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This blog is intended to track my 100% whole food plant based experience and share what I have learned with others. You can participate in this blog by posting questions, advice, your experiences and successes, and anything else you think others may learn from this share in the Post Comments section after each of my Blog Posts. Please take advantage of the Subscribe For Updates or follow us link...your email address will not be shared. Also, feel free to click the Please Share It link and share it with the G+1 button in the top left corner to join our Google Circle and also add me to Facebook and Twitter. Ken Carlile
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SUPERFOODS ARE JUST SUPER MARKETING
ENCHILSAGNA (LASAGNA ENCHILADA)
In a separate saucepan, add all of the following ingredients and heat until lightly boiling.
This is a great cheat for hash-browns. You can buy an eight pack of these dehydrated potatoes and each one makes 6 1/2 cups of hash-browns. This is n(o)il in a non-stick skillet. I add some salt, garlic powder, onion powder and pepper. In the beginning stir it up and then leave it in the pan until you get the desired color. Using hot pads, put a plate or cutting board on top of the pan and flip them out. If you have a good non-stick pan they'll come right out...but wait until you have a crust on the potatoes because that's what allows them to release from the pan.
SUMMER TOMATO/SHERRY VINEGAR ANGEL-HAIR PASTA (easy, about 10 minutes)
It's that time of the year when the tomatoes are piling up on the counter, the basil has become a shrub and you don't know what to do with it all. Here's one of the simplest and most delicious pasta dishes you can make. You all know that Sherry Vinegar goes great with tomatoes, right? Well, now you do....and this critical ingredient rocks the dish (don't waste your time substituting the vinegar....buy some sherry vinegar).
1 pound whole grain angel hair pasta (I prefer semolina)
2 to 3 pounds of homegrown tomatoes chopped
8 oz package of sliced sun-dried tomatoes (you can make your own, just don't buy them packed in oil)
1/2 medium red onion chopped
2 cups basil chiffonade (roll the basil leaves to look like cigar and finely slice into ribbons of basil)
3 tablespoons at least of sherry vinegar (you'll taste later and add more if needed)
sea salt (at least a teaspoon of salt)
freshly ground black pepper
Begin boiling a large pot of water for the pasta
While waiting for the water to boil, chop up the tomatoes and onion and add to a large bowl. Sprinkle with salt and pepper. The salt will draw out tomato water and create a fresh tasting sauce.(The earlier you do this step, the more tomato water your sauce have) When you put the pasta in the boiling water (it will take 4 minutes), add the vinegar to the tomatoes and onion and stir. When the pasta is done, reserve a couple cups of the pasta water. Drain the pasta but don't rinse it. Add the pasta to the bowl of tomatoes and onion. Mix really well, until you can see tomatoes throughout. While this rests, add the sun-dried tomatoes to about a cup of the pasta water to re-hydrate them. After about 2 minutes drain off the water and add them to the pasta. Throw in the basil and mix it all again. If it seems to dry, add some of the pasta water. The vinegar should be a pleasant taste in the background but not over powering. If you need more add it. Taste for salt and serve. We ate all of this for two people it's that good.