Web Feast Friday: Rawmageddon Begins


Friday the First can mean only one thing:  RAWMAGEDDON has begun!  Our first 30 Day Challenge went surprising well as we managed to post almost every day during January.  We missed a couple of days, but definitely feel pretty confident that we can continue our streak.  Now that February has begun, 30 Day Challenge #2 has begun in which we eat raw every meal, every day.  Day 1 is in the books with juices, smoothies, nuts, and salads dominating the menu.  We have some interesting recipes queued up for a few occasions and look forward to sharing some of these with our faithful readers.  In the meantime, we leave you with some great ideas for your Super Bowl Sunday festivities!

Anything that’s vegan AND fully loaded has to be good.  Right?

Sunday brunch idea to get primed for the big game!

CUPCAKES!!

For those of you taking on Rawmageddon with us, add this to your Big Game must-cook list.

I’ve ask myself this question so many times.  Now I have an answer.

If you haven’t liked any ideas thus far, here’s a whole list of ideas to help you write your Super Bowl menu.

Here’s the “big game” I’m really looking forward to this weekend.  J-Pow!!

I couldn’t help myself.  I had to end things with some more BTnH.

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Web Feast Friday: Sunday Edition


As you may or may not have noticed, our streak of blogging came to an end on Friday, January 25.  I am actually impressed that we made it that long considering the whirlwind of adventures and funtivities we have been engaging in over the last couple of weeks. We spent this past weekend relaxing, skiing, cooking, and imbibing with our dear friends in Sunriver, Oregon.  I’m blaming our streak coming to an end on a fun-friend-filled weekend.  Best.Excuse.Ever.

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Mountains, outdoor activities, and wildlife. Sounds like a damn good time to me!

 

We forgot our camera back at the cabin, so this isn’t actually depicting our day. Add in icy snow and 25 mph winds, and you get the idea.

We had actually been saving up lots of great links to share on Friday, so we figured why not get “caught up” with our blog posts by cranking out some bonus posts on Sunday.  This Webfeast is dedicated to our weekend in Sunriver and will definitely get us back on track and prep us for our next 30 Day Challenge which is our Raw February!

After this past weekend, a detox is definitely in order!

Feeling a little acidic?  We definitely are.

We’re in the process of writing our Super Bowl party menu.  These might make the cut.

A new obsession.

We’re in the market.  Anyone have any recommendations or reviews to share?

This came in handy after a long day on the hill.  Vegan and GF!!

Kickstart my Vegan Heart

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Being huge fans of the website Kickstarter, we find ourselves constantly looking for independent businesses, projects, and ideas to support in hopes of expanding the ever-growing world of vegan commerce.  When you add in our passion for cookbooks, new and old, it’s no surprise that we jumped at the opportunity to fund an all-vegan cookbook inspired by the author’s world travels and culinary adventures.  This project was met its funding goal last October, and we have been anxiously awaiting the arrival of the finished product.  The authors have done a great job of keeping us posted on the progress, sharing additional recipes and thoughts along the way, and building the excitement up to the release date.

We recently received our copy of The Lotus and Artichoke and couldn’t wait to crack it open and start cookin’!  Along with the author’s story and pictures of adventures, the book features amazing recipes from all over the globe representing multiple cuisines and ethnic fare.  We’ve already “tested” a couple recipes, and have several more on our growing list to try out over the course of the next month or so.  They will definitely make an appearance on the blog, and we are looking forward to sharing these with all you in.  In the meantime, check out the official website for the Lotus and the Artichoke, and head on over to their Facebook page and give them some love.  If you feel inspired enough, pick up a copy or three for yourself and two of your best friends and get cookin’ yourself!

If you need some extra inspiration or a soundtrack for your cooking, we leave you with this gem.

Web Feast Friday


It finally feels like winter here in the Pacific NW, and we have a brand new dusting of snow on  the hills throughout the valley.  We’re eleven days into the year, and still holding strong to our commitment/resolution of blogging every day!  We have lots of great ideas for posts, and lots of great recipes and stories to share.  We also have some exciting adventures on the horizon that are sure to create even more blog fodder. Snowshoeing is on the agenda this weekend, along with a little wine tour.  In the meantime, sit back and relax the second installment of Web Feast Friday for 2013!

Simple.  Easy.  Indian flavors.  Love it!

For those of you who want to go raw with us next month, here’s a recipe to bookmark.

The EPL household is a big fan of savory waffles.  These just made the cut for Sunday brunch.

Health vegan Twix bars?

We’re everywhere!!!!

We’re hosting a vegan Super Bowl party this year, and you KNOW this will be served!

Lot’s of recipes this week means lots of cooking and baking is taking place.  One such cooking escapade involves a shopping trip to the Asian market, no real plan, and $100 in groceries.  Stay tuned for that story!

We leave you with some winter running inspiration and motivation.  Play outside this weekend and cook some good food.

Vegan 4th of July menu + memories

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July 4th, 1989: Everything you need to know about our personalities in one frame.

There was little simpathy in my house for whiners and tattle-tales. The first time my brother punched through a window in order to punch my face, I was grounded one week for ‘provoking’. I sliced two fingers on my right hand while carving pumpkins, and the urgency of the bleeding didn’t cause a rouse until mom’s makeshift cloth bandage was overcome and someone almost fell in the puddle of blood forming beside my desk. And anytime there was a major crisis, heartbreak, disappointment, or failure, Mom would slap us on the back and say, “eh, it’s nothing $10,000 in therapy won’t fix.”

What seems like negligent parenting from the outside, I have come to recognize as simple prioritization. The one thing my parents took very seriously? Freedom. They preached civil rights and women’s lib and every long car ride was a mock-trial atmosphere laced with provocative questions and spirited debate. While dad was cooking or shaving he would have me read him The Tibetan Book of Living and Dying. I was 9.

Yet as they say, freedom isn’t free. The consequences for sparking a pro choice/life debate during lunch at St. Matthew’s Catholic school while wearing a “Vote Dukakis” campaign button can burn fear even into the most carefree young mind. But thanks to mom, I started my therapy savings account with baby sitting money early.

Thanks for the love and support and the freedom mom and dad. And of course to you too America, where I can believe and say whatever I want without any fear of getting my fingers chopped off – unless it’s by my own hand and poorly tended to by the family.

Mom hugs after (finally) running my first race at age 29. Always my biggest supporter.

4th of July Vegan Menu

Field Roast Hotdogs on the grill, cut in spirals for optimum deliciousness

Pickled Planet Raw Sauerkraut for toppin’s

Our fav! Wasabi Potato Salad 

Broccoli Hemp Slaw with Tangy Mustard Dressing

Vegan Baked Beans 

Patriotic Vegan/Raw Cheesecake (as shown)

Raw Pistachio Almond Ice Cream

We would love to hear your favorite recipes for 4th of July – keep sharing and celebrating great food with friends!

Monday meal planning: Cabbage soup, vegan goulash, avocado sandwich, & roasted vegetables

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I have a dream.

In this dream, I am spending my Sunday evenings basking in the possibility of a new week by creating a master grocery list to construct beautiful, nightly meals for my mini family. Evan and I breeze through our door after a fulfilling day at work, change into breathable yet well-fitting dinner clothes, pour a glass of pinot, choose from one of our many aprons, and spend the early evening making a beautiful meal in between flirtatious tickle fights. Then we share that meal on our roomy kitchen table over warm lighting and stimulating conversation. Ahhh….

In my waking life, I am unemployed and when Evan comes home we put on our sweatpants, hold the fridge open for five, energy-wasting minutes before we pull out whatever concoction we can throw together with a few minutes and microwave. We walk right past the magazine and mail holder that was once the kitchen table and eat dinner on the couch while leaning over an end-table. At least there is warm lighting, but it’s coming from the glow of Hulu off our laptops. Oh, and we finished off the last of the pinot while watching WWII documentaries last night. *sigh*

I’m an idealist, and I will hold on tight to that dream..but in the meantime, if the latter situation sounds more like you’re style, might as well accommodate reality and have some quick things cooked up and ready to be eaten. Meal planning is a bit of a science, balancing what is in season with your likes while remaining cognisant of money and balanced nutrition. We have found the best technique is to go to the grocery store with only one special meal in mind (don’t let the idealism die!), but then just purchase a healthy amount of whatever is in season, which is usually also less expensive.  Then you can build your meal plans using a recipe-builder tool like the one on Allrecipes. Just type in the ingredients you purchased and it brings up recipes that include your fare.

Finally, we have staples that we cook every week – usually lentils, brown rice, sweet potatoes, and a marinated protein like tofu or tempeh. Your best bet is to cook when you have time and when you’re feeling happy, we believe that how you feel manifests in how well your food turns out…so step one is always GET HAPPY! This week was clean-out-the-fridge-of-dying-vegetables  week, so enjoy these peasant inspired ideas!

“CALORIE FREE” CABBAGE SOUP *gluten-free

This soup comes with consequences...eat it only around friends.

INGREDIENTS:

  • 3 cups vegetable broth
  • 2 garlic cloves
  • 2 tbsp tomato paste
  • 2 cups chopped cabbage
  • 1/2 yellow onion, chopped
  • 1/2 cup carrot, chopped
  • 1/2 cup green beans, fresh is best!
  • 1/2 cup zucchini, chopped
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 1/2 tsp rosemary (optional)
  • Salt and pepper, to tast

Spray pot with non stick cooking spray saute onions carrots and garlic for 5 minutes. Add broth, Tomato paste, cabbage, green beans, basil, oregano and Salt & Pepper to taste.

Simmer for a about 5-10 minutes until all vegetables are tender then add the zuccini and simmer for another 5 or so minutes. Makes 7-8 cups, serving = 1 cup.

 CABBAGE SOUP NUTRITION: 28 calories – 0 g total fat – 0 cholesterol – 55 mg sodium– 6 g carbs – 2 g fiber – 3 g sugar – 1 g protein- 0-1 WW points

MOM’S VEGAN GOULASH

Use spelt or other GF pasta to make the celiac's happy!

INGREDIENTS:

  • 1 box elbow macaroni (I used Vitaspelt elbows)
  • 1 cup yves or boca soy crumbles (check for vegan-ness)
  • 1 can diced tomatos
  • 2 tbsp tomato paste
  • 1 large yellow onion, diced
  • 2 garlic cloves, diced
  • 3-5 tsp bouillon, to taste (I used 4.5 tsp Better than Bouillon vegetable base…a vegan kitchen staple)

Cook macaroni al dente, drain and rinse with cool water to stop cooking.

Combine garlic and onion and saute for 3-5 minutes until onion began to look translucent. Add the remainder of ingredients, except pasta, and cook for 5 minutes until warm and combined. Add in pasta and simmer on medium-low heat for 5 minutes. Makes 7-8 cups – serving = 1 cup.

VEGAN GOULASH NUTRITION : 157 calories – 8 g total fat – 0 cholesterol – 559 mg sodium– 30 g carbs – 5 g fiber – 6 g sugar – 10 g protein- 3 WW points

AVOCADO SANDWICH

(LATS sandwich..lemon, avocado, tomato, spinach)

LATS = YUMM

INGREDIENTS:

  • 1 slice multigrain bread, toasted (diggin’ on Dave’s Killer Bread 21 grain)
  • 1/2 avocado, pitted, peeled, and thinly sliced (make it look easy, like this dude)
  • Tomato, 2 thin slices
  • Spinach, fresh, to taste
  • Olive Oil
  • Lemon Juice
  • Salt, pepper, and crushed red pepper, to taste

Lay spinach on toasted bread, cover with tomato, and fan avocado thinly on top. Drizzle with light olive oil and lemon juice. Season with salt, pepper, and red pepper.

AVOCADO SANDWICH NUTRITION : 256 calories – 14 g total fat – 0 cholesterol – 208 mg sodium– 31 g carbs – 11 g fiber – 6 g sugar – 9 g protein- 5 WW points

ROASTED VEGETABLES

*The key is using whatever veggies you love and/or whatever you have in the fridge. These are just a baseline of how they are made, and the only calories I count are the ones in the olive oil!

INGREDIENTS:

  • 1/2 head cauliflower, cut into florets
  • 1/2 bunch broccoli, cut into florets
  • 1 cup of carrots, chopped
  • 1/8 – 1/4 cup olive oil
  • salt and pepper, to taste

Heat oven to 400 degrees. Toss vegetables with olive oil and seasoning.

Spread veggies in one layer onto a baking sheet covered with aluminum foil. Roast for 30-45 minutes, rotating every 15 minutes. Adjust seasoning once removed.

*TIP: Try adding tofu or tempeh to vegetables, then sprinkle with Bragg’s Liquid Amino Acids. Bragg’s is a great source of protein and includes 16 amino acids, while also having a great flavor to enhance the roasted veggies.

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