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July 30, 2015 July 30, 2015/ Morgan

It’s hot. Like mega hot. It’s over 100 and that’s hot for the Pacific Northwest soooooo we’re rolling up our sleeves and making popsicles. OKAY OKAY you got me, if you follow me on Instagram then you probably saw that I was also dumb enough to bake when its this hot outside. So smart. By the way – instagram will show you my posts 100% of the time. Facebook? I’m lucky if I get 10%. Yeah you’ve heard it a million times. I’m working on getting a newsletter going again because that is just ridiculous. 

Anyhow yeah popsicles. I made some orange creamsicles that don’t have frozen canned orange juice goo and I even got fancy with a vanilla bean. You don’t need vanilla beans but I figured what the heck. 

Also I tried these with xylitol and it works amazingly well! It also works great with agave so you have options. 

Vegan Orange Creamsicles

1 pkg silken tofu (like mori-nu)4 peeled oranges cut into slices or whatever1/2 vanilla bean, scraped (or 1 tsp vanilla extract)1/2 cup xylitol or agave 

Blend up with your super duper blender (obviously I used my buddy Blendtec!) and then pour into popsicle molds (this is mine). Put in sticks (so I started using plastic butter knives and it’s SO MUCH BETTER THAN WOOD STICKS!!!!!!!!!!) and freeze until solid. Enjoy!

July 30, 2015/ Morgan/ July 13, 2015 July 13, 2015/ Morgan

Woah wow it’s been a long time since I have posted a recipe. I need to remedy that. Anyway whatever no big deal. I made some awesome rice. You should make some too. It’s healthy, delicious, easy and very versatile. It goes in bowls, burritos, enchiladas, and whatever else you like. I cooked it in one of my favorite home appliances : my Instant Pot! It’s no lie that it’s about the handiest thing I have. Seriously I have never heard of anyone buying one and not loving it. 

Pressure Cooked Mexican Brown Rice

2 & 1/2 cup short grain brown rice1 Tablespoon whole cumin seeds14oz can chopped tomatoes1/2 onion, chopped1/2-1 jalapeno, minced (optional)3 cloves garlic, minced3 cups vegetable broth 1 & 1/4 teaspoon salt2 Tablespoons tomato paste1 can corn (drained) – optional 

1/4 cup chopped cilantro

Turn your pressure cooker on to saute and cook the onions, cumin seed and jalapeno until the onions are translucent. Add everything else except the corn and cilantro then stir well. Put on the lid and cook at high pressure (that’s the regular pressure rather than low) for 25 minutes with natural release for 10 (then manual release if necessary after that.) Stir in the corn and cilantro at the end. 

July 13, 2015/ Morgan/ April 23, 2015 April 23, 2015/ Morgan

I’m having lots of fun making different oatmeals for my daughter’s breakfasts! She said that this one is good and that her favorite part is the raisins. I thought it was yummy too! This makes 2 servings for a young child or one adult sized serving. 

Vegan Carrot Cake Oatmeal1/2 cup rolled oats1/2 cup almond or soy milk1/2 cup water1 Tablespoon raisins1 carrot, finely shredded1/2 Tablespoon maple syrup1/2 teaspoon cinnamon1/8 teaspoon ginger

1/8 teaspoon nutmeg

Mix everything together and microwave for 3 minutes. You can cook it on the stovetop but it will take longer. I usually just throw it in the freezer for a couple of minutes to cool it down or stir in an ice cup. 

– 6 WW points – 

April 23, 2015/ Morgan/ April 22, 2015 April 22, 2015/ Morgan

My daughter has declared that this is the Queen of Oatmeal. She goes on to say that all other oatmeal has to get in line to be eaten by her before she has the Queen of Oatmeal. Kids – what can I say? They are hilarious! 

Vegan Chocolate Hazelnut Oatmeal1/2 cup rolled oats1/2 cup water1/2 cup almond milk (or soy milk) 1 tablespoon cacao or cocoa powder

1 tablespoon hazelnut butter (like this one)

sweetener to taste (stevia, sugar, etc) 

I made this in the microwave super simple – just mix everything together in the bowl and microwave for 3 minutes. I usually throw in an ice cube when its done to help it cool faster or put it in the freezer for a minute. 

– 7 WW points when using stevia and unsweetened almond milk – 

April 22, 2015/ Morgan/ April 20, 2015 April 20, 2015/ Morgan

This is yet another meal made in the Instant Pot! If you have one then you understand why I’m cooking in it all of the time. If you don’t yet then trust me when I say that it is addictive. I use it pretty much every day. My stovetop is looking mighty unused lately (that’s such a good thing, I usually get that thing filthy!) Anyway if you don’t have a pressure cooker you can do this on the stovetop (or any other pressure cooked recipes I’ve posted!) Just cook until the vegetables are tender. 

Creamy Vegan Cabbage Potato Soup1/2 onion, chopped6 cups vegetable broth1/2 large green cabbage, shredded 1/2 large head cauliflower, chopped (or one small head)3 medium yukon gold (or other gold or red potatoes), diced small3 stalks celery, sliced4 cloves garlic, minced1 cup soy or almond milk (any non-dairy milk will work!) salt and pepper to taste (you’ll want at least 1/2 tsp salt but maybe more depending on your tastes and how salty the broth was!)

First you are going to want to saute the onions until translucent. I do this right in the pressure cooker using the saute feature. Seriously, I love this thing and how I only need one pot! Throw everything else but the soy milk into your Instant Pot  or pressure cooker and set for 5 minutes at high pressure. Let the pressure release naturally for at least 10 minutes after the 5 minutes of cooking time are up. Release the steam after 10 minutes. 
((To cook without a pressure cooker just cook it all together on the stovetop until the vegetables are all very tender.))
Now add in the soy or almond milk, get out your trusty immersion blender and blend it up until it’s totally smooth. You can of course do this in batches in your blender. 
Season to taste with salt and pepper. Top with all sorts of things – vegan sour cream, sliced green onions, chopped herbs, vegan bacon bits, nutritional yeast, etc! 

-2 WW points per 1 & 1/2 cup serving- 

April 20, 2015/ Morgan/