Peachy Keen Oatmeal

i'm sure everyone knows the health benefits of oatmeal by now. it lowers choleserol, blood pressure, contains tons of fiber and it has protein. the other wonderful thing about oatmeal is that it is versatile. today's recipe keeps it simple.

peachy keen oatmeal

ingredients
one package regular instant oatmeal (i like RAW by "Better Oats")
one peach half diced
1 tablespoon real maple syrup
1 tablespoon crushed pecans


method
prepare oatmeal according to package directions. stir in the rest of the ingredients. done! it's like 3 minutes at most. now there are no more excuses for not eating your breakfast!!!

Tuscan Apple Salad

when one goes veg*n, it very important to get your daily greens. (yes, daily). whether it's throwing some kale into your soup, some spinach into your pasta, or collards into a stew, get those greens into your diet!!!

traditionally, i think most of us get our greens through salads - veg*n or not. so today i am posting one of my favorite salads. mind you, the ingredients aren't going to be measured, but use your own discretion and build your salad using moderate amounts of each ingredient. . . except the greens. . we want plenty of those.

spring mix
spinach
granny smith apple chopped in bite size pieces
dried cranberries
dried cherries
dried blueberries
walnuts
trader joe's tuscan italian dressing  (if trader joe's is not in your area use a balsamic vinaigrette)

toss and eat.

remember to make the greens the predominant part of the salad. the fruit should play a highlighting role, but adding some sweetness to the acidity of the dressing. the walnuts add cruch and depth as well as a boost of protein, so be rather generous with them.

Spicy Lentil and Black Bean Chili

i was in Trader Joe's a few weeks ago when i stumbled upon smoked salt in the spice aisle. intriqued, i bought some. after trying it, i will keep buying it. every food item i make and use this in has an earthy, fresh of the grill taste to it. which is excellent as my apartment makes it very difficult to have a grill. Even better was the earthy, warm tones it gave my spicy lentil black bean chili - now one of my husband's favorites.  this chili is excellent with sweet corn bread.

Spicy Lentil and Black Bean Chili

ingredients:

1 large vidalia onion
2 medium carrots
2 stalks celery
2 tablespoons olive oil
1 red bell pepper
1 sweet red pepper
2 tablespoons brown sugar
2 tablespoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon chipotle hot sauce (i like tabasco brand)
1/8 teaspoon turmeric
1/4 teaspoon cumin
1/2 teaspoon coarse ground smoked salt
1/4 teaspoon black pepper
1 qt V8 original vegetable juice
2 cups water
2 cups brown lentils
1 can black beans drained and well rinsed



method:

cut the onion in half - reserve half. put half the onion, the celery and the carrots in a food processor and process until almost pureed. heat olive oil in a medium to large stock pot. add the reserved half of the onion and the red peppers chopped in bite-sized pieces. saute until onions are clear. add pureed vegetables and cook down for about 8 minutes. add spices and heat until fragrant. add V8, water, lentils and black beans. simmer covered 50 - 60 minutes until lentils are very soft. make sure to stir occasionally.

Cashew Ricotta Stuffed Shells

I love cheese. I mean. . I LOVE cheese. That creamy, smooth, melty texture in your mouth. . .it's amazing. So what's a girl to do when she's giving up cheese? (or at least trying very hard too) Time to make her own!!!

The process started with researching what others had done, and finally culminated in experimenting with my own.

The flavor of this cashew ricotta is amazing. Slightly nutty and creamy. . . and somehow melty when warm - even though it's made of nuts. My sister who is a trained chef tasted it and did not know it was cashews. . . she thought she was tasting actual ricotta. A co-worker also commented on how good the shells were, and she also was surprised that there was no dairy in them at all.

So here's the recipe. Enjoy!


Cashew Ricotta Stuffed Shells

ingredients for the basic ricotta

1 cup raw cashews
1 tablespoon extra virgin olive oil
1 tablespoon raw apple cider vinegar (i like braggs. . it's slightly sweet)
1/4 teaspoon salt

method for basic ricotta

soak raw cashews in enough water to cover them by one inch for 24 hours. drain liquid from cashews reserving some for adding to ricotta while processing. in a food processor puree the cashews with the olive oil, vinegar and salt. scrape sides as needed. add reserved water for desired consistency.

now you have your basic ricotta!!! onto the shells. . .save this recipe. . i will refer to it for making other things in the future.

Making the Shells

ingredients

1 recipe of cashew ricotta
1/4 cup frozen spinach thawed, drained, chopped
1/2 cup mushrooms chopped
1/4 cup vidalia onion chopped
1/4 teaspoon nutmeg
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon basil

12-16 large pasta shells cooking according to directions
1 jar of your favorite vegan friendly tomato sauce

saute the mushrooms and onions. mix ricotta with spices, herbs, spinach, onions and mushrooms. stuff approximately 2 tablespoons of ricotta in each shell. pour a thin layer of sauce on the bottom of a small baking dish and arrange shells on to. pour on more sauce. cover with foil and bake for 20 minutes or until warmed through. you can also microwave the shells individually covered in sauce in a microwave safe dish for 3-5 minutes until warmed through.

i took pictures of the shells during and after the process. but i am missing my sd card transfer portal at the moment. so i will post pictures later. meanwhile i am endulging myself in cheesy yumminess.