Veganishta had vanished for quite a while. I’ve been busy publishing two books (for two author clients of mine). In my spare time, whatever time I had, I did have to eat. So I made a few new dishes, but didn’t write down exactly how I made them. I’m sorry to say there will be no recipes here with this post. I made my Veganishta Loaded Pizza, my Pineapple Right-Side Up Cake, some beets, beet greens stir-fry with sprouted mung beans and brown rice, and some delicious stuffed Savoy cabbage rolls with collards. I managed to take some photos, including a couple of shots showing how I prepare my greens. The process involves washing, then soaking the greens (or any vegetable or fruit) in “iced” (with cubes) cold water along with some organic apple cider vinegar. If you wash your veggies and fruits with one part apple cider vinegar to 4-5 parts water, the vinegar helps to destroy any bacteria and mycotoxins that may be on the food. You should especially do this to your meat, if you’re a meat eater, along with rubbing it with coarse sea salt, letting it set for an hour and then rinsing and patting dry before preparing. You will notice all the blood coming out of it, thus, mycotoxins leave the meat.
Also, one Sunday, I made Vegan meatballs to go with our pasta (of course, I just ate marinara veggie sauce with my pasta). You will see a photo of two jars of sprouts. I’ve recently started growing my own brocco-sprouts and bean sprouts to add to my salads. Next time I create a new recipe, I will remember to write down all the ingredients and steps so I can include them in the blog.
Today, I am making some more stuffed cabbage rolls. I have my brown rice, barley, and lentils with seasonings cooking right now in my steam/rice cooker. I think I will also make some apple-walnut muffins or cake later today to have handy for my work week.