Healthy Holiday – Oil-Free “Kick Ass” Cheezy Cabbage Rolls

Healthy Holiday – Oil-Free “Kick Ass” Cheezy Cabbage Rolls

Once I discovered that I could drizzle fresh, even raw veggies with a luscious, gooey non-dairy cheeze sauce without wondering which thigh it would show up on first?  I was happy with life. This sauce is that good.  Okay, maybe not life shattering but it is just that healthy and  versatile.  You’ll never go back to Velveeta once you’ve whipped up a quick batch of cheeze sauce like this one.  My version is adapted from Jill McKeever’s version which is based on a friend’s version who got it from a friend.  Yeah, it’s been around some and now I’m sharing my tweaked version with you all so you can share it with a friend and amaze your family in a few weeks at your holiday meal. You’ll be pouring copious amounts of gooey cheeze on your families veggies with a smile on your face this year. Regular Velveeta cheese contains milk, water, milk fat, whey, whey protein concentrate and milk protein concentrate. These ingredients make up the bulk of the product. Enzymes and cheese culture are included to aid in the manufacture of the cheese — these ingredients are bacterial agents that determine the taste, texture and appearance of cheese products.…

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Crave Eat Heal by Annie Oliverio plus Butternut Squash Queso Mac & Cheeze

Crave Eat Heal by Annie Oliverio plus Butternut Squash Queso Mac & Cheeze

Food cravings usually come in categories, for me anyway.  I want salt or I want sweet, or both, spicy or warm. This new book, written and photographed by my old friend Annie, has something for everyone.  It manages magically and deliciously to keep two feet on the ‘healthy’ mat while using the freshest, most organic of ingredients.  Just don’t think about why it’s healthy, just make these recipes out of a uncontrollable desire to satisfy your own cravings.  Annie has done all the work to keep these cravings healthy, cruelty free and fun all in one book.  Pretty cool, huh? Whether it’s Carbs you’re craving, chocolate (duh!), icy cool stuff, creamy, crunchy, salty or just plain ole junk – this book has it all.  Big beautiful pictures with clean, easy to follow instructions.  It has recipes that everyone, everyone will love and enjoy while at the same time, help to keep their bodies strong and healthy.   My first reading of Crave Eat Heal I thought… ‘I could just make the things in this book alone for about a year and never get bored‘  Love it ♥  I had a chance to ask Annie about her book, life and the…

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Creamy Vegan Maryland “Crab” Dip

Creamy Vegan Maryland “Crab” Dip

Mmmmmmm, my old favorite!  Come back better than ever ♥ “Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company, and produced in Maryland. It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in 1939 Old Bay Seasoning is named after the Old Bay Line, a passenger ship line that plied the waters of the Chesapeake Bay from Baltimore to Norfolk, Virginia, in the early 1900s. Gustav Brunn’s company became the Old Bay Company in 1939, the year he fled  Nazi Germany, producing crab seasonings in the unique yellow can container until the company was purchased by McCormick & Co in 1990  McCormick continues to offer Old Bay in the classic yellow can.Ironically, according to Gustav Brunn, he had worked for McCormick for a week before starting his own spice business. He claimed that he was fired when McCormick learned that he was Jewish.” – source Wikipedia  If you can’t find ‘Old Bay‘ seasoning where you live you can try making up your own homemade version.  A good recipe is HERE.  Check the ‘seafood’ section of your store if you can’t find it in baking. The celery seed and heat from traditional Old Bay really is…

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‘Cheezy’ Broccoli Squash Soup

‘Cheezy’ Broccoli Squash Soup

   You got it……….soup time again in Washington D.C. This month I’m featuring one of my favorite winter veggies ‘squashes’.  For this flavorful creamy soup, I combined a mellow Zucchini along with its sister squash, Butternut to re-create the cheezy texture of a broccoli soup. This version is healthy enough to eat up all you’d like and then some.  Each bowl is packed with Vitamin A for starters, Vitamin C for sure and a big dose of B-6 and Magnesium ♥      The Red Pepper Sauce is so versatile you’ll use it with chips, as a bread dip or on top of grilled veggies as well as with this soup.  It’s mildly spicy and really kicks up the tang in contrast to the mellow creamy broccoli.  Make up a large batch and freeze a portion in a sealed container or plastic bag so you can thaw some out anytime you want a healthy dip or garnish. If you don’t have access to vegan non-dairy cheeses, here are a few links to great recipes for making up your own: Tofu Farmer Cheez,  Mozzarella, Meltable Mozzarella, Chickpea Cheez Sauce Any of these recipes will work with the soup just fine.  You’re…

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‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

‘Vegan MoFo’ Key Lime Red Raspberry Cheesecake – Gluten and Refined Sugar Free

And so it begins.  My full month of Vegan food and fun for ‘Vegan MoFo – 2013″  This should be fun! Well, if I had a maid and won the lottery it would be more fun but still…. And my theme this year will be…wait for it….RED FOOD.  Why? don’t know, but it is.  Well, red foods can be actually very healthy so we’ll say that’s why its my theme but it is really just a way to keep myself on course through all the recipes this month.  So many other Vegans have pledge to go crazy with me so be sure to check out the Vegan MoFo site for all the details.   Now on to my first Red Wonder Food. My Key Lime Red Raspberry Vegan Cheesecake is one of the first non-dairy desserts that I developed a few years back when I swore off milk and cheese.  It’s a cashew basic but I tried to spice it up some for the event this month with loads of fresh raspberries and a fist full of coconut flakes to top it off.  Believe me, the Key Lime plain is worth its weight in gold.  Well maybe not at today’s…

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June 29th – Vegan Pizza Day!!

One food that really screws up Vegans when they try to eat in a restaurant is Pizza.  Luckily the world is catching up with our needs and providing some great alternatives to cheese and meat laden pizzas.  Today is Vegan Pizza Day.  And if you’re any where near the Washington DC area, you can indulge in some great pie around town. Check out the link from VegDC.com for some healthy kind options today. Say you’d rather make your own at home? Great news, here a list of perfectly fabulous  Vegan Pizza recipes floating the web today: Over at Vedged Out – Thin Crust Sriracha BBQ Tofu and Moxarella Pizza   Keepin’ It Kind has Hawaiian options cooking – Hawaiian BBQ Jackfruit Pizza   Vegan Richa is cooking up some Smoky Pizzas to fit with any summer meal – Smoky BBQ Tempeh Pizza with Red onions, Bell peppers and Parsley.    And you’ll have to fall in love with at least one of the delicious options at Vegan Yack Attack today – Vegan Pizza Day Round-Up! I may be making my own but then again….it’s a coveted day off so I may just check out a DC option and leave the clean…

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Roasted Pepitas Crusted Raw – Vegan Cheeze w/ Baccio Ciliegia (“Satan’s Kiss”) Peppers

Roasted Pepitas Crusted Raw – Vegan Cheeze w/  Baccio Ciliegia (“Satan’s Kiss”) Peppers

 This is my first attempt at a homemade non-dairy cheeze recipe.  I think it turned out well and is fancy enough for party fair and easy enough to serve friends and family 😉 My inspiration for this Spicy Cheeze was from Carmella at The Sunny Raw Kitchen. If you’d like a step by step recipe for this cheeze recipe, be sure to check out Carmella’s wonderful Raw Vegan Tarragon & Mustard Cheeze video.   I followed Carmella’s recipe except I used Cashews instead of Almonds and then added in 1 Tbs. of fresh cracked Black Pepper and some finely chopped spicy red peppers before pouring the cheeze mixture into set. After the cheeze set up.  I un-molded the cheeze and pressed chopped Pepita Seeds onto the outside for an added flavor. The basics recipe ingredients are here.  Be sure to check out Carmella’s video for instructions.   I was really impressed with this easy recipe.  If you watch Carmella’s step by step video, have all your ingredients ready, and then firm up your cheeze in the fridge for about an hour……….you’ll have your cheeze ready to serve! The cost was around $5 and it made 16 oz. of cheese.  I…

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