Chewie goes vegan!

I've been thinking about switching little Chewie over to a vegan diet because I don't want him to eat anything gross that I wouldn't eat. Plus, he seriously needs to outlive me; I ♥ Chewie! I came across V-Dog vegan kibble today which looks amazing! I ordered it and I'm so excited to see how Chewie likes it. I'm also going to get him some Organic VEGA Antioxidant Omega oil blend to put over his food as his vet has suggested he needs some oil in his life.

I also ordered the Simple Little Vegan Dog Book by Michelle Rivera and I can't wait to make him some yummy yum yums to enjoy in addition to his nutritionally balanced doggie food. Fortunately, Chewie actually likes his greens and eats zucchini. Good boy.

Here are some resources about meatless meals for your furbabies:
PETA's article about vegan dogs and cats

Good vegan nutrition for doggies

A list of "people foods" by ASPCA and whether or not those foods are OK for your pup.

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International Travel 2012 ... Cancun, Mexico

My husband and I enjoyed 5 days of paradise in Cancun last week at Fiesta Americana Condesa Cancun.
I want to go back immediately!



Link to full album:
http://www.facebook.com/media/set/?set=a.10150769654647174.465901.514802173&type=1&l=5de05f9c64

Israeli Couscous Salad with roasted tomatoes, peas, and olives ...

Israeli Couscous Salad

2 cups Israeli couscous
2 1/2 cups water
3-4 cloves garlic - sliced very, very thin
1 package grape tomatoes
1 lemon (juice of and zest)
1 small package frozen peas, defrosted
3/4 of a can small or medium black olives, all olives cut in half
1 small bunch fresh parsley, chopped fine
olive oil
ground black pepper, to taste
oregano (fresh or dried), to taste

Method:
Preheat oven at 400F. Cut grape tomatoes in half. Spray cookie sheet with olive oil cooking spray. Place grape tomatoes, cut side up, onto cookie sheet and spray with olive oil cooking spray. Sprinkle some black pepper and dried oregano on grape tomatoes and then put in the oven to roast for about 15-20 minutes. Meanwhile, heat oil in a saucepan and saute the garlic in the oil for about 30 seconds over low-medium heat. Toss in the dry couscous, turn heat up to medium, and stir continuously for about 3 minutes just to toast the couscous a bit. Pour in the water, turn the heat up to medium-high, and bring to a boil. Once boiling, reduce heat to lowest setting and cover the saucepan. In about 10 minutes, most of the water should be absorbed by the couscous. If it still needs to absorb more water after ten minutes, let it go for another 5 minutes. Once the couscous is done, toss in a bowl with the peas and olives. Cover and refrigerate for a few minutes to chill it slightly before adding the rest of the ingredients. Let the grape tomatoes cool before adding them as well. When both things are cool, combine and add the chopped parsley, zest of one lemon, and juice of one lemon. Add black pepper and oregano (fresh or dried) to taste and maybe a little more olive oil drizzled over top if you're feeling decadent. Enjoy!

Chickpea and Prune Tagine (vegan)

*Recipe adapted from Dec 2011 Vegetarian Times magazine.

Ingredients:
olive oil
1 onion, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 (15oz) can crushed tomatoes
3 cups cooked chickpeas
prunes (quartered) for couscous
fresh cilantro leaves as garnish

Instructions:
Heat oil in saucepan, add onion, and saute until onion is soft and translucent. Stir in spices and saute 30 seconds. Add tomatoes, chickpeas, and 1/4 cup water, simmer 10 mins. Serve over couscous (recipe below) and sprinkle cilantro leaves on top.
*This would be even better with some okra in it! Definitely doing that next time.

Couscous recipe here:
http://sundaegirl108.blogspot.com/2011/08/beet-greens-with-black-eyed-peas-and.html

Vegan Tofu-Broccoli Stir-Fry

Tofu-Broccoli Stir-Fry*
*Adapted from a recipe on p. 108 of Food Network Magazine

3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
2 tablespoons sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 one-inch piece of ginger, peeled and minced
1 head broccoli, cut into florets (or your fave veggie)
1 package firm tofu, drained and cut into 1/2 inch cubes

Whisk the soy sauce, hoisin, vinegar, chile sauce, cornstarch, and 1 cup water in a small bowl and set aside.
Heat sesame oil in a large skillet (with sides) and stir-fry the white parts of the scallion, garlic, and ginger for about 30 seconds.
Throw in the broccoli, tofu, and reserved soy sauce mixture. Bring to a simmer (you might want to throw a lid on the saucepan so that the broccoli steams). Make sure to remove lid once broccoli is steamed and simmer for a bit until the sauce thickens a bit.
Serve over rice and sprinkle with remaining green parts of the scallion.
Mmm mmm mmm.

My basmati rice recipe is here.

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And now for some cute puppy photos thrown in ...

My husband and I adopted an adorable little bundle of love who we've named Chewie in September. There he is getting his groove on in the grass. Be jealous...

Here are some more pictures ... in the event that you enjoy looking at puppies.
Who doesn't?! Oh, wait ... this guy doesn't. haha

Click here for Chewie photos!

Mmmm. Breakfast or dessert?

I made the vegan chocolate pumpkin loaf this week from PPK's blog.

It is so yummy, but I kinda feel like I've had cake for breakfast for the past few days. heh. Time to watch what I eat for the next few days before my skinny jeans no longer fit! ;p

Recipe available here:
http://www.theppk.com/2011/10/chocolate-pumpkin-loaf/