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Good morning and happy Monday! If you are here for the first time by way of my interview posted on Dr. Fuhrman’s blog on Friday, then welcome, I am so happy you are here. My goal with this blog is to inspire you to make health-promoting, delicious food and to be inspired by you as well. I try to post at least one original recipe a week and I do other fun activities, too, like giveaways, recipe link-up parties, photo food journals and general ramblings about my adventures as a healthy vegan.
As I mentioned in Friday’s post, I had some friends visiting this weekend and I spent some time in the kitchen making food for us. My friends have a one-year old baby and so eating at restaurants is not really a good option for now. I love making food for other people, though, so I enjoyed cooking up some meals for us at home.
Dinner on Friday was an old favorite with my Curried Tempeh Tacos. The ingredients were simple including crumbled tempeh, beans, peppers, onions, mushrooms and onions:
The vegetables got water-sauteed in a giant skillet:
I had some toppings ready including no-salt salsa, chopped cilantro, red onion and my World’s Easiest Guacamole (not pictured):
I served everything on some sprouted corn tortillas and it was a delicious meal (followed by a batch of Tahini-Cherry Ice Cream for dessert):
We even had enough taco mix for Saturday night leftovers. Not everything I create in the kitchen is a winner, though. I have my fair share of flops and the worst ones are not even edible. This weekend I had a moderate cookie failure when I tried to make my own version of chickpea cookies inspired by Yoga by Candace (her version looks amazing, by the way). I started with making some date paste by blending up water-softened dates in the food processor:
I mixed the date paste with mashed chickpeas, flax seed, chia seed, chopped almonds, raisins, shredded coconut and cinnamon, but they ended up having the texture of a bean burger:
I baked the heck out of them, trying to get them to taste like a cookie, but they just ended up being really dense and, although not bad-tasting, just not that great.
Darn! Back to the drawing board on those, but I was happy with how the date paste turned out and I will definitely be making that again in the future for baked goods.
Yesterday morning, I made a huge batch of Energizing Green Smoothie for my friends, including a giant bag of kale. My friend Valerie decided to feed some to the baby:
Despite his expression, he definitely liked it, he kept “asking” for more with a series of grunts and finger-pointing:
Finally, this weekend, I got started on the process of making my own protein powder out of sprouted lentils and peas. I got the idea from blog reader Paul B. who was kind enough to advise me on how to go about doing this. First, I sprouted the legumes and laid them on a baking sheet to dehydrate:
After a good twelve hours in the dehydrator, they were crunchy and so I pulverized them in the Vitamix into this powder:
I haven’t tried it yet, I plan to use it in a green smoothie tomorrow morning, but it definitely has a bean-y odor to it. I can see now why commercial protein powders are often made with sweeteners or flavors. Thank you, Paul, for the inspiration! As I mentioned in this post, I don’t use protein powders that often, but I think every now and again they can come in handy. I’ll let you know how this one tastes in a smoothie.