So you overbought on the eggnog ! Not to worry. Here’s a delicious recipe from the folks at Vegetarian Times and FatFreeVegan. It’s totally vegan but you don’t need to tell that to everyone. Just stand back and watch how much people who thought they could “never give up cheese” will enjoy this dessert. http://blog.fatfreevegan.com/2006/12/vegan-eggnog-cheesecake.html
For many of you a vegan lifestyle is about more than what’s on your plate. We’d like to share this article from VegNews. http://vegnews.com/web/uploads/asset/4642/file/VegNewsHolidayGiftGuide.2012.pdf
There are plenty of ideas for vegan gifts and treats. Marilu is NOT a spokesperson for any of these products. We can’t say that we officially endorse any of these as we can’t personally test each and every one. But we endorse the idea of our members learning all they can, trying new things and letting us know about your experiences. We think that you’ll find a lot of these items, cute, tasty and fun !!
Happy Shopping !!
It’s been awhile since we’ve included a recipe here. We’re adding this one today for two reasons. It’s fast and it’s economical. For those of you with children we suggest making this before you head out for trick or treat. It’s a good chance to get something warm and hearty into them.
1/4 cup olive oil 4 cloves garlic 1/2 teaspoon pepper 1 bunch asparagus 1 can lentils 1 can tomatoes with basil 1/4 teaspoon Italian seasoning 1/8 cup Bragg’s 1/8 cup white wine 1/4 cup basil 1 pound pasta
In a large pan, saute garlic and pepper in olive oil. Add asparagus. Saute for two minutes, add lentils, tomatoes, Italian seasonings and Bragg’s. Let simmer, drain. If it gets dry add white wine. Add basil. let simmer 5 to 10 minutes. Pour over cooked pasta of your choice.
It’s not only good for your health but a plant based diet is good for your budget. A bowl of oatmeal makes a wonderful breakfast all year at a cost of a few cents per serving. There’s no need to buy processed cereal or to purchase the packets of instant oatmeal. In it’s natural form oatmeal takes only minutes to cook anyway. Why pay extra money for something that’s ALREADY a convenience food? You can cook it on the stovetop, in the microwave, or in the slow cooker. Add summer fruits when they’re in season or get in the spirit of fall and add apples and cinnamon or even stir some pumpkin into your cereal. You can add walnuts to make a healthy food even healthier and stir in peanut butter for added protein. Top with maple syrup or date sugar and breakfast will feel like a real treat. If you’ve got leftover you can add some sauteed onions and leftover rice and bake it or fry it as a side dish for lunch or dinner. You can make muffins or pancakes or add it as a topping to streusel. If you want to “cut carbs” we suggest eliminating the spongy square slices that come wrapped in cellophane, or the boxed dinners with neon colored cheese. Save money. Save your health.
In honor of the class that’s currently running in the members area (Back to Booty School…Saddle Up!) we’re going to celebrate the great outdoors AND the inexpensive get away today.
Check out this article from VegNews. It gives some great tips for an awesome vegan camp out. If you’re looking to make the most of the last days of summer why not try something that’s fitness friendly?
Check out this article from PCRM (Physician’s Committee for Responsible Medicine): http://www.pcrm.org/health/medNews/meat-increases-stroke-risk Summer weekends nearly always involve a BBQ or two but don’t buy into the mindset that they have to include meat. In fact, with fresh food so bountiful, why take up room on your plate with something that can harm you? Stock up on veggies. Grill some portabello mushrooms and thick sliced onions if you want something hearty to put in a bun. Peaches are everywhere and with some grill marks , maple syrup and dairy free ice cream you’ve got a great finish for your meal.
Most of us are aware by now that there is a growing public health threat in the form of antibiotic resistance. Any mom who has dealt with an ear infection more than once has probably discussed this with her pediatirican. What many people don’t know is that this threat is linked to antimicrobial use in animal agriculture. What that means, simply put, is that the animals in our food supply are routinely treated with antibiotics to promote growth and inhibit the illness inherent in the crowded, often inhumane, living conditions they endure. In fact…up to 80% of antibiotics used in the U.S. are administered to animals on farms ! You can read the full article from PCRM here: http://pcrm.org/health/health-topics/animal-ag-foodborne-illness-antibiotic-resistance
In the meantime there’s time to check out Marilu.com for some delicious, healthy and safe alternatives to serve this weekend.
In case you missed it…..Marilu’s recipe won the GRILLIN’ WITH THE STARS contest on Live yesterday. Congratulations to Marilu and her charity, The Physician’s Committee for Responsible Medicine. Congratulations also to runner up Ashanti and her charity, Boys and Girls Clubs of America. Both of these organizations will put the winnings to good use. Your vote helped “pay it forward” and that’s something you can celebrate. One way to celebrate is by preparing Marilu’s healthy delicious vegan recipe this weekend !
Large Container of Organic Mesclun Greens Preheat the grill to medium-high.
Marinate the grapes in olive oil, salt, and pepper. In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and salt. Wrap the garlic cloves in tinfoil and place on the grill. Cook until tender, about 20 minutes. In a medium bowl, whisk together the balsamic with the 1/3 cup olive oil and mustard. Cut tomatoes in thick slices and set aside. In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, cap side down, on the grill and close the lid. Cook for 3 to 4 minutes. Turn on the other side and cook for an additional 3 to 4 minutes. Re-season them lightly with salt and slice diagonally ½ inch pieces. Take mushrooms off, and put grapes in a grill basket and grill until the skins begin to blacken in spots, about 3 minutes. Remove the garlic from the grill. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange greens in center of plate, then alternate sliced mushrooms and sliced tomatoes on top and garnish with grapes and top with the dressing and a sprinkle of Mozzarella-flavored cheese. Serve immediately. |
