Wingin’ It

Brandon
Brandon

You can have your cake and eat it too. Or hot wings. You can have those and eat them too… dipped in ranch… with a cocktail – totally guilt free and cheaper than happy hour at your local bar! I’ve got a great Cauliflower Buffalo Wings recipe paired perfectly with Cashew Ranch Dip and a Honey Coconut Mojito Mocktail to wash it all down. All of these can be made 100% vegan and gluten free. You know, if you’re in to that sort of thing. Continue reading “Wingin’ It”

Holy Aioli!

Holy Aioli!

Brandon
Brandon

I love garlic, and want to put it on everything. All my dreams came true when I discovered the magical world of aioli. If you were curious, aioli is basically just a fancy way of saying mayonnaise — generally they are egg based. If you’re opposed to the thought of consuming raw eggs, have I got a recipe for you!

Continue reading “Holy Aioli!”

Gluten Free Vegan Gobi Manchurian

Cauliflower Manchurian

Brandon
Brandon

It’s summertime! Which means a time for potlucks, picnics, and really just about any type of gathering that you are expected to bring a dish of your own to share. There sets in the panic — the share. What if they’re all vegan? You don’t want to bring a turducken to the box social! I’ve got the perfect Gluten-Free AND Vegan dish guaranteed to be a huge hit at your next mutual gathering of food consumption with like-minded individuals.

Continue reading “Gluten Free Vegan Gobi Manchurian”

Vegan Lasagna

Vegan Lasagna

A Natural Approach with Cheryl - www.cobornsblog.com
Cheryl

First off I should begin by telling you that I am not a vegan. I am not even a vegetarian. We’re talking full on carnivore over here. So when I was first given this assignment I thought I should beg off and let someone else tackle this subject. But then again I am always up for a challenge. I have several vegan friends and have made more than a few vegan dishes in my life. Plus, I respect the vegan choice.

Within days of being given this assignment three people shared their Vegan Lasagna recipes, along with offers to make them and take pictures. So here I am writing for the challenge and the learning and teaching experience it provides.

Veganism and vegetarianism are different in many ways. Simply put, the vegan follows a more strict diet by choosing only plant-based foods, whereas a vegetarian might be a consumer of some animal-based products. I will attempt to define a vegan for you all—hoping that while it may not be a complete encyclopedic definition, it will at least be a street level accurate one.

Donald and Dorothy Watson coined the term “vegan” in 1944 when they, among others, co-founded the “Vegan Society”. A registered charity, “The Vegan Society” continues to this day to, “advance veganism in a positive and significant way”.

A Harris Interactive telephone survey conducted in 2011 concluded that approximately 5% of the U.S. adult population is vegetarian, and only about half of that 5% are vegans. To celebrate this minuscule population, World Vegan Day is celebrated every year on November 1.

There are different levels of veganism. A dietary vegan chooses to refrain from eating animal products, not just meat, but also all animal derived products such as eggs and milk. An ethical vegan not only abstains from eating animal products but also from the use of animal products in any way, such as leather or wool clothing, animal derived vitamin supplements (like fish oil) & bee products (like beeswax), to name a few. An ethical vegan would also reject the use of products that use animals for testing.

Often a person would choose to be a vegan for health choices, to avoid chronic disease like cancer, heart disease or neurodegenerative diseases such as Alzheimer’s. Sometimes the choice is made for them as their own bodies have issues with certain products. This creates problems such as allergies or inflammation. Other times a person may choose to avoid eating animal products because they don’t like the taste. But I think most often the choice is a highly personal and ethical one. As one friend of mine put it, “I would never eat or use anything that is derived from something that has a face.”

All of us eat vegan dishes with most meals and find them quite tasty. Who doesn’t love a baked potato? Or a carrot? Especially when it is fresh from the ground. A vegan simply chooses not to eat all the things that surround these great garden side dishes.

I have never met a vegan whose life isn’t full of strong and educated conviction. Whether their diet is dictated by choice or need, the vegan is a very aware consumer and I have high regard and much respect for the person that lives this lifestyle.

If you are interested in learning more about the vegan lifestyle I would suggest the following websites to get you started:
www.vegansociety.com
www.vegan.org
www.vrg.org

Now for some awesome Vegan Lasagna Recipes!

WandasGlutenFreeVeganLasagna

Wanda's Gluten Free Vegan Lasagna
Cook time: 
Total time: 
Serves: 9
 
Ingredients
  • 2 Cups Shredded Daiya Mozzarella Cheese
  • 1 (10 ounce) Package Rice Lasagna Noodles, uncooked
  • ½ Cup Soy or Rice Milk
  • 2 (12 ounce) Vegan Sour Cream
  • 2 (8 ounce) Vegan Cream Cheese
  • 1 (10 ounce) Package Frozen Chopped Spinach, thawed
  • 8 Ounces Shredded Carrots
  • 1 Cup chopped Zucchini
  • 1 Cup chopped Yellow Squash
  • ½ Cup Vegan Parmesan Cheese
Instructions
  1. Preheat oven to 350ºF
  2. Coat a 9x13 inch lasagna pan with cooking spray.
  3. In a large sauce pan heat milk, sour cream and cream cheese. Add in spinach, zucchini, yellow squash, carrots.
  4. Mix and heat until milk and cheeses are well blended.
  5. Place a thin layer of sauce mix on the bottom of the pan.
  6. Place one layer uncooked noodles.
  7. Layer the sauce, sprinkle ½ cup of daiya mozzarella cheese.
  8. Repeat 2 more times.
  9. On the 4th and final layer, put noddles on and top with remaining daiya cheese. Cover the dish tightly with aluminum foil sprayed with cooking spray side down.
  10. Bake for 50 to 60 minutes.
  11. Remove from oven, uncover, and sprinkle parmesan cheese over the top.
  12. Place the uncovered dish back into the oven for 15 more minutes.
  13. Let cool 15 minutes or until ready to serve.

 
Cara's Grandma's Vegan Lasagna
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Zucchini Mixture
  • 4 Cups thin sliced Zucchini
  • 1 Cup chopped Onion
  • ¼-1/2 Cup Vegan Butter, such as Earth Balance Buttery Spread
  • Spices
  • 2 Tbsp. Dried Parsley
  • ½ tsp. Salt
  • ½ tsp. Pepper
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Basil
  • ¼ tsp. Oregano
  • Other Ingredients
  • 3 tsp. EnerG Egg Replacer
  • 4 Tbsp. Water
  • 8 oz. Vegan Shredded Cheese, such as Daiya Mozzarella Styles Shreds
Instructions
  1. Add the ingredients from the Zucchini Mixture Ingredients section together (Zucchini, Onion & Vegan Butter.)
  2. Cook Zucchini Mixture over medium heat on the stove for 10 minutes.
  3. Next, add the Spices Ingredients together and stir them to be sure they blend well.
  4. Mix the Spices into the Zucchini Mixture.
  5. Then, combine the EnerG Egg Replacer, cheese and water together.
  6. Add the EnerG Egg Replacer, Cheese and water mixture to the Zucchini Mixture that now has the Spices included.
  7. Pour mix into a 12x8 Baking Pan.
  8. Bake for 18-20 minutes.
  9. Let stand for 10 minutes.
  10. Enjoy!

 

And for some other truly tasty Vegan Recipes you can check out these links below:
www.ohsheglows.com
www.vegweb.com

Cheryl
Coborn’s Natural Foods Manager
Clearwater, MN

Click Here for more articles written by Cheryl

A Natural Approach with Cheryl - www.cobornsblog.com

 

Natural Energy Boost

Natural Energy Boost - www.cobornsblog.com

A Natural Approach with Cheryl - www.cobornsblog.com
Cheryl

The most effective ways to avoid your own energy crisis are to get plenty of sleep, drink enough water, eat a wholesome, balanced diet, exercise and try your best to avoid stress.

Now, with that being said and in an attempt to be realistic in this overworked, under-hydrated, time-crunched and stressed out culture we are all trying to live in, let’s look at some easy ways to try to achieve the balance that will help us fight fatigue.

Sleep

The guidelines set by the National Sleep Foundation suggest 7-9 hours of sleep per night for adults ages 18-64. Following a regular sleep cycle—same bedtime, same wake time is the best way to get in good sleep.

Avoid stressors in the hour before you go to bed, such as the news, the internet or serious discussions. Light producing electronics, even most alarm clocks emit enough light to interrupt peaceful sleep. A bath, book and quiet time to just “be” are nice ways to unwind. Keep a pad and pen by your bed to jot down the OMG thoughts like “I forgot to pay that bill” or “Remember to get a gift for Sue” will help to put your mind at ease.

Stay Hydrated with Lemon Water, Natural Energy Boost - www.cobornsblog.comStay Hydrated

We all know that we need to drink plenty of water, but truth be told, knowing and doing are two separate things. Even mild dehydration can sap your energy and cause a sense of fatigue.

Putting lemon in your water will not only make it more palatable but has an uplifting effect. It produces a clean energy that caffeinated beverages do not. NaturalHealth365.com and Livestrong.com are great websites to learn more about the cleansing and energy producing effects of lemon water.

Eat a Wholesome and Balanced Diet

Eating well usually won’t happen from a bag, box or a drive through. Eat the apple rather than the apple flavored toaster pastry. Become a label reader and be aware of the ingredients in your food choices.

Choose whole grains, real whole fruits and vegetables—again, eat the potato rather than the chip—healthy fats and lean proteins. The best sources of healthy fats are vegetable oils (olive oil!) nuts, seeds and fish. Whole energy producing foods are kale, blueberries, oatmeal, and salmon just name a few.

Exercise

Exercise and other Natural Energy Boosts - www.cobornsblog.comMove that body! My motto has always been “any movement is better than no movement”. Walk to your mailbox instead of driving to it. Even that can help create a lift. The American Heart Association recommends thirty minutes of moderate exercise a day, five days a week. You can even break up that thirty minutes into two or three 15 or 10 minute sessions.

Find what works for you. I have found I seem to like exercises that have a “K” in them…walking, hiking, biking and kayaking are my favorites. Even running around the backyard with the kids helps. And remember to seek your doctor’s advice before beginning any exercise program.

Avoid Stress and other Natural Energy Boosts - www.cobornsblog.comAvoid Stress

Now that’s a stressful statement. Right?! Life is full of unavoidable stress; work, bad drivers, death of a loved one, just to name a few. So wherever you can, choose your commitments carefully and wisely.

Schedule times to de-stress because often if it’s not on the calendar, something stressful will be. I met with my good friend, Michelle, to brainstorm ideas for this blog and in the process we talked and laughed—relaxation at its best! Meditation, prayer, listening to birds, being still and thankful are great ways to de-stress.

Now I know all these suggestions are probably things most of you already knew and many of you already try to do but always can’t achieve. So when time is tight and sleep and good food are eluding you, try this great energy boosting smoothie. Michelle found it on the internet for me at sallysbakingaddiction.com. The TropiKale Green Smoothie is only four ingredients, quick and easy to make, tastes amazing and will give a quick, proper energy boost.

TropiKale Green Smoothie

Tropikale Green Smoothie, Natural Energy Boost - www.cobornsblog.com

TropiKale Green Smoothie
Serves: 2
 
Ingredients
  • ¾ Cup Almond Milk
  • 2 Medium Frozen Bananas, peeled & sliced
  • 2 Cups Fresh Pineapple Chunks
  • 2 Heaping Cups Kale
Instructions
  1. Blend all the ingredients on high for 3 minutes or until smooth, adding more milk if it’s too thick.
  2. Serve and enjoy.
Notes
Makes enough for two smoothies, one for now and one for later, or to share with a friend. Store any leftover smoothie covered in the refrigerator for up to 10 hours.

Because I have just completed the most stressful and energy zapping move of my life and have no idea where my blender is, my friend Mel and her daughter Chloe tested this recipe for me. Chloe is six and will be using it for her 4H demo because she says it’s a winner!

I would like to thank Michelle, Natural Foods Manager at the Coborn’s on Cooper Avenue in St. Cloud, MN for helping me figure out this subject in a sensible way. As well as Melanie and Chloe, kitchen enthusiasts, who knew where their blender was.

Cheryl
Coborn’s Natural Foods Manager
Clearwater, MN

Click Here for more articles written by Cheryl
A Natural Approach with Cheryl - www.cobornsblog.com