Posted by: gulfcoaststyle | August 16, 2013

Vegetarian Coast to Coast

Vegetarian Coast to Coast

I am honored to be asked to be a part of the ten rivers food web prescription program as a guest speaker. I am giving my story about my journey to reversing diabetes. It amazes me how many people just do not understand that the power to change this diagnosis is in their hands. Generally we have all gotten away from eating the way we are supposed to. No one can comprehend that the advertisers do not care about our health but just the bottom line which is money. So if you are sick and taking expensive medications by the handful, it does not matter to them. Why because you are feeding their income.

Before World War 2, we generally were a nation that was malnourished, but after the war, the companies that were making bombs were now making chemicals to spray on food sources. The industrial food revolution was the beginning of our demise as far as our health was concerned.

By eating plant based, you by pass most of the chemicals and toxins that largely embalm any processed food making it unfit for human consumption. You also take control of your own disease ridden body and help it to heal on its own. This scares most of your large corporations that want you sick and dependent on their prescriptions.

Remember nothing is impossible, because the impossible becomes i’m possible.

Posted by: gulfcoaststyle | August 14, 2013

Starting a new journey in Oregon

Tomato Basil Soup with Homemade bread

Tomato Basil Soup with Homemade bread

Posted by: gulfcoaststyle | October 6, 2011

Ichiban Spring Rolls with Dipping Sauce

Vegetable Spring Rolls

These little treasures are the best. The spring roll skins are perfectly wrapped and fried to perfection. The layers of vegetables blend so well with the dipping sauce. The sauce is nicely sweet and sour, with just a hint of spice to set off your taste buds.
Be sure to check them out the next time you visit Ichiban Sushi and Hibachi Restaurant in Ocean Springs.

Vegetable Sushi

Cruising the Coast 2011

 

Ichiban Sushi and
Hibachi Restaurant

Across from Hartz
Chicken on Highway 90.

This is one of my favorite restaurants right now. The
sushi is to die for whether you are a vegan or not. My favorite roll is the
vegetable roll pictured on the left.
Their vegetable spring rolls are also wonderful as well. We are regulars
there and look forward to going there every week.  Be sure to say hello to Amy the owner. She is
one of the sweetest ladies in the restaurant business here.  Her wait staff are well trained and the
service is spectacular.  The sushi chef
are awesome.

She is currently running an $11.95 all you can eat sushi
lunch from 11 am until 3 pm every day.  I
only get to eat the lunch special on Sunday afternoons because I work in
Pascagoula and it is too far to drive during the week.

If you are in Ocean Springs for one of the cruising the
coast events, stop by and check this restaurant out.

Posted by: gulfcoaststyle | October 3, 2011

Jicama Noodle, Orange and Avocado Salad and Cruisin the Coast

Jicama Noodles, Orange and Avocado SaladIt is cruising the coast this week. The cars starting rolling yesterday and it is awesome to see them in their glory.

Jicama Noodle, Orange
and Avocado Salad

1 jicama, run through a spiralizer making fine noodles

1 can mandarin oranges, drained

1 avocado, peeled and diced

1 cup chopped peanuts

Dressing

Zest of 1 orange

2 Tablespoons fresh orange juice

2 teaspoons cilantro paste

1 teaspoon mustard

1 teaspoon honey

2 Tablespoons Olive oil

Wash and peel the jicama and chunk into pieces that will
fit into the spiralizer. Run the jicama through the spiralizer.  Cut the noodles into bite size pieces to make
for easier handling. Drain 1 can of mandarin oranges and set aside. Cut the
avocado in half and de-seed and take out of the shell with a spoon cut into
bite size chunks. Chop 1 cup of peanuts.

In a large bowl, put the ingredients for the dressing
into it. Whisk until emulsified. Add the jicama, oranges, avocado and peanuts.

Enjoy right away or refrigerate for an hour so the
flavors will meld together.

Note: If you do not have a spiralizer, you may use a
mandolin or potato peeler to make the noodles. They will not be as fine cut as
the noodles put through the spiralizer.

Posted by: gulfcoaststyle | September 25, 2011

Jambalaya Stuffed Red Peppers

I have been testing out new recipes to add to this blog. I used a base recipe from John Besh out of New Orleans to get the correct flavors come through in the jambalaya. The recipe comes from “My New Orleans” cookbook but his recipe serves like 10-15 people, so I had to cut down the spices and the quantities of the vegetables to get the right consistency to the mix when it was done. I have substituted faux meats in this recipe to keep it vegan. I made jambalaya with a little extra cayenne pepper and should have cut back on it some. It was real good with the bread to put out fire that was burning my mouth.

My Anaheim pepper also had more heat than normal and that may have added to the heat factor in the dish. Every one in my family liked it and said the heat factor was just fine.

Jambalaya Stuffed Red Peppers         

Jambalaya Stuffed Red Peppers

Bacon, Sausage Jambalaya Filling

6 slices vegetarian bacon slices, cut in 1” strips

6 patties vegetarian sausage, cut into chunks

1 large onion, diced

1 red pepper diced

1 Anaheim pepper, diced

2 stalks celery, diced

2 cloves garlic, minced

1 ½ teaspoons thyme

3 bay leaves

2 Tablespoons smoked paprika

1 teaspoons cayenne pepper

1 ½ teaspoons celery seed

1 (14 oz) roasted tomatoes with basil

2 cups no chicken broth

1 cup jasmine rice

3 green onion chopped

2 Tablespoons olive oil

1 teaspoon brown sugar

2 Red peppers sliced in half and seeded

In a large pot, add olive oil, onions, peppers, celery,
garlic, veggie bacon and veggie sausage. Cook until sausage and bacon are
crispy and brown Add thyme, smoked paprika, brown sugar, cayenne and celery
seed. Cook for 1 minute. Add tomatoes and no chicken broth and jasmine rice.
Bring to a boil and then reduce to simmer for 25 minutes or until rice is done.
Add the green onions at the end and fluff with a fork.

Stuff the pepper halves with the jambalaya mixture and
put the peppers in a steamer basket. Steam for 25 minutes.

Best stuffed peppers I have ever had.

There will be leftover jambalaya for the next few days or
you can freeze it for another time.  As
with all spicy foods they blend better for the next day.

Wow, what a wild weekend. After 3 days of constant rain, there is finally sunshine. Tropical Storm Lee is finally past us and moving its way Northeast. Our pool filled to almost overflowing and I was concerned it would start overflowing into the house, but we were saved from that disaster.

I made these for burritos for lunch today and they were a real hit.

Mexicali Black Bean and Rice Burrito

Black Bean
Mixture:

1 Tablespoon olive oil

1 can black beans, rinsed and drained

1 med. Onion

1/3 red pepper, diced

1 Anaheim pepper, diced

3 cloves garlic minced

1 Tablespoon chili powder

2 teaspoons cumin

1 Tablespoon brown sugar

1 can (14 oz) fire roasted tomatoes

½ cup water

3 cups cooked rice

1 large flour tortilla burrito size

1 slice vegan American cheese

Vegan sour cream for dipping

In a large saucepan over med high heat, add oil. Add
onion, peppers, and garlic, sauté until translucent about 3 minutes. Add chili
powder, cumin, brown sugar—cook chili powder for 1 minute to take the pantry
taste off of the spice.  Add tomatoes,
beans and water, simmer 10 minutes.

Heat up your grill pan to 450 degrees.

Assemble the burrito in this order:

Layer cheese on the first third

Layer beans next

Layer rice next

Fold and roll into the burrito shape

Place burrito back onto the grill and then grill for 2
minutes

Cut on the diagonal and serve with vegan sour cream.

Enjoy it is wonderful:)

Posted by: gulfcoaststyle | September 3, 2011

All American Baked Oatmeal and Tropical Storm Lee

Our house is being bombarded with high winds and buckets of rain this morning from Tropical Storm Lee moving slowly west in the Gulf of Mexico. Whenever it is wet and rainy I love to make a variation of baked oatmeal for breakfast. This baked oatmeal is delightful and really satisfies the taste buds.

The diced peaches, apples and blueberries really enhance the flavor of the oatmeal and a little dash of non-dairy creamer puts it over the top.

All American Baked Oatmeal

All American Baked Oatmeal

3 cups old fashioned oats

1 cup brown sugar

2 teaspoons cinnamon

2 teaspoons baking powder

½ teaspoons baking soda

1 cup almond milk mixed with 1 teaspoon vinegar to make
almond buttermilk

1 tablespoon Ener-g egg replacer mixed with 1 tablespoon
water

½ cup melted vegan butter

2 teaspoons vanilla extract

1 small apple peeled and diced

1 small peach peeled and diced

¼ cup blueberries

Preheat oven to 350 degrees.

In a medium mixing bowl, add the egg replacer and the
water and whisk lightly. Add brown sugar, cinnamon, baking powder, baking soda,
salt and vanilla extract, whisk lightly. Add almond buttermilk and diced
apples, peaches and blueberries. Stir gently. Add oats and fold together. Put
into baking pan and bake for 30-40 minutes or until done. ( A knife put in the
center should pull out clean, when it is done.)

This will feed 4-6 people comfortably.

I usually have a canned of sliced peaches ready  in a bowl to put on top of the baked oatmeal
and some non-dairy creamer to pour lightly over the top.

This is a breakfast that stays with you and if
you are not allergic to oats is gluten free.

Enjoy your new breakfast treat.

Posted by: gulfcoaststyle | July 5, 2011

Loving the Vegan Lifestyle

When I started this almost two years ago, I found there was a large learning curve of what it really means to eat for your health.

When you make these changes, there is a growth in knowledge you never expect and reward for being nice to your body and your soul. I finally feel comfortable with my way of eating and just overlook the comments made my the meat eaters who do not know any better. I lead by example without any pressure so that they can ask the questions if they really want to know how I am maintaining my lifestyle even in the midst of the carnivores in my house. I will be updating this blog and letting my other blog Gulf Coast Style sort of die out because the high fat foods no longer have a strong pull on me.

Looking forward to more blogging.

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