White bean and Broccoli soup

Good Afternoon,

How is everyone today? Has anything wonderful happened?
I am having a fine Wednesday in central Kansas. It is a beautiful sunny day and I am sitting here talking to you!

The other day I made Ken Haedrich's white bean and broccoli soup. I have been making this for quite awhile now, I think it has been at least 6 years since I bought his book, Feeding the Healthy vegetarian Family. 
The way Ken writes transports you into his kitchen. Ken cooks right beside you, adding his insight into your food. He talks through his book and gives you the mental details only a foodie could enjoy. It is one of the first books that inspired me to try vegan foods and it is never far from my reach. I have been known to carry it with me on vacation, while riding the train to Chicago to spend time with my dad. Nothing like taking an old friend with you on a long tiring journey.
The emotional connectedness he reaches while talking about feeding his family is comforting and truly makes trying new foods an easy decision. I guess you could say I love this book. It's worn and dog earred pages soothes my restless soul, the dripped on and somewhat written over pages let me know that comfort is never far away.

Ken and his wife Karen have 4 children that they raised vegetarian. Karen is a vegan, and there are many vegan recipes in her that reflect her influences through his cooking. I recommend this book for anyone that is tired of the hyped up, over produced vegan cookbooks of the day and are looking for a laid back, lemonade in hand slow ride into comfort food.

Mary's white Bean, Broccoli, and Pasta Soup

1 c. dried white beans or great northern beans
1 large head broccoli
2 Tbls. olive oil
1 c. chopped onions
2 garlic cloves
6 cups potato broth or vegetable broth made with potatoes
1 tsp. dried basil
1 tsp. salt
freshly ground pepper to taste
1/2 lb. tagliatelle or other flat noodle, I use whole wheat or rice pasta

Soak your beans over night. the next day drain your beans and cover with fresh water by about 2 inches. Bring to a boil, reduce heat to a simmer and cover partially. Cook the beans at an active simmer for about an hour, until tender. Drain, reserve the bean water.
Cut the broccoli into flowerets, reserving the stalks. Peel and dice the stalks, setting aside both stalks and about 4 cups of flowerets.
Heat olive oil in a large soup pot. Stir in onions ans saute over medium high heat for about 5 minutes. Stir in garlic and broccoli and saute 2 minutes more over medium high heat.
Add the potato broth, beans, and 2 cups of the bean water to the pot. Simmer for 10 minutes over medium high heat, then stir in the basil, salt, and pepper. Simmer one minute more, then remove from heat. At this point the soup can sit at room temperature for up to one hour and in fact will benefit from the delay, Or you may proceed right away. Either way, begin-or continue- to heat the soup when you put on the water for the pasta. The trick is not to overheat the soup and bring the broccoli to mush.
Bring a lightly salted pot of water to a boil. Add the noodles and cook until tender according to package directions; drain. Put some noodles in the bottom of your soup bowls and cover with plenty of soup.
I serve this with a good hearty bread and a simple flavored olive oil dip.

This recipe is verbatim out if the book, except for my added description of what we eat with the soup.

I hope you try this and love it as much as our family does. It is hardy and light at the same time so I feel it can be served all year long. It is great reheated and lasts well in the freezer.

What is your favorite cookbook?

Until tomorrow,
Viv~

Pioneer Womans Cinnamon Rolls...Veganized?

Hello Bloggy buddies!
How is everyone enjoying this hot weather?
I would like to say that I am not enjoying it one bit! Last night our air conditioner wasn't putting out any cool air and it was miserable until the sun went down. So this morning Chris went outside and totally cleaned it out. It was just caked with filth. I guess when we bought this house we figured the previous owners would keep the unit clean...Lesson learned. Don't trust adorable little old people when they tell you everything is in great condition. LOL

So, lets talk about Pioneer Woman, Ree Drummond's cinnamon roll recipe. It is definately not vegan friendly, and it is not healthy in the least bit, but...I'll be darned if they aren't the tastiest cinnamon rolls I have ever had! The original recipe called for a quart of whole milk and over a pound of butter, not to mention she calls for 2 cups of sugar. Then, there is the frosting....OH THE FROSTING! Coffee maple frosting. It is to die for, literally. I think it would definately cause someone to fall into a diabetic coma.
Everyone loves them. The men that my husband works with beg him to have me bake some....every week. Every week. It is ridiculous.
I make these about every other month and it makes 6 dozen rolls per batch, so there are plenty to share. I give all but 1 dozen for our house, because my husband will eat them until he is quesy. He just cannot stop himself.

Pioneer Womans Cinnamon Rolls, Veganized

Ingredients

• 1 quart Soy Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast, 0.25 Ounce Packets
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• 2 cups smart balance vegan margarine, melted
• 2 cups Sugar with 2 tbls. cinnamon mixed together
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• 1/2 cup Milk
• 1/4 cup Melted smart balance vegan margarine
• 1/4 cup Brewed Coffee
• 1/8 teaspoon Salt

Preparation Instructions

For the dough, heat the soy milk, vegetable oil, and sugar in a medium saucepan over medium heat to a slight boil. Set aside and cool to warm.This usually is about 30 minutes. Sprinkle the yeast on top and let it sit on the soy milk for 1 minute.
Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour. After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine. Use the dough right away.
Preheat the oven to 375°F.
To assemble the rolls, remove half the dough from the bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
To make the filling, pour 3/4 cup to 1 cup of the melted margarine over the surface of the dough. Use your fingers to spread the margarine evenly. I like to combine my sugar and cinnamon together and then sprinkle it over the margarine.
Now, beginning at the end closest to you, roll the rectangle away from you. Use both hands and work slowly, being careful to keep the roll tight. When you reach the end, roll the log over so the seam is face down. When you’re finished, you’ll wind up with one really long log.
With a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Spray your pans with Pam. Place the sliced rolls in the pans, being careful not to overcrowd. Each pan will hold 7 to 9 rolls.
Repeat the process with the other half of the dough and more pans. Preheat the oven to 375°F. Cover all the pans with a kitchen towel and set aside to rise on the countertop for at least 20 minutes before baking. Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
While the rolls are baking, make the maple icing:
In a large bowl, whisk together the powdered sugar, soy milk, margarine, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. The icing should be somewhat thick but still very pourable.
Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.
Package up rolls to give away to friends, because if you keep them, you will eat them.
I would not recommend using rice milk, it is too thin and turns out really lame, thin cinnamon rolls.

This really is a yummy dessert. I think for Christmas, you would be voted Best vegan cinnamon roll at your family's annual dinner!

Try it out, your going to love them!

Let me know what your think if you make these!
Viv~

Chickpea Salad

Hello fellow Bloggers,
I am hoping that you are staying inside where it is cool! It is a hot. hot. hot. day here in the tiny town of Nickerson, Kansas!
Today is my husband and I's 18th wedding anniversary! 18 years ago today was a beautiful sunny Saturday. I married my best friend and the most interesting man I have ever known. Today we got up early and cut weeds out of our front yard, played with our 18 month old grandaughter and for lunch guess what I made the love of my life?  Yep! You guessed it, Chickpea Salad with a side of fresh cut tomatoes and cucumbers. Now the picture above is not mine, eventhough I wish it was, because that my friends, is a purty salad! Nope, I went over to this blog http://theapronarchives.com/ and found this amazing salad picture! Mine was more subtle, and less..... I served mine just like this with whole wheat bread but, with shredded lettuce. Very little difference, except her plate is prettier. LOL


I love chickpea salad, it reminds me of the tuna salad my mother would buy for me when we went grocery shopping at HyVee in Iowa.  Sick, right?  Oh well, it is tasty with a hearty side of good memories!
Here is my own personal spin on the salad, it is simple, and yet so satisfying!

Chickpea "Tuna" Salad

1 can chickpeas, organic, if you can get them, drained and rinsed several times
2 Tbls. sweet pickle relish
3 Tbls. Vegenaisse, or mayo, whatever ya got
2 Tbls. Vadalia onion, minced

Ok, now comes the hard part if you are like me and don't have a food processor. You have to smash up the chickpeas by hand. I used my metal whisk. Break them up until they look like, well... Tuna.
Add your vegenaisse, relish and onion. Place in the refrigerator to cool down. Serve on whole wheat bread, flat bread, tortilla's or what ever floats your boat. I like mine on whole wheat with a slice of tomato and shredded lettuce.
Serves 5
This was the perfect anniversary lunch for us. Our daughters were both there and so was our granddaughter, who is staying with us for a week. It was nice to be together.

So, tell me about your chickpea salad, how do you make yours and do you have any happy memories associated to anything you make?

Hopefully I will find my camera and get some new pictures uploaded for you!

Until then,
Viv~

Homemade Laundry Soap

Happy Hump Day, I am so glad it is almost the weekend, although just thinking to myself, it is summer vacation...So therefore isn't everyday the weekend?
Anyway, I thought I would start sharing a few things I have changed since I was away from blogging for so long. I have almost single-handedly gotten rid of all store bought cleaners for our home. I admit, I am holding out on the worst offender, Clorox wipes, but other than that I am almost totally free. Free of fake smells, fake coloring, huge price tags, and most importantly dangerous chemicals.

Before we get to the recipe, I bet you are wondering why I hold onto Clorox wipes. The truth of the matter is...fear. With my lowered immune system, I am scared to death of contracting staph again. I have had it twice and it ripped through my body like a tornado and layed waste into my whole system. It almost two years to remove it entirely, but it left it's mark by leaving scars all across the trunk of my body. All because I went with my daughter to the ER when she was in a car accident.  Staph to a lowered immune system can be deadly and I was very lucky that I have such a great group of doctors at my disposal, some are not as lucky. So, the Clorox wipes are bought three at a time to wipe off shoes when I come home from the clinic, wipe door knobs and toilets, sink knobs and kitchen appliances. My family think I have OCD when it comes to cleaning, but they have never suffered like I did at the hands of such a nasty infection, and I hope they never do.
I also carry hand sanitizers at all times, but I am cutting down. I heard there is a super bug building due to Americans being to clean and it is a staph borne illness. Not good.

So, out of the rambling about staph and onto the detergent!

Homemade laundry soap, or as I call it Laundry Sudz

1 4 lb 12 oz box Borax

1 4 lb box Arm & Hammer Baking Soda

1 box Arm & Hammer Super Washing Soda, 55 oz

3 bars of Fels-Naptha soap, grated

2 small containers of Oxy Clean, I use store brand Oxy Clean, try to get about 3.5 lbs total

 

Pour everything into a large container and stir around with a strong wooden spoon. Do not try and stir this with your hands if you are sensitive like I am. It will make you itch.

Use 1 full tablespoon per load. I know you might think that is a very small amount to use, but this has no fillers like the detergents you buy in the store do. This is pure soap, and it works awesomely...Is that a real word?

I made this in February and I have over half left. It lasts a long time. I love it and it washes clothes better than store bought.
For fabric softener and to help clothes be static free, I use 1 tablespoon of white vinegar. It doesn't leave a smell on my clothes and it makes them super soft!

The only draw back that I have found from using this detergent is, you cannot leave it sit in the machine for hours at a time and then go back and expect nice smelling clothes. They have to be flipped over when the cycle is finished or they will sour. This is because there are no chemicals in it.

I hope you try this and love it as much as I do.

Tomorrow I plan on sharing my homemade dryer sheets!!

Until then,
Viv~

Avocado Black Bean Tacos

Happy Monday bloggie peeps,

I hope you had an awesome Fathers Day weekend!! We had alot of fun, we bought my husband a whole bunch of snacky foods to take to his job, made homemade vanilla chocolate chip cupcakes with homemade chocolate butter cream frosting and grilled out! We finished our evening with movie night and watched Sherlock Holmes 2.

It is nice to spend time with the people you love making memories!!!

On Friday, I had no idea what I was making for dinner, I knew I had black beans thawing in the fridge, but other than that I was clueless.
So..I made tacos again. I don't know if it is because the weather is hot, or I am just pure lazy, but I have been making tacos alot lately.
These tacos are so easy that I really don't know if you need a recipe for it or not, so I will give you a basic idea of prep.


Unbelievably easy Avocado Black Bean Tacos
Ingredients
2 cups black beans, canned or homemade are fine
2 cups jasmine, basmati, brown or white rice, whatever you have is fine.
1-2 avocado's, I mush mine up
2 whole tomatoes, diced
1 small onion, diced
Lettuce, shredded
Homemade salsa, recipe follows
Flour or corn tortilla's, fried or steamed, your choice

Assemble and eat to your hearts content!

This is our favorite salsa that I make, I hope you will like it just as much as we do!

Super easy Salsa

1 28 oz.can crushed tomatoes
1/2 jar diced jalapenos, drained
1/2 yellow onion, cut into quarters
1 tsp. garlic salt
1 tsp. cumin
1/2 tsp. sugar
1 tsp. lime juice

Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips, and pour onto everything!
I am going to go prep my next blog, a really yummy soup we like alot around here.
Until then,
Viv~

Sometimes...you just have to have it.

(DISCLOSURE, no shrimp were harmed in the making of this dish..)

Hello friends,
How has your week been? I hope it has been a good one!!
My week has been fairly busy. I have cleaned the house (for the most part), dug up the baby yukon gold potato's that I planted in the spring, mowed the lawn and finished reading a book on the British monarchy. Not to shabby, eh?
Being a woman, there are certain times during the month...that I crave weird things and I have to eat them or else I might kill someone. I am sure all my female followers can relate. This month it was my mothers shrimp salad from when I was a kid. Yes, I know....totally odd, and yes I know shrimp salad doesn't exactly go with my vegan ways...ok, and yes I know the image above is not that promising, and might look really carb heavy and scary. Yes, all of that is true. But, I HAD TO EAT IT.
As a child my mother would make this about 2 times a year. Once in the spring and once in the summer. I always loved watching her make it, but hated the shrimp. I would pick out the salad shrimp and eat the pasta and veggies. This salad fits the bill, on crunchy, chewy, fattening and salty.

While I no longer need to pick out the shrimp, as there are none and I use vegenaise instead of mayonnaise, it still tastes the same to me.

The no shrimp shrimp salad.

1/2 pkg. of sea shell pasta or elbow macaroni, seriously only use these two pasta's, all others fail.
1/2 cup vegenaise, or more, if your into that
1 cucumber, washed and and if using non organic peeled
1/2 red onion, minced
3 peeled and diced carrots
3 stalks celery, diced
1 smallish green pepper, diced
1/2 cup frozen baby green peas, optional
Seasonings, 1/4 tsp each, garlic powder, onion powder, celery seed
Season salt, to taste

Boil pasta until it is al dente, drain and chill with cold tap water. Drain and place in a large bowl, dump all of your veggies in and then your vegenaise. Stir really well. Season to your liking. And if you are like me and have to have a carbo overload, place it on toasted whole grain toast and eat like a sandwich, or lady like with a fork...But seriously, eat it like a sandwich.

 I hope you try it, and I hope it comforts you when you need it most.
 Until tomorrow,
Viv~

Black bean and Quinoa tacos

Happy Saturday blog buddies,

I am sad to say I am not feeling to whoopee today, but that is not stopping me from writing a recipe for you!!
Sorry, it has taken me all day to get this written. My illness is really fighting my body today.
I will not relent, so here is my post!
My friend Jessica Ann is a wonderful person, she travels yearly to Asia to help care for orphaned children, she is a nanny for two adorable boys and is going to school full time to be in the medical field, her photography is brilliant and she is a veggie girl! I met Jessica in an adorable fresh food market in the city near my small town. Every time I would go in there Jessica was smiling, it was so addictive, so I finally got the courage up to ask her if I could put the store on my blog!! Well, she said yes and we have been Internet buddies ever since!

A few weeks ago I noticed on facebook that she posted her dinner and it looked alot like this.
Now, believe it or not veggie friends, but I had never tried quinoa. I don't know why, but it scared me. It seems to be silly now, after I made it. I was pleasantly surprised!! Here is her ridiculously simple and delicious recipe!

Black bean and Quinoa Taco's

2 cups cooked black beans, no liquid
1 batch of quinoa, cooked
1 tbls. cumin
1 tsp. dried quinoa
1 avocado, cubed
2 Roma tomatoes, cubed
1 small onion, chopped small
6 flour tortilla's

Mix the beans and quinoa, add seasonings and set aside. In a skillet add some EVOO and toss in a flour tortilla, top with about a cup of the bean and quinoa mixture. Fold over when the tortilla is browned. Add the avocado, onion and the tomato. Top with your favorite salsa or taco sauce.
Serves 6
I wish you could meet Jessica for yourself to see how wonderful she is.
I hope you try it! I am going to head to bed, but I will be back tomorrow with another simple vegan recipe!

Until then, think happy thoughts!
Viv~

A homemade Vegetable broth

Happy Hump day!
I hope everyone is enjoying this glorious hot weather! I know I am taking advantage of it.
Lately, I have been puttering out in my garden and Chris and I have planted several little flower gardens here and there on our property! I have this idea that I can turn this little house into a cottage with English gardens everywhere the eye can see. But, everything is so small this year you really cannot see the vision behind all the labor! LOL
As you can see, this is not a post about quinoa, black bean tacos. My fingers must have been ignoring my brain because I started with a picture of the taco's and then wrote and entire post on broth....LOL
Tomorrow, I WILL post on the tacos. I promise
Yesterday I was going through the fridge and realized that I had several veggies on their way out, and as I am all out of homemade broth in the freezer, I knew it was time to brew some up!

This a basic broth, no bells or whistles, no exotic ingredients that you will have to search for. Simple. delicious ingredients that everyone of you have in your fridge! I guarantee it!

Homemade Freezer Broth

Ingredients are:
1 head of iceberg lettuce, shredded
2 zucchini, chopped
2 large onions, washed with peels left on
2 large cloves garlic, with peels left on
2 large bunches of fresh parsley, left untouched
4 large carrots, washed and cut in half, unpeeled
1 large leek, washed well and sliced then soaked to remove any grit
1 small hand full tri-colored peppercorns
2 large pinches kosher salt
2 gallons for fresh filtered water

I use mostly organic veg in my broth, but you can use anything you feel comfortable with.

Throw all veg into your largest pot, cover with the two gallons of fresh water and then add your salt and pepper. Cook over medium low heat with the pot covered half way with a lid for approximately 2 hours.
At the end of two hours, taste for seasonings and add more if you like. I added a bit more kosher salt. Cover with the lid entirely and cook for another 2 hours. Remove from heat and allow to cool completely. Ladle your broth into ball jars, or if you are comfortable with plastic ware, ladle into containers. I wrote Vegetable broth and the date on my jars with dry erase markers.

I save my veggies after I use them for the beginnings of a second batch of stock when I need it. I will first boil the first batch alone with a gallon of water for about an hour, then remove the veg and use it as compost. Then I start all over again using fresh veggies!

I hope that this was informative and will make you want to stop buying that overpriced heavily salted version of vegetable broth or cubes at the store. This is so much more healthy for you and it gives your home the most inviting aroma! Plus, it tastes fantastic!

Until tomorrow my friends,
Viv~

Beans and Greens dinner

Hello bloggie peeps,
How is your summer going so far? Mine has been pretty uneventful, cleaning and organizing keep me pretty busy in our new tiny cottage house.
Kaiti will be a Junior in the fall and I am proud to say she is excited and hopeful for her future!
Lately I have been cooking some pretty easy to make food, as it is super hot here in Kansas.
If I can make it in 15 minutes or less, it is on my to do list!!

I bought a new rice cooker recently, and I have to say it is pretty darn awesome!!  Kaiti makes all the rice in the house and considers herself the owner of said rice cooker. LOL, she just agreed adamantly.

So I have been making alot of the above meal for dinner lately. It is a simple meal of jasmine rice and red beans with kale in it. I serve it with homemade flour tortilla's and it is really filling.
I hope you like it as much as we do!!
Mexi Bowl

1 bag dried red beans, soaked over night and cooked 1 1/2 hour until tender, plus bean juice
1 jar homemade or canned tomato sauce
2 garlic cloves, minced
Garlic powder to taste
Cracked black pepper to taste
1 head of kale, chopped

3 rice cooker cups of rice, cooked
Homemade or store bought flour tortilla's, as many as you need
Homemade pico de gallo, if using
1 avocado cubed, if using

Place your beans and greens in the bottom of a bowl, top with a large spoonful of jasmine rice. Add pico de gallo and avocado and serve each bowl with a flour tortilla.
Serves alot, I usually have leftovers and eat it for breakfast the next morning!!

Well since I have been so absent from this blog, I am hoping that some of you are still around patiently waiting for me to post, so you can comment! Tonight I am making black bean and quinoa taco's with avocado. If I can find my darn camera I will post it tomorrow!
Until then, I hope you have a great night!!
Viv~