Sticking To Your Resolutions!

Leah the Magic Knitter writes, "This is me after completeing the Changwon Tongil 5k race where I had a personal best of 33:03. I made a resolution on January 1, 2009 to become healthier and lose the 80 pounds I had put on over 7 years. Since January, I have lost 50 pounds. My last 5k race when I was 240 pounds was run in 43 minutes. By dropping 50 pounds and becoming active again, I was able to beat that by a full 10 minutes. For all those people who don't stick with their resolutions, I just wanted to say get up and move. You won't regret it!"

Spiralized Zucchini Noodles

Raw spiralized zucchini noodles with a curry sauce, thinly sliced red bell pepper, carrot, mushrooms, and green onions. Read more about it at The Life Of A Vegan!

Delicious, Easy and Healthful Breakfast Granola!

From Anjali at Vegan Wonderful.

1 cup rolled oats
2 tablespoons agave nectar
1/2 cup almonds
1/2 cup raisins
A splash of almond milk

Combine all ingredients except raisins very well in large bowl. Spread out in a shallow baking pan and bake at 300 degrees for 30 minutes, stirring every ten minutes to prevent burning. Remove from oven, toss in raisins, wait to cool a little bit and enjoy!! :)

Dragon Fruit

Another post from Liz in Nicaragua: "I wanted to share a favorite fruit juice we call pitaya - in English, I believe it is dragon fruit. Derived from a cactus, pitaya fruit is tangy and pungent, high in Vitamin C, fiber, and many minerals.

"We make a sweet lemonade and blend the pitaya in to create a gorgeous and nutritious refreshment!"

Healthy Food in Nicaragua

Liz from Las Frutas de Paraíso writes, "I wanted to share photos from a 'Healthy Foods' workshop I attended. In Nicaragua so much of the diet is fried foods and meat, so it was inspiring to meet a Nicaraguan nutritionist dedicated to educating people about eating better. I detailed my day with Doña Aura in this blogpost.

"In the workshop we learned how to make soy milk and soy meat from the raw beans: here is a photo of our soy 'meat' - it looks a lot like tofu, with veggies on top.

"And we also made this fantastic vegetable chop suey with sauteed cabbage, carrots, peppers, onions, celery, and cilantro."

Chocolate Raspberry Tart

Selene writes, "Both my husband and I had the worst flu ever last week. Our parents collectively gave us loads of fruits to help us through it all, including a bunch of raspberries. Wanting something yummy, but not wanting anything unhealthy that would send me back into the throes of this horrible illness, I made a chocolate raspberry tart: fresh raspberries and rich raw chocolate sauce top a raw nutty chocolate shell. It's like a super delicious dose of antioxidants!"

Recipe at Veganlicious.

Rockin' Moroccan Stew

This lovely image sent in by Michelle at Michelle Ellis Photography. She was kind enough to also send us the recipe:

Moroccan Stew

2 tsp extra virgin olive oil
1 cup chopped onions
½ cup each diced celery and chopped green bell pepper
2 cloves garlic, minced or sliced thinly
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can 15oz diced tomatoes

1 can 15 oz chickpeas, drained and rinsed
1 Tbsp lemon juice
2 tsp grated gingerroot
1 tsp each ground cumin, curry powder, ground coriander, and chili powder.
½ tsp ground pepper
¼ cup raisins (as a raisin hater I hesitated, but they really do add delicious to this recipe)

2 Tbsp each natural peanut butter or almond butter and chopped, fresh cilantro

Directions:

This recipe is super easy, don't get bogged down on exact measurements. I usually add more veggies than it calls for. This dish is even better the 2nd and 3rd day after it's made.(:

-Heat olive oil in a large, non-stick saucepan over medium-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.

-Add all remaining ingredients, except raisins, peanut butter, and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.

-Stir in raisins, peanut butter, and cilantro. Mix well. Simmer for 5 minutes. Serve hot over rice or grain of choice.

A Healthy Holiday

Nicholina writes, "We were, indeed, healthy and active this Thanksgiving. We started our day by snowshoeing 3.5 miles up to a lookout tower we were renting. We had very heavy packs because we were carrying all of our delicious and vegan food for our Thanksgiving feast.

"Our menu was tiny roasted baby potatoes, mashed sweet potatoes, sauteed green beans with almonds, whole grain sourdough rolls, stuffing made with whole grain spelt bread, tempeh and homemade cranberry relish. The whole shebang was oil-free, vegan and oh-so-yummy.

"My 11 year old (the short one carrying the pack) was so excited about our meal and kept exclaiming how happy she was that she could eat absolutely everything without worries about it being vegan.

"Later in the evening, we indulged in homemade blueberry pie topped with cashew whipped cream.

"We spent the next couple days playing in the snow and enjoying the lookout before hiking back down to come on home. If you like, you can read more about our trip at The Mournful Cry of the Laundry."

Breakfast Food

"Here is a pic of my delicious breakfast! Whole wheat bread, sauteed tomatoes, potatoes, and kale in a hint of garlic olive oil with salt, pepper, and oregano, topped with fresh basil - can be eaten like shown or made into an awesome sandwich!"

Submitted by Ishita

Cabbage Rolls

These healthy vegan Cabbage Rolls were my main dish this Thanksgiving. Follow the link to get the recipe -- they are filled with a nut-bean-brown rice mixture and baked in low-sodium vegetable juice.

How is everyone doing this Thanksgiving weekend? Staying healthy and active, I hope! Send me in pictures of your healthy feasts and holiday exercise!

Oatmeal for Breakfast

This morning felt too cold for my usual green smoothie. To me winter means more warm bowls of healthy, filling oatmeal!

I cooked old-fashioned rolled oats and topped them with a sliced banana, walnuts, and a drizzle of agave. A sliced pear is on the side.

Avocado Supreme Wrap

Melissa writes...

"My mom is a vegan and I am a vegetarian myself. There aren't very many vegan-friendly restaurants where my parents live, so I like to take her out to vegan/vegetarian restaurants whenever she comes to Toronto. Vegetarian Haven is a great place, serving all vegan foods and we both fell in love with their Avocado Supreme wrap.

"At home, I like to do my own version of it: it's simply mashed avocado, thinly sliced apple, trail mix and spinach (or sprouts) wrapped up in a whole grain tortilla. So easy, and delicious! The one at the restaurant is made with their own vegan mayo, but it's simpler and super tasty without."

Veggie Bowl

Taralyn sent in this colorful picture:

"I love color, and by combining fresh baby zucchini, sun-dried tomatoes, red onions along with green and yellow bell peppers, I made a feast not only for the taste buds and tummy but also for the eyes!

"I quickly stir-fried all of the veggies together with a small amount of olive oil, garlic, a hint of curry, coriander and basil, and seasoned it a little more with Bragg’s Liquid Aminos. Yum!

"For a more substantial protein lunch, I sometimes add either roasted pecan halves or tofu to this dish."

Buckwheat Tabbouleh Hummus Wraps

Katrina, aka Gluten Free Gidget, shares with us her recipe for a gluten-free Buckwheat Tabbouleh Hummus Wrap.

"I created this recipe to combat my cravings for a favorite college comfort food, the Veggie Pita Pocket at TooJay's Deli. I am gluten free and can no longer eat there. Here is my healthier take on their recipe. Enjoy!"

Thanks, Katrina, I love the sound of this and think it would make a great packed lunch! And I even happen to have a bag of buckwheat groats sitting in my cupboard!

Chocolate Avocado Pudding

A couple of you have submitted variations on this recipe. Here is Sheri at Green and Crunchy's version:

"I have a sinfully rich (yet healthy!) dessert to share. This is a raw vegan chocolate-avocado pudding -- there are lots of variations of this popular recipe floating around the internet. We make it often and it knocks our vegan socks off every time! We make it with an avocado, cacao powder, vanilla extract, a sweetener of choice, and any add-ins you like. Simple and scrumptious!"


The link to the recipe is here!

Thai Coconut Soup

Another yummy picture from Liz at Las Frutas de Paraíso.

"I live in Nicaragua where I am attempting an organic garden, and I try to incorporate homegrown veggies into all my recipes (which are all vegetarian). This is Vegetarian Thai Coconut Soup featuring tofu cubes and my homegrown lemongrass, bell pepper, hot chili peppers, and basil."

Veggie Stir-Fry

Liz at Las Frutas de Paraíso sent in a bunch of inspiring pictures! Here's the first: a "good old fashioned Veggie Stir Fry: broccoli, carrots,zucchini, bell peppers, corn, onion, garlic; I topped it with cashews."

More of Liz's pics next week! Have a great, healthy weekend!

Play With Your Food Smoothie

A beautiful Play With Your Food Smoothie from the Gluten-Free Vegan Family Blog:

"The bottom layer is frozen cherries, second layer - bananas and lemon juice, and top layer- blueberries. Yum! She froze each layer a little bit more by placing the glass in the freezer for a while after adding each type of fruit. Makes a cute little dessert cup, don't ya think?"

Watermelon Cake

Kelly sent us proof that a healthy dessert can be a fabulous celebratory centerpiece: "I made this watermelon cake for my sister’s high school graduation party!"

Thank you, Kelly!

Lettuce Wrapped Black Bean Burger

Jenn Blumberg, Head Cabbage at Hello Veggie writes, "It's so important to get legumes in your daily diet. This lettuce-wrapped Spicy Black Bean Burger makes it easy, I could eat it every day! And if you have your beans and rice precooked the day before, this meal comes together in less than 20 minutes!"

Cucumber and Radish Rounds

Iris sent in this great healthy appetizer idea: "Here's an appetizer I made today of cucumber and radish rounds topped with a mushroom, almond, and sunflower seed pate."

Sunflower Seed Salad

Iris writes, "This is a salad with raw sunflower seeds, walnuts, and dried cranberries. I drizzled it with olive oil, balsamic vinegar, and lemon juice for the dressing."

Collegiate Cycling Road Race

Christine sent this inspiring image in: "Here is a picture of my boyfriend (holding up the peace sign!) during a collegiate cycling road race in Reno, NV last spring. He raced for UC Berkeley (go bears!). He is vegan, and finished 6th out of 30. He told me that one of his biggest motivators is showing people that vegans can be great athletes too, busting the image of sickly, pale/anemic celery-munching vegetarians that so many people seem to have. I think he's doing a great job of it!"

Butternut Squash Soup

Cadry writes, "This Butternut Squash Soup is from a recipe in The Vegan Table.This mouthwatering soup is creamy, delicious, and practically makes itself. It's packed with antioxidant powerhouses like squash, onions, garlic, and ginger. Best of all, it's the kind of warm comfort food that makes the end of summer worth it. You can find out more about it here."

Pesto Pasta

Vegan Pesto Pasta with Summer Squash and Salad with Black Prince and Currant tomatoes.
"All home made :) All home grown (except the pasta) Yummy! A dish we share with nonvegan friends and they always think it must have cheese!"

(submitted by Katrina Kennedy)

Indian Summer Salad

Another pic from Noelly B at Seed Upon the Wind: "I love giving fancy names to simple foods, so this is my Indian Summer Salad, with mixed baby greens, tomatoes and lemon cucumbers from our local farmers' market, along with some daikon sprouts, sunflower and pumpkin seeds, and some home made raspberry vinaigrette."

Lentil Soup & Delicata Squash

Noelly B from Seed Upon the Wind writes, "This is a seasonal veggie soup with lentils (tomatoes, celery, carrots, onion and garlic chives all from our local farmers' market). There are also two amazingly good white/wheat rolls with flax that my sister-in-law made and some baked delicata squash with cinnamon for dessert. I love simple soups, and I'm thrilled that the weather is finally getting cold enough that we can enjoy hot soups to their fullest!"

Roasted Broccoli

Jackie from Munching Madness sent this in: "While I am Italian and have a hard time NOT eating macaroni at every meal, I like to shake it up and add in some greens wherever I can. Normally I mix it all together, but this roasted broccoli was too delicious to mess with!"

Vegan Lentil-ball Sub

Mary writes, "This is a vegan Lentil-ball Sub (a vegan take on a meatball sub) served on organic multigrain sub rolls smothered in a homemade marinara sauce - a fave in our house and one I've gotten quite a few emails about through my own blog This is Vegan."

Tofu and Roasted Chickpea Salad

Iris from the Daily Dietribe blog submitted this Roasted Chickpea and Crumbled Tofu Salad -- follow the link for the recipe!

Peach Pie

From Selene at Veganlicious: "This raw, vegan and gluten-free peach pie features spiced peaches on a candied pecan crust."

Vegan Tomato Mozzarella Caprese

Katherine sent in this submission of "a vegan spin on a classic summer dish: tomato mozzarella caprese. In the picture is fresh-picked basil from my herb garden and tomatoes from the farmer’s market, along with "Buffalo Mostarella" from Jo Stepaniak’s The Ultimate Uncheese Cookbook.

"Everything is dusted with salt and pepper and drizzled with a little balsamic vinegar. It was delicious! I love the "cheez" swaps in Jo’s book!"

Grape Kabobs

Here's a great (or should I say grape? hee hee) submission from Sheri at Vegan Family Inc.:

"These are photos of our new fave summer treat...frozen grape-kabobs!

"To make: Wash grapes, and thread them onto bamboo skewers (I buy these at the dollar store in a pack of 100). Lay the skewers on a cookie sheet and place in the freezer for several hours or overnight. That's it!



"My kids made these by themselves, and were super-excited to have them for breakfast. Such a fun food!"

Thanks, Sheri! My grapevines are loaded with ripe grapes right now, so I may have to give this a try!

Rice Bowl and Restaurant Recommendation

Here's another pretty picture from Natalie: "This rice bowl is my adaptation of the wonderful dishes served at Fresh Restaurants in Toronto. It has a bed of brown rice topped with satay tofu steaks (vegan, purchased at grocery store), avocado, tomatoes, chickpeas and a wedge of lemon. The dressing is Sesame Miso Sauce (also vegan) from the book Fresh at Homeby Ruth Brown and Jennifer Houston, the owner and head chef respectively of the Toronto restaurants.

"If you're ever in Toronto, be sure to check out one of several Fresh restaurants - they're just wonderful. I lived in Canada for three years, and ate at Fresh whenever I could. Now that I'm back home in Australia, I try my best to recreate their beautiful food and juices - thank goodness for cookbooks!"

Quinoa Salad

Here's one from Natalie, who writes, "This quinoa salad is my own recipe, just the cooked grains, tomatoes, cucumber, snow peas and chickpeas (maybe 'garbanzo beans' for you guys?) dressed with olive oil and lemon juice - yum!"

Whole Wheat Gnocchi

Well, it must be Gnocchi Week -- two separate gnocchi submissions in two days!

Jackie writes, "This is a photo of some home-made whole wheat gnocchi over sauteed greens. We love to make things from scratch whenever possible, especially things like gnocchi that are so expensive to get at a restaurant and so easy to make at home! Hope you like it!"

Beet Gnocchi

Vegan, gluten-free Beet Gnocchi with Raw Cashew Pesto Cream, sent in by Selene at Veganlicious!

Pocket Pie

Sweet Karoline sent this picture in: "I made a white bean, mushroom, spinach, and broccoli pocket pie. Not only was it a lot of fun to make, it helped me use up a ton of random containers of veggies and beans that I always have hanging out in my fridge!"

Beet Hummus

Laura writes, "I recently made this beet hummus, and I just thought it was such a beautiful color and full of healthy things. I based it off of this recipe.

A Delicious Sandwich

From Heather in Virginia: "Ezekiel sprout bread, hummus, feta cheese, avocado and tomato. Better than any sandwich with meat on it!"

My favorite vegan substitute for feta cheese is salty kalamata olives.

Okra and Lima Bean Masala

Okra and Lima Bean Masala is one of my favorite dishes from SusanV's FatFree Vegan Kitchen. I've made this several times for a fast, healthy supper -- it's so easy using frozen chopped okra and canned tomatoes. Susan tells me, "I think you may be the first person to mention that they've tried the lima bean masala! I'm so glad you like it. I'm a big fan of lima beans and like to put them to non-traditional uses."

Thanks for a wonderful blog, SusanV!