wellness journey – Page 4 – Kristina Hamlett writes to connect, heal, and be a force for change.

Meatless Mondays: Vegan Potluck!

Back from my two-week hiatus! It was good to take a break but now it’s time to get back to sharing these recipes, my writing and plant-based wellness journey. Saturday night, Jeff and I went to a friend’s house for our second vegan potluck. Our group consisted of two other couples and their combined 8 children. Since we don’t have kids, it’s lovely to visit a home filled with the warmth of laughing, playing children.

We had our first vegan potluck in December and it was such a hit, we decided to do it again. It was comforting to be around other plant-based people, share new recipes and just have some fun!

This time around, we brought shepherd’s pie and salted chocolate chip cookies made with quinoa flour (delicious!). There was also mac and cheese, Watergate salad (a marshmallow dessert), veggie kebabs, cupcakes with chocolate frosting and hummus and tortilla chips.

Mac n’ Cheese. We all loved it and it was gone in a flash!

Watergate salad. I don’t eat marshmallows but everyone else enjoyed this vegan version of this colorful dish.

Hubby standing proudly over his bowl of cookies!

As with all gatherings of friends, the best part was the company. Three different couples sharing their lives, a meal and and hopefully more of a future.

Meatless Mondays: No Chicken (Vegan) Pot Pie

Today, hubby took over and cooked a no chicken vegetarian (we made it vegan) pot pie. The recipe came from genius kitchen.

READY IN:

55mins

SERVES:

UNITS:

INGREDIENTSNutrition

¹⁄₂teaspoon ground thyme
1cup potato, diced
¹⁄₂cup chopped onion
1cup celery, diced
1cup chopped carrot
¹⁄₃cup melted margarine or ¹⁄₃ cupbutter
¹⁄₂cup all-purpose flour
1 ¹⁄₂cups onion broth
1 ¹⁄₂cups half-and-half
1teaspoon salt
¹⁄₂teaspoon pepper
2cups chopped vegetarian chicken strips or 2 cups firm tofu, cut in tiny cubes
2pie crusts (either store bought or your own recipe)

DIRECTIONS

Preheat oven to 400°F.
Saute onion, celery, carrots and potatoes in butter for 10 minutes.
Add flour to sauteed mixture, stirring well Cook one minute stirring constantly.
Combine broth and half and half.
Gradually stir into vegetable mixture.
Cook over medium heat stirring constantly until thickened and bubbly.
Stir in salt and pepper and tyme; add tofu and stir well.
Pour into shallow 2 quart casserole dish and top with pie shells.
Cut slits to allow steam to escape.
Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

He added broccoli, mushrooms and cilantro, replaced the onion broth with vegetable broth and the half and half with almond milk (to make it vegan) but forgot to add carrots. We are trying to stay away from soy so tofu didn’t make it into our veggie pot pie. It didn’t matter. It was tasty..we probably should have let it sit a while longer before cutting into it but the flavor was all there. Definitely would try again!

Healing

I have been thinking about what should be next in plant-based journey. I have thought about cutting out wheat, oil and finally going ahead and removing all soy-based products from my diet. It would be hard for me to stop myself from feasting on the chicken-fried tofu from Whole Foods but of course, I would survive. I can’t help but feel like there is something I am missing and something I am moving towards. In terms of what I am missing, I am missing consistent discipline with everything to be truthful. I have been able to maintain my blogging schedule, met my E-Book publication goal and will start working back on my novel and another project soon. However, when it comes to my self-care I am definitely slipping. I have not focused on doing both. I have thought about it but I would be a liar if I said I have taken consistent action. I’ve been missing dance class which I love and have been snacking late for no reason whatsoever. I wrote a piece about being scared to be empty in one of my writing classes. I could mull over the reasons why or try to develop an origin story for this fear but I would rather funnel that energy into moving, getting to bed early and forming new habits. I am moving towards a new me that is healthy and for the first time, is starting to see animals. I mean, really value them. I even told hubby I wanted to visit an animal sanctuary. For those who don’t know me, this has NEVER been me. I have never owned a pet or particularly cared to pet an animal. It was not for me or to ever be for me but eating this way has changed me. I find myself more curious than I have ever been. I don’t know where this newfound curiosity will take me but I am willing to follow along.

A important part of this blog is to focus on my wellness journey. My healing from it all-the weight, the PCOS, the psoriasis, etc..I know I don’t write enough or almost at all about it. I post what I cook on Mondays but not much else. I think I want Thursdays to be a wellness update.

I am not sure if I will include pounds lost or skin cleared but it will be real and it will be here.

Meatless Mondays: Luna’s Living Kitchen

I was out of town, specifically in Charlotte this past weekend visiting family. We knew we would be leaving in the afternoon and wanted to stop by a raw vegan restaurant I found online: Luna’s Living Kitchen.

Since we are just getting home, I knew I would be in no mood to cook a meal and eat late so I thought I would share our meal at Luna’s Living Kitchen located in the South Bend of Charlotte. Even though I prefer to cook these meals, it’s good to know there are options everywhere to eat plant-based and even raw vegan!

We started off by sharing a sweet potato sushi roll. I decide to get a cacao smoothie and Jeff chose a Mango Tango. It had a kick of cayenne which we both enjoyed!

Jeff had been eager to try the raw manicotti made with zucchini and cashew cream and tomato sauce. He added the lentil soup for warmth. The coolness of the manicotti threw him a little even though he was warned about it but neither of us could deny how tasty the cashew cream was and how well it mimicked the taste of ricotta cheese. I chose one of the warmer entree options: BBQ sliders. That was our favorite dish! The oyster mushrooms was such an amazing filler compared to mock meats like tofu, tempeh or jackfruit. When we come back to Charlotte, we are definitely coming back!

Our favorite dish topped with jalapeno slaw!

Meatless Mondays: Hearty Chickpea Pasta Soup

Tonight, hubby found the recipe on a website for No Meat Athlete. He and I are considering following their meal plans for a week to accelerate the process on our wellness journey. Plus, the site is full of whole foods plant-based recipes which I would like to cook regularly. It’s so easy to fall into the vegan junk food or takeout trap. It’s delicious but ultimately costly and more calorie laden than cooking at home. Here is the recipe:

Ingredients

1-2 teaspoons Extra Virgin Olive Oil (optional)
1 Small Onion, chopped
2 Celery Ribs, diced
4 cloves Garlic, minced
¾ teaspoon Dry Rosemary
1 cup any Tomato Sauce
6 cups Vegetable Stock
1 can (15 ounces) or 1.5 cups cooked Chickpeas, drained and rinsed
1 bunch Kale (about 8 leaves), preferably Lacinato (Dinosaur), torn into bite-size pieces, coarse stems removed
4 ounces Whole Wheat or Alternative-Grain Linguine, broken into 1 to 2 inch lengths (or choose a bite-size pasta)
Sea salt, to taste
½ teaspoon fresh ground black pepper

Instructions

Heat the oil, if using, in a large pot over medium heat.
Add the onion, celery, garlic, and 1 teaspoon of the rosemary and cook until the vegetables are soft and translucent, about 5 minutes. If not using oil, add a few splashes of water as needed to keep ingredients from drying and burning.
Add the tomato sauce, vegetable stock, and chickpeas, and bring to a boil.
Add the kale and after about 5 minutes, add the pasta and stir occasionally. (This assumes your pasta will take 7 to 8 minutes to cook. If you’re using pasta that takes 12 to 15 minutes, add the pasta when you add the kale.)
When the pasta is al dente, remove the soup from the heat and season with salt and pepper.
Garnish with the remaining teaspoon of fresh rosemary and optionally, a drizzle of olive oil.

We loved it.. not oily and filling for sure! So glad we chose to sign up for these recipes!

Meatless Mondays: Black Bean Soup

I know I didn’t post a recipe last week but for some reason it felt like a lot longer. I have been working feverishly on a project that is coming to a close and it felt amazing to get back to Meatless Mondays by trying this recipe from allrecpies.com.

Here is the link: http://allrecipes.com/recipe/25333/vegan-black-bean-soup/

1 tablespoon olive oil

1 large onion-chopped

4 cloves garlic-chopped

2 carrots

1 stalk of celery

2 tablespoons chili powder

1 tablespoon cumin

1 pinch black pepper

4 cups vegetable broth

4 15 oz. cans of black beans

1 15oz can of whole kernel corn

1 14.5 oz. can of crushed tomatoes

Directions

Heat oil in a large pot over medium-high heat. Saute onion, celery, carrots and garlic for 5 minutes. Season with chili powder, cumin, and black pepper; cook for 1 minute. Stir in vegetable broth, 2 cans of beans, and corn. Bring to a boil.
Meanwhile, in a food processor or blender, process remaining 2 cans beans and tomatoes until smooth. Stir into boiling soup mixture, reduce heat to medium, and simmer for 15 minutes.

I was unsure how much I would like it without salt but the pepper, chili powder and cumin, onions and garlic provided more than enough flavor. It was relatively easy to make it and we both loved it!

Sometimes You Have to Say No

I am currently working on a project that will be released very soon. As excited as I am about it, I am trying to meet a deadline. The pressure is self-imposed but I care about meeting it for myself. I want to be confident in the work I am creating and if it takes time away from cooking and blogging about a meal here this evening, then it will just have to be.

It’s interesting that the more I try to stretch myself, the more obstacles seem to crop up. For instance, I was supposed to devote a lot of time Sunday to my project and finish up today. However, I didn’t plan for hubby to get violently ill and for me to take care of him in the wee hours of Sunday morning into the evening. Which also meant I didn’t sleep very well and tried to grab a few minutes of sleep here and there while checking on him. I am always happy to put him first but of course that means my head is not with the work nor should it be.

So I am adjusting. Saying no to driving to the store, scrambling to cook something, take photos and post about it.

Even though I know I have other work to do, on a laptop that decided to start giving me problems late last night as I tried to get more editing done, there is still a part of me that wants to say Yes and believe I can do it all. To take No out of the vocabulary.

But I am not listening. I am sticking with “No” because I don’t have longer than 24 hours in a day and it’s more than OK to acknowledge that.

Freedom

We have been back from San Diego for four days now. While I was talking to a friend about the trip yesterday, I found myself romanticizing San Diego. Not that there isn’t anything to romanticize-gorgeous beaches, delectable food, picturesque views and a vibrant arts scene. Plenty of material, right?

However, I believe I was crushing on the freedom of living there if I wanted to. When we were walking hand in hand in Little Italy, hubby peered up at an apartment and said “I could live right there.” As we walked through the harbor afterwards, I started to feel the same way.

As a writer, I know my imagination has a life of its own. It will pack up a suitcase, book a flight and go on its merry way. Even as I am writing this, I know it’s the freedom I crave–freedom to travel as we please, live where we want when we want with the stability we need. Since I am well aware we are not there yet, those romantic notions are put on hold-not forever or even indefinitely but until all of our goals are met.

I know this will take being more with steadfast with my efforts with my writing and wellness goals. When I see the rest of my life, I not only envision this level of freedom but a healthy person exercising it.

I think San Diego gave me the gift of this vision and an extra incentive to see it fully realized.

Meatless Mondays: Walnut Meat Tacos

Tonight, I am working on another writing project so I opted to make something quick and easy for Meatless Mondays: Walnut Meat Tacos. I have made walnut meat tacos in Romaine lettuce leaves but I opted for blue corn taco shells tonight. It’s not only quick and easy but tasty! Ever since being plant-based, I value spices more than ever and I realize all I have ever been interested in–with meat or vegetables–was the taste. No one likes a bland plate of either! I added a corn and bean salsa and sliced some avocado on the side and substituted liquid aminos for soy sauce. This recipe came from genius kitchen.

Here it is:

Ingredients:

1 cup raw walnuts
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon paprika

20180122_184455 — Spiced walnut “meat” after being pulsed in the food processor.

Directions:

Put ingredients in a food processor.
Pulse until course and crumbly. Don’t pulse for too long, or else you’ll end up with butter!

Enjoy! I know we will tonight!

Meatless Mondays: African Peanut Stew (vegan)

Today, I decided to try something new: a vegan version of African Peanut Stew! I found several recipes online but decided I to go with the one on budgetbytes.com. I have actually never eaten it but I hope the recipe did the stew justice.

INGREDIENTS

1 Tbsp vegetable oil
4 cloves garlic
1 inch fresh ginger
1 medium sweet potato
1 medium onion
1 tsp cumin
1/4 tsp crushed red pepper
6 oz can tomato paste
1/2 cup natural style chunky peanut butter
6 cups vegetable broth
1/2 bunch 2-3 cups chopped collard greens
1/4 bunch cilantro garnish (optional)

INSTRUCTIONS

Peel and grate the ginger using a small holed cheese grater. Mince the garlic. Sauté the ginger and garlic in vegetable oil over medium heat for 1-2 minutes, or until the garlic becomes soft and fragrant.
Dice the onion, add it to the pot, and continue to sauté. Dice the sweet potato (1/2 inch cubes), add it to the pot, and continue to sauté a few minutes more, or until the onion is soft and the sweet potato takes on a darker, slightly translucent appearance. Season with cumin and red pepper flakes.
Add the tomato paste and peanut butter, and stir until everything is evenly mixed. Add the vegetable broth and stir to dissolve the thick tomato paste-peanut butter mixture. Place a lid on the pot and turn the heat up to high.
While the soup is coming up to a boil, prepare the collard greens. Rinse the greens well, then use a sharp knife to remove each stem (cut along the side of each stem). Stack the leaves, then cut them into thin strips. Add the collard strips to the soup pot.
Once the soup reaches a boil, turn the heat down to low and allow it to simmer without a lid for about 15 minutes, or until the sweet potatoes are very soft. Once soft, smash about half of the sweet potatoes with the back of a wooden spoon to help thicken the soup. Taste the soup and add salt if needed (will depend on the brand of broth used).
Serve the stew hot with a few cilantro leaves if desired.

RECIPE NOTES

Mustard greens or lacinato kale can be used in place of the collard greens.

The verdict: We loved it! Approved! Hubby just told me that the stew will definitely be gone tomorrow. I will put this in the rotation. It went really well with brown rice and we loved the crunch of the peanuts with the stew. One of the best yet!