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Inspiritual

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Rochester, NY 14624
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Inspiritual

  • Home
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    • Thought for the Day
    • Gratitude Journal
    • My Inspiration
    • My Intentions
    • My Joy Journal
    • Inspiritual Song of the Week
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    • Inspiritual Reflections
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    • Stirring My Spiritual Waters
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    • Love & Inspiration
    • Meditation & Prayer Garden
    • Spiritual Partnership
  • Calendar
  • Donations
  • Referral Appreciation
  • Affirmation Cards
  • Inspiritual Products
  • Photo Gallery
  • Kindness Project
    • About the Kindness Project
    • Examples of Acts of Kindness
    • Your Kindness Stories
  • Complaint Free World
    • The Story Behind A Complaint Free World
    • What Is A Complaint?
    • Why Do We Complain
    • Complaining Damages our Physical Health
    • Complaining Damages our Emotional Health
    • Complaining Damages Careers
    • Why People Complain
    • How to Become Complaint Free
  • Testimonials
  • Prayer Requests
  • Gift Certificates
  • Contact
  • Of Service
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    • Cancer Center at Unity Park Ridge

Veganize it

October 15, 2022 Sharon Jacobson

Veganize It!

If you know my wife, Zoe you know she is a picky eater. She, like many people, eat with her eyes first. She finds recipes that look good, shares the link with me and includes a note that says can you veganize this.  Then I figure out how veganize it.  There is no reason she should not be able to eat the same dishes she loved before. I just have to prepare them differently.  Some recipes I get on the first try, like taco soup.  Others I have to work at, like mac and cheese. It is still not 100% where I would like it to be, but it might not until I teach myself how to make my own vegan cheeses.  However, for now, it is 90% of the way there and good enough we both enjoy a hot bowl of it.  I wish I could learn how to make vegan cheese curds.  I have found a few recipes and in my spare time (LOL) I will try them. 

So today I thought I would share a recipe that she gave me to veganize. Whether you are vegan or not, the vegan version would be great for anytime you are doing a Meatless Monday or are looking for a plant based option.  The recipe she gave me this morning to veganize is Chili Cheese Hasselback Potatoes. I have always wanted to try this style of potatoes, so now I have an excuse.

Nothing will change in the directions, just the ingredients.  Most of these ingredients are vegan friendly, but some are not, so in parentheses and italics I have put the vegan options, sometimes there is more then one.  Any questions, just ask.

Chili

  • 1 tablespoon canola or vegetable oil (these are fine, but I prefer avocado oil)

  • 1 onion, diced

  • 1 green bell pepper, diced

  • 2 cloves garlic, minced

  • 1 pound ground beef (you can use a package of Beyond Burger or Impossible burger, or a package of meatless crumble or you can even make your own if you want to with TVP or with Tofu. My favorite ground beef crumble is Wegman’s brand Don’t Have a Cow).

  • 2 (14-ounce) cans diced tomatoes

  • 1 cup beef stock (you can use vegetable broth or Better than Bouillon has a vegan beef broth)

  • 1 (14-ounce) can kidney beans

  • 3 tablespoons chili powder

  • 1 teaspoon cumin

  • 1 teaspoon salt

  • 1 teaspoon pepper

Potatoes

  • 4 russet potatoes

  • 1/4 cup butter, melted (you can use the vegan butter of your choice.)

  • Cheddar cheese, sliced (there are a number of vegan cheeses on the market, but my favorite is Violife Mature Cheddar Slices.)

  • 1 teaspoon salt

Toppings

  • 1 cup sour cream (there are a number of vegan sour creams on the market, but our favorite is Tofutti Sour Cream or my homemade version.)

  • 1/2 red onion, diced

  • 1/4 cup cilantro, minced

https://www.tastemade.com/recipes/chili-cheese-hasselback-potatoes

What Pampered Chef products will I be using.  Easy!

To make the chili, I will be using my Rockcrok Dutch Oven, but any of our Dutch Ovens will work. The Manual Food Processor to dice the onions and peppers and the Garlic Press to mince the garlic. The Mix n Chop to brown my Impossible burger (if I am using that). The Smooth Edge Can Opener to open the can. My adjustable measuring spoon to measure my spices. They will get baked on one of my pieces of stoneware, probably my Medium Bar Pan so the chili stays on the pan while I am making them.

To prep the potatoes, I will be using two of my bamboo spoons, to keep me from cutting all the way through the potatoes. Of course my cutting will happen either on my Flexible Cutting Mat or a Bar Board with one of my Forged Cutlery Knives.  You could use the Color Coated Knives if you have those, but I am a Forged Cutlery addict. I will use a Silicone Prep Bowl to melt my butter and then brush it on with my Chef’s Silicone Brush.

If you need any of these or want to learn more about them message me.  You can also go to pamperedchef.biz/sharonjacobson  Do you have a recipe you want me to veganize me.  Send it to me and let me see what I can do.

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Tags vegan, tastemade, howipamperedchef, pampered chef, hasselback potatoes
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It’s a Family Thing

August 29, 2018 Sharon Jacobson
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A few weeks ago, I shared that I was going to select a vegan cookbook and like Julie Powell, from the book Julie and Julia, cook my way through it. I was quite methodical in my approach. I looked at various lists of top vegan cookbooks, compiled my list of those that were on more than one top list, and borrowed them from the local library. I was not sure how I was going to discern which one I would choose, but I was clear I would be selecting one from the top ten list I had put together. Then life happened.

I had the opportunity to leave my home and physically go to the library by myself, something I had not been able to do in 7 years, and browse the vegan cookbooks. I found several which caught my attention for various reasons, so I came home with about 6 more books to add to my collection. Now I was faced with an even more difficult task of picking THE book I would cook my way through.

I had no idea on how I was going to pick THE book until I was reminded about how important family is. I was doing more then just cooking my way through a cookbook. I was going to be cooking for my wife and her selective palette. This was not just a me thing; this was a family thing. The decision of what book to use went from being a me thing to a family thing. Zoe and I began to go through the books together. Immediatel6y, some books were eliminated because there were not enough pictures for Zoe to imagine what these dishes were going to look like. Since we tend to eat with our eyes first, those with little to no pictures went back to the library.

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Tags vegan, pampered chef, the make ahead vegan, signs, family
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Cast Your Vote

August 15, 2018 Sharon Jacobson
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Several years ago, well four to be exact, I was in the process of reading the book Julie and Julia. It was about Julie Powell’s efforts to cook her way through Julia Child’s book “Mastering the Art of French Cooking.” My goal at the time was to cook my way through the newly released cookbook by Alex Guarnaschelli. That did not go so well for a number of reasons.

This morning I was reminded it was Julia Child Birthday and it got me thinking how fun it would be to pick a Vegan cookbook and work my way through it. Unlike most people, I do not read cookbooks for the recipes. I read them for the wisdom and the spiritual lessons they offer. So now I am reviewing a list of vegan cookbooks. Not sure which one I will choose yet. If you have a recommendation from the list below, please share your comments or if you know of one I should definitely consider let me know about that cookbook as well.

Unlike Julia Powell, I am not setting a time limit, although my kitchen is not much better than the one she appeared to have in the movie. So what will I learn? Perhaps I will learn lessons about timelessness, senses, simplicity, integrity, adventure, and technique. Time will only tell.

Cookbooks under consideration are:

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Tags vegan, cookbook, julia child, julie powell, Alex Guarnaschelli
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Vegan Journey – Week Two

August 3, 2018 Sharon Jacobson
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So it has been a complete week now of vegan eating and unlike my previous times of eating vegetarian, we have found ourselves going through some changes I was not anticipating. Yes, menu planning is taking more time as I realize how much of our previous meal plan was meat, cheese and egg dependent. I have also come to realize how, with my hectic schedule, I had become dependent on 30 or less minute meals. This week I have learned to slow down, breathe, and take time to think things through.

Interestingly, one day this week I was reminded to take time to do nothing. It was during that “do nothing” time that I began to gain insights into how this change was going to affect every aspect of my life. Zoe who is normally minimally engaged in meal prep and planning, has begun helping me, which is an awesome surprise. The other day she helped me grate potatoes for potato pancakes and realized just how much time I sometimes put into meal preparation.

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Tags vegan, time, mindfulness, awareness
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Our Vegan Journey

July 25, 2018 Sharon Jacobson
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Over the last 17 years, we have been through numerous dietary shifts in our life, including several years of vegetarian eating until Zoe went through chemo and then all she craved was meat. So back we came to the land of the meat eaters. We have been talking about returning to a vegetarian diet for a while, but after watching a documentary Forks Over Knives, we decided it was healthiest for us and our desire to lose weight and eventually be able to come off all our medication to go vegan.

It's been a slow journey, but like with anything we do, when we decide to do it, we just do it. So the past few days we have eaten as much of what we had that needed to be gotten rid of.

This morning, we started this next phase of our journey. It is not just about changing what we buy, how we prepare it, what we eat, but an inward journey to learn more about ourselves, think about what these new choices are doing for us and how much our life is going to change

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Tags vegan, faith, mindfulness
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