i guess i should explain my diet…i am vegan mostly. about 15 years ago i kept getting very sick and no doctor could figure out why in spite of all these crazy test they ran on me. i then went to a nutritionist and found out that i have trouble with animal products. i ate a bland diet and added stuff back and every-time i added meat or dairy i would get sick. i gave it up and have been great since. i mostly use rice milk/cheese and soy meat products (not a lot though since too much can be bad for your system).i am all about using more natural medicine and i take vitamins and supplements from my chiropractor and probiotics. if i feel like one of us is coming down with something we use eastern medicine more than western and get well pretty quick. mostly, we just go see my chiropractor…who is wonderful! here’s his website http://robertsonchiropractic.com/
we eat a lot of pizza. my two favorite ways to make it are either french bread or tortilla pizza.french bread :cut in half, drizzle olive oil then plain tomato sauce sprinkled with garlic powder and italian seasoning. toppings are usually spinach sauteed with garlic and tomatoes then topped with vegan cheese. bake until done at 450*tortilla pizza: saute spinach, garlic, tomatoes and artichokes (sometimes mushrooms) in olive oil on low heat just enough to wilt the spinach a little. then put the tortilla on a cookie sheet and top with mix and sprinkle vegan cheese or other cheese of your choice. bake at 450* until done.
thanks to mama angela h!
Saute an onion and some garlic and some carrots together until the carrots start to get a little soft. Add a giant can of crushed tomatoes, vegetable stock and bring to a boil. Add whatever veggies you like – corn, green peas, lima beans, etc. Sometimes potatoes but they tend to really suck up the liquid. Add brown sugar (about 3 tbs) chili sauce and a little worcestershire sauce. Right before it’s ready, add about 1/3 of a cup of cider vinegar. Makes a giant vat full.
Vegan Alfredo Pasta… inspired by Aunt Pati
16 oz box pasta shells
6 tbls vegan butter
1 clove minced garlic
4 tblsp minced parsley
1 tblsp italian seasoning
8 oz shredded parmesan soy cheese
4 oz rice milk (non-flavored)
12 oz soy sour cream
ground pepper to taste
boil pasta according to directions. heat skillet with butter on medium low, when almost melted add garlic, parsley, and seasoning. cook for about 2 minutes. mix sour cream and rice milk then add to skillet stirring constantly until blended well with butter mix. drain pasta and add pasta and sauce together and mix in cheese and pepper
i always serve with garlic bread— this is such an easy and good dinner! (nobody has been able to tell that it is vegan either)