Special Guest Vegan Blog Post: Vegan Broth Recipe by Oriana Maoloni of The Health Madam

The following is a special guest blog post, by Emma of The Health Madam.

Hello and welcome to my healthy lifestyle blog! A blog dedicated to posting information and recipes on nutrition and health, for individuals and families alike. I have a keen interest in nutrition for myself and my family. What to cook or bake, that makes me feel good about what I’m serving, is one of my biggest challenges and concerns. I’ve taken some favorite recipes, whether they are for vegan, meat, poultry, fish or baking, and added other nutritious ingredients, without compromising the flavor.  Along with cooking more nutritious meals, my family and I try to make physical fitness a part of our life, everyday.

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Vegan Broth Recipe

I created this vegan recipe from only vegetables and fruit. I freeze off any of the broth leftovers, and use it at a time when I need a quick and nutritious meal. It acts as a good base.  For the meat lovers in my life, I add beef, ham, chicken, pork or fish, which all work well in this vegan broth because of its subtle flavour. Barley or beans, which are both high in fibre, also do well in this broth. Leftovers are brought back to life when added to this broth. I use organic ingredients whenever I can. I sprinkle with Nutritional Yeast before serving (available at most health or bulk food stores). Nutritional Yeast is high in folic acid and tastes just like cheese.

Vegan Broth Recipe – Ingredients:

  • 1-2 medium or large peeled and chopped yams
    This simple recipe makes a hearty and nutritious vegan soup that can be enjoyed in the winter as well as the summer.
    This simple recipe makes a hearty and nutritious vegan soup that can be enjoyed in the winter as well as the summer.
  • 1 large peeled and chopped onion
  • 4-5 peeled and chopped carrots
  • 4 celery stalks, chopped
  • 1-2 peeled and chopped garlic cloves
  • Handful of chopped herbs – basil, rosemary, oregano (optional – you can add one, all or your own preference)
  • Few stalks of chopped celery
  • 1 -2 Large peeled and chopped apple, pear or both
  • Filtered Water

Vegan Broth Recipe – Instructions:

In a large stock pot, I throw in all the ingredients. I fill the pot almost to the top and bring to boil and let simmer for a few hours. I then remove from it from the heat and using a hand blender, blend all ingredients until uniform. I only take out the amount I need, add whatever other ingredients I might like to add, and season to taste. The longer the soup is left to stew, the better the flavour. I add seasonings after all other ingredients are in the broth, especially leftovers, to avoid over seasoning.

Brian’s Homemade Vegan/Vegetarian Tomato Soup Recipe

Earlier this week I began inviting potential guest bloggers to send me their vegan/vegetable recipes, in my attempt to help create a collaborate experience. After all, I know there are plenty of families out there who aren’t actually vegan/vegetarian, but who are experimenting with vegan/vegetarian recipes.

The first to respond was Brian, with his blog, Love, Food and Beer, featuring his homemade vegan/vegetarian tomato soup recipe. Here it is:

“This healthy, vegan tomato soup recipe was my first attempt at digestive redemption following the misguided (albeit delicious) aforementioned meal. In short, I came home with a hankering for soup, the realization that I should have a salad, and the industriousness to attempt a combination of the two. I scoured my cabinets and the recesses of my refrigerator, and produced the following ingredients, which I turned into a simple, hearty, and beautifully rust-colored tomato soup.

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Ingredients:

1 tbsp extra virgin olive oil

1/2 red onion – diced

1 large carrot – peeled and diced

1 clove garlic – minced

1 tsp dried basil

1/2 tsp dried thyme

1/4 tsp celery salt

1 large can (28 oz) diced tomato

1 1/2 cups veggie broth

2 cups mixed “super” greens (chard, kale, spinach, etc.)

salt and pepper

Directions:

Prepare all of the ingredients first. Believe me, this stuff is way easier if you prep ahead of time.

Heat the olive oil in a medium soup pan over medium heat.

When the oil is hot, add the onions and carrots. Saute the vegetables, stirring occasionally, for 3-4 minutes or until they’re just softened.

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Add the garlic, basil, thyme, and celery salt, and stir until they’re well-mixed and effervescent (about 60-90 seconds).

Add the tomato and veggie broth and mix.

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Puree the mixture in one of two ways. Either pour the mixture into a blender or food processor, and puree until smooth, or use an immersion blender (the most wonderful kitchen tool in the world) to puree the tomatoes and vegetables in the soup pan.

Add a pinch each of salt and pepper, and cook the tomato mixture for 20 minutes, stirring occasionally.

After the soup has cooked down just a bit, add the greens, and another pinch of salt and pepper (give it a taste) and puree the greens into the soup in the same manner as before.

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Return to the heat, add salt and pepper to taste, and serve it up when you’re ready!

For the record, I definitely made a gooey grilled cheese to go with this soup. Granted, this totally negates the vegan-ness of the meal… but that’s definitely the point of the grilled cheese. Cheese is delicious.” -Chris

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Here’s what I’m looking for in a guest blogger:

1)      In 300 words or more, share your (and/or your family’s) journey of exploring the vegan/vegetarian path. What positive benefits have you noticed since experimenting with a diet free of dairy, eggs, and or meat? Or simply share a vegan/vegetarian recipe that your family enjoyed, like my wife does.

2)      Share relevant pictures in the post. Make your story come to life by including photographs to illustrate; even if they are just from Instagram.

3)      Email your blog post and pictures to me at nickshell1983@hotmail.com.

I am excited about this new blog series. It will be a collaborative experience. I’m used to hosting the discussion about the plant-based life, but I eagerly invite you, the reader, to join me on stage.

If you already have your own blog, this could be a good way to grow your own audience, as I will obviously include the link to your blog in the post.

I look forward to hearing from you!

-Nick

Calling All Guest Bloggers Who are Experimenting with Vegan/Vegetarian Recipes!

You don’t actually even have to be a blogger. Maybe you simply have found yourself positively and curiously effected by my steady stream of “vegan life” blog posts or my wife’s “Family Friendly (Mommy) Blog” posts; many of which features her original vegan/vegetarian recipes.

Calling All Guest Bloggers Who are Experimenting with Vegan/Vegetarian Recipes!

By now, those documentaries on Netflix (like Forks Over Knives, and Vegucated) have really made an influence over many of us.

This week I had a friend from college reach out to me, explaining he is “going vegan” until Thanksgiving. My response was basically to force him to agree to do a guest blog post for me. He agreed.

So then I figured, why stop there? Why not extend my offer to anyone out there who has discovered my blog, who would like to share their vegan/vegetarian stories here on Family Friendly Daddy Blog?

https://familyfriendlydaddyblog.com/2015/11/03/jill-shells-friday-night-veganvegetarian-pizza-recipe-family-friendly-mommy-blog/

Here’s what I’m looking for in a guest blogger:

1)      In 300 words or more, share your (and/or your family’s) journey of exploring the vegan/vegetarian path. What positive benefits have you noticed since experimenting with a diet free of dairy, eggs, and or meat? Or simply share a vegan/vegetarian recipe that your family enjoyed, like my wife does.

2)      Share relevant pictures in the post. Make your story come to life by including photographs to illustrate; even if they are just from Instagram.

3)      Email your blog post and pictures to me at nickshell1983@hotmail.com.

I am excited about this new blog series. It will be a collaborative experience. I’m used to hosting the discussion about the plant-based life, but I eagerly invite you, the reader, to join me on stage.

If you already have your own blog, this could be a good way to grow your own audience, as I will obviously include the link to your blog in the post.

I look forward to hearing from you!

https://familyfriendlydaddyblog.com/2015/11/03/jill-shells-friday-night-veganvegetarian-pizza-recipe-family-friendly-mommy-blog/

Jill Shell’s Friday Night Vegan/Vegetarian Pizza Recipe: Family Friendly (Mommy) Blog

Jill Shell's Friday Night Vegan/Vegetarian Pizza Recipe: Family Friendly (Mommy) Blog

Let’s talk pizza!  Our family LOVES pizza and our favorite restaurant to dine at currently is Mellow Mushroom.  They are vegan and “family friendly” and we’ve been to several here in the Southeast (in Tennessee, North Carolina, Florida and Alabama, as a matter of fact).  Pizza is often a staple for us on Friday or Saturday nights when we are up for something quick and easy to make.  Now I don’t claim to be Betty Crocker, so I will tell you now that 9 times out of 10 I do buy my pizza dough (as opposed to making it).

Where we live you can buy pre-made pizza dough from Publix, Whole Foods, or Trader Joe’s.  Whenever possible, I generally buy our pizza dough from Trader Joe’s because it is vegan, the ingredients are simple and pronouncable, it’s really good and you can’t beat the price ($1.19 here in Nashville).  I try to make a trip to TJ’s about once every other month and stock up on essentials like pizza dough (it’s perfectly fine to put it in the freezer and then thaw out the day you will use it).  And I will say that not only can you use the dough for making pizzas and calzones, but they are great to make into breadsticks to go along with soup in the winter.

To make a vegan veggie pizza, here’s what I do:

1- Preheat the oven to 400* and grease a medium sized pizza pan with a bit of Extra Virgin Olive Oil.

2- Pat the dough in your hands and pull from each side to stretch it out, and then spread it out onto your pizza pan.

3- Add the sauce of your choice (we generally buy jarred organic pasta sauce from either Kroger, TJ’s or Whole Foods . . . sometimes you can get it for $2.19 a jar at Kroger and all of the ingredients are ingredients that are real).

4- Cut up veggies of your choice and sprinkle randomly over the sauce . . . our veggie pizza staples are onion (cut into thin, long slices), multi-colored bell peppers (cut into thin, long slices), and tomatoes (cut thin) to layer on top.  Sometimes we add mushrooms, but those are only for nights we feel a little crazy and step outside of the norm.

5- Slice up some Kalamata olives and sprinkle all over.

6- Shake a little salt, a little cracked pepper, and either an Italian herb blend or simple oregano other the entire pizza.  If you have fresh basil, go ahead and cut some of that up and spread it over the pizza.

7- Toss it in the oven for 10-15 minutes (depending how crispy or soft you like your crust).

8- Eat and serve with a side salad.

Jill Shell's Friday Night Vegan/Vegetarian Pizza Recipe: Family Friendly (Mommy) Blog

For Jack’s pizza, we tend to go a much simpler route (because he is 4 and a very picky eater).  I generally break the dough in half and put the other half in the freezer for another night.  I grease the pizza pan, work out the dough in my hands and spread it onto the pan.  I add the sauce (and I try to opt for a sauce that specifically has some kind of extra veggie, like a sauce with bell peppers or mushrooms).  Then I top it with mozzarella cheese . . . or almond cheese which still has casein in it so it’s not vegan, but seems a bit better for him than the mozzarella.  I bake it anywhere from 10-15 minutes and serve his with cut up apples or a side of applesauce.

Here again, if you are not into the whole vegan thing (I get it, I really do) and just want to make a good, meaty or cheesy pizza . . . just follow the first few steps and then add your preferred toppings.  Or if you are a super meat lover and want to try inserting a veggie option in every now and then, try this, you won’t be disappointed (unless you are, then in which case, I can’t help you there; I can just vouch that we like it)!

Jill Shell’s Favorite Year-Round Vegan/Vegetarian Chili Recipe: Family Friendly (Mommy) Blog

As promised, I write today to share with you my scrumptious recipe for some vegan/vegetarian chili.  I mentioned before that I look for recipes that are quick and simple, but I forgot to mention that I really try to make an effort to make things healthy and add in veggies where I can (because, let’s face it, I am horrible at eating veggies and fruits throughout the day . . . even though I am a vegetarian).

Jill Shell's Favorite Year-Round Vegan/Vegetarian Chili Recipe: Family Friendly (Mommy) Blog

In addition to this, I am budget conscious and try to keep that into consideration when preparing meals.  I have to admit that we do tend to shop at Whole Foods and try to purchase organic when feasible, but I mostly buy produce that is on sale (for example, if I need tomatoes, I look for the cheapest organic ones that I can get and buy those) and we often choose the Whole Foods 365 brand over the others as it is more budget friendly for our pocket books.

A few disclaimers before we begin:

·         I am not a perfectionist, so often times I have slightly different amounts of ingredients (I sometimes throw in additional ingredients that are in the fridge that need to be used up).

·         This recipe is adapted from multiple chili recipes we have used in the past so it has not been directly taken from any particular website or cook book.

·         You can expect that this recipe yields about 6 adult-sized bowls of chili.  Need more?  Just double the recipe.  (If you are making this for more than 2 adults and a small child, definitely double the recipe.)

To start, I want to give you the shopping/ingredient list that you will need to make this dish.  I would also like to preface this post by saying, if you like meat in your chili, go ahead and prepare your meat as you would normally and add it to the dish.  Or if you are vegetarian and not vegan, feel free to top off your chili in the end with some cheese or sour cream.  I’m not biased; I just want you to enjoy a good bowl of chili!

Ingredients:

1 medium onion, chopped

3-4 carrots, chopped

1-2 bell peppers (you can use any color or do a combo of each), chopped

1 can of tomatoes (diced w/chilis) or 1-2 small, freshly diced tomatoes & 1 small can of tomato sauce

2 cans of 365 Ranchero Beans

1-1 ½ teaspoons chili powder

1-1 ½ teaspoons cumin

1-1 ½ teaspoons oregano

Salt and Cracked pepper

½  box of 365 Cavatelli Pasta Shells

(Vegan) Butter

Jill Shell's Favorite Year-Round Vegan/Vegetarian Chili Recipe: Family Friendly (Mommy) Blog

Now that we have the ingredients set aside, let’s get to putting this dish together.  I use my food processor to chop my onion, carrots and bell peppers, but if you don’t have one or prefer to cut by hand, I would chop everything into really small pieces (a.k.a. dice ‘em).  As you prepare the veggies, you can just throw them into the crock pot.

Next, I add my cans of chili and tomatoes (if you are chopping fresh tomatoes, I dice them into small chunks for a thicker consistency).

Then add your seasonings: chili powder, cumin, oregano, a splash of salt and a few cracks of pepper.

Stir well and set your crock pot to High.  You can leave the chili in there for about 4-5 hours to cook and occasionally, I come back to stir and let the savory aromas fill the house.

Alternatively, if you are afraid of using crock pots or don’t have the time to deal with it, you can easily prepare this on the stove.  I must admit that I ran out of time this weekend to prepare it in the crock pot and threw this together on the stove.  To prepare on the stove, start by heating a tablespoon or two of olive oil in a pot and then add the onions.  Sautee the onions for a few minutes, then add the carrots and bell peppers.  Sprinkle a little salt and pepper on these sautéing veggies and after a few minutes, toss in the beans and tomatoes.  Follow that up with the spices and let it stew at a low-medium heat for about 30 minutes.  It’s that easy and whether you use a crock pot or a pot on the stove, the chili is delicious.

About 20 minutes before we serve, I put on a pot of water and boil our pasta shells until they are al dente (perfect . . . which for us means, really soft).

When the chili and pasta shells are ready, we each grab a bowl and begin by spooning the shells into our bowl (I usually put in a few spoonfuls to cover about 1/8-1/4 of the bottom of the bowl).  Now please do not miss this next step . . . grab the butter (we use the vegan Earth Balance brand, but whatever brand you have in the house, be sure to use) and add a teaspoon full, then mix it around so that it melts amongst your shells.  Ladle as much chili as you like on top of the noodles for the perfect bowl of chili.

To top it off, you can add whatever fixings you like such as cheese, sour cream, chives, or whatever floats your boat.  On occasion, I like to add cheese, but most nights I enjoy it as it is.  I don’t know what it is, but there’s something about the melted butter over the noodles mixed with the goodness of the chili that is really unbeatable.

And that’s how you make an easy vegan/vegetarian chili dish.

Enjoy!


Source: PartSelect.com

Family Friendly (Mommy) Blog: Meet Jill Shell

Family Friendly Mommy Blog: Meet Jill Shell

Hi! Many of you probably don’t know me, but I’m Jill Shell.

You might recognize me as the wife beside the Family Friendly Daddy Blogger, Nick Shell. He’s my husband and Jack’s our (almost 5 year old) son. We recently found out that we are expecting our second child in April 2016 and we couldn’t be more excited! With a new baby on the way, you can imagine how things could be transforming in our daily lives.

One day we got to talking about the many interesting things that happen during pregnancy and I mentioned to Nick that it would be fun to do guest blog appearances on his site to write about all the changes. It started out with me wanting to write about the funny things that happen during pregnancy, such as the for real increased appetite, incredible cravings that leave you lusting after food, the inevitable weight gain, and other nuances of the kind.

But as we spoke more about it, it sounds as if it may evolve into some posts about my interests and hobbies such as cooking vegan dishes (because you don’t know what you’re missing and it’s not that difficult to prepare), reviewing baby items (to get at the heart of what you really need and what truly works), thrifty saving trends (because who doesn’t like saving money), and my new venture in crafting (totally investing in a sewing machine with my Christmas money after we get through the holidays).

This has been an incredible space for Nick to share information with people and I’m happy to contribute to this virtual forum to continue our story; connecting with people as we grow from a family of three to four.

To give you an idea of what you may be in for, I’ll be doing my next blog post on a vegan/vegetarian recipe for chili. Fall is the perfect time to break out the crock pot to create a flavorful, low-key easy meal, and what better dish than chili?

Oh, and don’t worry, I don’t venture into complicated recipes with crazy ingredients that you can only get in Mumbai and will never use again, or that take three hours to prepare and five hours to complete.

After all, I am a full-time working mom and if I have to go through a lot of trouble to prepare a healthy meal for my family, I’d just as soon invest in the “Never Ending Pasta Pass” at Olive Garden, and let’s be honest, I ain’t got time for that and neither do you.

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My 3 Minute Vegan Protein Morning Shake Recipe/Kickstarter for Health & Medicine Magazine

Now more than 2 years into being a vegan, I’ve been having inspired people ask me what I eat in the morning.

I am not a fan of vegan powder shakes. Instead, I believe in the importance of keeping ingredients from being processed whenever possible, so that the food is more alive.

So I invented my own “2 Minute Morning Vegan Protein Shake”, which is full of protein and healthy fats, with no added sugar; so it’s sweet in addition to having a healthy amount of good fats and a sweet, rich taste.

Here’s my new video about how to make it:

Please note that as a vegan, I never am able to physically consume even 1% of my daily cholesterol. While plants do contain some cholesterol, check your labels and you’ll see that it never amounts to even 1% of your daily allowance of it.

My video below demonstrates how quick and simple my recipe is for you:

1 cup of unsweetened almond milk

1 banana

1 cup of additional fruit (I prefer blueberries and strawberries)

1 tablespoon of chia seeds

1 tablespoon of unsweetened cocoa powder

1 tablespoon of unsweetened peanut butter

Pour into the blender, then use “4” setting of blender for about 10 seconds. Finally, pour into a travel cup and enjoy once you get to work.

Thanks for learning about my recipe. Please feel free to ask any related questions here on Family Friendly Daddy Blog or on my YouTube video.

In the meantime, I am very excited that this week, Health & Medicine Magazine reached out to me regarding my “Vegan Life” page here on Family Friendly Daddy Blog.

They have offered me a one-page space in our magazine, where I can share your thoughts, recipes, experience, photos and the most popular posts I have.

Health & Medicine Magazine is a high quality healthy lifestyle print publication that will be distributed free of charge for our readers throughout Florida. They wish to inspire many more people to join the healthy life and are working on securing funding via the Kickstarter platform.

In Florida, there are not such healthy free publications. So Health & Medicine Magazine plans to fill that void with their beautiful, quality publication promoting healthy lifestyle (fitness, yoga, healthy food, actual trends in health, nutrition, beauty etc).

Their magazine is completely free of charge for our readers.

You can visit their Kickstarter page to catch a glimpse of what their magazine looks like and is all about: http://kck.st/1SZZqgm