Tag Archives: food

Sexy Summer Pasta Salad Recipe! (with Photos)

31 May

Need a dish to bring to a summer BBQ or have a party that needs a dish that will “WOW!” everyone?  You will LOVE this and after one bite, they will love YOU!

This is by far, a favorite request and it’s versatile so have fun adding more ingredients!  If you are new to Try it Vegan, note that we LOVE to eat with our eyes first so that is why there is a rainbow of colors in this salad.

Sometimes there are some dishes that require some extra love and this is one of them so plan accordingly and plan to make this the night prior to let all of the flavors marinate or if you don’t have time, make extra because it is AWESOME the next day like some other dishes.

For the record, the hot dog is vegan 🙂

tiv close up hot dog sexy pasta

Tiv Sexy Summer Ingred

20130531_135517 Tiv sliced veggies TiV sexy salad food prep Tiv sexy salad dressing

20130531_143726

Ingredient Suggestions for Pasta Salad:

(I didn’t measure this time around but offer suggestions below)

  • small jar of artichoke hearts in oil (2 cups chopped)
  • sun-dried tomatoes in oil (about 10 or 1/2-3/4 cup chopped)
  • 2 small cucumbers diced
  • 1 zucchini diced
  • 1/2 small jar of roasted red peppers or 1/2-3/4 cup chopped
  • red, yellow and orange small sweet peppers (2 of each color or 1/2 of bell peppers) chopped
  • cup of sliced cherry or grape tomatoes
  • 1/4-1/2 cup of diced red onion
  • 1 pound of pasta

(broccoli florets cut small make a great addition to this salad along with black olives, not shown)

Dressing:

(*****if making a day ahead, make half of the dressing, mix all ingredients and allow the flavors to set overnight.  Prior to serving, make and add the second half)

  • 1 1/3 cup of olive oil
  • 2/3 cup red vinegar
  • 2 tsp dried thyme
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 2 tsp salt
  • 1 tsp black pepper (or to taste)
  • 2 avacados
  • 2 cloves of garlic

Cook pasta according to package directions, rinse with cold water.  Add all ingredients in large bowl.  In a Vitamix or blender, add half of the dressing ingredients (or all if you will serve immediately) and blend until smooth.  Pour over vegetables and pasta and chill prior to serving.

tiv hot dog sexy pasta

Try it! 🙂

Our Sunshine Award Nomination!

2 May

It’s embarrassing to admit, yet it’s been nearly a month since sammysfood nominated us for the Sunshine Award on her awesome blog, “An Ode to Mung Beans”.  We are incredibly grateful for the recognition and wish to apologize for not showing more graciousness sooner!

If you have yet to come across her blog, you will be pleased to see that she is worth following with a bunch of delicious recipes to try and great info to absorb!  Go check her out!

SunshineAward

To keep it fun and interesting, we’ve chosen to answer some of her questions while creating some different ones. Check out the questions along with the new Nominees!

No Judgement. No Pressure. It’s not About a Title or a Label, it’s Simply Encouragement to Try it… Vegan

1 May

This post explains our “mission”, who we are and will hopefully show you that we are not your typical Vegan blog.

No one wants to be pressured into anything.  Sometimes it’s important to develop a curiosity.  Other times, it just feels right to give it a try.  That’s how we started… simply wanting to Try it…Vegan.

Like many people, when I heard the term “Vegan”, a certain stereotypical image would come to mind.  I will admit that I had  thought that you had to be a certain type of person, like certain activities, dress a certain way or even, become an activist.  For some, it may in fact be important to live up to that stereotype or to to take on that title but that is not what  Try it Vegan is about. Continue to read here

Mo’s Vegan Lentil Sloppy Joe Recipe (with 15+ Pictures) (Sloppy but Scrumptious)

11 Apr

Sloppy Joes are an American comfort food that are just as enjoyable without the meat and some of us may argue, better!  If you have kids or other loved ones that think that they don’t like lentils plain, this is a great way to make a fun meal that is full of protein and good nutrition. 

You don’t have to be labeled a “Vegan or Vegetarian” to make this and it’s a great way of cutting out the cholesterol for at least one meal.

High in Fiber and Protein, Low in Fat, Sodium & ZERO Cholesterol. 

(Meat eaters or anyone interested in calories, fat, etc…Check out the nutrition information below)

TiV Sloppy Mo Joe final 2You have several options with this recipe so play around with it!

  • Instead of lentils, we also enjoy using soy meatless crumbles or TVP (Textured Vegetable Protein).  I just wanted to share with you a recipe for once that is without it because so many of us have lentils in a jar or bag somewhere in our pantries.  Another option is doing half and half which gives a nice texture.
  • You can totally cheat and use a can or a packet for the spices and/or sauce, of course.  We always have these simple spices & ingredients in and it doesn’t take long to throw it all together.
  • Instead of a roll you can always serve this plain, as a side dish or over rice.

This is the healthier of my Sloppy Mo, err, Sloppy Joe recipes… Enjoy!

TiV Sloppy Mo Joe ingredients

Here is what you need at a glance…

TiV Sloppy Mo Joe Lentils and carrots

TiV Sloppy Mo Joe Bell Peppers

2 cloves of garlic, cumin, coriander

Put lentils and water in pot on high

Once boiling, add carrot

Misto with olive oil or grapeseed oil, add onions and bell peppers

Add salt, cumin, coriander, & chili pepper

Worcestershire sauce and agave or sweetener of your choice

Some tomato sauce and a sprinkle of oregano are optional- more suggestions included

TiV Sloppy Mo Joe ready

What you need for 4-6 servings:

  • 1 cup lentils dry (rinse well and make sure there aren’t any stones)
  • 1 carrot diced (if organic, wash and leave the skins on… your body will thank you)
  • 2 1/4 cups of water  (*I don’t use a lot of salt.  If you normally salt water, go for it)
  • olive oil, grape seed oil or water
  • 1 cup of diced onion
  • 1 cup of diced bell pepper (we used red and yellow and snuck in some green sweet Italian pepper)
  • 2 cloves of garlic minced
  • 1 1/2 tbsp Worcestershire sauce
  • 1 tbsp of brown sugar OR 1 tbsp of agave OR both  (or sweetener of your choice) (see my note below)
  • 1-3 tsp salt  (I just use 1 tsp-I am not a huge fan of salt but most people I speak with are so taste before you add)
  • 3/4 tsp cumin
  • 3/4 tsp corriander
  • 3/4 tsp chili powder
  • 1/2 tsp oregano (optional)
  • 1 cup of tomato sauce OR 4-5 oz of tomato paste and 1 1/4 cups of water OR (I’m cringing saying this but if you don’t have either, ketchup.  Not my first choice but the kids love it.  This time we used the tomato paste and water)

Directions:

TiV Sloppy Mo Joe final close up1.  Pour 2 1/4 cups of water into pot with 1 cup of lentils and bring to a boil.  Once boiling add chopped carrot, mix and simmer for 20-30 minutes until tender, mixing it at times.  Drain any excess water.

2.  In medium to large pan, add a small amount of water or olive oil and heat on medium.  Add onions and peppers and cool on medium low until the onions are translucent.  Add garlic and cook until fragrant.

3.  Add lentils to pan and combine Worcestershire sauce, salt, spices and sweetener of choice.  (**If you are are not used to using sugar and prefer to steer clear of too sweet, use the agave.  If you are used to foods with a lot of salt and/or sugar/sweeteners I would just use the tbsp of brown sugar.  I chose to use the tbsp of agave which was nice for me but added a teaspoon of brown sugar for the kids :()

4.  Add 4-5 oz. of tomato paste and 1 1/4 cups of water or 1 cup of tomato sauce.   (Adding a teaspoon of oregano is optional)

5.  Simmer until thickened and soft (liquid evaporated) but it should not be mush.

6.  Eat as is or add to hamburger bun/ roll of your choice.

I was curious about the nutritional content when it came to ground beef vs. lentils since I used to eat mine with ground beef years ago.  If you’d like to see for yourself what the facts are WITHOUT the other ingredients.

Beef:  Ground, Cooked 85% lean meat/ 15% fat  VS.  Lentils, TiV Sloppy Mo Joecooked/boiled without salt

    • Serving Size:  Beef:  LESS THAN 1/2 cup (3 oz.)   vs.  Lentils 1 full cup  (7.5 oz.)  (You would have to double the amount of Beef or cut the lentils in half to make this even on a kaiser roll.  I’m going to double the beef considering that would still be less than what a restaurant would serve)
    • Calories:  Beef (6oz) 408,  Calories from Fat 220 (> than half)  VS.  Lentils 1 Cup/ 7.5 oz  230 , Calories from Fat  12

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Opa! Some Cyprus Love: Vegan Keftedes, the Greek Cypriot Meatball Recipe

26 Mar

This favorite Cyprus dish is a common one and once we stopped eating meat in our house, I knew that I would have to Veganize my mother-in-law’s recipe.  If you are watching your cholesterol or have been looking for a meat-less-ball recipe with a LOT of taste, you have found it!

Opa! Greek Cypriot Fried Meatballs

Opa! Greek Cypriot Fried Meatballs

(Υια, κύπριους φίλους μας! Γνωρίζω ότι το χοιρινό & αυγού χρησιμοποιείται για αυτό το πιάτο παραδοσιακά. Είμαι περίεργος, ποιος ξέρει από οποιοδήποτε κρέας εναλλακτική λύση στην Κύπρο; Περιμένω κάθε χρόνο αλλά δεν βρίσκω.)

This dish takes a little bit of prep but the rewards are worth it.  This is a great time to pull out the food processors, if you have one, to lighten the prep work.  More pictures will come soon…

What you need for 5-8 hungry people:

Some of the ingredients for our Vegan Keftedes

Some of the ingredients for our Vegan Keftedes

  • 2 packages (24 oz) of vegan meat crumbles (we prefer Lightlife Smart Ground veggie protein crumbles)
  • 1 – 1 1/2 large grated potatoes
  • 1- 1 1/2 large yellow onion (soft ball size) grated or chopped small in food processor ***but make sure it doesn’t turn to mush***
  • 4 large lemons
  • 3/4 cup finely chopped flat-leaf (Italian) parsley
  • 2 slices of whole grain bread to grate and make bread crumbs (or 1/2- 1 cup of bread crumbs from the container but I recommend the bread, highly)
  • 1-2 egg substitutes  (I just use one, some may want the second just in case)
  • 2 tbsp of cinnamon (you can play with this, we like a bit more)
  • 1 tbsp Greek seasoning (or make your own using a combo of the following: dried oregano, dried thyme, dried basil, dried marjoram, dried minced onion)
  • 1 tbsp sea salt
  • oil for frying (olive or canola oil)

Instructions:

  1. Heat oven to 350 (before frying the meatballs, I prefer to bake them for a little bit so that they don’t fall apart as easily)
  2. Drain grated potatoes and squeeze juice from 2 lemons for flavor and to protect the color from changing to brown due to oxidation
  3. Make egg substitute (this is how we make ours)
  4. Add vegan crumbles, potato (we like to make it so it is 1:1 meat/potato), onion, parsley, bread crumbs (I simply rub the slices in my hands, little chunks the size of chocolate chips are great too), egg substitute, cinnamon, Greek seasoning and salt and mix.  (This is one dish that I use my hands for, get in there ;))
  5. If too wet, add more bread crumbs (from scratch) but it should be moist.  Make oval balls in your palm and place on baking sheet an inch apart.
  6. Heat oil in pan and place meat-less-balls in the oven for 8 minutes, until slightly hardened.  Remove and place in oil and cook until browned to your liking.
  7. Place vegan keftedes on paper towel lined plate to absorb the oil
  8. Serve with lemon slices

Additional Suggestions/Ideas that are favorites in our home…

(Vegan plain yoghurt and a fresh salad with lemon & Greek olive oil for dressing or one of your choice complement this dish.  Also, Tahini mixed with water, lemon and salt (tashi) is awesome to dip in or to line a pita with and make a wrap with the keftedes and some chopped cucumber, tomatoes, parsley and onion.  )

Vegan Cheesy Enchiladas Recipe- treat yourself to Mexican tonight!

31 Jan

tryitvegan enchiladas with quacamoleThis is a fairly simple recipe and a family favorite!  Loaded with protein and no cholesterol, there is a ton of flavor and  great textures, this is sure to please! The cheese sauce also makes an incredible dip for nachos, chips, vegetables plus don’t forget Super Bowl and, of course,  perfect for this dish.

 

When we first introduced a Vegan diet in our house, this was one of my “best sellers” for the kids and DH.  Hook, line and sinker, they LOVED it and it has since become a monthly dish.  We don’t serve it with any other side dish since it is incredibly filling and we keep it fairly simple but you can go crazy with the toppings!

Sadly, leftovers normally sit in the fridge until it’s time to clean it out however with this dish, it is a different story 😉  (I’m actually looking forward to lunch tomorrow, nom!)  The recipe serves 5-6 people.  Enjoy and let me know your thoughts!

What you need:

  • 12 tortillas
  • 3 cans of beans of your choice (we used kidney, pinto and black beans, 14 1/2 oz. cans each)
  • 2 cans of enchilada sauce (15 oz. each)
  • 2 cups chopped onions
  • Salsa (fresh is best, we grabbed some pre made at Whole Foods)
  • Guacamole (see above)

tryitvegan enchiladas insideCheese sauce:

  • 2 cups of water
  • 1/2 cup unbleached flour
  • 1/2 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp mustard (ground)
  • 2 tbsp vegan margarine (earth balance) (can be omitted if you are watching calorie intake)

Extra topping suggestions that we skipped but you may like:

  • vegan sour cream
  • chopped cilantro
  • chopped olives
  • shredded vegan cheese

Start cheese sauce on the stove (medium heat) by adding flour, nutritional yeast, salt & garlic powder into a small pot and stir or whisk in the water and continue to do so until it is thick (6-8 minutes).  Take off of stove top and stir in mustard and earth balance, if using.  Pour some into a bowl for later (1/4-1/2 cup to drizzle on before serving)
tryitvegan enchiladesIn large pot on medium heat, pour 1 1/2 cans of the enchilada  sauce, beans, 1/2 cup of salsa and onions and mix together.  Pour remaining enchilada sauce on the bottom of of your pan.  Place tortillas in pan, coating the bottom with sauce and spoon mixture into tortilla, roll up and place in pan side by side.  Continue until all 12 are wrapped.  Pour vegan cheese mixture on top and pop in the oven (350) for 35 minutes.

Use a spatula (wooden works too) and serve with a scoop of guacamole and salsa.  Drizzle some of the remaining cheese sauce on top.

Margarita, anyone?  😉

So… Try it!

~M~

tryitvegan enchiladas vegan     tryitvegan enchiladas close up

Warning: these resources have been known to breed Vegans, read with caution

16 Jan

Breeding Vegans?    No worries, I’m not contagious so you can’t catch the Vegivirus but you just may WANT TO after watching and reading these books and movies.

Oct. 2009 “Do you know of any books that I can read?  What movie do you recommend that is educational but won’t leave me bringing up my last meal?  Are there any magazines?”

I had my share of questions and it’s kind of ironic that I am asked often the same questions that I had back in the day.  The great thing to know is that there are so many more resources today than there were a few months ago compared to years ago.  Let me ask you:

  • Have you ever wondered where your food comes from?
  • If there was a way of eating that resulted in you having beautiful skin, energy and a maintained healthy weight, would you be curious to at least learn of it to see if you would even want to try it?
  • Did you ever wonder exactly what “Vegan” means exactly but didn’t want to be intimidated into “doing it” or “becoming one”?

One morning back in October of 2009 I had a day like many people do, having milk in my cereal, cheese on my burger and enjoyed my bacon extra crispy.  I had to stop at the local Costco to pick up some dinner and as “luck” or “destiny” had it, I spotted Alicia Silverstone on the cover of some book called, The Kind Diet.  I always adored her and the title of the book wasn’t the “IN YOUR FACE” type of a diet book so I picked it up and went about my shopping.  That night I read nearly the entire book and I felt as if someone had lifted a veil from my eyes.

In a very gentle way, Alicia gave me enough information to eliminate meat from my diet forever.   That, my friends, was the beginning of a new chapter in my life I was NOT expecting.

IF THAT MORNING, someone would have told me that the last time I ate meat would be then, I would say that you are OFF YOUR TREE.  I had NO INTEREST in becoming a Vegan prior.  Neither did my teenage daughter who at the time, was 12  when she read the book and hasn’t touched meat since.

I also had never made the effort to learn more about where my food was coming from and I’ve got to tell you, once you know, you look at food entirely in a different way.

PLEASE don’t take my word for it!!  I’m not trying to convince you.  I’m trying to lead you to some information so that you can make your own decision but at least know about what you are putting into your body and where it is coming from.  You may be surprised to find out why you or someone you love may have some issues like digestive issues, colitis, acne, bloating, excess phlegm, excess weight, diabetes or even heart disease JUST TO NAME A FEW.

Some of the more memorable books that opened my eyes:  (More educational than recipe books…I will be posting my recipe book recommendations soon although a few of these do have some.)

  • Product Details

    Skinny Bitch by Rory Freedman and Kim Barnouin

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    Skinny Bitch in the Kitch: Kick-Ass Solutions for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking… by Kim Barnouin and Rory Freedman

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    Skinny Bitch: Ultimate Everyday Cookbook: Crazy Delicious Recipes that Are Good to the Earth and Great for Your… by Kim Barnouin

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    The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet by Alicia Silverstone and Neal D. Barnard

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    The China Study: The Most Comprehensive Study of Nutrition Ever Conducted And the Startling Implications for Diet… by T. Colin Campbell, Thomas M. Campbell II, Howard Lyman and John Robbins ( not the easiest ready but stay on it!  This book made one of the impacts on me, don’t skip it!)

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    The Engine 2 Diet: The Texas Firefighter’s 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the… by Rip Esselstyn

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    Diet for a New America by John Robbins

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    MAD COWBOY: Plain Truth from the Cattle Rancher Who Won’t Eat Meat by Howard F. Lyman and Glen Merzer

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    Eat to Live: The Amazing Nutrient-Rich Program for Fast and Sustained Weight Loss, Revised Edition by Joel Fuhrman

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    Eat for Health: Lose Weight, Keep It Off, Look Younger, Live Longer (2 Volume Set) by Joel Fuhrman

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    Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living by Alisa Marie Fleming

I LOVE these magazines:

  • Product Details

    Vegnews

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    Vegetarian Times

  • ****Brand new Vegan Magazine is called Laika Magazine, check it out at laikamagazine.com  Very well done!

Some movies to get you started that aren’t going to make you lose your lunch:

  • Forks Over Knives
  • Food, Inc.
  • Vegucated

Movie that is incredibly good but hold the popcorn… it’s powerful and is a Vegan breeder for sure.  I don’t think anyone can go back to eating meat after watching this in all honesty.

  • Earthlings

After all is said and done, it’s your choice entirely, right?  No one can force you to watch, read or learn.  Don’t do it for anyone but yourself.  At least you will be able to say, yes, I read the books and saw the movies and finally, I made the decision to do _____ for me.  Best wishes and as always, I encourage you to…

Try it!

~M~

This dip was a slam dunk! Southwestern Spiced Sweet Potato Fries with Chili-Cilantro Sour Cream

15 Jan

Look no further, you have found an AWESOME dip that is a MUST try!  Collar is popped, this wife and Momma gets a ten thumbs up, yeah Baby!  I have been wanting to make this since I came across the recipe and chose to make it as an appetizer for the family to munch on.

Excuse my lack of photography skills!

Excuse my lack of photography skills!

Just pull out your phone or pencil and old-school shopping list because I’m going to start off with listing the ingredients and you WILL want to make this over the next few days.  It’s OMNIVORE & KID APPROVED and I would imagine a great dip for veggies or shh, chips.  (Oh come on, like you don’t crave them every so often… healthy or not!)

Ok, shopping list… are you ready?  You will need:

  • 2 large sweet potatoes, cut in large matchsticks
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp ground cumin
  • 1 tsp chile powder
  • 1 tsp paprika
  • 1 tsp freshly ground black pepper
  • 1/2 teaspoon cayenne
  • 1 cup vegan sour cream (I used Tofutti)  (now for the dip)
  • 1 -2 tbsp freshly squeezed lime juice
  • 2 -4 tsp sweet chili sauce (I liked it with more)
  • 1 small garlic clove minced
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 heaping tbsp chopped cilantro

I used the food processor to make the fries uniform in size which obviously helps with the cooking time and obviously, cuts back on prep time.

Southwestern Spiced Sweet Potato Fries

Preheat oven to 425.  Toss potatoes and olive oil in a large bowl.  Combine salt, cumin, chile powder, paprika, pepper and cayenne in a small ball and then add spices to potatoes and toss to coat.  Arrange on baking sheet and back 12-15 minutes, then toss and bake for ten minutes.  (The last ten minutes I put the convection oven on).  Remove and dip away!

Chili-Cilantro Sour Cream

Combine everything but the cilantro in a bowl and whisk together, add cilantro and mix.

Whether you are a party of one or need a dish for a party, this is a great alternative to the  others.  The original recipe may be found at food52.com which is one of my go-to places to find some delish dishes!

Try it!

-M

Check out what the kids (big & small) had for lunch: Vegan Steak Marsala…

1 Jan

Vegan Chicken Marsala

Maureen:  “JUST SAYIN’… The 13 year old thanked me for his lunch today.  If that gives you any idea if the kids would like it…”

Ok, we will say it.  There are some vegetables that we like better than others and mushrooms are definitely classified under the “other” category.

YET, we have made them a staple in our weekly diet because when a few other ingredients are added to cover up enhance the taste, you are left with a delish’ dish that has the consistency of meat while tricking your eyes and taste buds.

Personally, we like sauces and lots of it so we do make more for us but for you, play around with the recipe and Try it!

For two hungry people (or for you and gift yourself of a leftover!):

  • 3 Portabella mushroom caps (look for organic if you can)
  • 1/2 cup chopped green onions
  • 1 garlic clove minced
  • 2 tbsp oil (olive or grape seed)
  • 3/4 cup of Whole Wheat or Unbleached All Purpose Flour
  • 1/2 cup Marsala wine
  • 3/4 cup vegetable broth
  • salt and pepper
  • pasta, rice, quinoa or couscous for underneath (we used pasta this time- you decide but start it before your “steak”)
  1. Slice up one mushroom cap into flat slices the size of a penny or dime.
  2. Dice Green onions and mince garlic
  3. Add oil to pan on medium heat
  4. coat the two whole mushroom caps with flour and place in hot pan.  I cooked them for 3-4 minutes on each side and removed from pan
  5. add chopped mushrooms, garlic and green onions and cook until soft, just a few minutes
  6. I added the wine and broth with a couple of tbsp of flour and thickened up the sauce putting the temperature on simmer
  7. I added a little salt and pepper
  8. place both mushroom caps in sauce and allow to absorb the flavor…
  9. serve over your rice/pasta/seed/grain

Once again, the technique may not be the best but as I’ve said before, I’m not the best cook.  With that said, I need to eat with my eyes and then my mouth and I like tasty food that leans on the healthier side.  I wish that I had learned of this earlier because I think I would have enjoyed this back when I was eating meat, in case you have any omnivore friends or family 😉  Try it Vegan!

 

Having your Kids Eat More Fruit 101: Have fun and PLAY WITH YOUR FOOD!

30 Dec

Apple Slices

We WILL get to vegetables next but in the meantime, this is definitely one solution to the question, “How do I get my children to eat more fruit?”

PLAY WITH YOUR FOOD!

It goes against every principle that we were taught as little ones but the truth is, we eat with our eyes first.  This is a very simple and incredibly easy snack but one that is incredibly popular in our house.  Sometimes it’s how it’s sliced and the convenience.  Other times it is the sound a food makes when you bite into it that grabs the kids attention.

What you need:

mandolines-slicers

A mandoline slicer (Since purchasing one, I literally use it every day throughout the entire day. I bought this particular one online here)

Apple (Treat yourself to an organic apple reducing the pesticides and free radical damage in your body but also, TASTE!  TASTE!  TASTE!  Go crazy… eat the skin too which is LOADED with nutrients!)

beesknees

Peanut Butter is optional (We love Bee’s Knees by Peanut Butter & Co.)

There are different attachments but what we enjoy most is slicing up the apple and then putting it back together like a puzzle, wrap it and slip in in a lunch box.  When it comes time to eat, you just slide a slice off and the browning due to the oxidizing is at a bare minimum!  Enjoy!!

****BONUS****  This particular mandoline has an attachment where we also make apple “match sticks” that are tiny and fun enough for everyone to snack on and a huge hit when we are serving lunch at home (they brown too quickly to send to school for lunch)

WARNING:  If away at, let’s say, a soccer game or school, pack more than one because there WILL be others asking you for a piece!  It’s a fun way to eat an apple, convenient and as some kids tell me, “tastes better this way.”  (wink!)

Serious WARNING:  A mandoline slicer is NOT a toy and is incredibly sharp!!  To keep all of your digits, I highly recommend investing in a cut resistant kitchen glove.  This little glove has saved me a few times.

So go on out there, Try it!

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