Quick & Easy & Nearly Free: Veggie Stock

Let's say your going to make these Black Bean Burgers. So, you gather this:

And chop it into this:

But wait! You're also left with this:

So the question is... what do you do with these little leftovers? You could throw them away (shame on you), feed the carrots to your dog (guilty as charged), compost them (getting warmer), or...

You can add them to your stock starter! I keep a ziplock bag in the freezer for just such scraps and when it's full or when I need broth, I don't have to use up perfectly good carrots, onions, and celery! I love this trick because it's the perfect combination of multitasking, efficiency, and saving money! And I use broth for everything - soups of course, sauces like BBQ or Teriyaki, gumbo, risotto, chili, stuffing, you name it! Just about anything that calls for water is made even better when you substitute this stock!  I make a big batch, use what I need and freeze the rest. (Sometimes I even use ice cube trays to make just the right sized servings for small portions.)

So, I said nearly free! I do add a few things to my stock: salt, white pepper, and herbs from the garden (usually sage and oregano, but just about anything works).

Here I've got kale and mushroom stems, a celery end, onion and carrot peelings, and even the core from a head of iceberg! Let it simmer for a few hours, strain and voila! You've just made stock. The possibilities are limitless! Oh, and now you can compost those veggies. And they'll turn faster because they were cooked!

Happy Stock Making!

Lush Line Up: Alter Ego Multitaskers!

 

I'm in love with Lush. Not only are they very clear about what they put in their fresh, handmade products, but they even let you know whose hands made it. 

 

Thank you Corey, for my wonderful Mask of Magnaminty! As an added bonus and a personal must, all of their products are cruelty free and they let you know which products are vegan, too!

Now, before you think this blog is one big infomercial (although tempting) I do have an angle. As someone who is on the road every week, efficiency and multitasking are the tools that keep me sane and organized. In packing, in saving money, and in life! So, I've picked my 5 favorite Lush Multitaskers. I'll tell you what they're made to do, and then I'll introduce you their alter egos, aka the way I multitask with 'em.

5. Eau Roma Water

Main Purpose: Facial Toner

Alter Ego Purpose: Hair Detangler

A toner that moisturizes? Brilliant! Rose and lavender essential oils make this toner a winter wonder must. But these oils have an added benefit when spritzed onto still wet shampooed hair.

4. Coconut

Main Purpose: Deodorant Powder

Alter Ego Purpose: Dry Shampoo

I love love love the way this stuff smells. And it really works. And it's all natural, which is much more than you can say for any of those stick deos out there. But I use this for so many other things - I sprinkle it in my sock drawer, inside my Toms shoes, and even brush it under my eyes to keep my mascara from running. But when I'm traveling, I love to use it as a dry shampoo. I wash my super long hair once a week (if that... honestly!) but sometimes my bangs need a little pick me up. Brushing a little Coconut in them brings them back to life!

3. Honey Trap

Main Purpose: Lip Balm

Alter Ego Purpose: Split End Repair

As the name suggests, this combination of honey and white chocolate (with peppermint and orange oils) is

not vegan. But it is a great multitasker. This product gives your lips the once over with a little bit of sheen, but works wonders on your split ends and fly aways, too! I just rub a little between my fingers and smooth it over my ends.

2. Jungle

Main Purpose: Solid Conditioner

Alter Ego Purpose: Shaving Soap

When I travel, this solid combination of fresh bananas and avocados keeps me from setting off any alarms through security. It leaves my legs as silky smooth as my hair. And it lasts for months!

1. Perspective

Main Purpose: Liquid Lipstick

Alter Ego Purpose: Eye Makeup & Blush

After discovering my destiny on the Emotional Brilliance color wheel, I found this dusky rose lipstick. But what I truly love about it is that it is a one stop shop for all makeup required. I use it on my eyes, cheeks, and lips. Add a little mascara and I am ready to go. It's perfect for travel - my teeny tiny makeup bag is the envy of every lady in line at airport security who ends up having to throw away their more than 3.4 ounces of foundation every time!

So, there you have it! 5 products where you really get your money's worth! What is your best kept multitasking secret?

Vegan Lasagna

Cooler weather can only mean one thing... comfort food! Here is my new favorite - Vegan Lasagna! No need for fake meat and cheese - this recipe will knock your cozy socks off!

As you can tell, this was my second helping!

Ingredients:

1 - 8 oz box of whole wheat lasagna noodles

2 T nutritional yeast

Spinach Mix: 

4 cups fresh spinach (you can use frozen, but drain it well!)

1 T olive oil

1 t minced garlic

1 t minced shallot

1/2 t white pepper

1/2 t salt

1/4 t nutmeg

Tofu-cotta:

1 block silken tofu

1 T lemon juice

1 T tahini

1 T nutritional yeast

Simple Red Sauce:

1 T olive oil

1 t garlic

1 diced onion

1 diced carrot

4 or 5 large basil leaves (fresh from the garden if you can!)

1/4 t white pepper

1/2 t salt

1 - 12 oz jar of roasted red peppers

1 - 28 oz can of fire roasted tomatoes

Directions:

1. Preheat oven to 375°F. Bring large pasta pot of water to a boil. Add lasagna noodles and cook approximately 12 minutes on a gentle boil. (I've heard that you can assemble lasagna without having to cook the noodles, just make sure you have enough sauce and bake it for at least 45 minutes and the noodles will cook in the oven. Try it and let me know how it works!)

2. Meanwhile, sauté the spinach mix ingredients in skillet over medium high heat until wilted.

3. Add spinach mix to food processor. Add tofu-cotta ingredients and process until well incorporated.

4. Make simple red sauce by heating up olive oil in skillet (I just rinsed out the spinach skillet). Sauté garlic, onion, carrot, basil, salt and white pepper over medium heat until onions are soft. Add ingredients to a blender (you cane use your food processor if you don't want to get two gadgets dirty, but remove the tofu-cotta first!) with the jar of roasted red peppers and the can of fire roasted tomatoes.
5. Make layers! Add 1/4 of the simple sauce to the bottom of a baking dish. (I used 9 X 13, but use what you've got!) Add a layer of noodles and 1/3 of the tofu-cotta filling. Top with noodles, filling, and sauce until your last layer of noodles and sauce. Top with the 2 T of nutritional yeast.
6. Cover with tinfoil and bake for 30 minutes. Uncover and bake an additional 15 - 20 minutes until top noodles reach your desired level of crispiness! Enjoy!

Noodles and filling and sauce! Oh my!

Now that you have the basics down, the possibilities are endless. Next time, I think I'll do layers of eggplant. Or zucchini noodles. But I won't change a thing about the tofu-cotta filling. It was the best!