I have been wanting to get back to posting on this!! Things with school have been really busy with the start of a new semester -- living off of a lot of Pro bars, oatmeal, cereal (corn flakes, dried raisins plus flax seed milk), ready made burritos (Sweet Earth) and going out to eat... I know it's terrible.
And I actually did sick for about a week -- which kind of got me behind in classes and everything -- I blame my husband lol. He went on a trip to Singapore and came back with a terrible virus. Which I fortunately got. I know. Lovely. I consumed about 3 bags of coughdrops in a week, lots and lots and lots of tea. Natural Philosophy (a local health food store/yoga studio) was wonderful and specially mixed some healing tea for me :) :)
I also did my best to get back into preparing fresh healthy meals and juices -- I am rather time constrained with my schedule, but I am doing the best that I can :)
I have taken a few pictures of some meals that I have made within the past few weeks, which hopefully I will post sooner rather than later... :)
I made this quiche today.. and it was amazing!!
Simple and amazing!
Tofu Quiche:
2 fresh tomatoes chopped
2 cups of swiss chard chopped
1/2 onion chopped
1 package of white mushrooms chopped
2 garlic cloves chopped
1 tbsp olive oil
1/2 tsp all purpose herb mix
1/2 tsp smoked paprika (optional)
3-4 drops liquid smoke (optional)
2-3 tbsp balsamic vinegar
1 tsp soy sauce (optional)
1 tsp vegan worcester sauce
1/2 tsp red pepper flakes
1/4 tsp black pepper
1/3 - 3/4 cup nut, seed, grain or soy milk
14 oz firm tofu
1 tsp turmeric
1/2 tsp salt
1/2 tbsp veggie bouillon powder or 1/2 - full veggie bouillon cube -- to taste
2 ready made pie or pizza crusts (deep dish).
Preheat oven to 350 F. Saute onions, garlic and mushrooms in oil, until onions are transparent. Add seasonings from herb mix to black pepper and mix well. Turn off heat and add tomatoes and swiss chard and mix. Set aside and pour milk into blender with tofu, turmeric, salt and veggie bouillon. Blend until smooth.
Combine blended mixture with veggies.
Pour into 2 small pie crusts or 1 large.
Serves 4
And I actually did sick for about a week -- which kind of got me behind in classes and everything -- I blame my husband lol. He went on a trip to Singapore and came back with a terrible virus. Which I fortunately got. I know. Lovely. I consumed about 3 bags of coughdrops in a week, lots and lots and lots of tea. Natural Philosophy (a local health food store/yoga studio) was wonderful and specially mixed some healing tea for me :) :)
I also did my best to get back into preparing fresh healthy meals and juices -- I am rather time constrained with my schedule, but I am doing the best that I can :)
I have taken a few pictures of some meals that I have made within the past few weeks, which hopefully I will post sooner rather than later... :)
I made this quiche today.. and it was amazing!!
Simple and amazing!
Tofu Quiche:
2 fresh tomatoes chopped
2 cups of swiss chard chopped
1/2 onion chopped
1 package of white mushrooms chopped
2 garlic cloves chopped
1 tbsp olive oil
1/2 tsp all purpose herb mix
1/2 tsp smoked paprika (optional)
3-4 drops liquid smoke (optional)
2-3 tbsp balsamic vinegar
1 tsp soy sauce (optional)
1 tsp vegan worcester sauce
1/2 tsp red pepper flakes
1/4 tsp black pepper
1/3 - 3/4 cup nut, seed, grain or soy milk
14 oz firm tofu
1 tsp turmeric
1/2 tsp salt
1/2 tbsp veggie bouillon powder or 1/2 - full veggie bouillon cube -- to taste
2 ready made pie or pizza crusts (deep dish).
Preheat oven to 350 F. Saute onions, garlic and mushrooms in oil, until onions are transparent. Add seasonings from herb mix to black pepper and mix well. Turn off heat and add tomatoes and swiss chard and mix. Set aside and pour milk into blender with tofu, turmeric, salt and veggie bouillon. Blend until smooth.
Combine blended mixture with veggies.
Pour into 2 small pie crusts or 1 large.
Serves 4
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