Saturday, January 24, 2015

Saturday Stuffed Avocado Appetizer

Serves 4

  • 2 medium pots
  • food processor
  • knife
  • large bowl
  • Strainer
  • large wooden spoon

  • 4 large Haas avocados
  • ¼ pound dry Garbanzo beans (Chickpeas)
  • 1 artichoke
  • 1 red pepper
  • ½ a bunch of parsley
  • ½ teaspoon of salt
  • ¼ teaspoon pepper
  • ½ teaspoon curry powder
  • squeezable Dijon mustard- optional 

  1. For the Garbanzo beans, bring water to a boil in a medium pot.
  2. Rinse and drain the Garbanzo beans.
  3. When water boils, add the beans, reduce heat to medium-low and boil lightly for 1 ½ hours, stirring occasionally.
  4. When there are 20 minutes remaining on the beans, bring water to a boil in the other medium pot, for the artichoke and red pepper.
  5. Prepare artichoke and red pepper by rinsing and drying them.  Remove stem from red pepper, cut in half, and remove the seeds. 
  6. Once water boils in the second pot, add the artichoke and red pepper.  Continue boiling for 15 minutes.  Make sure pepper is under water and the bottom of the artichoke is under water.
  7. Drain the Garbanzo beans after 1 ½ hours and let them cool off, uncovered and removed from heat.
  8. When the artichoke and pepper are done cooking, drain them and let them cool off also, for about 20 minutes.  Meanwhile, the beans will also cool down.
  9. You can remove the leaves from the artichoke heart while they are all cooling down.   
  10. Place parsley in food processor with the cooled off Garbanzo beans and process, then place in the large bowl.
  11. Next, add the artichoke heart and the pepper into the food processor, process and place into the large bowl also.
  12. Add spices: salt, pepper, curry powder and mix well.
  13. Rinse off the avocados, cut them in half, and remove the pit.  (I do this by hitting the sharp side of the knife into the pit and then once it is in it, I turn the knife.  The pit then comes out easily.)
  14. Cut vertical and horizontal lines into the avocado (to make it easier to eat).
  15. Add ingredients generously into the holes of the avocados and even coming out of the hole.
  16. Top with some Dijon mustard (optional).  Squeeze out an "S" (for "stuffed") on top of each avocado.
  17. Serve and enjoy!     

Low Fat Vegan Recipes 6

By: Derek Banas
Posted on YouTube: January 23, 2015
This is very well done.  The only thing is, I would exclude the garlic and onions.  To find out why, please see the 2010 posts.

"The Bigger the Lie, the More Likely People will Believe It." Adolf Hitler (He was a vegan.)

"The bigger the lie, the more likely people will believe it."
The lie is eating animals is necessary.
For reasons why being a vegan is the only way to be civilized, please see the following posts:

May 2014
"Vegan Video",
"Hidden Video on Animals being Killed in the Meat Industry", and
"How Chickens are Really Treated in Factories".

April 2014
"Got Rot?"

March 2014
"Animal Protein --Meat and Dairy-- Cause Cancer" and
"3/14 of the China Study".

July 2010
"Benefits" of being a vegan.

Just because everyone else is eating like savages, does not make eating the bodies of dead animals healthy or correct.

  Just because animals cannot speak does not make them worthless.  Being unable to speak does not mean being unable to think and feel.

By the way, the key to being a vegan is the miraculous juice (located under 2010).

Sunday, January 18, 2015

Vegan Minestrone Soup*

  • Large pot
  • Medium pot
  • Large wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and spoons

  • 8 ½ cups (2 liters) of water
  • 6 oz (170 g) of extra firm tofu (tofu is not bad when eaten rarely)
  • 1 ½ cups of whole wheat “elbows” pasta
  • 3 medium zucchini
  • 1 celery bunch
  • ½ a pound of carrots
  • 4 cups diced tomatoes
  • 1 can (14.5 OZ/411 g) cut green beans
  • .66 OZ (18g) Fresh Basil
  • ½ teaspoon of oregano
  • 2 fresh bay leaves
  • 4 teaspoons of salt (not sea salt)
  • 1 teaspoon pepper
  • ½ cup of tomato paste
  • 1/8 (half of ¼) a cup of Italian extra virgin olive oil

  1. Bring water to a boil.
  2. Rinse off and chop all the veggies into small, bite-sized pieces.
  3. Cut tofu into small, bite-sized pieces.
  4. Add all veggies, salt, and pepper to the boiling water (not macaroni, tofu, basil, or olive oil)
  5. Bring to a boil, then reduce heat to medium and boil covered for 15 minutes.
  6. Then uncover and continue to cook for 40 additional minutes, stirring occasionally.
  7. In a medium pot, prepare the pasta.
  8. After cooking for the additional 40 minutes, add the tofu, pasta, tomato paste, basil, olive oil, and continue cooking for 10 more minutes.
  9. Serve and enjoy!
* This soup is just "okay" unlike the Provancal Pistou Soup (please see below) which is excellent.

Saturday, January 17, 2015

Vegan Cream of Broccoli Soup

  • Large pot
  • Blender
  • Knife
  • Cutting board
  • Measuring cups and spoons

  • 4 cups of broccoli
  • 4 cups of cauliflower
  • 3 cups unsweetened almond milk*
  • 2 teaspoons of Italian Extra Virgin Olive Oil
  • 3 teaspoons salt
  • ¼ teaspoon of pepper

  1. Bring water to a boil in the large pot.
  2. Add broccoli and cauliflower and boil uncovered for 7 minutes.
  3. Drain water and add almond milk, salt, pepper, and olive oil.
  4. Bring to a boil and then reduce heat to medium-low for 10 minutes, uncovered, stirring occasionally.
  5. Place ingredients in a blender and blend until soup-like texture.
  6. Serve and enjoy! 
*I recommend making your own almond milk because they put sea salt from who knows where into the almond milk.  To make almond milk, take whole raw almonds and soak in water over night (10 hours) in the refrigerator.  Then drain, place almonds in blender, add about the same amount of water as there are almonds.  Blend and voila!  Raw almond milk.  Tastes delicious!

Saturday, January 10, 2015

Provancal Pistou Soup

(Pronounced “provansal” and “peestoo”)
Provence is a region in the South of France.
This is the best soup I have ever had!
Serves 4
Takes approximately 2 hours and 10 minutes to make.
  • Scale
  • Large pot
  • Large wooden spoon
  • Knife
  • Cutting board
  • Measuring cups and measuring spoons

  • ½ a pound (226.5 g) of lima beans
  • 1 pound (453 g) of baby red potatoes
  • 1 pound zucchinis (2 small-medium)
  • ½ pound of carrots
  • 3 medium tomatoes
  • 4 OZ (113 g) of basil
  • 1 can (14.5 OZ/411 g) of cut green beans
  • ¼ cup (59 ml) Italian extra virgin olive oil (or less if you want to make it healthier)
  • 8 ½ cups (2 liters) of water
  • 4 teaspoons of salt (not sea salt)  
  • 1 teaspoon pepper  
  • (The French add 4 cloves of garlic to this recipe.  However, here at Eat At Mary’s, we never add garlic or onions; please see the 2010 posts to find out why.  The Eat At Mary's version of this soup is delicious and refreshing.  I promise, there is absolutely no need for garlic or onions. The basil, extra virgin olive oil, salt, and vegetables make it taste great.)

  1. Bring water to a boil in the large pot.
  2. Add lima beans, reduce heat to simmer (medium-low) with the lid tilted for 1 hour and 10 minutes.
  3. After about 50 minutes of the beans cooking, rinse off vegetables and cut into small, bite-sized pieces.
  4. Remove basil leaves from their stems and cut them a little bit.
  5. After 1 hour and 10 minutes of cooking the lima beans, add the vegetables (not basil) to the pot.  Raise heat to medium and cook, covered, for 25 minutes, stirring occasionally.
  6. Reduce heat to medium-low and cook, uncovered, for 15 minutes.
  7. Next, add basil, olive oil, salt, and pepper; cook, uncovered, for an additional 20 minutes on medium-low, stirring occasionally.
  8. Serve and enjoy!

Sunday, January 4, 2015

Feel Good Vegan Split Pea Puree

Serves 4

  • Scale
  • Large pot
  • Large wooden spoon
  • Rice cooker
  • 7 ½ cups of water
  • 1 pound dried peas
  • 3 oz/85g of carrots
  • 1 tablespoon of dried thyme
  • ½ tablespoon of salt (not sea salt)
  • ½ a teaspoon of pepper
  • ½ a large squeezed lemon (optional)
  • 2 cups of rice (follow preparation instructions per your rice brand or your rice cooker).
  1. Bring water to a boil.
  2. Add peas, carrots, salt, and pepper to the boiling water.
  3. Boil, covered, for 30 minutes.
  4. Simmer, covered for 20 minutes.  (Make the rice.)
  5. Remove lid, mix in the thyme, add lemon, and let simmer, uncovered, for 10-15 more minutes or until thicker than soup-like texture.
  6. Let sit off the heat for five minutes, covered.
  7. Serve over rice and enjoy!

Sunday, December 28, 2014

Jewish Rugelachs

Pronounced, “Rugala” or "rugalas" for plural,
by United States, New Jersey natives.
It is pronounced "Roogala(s)" in Europe, from where it originates.

Warning: must put dough in the refrigerator overnight.

  • Food Processor or hand mixer
  • Measuring cups and spoons
  • Oven baking tray
  • Roller
  • Lemon squeezer
  • Sharp knife  
  • 1 cup dairy free butter (Earth’s Balance brand “Vegan Buttery Sticks”)
  • 8 ounces of  dairy free cream cheese (Tofutti brand, “Better Than Cream Cheese”)
  • 2/3 cups of sugar
  • 2 cups of all purpose flour
  • 2 teaspoons of cinnamon
  • ¼ teaspoons ground nutmeg
  • 1 cup of chopped walnuts
  • ¾ cup of chopped raisins
  • 1 cup raspberry preserves (Bonne Maman brand)
  • 1 squeezed lemon (1/2 per 8 cookies)

  1. Place vegan butter and vegan cream cheese into a food processor and mix, while adding flour, sugar, and spices, for 3 ½ minutes, or until it looks like it has been fully blended (please see the picture).
  2. Put dough in the refrigerator, covered for 2 hours.
  3. Remove from the refrigerator and cut the dough into fours, and make four round balls of dough.
  4. Place dough back into the refrigerator, covered, overnight.
  5. Next morning, butter an oven tray and preheat oven to 350°F.
  6. Grind raisins and walnuts in food processor for approximately 1 minute.
  7. Place one ball into floured surface and mix the flour into the dough.
  8. Use roller to flatten like a circle.  (Better to be too thick than not thick enough.  Make it about 1/8 an inch or 3.1750 mm). 
  9. Place jelly in the center of the circle. 
  10. Place raisins and walnut mixture on top of the jelly.
  11. Cut it into fourths (by making a cross in the dough).
  12. Roll each fourth, starting from the inside center (like in the pictures or start from the large area to look more like crescents).
  13. Once rolled, place in the buttered baking tray.
  14. Squeeze half a lemon and pour over top of the 8 cookies.
  15. Cook for 25 minutes or until light golden brown starts to form.
  16. Remove from oven and let sit for 10 minutes.
  17. Use knife to slice underneath each cookie to remove it from the baking tray with minimal loss. 
  18. Serve and enjoy!

Wednesday, December 24, 2014

Vegan Christmas Sugar Puffs*

Without sprinkles.

  • Food processor
  • Oven
  • Oven tray/cookie tray
  • Measuring cups
  • Measuring spoons

  • 1 ½ cups of Flour
  • ½ cup of sugar
  • ¼ teaspoon of baking soda
  • 1 teaspoon pure vanilla extract
  • < 1/3 cup of vegan butter (less than a 1/3 of a cup) (“Vegan Buttery Sticks” by Earth Balance Brand)
  • 3 tablespoons vegan sour cream (“Sour Supreme” by Tofutti Brand)
  • Sprinkles

  1. Preheat oven to 350°F.
  2. Mix all the ingredients together in a food processor for 1 ½ minutes.
  3. Butter an oven tray with the vegan butter.
  4. Scoop at least 1 tablespoon of the dough and place in oven tray.  Cookies will not melt or expand, so you do not need to leave much room in between each cookie.
  5. Put sprinkles on the cookies.
  6. Cook for 9 minutes.
  7. Remove from oven and let sit in tray for 8-10 minutes.
  8. Serve and enjoy!
Merry Christmas!
* If you are a vegan, these cookies should be good the way they are.  If you are not a vegan, you may want to add vegan icing to them, making them sweeter.