Christmas recipes and tips for "our" Compagnions ♥__

Publié le par Isabella-Vegan-♥

Noel christmas 2010 small size



***  Tips :



DINNER  few ideas :




1*** Fresh Thai Spring Rolls


For the Bean Threads:
2 "nests" of bean thread noodles

• Boil water in a medium pan and add the noodles. Turn off the burner, cover the pan, and set aside for about 10 minutes, or until the noodles are just tender.
• Rinse the noodles in a strainer under cold water and set aside to fully drain while you prepare the tofu.

For the Tofu Sticks:
1/2 lb. extra-firm tofu
1 Tbsp. toasted sesame oil
2 Tbsp. tamari or shoyu sauce
1 tsp. garlic granules

• Cut the tofu into 4 slabs and press gently with paper towels to remove excess water. Cut each slab into 4 pieces, creating 16 tofu "sticks."
• Pan-fry the tofu in the oil, tamari, and garlic until nicely browned on both sides. Set aside.

To Assemble:
16 spring roll skins (rice paper)
2 carrots, peeled and julienned
6 scallions, trimmed and cut into thirds
1 cup red cabbage, finely chopped or grated
3/4 cup fresh basil, minced
3/4 cup fresh cilantro, minced
3/4 cup fresh mint, minced
2 Tbsp. toasted sesame seeds or black sesame seeds (optional)

• Fill a large pan or bowl with 1 to 2 inches of lukewarm or cool water. Submerge 4 sheets of the rice paper in the water, one at a time to prevent sticking.* In a minute or so, they should be soft. (Be careful not to over soak them, or they will weaken.)
• Lay the papers flat on a clean surface and place some of the bean threads, tofu sticks, carrots, scallions, cabbage, basil, cilantro, and mint in the middle of each one, being careful not to overfill them.
• Roll up from the bottom until the fillings are covered, fold in the sides, and continue rolling up. Set aside. Repeat until all the ingredients are used.
• Top each spring roll with toasted sesame seeds. (You may need to sprinkle each roll with a little water in order to make the seeds adhere.)

*Note: You may wish to work with one at a time until you get the hang of the process.

Makes about 16 spring rolls

to serve with white rice  and a fresh salad like laitue


2***Soy " Chicken-and-Beef"  With Pineapple


For the Soy Chicken and Beef:
1 1/4 cups firm tofu
1/2 cup plus 2 Tbsp. boiled shitake mushroom stems
3 Tbsp. cornstarch
1/2 tsp. salt
1/2 tsp. sugar
1/2 tsp. white pepper
1/2 tsp. Chinese five-spice powder
1/4 tsp. baking powder
1 1/2 tsp. dark soy sauce

Put all the ingredients, except for the dark soy sauce, into a blender or food processor and blend coarsely.
• Remove 1/2 from the blender and set aside to use for the “chicken.” For the “beef,” add the dark soy sauce to the blender and blend until well combined.
• Wrap each tightly with cheesecloth and steam for 20 minutes. Slice and then brown in a skillet with a little oil. Set aside.

For the Stir-Fry:
2 Tbsp. cold water
2 tsp. vinegar
1 1/2 tsp. sugar
1 1/2 tsp. ketchup
1 tsp. soy sauce
1/2 medium green bell pepper, sliced
1/2 medium red bell pepper, sliced
1/2 medium pineapple, sliced

• Combine the water, vinegar, sugar, ketchup, and soy sauce in a wok or frying pan and heat on high.
• Add the “chicken” and “beef” and stir-fry until covered with the sauce. Add the peppers and pineapple and stir-fry for about 3 minutes, being careful not to overcook. Serve immediately.

serve with white rice

Makes 4 servings


FRENCH recipes


1*** Santa’s Surprise Parcels  ( crêpes ♥ )



1/2 unbleached all-purpose flour
1/2 cup of whole wheat flour
3 Tbsp. chick pea flour
1 Tsp. baking powder
pinch of salt
1Tbsp. olive oil
1 1/2 cups diluted soy milk ( equal parts water and soy milk)
oil for frying
24 fresh chives for garnish

10 oz package frozen chopped spinach, thawed
1/2 lb. soft tofu, drained
1/2 lb firm tofu, drained
1/2 Tbsp. maple syrup
4 Tbsp. soy milk
1/2 Tbsp. garlic powder
1 Tbsp. lemon juice
1 1/2 Tsp. minced fresh basil
1 Tsp. salt

2 cups homemade tomato sauce or one 32 oz jar commercial sauce

• Put all crêpe ingredients (except flour, oil for frying, and chives for garnish) into a food processor. Sift in the flours and process until batter reaches the consistency of double cream.
• Oil a small frying pan (about 71/2 inches) with a paper towel and a teaspoon of olive oil, then heat until a drop of water flicked into it spatters immediately.
• Pour about 2 tablespoons of batter into pan and immediately tip so batter spreads all over the bottom. (If it doesn’t spread well, it may need a little extra water.) After a few seconds, when the top is set, flip and cook the other side.
• The frying pan will probably need regreasing after every 2 or 3 crêpes. Set crêpes aside to cool.
• To prepare filling, squeeze spinach as dry as possible and set aside.
• Place all filling ingredients (except spinach) into a blender or food processor and blend until smooth. Stir in spinach.
• Preheat oven to 350 degrees F.
• Place a tablespoon or two of filling in the center of crêpe and fold over edges to make a parcel. Tie with a long chive.
• Place crêpes, seam side down, in a single layer in a shallow baking dish. Bake for 20 minutes and serve with heated tomato sauce.

Makes 12 crèpes

to serve with a fresh salade


2*** Pate en Croute


1 onion, minced
2 Tbsp. margarine
12 cups minced mushrooms
4 garlic cloves, minced
2 Tbsp. fresh parsley, minced
2 Tbsp. fresh rosemary, minced
2 Tbsp. lemon juice
2 1/2 cups dried bread crumbs
1 pkg. frozen puff pastry sheets, thawed

• In a large pot, over medium heat, sauté the onion in the margarine for a few minutes.
• Add the mushrooms and garlic and sauté 20 to 30 minutes until the liquid has evaporated. The mixture should be somewhat dry.
• Add the parsley, rosemary, lemon juice, and bread crumbs and mix well, forming a sticky ball. Allow the mixture to cool slightly or store in the refrigerator overnight.
• Thaw the puff pasty sheets for 30 minutes.
• Preheat the oven to 400ºF.
• Place one sheet of dough on a floured board and roll it out into a large square. Spread half of the mushroom mixture over half of the dough, leaving a 1-inch space along the edges. Fold the other half of the dough over the half with the mushroom mixture, pressing the edges together with your fingers, then crimp with a fork to seal. Make three slits on top, then place the pasty on an ungreased cookie sheet and put it into the refrigerator while you prepare the other sheet of dough in the same manner, using the remaining mushroom mixture. Put this on the same or another cookie sheet and refrigerate for a few minutes.
• Put the tray(s) into the oven and bake for 20 minutes, until the dough is puffed and golden.
• Cut into bite-sized pieces.

Makes approximately 32 pieces


to serve with steamed vegetables



With : Tempeh


infos about TEMPEH  :


1*** Tempeh With Mushrooms, Mustard, and Red Wine Sauce :


1/2 cup soy sauce
8 slices fresh ginger
2 1-inch pieces kombu (a sea vegetable available at health food stores)
1/4 tsp. sea salt
2 garlic cloves, sliced
6 cups water
8-oz. pkg. tempeh, sliced diagonally
2 Tbsp. olive oil
1/2 cup unbleached white flour
Salt and coarsely ground black pepper, to taste
1 lb. shiitake mushrooms, cleaned and quartered
2 shallots, finely diced
1 cup red wine
1 cup tempeh reserved liquid
2 Tbsp. Dijon mustard
2 Tbsp. cold vegan margarine

• Over medium heat, whisk together the soy sauce, ginger, kombu, sea salt, garlic, and water in a large pot. Add the tempeh and bring to a simmer. Reduce the heat to medium-low. Braise for 1 hour.
• Remove the tempeh from the liquid and place on a plate. Reserve 1 cup of the liquid.
• Heat the olive oil in a medium sauté pan over high heat.
• Combine the flour, salt, and pepper in a small bowl. Dredge the tempeh slices, then fry both sides until golden brown. Remove from the pan.
• Add the mushrooms to the pan and cook until golden brown and the liquid has almost completely evaporated. Add the shallots and cook until soft. Add the red wine and cook until 1/2 the liquid has evaporated.
• Add the tempeh back to the pan and add the reserved liquid. Cook until 1/2 the liquid has evaporated. Whisk in the mustard and vegan margarine and cook for 1 minute. Adjust the flavor with salt and pepper.
• Serve the tempeh with plenty of the sauce spooned over it.

Makes 4 servings


2*** Basic Braised Tempeh


1/2 cup soy sauce
8 slices fresh ginger
2 1-inch pieces  kombu (a sea vegetable available at health food stores)
1/4 tsp. sea salt
2 cloves garlic, sliced
6 cups water
1 pkg. tempeh, sliced on a diagonal

• Over medium heat, whisk together the soy sauce, ginger, kombu, sea salt, garlic, and water in a large pot. Add the tempeh and bring to a simmer. Reduce the heat to medium-low.
• Simmer or braise for 1 to 2 hours.
• Remove the tempeh from the liquid and prepare according to the recipe.

Makes 4 servings


3*** Ginger Tempeh :


8 oz. organic tempeh
1 inch kombu
Water sufficient to cover the tempeh by 1 inch
1 Tbsp. organic ginger juice
1-2 Tbsp. organic, unpasteurized shoyu
1/4-1/2 cup spring or filtered water
1-2 Tbsp. organic sesame oil

• Place the tempeh and kombu in a pot and add the water. Bring to a boil. Turn the heat to medium-low and simmer for 20 minutes. Drain.
• Cut the tempeh in half horizontally into 2 thin patties and then cut into rectangles or triangles. Place in a shallow dish and squeeze the ginger juice on top. Add the shoyu and just enough water to cover the tempeh. Marinate for as little as 15 minutes to save time. Longer marinating, however, will make a tastier dish.
• Place the oil in a skillet or brush the bottom of a skillet with the oil and heat. Add the tempeh and brown on both sides. Add the marinade. Cover and cook on medium-low, turning the tempeh a few times to evenly cover with the marinade. Remove the lid and cook until all the liquid is absorbed.

Makes 4 to 6 servings

• To cook without oil, simply cook the tempeh in the marinade without adding the oil to the skillet first.
• Sauté onions and add to the tempeh. Add corn or peas at the end for color.
• Bake the tempeh in the marinade until the marinade is fully absorbed.
• Serve with , lettuce, sprouts, or  your favorite vegetables _cereals_.
• Serve crumbled over a tossed salad or grain salad.
• Serve over rice or other grain.
A chocolate cake ♥

Dark Chocolate Mousse (Metric)

with a huge apples, kiwis salad :))

Vegan Peanut Butter Cookies:

Citrus Chocolate Cupcakes Recipe:

Lounge music for a romantic dinner or your favorite one ...,
canddles, CHAMPAGNE  

during the soirée :
fresh lime juice with agave nectar, green tea
or any fresh juices

and vegan chocolate bonbons ♥
recipe here :

nice  a table in winter garden but impossible with the cold , but easy in hot country ^_^ :))):
 we can make this  same simple decoration ( table , chairs , flowers -u can use paper or others synthetic flowers , but pls do not cut flowers♥ select a kind of plants if you like ,  in our house
thanks to Encarna for sharing in our group on Facebook
***Tips for Animals during  Christmas / New Eve holidays

Holiday Safety Tips for Dog Homes by Kimberly Gausman :

The holiday season is a joyous time for most people.

Although joyous, this time of the year can be busy and unpredictable.
Often times our pets suffer with the change of routine and environment.
All the cheerful decorations, delicious baked goods, and beautifully wrapped gifts are appealing for the curious pet.

In order to help make the holidays safe for our furriest family members we compiled a list of important safety precautions.

Deadly Decorations:

- When trimming the tree this year keep tinsel high and out of reach.
Ingesting tinsel is very dangerous.
The tinsel blocks the intestines and will require a trip to the local vet.

- Make sure all glass or fragile ornaments are placed on branches out of reach, including ornaments that have small pieces that could be potential choking hazards.

- Extra electric cords used around the home for various decorations may tempt dogs that love to chew. To keep your pets from having an electrifying holiday try spraying the cords with a taste deterrent such as, bitter apple.

- Real pine trees smell great but those loose needles, if ingested, can puncture holes in the intestines. Vacuum or pick up the loose needles immediately.

- Real trees require water and not all dogs can resist the temptation of a "new water bowl." The stagnant water can harbor dangerous bacteria so do your best to keep your pup out from under the tree. In case your dog sneaks a few drinks, don't use chemicals that help preserve the freshness of your tree.

- Those beautiful holiday plants can be dangerous for your dog. Keep holly, mistletoe, and poinsettias out of reach. If you receive a plant and are unsure if it is toxic, look at our full list or check with a trusted vet.

- Candles are not just appealing to humans, but to pets as well. Especially the ones that smell like goodies fresh from the oven. Keep all candles well out of reach.

Sensitive Paws
- Dogs get cold feet just like humans. Consider dog boots to help protect those sensitive paws from not just the cold but the salt as well. Read more on how to keep your pet's paws and coat healthy this holiday.

Guests in the Home :)))))

- Introduce pets to all guests as soon as they arrive. All the new smells will spark your dog's curiosity and a quick introduction will help alleviate any frustration.

- No table food! Make sure all guests know that they should NOT feed the dog.
Sure two bites of turkey or ham will not hurt but two bites times 10 guests will.
Save your dog the tummy problems and yourself a possible trip to the vet.


Read more about when to say when.
For an extra reminder consider posting small signs on the tables near the food.
Print out our Don't Feed the Dog sign.
- If guests are going in and out keep your dog in a safe place.
We suggest using a baby-gate. That way your dog can still see all the festivities but from a safe distance.
- Consider doggie daycare or boarding.

If your dog is not a fan of company or you'd like to know he is safe and happy during a holiday get-together find a trustworthy daycare facility that also offers boarding.

That way your pet will be able to socialize with his friends as you socialize with yours.

AND : Skin and Paw Health in Cold Weather



Quelques conseils  complèmentaires à ceux du dessus en anglais et un peu plus développés :)))

---------------------Les intoxications de Noël : les aliments et les boissons------------------------------

1. Le chocolat

Il arrive que nos compagnons se régalent de nos boîtes de chocolat ou bien des restes de la bûche de Noël maladroitement laissés à leur portée.

La toxicité du chocolat est liée au fait qu'il contient une substance appelée théobromine qui est une substance voisine de la caféine.

Les signes de l'intoxication apparaissent 4 à 5 heures après l'ingestion.

On note des symptômes nerveux : nervosité, agitation, excitation, tremblements qui peuvent aller jusqu'à l'apparition de convulsions et même jusqu'au coma. On peut également observer des signes cardiaques ainsi que des signes digestifs tels des diarrhées et des vomissements.

Il faut savoir qu'en cas d'intoxication aiguë, l'animal peut mourir en 6 à 24 heures. En cas d'intoxication chronique, la mort peut survenir au bout de quelques jours à cause des problèmes cardiaques.

Si votre compagnon ingère une grande quantité de chocolat, il faut donc contacter rapidement un vétérinaire qui fera le nécessaire pour soigner votre animal.

Il faut savoir par exemple qu'une plaquette de chocolat noir de 100 grammes peut tuer un chien de 10 kg environ.

Il faut donc prendre cette intoxication au sérieux et contacter votre vétérinaire au moindre doute pour ne pas gâcher le réveillon ET SURTOUT SA SANTE

2. Le sel

Cette intoxication peut se produire à n'importe quelle période de l'année mais elle est plus fréquente au moment de Noël avec l'ingestion d'aliments tels que:
attention horreur:
le saumon fumé, la truite fumé, le jambon cru, les cacahouètes, etc…

SI SEULEMENT , ils ne vivaient que dans des familles VEGAN, leur vie serait plus belle!

Les sels de déneigement peuvent également être avalés par nos petits compagnons.

Les symptômes qui suivent une ingestion massive de sel sont :

des symptômes digestifs : vomissements, soif intense, diarrhée abondante, coliques.
des symptômes nerveux : hyperexcitation, convulsions, et même coma et mort subite.

En cas d'ingestion de sel, il faut donner à boire à volonté à votre animal afin de le réhydrater car l'ingestion de sel entraîne une déshydratation. Vous pouvez faire cela dans un premier temps, mais il est préférable de contacter rapidement un vétérinaire afin de mettre en place un traitement approprié comme des perfusions et des diurétiques pour éliminer le sel.

3. L'alcool

Il arrive que nos petits animaux familiers tombent malencontreusement sur un saladier de punch ou de sangria laissé au sol et qu'ils en boivent le contenu !
Les symptômes d'une intoxication à l'alcool sont très variés, on trouve le plus souvent des vomissements, des douleurs, une prostration, une perte d'appétit mais aussi plus rarement une jaunisse, une salivation excessive, des pertes d'équilibre, etc…

Le traitement de choix est la mise en place de perfusions afin d'éliminer l'alcool.

Si vous êtes confrontés à ce problème avec votre compagnon, il faut donc contacter rapidement un vétérinaire afin de soigner votre animal.

4. Le café

La toxicité du café est due à la présence de caféine qui a diverses actions sur de nombreux organes comme le cœur, le système nerveux et les reins.

Les principaux symptômes sont des vomissements mais aussi des symptômes nerveux comme une hyperexcitation et même des convulsions.

On peut aussi avoir des troubles du rythme cardiaque et même un œdème pulmonaire (de l'eau s'accumule dans les poumons).

Devant la gravité des symptômes, il faut se rendre au plus vite chez un vétérinaire. Celui-ci mettra en place un traitement visant à accélérer l'élimination de café et à diminuer son absorption.

5. Les marrons et les châtaignes

Les châtaignes cuites peuvent être à l'origine de ballonnements. Les marrons contiennent des tanins qui peuvent entraîner des diarrhées et des vomissements.

Tous ces symptômes sont relativement bénins et rentrent rapidement en ordre avec un traitement symptomatique.

Attention, ces aliments peuvent toutefois causer une occlusion intestinale en bloquant le transit digestif.

6. L'ail, les oignons et les échalotes

Cette intoxication peut survenir toute l'année mais l'empressement qui accompagne les fêtes de fin d'année peuvent rendre les ménagères moins attentives et elles peuvent laisser traîner ou tomber des bulbes d'ail, d'oignons ou d'échalotes.

Nos petits compagnons peuvent également jouer avec les bulbes et finir par les avaler.

Ces aliments contiennent une substance qui entraîne la destruction des globules rouges et donc une anémie.

Les premiers signes n'apparaissent qu'au bout d'un ou deux jours après l'ingestion des bulbes.

Les premiers signes sont digestifs : il s'agit de vomissements et d'anorexie.
Ensuite, les problèmes sanguins apparaissent, il y a donc de l'anémie (diminution du nombre de globules rouges), une respiration rapide et sifflante, des problèmes cardiaques, un abattement.

Avec un traitement approprié, l'évolution est généralement favorable et les signes de l'intoxication disparaissent en 8 à 15 jours.

Il faut donc vous rendre rapidement chez un vétérinaire car c'est une intoxication qui se soigne bien quand elle est traitée à temps.

Nous les aimons, nous les protégeons.
*** TIPS  ON SAFE TOY  Shopping :

Je vous souhaite de JOYEUSES FETES  ♥
Noel christmas 2010 small size

Publié dans RECIPES ♥

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Commenter cet article

LoVegan 08/12/2010 18:15

wow!! wonderful job sis, I share and do hope nobody starts arguing on the tips :) Love xox

Isabella-Vegan-♥ 09/12/2010 15:14

TY♥ my dear sis♥ yes !i hope the same ...