A Life Worth Living by Nancy Buxton

Posts tagged ‘vegan’

This Morning

It was about 6:00 am and I just turned over in bed and I heard a voice say, “Happy Anniversary.”  LOL  If you knew my man you would know he is never awake much less aware of much at 6:00 am. 

Yup, 43 years of marriage.  You already know it isn’t always perfect.  He can “tick” me off and yet I have noticed the older we get the easier it is.  Praise the Lord.  Don’t get me wrong it has never been exactly hard but we certainly come from different backgrounds.

I remember reading, way back when we were first married and I was not sure I was really happy, something like this: The more you dwell on your unhappiness the more unhappy you become.  Make the best of your decision and decide to be happy.  Take it to the Lord in prayer.  Now that is not exactly how it read but it was good advice that’s for sure.

Here is the Thai Peanut Sauce that goes with the Lettuce Wraps from yesterday.  Not everyone will like this, but we do and Bob is not exactly adventuresome in his eating.

This would be good drizzled over stir fried vegetable or over the rice recipe I will give you next week.  Be sure you use natural peanut butter with no added sugar and NO partially hydrogenated oil.

5 TBS. peanut butter

3 Tbs. water

1 Tbs. soy sauce

3 Tbs. fresh lime juice

2 tsp. honey–maybe 3

2 cloves garlic, peeled

1.16 tsp. salt

1/16 tsp. cayenne pepper

Put it in the blender and blend on  high until smooth and creamy.  Refrigerate until using.  Warm the sauce in a microwave before serving.  Leftover sauce freezes well.  1 Tbs. 46 Calories

Are You Vain?

This is just an honest assessment of myself.  Do you ever do that?  Think about yourself and how you feel about things, how you react to stuff?  Do you wonder if your sensitive? Are you vain? 

Last weekend while visiting our kids, I hurt my 8 year old’s feelings.  We all know a grandma would never do such a thing on purpose.  The truth is I am NOT sensitive.  That may not be a true statement because I am sensitive after the fact.  His mom asked him to  tell me what I did that made him feel bad.  He didn’t really want to do that but she wants him to be able to express how he feels about things (a  good thing for a man to be able to do).  I am sensitive about hurting his feelings, I wanted to cry myself.  But, I am not sensitive when it comes to always knowing how my words make someone else feel.  I didn’t realize when he told me he would miss his mom and dad if he came home with me and I said, “Oh poo,” that I was making him feel bad. 

Isn't this lovely?

How about vanity?  Are you vain?  I don’t think I am very vain and if I am I think I will be cured.  I have a big band-aide on my nose.  Yup it really stands out.  Not only that once the biopsy report comes back I will probably have stitches on my nose, won’t that be fine and dandy.  Then, this fall it gets worse, I am going to have to put a cream on my face that will turn it bright red, this will peel away the top layer of my skin and get rid of the pre-cancer skin condition I have.  Vanity, vanity, I hope this will cure any vanity I have. 

If I were too vain don’t you think I would be successful at Weight Watchers?  I know you have been holding your breath wondering how I am doing.  WELL, I have not lost a pound.  It’s not WW fault, it’s mine.  What to do, I sure don’t want to gain back what I have lost.  It’s a problem. I just called WW and canceled my membership. 

Here’s what’s cookin’!  From the same cookbook–30-day Diabetes Miracle Cookbook–I am telling you I love this cookbook it just has yummy recipes. 

Linda B.’s Sesame Lettuce Wraps with Thai Peanut Sauce 

My Mother's Day gift is right there in the middle do you see it?


1/2 tsp canola oil

2 1/4 tsp toasted sesame oil   

1 Tbs. Soy Sauce                                                 

 1 1/2 tsp McKay’s Chicken Broth–I did 2 Tbls. 

1/2 Cup chopped onions fine                                                 

  1 Tbs. honey 

1 clove garlic, minced                                                                 

  pinch of cayenne pepper 

2 Tbs. grated carrot                                                                     lettuce leaves 

1 pkg. drained water-packed extra firm tofu cubed into 1/4 inch cubes 

1/2 Cup Morning star Farms Crumbles 

3 green onions minced 

Heat the oils in a skillet add the chopped onion, green onions, carrot, tofu cubes, and crumbles.  Saute until the onion is tender, 3 to 4 minutes.  Stir in the remaining ingredients, except the lettuce and cook until the tofu is a little brown.  The recipe says 4-5 minutes I cooked it about 15 minutes.  Place 1/4 cup in each lettuce leaf and drizzle with peanut sauce.  This would be really good as a burrito.  It is yummy.  I will give you the peanut sauce tomorrow

What About Tofu?


This recipe is for egg salad made with tofu.  I love egg salad and I love tofu.   I know about now you are wrinkling  up your nose but tofu is delicious if it is cooked right.  Tofu takes on the flavor of whatever you put with it.  I promise you will love this and you will really think it is eggs–if and I said if you don’t think about it being tofu.  You have to keep an open mind.  If you don’t want to mess with the cashews just use mayo or whatever dressing you use on your egg salad. My friend Linda sent this to me:



  • 1 cup Non-roasted Cashews
  • 1 whole Lemon, Juiced (about 1/4 Cup)
  • 1 Tablespoon Minced Onion (white Part Of A Green Onion)
  • 1 teaspoon Light Agave Nectar
  • ¼ teaspoons Salt
  • 2 Tablespoons Water
  • 1 Tablespoon Flax Oil
  • _____
  • 1 block Firm Tofu (14 Oz Container)
  • 6 Tablespoons Cashew Mayo
  • 4 Tablespoons Minced Onion Greens
  • 4 Tablespoons Minced Celery
  • 3 Tablespoons Prepared Yellow Mustard
  • ½ teaspoons Turmeric
  • ½ teaspoons Salt
  • 1 teaspoon Paprika, For Garnish

Preparation Instructions

For the Cashew Mayo:

Cover the cashews with cold water and let them soak for an hour and then drain.

Put the cashews in a food processor with the lemon juice, onion, agave, salt and 2 Tablespoons of water. Process until it starts to look smooth and then pour the flax oil in slowly (with the processor on). Continue to process for a minute.

(This makes more than you need for the egg salad, so you can refrigerate leftover for another use)

For the Mock Egg Salad:

Drain the water from the tofu and wrap it in a clean dish towel. Squeeze the tofu in the towel, gently, to press out any extra water. Put the tofu in a bowl and mash with a fork. Add the green onion (just the greens) and celery and stir.

In a separate bowl, whisk together the cashew mayo, mustard, turmeric, and salt.

Add the mayo mixture to the tofu and stir until well blended. Garnish with paprika

O L D–Old Friends

It’s Thursday the beginning of Alumni Weekend at Union College.  A couple of Bob’s oldest earliest friends just got into town.  The wives stayed home it’s just three men (mine included) looking to have a grand time this weekend. There may be one more on his way from Denver so let the fun begin.  They are like the 4th grade boys I see at school.  They have giggled, punched each other and laughed some more.  We assured them that had they not made the trip from Texas our Alumni Weekend would have been really boring.

Here they are

Valentino’s will make some good money off  these two who rolled into town about 10 pm and made sure we had pizza waiting at the door.  They didn’t want any salad, no bread just pizza, with plenty left over for breakfast and I’m  sure they will hit the buffet at lunch.  I’m going to beg them to let me cook this evening but if I remember from year past  it will be pizza for dinner. 

 We had a game of Rook and went to bed.  Bob and I are the first ones up this morning and Bob finally got his Water Buffalo horn and blew it at 9 am.  Was this a signal that he is ready for a full day of fun?  I think so.

We laughed until we cried last evening, we all agreed it has been a long time since we laughed that hard.  It’s interesting, the thing is today it may not even be funny but at the moment we were all nearly rolling on the floor with laughter. A merry heart doeth good that’s for sure.

Don’t let this recipe scare you just because it has  tomatillos in it, it is really yummy we enjoyed it on enchiladas and then again on taco’s we used it for taco sauce.  Can you tell my eating has gone downhill this weekend and really for a couple of weeks I am making a promise to myself to get back on task Tuesday LOL.

Green Enchilada Sauce

2-3 TB extra virgin olive oil

1 large onion, minced

5-6 garlic cloves, minced

2 green peppers, chopped

1-2 jalapenos, seeded and membranes removed–I use rubber gloves to handle these peppers.  I used just a half of one good-sized jalapenos, next time I think I will use 1 jalapeno.

1 1/2 lb tomatillos, husked and quartered or halved.  Tomatillos look like green tomatoes, I bought just a little more in case one or two were not good.

1/2 bunch cilantro

1 1/2 tsp Kosher salt or just salt

1/4 tsp black pepper

1 1/2 tsp cumin

4 cups chicken broth, I use 4 cups water and all Mckays vegetarian chicken seasoning

2-3 Tb sugar–this is optional I left it out.

In a large sauce pan or stock pot, heat olive oil and saute onions and garlic until tender

While onions are sauteing, combine tomatillos, green peppers, cilantro in your blender.  Process until smooth.  You may have to do it in batches if it is too much.  Just add a little chicken broth to make it blendable.

Pour the tomatillo mixture over the onions and garlic and add broth, salt, pepper, cumin and simmer 15 minutes to 1 hour depending on the consistency you want.  I usually turn the heat to high and boil it uncovered until it reachs the consistency I want.

This is a big batch and you may freeze it.

Why Did I Say Yes?

Do you ever wonder why in world you would agree to do another thing?  My church wants to have a Health Ministry, the focus will be healthy cooking, exercise and blood pressure screening.  We plan to expand as we get things going.  Just because I am interested in healthy cooking I said yes I would be a part of this committee.  It turns out it’s a lot of work.  We have met a couple times a month plus last night we had our first “event.”

I don’t really have the time for this but truth be told no one else has the time either.  It comes down to what’s important.  Truly I believe when God asked us to give 10% he was not only talking about money but time.  It never hurts to give a double portion so that’s how I reasoned out my YES.

Last evening was our first tasting!  We were surprised to have close to 70 people in attendance.  We demonstrated some healthy yummy recipes and they were able to taste each recipe.  We started at 6:30 and I was home by 9:00.  It’s always interesting to me how people love to stay after and visit, this tells me we need more reasons to get together.

We demonstrated refried bean soup, corn bread, banana nut bread, tomato soup and humus.  Everything was very healthy and very delicious.  On Thursday I will share the bean soup recipe it is quick and easy.

Any church can do this, we just put up some posters at the health food stores, church and several gyms–put an announcement in the bulletin and we have a great turn out.  Next month we are having a cooking school on Sunday afternoon.  We plan to try to do something every other month.

I hope you will think about this idea as almost everyone is interested in cooking healthy so it is a great way to reach out to the community.  Just be sure your recipes are yummy and appealing.

What About the New Year?



 Have you thought about what you’re going to do different?  2010 is a new decade in case you haven’t noticed.  It really is a time to make a new start. 

I am always determined to eat right, exercise and stay in touch with Jesus every day. I wonder how many times I have made these same declarations.  This year is different I have lost weight (gained some too) I am exercising (some) and I have stayed in touch with the Lord ( at least more than usual.  The point is this. . .It’s not enough, I want to do more.

Someone else came up with the ideas I am about to write but I seem to have plenty of thoughts about each one.  See what you think!

1.  Drink plenty of water–I drink 8 glasses a day, some days I can hardly stand to do it.  I helps if I have it measured out. 

2.  Eat breakfast like a queen, lunch like a prince and dinner like a beggar.  Ugh I hate that.

3.  Eat more foods that grow on trees and plants and eat less food that is manufactured in plants.  Get it?  Eat less processed foods.  I really try to do this, read your ingredients.  Cut out the high fructose corn sugar, partially hydrogenated shortening, too much salt and sugar.

4.  Live with Energy, Enthusiasm and Empathy–I need to work on this especially the empathy part.

5.  Make time to pray.  Dah, that is a no brainer but why don’t we do it?

6.  Play more games.  I love games, any game, any time!!

7.  Read more books than you did in 2009.  You know books keep us well rounded, we can learn so much from books.

8.  Sit in silence for at least 10 minutes each day.  That’s a hard one for me.

9.  Sleep for 7 hours.  Sleep seems like such a waste of time.  Some people just love to spend a day in bed, I can’t stand it.  If I ever tell you I was in bed all day call the ambulance, *I need help.

10.  Take a 10-30 minute walk daily and smile while you do it.  My daughter has been calling me when she gets on the treadmill and that signals me to do the same and we spend a quick 30 minutes chatting while we exercise.  I love it.

I will have more for you tomorrow.

I have a new recipe for you.  I have eaten it twice and loved it both times.  You may make this vegan or you don’t have to.

Sweet potato Pear Jalapeno

2 Tb. Olive oil

1 Large onion chopped–put oil in pan and saute onion a little then add:

1/4 tsp Cumin

3/4 TB Curry powder

2 lbs. Sweet potatoes –peel and cube

6 Cups vegetable stock ( use McKays but you can buy vegetable stock

1 tsp. Salt

1/2 tsp. pepper

Simmer for 30 minutes the above

In a skillet Add below and cook until done:

2 TB butter or margarine

3 ripe pears–peel and cube

1 Fresh jalapeno — take ends off and seeds out and chop small.  I use rubber gloves or plastic bags on my hands otherwise it will burn your hands.

Saute jalapeno and pears in butter then add:

1 TB brown sugar -I omitted this

3/4 Cup soy creamer or evaporated milk

Add this to potato mixture

When all is done puree

Pumpkin Rolls

You thought I forgot all about your didn’t you?  I have to admit, this blog slipped my mind for a day or two.  How could it be?  I’ll tell you how it could be.  THERE ARE TOO MANY HENS IN THE HEN HOUSE,  too many screws in the jar, too many jobs on the list.  I know, I know you get the picture because you are in the same boat.

How did we get on this merry-go-round anyway? If you are like me I have over extended myself.  I have too many interests and don’t want to give any of it up.  I love both my jobs (I even hate to call them jobs because I like them so much), I am crazy about my hobbies.  I even love my family and friends and like to spend time with them.  I love my study time.  But, where does it stop?

This year I am saying “NO” any new committee, hobby, or anyones’s ideas of what would be good for me to do.

When I look a the life of Jesus I never get the idea that he was in a hurry, he seemed to have the perfect amount of time and even found time to rest.  I hate to rest.  Now I wonder . . .do I need to rest, Jesus did.  It brings me back to “be still and know”–I am going to try to “be still.”

Friday afternoon friends called to ask us to come over at 5:30 pm for soup.  I was delighted and Bob volunteered that we would bring a loaf of bread.  I then thought of pumpkin rolls, oh they are so good.  I quick mixed up a batch.  It was 3:30 when I started and the rolls were pulled out of the oven at 5:40.  Yes we were late but they live just around the corner from us and they thought it was worth the wait.

These rolls are better if eaten the same day you make them.  When you pull them out of the oven brush them with butter or spray with Pam.  Enjoy.

Pumpkin Rolls

1 cup sugar
1/2 cup warm water
2 cup warm milk
¼ cup butter, softened or melted
2 cup mashed cooked pumpkin (I usually use one can of pumpkin.)
2 teaspoons salt
1/2 cup wheat germ (can omit and use flour instead)
10-12 cup all-purpose flour (I usually use a mixture of whole-wheat and white flours. I’d recommend going about 1/3 whole-wheat to 2/3 white flour.) –I used 2/3 wheat and 1/3 white.
7 teaspoons dry yeast

In large mixing bowl, combine sugar, water, milk, butter, pumpkin, and salt. Mix well. Add wheat germ, 7-8 cups of the flour, and yeast. Mix, and then continue adding flour and kneading until dough is elastic and not sticky.

Place dough in greased bowl; grease top of dough, cover with a towel, and set in a warm place until doubled (about 1 hour). Punch dough down and divide into thirds. Divide each third into 16 pieces and shape into balls.

Place on greased baking sheets. Cover and let rise until almost doubled, about 30 minutes. Bake at 350 degrees for 15-18 minutes, until tops are golden. Brush with melted butter as soon as they come out of the oven. (Note: These rolls usually look somewhat dry when first coming out of the oven. Wait about 15 minutes and they will look and taste beautifully. Don’t ask me why, but that’s how it always works for me!)

Yield: 4 dozen rolls (If you’re not expecting a large crowd for Thanksgiving, I’d recommend halving the recipe. I often do this for smaller groups and it works great!)

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