Thirty-year vegan actor and producer, Woody Harrelson, is coming out with a new documentary series. He is combining his talents with cookbook authors and chefs Derek and Chad Sarno. The title of the new documentary is Wicked Healthy World.
The series is expected to visit innovative vegan products, farmers, and of course vegan chefs around the world. The purpose is to enlighten and teach about the plant-based movement.
Rumors say that Netflix is expected to pick up this documentary. Nevertheless, it is in production now, and you just got a sneak scoop.
Cheesecake that is vegan. Oh, Yes! These desserts will whisk your imagination to the beach. The cool sand is beneath your feet as the waves of the ocean dance in and out against the shore. Each bite of these treats explodes with a mini vacation.
Vegan Pineapple Cheesecake Bars Recipe
Preheat oven to 350 degrees
Mix the following ingredients:
1 ½ cups of graham crackers crushed (1 box of Kinnikinnick S’moreables Graham Style Crackers made the perfect amount.)
1 cup of Baker’s Angel Flake Coconut
¼ cup of organic sugar
½ stick of Miyoko’s butter melted (4 ounces)
After the above is combined place in bottom of 13” x 9” pan.
Then blend the following with electric mixer:
4 packages (8 ounces each) of plain Kite Hill Cream Cheese Spread (at room temperature)
1 cup of organic sugar
1 teaspoon of vanilla
Stir into the cream cheese mixture:
1 can (8 ounces) Dole Crushed Pineapple, Undrained
Then pour the above ingredients on the top of crust and smooth out evenly.
Bake 40 minutes.
Then Cut into squares.
You will need the following for topping.
1 can (8 ounces) Dole Crushed Pineapple, DRAINED
½ cup Baker’s Angel Flake Coconut
Top each square of cheesecake with one teaspoon of pineapple and one teaspoon of coconut. Enjoy!
In Texas, Mexican food is a favorite. Enjoy this enchilada recipe and the Mexican rice recipe below. You will also find a tip for serving a Mexican feast.
Rojo Enchilada Recipe
Preheat oven to 350 degrees
1 package of frozen Gardein Crumbles
½ cup of pico de gallo (fresh from Central Market or Whole Foods)
½ package of taco seasoning
¼ cup of water
½ cup of vegetable oil
12 corn tortillas
1 can red enchilada sauce (Old El Paso 10 ounce can)
½ package of Daiya Mozzerella Shreds
1 bunch of green onions added as you desire
Place the Gardein Crumbles, pico de gallo, taco seasoning and water in a microwave safe bowl, then microwave for six minutes. Stir occasionally.
Spread about half a can of red enchilada sauce around the bottom of a 9” x 13” casserole dish.
While the Gardein crumbles mixture is in the microwave, turn on stove top to medium heat. Use a small pan, and add about 1/4 cup or 1/2 of the vegetable oil, and heat. When the oil is heated, carefully take tongs to use to hold on to one end of the corn tortilla. Dip tortilla one at a time in hot oil for ten seconds on each side. Tortillas are better if dipped for a shorter time than to cook too long. If you cook the tortillas too long, they will become crispy and not pliable. As the vegetable oil is absorbed in the tortillas, you will add more oil to the pan, and lower the heat a little as needed.
Place hot tortilla on a plate with a paper towel to soak up oil. Then, place two tablespoons of the crumble mixture, and one teaspoon of Daiya mozerrella cheese. Place the filling close to the top of the tortilla, because the enchilada is easier to roll. Caution they will be hot. I moved fast when rolling hot tortillas and place them in the casserole dish.
You can leave them whole or cut them in half. Add rest of enchilada sauce on top of enchiladas. Spread sauce around on all enchiladas. Then add shredded Daiya cheese to top. Cook enchiladas covered with foil in the oven for 30 minutes. Take off the cover and cook an additional five minutes.
Add green onions after the enchiladas have cooked.
Mexican Rice Recipe
I use brown rice because it is more nutritious and contains all the grain. White rice has the nutritional fiber removed.
2 cups of brown long grain rice
3 tablespoons of vegetable oil
2 to 3 cloves of minced garlic
¼ cup of tomato paste
4 ½ cups of water
Before you get started, place the following dry spices in a bowl. Bowl one.
1 tablespoon of onion powder
1 teaspoon cumin powder
1 teaspoon chili powder
1 teaspoon of oregano
1 teaspoon of salt
½ teaspoon of paprika
½ teaspoon of garlic powder
In another bowl, place these ingredients: Bowl two.
2-3 bay leaves
3 teaspoons of nutritional yeast
1 teaspoon of sugar
Turn stove top on medium-high heat and pour oil into a large pan. Pour rice into skillet and stir for about a minute. Then add the garlic to the rice, and stir for about another minute.
Add spices to rice mixture from bowl one. At this point, your kitchen will explode with the aroma of flavors. Stir for about a minute.
Then add the ingredients from bowl two, plus the tomato paste and water. Turn up the heat on high and stir mixture until boiling. When rice begins to boil, lower heat to simmer, and place lid on top. Leave mixture alone for 45 minutes.
Discard bay leaves, stir and enjoy.
Refried beans are Amy’s with green chili and are vegan.
Tip: Serving your Mexican Feast
Tip: How to separate food and heat in a slow cooker?
1. Use Reynolds Slow Cooker Liners
2. Aluminum Foil
Make a fence out of the aluminum foil and position in the slow cooker. Then place slow cooker liner over the foil and in the slow cooker as shown. The liners and foil separate the different food, and helps with an easy clean-up.
LALA’s Mexican Café, located at the crossroads of Northwest Highway and Preston in Dallas, TX. As you enter LALA’s the experience feels like a nondescript storefront. A wall guides you to the cash register where you place your order. The feeling is a bit rushed since the menus are at the counter. You either need to know what you want to eat before you go or be prepared to order quickly. The cashier will then give you a number, and a server will bring the food to your table. The drinks are self-serve. The atmosphere is similar to Chipotle.
The vegan enchiladas are my favorite. However, the side of rice tasted crunchy, but the beans were delicious. The vegan queso is very mild. A bit too bland for my Texas taste buds. The street tacos were good. Overall, a great experience and would recommend if you want something new and different.
If you are ordering vegan, ask for their vegan menu. Below is a photo of LALA’s vegan menu.
LALA’S physical address is, 6030 Luther Ln, suite 140. If you are on the tollway, go south on Northwest Highway, and a quick right on Douglas. Then take a left onto Luther Lane. Luther is a one-way street heading south. If you are lucky, you can get a parking spot in the shopping strip. However, if you are meeting someone there, you will want to get to LALA’s early to find a place to park.
Good news, if you are near the Oak Cliff area of Dallas, a new vegan restaurant is opening this spring. VFH (Vegan Food House) is the new restaurant and more information when this restaurant opens.
The month of March is my Veganniversary. I am celebrating seven years not eating animals or their by-products. It passed so quickly. According to PETA, 200 animals live every year when you choose to go vegan. That is a total of 1400 animals over seven years.
Not only did animals live, but my health improved. My cholesterol, sugar, and weight are at normal levels, and besides some of my silly behavior (which is recommended), I am healthier than most people that are younger.
Some people on social media request a donation for their birthday. I am asking that you go meatless on Monday, and that would make me happy. If you want to make me ecstatic, then please donate to PETA. Moreover, to make me over-the-moon, go vegan. The animals, your health, and the planet will thank you.
Although this recipe contains vodka, all the vodka is cooked out. The alcohol’s purpose is to intensify the flavor of the tomatoes. This pasta dish is a crowd pleaser. Here is the link to Penne alla Vodka. It’s delicious! https://holycowvegan.net/penne-alla-vodka/
This cake is fit for a King, and the only challenge is finding the hidden baby. What? A Baby?
Yes, there is a tiny plastic baby inside the King Cake which is a Mardi Gras tradition. The one that gets the piece of cake with the baby is King for the day.
Vegan Mardi Gras King Cake Recipe
Preheat oven to 350 degrees.
Use a Bundt cake pan and spray with Pam, or coat with Mioko’s butter.
2 cans of Immaculate Baking Co. Cinnamon Rolls (10 total)
Place the cinnamon rolls in the bundt cake pan. You will have to squeeze them in tight. Then cook for 30 minutes.
While the cake is cooking, place vegan sugar in three Tupperware containers with a lid. Drip a few drops of your desired food coloring into the sugar. The powder food coloring works best. Place lid on top and shake until sugar is desired color. You will want to use the colors of green, yellow, and purple. The colors of Mardi Gras have a purpose. The purple symbolizes justice, the green is faith, and the gold (yellow) represents power.
Mardi gras babies are available online from Amazon. If you are fortunate to live in Louisiana. They most likely have them in all the stores, and the beads.
When the cake is finished baking, push a baby into the bottom of your cake. Then turn the cake out on a baking rack to cool. Use the icing that came with the cinnamon rolls as a topping. Then quickly add the different colors of sugar while frosting and cake are warm.
Don’t forget to have a prize for the one that finds the baby. Beads are a great way to make someone the King or Queen for a day.
Nothing is more refreshing than a smoothie in the morning or the afternoon. Preparing those ingredients ahead of time is the key. Next time you begin to put that smoothie together take a few moments to make extra and place in baggies. Place in the freezer for your next craving. These baggies contain mixed organic berries, one banana, a handful of spinach, and a few bits of walnuts. All you need to do is add some non-dairy milk of your choice, and blend.
Choose the ingredients that are your favorites.
Smoothies can give you all those essential vitamins and is such a lovely treat.