Enchiladas, Delicioso!

Hey everybody!  Yep, its me Nyisha.  No you haven’t forgotten about the blog, I’ve just been so busy that I haven’t given any of my time to posting new recipes or adding new information.  Insert sad face.  The great news is that I have gotten my preschool business off the ground. Insert happy face. I have been able to visit and meet new people who love the Vegan lifestyle and of course I’ve been learning how to balance it all.  So, I’m back lovely people and I know that you can’t wait for some awesome recipe posts so here we go…Enchiladas!

This recipe was adapted from The Buddist Life.

Ingredients: 1 onion, 2 cloves garlic, 1 red bell pepper, 1 green bell pepper, 1 yellow bell pepper, 1 orange bell pepper, 1 tomato, 2 tablespoons extra virgin olive oil, 1 tablespoon cumin, 2 tablespoons and 1 teaspoon chili powder, 1 tablespoon maple syrup, 1 teaspoon salt, 1/2 cup vegetable broth, 1 can black beans, 1 1/2 cups tomato sauce, 1/2 cup coconut milk, 1 package or handmade tortillas, 1 package cheddar or mozzarella (daiya) cheese, 2 tablespoons of parsley, optional sour cream

First, heat up two tablespoons of extra virgin olive oil in a skillet on the stove. Saute a thinly sliced, chopped onion and 2 cloves of minced garlic. After the onion is translucent add your bell peppers.  Let this cook for about 3 minutes. Remember, you never want to overcook bell peppers, they lose their nutrients the longer they’re cooked. Next, add your tomato.

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Add 1 tablespoon cumin, 2 tablespoons chili powder, 1 teaspoon salt and 1 tablespoon maple syrup. Stir for about 3 minutes and add 1/2 cup vegetable broth and 1 can of black beans (pour out juice if using canned black beans).

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While your mix is cooking.  Heat up a small pot, add tomato sauce and 1/2 cup coconut milk, also 1 teaspoon chili powder. Stir for about 2 minutes. Once hot and well stirred turn of heat for both mixtures and let sit.

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Get out your small tortillas and start filling them with the black bean mixture. Add the Daiya cheddar cheese. Close the tortillas and lay it down so that the opening is at the bottom of the pan. Pour the delicious red sauce over the enchiladas and sprinkle cheese and the parsley.

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Turn on your broiler or oven. If using an oven bake at 375 F (190 c) 20-30 minutes.  I used my broiler and my enchiladas took about 10 minutes, but you must make sure to keep a close eye out for burning edges. To cure this problem I added a little sauce on the edges before I placed the enchiladas into the oven.

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When its done it will look like this.  I also made guacamole. I added yellow bell pepper, hemp seeds, flax seeds, and of course a serrano pepper for that extra spice.

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My family loves avocado.  My oldest son takes avocado to school at least twice a week.  I decided to serve the enchiladas with fruit, avocado and a dollop of sour cream.  Thank you to the Buddist Life. Please leave a comment below if you try the recipe I’m interested to see if anyone did anything different.

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And remember…. We are Autism Overcomers!

 

 

 

 

 

 

 

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Vegan, Gluten Free Fried Chikin (Yes, Im aware of the spelling)!

My husband and my oldest son, Jordan are super duper in love with this recipe.  I got this wonderful recipe from Chef Roberto Martin.  Of course, you know I had to make it gluten free.  I made this for the first time a couple of months ago,  and it was spectacular.  Heres the recipe:

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First take Gardeins Chicken Scallopini and sprinkle it with a little salt.  Wrap the chicken in rice paper (like wrapping a burrito) this will be your “skin”

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In the original recipe it calls for cashew cream.  My youngest son is severely allergic, so I substitute either BBQ sauce or mustard.  Both come out delicious.  I then roll the chicken in white rice flour (or any flour of your choice).

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The next step is to pan fry it in safflower oil.  This chicken takes about 3-5 minutes on each side and you’re done.

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I made baked beans and kale salad as the side dishes

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Perfection!!!!!!

Until next time. Hear It. Accept It.Overcome It.

Nyisha G.

Vegan, Gluten-Free Stuffed Bell Peppers, and my Family Loved it!!!

So, I have a Facebook page called, Vegan,Gluten Free Families with Special Ability Kids (yes, the title is long). I always try to post really great recipes and give the best advice on Autism (lifestyle choice) that a lot of parents and families can use everyday. I saw a recipe for Cajun Stuffed Bell Peppers (StrengthandSunshine.com) and it looked great, but I wanted to make sure my children would eat everything.  I have always had a problem with taking my time cooking in the kitchen just so your family can say, “Mom, I don’t like this!” Really? Can you at least try it. “No.” So I am on a personal mission that when I cook, I at least try to have one ingredient that everyone will like.  Is this easy? No. Is this a lot to expect? Yes.

Yesterday morning I was on the phone chatting it up with my Auntie Joyce (like at 2:30am, this is normal for us) and I was speaking to her about stuffed bell peppers.  I wanted to make a great recipe, but not something that introduces too many new foods at once.  She says to me, “Try rice and add what you want.”  Genius.  That woman is a genius. So below I have the simple recipe that I used. Love this so much.  Oh yes, FYI, I must say is you take foil or a tight tupperware container this can be taken to school or work. Enjoy!!!

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I bought this at Whole Foods, these nuggets are super huge so it will make several servings. (This does contain soy)

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They come out of the package huge! I chop it up, so that it can easily be eaten with the rice

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I put a little extra virgin olive oil (or any oil that you are comfortable with) for a quick pan fry. These nuggets only need to fry for about 4-6 minutes.  I then add Tamari Soy sauce (gf of course).

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Make sure that your bell peppers are fat and can sit up on their own.  Cut off the tops of the bell peppers, clean out the seeds and insides, and stuff them with rice. (Make sure that this rice is cooked)

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Bake it in the oven for about 20-25 minutes (I set it to 175).  You will start seeing browning or wrinkling at the top of the bell pepper when its about done.  Pull it out of the oven and use whatever topping you like!

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This bell pepper was stuffed with white rice, tofu nuggets, avacado and sour cream (Tofutti).  Of course a side of avocado and banana for dinner.

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This is an example of what my husband took to work this morning.  Stuffed bell pepper with white rice, tofu nuggets,avocado and jalapeño.

What kind of bell pepper are you going to make? Leave a comment below!

Have a great day and continue to be an overcomer! (autismovercomers.wordpress.com)

Nyisha G.

Vegan Cuts Box, Yay!

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So of course it is that time of the month, my VeganCuts box came to my doorstep.  I had originally heard of this through a great blogger, Michelle Cehn (World of Vegan.com). One of the biggest issues that I had was trying to find really awesome snacks for school lunches, and car trips.  It was such a pain going to the store and picking up a bag of cookies, pretzels or a new fruit snack and my kids lick it and throw it away. I know Im not the only ones who’s kiddos do that.  VeganCuts is $20.00 a month and you receive 7-10 new products to try out.  Some of these products have not even come out on the mainstream market yet!  I wanted to share with you some of the goodies I received for the month of September….

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Banza, this pasta is made of chickpeas! also, for my gf mommas it is also made in a dedicated gluten-free, wheat-free, soy-free, egg-free,lactose-free, nut-free facility.  Im trying this pasta out this weekend! Find out more about this product at eatbanza.com.

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This product has been the most interesting to me, so far. This is called Neat.  This is a breakfast mix (for sausages).  So all that you have to do is add water, 2 eggs (vegan) and cook it for 7-9 minutes on top of the stove.  I can’t wait to taste this. For more information about Neat go to eat neat.com

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A favorite in my household was Beanfield’s Bean & Rice Chips.  These chips have no gluten, no corn, they are Vegan, no peanuts or seeds, and contain 4 grams of protein.  Visit their website at beanfieldssnacks.com

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This was delicious! Mayesa.com has came up with an organic chocolate beverage.  I love chocolate (like the rest of the cool people) and this dark chocolate drink is made from Cacao and is high in Vitamin D.

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My kiddos loved this.  Chicagoveganfoods.com sells these awesome marshmallows that taste close to the real thing!  These would be perfect on top of a pumpkin pie for the holidays

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Have you tried Nature Addict (www.na-natureaddicts.com) fruit snacks?  These come in a resealable bag and have 1 serving of fruit per pouch.  My oldest gobbled these up…I hope you enjoyed some of the wonderful products that I shared, remember don’t give up you can do this!

Hear It.Accept It. Overcome It.

Gracias,

Nyisha G.

DIY Body Wash (no gluten, healthy and helps with eczema)

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1-2 cups of castille soap (in the photo above I have 3 different bottles, Eucalyptus, Hemp, and Lavender)

2 teaspoons of jojoba oil

2 teaspoons of Vitamin E oil (pure)

*The best way to use this body wash is if you use a squirt bottle, this can be shaken and it can help you control the amount that you use

When we decided to go gluten free what we didn’t realize is that gluten exists in food, but also in everyday products.  Body wash, shampoo, conditioner, sunscreen,medicine, makeup and lotion (and much more).  I wanted to make sure that when we went gluten free we gave it 100%.  I found a wonderful website called diynatural.com.  This follows a couple that lives their lives organic and for the most part naturally (they make everything themselves).  I found an awesome recipe for body wash.  My youngest son Dominic had very bad eczema, so bad that we were asked while he is in the house do not allow him to wear clothes.  I tried this recipe for Dominic and for the past 3 years we have had no breakouts or problems!  The only difference is that the recipe calls for raw, unfiltered honey.  I took the honey out of the recipe and there were no problems!  Give it a try!

“Joyce’s Chikin Salad”

 

If you ask anyone who truly knows me, they will tell you that I love great southern food.  Turkey, fried chicken, collard greens, mashed potatoes, chicken and waffles; need I go on?  When we became Vegan and Gluten-Free, my main concern was making delicious meals that are healthy, but also remind me of home.  Who better to talk to than the best cook in the family? My Auntie Joyce!  Every year, during any holiday, it is automatically known that if you want some good food, go to Auntie Joyce’s house.  You never know what she is cooking, but you know that it will be delicious!  I was struggling with some great food recipes when I asked my Auntie Joyce if she could help me make some of her famous recipes vegan and gluten free.  She said, “yes” and my cooking has never been better!  Here is her recipe, a “vegan, and gluten free version” of her chicken salad.  I call it “Joyce’s Chikin Salad.”

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The ingredients are Vegenaise, Dijon mustard, Extra Virgin Olive Oil (or any oil for a quick pan fry), Sweet relish, One pack of Beyond Chicken, and for added greatness I add a supplement, like flaxseed or chia seed

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First, take out the “chikin” and cut it up into pieces, however big or small is entirely up to you. Next, pour about 1/2 cup of the extra virgin olive oil and sauté the garlic (or any onions, bell peppers, whatever you would like to add).

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Add your seasonings.  I like to add a little chia seed (1 teaspoon), flax seed (1 teaspoon) and continue to sauté for about 3-5 minutes (no longer than 7 minutes or the chikin will harden)

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Take the chikin out and place in a large bowl (this minimizes messiness) and add 3 tablespoons of Vegenaise, 2 tablespoons Sweet relish, and 3 teaspoons of Dijon mustard.

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Mix together and put in the refrigerator. Wait about 1-2 hours and serve cold! Yummy!!!

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*You can also add tomato, celery, onion, bell pepper and much more!

 

I make this recipe according to what my children like, but feel free to experiment.  Please send me pictures of your chikin salad, I would love to see your version!!!

SoMa Streat Park, Very Vegan Sundays!

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I had the privilege of going to SF this Sunday and attending the Very Vegan Sunday event.  Every 2nd Sunday of the month SoMa hosts a all Vegan event at the SoMa Streat Food Park.

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We were surprised to find that there were also a lot of gluten free options.

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Vegan ice cream sandwiches, cupcakes, pizza, corn dogs, philly steak and cheese,  and much more!  If you’re eve in San Francisco (428 11th Street, to be exact) Stop by!  The next Very Vegan Sunday will be Oct 11th from 11am-5pm.

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