veggieparadise

jojochao: sparkling strawberry lemonade (recipe can be found at...

Sun, 06 Dec 2009 19:33:00 +0100

jojochao: sparkling strawberry lemonade

(recipe can be found at One Ordinary Day)

fuckyeahrrrainbows: i-peach-feng-shui: A great hostess gift...

Sun, 06 Dec 2009 19:32:06 +0100

A great hostess gift for a pool party, an awesome summer thank you in lieu of a Starbucks gift card, a way to make a kids bathroom more inviting…Soapsicles at The Spoon Sisters. Sulfate and toxin free, they are kid-safe, too. (aka, you can swallow a little suds)

The Spoon Sisters Say:

They’re the same size as real popsicles and arrive adorably wrapped in a clear bag with coordinating ribbon. Choose from Nilla Sammi (Chocolate & Vanilla) smells just like chocolate; Rainbow - Peace, Love & Soapiness - fragrance fruity; Lemonade - scent is fresh lemon and Pink-Confetti Cupcake - fragrance strawberry. Weigh 3 ounces each except for Nilla Sammie - 2.75 ounces.

wholelife: delishyourdish: “Honey, Honey, How You Thrill Me”-...

Sun, 06 Dec 2009 19:28:08 +0100

wholelife: delishyourdish: “Honey, Honey, How You Thrill Me”- Honey and 5-Spice Tempeh with Stir-Fry Veggies

While visiting Gainesville a few weeks ago, I stopped by my old sorority house to meet up with friends and have lunch. Our house chef, Jack, creates incredible vegetarian dishes which leave me licking my plate clean.

Then, while I was browsing through the grocery store this week, I stumbled upon Chinese 5-Spice and it reminded me of a dish Jack had made for me the weekend I was visiting. So in honor of Jack, I tried to recreate his Honey and 5 Spice stir-fry.

What You Need:

1 Pkg. Stir-Fry Veggies (ready to steam bag)

1 Small Onion (sliced)

1 Pkg. White Mushrooms (sliced)

1 Pkg. Tempeh (sliced)

1/4 Cup Honey

1 Tsp. Chinese 5-Spice Seasoning

1/4 Cup Soy Sauce

1/4 Cup Chopped Almonds

Terikayki Sauce (to taste)

Crush Red Pepper Flakes (to taste)

1. Steam stir-fry veggie mix in the microwave until it is just slightly undercooked then set aside. Next, in a large saute pan, grease with PAM and add the onions. Cook the onions on low heat until they become soft and clear. Then add the mushrooms. Cook until the mushrooms become tender. Remove from pan and set aside with other veggies.

2. In a small bowl combine the honey, 5-spice, sauces and crushed red pepper flakes. Mix well. Respray the pan with PAM and set on low heat. Add the tempeh strips and allow them to brown on both sides. Then, using a brush, spread the honey mixture on the tempeh strips. Coat both sides.

3. Then, throw the cooked veggies into the same pan as the tempeh and fold together all of the ingredients. Pour the remaining honey mixture on top and sprinkle with chopped almonds.

jaeboogie: I made homemade pineapple juice and a veggie sandwich...

Sun, 06 Dec 2009 19:27:30 +0100

jaeboogie: I made homemade pineapple juice and a veggie sandwich to start my day.

wholelife: So I’m taking a roadtrip up to Northern California...

Sun, 06 Dec 2009 19:23:40 +0100

wholelife:

So I’m taking a roadtrip up to Northern California to visit my Alma mater and see friends. I packed lots of healthy provisions because, let’s face it, roadtrip food is junk.

In my bag- a few Asian pears, a couple peaches, whole wheat crackers, a veggie wrap, water, and coconut water.

When traveling even short distances, it’s always a good idea to bring snacks along to keep your blood sugar level and your body happy. Crashing out and binging on chips or fried foods happens, but why not avoid it if you can? To Good Health, Joyce

ffoodd: fruitoftheday: Mango Strawberry Snow Cones

Sun, 06 Dec 2009 19:16:59 +0100

ffoodd: fruitoftheday: Mango Strawberry Snow Cones

q10: Mango Torte (via jedi304)

Sun, 06 Dec 2009 19:16:43 +0100

q10: Mango Torte (via jedi304)

foodoflove: ginandtattoos: earnestlyhemingway: via...

Sun, 06 Dec 2009 19:15:45 +0100

foodoflove: ginandtattoos: earnestlyhemingway: via s3.amazonaws.com

I LOVE GUAVAS!

mmmmm and papayas and mangos….. I want to go fruit shopping now! x

delishyourdish: Vegetable Stirfry with Mango Tofu What You...

Sun, 06 Dec 2009 19:05:11 +0100

delishyourdish: Vegetable Stirfry with Mango Tofu

What You Need:

1 Bag Vegetable Stir-Fry Mix

1 Block of Extra Firm Tofu

1/4 Cup Mango Preserves

Red Pepper Flakes (to taste)

1/4 Cup Chopped Dry Roasted Almonds

Set oven to 400 degrees convection

1. Drain the tofu and pat dry. Slice the tofu into 1/2” rectangular slices. Place the tofu onto a greased cookie sheet. Scoop about 1 tsp. of mango preserves onto the tofu pieces. Place in oven for about 45 minutes.

2. Meanwhile, saute stir-fry vegetables with desired flavoring (teriyaki sauce, stir-fry sauce, etc.). Set aside.

3. Remove tofu from oven and place on plate with stir-fry veggies. Spoon remaining preserves onto the tofu. Then, finish the plate with the chopped almonds and red pepper flakes.

This sounds like a superspeed recipe for the supertired and superhungry. But THEN it should do the trick :D I will try this out next time around 3.00AM, when I am too dizzy to think straight… mmhm, mango…

thenutritionator: maryrambin: Delicious Dish — Super Simple...

Sun, 06 Dec 2009 18:57:08 +0100

thenutritionator: maryrambin: Delicious Dish — Super Simple Spaghetti Squash

On Tuesday night, when I asked Lev to pick up butternut squash, she came home with spaghetti squash. Totally a mistake I would have made too!

Without hesitation, Ness (aka chef Schnarf) was able to cook it right up. And we were pleasantly surprised to see that it actually looks and tastes like spaghetti. (I know, I know, but neither Leven or I grew up around a lot of veggies.)

Here’s how Ness did it:

Preheat oven to 375.

Cut it in half length wise (You need a big sharp knife).

Scrape out the seeds

Cover a cookie sheet in foil.

Place squash rind up on sheet.

Cook for 40 minutes or until tender.

Take a fork and pull squash from stem to bottom.

Season, mix with veggies, apply sauce, do whatever your little heart desires.

You can put it in the microwave too and just heat that baby up until it’s tender. (Photo via)

jewelinthelotus: nutritionista: Tips for Your Health: The...

Sun, 06 Dec 2009 18:55:07 +0100

jewelinthelotus: nutritionista:

Tips for Your Health: The Secret to Avoiding Premature Spoiling of Fruits and Veggies

Don’t you hate when you try to be all healthy by buying a bunch of produce, but it goes bad before you can even eat it? Annoying. The key to preventing spoilage is separating ethylene-producing and ethylene-sensitive produce. Learn which is which here, and never make excuses for skipping the produce again!

But be aware that nature is not made out of plastic and Teflon, so if you put ripe apples near zucchini or peaches near onions etc, then they will ripen and spoil more quickly too. No matter if they are “ethylene sensitive”, “ethylene emitting” or “sturdy”. People seem to think that ancient old unsolved problems can be suddenly “solved” in 5 seconds, only because the “solution” appears online in a popular blog (sigh) So, good to know there are this many ethylene emitting fruits and veggies (yes, apples emit plenty of ethylene too while they ripen). But no reason to get lazy, you still will have to check your fruit bowls each day. Or hire a maid/butler to do it for you. That’s life…

vegansaurus: So, so good. Curried Udon Noodles 1 tbsp peanut...

Sun, 06 Dec 2009 18:38:43 +0100

vegansaurus: So, so good. Curried Udon Noodles

1 tbsp peanut oil
12 ounces fresh udon noodles (or 2 single serving packages)
1/2 package extra firm tofu, cut into cubes
2 carrots, cut into matchsticks
1 red bell pepper, cut into matchsticks
2 baby bok choy, ends trimmed off and discarded, cut lengthwise into ribbons
1/2 cup snow peas
1/3 cup frozen shelled edamame
1/3 cup fresh mushrooms (I used oyster mushrooms) coarsely chopped
4 green onions, chopped diagonally

For the Curry Sauce -

1 cup coconut milk
3 stalks lemongrass
2 tbsp vegetarian fish sauce (available at places like Layonna’s OR MAKE YOUR OWN!)
3 limes
1 tbsp sugar
1 tsp curry powder
salt to taste

Trim the stalks of the lemongrass and bruise to release the oils. Remove the outer stalks from the inner core. Mince the core and set aside (should provide about 1 tsp). Cut the stalks in half and place in a saucepan with the veg fish sauce, juice of 2 limes and the lime rinds. Cook over medium-high heat for 5 minutes. Add the coconut milk, curry, minced lemongrass core, and sugar. Continue to cook while stirring until the mixture is yellow. Remove from heat and salt to taste, set aside.

Heat the peanut oil in a saute pan over medium heat, and bring a pot of water to boil. Add the tofu and stir fry until slightly browned. Add the carrots and mushrooms, stir for a minute more. Next, add bell pepper, edamame and snow peas. Saute until the vegetables are tender and then add bok choy and green onions. Turn off the heat and stir until the bok choy is wilted.

While stir-frying vegetable, cook the udon noodles for about 3 minutes (or according to package directions). Toss noodles in a large bowl with the vegetables, tofu and curried coconut sauce. Salt to taste and serve while warm.

This recipe is perfect for the colder weather we’re starting to get in San Francisco. It’s courtesy of Elissa at The Painted Peach. She’s got a tons of recipes, they’re not all veg, but she promises more veggie ones soon! Also, check out her alcoholic beverages. Very nice. Plus, who could say no to this bowl of deliciousness?? Not me. In fact, see you fools later!