Vegan Two-Cheese Lasagna

The Italian in me is always thrilled to find a new vegan lasagna recipe.  This one is begging me to make it.  It comes from Allison Rivers Samson of Allison's Gourmet, via a contribution on VegNews.  She uses a herbed macadamia ricotta and a cashew-cheese sauce.  Wow, this looks good!

Serves 8

What You Need:12 lasagna noodles4 quarts boiling water  For the marinara sauce:2 tablespoons olive oil1 cup diced onion2 cups diced portabello mushrooms1 teaspoon minced garlic4 teaspoons dried oregano2 teaspoons dried basil1 teaspoon dried rosemary1 teaspoon fennel seeds1 28-ounce can chunky tomatoes1 28-ounce can tomato purée2 teaspoons salt  For the herbed macadamia ricotta:1-1/2 cups macadamia nuts, soaked in water 4 hours or longer1/2 cup water2 tablespoons fresh lemon juice2 tablespoons olive oil1 teaspoon minced garlic3/4 teaspoon salt2 tablespoons minced fresh Italian parsley1 cup chiffonaded fresh basil leaves1 cup coarsely chopped green or black olives  For the cashew-cheese sauce:1 cup raw cashews1/2 cup water2 tablespoons fresh lemon juice1 teaspoon salt1/2 teaspoon rice vinegar  For garnish (optional):2 tablespoons coarsely chopped pine nuts1/4 cup minced fresh Italian parsley

What You Do:1. In a 9x12-inch baking dish, place noodles and cover with boiling water. Let sit about 15 to 25 minutes until al dente. Drain and set aside. 2. For the marinara sauce, in a large saucepan over medium heat, heat olive oil and add onion. Sauté for 10 minutes, stirring frequently, until onions are translucent. Add mushrooms and cook for 5 minutes. Stir in garlic, oregano, basil, rosemary, and fennel, and reduce heat to low. Add tomatoes and purée, and cover loosely, simmering for 30 minutes. Add salt and cook another 15 minutes. Preheat oven to 350 degrees. 3. For the herbed macadamia ricotta, in a food processor, purée macadamia nuts, water, lemon juice, olive oil, garlic, and salt for 1 minute. Scrape down sides and purée another minute until light and fluffy. Transfer to a bowl and fold in parsley, basil, and olives. 4. For the cashew-cheese sauce, in a dry blender, grind cashews into a fine powder. Add water, lemon juice, salt, and rice vinegar. Process until completely smooth. 5. Lightly cover bottom of 9x12-inch baking dish with marinara to prevent noodles from sticking to dish. Arrange a layer of noodles and top with a quarter of the remaining marinara. Spread a third of ricotta over noodles and then a third of the cheese sauce. Repeat layers with remaining ingredients, sprinkle with pine nuts, and cover with foil. Place baking dish on a sheet pan to catch any drips in oven and bake for 30 minutes. Remove foil and bake an additional 20 minutes until sauce bubbles. Cool for 15 minutes, garnish with fresh parsley, and serve hot.  Chef’s Tip: Like many other Italian dishes, this luscious lasagna tastes even better after the flavors are able to marinate overnight. Double the recipe and freeze one for a quick and convenient dinner that’s ready to eat.

Where To Eat: Red O

Red O is Rick Bayless' gourmet Mexican restaurant in Hollywood.  Although it is not a vegan restaurant, it has lots to offer a veeg gal like me.  I am not sure if it is the guacamole and mouth-watering chipotle salsa...or it may be the La Dama margarita...or the churros I just discovered are vegan (without the chocolate dipping sauce)...I really dig this place.  The Improv is right across the street so it makes for a night out.

Here are the details:

Info:  8155 Melrose Avenue, Los Angeles 90046; http://redorestaurant.com; (323) 655-5009

Setting: The restaurant is stunning.  The furniture is grandiose and hip.  Make sure you ask to sit in the main dining room and not the patio (better ambience and people watching!).  The bar is so cool and I love the tequila tunnel in the middle of the restaurant. 

Service: The servers and hosts are attentive and knowledgeable.  I always appreciate the extra effort they make to ensure that my meal is vegan.

Kids menu: Nope.  This is a grown up place!

Prices: $10-20 for Soups and Salads and $20-30 for Entrees (Enchiladas, Tacos, Cazuelas and more.)  

What I ordered: The menu is vast and diverse.  For veegs though, there are only a couple of options.  I order the Spinach, Woodland Mushrooms and Roasted Garlic Cazuelas every time.  They cook it in vegetable broth (you need to specify this) and I ask for no cheese.  If I am being good, this can easily keep as lunch the next day (but, most times, I gobble up the whole thing!).

Lace, Pearls and Leather...

Wikipedia explains that the historic origins of wedding anniversaries date back to the Holy Roman Empire, when husbands crowned their wives with a silver wreath on their twenty-fifth anniversary, and a gold wreath on their fiftieth (sigh - so romantic!).  In the 20th century, good ole commercialism brought on the the addition of more anniversaries being represented by a gift (check out my Hallmark link below.)

What 's the interest in anniversaries, you ask?  I am specifically focused on the subject today,  as me and my hubby celebrate lucky number 13.  Yes, 13 wonderful years (well, actually 20 if you count all of the years we have been together.)  As much as I love any excuse for a celebration, I often find that my anniversary gets the short end of the stick.  It falls during the Memorial Day weekend window, during a time of year when there are a whirlwind of other things going on, that I just don't put the thought and attention into it that I ideally would like.

This year, I decided to change that.  Being that it is number 13, the ideas started flowing once I got brainstorming.  In my planning, I started putting together a list of resources and ideas for commemorating a wedding anniversary, (yay - resource for the future!), and thought I would share it with my fellow veegs.  I hope it comes in handy for you too!

For starters, I looked up the "traditional" gift for my anniversary year.  Thank you, Hallmark, for this handy list broken down by year.

There are a number of sites that offer gift ideas by the year.  Below are some of my favorites that I found:

• http://ideas.thenest.com - From the folks at TheKnot.com, this site is a wealth of ideas.
• Pinterest - If you have followed my blog, you know that this site is my first stop in brainstorming anything.
• http://ehow.com - A search on this site delivered a great selection of anniversary ideas.

Finally, here is a list of fun things to get you thinking for your next anniversary plan.  I have a fun number this year, so I am playing that up...

• Clues (number corresponds to the number of years you have been married) that lead your spouse to a special gift or getaway planned 
• A grouping of gifts based on the number of years you have been married
• Scavenger hunt where each clue represents an item from each year you have been married 
• Play list with the same number of songs as you have been married
• Love notes throughout the day for each year you've been married
• Home baked goods (the number matching your anniversary year)

I'd love to hear any inspiration or ideas you have that I can add to my list for next year.  Please let me know in the comments section below.

Get Your Brunch On!

I must be craving brunch, because I seem to be drawn to brunch recipes these days.  I think I may just have to plan a summer brunch soiree in the next month so I can use all of these delicious recipes.  Here is sampling of what I have collected so far.

Spiced Belgian Waffles with Blood Orange Sauce
I found this recipe on VegNews' site.  It was contributed by Jackie Sobon of the blog, Vegan Yak Attack.  I think this would make a great staple for a summer brunch...

Makes 6 waffles

What You Need: 

For the blood orange sauce:

2 cups peeled, chopped, and deseeded blood oranges2 tablespoons sugar1 tablespoon fresh lemon juice1/4 teaspoon blood orange zest

For the waffle batter:
1/4 cup water
1 cup non-dairy milk
1 cup flour
1/4 cup rolled oats
1-1/2 tablespoons sugar
1/2 tablespoon coconut oil
1/2 tablespoon baking powder
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
Maple syrup (optional)
Powdered sugar (optional)

What You Do:

1. Preheat waffle iron. For the blood orange sauce, in a blender, place oranges, sugar, lemon juice, and orange zest and purée until smooth. In a small saucepan over low heat, add orange mixture, stirring occasionally until it thickens slightly.

1. For the waffle batter, add all ingredients in a blender and blend until smooth. Into waffle iron, add waffle batter, making sure not to leave any part uncovered. Cook for 8 to 11 minutes.

1. Drizzle blood orange sauce. Serve warm with maple syrup and powdered sugar.

Vegan Asparagus Snap Pea Frittata

I love frittatas.  This looks like a yummy vegan one, also from Vegan Yak Attack.

Serves 2 to 4

What You Need: 

1/4 cup water or vegetable broth
1/2 cup diced white onion
2 cloves garlic, minced
1 cup chopped asparagus (tops only)
1/2 cup chopped sugar snap peas
1 14 ounce-package extra firm tofu, drained, rinsed, and crumbled into large pieces
2 tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon turmeric
1/8 teaspoon dulse flakes
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup diced scallions, for garnish

What You Do: 

1. Preheat oven to 400 degrees. In a 9 to 10-inch cast iron skillet or oven-proof pan over medium heat, heat water. Once boiling, add onion, garlic, asparagus, and snap peas and sauté until onion becomes translucent.
2. In a food processor, add tofu, nutritional yeast, onion powder, garlic powder, turmeric, dulse flakes, salt, and pepper and purée into a thick, smooth mixture.
3. In a skillet over low-medium heat, combine tofu mixture and vegetables, spreading it out evenly and completely flat with a spatula, making sure there are no air pockets. Cook until edges start to darken, then place in oven for 15 to 18 minutes or until top yellows and is a little firm.
4. Remove from oven and let cool for 5 minutes before serving. Garnish with scallions.

Fines Herbes (French Herbs) Potato Rosti
What is brunch without potatoes?!!  This seems to be a fancy way to get them on your brunch plate.  No complaints here!  I found this recipe in Vegetarian Times.

Serves 4

30 minutes or fewer

Fines herbes is a French blend of equal parts chervil, chives, parsley, and tarragon. Here, the combination transforms a simple potato pancake.

• 2 large russet potatoes, peeled and grated (1 ½ lb.)

• 4 tsp. fresh chervil, coarsely chopped

• 4 tsp. fresh chives, coarsely chopped

• 4 tsp. fresh parsley, coarsely chopped

• 4 tsp. fresh tarragon, coarsely chopped

• 2 Tbs. olive oil

1. Squeeze as much liquid as possible out of grated potato, then place in bowl, and toss with chervil, chives, parsley, and tarragon. Season with salt and pepper, if desired.

2. Heat 1 Tbs. oil in 9-inch skillet (preferably cast iron) over medium heat. Press potato mixture into pan, and cook 10 minutes, or until bottom of rosti is golden brown. Loosen bottom and sides of rosti, then slide onto plate. Add remaining 1 Tbs. oil to pan, flip rosti back into pan (browned side up), and cook 10 to 15 minutes more, or until second side of rosti is golden brown. Loosen rosti, then slide onto serving plate.

Don't forget the bacon (Fakin' Bacon that is!) and the delish cinnamon buns from Cinnaholic (have them sent in from San Fran - it is sooooo worth it.)

Yep, this menu is definitely happening...off to plan my summer brunch soiree!

Where To Eat: Off Vine

For Mother's Day earlier this month, my family went to see Rain at the Pantages Theater.  My husband booked us reservations at this lovely restaurant, Off Vine, before the show.  The setting was charming and the service was impeccable.  I was impressed that they had a small vegan menu for me to choose from.  It was perfect.  I will definitely be visiting again the next time we have show tickets.  Kudos to my hubby for finding this gem!

Here are the details.

Info: 6263 Leland Way, Hollywood; http://offvine.com; (323) 962-1900

Setting: The restaurant is situated in a turn-of-the-century Craftsman-style bungalow.  It is charming.

Service: The staff was flawless.  They thought of everything and were attentive and respectful.  It didn't hurt that all the waiters looked like actors too!

Kids menu: No, but we were able to order pasta three different ways for each of my kids.  They have a pesto served with bread on the table that one of my daughters used to top her pasta.  My son had a butter sauce, and my other daughter had hers served with marinara.  They cleaned their bowls!

Prices: $7-11 for Starters and $13-27 for Main Courses.  

What I ordered: I had three options - Stuffed Bell Pepper (quinoa, mushrooms, asparagus, apples, mandarin oranges, topped with a truffle oil and orange dressing); Beluga Lentils (with grilled zucchini, tomato, eggplant and a roasted bell pepper coulis); and Pistachio Encrusted Vegan Chicken (with a mango sauce and served with vegetables and dairy free mashed potatoes).  I chose the Vegan Chicken and loved it.  There were also several salads that I would love to try.

I wish I hadn't been so stuffed from Mother's Day lunch earlier that day and we weren't so rushed to get to the theater.  I would have eaten and enjoyed the setting of this beautiful restaurant a lot longer.  It gives me an excuse to visit again soon!

Roasted Buddha Bowl

I love bowls.  They make the easiest meals and the clean up is even easier.  There is something comforting and homey about cozying up and eating lunch or dinner out of a bowl.  I love this recipe from Oh She Glows (she had me at the name - I am a sucker for Buddhas...).  She makes a cream cashew-based lemon tahini sauce (OMG - I am salivating), and combines it with roasted chickpeas, cauliflower, broccoli.  This is today's lunch for sure!  Get the recipe below or click here to go to the original post on her site.

Ingredients (3-4 servings)

For roasting and serving

• 1 head broccoli, chopped into bite-sized pieces

• 1 head cauliflower, chopped into bite-sized pieces

• 1.5 cups cooked chickpeas, drained and rinsed (or one 15-oz can)

• 1 tbsp Oil, divided

• Salt & Pepper

• Cooked grains, for serving (optional)

For the dressing

• ½ cup cashews, soaked

• 2 tbsp fresh lemon juice

• 1 tbsp tahini

• 1 large garlic clove

• ¼ tsp fine grain sea salt

• ¼ cup nutritional yeast

• 6 tbsp water, or as needed to thin out

• 1. Soak cashews in a bowl of water overnight or for 8 hours. For a quick-soak method, pour boiling water over cashews and let sit in the bowl for at least 45 minutes.

• 2. Preheat oven to 400F and line two large baking sheets with parchment paper.

• 3. Place chopped broccoli and cauliflower onto one baking sheet. Drizzle with 2 tsp oil and mix with hands until coated. Sprinkle with salt and pepper. Set aside.

• 4. Place a couple paper towels on the other baking sheet and spread out the drained and rinsed chickpeas. Place 2 more paper towels on top and roll the chickpeas around until completely dry. Drizzle with 1 tsp oil and roll around the chickpeas with your hands until they are all coated. Sprinkle with salt and pepper.

• 5. Roast the broccoli, cauliflower and chickpeas for 15 minutes at 400F. After 15 minutes, give the chickpea pan a gentle shake to roll them around in the pan. Roast both pans for another 10-15 minutes or until the broccoli and cauliflower are cooked through and the chickpeas are golden in colour.

• 6. Meanwhile, prepare the dressing by adding all dressing ingredients into a blender and blending on high speed until smooth.

• 7. When the vegetables and chickpeas are ready, remove from oven and place into a large mixing bowl. Add your desired amount of dressing on top and toss until coated. Season to taste. Serve over a warm bed of grains with more dressing drizzled on top.

Season It Up!

I love to cook with season blends.  I can turn any dish into a gourmet meal with the right spices.  Below are some of the favorite bags and bottles that fill my spice cupboard.

Lavender Gourmet Seasoning - I visited a lavender farm in Maui several years ago and fell head over tummy in love with this seasoning.  It tastes great on vegetables and tofu.  I buy this in bulk and have it shipped from Maui.  I am addicted!

Sandwich Sprinkle - I am lucky to live very close to a Penzey's Spices storefront.  If you haven't checked them out and don't have one nearby, you can also visit them online.  They have a wonderful assortment of spices and blends.  I have many favorites, but this is one of their best.  You can use it on sandwiches (and I do!), but I also use it in wraps and salads to add a little something extra.

Greek Seasoning - I love, love, love this blend.  I use it to make a salad dressing, and also season my homemade tabbouleh with it.

Taco Seasoning - I saute onion, corn and black beans with a few sprinkles of this seasoning and I have a delicious filling for Taco Tuesday.

Ume Plum Vinegar - This isn't a dry seasoning, but I don't need anything else on my veggies when I drizzle some of this on them.  In my book, that's a winner!

Nutritional Yeast - I buy this in bulk at Whole Foods.  I sprinkle it on anything I want to give a little cheesy flavor, especially homemade popcorn!






Do you have a favorite blend that I should try?   Please let me know in the comments section below.

What Isn't Vegan About Nail Polish?

I get asked this question a lot, usually when I am at the nail salon and bring my own nail polish for my mani/pedi.  Well, crushed beetles for one...fish and oyster scales for two.  Yes, my friends, many polish brands use those ingredients in their pigments.  And then there is the whole issue of animal testing.

To be safe, find out exactly what is in your nail polish at safecosmetics.org.  Or you can look at my "go to" list of favorite vegan brands below.  Oh and I should also note that OPI, a very popular brand in salons is vegan, as is Essie.

SpaRitual: This is my favorite line.  Meditate is their newest collection that I can't get enough of.

Priti: This is another favorite of mine.  I received my first bottle of Priti polish as a gift (thanks, cousin Sarah!) and have been in love ever since. 

Zoya: This line is fun and vibrant.  They have some really cool brights and shimmers.

LVX: This is a fairly new line with bold colors tied to high fashion.  Very glam and chic!

Let's Grill!

I have been enjoying our warmer weather lately (at least here, in Southern California!).  On Sundays, you can find me basking in the sun on my new outdoor furniture, taking in some jacuzzi time, and of course, grilling it up.  I seem to be cooking up the same menu every time, but it's so easy and delicious, I can't help it.  It's so fun that it has become my go-to entertaining menu for family friends too.  Fire up the grill and try this simple menu the next time you are in the mood for some good grill!

Appetizers

Organic Corn Tortilla Chips and Roasted Garlic Chipotle Salsa - I buy this jarred variety from Trader Joes.  It is my favorite salsa.  

Guacamole - So simple and delish to make homemade: Mash the "meat" of two ripe organic Haas avocados in a bowl.  Squeeze in the juice of 1-2 limes (to taste) and stir in some fresh sea salt.  That's it!

Cucumbers and Tajin - I posted this recipe on my "Better than Chips" post.  Check it out here.

Main and Sides

Assorted Roasted Veggies with Chimichurri - My veggies of choice are portabello mushrooms, red, orange and yellow bell peppers and zucchini.  After washing (and slicing the zucchini and halving the peppers) the veggies, I drizzle with olive oil, freshly cracked pepper and sea salt.  I use my hands to massage the oil and seasonings into the veggies.

For the chimichurri, finely chop 1 bunch of parsley and 4 cloves of garlic.  Squeeze in the juice of 1 lemon and a sprinkling of freshly ground sea salt.  Stir in olive oil until a thin layer covers the parsley.

"Mexican" Caesar Salad - This salad is a cinch with pre-prepared ingredients: Combine a bag of romaine chopped lettuce, a can of black beans (rinsed), a can of corn (drained), a handful of grape tomatoes (sliced in half), a can of sliced olives (drained), two avocados (chopped), and a handful of pepitas in a bowl.  Drizzle in your favorite cilantro dressing.  Sometimes I use the Hummus dressing from Trader Joe's, which is also very tasty.

Grilled Corn - I prep the ears by rolling them in foil with a pat of Earth Balance butter, salt and pepper.

Have any menu suggestions to add?  I would love to hear them.  Please let me know in the comments section below.

Vegan Meal Plans

I cannot believe it, but we are almost halfway into the year!  I never know where the time goes.  As a mom, the days are long, but the years are soooo short!!!  Since we are almost at the midway point of the year, I thought it would be a good time to stop and take stock of where we are all at with our food goals.  Have you been flirting with vegan?  Did you take the plunge and go big V cold turkey?  Or are you enjoying adding a few more meatless meals into your weekly menus or monthly repertoire?  Wherever you lie, I hope that this blog has brought you information and inspiration to achieve your goals.

To continue to aid you in your veeg pleasure (or curiosity), I have laid out a few vegan "meal plans" that I think are great.  These links offer recipes and daily menus.  It doesn't get much easier than that! 

21-Day Vegan Kickstart: This is one of my favorites.  I followed many of the meal plans laid out in this three-week plan when I first went vegan.  I have a few favorite recipes that I continue to make today.

Oprah's 3-Week Plan: Kathy Freston, aka The Veganist, has a great plan that she lays out (with even more great ideas in her book).  

PETA's Plan: The organization behind all things animal protection and ethics shares two weeks of meals and recipes, with an additional list of links to get you going vegan.  Great resource.

Vegetarian Times' 4-Week Plan: This plan from one of my favorite magazines for recipes is mostly vegan, (all vegetarian), so you have to omit the cheese here and there, but I love the recipe ideas.

Whole Living 28-Day Action Plan: Whole Living is on the top of my list of favorite magazines when it comes to good living.  This is not a vegan plan, but it is very vegan friendly and many of the recipes can be adapted.  I love the principles behind this action plan to detox your mind and body and start on a road to wellness and better living.  Many of the recipes are vegan and I have enjoyed them again and again.

Happy veeg!  

Vegan Fajitas

I must still be on a high from Cinco de Mayo earlier this month, because I want more Mexican food!  This fajitas recipe serves up a new filling than what I usually roll in my tortillas - a lentil walnut meat (yum-o!).  I found it on one of my favorite food blogs, Oh She Glows.  Get the recipe below or click through here to go to the original blog post.


Vegan Fajitas

Ingredients (4-6 servings)

For the lentil walnut meat

• 1 cup uncooked green lentils (makes about 2 cups cooked)

• 3 cups water or broth

• 1/2 cup walnuts, toasted if preferred (optional)

• 1.5 tsp ground cumin

• 1/2 tsp chili powder, or more to taste

• 1 tsp vegan Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp tomato paste

• 1/8th tsp cayenne pepper

• 1/2 tsp fine grain sea salt, or to taste

For the stir-fry

• 1 tbsp coconut oil (or other oil)

• 1 small red pepper, thinly sliced

• 1 small orange pepper, thinly sliced

• 1 small red onion, thinly sliced

Tortilla/Topping ideas

• 4-6 small soft tortillas (or try lettuce cups)

• Avocado slices

• Cashew Cream

• Fresh lime juice

• Salsa

• Cilantro

• hot sauce

• Shredded lettuce

• 1. Rinse lentils and add to a medium pot along with 3 cups of water or broth. Bring to a boil, reduce heat to medium-low, and simmer uncovered for 30-45 minutes or until most of the water is absorbed and the lentils are tender.

• 2. Meanwhile, sauté the onion and peppers in a skillet with the coconut oil for about 15 minutes over medium heat, or until softened.

• 3. Add walnuts into a mini processor and process until the size of peas or a bit smaller. Set aside. Add half of the cooked lentil mixture into a mini food processor. Process until mostly smooth. Mix back into the remaining lentils in the pot. Stir in walnuts if using. Slowly add the spices and seasonings to taste, adjusting amounts if necessary. If lentil mixture is dry add some water, a tablespoon at a time, until moistened. Turn on heat to warm lentil mixture just before serving.

• 4. Spoon lentil meat onto soft tortillas, followed by the skillet mixture and your desired toppings. Enjoy!

Vegan Fast Food

Vegan fast food seems like an oxymoron to me.  In order to be a healthy vegan, I would argue that your food must be heavy on the plant based, which means fresh and made to order (if it's going to be delicious, that is!)  I love to cook and make the majority of my family's meals during the week, but there are times when I need something quick and I don't necessarily have time to make it right then.  For most people, fast food is the answer.  Fortunately, being vegan keeps me out of the drive thru lanes, but what's a veeg to do when she needs a quick grab on the go?

Below are a few of my favorite places for "fast food" and what I usually order at them.

Veggie Grill: I order the All Hail Kale Salad every time I go.  Seriously, I have no idea what anything else on the menu tastes like.  I can call in my order and have it ready to be picked up by the time I get there!  I also occasionally order their sweet potato fries (the best ones in town, in my opinion!).

Chipotle: I keep it simple and get a regular burrito - black beans and rice with veggies, salsas and guac.  Recently, I have been changing it up and making it a salad instead of a burrito.  Delish!

Subway: This is my family's favorite "fast food" restaurant.  I order the Veggie Delight with no cheese and all the veggies, except onions and jalapeños!  I always ask for avocado and drizzle with olive oil and vinegar, and salt and pepper.

Panera: This is one of my favorite places for their black bean soup.  I also am a big fan of their Greek salad and vegetarian sandwich.  But, it's the soup that I go back again and again for...and that freshly baked bread.

Do you have a favorite "fast food" joint that is vegan friendly.  I'd love to hear about it.  Let me know in the comments section below.

What the Veg?: Bok Choy

I am a bit of a bok choy nerd.  I actually crave this stuff!  I used to be very intimidated of this beautiful vegetable, not knowing how to cook or use it in recipes.  Now, I love cooking with it.

Bok choy comes in many sizes.  Use the baby stuff when using whole or raw in recipes, and the larger varieties when chopping or cooking longer.  Here are some of my favorite ways to serve it up.

Steam it - This is by far one of the easiest and most delicious ways to eat it.  I buy the baby bok choy (Trader Joe's sells a 6 oz package that is already washed and ready to go).  Steam them for about 3 minutes.  I drizzle a bit of ume plum vinegar (available at Whole Foods) over the leaves, and top with some cracked pepper.  This is my favorite way to eat it!

Ladle it - I found this recipe in Sunset magazine and adapted it using my favorite Teriyaki tofu from Trader Joes.  It combines some of my favorite ingredients: udon noodles, ginger and bok choy!

Bok Choy and Tofu Noodle Bowl
Serves 4

Ingredients:
1 package (7 oz) fresh udon noodles or other Asian noodles
2 teaspoon Shoyu (available at Whole Foods) or soy sauce
1 tablespoon toasted sesame oil
1 cup vegetable broth
1 package of Trader Joe's Teriyaki tofu
2 tablespoons vegetable oil, divided
1 tablespoon each of minced fresh ginger and garlic
4 baby bok choy (about 1 pound) - washed and leaves separated
4 green onions, trimmed and sliced


Directions:
1. Cook noodles according to package.  Drain and divide among 4 bowls.
2. Combine shoyu, sesame oil and broth.  Set aside.
3. Cut tofu into 1/2-inch wide sticks.
4. Heat the vegetable oil over medium heat in a large frying pan.   Add tofu and saute until heated through.  Remove tofu and set on noodles.
5. Add the other tablespoon of oil and add garlic and ginger.  Cook until fragrant (30 seconds).  Add bok choy and cook until wilted (about 5 minutes).  Add broth mixture and cook until hot, about 1 minute.
5. Spoon mixture over noodles and tofu.  Sprinkle with green onions.

Dip and Spread it - Use the leaves as you would chips or other dippers in your favorite sauces and dips.  My personal favorites are hummus (for dipping) and almond butter (for spreading).

Layer it - Instead of spinach or lettuce, try giving your sandwich some green with bok choy.

Wrap it - Make a carb free wrap with bok choy as your base.  Get really creative and make a "sushi" roll using the bok choy leaves instead of seaweed.

If you haven't already tried it, give yourself a treat and serve up some bok choy.  I know you will love it - and when you do, please let me know if the comments section below.

Do You Fascinate?

I love tests and quizzes.  You know, the ones in women's magazines or online?

What type of friend are you?  
What is your parenting style?  
What is your celebrity style?  

In college, I was involved in a lot of leadership positions, and we were given the Myers Briggs personality test.  It categorizes your personality type and explains how you interact best with other types, as well as points out compatible career choices.  I found this intriguing and fun.  (Is that nerdy?!!)

When Marie Forleo posted this video last week on a new personality test by Sally Hogshead, my inner quiz geek was tickled and my curiosity peaked.  Fascinate (as she calls it) is a test about how others see you instead of how you see yourself.  With this information, she explains, you can better learn how to influence others and market your skills - or in other words, "How can you be more fascinating to others?"  As someone with a Masters degree in marketing, I say, "Brilliant!"

She also has a book (I started reading it last week).  Check it out.  What is your fascination archetype?

My Thank You Letter To My Kids This Mother's Day

When I was a kid, I received gifts on Mother's Day from my mom (still do, actually).  One year, I remarked to her, "Mama, why do we get gifts on Mother's Day?  It's your holiday."  She smiled and told me, "I wouldn't be a mother without you, so I like to give you a gift to say thank you for the gift of motherhood you have given me."  That moment has stayed with me throughout the years.  This year, I had an idea to write a letter and read it to them during our morning snuggle on Mother's Day.  I'd like to share it with you and hopefully, inspire you to remember the little things that make motherhood so grand, especially in the face of the day-to-day grind when motherhood can sometimes feel like a thankless job, despite all of our efforts.

Dear Kids,

Happy Mother's Day to me, but really Happy Mother's Day to you!  I wouldn't be a mama without you and for that I owe you everything.  My little munchkins, thank you for...

• Teaching me to play, listen, and live in the moment
• Reminding me what's important - like playing one more game of CandyLand (instead of getting dinner on the table right at 6pm)
• Showing me how much fun it is to break the rules some times 
• Re-reading old favorites and discovering new books together
• Helping me realize, "I am not an octopus!"
• Giving me reasons to play 
• Providing me with opportunities to make a difference not only in your lives, but in those of other children in our community through the volunteer work and activities I get involved with because of you
• Pushing me past my comfort zone to do things I have never done before (like riding an elephant, starting a petition, going to City Council...)
• Reuniting me with my passion for writing children's literature
• Inspiring me to do better - be better - and live better - for myself and our family...

But most of all, thank you for lighting my life with purpose and challenge.  You'll never know how you've changed me for good.  It is because of you that I truly live the good life.

5 Ways To Foster Positive Thinking in Your Kids

"I am..." can be a life changing statement.  I started using affirmations a few years ago as a self empowerment tool.  If you are new to them, simply stated, they are the practice of positive thinking with the belief that continued focus on them will achieve success in anything.  Affirmations are carefully crafted statements that are repeated to one's self out loud and written down on paper (I put them up on my mirror, computer desktop, bulletin board, vision board...).  In repeatedly saying the affirmations, you embody the statement until it is.  They are extremely powerful and I have found them to be equally successful.  They are one of my favorite things in my good life tool box.

Louise Hay is my go-to girl for all things on affirmations (Check out her Power Thought Cards and corresponding iPhone app).  When I was attending one of her conferences last year, it struck me that my kids should join me in this practice too.

As moms, it is our job to encourage and praise our kids.  I believe confidence is one of the greatest gifts we can give our children.  Childhood and adolescence can be tough.  I have painfully emotional memories of elementary and middle school, where I was teased or heckled.  Kids can be mean.  I want my kids to have the confidence and knowledge that they are fantastic no matter what anyone else says to them.  I also want them to have the wisdom and assurance that they have the power to change any situation that comes to them.  Affirmations can do all of this and more.

Here are some ideas for putting affirmations into practice with kids:

Say it out loud - Before my kids go to bed at night, I have them come up with a series of I Am statements (I am fantastic.  I am unstoppable.  I am smart.).  They can say whatever they want, but it has to be something positive about themselves and they have to come up with it.  They say them out loud as we are snuggling.  It's the last thing they say before we go to bed.

Post it - During times when you notice your child struggling over something or feeling bad about themselves for a particular reason, have them write an affirmation on a post it note and put it on their bathroom mirror so they say it out loud whenever they see it.

Read - I Think, I Am! by Louise Hay is one of my favorite children's books about affirmations.  It explains what affirmations are in a kid friendly way and teaches them how to use them.  I highly recommend this book.  Dwayne Dyer also offers several great children's books on the subject.  I Am is a favorite of mine.  A quick search on Amazon reveals many others to choose from.

Write it down - Give your kids an affirmation journal.  This can be a regular three-ring notebook or something fancy.  The point is to give them a place to write down positive thoughts that they can repeat over and over again.  They can also use the journal to write about a thought, feeling, or situation they are struggling with that corresponds to the affirmation.

Be a model of affirmation - I believe one of the most effective ways to teach our kids is to have them catch us in the act of doing it ourselves.  I am hopeful that if my kids see me practicing affirmations that they also will want to do it.

Once you and your kids get started, I know you will find affirmations to be a lot of fun, and a valuable tool.  If you do, please let me know what you think.  I love feedback!

My Favorite Mother's Day Gifts Made By The Kids

Some of my favorite Mother's Day gifts (or any gifts for that matter) are those that my children made me: the poem my daughter wrote in kindergarten, the jewelry box that the kids painted and decorated, and the seashell frame that holds my other daughter's photo.  I love gifts from my kids.  Homemade and personalized items are the best in my book.  For this Mother's Day, I plan to have the kids put a few things together for their grandmas.  Here are some of my favorite ideas for the kids to make.



"Reasons" Jar - Tie a ribbon around an ordinary jar or container and have your kids fill it with slips of paper penned in their own handwriting with reasons they love grandma.

Grandma-isms book - I like this book from Mixbook.  Add your favorite photos to complement quotations of your kids' favorite things that Grandma says and does or use poetry and quotations about mothers next to your photos.

Magnets - These pebble magnets are so cute and so easy!  Cut a picture to size and glue it under the glass marble.  Add a circle magnet to the back.

Hand/Foot Art - Using stamp pads or washable paint, place a handprint or footprint on a piece of art paper or canvas.  When it is dry, have your child use the print to make a picture using other art supplies.  Ideas include butterflies, caterpillars, royal crowns...the possibilities are limitless.

Handmade Coupons - Create a template on the computer for the kids to fill in or let them write out and draw their own.  Come up with a list of things that the kids can gift and have them fill out the "coupons."  Put together in a cute booklet and/or tie them with a ribbon.

Movie Trailer - This is a great one for the older kids.  My daughter has a new app that she loves where she can make movie trailers herself - using her own video and pictures.  What if she cast Grandma as the star?  Mix in some family photos and whatever else your kids' creativity comes up with and you've got a gift that Grandma will be watching again and again!

Paperweights and Inspiration Stones - I love the one my daughter made me, decorated with glitter stickers!  Take a smooth rock and use paint, stickers, or whatever craft supplies you have on hand to let your little one create a masterpiece on stone.






Do you have any favorite kids gifts to share?  I'd love to hear them in the comments section below.