Happy Birthday to My Blog!

Eat’n Veg’n is now one year old. I began this blog with a rededication to the Eat to Live way of eating because it is the healthiest way for me to eat and the plan that makes me feel best. I am not strict in my adherence, mostly due to my love of chocolate and baking, but I do believe with all my soul that it is possible to be a healthy vegan (even a wheatfree and soyfree vegan!) and that eat’n vegan is in fact the healthiest way to eat.

To celebrate this occasion, I selected some of my favorite healthy foods and put together a pretty tasty menu. The dishes included, in ABC order, beans, blueberries, broccoli, chocolate, nuts, oats, onions, quinoa, spinach, sweet potatoes, tofu, and tomatoes.

Spinach Salad with Blueberries and Walnuts
Inspired by 12 Best Foods

Salad:
4 cups fresh spinach leaves
a few mint leaves, chopped
½ cup blueberries
¼ cup toasted walnuts
fresh cracked pepper

Dressing:
Juice of ½ a lemon or lime
1 T. balsamic vinegar
1 T. chopped onion
1 T. agave
½ t. salt
½ T. olive oil

Mix together spinach and mint leaves. Make dressing by combining lemon juice, vinegar, onion, agave, and salt. Whisk in oil. Pour dressing over salad. Divide salad among 4 plates. Top with blueberries, walnuts, and pepper. This salad was an outstanding combination of flavors and textures and just a spoonful of my sweet and sour dressing was perfect.


Quinoa Salad with Black Beans, Green Peppers, Onions, Corn, and Tomatoes

Saute one chopped green bell pepper and ½ a chopped large onion. Add to one cup quinoa cooked in veggie broth. Add in 1 can black beans, rinsed and drained, and one chopped tomato. Season with salt and pepper and top with parsley or cilantro. Serve warm or cold. I made this the night before and served it right from the fridge. I know we’ve all made this 100s of times, but it’s always so good!


Mashed Sweet Potatoes with Broccoli
Inspired by 12 Best Foods

Boil and mash one large sweet potato; season, add milk, margarine – however you like them. Steam 2 crowns chopped broccoli florets and some chopped onion. Mix together and serve. It’s mashed potatoes and broccoli – of course it’s great!


Tofu Steaks with Onion Gravy

Bake 4 tofu steaks using your favorite marinade or seasoning. Make gravy: Slice one large onion into thin strips and cook until golden brown in 1 T. olive oil, about 7 minutes. In the meantime, prepare 1-1/2 cups veggie broth and add in 1 T. cornstarch and mix well; set aside. When onions are done, add in 4 T. balsamic vinegar, 1 T. vegan Worcestershire sauce, and 1 T. Braggs or tamari. Slowly add in the broth mixture and stir until thickened. Season with salt, pepper, and garlic powder. Add the tofu steaks and heat through. A vegan diner style smothered steak – Chase loved it. Here's his plate.

I made myself some homemade anasazi beans for my protein. I also made some scallion biscuits. Here’s our table.

Dessert - Ooey Gooey Caramel Bars

I made these bars from TEV, but used the oat crust from Vive’s Pineapple Lemon Bars recipe because Chase says it’s the best crust ever. I think I agree, but there are so many good ones! I probably added more chocolate chips and coconut than the recipe called for – I didn’t measure, just covered up the top. These bars were very, very good and very, very rich.

What does the next year hold? Right now I’m into gluten free baking and exploring all the wonderful, tasty, wheatfree flours. Maybe I’ll get some new gadgets and explore different cooking methods. I’ve always dreamed of opening my own spice store – perhaps I’ll broaden my use of seasonings and study more global cuisines. And maybe I’ll cook at least half of the recipes I’ve tagged as “must try.” Of course I’ll continue to be inspired by all of your wonderful blogs. Otherwise, I hope to continue to showcase colorful and healthful foods, and an occasional treat, and promote a healthy vegan diet.

Thanks to everyone who visits here.