Vegan Sloppy Joes

Vegan Sloppy Joes

I  know that this is a favorite of many. Quick and easy to make in the summertime, try this healthy variation of sloppy joe that will leave your kids very happy!

2 pounds soy crumbles (I like boca)

1 onion, chopped (1/2 cup)

1 small potato, finely diced

1/3 cup celery, finely diced

1/3 cup carrots, finely diced

1/3 cup green bell pepper, finely diced

1/3 cup fennel bulb, finely diced

1/4 cup julienned kale

1/2 cup ketchup

1/3 cup water

2 TBSP Worcestershire sauce

1/2 tsp salt

1/8 tsp (or more) of red pepper sauce

6 hamburger buns

     Combine the crumbles and onion and cook until the onions are clear.  Add everything but the buns. Salt and pepper to taste before serving.  Enjoy!


Heard this on the Writer's Almanac this morning and found it to be a very interesting and so true poem:

Who the Meek Are Not

by Mary Karr

Not the bristle-bearded Igors bent

under burlap sacks, not peasants knee-deep

in the rice paddy muck,

nor the serfs whose quarter-moon sickles

make the wheat fall in waves

they don't get to eat.  My friend the Franciscan

nun says we misread

that word meek in the Bible verse that blesses

them.  

To understand the meek

(she says) picture a great stallion at full gallop 

in a meadow, who-

at his master's voice-seizes up to a stunned 

but instant halt.

So with the strain of holding that great power

in check, the muscles

along the arched neck keep eddying,

and only the velvet ears 

prick forward, awaiting the next order.  

Cheers!

Spring Drinks- Cheers! 

Thai Coconut Iced Tea

2 jasmine or green tea ginger tea bags 

2 cups boiling water

1 cup coconut milk

2 TBSP agave nectar or honey

1.  Brew the tea bags and then allow to cool to room temperature.

2.  Pour 1/2 cup coconut milk into each glass.  Stir in the honey or agave nectar.  Add ice. Gently pour the tea over the back of a spoon held close to the coconut milk.  This gives a dramatic look of the tea pooling over the coconut milk.  Fancy and delicious!  

Lemon-Limeade

1/4 cup water

1/4 cup agave nectar

zest from one lemon and one lime

juice of 3 lemons

juice of 3 limes

5 cups sparkling water

1.  In a small saucepan, boil a simple syrup with the water and agave nectar.  If you can bypass the sweetness of the drink simply skip this step. 

2.  Add the zest and juice to the syrup.  

3.  In a large pitcher, add the juices and zest to the sparkling water and ice.  I love serving this with a sprig of mint and a slice of lemon.  It is so pretty and refreshing!

     Enjoy what spring has to offer.  Take a run, a hike, or a bike ride and view the creation waking up from a long, harsh winter.  Try to continually experience God's daily, overwhelming presence in the newness of spring.  

          "God invites us to look up, open our eyes to the wonder all around us, 

          and seize every opportunity to encounter him." 

                               

                              -Margaret Feinberg, from her book Wonderstruck:Awaken to the Nearness of God

My morning run was filled with blooming trillium

Happy Earth Day!

Happy Earth Day!

Remember to think about all the "E's" on this day:  

Economics, Education, Environment, and Encouragement.  They all

tie together.  Being a good steward of the environment is a great start to 

alleviating problems in other areas.  You can make a difference! 

A portion of the Florida Everglades

Green Heron

Simple Side Dish Ideas:

Stuffed Cherry Tomatoes:  Make tiny orzo pasta and then mix with pesto.  Hollow out cherry tomatoes and drain on paper towels.  Fill each with the pesto pasta.  Very cute for parties.  

Star Snacks:  With a 1" cutter the shape of a star (or anything else) , cut stars out of cooked beets, carrots, red peppers, or jicama.  

Whole grain rice salad:  Mix: 3 cups cooked rice, 1/4 cup white wine vinegar, 2 TBSP olive oil, 2 TBSP fresh lemon juice, 1 TBSP fresh dill, 1 tsp salt, and freshly ground pepper.  

Asian Kale Salad

Asian Kale Salad

Add in a large bowl:

1 bunch kale, washed and chopped in small pieces, then chilled

1 cup sautéed garbanzo beans

2 TBSP chopped green onion

carrots and red peppers, sliced thinly

Drizzle with dressing:

1/3 cup vegetable oil

1/3 cup rice vinegar

1/4 cup reduced-sodium soy sauce

1/2 fresh jalepêno pepper, finely chopped

2 cloves garlic, minced

1 TBSP minced fresh ginger root

1/4 tsp red pepper flakes

1 TBSP brown sugar (optional, but I like a little sweet)

     I ate this for lunch today and felt so refreshed.  The crisp, rich kale, crunchy garbanzo beans and veggies mixed with the hot, tart dressing is perfect. I am serving it tonight to the family along with asian spring rolls and veggies with hummus.  

     There is a food diagram for vegetarians and vegans which lays out a very simple way to eat and stay healthy.  I absolutely love it!  

If you have a minute, visit the "Vegetarian Diet Food Pyramid" diagram:

http://www.vegetariannutrition.org/food-pyramid.pdf

     Unlike some of you, whenever I see a spider scurry across the floor I am reminded of the sweet Charlotte in E.B White's beloved novel.  Before he wrote the novel, he had a beautiful interest in the natural world, and even relayed his love for the creation in the form of love poems to his wife.  Here is one of them he wrote when he was far away from her:

The spider, dropping down from twig,

Unwinds a thread of his devising;

A thin, premeditated rig,

To use in rising

And all the journey down through space

In cool descent, and loyal hearted,

He builds a ladder to the place

From which he started.

Thus I, gone forth, as spiders do,

In spider's web a truth discerning,

Attach one silken strand to you

For my returning

Pineapple Salad

Pineapple Salad

Just in time for spring, here is pineapple salad.  I take a bit of this, close my eyes, and imagine I am at the beach.  Give it a try!  Eat alongside a fresh green salad or use as a dip with chips. 

1/2 pineapple, diced into small pieces

1/2 cucumber, diced

1/2 red onion, diced into very small pieces

1 avacado, sliced and chopped

juice of 1 lime

hot pepper flakes

salt and pepper to taste

     Toss everything but the avacado together and then add the avacado gently at the end.  Think spring, even if all that snow is still outside.

     I love the second half of the poem,  "Listening" by David Ignatow.  It makes me think of nearly every marriage:

Standing beside you,

I took an oath

to make your life simpler

by complicating mine

and what I always thought

would happen did:

I was lifted up in joy. 

Lime Cilantro Dressing

Famous Warhorse Lime Cilantro Dressing

(We pour this over EVERYTHING!)

I will never tell how we retrieved this secret recipe, but it is a very famous salad served at a restaurant in Parker, Colorado called, "The Warhorse Inn"

  Above: Red cabbage slaw with homemade crisped wontons, avocado, and tuna steak

Blend in a blender:

1 cup olive oil

juice of one lime (or 31/2 TBSP lime juice)

1/4 onion

1 tsp red pepper flakes

1 garlic clove

1/2 tsp salt

1/4 bunch cilantro

1/8 cup white vinegar

3/4 TBSP sugar

Little bird (horned lark)  prints in the snow

     I was so excited to finally see the birds coming back to northern Michigan!   The snow storm outside makes me hesitant about expecting spring but the horned larks in our field are a sure sign that it is near.

"The eyes of all look to you, and you give them their food in due season."
                                                            - Psalm 145:15

"Then I will send rain on your land in its season, both autumn and spring rains, so that you may gather in your grain, new wine, and olive oil."
                                                            - Deueronomy 11:14

Carrot Ginger Soup

Carrot Ginger Soup

I love this soup when winter hangs around a little unbearably long!  This is one of my favorites, although my kids say it is not exactly theirs.  It is somewhat of a bisque and very warming to the soul! 

Ingredients:

2 TBSP olive oil
1 large onion, chopped
1 celery stalk, chopped
1 medium potato, peeled and chopped
51/2 cups peeled, chopped carrots
2 heaping tsp minced fresh ginger root
11/2 quarts vegetable stalk
7 TSP soy milk or whipping cream
a good pinch of grated nutmeg
salt and freshly ground pepper

Zingy fresh ginger complements sweet cooked carrots

Heat the olive oil and add the onion and celery.  Cook for 5 minutes, or until soft.

Stir in the potato, carrots, ginger, and stock.  Bring to a boil.  Lower the heat to low, cover, and simmer for 20 minutes.  

Pour the soup into a food processor or blender and process until smooth.  Return the soup to the pan.  Stir in the soy milk or cream and nutmeg, salt and pepper to taste.  Slowly reheat and serve. 

    This morning my husband  read a beautiful story at the breakfast table about a woman who had struggled with a congenital physical disability until she was asked by an elderly man in her church, "What good are you finding in this situation?"  His question changed her spiritual journey and gave her a strengthened and deepened faith in God.  

     If we all asked the question: What good am I finding in this situation? with everything that we do, wouldn't we have a deeper faith and shape every situation to the glory of God?  Try asking yourself this question the next time you struggle with what life brings your way.  And remember that you are never given anything that you can't handle.  

Red Mango Slaw and Marriage

Red-Mango Slaw

     In the middle of winter, I love the tastes of citrus!  Blood red oranges, lemons, and limes are a common ingredient in our daily cooking.  Frequently, I am trying to find sides to dishes that need a bit of flare.  This particular slaw is tart and sweet and adds a lot to a sushi or bean dinner.

Toss together:
2 cups shredded radicchio
1 cup shredded purple cabbage
1/4 cup chopped parsley
1 TBSP sliced green onion
1/2 cup finely diced mango
1 sectioned and diced blood red orange

Whisk and add to above:
1/2 cup olive oil
juice of 1 blood red orange
juice of 1 lemon
juice of 1 lime
2 TBSP honey
1/2 tsp sea salt
black pepper to taste

     Waking 

by Stephen Dobyns

Waking, I look at you sleeping beside me.

It is early and the baby in her crib

has begun her conversation with the gods

that direct her, cooing and making small hoots.

Watching you, I see how your face bears the signs

of our time together-for each objective

description, there is the romantic; for each

scientific fact, theres's the subjective truth-

this line was caused by days at a microscope,

this from when you thought I no longer loved you.

Last night a friend called to say that he intends 

to move out; so simple, he and his wife splitting

like a cell into two separate creatures.

What would happen if we divided ourselves?

As two colors blend on a white pad, so we 

have become a third color; or better,

as a wire bites into the tree it surrounds,

so we have grown together.  Can you believe

how frightening I find this, to know I have 

no life except with you?  It's almost enough

to make me destroy it just to protest it. 

Always we seemed perched on the brink of chaos.

But today there's just sunlight and the baby's 

chatter, her wonder at the way light dances

on the wall.  How lucky to be ignorant,

to greet joy without a trace of suspicion,

to take that first step without worrying what 

comes trailing after, as night trails after day,

or winter summer, or confusion where all

seemed clear and each moment was its own reward.

     I loved the recent article in March's Christianity Today entitled "A Holy Tension" by Megan Hill. 

She explains the recent peak of interest in the Fifty Shades trilogy to "a culture seeking to flee sexual boredom" when in fact "God's design (of marriage) actually provides the necessary spark for sustained passion."  She goes on to beautifully describe marriage as "an ever-evolving challenge, and the tension created by meeting that challenge is the key to its passion- and its success."  She also states that "romance can be fueled by an honest acknowledgement of that potential to fail."  I loved the pure honesty in this article and how true that the somewhat mundane happenings in a long, sustained marriage can be full of tension but it is how we deal with this tension which determines the outcome of the relationship.  Never expect marriage to be easy.  Marriage is a challenge.  A challenge that should constantly display love and grace and yes, passion! 

Eating healthy in winter

Brussels Sprouts

Winter makes me want to go outside and play.  But after many hours of snowboarding with the kids, I am hungry!  We come home ravenous.  I try not to have junk food accessible at these times, but instead,   throw together some quick, healthy meals for the kids to gobble up!

The first picture is just some peeled brussels sprouts that we first toss in olive oil and then cook in a pan for a few minutes.  Ensure they are only cooked until the leaves are bright green.  I then grate a bit of lemon zest over the peelings and sprinkle with sea salt.   This makes a great side dish.

Caraway- Apple Vegetables with Tofu

     I came up with this recipe after being exposed to some shaved carrots that were topped with caraway and a hard apple cider reduction sauce.  They were delicious!  

Caraway-Apple Vegetables with Tofu

2 onions, peeled and sliced thin

2 TBSP olive oil

1 clove garlic

2 carrots, shaved

1 cup green beans, cut into large pieces

1/2 tsp caraway seeds

1/4 cup hard apple cider

sea salt and ground pepper to taste

Start by dry frying the onions on low heat.  We are caramelizing the onions, so cook very slowly and add a little olive oil as soon as they start to brown.  When the onions are completely browned, add the garlic and cook for 30 seconds.  Add the carrots, green beans, caraway seeds, and apple cider and turn the heat up to medium.  Allow the mixture to boil until the liquid evaporates.  Season with salt and pepper.  Serve with crusty french bread, grilled tofu, and a dollop of goat cheese.  

Thought of the day:

I stand for women's liberation.  I am for everyone having their own opinions and speaking out for what they believe in for the better of this world.  But I also believe that there is far more selfishness in this world than ever before.  I feel that listening to the voices of reason and following in the footsteps of our leaders will be to the benefit of all people.  This verse in Titus is a good reminder to all of us. I found it to be insightful to my constant selfish thoughts.  The more I read it, the more I realized that if everyone did more of what it says, our world would be more peaceful.  

     "Remind the people to be subject to rulers and authorities, to be obedient, to be ready to do whatever is good, to slander no one, to be peaceable and considerate, and to show true humility toward all men."

                                                                                                     - Titus 3:1-2

Summery Winter Salad

Summery Winter Salad

Summery Winter Salad

When people feel the cold of winter, some would say that comfort food warms the body.  In my neck of the woods, I choose to have a taste of summer to make me feel warmer.  This is my favorite salad.  It makes 4 to 6 servings and delights even the youngest of consumers!

- Honey Mustard Dressing (see below)

- 1/2 bunch kale or spinach leaves

- 1/2 small head frisee, core removed and cut into ribbons

-1/2 head small radicchio, inner leaves only, cut into thin ribbons

-1 small fennel bulb, feathery stalks and core removed, chopped into half moon slivers

- 1/4 cup fresh parsley

-1/2 cup toasted walnuts

-1 cup cooked quinoa

-1 cup cooked chickpeas

-1 blood orange, peel removed and cut into sections

Toss the kale or spinch, frisee, radicchio, fennel and parsley together in a large salad bowl.  Add 1/2 of the dressing and ensure that each leaf is coated.  Add the walnuts, quinoa, and chickpeas and toss again.  Arrange the oranges on top and drizzle with more dressing.  Serve and enjoy!

Honey-Mustard Dressing:

combine in a pint sized jar with a lid and shake:

-2 TBSP red wine vinegar or fresh lemon juice

-6 TBSP olive oil

-2- 3 tsp honey

-1 garlic clove, finely minced

-fresh sea salt to taste

-freshly ground pepper

    "I realized how much our lives are spent trying to avoid conflict.  Half the commercials on television are selling us something that will make life easier.  Part of me wonders if our stories aren't being stolen by the easy life."

                                                                   - Donald Miller

    "People love to have lived a great story, but few people like the work it takes to make it happen.  But joy costs pain."

                                                                    -Donald Miller

Baked Lentils

Baked Lentils

Baked lentils are a savory winter dish that my family loves!  I usually serve with crusty bread or biscuits and freshly cut vegetables.  When my kids see the lentils, they are a bit hesitant to eat, but then are hooked as soon as they have a taste.   Baked lentils make wonderful leftovers!   

Preheat the oven to 375 degrees.  Combine the following in a shallow 9X13 baking dish:

1 and 3/4 cups lentils

2 cups water

1 whole bay leaf

2 tsp salt

1/4 tsp pepper

1/8 tsp each of marjoram, sage, thyme

2 large onions, chopped

2 cloves garlic, minced

2 cups canned tomatoes

Cover tightly and bake for 30 minutes.  Uncover and stir in:

2 large carrots, sliced thickly

1/2 cup thinly sliced celery

Bake covered for 40 minutes until the vegetables are very tender.  Stir in:

1 green pepper, chopped

2 T. finely chopped parsley

Bake uncovered for 5 minutes and serves.  Enjoy!

A beautiful sunrise this morning out my back door

     "As Christian stewards, we need to treat all things with care and respect, including our food.  Caring for animals in a humane way, treating farm workers as brothers and sisters, and caring for our soil instead of polluting it--all forge a connection between the soil and our souls."

                                                                                  - Mary Beth Lind, Registered Dietitian

Juice recipes

     Recipes for the juicer....

Not all juice recipes are amazing, but here are a few of my favorites.  I rarely steer away from these four recipes.    Enjoy!

Carrot-Orange Spritzer:  Juice 4 carrots, 2 oranges, and 1 inch of fresh ginger (peeled).  Stir in 1 cup of sparkling water.

Beet-Lime Juice:  Juice 6 beets, 4 carrots, 2 limes, and 2 stalks celery.

Kale Lemon Juice:  Juice 6 cups kale, 1 lemon, 1 cup blueberries, and 1/2 cup green tea.

Coconut -Pineapple Juice:  Juice 2 cups pineapple, 1 cup mango, 1 banana, and 1/2 cup coconut milk or fresh juiced coconut (1 and 1/2 cup).

Farm Scenes

I.
Snow falls in the feeding lot
All afternoon.  Everything is white
Except for the dark lumps of hay
The horse has pushed away with his nose.

2.
We talk for hours.  Long after midnight
I carry water to the chickens.
The flashlight sways over the snow
Like a single thought alone in the night.

3.
One rooster and five jolty hens
Shift uneasily in their stall.  The barn
Is shadowy-one or two
Strands of hay hang from the horse's jaw.

                           - by Robert Bly

Snack!

Roasted Vegetable Tartines with Avocado

A great snack in lieu of other junk food alternatives!

8 oz red peppers, seeded and sliced in half

8 stalks of asparagus, with tough ends cut off

2 TBSP extra-virgin olive oil

Coarse salt and freshly ground pepper

1 avacado, mashed

2 tsp lemon juice

4 slices whole wheat bread, toasted

Heat the oven to 450 degrees.  In a dish, toss the peppers and asparagus in the olive oil and season with the salt and pepper.  Roast until the skins become dark, about 20 minutes.  Peel the skins off the peppers and slice thinly.  Chop up the roasted asparagus.  

Season the avocado with the lemon juice and a salt.  Divide the mashed avocado among the toast and top with the roasted vegetables.  I love this snack/lunch!  

"Truth is compared in Scripture to a streaming fountain; if her waters flow not in a perpetual progression, they sicken into a muddy pool of conformity and tradition."

                                                                     

"Our torments also may, in length of time, Become our elements."

                                                                           - John Milton

"Hell is the inability to love."

               - Father Zossima in the book The Brothers Karamazov by Fyodor Dostoevsky

Black-Eyed Peas

Happy New Year!!!

Black Eyed Peas and Stewed Tomatoes

1 pound dried black-eyed peas, cooked

1 can whole, peeled tomatoes

1/3 cup agave nectar

2 TBSP olive oil

1 large white onion, chopped

3 garlic cloves, chopped

2 quarts vegetable stock 

kosher salt and freshly grated black pepper

Drain the tomatoes and add to a pot with the agave nectar.  Bring to a boil, then simmer until thickened.  Set aside.   In a large pot, heat the olive oil and add the onions.  Cook until clear, then add the garlic and cook for 1 more minute.  Add the peas and the vegetable stock. Cook for 20 minutes, or until most of the liquid is reduced.  Stir in the stew tomatoes and serve over brown rice.  

I cooked this meal after returning home from an evening of skiing.  I set out small dishes of diced peppers, onions, sour cream, and tomatoes so everyone could pick their toppings.  Everyone went crazy over this recipe and wanted more!  Enjoy!

From John Ortberg's book The Life You've Always Wanted:

"We are not the passive victim of other's opinions.  Their opinions are powerless until we validate them."

"Receiving praise gracefully, without becoming an addict, requires a well-ordered heart."