Mushroom, Sun-Dried tomato Risotto with oats.

Dear Heavenly Bodies,

I am on a hunt for new recipes because I need variety.  I do like some of my staples but it seems I have gone to them too much lately and I need something new and exciting.  The Mushroom, sun-dried tomato oat risotto looks like a great start.  It is from Fat Free Vegan

http://fatfreevegan.com/blog/2013/03/08/mushroom-sun-dried-tomato-oat-risotto/

It's great not to have to substitute anything in a recipe.  I do however dry-sauté my mushrooms allowing them to release their own liquor. They are 100% better than in water or the old me... Lots of oil. I do believe I had never tasted the wonderful beauty of a mushroom before for I used them as a sponge for the olive oil shame, shame.  Corrected now, yeah... 

 Enjoy and best of the day to you.   Elin. 

Another recipe from Healthy Slow Cooking. My new books, The Great Vegan Bean Book and Vegan Slow Cooking for Two or Just You, are available for pre-order now.

The more I cook with oats the more I find they have an endless amount of uses. Savory oats are my latest obsession. These steel cut oats retain an al dente quality to them just like arborio rice does in a risotto.

Mushroom Sun-dried Tomato Oat Risotto

serves 4

1 to 2 tablespoons water or veggie broth
½ small onion, minced
2 cloves of garlic, minced
1 cup minced mushrooms
¼ cup minced green bell pepper
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon dried marjoram
⅛ teaspoon ground rosemary or 1/4 teaspoon regular rosemary
1 cup Roland© Steel-cut Oats
2 tablespoons minced sun-dried tomatoes
4 to 5 cups water (as needed – see instructions)
2 tablespoons nutritional yeast
salt and pepper, to taste

Water saute the onions over medium heat, cook until translucent then add the garlic, mushrooms, bell pepper and herbs. Saute for 5 to 20 minutes, until the mushrooms have browned and released their juices.

Add in the oats and stir to prevent them from burning. Cook until lightly toasted, about 3 minutes.

Add the sun dried tomatoes and 1 cup of water. Simmer over medium heat stirring often to keep the mixture from burning on the bottom.

Once the first cup of water has been absorbed by the oats add a second cup of water and keep stirring. Add the third cup of water once the second is absorbed and keep stirring (isn’t risotto fun?).

Once the third cup is absorbed add one more cup water (the forth) and after it’s absorbed try a piece of the oats to see if it’s cooked through. You want it to be al dente so tender but a little chewy.

If it’s not tender yet add an additional cup of water to insure the oats are cooked through. They should still have a chewy texture and not be mushy.

Right before serving add the nutritional yeast, salt and pepper.

Don’t forget you can use the same technique to make a clean out the fridge oat risotto!

Health Angels and Chia is not just for pets.

Dear Heavenly Bodies,

A comment about ads......
Thank you for reading this blog.  We have had over 2,000 viewers.  I am hoping that some of those viewers passed on the site to people who need a support system. It is bad enough when most TV programs are selling horrible food at the commercials and the Food Network and Travel Channels feature programs that applaud over eating and poor eating.  I watch a lot of PBS but when I want to see a program with commercials, I tape it.  I can zip through the ads and get back to the program that interested me.  I also noticed that there are a lot of food commercials late at night.  If I gave into eating then it would compete with my sleep and no one wins.  As for a support team, my best team members are my husband first then my daughter, then family and friends and then those who seem to show up in my life as health angels.   When I first started on Dr. Esselstyn's plan, I could not see myself being true to the program if I left the security of my home.  Then the first house invitation. I talked with the host and we made it happen and in a very relaxed and supportive way.  Then the first restaurant invite.  Called the restaurant ahead of time and got someone who told me that, "the chef doesn't do special orders.".  The days were getting close to meeting our friends and I just gave it another shot at calling the restaurant.  I spoke to Melelia who actually asked the chef.  He said, "No problem. When you come, just order the Chef's Special and I will know.".  Those are health angels. With gratitude I thank them all.

Chia is not just for pets.
 Found  this wonderful recipe that is gluten-sugar-oil-soy and nut free.
Check out this site.   Part of a new eating plan is exploring.  I would rather have a new adventure than try to eat fake meat, cheese, turkey, or mayonnaise. I know what the real food tasted like and I don't want a poor substitute.  That's how I found this recipe for Chia Crackers.   Happy fixing and eating.  Elin.

Endurance Crackers from "Oh She Glows"

http://ohsheglows.com/2012/01/31/endurance-crackers/

280 COMMENTS

Remember the chia seed crackers that we ate at Chocolatree Café just before hiking up 0.6 miles of rocky mountainside?

Here they are in all their glory.

We kicked some major mountain booty that day and I’d like to think the chia seed crackers had something to do with it. After all, the Aztecs and Mayans used chia seeds (known as a “running food”) for hundreds of years to fuel their long journeys!  (source)

As soon as I got home, I knew I had to bust out a version of these in my own kitchen. I was “running” on 3 hours of sleep thanks to a 4am wake-up call and the chocolate I was inhaling wasn’t making me feel any better. The chia crackers came to my rescue!

Endurance Crackers

These Endurance Crackers are extremely light and crispy while providing long-lasting energy. They are also vegan, gluten-free, soy-free, nut-free, sugar-free, and oil-free to boot! Feel free to change up the seasonings and spices as you wish. Nutritional info follows.

Print this recipe

Inspired by Chocolatree Café.

Yield: 22 large crackers

Ingredients:

• 1/2 cup chia seeds*
• 1/2 cup sunflower seeds
• 1/2 cup pepita seeds (or pumpkin seeds)
• 1/2 cup sesame seeds
• 1 cup water
• 1 large garlic clove, finely grated
• 1 tsp grated sweet onion
• 1/4 tsp kosher salt, or to taste
• Herbamare & kelp granules, to taste (optional)

1. Preheat the oven to 325F and line a large baking sheet with parchment paper.

2. In a large bowl, mix the seeds together. In a small bowl, mix the water, grated garlic, and grated onion. Whisk well. Pour the water mixture onto the seeds and stir until thick and combined. Season with salt, and optional Herbamare and Kelp granules, to taste. Add spices or fresh herbs if you wish.

3. Spread the mixture onto the prepared baking sheet with the back of a spoon until it’s less than 1/4 inch thick. Not to worry if a couple parts become too thin, you can just patch them up.

4. Bake at 325F for 30 minutes. Remove from oven, slice into crackers, carefully flip onto other side with a spatula. Bake for another 30 minutes, watching closely after about 25 minutes. The bottoms will be lightly golden in colour. Allow to cool completely on the pan. Store in a container or plastic baggy.

Note: See the bottom of this post for where you can purchase chia seeds.

Nutritional Info: (per cracker, makes 22 large crackers): 77 kcals, 6 grams fat, 4 grams carbs, 0 grams sugar, 3 grams fibre, 3 gram protein.

The nutritional stats are impressive, eh?

As I reached for my garlic powder, I thought why not use fresh garlic instead? My mom recently shared a trick with me for mincing garlic: just use a fine grater instead of chopping it. I used my Microplane and it was the perfect consistency for these crackers. Just be careful you don’t saw off the end of your nail like I almost did.

10 seconds flat for fresh garlic!

I also used the same method with the sweet onion.

After grating, I whisked the garlic and onion in a glass with the water (note: I ended up using a full cup of water instead of the 1/2 cup shown here).

Pour the water mixture into the seed mixture and stir well. It will be thick and gel-like in consistency.

Now season as you wish.

I used a mixture of Herbamare, kelp granules, and kosher salt for maximum flavour, but you can really play around with the seasonings any way you like! Add some spices too if you wish. Taste and adjust if necessary.

This picture hates me, clearly.

Spread onto your baking sheet lined with parchment (or a non-stick mat, but you will have to bake them a bit longer). You want to spread the mixture as thin as possible.

After baking for 30 minutes at 325F, remove from the oven and slice crackers with a pizza slicer.

I did a large diamond shape. You can do any size and shape you want, depending on how much ninja power you are looking for!

With a spatula, carefully flip the crackers and bake for another 30 minutes until toasty and golden on the bottom. Mmm.

My new favourite cracker, easily.

Not only are they vegan, gluten-free, oil-free, soy-free, nut-free, and sugar free, but they can be made raw if you dehydrate them.

After cooling, they are crispy, chewy, and basically mind blowing ninja fuel perfect for dipping into hummus. Eric said they taste better than the ones at Chocolatree, but he may be biased. I couldn’t get over how light and crispy they are!

The question is: Whose butt do you want to kick this week?

Your boss, tough assignment, killer workout, or midterm exam?

Go make a list of things to butt kick.

Eat these crackers.

Kick some butt, ninja style.

Read more: http://ohsheglows.com/2012/01/31/endurance-crackers/#ixzz2bnfQs9Ff

Two Indian dishes and a Great Breakfast Waffle recipe.

Dear Heavenly Bodies,

Hope you are finding "our people" out there or on the Internet. It is ultra important to have people who are on our teams for a healthier life and are following similar eating plans, some vegetarians, some vegans, some Essy buddies like me or VNO', vegan-no-oil.

I work at a B&B.  I recently served another Dr. Esselstyn follower who took this path after a quad bypass. In comparing notes, we had both lost the same hugh amount of weight.  The breakfast at the B&B was watermelon, cantaloupe with fresh mint from the garden for the first course (you can also try zesting some lime for an exciting twist on melons ) so back to Breakfast.  Then for the Essy buddy, toast points with hummus spread and cute designs as follows: With pumpkin seeds in a wheat design with a goji berry for color NEXT:  With sunflower seeds and a scant slice of olive and ANOTHER: with sesame seeds.  

The main plate for our sweet breakfast was waffles with homemade berry sauce. Delicious.

Marion's Waffle Recipe (amended for VNO's)  takes 2 days...  Just kidding

The first part is placed in a bowl overnight.

2-1/2  cups soy milk (plain or with vanilla) or other milk substitutes

2-1/2 tsp. dry yeast ( packets are approx2-1/2)

2 cups whole wheat flour.

2 tsp sugar (or your choice of sweetener )

3/4 tsp salt.

In the morning......

2 E-nergy egg replacements with water.  Prepare as directed for 2 eggs

1/2 tsp baking soda

Powered sugar

1 lemon for zest.

Night before......

Warm milk to take off the chill but not to boiling. Add dry yeast to milk. 

Sift flour into a large bowl. (mixture will grow) 

Add sugar and salt and mix.

Whisk in milk mixture. 

Wet the rim of the bowl with water and seal with plastic wrap (you can also use a big bowl with a plastic lid) 

Let sit over night. 

In the morning the yeast will have worked and your mixture will have grown.

Add the (2) E-nergy eggs and water mixture

Add the baking soda (be sure to sift it in so there is no lumps).

Waffle time.

Heat non-stick waffle iron

Pour batter on iron (if the batter is too thick, thin with soy milk) 

Cooking time is different with each waffle iron.  We use 3 minutes.

Serve with a sprinkling of powdered sugar. 

Sue's Berry Sauce

4 cups fresh mixed berries.  (can also use frozen mixed berries)

1/2 cup sugar. (1/4 cup or none if berries are sweet)

1/4 cup corn starch.

Zest of one lemon. Added at the end 

 

Put berries, sugar, and corn starch in a big pot. Bring to boil then turn down.

Take off stove and grate lemon zest. (don't miss this step it really pops the flavors of the berries. 

Stir for a few minutes.  

For serving you can use some fresh berries.  Enjoy..........

A HELPING HAND.  

After breakfast my Essy buddy and I were talking and I mentioned as you have read before, that tahini is my go-to peanut butter.  He commented that Dr. Esselstyn doesn't use it .... What?  I was so hoping that it wasn't true.  Went back to my "How To Prevent and Reverse Heart Disease.". 

Yes, Elin, read it and weep... Actually I will get over it and adjust........  

Page 157. Second sentence.

What I need to do is have a refresher course by reading Dr. Esselstyn's book again. I did miss a part in Anne's recipes about "no tahini." It is because of the fat content.  Also I reread, but listened this time , that seeds are in the "special treat" column not the "dinner" or "hand-full" one.   

VIRTUAL TOUR TO AN INDIAN KITCHEN WITH MANJALA

Now to my new find.  An Indian dish and a great website.  It is Manjala's Kitchen Vegetarian Indian Cooking.

I like cookbooks but do a lot better with hands-on experiences.  I guide tours to Turkey, France and Italy and we always offer the group the opportunity to know the country through a cooking class... From Rome to Paris and Istanbul, we have learned about spices and methods of preparing and cooking that are unique and exotic.  What memories!  

Now my new virtual journey.. If I can't go to India, I have Manjula.  Her site has  recipes and instructions but she also shows me how to make the dishes in her videos....  How cool.  

I listened very closely to how Manjula pronounces the dish for I am just beginning my Indian cooking adventure.  The two recipes I choose for my first step was Baingan Bharta and the Lacha Paratha to go with it, of course, of course!  

Baingan Bharta is an eggplant dish which is so delicious.  I only bought one eggplant as the dish calls for - a big fat one and mine seemed like the size of a football. (American not a soccer ball) 

The recipe suggests cooking it in the oven for 45 minutes or the microwave for 8-to-10.  I chose the microwave and it took the 10 minutes.  When the final dish was ready to enjoy, I wished I had bought 3 eggplants and made a triple batch. ... we shared the dish with some of "our people" and everyone loved it.  No one asked for the receipe, they just said, "oh, you can make that again. We love it.".  I'll take that as an endorsement.

Here is the recipe  site and below and after I will put my Essy adjustments 

http://www.manjulaskitchen.com/2009/10/09/baingan-bharta-eggplant/

ADJUSTMENTS

green peppers are unripened red, yellow, or orange, peppers and for me do not digest well so I used the red ones.  Out with the oil of course.  No one missed it. I used vegetable stock to soften the peppers.  I heated the seasonings in a dry frying pan until I could smell the flavors but was careful not to burn the spices.... Fine line...  Then poured in the blended tomato-ginger mixture. 

Oh and I am still in search for asafetida.  

Lacha Paratha is a layered flat bread.  I loved watching this video. Manjula will astonish you with her spiral method.  Just plain fun....  I want a rolling pin like hers.  

http://www.manjulaskitchen.com/2013/02/03/lacha-paratha-layered-flat-bread/

Adjustments- Well we all know what I adjusted here..... No oil.  Basically it was whole wheat flower, salt and water.  I think the next time I might add some spices or herbs but it turned out well.  

Also since I did not have a frying pan as big as my bread circles, I cut it in fourths.  Odd experiment.. each piece puffed up like a pillow and only rested on a tiny spot on the pan not giving it a browning look like the video.  I tried another circle in the oven at 400f and that turned out more like a crustini.   They were still good but not Manjula quality.  

Hope you enjoy the adventure in Indian cooking.   Best to your journey.   Elin. 

Disclaimer: all spelling mistakes are the fault of the spell checker, I'm sure!!!