Did You Know?

Did you know??
Although using avocados and bananas are all the buzz now to get soft and shiny hair, all it will get you is a messy kitchen and bathroom. These products are great to help your hair for one day, but the proteins in them are way too big for your hair to absorb. And unless you are going to use them each day (yikes!), then you should head to a beauty supply store and check out some Vegan products that use "hydrolyzed" proteins - proteins from avocados and bananas that actually are small enough to help your hair.

Tuesday, November 9, 2010

Ethiopian Green Beans and Potatoes

As we inch towards the holiday season we always try to discover new dishes that incorporate different cultures and include that with our autumn repertoire of dishes-- particularly for Thanksgiving-- and if possible, we try to find dishes that are naturally vegan (which, in turn, tend to be also very healthy and low-calorie). This meal is a fantastic Ethiopian side dish that works well as a side to rice or tofurkey, or simply as a way to cut out some of the unhealthy butters and fats that tend to find their way in most potato dishes eaten with the holidays. If you can't find an interest in making something like mashed potatoes or Cheezy potato monsters, this will spice things up a bit, while being low-calorie and high flavor!

2 large Iowa potatoes, diced (peeled if desired, I prefer to keep the skins)
2/3 pound green beans, french cut
1/2 cup diced white onions
2 tbsp garlic, minced
1 serrano pepper, seeded and minced
1/2 tsp turmeric
1/4 tsp ground cumin
1 tbsp basil
1 tsp sea salt
1 tsp crushed red pepper
1/2 tsp lime juice
1 15-oz. can stewed tomatoes


Wash, peel if desired, and dice potatoes into square inch cubes.

In a large wok, put enough water to cover the diced potatoes and bring to boil. After water begins to boil, add potatoes.

Cook for 10 minutes, and add green beans to cook for 5 minutes more (if frozen, give them 7-10 minutes instead).

Drain green beans and potatoes and also rinse the wok quickly and return to burner.

Sauté the onion, garlic, and serrano pepper for 5 minutes, adding a little water to keep from sticking and burning. When the garlic begins to show signs of browning, it's almost ready.

Stir in the seasonings and continue sautéing for two more minutes on low, adding a little more water as it continues cooking to keep seasonings from sticking to the wok

Add the potatoes and green beans as well as stewed tomatoes and lime juice and cook on low for 15 minutes, allowing the flavors to absorb into the potatoes, stirring frequently.

Unfortunately, as I discovered with this dish, it is best eaten immediately, and doesn't fare too well after sitting in the fridge. Try to make an amount that can be eaten after it is cooked, so you won't have to save any left-overs-- enjoy!


Caloric Info
Servings 4
Calories 326.3
Total Fat: 2.8 grams
Sat Fat: 0.4 grams
Polyunsat. Fat: 0.9 grams
Monosat. Fat: 1.0 grams
Cholesterol: 0 grams
Sodium: 539.2 mg
Potassium: 1083.6 mg
Carbs: 68.3 grams
Dietary Fiber: 12.4 grams
Sugar: 4.4 grams
Protein: 11.8 grams

Monday, November 1, 2010

Ghoulish Halloween Chocolate Sugar Cookies with Icing


Photobucket

A confession: the picture of these guys isn't great. As you can tell, I was feeling a bit hurried by everyone at the Halloween party eating them before I got a good picture - and all of them were gone only moments later. I barely had time to frost these guys! My advice: make and decorate these delicious chocolate cookies before your Halloween party guests arrive.

2/3 c sugar
1/4 canola oil
1/4 c vanilla almond milk
1 tsp vanilla extract
1/2 tsp imitation butter extract
1 c AP flour
1/2 cocoa
1 tbsp arrowroot
1/2 tsp baking powder
1/t tsp salt

Mix the sugar, oil, milk, and extracts in a large bowl. Sift in the dry ingredients until well combined. Refrigerate dough for an hour or so, just so it is easier to handle when you are using cookie cutters. (If you are just making these as drop cookies, there's no need to refrigerate.)

Bake for 5-7 minutes.

When cooled, frost and add sprinkles and coloured sugar as desired.

Quick Frosting:

4 c confectionery sugar
4-8 tbsp almond milk
1/2 tsp vanilla extract
food colouring as desired

Separate into batches and add desired colours. Spread with a frosting knife over cooled cookies and add accoutrements.