Found this So Delicious-brand coconut-milk yogurt at Natural Grocers the other day. It’s soy free and dairy free.
Verdict: It’s good. Same consistency as “regular” yogurt (maybe a tad less thick). The coconut flavor is very subtle. I did notice it’s a little bit more tart than other yogurts.
It doesn’t have the chunky fruit at the bottom, in case you were wondering. I got the strawberry-banana flavor.
INGREDIENTS: WATER, COCONUT MILK, STRAWBERRIES, BANANAS, ORGANIC EVAPORATED CANE JUICE, PECTIN, CHICORY ROOT EXTRACT, DEXTROSE, NATURAL FLAVORS, ALGIN (KELP EXTRACT), MAGNESIUM PHOSPHATE, TRICALCIUM PHOSPHATE, RICE STARCH, LOCUST BEAN GUM, AGAR, CULTURE, CARRAGEENAN, GUAR GUM, DIPOTASSIUM PHOSPHATE, VITAMIN B12.
Here’s a delicious vegan breakfast I thought up and made today.
Cook’s note: I used one of those polenta “logs” you can buy at any major grocery store. I sliced it into rounds, then quartered the rounds. Polenta is a fat-free, cornmeal-like grain that you can buy either loose (and boil it yourself) or buy in log form, which is very convenient. We didn’t put any cheese on top, but it’d be great with Daiya shreds melted on top, or some cheddar if you aren’t vegan.
Yield: 3 Polenta Ranchero entrees.
Olive or canola oil, for frying
Log of polenta, cut into pieces
2 or 3 different-colored bell peppers
1/4 of an onion
1 teaspoon cumin
3 whole-wheat tortillas
1 can vegetarian refried beans
15 tablespoons green chili, such as 505 brand, divided
1 tomato (I didn’t have one, but it would be good to dice up and put on top)
1 lime or juice of one lime
1. Preheat oven to 350 degrees. In 2 separate skillets over medium heat, heat 1-2 tablespoons oil.
2. Place polenta pieces in one skillet. If you want the polenta crispy, fry it at least 8 minutes before flipping and frying 8 more minutes on the other side.
3. While polenta cooks, cut up bell peppers and onions into smallish pieces. Place them into the second skillet of oil, and cook, stirring every now and then, about 7 minutes. Season with cumin if you have it.
4. On cooking sheet, place tortillas. Put a few spoonfuls of refried beans on each one, spreading beans around as though you were spreading marinara on a pizza crust. When polenta and veggies are done frying, remove them to paper towels to soak up excess oil. Then spoon some veggies onto each tortilla. Then spoon crispy polenta pieces on top of the veggies. Finally, spoon 5 or so tablespoons onto each one.
5. Place tortillas in oven and bake for about 6-8 minutes, just to heat them up.
6. While tortillas cook, slice up avocados. If you are using a tomato, dice it up. Remove tortillas from oven and spread avocados and tomatoes on top. Place each on a plate, and slice the lime into 3 pieces, placing each slice on a plate for squirting over the Polenta Rancheros.
7. Serve and enjoy! I served them with some steamed kale on the side for the calcium and other nutrients it offers in such an easy way.
My second year in my home and my second attempt at planting a veggie garden. I really want this garden to produce. Last year I didn’t pay enough attention to it, and it got overgrown with weeds and most of it died. I did get some spinach, lettuce, broccoli raab and kale out of it, which was good.
A couple of weeks ago, my mom and niece, Taylor, came over to help me plant my garden. We bought some organic sheep-poo compost mix to get the soil nice and supple. Since it’s still chilly out, we didn’t plant everything. Using both seeds and starter plants, we planted leafy green lettuce, broccoli, Swiss chard and collard greens.
I plan on planting cucumbers, zucchini, tomatoes, kale, spinach and potatoes next weekend when it warms up.
So far this year, I’ve been way more diligent about watering the garden. So this bodes well.
Last year I would just forget about it. Now, I wake up excited to go check on it and water it.
I’ll chronicle my successes and failures here.