How do I overnight oats? Let me count the ways….

My first encounter with overnight oats contained chia seeds which I love in smoothies, but loathe in anything that is required to set and then eat or drink. the consistency is well, cha, cha, cha, chia…and if you are a child of the 80′s then you will know exactly what this means – gel-like, icky, sticky and gross.

This recipe and countless variations becomes breakfast at least 4 days a week. With an unlimited amount of creations you can concoct with this base, it is sure to become a morning staple in your home too. I put these oats together at night before bed, pop in the fridge, then grab while I’m running out of the house like my hair is on fire in the AM. I eat them at the office while I’m checking email and making coffee.

Overnight Oat Base:

• 1/3-1/2 C rolled oats ( I use Bob’s Red Mill, thick cut ) – not instant here – if you like it a little runny opt for less oats
• 2/3 C any non dairy milk ( my go to is unsweetened almond milk )

Typically I add:

• 2 T PB2
  
• 1 sliced banana ( just before I eat the oats )

My next fave is:

• 2 tsp maple syrup
• 1 T reduced fat coconut
• 1 C sliced strawberries (just before I eat the oats)

I also really love:

• 2 tsp maple syrup
• 1/2 C blueberries (just before I eat the oats)

Sometimes I even get really crazy and add:

• 2/3 C unsweetened chocolate almond milk ( instead of the unsweetened plain milk in the recipe above )
• 2 T Chocolate PB2
• 1 sliced banana

Directions: combine oats and any add in EXCEPT fruit, then pop in the fridge overnight. 6 or so hours they are ready to consume. Add fruit before eating. If you add fruit the night before the water escapes into the oats and make them watery and icky. A very technical term, icky.

Pictured below is the “really crazy” variety minus the banana. My fave jar to use is pictured. Seems to be the perfect size for 1) the spoon and eating and 2) the oats for soaking in the milk.

Mint Chocolate No Bake Cookie Bites

I do a lot of reading. For school, for work, for fun, I’ve always liked reading. Sometimes I read a recipe and it bypasses the bookmark function and gets me straight away into the kitchen, particularly when I have all the ingredients on hand and want to eat cookies. I mean really, when I want to eat cookies. I’m a big fan of no bake items particularly those that don’t require chemistry to work and you can kind of “eye-ball” the measurements. When these didn’t come together just as planned with the original recipe I improvised a little with the natural sweetness of maple syrup and a few extra dates. I dare you to eat just one.

• 1 cup rolled oats
• 1 cup raw cashews
• 12-16 medjool pitted dates
• 3 T dark cocoa powder
• 2-4 T nondairy milk
• 1/4-1/2 tsp peppermint extract 
• 1 tsp maple syrup

Dough should just stick together out of the food processor

A perfect scoop

Use a scoop to portion out the dough

Roll into balls after you measure out the dough

Nondairy milk, dates and cocoa powder

In a food processor mix the cashews and oats until they are a powdery consistency. Then add the dates, cocoa powder, 2 T milk and peppermint extract and mix until a dough starts to form. If the dough looks dry, add a bit more milk. Roll into balls and place on a parchment lined baking sheet. Set in the fridge to firm up. I got 25 bites out of my batch using a small pampered chef scoop to form the cookie bites.

Adapted from My Whole Food Life

Butternut Black Bean Tacos

I could eat tacos every. single. day. Honestly.

Tacos as we know them in the Wonderful residence, typically are born from whatever is leftover in the fridge, or what can be tossed together before it goes bad in the fridge. I had a few onions that were about to sprout and take over the cupboard, so I used those for the base of these tacos. PS: anything on a tortilla tastes good. Knock yourself out in your own kitchen.

• 2 C butternut squash mash (pulled from freezer) – okay to use from freezer section at store-cubed is fine too; heck use sweet potatoes if you want
• 2 C black beans, cooked (pulled from freezer) – okay to use canned
• 2 large yellow sweet onions
• 1 tsp olive oil
• 1 tsp Mexican oregano
• 1 tsp powdered garlic
• 1 tsp powdered cumin
• 1 tsp chili powder
• corn or flour tortillas, your choice
• topping [obviously pickled jalapenos, arugula, salsa, and taco sauce]

Saute onions in olive oil until transparent or bronzed. Add smashed or cubed butternut squash and black beans to this mix along with all spices. Warm through. Serve on a tortilla.

Fast, Cheap, Vegan Red Sauce

I bought this really great loaf of bread of a few days ago when I was in Holland at Pereddies. The rosemary salt loaf has been a guilty pleasure of mine for many years. The inside is just barely cooked through so it’s still a little gooey,  and the outside is crunchy and salty, like a pretzel almost. It’s a perfect food. However, one can’t, no wait, shouldn’t eat just a loaf of bread for dinner, right? It is probably frowned upon. As I am a total slacker in the grocery shopping category right now, I had limited foods in the fridge; however, out of necessity/laziness, a red sauce was born…a little of this…a little of that and you have a pretty tasty red sauce for pasta or just bread dipping…I won’t judge you.

Ingredients:

• 5 red bell peppers, cut into slices
• 2 cans, 14.5 oz roasted tomatoes or regular tomatoes
• 1 jar crack tomatoes from freezer (optional)
• 1 can, 15 oz tomato sauce (no sugar added please)
• 2 T balsamic vinegar
• 2 T garlic, minced
• 1 T Italian seasoning, or fresh herbs
• 2 tsp red pepper flakes
• 4 medium sized shallots, diced

In a pan with a significant edge (think saute, sauce, or dutch oven), saute the sliced red bell peppers and the shallots until roasted over medium high, nearly caramelized. Add all other ingredients and bring to low boil. Cover, turn heat down to simmer and forget about this dish for about 20 minutes. Remove from heat and place 1/2 to 3/4 of sauce mix into blender and process until smooth. Return blended sauce to pan, stir to combine. Serve over pasta, spaghetti squash, gnocchi, etc. Freeze remaining for up to 6 months.

Ceci-Roasted Red Pepper Soup

New Year’s Eve is for two things:  1) resolution making and 2) drinking, heavily.  The day after your first thought:  1) resolving to not EVER drink again….like for real this time, ever.  Right?  So for your hangover cure I did a little research and decided that one of my fave soups can be your cure for what you overdo on NYE.

Nutrient-rich foods that are good to eat with a hangover are bananas, red peppers, broccoli, nuts, and oats. A banana smoothie is an excellent choice, as it acts as a natural antacid as well as replenishing vitamins and minerals. To make one, blend together one ripe banana, one a half cups of nondairy milk, and two tablespoons of honey or agave (for those of you that are strict vegan).

This soup is great.  Protein, vitamins, sits on stove all day without getting icky so you can eat when you get that small window of opportunity when you feel “better” than you did when you woke up at Noon.  Tastes excellent with saltines…see, it’s like perfect.  Take care.

• 2 large red bell peppers
• 1 medium size onion, chopped
• 3 cloves garlic, minced
• 2 tsp. rosemary, dried
• 1/2 tsp. salt
• black pepper, to taste
• 2 c. tomatoes, chopped
• 1 tsp. ground coriander
• 3 c. vegetable broth
• 1 (15oz) can chickpeas, drained and rinsed

DIRECTIONS

1. Preheat oven to 375 F.
2. Cut out the stems of the peppers and discard along with the seeds. Stand the peppers in a small baking pan to roast the peppers for 35-50 minutes.
3. Remove from oven and let cool, additionally, I removed the skin, then cut into bite-sized pieces.
4. Saute the onion in a large pot in very little oil (or none at all if you like) for 5 minutes until translucent.
5. Add garlic, rosemary, salt, and black pepper to pot and saute for another minute.
6. Mix in tomatoes (canned are okay here too, let’s be honest you aren’t going to cut up tomatoes hungover) and stir for another minute.
7. Add coriander, vegetable broth, and chickpeas and stir.
8. Bring contents of pot to a low boil and cook covered for 15 minutes or all day…whatever you need/want.
9. Add the roasted peppers.
10. Blend half the soup with an immersion blender OR blend about half the soup in a blender, being careful not to let the steam build up in the blender while you are blending, add the blended soup back to the pot.
11. Let soup sit for a few minutes, taste for salt, and serve.

Adapted from Appetite for Reduction; shown here with bread and goat cheese (omit goat cheese for vegans).

Vegan Baked Oatmeal

I’m on a little oatmeal kick recently…well, at Costco I bought about a zillion RAW oatmeal packets that come together in a jiffy and have quinoa, chia, flax, oats and great taste without all the sugar that Quaker has.  I came across this idea from a friend’s Facebook page today while procrastinating.  I made it and LOVE it.  If you are a non-oats person because of the texture of hot or cold oatmeal, this will cure you of your oat-phobia (yes, of course that is a technical term).  A quick, warm breakfast on a cold day is possible.  Try it for Christmas morning so you can dedicate time to your gifts and not the prep of your breakfast.  With this in your belly in the AM, it’s basically permission to eat cookies for the other two meals of the day.  Cheers!

Baked Oatmeal

• 2 cups old fashioned oats
• 2 cups unsweetened vanilla almond or coconut milk (any nondairy milk should work here, I used unsweetened nonflavored almond)
• 1/2 tsp vanilla
• 1/2 cup slivered almonds (any nut will work)
• 1/2 cup dried Michigan cherries (or other dried fruit of your choice)
• 1 large un-peeled Honey Crisp apple, grated (apple should be firm)
• 2 TBSP pure maple syrup (you choose, but use natural, not a syrup made with artificial sweeteners-Agave is a good sub here)
• Cooking Spray

Directions:
1. Preheat oven to 400
2. Coat a 3 quart (large) casserole dish or baking pan with cooking spray
3. Combine all ingredients in a large bowl
4. Place mixture in the casserole dish
5. Bake uncovered for 45 minutes

Feel free to toss Chia or Flax in there too…a little sprinkle won’t hurt.

*Makes 6 1-cup servings (divide other servings into small containers for a quick grab-n-go breakfast next week for work!!!)

Sriracha Tofu

Born from boredom as most delicious things are.

Are you ready for the recipe?

Smoking hot pan. Canola and sesame oil splashes. Drop cubed and pressed tofu into pan. Brown on all sides. Toss in one turn of mirin cook till evaporates. Toss in two turns of tamari and one inch of chopped ginger. Cook till tamari evaporates. Add as much Sriracha as you can tolerate cook one more minute and remove from heat.

This photo has wilted kale underneath that was just kale and about a teaspoon of evoo cooked together till wilted-toss in some garlic if you are feelin’ feisty.

Vegan Pumpkin Pancakes

Because there is NO way you are sick of pumpkin yet, right?  This recipe is a blend of 3-4 Spark People recipes for pumpkin pancakes.  The combo of baking soda and baking powder give you fluffy and lighter pancakes despite the heavy pumpkin and whole wheat flour (you could sub white too I suppose).

• 2 1/2 cups whole wheat flour
• 2 1/2 cups water
• 1/2 cup soy milk
• 2 tbsp baking powder
• 1 tsp salt
• 1/2 cup mashed, cooked pumpkin
• 1/2 tsp cinnamon
• 1/4 tsp fresh ground nutmeg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1 tsp apple cider vinegar (or white if necessary)

Combine soy milk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle – you have just created vegan buttermilk. Stir together pumpkin, spices, water and soy milk in mixing bowl. Add in remaining ingredients and stir JUST UNTIL MOIST, NO LONGER or your batter will become flat, dense and lifeless, like your ex-husband. Let sit 5 minutes to rise and lightly stir again. Let rest 5 more minutes and cook them up as you would regular pancakes.

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Vegan Pancakes

I’ve tried many recipes for vegan pancakes, all have left me feeling full, but had a texture that was flat, and dense-unpleasurable.  Apparently Isa had the same problem.  So, puffy pillow pancakes were born.  So far, I can’t argue with this recipe.  It’s everything a vegan pancake should be…including normal.

• 1 1/2 C all purpose flour
• 3 1/2 tsp baking powder
• 1 T sugar
• 1 tsp salt
• 1 C almond milk (or soy milk)
• 2 tsp apple cider vinegar
• 1 T ground flax seeds
• 1/2 C water
• 2 1/2 T canola oil
• 1/2 tsp pure vanilla extract

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.

Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

Preheat the pan over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.

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Adapted from PPK

Maple Mustard Vinaigrette

A Thanksgiving miracle…two blog posts in one week.  I dare you not to put this on everything at your Thanksgiving meal.

Pretty great dressing or dip.  Pretty good FOR you too.

Enjoy.

In a food processor or blender, blend the following until pureed:

• 2/3 C. maple syrup
• 1/3 C. apple cider vinegar
• 2 shallots, chopped
• 2 cloves garlic, smashed
• 1 Tbsp. dijon mustard
• 1 Tbsp. coarse mustard
• 1/2 Tsp. salt
• 1 Tsp pepper
• Slowly add 1 C. extra virgin olive oil.

I served mine over just about everything from quinoa and chickpea bowls, to brussels sprouts to a salad of roasted squash, onions, apples and pears (shown).  Try it out at Thanksgiving dinner.

Courtesy of Jen & Company, a food and fitness blog.

Butternut Coconut Rice

Good use of leftovers here.  Had brown rice, marinated tofu, and roasted butternut squash in the freezer, so just had to chop up some ginger, garlic and shallots.  Had this dish on the dinner table in under 20 minutes.  YUM!  This rice dish freezes well after you put it together too-add some more veg broth and coconut milk, maybe a little curry powder and you have soup.  So many possibilities.

Ingredients:

• 1 c brown basmati rice (I used pink rice)
• 2 c water
• pinch of salt
• 2 lbs butternut squash
• 2 tsp sesame oil
• 1 c sliced shallot
• 1 tbl minced fresh ginger
• 3 cloves of garlic
• 1 tsp lime zest
• 1/4 tsp red pepper flakes
• 1/4 tsp salt
• 3/4 c light coconut milk
• 1/4-1/2 c veg broth (I just used water)
• 1 tbl freshly squeezed lime juice

Directions:

1. Cook rice (add rice, water and pinch of salt)-I pulled this pre-made from the freezer
2. Preheat oven to 400, bake squash for about 45 minutes-you could microwave this too if you are in a big hurry
3. When squash is cool to handle, preheat a large skillet over med-high heat. Sauté shallot in the oil for about 7 minutes. Add ginger, garlic, lime zest, red pepper flakes and salt, saute for 2 minutes, turn heat to low
4. Scoop the flesh out of the squash into the pan, add the coconut milk. Mash into a creamy consistency. Add rice and stir well. Add 1/4 c veg broth (or water) and mix well. You can add up to another 1/4 c of brother to get a creamier consistency if you want. Add lime juice, salt if needed and enjoy!

Recipe courtesy of Appetite for Reduction, my most used and abused vegan cookbook.  Go get it.

Tamarind Tempeh BBQ with Sweet Potatoes

If you haven’t already been ruined by the appearance of sweet potatoes in just about everything except for your toothpaste, do give this recipe a try.  It’s bbq like all vegans truthfully do miss when no longer eating meat.  Isa delivers another recipe that kicks total ass, it’s all things bbq should be…sticky, tangy and satisfying.  Track down tamarind paste at an ethnic grocery or just stop working do damn hard and order it from Amazon.com already.  It will be on your doorstep in two days which is actually less time then it would take you to drive around until you found it anyway.  Happy lip-smacking.

• 4 garlic cloves
• 1 tbsp minced fresh ginger
• 3/4 cup vegetable broth
• 2 tsp arrowroot dissolved in 1/4 cup of water
• 2 tbsp tomato paste
• 1 tbsp tamarind concentrate (Indian spice)
• 3 tbsp of agave or maple syrup
• 2 tbsp soy sauce
• 1 tsp olive oil
• 1 tsp liquid smoke
• 1/8 tsp cayenne (optional)
• 12 oz Tempeh cut into 3/4 inch chunks
• 1.5 pounds sweet potatoes also cut into 3/4 chunks

Spray a 9X13 inch glass casserole pan with non-stick cooking spray. Avoid glass. In medium sized mixing bowl, whisk together all the sauce ingredients. Make sure the tamarind is dissolved. Place the sweet potatoes and tempeh in the prepared pan. Pour the sauce over them and use your hand to coat well. Let marinade for an hour at least. When ready to bake, preheat oven to 400 degrees. Cove the pan with foil and bake for about 25 minutes. Remove from oven and toss out the foil. Flip the tempeh and sweet potatoes, making sure to scrape the bottom with a spatula in case anything is sticking. Bake for another 30 minutes, flipping everything once. The sweet potato should be tender but not mushy, the sauce should be thickened and coating everything. Serve.

Number of Servings: 4

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Talkin’ Tempeh

I recently found an article, it’s an oldie but a goodie.  I liked so much I thought I reproduce a part of it for you, my faithful followers.  I get bored of tofu this and tofu that and sometimes I just want something toothsome and jerky like.  This texture usually helps make my TLT‘s a little more BLT if you know what I mean.  Tempeh while it’s my newest taco go-to…it’s still an odd vegan duck.  Here are some ways to break it in a little, making it less weird and more yum.  Give it a try.

Methods To The Madness
Tempeh is so so versatile, it takes to just about any cooking method you throw its way. Here are a few methods, along with recipes, to get you started. But feel free to use some of your favorite marinades in place of these. All of the following recipes are for 8 ounces of tempeh and serve 2 to 4 people.

Basic Baked Tempeh
This marinade of basic pantry ingredients works well with any of the cuts of tempeh. Try sandwich slices or serve slabs over a salad or alongside mashed potatoes, gravy and greens.

8 oz tempeh
Marinade:

• 1/2 cup dry white wine
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons tamari
• 2 garlic cloves, minced

Here’s what you do:
Mix together ingredients and marinate tempeh for at least an hour or up to overnight.

Preheat oven to 400 F. Lightly oil a baking sheet. Place tempeh slices on sheet in a single layer. Bake for 25 to 30 minutes, flipping once. Spoon extra marinade over tempeh a few times during baking.

Hot Sauce Grilled Tempeh
This tempeh is excellent served with sauteed greens and mashed sweet potatoes. Use a cast iron grill for best results indoors.

• 8 oz tempeh, in slabs
• 1/2 cup vegetable broth
• 1/4 cup Louisiana hot sauce
• 2 tablespoons extra virgin olive oil
• 2 tablespoons soy sauce
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/8 teaspoon cayenne pepper (optional, if you like a little extra heat)

Here’s what you do:
Mix together ingredients and marinate tempeh for at least an hour or up to overnight.

Preheat a greased grill pan over medium-high heat. To grease it, brush lightly with olive oil or if you have a spray bottle of olive oil, that works, too.

Grill each side for 5 minutes, until dark grill marks appear. When the second side is almost done, spoon some of the marinade over the tempeh and let cook for 30 more seconds.

Sauteed Tempeh With Chard
I’m kind of cheating here because when I serve this for dinner I call it “sauteed,” but when I serve it for brunch I call it “scrambled.” Either way, it’s wonderful paired with roasted butternut squash. For this recipe, cubed tempeh is perfect.

• 3 tablespoons olive oil, divided
• 16 oz tempeh, cubed
• 1 red bell pepper, thinly sliced
• 1 small red onion, thinly sliced (about 1/2 a cup)
• 3 cloves garlic, minced
• 2 teaspoons dried thyme, or 2 tablespoons fresh thyme, chopped
• 1/4 teaspoon salt
• Fresh black pepper
• 4 large leaves Swiss chard, or any leafy green, torn into pieces

Here’s what you do:
Preheat a large, heavy bottomed pan (preferably cast iron) over medium heat. Saute in 2 tablespoons olive oil for about 7 minutes, stirring often, until lightly browned. Add red bell pepper, and red onion and drizzle in remaining tablespoon of oil. Saute for about 5 minutes, veggies should be softened but still have a bit of crunch.

Add garlic and thyme, saute for two minutes more. Season with salt and pepper. Add swiss chard and saute just until wilted. Serve immediately.

Tempeh Sausage Crumbles
These are perfect for topping pizza or serving over pasta. No need to steam the tempeh for this recipe.

• 8 oz tempeh
• 1 tablespoon fennel seed
• 1 teaspoon dried basil
• 1 teaspoon dried margoram or oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried sage
• 2 teaspoons garlic, minced
• 2 tablespoons tamari or soy sauce
• 1 tablespoon extra olive oil
• 1 tablespoon fresh lemon juice

Here’s what you do:
In a saute pan, crumble the tempeh and add enough water to almost cover it. Over high heat, steam the tempeh until most of the water is absorbed, about 15 minutes. Drain the remaining water, add the rest of the ingredients and cook over medium heat, stirring occasionally, until lightly browned, about 10 minutes.

Tempeh Bacon
Tempeh bacon is great alongside scrambled tofu and home fries, served over a salad or make a TLT with some vegan mayo – Veganaise grapeseed mayo is a favorite. Use tempeh strips for this.

8 oz tempeh
Marinade:

• 3 tablespoons soy sauce
• 1 tablespoon liquid smoke
• 1 tablespoon pure maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• 1 tablespoon tomato paste
• 3/4 cups vegetable broth
• 2 cloves garlic, crushed
• To cook: 1 tablespoon extra virgin olive oil

Here’s what you do:
In a wide shallow bowl, mix together all the marinade ingredients. Add the tempeh slices and marinade for about an hour.

Preheat a large heavy bottomed pan over medium high heat. Pan fry the tempeh in oil for about 7 to 10 minutes, flipping occasionally and adding more marinade as you cook. Tempeh is done when it is browned and crispy to your liking.

Lentil Sloppy Joes

It’s tailgating season that means…Sloppy Joes.  Last year I posted a recipe using TVP which fooled the meat-eaters for sure, this year I’ll be taking Lentil Sloppy Joes.  Very similar recipe, as I finally got the flavor right, so now, moving on to lentils.  These have a bit of a kick to them, so easy on the chipotle en adobo if you like things a little more mild.  I think dijon, brown, or whole grain mustard would be a great sub for the peppers if you want a kick but no heat.  We shall see how this goes.

Filling:

• 2 C dried lentils, your choice of lentil
• 6 C water
• 3 bay leaves
• 1 head garlic

So this part cooks itself.  Take your lentils, give them a hearty rinse under cool water until the water runs clear.  Dump them into your slow cooker with the water, bay leaves and head of garlic with top cut off (keep it intact, so you can drag it out later).  Depending on your lentil, your water will absorb completely, or you will have to strain them before combining with other items below.  Either way, you want to cook your lentils until they are al dente (like pasta), not mush.  For me, in a slow cooker cranked up to high, it was just 3 hours.  I cleaned the house while they cooked.  When they are done, drain the excess liquid from the lentils, toss the bay leaves and garlic, then return the lentils to the slow cooker pot, you will finish cooking this dish in the slow cooker after you assemble the items below.   Next…

• 1 T olive oil
• 1/2 C coarsely chopped onion
• 1/2 C coarsely chopped bell pepper (your choice of color)
• 4 cloves garlic, minced
• 1 4-oz can tomato sauce
• 1/4 C water
• 2 T tomato paste
• 1 T packed light brown sugar
• 2 tsp vegan Worcestershire sauce
• 2 tsp red wine vinegar
• 1 tsp Sriracha
• 2 whole chipotle en adobo, chopped finely
• salt & pepper to taste
• 4-6 large hamburger buns or rolls or 10-12 slider buns

Heat the oil in a large nonstick skillet (I used a wok) over medium-high heat.  Cook the onion, bell pepper and garlic through until the bell pepper is tender (8-10 minutes).

Stir the remaining sandwich filling ingredients together in a medium bowl.  Add this mix to the cooked and DRAINED lentils in the slow cooker, stir until the mixture is well combined.  Set the slow cooker to high for faster results or low if you have all day and let the mixture thicken.

To serve, spread filling onto a bun and enjoy.

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2 Green Smoothies

I went on a juice fast about a month ago for five very, very long days.  Now, I wasn’t a huge fan of not chewing any of my foods, but I do love smoothies regularly.  Here are a few recipes I came away from Sip with for Green Smoothies.

 Good Morning Green Smoothies

• 10-16 oz cold filtered water
• 2 cups spinach (If you are new to green smoothies start with spinach.  In time, switch to 1/2 spinach 1/2 kale, and then try all kale.)
• 1-2 unpeeled apples
• 1 banana
• 2 stalks celery
• small handful of parsley  (parsley can over power the smoothie, add more or less depending on your taste for the plant!)
• 1 T lemon juice
• 1/2 grapefruit

(use a whole orange if grapefruit is not an option due to certain medication interactions)

blend in high speed blender with a few ice cubes

*start with 10 oz of water and add more as needed*

• 10-16 oz cold filtered water
• 2 cups spinach and kale mixed (one or the other is fine too)
• small handful parsley
• 1/2 – 3/4 cucumber
• 1 1/2 cups pineapple
• 1 banana
• 1 inch fresh ginger
• 1 T lemon juice

blend with ice

Enjoy!

serves 2

photo:  Sip

Sriracha Tofu

I was thinking of a recipe that might be similar in sushi for spicy tuna and this is pretty close.  One night when we were out at Tokyo Grill, I asked the sushi chef what made up the spicy sauce for the tuna and it’s just Sriracha and mayo mixed together.  I bet the texture could be achieved if you cubed the tofu very, very small.  This can be used for make at home sushi or over rice in a bowl, which is a go-to meal for us during the work week with some steamed or stir fried veggies.  This is spicy.  So if you want to dial it down a notch, half the Sriracha or even quarter it depending on your tolerance.  I like this with avocados and kale over brown rice.  It cools it off a little but still tastes tangy.

• 1 12-oz. pkg. extra-firm tofu, drained and patted dry, cut into ¼-inch cubes
• 3 T low-sodium soy sauce
• 2 T Sriracha
• 1 T white wine vinegar (or rice wine vinegar)
• 1 T mirin
• 1 T maple syrup
• 2 tsp toasted sesame oil
• 1 T vegan mayonnaise

1. Heat nonstick skillet over medium-high heat, and add half of tofu cubes. Cook 10 to 12 minutes, or until cubes are golden, stirring occasionally. Transfer tofu to plate, and repeat with remaining tofu.

2. Stir together soy sauce, Sriracha, vinegar, mirin, maple syrup, sesame oil.  Return all tofu to pan, and add soy sauce mixture. Bring to a simmer, and cook 2 to 3 minutes, or until most of liquid is absorbed. Remove from heat, and stir in mayonnaise. Serve warm or chilled.

Adapted from vegetariantimes.com

Seasonal Pesto Pasta

Last week’s vegan (cheeseless) pesto recipe gets a workout here on a hodge-podge salad from seasonal veggies.  A “clean out the fridge” recipe that turned out pretty delish.  This could easily be made vegan or gluten free with the appropriate pasta.

• 1 pint mixed cherry tomatoes
• 1 large heirloom tomato
• 3-4 cubes pesto
• 2-3 lemons, zested and juiced
• 4 small zucchini
• 1 C toasted walnuts
• 2 C white beans
• 2 C arugula or other seasonal greens, hand torn
• 1/2 C packed fresh basil, hand torn
• 1 pound rotini pasta, cooked al dente

1. Select a large bowl or rectangle pan for the elements to be assembled.  As the ingredients are finished with their first phase you can just toss them together as you go to avoid destroying the integrity of the veggies by trying to stir or toss together at the end.  The pesto will incorporate easily this way as well.  You do not want a huge bowl of mush at the end.
2. Tear arugula and basil into pieces and put in the bottom of this large bowl or pan.  The warm ingredients added will wilt this for you saving you a cooking step.
3. Boil water and cook your choice of pasta noodle, al dente, drain water and toss back into warm pan with pesto cubes, juice and zest of two lemons.  Turn noodles to coat.  Toss into big bowl-this will wilt your greens easily.
4. Warm a little olive oil (1 tsp or so) in a wok or fry pan, toss in walnuts and toast until slightly browned and super crisp.  Toss into big bowl.
5. Cut zucchini into little wheels of uniform size.  In the same pan without adding more oil, saute the bite-sized squash pieces for a few minutes, then add the juice and zest of one lemon, salt and pepper to taste.  Do this over high heat and don’t let your zucchini get soggy.  Remove when it still has a bite to it and toss into the large pan with the other ingredients.
6. Cut tomatoes into bite-sized pieces.  Toss into big bowl.
7. Finally add your two cups of white beans.  Mine usually come from the freezer as I bulk make beans every few weeks, but using canned is cool with me.  If you do so, be sure to rinse them well, to get all the unnecessary ick off them.
8. Toss all ingredients together and serve.  This makes a TON of salad.  It keeps well in your fridge for up to a week if you don’t let it dry out.  I make sure plastic wrap is touching the leftovers and that seems to keep it fresh, not dry.  If yours becomes dry, refresh with a little bit of olive oil, water or lemon juice before serving.

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Raw Tomato Sauce

What to do with a bazillion tomatoes, some fresh basil and a hungry husband? Make dinner.  My first thought was bruschetta!  Then I thought about the naked pasta in the fridge so I warmed up the noodles in some hot water, you know the way Olive Garden does it (start rant-no, they don’t make their own food in the restaurant.  I know I just broke your heart.  It comes to them from some industrial kitchen, off a truck, in large Ziplocks they toss in hot water, warm up then put on a nice plate.  You are so distracted by “neverending salad and sticks” that you don’t notice the food is gross and reheated-end rant).  I served this sauce over top, not to make a statement, but mostly because I was too lazy to put this sauce on simmer at like noon, so what’s the point to heat it up at 7pm?   No point.  I give you raw tomato sauce.

• 1 to 1 1/2 pounds ripe tomatoes, about 3 large tomatoes
• 5 garlic cloves, peeled and minced
• 1 tablespoons olive oil
• 1/4 cup chopped fresh basil
• 1/2 teaspoon salt, or to taste
• black pepper, to taste
• a pinch of red pepper flakes
• 1 pound spaghetti (grab vegan version if you like)
• freshly grated Parmesan cheese for serving (omit if vegan)

Preparation:

Option 1-as shown in pictures:

Combine diced tomatoes, basil, garlic, olive oil, salt, pepper, red peppers in a bowl, toss to form the sauce.  Serve cold sauce over hot pasta.  Add grated cheese if interested.  Adjust seasonings to your preference.

Option 2:

If desired, peel tomatoes; remove seeds, straining juice into a bowl. Save the juice and discard seeds. In a food processor, combine garlic, tomatoes with juice, 3 tablespoons olive oil, and basil. Pulse quickly to chop roughly. Pulse more for a smoother sauce, if desired. Transfer to a bowl, add salt and pepper and let stand to marinate for about 20 minutes.  Serve over pasta.

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Pesto, hold the Parm…

Pesto.  No cheese.  Just make it.  So good and simple, saying anymore would spoil the beauty.

Ingredients:

• 3-4 C washed, loosely packed stemmed fresh herbs- basil, cilantro, parsley, mint
• 1 C shelled, roasted walnuts or pine nuts
• 6-7 cloves fresh garlic
• 1/4 to 1/2 cup good tasting extra virgin olive oil, as needed
• Sea salt, to taste
• Big pinch of red pepper flakes

Instructions:Combine the fresh herbs, nuts, red pepper flakes and garlic in a food processor and process the mixture until it turns into a coarse meal.Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable.

Season with sea salt, to taste.

Immediately use over fresh pasta or on toast.  I put the leftovers in ice cube trays top with a drizzle of olive oil and cover with plastic wrap.  When they are frozen, pop them out and wrap them securely with plastic wrap by the one cube and then toss all the cubes into a plastic freezer bag and you have summer pesto in the winter months.

Inspired by : glutenfreegoddess.com

Vegan Zucchini Corn Pancakes

Last year at about this time I concocted a vegetarian version of zucchini fritters and zucchini pancakes that were pretty darn good.  This year, I tried for a little less batter, a little more vegetable and no animal products.  Adapted from Simply Recipes (zucchini fritters) and Smitten Kitchen (zucchini fritters) I give you, Vegan Zucchini Corn Pancakes.

• 1 pound (about 2 medium or approx 4 C) zucchini, shredded
• 1 flax egg
• 1 C corn kernels cut fresh from the cob
• 2 tsp water
• Freshly ground black pepper
• Kosher salt to taste
• 1/2 C all-purpose flour
• 1/2 tsp baking powder
• Olive or another oil of your choice, for frying

To serve (optional)

• 1 cup non-dairy sour cream or plain yogurt
• 1 to 2 tablespoon lemon juice
• 1/4 teaspoon lemon zest
• Pinch of salt
• 1 small minced or crushed clove of garlic

OR

• 1/4 C Vegenaise
• 1/4 C salsa of your choice
• 1 tsp onion powder
• 2 tsp garlic powder
• Kosher salt to taste
• Non-dairy milk to thin this concoction to your desired consistency (I used soy milk)

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor.  Either way, be sure to squeeze out the excess moisture in a clean kitchen towel or paper towels until practically dry.

Add zucchini shreds to a large mixing bowl. Taste and if you think it could benefit from salt, then add a little, you should season as you go here. Stir in corn, flax egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron would be great, but I settled for an electric griddle — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula.

Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes-this could take up to 6 minutes this first side, don’t let burn, but let it cook and rise completely. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet in a 200 degree oven if you prefer them warm.  Leave them on a cooling rack if you don’t mind them at room temp-they dry out well if left out and keep their crunch.  Repeat process, keeping the pan well-oiled, with remaining batter.

For the topping, if using, stir together ingredients for whichever topping you prefer.  Dollop on each fritter before serving.   To assemble as shown in the picture.  I took a sandwich thin, halved it and then placed on each half 1 piece of lettuce, a slice of tomato, some leftover grilled onions, the fritters, a little of the salsa dressing (above) and a few pickled jalapenos.

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Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

Quick Pickled Peppers

Even Peter Piper couldn’t pickle a pepper faster than these babies turn out.  I had a few jalapenos leftover from making jalapeno jelly, so I put them to work in a bath of pickling spices.  I can’t wait to try these on a BBQ pizza, nachos or in chili.

• 1 + 1/4 C water
• 1 + 1/4 C distilled white vinegar
• 3 T white sugar
• 3 T kosher salt, this is NOT the same as iodized or table salt
• 8 cloves garlic, crushed
• 1 tsp dried oregano
• 3 tsp dried epazote
• 3 tsp dried cumin seeds, crushed a little
• 10 large jalapeno peppers, sliced into rings
• 2 large red bell peppers, sliced into strips

Directions

1. Combine water, vinegar, sugar, kosher salt, garlic, epazote, cumin seeds, and oregano in a saucepan over high heat. Bring mixture to a boil, stir in jalapeno and red peppers then remove from heat. Let mixture cool for 10 minutes.
2. Pack peppers into jars using tongs, cover with vinegar mixture, cover, and refrigerate until needed – should keep for up to 6 months.

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This recipe for me yielded 5 (12-oz) jelly jars full of peppers and pickling juice and 2 (12-oz) jars of extra juice that I dropped some baby carrots into for an experiment.

Adapted from Chef John

Roasted Beet Sandwich on Naan

I love naan.  I love it a little less now that I’ve investigated what it is that I am actually eating.  It’s not exactly health food.  I have been buying these delicious commercial naan bread that I typically see at my deli counter and now they are available at Costco, double whammy.  After I made this sandwich, I started researching recipes online for a healthier, more importantly vegan naan and I came up with a few that I will be trying for my next foray into sandwich-making.

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Sometimes not eating meat poses problems in the sandwich area-going to a deli can be less than successful most times.  Instead, you have to make up for it in your own kitchen.  Pictured is a toss together sandwich made from Tin Foil Beets and various other items found in the fridge.  These items would also make a great salad with a squeeze of lemon or orange juice for the dressing.  Contents of the sandwich on naan bread are:  smear of hummus, fresh baby spinach, avocado with lemon juice and roasted beets.  I serve this in a pocket sometimes with sprouts, arugula and carrots.  A Mr. Wonderful fave and perfect beach food as they travel well.

Fried Rice

I typically make grains on the weekend to avoid the time it takes to prep them during the week.  There is nothing worse than a 30 minute meal, that takes an hour and a half because you need to account for the brown rice to cook.  I have gotten in the habit of planning out a week of meals at a time because as you have probably noticed about me by now, I hate the friggin’ grocery store.  So I shop once a week, get my CSA’s two times a week and that generally allows me to be pretty prepared for all lunches and dinners for the week.

Now sometimes, those made-ahead grains get lost in the back of the fridge.  When that happens there is no better time to use up the rest of your CSA, freezer stuff, and pre-made brown rice, than in fried rice.

Ingredients

• 3 C cooked brown rice (day old or leftover rice works best!)
• 3 T sesame oil
• 1/2 C shelled fresh or frozen peas
• 1/3 C frozen shelled edemame
• 1 C shredded carrot
• 1 small onion, chopped
• 2 tsp minced garlic
• 2 eggs, slightly beaten (omit if vegan)
• 1/4 C Tamari (to keep it gluten free; okay to use soy or Bragg’s Aminos if you are not concerned about gluten)
• 1 bag Quorn strips (if vegan omit)
• 1 handful roasted, salted peanuts

On medium high heat, heat the oil in a large skillet or wok.  Add the peas, carrots, edemame, onion, Quorn*, and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled*. Add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

*To keep this recipe vegan, omit the egg and the Quorn of course.

Recipe adapted from Life as a Lofthouse

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Quinoa Black Bean Salad

I’m already thinking of dishes to take to 4th of July festivities.  So many salads have mayo (gag) in them and have a short potluck shelf life.  This one can stay at room temp indefinitely.

I could eat this every single day of the summer, mixing and matching veggie add-ins.  It’s really THAT good.

Adapted from the NY Times.

Try it for yourself.

For the salad:

• 1 cup uncooked red quinoa
• 1 (14oz) can black beans, drained and rinsed
• 1 red pepper, chopped
• 1/4 cup fresh cilantro, finely chopped
• 2 green onions, chopped
• 1 cup fresh corn (optional) *see note
• 1 small avocado, chopped into 1 inch pieces

For the dressing:

• 4-5 tbsp of fresh lime juice (juice from 2 small limes)
• 1/2 tsp Kosher salt, or to taste
• 1/2 tsp freshly ground black pepper
• 1 garlic clove, minced
• 1/4 cup fresh cilantro, finely chopped
• 1/4 cup extra virgin olive oil
• 1/2 tsp ground cumin, or more to taste (I used 1 tsp, I love cumin)

Directions:

1. Cook 1 cup Red Quinoa according to package directions.

2. While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

3. Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the beans and vegetables and toss well.

4. Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days. Makes about 5 cups.

Note: I defrosted and drained frozen corn before adding it to the salad, but the result was rubbery corn. I painstakingly picked out every, single, kernel after that eff up.  I would suggest using fresh corn only, if the season applies, otherwise I wouldn’t bother with the frozen stuff.

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Frosty Paws takes Pinterest

I opened Pinterest up last night to waste time of course, and this post showed up no fewer than 25 times on my homepage alone.  Instead of making you open Pinterest and losing two hours of your life you will never get back…just bookmark this page and there, I’ve basically purchased you two hours credit to your life and gave your best doggie friend a super yummy reward.  You can thank me later.

My dogs go batshit crazy over Frosty Paws.  Here is a way to make the portion size a little smaller if you have say a hefty dog like our Bosley, it’s flexible and fun.  I love the drop-in ideas of biscuits and baby food or processed veggies for variety.  I’m sure my dog Walter is judging me for giving him the same flavor time after time.  Enjoy!

Homemade Frosty Paws

• 32 oz plain yogurt
• 1 mashed ripe banana
• 2 T peanut butter
• 2 T honey

Mix all of the ingredients with a blender or mixer and freeze in ice cube trays. Small paper cups and disposable egg cartons also make good molds. When frozen, microwave for a few seconds, unmold, and place the treats in a plastic bag and store in the freezer. (Note: if using Styrofoam egg cartons or cups, rest the containers briefly in a partially filled pan of warm water to loosen contents. Unless the Styrofoam is labeled as microwave safe, it could melt.) If you want to be fancy, bone and paw shaped molds are available.

Variations

This is where the fun part begins! Using only the yogurt as a base, there are any number of ways to vary the original recipe. You’re only limited by your imagination. Because these treats are frozen, their consistency is less important than when experimenting with baked goods.

Use fruit and flavored yogurt instead of plain. Vanilla, blueberry, and strawberry/banana are all good options.

Mix the yogurt with a packet of low sodium powdered chicken bouillon (Herb Ox has sodium free chicken granules) and a cup of low sodium chicken broth.

One large jar of baby food is approximately equal to one banana. So instead of the banana, use the baby food of your choice.  Dogs LOVE meat flavored baby food. Unfortunately, this only seems to come in small jars. Use three or four jars of the meat of your choice in place of the banana, peanut butter and honey.

You get the idea … you truly ARE only limited by your imagination.

The above was cut and paste edited from this website:  http://brettwinn.hubpages.com/hub/Homemade-Frozen-Dog-Treats