Sunday, December 4, 2016

Vegan Sweet Potato Spinach Omelet

Yes, one can have an omelet without the eggs.  I had posted an eggless version before but this present one has a better texture and taste due to the rice flour used. The old version used whole wheat flour which is healthier but it had a certain taste and did not have that moist crispy texture that rice flour gives.  One can use any vegetable combination and for this one I added the superfood sweet potatoes to the ones I used before, spinach and red pepper. I shallow fried this but one can bake it if you prefer. Delicious. Ditch those eggs. You will not miss them.

Vegan Sweet Potato Spinach Omelet

2 servings
  • 2 tbsp rice flour (I used Mochiko brand sweet rice flour from the Asian store)
  • 1 tbsp cornstarch
  • 1/4 tsp baking powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/8 tsp salt 
  • 1/8 tsp black pepper
  • 6 tbsp non dairy milk 
  • 2 tbsp green onions, chopped
  • 4 tbsp sweet peppers, cubed
  • 1/2 cup cooked sweet potatoes, sliced
  • 1/2 cup spinach, chopped
  • cooking spray or 2 tsp coconut oil
Combine the flour, cornstarch, baking powder, cumin, garlic powder, salt and black pepper in a small bowl and mix with a fork.  Make a well in the middle of this mixture and add the milk.  Blend the mixture thoroughly.  Add the vegetables.  

Add the coconut oil to the small saute pan or spray with cooking spray and heat at medium heat.  Place the vegetable/batter mixture in two batches for easy flipping.  Cook till the batter is crisp but not burnt and the vegetables and the batter are cooked through. 

Serve with sliced tomatoes and baguette slices.  You can also eat the omelet with catsup of your choice.


Remove the filter
Everything belongs. See
things as they are. Real.

Friday, December 2, 2016

Vegan Mixed Vegetables with General Tso's Sauce

This is the vegan version of one of my favorite Chinese dishes, General Tso's Chicken.  I have posted before a similar dish, Cauliflower with General Tso;s Sauce, in my blog but using a different concoction of the sauce than the one I used for the recipe below.  When I prepared this Mixed Vegetable version I used instead a sauce very similar to the ones I have utilized for my Slow Cooker Healthier General Tso's Chicken and Slow Cooker Chicken Thighs with General Tso's Sauce (One Step).  The sauce has the magic ingredient, orange marmalade, that gives that sweet subtle citrusy taste that makes it extra delectable and more addictive.

I served this dish yesterday during a Plant Based Potluck gathering at McGinnis Specialty Store organized by Karen Novak and Sally Lipsky and everyone liked it.  The colorful vegetable dish glistened with the thick delicious sauce. You can use any combination of vegetables than the one I used or you can concentrate on one for example carrots and have a wonderful side dish next time you have a holiday party.  This recipe will surprise your guests that vegan dishes can go Chinese deliciously.

Vegan Mixed Vegetables with General Tso's Sauce

  • 1/4 cup vegetable broth
  • 1 tbsp ginger, minced
  • 3 cloves garlic, minced
  • 1/4 cup soy sauce
  • 1-2 tbsp chili garlic sauce (start with 1 tbsp and increase later for more heat if you prefer)
  • 2 tbsp water
  • 2 tbsp orange juice
  • 2 tbsp maple syrup
  • 3 tbsp orange marmalade 
  • 2 tbsp sugar (optional and amount depends on how sweet the orange marmalade)
  • 1 tbsp sesame oil
  • 1 tbsp cornstarch 
  • 2 carrots, peeled, sliced and cooked in the microwave
  • 1 cauliflower, cut into florets 
  • 1 zucchini, sliced
  • 1 cup fresh or frozen green beans, cooked in the microwave
Place the vegetable broth in a large saute pan and add the ginger and garlic. Allow the mixture to boil till the ginger and garlic are cooked.

Turn off the heat and add the ingredients except the vegetables and mix them with a whisk till they are blended. Allow the mixture to boil gently till the sauce thickens to the consistency you desire.

Then add the carrots, cauliflower florets, zucchini and green beans to the sauce in the saute pan.  Heat it through till the sauce coats the vegetables.  I prefer my cauliflower and zucchini still crisp. Garnish with green onions and serve over brown rice.


Let the ego go.
It is not about you. You
are part of a whole.

Thursday, December 1, 2016

Wednesday, November 30, 2016

The Art of Just Being

Let the mind rest, the
heart beat slowly, the sense of
urgency die down.

Tuesday, November 29, 2016

Canopy of Tranquility

I heard the whisper
of the trees say as I sat
still, "All will be well".

Monday, November 28, 2016

Turkey Rice Lemon Soup

If you are wondering what to do with your leftover turkey meat or rotisierrie chicken, here is a really good comforting recipe for them.  The lemon juice gives the soup its spunk and you would just want more of it just like my husband who was nursing a bad cold did.  I made this for him because of the garlic and other vegetables in it that are sources of anti oxidants that he would need to combat his cold.  Plus he needs some comforting in the form of this deliciously lemon flavored soup.

I used leftover turkey from thanksgiving but you can use leftover chicken and you can also use raw chicken that could cook in the broth.  As far as the rice is concerned I used leftover brown rice but again you can use raw rice which can cook also in the boiling broth. This is a flexible recipe and you can modify the vegetables also depending on what you have.  No other spice or herb was used but a citrus, lemon, and boy was it a good one to add. Simple soup but so good.

Turkey Rice Lemon Soup

  • 1 tbsp oil
  • 3 carrots, peeled and sliced
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 6 cups vegetable or chicken broth
  • 2 cups cooked turkey or chicken
  • 1 cup cooked brown or white rice
  • juice of 1 lemon
  • 2 cups spinach
  • salt and pepper to taste

Heat the oil at medium heat in a pot and add the carrots, celery, garlic and onion to the heated oil and cook the vegetables till soft but still crunchy.  Add the broth, turkey or chicken and rice and heat to boiling till the mixture is heated through.  Add the lemon and spinach and continue to heat through to wilt the spinach. Season with salt and pepper.

Sunday, November 27, 2016

Delicate yet sturdy was she

She trod through life like
a water lily blooming
brightly, with calm strength.

Note:  This haiku is in memory of my dear friend Lena.

The photo was taken by Joel Cuello during his trip to Thailand.  

What Was That?

When something happened
that left you awestruck, cherish,
relish, you've been blessed.

Vegan Slow Cooker Candied Sweet Potatoes

This is an easy three ingredient crowd pleasing side dish for any occasion. The coconut oil and the coconut brown sugar if using give the dish that special flavor that would make your guests ask "what is that?".

Slow cooking is a convenient way to cook the dish but it could also be baked or cooked on the stove but why would you when you can just dump the ingredients in the slow cooker and forget it. Easy and delicious dish.

Vegan Slow Cooker Candied Sweet Potatoes

Adapted from this source
  • 6 - 8 sweet potatoes, raw or previously microwaved, peeled and cut into two inch slices
  • 1/2 cup coconut oil
  • 1 cup coconut brown sugar or plain brown sugar
  • 1/2 cup water
  • 1 tsp salt

Place all the ingredients in the slow cooker and mix. Cook for 6 hours at low setting or 3 hours at high. I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting. This can be served warm or cold. Delicious.

Saturday, November 26, 2016

Slow Cooker Garlic Mashed Potatoes

Every thanksgiving day, we have our official big meal as a family at 12 noon.  I also try to make it to the Thanksgiving mass at my church before this meal. This mass starts at 9:30 am so I have to have everything almost done when I arrive or ready to go in the oven or the stove or microwave.

After mass, usually the turkey is ready to come out of the oven and the traditional green bean casserole could then be baked.  If there are pies, they can also be baked then.  This year I requested my married daughter to bring the pies and the rolls. I still had to prepare the side dishes namely the mashed potatoes, dressing, sweet potatoes and gravy and also keep them hot.  So I resorted to my three multi-purpose crock pots.  Here was my timeline.

I peeled my potatoes and cut them the day before and stored them over water in the crock pot bowl and kept them in the fridge.  I sauteed the onions and celery for the cornbread stuffing in the butter called for in the recipe of the boxed stuffing mix in another crock pot bowl using the sauteed setting or (you can also use the steam setting) and stored the sauteed mixture in the bowl and kept them in the fridge.  I also prepared the ingredients for the green beans casserole in a dish except for the french onions and kept it in the fridge. I took out the turkey that has been defrosting in the fridge for 5 days and further defrosted it in a sink full of cold water.  I then slept.

I woke up in the morning and microwaved the sweet potatoes, peeled them and placed them in a crock pot bowl with the coconut oil and coconut brown sugar (recipe coming soon).  I slow cooked them for 2 hours while I was at church.  I drained the water from the potatoes and added to them the water and milk called for in the recipe below, the bouillon cubes and fresh garlic.  I slow cooked it for two hours, mashed them and added the rest of the ingredients below before I went to church.  The mashed potatoes was kept warm by the keep warm mode of the crock pot.

I added the water needed to the crock pot with the sauteed onions and celery for the dressing and allow the mixture to boil using the steam mode of the crock pot.  Once the mixture boiled I added the boxed corn bread stuffing and changed the setting to the keep warm mode and stirred the mixture.

I removed the sweet potatoes from the crock pot and transferred them to the serving dish and wiped the crock pot cleaned.  I transferred the broth that came from the baked turkey to the crock pot and allowed it to boil using the steam mode of the crock pot.  Once boiling, I added the slurry of cornstarch in water and whisked the mixture till it was thick.  I then kept it at the keep warm mode in the crock pot.

I placed the green bean casserole in the oven when I took out the turkey which I allowed to rest.  When my daughter and family arrived every dish was warm thanks to the crock pot.

This was the least stressful thanksgiving feast I have ever prepared except I forgot to buy the can of whole cranberries.

Here is the recipe for the slow cooker garlic mashed potatoes which I adapted from this recipe.  I lessened the liquid called for in the recipe and used cream cheese instead of sour cream. Everybody liked it including my two picky tasters, my husband and son in law.

Slow Cooker Garlic Mashed Potatoes

Adapted from this recipe
  • 5 lbs red potatoes, peeled and chopped into 1 inch pieces
  • 1 1/2 cups milk
  • 1 1/2 cups water
  • 2 chicken  bouillon cubes
  • 5 large cloves of fresh garlic
  • 1/2 cup cream cheese
  • 1/2 cup butter
  • salt and pepper to taste

Place the potatoes, milk, water and chicken bouillon cubes in the slow cooker bowl.  Place the garlic cloves on top.  Slow cook for 3 hours at high setting or 6 hours at low.  I cooked mine in an Aroma Brand rice cooker/slow cooker for 2 hours at slow cooker setting.

Using a potato masher, mash the cooked potatoes right in the slow cooker bowl. Stir in the butter and cream cheese. Season with salt and pepper.