Greenbird’s Blog

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Polenta Veggie Dish October 28, 2018

Filed under: Cooking,guides — misscilicia @ 10:48 pm
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I grew up in the south and often had grits for breakfast. Once in a while I still do. Last week as I was preparing them, I decided to make extra for a dinner dish. This fall has been so mild I still am eating from my garden, and I love just walking out to my back yard to pick fresh veggies for my meals. It’s going to be hard to have to go buy them from the store–I’ve gotten spoiled.

Ingredients:

1 cup polenta/grits (either work just fine)

3 cups water

Salt, pepper, cayenne to taste

Butter or margarine to taste

 

About 3 cups assorted veggies of your choice, cut into bite sized pieces

Olive oil

½ cup dairy or vegan parmesan cheese, freshly grated.

 

Directions:

 

Bring the water to boil, then whisk in the polenta. Stir frequently, for about 5 minutes, or until it’s thicken. Pour into oiled casserole dish.

 

Sautee veggies until tender, just a few minutes. Pour veggies over the polenta and bake for about 10 minutes. Top with cheese.

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Sauteed Yellow Squash over Pasta July 31, 2018

Filed under: Cooking,guides,Homes — misscilicia @ 8:32 pm
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My wee little garden is doing fabulously this year. I

am eating almost all me meals from it. This is my

current favorite meal to make with my yummy garden

veggies. I grew everything but the pasta–just can’t find

any pasta seeds! 🙂

 

This is very quick to prepare.

 

 

INGREDIENTS:

1 small yellow squash or zucchini, sliced

1 small tomato, diced

2-3 cloves garlic

¼ sliced onion

Oregano , basil, parsley, and salt and pepper to taste

1 Tablespoon olive oil

1 serving angel hair pasta, cooked

DIRECTIONS:

Start the pasta. Heat frying pan and add the olive oil Add veggies and cook lightly, just for a few minutes, stirring frequently. When done, plate it over the pasta and serve!

 

ENJOY!

 

SPICY BUFFALO CAULIFLOWER WINGS July 13, 2018

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INGREDIENTS:

½ head cauliflower, cut in small bit sized pieces

½ cup flour

1/2 cup water

Salt, pepper, garlic powder, cayenne, to taste

 

!/2 cup  sriracha

1 Tablespoon agave

1 Tablespoon earth balance or other vegan butter

 

1/2 cup vegan mayo and sriracha, mixed in small bowl for dipping.

DIRECTIONS:

Mix the flour, water and spices in bowl. Add the cauliflower and stir to evenly coat. Place on greased pan and bake at 350 for about 20m minutes, until tender.

Mix the last three ingredients in a bowl then add the cauliflower and stir to evenly coat. Bake again for 10 minutes.  Mix dipping sauce. Serve over rice and with a green salad.

 

Banana Cake with Walnut Frosting April 1, 2018

IMG_20180331_134702713Every year I make my children a birthday cake. My oldest has a lot of fun picking out something new and different each year. This year his request was for a banana oat cake with nutmeg frosting. I came up with a  “secret” ingredient for the frosting that I think made the cake extra tasty. I used almond flour, just because I have some on hand. No need to buy any for this recipe if you don’t already have some. It takes about 10 minutes, tops,  to mix the cake and the house smells so nice as the baking cake smell wafts throughout.

 

 

 

 

 

INGREDIENTS:

Cake:

1 cup flour (I use white whole wheat. Yes, that’s a thing.)

½ cup oats

½ cup almond flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

3 ripe bananas, mashed

!/4 cup oil

¼ cup almond milk

1-2 teaspoon vanilla, depending on your level of love for it

Frosting:

¼ cup earth balance

½ cup powdered sugar

Vanilla and Walnut extract, to taste

A sprinkle of nutmeg

 

DIRECTIONS:

Mix dry ingredients in bowl, Add oil, milk and vanilla, stir. Stir in bananas. Bake at 350 for about 20 minutes, or until nicely browned, Mis frost while the cake is baking. Let cake cool, then frost. Top with sliced strawberries, if desired.

ENJOY!

 

Creamed Spinach March 29, 2018

Filed under: Cooking,guides,Homes — misscilicia @ 12:41 am
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I did it again. Bought too many veggies. That’s my weakness. This time it’s spinach. Bought a big ol’ bunch and then had to think of how to use it all up. Reflecting on it, I remembered that many years ago I used to make creamed spinach that I liked, so I recreated my old recipe. I am pleased with it and will add it back into making it regularly. This cooked up in just a few minutes and I licked the pan clean when it was done. I topped this with sauteed tempeh.

 

 

 

 

INGREDIENTS:

1 bunch spinach leaves, washed and quartered

1 Tablespoon olive oil

1-3 clove garlic, diced

¼ cup red onion, diced

2 Tablespoons cornstarch

1/4 water

¼ cup veggie stock

¼ cup nutritional yeast

Salt, pepper, thyme, oregano, rosemary & cayenne, to taste

 

DIRECTIONS:

Heat oil in skillet, then add onion and garlic. Saute about 2-3 minutes. Mix cornstarch with water, mix very well until lumps are gone. Add to pan and stir, adding broth as it thickens. Add yeast and spices and stir in. After a couple of minutes, add spinach on top and place lid on pan. Let spinach steam a few minutes, until wilted.

Serve and enjoy!

 

 

Salsa Verde Chilaquiles March 14, 2018

Filed under: Uncategorized — misscilicia @ 1:44 am

This looks so good. Going to try it soon.

Emerging Adult Eats

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I really strive to be a likable vegan.

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There’s a meme I come across all the time (probably because I stalk the vegan hashtag, hmm…) about how you can tell if someone is vegan because they won’t shut up about being vegan. Becoming this meme is my worst nightmare.

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I purposefully try NOT to bring up my diet in conversation, so as not to annoy others. I’m not a vegan crusader. I’m not trying to change the world. I just want to feel good. (Perhaps I should have more ambition, hmm…)

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Despite my best efforts at playing coy, peeps are so darn CURIOUS about it! Once they confirm I’m not protein deficient, they really want to know more. Why did I do it? Do I eat fish? What do I consider an animal product? It’s not until they realize I no longer eat cheese that I start to hear audible…

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PAD THAI March 10, 2018

Filed under: Cooking,guides,Homes — misscilicia @ 11:31 pm
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A school teacher friend of mine spent last summer living and teaching in Thailand. While there, she took a cooking class. This inspired a dinner party, in which everything was delicious. This was my contribution.

INGREDIENTS:

  • 1/2 pack rice noodles, cooked
  • 1 tablespoon olive oil
  • ½ carrot, diced
  • 2 shoots green onions,diced
  • ¼ block tofu, drained and cut into small cubes
  • ¼ to ½ teaspoon fresh ginger root, diced
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons peanut butter
  • 1 tablespoon Hoisin sauce
  • Juice of 1 lime
  • 1 tablespoon sriracha
  • 2 tablespoon sugar
  • ½ cup peanuts, chopped
  • Cilantro, to taste

DIRECTIONS:

Heat oil in frying pan. Heat oil, saute tofu until browned, about 10 minutes, add carrot, green onion and ginger. Sautee about 4-5 more minutes. In the meantime, mix  the last six ingredients in large bowl. Add noodles and tofu mix, stir well. Top with peanuts and cilantro.

Enjoy!