Vegan Parmesan Cheese

Hi Everyone! I am sorry for the long break in writing! I have been super busy with this little gem!



This is Ellie! She is my niece born on valentines day! I just love her to death and can't seem to get enough of her!
Even though I have been in a baby trance, I have still had some time to try several new things. I am excited to share several great vegan dishes, tricks and treats that I have tested out lately! I am going to start with a simple exchange for parmesan cheese. This recipe is great when ever you need a subtle little flavor enhancement.

Vegan Parmesan Cheese
from silly little vegan

Ingredients

1 cup raw cashews
3 tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/2 teaspoon salt

Preparation

Place all ingredients in a blender. Blend until there are no whole pieces of cashews and it has a crumbly texture.
Do not over blend! You do not want cashew butter!

Use immediately. Store any unused parmesan in a glass container in the refrigerator.

Enjoy!

Artichokes

I have a fairly new love for artichokes. I tried them once as a kid and hated it. I finally got up the nerve to try them again last summer and LOVED it!

It is a very versatile veggie. You can stuff it, dip it, blend it, mix it, or steam it!

Today I was super hungry for lunch and did not feel like putting much work into what I was going to have so imagine my delight when I opened the fridge to find a lovely artichoke inside. WAHOOOOOOO!

If you have never prepared an artichoke it can seem overwhelming, but don't worry, if you know the tricks it is super easy and not to mention delicious!

The first thing to note is that artichokes brown quickly so you must work fairly quickly.

Take a sauce pan and fill it with about an inch of water. Put on stove to boil on high.
Add:
1/4 tsp parsley
1/4 tsp bay leaves (or 1 whole one)
1/4 tsp minced garlic

1. Cut a lemon in half and have ready to use
2. Cut the top 1/3 of the artichoke off
3. Trim top 1/3 off of all the remaining leaves
4. Rub the cut lemon all over the cut edges of the artichoke to help them not brown too quickly (it also gives great flavor)
4. Cut the stem off right up at the base of the artichoke
5. Rub the base with the lemon
6. Reach your fingers inside the center of the artichoke and pull out the middle inch diameter of leaves
7. Use a spoon and scrape all of the fuzz out of the center.

Once the artichoke is prepared place it in the boiling water standing upright. Cover and reduce the heat to medium low and let simmer until you can easily pull an outside leaf off. 20-30 minutes depending on the size etc.

To eat them you pull a leaf off of the artichoke and where it connected to the artichoke is the meat. use your teeth and slide the leaf through until you scrape the meat into your mouth. You can also eat the center after all of the leaves have been removed! This is my favorite!

I love artichokes!
Enjoy!

Holiday Weekend

For Christmas I gave my sister and brother in-law tickets to see Phantom of the Opera put on a BYU. I also offered to watch the boys so they could have a restful weekend before the new baby comes.

I had so much fun playing in the snow, playing hide and seek, doing science experiments and going to Wreck it Ralph. What a treat it was to have them stay with me!

I just love my sweet boys! I mean look at them! So fun!

Citrus, Spinach, and Avocado Salad with a Tangerine Shallot Dressing

Since citrus is on right now, and I am obsessed with it, I had to try this salad from The Joy of Cooking, All About Salads and Dressings book. I am not in love with the book and honestly this is the first salad I really liked from it. Don't let that deter you though. This is a refreshing and delicious salad!

Citrus, Spinach and Avocado Salad with a Tangerine Shallot Dressing
by: Joy of Cooking Adapted by: Krista Prusak

Serving 1

Salad
1 T toasted sesame seeds
1 large handful of spinach
1 pinch of salt
1/3 of a grapefruit peeled and chunked
1/3 of an orange peeled and chunked
1/4 of avocado sliced
pepper to taste

Dressing
1 clove of garlic minced
2-3 pinches of salt
1/4 cup of clementine or tangerine juice
2 T fresh lemon juice
2 green onions sliced to desired size (or minced if you don't want to see the pieces)
2/3 c vegetable oil

Mix until well combined. Serve about 1-2 T immediately on the salad or refrigerate until ready to use.

Enjoy!

Raw Granola

Hi there! I am sorry that it has taken me several days to write. I have struggled with work and church problems and can't seem to find the energy to write on top of that. I did lose almost 2 more lbs this week putting me at 213.4. I have made a few fun dishes I will have to blog about in the future.

This weekend I am babysitting my nephews. We went to Wreck It Ralph last night and we loved it! When the boys got up early this morning I put on cartoons (Thomas the Tank Engine) on for them and had the craving for cereal. I always grew up with cartoon saturday morning and cereal. This was a fun flash back!



I got this recipe from a friend in my parents ward. I have no idea where they got it so the credit will go to them.

Raw Granola
by: Scott Gunther adapted by: Krista Prusak

Dry Ingredients:
1 c oatmeal
1 c slivered almonds
1 c unsweetened coconut
1 c dried cranberries or other dried fruit (i used a mix of cranberries, raisins and blueberries)
1 tsp cinnamon
1/4 tsp salt
1/2 c chia seeds

Wet Ingredients:
1/3 c peanut butter
1/4 c agave
1/4 c melted coconut oil
1 tsp vanilla
1/2 tsp almond extract

Mix all the dry ingredients in a bowl. Mix all the wet ingredients together. Pour the wet ingredients into the dry ingredients and mix until well combined. Store in the fridge.

This recipe is so jam packed with goodness a small serving will really do the trick!

Enjoy!

Spicy Yellow Split Pea Soup

To usher in the storm I thought what better way than with a hearty bowl of split pea soup. This recipe makes me happy inside and out! It takes about an hour total to make and my house smells delicious now. Dash is also by my side begging me for some. It must be that good!

I had never had yellow peas before, but they are delicious! They are sweeter without the mustiness of green peas (mind you I love that musty flavor but some don't). The heat is quite strong so cut the spices in half if you want to. The cilantro sounds funny, but it added a nice freshness to the soup.


Spicy Yellow Split Pea Soup
By:dairyfreecooking.about.com Adapted By Krista Prusak

6 cups broth (I did one beef and two chicken vegan bullion cubes)
1 cup water, plus more if needed
2 medium-sized onions, finely chopped
2 stalks celery, finely chopped
2 large carrots, finely chopped
2 1/2 cups dried yellow split peas
1/2 tsp salt
1/2 tsp cumin
1/2 tsp cayenne red pepper
1/2 tsp pepper
paprika to garnish
cilantro to garnish

Put the broth, water, onions, celery, carrots, in a large stock pot and bring to a boil. Add the peas and return to a boil. Reduce heat to a simmer for 45 minutes, or until the vegetables are tender and the peas are very soft.

Blend about 3/4 of the soup in the blender until smooth and return with the soup. Add the salt, cumin, red pepper, and black pepper. Stir to combine add more water if too thick. Garnish and enjoy!

So blessed

Last night we had a huge snow storm hit Utah. It is so large they actually named it Gandolph. By 10 pm last night we had well over a foot of snow. Ashlee and I decided that we needed to shovel before bed because It was going to snow through the night and we knew it would be hard to shovel. As we headed outside we found two of our neighbors plowing for us. Then this morning we had a different neighbor come over and plow again for us! We are so blessed to have such kind selfless people to surround us! I love my house, I love my neighbor and I love the beautiful surroundings that I get to enjoy everyday!

So Blessed!

Kale Chips

Kale has been a hot topic lately in the health food circles. Kale is great for you. Here is what wikipedia has to says:

"Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. Kale, as with broccoli and other brassicas, contains sulforaphane (particularly when chopped or minced), a chemical with potent anti-cancer properties.[1] Boiling decreases the level of sulforaphane; however, steaming, microwaving, or stir frying do not result in significant loss.[2] Along with other brassica vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells.[3][4] Kale is also a good source of carotenoids."

I love the flavor. It is broccoli flavor but in a nice crisp leaf.

It is great in your green shakes especially after you freeze it.

I love it in soups.

I especially love it baked into chips.


Kale chips
By: Krista Prusak

1 bag of kale in bite size pieces with stems removed
olive oil spray
sea salt

Preheat oven to 350 degrees. Spray a large cookie sheet with oil. Spread Kale on pan and lightly spray with oil. Sprinkle with salt. Bake for about 20 minutes. Eat right away warm or once they cool. They do not keep well.

Enjoy!

weekly weigh-in

Today is my 7 day mark! Wahoo! I weighed in this morning at 215.2. That is a whole 10 pounds! I know that is just the first week crazy drop, but it does wonders to keep you motivated! I am sure that over the next few weeks I will level out and lose the normal 1-2 pounds a week.

On a totally different note, I have a product that I love and want to share. It is Pacific Natural Soup. They have several kinds and I like some and don't like others. The one that I have loved this week is their Spicy Black Bean Soup. It is delicious and only 80 calories per serving!! I put some fresh diced tomatoes and cilantro in is and I am in heaven! That has been my lunch twice this week! Yum!

Here is to another fun week ahead!

Scripture Study

I am going away from the vegan aspect of my life for this post and am going to post about something else that I am loving.

A new way to study the scriptures!

Last 5th Sunday lesson when the bishop discussed doing hard things he also taught us how Elder Bednar reads the scriptures and conference addresses. He reads through and highlights three particular things.

1. The principle and doctrine.
2. The invitation to do good.
3. The promised blessings.

I am following this pattern and have loved it. I have a different color highligher for each one and mark accordingly. I really enjoy how it has made my studying more pointed and with a purpose. It helps me to know the what,why and how of the gospel.

If you are interested in learning more from Elder Bednar look into his book "Increase in Learning".

Have a great night!

Orange free orange smoothie

I love green smoothies or shakes or what every you like to call them. I usually just make a new creation each time I make one. No recipe. I have learned though that less is more. Don't try to cram 13 different fruits and veggies into it. It won't taste as good.

I usually cheat and use a fruit juice base instead of water. I think it added just the right sweetness without going over board. I usually buy the V8 fusion light drinks. These are only around 50 calories for each 8 oz serving. I use at the most 4-6 oz.

This orange free smoothie is to play off of the orange color in carrots. I love orange juice, but sometimes I don't want a citrus flavor. That is how this drink came about. This sweet and earthy drink is bound to impress even the biggest green smoothie critics!

Orange Free Orange Smoothie
by:Krista Prusak

4 oz carrot juice (I juice and freeze mine ahead of time)
1 small banana
2 kiwis
10 ice cubes
4-6 oz Peach Mango V8 fusion light

Blend together in a blender until smooth. Enjoy!

Scrambled tofu breakfast

Yesterday I happened to run into my dad at Walmart. He told me to have a warm breakfast because it is so cold. I took his advice and decided to jump into the realm tofu with this warm hearty dish.

In my research to become a vegan I came across two cookbooks that I have really enjoyed. The recipe that I created today stems from The McDougall Quick and Easy Cookbook. Their recipes are quick and easy vegan cooking. I can whip out a dish in 15-30 minutes. Every dish created so far I have really enjoyed! Today was no exception.

I changed their recipe to suit my tastes more.

Scrambled Tofu Breakfast
By: McDougall Quick and Easy Cookbook Adapted: Krista Prusak

1/2 c water
2 c potato o'brian mix
1/2 cup bell pepper chopped
2 large green onions chopped
2 T bacon TVP (soaked in water and then drained)
6 oz tofu (I got the firm because I had no idea what to buy)
1 generous T dijon mustard
1/2 tsp nutritional yeast
1/2 tsp chili powder
1/4 tsp dill weed
1/4 tsp onion powder
1/4 tsp garlic salt
1/4 tsp turmeric
Salt and pepper to taste.

Optional: fresh tomatoes and avocados to garnish. Serve in a tortilla burrito style or on toast or english muffin.

Place the water in a frying pan medium high heat. Heat until boiling. Add potatoes. Cook until water is gone and potatoes are just starting to brown. Add the peppers and onions and bacon TVP. Cook until browned to your liking. Meanwhile mash the tofu in a bowl. Add the rest of the ingredients except salt and pepper. Mix until well combined. Add to the frying pan and cook until heated ~5 min. Salt and pepper to taste.

Enjoy!

Allergy Free and Me!

As I have mentioned in previous posts that I was diagnosed with food allergies. Tons of them. Through the last year and a half. I have played with these allergies to try and see which ones were caused because of general inflammation or were truly allergies I need to pay attention to.

I think I have discovered the real ones... at least I hope. So here they are
1. Dairy products (I even tried goat's milk and that was just as bad)
2. Eggs
3. Gluten (found in wheat grains including rye and barley)

That is way better than the like 15 things I was struggling with when I was first diagnosed. Let me tell you, corn is in everything. I am so glad that it hasn't bothered me.

Now that you see my first two allergies it is not too much of a stretch to cut out meat along with the dairy and eggs.

The hard part is being gluten free. "Everything" vegan on the market tends to have wheat products in them. I don't blame them. Wheat is yummy!

I myself in-fact love bread and all things wheat so this is hard for me. I actually have the perfect multigrain bread recipe. I mean look at this slice of bread! Perfection!



HaHa. Life has a cruel sense of humor. Oh well.

Here is my goal for this blog. To post both gluten free vegan and regular vegan recipes.

So here is my first recipe:

Multigrain Bread
Recipe: Tom Lacalamita Adapted: Krista Prusak

2 1/2 c water
6 T oil
2 tsp salt
1/2 c honey (or vegan sweetener)
2/3 c flax seed (I like the golden variety best)
6 T yellow cornmeal (coarsely ground if possible)
6 T rolled oats
6 T rye flour
6 T almond meal/flour
4 1/2 tsp yeast (go with SAF)
3 c whole wheat flour
~3 c white bread flour

Mix all the ingredients except the white flour in a bowl or mixer. Add enough white flour to make a soft dough. Divide into 2 loaves. Let rise until double (I usually let it go until 2 inches above the edge of the pan) Bake at 350 for 30 min.( If you have a retarded oven like mine bake at 400 for 15 min then reduce the heat to 350 for 15 min.)

Enjoy the perfection you will find in this loaf! Go accomplish hard things!

Why Vegan?

Some of you may be wondering why do I think becoming vegan will be the answer I am looking for. I mentioned in my first post this year about dabbling in this lifestyle before. I have researched this topic probably more than I did my topic for thesis. This is what I have found out.

1. That the word of wisdom is the most correct way to care for our bodies.
2. Fruits and vegetables have many benefits besides decreasing our waist size.
3. A western diet-high in meat, dairy and eggs-is tasty, but deadly.
4. Exercise is key, but cannot be the only change to have a healthy lifestyle.
5. My carbon footprint is better than some, but still too large for my liking.

I will go into depth on these and other topics in future posts. I hope you will research for yourselves. We can do hard things!

Where I am...

I am not very happy with where I am physically. I am almost 100 lbs over weight. I weighed in yesterday at 224.3. I know it is taboo for women to share their weight, but I am doing it. I need you to know why I am desperate to change.

I don't know why I let this happen. I am unsure if it was due to my knee injury in 2006 that has left me with literally the knee of a 50 year old, or the stress of school and work, or the social enjoyment of eating out. I think it quite possibly is a combination of all three.

Despite my reserves to do this I am going to show to comparison photos.

Here is me during my freshman year of college at BYU.




Here is me now, Christmas day 2012.



Embarrassing does not begin to describe the pain I feel. I try to limit the pictures that I post on Facebook and other social media because I am embarrassed of how I look.

The question is, why not change then? Why not stop eating so much crap? This is what I have found. It is a terrible cycle. You eat because you need an escape from feeling horrible about yourself and where you are at in your life. Then you gain weight from eating and start the whole process over again. It is a terrible cycle. Just terrible. I think we all have cycles like this. We all tend to sabotage ourselves in some way. Some like me just do it more apparently.

So here is why I need to change. I can do hard things. I can change.

Resolutions

I can do hard things...
This was a challenge given to me by a loving bishop in our 5th Sunday lesson. I have decided that it is time for a change.

As I was thinking about my life and what thing I wanted to do that was hard this year. I knew what I needed to do. Go Vegan. I mean really turn the page and not look back.

This blog will now be mostly devoted to how I am making the change. I have dabbled in this lifestyle for the last year and always feel great when I do, but never seem to find the resolve to stick with it. This is where my new title comes in. I can do hard things. I will not give up. I am going vegan.

I am making it my goal to post everyday tricks, recipes, thoughts on life, struggles and triumphs through out the year of 2013. I know I am already two days behind, but this idea only came to me yesterday :).

This blog is mostly for me to keep for, well, me. I need to document my successes, frustrations and everything in between. I hope though that I will have some valuable information that may help you as you learn to do hard things also.

So here we go! Here is to a new year. Go vegan for 2013!