Nuestra Cena-American & Latin Vegan Cuisine

Caribbean Vegetable Pie

2012-01-23T20:51:00.001-05:00

I had such a desire to eat a good vegetable pie, so I made one this weekend for my Birthday. My pie turned out very good and very tasty and my son and his family enjoyed it too. Also my family bought me a very delicious Pumpkin Vegan Cake. It was divine...sorry guys we didn't take any photos of my cake...but it was good!

Here is my recipe for my pie:

1-1/2 c. garbanzo flour

1/2 c. rice flour

2 ripe plantain bananas

(sliced in circles)

2 medium size broccoli crowns

(chopped in small pieces)

1 orange pepper

(diced finely)

1 c. frozen Lima beans

1/2 c. frozen green beans

8 sliced Brussels sprouts

(sliced in half)

1 diced yellow onion

1 tsp. onion & garlic powder

2 tsp. parsley flakes

1/2 tsp. black pepper

1/4 c. of flax seed

3 T. vegetable broth

1/2 c. non dairy butter (melted)

Step 1...The night before chop your plantains and mix them with your veggies in a large mixing bowl...add to them 1 envelope of Sazon, 1/2 tsp. salt and some adobo for taste. Add to them 1/4 c. olive oil, mix well and place this bowl (covered) in the refrigerator until right before you begin to prepare for your pie the next day.

Step 2... Right before starting to put together your pie crust place your veggies in a colander to drain well all the liquid.

Step 3....Mix all dry ingredients and the spices on my list in a mixing bowl, then add the vegetable broth, mix well and then add the butter, mix well until it is all mixed. Have your baking dish already sprayed with a non stick spray and mold the flour into your baking dish in a nice pie form.

Add your drained veggies to the pie crust and arrange them nicely.

Bake at 375 (covered with foil) for 30 minutes, uncover the pie and bake it for another 25 to 30 minutes. Let it sit for 20 minutes before serving.

My Birthday gift arrived Friday...my brand new custom made solid oak platform bed and with it a custom made super firm mattress for my arthritic bones is fabulous. This bed is so beautiful. It has sliding doors underneath for extra storage and it is super comfortable...I love it. This was made by my ex-husband. He has been a custom upholsterer for 46 years and he a pro when it comes to making anything with wood.

From my Caribbean Vegan Kitchen to yours...SALUD!

Hi Protein Garbanzo Burger

2012-01-19T12:17:00.000-05:00

I had been desiring to eat a burger for a very long time, but I didn't want just any burger I wanted a burger with lots of protein. Since I am unable to have a store bought vegan burger because of my allergies, I made my own burger and it is full of protein.

Here is my recipe and I must say it came out pretty good. I made 16 patties and when I want a burger I pull out a couple of them from the freezer. I love them. I hope you like them too.

1 can of garbanzos

(rinse & drain well)

1/2 c. TVP

(simmered until cooked & drained well)

1 small can of mushrooms

(drain well)

1/2 c. garbanzo flour

2 T. Kikkoman's Sweet & Sour Sauce

1/8 tsp. black pepper

1/2 tsp. salt, garlic & onion powder

2 tsp. flax seed

Some vegetable broth

Make sure all your wet ingredients are drain thoroughly.

Put the garbanzo grains, TVP and mushrooms in a food processor. Grind them well and then pour them into a mixing bowl.

Add flax seed, all the spices and flour. mix well then slowly add some vegetable broth until the flour becomes good enough to make your patties; then place them on a baking pan already sprayed with a non stick baking spray...just like the photo below.

Bake covered for 10 minutes then uncover and bake until golden brown. Just like the photo below.

Serve like a burger or eat with a fork.

From my Caribbean Vegan Kitchen to yours...SALUD!

How to make Seitan...Its easy.

2012-01-15T20:00:00.000-05:00

Sour Cream Plantain Bananas

2012-01-11T20:39:00.000-05:00

As you all know how much I love plantain bananas, I truly needed to share with you my Sour Cream Plantain Salad. Its just like preparing a potato salad and it is great as a delicious addition to any dish.

Here are my recipe and I hope you like it.

2 ripe Plantains

(cut in circles, lightly steam or boil them)

1 crown of broccoli & 1 crown of cauliflower

(cut in smaller pieces, lightly steamed or boiled)

1 c. sour cream

3 T. non dairy butter

1/2 tsp. salt & 1/2 tsp. of black pepper

1 T. garlic powder

Drain your boiled ingredients, place them in a mixing bowl, then add butter & sour cream, mix together lightly and then add salt, black pepper and garlic powder. Mix well, serve hot or cold. I like it cold, its delicious.

Serves only 2.

Millie's Hi- Protein TVP & Lentil Stir fry

2012-01-06T13:09:00.000-05:00

I made this wonderful hi-protein dish this week and I am so happy to inform you that..

IT WAS FABULOUS!!!!

This dish will definitely be on my priority list to make on a monthly bases. It was simple and I put it together in 35 minutes. This is what you'll need to make this dish.

2 c. of TVP (uncooked)

1 can of Progresso Lentil soup

1/4 c. chopped red & green peppers

1/2 c. chopped cabbage

2 tsp. olive oil

1 chopped yellow onion

1/2 envelope of Sazon with Culantro & Achiote

1 envelope of Jamon

1 c. veg. broth

1 T. dried or fresh parsley & garlic powder

1/8 t. black pepper

2 T. red wine vinegar

1 tsp. lemon juice

In a large or med. non stick cooking pot pour in your olive oil, all the spices & all your chopped ingredients. Stir fry on low for about 2 minutes, then add the TVP, lemon juice, red wine vinegar and veg. broth, simmer for 2 minutes, then add the Progresso soup, add some salt...about 1/2 tsp or however salt contents you like and mix well. Keep pot covered and let it simmer on low for 5 minutes, stir again, uncover and once all the juices' have disappeared leaving a nice cooked dish with no water contents then turn off the flame...cover for 5 minutes before serving. Serves 3 or 4.

From my Caribbean Vegan Kitchen to yours.

A New Year and a New Goal on Life

2012-01-01T15:18:00.023-05:00

I hope everyone had a very nice Christmas and New Years. I had a very nice quiet holidays as always and I loved the peace and quiet.

With each new year we set goals to fulfill. Sometime we fulfill them and sometimes we discard them by the first week.

This year I made sensible honest goals I know I can complete. Here is a small list of my 5 simple goals for 2012. I want to accomplish them not breaking them.

1. Eat more fresh tropical fruits!

2. Eat more fresh organic vegetables!

3. Exercises every day for 45 minutes,

15 minutes of walking (that's 3 times around my apt. parking lot.), 15 minutes weight lifting & 15 minutes of yoga.

4. Get plenty of rest and water.

5. Eat less in every meal by using a smaller plate...no second servings.

These are the small goals I have set for 2012...what are your goals?

From my Caribbean Vegan Kitchen to yours...SALUD!

Giveaway Winner

2011-12-31T19:12:00.000-05:00

Congratulations Kendra

you won the Phillps Sonicare Battery Toothbrush

Email me your address.

Happy New Year Everyone.

Christmas Giveaway

2011-12-10T19:04:00.000-05:00

HOLIDAY GIVEAWAY

PHILLPS SONICARE BATTERY OPERATED TOOTHBRUSH'

THIS TOOTHBRUSH LEAVES YOUR TEETH SUPER CLEAN. I HAVE ONE AND I LOVE MINE. FOLLOW THE RULES TO WIN.

GIVEAWAY RULES

1. POST THIS GIVEAWAY ON YOUR BLOG LINKING MY BLOG FOR OTHERS TO ENTER

2. POST THIS GIVEAWAY ON YOUR FACEBOOK PAGE WITH MY BLOG LINKING THEM TO ENTER THIS GIVEAWAY

3. LEAVE A COMMENT ON THIS POST TELLING ME WHY YOU SHOULD WIN THIS TOOTHBRUSH

ENTRIES END DEC.30

WINNER WILL BE ANNOUNCED JAN. 1

GOOD LUCK

Busy Days & Quick Meals

2011-12-04T20:20:00.000-05:00

These hectic and very busy holidays can keep anyone on their toes. I personally have been so busy trying to get ready for this so awaited Christmas Day. I haven't been cooking much since I have been trying to empty out my freezer from lots of pre-made foods I had prepared this last Summer. Now in January I will begin to cook again and for this next year I am planning to make some dishes I have never made before from Puerto Rico. So stay tuned for what happens.

This last Tuesday I was so busy decorating and shopping for Christmas that for dinner I baked a yam in the microwave and add to this sweet potato a couple sliced of fresh avocado and I served it with some non-dairy sour cream. On the side I had some baked beans and a nice strawberry protein smoothie. A delicious dinner for a very busy lady.

Welcome to my Home for the Holidays

2011-11-29T18:42:00.000-05:00

Yes my apartment is all decorated and I am almost done shopping. Next week is wrapping presents week.

When decorating a home for the holidays I always believe you do not have to use the traditional red & green holiday colors. Actually my Christmas decorations have always complimented my home decor. All of my Christmas colors, decorations and even the wrapping paper in which l wrap my presents in have always matched my home decor. My apartment decor has moss greens, cranberry, chocolate browns & creams. To beautify those colors I have added gold to glitz up my home for the holidays.

I love snowman's.

Baked Spaghetti Squash

2011-11-24T19:21:00.000-05:00

Cooking is a favorite pass time of mine and this last week I thought about a few different ways I could prepare a spaghetti squash. As I peeked through my kitchen pantry I realized I had a few envelopes of sloppy Joe mix I had not used, so I began to chop away a few different types of veggies and I mixed them together with the sloppy Joe mix along with some spices stuffing the spaghetti squash with it. It was delicious! And I must say I ate the entire squash with more veggies and some breaded tofu. It was delightful and I hope this meal may be as pleasing to you as it was to me.

1 large spaghetti squash- cut in half and cleaned of seeds

2 med. size broccoli crowns- chopped in small pieces

1 yellow onion- chopped finely

1/2 of green & 1/2 red pepper- chopped finely

1 c. chopped cabbage

1/2 of celery stem- chopped finely

1/2 envelope of Simply Organic Sloppy Joe mix

1 tablespoon of olive oil

1/2 envelope of Sazon

1/8 tsp. black pepper

1/8 tsp. of garlic powder, onion powder, dried basil, dried parsley & salt

In a large bowl mix well your veggies then add all the spices to it. Mix well and stuff the squash with this mixture. Place the squash in a deep baking pan (bread loaf pans are great to use), cover with aluminum foil and bake at 375 degrees for 50 minutes. Serve them with your favorite side dish and enjoy, it is very good.

I served mine with my baked taco tofu (recipe on file) and a nice toss salad.

From my Caribbean Vegan Kitchen to yours...SALUD!

Greens, Greens, Greens & More Greens

2011-11-18T21:05:00.001-05:00

For the past 5 years I have taken two days of the month in which I only have to eat vegetable broth, fruits and vegetables. I call this my cleansing day. On the 1st day I cleansed my system out with vegetable broth and water and then the next day I only eat vegetable broth, veggies & fruits. Every time I do this I feel so energized and so good throughout the day.

First Day...cleansing with lemon water and warm vegetable broth.

Second Day...Veggies, fruits, vegetable broth & vegetable smoothies.

Breakfast

a tall glass of green smoothie with protein powder & raw sugar

Mid-day

a bowl of fresh pineapple

green protein smoothies

Lunch

A small salad

Chopped tofu, avocado, tomato, chick peas & 1 tsp. of olive oil

and 1 cup of vegetable broth with 2 glasses of water with lemon

Mid-day

a bowl full of grapes & a tall glass of a

banana protein smoothie

Dinner

a mix of steamed green beans, black beans, carrots, broccoli and 1 very small potato.

2 glasses of lemon water

Night snack

vegetable broth and a strawberry protein smoothie.

Its a great cleansing day filled with prayer and peace.

Tortas de Calabaza... Spanish Fried Squash Fritters

2011-11-13T20:29:00.001-05:00

Two years ago I posted this side dish which is from Puerto Rico and I wanted to repost it, so enjoy these delicious fried squash.

In our culture squash is one of the essential foods served at least once a week. Squash is made in many different ways...fried as I have done here today, in sweet cream soup, baked, broiled, boiled and it is mostly served with fish & salad. It is typically used like a potato to thicken our

beans, but these fried torts (fritters) are so good you cannot eat just one.

Here is my recipe.

1 medium size squash
½ c. brown sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground cloves
1/8 tsp. nutmeg
½ tsp. salt

2 c. flour
1/3 c. melted non-dairy butter
and some non dairy milk

Clean well the squash from seeds. Do not remove peeling...cut in med. size squares and boil until tender. Remove the skin and place the squash in a bowl.

Add to the bowl the cinnamon, nutmeg, butter, salt, cloves, melted butter & ginger...mix with an electric beater...then add sugar & flour...mix well with a large wooden spoon, add milk slowly until the batter is a little thicker than a pancake batter, then beat it a little bit with the electric beater to blend all of the ingredients together. Prep the frying pan with oil and when it is hot then scoop out with wooden spoon the mixture and pour it into the hot oil. Fry on med. heat and turn slowly until golden brown. Place torts on a dish covered in 2 paper towels to drain the oil out, then serve with your favorite dish, salad or by themselves. They are sooooo Good!

As a side treat for my guests, I fried them in small dumpling size and served them with a Papaya dip and your guests will love it.

"Mi casa a tu casa"

Millie's Orange/Vegetable Stir Fried Rice

2011-11-06T15:50:00.001-05:00

Yesterday I had such a desire to eat my orange vegetable stir fried rice, that at 6 o'clock last nigh I began to chop & cook like a mad woman. Call me crazy but that's what happens when you crave something you love to eat really bad.

It was a wonderful dinner and I groan throughout every bite, YUMMY!

Orange/Vegetable Stir Fried Rice

Ingredients needed:

2 cans of mandarin oranges

1 large red pepper...diced finely

1 large yellow onion...diced finely

1 large celery stem...diced finely

2 carrot stems...chop finely and boil them before adding them to the stir fry

2 large tomatoes ...diced in small pieces

8 mushrooms...diced in small pieces

1 c. french style green beans...chop them well

1/2 c. sliced sweet banana peppers...diced well

2 T. garlic powder

1 T. onion powder

1/2 tsp. black pepper, dried basil & orange peel

1/8 tsp. cumin

1-1/2 envelopes of Sazon with Culantro & Achiote

1/2 tsp. of ginger powder

1/2 tsp. salt or more if you wish

1/4 c. olive oil

2 c. brown rice cooked as directed on the box

Directions:

Chop all the veggies and spices first. Put to cook your rice in a pot. While the rice is cooking, in a large pot stir fry the olive oil, the onions, celery, peppers and mushrooms. Let them simmer until the onions are glistening. Then add all the other veggies and stir fry them for about 10 minutes on low. Cover with lid. Then add all the spices except the Sazon , stir fry for another 5 minutes and then add all the cooked rice to the veggies. Once the rice is poured into the veggies add the sazon and mix everything well until all the Sazon has covered all the rice. Cover and cook for 5 minutes and then serve it with your best vegan meat...Enjoy.

It is delicious and it will call you for more servings once you are finished eating. So have a very empty stomach before having this rice.

The Effects of Extreme Couponing

2011-10-31T21:06:00.000-04:00

Since August I have become an extreme couponer. Ever since then my food storage has increased in volume tremendously. I wanted to give you a sneak look at what store coupons has done to my food storage. I have taken some photographs of the things I got for free or for 75% or more off.

The cans of Petite tomatoes and can vegetables were only .20 cents a can with coupons, I bought 30 of each.

The tomato sauces were .10 cents a can and I bought 35 of them.

The Carolina rice were .39 cents a bag.

The mac & cheese are for my grand-daughters who are not vegan, they were .20 cents each.

The Domino brown sugar were .25 cents a box. I bought 10 of them and this week I am going to buy 10 more for the same price. The mandarin oranges were .20 cents each...I bought 50 of them.

The can beans were .20 cents a piece, I bought 70 cans of assorted types.

The spaghetti sauce was .50 cents a jar. I bought 22 jars.

The flour came out to .98 cents a 5 lb. bag. I bought 10 of them.

10 boxes of Kleenex....50 cents a box.

Spic & Span was .50 cents a bottle...I got 8 of them. Palmolive .50 cents a bottle...I bought 10 of them.

I bought the Glass cleaner for .75 cents an 80% savings. I bought 7 of them.

I bought 24 jars of LA Looks Gel for .20 cents a jar.

Pantene Shampoo & Conditioner, I bought 10 of each for $1.98 a set. Suave shampoo & conditioner, I bought 4 sets for $1.50 a set. Oil of Olay night & day creams that are usually sold for $10.99 a jar...I got them for 1.99 a jar. I bought 8 of them.

Here's a closer look at my 30 oz. jars of LA Looks gel.

I also purchased 6 Tresamme hair sprays and I paid $1.50 for each set 2.

This was a great buy. I bought 26 boxes of Aquafresh toothpaste for .99 cents a box...this is the large tube of Aquafresh Extreme Clean toothpaste. They are regularly $3.99 a tube. I have tooth paste for a good while and I have 10 more coupons to buy 10 more of them this week.

12-Bounty softener sheets...65 cents box.

4 Arm & Hammer Softener sheets...1.00 for all of them.

11- Snuggle softener...all of them for free.

9- "All detergents"...I got them for free.

1 Wisk...$1.50.

You don't have to pay full price for anything. Gather those store coupons and fill your pantry with everything you need.

I get my coupons through my Sunday newspaper, recycle bins & friends. Be frugal and start today, you will save an enormous amount of money if you do...good luck my friends.

One Award is Good, but Two Awards is Better

2011-10-24T18:57:00.038-04:00

I wish to thank http://haymarket8.blogspot.com/ and http://blessedveganlife.blogspot.com/ for awarding me this award. I cannot believe I was blessed twice by receiving the same award two times in a row.

Since I have to pass this award to five other bloggers, I will give this award to 9 bloggers, since I received the award twice.

Here are the award rules:

1. Post the award on your blog.

2. Show gratitude to whoever gave you the award by linking them on your award blog post.

3. Reveal 5 of your top picks and let them know by leaving a comment on their blog.

4. Enjoy the love and support of some wonderful people on the www!

So here are my chosen blogs.

http://vegandad.blogspot.com/

http://vegspinz.blogspot.com/

http://hungryvegan.blogspot.com/

http://tropicalvegan.blogspot.com/

http://dreaminitvegan.blogspot.com/

http://veganplanet.blogspot.com/

http://gildingliliesjournal.blogspot.com/

http://goveganmeow.blogspot.com/
http://vegangal.blogspot.com/

Stop by these great blogs and enjoy their great and unique recipes.

Chili Tofu Sticks

2011-10-17T21:40:00.000-04:00

I love Tofu and since I have been creating many ways to prepare it, I have truly been enjoying baking it the most.

Here is my recipe for Chili Tofu Sticks.

Enjoy its really good.

1 Grilled Tofu tub

(This tofu is firmer and it stays together really good...great from baking & frying)

1 envelope of Chili seasoning

1 c. of Garbanzo flour

1/2 c. olive oil

Mix the flour & the chili seasoning together in a bowl.

Pour your Olive oil in another bowl.

Cut the tofu in thick strips, then dip the tofu one at a time into the oil and then powder it well in the flour mix. Place them on a greased baking pan and bake uncovered at 375 degrees for 30 to 35 minutes. The sticks stay firm and they can be picked up with your fingers.

Enjoy.

I also make every morning a Protein smoothie to go with my breakfast. Yesterday I made a strawberry one. It was great. here's my recipe:

1 scoop of protein powder

6 frozen strawberries (or any fruit you desire)

3 raw sugar envelopes

12 ounces of flavored or vitamin water

2 tsp. flax seed

Mix well in your blender...enjoy.

And I have been a busy cookie throughout the past 2 month. I have become an extreme couponer and let me tell you it works...you can get anything for nothing....FREE! This job requires a lot of time, devotion and hours on the Internet while clipping tons of coupons. My stock pile is very full.

Here are some of the great stuff I've gotten in 2 months of couponing.

22 large bottles of LA Looks Hair gel for .20 cents a piece (30 0z, bottles)

12 large bottles of Snuggle Softener and 10 bottles of "ALL" detergent for Free

12 very large tubes of Aquafresh Extreme Clean tooth paste for .75 cents each

40 cans of assorted beans for .20 cents a can

25 can of tomato sauce for .10 cents each
20 cans of petite tomatoes for .20 cents each

10 (5 lb.) bags of flour for .98 cents each

(10) 2lb. bags of Carolina Rice for .39 cents a bag

8 large bottles of Bertoli olive oil for FRee

6 boxes of Bounce dryer sheets for .75 cents each

6 Suave deodorants for $1.50

12 Pantene Shampoo, 12 Pantene Conditioners, 4Tresamme Shampoo & 4 conditioners and 6 cans of Tresemme hair spray for 15.00 dollars

4 large Nivea Body Wash for .75 cents

and since there is so much more I cannot mention it all.

Save money, be frugal and start couponing.

Besitos de Coco...Coconut Kisses

2011-10-12T19:00:00.000-04:00

I made these cookies last year but since they are so good I made them last week and I had to repost this recipe again. I hope you enjoy them as much as I do every time I make them.

All the islands throughout the tropics are know mainly for their delicious array of fresh fruits and vegetables. One fruit that is not only used for cooking but it is also great for baking is the coconut.

Coconut cookies are currently found in every home and grocery store throughout the island and the tourist flock to buy them because of its great tropical taste.

Throughout my grand-mother's youth (early 1900’s), flour, rice, sugar, fresh fruits, beans, fresh vegetables and roots were their only sustaining foods. These early islanders created many dishes with these staples that are now a delicacy throughout Puerto Rico.

So as you enjoy the aroma of these sweet spices simmering in your kitchen, just imagine my Grandma making these cookies for you. I hope you can imagine the joy you will have when you bite into one of these scrumptious cookies. They are divinely delicious and you won’t eat just one, I guarantee you that!

My Recipe

1-1/2 c. freshly grated coconut

2 c. flour

1-1/2 c. melted butter

1-1/2 tsp. cloves

1 well mash med. size fresh ginger

1 tsp. salt

2 tsp. cinnamon

4 cinnamon sticks

2 cups white sugar

1 can coconut milk

2 TBL. vanilla

On a low heat put all the spices & the coconut milk in a pot and bring them to a boil, then let them simmer for about 8 to 10 minutes on very low heat. Remove the spices from the stove and let it sit until cooled before using them. Then strain your spices to separate the spice mixture from the juice. In another mixing bowl pour in your flour, sugar, salt and grated coconut, mix well and then start adding slowly the simmered sweet juice of spices. As you pour in slowly the spices, mix it all well until it becomes a cookie dough consistency.

Spray a large baking cookie tray with a non stick cooking spray and then drop the cookies with a spoon (like dropping dumplings in water). Bake for 18 to 20 minutes at 350 degrees.

Place baked cookies on wax paper or cooling racks to cool off. Enjoy, they are DELICIOSO!

From Millie’s Caribbean Vegan Kitchen to yours...SALUD!

Puerto Rican Oatmeal ( A Caribbean Delight)

2011-10-05T17:22:00.000-04:00

Since I was a little girl my Grandmother made me homemade oatmeal almost every morning for breakfast. I loved it and since I still make it like hers, I decided to share this Caribbean oatmeal recipe.

In my grandmother's youth poverty was a strain for many of the islanders, so this dish also became their dinner. A delicious Poor Man's Dinner indeed. I hope you also enjoy it.

This recipe is for one serving only.

1/3 c. quick oats

1/4 c. cream of wheat

1/2 tsp. salt

1/8 tsp. cinnamon

a small pinch of powdered cloves
1/2 tsp. flax seed

1 & 1/2 tsp. sugar

1 & 1/2 c. non dairy milk

1 tsp. non dairy butter

Stir constantly under medium heat until the oatmeal has thickened a bit. Lower heat to low temperature and let it simmer for 3 minutes. Pour in a bowl and enjoy.

Garden Style Pasta

2011-09-28T21:24:00.000-04:00

Pasta is another favorite of mine. I make pasta often and this week I made my pats with some fresh garden vegetables. The dish is great and I hope you enjoy it.

1 box whole grain wheat spaghetti

1 c. chopped kale

1 c. diced eggplant

1 c. chopped cabbage

1 leek stem-chopped finely

1/2 c. vegetable broth

1 yellow onion- diced
1 green bell pepper-diced well

6 fresh garlic cloves-mashed well

1/3 c. of olive oil

1/2 tsp. salt

1/2 tsp. black pepper

1 tsp. garlic powder

2 envelopes of Jamon (found in any Spanish store)

2 tablespoons of non dairy butter

Cook your spaghetti, drain and set aside. In a large pot simmer the onions, green pepper & garlic with the olive oil. Then add all the veggies, butter and all the spices. Set heat on med. low and let it simmer for 12 minutes covered. Stir in the spaghetti, stir well and cook for another 10 minutes uncovered. Stir well and serve. Enjoy.

Craving My Rice and Beans

2011-09-22T17:25:00.000-04:00

Since I am watching very carefully the amount of carbohydrates I eat, it has been difficult to not crave some of my rice and beans. This week I could not resist staying away from them. As a Puerto Rican we are so used to eating rice and beans about twice a week; but after one month without it my nerves was driving me crazy. So I broke down and made some red rice and beans in which I had two servings with a nice salad on the side. I was drooling and moaning through each bite I took...but I was smiling too.

If you wish to make my red rice and beans, my recipes are in my recipe file...Enjoy it, I sure did.

A Quick Yummy Salad

2011-09-18T19:23:00.000-04:00

A refreshing cold salad is always a welcome treat to any vegan.

I did not want to cook on Friday so I mixed together some yummy veggies with some tofu & garbanzos. This sweet and delicious quick salad was so good I ended up eating the entire bowl through the day. I hope you enjoy it as much as I did.

Salad:

2 ripe avocados (chopped)

2 or 3 large tomatoes (chopped)

1 can of garbanzo beans (rinsed well)

1/2 block of extra firm tofu (diced)

Dressing:

1/3 c. olive oil

1/3 c. apple cider vinegar

1/3 c. of pancake syrup or agave

1/8 tsp. salt

Why Whole Grains?

2011-09-14T21:28:00.008-04:00

There's nothing better than whole grains.
Whole grains are packed with protein, vitamins, minerals, good fats, iron, zinc, copper and fiber.

Good Whole Grains:

Oats

Popcorn

Whole grain corn

Brown Rice
Whole Rye
Whole Grain Barley

Wild Rice

Buckwheat

Millet

Terticale

Bulgur (Cracked wheat)

Quionas

Sorghum

100% Whole Wheat Flour

Benefits of Whole Grains:

Loss of baby fat

Less gum disease

Healthier blood pressure

Reduces the risk of Asthma

Reduction of inflammatory disease

Lowers type 2 Diabetes

Helps prevent Gallstones

Protects against Breast Cancer

There are so many ways to protect our body, this is just one of them.

It is advised to eat grains in every meal, if not...a hefty serving of two grain sources a day is sufficient for a day's nutrient value.

Whole grains are good for you.

Baked "Taco" Tofu

2011-09-09T16:11:00.011-04:00

I have been creating many ways to cook and bake tofu. One of my creations was my Taco Tofu. This simple recipe is so delicious that I can't stop eating it once its all done. I have been baking tofu with this recipe mix several times a week. Am I addicted...possibly.

My Taco Tofu Recipe:

Simply cut your tofu (1 tub) in long rectangles sizes or in triangles size for smaller bites.

In bowl#1 mix:

1 c. garbanzo flour

1 envelope of your favorite taco mix

mix both of them together and set aside.

In bowl #2:

pour in 1/2 c. or more of your favorite olive oil

First...Dip the tofu one at a time into the olive oil then cover it with the flour mixture. Place the floured tofu on a baking pan already sprayed with a non stick spray. Bake uncovered for 30 minutes at 375.

If you would like it crispier just add an extra 10 minutes to your baking time....just watch carefully you don't dry the tofu out.

It is DELICIOSO!!!!!!

ENJOY!

From my Caribbean Vegan Kitchen to yours...SALUD!

Vegetarian Fried Tofu Fritters

2011-09-03T20:02:00.009-04:00

In Puerto Rico we have many fried foods that are delicious. Most of them are filled with pork or beef. But as a vegan I needed to make my fried fritters vegetarian and with a lot of protein.

Mixing a few Spanish ingredients and some flours I can eat, I came up with a very tasty mark off of our island's pork fritters.

Here is my recipe. Let me know if you make them and how did you like them.

Vegetarian Tofu Fritters

1/2 c. wheat flour

1/2 c. garbanzo flour

1 c. Tofu (diced in small squares)

1 med. broccoli crown (chopped finely)

1/2 red pepper (chopped very finely

1/2 med. yellow onion (chopped very finely)

1 small piece of celery ( chopped finely)

6 leaves of fresh spinach (chopped finely)

4 pieces of zucchini (sliced and chopped finely)

1 envelope of Jamon

1/2 envelope Sazon

1 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. black pepper

1/2 tsp. salt

Put all ingredients in a bowl and then add enough water to make the entire mixture look like a thick pancake batter.

Pour with a large cooking spoon into a skillet with very hot grease. Fry and turn them over gently until golden and crispy. Place them on a plate covered with paper towels t0 absorb the grease.

Enjoy!

From my Caribbean Vegan Kitchen to yours...SALUD!

Guacamole #2

2011-08-27T19:04:00.006-04:00

I think everyone loves guacamole. I love to dip Triscut crackers into my guacamole. I make it often and it is very healthy, especially at night time.

Here is another simple guacamole recipe of mine...enjoy.

4 very ripe avocados (mashed well)

1 tablespoon of lemon juice

1 finely chopped yellow onion

1 finely chopped green or red pepper
1 small jar of Ortega salsa

1 tsp. garlic powder

1 tsp. onion powder

1/8 tsp. chili powder

1/8 tsp. black pepper

1/8 tsp. salt

Whip all ingredients with beater and serve.
You can add crushed peppers or jalapeno peppers for a spicy hot guacamole.

From my Caribbean Vegan Kitchen to yours...SALUD!

Honey Basted Eggplant

2011-08-21T20:37:00.004-04:00

Loving this time of the year full of fresh clean vegetables. I came across a very nice eggplant in one of my farmer's stands in town and I knew I wanted to bake it as soon as I saw it. I love honey basted eggplant. So here is my recipe for this bland vegetable that is so delicious.

1 large eggplant (peeled & sliced not too thin...medium size)

Adobo

honey

Place the sliced eggplant on a greased baking pan, sprinkle with adobo and then pour over the eggplant a generously amount of honey. Bake at 350 uncovered on the top oven shelf for 30 minutes.

***this dish must be eaten immediately after taking it out of the oven. If not the eggplant will wilt and become mushy.

ENJOY...its delicioso.

From my Caribbean Vegan Kitchen to yours...SALUD!

Saucy Cucumber Pasta

2011-08-15T17:08:00.012-04:00

Here in Cleveland just like every where else right now cucumbers are available in much quantities. Since I have gotten so many of them I have made many meals with them and I think this cucumber is a winner.

I hope you like it and if you make it remember it can be eaten hot or cold, either way it is delicious...Enjoy.

1 box of corkscrew pasta (cooked)

2 large cucumber (peel & dice)

1/2 block of firm tofu

1 c. non dairy sour cream

1 yellow onion

(chopped in small fine pieces)

1/2 envelope of Sazon

1 tsp. garlic powder

1 tsp. dried basil

1 tsp. onion powder

1 tsp. kosher salt

2 tablespoon olive oil

5 garlic cloves...mashed well

6 sprigs of cilantro (chopped finely)

1 c. non dairy milk

Boil your pasta until it is slightly tender...don't over cook them, drain and pour them into a large mixing bowl. Add to the pasta the olive oil, mix lightly and set it aside.

Chop up all your ingredients and set them aside.

In the blender pour in the cucumbers, milk & tofu...mix well and set it aside.

In the large mixing bowl that has your pasta, add all the spices and the sour cream, mix well but gently without smashing the pasta, then add all of the blender mixture...mix well, cover and let it sit for about 15 to 20 minutes until the pasta absorbs some of the cream and the flavor. Serve with your favorite meatless protein meat and vegetable. Serves 6.

From my Caribbean Vegan Kitchen to yours...SALUD!

Spicy Semolina Butter Bean Split Pea Soup

2011-08-11T06:02:00.000-04:00

Since my spine surgery I have been making some light and easy meals. I was desiring some soup but I did not know what I wanted. So I took a peek into my food storage and I noticed there were several split pea bags on my grain shelf...so I boiled a bag and I made some really good semolina butter bean split pea soup. It came out so good that I ate it for the next three days in a row. So here is my recipe with a little Caribbean flavor of course.

1 bag of split pea...(boiled well )

(after its cooked use only 1/2 of it for the soup)

1/2 c. semolina pasta

(I used the tomato, spinach and plain semolina mix)

2 table spoons of homemade sofrito

(1 onion, 8 sprigs of cilantro & 6 cloves pf garlic-crushed all ingredients in the blender...save leftover for any other meal needing a touch of spice & flavor)

1 can butter beans

3 envelopes of Jamon

1/2 envelope of Sazon

1 table spoon of garlic powder

a dash of crushed red peppers & black pepper

1 tsp. onion powder

1/2 tsp. salt

In a large soup pot por in all the ingredients and boil them until the soup is saucy. Serve with crackers or a nice grilled cheese sandwich... its delicioso.

From my Caribbean Vegan Kitchen to yours...SALUD!

Great Food Sales

2011-08-07T18:18:00.000-04:00

Its been 4 weeks since my spine surgery and being caged up like a bird without being able to drive, made me feel like I had grown wings sitting on the recliner and I was ready to fly.

As soon as I was told I could drive and remove my neck brace, I have been expanding my wings as much as I can.

This last Saturday I got to go grocery shopping for the first time in 6 weeks. My pantry, fridge and food storage was drying out of everything and I was creating some odd meals with what I had in my food storage.

I was blessed to find an enormous amount of great fruits and vegetables on sale. Our Super Kmart, Aldi's, Marc's & Fligner's stores all have reduced bins at the end of their produce sections. Every morning they clean out their produce bins and they refill them with fresh vegetables & fruits. All the produce they remove from the stands are then priced at $1.00 or lower for their quick sale section...that's the section I invade first before going through the rest of the produce area.

I love it when I get there about 7:30 or 8am in the morning because I get to have first pick of everything. I did stock up my freezer, fridge and fruit baskets with tons of fruits and vegetables that I always find in mint condition. This is what I got this weekend and I spent a total of $58.00 dollars worth in fruit & vegetables among 4 stores. All this will last me 3 weeks...check it out.

Snow peas, grapes, bananas, apricots, tomatoes, lemons & limes, mangoes, & garlic....$1.00 a bag full of each item.

Mushrooms, 7 tubs of strawberries, and green apples...I paid $1.00 dollar for each bag or package full.

Apricots, red delicious & green delicious apples, oranges & a couple of grapefruits...$1.00 a bag full of each item.

1 bag full of tomatoes...$1.00.

1 bag full of garlic...$1.00

Strawberries...each tub $1.00...I got 7 of them.

I also got 4 fresh pineapples, 2 avocados, 2 plantain bananas, 2 bunches of broccoli, 1 large cauliflower & 2 sweet onions.

What a great buy...Happy dance..LOL.

From my Caribbean Vegan Kitchen to yours...SALUD!

Good Fats...A Healthy Way to Eat

2011-07-31T19:48:00.002-04:00

Dietary fats have gotten a bad rap for some time now, but the truth to the matter is that we humans not only like fat, we also need it. We need it to supply energy and aid in the absorption of fat soluble vitamins.

As useful as fat may be to our bodies, many clinical studies have shown that diets high in cholesterol; and saturated fats are associated with a higher risk in heart disease and some cancers.

Equally true, recent clinical studies have shown that some fats are bad for your health and others can actually be good for you. Dietary fats is essentially made of three kinds of triglycerides: saturated, monounsaturated and polyunsaturated.

Omega -3's and Omega-6 are two kinds of polyunsaturates that, is consumed in the right ratio,do appear to be health promoting.

Nutritional guide lines recommend no more than 30% of your calories come from fats. For a typical 2,000 calorie diet, that translates to 65 grams of fat. Our challenge is to make sure that most of our fats are monounsaturated or polyunsaturated..."GOOD FATS".

Good fats:

Flaxseed

-like those in flaxplus, are one of the riches plant source of Omega-3's; 41% of the seed is oil, of which 57% is Omega-3 and 16% is Omega-6. Plus 20% of the seed is protein and 28% is fiber.

Avocados

Rich in Omega -3's, an excellent source of good fat

Nuts

Full of fiber and great fats for the body. Nuts are very healthy and nutritious. In addition to being excellent sources of protein, nuts and seeds have many other benefits such as vitamins, minerals, fiber, and other chemicals that may prevent cancer and heart disease. Although many people are hesitant to eat nuts because they are high in fat, eating nuts can provide a sense of fullness or satisfaction that actually causes you to eat less of other high-calorie, high fat foods. Additionally, nuts are high in essential amino acids and healthy fats, making them an important part of any vegan or vegetarian's diet.

Seeds

Another source of fiber and good fats.

Both nuts and seeds provide dietary fiber. Sprouts have plant fiber; bean and alfalfa sprouts are easily grown on the kitchen counter and are full of crunch and goodness. Nuts are a source of energy. They provide essential fatty acids, vitamin E, calcium, phosphorus, potassium, and magnesium. They rival meat in protein content and are the most concentrated vegetable source of oils. Substitute walnut oil for olive or canola oil for extra flavor in your salad dressing.

Nuts include almonds, cashews, peanuts, pistachios, walnuts, pecans, hazelnuts, macadamias, Brazil nuts, chestnuts, pine nuts, and coconuts. Seeds, such as sesame, sunflower, flax, poppy, pumpkin, caraway, celery, and fennel, are an excellent source of protein and minerals. They also have higher iron content than nuts and are high in unsaturated fats. Add them to salads and cooked vegetables as a healthy garnish.

From my Caribbean Vegan Kitchen to yours...SALUD!

Peanut Butter Oatmeal Cookies

2011-07-27T20:07:00.002-04:00

After my surgery I had a great desire to eat some homemade cookies, so five days after my surgery I got up from my recliner and I baked some peanut butter oatmeal cookies to satisfy my desires. It would of been a bit difficult for me if my mother wasn't here, since she gathered all my ingredients and she got mixing bowls from my lower cabinets since I am not allowed to bend over.

To make a long story short, I mixed my cookies and my mom did all the baking and cleaning for me...thanks Mom. Here is my recipe and let me tell you after not having anything to eat other than protein smoothies for the past 5 days, those cookies tasted so good. I ate 6 of them with a large glass of non dairy milk.

2 c. white flour

1-1/2 c. rolled oats

2 T. egg replacement

1/4 c. non dairy butter

1/2 c. creamy peanut butter

1 c. white sugar

1 c. packed brown sugar

1/2 tsp. salt

1 tsp. cinnamon

1/8 tsp. cloves

non dairy milk

In a large mixing bowl mix all the dry ingredients together, then in a separate bowl melt the non dairy butter and the peanut butter together mix well and add this melted mixture to the dry ingredients and stir them well. Add milk slowly while stirring the mixture. Once the batter has a nice cookie consistency scoop each cookie amount out with a cookie scooper for even cookies. Place each scoop on a greased cookie pan 1 inch apart because they will spread out. Bake at 350 for 12 to 15 minutes until the cookies are slightly golden brown around the edges. Take them out of the baking pan quickly and place them on top of your counter tops to cool off.

These cookies are super moist and chewy.

From my Caribbean Vegan Kitchen to yours...SALUD!

Vegetable Zucchini Muffins

2011-07-22T00:09:00.000-04:00

I was blessed to have some zucchini's left over from the last trip I made to the grocery store about 10 days ago and since I had been craving some muffins lately, I made some vegetable zucchini muffins.

They were very moist and creamy...plus they were yummy too.

Here is my recipe:

2 c. flour

1 c. sugar

1/4 c. brown sugar

2 med. size zucchini or 1 large one

(Grated finely)

2 cauliflower crowns

2 broccoli crowns

1 tomato

1/2 c. milk

1/4 c. non dairy butter

3 tablespoons of sour cream

1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. baking soda

1/2 tsp. cloves

1 tsp. salt

1...boil the cauliflower & the broccoli until it is very tender

2...grate the zucchini very finely

3...blend in the blender the cooked broccoli, cauliflower and tomato with the milk...mix well.

4...In a large mixing bowl mix well the flour, both sugars and all the spices.

5...then pour in this large bowl the zucchini, cauliflower, tomato & broccoli mixture with the melted butter & sour cream. Mix well until the batter is smooth and creamy, then pour the batter into the greased muffin pans. Bake at 350 for 30 minutes or until golden brown.

Enjoy... they are delicious.

From my Caribbean Vegan Kitchen to yours...SALUD!

Hi Protein Pancakes

2011-07-14T16:42:00.000-04:00

YUMMY PANCAKES!

Since I have been recuperating from my neck and spine surgery, I have had to eat soft foods. I usually do not eat pancakes very often because there is no protein value in it. But since I have been adding tofu & white beans to the batter, I have been enjoying this wonderful breakfast meal more often.

Here is how I have been making my pancakes lately and I hope you can also enjoy them as much as I have.

1 1/2 c. pancake mix

1/2 c. of white beans

1/2 c. soft tofu

In a blender mix together the beans & tofu with 1/3 c. of water. Mix well and then slowly pour this mixture over your pancake flour. Use only the amount necessary to blend well the flour until it becomes a soft creamy pancake batter. Pour the batter over a hot griddle or pan...DO NOT USE ANY OIL OR BUTTER TO COOK THEM in. Once the pancakes are full of bubbles on low heat turn them over until they are golden brown. Serve them with fresh fruit with the pancake syrup of your choice.

ENJOY!

From my Caribbean Vegan Kitchen to yours...SALUD!

Caribbean Avocado Salad

2011-07-09T18:40:00.000-04:00

There's nothing better than a great cold salad to refresh our insides on these hot Summer days.

I made this easy salad the other day in which I am planning to make it again for our next church pot luck.

Here is my recipe.

2 ripe avocados (cut in small cubes)

1 large sweet onion (sliced in thin slices)

1 can kidney beans (drained and rinsed well)

2 large tomatoes (chopped in small pieces)

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. garlic powder

Mix the spices with the beans, onions and tomatoes. Then after mixing them well mix in the avocados. Mix everything slowly without mushing the avocados and refrigerate it for 30 minutes before serving...Enjoy this salad with tortillas or tortilla chips. I ate mine plain...it was DELICIOSO!

P.S. I am still recuperating from my neck and spine surgery. I can't sleep with my neck brace, I am in pain and discomfort but I am trying to get up and do something like writing. I should be feeling a little better within the next few week...I hope.

From my Caribbean Vegan Kitchen to yours...SALUD!

Important News

2011-07-03T09:55:00.003-04:00

This post is to inform my vegan followers of why I am taking a little time off from blogging. Let me explain.

In 1990, my son Billy and I were involved in a major car accident. A large GMC truck crashed into us through the passenger side throwing my son towards me. When this occurred I was crushed in between him and my driver door. The force of having my son (who weighed 190 lbs at the time) thrown upon me crushed me towards the driver door with an incredible force that destroyed my back, neck and shoulder. When this crash occurred I also smashed my forehead into my side and front window with an incredible force, a double whammy breaking both windows at the same time.

We were both taken to the hospital by ambulance in which the paramedics thought I had broken my neck. After intensive xrays and scans they told me I had a light hairline fracture on the 4th & 5th vertebrate and since they couldn't do anything for me at the time, I was sent home....go figure that one out.

I felt a bit bruised but I felt alright to return back to work, so I resumed my daily activities as usual. About a year later I began to experience some horrible pains on my neck, lower back and my left shoulder. The pain on my lower back radiated down my legs, my shoulder pain contributed in missing lots of work days and since I was a hair designer my hands was my livelihood and that wasn't good. My neck and lower back pain slowly progressed through the years and I also began to loose my balance from time to time. While working as a hairdresser throughout the next 20 years after the crash, I was literally in tears every time I blew dried or permed some one's hair. As a hairdresser you have to raise your arms to do it the job, but the pain was so bad that I ended up only working two days a week instead of six eventually contributed to my retirement.

Finding a good doctor to diagnose my suffering took me 21 years to achieve. I came across a Pain Management doctor who performed an EMG of my lower and upper extremities. This test revealed that I had 4 pinched nerves on my spine...two of them on my neck (4 & 5th vertebrate) and two of them on my lower back (L4 & L5). She felt surgery was necessary so she sent me to see my Neurosurgeon so he could diagnose and surgically correct the problem.

After a long consultation with my surgeon he felt that the pain on my shoulder had nothing to do with my neck and back, so before he could correct my back problems he felt I should see the Orthopedic surgeon to find out what was causing the pain on my shoulder.

Through xrays the Orthopedic surgeon discovered that my pain was being caused by an old injury (the crash) that tore real badly my rotator cuff. He also told me that my shoulder had been crushed into my clavicle and that the clavicle was then crushed into my neck. This ripple effect had been there since the day of the car accident 22 years ago. He immediately scheduled my shoulder surgery and within 4 days I was under the knife to have it fixed. The Orthopedic surgeon pull out the clavicle from my neck, then he installed my shoulder back into its socket fixing my torn rotator cuff and pinning the shoulder together with the clavicle. He used a titanium pin that now holds it all together. My shoulder and clavicle pain immediately disappeared and today I am pain free.

Then once my shoulder got better my Neurosurgeon took me into surgery to fix my lower back. He put in (2) 4 1/2 inch titanium rods with 4 screws on the side of the 4th &5th vertebrate to hold my spine into its straight position because the vertebrates there had shifted off the spine and were falling off the spinal frame pinching the two nerves in between them on the way down. After that surgery was done I was also pain free.

Since then my neck pain has blossomed tremendously, so two weeks ago my surgeon performed a Mylogram test on my neck and spine. This test did not display good news at all. The films showed that the 2nd to the 7th vertebrate were all bent over towards the left side...like Scoliosis. The 4 & 5 vertebrate are the worst ones and they are pinching the 2 nerves in between them causing me tremendous pain. Those vertebrates are also clustered and full of arthritis spores, so he now has to clean all that arthritis out there and then he needs to install cadaver bones in between those vertebrates uniting them with titanium plates & screws to hold everything together.

This surgery is ver serious and he has to perform the entire surgery through the front of my throat. So I will have a large scar on my neck which I am not happy about. I will be recuperating for a long time (months) and I will have to use a neck brace or a halo steel brace around my neck for about 6 to 8 weeks. My surgery is scheduled for July 6.

Due to my time convalescing and therapy, I will be away from blogging for a while. I hope to be back in the kitchen and my computer some time soon; sharing with you some more Caribbean Vegan dishes I have already prepared for you. Until then have a wonderful Summer.

I have an extremely amount of faith in God and I know He will see me through this storm once again as He has before. A rainbow always appears after a storm....so as soon as my storm stops pouring, Be safe and keep on cooking.

From my Caribbean Vegan Kitchen to yours...Salud & Carinos!

Delicious Appetizer

2011-06-28T21:41:00.000-04:00

I have been working on creating some awesome appetizers and so far this recipe is my favorite. It is simple to make and it so delicious that you can not eat just one or two. So if you make it remember to make a lot of them because they will go fast.

Here's my recipe:

2 or 4 ripe plantain bananas (peeled and cut in circles)

2 packages of cherry tomatoes

1 extra firm tofu

olive oil

chili pepper

garlic powder

salt

Peel and cut your plantain bananas and then simmer them in water with a sprinkle of salt until tender. Then cut the tofu in large enough squares to fit perfectly on the plantain circle. Once the plantain bananas are cooked place them on a large serving plate, top them off with the tofu squares, then sprinkle them lightly with the chili pepper, salt & garlic powder. Then place a cherry tomato on top of each of them securing everything together with a toothpick. Pour the olive oil generously over them and serve. Tell your guest to smear the appetizer over the olive oil...ENJOY!

Tofu Pesto Genovese

2011-06-23T22:02:00.000-04:00

I am constantly in the kitchen trying to create many ways to eat tofu. I purchased a few weeks ago an envelope of Pasta Passion Pesto Genovese Sauce Mix. I purchased it for two reasons...1. The store had a huge basket full of them for .50 cents an envelope and no. 2 is because I love pesto. This pesto sauce was delicious and it was gluten free and with no trans fats.

I mixed the envelope of the Pesto mix with:

1 tsp. garlic powder

1/2 tsp. black pepper

1/2 c. of extra virgin olive oil

I used:

1 pkg. extra firm tofu

10 sprigs of chopped cilantro

I then sprayed my glass baking pan with Crisco Olive Oil baking spray and then I cut the tofu into nice medium slices. I mixed well the pesto mix with the spices and the olive oil, then I poured it all over the tofu. I then sprinkled the chopped cilantro. I baked it covered in foil for 30 minutes on 360...put the baking pan on the center rack of your oven. I then served it with some Spanish roots and plantains, steamed green beans and broccoli, adorned with some sliced avocados and cherry tomatoes. This meal was superb and very filling.

I loved it and the next day I went out and bought more of the pesto mix.

Beautifully Served

2011-06-20T08:28:00.000-04:00

Just like the dinner itself, a well served dining room table says so much about the host.

Decorating a dining room table is an artistic ability that comes from within. Color coordinated napkins, plates, silverware and glasses are just as important as the flowers, candles and the tablecloth. The theme of each dining table that you serve determines this decor and the way it is served delights each guest even if its your own immediate family. It drawing each individual to come, sit and enjoy what is to be served next.

This beautiful decorated table makes an impression on every person who is to enjoy the dinner that is to be served, leaving them waiting for the next great dinner they will eat in your home.

The "Miracle" Aloe Plant

2011-06-16T21:57:00.000-04:00

ALOE

The aloe plant has been used as far back as the 4th century B.C. for its medicinal purposes. The plant was originally acquired from Socotra, an island located in the Indian Ocean. Aloe was used for remedial purposes in the 10th century A.D. by the Patriarch of Jerusalem who suggested it be used by kind Alfred the Great of Britain. Even today, after making the pilgrimage to Mecca, Muslims can place the Aloe plant over their doors as a protection from evil.

The gel from the inside of the aloe plant’s leaves is used in the United States and worldwide in cosmetics and skin treatments. Europeans use aloe as a laxative and digestion aid. The plant is a green spiny shrub that produces close to 25 leaves, forming an attractive rosette appearance.

Aloe contains a component that acts against viruses such as the flu, chickenpox, and herpes and can also kill bacteria. Aloe also stops bowels from absorbing water. This speeds the passage and volume of the bowel’s contents, resulting in a laxative effect.

Aloe Vera possesses external healing properties and speeds the healing of skin injuries such as poison ivy, ulcerations, hives, and burns. Internal healing properties result from its use as a laxative; however, use as a laxative can cause agonizing cramping. Other herbs including senna and sagrada are often used instead.

Conditions such as ulcers and diabetes have also been treated with aloe; there are no definitive clinical studies to prove aloe’s effectiveness in treating these conditions.

To treat constipation, an aloe latex 50-200mg capsule can be ingested once daily for up to ten days.

Stabilized aloe gel in used to treat minor burns. The gel can be applied to the skin up to five times daily. The use of aloe gel on serious burns should only occur under close supervision of a medical professional. To treat inflammatory bowel conditions including ulcerative colitis and Crohn’s disease (refer to precautions below), take two tablespoons, or 30 ml, three times daily. Using aloe to treat diabetes must be done only under medical supervision. Clinical trials have used one tablespoon, or 15 ml, of aloe juice two times a day to treat type 2 diabetes and these illnesses.

■AIDS

■Bedsores

■Burns

■Candidiasis

■Carpal Tunnel Syndrome

■Cirrhosis of the Liver

■Constipation

■Chrohn's Disease

■Diverticulitis

■Dry Skin

■Heartburn/Gastroesophageal Reflux Disease (GERD)

■Hemorrhoids

■Hives

■Indigestion (Dyspepsia)

■Inflammation

■Irritable Bowel Syndrome

■Kidney Stones

■Lead Poisoning

■Malabsorption Syndrome

■Menopause-Related Problems

■Nosebleed

■Obesity

■Oily Skin

■Peptic Ulcer

■Periodontal Disease

■Poison Ivy/Poison Oak

■Polyps

■Skin Rash

■Reye's Syndrome

■Rosacea

■Scabies

■Sebaceous Cyst

■Sunburn

■Ulcerative Colitis

■Vaginitis

■Varicose Veins

■Warts

■Worms

■Wrinkling of Skin

My Great Grocery Finds

2011-06-12T15:12:00.000-04:00

Every two weeks I go shopping at our local MARC"S grocery store. This wonderful and cheap store has everything you can ever imagine available for small change. One of the places I raid at 8am every two weeks is the produce department. And I do this because every morning MARC"S cleans through all their produce and they bag a lot of it to sell for $1.00 a bag. Yep $1.00...and for $22.00 dollars I stock up with all the vegetables I need for the next two weeks...check it out.

This is what I bought:

5 pineapples...freeze for smoothies

1 mini Mellon

6 mangoes

6 oranges

2 bags of collard greens

5 avocados

1 large bag of fresh green beans

4 cucumbers

5 lbs. bananas...cut and freeze for smoothies & banana muffins...yum!

1 cantaloupe

2 tubs of cherry tomatoes

6 large tomatoes

2 sweet onions

4 large seedless cucumbers

1 Nature's Gate Natural Toothpaste

I am going to share with you my secret in how to preserve all of this produce to stay fresh for two weeks.

1. Take all the produce out of their original plastic bag.

This plastic bag sweats and it rots the food quicker. Put the produce in the blue bags you bring from the store. This bag breaths which is what the vegetables need while they are in the refrigerator.

2. Clean them as soon as you get home.

Wash them well, remove brown leaves or any broken leaves from the vegetables, this causes them to rot faster.

3. Eat them regularly...don't let them go bad.

It's always great to pop into Marc's before their produce is all picked over...I am always the first one there when they open. All their bagged produce is clean, no blemishes on them and no rotting. It is in mint condition.

Now the refrigerator and freezer is full.

From my Caribbean Vegan Kitchen to yours...SALUD!

Fruity Summer Salad

2011-06-07T07:51:00.000-04:00

Hi everyone, I hope the weather is wonderful on your side of town...it is super beautiful here 70 to 90 degree weather....ENJOY!

My Easy Summer Meals are back...Yep, here I am making some more Summer dishes for all of us to enjoy.

Thanks to Woman's World Magazine our first Summer Meal for 2011. This salad is refreshing and delicious.

Here's the recipe...

1 package of non dairy cream cheese (softened)

1 non dairy vanilla or plain yogurt

(I used Coconut vanilla and it was fabulous)

1/2 cup of honey

2 tablespoons of lemon juice

1 teaspoon of grated lemon peel

2 cups cooked elbow macaroni or long rice (cooled)

(I used wheat elbow macaroni)

4 fresh peaches or nectarines, pitted and chopped finely

1 cup "tibit" pineapple pieces

1/2 cup celery (diced finely)

3/4 cup raisins

1/8 teaspoon of sea salt

1/2 teaspoon celery seeds

2 tablespoons of Maraschino cherry juice

1/2 cup chopped pecans

In a large mixing bowl combine the first 3 ingredients, beat well until smooth. Add the macaroni or rice and then add all the other ingredients except the pecans, mix well and cover. well refrigerate for 4 to 6 hours. Just before serving stir in the pecans. Serves about 6 people.

Honey & Oats Tofu

2011-06-01T16:49:00.002-04:00

As you all know I am always trying to create lots of different ways to make food more appetizing. So this time I came up with a delicious mixture to dip the tofu in and then bake it. I hope you like it as much as I did.

HONEY & OATS TOFU

1 package of Tofu Grilled BBQ Flavored Steak

1/3 c. quick oats

1/3 c. wheat flour

1/3 c. honey

1/8 tsp. sea salt

1/8 tsp. black pepper

1 tsp. garlic powder

3 TBS. ground flaxseed

1/2 envelope of Sazom

non dairy milk

Mix all the dry ingredients together, then mix in the honey and mix in the milk slowly to create a thicker batter than a pancake batter (a bit chunky). Now slice the tofu in nice size slices like the ones in my pictures, dip each slice into the mix covering the tofu well with the batter. On a greased baking pan place the tofu and bake covered with foil for 30 to 35 minutes uncovered at 375 degrees until the tofu slices creates a nice crusty layer over the them. Serve with your favorite meal. I served mine with steamed vegetables and non dairy cheddar cheese.

EXCELLENT!

National News - African Mango Irvingia Gabonensis - Weight Loss Medical Miracle?

2011-05-29T18:07:00.004-04:00

Health Discoveries - Health News - National News - African Mango Irvingia Gabonensis - Weight Loss Medical Miracle? - Home

This is an interesting way to loose weight. It is not a pill but a fruit that triggers off your appetite. Click on the Health Discoveries- Health News title above and read the information, let me know your thoughts by commenting on this post.

Homemade High Protein-Hi Fiber Energy Bars

2011-05-22T15:32:00.003-04:00

I have been really busy at home writing my book but I have taken some time to make my very own homemade protein bars. As most of you know protein bars can be extremely expensive, so for the past 3 years I have been making my own bars. I have used many different ways to make them but this is particular one is my favorite. I hope you like them, they are supper moist, high in fiber and high protein...YUMMY!

Here is my recipe

1 c. wheat flour

1/2 c. garbanzo flour

1/2 c. tapioca flour

1 c. chopped gala apples without the skin

(I used dehydrated apples from my food storage)

1/4 c. sunflower seeds

1/2 c. ground flaxseed

2 tablespoons of Benefiber

(fiber supplement)

1 cups. packed brown sugar

1/2 c. white sugar

1/2 c. vegan protein powder

1 tsp. cinnamon

1 tsp. sea salt

1/2 tsp. allspice

1/2 tsp. ground cloves

1/2 c. non dairy butter (melted)

1/2 to 1 c. non dairy milk (cold)

In a large bowl mix all the dry ingredients together, then pour in the melted butter, stir it well and slowly add the milk until it make a consistency just a bit thicker than cake batter. Pour all the contents into a 9x13 baking pan already sprayed with a non stick spray.

Bake for 35 to 40 minutes at 370 degrees. Remove from oven and let it cool before cutting into bars.

I cut my bars and then I wrapped them individually in saran wrap and then I placed them in freezer bags to be stored in the freezer. I have one every morning for breakfast with my protein smoothie and nuts...A DELICIOUS way to start the day!

From my Caribbean Vegan Kitchen to yours...SALUD!

Caribbean Plantains Smothered in a Coconut Sweet & Sour Sauce

2011-05-15T17:33:00.002-04:00

Hello everyone, It sure has been an extremely busy Spring for me. I have been cleaning, organizing and shredding papers, unnecessary documents as I go through thoroughly inside my 3 large file cabinets. That was my April & May household project to do.

I have also been busy in the kitchen cooking up some good Caribbean dishes for my blog.

Here is a dish I prepare every so often and I like to serve it with Caribbean roots or brown rice. It is simple to make and very tasty.

1 can kidney beans

1 can chick peas

2 ripe plantains (sliced in round circles)

1/2 of a head of cauliflower

1 large seedless cucumber

1 large yellow onion (sliced or chopped finely)
1 bunch of thin asparagus

6 green onion stems

1 bottle of Kikkoman's Sweet & Sour sauce

1 tsp. brown sugar

1 can of Goya Coconut water (17.6 ounces)

2 envelopes of Jamon

1 envelope of Sazon

1 tsp. salt

1/2 tsp. black pepper

1 tsp. dried basil

2 tsp. garlic powder

2 tsp. olive oil

2 tsp. apple cider vinegar

2 tablespoon of white flour

1/2 c. water

In a large skillet stir fry on low heat all the vegetables & beans in the olive oil & vinegar for about 5 minutes on low heat. Then pour in all the spices & onions, then stir fry it all lightly. As this is cooking mix the water & flour in a bowl, pour it into the skillet along with the coconut water, stir well and then mix the sweet & sour sauce with the brown sugar, pour it into the skillet and stir it well and simmer everything on medium heat for 5 minutes (covered), then stir well again covered for 10 minutes. Stir again lightly and taste it to see if you would like to add more salt to your dish. Cover and cook for about 5 or 10 minutes more.

Enjoy

From my Caribbean Vegan Kitchen to yours...SALUD!

Another Poor Man's Dinner "Sabrosisimo Gandules con Calabaza & Platanos"

2011-05-09T22:15:00.003-04:00

I have been a very busy beaver lately and it seems like I have been drifting away from my Spanish cooking due to all the things I've been doing. Cooking typical Spanish meals can be a bit difficult since us vegans do not eat meat. Most Spanish dishes require pork or chicken in the recipe so for me to share with you any of our island dishes means I have to veganise them before I present them to you. This requires much of my time in the kitchen trying to make them taste like the real thing.

This poor man's dinner is a typical inexpensive dish made by most of the elderly people in the island of Puerto Rico.

When my 95 year old Grandmother was a teenager, the poor people in the island used home grown roots, plantains, corn & grains as their main diet source. These food essentials were used constantly since they were harvested in their own properties. I love all these Poor Man's Dinners...they are the core of our culture and the basic components of our Spanish cooking. I hope you enjoy this dish like we do.

1 can of Green Gandules

(Goya Brand)

2 plantains

(medium ripe & sliced in circles)

2 c. calabaza cut in small quarters

2 envelopes of Jamon

1 envelope of Sazon (with culantro & aciote)

4 to 6 mashed fresh garlic cloves

(in a pilon or in the blender)

5 to 6 sprigs of cilantro

(mashed with the garlic)

1/2 can of french style cut green beans

(chopped in small pieces)

1 small jar or can of red peppers or 1 fresh red pepper

(1/2 of it chopped & mashed with the garlic & cilantro and the other 1/2 chopped finely)

2 Tablespoons of olive oil

1 medium yellow onion

(diced in fine small pieces)

1/2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. dried basil

1/8 tsp. red crushed peppers

1 or 1-1/2 c. vegetable broth

In a large skillet simmer on low the oil, mashed condiments and chopped spices, saute' lightly, then add the gandules, plantains, calabaza, all the other spices, saute lightly, pour in the vegetable broth and cover on low for 20 minutes, then saute' lightly, cover and simmer for another 5 to 10 minutes. Serve with your favorite protein...I like it with bbq chicken seitan...Delicious!

ENJOY!

From my Caribbean Vegan Kitchen to yours...SALUD!

Creative Zucchini Wraps

2011-05-04T17:43:00.000-04:00

Last week I feeling a little creative. I thought for a few days on some new dishes I could enjoy as as a side dish. I always wanted to make some kind of a wrap but had never done so. Then the thought of using zucchini as the outer layer for the wrap and I filling it with some store bought refried beans and some Pico de Gallo sure sounded good to go with Baked Yams & Breaded Tofu. This is how to make the...Enjoy.

Wrapping process:

Slice your zucchini the long way and slice them out not too thin nor too thick.

Spread some refried bean spread on the zucchini slices, then place the Pico de Gallo on top, sprinkle lightly some Adobo, then roll them from one end to the other securing each wrap with a toothpick and then place them on a baking pan already sprayed with a non stick spray.

Sprinkle them lightly with salt & black pepper before covering with aluminium foil, then put them in the oven for 30 minutes (375 degrees).

They were a great side dish. I plan to prep up some wraps with some Caribbean roots and seitan. I imagine it will come out good, so stay tuned for more wraps to come.

On the picture below the pan is ready for the oven.

These are my wraps after baking...Yummy.

From my Caribbean Vegan Kitchen to yours...SALUD!

Some More Yummy Stir fry

2011-05-01T15:57:00.003-04:00

After a very busy week and struggling to rise up every morning due to my RA disease that has finally hit its worst ever, I managed somehow to prepare some nice dinners at home.

I love veggies and I love spices so with this in mind I stir fried some of my favorite veggies and I served them over brown rice. It was a very good dinner.

In a large skillet I poured in:

3 tablespoons of extra virgin olive oil

1 medium sliced large sweet onion

4 mashed garlic cloves

1 tsp. garlic powder

1 tsp. onion powder

4 sprigs of cilantro (chopped finely)

1/2 tsp. dried basil

1 tsp. sea salt

1/2 tsp. cumin

1/2 tsp. black pepper

1 tablespoon of non dairy vegan butter

3/4 c. vegetable broth

Veggies and items used:

1 c. black eye peas

1 c. shredded cabbage

1 c. diced extra firm tofu

1 c. VTP

1 c. finely sliced zucchini

Saute all the spices in the olive oil and butter, then add your cabbage, cook the cabbage for about 5 minutes (covered), then add all the veggies, black eye peas, tofu, VTP and the vegetable broth. Simmer everything on med. heat for 20 or 25 minutes stirring frequently and then serving it over freshly made brown rice.

You may add more salt and pepper if your taste buds are much hotter than mine.

ENJOY.

From my Caribbean Vegan Kitchen to yours...SALUD!

Banana Bread & Rolls

2011-04-25T14:02:00.003-04:00

Copyrights Reserved-Millie Torres-Nuestracena

One day a week I drive about 40 minutes to my son's house to babysit my two grand-daughters after school. One of the things I do while I am there is cook dinner for the entire family. As usual I always try to make bread but last week as I was cleaning the kitchen I found 6 very ripe bananas that gave me the idea of using them in a loaf of banana bread. Due to the fact that there were a lot of them for 1 loaf, I decided not only to make the banana bread but to also make about a dozen of banana rolls. They really turned out well and my family ate them all up.

Of course I couldn't eat them because of the yeast, but my kids said they were delicious.

Copyrights Reserved-Millie Torres-Nuestracena

My Recipe:

6 ripe bananas

3 c. flour

2 dry yeast envelopes

(mix with 1/2 c. very warm water)

1 tsp. salt

1/2 c. sugar

1 tsp. cinnamon

1/8 tsp. of ground cloves

1 tsp. pure vanilla

3 TB. shortening

1 c. non dairy milk

In a small bowl mix both yeast envelopes with very warm water, then set it aside. In a large mixing bowl pour in the flour, sugar, salt, cinnamon and cloves, mix it well and set it aside. Then mix the vanilla with the yeast and pour it into the floured mixed bowl, then put in your shortening. Mix it well with a wooden spoon and add then slowly add the milk and some extra flour as you are mixing. Pour in milk and flour until you have a nice soft and smooth bread dough that is non sticky.

Knead the bread with a floured surface for 5 minutes then set it inside the mixing bowl, cover with a clean kitchen towel for 1 hour. Then knead once more for 5 more minutes, divide your dough in 2 parts.

Dough #1...Make 3 long tails of dough and braid them nicely, tuck the ends under the bread and lay it on the top of a large baking pan that has been previously sprayed with a non stick spray. Cover with the clean kitchen towel and let it rise 1 to 2 hours.

Dough #2...Spray your muffin pan with a non-stick spray and then divide the dough into medium size round balls. Then nicely place your rolls into each muffin spaces. Cover them with a clean Kitchen towel and let them rise for about 1 to 2 hours.

Bake at 370 for 35 to 40 minutes or until golden brown like mine.

ENJOY!

Copyrights Reserved-Millie Torres-Nuestracena

From my Caribbean Vegan Kitchen to yours...SALUD!

Kidney Beans & Couscous...Latin Style

2011-04-20T13:18:00.001-04:00

Couscous can be made in an assortment of different ways, but today I chose to prepare it with a Latin flavor. I must admit it was very good. !

My Recipe:

1- 1/2 c. couscous

1 can of kidney beans (drained and rinsed well)

1/2 block of firm tofu

1 finely diced yellow onion

6 mashed garlic cloves

1/8 tsp. salt

5 sprigs of diced cilantro

1 envelope of jamon

1/8 black pepper

1 sazon envelope

2 stems of finely chopped green onion

1-1/2 c. c. vegetable broth

1/4 c. tomato sauce

2 tablespoons of olive oil

In a large skillet saute all your spices in oil on medium heat. Then add couscous, beans, tofu and then blend well, add the chicken broth. Let it simmer until the broth has evaporated a bit, lower your heat to low and stir it one more time and cover the skillet with lid. Cook for 10 to 15 minutes or until the couscous is done. Stir it once more before serving. Serve it with your favorite salad.

ENJOY!

From my Caribbean Vegan Kitchen to yours...SALUD!

Sweet Baked Vegetables

2011-04-14T18:27:00.001-04:00

I truly love Eggplant and Asparagus but I only know 3 ways on how to cook them. My favorite way is by baking them with some adobo, Kikoman's sweet & sour sauce and honey. One thing though you have to eat them immediately once they come out of the oven or they will get soggy within 20 minutes.

You will need some:

Adobo

Kikoman's Sweet & Sour Sauce

Honey

Wash your asparagus and trim the thick ends down a bit, then slice your eggplant not to thin and not to thick and place both vegetables on a baking dish already sprayed with a non stick spray...sprinkle lightly some adobo over them and then drizzle the honey and the sweet & sour sauce over them (do not soak them in the sauce...just drizzle them). Bake them at 375 "uncovered" and check for them every 10 minutes so they won't burn for about 30 to 35 minutes or until the vegetables are cooked and a bit crunchy...that's all.

Enjoy!

If you have a good recipe on how to cook these veggies and you would like to share it with me, please post your recipe with your comment.

Thank you!

From my Caribbean Vegan Kitchen to yours...SALUD!

Delicious Blueberry Muffins

2011-04-07T18:07:00.021-04:00

Copyrights Reserved-Millie Torres (Nuestraena)

Copyrights Reserved-Millie Torres (Nuestracena)

I definitely love my baked goods once a week. Its my little pleasure here on earth. I do bake often a variety of muffins but one muffin I love in particular is my blueberry muffins. They are full of protein and just the right amount of sweetness to calm my sweet tooth. Plus these muffins are super moist...you'll love them with a tall glass of non dairy milk.

Copyrights Reserved-Millie Torres (Nuestracena)

Here is my very own recipe.

1 c. wheat flour

1/2 c. garbanzo flour

1/2 c. tapioca flour

1-1/2 c. fresh blueberries

1.2 c. brown sugar

1/2 c. white sugar

1 tsp. cinnamon

1 tsp. allspice

1/2 tsp. ground cloves

1 tsp. kosher salt

1/2 c. melted non dairy butter

1/3 c. non dairy milk

In a large mixing bowl pour all your dry ingredients, mix well then add the blueberries and all your wet ingredients then mix well. You can add more milk if the dough is not smooth like a cake batter. When the dough mix is smooth the muffins will come out very moist.

Spray your muffin pan with a non stick spray and then pour the mix into the pan making sure the mixture is almost to the top rim of each muffin cup.

Bake at 370 for 35 minutes.

As soon as they come out of the oven immediately tip the pan over onto your clean counter top to cool a them off a bit before eating.

ENJOY...they are delicious.

Copyrights Reserved-Millie Torres (Nuestracena)

From my Caribbean Vegan Kitchen to yours...SALUD!

TVP Stir Fry

2011-04-03T18:47:00.001-04:00

Copyrights Reserved

SCRUMPTIOUS!!!!

That's the only way I can identify this dish...it was delicioso.

My Recipe...

1/3 c. olive oil

1 envelope of jamon

5 mashed garlic cloves

6 sprigs of fresh cilantro ...chopped finely

1 tsp. adobo

1/2 tsp. black pepper

1 yellow onion...finely chopped

3 TB. non dairy butter

1 c. lentils

1 c. potatoes...cut in small dice pieces

1 red pepper...cut finely

1 green bell pepper...cut finely

1/2 tub of firm tofu...cut in small cubes

1 c. cabbage...cut very finely

1 large stem of Kale...chopped finely

1 c. broccoli...cut very finely

2 shredded carrots

1 c. TVP

3/4 vegetable broth

In a large Wok pour in your olive oil and all the spices. Simmer on low for about 5 minutes...saute lightly and then add all remaining ingredients and simmer on low with a lid on it for 10 minutes. Stir lightly and simmer for another 10 minutes. Taste for salt, Serve hot over brown rice.

Copyrights Reserved

From my Caribbean Vegan Kitchen to yours...SALUD!

Easy & Inexpensive Sticky Buns

2011-03-27T16:55:00.001-04:00

As vegans we are always eager to find a new baking recipe that is cheap and easy to make. Well here it is and it only cost $2.00. YEP...I have the easiest and the most inexpensive sweet buns you will ever make. This cheap and easy recipe is good for any party, for an early morning breakfast or for an after dinner dessert. Either way it is worth making and of course the savoring of each bite is the best part.

Here is my recipe:

2-Pillsbury Grands Jr. Gold home style Biscuits

1/2 c. sugar

1/2 c. non dairy butter

1/2 tsp. orange extract

1 bunt pan

Step 1....spray the bunt pan with a non stick spray.

Step 2...open the biscuits and place the biscuits on the circle around the bunt pan...like below.

Step 3...in a small bowl melt the butter & sugar in the microwave.

Step 4...then add the orange extract to the melted butter,stir it well and pour it in a circular motion over all the biscuits like the photo below.

Bake at 325 degrees for 30 minutes or until golden brown, then take the pan out of the oven and immediately place a large dinner plate over it and flip the pan over with the dish on top. The sugar will drizzle over all the biscuits. Serve hot and enjoy...it is so delicious.

P.S...each biscuit is already cut out for you...you just have to tare them apart.

From my Caribbean Vegan Kitchen to yours...SALUD!

Another Poor Man's Dinner...Squash Mash

2011-03-23T11:21:00.000-04:00

As I go through each day I am often thinking of good meals that I can eat to keep me healthy and full. The other day I made this recipe. I called it Squash Mash....crazy right? This mash is another poor man's dinner made with Calabaza, Tofu & Cauliflower. Calabaza is a Spanish squash found anywhere throughout the entire island of Puerto Rico and it is found in most Spanish stores or in the Spanish food section of your grocery store. I enjoyed this mash with some breaded temphes and some grilled zuchini & onions...it was divine. I hope you like it too.

6 large pieces of Calabaza

6 large cauliflower crowns

1/2 tub of tofu

1 finely chopped sweet onion

1/3 c. non dairy butter

1/2 tsp. kosher salt

1 tsp. garlic & onion powder

Boil the calabaza & cauliflower until they are very tender...drain the calabaza & cauliflower well until the water is completely drained out. Put these items in a large bowl, add the tofu & spices, beat well until they are really mashed well...Serve hot.

From my Caribbean Vegan Kitchen to yours...SALUD!!!

Soft Chocolate Chip Cookie Balls

2011-03-20T21:16:00.001-04:00

Copyrights Reserved -Millie Torres

(Nuestra-Cena)

Even though my grand-daughters are not vegan, I always try to make vegan cookies when they are around. They like when Nana bakes cookies and to them whether its vegan or not, chocolate always puts a smile in their faces.

These chocolate chip balls are so soft and supper moist. They are delicious with some non-dairy milk right before bed or after dinner. Enjoy.

My recipe:

2-1/4 c. flour

1 c. quick oats

2 tsp. grinned flax seed

1 tsp. sea salt

3/4 c. sugar

3/4 c. brown sugar

1/8 tsp. cinnamon

1/8 tsp. allspice

1 bag of non-dairy mini chocolate chips

1/2 c. non dairy butter (melted)

1/4 c. & 2 T. of water

Mix all the dry ingredients first then add all the wet ingredients. Then shape into balls and place them on a well greased cookie sheet...Bake at 370 for 12 minutes.

Copyrights Reserved -Millie Torres

(Nuestra-Cena)

From my Caribbean Kitchen to yours...SALUD!

Maseta & Pilon

2011-03-16T19:11:00.000-04:00

For many of you that do not know what this is or what we Hispanic use it for? This is a Maseta & a Pilon. This wooden Maseta & Pilon can be found in every home throughout the entire island of Puerto Rico. It comes in an array of designs and styles. The most common design is the one I have on my photos. They are mainly made out of wood, coconut shells or marble.

This little gadget is mostly used to make our homemade sofrito (our Spanish spices). As you see in the photo below I had just crushed some garlic & cilantro for my Spanish beans.

So whenever I mention sofrito in my recipes...this is what I mean.

Here is how to make your own sofrito for one dish:

4 garlic cloves

5 sprigs of cilantro

1 bell peppers

1 small onion

That is sofrito...its simple to make and it makes your food smell and taste delicioso!

From my Caribbean Vegan Kitchen to yours...SALUD!

Millie's Garbanzo Bread

2011-03-11T09:10:00.004-05:00

Copyrights Reserved-NuestraCena

Garbanzo Bread is:

Yeast free, Gluten Free, Dairy free, Low Glycemic, & Wheat free

I have been creating some different breads lately and one of them was my garbanzo bread. This has become my favorite one so far. It is light, flaky and so delicious. It is simple to make, so here is my recipe.

2 cups Garbanzo/fava flour

1/2 cup gluten free bread flour

1 tsp. kosher salt

1/3 c. vegetable oil

2 T. vegetable shortening

3 T. non-dairy butter (melted)

4 envelopes of raw sugar

1-1/3 c. warm water

Mix all dry ingredients together in a bowl then add your wet ingredients. Mix well with your hands, once your bread is well mixed arrange it in a small baking pan greased with Crisco olive oil non-stick spray. Bake at 360 for 25 minutes or until lightly golden brown....Enjoy with some non-dairy butter.

From my Caribbean Vegan Kitchen to yours...SALUD!

Black Bean Soup with a little Latin Touch

2011-03-07T22:02:00.000-05:00

All Copyrights Reserved

On these cold Winter months some warm hot soup is so welcoming. I am a great sucker for any kind of soup. So when I had a desire for some great black bean soup, I thought why not give it a tropical twist. Black bean soup is always simple and black in color, but I gave it a Spanish flavor with some color and some Latin spices. I hope you enjoy it as much as I did.

2 cups of wheat corkscrew pasta

3 cups of freshly boiled black beans

1/4 block of tofu ( diced into small pieces

1 diced medium yellow onion

1 sazon

2 jamon envelopes

4 sprigas of cilantro (chpped finely)

4 organic mashed garlic

1/3 c. tomato soup

2 tablespoons of olive oil

1/2 tsp. kosher salt

1/2 tsp. black pepper

1 tsp. onion powder

1 tsp. garlic powder

a dash of oregano

1/2 tsp. allspice

1 hand full of chopped bean sprouts

1 container of vegetable broth

1/2 cup of water

Put all your ingredients in a pot except the pasta. Once it starts to boil then add the pasta to the pot. Let it cook until the pasta is completely tender then serve it with your favorite bread or crackers.

Enjoy!

All Copyrights Reserved

From my Caribbean Vegan Kitchen to yours...SALUD!

Spanish Rice & Seitan Chicken

2011-03-02T22:20:00.000-05:00

No matter how many meals I make, my favorite has always been my Spanish rice. I love rice! Usually this dish is made with chicken breasts, chicken wings or chicken thighs. Since we are (ALL) vegans we cook with seitan chicken instead. My family though I was nuts, but the truth is that I am really "nuts" for seitan chicken and I must admit it was delicious.

Recipe:

1 package of seitan chicken (cut into strips)

2 Jamon flavoring

1 med. yellow onion

2 Sazon envelopes with "culantro & achiote"

1/3 c. vegetable oil

4 mashed garlic

6 sprigs of cilantro

1 green bell pepper

1/2 can of tomato sauce

1/8 tsp. black pepper

1/2 tsp. kosher salt

2 -1/2 cups of brown rice

8 cups of boiling water

Step 1....Soak the brown rice in warm water for 20 minutes before using.

Step 2....place in a blender or food processor your garlic, onion, green pepper & cilantro, then blend in the chop mode. Set it aside.

Step 3....In a large non stick cooking pot pour in the veg. oil and warm it up on med heat. Add to the oil all the spices from the blender, saute and then add salt, black pepper, tomato sauce, jamon & sazon.

Saute and enjoy the smell, its wonderful.

Step 4...add your chopped chicken, saute and then drain your and add it to the pot, just like the picture above. Saute, then add the boiling water.

Make sure you measure your water level like I did below.

Your water level should be in the middle of your large cooking spoon.

Let it boil until the water has completely evaporated. Then stir lightly, cover with foil and then cover with the pot lid, turn the heat down to low for 25 minutes, then stir again, cover and cook for another 20 minutes.

Serve with either beans or a nice salad like I did.

From my Caribbean Vegan Kitchen to yours...SALUD!

We are Stranded

2011-02-28T12:47:00.000-05:00

The snow and the rain has created here in Ohio a major flood. These photos are taken from inside the front and back door of my apartment complex. We are stranded from going out and if you stand next to the elevators you can hear the water draining into the building's basement...now that is scary.

The back of our parking lot.

This is the back entrance of the building.

Front parking lot.

This is the front entrance of our building.

This is the back entrance of the building.

Pasta Salad, Steamed Veggies & Garbanzo Tempehs

2011-02-18T20:54:00.000-05:00

I truly enjoy cooking and creating some scrumptious meals. Last Sunday I experimented with this dish.

I made a tomato marinated pasta salad on Saturday and on Sunday I created a new mixture for my baked tempehs with garbanzo/fava flour mixed in with some spices to make it taste good. I truly enjoyed this meal, but since I am still experimenting with this pasta salad, I will post the recipe later on once I get it right.

Today I will share with you my tempehs recipe. I hope you enjoy it.

Garbanzo Flour Tempehs

1 package of original tempehs (cut in strips or triangles)

1/3 c. garbanzo/fava flour

2 T. brown sugar

1 envelope of Sazon (with culantro & achiote)

A sprinkle of kosher salt, garlic & onion powder

In a small mixing bowl blend together all these ingredients well and then add a small amount of water to create a thick batter. Dip the tempehs cuts into the mixture and place them on a greased baking pan.

Cover with foil and place the tempehs in the oven for 10 minutes at 365 degrees. Then uncover and bake for 10 more minutes or until crispy.

I served my tempehs with my pasta salad and some steamed broccoli and cauliflower/

From my Caribbean Kitchen to yours...SALUD!

Vegan Chicken Vegetable Pie

2011-02-14T00:06:00.007-05:00

Last week I was in the mood of making a vegetable pie. Since I now follow a low Glycemic vegan diet, nutrition and low glycemic foods is essential to prevent any allergies to arise.

I began by making a super nutritious pie crust made with Garbanzo/Fava flour. This flour is very high in protein and its made with only organic products. My pie came out wonderful and the crust was soft but firm for the base of the pie. I hope you all like it. I am planning to make this pie for our church missionaries in March, but this time I am adding to it lots of non dairy mozzarella cheese.

Here's my dough recipe:

1 c. organic garbanzo/Fava flour

1/2 c. spelt

1/2 tsp. sea salt

2 T. Non dairy butter

2 T. vegetable oil

2 tsp. white vinegar

2 T. warm water

Mix dough ingredients well in a mixing bowl then press this mixture into a pie pan that is previously sprayed with Crisco Extra Virgin Olive Oil non-stick spray. Then once the pie crust has been well arranged inside the dish, smear the inside of the crust with your non dairy butter...as shown below and then set the dish aside.

Vegetable & Chicken Mixture:

1 package of Chicken Seitan
(cut in small pieces)

4 asparagus stems
(chopped in small pieces)

4 med. cauliflower crowns
(chopped in small pieces)

5 Brussels sprouts
(chopped in small pieces)

3 med. mushrooms

(chopped in small pieces)

6 cherry tomatoes
(sliced in half)

1 yellow onion

(chopped in small pieces)

10 mini carrots
(sliced in half)

10 pieces of butternut squash

(chopped in small cube pieces)

1 tsp. onion & garlic powder

1/2 tsp. sea salt

1/2 tsp. red crushed peppers

1/2 of a red & yellow pepper
(chopped in small pieces)

1/2 tsp. Adobo

1 T. olive oil

1 envelope of Organic Shitake Mushroom Gravy Mix

Mix all ingredients well in a large bowl except the Shitake Mushroom gravy mix, then mix the gravy mix with only a little bit of warm water to disolve the gravy and to create a batter. Then pour the gravy over the veggies, mix well and then pour your veggies over the pie crust. Organize the veggies well inside the pie crust and cover with aluminum foil...bake for 1 hour at 375 degrees.

ENJOY!

Here are some products I have recently purchased to incorporate into my low glycemic diet and they are great.

Crisco 100% Extra Virgin Olive Oil non-stick spray

Orzo 100% Semolina Tomato-Spinach Pasta

Wheat free-Gluten free-Dairy free Garbanzo/Fava Flour

From my Caribbean Vegan Kitchen to yours...SALUD!

A Simple Dinner Table Setting and some Delicious Food Storage Dehydrated Apple Crisp

2011-02-10T13:15:00.001-05:00

Last week I had two of my church missionaries over for dinner. We had a very yummy vegan meal which I will be posted those dishes in my next post. When I have people for dinner I like to always have a very nice dinner table set up. This time I did a plain but pretty simple dinner table display. I used my brown wooden plate mats with crispy white dishes. I placed a pop of red color with red napkins inserted inside clear glasses. It was a very simple setting but very elegant looking.

For dessert I made some apple crisp. My apple crisp was done with dehydrated apples from my food storage that was canned in our church cannery. Many of you may not know that I am a Latter Day Saint (Mormon) and we do keep a well food storage in our homes. We can dry food in our church canneries and they are preserved for 30 years. In my food storage I always keep about 150 lbs. of rice (Brown & White), 60 lbs. of dry beans (black, white & pinto), 60 lbs of sugar, 40 lbs of salt, 60 to 100 lbs of quick oats, 30 lbs. dehydrated onions, carrots & apple slices. I also keep about 60 lbs. of instant mash potatoes, red hard wheat, and sugar. These are only some of the items we can in our cannery. Food storage is a great part of our religion and we strive to always be self reliant. Our food storage is there to help us in case of illness, unemployment, death of the main provider, and for moments like a snow storms and other weather conditions.

Here is a small peek at one of my food storage closets. I have 3 of them. The silver 10 lb. cans you see is my dry canned food from the church. We can them in 10 lb. cans.

Here is my apple crisp made with my dehydrated apple slices that were canned in 2000.

First step:

Soak in water for 1 hour 3 to 4 lbs of dehydrated apples

(or if you want to make your apple crisp with store bought apples, peel and slice 4 Gala apples)

3/4 c. packed brown sugar

1/2 c. all purpose flour

1 c. quick oats

1 tsp. ground cinnamon

1/4 tsp. ground allspice

1/4 c. non dairy butter

non dairy vanilla ice cream to garnish is optional

After your apples are soft, place them in a greased baking pan like the one below.

Second step.... in a med. mixing bowl mix all your dry ingredients well and then pour nicely over the apples half of this mixture, then spoon out your butter randomly spreading the butter throughout the pan...saving half of the butter for the last layer.

Repeat this layer and if you feel you need a bit more butter to coat your flour mixture just put some more in.

Bake at 375 for 35 minutes.

Before serving stir you apple crisp gently with a large cooking spoon to completely cover any dry flour with the melted butter.

Serve with vanilla ice cream.

This is how it should come out.

ENJOY!

From my Caribbean Vegan Kitchen to yours...SALUD!

16 Bean Chunky Tomato Soup

2011-02-04T22:02:00.002-05:00

Copyrights by Millie Torres

Out of all the soups I have made in the past, but this soup was and will always be my favorite. This soup came out so good that my son and I had seconds.

This soup is super filling and you will not be hungry again for at least 6 hours.

Enjoy!!!

Copyrights by Millie Tores

My recipe:

(1) 16 bean blended bag of beans by Goya

(1) 28 ounce can of diced tomatoes

1/2 tsp. black pepper

1 tsp. dried chopped onion

1 tsp. Tabasco sauce

1 T. garlic powder

1/4 tsp. kosher salt

1 T. olive oil

6 garlic cloves (minced)

5 cilantro sprigs (chopped finely)

3 envelopes of Jamon (artificial ham flavoring)

1/2 tsp. dried basil

1/2 can of tomato sauce

In a large or medium size cooking pot mix in all ingredients, then boil the soup until soup creates a nice sauce. Always check to see if more salt or additional spices may be needed to savor your desires. Serve with your favorite toasted bread smeared with some non dairy butter...enjoy. I am still savoring this soup and I ate the last bowl of it today for dinner. I did the happy dance...oh yeah!

Copyrights by Millie Torres

From my Caribbean Vegan Kitchen to yours...SALUD!

New Book Purchase, A Great Book Win and a Gifted Book

2011-02-02T23:07:00.001-05:00

Organic Maple Syrup

I love when I go shopping at Nature's Bin or Whole Foods. I always get all my great foods out there, but since I was unable to go to Cleveland for my vegan food due to the bad weather out here. My son was kind enough to pick up some of my food for me...Thanks Billy.

I love this organic pure maple syrup, its so good and so tasty over pancakes. Due to my low glycemic vegan diet, regular pancakes have now been on the list of "not" to eat. But since I could have buckwheat flour, those pancakes have been reinstated to my "could" eat list...YAY!!!

On Britt's blog, I won this great cookbook with some great recipes I am slowly savoring while I read. Only time will tell if I go deeper into the raw diet. Thanks Britt for this great book...I love it.

For Christmas I purchased two of these "Vegan on the Cheap" books from Vegan Planet.
I love my copy and I am excited and ready to get going on some of these fabulous recipes.
Nice job Robin.

I also received a gift from Robin Robertson around the holidays. She gifted me this great book on how to create some amazing meals with dehydrated foods. Plus it has a a very good survival guide which is great since we are Latter Day Saints (Mormons), and since survival and food storage is a great part of our lives, everything on this book is right up our alley. Thank you Robin.

I have a great amount of dishes coming forward for all of you for the rest of the Winter season so stay tuned for them.

Have a great day!

From my Caribbean Vegan Kitchen to yours...SALUD!

Butter Bean Soup

2011-01-30T18:33:00.000-05:00

This Winter I have been cooking a lot of different types of soups. With these cold weather there is nothing better than a nice bowl of hot soup to warm us up.

This is my butter bean soup, also made with white beans, yautia root and zucchini. It is simple to make and I hope you all may enjoy it.

My recipe:

1 can of butter beans

(rinsed well)

1 can of white beans

(rinsed well)

3 peeled yautia roots

(cubed-small size)

1 small yellow onion

(diced-small pieces)

1/8 tsp. kosher salt

1 tsp. onion powder

1 tsp. garlic powder

1/2 tsp. black pepper

1/3 c. tomato sauce

1 T. olive oil

1 envelope of Sazon

2 diced tomatoes

(skinned and diced in small pieces)

Cut all necessary ingredients and put them on a medium size soup pot. Add all your other ingredients & spices and then boil until the yautia is soft. Mash a couple of the yautia pieces to create a nice thick gravy...it was very good and very filling. Garnish with some red crused peppers.

Baked Beans Served on Baked Yellow Squash, Batata & Pico de Gallo

2011-01-27T06:09:00.188-05:00

In this dish you will find yellow Squash, Batata and Pico de Gallo.

Batata is a Spanish sweet potato that is so delicious eating it boiled with olive oil is all you need to chow this root down. The flavor is very gentle and soft to swallow with a sweet smooth flavor. Its outer layer has a pinkish/purple color and it is either round or in a kidney shape. Batata come in a variety of sizes and they are very inexpensive.

This was a great meal and very filling.

Baked Beans

1/2 block of firm tofu (cut & diced in small pieces)

1 can of kidney beans

1/4 c. brown sugar

1/2 of sweet onion (diced in fine small pieces)

1/3 c. ketchup

1/3 c. yellow mustard

1/4 c. sugar free maple syrup

1 tsp. salt

1/2 tsp. garlic powder

1/8 tsp. of black pepper

2 envelopes of Jamon

(artificial ham flavoring found in any Spanish section at your local grocery store)

In a mixing bowl mix together all these ingredients and then place the beans on top of a half sliced yellow squash, bake it for 45 minutes covered with foil at 365 degrees. Also peel your Batata and bake on the side of the squash wrapped in foil.

Pico de Gallo

Chop in small pieces

1 eight oz. containers very ripe cherry tomatoes or 4 large tomatoes

1 large yellow onions

1 bunch Cilantro

1 avocado

2 fresh jalapeno peppers

1/2 lemon and 1/2 lime juice

1/3 c. olive oil

Mix all ingredients in a bowl and allow it to sit a few minutes before serving.

Serve the squash with the baked beans, sliced baked Batata and Pico de Gallo on the side...an excellent meal.

ENJOY!

Some Medical Updates on my Allergy

All of you know by now how much I have been battling a terrible food allergic reaction from something I ate. Well, I have discovered through my allergist that I am now allergic to yeast. Every time I eat bread I breakout really bad. I am currently going through my third breakout since September. I had been thinking about yeast being the corporate of my illness because I would itch badly after I ate any kind of bread. After an extensive 3 hour meeting with my allergist he realized that bread would always be in the for front of our conversation and on the list of items I ate every time I would breakout. Its been 4 days without bread and the itch stopped and the redness is now pink.

Since I cannot eat any foods with yeast anymore, some of the foods I had planed to prepare for my blog will not come to be. Its a little change in diet and a minor change in how I prepare and post my dishes.

I will leave my bread recipes on my recipe labels for you to make and enjoy.

I now must eat Jewish unleavened bread from now on and I must also follow a low glycemic diet in order to keep my body from accumulating toxins in the blood, liver and kidneys which adds to my allergy rashes. Hey...maybe now I will loose weight...That would be a good thing!

From my Caribbean Vegan Kitchen to yours...SALUD!

Tacos or Burritos???...Take Your Pick

2011-01-23T12:12:00.000-05:00

I think everyone in the U.S. has had tacos or burritos by now. Mexicans seems to always attracts customers to their restaurants for a little flavor of what's cooking on the other side of the border. But since I cannot go out to eat because of food allergies, I avoid restaurants.

I was desiring some Mexican inspired food, so I settled for some homemade wheat tortillas and some fresh veggies over some vegan ground round meat. I feel secure knowing I can eat this meal that has NO corn contamination from its cooking.

My tortilla recipe cannot be disclosed at this time because I am planning to add it to a Caribbean vegan cookbook I am putting together, but your store bought tortillas will do.

Vegan Ground Round meat recipe:

1 package of Vegan ground round

1 diced yellow onion

5 well mashed fresh garlic cloves

1/8 tsp. black pepper

1/8 tsp. red crushed peppers

1/2 c. jar Salsa

1 envelope of taco seasoning

Unite all ingredients in a skillet, simmer on low and then add your ground round to it. Stir on a medium low heat and simmer, stir a few times before preparing your taco. Check and see if you would like some salt and if you do just add gently.

On your Tacos or tortilla smear a hefty amount of refried beans, then place your meat over the beans, add a little salsa and then add lettuce tomatoes, diced onions and top it off with some vegan cheddar cheese.

ENJOY EVERYONE!

From my Caribbean Vegan Kitchen to yours...SALUD!