 teaspoons extra-virgin olive oil, divided
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 3 tablespoons chopped fresh basil
• 1 teaspoon freshly grated orange zest
• 1/4 cup orange juice (See where I got my orange juice from for my smoothie the next morning?)
• 1/4 teaspoon salt

Directions:

1. Preheat oven to 450°F. Coat a large baking sheet with cooking spray.
2. Pat tofu dry and cut into 1/2-inch cubes. 
3. Whisk 1 tablespoon miso, 1 tablespoon vinegar and 2 teaspoons oil in a large bowl until smooth. 
4. Add the tofu; gently toss to coat. 
5. Spread the tofu in an even layer on the prepared baking sheet. Roast for 15 minutes. 
6. Gently toss asparagus with the tofu. 
7. Return to the oven and roast until the tofu is golden brown and the asparagus is tender, 8 to 10 minutes more.
8. Meanwhile, whisk the remaining 1 tablespoon miso, 1 tablespoon vinegar, 2 teaspoons oil, basil, orange zest and juice, and salt in the large bowl until smooth. 
9. Toss the roasted tofu and asparagus with the sauce and serve.

Cals: 152  Carbs: 10 Fat: 9 Protein: 10

Nutrition Bonus: Calcium & Vitamin C (20% daily value), Iron & Vitamin A (15% dv).

Well, there it is, folks. My weekly vegan offering. One day late, but better late than never!! Hope you enjoy it and as always, I love to get feedback, so please tell me what you think about these or any other recipes that I post here!

To your health and wellness,
Charlotte

"To become vegetarian is to step into the stream which leads to nirvana." - Buddha

Sweet Potato Waffles, Vegan Chile Verde, and Kung Pao Seitan; On My! (Original Post Date: Jan. 14, 2013)

Hello fellow veggies! (I rather like that pet name, don't you?) I'm back for another helping of vegan eating so good; you'll want to smack yo mama! My three new fave recipes from the last week feature elements from all over the globe. Get your taste buds ready for these three delectably diverse offerings.

The first meal features sweet potatoes as the star and are soooo good that even my ultra picky eater of a daughter ate every last crumb and practically licked the plate afterwards. (Note: getting my daughter to try new stuff let alone enjoy it is pretty miraculous in my household.)

Anyway, needless to say, these Sweet Potato Waffles were a very special household treat on a cold Colorado morning. Please note, the original recipe states that it creates 4 servings, but when using a Belgium waffle iron, the recipe must be doubled to make 4 servings.

Ingredients:

• 1/2 cup canned sweet potato (I used a medium sweet potato instead, see note on how to utilize 'fresh' sweet potatoes instead of canned.)
• 1/2 cup almond milk (I found that I needed about 3/4 cup almond milk to get the 'right' consistency to lay the batter out on my waffle iron.)
• 1 tablespoon canola or light olive oil
• 1 egg substitute (I used Ener-g egg replacer.)
• 1 tbsp honey (You can use honey flavored agave nectar to make it completely vegan.)
• 1 cup pancake or waffle mix (I used Bob's Red Mill 7 Grain Pancake Mix.)
• Nonstick cooking spray

Directions:

1. Place sweet potato, milk, oil, egg, and honey in large bowl and whisk well. Add pancake or waffle mix and stir with a wooden spoon until most of the lumps have disappeared and there are no dry spots.
2. Heat a waffle iron and coat with cooking spray. Cook batter according to the manufacturer’s instructions and serve immediately, or cool on a wire rack and store in the fridge for up to three days, or transfer to a resealable bag and freeze for up to six months.

**Personal Note: To use non-canned sweet potatoes, take one medium sized sweet potato (or even a garnet yam), poke holes in it with a fork and bake it for about one hour on 400 degrees. Remove from oven and let cool then scoop the insides out and place in medium sized mixing bowl and use an immersion blender to mix the filling into a creamy texture. 1 medium sweet potato=roughly 1 cup.
Cals: 271 Carbs: 52 Fat: 5 Protein: 6

The next dish I made this past weekend in response to the NFL playoffs and the single digit weather. Initially I made it for dinner, but the next day it was even better for lunch.

Vegetarian (Vegan) Chili Verde
Recipe courtesy Giada De Laurentiis
Though there is some prep work that goes into this chili, it's still a convenience in so many ways. For example, it can be made 2 or 3 days ahead. Also, it uses canned fire-roasted green chiles as the basis for the sauce and skips the laborious task of roasting and peeling your own. I made some minor tweaks to this recipe that I will note below. I also served this with Vegan Pinto Beans, Cilantro-Lime Rice and warm tortillas. (See proceeding details for those additional recipes.) Serves 4-6.
 
Ingredients:

• 1/4 cup extra-virgin olive oil
• 1 cup chopped onion
• One 8-ounce Yukon gold potato, peeled and cut into 1/3-inch cubes
• One 8-ounce yam (red-skinned sweet potato), peeled and cut into 1/3-inch cubes
• 4 large cloves garlic, flattened, peeled and chopped
• 4 large tomatillos (8 to 9 ounces), husked, rinsed, cored and chopped
• 2 large poblano chiles (8 to 9 ounces), stemmed, seeded; 1 diced, 1 cut into 4 strips 
• **1-2 serrano peppers, roasted, seeded and finely chopped** (This is my own personal teak to add some kick to the chili, but if you prefer your chili mild, leave this ingredient out.)
• 2 tbsp dried Mexican oregano
• 1 tbsp all-purpose flour
• 2 tsp cumin seeds
• Kosher salt and freshly ground black pepper
• 1 28-ounce can hominy with juices (preferably golden)
• 2 cups vegetable broth (The original recipe called for 1 cup, but I found that wasn't enough.)
• One 7-ounce can diced mild green chiles
• Garnishes, (such as chopped green onions, sliced avocados or guacamole, lime wedges and vegan sour cream if desired.)

Directions:

1. Heat the oil in a heavy, large pot over medium heat. 
2. Add the onions, potatoes, yams, garlic, tomatillos, poblanos and serranos. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. 
3. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. 
4. Add the hominy with the juices and the broth and bring the chili to a simmer.
   Place the green chiles in a processor. Using tongs, transfer strips of the poblano chile from the pot to the processor; blend just until smooth. Scrape the chile sauce into the pot.
   Cover and simmer the chili 20 minutes. 
5. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. 
6. Season with more salt and pepper if desired.
   Ladle the chili into bowls. Serve with garnishes.   

Cals: 276 Carbs: 42 Fat: 12 Protein: 4

Vegan Pinto Beans:

 
These are a simple yet delicious side-dish that can easily be eaten by themselves with some warm tortillas on the side and some salsa and vegan sour cream! Serves 4-6

***Important note: Generally speaking, you should soak the beans overnight.

 
Ingredients:

• 1 lb dry pinto beans
• 1 large onion, diced
• 3 cloves garlic, diced
• 1/2 tbsp garlic powder
• 1/2 tbsp onion powder
• 1/2 tbsp parsley
• 1 tbsp celery salt
• 1/2 tsp crushed cayenne pepper
• 3 cups vegetable broth
• 1 cube of "not chicken" bouillion
• 2 tbsp of olive oil
• Enough water to cover beans

Directions:

1. Rinse and soak the pinto beans in a large stock pot overnight.
2. Heat olive oil in a large skillet.
3. Add onions and saute until slightly browned.
4. Add garlic and brown for another 30 seconds.
5. Add onions and garlic to beans.
6. Combine all additional ingredients to pot and bring misture to boil.
7. Allow to boil uncovered for about 10-15 minutes.
8. Cover, lower temprature to low and allow to simmer for approx 1.5-2 hours or until the beans are soft.

Cals: 260 Carbs: 48 Fat: 5 Protein: 16

Cilantro-Lime Rice:

Serves 4

Ingredients:

• 1 cup long-grain white rice
• 1 cup vegetable broth
• 1 cup water
• Juice of 1/2 lime
• 3 tbsp chopped cilantro
• 1 tbsp olive oil

Directions:

1. Bring oil, vegetable broth and water to a boil in a medium sized sauce pan.
2. Add rice, cover, turn heat down to medium-low, and simmer until rice is tender, about 15-20 minutes. 
3. Stir with a fork to fluff and add lime juice and cilantro.

Cals: 190 Carbs: 38 Fat: 4 Protein: 4

And last, but not least, a recipe that I promised to many of my friends on FB. For dinner, let's try some Kung Pao Seitan. This recipe originally called for tufo, but I wanted to try it with seitan instead. Ya know. For fun. Serves 4.

 Ingredients:

• 1 package of seitan like WestSoy seitan
• 1 tbsp peanut or olive oil
• 1 cup hoisin sauce
• 1/2 cup soy sauce
• 1 tbsp Sambal Oelek (chili and garlic sauce)
• 1 tbsp Spicy Bean Paste (Korean hot sauce)
• 1/2 cup red wine vinegar
• 1/2 cup sugar (optional)
• 1/2 cup carrot, small diced
• 1/2 cup onion, small diced
• 1/2 cup red bell pepper, small diced
• 1/2 cup zucchini, small diced
• 1 tbsp peanut or olive oil
• 1/4 cup macadamia nuts or peanuts

Directions:

1. Drain the seitan and press out any additional liquid with paper towels. Set aside.
2. Next, make the Kung Pao sauce. Combine all the sauce ingredients in a mixing bowl and mix well, then set aside. Adjust the sauce to your taste by adding more hot sauce if you want the sauce to be hotter, and less sugar to take away some sweetness. If you’re going to marinade the seitan, do it now. (See note below.)
3. Cut all the vegetables into same size pieces so that they will cook evenly. You can use all your favorite vegetables, these are just a suggestion.
4. In a saute pan (or a wok) heat the peanut oil and saute the vegetables. Just be sure to add the thicker ones, like carrots, first and let cook for two minutes. Then the onion and bell peppers for another two minutes. Add delicate vegetables like zucchini last and only cook briefly or they will get mushy and lose vitamins.
5. Add the seitan and mix gently. Now add the sauce, a little at a time, until you get the desired coating. (If you chose to marinade the seitan, you will add the sauce at the same time that you add the seitan. See note below.)
6. Let the mixture simmer for a few minutes to reduce the sauce and thicken it. For the final touch, sprinkle with macadamia nuts for a truly local flair, or peanuts. Serve over jasmine rice or over rice noodles and enjoy!

**Personal Notes:

• I personally only used ¼ cup coconut sugar because ½ cup seemed like it would be too sweet for my taste and my intuition was right.
• Also, if you marinade the seitan for a few hours in the Kung Pao sauce, it gives the seitan a really nice flavor.

Cals: 422 Carbs: 57 Fat: 13 Protein: 22

I hope that you've enjoyed this week's selections. I would love to hear what your feedback! 

To your health and wellness,
Charlotte

Fun Vegan Fact:
Eating one cup of kale provides approx 206% DV of Vitamin A, 134% DV of Vitamin C and 684% DV of Vitamin K which is equivalent to eating 103 bananas (Vit. A) and 384 carrots (Vit. K)

All Aboard! The Flavor Roller Coaster is Now Leaving The Station! (Original Post Date: Jan. 8, 2013)

Hello! Tis I, your food loving, vegan eating, slightly over-the-top at times friend. I'm here again to serve up some lip-smacking recipes that will have you pinching yourself wondering if you're dreaming. Yup. Strap yourselves in and get ready for a ride on the roller coaster of intense, mouth-watering flavors! All aboard!

First off, I have for you a delectable breakfast fave; the cinnamon roll. When I first made my vegan transition, one of my first objectives was to find a vegan recipe for this, one of my all time favorites. Now, this recipe requires multiple steps, but bear with me. The final results could rival anything you'd buy at Cinnabon, with only a fraction of the calories. So let's get to it!! Serves 15.

Vegan Harvest Cinnamon Rolls Recipe 

Ingredients:

Dough:

• 1 cup rice milk (heated approximately 1 minute in microwave) 
• 1/4 cup warm water (110 degrees F.)
• 1 teaspoon pure vanilla extract 
• 1/2 cup vegan margarine, softened (I like the Pure Soya brand best)
• 2 eggs worth of prepared egg replacer, (I like Orgran Egg Replacer, room temperature and beaten) 
• 1/2 tsp salt 
• 1/2 cup unrefined sugar 
• 5 cups bread flour
• 3 tsp instant or quick active dry yeast

Cinnamon Filling: 

• 1/2 cup vegan margarine
• 1 cup soft brown sugar 
• 4 to 5 tbsp ground cinnamon

Either soften or melt the vegan margarine. In a bowl, combine brown sugar and cinnamon well.

NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

Icing: 

• 1/2 tub vegan cream cheese (like Tofutti), room temperature
• 1/4 cup vegan margarine, room temperature
• 1 cup icing sugar 
• 1 tsp pure vanilla extract

In a medium bowl, combine cream cheese and vegan margarine until creamy. Add icing sugar and vanilla extract until well mixed and creamy. Refrigerate icing until ready to use and then bring to room temperature before spreading.

Directions:

1. Butter a 9 x 13 x 2-inch baking pan; set aside.
2. After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
3. Brush the softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
4. With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
5. Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
6. Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven. 
7. Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
8. Baked in a regular oven approximately 20 to 25; minutes in a regular oven until they are a light golden brown.Remove from oven and let cool slightly. Spread Icing over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!

Storage options:

1. Cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I've actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen.  I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
2. If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I've done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking.  NOTE: If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.

Cals: 426 Carbs: 59 Fat: 18 Protein: 7

This next recipe is ridiculously simple, yet explosive with flavor. I found this happyHawaiian BBQ recipe on the Happy Herbivore website.  Without further ado; let's meet this joyous little dish! Serves 2.

Ingredients:

• 15 oz chickpeas, drained and rinsed
• ¼ cup teriyaki sauce
• 1 tbsp szechuan sauce
• 1 tbsp raw sugar (optional)
• 2 cups cooked brown rice
• 1 cup salsa (I prefer the Santa Barbara/Sabra Mango and Peach salsa) 

Directions:

1. Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan. 
2. Allow everything to sit and 'marinate' at least 5 minutes (the longer the better). 
3. Turn heat to medium and cook, stirring regulary or until most of the liquid has absorbed, about 10 minutes. 
4. Spoon chickpeas over rice and top with fresh pineapple or mango salsa.

Chef's Note: If you want to create your own pineapple and mango salsa, mix equal parts chopped pineapple and mango with minced red onion, fresh cilantro, and lime juice to taste.

Cals: 505 Carbs: 99 Fat: 3 Protein: 19

For our next stop on the flavor train, we'll get real intimate with this titillating Vegetable Red Thai Curry. I'm not sure where this recipe originally came from. If you recognize it,please let me know so that I can give proper credit! Anyway, this  dish was so amazing that I wanted to be alone with it...in a naughty way. No joke. Serves 4.

Ingredients:

• 1 tbsp + 1 tsp vegetable oil 
• 3 tbsp red Thai curry paste 
• 2 cups sugar snap peas, trimmed and cut in half on the diagonal 
• 2 large shallots, thinly sliced 
• 1 red bell pepper, thinly sliced 
• 1 14-oz can coconut milk 
• 1 tbsp light brown sugar 
• 1 lb extra firm tofu, drained and pressed and cut into 1" cubes 
• 2 tsp soy sauce 
• 1 cup loosely packed Thai basil (or regular basil), torn into small pieces 
• 4 tsp fresh lime juice 

Directions:

1. Heat 1 tbsp oil in a large skillet over medium-high heat until shimmering hot. 
2. In a separate small saute' pan, heat remaining oil over medium-high heat until hot. 
3. In the large pan, add curry paste and cook, stirring frequently until fragrant, about 20 seconds. Take the pan off the heat and stir in snap peas, shallots, bell pepper, coconut milk, sugar, and 1 cup water. Stir to combine.
4. In the smaller saute pan, add the tofu cubes. I had seasoned mine with a Patak's Biryani Curry Paste.  
5. Add the tofu to the large skillet with the vegetables and bring to a simmer over medium heat. 
6. Cover and cook until vegetables are tender, about 8-10 minutes. 
7. Stir in soy sauce, basil, and lime juice. Let rest off heat for 5 minutes. 
8. Taste and adjust salt/pepper. 
9. Serve over hot cooked rice.

(Calorie calculations do not account for rice.)

Cals: 416 Carbs: 23 Fat: 29 Protein: 15

So there you have it folks, another succulent offering for you to take to your vegan kitchen. I hope--rather I know that you will enjoy every yummy bite!

To your health and wellness,

Charlotte 

Fun Vegan Fact of the Week:

Chinese people (living mainly on a vegetarian diet) consume 20% more calories than Americans, but Americans are 20% fatter! Things that make you go hmmmmm...

A Very Vegan Christmas! (Original Post Date: Dec. 31, 2012

For the entire week of Christmas, I took the week off from anything that could be considered 'work.' I didn't type a single word of a blog. I also made it a rest week, so I did very light exercise. But for what I didn't do; I sure as heck made up for in the kitchen. I spent nearly 3 days straight (no lie) in the kitchen cooking this holiday, and I didn't make one single traditional holiday dish. But the dishes that I did discover were no less than drool-worthy.

On a side note, I've gotten requests for the calories and macro breakdowns of these recipes, so I have included them here and I will do my best to include them from here on out.

My vegan kitchen took somewhat of a southwestern theme (aside from the dessert posted here) this past week with the following mouth-watering dishes:

For breakfast, I made the most AMAZING vegan breakfast burritos. You don't think it can be done? Try these. If I didn't know any better; I'd think I was eating real deal chorizo and eggs...

Char-Char's Vegan Breakfast Burritos: 

This recipe is really done in multiple parts. It is a bit time consuming but you yield about 8 breakfast burritos so it is a nice one to make and freeze the extras for a rainy day! Serves 8-10.

The first part I prepared was the homefries, which go a little something like this:

Ingredients:

• 4-5 medium sized russet potatoes
• 2 teaspoons cumin
• 1 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 2 tablespoons olive oil

Directions:

1. Preheat oven to 400 F. 
2. Chop the potatoes into tiny cubes (about 1/2 inch-size). 
3. Toss in a bowl with olive oil and spices to coat well. 
4. Spread on a lightly-greased baking sheet and bake for about 20 minutes, or until completely cooked and soft.

Does this look familiar? That's because I used the same spices to season these breakfast homefries as I found in these Sweet Potato and Black Bean Vegan Quesadillas With Avocado Cream Sauce that we tried last week.

While the homefries are baking, you have time to prepare all the other ingredients. My next task was a Tofu Scramble (which doubled as luscious scrambled eggs)...

Ingredients:

• 1 block of extra firm tofu
• 1/2 tbsp olive oil
• 3/4 tsp tumeric
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp black pepper

Directions:

1. Heat olive oil in a medium sized frying skillet over medium heat
2. Mash the tofu with a fork to give it a 'scrambled' texture
3. Pour tofu and all other ingredients into the hot pan, mix throughly to evenly coat the tofu
4. Cook for 5-10 minutes until tofu begins to brown
5. Remove from pan and set aside

Next, prepare the soyrizo. I'm not saavy enough yet to make my own soyrizo, so I bought some made by El Burrito from my local natural grocery store. I must admit that I really had my doubts at first, but I found out that the taste and texture of this stuff was very pleasing to my palate.

There's not really a lot to it, you simple prepare the soyrizo according to the package directions and set it aside.

Next step: saute some spinach with olive and oil and red pepper. Easy-peasy!

Ingredients:

• 2 cups fresh spinach
• 1/2 tbsp olive oil
• 1/2 tsp red pepper flakes (add more or lessto adjust the heat)
• salt and pepper to taste

Directions:

1. Heat the oil in a medium sized skillet on medium high
2. Toss in spinach and red pepper flakes
3. Saute until spinach is wilted
4. Season with salt and pepper and set aside

Once you're done with the spinach, combine the tofu scramble and the soyrizo together and mix until well incorporated.

Alrighty, next! (Only a few more steps to go!) Heat up your tortillas. I melted about 2 tbsp ofEarth Balance Buttery Spread on a pancake skillet for this. This adds a real nice flavor to the tortillas and also makes them pliable for rolling burritos.

By now, your homefries should be done. Allow everything to cool sufficiently so that you don't burn yourself during assembly.

For assembly, you can use the following (optional) ingredients (for sake of full disclosure, I added these two ingredients when calculating the calories/macros):

• Vegan cheese
• Picante Salsa

This is completely up to you, the burritos taste just fine without them.

To assemble, follow this order:

1. Spread about 1/2 tbsp of a vegan cheese of your choice on a warm tortilla 
2. Add about 1/8 of your homefries
3. Add about 1/8 of your spinach
4. Top with 1/8 scoop of soyrizo/tofu scramble mixture
5. carefully spread on 1/2 tbsp salsa
6. Roll tortilla by folding in the bottom, then folding in each of the sides over the bottom fold and rolling the top to close
7. Set aside and repeat until you've created roughly 8-10 burritos (I say 8 conservatively if you're using large tortillas, but I used medium sized ones, so I got 10 out of this mixture.)

Calories/Macros per serving: Cals: 385 Carbs: 40 Fat: 15 Protein: 20

Alrighty, let's have some lunch shall we? I know, I know, you're not going to be hungry for a while after that yummy breakfast, but here we go!

I found this recipe on the MFP Team Vegan group forum. I had to try them just because of the name alone! What I discovered is that they are aptly named! Serves 4-6.

OMGWTF Spinach Enchiladas

Ingredients:

• 1 pkg froz chopped spinach 
• 1 pkg froz chopped broccoli 
• 1 med white onion, chopped 
• 2-3 cloves garlic, minced 
• 1 tbsp olive oil 
• 1/2-14 oz pkg extra firm tofu, drained and crumbled 
• 2 tbsp nutritional yeast (recommended) 
• 1 tsp toasted ground cumin 
• 1 tsp Mexican oregano (optional) 
• 1-2 serrano peppers, chopped, depending on how much heat you like 
• salt to taste 
• 1 package fresh corn tortillas, heated lightly for suppleness (you can use regular, but you may want to double them up so they don't break since they're thinner and more brittle) 
• 1 cup vegan cheez shreds (I used Galaxy Nutritional Foods cheddar; I tried the Daiya and found that I didn't like it very much) 

Directions:

1. Saute froz veggies til just thawed and drain extra water. Set aside. Saute onion, add thawed veggies, garlic, tofu, seasonings, until heated through and very fragrant. Taste once or twice as you go along, and you'll know when it's come together. 
2. Roll em up, top with cheez and bake for 20 mins or so. 
3. Serve with salsa.

These are great just like this or you can serve them with some black beans and spanish rice for a full on southwestern vegan feast! FYI, calories/macros on this recipe do not include additional spanish rice and black beans!

Calories/Macros per serving: Cals: 329 Carbs: 33 Fat: 11 Protein: 23

For dinner one night this week, I made these unbelievably simple yet outrageously flavorful Vegan Southwestern Stuffed Butternut Squash, which I found on CheapandSimpleVeganRecipes.com. They got rave reviews at the dinner table. Serves 2

Ingredients:

• 1 butternut squash
• 1 cup of cooked black beans (canned or fresh)
• 3/4 of an onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1/2 can green chiles
• 1/2 tsp cumin
• 1/2 tsp chili powder
• Vegan cheese
• Cilantro, salsa, avocado (optional)
• 1/2 tsp salt

Directions:

1. Preheat oven to 375 F.
2. Halve and seed your squash, and then hollow out each side just enough to form a shallow boat. Brush a baking sheet with some olive oil and also brush your squash with a little olive oil (both sides).
3. Roast in the oven for about 30-40 minutes, flesh-side down, or until the flesh is soft when you pierce it with a fork (if you leave the skin on, it may need to roast longer).
4. Meanwhile, saute onions and garlic in a pan for about 3 minutes. Add bell peppers, chiles, and spices, and saute another 5 minutes or so. Add beans and stir. Saute a few minutes longer and remove from heat.
5. Remove squash from oven and stuff with filling. Top with some vegan cheese and return to oven for about 5-10 minutes.
6. Serve with cilantro, salsa and avocado. Enjoy!

You will not believe how amazing these taste. I can't even describe it!

Calories/Macros per serving: Cals: 443 Carbs: 71 Fat: 15 Protein: 16

Lastly, I got a dessert recipe from a vegan friend of mine on FaceBook who has helped me immensely in my vegan transition. She has graciously answered all my questions and pointed me in the right direction for everything you could ever know about eating and enjoying a plant-based diet. This is a special family recipe that has been handed down over generations and she has so graciously given it to me to share with all of you! Serves 12-14.

Rolled Sweet Dates by Anne Smith

Ingredients:

• 8 oz. Chopped Dates (use soft, moist dates not hard and dry ones. Varies from brand to brand)
• 3/4 Stick Butter (Earth Balance butter can be subbed, to make Vegan)
• 1 Cup White Sugar
• 1/2 Cup Coconut
• 1 Tsp. Vanilla
• 1/2 Tsp. Salt
• 1 Cup Chopped Pecans
• 1 1/2 –2 Cups Rice Crispies

Directions:

1. Melt "butter" in a saucepan; add sugar, add dates, bring mixture to a boil, stirring constantly, being careful not to burn. 
2. Reduce heat to simmer, simmer 8-10 minutes. It must cook and become bubbly and thick to caramelize, and to hold together. 
3. Remove from heat, and cool 2-4 minutes. Add nuts, coconut, pecans, and rice crispies. 
4. Mix thoroughly and roll into balls. 

**Tip: Mixture will be hot, to keep from sticking or burning use sandwich baggies as gloves to roll, or coat hands with butter or cooking spray. Make sure to allow the mixture to cool enough to become sticky enough to roll into balls.

Calories/Macros per serving: Cals: 263 Carbs: 35 Fat: 14 Protein: 2

I hope you enjoy these new offerings as much as I enjoyed making them, trying them and subsequently, sharing them! Bon appetit! Let's eat!!

To your health and wellness,

Charlotte

Fun vegan fact:

The following people are famous vegetarians/vegans:

• Included in the list are actors Alec Baldwin, Alicia Silverstone, and Pamela Anderson 
• Musicians Brandy, Paul McCartney, and Shania Twain 
• Athletes such as Carl Lewis, Martina Navratilova, and Hank Aaron 
• Historical figures who have been vegetarians include Mark Twain, Voltaire, and William Blake