Moves

I haven't posted in a while because my husband and I have been busy moving to the UK. And so with that moves comes another- I am moving this blog.

Since I have discovered my wheat intolerance, most everything I post to this blog is both gluten-free and vegan. Therefore I have created a new blog that reflects that. Welcome to

livingfreefrom.blogspot.com

I am really excited about this because being vegan is one seeming challenge, but being vegan & gluten-free is quite another. I chose the name "living free from" over "eating free from" because I want it to be more than about what you consume. I hope to prove the you can still live an enjoyable and social life despite eating restrictions.

If this sounds fun and exciting to you, feel free to subscribe and follow!

Fancier Pasta and Red sauce and Garlic Bread...a go to meal

If ever I have last minute, non-vegan company coming for dinner this is a meal I often prepare. I call it "Fancier Pasta and Red Sauce". It's basically pasta and red sauce, but get this- fancier! I use a brown-rice pasta and then just sort of make up the sauce as I go, but I will provide a rough recipe. Note: I got distracted and neglected to take any final photos, my apologies. 

Ingredients

1/2- 3/4 jar of marinara sauce

1/4 c. sun dried tomatoes

1/2 can garbanzo beans

good deal of olive oil

1/4 c. kalamata olives

1/2 onion

1 clove of garlic

few tbs. of red wine

some dried basil and oregano

In oil, saute onions for a few minutes then add sun dried tomatoes and garlic. Add red wine and allow to simmer. Add garbanzo beans and olives, saute for a few minutes then mix in red sauce and herbs. Add salt and pepper to taste. Add to cooked pasta and serve.

Garlic Bread

Preheat oven to 350 degrees. Slice a hearty loaf of bread in half lengthwise. Then in a small dish, mix earth balance with a great deal of garlic and some dried oregano. Spread on both halves of the bread. Place in oven for about 10 minutes, then broil for additional two minutes or until slightly browned. 

Raw Desserts

Just bought this book, and I can't wait to start non-baking with it!

Gone Bananas

I just discovered the perfect summer treat. Rather than one giant chocolate covered banana, you get a bunch of little bite-sized nuggets of goodness. 

If you don't have a Trader Joe's in your town, and you have about 10 minutes to spare, you can easily make them on your own.

-Cut a banana into medium-sized slices. I think a slightly over ripe banana would be best.

-Melt dark or semi-sweet chocolate in a double boiler (some recipes call for margarine, but i think you could do without it)

-Line a baking sheet with wax paper.

-Using a toothpick to pick up the banana slices, dip in chocolate and coat all sides

- Place on the baking sheet, and then put in freezer to set

quick fix

Being so busy these last few months left me little time to cook anything more extravagant than a bowl or salad. Luckily I discovered Trader Joes' "Spicy Peanut Vinaigrette" dressing. We usually don't buy store bought dressing because homemade is so easy and so much tastier, but this is a great one to have on hand.

Here are some ways I have used it:

- marinade tofu in dressing, saute tofu in a pan and serve over vegetables and rice

- massage into kale, toss with shredded carrots and cabbage, sprinkle sesame seeds on top, and you have a healthy salad

- make a pot of quinoa, steam some vegetables and use the dressing as a sauce.

- throw some Asian veggies in a wok with dressing and a bit of soy sauce and rice vinegar. Mix with cooked rice noodles. 

All these recipes can be prepared in 30 minutes or less and at $2.99 a bottle their great on your pocketbook.

I'm back...hopefully

I have been on a little hiatus these past few months, and by "little hiatus", I mean getting my master's of architecture. But now that that's out of the way I am back and ready to talk about food. Stay tuned...

i brought hummus...

Anyone still around?

I have neglected this blog; it's not that I have stopped eating, it's just that I have little time. Though for anyone who actually cares, after June 13th I will be free as a bird, and ready to share all my vegan/gf happenings! In the meantime here's a little something that I found amusing.