Spring Flings - Easter & Passover Tips & Treats!

The flowers are blooming, the hill sides are green, the air is fresh - Spring has sprung! And with spring comes friend and family gatherings, Passover chocolates and Easter bunny treats ; ) As per usual, you can find past year eco tips & healthy recipes by checking the 2008 & 2009 postings. There you will find lots to add to this year's menu along with the goodies & tips I'll be sharing below ; ) You ready? Let's "hop" to it!

If you are looking for some new goodies & candies that are eco, vegan, healthy and/or fair trade, I've found some new ones this year like:

• Try goodies from The Natural Candy Store - gummies, eggies & chocolate for all ages & special diets
• You can never go wrong with cookies, brownies, fudge, coffees & chocolates from Allison's Gourmet. Single orders as well as delicious gift baskets ; )
• Looking for raw treats? How about Living Chocolate!
• Skip the candy and give creative gifts this year. Re-use a basket by covering it in left over, festive fabric. Fill basket with paints and crayons, small sketch books, stickers and blank t-shirts or socks to personalize. Add some seed packets and celebrate spring with a new garden!

In addition to goodies to give as gifts, for baskets or to have at your festivities, here are a few recipes that will put some "Spring" in your step : ):


Hot Cross Buns
1 cup flour
1/2 tsp salt
1 tsp allspice
1 T sugar
1.1 lb raisins
1 1/2 tsp yeast
1 tsp sugar
1/3 cup warm water
1/2 tsp cinnamon
Vegan butter
Powdered sugar

Put flour, salt, allspice, 1 T sugar and raisins in a bowl. Leave in a warm place.
Mix yeast, 1 tsp sugar and water. Leave yeast mixture to rise. Stir yeast mixture into flour mixture. Knead, roll into buns and leave in a warm place to rise. Bake 10-15 minutes at 425F/220C.  Brush cooling buns with butter and sprinkle with powdered sugar.


Spring Jubilee Juice

1 (48-ounce) bottle cranberry juice, chilled
1 (32-ounce) bottle apple juice, chilled
1 (6-ounce) cans frozen limeade concentrate, thawed and undiluted
1/4 cup lime juice
3/4 to 1 cup of organic vodka (optional)
Crushed ice

Combine all ingredients, stirring well; serve over crushed ice.


Chickpea Cakes With Beet Horseradish Salad

Cakes:
2 large shallots
2 T olive oil
Dried thyme
Red pepper flakes
1 15oz can chickpeas
1/4 tsp lemon zest
Salt & pepper to taste
Coconut oil

Sauté the finely minced shallots in 2 tablespoons of olive oil with a pinch of dried thyme and a pinch of crushed red pepper flakes. Add the rinsed chickpeas, cover and simmer until just heated through. Remove the pan from the heat and let cool. Add freshly grated lemon zest and season with salt and pepper. Mash the peas with a potato masher and form into 1/4-cup mini-footballs. Cover and refrigerate for 1 hour. cover the bottom of a hot frying pan or skillet with coconut oil. Add the cakes in and lightly brown on each side.

Beet Salad:
2 1/2 pounds beets without their greens trimmed, leaving 2 inches of the stem ends intact
1/2 cup finely grated peeled fresh horseradish or 1/3 cup drained bottled horseradish
2 T sugar
2 T wine vinegar
3 T water

In a kettle cover the beets by 2 inches with cold water. Bring the water to a boil, and simmer the beets, covered, for 20 to 30 minutes, or until they are tender. Drain the beets and under cold water slip off and discard the skins and stems. Cut the beets into wedges, in a bowl combine them well with the horseradish, the sugar, the vinegar, the water, and salt and pepper to taste, and let them marinate, covered and chilled, for at least 8 hours and up to 3 days.

Serves chickpea cakes with a few spoonfuls of beet salad. Enjoy!


Grilled Veggie Pesto Matzah (or Pasta) Lasagna

2 boxes of matzah (substitute cooked lasagna noodles if you so choose)
13"x9"x2" baking dish
1 package of firm tofu, crumbled (seasoned with Italian seasoning, salt & pepper)
4 cups pesto (I like Le Grand Maison Brand, it is vegan an convenient)
olive oil
1/4 c. chopped garlic
2 bags of prewashed baby spinach
4 Asian eggplants
4 zucchinis
2 yellow bell peppers
3 large portobello mushroom caps or 6 shiitakes
1/3 cup chopped fresh basil

Slice eggplant in half lengthwise, lay skin side own on paper towels and sprinkle salt on top. Let sit for a half hour. Cut squash in half lengthwise and along with the mushrooms, place into a large Ziploc freezer bag. About a half hour before cooking, press water out of the eggplant. Marinate eggplants, squash, yellow peppers & mushrooms in balsamic vinegar for about a half hour directly in the ziploc bag.

Preheat oven to 350. Grill the eggplant, squash, & mushrooms. Allow to cool slightly.

In a skillet, sauté spinach in olive oil with chopped garlic. Cut eggplant, squash, & mushrooms into bite size pieces.

Cover the bottom of the baking dish with 1 cup of the pesto. Add one layer of moistened matzah (run under water). Layer half the grilled vegetables, 2/3 cup of the pesto sauce and 1/4 of the crumbled tofu mixture in dish. Repeat layers twice, the second time using the spinach as your vegetable, and the third time using the rest of the grilled vegetables. Cover with a final layer of moistened matzah, brush to coat with olive oil and add about 2/3 cup of pesto sauce on top.

Bake at 350ºF for 45 minutes or until thoroughly heated. Let stand for 15 minutes before serving. Garnish with fresh basil & serve with additional pesto or tomato sauce if desired.

Death By Chocolate Toffee Matzoh

4 to 6 sheets unsalted matzohs
1 cup unsalted vegan butter
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup vegan chocolate chips

Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375F (190C). Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula. Let cool completely, the break into pieces and store in an airtight container until ready to serve.

I hope that you enjoy these, as well as past, recipes, tips & treats this festive Spring holiday!! A very happy Pesach & Easter to you all!

Serving up a Healthy St. Patrick's Day

A few years after starting the Healthy Voyager blog, I decided to share more then just my travel tips and began to share holiday ideas and recipes.  I've made it a point to cover most of the biggies and fun ones and St. Patrick's Day always makes the cut ; )  This year is no different! I'm collected a few recipes to help you feel luck, as well as a bit healthier, this coming day of clover, green & liquor overload. In addition, you can find some more eco tips & fun recipes from past posts here: click here for 2008 and click here for 2009 ; ) This year, the recipes will not only be Irish themed, but will help prevent or help hangovers while keeping you healthy, slim & trim!

• Start your morning with these:

IRISH SCONES

1 cup white flour
1/4 pound vegan butter -- softened
1/2 teaspoon baking powder
1 egg replacer
2 ounces sugar
2 ounces white raisins
Walnut halves (optional)

Mix flour and baking powder. Add butter, and blend until the mixture is butter-colored. Add sugar and continue to mix well. Add half the egg replacer and all the milk. Add raisins or some nuts, if desired, mixing well to make a sticky dough. Turn dough onto floured board and knead for at least 5 minutes or longer. Cut dough into rounds and place on greased baking sheet or hot frying pan. Brush tops of scones with remainder of the egg replacer. Place walnut halves on top, if desired. Bake at 350 to 375 degrees for about 15 to 20 minutes, or until brown. If preparing over an open fire, heat frying pan till very hot . Place scones in pan and cook for 7 to 8 minutes. Turn and cook for another 7 to 8 minutes.  

• To chow on before your big night out so that you fill up on some tasty starches. Starches slow down alcohol absorption ; ) This is also good to fight off your bludgeoning headache the morning after!

IRISH POTATO SOUP

9 potatoes, peeled and diced
6 stalks of celery, sliced
4 large carrots, sliced
2 small onions, chopped
3 cups water
2 teaspoons salt
3 better then chicken bullion cubes (or any vegan chicken bullion brand you like), dissolved in 1/2 cup boiling water
6 cups unsweetened soymilk
1/2 cup flour
1 stick of vegan butter

Combine the potatoes, celery, carrots, onion, water, and seasonings in a large pan. Bring to a boil. Cover and cook until tender, about 30 minutes. Combine a small amount of milk and flour until smooth. Add this mixture and the rest of milk to the potato mixture. Stir in the butter. Cook and stir over medium heat until the soup thickens.

• For a sweet treat at your festivities or to bring to a party. Again, the potatoes help with alcohol absorption.

ST. PATRICK'S POTATO AND APPLE PUDDING

2 T vegan butter
8 oz self-raising flour
6 oz freshly mashed potatoes
4 T soymilk
5 medium cooking apples
Brown sugar
Whole cloves
Juice of 1/2 lemon
3 T Cider

Mix the butter into the hot mashed potatoes, add a good pinch of salt, and the flour, and mix well, then add enough milk to make a soft, slack dough. Roll out and line a 1-qt bowl with some of it, reserving enough for the lid. Fill with the apples, peeled and cored and finely sliced, and sweeten to taste with sugar. Add 2 whole cloves, the lemon juice and the cider (or water), taking care not to make it too wet. Dampen the pastry edges, lay the lid on and press down. Cover with foil and secure well. Steam, or cook set in boiling water up to the rim, for 2 - 2 1/2 hours. Serve cut in wedges with vegan whipped cream and/or vegan ice cream.  

• Have a nice cup of Milk Thistle Tea with your meal as it will aid in your liver's ability to process alcohol better ; )

• For the morning after, to replace electrolytes & rehydrate ; )

HOMEMADE GATORADE

2 QTs filtered water

1/2 cup Orange juice

1/2 cup sugar

1/2 tsp salt

Mix all the ingredients together and serve chilled.

• Have some Ginger Root Tea, bananas & saltines handy for upset tummies.

Be sure to check out last year's posts for more health & greening your holiday tips as well as heaps more St. Patrick's Day recipes.  Have a very happy and healthy celebration!!

A Very Yummy Valentine's Day

Yep, we have arrived once again to the day of hugs, kisses, chocolate and all around romance. For some this is a nauseating and even infuriating Hallmark holiday while others live for the hearts filled with sweets & gestures of love. Either way, in year's past I have illustrated ways to make your accompanied, as well as unaccompanied, Valentine's day a healthy and eco hit.  You can check out past tips & recipes right here and here ; )

But for a few quick eco &/or healthy gift ideas, check out the Valentine's Gift Guide at EcoStiletto.com as well as some of these unique goodies:

• Thrive Fitness by Brendan Brazier - Show the one you love that you want them around for a long time! The book just came out & is a great idea for the one you love.The couple who works out together, stays together!
• Eco-Panda Swimsuit - A great bikini for the upcoming swim season will be a sure hit for the lady in your life. And she'll love you for finding a cute, sexy & super eco-friendly suit ; )
• Sovereign Earth Water Bottles - For the adventurous sweetheart in your life, this is the perfect thing. These bottles are not only healthy  & eco (no bpa, no plastic, no leaching) but they have built in filters that can save you from harmful chemicals, bacteria and more. Take this baby camping, hiking wherever, and your water supply will always be pure & drinkable. Keeping your honey safe is just another way to say I Love You ; )

This year I'm getting right to the recipes because some may choose to drown themselves in indulgent food, alone, until the morning of the 15th while others might want to share it. Either way, no sense in blowing your New Year's resolutions whether you're happy or sad, so at least enjoy yumminess with these healthier than usual V-Day treats!:

Passionate Pomegranate
6 ounces organic vodka (remove for a non-alcoholic beverage)
2 ounces seltzer
4 ounces Triple Sec (remove for a non-alcoholic beverage)
4 ounces pomegranate juice
2 lemons, juiced
1 pomegranate, seeded

Combine vodka, seltzer, Triple Sec, pomegranate juice, and lemon juice in a cocktail shaker over ice; shake. Pour into a chilled cocktail glass; garnish with pomegranate seeds.

My Heart "Beets" For You Salad
1 bunch of beets (4-5), leaves removed
2 large navel oranges, peeled and sliced
1 bunch of arugula leaves, cleaned, and stems removed
Sliced red onion
1/4 cup chopped walnuts

Dressing
1/4 cup white wine vinegar
1/4 cup olive oil
1/4 teaspoon dried mustard
Salt and pepper to taste
(mix all the ingredients in a glass container)

Salad Prep
Cook the beets with their peel on. Cover the beets with water, bring to a boil, and simmer for 30 minutes or until beets can easily be pierced through with a fork.  After cooking, allow the beets to come to room temperature and remove their peels and then slice them. Place them in a small bowl and marinate them in half of the dressing recipe above. On individual salad plates place the arugula, a few slices of orange, a few beets, a few slices of red onion and some chopped walnuts. Sprinkle dressing over the individual salads.

Sweetie "Shepherd's" Pie
1 T olive oil
1 large onion, sliced
2 large carrots
2 T thyme chopped
1 cup red wine
1 16 oz can diced tomatoes
2 vegetable stock boulion cubes
1 16 oz can green lentils
4 cups sweet potatoes , peeled and cut into chunks
2 T vegan butter
1/3 cup vegan cheddar cheese, grated

Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 3/4 cups of water and the tomatoes, then sprinkle in the stock cubes and simmer for 10 mins. Tip in the can of lentils, including their juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy. Meanwhile, boil the sweet potatoes for 15 mins until tender, drain well, then mash with the butter and season to taste. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
Heat oven to 375 degrees. Cook for 20 mins if cooking right away, or for 40 mins from chilled, until golden and hot all the way through.

You Make Me Melt Molten Chocolate Cake
5 - 6 ounces dark chocolate
6 T vegan butter
1/2 cup sugar
2 egg replacers
1/2 cup flour
Vegan whipped or ice cream

Preheat oven to 400 degrees F. Lightly grease four 4-ounce custard cups. In double boiler, melt chocolate and butter. Stir in sugar. In a small bowl, lighly beat egg the replacer. Add some chocolate mixture to eggs to temper eggs. Carefully, stir "egg" mixture into chocolate mixture. Add flour and combine completely. Add batter to custard cups. Place on baking sheet and bake for 10 minutes. Centers should be soft but sides should be done. Invert cups on individual serving plates. Remove cups after 2 minutes. Serve warm with whipped or ice cream.

Make it special no matter who you may be with - your sweetheart, your friends or yourself - after all, every day is what we make it & if we love ourselves first & foremost, then all the rest is gravy ; ) Happy Valentine's Day!!

Thanksgiving Throwdown ; )

We are here once again! The holidays have made their way around again and for most folks, evoking mixed emotions. While most people enjoy the onset of the holidays because it means time with family, good food and a time filled with cheer, 2009 has taken its toll on folks so it may seem as not so merry a season this year. However, this Thanksgiving, it is more important then ever to be thankful of what we do have and look towards the new year & decade with hope and positivity. Sure there maybe less gift giving and some may have to skip the trip home but I've got some ways to help you salvage & enjoy this Thanksgiving and holidays season! For tips to green up your holiday as well as additional recipes, be sure to check out past Thanksgiving posts from 2007 & 2008.

• If you aren't able to make it home this holiday,  gather up a group of others who can't make it home and have a potluck dinner.  It's great fun to cook together to create a beautiful meal and enjoy the eclectic menu. Make it an event to look forward to with games, movies or even holiday crafts or even host a "Thanksgiving Throwdown" cooking competition a la Food Network style. Whether you are hosting or going to a dinner, make a full day of celebrating so that no one is feeling lonely. It is also great fun to host a Thanksgiving leftovers brunch so that the food does not go to waste and it is a way to continue the fun with your friends for a lovely holiday weekend.
• Be creative with your menu.  If you can't afford all of the usual holiday fixings, cook up a more affordable menu like pasta, salad and rolls. Or if you're looking for something different, try a themed dinner. No matter what is served, it's all about the company ; )
• If you don't have time to cook, make it a semi-homemade dinner and plan ahead.  It's always smart to cook a few things ahead of time and freeze/refrigerate them until the day of.  And for labor intensive parts of the meal, be sure to check your local markets to compare pricing on pre-cooked holiday meals.  In addition, if you are invited to a dinner where you know you're dietary needs will not be met, bring your own meal (which can be ordered as well) along with a dessert or a bottle of wine for your host. Then everybody wins ; )
• Give instead of receive. Volunteer at a local shelter or soup kitchen and help those who are less fortunate.  Clear your cupboards of non-perishable food you know you will never make and donate it to a food bank to help feed a needy family this year. Rally your friends to do the same and make a day out of it ; )
  
• A big tip that tout year round whether it's the holidays, you're traveling or just hangin' at home, it is sticking to your routine.  There are so many helpful resources that can help you with everything from menu planning, fitness planning, recipes, etc. Outside of healthyvoyager.com, a wonderful site that can help you now as well as year round is Vitaljuice.com. They are promoting their Happy Healthidays and if you are one of the first 100 people to sign up for their free daily newsletter from this Vitaljuice.com link, you will be entered to win $2010 on January 1st! Cash along with a healthy new year? You can't beat that!
• And always make healthy choices! Be sure to check out my Winter Wonderland Holiday mini Ecookbook, available here. And as an added treat, enjoy these recipes this day of thanks:

Pumpkin Stuffing 


1 medium sugar pumpkin
6 Granny Smith apples - peeled, cored and chopped
1 cup chopped walnuts
1 (16 ounce) can whole berry cranberry sauce
1 (20 ounce) can pineapple chunks, drained
3/4 cup packed brown sugar
1/2 cup golden raisins
1/2 cup dark rum (optional)
2 teaspoons minced fresh ginger root
1 tablespoon freshly grated nutmeg
1 tablespoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C). Position rack in the center of the oven.
Cut out top of pumpkin, and set aside. Scoop out seeds with a metal spoon.

In a large bowl, stir together the apples, walnuts, cranberry sauce, pineapple, brown sugar, raisins, and rum. Season with ginger, nutmeg, and cinnamon, and mix well. Spoon the mixture into the cleaned pumpkin, and replace top.

Set pumpkin directly on a baking stone or a thick baking sheet. Bake for 1 hour in the preheated oven, or until pumpkin begins to soften. Remove from heat, and stir, scraping the sides gently, so that some pieces of pumpkin fall into the apple mixture. Serve & enjoy ; )

Sweet Potato Fries

9 sweet potatoes, peeled and sliced
1/2 cup agave
3 tablespoons grated fresh ginger
2 tablespoons coconut oil
1 teaspoon ground cardamom
1/2 teaspoon ground black pepper

Preheat oven to 400 degrees (205 degrees C).

In a large bowl, combine the sweet potatoes, agave, ginger, oil, cardamom and pepper. Transfer to a large cast iron frying pan. Bake for 20 minutes.

Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelized on the outside.

Apple Pound Cake

2 cups sugar
1 1/2 cups vegetable oil
3 egg replacers
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups chopped, peeled tart apples
1 cup chopped almonds
1/2 cup raisins


Apple Cider Glaze:

1/2 cup apple cider or apple juice
1/2 cup packed brown sugar
2 tablespoons vegan butter

In a mixing bowl, combine sugar, oil, eggs and vanilla; mix well. Combine the flour, baking soda, salt, cinnamon and nutmeg; add to egg mixture and mix well. Stir in apples, almonds and raisins. Pour into a greased and floured 10-in. fluted tube pan.

Bake at 350 degrees F for 1-1/4 to 1-1/2 hours or until a toothpick comes out clean. Cool for 15 minutes before removing from pan to a wire tack to cool completely.
In a saucepan, combine glaze ingredients; cook over low heat until sugar is dissolved. Prick top of cake with a fork; drizzle with glaze.

Butterscotch Cocoa

3/4 oz Butterscotch Schnapps   
3/4 oz Coffee Liqueur   
5 oz Vegan Hot Cocoa  (prepared)

Mix ingredients in coffee mug, and top with vegan whipped cream.

Fizzy Apple

2 oz Apple Juice   
4 oz Soda Water   

Pour the apple juice into the old-fashioned glass filled previously with 3 to 5 ice cubes and add the soda. Stir before you serve.


I'm wishing you all a very happy and healthy Thanksgiving!  See you soon with the 2009 Holiday Gift Guide!

A Bountiful Bunny Day and A Plesant Passover

Whether you are waiting eagerly for the Easter Bunny (that's my baby in the photo posing as the Easter Bunny!!) or looking forward to spending time with family over traditional Jewish feasts, this time of year is perfect to"green" it up! From eco grass for your baskets to healthy yet tasty greens on your holiday plate, I've got some clever and tasty tips to make your Easter or Passover "Spring" with healthy and eco deliciousness!

• Last year's Easter/Passover post is chock full of green ideas for eco friendly baskets and gifts but here is a list of vegan and organic Easter and Passover candies: Organic Jelly Beans: Oraganics, VeganEssentials.com, MotherNature.com Fair Trade or Organic Chocolate Eggs: Sweet Earth Organic Chocolates, A Greater Gift, Organic Chocolate Bunnies: VeganEssentials.com, Lillie Belle Farms Organic Chocolate Coated Fruit, Nuts, etc.: Oraganics, ShopNatural, Diamond Organics Organic Gummy Candy, Organic Fruit Chews and Organic Fruit Leather: Oraganics, Edward & Sons, Delicious Organics, VeganEssentials.com, ShopNatural, Diamond Organics Organic Licorice: Oraganics, ShopNatural Organic Lollipops: Oraganics, VeganEssentials.com"
• And if you're rushed, try ordering a pre-made organic basket from Vegan Divine!

Now, if you are entertaining at home or need to bring a bangin' dish to a springtime shindig, try some of these recipe hits!:

Easter Egg Cocktail

1 oz blue curaçao
1 oz white coconut milk
Soy creamer

Pour the blue curaçao and coconut milk over ice cubes in an old fashioned shake glass. Add a splash of the soy half-and-half on top to taste.

Vegan Quiche

1 sheet of ready made pie crust-pre cook for 12 minutes
1 medium onion, finely chopped
2 cloves minced garlic
1 lb. cooked broccoli or spinach
1/2 cup of sauteed mushrooms
1 lb firm tofu, drained
1/2 cup soy milk
2 tablespoon vegan soy parmesan cheese
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground red pepper

Cook onion and garlic until golden, then add cooked spinach or broccoli and mushrooms. In blender, puree tofu, soy milk, mustard, salt, nutmeg, pepper, and soy cheese, until smooth. Pour into large bowl and add the onion and veggie mixture. Combine well. Pour into pre-cooked pie shell, and bake at 400 degrees for 35-40 minutes or until quiche is set. Allow to sit for 5 minutes before cutting.

Vegan Matzoh Ball Soup

1/2 cups matzoh meal
12 oz package firm silken tofu
1/4 cup plus 2 Tablespoons extra virgin olive oil
1/2 cup vegetable stock
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 carrot, peeled
handful fresh dill
fresh parsley for garnish
8 cups of vegetable broth

In a mixing bowl, combine the matzoh meal with salt and pepper, set aside.

Crumble the tofu into In a blender or food processor, add the vegetable broth and puree until smooth. Add the oil and blend again.

Mix the tofu mixture with the matzoh meal. Combine well, making sure that everything moist. Grate 1/2 the carrot into the mixture and combine. Cover the bowl with saran wrap and refrigerate for at least an hour and up to overnight.

Remove matzoh mixture from the fridge. Form into tightly packed, walnut sized balls. To form the balls, fill a large stock pot with enough water to fit all the matzoh balls with minimal handling. Salt the water generously, cover and bring to a boil. Use a cutting board to line up the formed matzoh balls and cover it with parchment paper to prevent sticking. Keep your hands clean. When all the balls are prepared, drop carefully into the boiling water, 1 or two at a time, with a spatula or slotted spoon. Take your time and be careful, not to plop one on top of the other. When all the balls are in the water, cover the pot for 40 minutes. The matzoh balls will have floated to the top and will drop back down when lid is lifted. To make them even lighter, you can turn off the heat, cover the pot again, and let them sit in the water for another hour or so. This way they absorb more water and expand a bit more.

Prepare the broth by placing it in a separate pot. Grate the other half of the carrot into the broth, along with a handful of chopped fresh dill. Bring to a low boil, and when it's just heated, prep the bowls. Carefully remove matzoh balls and place 2 or 3 in a bowl. Ladle the broth over the matzoh balls, so that they're covered only about half way.

From Bryanna's Vegan Feast

Vegan French Toast

1/2 cup soy milk
1/2 cup applesauce or 1 mashed banana instead
2 tablespoons vegetable oil
1 tablespoon flour
pinch of salt
cinnamon and allspice to your liking
4 slices of bread

In a bowl, mix together soy milk, applesauce or mashed banana, and 1 tablespoon of the oil. Add flour, salt, cinnamon and allspice to make batter. Heat a nonstick griddle or frying pan over medium high flame. Pour remaining oil onto the griddle and heat until hot. Quickly dip two bread slices into batter, lightly coating both sides. Place bread slices on hot griddle and cook for 1 or 2 minutes on one side and flip with spatula, and cook on opposite side for another minute or 2. Continue cooking, flipping occasionally, until both sides are browned, about 5 minutes in all.
Add more oil to griddle, if necessary, and repeat with any remaining bread. Sprinkle with powdered sugar and garnish with sliced apples or bananas

Here's wishing you a Happy Easter and Passover!!

Succulent Spring Break

The snow is melting and the sun is beginning to shine, Spring is here!!! It's time to pull out the bathing suits and dust of the grills because summer is right around the corner. In the mean time, spring break will have to do ; ) Whether you're one of the lucky ones that gets a week off to play or not, here are some green and economical tips to ring in the bright new flowery season!

• The Road Trip - A great money saving and green idea, as you can split the cost of gas with however many people you can fit in the car. It's also a great idea to get out of town for those who don't get to much time off, find a small town and make a point to visit the one thing that makes it famous. For cheap accommodations, research hostels before you leave, or pile your whole crew into an inexpensive hotel room or two. Plus you can always stay with friends and relatives along the way. Take back roads and plan ahead to see memorable roadside attractions.
• Volunteering for Spring Break - A great idea if you want to go somewhere, don't have coin AND want to give back. You can meet some wonderful people, make lasting memories spend Spring Break building houses or helping those in need. Check out the Charity Guide on volunteer vacations for more information.
• Camping. If you're the outdoor type, what better way to spend some time with your friends on the cheap? Or spend a bit more money and rent a cabin with a big group. Cabin rentals and campsites are often less expensive in the spring time so plan ahead! You can save a ton of money by packing a bunch of healthy food to cook as well as being in an area where you can get some good exercise whether it's a hike, a swim or a canoe ride ; )
• Cruises - Okay, this isn't exactly green travel but it may be a good bang for your buck in this economy. Cruise lines are practically giving trips away and they are a great way to see a lot in a little time. And if you plan ahead, you can make sure that they accommodate your special diet and you can feast like a king/queen as all meals are included in the price!! Also, cabins can sleep up to 4 people so that helps bring down the cost.

If you are sticking around town, throw a shindig and serve some fresh dishes and drinks like these:

Spring Quinoa Salad

1⁄2 cup chopped and diced tomatoes
3 cups cooked quinoa, cooled
3⁄4 - 1 cup raw red bell peppers, finely chopped
1⁄4 cup green onions, thinly sliced
1⁄3 - 1⁄2 cup diced cucumber
1⁄3 cup toasted pine nuts
2 - 4 tbsp chopped cilantro, parsley, or basil
1⁄4 tsp sea salt
3 1⁄2 - 4 tbsp Vegan Vinaigrette of your choice (depending on if you want an Italian or Caribbean flair)
Vegan Pinwheels

4- 12 inch tortillas
2- 8ounce packages of vegan cream cheese, at room temperature
2 green onions (scallions), minced
1/2 cup diced red pepper
1/2 cup diced celery
1 can pitted black olives, drained and sliced
1/2 teaspoon fresh herbs (dill, taragon or cilantro depending on taste)
fresh black pepper

In a large bowl mix all ingredients. Spread mixture evenly onto tortilla leaving about an inch of room around the edge of the edge you are rolling toward. After rolling is complete, tightly wrap tortillas in plastic wrap and store in refrigerator for 2 hours or overnight. Remove right before serving and slice into one inch pieces.

Spring Fever Cocktail

3/4 oz lemon juice
3/4 oz mango syrup
1 1/2 oz apple juice
2 oz blood orange juice
1 1/2 oz organic vodka

Pour the ingredients into a cocktail shaker with ice. Shake well. Strain into a tall glass half-filled with crushed ice.

I'm taking Spring Break myself so have a safe one and see you soon!!

A "Super" St. Patrick's Day!

I'm wearing green, don't pinch me! I thought I'd don a "Super St. Patrick's Day" outfit for the occasion ; ) Haha, but for real - this is a day for green beer and funky food so why not start wearing costumes, no? Anyhoo, here are some tips and recipes to make this the "Superist" St. Paddy's day yet!

Keep from turning green the day after all the festivities by:

• Drinking plenty of water before going out to drink as well as drinking an occasional glass of plain water during the time that you are consuming alcohol. Be sure drink a full glass of water just before going to sleep that night.
• Have a dinner of starchy foods such as pasta or potatoes. Starchy foods slow down the alcohol absorption.
• Drink slowly (nurse your drinks). Less alcohol consumption equals less chance for a hangover.

Things that can help you if you do overdo it are:

• Taking vitamin c as it will help to breakdown the alcohol faster in your body.
  
• As soon as you wake in the morning drink another full glass of water.
  
• Also, taking vitamin B complex capsules you will lessen the time that your hangover will last.
• You can make a hangover tea by crushing 5 to 6 thyme leaves and place them in a cup. Fill the cup with water and simmer over low heat for 5 minutes. Remove the leaves and drink the remaining liquid.
• Placing a cold pack to the forehead will give immediate relief from a headache.
• Consuming alcohol puts toxins into your body. You can help to drain these toxins from your body by taking a hot bath in the morning. When you drain the toxins you will experience less symptoms.
• Eat a banana for breakfast the morning after you have been drinking.

And try these "Super" St. Paddy's drinks:

Shamrock Smoothie

• 2 oz Melon Vodka
  
• 1/2 oz triple sec
• Splash of orange curaçao
• juice of 2 limes

Blend ingredients with 3/4 cup ice in a blender and serve in frosty mug!

Vegan Irish Cream (add it to coffee or any creamy cocktail!!)

• 1 can of coconut milk
• 2 tbls brown sugar
• 2 tbls choc syrup
• 2 tsp vanilla essence
• 3/4 cup of whiskey
  

Mix thoroughly do not froth. Keep refrigerated in a dark bottle.

Have a "Super" fun and "Super" safe St. Paddy's day!!
xoxo

Valentine's Vittles

Love it or hate it, Valentine's Day is here ; ) Whether you've got a sweetheart or are spending the day with other happily single folk, make it fun and enjoy yourself! I've got some eco friendly, fun and healthy ideas to make this Valentine's Day the best one yet!

• If you're single, hit a bar with friends or rent a funny or scary movie and order in. Either place will assuredly not have many couples gazing into each others eyes ruining your good time!
• If you have a honey, make a romantic, organically candle lit dinner at home. It's cheaper, less stress of finding a reservation at the right place, and perfectly private - ooh lala! I've got some couple-tastic recipes to try below. Be sure to check them out!
  
• Make your own cards or support a local artist who hand makes cards from recycled materials. Also shop online at spots like Tiny Prints.
  
• Buy and give a locally, organic grown plant. Your loved one will be able to enjoy it a lot longer then expensive flowers that will wilt as soon as the clock strikes midnight on the 15th ; )
  
• Give organic, vegan or fair trade chocolates like the ones you can find at Rose City Chocolates or Chocolate Decadence.
  
• Fair trade, recycled or vintage jewelry and handmade gifts are a hit for any occasion!
  
• Wear sexy and cute organic, or hemp lingerie. You can find nice but naughty nothings s well as boudoir buddies at places like the Sensual Vegan.

And try some of these finger lickin' dishes:

Roasted Artichoke with Garlic Aioli

• 1 large artichoke
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1 1/2 cups water
• 3/4 cup vegan mayonnaise
• Half head of garlic (roasted in tin foil with olive oil, salt and pepper for 30-40 minutes)
  

In a medium sized pot, place artichoke in water and bring water to a boil. Cover, reduce heat slightle and allow to steam for 15 minutes. Remove artichoke from pot, place in baking pan and drizzle with olive oil, garlic and salt. Bake artichoke in 400 degree oven for 30-40 minutes, until soft. Meanwhile, blend together mayonnaise and the roasted garlic until well mixed. Add salt and pepper to taste. When artichoke is done cooking, allow to cool slightly. To eat, pull leaves from the artichoke, dip in chipotle sauce and enjoy!

Vegan Chocolate Fondue

• 1/4 cup vegan margarine
• 8 ounces chocolate chips or dark chocolate
• 2 tbsp flour
• 1/2 cup corn syrup
• 1/2 teaspoon vanilla
• 2 tbsp soy milk
• 1/2 teaspoon vanilla
• 1/4 cup Kahlua or other flavored liqueur
  

Melt vegan margerine, chocolate and soy milk together in saucepan. Once melted, remove from heat, add the rest of the ingredients, combine well and transfer to fondue pot to keep warm. Serve with fresh fruit, pound cake, or sweet bread.

Have a super sweet Valentine's Day!!
xoxo

Many Reasons to Give Thanks

On this special Monday edition of the Healthy Voyager, I want to share with you some healthy tips and anecdotes to kick off the holiday season. It has been a tumultuous year for many however there is always something to give thanks for and our health is just one of those things. Here are a few things that can keep us counting our blessings as well as a few treats to celebrate them!

• Reduce, Reuse, Recycle - Reduce the amount of waste you produce by buying only as much as you need and choosing products that come in packaging that can be recycled. Carry reusable bags when you do your shopping, and use cloth napkins that can be washed and used again. Be sure to recycle all paper and plastic, glass and aluminum containers. If you don’t already have a compost bin, use your Thanksgiving fruit and vegetable trimmings to start one. The compost will enrich the soil in your garden next spring.

• Buy and eat locally grown food - Locally grown food is good for your table, your health and the environment. Locally grown food tastes better than food that has to be grown and packaged for maximum shelf life, and it requires less fuel to reach store shelves. Locally grown food also contributes more to your local economy, supporting local farmers as well as local merchants. Also, using only organic food for your feast is another good eco-friendly Thanksgiving strategy. Organic fruits, vegetables and grains are grown without chemical pesticides and fertilizers; organic meat is produced without antibiotics and artificial hormones. The result is food that is better for your health and good for the environment. Organic farming also produces higher yields, increases soil fertility, prevents erosion, and is more cost-effective for farmers.

• Travel Smart - If you must go "over the river and through the woods", there are still ways to have an eco-friendly Thanksgiving. If you drive, use less fuel and lower your emissions by making sure your car is in good working order and your tires are properly inflated. If possible, carpool to reduce the number of cars on the road. If you fly, consider purchasing carbon credits to offset your portion of the carbon dioxide emissions generated by your flight. A typical long-haul flight produces nearly four tons of carbon dioxide.

• Plant a Tree - Trees absorb carbon dioxide. Planting one tree may not seem to matter much in the face of global climate change, but small things do matter. In one year, the average tree absorbs roughly 26 pounds of carbon dioxide and returns enough oxygen to supply a family of four.

• Make it a Spiritual Day - The Pilgrims who celebrated the first Thanksgiving fled religious persecution in Europe to seek a better life in America. The Thanksgiving holiday was established to provide a national day of thanksgiving for all Americans. Even if you follow no particular religion, however, Thanksgiving is a good time to count your blessings, beginning with the many ways the natural environment sustains and enriches our lives. As part of your eco-friendly Thanksgiving, make time for prayer, meditation, reflection, or perhaps just a walk in the woods to contemplate and give thanks for the wonders of nature.

• Say Thank You - Whatever else you do on Thanksgiving, make it a time to say thank you to the people in your life who matter most and, if possible, to spend time in their company. Life is short, it is the moments that count most, and many of the best moments in life are those spent with friends and family. If distance or circumstances prevent you from spending Thanksgiving with some of the people you love, call, email or write them a letter (on recycled paper!!) to tell them why they mean so much to you and they make your world a better place.

And try some of these extra yummy dishes at your Thanksgiving feast:

SAGE AND ONION CORNBREAD STUFFING

• 1 T. olive oil
• 1 large onion, chopped
• 1 c. celery and tops, chopped
• 3/4 lb. cornbread cubes
• 1 and 1/2 c. vegetarian broth
• 1/2 tsp. EACH of sage, thyme, savory and dried rosemary
• salt and freshly-ground black pepper (you won't need salt if the broth is salted)
• Saute the onion and celery in a large lightly-oiled or non-stick frying pan in the oil until softened, adding a little broth if necessary to keep from sticking. Remove from heat and add the remaining stuffing ingredients. The bread should be moist. Mix well. Grease loaf or tube pans, or a casserole dish, with Asian sesame oil. Pack in the stuffing. Brush with more sesame oil. Cover with foil. Bake at 325-375 degrees for about 1 hour.
  

Sweet Potato Pie

3 large sweet potatoes 3 tablespoons oil or non-dairy margarine 1/2 cup hot soy milk egg replacer equivalent to 2 eggs 1/2 cup fructose 1/2 teaspoon sea salt 1/2 teaspoon vanilla 1/4 teaspoon nutmeg 1 unbaked vegan pie crust

Steam the sweet potatoes until tender, then peel and mash.

Preheat the oven to 350°F.

Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.

Add the beaten egg replacer, fructose, sea salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.

Pour the filling into the crust, and bake for 30 minutes.

Check out last year's Thanksgiving post for more vegan recipes. Happy Thanksgiving!!!!

xoxoxo

Vote! Vote! Vote! It's Good For You!!

This is a special Monday edition of the Healthy Voyager! Since tomorrow is such a big day for our nation, I thought I would send out some healthy advice earlier in the week ; ) No matter if you're a donkey or an elephant, exercising your right to vote is your gift to America so tomorrow, get out there and give, give, give!! Let's get America healthy again!!

I've got some great, hearty, American recipes to get you all hyped up and feeling patriotic (also great on these chilly Autumn nights!!) As for all my non-US readers, these are still some darn good recipes!!:

Veggie Pot Pie

3 stalks celery, chopped
1/2 an onion, chopped
3 carrots, chopped
3 tbsp vegan margarine
1/2 C flour
2 cups of vegetable broth
1 C plain soy milk
1 tsp salt
1 tsp pepper
3/4 C frozen peas

Saute celery, onions, and carrots in butter for 10 minutes. Add the flour, stirring constantly for 1 minute. Add broth and milk to mixture while stirring constantly. Cook over medium heat until bubbly then stir in the peas, salt, and pepper. Pour mixture into a 2 qt casserole dish and top with crust. Bake at 375 F for 30-45 minutes

All American Apple Pie

Crust:
2 ½ cups white flour
½ t. salt
3 T. sugar
½ cup vegan margarine
2 T. vegan cream cheese
½ cup ice cold water
Filling:
3 cups chopped apples (about 4 ½ pounds)
¼ cup fresh lemon juice
½ cup brown sugar
½ t. ground cinnamon
¼ t. ground nutmeg
¼ t salt
1 T. corn starch
1 T. soymilk, for brushing
2 T. sugar, for sprinkling

1. Make the Crust. Combine the flour, salt and sugar in a food processor until well mixed. Add in the soy margarine and dairy-free cream cheese and process until the mixture resembles fine crumbs. With the machine still running, add the water gradually until the mixture just holds together and pulls away from the sides of the bowl. On a lightly floured surface, divide the dough in half and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for 1 hour.
2. Preheat the oven to 375 F. Lightly oil a 9” pie plate and set aside.
3. Remove one of the discs from the refrigerator and roll out until about ¼” thick. Place in the prepared pie plate, allowing 1” of dough to hang over the edges. Refrigerate, uncovered, for 30 minutes.
4. Meanwhile, make the filling. In a large mixing bowl, toss the apples with the lemon juice, brown sugar, spices and salt. Combine the cornstarch with a small amount of water, mixing to dissolve, and add this to the apples.
5. Place the filling in the prepared pie plate. Roll out the remaining disc to ¼” thick and place on top of the filling. Crimp the edges with the edges of the bottom dough, trimming any excess. Lightly brush the top crust with the soymilk and sprinkle with the sugar. Bake for 45-50 minutes, or until golden brown. Serve warm or cold.

Hot Buttered Cider (alcoholic but remove Rum and it's kid friendly)

7 cups Apple cider OR apple juice
1/3 cup Brown sugar, packed
4 stick cinnamon
1 teaspoon Whole allspice
1 teaspoon Whole cloves
1 Lemon peel, cut into strips
1 1/2 cups Rum
Vegan margarine
Thin apple slices

Combine apple cider or apple juice and brown sugar in a large saucepan. For spice bag, tie cinnamon, allspice, cloves, and lemon peel in a 7 inch square of 100 percent cotton cheesecloth. Add spice bag to cider mixture. Bring cider mixture to boiling. Reduce heat and simmer, covered, for 15 minutes. Remove and discard spice bag. Stir in rum. Pour cider mixture into mugs. Float about 1/2 tsp margarine on each. Top each serving with one or two thin apple slices. Makes about 10 (6-oz) servings.

Eat up and then get out and vote!!

A Foodie 4th!

Besides the fireworks, the grilled veggie burgers and hanging out with friends by the pool, celebrating the 4th without red , white and blue themed snacks is a no no! When else do you get to eat and drink that most glorious combo of patriotic colors? I've complied a few tips to add a little "green" to your 4th as well as some recipes that will complement the boatloads of bbq and beer you may be consuming throughout this festive weekend:

• Plan ahead on where you will be spending the 4th and see if you can carpool with friends. Check online for the nearest fireworks site and either take a romantic stroll or bike there to save gas, parking frustration and to burn off the days grub!
• Make smarter drinking choices like juices with organic liquor, organic wines and beers and most of all, drink responsibly.
• Opt to make a healthy dish to bring to the festivities. Pre-packaged sides and snacks are full of preservatives and unpronounceable ingredients. If you can't cook, bring organic bagged lettuce, organic dressing, a big bowl and you've brought a healthy side everyone will appreciate ; )
• And try one of these vegan friendly treats:

Herbed Couscous with Tomatoes
1 1/2 cups reduced-sodium veggie broth or water
1 cup whole-wheat couscous
1 tablespoon extra-virgin olive oil or infused oil
1/2 cup chopped tomatoes
2 tablespoons minced fresh tarragon, parsley or thyme
Salt and freshly ground pepper

Bring broth (or water) to a boil in a medium saucepan; add couscous, olive oil (or infused oil), tomatoes and tarragon (or parsley or thyme). Stir, remove from the heat, cover and let stand for 5 minutes. Uncover, fluff with a fork and season to taste with salt and pepper.

From eatingwell.com

Red, White, and Blueberry Freezee

1 c Vegan Whipping cream
1/2 c Frozen blueberries
1 ds Lemon juice
1 x Sugar to taste
Small Strawberries for garnish

Mix together the whipping cream, blueberries, lemon juice, and sugar in a blender.
Top with a few strawberries. If you would like to spike it, a little rum should do the trick!

Flag Cake

• Soy butter, soy margarine or vegan baker's spray
• Flour
• One package (2 layer size) of vegan white cake mix (plus ingredients to make the cake --- listed on the box)
• One package (4 serving size) red vegan jello
• 1 cup boiling water
• 1/2 cup cold water
• 3 1/2 cups (8 ounce container) vegan Hip Whip or other vegan whipped topping, thawed
• 1 pint strawberries, washed and sliced
• 1 cup blueberries, washed
• 1 cup vegan miniature marshmallows

Grease 13 x 9 pan with margarine and dust lightly with flour. Prepare and cook cake mix according to package directions. Cool cake for fifteen minutes. Use large fork to make holes in the cake about every 1/2 inch. Pour jello into mixing bowl. Add the cup of boiling water and use scraper to thoroughly mix it until the jello is completely dissolved. Use the measuring cup to scoop out the jello and pour it over the cake. (It will run down into the holes, making the cake have pretty red stripes.) Put the cake into the refrigerator and let it chill for 3 to 4 hours. Use this time to cover your tray with aluminum foil if you wish. Once the cake is on the tray, you can decorate the sides of tray with star stickers. Put about one inch of warm water in the kitchen sink. Take pan out of refrigerator and dip just the bottom (don't let the water come up over the sides) into the water for about ten seconds. Put the large tray on top of the cake and hold on tightly! Turn the cake over so that the tray is on bottom and the pan is on top. Take the pan off. The cake should be resting on the tray. Frost the sides and top with whipped topping. Arrange the strawberries, blueberries, and marshmallows on the cake so that it looks like a flag. (You should have rows of red and white stripes and the blue "background" of blueberries in the upper left hand corner. Put your flag cake into the refrigerator until you are ready to serve it!

Have a very happy and safe 4th!!

Have a Yummy Easter Feaster or Delicious Food Induced Passover Hangover!

Whether you celebrate Easter or Passover, spring is here and it's time to celebrate. My honey,bunny and I have put together some ideas to keep your holiday healthy as well as eco friendly this year; )

• Paint wooden or ceramic eggs. A night out at a place like Color Me Mine is a great alternative to dying eggs at home. No real eggs and no mess! Put them out later for your egg hunt and use them year after year.
  
• Vegan candies and deserts are available for online orders as well as at stores like Whole Foods and other specialty markets. I found a bunch of great stuff at Cosmo's Vegan Shoppe and Sweet Diet Delights.
  
• Look for paper basket grass as opposed to the plastic kind. This "green" paper kind can be used year round for other gifts, packing materials, etc.
• Bake vegan easter cakes in egg and bunny shaped molds. These are great in gift baskets!
• Give children great illustration heavy books like pop-ups instead of toys they will grow out of an create more waste. Books nourish their minds and create wonderful memories.
  
• Try some healthy vegan passover recipes. Here are 2 to share with your family:

Sweet Potato Kugel (serves 12)

6 small sweet potatoes, peeled and grated
3 apples, peeled and grated
1 cup raisins
1 cup matzo meal
2 tsp cinnamon
1 cup walnuts, chopped (optional)
1 cup fruit juice or water

Mix ingredients together. Press into baking dish and bake 45 minutes at 375ºF, until crisp on top.

Potato/Kale Casserole (serves 6-8)

3 lbs potatoes, cooked and mashed
1 lb kale, chopped
1 onion, chopped
1 clove garlic, minced
2 Tbsp oil
salt and pepper to taste

Cook potatoes and mash. In a separate pan, sauté onion in oil, then add kale and steam, covered, until kale is soft. Remove from heat and mix with potatoes and seasonings. Pour into casserole dish and bake at 350ºF until warmed through.

• For Easter brunch , these dishes are a sure hit:

Mustard and Apricot Glazed ‘Ham’
1/4 cup Dijon mustard
1/4 cup apricot jam
1 Tbsp. minced fresh chives
2 Tbsp. extra virgin olive oil
1 tsp. horseradish
Salt and pepper, to taste
1 Veg S.W. Ham (available from www.vegieworld.com), sliced into 1-inch-thick rounds

• Combine all of the ingredients except the vegetarian ham in a bowl and mix well.
• Brush the mixture over both sides of each slice of “ham” and arrange, overlapping each piece, on a baking sheet. Cover with foil and bake in a preheated oven at 350°F for 20 minutes.
• Uncover the ham and cook for an additional 10 to 15 minutes.

Makes 8 servings

Yummy Pancakes

Mix
1 1/4 cups flour
2 T sweetener
2 T baking powder
1/2 t salt
Mix
2 T oil
1 1/2 cups water or 1/2 cup soy milk with 3/4 cup water

Make a hole in the centre of the dry ingredients and pour the wet mixture into it. Mix with a wooden spoon until blended. Lumps are good because it makes the pancakes light. If it's not very pourable, add more liquid. Also add chocolate chips or blueberries or vanilla extract here.

Heat a griddle over a medium flame and add some margarine. Pour the batter on thinly and wait for the top to bubble before you flip it. These are really good with syrup and margarine.

My honey,bunny and I hope we could help!! Have a great Easter and/or Passover!

Have a Greener St. Paddy's Day!

St. Paddy's is a wonderful day to celebrate drunkenness by way of green beer and food comas by way of corned beef. But there are ways to partake in the debauchery without falling off the proverbial health wagon. Here are a few tips to have a greener and healthier St. Patty's day this year!

• St. Paddy's Day morning, start off with a healthy glass of green juice by Odwalla, Naked, Trader Joe's or Bolthouse Farms. You will get a few of your daily servings of hearty veggies in one glass as well as boost your immune system for later, not so healthy action ; )
• Walk or ride your bike to your local Irish pub to save up some calories, gas and the environment as well as to help save lives after to much green fun ; )
• If you have to work that day, bring in some delicious and healthy Zucchini Muffins to keep with the green theme:

Zucchini Muffins with Cinnamon-Crumb Topping
Dry ingredients:
2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup sugar
1/4 cup raisins
1/4 cup chopped walnuts (optional)

Wet ingredients:
1 1/2 teaspoons Ener-G egg replacer
2 tablespoons water
1 1/4 cup shredded zucchini, packed
1 tablespoon lemon zest
1 teaspoon lemon juice
1 tablespoon agave nectar (or other liquid sweetener)
1 1/4 cups fat-free soymilk or other non-dairy milk

Optional Cinnamon Crumb Topping:
1 teaspoon margarine
1/2 tablespoon demerara sugar
1/2 tablespoon flour
1/4 teaspoon cinnamon
(Use a fork to combine until crumbly.)

Preheat oven to 400 F. Line a muffin pan with paper or silicone liners or spray well with non-stick spray.

In a large mixing bowl, combine the dry ingredients. In a medium bowl, whisk the Ener-G egg replacer powder with the water until foamy. Add the remaining wet ingredients and stir to combine.

Add the wet ingredients to the dry and stir just until combined. Do not over-stir. Batter will be very heavy. Spoon into muffin cups, dividing batter equally among the cups. Sprinkle the center of each muffin with a little Cinnamon Crumb Topping, if desired, and bake until a toothpick comes out clean, about 20 minutes.

As a special tribute to St. Patrick's Day, sprinkle them with green sugar.
(recipe by SusanV)

• Host a delicious dinner before the liquor starts to flow like this Vegan Irish meal of Corned Beef & Cabbage, Red Dill Potatoes and Irish Soda Bread:
  

Vegan Corned Beef and Cabbage
2 medium onions, cut into wedges
1/2 head cabbage, finely chopped or shredded (I used red cabbage this time)
4 carrots, cut into 2-inch lengths and quartered
2 ribs celery, thickly sliced
4 cups vegetable broth
1 teaspoon thyme
1/4 teaspoon rubbed sage
1 teaspoon dry mustard
1 teaspoon mild horseradish
1 tablespoon red wine vinegar
salt and freshly ground pepper, to taste
6-8 ounces vegetarian "beef" or seitan or reconstituted TVP chunks (I used Lightlife Strips)
2 tablespoons whole wheat flour
1/4 cup water
1 tablespoon red wine or cooking sherry (really adds great flavor)

Sauté the onion in a large, non-stick pot until it starts to brown. Add the remaining vegetables, the broth, and the seasonings. Cover and cook over medium heat for 15 minutes. Add the "beef," cover, and cook for 15 more minutes, until vegetables are soft.

Use a slotted spoon to remove the vegetables and "beef" to a serving plate and keep warm. Return the broth to the heat. In a small cup, combine the flour, water, and wine. Gradually stir the flour mixture into the simmering broth. Cook and stir, scraping the bottom of the pan, until the broth has thickened, about 10 minutes. Pour the gravy over the "beef" and vegetables to serve.

Roasted Red Potatoes with Dill
Preheat oven to 400 F. Cut small red potatoes in half, larger red potatoes into quarters (all should be about the same size). Allow about 1 1/2 to 2 pounds of potatoes for 4 servings. Place in a non-metal baking dish and spray lightly with canola oil (optional). Bake until potatoes are lightly browned and tender, about 45 minutes. Remove from the oven and sprinkle with salt and dill weed, to taste.

Vegan Irish Soda Bread
2 cups white whole wheat flour
1 teaspoon baking soda
2 teaspoons sugar
1/2 teaspoon salt
1 cup plain soy yogurt

Preheat oven to 400 F. Mix the dry ingredients together. Add the yogurt and use your hands to mix it in well. (Add more flour if the dough is sticky, more yogurt if it's too dry.) Shape into a ball and put on cookie sheet. Bake until golden brown, about 25-30 minutes.
(recipes by SusanV)

• Keep the calories low with these festively colorful libations:

Hard Limeade
(yields 1 glass)
3 limes, juiced
Lemon/lime seltzer
Square One Organic Vodka
Superfine sugar, to taste (I like Stevia)

Combine all ingredients in a glass with ice cubes.

Green Tea-Ni
1.5 oz. Square One Organic Vodka infused with green tea
1 oz. fresh lime juice
3/4 oz. organic Agave nectar or to taste
1/2 oz. orange liqueur

Put all ingredients in a cocktail shaker with crushed ice. Shake vigorously for 15 seconds. Strain into a martini glass and garnish with a little zest of lime.

Or throw some organic green food coloring into some organic, low cal beer!!

And have a safe and happy St. Paddy's Day!!!

Give Thanks for Your Health

Sitting in front of a ridonculously scrumptious piece of Vegan Pumpkin Cheesecake is definitley something to be thankful for. Here are some of the Healthy Voyager's tips to stay healthy and sane on this super duper food based holiday!

• The week of Thanksgiving, try not to flake out on your work out routine. If you will be traveling, make sure you pack your sneaks and go f or a brisk walk every day just to keep your juices flowing. Every step counts!!
• Try to eat breakfast the morning of Thanksgiving so that you are full throughout the day and you don't gorge that night.
• Drink water all day ; )
• Don't sit after your dinner! I know we like to sit around and shoot the breeze with family and/or friends but this is terrible for you. Suggest a nice walk around the neighborhood and start planning your holiday shopping strategy.
• Be smart with left overs! Instead of a heavy sandwich, make a salad with your leftovers. It's a carb heavy holiday and this is only the beginning of holiday piginess! Try your darndest to make smart choices.
• Cook up some of these great dishes that will keep your mouth, tummy and your hips and thanking you throughout the holiday season to go your your non-bird dish or to just have healthier alternatives at a bird centered meal:

Mushroom Gravy

INGREDIENTS
1/2 onion, chopped
1 clove garlic
1 T vegetable oil
1 cup sliced mushrooms
2 T whole-wheat pastry flour
1 cup water or vegetable stock
1 T soy sauce
1/2 t molasses
1/4 t each: savory and thyme
Dash of pepper

In a medium saucepan over medium-high heat, saute onion and garlic in oil until soft. Add mushrooms and cook 5 minutes over low heat. Stir in flour; cook over medium heat for 2 minutes. Add water or stock, soy sauce, and molasses. Cook, stirring, until thickened, about 3 to 4 minutes. Season with herbs and pepper. For a richer flavor, replace part of the oil with vegan margarine.

Vegan Green Bean Casserole

Beans
2 quarts water
1 tablespoon table salt (Alanna says it's essential)
1 1/2 pounds fresh green beans, trimmed and cut into bite-size pieces

Bring the water to boil in a large pot. While it's heating, cut up the beans. Add the salt and beans to the boiling water. Cover and cook for 6 minutes. Drain beans in a colander, and then spray for a minute with cold water to stop the cooking. Let them drain in the colander, shaking every now and then to get off all the water.

Sauce

10 ounces mushrooms (I used a combination of regular button mushrooms and shiitake)
3 cloves garlic, minced
generous pinch cayenne pepper (had to add it for the New Orleanians)
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine's No-Chicken)
1 tablespoon dry sherry (Alanna's brilliant addition)
3/4 cup soy creamer (or try full-fat unsweetened soymilk)

Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping

1 1/2 slices whole grain bread
1 tablespoon Earth Balance margarine (the best tasting margarine in the world and no trans-fat)
1/8 teaspoon salt
1/16 teaspoon freshly ground black pepper
1 3-ounce can of French fried onions

Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble:
Put the green beans into an oiled casserole dish and top with the onion mixture. Bake at 425 F for about 15 minutes. If you are not serving this right away, refrigerate the topping separately. Bring to room temperature before sprinkling the topping on the casserole and baking for about 20 minutes or until hot throughout.

(from the Fat Free Vegan Kitchen)

CRANBERRY FRUIT CONFETTI

This unique fruit combination is one of the sugarplums of the autumn season. It's so rich in colors and flavors, you can serve it often as a meal accompaniment throughout the holidays.


2 C. (480 ml) whole fresh cranberries
2 large sweet apples, cored and chopped
2 C. (480 ml) black raisins
30 dates, pitted and chopped
2 large Fuyu persimmons, diced
1 C. (237 ml) pecans, toasted and chopped
2/3 C. (158 ml) toasted pine nuts


Leaving the peels on, wash apples thoroughly, and pulse-chop in food processor until finely minced. Transfer to a large mixing bowl.
Add remaining ingredients to the bowl with the cranberries and toss to distribute evenly. This fruit dish can be made several hours ahead. Serves 8 - 10 as a side dish.
Note: If you decide make this dish a day ahead, don't add the cranberries until just a few hours before serving. They have a tendency to lose some of their delightful tang.


CREAMED LEMONY BROCCOLI

Because it's so easy to prepare, this broccoli recipe is ideal when serving a special Thanksgiving meal with its multitude of traditional dishes.


2 broccoli crowns, bottoms trimmed, florette portion cut into 8ths
3/4 C. (177 ml) water
3 to 4 T. lemon juice
1/4 C. (59 ml) + 2 T. water
1/2 to 3/4 t. salt or to taste
1 to 2 T. extra virgin olive oil (optional)

Garnish

1 slice lemon
Parsley sprig

Put prepared broccoli into a 4-quart (4 liter) saucepan. Add 3/4 C. (177 ml) water, cover, and bring to a boil over high heat. Turn heat down to low, and steam 4 to 5 minutes or until broccoli is just tender.
Transfer broccoli to the food processor. Add lemon juice, water, salt, and olive oil and process until pureed but still textured. Adjust seasoning to taste. Remove to an attractive serving bowl and garnish with a twisted slice of lemon and a sprig of parsley. Serves 4 to 5.
Note: For a low fat version, eliminate the extra virgin olive, and add extra water if mixture is too thick.


CARROT AND PARSNIP RAGOUT

When you want a brilliant accent of color, you can count on this appealing combo of root vegetables. It's the ideal marriage--both partners are endowed with natural sweetness.

4 large carrots, sliced
4 large parsnips, sliced
1 1/2 C. (355 ml) water
Salt to taste
Dash of nutmeg


Combine carrots, parsnips, and water in a 3-quart (3 liter) saucepan. Cover and bring to a boil over high heat. Turn heat down and steam until softened, about 5 to 7 minutes.
Using a slotted spoon, transfer cooked carrots and parsnips to a food processor. Add 1/2 to 1 C. (118 to 237 ml) water, salt to taste, and a dash of nutmeg. Process to a smooth puree, adding more water if needed. Serves 6.

Garlic Mashed Potatoes

7 potatoes
1/3 cup vegetable broth
2/3 cup water
2 cups chopped onions
4 tablespoons nutritional yeast
1/3 cup soymilk
5 pressed garlic cloves
1 tablespoon dairy-free margarine
2 teaspoons of rosemary
Salt
Pepper

Boil potatoes and onions in a large saucepan for 15-20 minutes covered with water and vegetable broth, or until potatoes soft.

Drain potatoes and onions. Mash.

Add soymilk, nutritional yeast, pressed garlic, butter, rosemary, salt and pepper.

Mix together.

Makes 6 1 cup servings.


Maple-Pecan Pumpkin Pie

Recipe by: Susan Voisin

With or without the pecan topping, this decadent-tasting pumpkin pie is sure to be a crowd pleaser during the holidays...or anytime you get a craving for a treat! (NOTE: The pecan topping, obviously, adds fat. You can make a truly fat-free pie by using a fat-free crust and skipping the topping.)

Ener-G Egg Replacer for 2 eggs, prepared (1 tbsp. Ener-G plus 1/4 cup water)
1 (16 oz) can pumpkin
1/2 cup sugar
1/4 cup pure maple syrup
1 tsp pecan extract
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp nutmeg
1/4 tsp ground ginger
1 cup soymilk
1/4 cup cornstarch
1 fatfree or regular pie crust
Maple Pecans, optional (recipe below)

Prepare pie shell. Preheat oven to 350 F.

In large bowl or blender, beat egg replacer lightly. Beat in remaining ingredients, except for Maple Pecans, blending well to combine. Pour into pie crust.

Put pan onto a baking sheet (in case of drips). Bake for 60 minutes, or until a knife inserted in the center comes out clean.

Cool on wire rack.

OPTIONAL: For added decadence, after it's cool, top the pie with Maple Pecans:

Maple Pecans

Makes 1 cup

4 ounces pecan halves (about 1 cup)
2 tbsp. pure maple syrup
1 tbsp. sugar

Position a rack in the center of the oven and preheat to 350°F

Spread the pecans in a roasting pan and bake until lightly toasted, about 8 minutes.

Pour the maple syrup over the nuts and toss to coat well. Bake, stirring occasionally, until the nuts have absorbed most of the syrup, about 7-10 minutes.

Pour the nuts into a bowl. Toss with a spoon, gradually adding the sugar, until the nuts are coated with the sugar. Cool slightly and break apart any nuts that are sticking together. Pour onto a baking sheet and cool completely before placing on pie.

Makes one 9" pie.

Enjoy your time off as well as some of these great tips and recipes!!