Category Archives: Mostly Vegan

Witches Brew | Fresh Juice Detox

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I haven’t done a food related post in a while…

I think I was inspired by my garden beets to revisit the addition of fresh veggie juices to my diet, as a liver detox cleanse and all around desire to only bring good things into my body.

Not too much prep; it’s easy!

I used beets, cucumbers, carrots, cilantro, ginger water (previously prepared*), celery, an apple, a little broccoli, and some garden kale/chard.

This time I didn’t use a juicer, I cut the veggies into smaller pieces to make it easy for the blender along with 32 ounces of water and zapped the life out of them.

What I got was more actual nutrition than a juicer because I strained it and added the small amount of leftover pulp to a pot of veggie soup I was cooking. It would be equally beneficial to add to the mix for veggie burgers.

It was absolutely delicious.I added an extra shot of ginger water because I love the spiciness. I’m out of lemons or that would have been an awesome flavor, too.

Why cilantro, you might ask? Cilantro is a powerful antioxidant and has been used to remedy a variety of liver and pancreas problems. Some people love it, some don’t.

Drink this juice to help cleanse your liver. I’m not aware of any specific issues with my own liver but I simply wanted to give it a little TLC, and if it energizes my metabolism to lose a couple pounds, I’d be ecstatic.

Our liver is not the loudest of organs as it’s not quick to show visible symptoms when something is wrong. It’s actually a multi-tasking hero that often doesn’t get enough credit. Our liver supports digestion, metabolism, detoxification, blood and hormone regulation, the immune system, and more and we mostly ignore it — or abuse it with alcohol and fatty fried foods, and MEAT.

I’ve been drinking this concoction for a few days — not a fast, although it would be great for that, too. Simply knowing I’m helping this hardworking part of my body makes me feel like I’m doing a lot of necessary self-care and preventative maintenance, like changing the oil on your car, which I confess I NEVER do.( Uh oh.)

Love your liver!

Recipe by Enchanted Seashells

*To make ginger water: Take a decent sized piece of ginger, scrape the skin, slice into rounds. Toss in a pot of filtered water to heat until simmering. Cook for fifteen or so minutes, let cool, and store in a glass jar in refrigerator. I add it to smoothies, juices, and tea.

From Seed to Harvest | The Essential and Humble Beet

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Have you ever grown beets? They’re humble and rustic, sweet and solid, packed full of heart healthy nutrition, even the leaves.

Beets are full of antioxidants that fight cell damage and reduce the risk of heart disease. They’re one of the few vegetables that contain betalains, a powerful antioxidant that gives beets their vibrant color. Betalains reduce inflammation and may help protect against cancer and other diseases.

No part of this beauty is wasted, whether it’s cooked or shaved raw in a salad.

My mom used to make borscht, a Ukrainian cold beet soup, because my dad loved it, but I thought it looked and tasted disgusting, especially since she topped it with a dollop of sour cream.

I now think that I might have been mistaken about my revulsion for borscht, well maybe…except for the sour cream, which I still don’t like.

I’ll scrub and slice the beets, then steam them with the leaves just until tender, to enjoy eating unadorned just like they are, fresh and wholesome. YUM!

Zesty Veggie Hummus #Vegan Pinwheels

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FINALzesty

Veggie Hummus Pinwheels are the perfect choice for a summer party or barbecue.

Hummus is so easy to prepare from scratch that it’s a staple here at Casa de Enchanted Seashells. (Recipe below.)

It’s mostly all prep work. Organizing your ingredients makes it easy. I don’t like onions, but the addition of a thinly sliced red onion would be a wonderful crunchy flavor enhancer.

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I used a handheld mandolin to thinly slice the veggies. Carrots, bell pepper, mushrooms, cucumber, and freshly steamed, chopped spinach. Make sure you squeeze out all of the cooking juice and save for soup stock later in the week.

I had some leftover guacamole and used that too. Organic pea shoots and cilantro (coriander to you all from across the pond) rounded out the healthy deliciousness. Add a squeeze of sweet chili sauce or sriracha (if you can find it!) to make it super zesty.

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**For a really low calorie option, use a large lettuce leaf instead of a carb-filled tortilla.

Simply spread, layer, roll, and cut.

Spread with hummus, guacamole, spinach (this one doesn’t have spinach, but I used a slice of veggie cheddar cheese. The important part is to layer all the veggies on the side of the wrap or tortilla closest to you. Sometimes I heat the tortilla to make it a little more pliable.

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Start rolling, keeping it tight. That’s the secret to a successful roll up. If you’ve ever made sushi, it’s the same principle, without using a bamboo mat. Tah dah! A fat little cigar shaped roll of yumminess.Cut in half with a sharp knife. 

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Keep cutting…eating the ends as you go. Well, at least that’s what I did.
Turn them up so they’re smiling pinwheels, choose a special serving platter, and add a little garnish: here I used cilantro, pea shoots, and thinly sliced LIME.  

FINALzesty

Beautiful, festive, healthy!

BASIC HUMMUS

One 15 oz. can unsalted garbanzo beans (or your own from scratch)
Four garlic cloves
Six tablespoons lemon juice
One-third cup tahini
Salt, pepper, hot pepper sauce

Drain beans, but save juice. Toss it all into a food processor and blend until desired consistency. Add a little juice from the beans as needed. Season to taste.
That’s it! Couldn’t be any easier, right?
Options: Add chopped, drained spinach, jalapeños, roasted red peppers, etc. Use your imagination and experiment. It’s all tasty. Especially if you add a squeeze of lime…

“I’m going to invite you to my birthday party.”

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We’re drawing pictures at the dining room table. I’m not a very good artist and can really only draw butterflies and whales while my companion was creating something that could only be described as nothing I could identify (of course I’d never reveal that.)

She’s an extremely chatty and precociously verbal 3.5 year old, a nonstop talker from the moment she wakes up until the moment she closes her eyes, exactly like her big brother.

Honestly, they are both the most interesting people I know—of any age. I love to spend hours upon hours conversing with them about whatever is in their hearts and minds.

“Here you go. I drew this for you, Grandma!”

“Oh my, that is SO beautiful. Thank you!”

“Grandma, do you know what? I’m going to invite you to my birthday party.”

The way she said it was like a queen bestowing an honor upon one of her subjects. This upcoming birthday is the subject of many conversations. Turning four is a BIG deal.

“That’s awesome, Angel Girl! I accept your invitation. I will love to come to your party. Who else will you invite?”

“Some of my friends from preschool and my brother and that’s it.”

A couple minutes later…

“Can you make a unicorn cake, Grandma?”

“Hmmm, let me think. Yes, I believe I can, Are you sure that you’ll want a unicorn cake for your birthday?”

“Yes. I’m sure.”

“Well, you’re planning well in advance as your birthday isn’t for a few months. Do you think you might change your mind?”

“No, I won’t. I want a pink and purple unicorn cake.”

“You got it, a pink and purple unicorn, no problem. BUT if you change your mind, that’s OK, too.”

Why do I have a sneaking suspicion that my party invitation might somehow be connected to my ability to bake? Am I being cynical?

Upon reflection, if I could accomplish a decent job on her brother’s Pokemon Ball cake for his 7th birthday (and I did) I think I can attempt a unicorn cake for Angel Girl’s 4th year around the sun. It’s really just a horse shaped cake with an upside down ice cream cone in the center of its head, but don’t tell HER,

There’s nothing better than to be able to grant those kinds of wishes.

Positively Pineapple

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Photo by Pineapple Supply Co. on Pexels.com

I had to have a tiny little thing — not cancer this time — removed from my bottom lip. I can’t pronounce nor even remember what my doc called it, but it was easily, albeit painfully, removed.

As she tossed me an icepack, she said the craziest thing!

She told me to stop at the store on my way home and buy a fresh pineapple.

What?

Not only was my doc prescribing pineapple to eat, but to dab on my lip!

Apparently this is due to the fact that pineapples contain bromelain, an enzyme found in pineapple that’s thought to reduce swelling and inflammation, and hasten healing.

By the way, it actually worked!

Like I always do, I did a little research and learned there’s a lot you can do with all parts of a pineapple.

Of course you can try to grow them when you cut off the tops and I did that, too. Hopefully, I’ll have some little pineapples in a couple of years.

Try this recipe, it sounds yummy!

Pineapple Water
✲ Clean and peel one pineapple. Save the fruit for another time.
✲ In a large saucepan combine the skins and core with a cinnamon stick, a few cloves, and a decent sized chunk of peeled ginger.
✲ Cover with eight cups water and bring to a boil.
✲ Lower the heat and simmer for forty minutes. Turn off the heat and cool.
✲ Strain the water, discard the pineapple skins and spices.
✲ Pour the water in a container, refrigerate, and enjoy.

P.S. It’s highly diuretic, and bromelain may interact with several medications including anticoagulants and antibiotics. It’s always best to consult a medical doctor before ingesting any part of a pineapple.

BEST Crispy Tofu With Spicy Mayo Dipping Sauce

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This recipe is everything, and SO easy. Vegan, of course.

The secret to success is freezing the tofu before cooking. Here’s what to do. Drain the tofu, cut into squares, place on a plastic cutting board, and freeze.

Don’t be worried if the tofu changes color; it’s all good, and the color change means the texture of the tofu will be chewier and even more delicious.

When it’s nice and frozen (took a couple hours for me) place in a bag with some cornstarch and shake.

Add three tablespoons of oil to a pan and heat until shimmering. I like avocado oil.

Be patient and don’t check on the crispy progress too soon. You’ll know the tofu is ready to turn when it releases easily from the pan.

You could also bake in a 350 degree oven or place in an air fryer, but this time I used the cooktop ‘cos it was quicker.

When it’s brown and crispy on both sides, sprinkle with a little cracked pepper, and serve.

For my yummy Dipping Sauce, mix 1/3 cup vegan mayo with a tablespoon of Sriracha. Add a little chopped cilantro. This sauce is very similar in taste to the Japanese mayo at sushi restaurants.

It’s seriously SO full of flavor, I could almost eat an entire block of tofu. Not kidding.

National Pancake Day – Best Buckwheat Pancakes

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Happy National Pancake Day!
It’s not just Fat Tuesday; it’s the day to celebrate pancakes, too!

When the original Angel Boy was young, my pancakes were a source of extreme disappointment. They looked inviting on the outside, but the interior was often mushy and undercooked.

Finally, my son had such a fear of my pancakes that he refused to eat them. It was quite traumatic for him, and I can understand that. Poor guy.

Things have changed with the Angels.

I worked hard to perfect my pancake game and I can now proudly claim to make the BEST Buckwheat Pancakes in my little part of the world.

There’s something incredibly delicious about the addition of buckwheat flour that elevates these pancakes.

They are in such high demand that I often need to whip up two batches. I can’t flip them fast enough to toss them on the plates of those feral little creatures.

Past traumas have been healed; my grown up angel boy can put away a giant stack without being frightened that he’s going to bite into uncooked pancake batter.

I had to get a big griddle to handle the demand and it’s like a Grandma Diner.

“More pancakes, please!”

Two versions of my famous pancakes; it’s easy to make *vegan.

Best Buckwheat Pancakes
Whisk together in bowl:
1 egg
1 cup milk/plant based etc.
2 TBS veg oil
1 TBS brown sugar or agave
1 tsp vanilla
Add:
1/2 cup white or whole wheat flour
1/2 cup buckwheat flour
2 1/2 tsp baking powder

Mix just until moistened, batter should be lumpy. Don’t overmix. Let batter sit for a few minutes. Cook on hot oiled griddle until brown on both sides (and cooked all the way through haha.)
Options: add cinnamon, chopped apples, sliced bananas, berries.

*To make it vegan, use only plant based milk, delete the egg, and add two teaspoons white or apple cider vinegar as the final ingredient.

Crispy Garbanzo Beans

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Have you tried this trendy snack? High in protein, vitamins, fiber, and minerals, chickpeas are full of nutrients. They’re a much healthier alternative to fried potato and tortilla chips.

Photo by Engin Akyurt on Pexels.com

I can’t make them fast enough–they get eaten as soon as I finish with one batch.

Some recipes suggest oven roasting, but I prefer the cooktop, so this is my version:

Ingredients:
2 cans garbanzo beans, also called chick peas (or cook your own)
Oil
Season with sea salt, pepper, hot pepper flakes, garlic powder

Directions:
Drain and rinse garbanzo beans in a strainer, rubbing the beans until the thin, slimy covering comes off, and discard.

Spread out on a baking sheet covered in paper towels or a clean towel. The secret to success is to get the beans as dry as possible.

When they’re dry, empty into a bowl and coat with one tablespoon of neutral vegetable oil. Don’t season at this time.

Over medium high heat add a tablespoon of oil to a large skillet. Add the garbanzo beans in one layer. Let them cook without disturbing. If you hear a few pops, that’s normal. After about ten minutes, check on them and turn the beans so all sides can become crispy and brown.

At this time, add salt, garlic powder, and any other seasonings you prefer.

Keep pan roasting until they become beautifully golden brown and crispy. The drier they were to start with will shorten the roasting time.

Transfer to a parchment lined baking sheet to completely cool before storing in a tightly sealed container.

They’re supposed to last a few days but I’ve watched my son eat them all at one sitting, so I don’t have any personal info to share about that.

Enjoy!

Happy Halloween!

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This is the time when the veil is thin…

What is the Thinning Veil?

Between our world and the spirit world, there is something known as liminal space. The word liminal stems from the Latin “limen,” meaning “threshold.” Liminal space denotes a time and space between the physical world and the spirit world. This is what we call the Veil, and from the end of October through the beginning of November, the days surrounding Halloween and Samhain, (pronounced ‘sow-en’) that veil is at its thinnest, making it the most natural time to connect with Spirit.

Veils are also thinnest in places where ecosystems and elements (Earth, Water, Air, or Fire) meet. This includes sites like waterfalls (Earth and Water) and volcanoes (inner Fire and outer Earth). There are places in the world where the veil is perpetually thin, making it easier to connect with the spirit world year-round. Generally speaking, the larger the space, the thinner the veil can be, but not always. Larger areas where the veil is lifted or even non-existent are known as vortices. Some of these places may sound familiar – Sedona in Arizona, Ayers Rock in Australia, and Stonehenge in England – just to name a few. Also, where ley lines (a grid of the planet’s magnetic fields) cross, it seems to denote places on earth where the veil is thinnest, Stonehenge being one of them.

To the ancient Celts, Samhain signified the last harvest and the beginning of a New Year. It is the space in time between summer and winter, the time of the harvest. Although we celebrate both Halloween and Samhain in the days between October and November, you may start to feel the veil thinning as early as September. After all, September is Virgo season, the sign of the Harvest Maiden.

This is the optimal time to connect with spirit, to speak to our ancestors, and those that have crossed over.

There are not only places but spaces in time where your own personal veil is lifted, allowing you to connect with the spirit world: when alone or having a quiet moment, when you’re in your own element (near Fire, Water, etc.), and for some, while running, swimming, or even in the moments between awake and asleep or vice versa.

The time of day can also help you feel a lifted veil – dawn and/or dusk – the lineal space between night and day. At all of these moments, your intuition can be heightened, and your connections will come easier.

Have a happy #vegan Halloween and Samhain!

(Curated from California Psychics blog/photo credit to http://www.facebook.com/PermanentlyVegan/)

Veggie Tomato-y Tofu Soup #Vegan

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Perfect for this cooler autumn weather…

Last weekend was my monthly refrigerator cleaning project and I thought I’d toss everything I could into a pot and create some sort of soup.

The good news is I have a scrumptious pot of healthy soup to last a few days; the bad news is that now empty refrigerator and a need to hit the grocery store.

Here’s what I found to work with:
-Mushrooms
-Red Pepper
-Carrots
-Celery
-Onion
-Broccoli
-Fresh chard and garden herbs
-Tofu

I first cubed and marinated the tofu in a little olive oil and Italian herbs with spicy dried red peppers.

I didn’t have any Better Than Bouillon  (vegan) which is too bad as it’s amazing, and I didn’t have homemade stock, so I pan roasted the veggies in a couple of tablespoons of olive oil for a long time to develop fond on the bottom of the pan.

FYI: Fond are the brown particles found at the bottom of pans after browning vegetables. It adds flavor and moisture to a dish.

When I saw all those yummy little brown bits, I added a bit of water to make it easy to scrape up, then I added the marinated tofu, along with one large can of San Marzano tomatoes and one can of water.

FYI: I like to use the best Italian tomatoes because I think it really makes a flavor difference, especially when they’re the star of the show.

I added one scant teaspoon sugar and sea salt/pepper to taste along with these garden herbs:

Thyme, bay leaves, sage, oregano, and a lot of basil, saving some to sprinkle on just before serving.

Such vibrant colors! Simmered for about 45 minutes, pulled out the stems of the herbs as the leaves had fallen away as it cooked.

Before serving, I used my immersion blender to make the texture velvety and creamy.

YUM!

Options: Add cooked beans, lentils, pasta. croutons

Serve with fresh basil and vegan parmesan shreds.