Autumn's Easiest Dried Apples

I know I'm a little late with this post. I actually made these dried apples and took this picture well over a month ago, but it's been busy around here. I vow, right now, to get back to posting more regularly! Now that I am jobless I seriously have no excuse. But I'm one of those moderately crazy OCD people who think they can accomplish nothing creative until their house is clean. So, I end up cleaning constantly, and never writing or exercising or anything else useful until my house is clean, which it never is, so you get my drift... My new year's resolution is going to be to let the house be messy and get my creative stuff done first! As I type, there are muddy dog prints on the carpet in the back room and a pile of dishes in the kitchen sink. I can't let those things haunt me. Let's get to the apples!

For this recipe you will need a dehydrator, and it does not have to be a fancy one. The dehydrator I used cost $20 (I got it at Aldi last summer) and it works great! And you don't have to have an apple peeler/corer combo, but it saves you an hour or more of peeling and chopping and helps to make sure all of your apples are the same thickness. I'm talking about one of these things...

(Affiliate link- Click the photo to be taken to the product.)

I recommend a stout, cast-iron body corer with a clamp (like in the picture) as opposed to a suction cup. Again, these run about $20.

Use a nice sweet, or tart, apple. I like to use Pink Lady apples. A Red Delicious, for example, might not make for a very flavorful chip. But a Jazz or Granny Smith would make a yummy chip for sure!

So basically, you just twirl your apple through this contraption and it takes the skin off (drying the skin makes it too chewy - trust me and take it off), cores the apple and spiral slices it all at the same time. What you have left is just the good "apple meat." Take a knife and slice it just once from top to bottom, which will leave you with a lovely stack of evenly sliced apple chips. Lay each chip in a single layer in your dehydrator. The sides can be touching, but it is very important that the apples not overlap one another.

If you're wondering about browning, don't worry. The first time I tried this, I was very concerned about whether or not I needed to dip my apples into a lemon juice solution (or something similar), but I read online that it wasn't necessary and I went for it. The apples you see in the photo have not been treated, or flavored, with anything. I just popped the raw apple slices right into the dehydrator and that was it.

Once your apples are set, turn on your dehydrator (mine does not have any particular settings, just a plug that turns it on and off) and let those babies crisp up over a twenty-four hour period, give or take a few hours depending on your machine. Rotate the layers every couple of hours or so. Make sure the apples are totally dry. If you take them out too soon and don't eat them right away they will spoil quickly.

Once they're done, allow them to cool at room temperature before storing them in an airtight container. Then enjoy! They are delicious and nutritious - and a perfect compliment to movie night.

I Can Finally Eat Basil. Life is Good.

Look at those lovely, waxy leaves. They smell and taste as good as they look!

I have been waiting patiently for weeks and weeks to eat the fresh basil I planted in my garden. The crazy-deliciousness of fresh basil is just beyond compare. I've been regularly sniffing the leaves (I admit, I am a chronic leaf sniffer), my mouth watering, just hankerin' for the time I could snip off a few and put them on something - anything - edible, to throw it's flavor profile right out of the ballpark. Normally, my thoughts might hint toward spaghetti or whatever is saucy and of the Italian variety. But it's already blistering hot here in North Texas, so I'm trying to use the oven as little as possible.

Instead, I found some gorgeous tomatoes at Aldi, for super cheap. Big flavorful fatties in a four-pack, for a buck and some change. So, I sliced them up, spritzed them with a generous helping of balsamic vinegar, put a fresh basil leaf on each one, then topped them with a slice of cucumber and some black pepper. They were AMAZING! Light and full of the fresh flavors of summer. I am planning to serve these at every dinner party I throw from now until the end of time. Give it a try!

P.S. If you're not already growing your own basil, it's not too late!
Here's a great website with all the info you need to get growing.
http://www.growing-basil.org/

CLICK/SHOP/SUPPORT

Better Homes and Gardens Herb Gardening

The Cook's Herb Garden

Herb Gardening for Beginners: Tips & Techniques

Easy Bean Salad

I've been looking for recipes with lots and lots of protein lately because, as always, I am struggling with flagging energy. Lack of energy (regardless of what I eat, it seems) is my biggest health complaint, and has been for about the past two years. I know I need to lose weight and exercise more - it's no mystery. But finding the energy to exercise more is kind of a problem! Ya know, it's just a big downward spiral... But I'll get there, I swear!!

So, Katherine from Plant-Based Health (who has become my unwitting health guru) recommended I eat beans for breakfast to get the protein boost that I once got from eating eggs in the morning. I haven't tried it yet - tomorrow with be the first time - but I'm really interested to see how I feel after I eat this beautiful and colorful, high protein salad first thing in the morning!
This is a recipe from The Cancer Survivor's Guide: Foods That Help You Fight Back, the book that is used to accompany the nutrition classes taught by The Cancer Project. If you don't already have this book, get it! It's chock full of great information about cancer prevention through diet. And it's the perfect book to help convince a non-believer!

I cut and pasted the recipe directly from the Cancer Project's recipe page, but I found the recipe as-is to be very bland. So, just between you and me, I added a half a bunch of coarsely chopped fresh cilantro, as well as some paprika, garlic powder, Black Gomasio, and lime juice. Enjoy!

1/2 cup low-fat or fat-free Italian salad dressing
1 15-ounce can kidney beans, drained and rinsed
1 15-ounce can pinto beans, drained and rinsed
1 15-ounce can black-eyed peas, drained and rinsed
1 10-ounce package frozen lima beans
1 cup frozen corn, thawed completely
1 large red bell pepper, seeded and diced
1/2 medium red onion, diced
1 teaspoon salt, or to taste
1 teaspoon black pepper, or to taste

• Toss all ingredients together. Serve cold or at room temperature.
• Place leftover bean salad in a covered dish and store in the refrigerator for up to three days.
• Makes 10 servings.

NUTRITION INFO (per serving):

Calories: 183 / Fat: 3g (Saturate Fat: 0.5g, 14.6% Calories from Fat) / Cholesterol: 0mg / Protein: 9.9g / Total Carbohydrates: 31g (Sugar: 2.9g, Fiber: 8g) / Sodium: 539mg / Calcium: 43mg / Iron: 2.7mg / Vitamin C: 36.7mg / Beta Carotene: 311mcg / Vitamin E: 0.8mg

21-Day Weight Loss Kickstart

The Get Healthy, Go Vegan Cookbook

Dr. Neal Barnard's Program for Reversing Diabetes

A Big Fat Bowl of Comfort

Today has just been one of those crappy, ho-hum days where my sick, grumpy daughter is puking on everything in sight and the best thing on TV is Satan's School for Girls, starring Shannon Doherty (which, I'll admit, I am watching with perverse fascination). My cat's are whining. My kid is whining. Now I'm whining... I finally decided "enough is enough!" So, I set out to make some good old-fashioned comfort food. Sadly, my larder is pretty bare, but after a little digging I managed to piece together a delicious, and very nutritious, chili. And I'm happy to say that it turned out great! I'm working on my second helping as I type. Try it out - it's seriously good for what ails ya. Now it's time to go make some cupcakes and take a nap...

1 14-ounce package Ground Beef-style Gimme Lean, cubed
2 tablespoons oil
1 25-ounce can garbanzo beans, drained
1 15-ounce can kidney beans, drained and rinsed
2 kidney bean cans of water
1 28-ounce can diced tomatoes, drained
1 8-ounce can tomato sauce
1 vegetable bullion cube (no MSG)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon chili powder
Pinch of cayenne pepper

• In a cast-iron or non-stick skillet, heat the oil over medium, then gently brown the Gimme Lean on all sides. No need to be methodical with this, just keep tossing it all around with a spatula until all pieces are nice and brown and slightly crispy on the outside.
• In a large pot, place all remaining ingredients. Stir well and heat to boiling. 
• Reduce heat to medium-low. Add Gimme Lean, stir well, then cover. 
• Allow to simmer for about 20 minutes.
• Makes 8 servings.

NUTRITION INFO (per serving):

Calories: 244.9 / Total Fat: 5.2g (Saturated Fat: 0.8g, Polyunsaturated Fat: 1.6g, Monounsaturated Fat: 2.3g) / Cholesterol: 0mg / Sodium: 855.3 / Potassium: 250.8mg / Total Carbohydrates: 35.8g (Dietary Fiber: 10.4g, Sugar: 3.9g) / Protein: 14.4g

The Vegan Slow Cooker: Simply Set It and Go

Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes

Vegan Junk Food: 225 Sinful Snacks that are Good for the Soul

Coconut Curry "Resurrection Bowl"

As you may have noticed, I've been busy resurrecting the Bankrupt Vegan site, and updating all of the previous posts with new photos (I have no clue why the old photos disappeared) and nutritional information. So, here's the almost-quick version of what's been going on with me...
Regular readers will remember that I gave up veganism a few months back with the hope of curing my chronic fatigue and my inability to lose weight. And, for a while, it seemed to work. For a short time I felt like I was thriving. But the weight came creeping back on (with a vengeance), the energy flagged once again, and old chronic health problems that I had all but forgotten about reared their ugly heads.
One was arthritis - I'm only in my 30s, but I have it bad, partly because of genetics, and partly because of knee surgery in '88. But a vegan diet is also an anti-inflammatory diet and when I ate vegan, my only reminder of the arthritis was an occasional ache when the weather changed. Problem number two is several uterine fibroid tumors, which I have kept in check over the past few years by eating a vegan diet. [Those who know my story may recall that it was a trip to a free Cancer Project workshop that started me on this vegan journey to begin with.] But, after a few months of feeding the tumors with hormones from animal protein, I was quickly reminded of their existence by extreme pain and a host of... um... how shall I say.... "lady problems." Several days of each month is now spent in bed and in terrible pain. The tumors have gotten so big that my abdomen is tender to the touch and I can't even let my daughter sit in my lap without yelping in pain.

Desperate for answers, I recently wrote a letter to my trusted friend Katherine from Plant-Based Health and The Cancer Project, asking her advice about my struggles and what nutritional road I should take. I told her about the problems I experienced the last time I was a strict vegan - low energy and the inability to lose weight - and I told her about the problems I was experiencing as an omnivore - painful arthritis, initial weight loss followed by more gain, and the rapid growth of fibroid tumors that were causing extreme pain.
Her answer? Cutting out animal products to stop the influx of excess hormones, which are feeding the tumors, is the key. And then... get this... Fiber! Lots and lots of fiber. Which makes sense because toxins and excess hormones attach to fiber and are carried out of the body on it. In the poop, you see. It's also her recommendation that getting enough fiber may work to cure my energy crisis too.

So, I'm back. I'm back and I'm going to make veganism work for me, and I'm going to experiment with recipes until I find what keeps me going. I'm going to thrive. I'm definitely happier cooking as a vegan. I love vegan baking. And, even though compassion for animals was not my initial motivation for becoming vegan, I do love that no animals are harmed in the making of a vegan dinner. It's just a really nice feeling.

So, in honor of my return to veganism, my return to health, and my return to the wonderful world of vegan cooking and baking, I present to you, "The Resurrection Bowl."
Yeah, I know my last post (way back in June) is also a coconut-curry concoction, but I don't care. I love that flavor combination so hard!
This recipe makes a LOT of food, so it would be great for a potluck or to store in separate containers for quick lunches. Here's how you do it...

2 cups uncooked long-grain brown rice
4 cups water
1 head of fresh broccoli florets
1 15-ounce can garbanzo beans, drained and rinsed
1 purple onion, diced
1 large carrot, peeled and diced
4 cloves of garlic, minced
1/4 cup flaxmeal
1 small can of sliced black olives, drained
1 15-ounce can of coconut milk (don't use 'light', trust me)
1/2 cup of no-chicken broth or vegetable broth
1 tablespoon red curry paste, or more to taste
1 avocado, diced (for garnish)
A sprinkling of seaweed Gomasio* (for garnish)

• First, you want to cook up your rice. Boil the water, throw in the rice. Reduce the heat and cover until rice can be easily fluffed with a fork and no water remains. Takes about a half an hour.
• When rice is close to being done, throw all of your veggies, your beans and olives too, into a steaming basket (or a colander perched on top of a pot, which is what I use) and very lightly steam until veggies are just beginning to get tender. Broccoli will be bright green and still a bit crunchy.
• In a large pot gently stir together cooked rice, coconut milk, broth, flaxmeal, and curry paste. 
• Gently fold your cooked veggies into the rice mixture. 
• Cover and allow to sit for a few minutes on lowest heat setting, gently stirring occasionally, so that all of the flavors can mingle.
• When you serve, top with some diced avocado and seaweed Gomasio.
• Makes 8 servings.
• Enjoy!

*Ever heard of seaweed Gomasio? It is my latest obsession! There are several different varieties, but the seaweed version is my favorite. It's made up of sesame seeds, seaweed, and sea salt. It adds a lot of crunch and salty flavor, but has nowhere near the sodium of table salt. One teaspoon of the stuff has only 80mg of sodium. That's awesome! I sprinkle it on salads, soups, and even top my macaroni with it. I buy it at my local health food store, and it's only a couple of bucks for the jar you see in the photo. Seriously, try it. It's great!
P.S. Eden Organic did not put me up to this. I just honestly love this stuff.

NUTRITION INFO (per serving, calculated without garnishes):

Calories: 208.8 / Total Fat: 8.9g (Saturated Fat: 5.7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 0.5g) / Cholesterol: 0mg / Sodium: 338.4mg / Potassium: 419.1mg / Total Carbohydrates: 25.7g (Dietary Fiber: 4.9g, Sugar: 0.1g) / Protein: 5.9g)

Thai Coconut Curry Soup

Coconut and red curry, with a splash of lime and sesame is the grandest mixture of flavors I have ever tasted. As a family, we eat this soup about once a week. No joke. It's easy to make, and it is beyond delicious. Try it! 

1 15-ounce can of coconut milk (I don't recommend using light)
2 cans' worth of water or vegetable broth
2 tablespoons red curry paste
1 tablespoon fresh grated ginger, or ginger paste
1 heaping cup fresh snow peas
1 cup string beans, cut in half
1 large carrot, diced
Small handful of Thai basil leaves, left whole
1/4 cup lime juice, or more to taste
1 tablespoon low-sodium soy sauce (gluten-free, if needed)
A few splashes of sesame oil
Pinch of chili powder
1 pound firm tofu, lightly pressed and cubed
1/2 teaspoon salt or Gomasio, or more to taste
1 red bell pepper, cut into strips (for garnish)
Freshly ground black pepper (for garnish)

• Bring coconut milk and water just to a boil, then reduce heat to a low simmer.
• Add curry and ginger. Whisk until both are well-incorporated.
• Add carrots and spices (except basil leaves). Cover and simmer until carrots are almost soft, but take care not to overcook them. Nobody likes a mushy carrot.
• Add tofu. Cover and simmer a few more minutes.
• Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp. 
• Garnish with bell pepper strips and freshly ground black pepper. 
• Makes about six servings.
• Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu. It's amazing!

NUTRITIONAL INFO (per serving):

Calories: 168.2 / Total Fat: 14.7g (Saturated Fat: 8.4g, Polyunsaturated Fat: 2.9g, Monounsaturated Fat: 1.5g) / Cholesterol: 0mg / Sodium: 577.8mg / Potassium: 389.6mg / Total Carbohydrates: 105g (Dietary Fiber: 3.2g, Sugar: 2.4g) / Protein: 10.6g / Iron: 19.4%

bankruptvegan.blogspot.com

KeepRecipes

1

Featured In

• Tofu
• Hearty Soups
• Asian

Curried Seitan Roll-Ups

These curried seitan roll-ups make a great lunch or snack on a hot summer day because you don't have to actually cook anything. No hot kitchen in June for you! Nuh-uh. No sir.
They are light and simple, with a hint of red curry and lime. You'll love 'em. 

1 package chicken-style seitan
1/2 medium cucumber, diced
1/4 red bell pepper, diced
1 celery stalk, diced
1 green onion, sliced
3 tablespoons of vegan mayonnaise
1 teaspoon lime juice
1 teaspoon red curry paste
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Dash of chili powder
Salt and pepper, to taste
4 vegan sprouted grain tortillas
1 cup lettuce of your choice, chopped

• Place all ingredients (except tortillas and lettuce) into a bowl. Stir well, until everything is nicely mixed and the larger seitan pieces have pulled apart.
• Lightly toast or warm your tortillas on the stove top (gas stoves are the best!).
• Scoop out a quarter of your 'seitan salad' mixture and evenly spread it over the top of the tortilla.
• Sprinkle a quarter of your lettuce over the seitan salad.
• Now gently, and tightly, roll up your tortilla. 
• Use a good serrated knife to gently slice the roll into 4 or 6 pieces.
• Makes 4 servings.
• Enjoy!

NUTRITION INFO (per serving):

Calories: 255.9 / Total Fat: 9.2g (Saturated Fat: 1.7g, Polyunsaturated Fat: 2.1g, Monounsaturated Fat: 2.0g) / Cholesterol: 3.9mg / Sodium: 515.9mg / Potassium: 281.2mg / Total Carbohydrates: 31.1g (Dietary Fiber: 5g, Sugar: 2.3g) / Protein: 6.7g / Iron: 12.1%

So Easy: Luscious, Healthy Recipes for Every Meal of the Week 

Sandwiches And Wraps Vegetarian 

The Hollywood Wrap: 100 Quick and Easy Meals

Quinoa Tabbouleh Salad

This is my newest addiction. It is so good! I have always loved tabbouleh salad, even long before my health journey began. A plate full of falafel, tabbouleh, and dolmas was, and still is, one of my very favorite meals. So, when my husband and I decided to try gluten-free for a while, I assumed that I would have no choice but to give up my good friend, tabbouleh. But, now I don't have to! I found a delicious substitute for the bulgur wheat - quinoa! It tastes wonderful, and adds a lot of extra nutritional value toward your daily protein goal.
And, hey, remember all that fresh mint I told you about in my garden? Well, I have fresh Italian parsley growing out there too. So, badda bing. Scrumptious tabbouleh is mine once again! Give it a try.

1 cup uncooked quinoa
2 cups water
4 green onions, chopped
1 tomato, diced
1/2 large cucumber, diced
1/4 cup loosely packed fresh mint, finely minced
1/8 cup fresh parsley, finely minced
3 tablespoons olive oil
1/4 cup lemon juice, or less (to taste - I like a lot!)
1 teaspoon garlic powder
Freshly cracked black pepper, to taste

• Bring water to a boil in a medium saucepan. Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool.
• Place cooled quinoa into a large bowl (preferably something with an airtight lid).
• Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour.
• Stir again before serving.
• Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!
• Makes about 6 servings.
• Enjoy! 

NUTRITION INFO (per serving):

Calories: 192.6 / Total Fat: 8.8g (Saturated Fat: 0.9g, Polyunsaturated Fat: 0.6g, Monounsaturated Fat: 5.0g) / Cholesterol: 0g / Sodium: 6.8mg / Potassium: 97.1mg / Total Carbohydrates: 24.6g (Dietary Fiber: 3.7g, Sugars: 2.1g) / Protein: 4.7g / Iron: 18.3%

 

The Mediterranean Vegan Kitchen

The Tropical Vegan Kitchen

Vegetarian Times Cooks Mediterranean

Creamy Split Pea Soup

I took this photo at dusk, so the soup looks yellowish-brown. But, trust me folks, it's green. Like, "exorcist green." And it's delicious!
If you like, you could mince some veggie bacon and saute it with the onions at the beginning to add more of an authentic flavor, but I prefer to throw a three-inch piece of kombu in my soup water instead of the sauteed veggie bacon. If you have access to kombu (it's not very expensive, but can be hard to find - check the Asian aisle) I highly recommend it for all of your beans. It makes beans mucho flavorful, and it cuts down on the farts. Win win!

1 white or yellow onion, finely diced
1/4 cup fresh oregano leaves, minced
1 tablespoon olive oil
8 cups water
1 16-ounce bag split peas
2 large carrots, peeled and finely diced
1 cup unsweetened soy milk, or whole milk
5 sun-dried tomato halves, finely diced or minced
A few shakes of sesame oil
1 tablespoon paprika
2 tablespoons low-sodium soy sauce (gluten-free, if preferred)
2 tablespoons lemon juice
Dash of chili powder
Pinch of cayenne
Salt and pepper, to taste
Sprinkle parmesan or nutritional yeast on top (optional)

• In a large pot, heat oil over medium heat. Add the onions and oregano. Saute gently until onions are soft and translucent.
• Add water, split peas, and all spices. Stir well and bring to a boil. Stir again, reduce heat to medium-low, cover and allow to simmer for half an hour, stirring occasionally.
• Add carrots, sun-dried tomatoes, and milk. Stir well, and allow to simmer another 15 or 20 minutes, until carrots, tomatoes, and peas are soft.
• Use an immersion hand-blender to whip the soup until it's nice and creamy. Do a taste test to see if you need to add any more spices or cook a little while longer.
• Serve with a generous sprinkle of parmesan or nutritional yeast on top.
• Makes about 8 servings.
• Enjoy!

NUTRITIONAL INFO
(per serving - calculated w/soy milk, no garnish)

Calories: 115.2 / Total Fat: 2.9g (Saturated Fat: 0.4g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1.4g) / Cholesterol: 0.0mg / Sodium: 180.2mg / Potassium: 298.2mg / Total Carbohydrates: 16.8g (Dietary Fiber: 6.2g, Sugar: 3.4g) / Protein: 6.4g / Iron: 9.9%

Vegan Soups and Hearty Stews for All Seasons 

Low Fat Raw Vegan Cuisine

The 100 Best Gluten-Free Recipes for Your Vegan Kitchen