delicata squash and wheat berry soup

this seasonal soup is a beautiful balance of sweet squash and savory herbs, with a nice chewiness from the wheat berries. had i known how delicious it was going to be, i would have noted my exact measurements! what i can do is give you some rough estimates to help you create a similar tasty soup in your slow cooker.

DELICATA SQUASH & WHEAT BERRY SOUP

1 cup wheat berries, rinsed

1 delicata squash, cubed

2 carrots, sliced into half moons

1 red pepper, diced

3/4 cup dried chick peas (or 1 1/2 cups cooked)

2 garlic cloves, minced

about 4 cups water or vegetable broth

pinch of cayenne pepper

salt and pepper, to taste

dried oregano and/or fresh thyme

place ingredients in a crock pot and cook on high for 2-3 hours, stirring occasionally. if using cooked chick peas, stir those in towards the end. since the measurements aren't exact, start with about 3 1/2 cups water or broth and add more as needed. let me know if you have any questions - i'm happy to help!

xoxoxo

raw vegan zucchini rollatini

looking to wow your friends and show them how amazing raw, animal-friendly food can be? well do i have the dish for you! these bite-sized rollatinis look fancy, taste incredible and can be served as a nutritious appetizer or main dish.

john ate his right up and declared "these are great! the sauce mixed with the cheese reminds me of something my mom used to make." coming from a man whose a) mother is an exceptional cook and b) response has been an unenthusiastic "not bad" to many of the things i've been making lately, this really means something.=)

the rollatinis were actually john's suggestion. we love raw zucchini lasagna but it can be a bit of a production to make. these rollatinis do require the same steps (minus the walnut meat) but to me, they're worth it! you can also make some of the filling ahead of time and keep it in the fridge.

soak: the first thing you want to do is get some ingredients soaking in water to make them easier to blend. for the cheese you'll need to soak 1 1/3 cup cashews, and for the tomato sauce 3/4 cup sun-dried tomatoes and one medjool date. they can soak anywhere from an hour to overnight, whatever works for you.

slice: next you want to slice your mushrooms thin and get them marinating. you'll want to use about 12 baby bella, cremini, or button mushrooms. mine were tossed with a drizzle each bragg's liquid aminos, extra virgin olive oil and some fresh thyme from the garden. if you don't have bragg's you can use soy sauce, lemon juice or balsamic vinegar. fresh or dry herbs are optional.

blend: while your mushrooms are marinating, make your cashew cheese and sauce in a high speed blender. you could also use a food processor but your cheese may not come out as smooth. to lessen the clean-up and add a little creaminess to the sauce, i make the cheese first, pour it into a ramekin, then make the tomato sauce right in the messy blender.

cashew cheese
(this recipe makes enough cheese for about 16 rollatinis)

1 1/3 cup raw cashews, soaked
1/4-1/2 cup water
2 tsp lemon juice
2 garlic cloves
1/2 tsp salt
1-2 T nutritional yeast (optional, to taste)

drain the cashews and place all ingredients in a high speed blender. process until smooth. you can see that i stirred some leftover kale salad into the cheese. you could also add chopped chard or spinach, or nothing at all. it's up to you, but i do recommend the simple kale salad! 

tomato sauce
(adapted from delightfully raw by carmella soleil, also makes enough for about 16 rollatinis)

3/4 cup sun-dried tomatoes, soaked
1 large tomato, chopped
1 medjool date, soaked
1 T extra virgin olive oil
1/2 tsp salt
fresh or dried herbs, to taste (optional)

drain the date and sun-dried tomatoes, and give them a little squeeze to remove the excess liquid. place everything in a high speed blender or food processor and blend until smooth.

 

now we need to cut 16 thin rollatini strips. to do this you'll need two medium zucchini and a mandolin or v-slicer. spread about a tablespoon cheese and marinated mushrooms onto the zucchini strips like in the picture above, then roll carefully from bottom to top.

to serve your rollatinis raw, gently warm them in the dehydrator at 118 degrees for three to four hours. if you don't own a dehydrator, you could probably warm them in the oven on the lowest setting. the heat may be too much to keep them "raw", but they will still be good and healthy.

lastly, top with tomato sauce and chopped basil and enjoy your homemade, raw gourmet meal! yay for the garden still producing zucchini because i can't wait to make these babies again! do you think you'd give something like this a try?

xoxoxo 

it's good to try new things / maple balsamic tempeh

happy meatless monday! we finally tried tempeh and i've been so excited to share!

for those unfamiliar, tempeh is a fermented soybean product high in protein and low in fat. it's a little nutty in texture and flavor and absorbs marinades really well. because it's fermented and less-processed, it is said to be a healthier alternative to tofu and other meat substitutes.

tempeh has always turned me off in the past because of the way it looks, but i kept hearing how good it was and coming across tempting recipes. the local health food store was selling packages of non-gmo tempeh half-priced, and lord knows i can't resist a good health food sale!

to be safe, we tried angela liddon's recipe for maple balsamic tempeh (she has never let us down!) and we really enjoyed it. i was surprised because john is generally not a fan of tofu or fake meats, but he ate all his tempeh. though when i asked him about it again today he said it was good but something he'd just like to have once a year haha! we're having it next time it's on sale johnny boy.

when deciding what to serve with our tempeh, i immediately thought kale salad! i had just made roasted red peppers and we had organic baby bella mushrooms in the fridge. topped with chopped basil from the garden, i knew john would be more open to trying tempeh on an italian-style salad, and the flavors went really well with the balsamic vinegar in the tempeh.

simple kale salad

1 bunch of kale
1 T extra virgin olive oil
2 garlic cloves, minced
1/4 tsp maple syrup, agave nectar or honey
1/2 a lemon
salt, to taste

• remove stems and chop kale into small pieces.
• add olive oil, garlic, sweetener of choice, juice from half a lemon and salt.
• with clean hands, massage all ingredients until all kale pieces are saturated.

roasted red peppers

simply place red bell peppers under the broiler and cook until skins are wrinkled and charred, turning every few minutes to make sure all sides are cooked. place peppers in a brown bag, close it tight to hold in heat and wait about 20 minutes. peel the skins, remove the stem and seeds, then cut peppers into strips. store in the fridge as is, or add olive oil and chopped garlic for flavor.


Marinated Balsamic, Maple & Garlic Tempeh
posted at Smith's Vegan Kitchen
from the Oh She Glows cookbook

1            8 oz. package tempeh

1/2         cup balsamic vinegar

2            cloves garlic, minced

4            teaspoons low-sodium tamari

1            tablespoon pure maple syrup

1            tablespoon extra-virgin olive oil

• Rinse the tempeh and pat dry.  Slice the tempeh into 8 thin (1/4”) pieces, then halve them on the diagonal to make a total of 16 triangles.
• In a large glass baking dish, whisk together the balsamic vinegar, minced garlic, tamari, maple syrup and oil.
• Add the tempeh to the dish and gently toss to coat with the marinade.  Cover the dish with foil and marinate the tempeh in the refrigerator for a least 2 hours, or overnight, gently tossing the tempeh every now and then.
• Preheat the oven to 350 degrees.
• Spread the marinated tempeh triangles in a single layer in the baking dish and cover with foil.  Bake the tempeh in the marinade for 15 minutes.  Remove the foil and flip the tempeh in the marinade.  Bake, uncovered, for 15 to 20 minutes more, until the tempeh has absorbed most of the marinade. 

so there's that. trying new foods keeps things interesting over here and i like that it helps us get a wide variety of nutrients in. have you tried anything new lately? have you tried tempeh? what did you think? got any good tempeh recipes to pass along? (too many questions for a monday?=)

xoxoxo

mushroom rice pilaf

dinner was on the simple side but so delicious, i had to share! our csa had organic cremini mushrooms for sale and i wanted to use them in a way that was new to me but not too involved.

on my recipe search this fresh mushroom rice pilaf caught my eye. i've made a million rice and veggie dishes but have never cooked everything together in a seasoned broth. what a difference!

the recipe was doubled and adjusted a little to suit our tastes and cooking method (rice cooker). good thing i jotted my changes down because this tasty recipe is bound to make the rounds!

mushroom rice pilaf

4 cups sliced cremini mushrooms
2 cups seasoned stock of your choice
1 1/3 cup white or brown rice, rinsed
1/2 cup chopped green bell pepper
3 garlic cloves, minced
1-2 T extra virgin olive oil
salt and pepper to taste

in a pressure cooker, saute olive oil, garlic, mushrooms and green peppers about five minutes, stirring occasionally. pour in your stock and rice, lock the lid and bring the rice cooker to pressure for seven minutes. turn off the heat, but don't remove the lid.

set the timer and allow the pressure cooker to sit for fifteen minutes. (this is a trick i learned to conserve fuel. so much heat is locked inside that the rice will continue to cook). at the end of fifteen minutes remove the lid and serve your yummy pilaf with sliced green onion and fresh basil.

soon we should be getting winter squash from the csa. can't wait to try something like this acorn squash with wild rice pilaf for fall!

xoxoxo

hemp heart patties

last night we tried the hemp veggie burgers and they were delicious. and johnny boy agreed. yay!=)

as mentioned previously, the original recipe from delightfully raw calls for irish moss paste to bind the patty all together. since i was out of irish moss, i thought that psyllium powder mixed in water would do the job, and it worked, phew! i also used flax in place of chia seeds because i am out of them too, and i changed the seasonings, having recently discovered the joy of cumin + coriander.

these burger patties may seem like a lot of work, and i'm going to be honest and say they kind of are, because of some extra steps. but these steps keep the patties easy to digest, so you put in a little extra kitchen effort to give your body a boost and your tummy a rest. not a bad payoff, eh?

hemp heart patties
adapted from carmella's hemp veggie burgers

makes 6 burgers

1/2 cup raw sunflower seeds, soaked
1/2 cup raw walnuts, soaked
1 T psyllium powder
1/4 cup water
1 T flax, ground
2 garlic cloves
2 tsp lemon juice
1/4 cup finely chopped celery
1/4 cup finely chopped carrot
1/4 cup finely chopped red pepper
1/3 cup chopped button mushroom
1/2 cup hemp seeds
1 1/2 tsp cumin
1 1/2 tsp coriander
3/4 tsp salt, or to taste
1/8 tsp chipotle powder


1. soak sunflower seeds and walnuts in cool water for at least four hours, or overnight.

2. mix psyllium powder and ground flax in water. this will form a gel to bind the patty.

3. process the soaked sunflower seeds, walnuts, gel mixture, garlic and lemon juice in a food processor until smooth. you will need to stop and scrape down the sides a few times. transfer the mixture to a bowl.

4. add the rest of the ingredients and mix until thoroughly combined.

5. drop a little less than 1/2 cup of batter onto a teflex sheet and form into patties (or drop into cookie cutter for shapes). dehydrate at 110 degrees for 2 hours. flip onto mesh and continue dehydrating until patty is firm but moist in the center (at least five hours).

these burgers are raw, so they're not the kind of veggie burger you'd want on a bun. that's why i called them patties and placed them on a bed of mixed greens with a creamy chiptole dressing. they would also be nice in a green bun like collard or romaine.

creamy chipotle dressing

1/2 cup raw cashews
1/2 cup water
1 T lemon juice
few pinches chipotle powder, to taste

blend all ingredients in a high speed blender until smooth.

tonight i came home to the smell of dinner cooking in the crock-pot. that magnificant chili made my whole day. it had the perfect amount of heat with one large jalapeno, but i have to say it was pretty spicy! i modified the recipe to include the heat factor, and i also added carrot.

john loved the chili too! woohoo! two for two.=)

i hope you're having a great week! stay warm, my fellow freezing cold friends!

xoxoxo

week of meals

source

at the start of the week, i like to jot down meal ideas and carry them with me in my little binder. the list changes with produce availability and what i'm in the mood for, but it's always there for reference. here is my list for this week:

dinner

• vegan minestrone soup with salad
• vegetable stir-fry with white rice
• lentil and potato soup
• raw pizza with salad
• persian tah dig

it's freezing cold out (snowing as i type this), so soup is on the menu twice this week. when i make soup, i try to double or even triple the recipe so i can freeze the rest in jars for those days when i just don't feel like cooking. they also make great quick lunches for when i'm babysitting.
edit: when freezing in glass jars, leave at least an inch headspace to prevent cracking.

white rice is easy to digest and when i cook it, i make extra for another meal. this saves time and energy. that is why i'm trying persian tah dig this week - to use up the leftover rice, and also to use up the big bag of organic potatoes i bought. (persian tah dig, i just learned, is an iranian dish with rice and potatoes.) i'm going to add turmeric since i'm always looking for ways to get it in.

i bought a big bag of russet potatoes with the vow to use every last spud. (too many times they spoil before i get to use them all). chopped potatoes made their way into the minestrone soup and next week i'm thinking of making baked potatoes loaded with veggies.

back to the rice - cooking rice used to intimidate me until i found this perfect white rice recipe.

perfect white rice (pressure-cooked)

2 cups long grain white rice
3 cups water
2 tablespoons butter or coconut oil

rinse rice well. in a pressure cooker with the lid locked, bring all ingredients to pressure and cook for 7 minutes, turning the heat down to medium. then turn the heat off and let the pot sit for 15 minutes. do not open the lid. the rice will continue to cook in the pot. open lid carefully after 15 minutes and fluff with a fork.

with my stir-fries, i just saute an assortment of vegetables with soy sauce and oil, then add the cooked rice to heat it. stir-fries are so simple and they make my favorite kind of leftovers. some veggies i've used in my stir-fries are: broccoli, bok choy, bell peppers, carrots, cauliflower, peas, green beans, cabbage and zucchini or yellow squash. 

over the weekend i began to sprout mung beans. they'll make a nice raw element for our stir-fry. i may also sprinkle some on our raw pizza, soup and salads. sprouting beans and seeds is so easy and a great way to grow some of our own food during the winter months. see my tutorial here.


lunch: 

• leftover soup
• nori wraps with avocado
• mashed avocado and toast
• smoothies with green powder
• red lentils with nutritional yeast 

my favorite quick lunch right now is simply sliced avocado wrapped up in a nori sheet. so easy, yummy, and nutritious to boot! i just got the idea to add the mung bean sprouts to them, too!

red lentils are also great when you're short on time because they cook up so quickly. i just place about a quarter cup red lentils in a pot with about a half cup water and boil a few minutes until they're tender. with a little olive oil or butter, nutritional yeast flakes and salt, they're divine!

snacks:

• carrot curry flax crackers with hummus
• dehydrated mangoes
• coconut yogurt
• steamed non-gmo edamame
• fresh fruit (bananas, apples, oranges, pinapple)

as i mentioned last night, i made a sweet and savory flax cracker with carrot, curry and raisins. flax crackers are my go-to because they're easy for me to make and i like that they're high in omega-3's. i just happened to come across an article today that said eating the flax seeds provides much more nutrition than the flaxseed oil supplements. i also enjoy their crunchiness, though the seeds sticking to my teeth are still very annoying. they're worth it though.

carrot curry flax crackers with raisins

1 cup raw flax seeds
3/4 cup raw pumpkin seeds
1/4 raw shelled hemp seeds
3/4 cup raisins
3/4 cup shredded carrot (about 2 carrots)
1 1/2 tsp curry powder (more or less to taste)
1/4 tsp salt (more or less to taste)
1/2 tsp raw apple cider vinegar (optional)
1/2 tsp bragg's liquid aminos (optional)

place seeds and raisins in a large bowl with enough water to cover and let them soak for about an hour. add carrot and seasonings and stir. if the batter seems too stiff, mix in a little bit more water.

spread batter over two teflex sheets and dehydrate at 115 degrees until dry, flipping halfway onto mesh screens. if you don't have a dehydrator, these could probably be baked in the oven on the lowest temperature with the oven door cracked, but keep an eye on them so they don't burn.

so there you have it - a week full of animal-friendly meals. (i left out breakfast because i usually just eat a banana.) this post was fun to put together and i got even more ideas as i was writing, so i will definitely try to do this again! what are you excited about making this week?

golden flax crackers

finally, a flavorful flax cracker that i'm proud to share! but i can't take even half the credit for these. thank you carmella and doctor in the kitchen for your delicious cracker inspiration!

the ingredients on doctor in the kitchen's flax cracker box told me to add bragg's liquid aminos and raw apple cider vinegar to my cracker batter. carmi's blog inspired me to add vegetables to make the crackers colorful and even more nutritious. good thing i had enough sense to measure and write the recipe down, because this one is definitely a keeper.

golden flax crackers

2 C golden flax seeds
2 C water
1/2 red bell pepper
1/2 yellow bell pepper
3-4 leaves purple cabbage  
1 carrot or 1/2 orange bell pepper
2 celery stalks
2-3 garlic cloves 
2 T apple cider vinegar
2 T bragg's liquid amino acid
3/4 tsp onion powder
3/4 tsp salt
few sprigs rosemary and thyme

in a large mixing bowl, combine flax seeds and water. allow the mixture to sit for about an hour or so. the batter will be nice and gooey when it's ready.

in the meantime, chop vegetables or pulse them in the food processor, making sure not to puree them. you can really use any kind of vegetable, or none at all if you want to make these quick. if you want to add veggies, three cups of chopped vegetables makes a nice ratio to the flax seeds.

mix all ingredients until well combined. spread onto two and a half teflex sheets and dehydrate at 110 degrees for a few hours. when the top layer is dry and cracker batter corners start to pull away from the sheets, flip onto trays and dehydrate until fully dry. if you want your crackers chewier, take them out sooner. to make sure they're extra crispy, i leave mine in the dehydrator overnight.

break them into pieces and you've got yourself a yummy gluten-free cracker. oh, i almost forgot to warn you - have a toothpick ready - the flax seeds will cling to your chompers for dear life! i hope you have a very happy monday and a wonderful week! xoxoxo

blt with eggplant bacon

many times i hold back on posting recipes because of the poor photos. but i'm not here to win a photo contest - i'm here to show you how to make a delicious vegan blt!

did you know plant products contain little to no cholesterol? some say cholesterol is the animal's revenge. i don't know about that, but i do know that even when i was an avid meat eater, i couldn't stand to cook greasy bacon. turkey bacon was ok, but some brands i've tried were inedible.

enter eggplant bacon. after making it over a dozen times, i have finally found a recipe i love. (you can click here to see more of my posts with eggplant bacon.) the key to good eggplant bacon is slicing the eggplant thin and allowing enough time for marination. mine marinated over two days in the fridge and produced the best batch of crunchy bacon yet.

eggplant bacon marinade

3 T nama shoyu or soy sauce
2 T maple syrup
2 T extra virgin olive oil
2 tsp apple cider vinegar
1/4 - 1/2 tsp chipotle powder (depending upon how much heat you like)

mix all ingredients. slice eggplant into thin circles (a mandolin slicer is ideal). for best results, allow eggplant to marinate at least six hours*. dehydrate on teflex sheets at 115 degrees until crispy on top, then flip onto mesh screens and dehydrate until dry.

alternatively, eggplant bacon can be baked in the oven at 350 degrees for about 10 minutes.

*at first i accidentally typed six years. in other words, the longer the better if you ask me!=)

to assemble the blt, layer bacon, lettuce, tomato and avocado (makes a nice substitute for mayo). we like to use ezekiel sprouted grain bread but have also used wraps and homemade raw breads. (matthew kenney's cumin flatbread and lisa's raw on $10 a day onion bread are my favorites.)

eggplant boasts a host of vitamins, minerals and phytonutrients. the beautiful purple fruit (yes, it's a fruit!) contains potent antioxidants that protect cells from damage, particularly brain cells. studies have shown that eggplant can reduce cholesterol in the arteries, effectively increasing blood flow. when switching from pork bacon to eggplant, we're not only preventing the cholesterol from entering our system, but also helping to remove it. win-win!

it's eggplant season in our neck of the woods. our eggplant isn't growing well, but fortunately the csa has plenty. i'm still waiting for red bell peppers to make roasted eggplant and red pepper dip. eggplant caponato is another delicious way to eat eggplant, especially this raw version.

how do you like to prepare eggplant? could always use a new recipe to try!

hearty mac and cheeze

angela from oh she glows posted a wonderful recipe for butternut squash mac 'n cheeze last year, and john and i have enjoyed it a few times since. this time i didn't have dijon mustard or almond milk, so minor adjustments were made, highlighted in green. click here for the original recipe.

hearty mac and cheeze sauce
(adapted from angela's butternut squash mac 'n cheeze)

1 C mashed butternut squash
2 T earth balance vegan butter
3/4 C filtered water
1 T arrowroot powder
1 T fresh lemon juice 
6 T nutritional yeast (or more to taste)
1 tsp turmeric powder
1/2 tsp garlic powder
1/2 tsp onion powder
salt and pepper, to taste
extra virgin olive oil

1. preheat oven to 425F. peel, seed and cube butternut squash. in a glass casserole dish, lightly coat squash with olive oil, salt and pepper, and roast for 40 minutes.

2. meanwhile, prepare sauce in a pot over the stove. add butter over low-medium heat. in a bowl, whisk water and arrowroot. pour into saucepan, then stir in lemon juice, nutritional yeast, and seasonings to taste. whisk sauce until thickened (about 5 to 7 minutes).

3. add to cooked pasta of choice. optional: to make the dish extra hearty, add vegetables like green beans, peas or kale, or top with my personal favorite, stewed tomatoes.

dream of broccoli soup

the broccoli in my csa basket was begging to be used in any other way than stir-fry, but how? there's cream of broccoli soup, but would it be good without the dairy? the answer: absolutely!

to veganize it, i didn't want to use rice or almond milk. so i searched through recipes and found one that used oatmeal. believe it or not, it was one to the tastiest soups to come out of my kitchen!

what i find most dreamy about this soup is the base ingredients: broccoli, oatmeal, and vegetable stock, that's it! (to make it gluten-free, i'd try chickpea flour or white beans in place of the oatmeal). the olive oil was ready to go but in the end just wasn't needed. the soup was perfectly creamy and flavorful with just a few leaves of basil and a little salt and pepper. simple yet savory!

dream of broccoli soup
(adapted from vegan cream of broccoli soup by funky jiva)

3 heads of broccoli, florets and stalks chopped
1/2 C quick oats
6 C vegetable stock
3 fresh basil leaves, more or less to taste
salt and pepper to taste

in a large pot, bring all ingredients but basil to a boil. reduce heat, cover and simmer until oatmeal is cooked, about 10 minutes for quick oats.

allow to cool slightly before carefully pureeing in a food processor with basil. for creamier results, mix in a high speed blender.

asparagus, corn, mushrooms, and other vegetables may also work well with this recipe, though i haven't tried them yet. in the fall i'd add nutmeg to this soup.

do you know any creative ways to serve broccoli?

asparagus quinoa with garden greens

if today's weather is any indication of what summer will be like, we're in for a rough one. it's almost 90 degrees and we haven't had substantial rain in so long that the lawn is burnt crispy! (so much for 'april showers bring may flowers'). in fact, farmer's almanac is predicting an unusually hot and dry summer for the eastern states. this is not what i wanted to hear.

on the brighter side, my greens from last season have started to bolt and the flower buds are delicious. they look and taste similar to broccoli and are perfect with a little lemon and olive oil. below you can see i added the buds to a side salad of spinach, arugula, kale and mushrooms.

asparagus quinoa is made often in our house, especially now that asparagus is in season. this dish is quick, easy, nutritious, and always well-received by friends and family. the recipe is susan voison's of fatfree vegan kitchen - it was originally posted in an article on susan sometime in 2009 that i can no longer find online.

asparagus quinoa
(makes 4-6 servings)

1 C quinoa, rinsed well
3 cloves garlic, minced
2 C vegetable broth
4 sun-dried tomatoes
1/2 tsp oregano
1 1/2 tsp basil
1/4 tsp smoked paprika
2 C sliced portobello mushrooms
1 bunch asparagus, cut in 1-inch pieces
1 can chickpeas, drained
2 tsp lemon juice
1 T red bell pepper, chopped (optional)
salt and pepper, to taste

rinse quinoa using a fine mesh strainer. toast quinoa in saucepan over medium heat for 3-5 minutes, stirring constantly. add garlic and cook another minute. add remaining ingredients except asparagus, chick peas, lemon juice, and red pepper. bring to boil, cover, and reduce heat. cook 10 minutes. add chick peas and asparagus. cover and cook 8 more minutes. stir in lemon juice and red pepper.

kelli's notes: water can be substituted for vegetable broth and button mushrooms for portobello. sometimes i omit red peppers and chickpeas - they taste great but aren't essential to the dish. other vegetables can also be used such as squash and peas. since i like my quinoa on the crunchier side, i use 1 1/4 cup quinoa or a little less than 2 cups water/broth. for a spicy kick add a bit of cayenne pepper.

vegan split pea soup

i've got the food blahsies. new recipes don't excite me like they used to. the kitchen's cold and i'm tired when i get home. the last time i went food shopping was before christmas.

john on the other hand has been bringing home boxes of fruit and veggies from the produce outlet. he's been making us lots of spirulina smoothies and salads with yummy dressings. he's also been doing the dishies every day, god bless him.=)

we eat most of the produce raw, but with some of the veggies i make big batches of split pea soup. i'm motivated to make soup knowing we'll get at least three meals out of it. it's a good thing when i do go to the grocery store i stock up on nuts, grains and legumes.

i've made this soup a bunch of times, this winter and last. it's the one we turned into a dahl. a few times i used potatoes instead of turnips. it's a very forgiving soup. it's also quite tasty. sometimes i like to add grains to make it heartier. below i added leftover chinese take-out rice. whatever works.

vegan split pea soup 

1 T olive oil
3 cloves garlic, minced
3 turnips, chopped
3 carrots, chopped
3 celery stalks, chopped
1 1/2 C dried split peas, green or yellow
8 C water
1 bay leaf
2 vegetable bouillon cubes
1 tsp dried sage
1 tsp dried thyme
salt and pepper, to taste

gather ingredients and prepare vegetables. in a large pot, sauté garlic and bay leaf in olive oil a minute or two. add chopped vegetables and allow to cook about five minutes. add seasonings, peas and water. bring to boil, cover and simmer until peas are tender.

the cooking time depends on your method. i soak my peas at least four hours prior and make the soup in a pressure cooker. for me the peas are done after thirty minutes or so.

after the soup has cooled a bit, puree in a food processor until smooth. serves 6-8, maybe more.

desserts in jars: choco-coco cream

this twisted treat is decadently sweet, smooth and super creamy. add some peppermint and goji berries for a festive delight!

the chocolate cream is made with avocado and honestly, you'd never know. non raw-foodies have tried it and loved it. let's not forget, avocado is a superfood! (one that's getting mighty pricey, have you noticed?)

there i am in the spoon=)

the coconut cream is made of cashews and young coconut meat. the addition of vanilla bean makes it taste like vanilla mousse. mmm, vanilla is my favorite.  

the recipes call for raw cacao (though any cocoa powder would do) and coconut butter or coconut oil. more and more are using coconut oil (for more than just cooking, wink wink).

non-gmo soy lecithin in this recipe is optional as a thickening agent. those who like to work with irish moss gel may use that, but neither are neccesary for this dessert. you may also sub vanilla extract for the vanilla bean. i've posted the recipes before but here they are again.

coconut cream

(adapted from sweet gratitude's coconut meringue)

3/4 C coconut milk*

2/3 C coconut meat from one young coconut

2/3 C cashews, soaked about 2 hours

2 T agave

1/2 a vanilla bean (scraped insides only)

1 tsp lemon juice

1/8 tsp salt

blend all in a high speed blender until smooth and creamy, then add:

1 T non-gmo soy lecithin

2 T coconut oil or coconut butter

resume blending until fully incorporated. set in fridge until firm. 

*coconut milk can be made by mixing one part fresh or dried coconut with three parts water.

***

chocolate cream

adapted from heathy's chocolate nutless creme

one large ripe avocado

1/4 C agave

2 T water

1/2 a vanilla bean (scraped insides only)

pinch salt

1 T coconut oil, melted

5 heaping T cacao powder

in a high speed blender, blend first five ingredients well. add remaining ingredients, and continue to blend until smooth. chill for a few hours before serving. 

***

today i'll be making more gifts in jars. it just makes sense when you've got over 100 mason jars lying around!

four-bean vegan chili

this "musical" chili proves that meat is not needed to make flavorful, hearty food. in fact, the vegetables and spices truly shine when they are not coated in animal grease. see for yourself!

four-bean vegan chili

adapted from the best vegetarian chili in the world

yields about 8 cups/servings

ingredients:

1-2 jalapeno peppers, minced*
2 sweet bell peppers, green and red, seeded and chopped
1 T olive oil
3 cloves garlic, chopped
2 carrots, sliced
3 1/2 C (or 28 oz. can) crushed tomatoes
1 T chili powder
2 bay leaves
2 tsp cumin
2 tsp onion powder
1 1/2 tsp coriander
salt and pepper, to taste
2 C cooked (or 15 oz. can) each of black, pinto, kidney, and garbanzo beans

directions:

1. gather ingredients. chop peppers, using gloves to protect your skin from the jalapeno oil. if using fresh tomatoes, pulse in food processor until chunky.

2. heat oil in a large pot over medium-high heat. stir in garlic, peppers and carrot and cook a few minutes.

3. add tomatoes and seasonings, to taste. bring to a boil.

4. stir in beans, cover, lower heat and simmer about 25 minutes.

add cooked grains, like quinoa or millet, and serve over greens for a balanced meal. or dip with your favorite bread or chips.

you can "fatten up" the flavor a bit with a tablespoon or two of butter. i like the flavor of earth balance's soy-free vegan butter. it tastes great!

 *edit: one jalapeno makes the chili medium spicy and two very hot! for a mild chili, discard the seeds from the jalapeno or omit jalapeno altogether.

sweet sage squash with rosemary roasted potatoes

:: sweet sage squash ::
(slight modification of muth family farm's recipe)

1 medium acorn squash, halved and seeded
2 T earth balance vegan butter
1 T maple syrup or brown sugar
2 tsp minced fresh sage
pinch of salt

rosemary roasted potatoes
(recipe by barefoot contessa)

1 ½ pounds small red or white-skinned potatoes (or a mix)
2 T olive oil
3/4 tsp salt
½ tsp black pepper
1 T minced garlic (3 cloves)
2 T minced fresh rosemary leaves


1 :: preheat oven to 400°F. 

2 :: place acorn squash cut side down in a glass casserole dish. 

3 :: cut potatoes in quarters and toss with olive oil, salt, pepper, garlic and rosemary until well coated. spread on baking sheet in a single layer and bake with squash about one hour, or until potatoes are brown and crisped. flip twice with a spatula during cooking to ensure even browning.

4 :: while the squash and potatoes are cooking, prepare sweet sage butter by heating butter, maple syrup, sage and salt on low about 15 minutes, stirring occasionally. 

5 :: coat squash with sweet sage butter and enjoy flavorful fall deliciousness!=)

::

at the community garden for rosemary, i picked some more greens and shot some more photos.

 cabbage

 arugula and peas

 escarole

 pea blossoms

 our plots

cute shed

and lastly, the stars of tonight's show

sage

 and rosemary

do you like rosemary and/or sage? what are your favorite ways to use them?

garden veggie salsa recipe

ingredients

4 tomatoes, chopped
1 tomatillo, chopped
1 bell pepper, seeded and diced
2 ears corn, kernels cut from husk
2-4 garlic cloves, minced
1-2 jalapeños, minced
1 T olive oil
1/2 lime, juiced
salt and pepper to taste

optional: add 1-2 cups black beans, half an onion, diced, or cilantro, to taste. 

directions

combine all ingredients and chill in refrigerator at least one hour before serving.  

note: for a mild salsa, remove the jalapeño seeds before mincing. 

enjoy with chips, tacos or burritos.

brown rice tortilla with lettuce, salsa, chipotle lime mock chicken and red pepper hummus

blueberry zucchini bread

two summer gems baked into one moist and delicious treat!

blueberry zucchini bread
adapted from allrecipes

ingredients

3 C flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
1 T cinnamon
3 pastured eggs
1/2 C coconut oil
1/2 C applesauce (unsweetened)
1 C sugar
1 C brown sugar
1 T vanilla extract
2-3 C grated zucchini
1 pint blueberries

method

• grease and flour pans*, and preheat oven to 350°.

• sift flour, salt, baking soda, powder and cinnamon in a bowl.

• beat eggs, oil, applesauce, sugar and vanilla together in another bowl.

• add sifted ingredients to the creamed mixture and beat until mixed.

• fold in zucchini and mix well. gently fold in blueberries.

• pour batter into prepared pans and bake for 50 to 70 minutes or until tester inserted in the center comes out clean.

* this recipe made one 8x4 loaf and 12 cupcakes. the cupcakes were done in about 25 minutes. you could also make 2 8x4 loaves or 4 mini loaves.

zucchini bread recipe

yields 2 loaves

ingredients

3 C unbleached flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder 
3 tsp ground cinnamon
3 pastured eggs
1/2 C coconut oil
1/2 C unsweetened apple sauce
1 C sugar
1 C brown sugar
3 tsp vanilla extract
2 1/2 C grated zucchini
1 C chopped walnuts (optional)

method

grease and flour two 8x4 inch pans. preheat oven to 350°. 

sift flour, salt, baking soda, powder and cinnamon in a bowl.

beat eggs, oil, applesauce, sugar and vanilla together in another bowl.

add sifted ingredients to the creamed mixture and beat well.

fold in zucchini and walnuts. pour batter into prepared pans.

bake for 50 to 70 minutes or until tester inserted in the center comes out clean.


enjoy!=)


*recipe adapted from mom's zucchini bread with mommy from seattle's modifications

tofu stir-fry recipe

it's not often we eat it, but when i come across a good sale on non-gmo tofu, it seems i can't pass it up. there was a time when i feared making it myself, but with some guidance from tofu extraordinaires, i've managed to contrive a rough recipe even john (the man who loves to hate tofu) enjoys.

 tofu stir-fry with spinach and red bell pepper over lentils

(this recipe is "rough" because i don't measure the veggies or pay attention to cooking times or temps, nor was i taught how to make a proper stir-fry. somehow this dish always turns out yummy.=)

ingredients:

grain of choice
firm silken tofu (non-gmo)
veggies of choice
1/2 C bragg's liquid aminos, shoyu, tamari or soy sauce
3 T brown rice syrup
2-3 garlic cloves, minced
1 tsp grated ginger root
green onion (optional)
oil for frying

method:

1. prepare grain (rice, quinoa, lentils...).

2. carefully pat tofu dry. slice into 1/4 inch thick pieces and fry in oil until golden brown on both sides. (be careful - the oil splashes!)

3. remove tofu from pan and add bragg's, brown rice syrup, minced garlic and ginger root. allow sauce to simmer a few minutes (if you'd like a thicker sauce, add a little arrowroot or cornstarch). add veggies and cook until slightly withered, being careful not to overcook them. alternatively, the veggies can be steamed.

4. plate your cooked grains, veggies, tofu and sauce. tastes great served immediately and even better as leftovers!

 tofu stir-fry with kohlrabi, mizuna, amaranth greens and eight-ball squash over quinoa

note: when using bragg's, i find it a bit strong so i add a splash of water. if you don't have brown rice syrup, brown sugar or maple syrup may also work, though i haven't tried either. brown rice syrup is not as sweet, so i'd use less of another sweetener in its place, and add more if needed. the sauce recipe makes about 2-4 servings.

*the second photo was taken pre-sauce

strawberry spinach salad

1 bunch spinach
1 pint strawberries, sliced
1/2 C pecans, raw or toasted
1/4 C olive oil
2 T apple cider vinegar
2 T red wine vinegar
1 1/2 T agave nectar
1 T poppy seeds
1 T sesame seeds
1/8 tsp paprika

combine spinach, strawberries and pecans in a salad bowl. mix remaining ingredients and pour over salad before serving.