Archive for veggie

Vegan Rice Bowls–Yummy!

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , , on May 25, 2011 by birdy27

I’m obsessed right now with vegan rice bowls! These rice bowls are so simple and a great way to eat your greens! Well, yes, I really do like the idea of eating my salad first before eating cooked food, if I’m eating cooked food. But, honestly, it just doesn’t seem to happen. So I was inspired by Chipotle Mexican Grill’s veggie fajita bowl, the only thing I order there since I’m mostly vegan and gluten-intolerant. So here’s my fave rice bowl recipe. It’s quick and easy as long as the rice has been cooked earlier.

– brown rice seasoned with Spike seasoning
– mixed spring greens
– marinated tempeh sauteed in a little EVOO, Bragg’s Amino Acids, and water
– 1/2 avocado
– tomato

That’s basically it! You can add more ingredients if you like. You can add as much rice as you please, just be sure to add enough seasoning if you add a lot of greens. I use a big bowl and just mix it all together. It’s a quick and easy vegan meal that is very satisfying. You don’t need to worry about adding salad dressing either, so it’s a low fat meal. If you want to make it lower in fat, skip the avocado. But for me, this natural fat is a good thing and it really makes it taste even better. Enjoy! Chirp, chirp!


I’m Baaacckkk!!

Posted in Uncategorized with tags , , , , , , , , , , , , , , , , , , on May 23, 2011 by birdy27

Hey, it’s Birdy27! I haven’t posted in FOREVER, but now I’m baaacckkk! I can’t tell you how much work it is to try to build a business, still work, teach yourself guitar, and just live! WHEW! It’s a lot. So I’ve been neglecting my blog. But a blog is essential to having a meaningful online presence, so here I am! I’ve got new designs, more health info, AND I’ve got knitting stuff going on! I’ve got more stuff in my Zazzle shop (including wedding labels,”save the date” cards, bridal invitations, greeting and note cards, and more), in the Spreadshirt marketplace, and I’ve got a new shop! (Zazzle:; Spreadshirt:; and Etsy: And please join me on Twiitter ( and please “like” me on Facebook and join my fan page ( Chirp, chirp!

Vegan Black-Eyed Peas–Totally Delicious!

Posted in Birdy's world of veg*nism with tags , , , , , , , , , , , on February 21, 2010 by birdy27

When I was growing up, I didn’t like southern-style black-eyed peas. Well, that was the only way my mom cooked them, so that’s all I knew. I also didn’t like collard greens or any veggies besides corn on the cob, green peas, raw carrots, cole slaw, and salad. (What a surprise to everyone when I became a vegetarian!) I don’t know why I wasn’t feeling all these things. Was the problem in the preparation?

Well, that certainly was the case with broccoli and cauliflower. If you cook any veggie too much, it is guaranteed to be nasty. But BEPs? You have to cook them well, but maybe my problem was with the big fat hamhock in the pan.

But back to BEPs. My first attempt at vegan BEPs was fantastic! I found fresh peas and I remember adding I tomatoes, onions, and garlic, but I was never able to recapture the magic. So I bid BEPs “adieu” for a while.

A few years ago, I decided I wanted to continue with the southern-theme of our annual veggie Thanksgiving feast. So I decided to give BEPs another try. I was inspired by my mom’s meatless version she was kind enough to fix for me when I visited. But I did something different: I added poultry seasoning. Yep, that’s right, poultry seasoning! That was the answer for me. Just organic BEPs, salt, pepper, EVOO, water, and poultry seasoning. Wow! One of my omni friends said they were the best BEPs she ever had, with meat or meat-free.

Since then I’ve tweaked the recipe a bit. And I tell you, the peas this past Thanksgiving were phenomenal, if I do say so myself. Here is the tweaked version minus exact amounts for the seasoning.

  • 1 bag organic black-eyed peas (don’t need to soak them, but you can if you want)
  • poultry seasoning (a good amount. the water and peas should darken)
  • garlic powder, fresh garlic or Garlic Gold (see note below)
  • salt and pepper to taste
  • cumin (not a lot. it should enhance the flavor the poultry seasoning imparts, not take over)
  • EVOO (probably about 2 Ts, but skip if you’re going to use Garlic Gold)
  • water

Cook in covered pan until peas are nice and soft.

Note: for special occasions, I use a product called Garlic Gold. If you’re not raw, this is a fantastic product! It’s hard to find, though, even in NYC, so now I have four bottles delivered to me before Thanksgiving. It is toasted garlic nuggets in EVOO. Amazing!

I fixed some the other day and eat with brown rice. I had some left over and ate the rest without the rice. Um, um, um, um, um. Chirp, chirp.


Update re: Raw Mock Tuna Salad, Raw & Vegan!

Posted in Birdy's world of raw veggie food/lifestyle with tags , , , , , , , , , , , , on February 21, 2010 by birdy27

I just couldn’t take it anymore! Last weekend, I made a special trip to my fav place to get raw mock tuna salad sandwiches. Went to the counter and was mortified to see that there were no sandwiches! Not even a raw mock salmon salad sandwich! Thoroughly depressed, I said to myself “This is it! I’m going to make my own.”

So I bought some almonds–okay, not totally raw, but the best I could do on short notice–and more sunflower seeds. I soaked 1 cup of each overnight and the next day my Vitamix and I went to work. I used the Chef Sarno recipe as a guide. I don’t practice exact measuring, but I can tell you the ingredients. And one thing I’m learning about “uncooking”: you don’t have to be so exact. So, just like with regular cooking, I add and taste, add and taste, then add and taste some more.

  • 1 c each, almonds and sunflower seeds (soaked 10-12 hours)
  • lemon juice: probably the juice of 1-2 lemons (used 2)
  • sea salt to taste
  • 2 T kelp (or a little more)
  • a few squirts of bragg amino acids
  • dried dill, probably close to 2 T
  • dried basil, probably 1 tsp
  • chopped onions, probably 1/2 c (i used over 1/2 of small onion, too much?)
  • chopped celery, probably 1/3 to 1/2 c (i used almost 1 stalk, too much?)
  • a little water
  • a little agave or raw honey (if not vegan)–optional

I added everything into the Vitamix and added a little water as needed to get the mixture moving. (If you want yours to be chunkier, just Vitamix the almonds and seeds and then mix them in a bowl with everything else.) It took a while, but, man, it was slammin’! The first day I ate it by itself. The second and third days I put it on top of some raw flax “bread”–my fav brand, Love Force (Italian that day). Wow! I don’t have to buy prepared raw mock tuna salad sandwiches again unless I’m in a hurry!

I’ve got the nuts and seeds soaking now, so I’ll make some more today. Can’t wait! Chirp, chirp!


Update: This batch was good, but not quite as good as the last. It seems you have to add enough dill, lemon, and especially kelp. I kept adding more onions and celery, but maybe too much. But it is still good. I actually add a tiny bit of dulse. Not sure if it helped or not. Just a little different this time.

raw mock tuna salad sandwich

Posted in Birdy's world of raw veggie food/lifestyle with tags , , , , , , , , , , on January 3, 2010 by birdy27

after seriously becoming interested in the raw vegan lifestyle, i have been obsessed with raw mock tuna salad sandwiches!  i’m not sure why.  when i was growing up, i used to eat tuna almost every day.  after turning vegetarian, that obviously changed, but the memory of tuna salad sandwiches with lettuce and tomato never left. before becoming gluten-intolerant and before learning of the possible problems with textured vegetable protein, i used to buy pre-made “tuna” sandwiches from the refrigerated section of health food stores.  those sandwiches took care of any tuna cravings in a hurry.  however, i had to stop eating wheat about 8 years ago and i became wary of TVP, so buh-bye “tuna” sandwiches, or so i thought.

i then discovered there was a way to have my “tuna” and eat it, too! raw, or living, mock tuna salad sandwiches give me back something i thought i was lost to me forever:  a piece of my childhood.

for months, i’ve been searching the internet for the best raw mock tuna salad recipes. i’ve tweeted numerous times about this obsession.  it’s amazing how powerful food memories are!  and that may be one reason why “mock” versions of old favorites are so popular with the veggie/vegan crowd.  although i haven’t had tuna in many, many years, the thought of it takes me right back to my mom’s kitchen and my childhood.  pretty wild.

this past summer i tried jennifer cornbleet’s recipe raw “tuna” pate and that was pretty good.  however, the hunt was still on.  it turns out that one of my vendor friends has been on and off of the raw food bandwagon for years and swears by chef chad sarno’s “tuna” salad recipe.  so the hunt may be over. 

if you find this post and have a great living “tuna” salad sandwich recipe, please feel free to post it here.  that would be fantastic!

happy new year!


thanksgiving and beyond–raw food

Posted in Birdy's world of raw veggie food/lifestyle with tags , , , , , , , , , , , , , , on December 4, 2009 by birdy27

well, another thanksgiving has come and gone. i had a fabulous time with my veggie friends in brooklyn! after we ate, we danced and danced and danced. what fun! the kids are now certified party animals. “we got the funk!”

that was a week ago. here’s how it went:

– i knew i couldn’t stay raw for the holiday, so i ate more cooked food pre-thanksgiving.

– on thanksgiving morning, i prepared all 3 dishes:  1. broccoli with EVOO, garlic, rosemary, and sun-dried tomatoes. it was delicious as usual. (my arms are long, so i have no problem patting my own back.) 2. vegan black-eyed peas. i’m so proud of this dish because it’s not easy getting southern-style dishes traditionally seasoned with meat to really rock. well, these peas ROCKED! 3. jennifer cornbleet’s amazing raw southern greens dish embellished by yours truly. this was the first time i prepared this dish for our veggie dinner and it was a huge hit! thank you, ms. cornbleet! raw kale never tasted so good.

– i hadn’t had tofu in a while and nik-nik’s barbeque tofu was hard to resist. so i didn’t. took some home and fnished it on friday. hadn’t had any tofu in over a month, but friday i felt fine.

– i started craving rice macaroni and soy cheese, so i found out how to make the cheese sauce and i gave in. that was saturday and i had the rest sunday night. but sunday is when i acknowledged that i was sluggish. the sluggishness continued all week. i knew it was going to be able to quickly go back to raw, so i gave myself until the end of the week to work on it.

– today was mostly raw and i had a lot of energy in the morning after my green smoothie. i’m glad to no longer feel like i have to indulge my every cooked food fantasy. hopefully i’m back to eating mostly raw until i leave for the holidays.

so it’s now clear to me that eating cooked veggie food opens the door to more cooked food cravings. this isn’t necessarily a bad thing, but i hope to be able to get back to a mostly raw diet quicker next year. maybe that way i can avoid the dreaded sluggishness.

raw broccoli!

Posted in Birdy's world of raw veggie food/lifestyle with tags , , , , , , , , , , , , , , , on November 14, 2009 by birdy27

i LOVE broccoli! don’t know how this happened. as a kid i hated nearly all veggies–well, with the exception of raw carrots, coleslaw, and green peas. (imagine my parents’ shock when i told them i was going to be a vegetarian!) i won’t bore you with a step-by-step description of my pretty remarkable transformation into a veggie lover, but it surprises me to this day how much i love anything green. lightly steamed broccoli was the beginning of the transformation. once my tastebuds grew up and realized how incredibly delicious broccoli was, it was on! it opened me up to just about every other vegetable–green and non-green–available in the U.S. broccoli, i’m not worthy.

for years broccoli was my go-to veggie. i worked on my steaming technique and would often have a broccoli mono-meal. never a cheese lover, just some EVOO and a little sea salt worked for me. when i wasn’t going to be around anyone, i’d add lots of garlic. when i wanted something more, i would pair it with potatoes or brown rice. really, i could eat broccoli almost every day!

however, i would miss my broc friend every time i tried to eat raw. i added it to salads and, if i had a really good dressing, that would work. i tried a raw recipe or two, but raw broccoli, well, just didn’t move me like the steamed version. it just tasted too, um, raw. i’ve been searching the internet for interesting recipes, but the main one was a broccoli and chedder-style raw adaptation. um, not for me.

the other day, two words popped into my head: broccoli pate. those two words may have changed my opinion of raw broccoli forever! i found a few recipes on the internet, but today decided to try a combo that thrilled me as much as cooked broccoli. and it worked! i’m actually amazed at how easy it was. can’t wait to eat it tomorrow.

i’m not very good at measuring ingredients. when i cook or “un-cook,” i keep “messing around” until what i’m preparing tastes good or is at least edible. so i’m going to give you the list of ingredients and, if you try it, encourage you to “mess around” until it tastes good to you. i don’t know if the recipe is perfect yet, but i know i’m successful when i want to continue eating my concoction. and that happened today, but i’d had enough seeds, so i’m saving it for tomorrow. yum! maybe it will be even better then.

birdy27’s basic broccoli pate

1 stalk broccoli, finely chopped florets and part of stalk

5-6 sundried tomatoes, soaked and soft

a little EVOO

maybe 1/4 c. sunflower seeds

sea salt (optional if you’re salt-free)

black pepper

a little water (you can use some of the sundried tomato soaked water)

note: i had planned to use rosemary, but quickly realized i had none. oops!

i put everything in the vitamix–yes, the vitamix. i don’t have a food processor, so everything goes into my fav blender.  i used the low setting–grrrr. then i tasted it. OMG! it was good! wow! i then wished i had some good raw crackers on had (haven’t found any i like–and most are way expensive. plus, i don’t have a dehydrator). but it was good solo.

since i can’t stop “messing around,” i wondered how it would taste with some garlic, so i added a little garlic powder. yep, that worked. then i added a little lemon juice. that worked, too, though both garlic and lemon juice may be unnecessary. i FINALLY found a raw broccoli dish i really liked! go, birdy, go birdy! i also tried adding a little dried basil; that was interesting, too.

this pate may be kind of rich since it has seeds and EVOO, so i don’t know if i could eat it all of the time. we’ll see. but i “messed around” and tried another variation minus seeds. i added about 1/2 of a large tomato and at least 7 sundried tomatoes and dried basil (fresh is probably best if you have it). um, well, it was edible, but i’m going to have to work on a viable seedless version. back to the drawing board.

now i can continue my torrid love affair with broccoli even when i’m raw! most excellent! feel free to let me know if you “mess around” with the basic ingredients and how it goes. next time i will try it with rosemary.