Smokey Artichoke Pasta

Here's a simple recipe I one of the bloggers I followed posted. I thought it seemed very tasty!

Smokey Artichoke Pasta

3 cloves of garlic
8 oz of pasta (bow-tie preferred)
3 cups of water
1 cup of artichoke hearts (cubed)
2/3 cup of green peas
1/3 cup of red onion (sliced)
2 tablespoons of vegan sour cream
1 tablespoon of oil
1 tablespoon of paprika
1 teaspoon of black pepper
1 teaspoon of salt

 In a pot, boil the three cups of water with the bow-tie pasta until tender.  About 25 minutes.

In a saute pan, heat the oil on low-med heat and add the garlic, onion and salt.  Cook the onions until tender.  Add the artichoke hearts, pasta, vegan sour cream and mix gently.  Add the pepper, paprika, and peas and mix gently.  When the sour cream is melted, remove from heat and let cool.

Cleansing Days 1-4

Cleansing week is starting out just so so right now. I have definitely not been perfect in the food department, or starting enemas, exercising or most of what the cleanse entails. However, I have been good about having at least one quart of green smoothie each day. And really, I have mostly been good about food, but I did have some leftovers (pasta and such) that I didn't want to waste that I ate. I made a White Bean chili that turned out good, spicy, but really good. It fits perfectly, as it is gluten free, vegan (with vegan sour cream) and of course no coffee or sugar. I did clean the kitchen up today and dishes are finishing running in the dishwasher, so as soon as that's done I'll be able to make up the coffee for the enemas. I also bought a little bathroom heater from Target. The idea of laying half naked on the floor in the cold in the winter for 30+ minutes while doing enemas, not too fun. Plus, don't you just hate having a nice steamy shower, then stepping out into the blistering cold. So I thought I little heater would be perfect. Tomorrow I'll have my coffee solution and the heater so enemas, here we go!

My goals for the weekend include:

• Starting the coffee enemas 1-2 times daily
• Bouncing on the trampoline in 5 minute increments and working my way up. 
• Work on getting 2 quarts of smoothie in 
• Declutter my kitchen and living room tables and go through my bills
• Wash sheets
• Meditate. Actually, I had been doing this with the enemas. You are supposed to hold the coffee enema for 15 minutes, so I have been doing Gabby's Spirit Junkie meditations to keep me relaxed and make it easier. I will continue to do that. 

Otherwise, taking it one step at a time. Just have to work through some cravings, which amazing have more to do with pasta/pizza than chocolate. I really haven't had a lot of issues in that department. I've been drinking orange juice and that seems to take care of any possible sweet cravings.

Here is my Mom's White Bean Chili Recipe:

Ingredients:

1 onion, 1 minced garlic, 1/2 chopped yellow bell pepper (I used a whole one), 3 cans great northern beans, 2 cups veggie broth (I used water b/c veggie broth makes me vomit), 2 cans chopped green chili's, 1/2 bag frozen corn, 2/3 cup rice, 1 cup sour cream (I used vegan), both regular and white bean chili seasonings





Saute onion, garlic and yellow pepper in oil. Add rest except sour cream. Note: If you are using regular rice, add it here, if you use minute rice, wait until about 15 minutes before chili is done. Simmer for about 1 1/2 hours, stirring occasionally. Remove from heat and stir in sour cream. You may garnish with cilantro or cheese if you wish.

Off to make a green smoothie!

Simple Gluten Free Pasta Recipe

I've been loving Ancient Harvest Quinoa pasta. To me it tastes just like any other pasta, but it's so much healthier for you. I've been in the mood for a really simple sauce, so I created the following recipe:

Simple Pasta Sauce
1/4 cup olive oil
3-4 cloves of garlic, diced
1/2 bunch fresh basil, shredded
Cherry tomatoes for topping

Mix oil, garlic and basil in a small container. Toss with pasta. Dice tomatoes over pasta until completely covered. Enjoy!

In the Kitchen With Shanna: Onion Rings, Vegetable Korma and Pasta Salad!

I've been in the kitchen a lot this past week, making so many delicious vegan delights. Once again I have to send my love to Isa Moskowitz for her amazing vegan cookbooks.  This week I've been focusing on her new one, Appetite For Reduction. The book focuses on low-fat, healthy options for vegans. After going raw, and cleaning out my diet, fried foods simply make me sick. I used to love fried pickles and onion rings, but sadly, they are no longer my friend. Until...Isa came along! She's created a fabulous OMG Oven Baked Onion Rings, which I made earlier this week. I also had some pickles on hand and thought, why not?

I served these with Garlic Aioli using a recipe modified from the Urban Vegan cookbook.

Garlic Aioli
Ingredients: 3 cloves of garlic, 1/2 cup Vegenaise, 2 T lemon juice, 2 T olive oil, salt/pepper/garlic salt to taste

Directions: Mix everything in food processor until blended. Taste and add garlic seasoning as needed. Chill for at least one hour before serving.

This recipe for Vegetable Korma also comes from Isa's new book. Unfortunately, my pantry is really not stocked for unusual spices, however, this still came out tasting out of this world.

2nd Avenue Vegetable Korma

Ingredients: 1 tsp olive oil, 1 small red onion quartered and sliced thinly, 3 cloves garlic, 2 T minced ginger, 2 tsp curry power, 1 tsp garam masala, 1 tsp ground cumin, 1/2 tsp ground coriander, 1/2 tsp salt, 2 cups vegetable broth, 1 1/2 lbs cauliflower cut into florets, 1 pound zucchini cut into 1/4 inch slices, 1/2 pound carrots peeled and cut into 1/4 inch slices, 3/4 cup frozen peas, 3/4 cup light coconut milk, 1 tsp agave nectar, 1/2 cup chopped fresh cilantro

Directions: Preheat 4-quart pot over medium heat.Saute the onion in oil for 5 minute; Add garlic and ginger and saute another minute. Add broth, mix in spices. Add cauliflower, zucchini, and carrots.  Cover the pot and boil for 10 minutes. Add the peas, coconut milk, agave and cilantro. Turn off the heat and let the flavors meld for 5 minutes before serving. Serve with brown rice.

Shanna's Pasta Salad

Ingredients: 16 oz tri-colored pasta, one whole cucumber peeled and diced, 2 tomatoes diced, one bell pepper diced, 1 can black olives sliced, 1/4 cup olive oil, 2 T lemon juice, basil/oregano/garlic/salt/pepper to taste

Directions: Boil the pasta per bag instructions (Note: you could sub for a gluten free pasta if you have an intolerance). Chop all the veggies and place in a large boil. Mix the liquid ingredients. I do not measure my seasonings, but I would say I add a "dash" of the salt/black pepper, and a few teaspoons of each other seasoning. Drain the pasta and run cold water over it until it stops steaming. Add pasta to bowl of veggies, and toss with dressing. Chill for at least one hour before serving.

What's been cooking in your kitchen?


 

Banana Cake With a Delectable Chocolate Frosting

Banana Cake With Delectable Chocolate Frosting
(from Sinfully Vegan by Lois Dieterly)

Ingredients:

2 1/2 cups oat flour (or ground oats)
2 tsp baking powder
1 tsp baking soda
3 medium bananas, mashed with a fork
1/2 cup maple syrup
1/ cup applesauce
3 tsp flax powder
3/4 cup water
2 T whipped tofu
1 tsp vanilla
1/2 cup vegan chocolate chips, plus another 1/2 cup for garnish

Directions:
1. Preheat oven to 375 degrees. Coat 8-inch round cake or 8-inch spring form pan with non-stick cooking spray. 
2. Mash bananas in medium bowl with fork. Add maple syrup, applesauce, whipped tofu, and vanilla. Make a slurry (a thin mixture of liquid, usually water, combined with a finely ground substance) with flax powder and 3/4 cup water. Add flax/water to banana mixture.
3. In another bowl, mix oat flour, baking powder, and baking soda. Add wet ingredients to dry ingredients and mix just to combine. Add chocolate chips and stir again, just to mix. Do not over mix. Pour batter into prepared pan.
4. Bake 30-35 minutes or until sides pull away from the edge of the pan and a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Delectable Chocolate Frosting
Ingredients:
1/2 cup maple syrup
1 cup cocoa
1/3 cup whipped tofu

Directions:
1. Place tofu in food processor and blend until smooth
2. Add maple syrup and cocoa and continue blending until mixture is smooth and creamy