Vita Mix; A Love Story About A Woman And Her Blender.

I never thought a blender could bring this much joy to my life. That is, until, about three years ago when my husband bought me a Vita-Mix for my birthday. Some of you may be thinking, a BLENDER? For you BIRTHDAY?

Yes. A blender for my birthday.

I use it pretty much every single day to make my morning smoothie, to puree soups, make sauces, cashew cream ...The list is endless (If you really want a longer list, go here.)

I strongly believe that having nice appliances in your kitchen makes for a much more enjoyable cooking experience. The same goes for a nice set of sharp knives. Have you ever tried to dice an onion with a dull knife? Not fun.

Anyway, back to the blender. It's easy to clean, is dishwasher safe and most importantly, it has enough horsepower to effectively grind avocado pits...At 250mph. Now that's a serious blender.

Does anyone else have any kitchen appliances that they can't live without? Share them in the comments!

Healing Thoughts

You can find inspiration in others, but the motivation to make that change can come only from within.

An important thought, especially when you're at a point in your life where change needs to be made, but taking that first step seems especially daunting.

I've been there. I remember sitting on the sofa, trying to figure out how I was going to get up . The joints in me knees were painful and swollen to the size of large grapefruits, my wrists and my hands were throbbing, my shoulders were not functioning, and I was stuck. At that moment I thought; "How am I going to live the rest of my life like this?"

And that was it, that was the breaking point. My inability to get off the sofa was the spark that motivated the change.

I wasn't about to give up on myself, and I didn't.

An important lesson learned: You have the power to take your life back. You have the ability to make the necessary changes in your life to live it how you want it to be lived. For me, rheumatoid arthritis was a bump in the road, but I didn't let it throw me off course. I acknowledged it, and through changes in my diet and exercise I was able to overcome it.

Ultimately what I want from this blog is to take my experience and help others find the positive inspiration that can motivate their change, provide some tried and true recipes, and hopefully get a few laughs. Remember: Laughter is a healer and we could all use a little more of it in our lives!

~jenni

Say Hello to the Soup Floozie!

I'm a self-proclaimed soup floozie, and I'll say it proudly because...Well...I love soup. I walk the streets searching for the next great soup and once I find it, I tell it how much I love it, how nothing compares to it, and how it's the only soup for me...Until the next soup comes along, then I say how it's not the soup, it's me, things get awkward, we see each other every once in a while, but it's not the same, not like it was in the beginning...

I don't discriminate when it come to soup, I love creamy soups, broths, chilis, stews, chowders, bisques, hot, cold, lukewarm...I'm a equal opportunity soup lover.

The thing about soup is that it's easy to make, isn't fussy, and requires very little measuring. Plus, you can add pretty much anything to soup and it's going to taste good. It's also easy to get that down-home creamy taste and texture without adding the ingredients that clog your arteries, cause inflammation, and make you fat.

You may be asking yourself, how do you make creamy soup without cream? Well, sit back and let me tell you about the cashew, or more importantly, cashew cream because a) It's easy to make and b) acts as a healthy replacement for cream in your soups.

Cashews provide essential fatty acids, B vitamins, fiber, protein, potassium, iron, and zinc...That's right, they're good for you, and although they do contain a small percentage of saturated fat, it's a healthy fat. So, just don't go scarfing down an entire bowl of the little guys on your own and you'll be fine.

Here is a simple recipe for cashew cream that I snagged out of "Super Natural Cooking" by Heidi Swanson (GREAT book)

Cashew Cream
Makes about 2 cups.

1 1/2 cups raw cashews
1 1/2 cups water, plus more as needed
2 1/2 tsp nutritional yeast
1 1/2 tsp fine-grain sea salt
Squeeze of lemon juice

Soak the cashews in a small bowl of warm water for 20 or 30 minutes to soften them up, making a smoother, silkier cream. Drain and add the water, nutritional yeast and salt. Puree with a blender or food processor until smooth and of a cream-like consistency. (You may need to add additional water to achieve the right consistency.) Season with a squeeze of lemon juice, stir, taste, and add a bit of additional salt if needed.

If you don't believe me and want to see the awesomeness of the cashew for yourself, try this recipe from the February 2009 issue of VegNews Magazine...It'll make your toes curl.

Clam-free Chowdah!
Serves 4

2 Tbsp Earth Balance Vegan margarine
1/4 lb oyster mushrooms, chopped into 1/2 inch pieces
1/2 cup raw cashews
2 cups vegetable broth
2 cups water
1/2 cup onion, diced
1 1/2 cups cauliflower, cut into large pieces
1/4 tsp garlic, minced
3 bay leaves
1/2 tsp thyme, dried
1/4 tsp white pepper
1 tsp sea salt
1 1/2 cups potatoes, peeled and diced
1/4 tsp natural smoke flavor
1/4 tsp black pepper, freshly ground
1 tsp fresh parsley, minced

In a skillet over medium-low heat, saute 1 Tbsp margarine and oyster mushrooms for 7 mintues, set aside.

In a blender, grind the cashews to a fine powder then add 1 cup veggie broth. Blend until completely smooth.

In a large stock pot over medium-high heat, add 1 Tbsp margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining veggie broth, cashew mixture and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.

Using either an immersion blender or regular blender, blend until completely smooth. Add potatoes and cook over low heat for 40 minutes. Stir in the smoke flavor and add the mushrooms. Serve hot, garnished with sprinkle of freshly ground black pepper and fresh parsley.

Stay tuned for more ways to get your soup fix!

A Big Bite of Nostalgia: Vegan Tater Tot Hotdish

WARNING: THIS RECIPE (as it is written, substitutions given) IS NOT GLUTEN FREE!

First of all, you may be asking yourself, why is she posting a non-gluten free recipe on a gluten free blog ? My answer is simply that sometimes I throw caution to the wind and have a little gluten, but it has to be for the right recipe (See UPDATE at the bottom). Incidentally, it would be gluten free if I could find an acceptable substitution for ground beef that doesn't contain TVP (textured vegetable protien.) With that being said it was either the cow or the TVP, and when it comes down to that, the TVP wins...Hands down.

(I suppose if you had the time you could take a few thawed gluten free veggie burgers, run them through the food processor and cross your fingers that the end result resembles ground beef...I'll give that a try next time and let you all know how that goes. Or, you could always substitute pinto beans as well.)

On to the recipe at hand. Being from the midwest, the "Land of the Hotdish" I grew up on this stuff. LOVED, L-O-V-E-D it. There's something comforting about hotdish, something indescribable. Sure, many mock the hotdish, but you know they're all closet caserole lovers deep inside.

The classic makings of a hotdish are simple; Just throw together whatever is in a can in your cupboard at the time, mix it with ground beef or turkey and top with something crunchy and then bake it in the oven for about an hour, and *Voila!

I came up with this vegan recipe for Tater Tot Hotdish on my own, with a little consultation from my mom (the hotdish queen) on the key ingredients. The sauce that replaces the cream of mushroom soup may look familiar. It's actually the "cheese sauce" from the infamous Baked Macaroni and Cheese. Interestingly enough, it tastes completely different in this recipe, very authentic, and very creamy.

So call your Grandma, have her bring over the lime green jello with the shreded carrots (you know, the kind that looks like your fish tank froze over?) and have your mom bring a pan of "bars" (pronounced "bahrs") and enjoy this recipe the way it was meant to be enjoyed...With family and friends!

Vegan Tater Tot Hotdish

1package Boca meatless crumbles (thawed) (NOT gluten free, but dairy free)
1 package baby bella's, sliced
1/2 red onion chopped
1 package frozen mixed veggies (thawed) (I used frozen peas, carrots, and corn)
1 package frozen tater tots

Preheat oven to 350 degrees.

Saute the onions for a few minutes until nearly translucent, then add the mushrooms and cook for an additional few minutes. Combine the mushrooms, onions, Boca crumbles, and mixed veggies in a large bowl and pour in the sauce from the following recipe. Combine well. Spread mixture into a 9 x 12 casserole dish and season with salt and pepper. Add the tater tots to the top until it is mostly covered. Bake for one hour or until the tots are crispy and the sauce begins to bubble.

Sauce:
2 Tbsp + 1/3 cup Earth Balance non-hydrogenated vegan margarine
2 Tbsp shallots, peeled and chopped
1 cup red or yellow potatoes, peeled and chopped
1/4 cup carrots, peeled and chopped
1/3 cup onion, peeled and chopped
1 cup water reserved from the cooked vegetables
1/4 cup raw cashews
2 tsp sea salt
1/4 teaspoon garlic, pressed
1/4 tsp dijon mustard
1 Tbsp lemon juice, freshly squeezed
1/4 tsp black pepper
1/8 tsp cayenne

To make the sauce:
In a saucepan add shallots, potatoes, carrots, onion, and water. Bring to a boil. Cover the pan and simmer for 15 minutes, or until the veggies are very soft.

3. In a blender, process the cashews, salt, garlic, 1/3 cup margarine, mustard, lemon juice, black pepper, and cayenne. Add softened veggies and 1 cup cooking water to the blender and process until perfectly smooth.

*Fancy French words not necessary when preparing, serving or eating hotdish.

UPDATE:
I made this hotdish again and instead substituted pinto beans for the Boca crumbles, which in my opinion is just as good, and I didn't have to spend a week dealing with troublesome joints. Sometimes throwing caution to the wind just isn't worth it!

Truffled Wild Mushrooms Over Whipped White Beans

Sometimes some of the best recipes can be found in those free fliers at your local grocery store. This dish is a perfect example.

I found this in the March/April 2009 Whole Foods flier and immediately thought "DAMN! That looks good..." And, as usual, I was right.

The beans are an excellent source of protein, and unless you've been living in some sort of cave, you know that mushrooms are a great immune booster, which at this time of the year, we could all use a little help in that department.

I, of course had to make a change. Instead of the fresh thyme I used fresh rosemary because I'm more of a rosemary fan, but also because I like to be difficult. There, I said it Josh. You win.

Anyway, what makes this so unique is the truffle oil. Here's your opportunity to get the truffle flavor without paying the truffle price. So, call your agent, put on your sunglasses, and enjoy this dish like the true movie star you really are!

Truffled Wild Mushrooms Over Whipped White Beans
Serves 4

2 tsp olive oil, divided
1 medium leek, white and pale green parts chopped (1/2 cup)
2 15-oz cans cannellini beans, rinsed and drained
1/2 cup low sodium vegetable broth
2 cloves garlic, minced (2 tsp)
2 tsp chopped fresh thyme (or rosemary. There I go...Being difficult again)
1 lb wild mushrooms, halved
1/4 cup chopped fresh parsley
2 tsp truffle oil

Heat 1 tsp oil in large skillet over medium heat. Add leek, and saute 2 minutes. Stir in beans, broth,garlic and thyme (or rosemary...Ahem). Cover, reduce heat to low, and simmer 8 minutes. Season with salt and pepper. Transfer mixture to food processor; blend until smooth. Return to skillet, cover, and keep warm.

Heat remaining 1 tsp oil in medium skillet over high heat. Add mushrooms, and saute 8 minutes, or until soft and brown. Season with salt and pepper and stir in parsley.

Spoon whipped bean mixture into shallow bowls, Top with equal portions of mushrooms. Drizzle each serving with 1/2 tsp. truffle oil, and serve.

(Gratuitous Nutritional Chart: per serving: 299 calories; 15g protein; 7g total fat (1g sat fat); 46g carb; 0mg chol; 691mg sodium; 17g fiber; 2g sugars)

Roasted Root Vegetable Enchiladas with Chipotle Cashew Cream

That's right ladies and gentlemen, ENCHILADAS.

You may have been asking yourself how you could create delicious, flavorful enchiladas without the cheese, and I assure you, I had the exact same concerns before I tried this dish for myself. The sweetness of the yams, along with the spiciness of the parsnips and earthiness of the beets topped with the smoky chipotle sauce gives flavor and depth far above and beyond and traditional enchilada I've ever had.

The only problem I have with this recipe is that whenever I prepare beets for roasting, my kitchen is instantaneously transformed into what appears to be a gruesome crime scene. Therefore, if you want to minimize the mess, you can replace the beets with a can of black beans, which, in my opinion, is just as good.

Now, let' talk about this cheese sauce. Awesome. The nutritional yeast, which will add a "cheesy" flavor to the sauce is an excellent source of B vitamins and is also a complete protein, so you can feel good about eating it! This sauce is so versatile that you will find yourself making it for other dishes as well...It's just that good.

As an added bonus you can make the Cilantro-Lime Brown Rice that was featured with this recipe. Honestly, the enchiladas are usually enough for me, but if you want to impress your friends and your family, I'd throw it in. Ole!

Roasted Root Vegetable Enchiladas
Makes 10 Enchiladas
From VegNews Nov/Dec 2008 issue

2 1/2 pounds yams, parsnips, and beets, peeled and diced
1 large yellow onion
2 Tbsp olive oil
2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups Chipotle Cashew Cream (see recipe below)
10 corn tortillas
14 ounces mild green or red enchilada sauce

Preheat oven to 425 degrees, and line a sheet pan with parchment paper. In a large bowl, toss vegetables, onion, olive oil, cumin, salt and pepper.

Spread veggies evenly on prepared sheet pan. Roast for 50 minutes, or until soft and lightly browned, flipping mixture after 25 minutes.

Remove from oven, let cool for 10 minutes and in a large bowl toss roasted veggies with 1 cup of cashew cream. (It is here I add the black beans if I am using them). Turn oven down to 350.

In a shallow plate, pour roughly half the enchilada sauce. Dip a tortilla into sauce to coat each side, spread 1/4 cup of roasted veggies into the tortilla, roll up tightly, and place into a 9x13-inch glass baking dish, seam side down. Continue with remaining tortillas, fitting two rows of five enchiladas each.

Pour remaining enchilada sauce over rolled enchiladas, and drizzle with remaining 1/2 cup cashew cream. Bake uncovered for 10 minutes to heat and lightly brown the cashew cream.

Chipotle Cashew Cream
Makes 1 1/2 Cups
1 cup raw cashews
1 cup water
1 canned chipotle pepper
3 Tbsp nutritional yeast
1/2 tsp salt
1/4 tsp black pepper

In a blender puree all ingredients until smooth

Cilantro-Lime Brown Rice
Makes 5 cups

1 medium white onion, chopped
1 cup cilantro, leaves and stems, rinsed and chopped
4 cloves garlic, peeled
1 tsp salt
1/4 tsp black pepper
Zest and juice of two limes
3 cups water
1 Tbsp olive oil
2 cups long-grain brown rice

Preheat oven to 425 degrees. In a blender puree onion, cilantro, garlic, salt, pepper, lime zest and juice, and water.

In a medium saucepan over medium heat, add olive oil and rice, and lightly toast for 3-5 minutes. Stir in cilantro mixture. Cover and bring to a boil over high heat.

Once the rice boils, place saucepan into oven and bake for 50 minutes. Remove and let sit covered for 10 minutes. Remove cover and fluff rice with fork before serving.

Portobello Mushroom Benedict

Brunch. For those of us that are gluten-free and vegan the word “brunch” in the conventional sense can be equated to “there’s nothing here I can eat.”

I remember most recently meeting my mother-in-law and grandmother-in-law at the local Original Pancake House for a Sunday afternoon brunch. After examining the menu and asking a few questions I discovered the only thing I could eat was a grapefruit and a cup of hot tea. Not exactly what I had in mind. I had inquired about the hash browns and after some checking the manager came over to tell me that they used “clarified butter” and that should be O.K. for people with dairy allergies. Obviously the man had no idea what he was talking about so instead of arguing with him, I opted for the grapefruit . Yay.

Thankfully, I’ve found a wonderful little location for a weekend brunch that caters to vegans and gluten free folk like me. It’s a little restaurant called Pizza Luce located on Selby Ave in St. Paul. Not only do they have delicious dishes like tofu scramble, jalapeno hash browns, and vegan sausage patties, they also have $1 mimosas and a Portobello Mushroom Benedict that I have come to absolutely love and have made myself at home.

The only thing I do differently is I leave out the English muffin. The Portobello mushroom and hash browns are more than enough to fill you up, and if you’re really hungry you can substitute a veggie patty for the muffin, placing it under the mushroom. (Excuse me while I wipe the drool off my keyboard.)

I searched for a recipe for the vegan hollandaise sauce and all I could find where recipes that used silken tofu as a base. They didn’t taste very authentic, so instead I created my own using raw cashews and it turned out fantastic.

So, here’s to brunch the way it’s supposed to be eaten! Enjoy!

Portobello Mushroom Benedict
(Serves 4)

4 large Portobello mushrooms
1 bag raw spinach
2 green onions, sliced
4 veggie gluten free veggie burgers (if desired)
1 large bag frozen hash browns
Vegan Hollandaise Sauce (recipe to follow)

Begin preparing hash browns according to the instructions on the bag.

Remove stem and gills from mushrooms, wash thoroughly. Place veggie burgers on a heated grill pan and begin to cook. This will take about 8-10 minutes if they are frozen. Meanwhile, drizzle the mushrooms with olive oil, season with salt and pepper and place on heated grill pan cooking about 5-6 minutes or until thoroughly cooked.
Place the hot mushroom on a handful of spinach leaves and cover with the veggie patty. Drizzle with hollandaise sauce and top with sliced green onion. Add hash browns to the dish, season to taste and serve!

Jenni’s Vegan Hollandaise Sauce

½ cup raw cashews
½ cup water
2 Tbsp freshly squeezed lemon juice
1 Tbsp nutritional yeast
½ tsp salt
1/8 tsp cayenne pepper
1/8 tsp turmeric
1 Tbsp canola oil or grapeseed oil

Place all ingredients into the blender except the oil. Blend until smooth. Slowly add the oil while mixing on low for about 1-2 minutes to combine thoroughly.

You may want to heat the sauce in the microwave for a short time before serving, but be careful, it will burn easily!