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  • Scam Watch

    Scam Watch Do you ever get unwanted spam phone calls from OVERLY EFFERVESCENT Fundraising charities? “Hi this is BLAH BLAH from TAKEYOURMONEY, how are you today??” I do and I always ignore or reject them, but sometimes I get repeat attempts from the same “overly effervescent” person that I can actually understand (not that that makes it any better). So I decided to Google the callers name this time. Lo and behold, I found dozens of matches on spam reporting sites that matched the callers name exactly, with similar-but-not-identical opening pitches. So, I delved further, read some reports then eventually wound up at a legitimate website that was a direct victim of a scam and posted the following statement on their website: SCAM ALERT: Your Community Health never calls people to solicit donations. We have heard a report of someone claiming to be ‘Heather Thomas from Your Community Health’ requesting…

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  • Chickpea Salad

    Ingredients for Chickpea Salad 3 baby cucumbers, chopped 4 artichoke hearts, chopped 4 scallions, trimmed and cut into ¼” pieces 1 pint cherry tomatoes, cut in half or thirds, depending on the size 1 red bell pepper, chopped ⅓ cup pitted Kalamata olives, chopped ⅓ cup pitted Castelvetrano olives, chopped 2 cups cooked chickpeas (or one can) For the dressing ¼ cup extra virgin olive oil 2 lemons, juiced 1 teaspoon garlic powder ¼ cup red wine vinegar 1 teaspoon garlic powder ½ teaspoon salt ¼ cup nutritional yeast 1 tablespoon oregano ¼ teaspoon black pepper How to Make Chickpea Salad Combine all of the chopped veggies together in a bowl. Add all of the dressing ingredients into the bowl and stir well to combine. Make sure everything is evenly coated and fully mixed.

  • Chickpea Salad

    Ingredients for Chickpea Salad 3 baby cucumbers, chopped 4 artichoke hearts, chopped 4 scallions, trimmed and cut into ¼” pieces 1 pint cherry tomatoes, cut in half or thirds, depending on the size 1 red bell pepper, chopped ⅓ cup pitted Kalamata olives, chopped ⅓ cup pitted Castelvetrano olives, chopped 2 cups cooked chickpeas (or one can) For the dressing ¼ cup extra virgin olive oil 2 lemons, juiced 1 teaspoon garlic powder ¼ cup red wine vinegar 1 teaspoon garlic powder ½ teaspoon salt ¼ cup nutritional yeast 1 tablespoon oregano ¼ teaspoon black pepper How to Make Chickpea Salad Combine all of the chopped veggies together in a bowl. Add all of the dressing ingredients into the bowl and stir well to combine. Make sure everything is evenly coated and fully mixed. Equipment List Mixing Bowl Spatula

  • Vegan Ground Beef

    Ingredients 1 cup vegetable broth 2 tablespoons tomato paste 1 tablespoon soy sauce 1 tablespoon vegan Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon paprika ¼ teaspoon smoked paprika ¼ teaspoon black pepper 1 cup textured vegetable protein also called “TVP” cooking oil for sautéing Instructions In a bowl, whisk together the marinade: vegetable broth, soy sauce, tomato paste, vegan Worcestershire sauce, garlic powder, onion powder, paprika, smoked paprika, and black pepper. If making taco meat, add 2-3 teaspoons of taco seasoning. Mix in the TVP and let sit for 5 minutes. Heat a pan on medium heat with a little cooking oil (I use about 2 teaspoons.) Add the ground beef mixture to the pan. Sauté for about 10 minutes, or until browned. Recipe Link: https://www.karissasvegankitchen.com/vegan-ground-beef/

  • Microwave Basmati Rice

    Microwave Basmati Rice Ingredients • 1½ cups dry basmati rice • 2¼ cups water • 1 tablespoon olive oil, ghee, OR butter • ½ teaspoon sea salt • 2 bay leaves (optional) Instructions Optional but recommended: Soak rice in water for at least 20 minutes before cooking. (Soaking helps to elongate the rice– Skip if you don’t have time.) Rinse rice in a mesh sieve. Add rice, water, oil, and bay leaves to a large microwave-safe bowl. Cover bowl with lid. Microwave covered at 60% power for 12 minutes.* (See Recipe Notes). Remove the lid, and cook uncovered on 100% power for 6 minutes. Serve as a side dish, refrigerating or freezing leftover rice. Leftovers: This rice is best served immediately, but can be kept refrigerated in a sealed container for up to 4 days. To reheat, add about a tablespoon of water, and microwave covered until warm (2-3 minutes).…

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  • 5 Minute Vegan Cream Cheese

    Ingredients 1½ cups raw cashews, soaked ¼ cup unsweetened non-dairy yogurt 1 tablespoon lemon juice 1 tablespoon apple cider vinegar ½ teaspoon salt Optional: 3 tablespoons chopped chives 1 teaspoon onion powder Instructions Soak the cashews either overnight in cool water in the refrigerator, or for at least 30 minutes in hot water. The longer you soak the cashews, the creamier the cream cheese will be. Drain and rinse the soaked cashews, and add them to a food processor. Add the unsweetened non-dairy yogurt, lemon juice, apple cider vinegar and salt. Blend until smooth, stopping to scrape the sides as needed. Taste; add any additional salt or lemon juice, if desired. Add the chives and onion powder if using, and pulse until incorporated. Serve immediately on bagels, or store covered in the refrigerator for up to 5 days. It can also be frozen if desired. Notes To soak the cashews,…

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