The winter of 2018 was brutal. Even though snow is still on the ground and I’m wearing a winter coat, it’s officially spring and time for Easter. My vegan daughter needs an Easter basket, so my search to find vegan Easter candy begins.
I googled Vegan Easter Candy and found a lot of very nice and expensive on-line stores where I could order candy. But I didn’t want to pay for last-minute shipping and the prices were so high I’d have to mortgage my house to buy enough candy to fill three baskets.
I decided to hop over to Walmart to see what was available. Surprisingly, I found quite a large selection but there were no vegan chocolate Easter candies and what’s Easter without a chocolate bunny?
I was pleased to find individually wrapped candies to put inside Easter eggs for the egg hunt. Unfortunately the only chocolate candy I found was Junior Mints. Finally, I discovered a vegan bunny at Stop&Shop. Most stores have the milk chocolate bunnies but they aren’t vegan. The only vegan one I could find was the dark chocolate.
To make your life a little easier, I’ve compiled a list of grocery store vegan candy for your vegan
Right off the bat, I have a disclaimer: there’s no rice or frying in my SkinnyVeganGirl Fried Rice. But then again there are about 50 calories per cup versus over 400 calories in traditional fried rice. You’d have to eat over 8 bowls of this fried rice to equal the amount of calories in 1 bowl of Benihana Vegetable Fried Rice. The recipe I’m sharing is flexible so long as you have riced cauliflower, a carrot, a stalk of celery, green onions, garlic and ginger. You can kick it up a notch by adding several sliced mushrooms and a 1/4 cup of frozen green peas. The calorie count will still remain ridiculously low.
Every culture has its version of the ‘roll’, whether it’s an egg roll, burrito, crepe, taquito, Chinese lettuce wrap, goi cuon, American roll-up and cabbage roll. There are different versions of the cabbage roll from various counties: Sweden, Finland, Bosnia, Italy and perhaps most famously Poland.
Cabbage rolls are usually soft-boiled cabbage leaves wrapped with minced beef or pork and rice and baked in tomato sauce. It’s a simple peasant food. I can remember my mother in law admonishing me not to cook cabbage in my house because neighbors would smell it and think I was impoverished.
Yes cabbage does release a lingering strong odor when cooked but cabbage is very nutritious. You can open a window and turn on a fan if you are so delicate. Cabbage rocks! It’s full of manganese, dietary fiber, potassium, vitamin B1 and B2, folate, calcium, selenium, iron, protein and niacin.
And by the by, it’s filling, tasty and a child friendly dish!
Every year toward the end of September, I feel a pain in my heart. I’m giving up the glorious sun filled days of carefree summer where there are no worries about homework and tests and our family has vacation and sleeping in on the schedule. But as the days get cooler and the leaves change color a new routine replaces the dog days of summer. We rent skis for the winter, plant chrysanthemus and just like that I’m loving fall.
I guess I’m a season chameleon. I can’t wait for Halloween decorations, Thanksgiving dinner, apple picking, jumping into leaf piles and chowing down pumpkin pie!
But my kids aren’t exactly enthusiastic for my Grandma’s pumpkin pie recipe: one’s a vegan therefore won’t eat it due to the eggs or milk and the other one is trying to eat only healthy food. Traditional pie crust is not healthy. It’s full of fat and calories (unless you use my healthy vegan pic crust. Stay tuned!) The pumpkin is the nutritional star with leading roles going to high vitamin C and A, high fiber and zero fat in a can of 100% pure pumpkin.
Hence I devised vegan pumpkin pie custard! It tastes just like Grandma’s pumpkin pie (minus the pie crust) and is a nutritional bonanza!
one can of 15 OZ pure pumpkin
12 fl oz. almond milk (you can substitute other vegan milks)
3/4 cup of coconut sugar (or sugar of your choose)
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 flax seed egg
Grind the flax seeds in a mini-grinder or coffee grinder until fine
Soak the seeds in the water
Preheat your oven to 350° and grease the ramekins
In your mixer bowl put all the dry ingredients and gently whisk
Add flax seed eggs mix
Slowly add milk while mixing
Ladle mixture into ramekins
Put ramekins in a pan filled with water about an inch below the top of ramekins
Bake at 350 degrees for 40 minutes or until pumpkin mixture has firmed
Take out of water bath and refrigerate for another hour or more
At the hospital the staff let me stay alone with my husband for 20 minutes after he passed. I hadn’t left his side for more than two hours in the last three weeks. A wonderful angle of a neighbor stepped in to help care for my kids: 11 and 14. Our minister was there and my father and family came two days before he died. But when I was alone with him after he passed I had no idea what I should do. I took his wedding ring off his finger and took mine off and placed them both on a gold chain hanging around my neck. I then just collapsed onto his body and cried telling him how much I and his children loved him.
Three years later at what would have been our 21st wedding anniversary it’s still there our rings around my neck. I know I should have moved on and taken off this pathetic plea for attention. Yet somehow the rings had become a token of comfort, something tangible that I can grasp at various points during the day when I wanted him at my side.
Our daughter and son brought me a beautiful bouquet of flowers and wrote a touching card in honor of the day.
My daughter told me she picked out each flower for the bouquet, certainly her perfectionist father would have done the same. They are so much alike. The flowers are beautiful just like my children.
I remember two weeks after my husband died I went to a widowers grievance support group at Greenwich Hospital. A widow in his 70’s said the pain of his wife’s death four years ago hadn’t eased. In fact, he wanted to join her. I didn’t return to the support group.
I have my husband’s personality, charm, temper and eyes in both my children for which I am blessed. Sometimes it’s hard to ‘get over’ and ‘move on’ after your soul mate dies. Those who seem to grieve long after the acceptable time are still in pain and may not want to ‘move on’. There is no acceptable time limit for sorrow.
When I was growing up, I looked forward to when my parents went out at night because that meant we could have Kraft Mac & Cheese. Supposedly the company made it healthier a couple of years ago by removing artificial dyes, flavors and preservatives. Hold on Kraft fans, this new Kraft dinner is not a healthy choice to eat. It’s low in fiber and still high in sodium, sugar and saturated fat. I came up with a healthy vegan mac & cheese that doesn’t have any artificial ingredients is low in sodium, but high in protein and fiber, and zero added sugar and only 2 teaspoons of healthy oil. Yes, it does take more time to make, but it tastes better and is better for you and your family.
1 head of cauliflower cut into florets
2 teaspoons grape or virgin olive oil
1 chopped medium yellow onion
1 cup sliced bella mushrooms, (can use crimini or white mushrooms)
1 red pepper finely chopped
1/4 cup finely sliced sun-dried tomatoes
2 cloves garlic, chopped
1/2 cup low sodium vegetable broth
1 cup cilantro stem removed and cut (reserve 2 tablespoons)
1/3 cup nutritional yeast
1 can (15.5 oz.) small white beans drained (reserve the bean liquid for later use)
2 Tablespoons white wine or low sodium veggie broth*
1 teaspoon garlic powder (not garlic salt!)
1 teaspoons cayenne pepper
1 Tablespoon turmeric
2 cups dried cavatappi (or elbow) pasta, cooked and drained
1/2 green onion chopped
salt and pepper to taste
Place cauliflower florets on a cookie sheet covered in foil or parchment paper. Drizzle with oil and lightly season with salt and pepper. Place under broiled until gently browned. Watch closely.
In a large fry pan saute onions in broth for 5 minutes then add mushrooms, red pepper, sun-dried tomatoes and garlic. Continue to saute adding broth as necessary, until soft.
Cook pasta until al dente. Drain.
Prepare sauce by adding beans, wine or broth*, turmeric, garlic powder, nutritional yeast, 2 tablespoons cilantro and cayenne pepper to blend. Blend until smooth, stopping to stir and adding liquid as needed.
Combine cauliflower, pasta, green onion and remaining cilantro in fry pan. Then stir in sauce.
Heat over low medium for a couple of minutes until warmed.
* I frequently use wine in recipes. I understand some people have a hard time metabolizing it or want to avoid for other reasons. I totally get it. Substitute low-sodium veggie broth. For those of you who can’t tolerate “LTP” remember it is found in the skins grape but white wine is fermented without the skins. Check with your doctor if you can tolerate white wine.
Yum, yum, yum! This is a Tex Mex salad that can be served as an entrée. I like bringing it to group BBQ because its healthy, filling and vegan. And if I bring it there will be at least one vegan dish that I can eat. This simple recipe only calls for the corn cooking in the microwave several minutes. Other than that everything else is raw and easy to assemble.
4 ears of corn, Kernels cut off the cob
2 cans (1 lb. 13 oz.) black beans, rinsed and drained
2 bell pepper chopped (red, orange, yellow or green)
1 cup chopped fresh cilantro
3 avocados chopped
1 shallot chopped
For the Dressing:
4 limes juiced
1/2 cup extra virgin olive oil
3 cloves chopped
1 Tablespoon red pepper flakes
salt and pepper to taste
Combine all ingredients, except dressing in a large bowl
Put all the dressing ingredients in a jar so you can shake and add later if you are bringing it to a gathering
Shake dressing and combine with other salad ingredients
If you’re a vegan you know jackfruit is a frequent meat substitute in many vegan recipes. When this nutritious fruit is cooked it mimics the texture of pulled pork and its mild taste can easily be seasoned to a variety of flavors. Just recently several national chain food stores have started carrying the fruit in the produce section. It’s sold whole or in pieces. You may prefer buying a cut up jackfruit section since whole jackfruit can weigh as much as 80 pounds. Whole Foods and many Asian markets stock fresh and canned jackfruit. If you choose to use the canned variety, make sure it’s packed in brine or water, not sweet syrup. Jackfruit may look intimidating but its well worth the effort to learn how to prepare and cook.
approximately 3 lbs of unpeeled jackfruit or 2 drained (20 oz.) cans
1 large yellow onion
1 bell pepper (red, orange or yellow)
3/4 cup of your favorite barbecue sauce
1 Tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground fresh pepper
1 teaspoon ground cumin
1 Tablespoon balsamic vinegar
3 cups veggie broth plus 2 tablespoons
Cut jackfruit into several smaller sections. (Note: jackfruit is very sticky so you may prefer to wear gloves and cover your cutting board with a sheet of parchment paper.) Remove rind with a knife.
Keep slicing jackfruit into large chunks. Remove the seeds and from the pieces.
Put a large heavy bottom pot filled with broth on the burner to boil. Meanwhile cut jackfruit into thin shreds.
Add sliced fresh jackfruit or drained canned jackfruit to broth and simmer until all the liquid is absorbed, about 25 minutes.
While jackfruit is simmering, slice one large onion and bell pepper. Sauté onion and pepper in a pan with 2 tablespoons broth until soft.
Combine sautéed veggies with jackfruit and remaining ingredients. Cook over low heat for 5 minutes. You can serve the ‘pulled pork’ on a gluten-free roll as it is traditionally done. I prefer to serve it with roasted baby potatoes.
I was cool, but no longer. My kids say I’m ‘like uncool.’ In other words, my cool is their uncool. If you can agree with any of the following, you are no longer cool. You’re uncool. Welcome to the club!
You type texts on your with your index finger?
You leave 2 spaces between sentences.
You get out of the car, take your phone and the GPS App starts giving you directions in the store.
You have a home phone.
The main use of your land line phone is to call your cell phone so you can find it.
On Facebook you post an obituary and tag the deceased.
You believe in the practicality of fanny packs.
You still turn around when you back up in the car although you have a backup camera.
You watch the network evening news.
You watch it on a television.
You pay bills via snail mail.
You write in cursive.
When you listen to music and hear a song you like, it’s a remake of a song originally sung by a group at least 20 years ago.
You don’t recognize the names of the majority of current bands.
You think your daughter’s dresses are shirts.
You tuck your shirts in pants.
You own a velour workout suit.
You believe the word Brazilian should only be used in reference to a person, not a beauty procedure.
You have email account with AOL.
You wear clogs and you aren’t a a doctor, a nurse or cook.
You think a hook-up is something on the back of your car.
You wear sneakers in neon colors.
You think tattoos are only appropriate for pirates.
You wear a watch.
You subscribe to a hard copy magazine or newspaper.
You can’t turn on your home lights with your smart phone.
You use a rolodex or date book.
You require your son to take his hat off when he sits down at the table or in church.
You pay by check or cash.
You “drink” water as opposed to “hydrate.”
You think it is rude for someone to look at her phone when she’s talking to you.
You wear nylons.
You feel bra straps should be covered by your top.
You rent DVD’s.
You want store receipts printed out, not just emailed to you.
Black, grey or dark navy are the only clothing colors appropriate for funerals.
I have a daughter and son, both teenagers and one child asks, whom do I love most. “Both,” never satisfies as an answer but it should. I promise my child its not a cop-out. It’s the truth. Granted, I may LIKE one child more at different times, but never does my love wane for either one. My frustration fluctuates, but that’s not love.
After I had my first child I thought I could never have another baby, for my love of my daughter was so powerful and strong it could never be replicated. If I were to have another child, it would be impossible for me to love him equally. That child would end up as the forgotten bag of groceries left in the shopping cart.
I never wanted my daughter to be an only child. I had 3 siblings growing up and it was wonderful. But as my biological clock ticked louder, I knew if I really wanted another child I needed to conceive ASAP. Like many decisions I’ve made, I went for my gut feeling and did it.
There wasn’t any less love for my daughter when my son was born. Somehow my heart grew bigger and my love for my daughter grew as my love for my son blossomed. The more love I had for my children and husband the more love I had to give. Love is not limited, it’s infinite.
Sometimes, one child needs may require more attention and monitoring than the other but that should never be confused with the strength of my love. I love them both to infinity and beyond. I hope they will feel my love and love each other…someday.