Air-Popped

For years, I had always popped popcorn kernels with oil.

I read about air-popping corn kernels over the stove yet didn’t think it was actually possible as I tried once and failed. All that had resulted was burnt kernels.

Something recently inspired me to give this oil-free popping a try once again because after reading another article I realized where I went wrong.

I didn’t shake the pot of kernels every one to two minutes like I should have.

So I gathered my stick-free (non-stick) pot, heated it on medium to high flame, then poured in some corn kernels and covered the pot with the top.

I frequently shook the kernels around and before I knew it they started to pop!

Ever since, I’ve been air-popping popcorn like a professional.

It is so much healthier to pop our own popcorn. To pop it without the use of oils and without adding salt which make the grain the ultimate healthy snack that it actually is.

Purely natural popcorn is packed with nutritional value (including fiber) and it tastes good too!

Corn is just all around delicious period!

Rice And Beans

Whether it’s kidney, pinto, white, navy, lima (green in particular), green (string beans), peas (black-eyed) or green (string beans) beans are a wonderful tasting high-protein food. They taste great alone or enhanced by other combined meals.

The most complimenting dish, of course, is the many variety of rice and bean preparations.

White, yellow, brown or red (mixed with tomato sauce) rice specifically dressed and spiced up in numerous flavorings set those beans and peas off fantastically, especially when beans and peas create a saucy textured gravy/infusion to additional combination foods when cooked to an extended tender.

 

 

Vegan Pasta With Broccoli

Broccoli has always been one of my all-time favorite’s food. I love broccoli with rice, broccoli with shrimp, and broccoli with spaghetti noodles dressed in garlic, olive oil and oregano.

When I first tasted vegetarian lasagna many years ago, I loved every bite of it. As a pasta lover, having the dish prepared with broccoli just added a further appeal to me. The broccoli had taken the place of the meat usually included within traditional lasagna.

Ziti is another favorite pasta dish of mine and the noodles covered, packed, and melted in vegan cheese is just a wonderful satisfaction to my taste-buds.

Vegetable, Pasta, And Grain Meal Preparations

I had white rice and corn last night for dinner. I love rice and corn!

I sautéed the corn in a lovely sweet and tangy dressing before covering it over the rice. Corn tastes so good mixed in with rice; peas, beans, and broccoli also go delectably well with all types of rice.

Vegetables bring out the best in rice and I don’t normally eat my rice cooked with salt either. The vegetables themselves usually give my rice its own nice complimentary flavor.

Vegetables bring out the best in many other dishes too.

Vegan/vegetarian lasagna is also an inviting meal that could include broccoli and whatever other vegetables of choice that may add to a fabulous dinner. Lasagna pasta crafted and baked with broccoli, shrimp, and vegan cheese is another great idea for the ever-tempting appetite!

Some individuals even like spinach or numerous other types and blends of vegetables and/or tidbits in their vegan or vegetarian lasagnas.

Grains, pastas and vegetables are such great combination foods when designed together effectively.

Biscuits And Soup

I love biscuits. I love them plain, I love them buttered, and I love them stuffed with any hot or melted delicious preference of choice.

Biscuits make great appetizers to the experimentive and creative mind.

Soup is another versatile meal. We can have soup with biscuits as well as with crackers.

Soup is a wonderful flavoring to dress over foods as a gravy, and it is a delectable adornment, giving certain dishes a pretty appearance.

I would frequently pour my garden vegetable or minestrone soup over white rice, or mix the rice into a hot pot of soup once both foods were done. It turns out to be such a good meal that I’ve enjoyed for years.

Curry Rice And Chicken

Last night I colored my rice with curry powder, not too much, because I’m not fond of food too spicy, just enough to give my rice a nice yellow tint.

I added some rosemary, basil, and thyme, then boiled a separate pot of two chicken thighs lightly salted and peppered.

I like my chicken, shrimp, and fish once in a while as I predominantly eat vegan.

Last night I ate pollo pescetarian and I healthily enjoyed myself.

Yellow Rice With Herbs And Spices

I cooked and ate three plates of yellow rice that I prepared earlier this afternoon.

I colored white rice naturally with turmeric spice. I added oregano, cumin, thyme, parsley, garlic, onion and plant butter to boil along with the rice to give it a flavor.

I didn’t put in any salt as some may prefer.

The yellow rice came out nice to my liking I love all kinds of rice anyway, even plain white rice. Brown rice tastes good too if seasoned and crafted well.

Next time I am going to mix some vegetables along with the dish. Green peas, corn, and broccoli taste great mixed with yellow rice and rice pilaf.

Country Crock Plant Butter

I went to the supermarket yesterday to purchase my favorite plant butter made with olive oil and there was only one left on the shelf.

No one had touched any of the Country Crock Butter And original Country Crock Vegetable Spread, only the Non Dairy Plant Butter.

I had got to the store just in time. Last week the shelf was full of the plant butter when I picked up a tub.

Everybody is into Plant-Based food now I remember many years ago when it wasn’t such a widespread interest among certain folk.

I didn’t have to worry about going short on my favorite vegan foods.

Well that’s how it goes. When there’s something good or appealing to the taste buds everybody wants to jump on it.

 

Appetizers

 

It’s exciting to have more options to choose from and that cater to our lifestyle, health, and special diets, nowadays, whether we are vegan/vegetarian/pollo pescetarian or just plain gluten free, and so on.

I love plant milk, preferably soy and cashew, the vanilla flavors suit me best. I don’t like almond milk at all.

I also love cashew cheese and olive oil crafted buttery spreads.

I tend to come up with ideas and tasty plans to create then to put into effort within my foods.

I’m just glad I can experiment with a variety of plant sources without sacrificing great flavor.

So go and get that plant-based milk, cheese, and butter if it’s befitting to a preference or way of living.

 

Silver Dollars

 

I haven’t eaten pancakes in a long while now but when I use to prepare them I made them small.

I didn’t like the average size pancakes.

After mixing up the batter I’d dip in a table spoon and scoop out about the same equivalent within measure and let the slight thickness of the mixture empty into the grease of the pan.

I’d create what my family called “silver dollar” pancakes, cute and with volume.

I wouldn’t put too much milk (plant-based milk can be used) or water into the mix just enough to provide a good and preferable consistency for my pancakes to come out nicely textured.

The pancakes always tasted better cooked in a butter (plant-based butter or margarine can be used) compared to vegetable oils.

I would eat those pancakes anytime of the day, for breakfast, lunch, or dinner. Whenever my appetite called out for them.

It didn’t matter whether or not I used syrup over the pancakes they were delicious either way.

Most of the time I ate them without any topping, and I’d fix and eat multiple silver dollar crafted pancakes until I had gotten thoroughly full.

 

Olive Oil

Real olive oil will leave a specific recognizable tingle within the back of the throat I’ve experienced this numerous times. It is a sign of the purity and pungency of the oil.

I continuously prepare and use olive oil in a lot of my foods. I first began using olive oil during my teenage years. I had got it in the tin can it use to come in.

I don’t just buy any olive oil displayed on the shelves of the supermarket because I know for a fact all oils labeled as 100% pure olive oil are actually not legitimate.

There are many popular well known brands who claim to sell authentic olive oil yet their statements are false and have been proven so.

There are only two olive oil companies I have trusted and bought from for over a long period of time now and they are California Olive Ranch, and Lucini. I had researched them prior to purchasing their oils. They both have the harvest dates as well as expiration dates located on their glass bottles.

Of course, there are other legitimate brands out there who do sell authentic olive oils these are just the particular two I frequently buy.

I also look out for the seals and certifications such as Non Gmo, Certified Extra Virgin Olive Oil Associations, USDA and so on.

Potatoes

One can do so many things with potatoes.

They can be baked, fried, boiled, mashed and turned into a variety of scrumptious dishes to enjoy.

I just made some potatoes yesterday. I cut eight whole potatoes in half and placed them into a pot of water seasoned with onion, garlic, cumin, thyme, pepper, salt, oregano and parsley.

When they were done and the majority of water had boiled out of the pot I scooped them onto a plate and spread a plant-based butter made with olive oil over them and they came out fantastic. They were the texture of luscious baked potatoes, they had boiled perfectly.

My favorite of all potato dishes have and will always be French fries.

There is nothing like homemade fries cooked in sunflower oil. I peeled, cut up, and fried so many potatoes when I was younger that I knew which type of oil brought out the best taste within them above all the others.

I even fried and ate so many homemade French fries one night that my body had absorbed too much grease and my stomach felt like it was split in half. I’m so glad my mother knew exactly to give me an alka seltzer back then it had cured the problem almost immediately.