Wednesday, September 17, 2014

Well THAT'S Embarrassing!

I had good intentions.  Certainly, I did!  I have participated in Vegan MoFo a couple of times prior to this year - so you know, I'm interested.

I'm just not going to be able to pull it off this year.  I'll still be posting, as I can, good plant-based food as well as other happenings in my life - just not right now.

The Obligatory Excuses:

  1. Homeschooling.  This is our hardest year yet as far as making sure we get to everything we need to and I stay busy all day.
  2. Friday School.  It's not so hard but it takes another day plus planning.
  3. Homemaking.  They want food (three times a day!) and they want clean clothes (everyday!)  :)  and our house drives us crazy if it is a wreck so we try to keep it reasonably clean.
So, how can you get your hands on some great, McDougall Friendly, vegan, plant-based recipes?  Join our McDougall Friends Facebook group!  It's a great place to hang out, talk to like-minded people and ask questions about "McDougalling"!

Friday, September 5, 2014

[Vegan MoFo #5] Savory Onion Jam

My Vegan MoFo theme is to post the recipe creations of members from the McDougall Friends Facebook Group. Today's contributor is Debi C.


Debi says: 
I saw something like this on Pinterest and experimented to McDougall-ize it. Not really a true recipe. I thinly sliced 3 lbs of sweet onions. Slowly carmelized them in just a bit of salt free veg stock. I added chopped garlic, thyme, rosemary and a bit of black pepper to taste. When carmelized add 1/4 cup red wine vinegar and 1/4 balsamic vinegar and about a tablespoon of maple syrup. Simmer until liquid is reduced and onions are "melty". Put it in a jar and refrigerate. I think you could use whatever herbs and vinegars you like and get a different bit of deliciousness every time.

Thursday, September 4, 2014

[Vegan MoFo Day 4] Delicious Rice Bowl

My Vegan MoFo theme is to post the recipe creations of members from the McDougall Friends Facebook Group. Today's contributor is Diane W, a rice bowl which includes: Brown rice, black beans, sautéed mushrooms, lettuce, corn pico, cucumbers and topped with Red Gold salsa

Wednesday, September 3, 2014

[Vegan MoFo Day 3 ] Vegan Cream of Mushroom Soup

My Vegan MoFo theme is to post the recipe creations of members from the McDougall Friends Facebook Group.  Today's contributor is Mary W.  If you would like to see some of the things she pins to her Pinterest board, click here

Bring 32 oz. carton of Veg Stock and 2 c water to a boil and add:

14 oz bag frozen cauliflower
1c diced celery
1tsp minced garlic
1/2 diced onion
2 peeled potatoes diced
1 veg bouillon cube

Lightly boil 15 min and puree with a stick blender in the pot (chunks are fine), add:

5-6 fine chopped mushrooms
2 c finely chopped fresh spinach

Simmer 15 minutes and add 1/4 tsp corn starch dissolved in water; add slowly until desired thickness. Add 1/4 unsweetened soy milk, salt and pepper.


Tuesday, September 2, 2014

[Vegan MoFo Day 2] Quinoa Bowl

My Vegan MoFo theme is to post the recipe creations of members from the McDougall Friends Facebook Group. Today's contributor is Janet B.  She shared this delicious Quinoa Bowl with us.  It looks absolutely delicious to me.  Her comments:  This is just quinoa, corn, cucumbers, tomatoes, red onion, avocado, and lime juice. Easy peasy.

Monday, September 1, 2014

[Vegan MoFo Day 1] Marinara Sauce


I had all but decided not to participate in Vegan MoFo this year, because I really didn't have anything new to post, when it occured to me that I ought to share the recipes and food creations from the McDougall Friends Facebook group.

What is the McDougall Friends Facebook group? I'm glad you asked! As a long-time fan of Dr. McDougall and a big Facebook junkie, I decided to start the McDougall Friends group a little over 2 years ago. I expected a few people might like to come together to chat about our experiences, what we were eating and support each other but I had no idea it would grow like it has. We are closing in on 4,000 members (at the end of August). It has become a terrific group and amazing place to get support from like-minded people.

So join me this month to see all the wonderful whole food, plant-based and no added oil recipes and creations the McDougall Friends have come up with.


Marinara Sauce by Michael P. Klunker

1 large onion, peeled
4 cloves garlic, peeled and smashed
3-4 carrots, peeled and cut up
1 large red pepper, seeded and rough chopped

Combine all the above in a food processor. You want all the pieces to be very small. Mine were the size of oatmeal or smaller.  Add to a large saute' pan. Do not turn heat on just yet.

Add to the food processor one 8 oz. package of mushrooms. I used cremini mushrooms. Make sure they are clean of any debris. Pulse until they are also small chunks. Add to the other veggies in the pan and mix well. Turn on the heat to medium. You will want to add all the spices at this point and then stir and begin to saute.

1 tsp. kosher salt
4 tsp. oregano
2 tsp. thyme
1 T onion powder
1 T garlic powder
2 tsp. Italian seasoning

You want to saute all the above for about 10 min. until the onions and carrots are soft.  Now hold on, because we are not done. You will need a large crock-pot. Add all the veggies to the crock-pot and add:
6 15oz. cans of tomato sauce. I got a good deal on organic.
1 small can of tomato paste
1 tsp. browning sauce. This can be picked up at the store and used for many things. I make my own but this is what it looks like:
Mix everything very well with a wooden spoon and set the crock-pot to low. Now walk away. Don't be tempted to lift the lid or to stir. Let it cook for at least 6 hours. I let mine go 10 hours. One hour before you remove from heat, add 2 T sweetener of choice. I used agave nectar. You can use sugar, maple syrup or brown sugar, or no sweetener at all. (it really does make a difference though). 

This recipe made enough for 3/4 of a gallon. I have 1/2 gallon mason jars and it filled one up and 1/2 of another. It freezes well and keep in the fridge for a week. Make sure you let it cool well before you put in the freezer or fridge.

Adjust this recipe as you want. Add whatever herbs you want. Basil would be very good in this and experiment as you want. The main thing is that the cooking time be low and slow.

Saturday, August 9, 2014

Spicy Garbanzo Pinwheels

I never know what to bring as a finger food that is McDougall friendly. This morning, though, I found this recipe in one of Dr. McDougall's letters and thought it looked perfect. I can't wait to try it.

Spicy Garbanzo Pinwheels
Chilling Time: 2 hours

1 15-ounce can garbanzo beans, drained and rinsed
2 green onions, chopped
1 tablespoon soy sauce
1 ½ tablespoons grated fresh ginger
½ teaspoon minced fresh garlic
1 teaspoon rice vinegar
½ teaspoon honey (optional)
dash hot sauce, if desired
fat-free tortillas
shredded carrots
grated red cabbage
alfalfa sprouts
green onions

Combine the beans, 2 green onions, soy sauce, ginger, garlic, rice vinegar, honey, and hot sauce to taste in a food processor and process until smooth. Refrigerate before using to allow flavors to blend. Adjust seasonings, if necessary, after mixture has been refrigerated for at least 1 hour.

Spread the garbanzo mixture on the bottom of a large tortilla, almost to the edge. Layer with shredded carrots, grated red cabbage, alfalfa sprouts, and julienned green onions. Roll up tightly like a log, then slice into thick pinwheels, about 1 ½ inches thick. Serve cold or at room temperature.

Hint: If you are making these ahead of time, do not slice until shortly before serving. Roll the logs into parchment paper, then roll tightly in foil. Keep in the refrigerator until ready to slice.

This garbanzo spread also makes a delicious sandwich filling, dip for vegetables or crackers, or a stuffing for pita bread.