Wheat Berry Spring Salad

A recipe doesn’t have to be very complex. Sometimes I just grab stuff that is either: 1) about to go bad in my fridge, 2) really fresh in my fridge, or 3) stuff that sounds good and hope it all tastes good together. This was #3 for a quick dinner and several more lunches.

Not rocket science, hell sometimes I don’t even measure…

Ingredients:

• Everything in my fridge cut up (asparagus raw, tomato raw, english cucumber, dried cranberries, red grapes halved, a little romano cheese cut in chunks-0mit for vegans)
• 2 c cooked wheat berries

Dressing :

• 1/2 C apricot balsamic vinegar (or any other flavor really)
• 1/8 C evoo
• salt and pepper to taste

Tossed the dressing with the wheat berries and severed over microgreens. Tasted amazing the next day in a pita.

Fakin’ CheeseBurger (Vegan)

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It’s summer. Flame broiled burger smells are in the air, and you are still eating burgers off a grill from the frozen food section of the local IGA? I’m sorry to break this to you, but you’re doing it all wrong. Take a few minutes, whip up your own burger and revel in the excitement that is all of the ordinary and none of the animal. Veggies, you know what I mean.

This recipe comes to you courtesy of The Best Veggie Burgers on the Planet (so far this book has proven to be true to the title).

Ingredients:

• 1 C TVP granules
• 1 scant C veggie broth
• 1/4 C imitation bacon bits, store-bought or homemade
• 1 C vital wheat gluten flour
• 1/4 tsp liquid smoke
• 1/2 C nutritional yeast
• 1 T garlic powder
• 1 T onion powder
• 1/4 C peanut butter
• 1/4 C pure maple syrup
• 1/4 C vegetable oil (I got away with 1/8 C)
• 1/4 C bbq sauce
• salt and pepper
• oil for frying/grilling

Directions:

In a large micro-safe bowl, mix together the TVP granules and the broth, cover tightly with plastic wrap or a lid and microwave for 5-6 minutes. Alternatively, bring the broth to a boil, pour over the TVP, cover, and let sit for 10 minutes.

Add the bacon bits, flour, liquid smoke, nutritional yeast, garlic powder, onion powder, peanut butter, maple syrup, oil, bbq sauce, salt and pepper to the bowl. Knead together for 5 minutes or so, then let sit a few minutes to thicken up.

Form into 4-6 patties. Refrigerate or freeze until ready to use.

Cook as desired. Panfry, grill or bake in a 350 oven until cooked through with a crisp-ish outer coating. They freeze well.

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.

Wanted: Vegan Sandwiches

In a recent poll of the Wonderful residence…we miss sandwiches. Two recipes to fix that situation follow for bread spreads. These taste equally as good on crackers or straight from the bowl around midnight. I mean if you say had a hunger pang in the night.

From Happy Herbivore (pictured):

“Tuna Salad”

• 15 oz chickpeas (canned or from dry) rinsed and drained
• 2 celery stalks, washed and diced
• 1 – 2 T pickle relish or sliced pickles
• 1 tsp onion flakes or powder
• 2 T nutritional yeast flakes
• 1 T low sodium soy sauce or Tamari
• 3 T vegan mayo (I used half and still had great consistency)
• 1/2 tsp kelp powder (this is the “fishy” salty flavoring)
• 1/2 tsp lemon juice 
• pepper and salt to taste

I deviated  a little from the original instructions provided as I like a specific texture of spread. Mash chickpeas in a large mixing bowl OR pulse 3-4 times in a food processor-do not puree, or make hummus instead, you can’t really go wrong here I guess. Dice celery into bite sized pieces. Chop up pickles into small dice too. Add all ingredients to the large bowl, stir, stir, stir. Add more mayo or kelp as needed to taste.

“Tuna” Salad

Courtesy of Jon Dunn at VeganGR:

• 1 can chickpeas, drained
• 2-3 T Vegenaise
• 1-2 T sweet pickle relish or pickle chopped
• salt pepper to taste
• 1/2 t dulse or kelp granules or other “fishy” seasoning (optional)

Send chickpeas through a couple of pulses in food processor (can be done by hand by the less lazy). Mix blended peas with the Vegenaise, sweet pickle and seasonings. EAT ON ANYTHING.

**note – all of the following ingredients are really to personal taste. Some people like green onion, mustard, or all sorts of other stuff in their tuna salad. Basically, you’re following whatever recipe you would with tuna, but using chickpeas instead.

Chana Palak Masala – Easy for YOU to say!

I talked about the Happy Herbivore meal plans a few weeks ago in a post and I will again sing the praises that just $19.00 a month can bring you a little more peace into a crazed life by just telling you what to do and when to do it. I often like it when there is ONE area of life I don’t have to make yet another decision during they day and Lindsay Nixon is my beacon of hope in that regard.

Sometimes I look at a recipe in the meal plan and think, how in the world will that taste good? Fortunately I’m kinda brave and will mostly eat anything, this recipe surprised me at 1) how few calories it has, 2) how filling it is, 3) it really is delicious and 4) you can eat take-out like food at home in under 30 minutes.

Enough of my blabbering, here’s the recipe (2 servings):

• 1 small onion, diced
• 2 cloves garlic, minced
• 12 oz peeled whole or diced tomatoes (canned)
• 15 oz chickpeas (canned), drained and rinsed
• 10 oz frozen baby spinach (fresh okay too)
• 1 C low sodium veg broth or water
• 1/2 tsp ground cumin
• 1/2 tsp coriander
• 1/2 tsp mild curry powder
• 1/2 tsp tumeric
• 1/4 tsp ground ginger (or double it with fresh)
• dash of red pepper flakes
• 1 tsp lemon juice (optional, but use it…it makes it better)
• 1 tsp garam masala

Make magic:

In a large pot, saute’ onions and garlic with a few tablespoons of water, instead of oil. Once the onion is translucent, add spinach, chickpeas, tomatoes with juices and broth. Cover and cook over medium until the spinach cooks down [I used frozen and didn't drain and it came out fine]. Uncover and break up tomato bits. Add all spices except garam masala, add lemon juice at this point. Cover and cook for 3 minutes. Add 1/2 garam masala and cook for 2 more minutes more. Taste, adding additional garam masala if desired plus salt and pepper if needed. Turn heat off and allow to sit for 5 or so minutes. The dish will thicken as it stands. Start to finish, this took me about 30 minutes. I served about 1/4 of this recipe over brown rice.

Per serving: 283 calories, 58g carbs, 3g fat, 10g fiber, 7g sugar, 12g protein

Lost an hour? Gain a few back.

Forget about Daylight Savings Time. The Happy Herbivore, Lindsay Nixon, fellow chickpea lover, has found a way to give you back a few hours of your week. Previously, I would spend a few hours a week, typically either on a Sunday as a diligent planner, or via freaking out when I get home from work worrying about what will go on the grocery list, or what I will cook for dinner, etc. The Happy Herbivore has eliminated the planning, digging, guessing, grocery list making, contemplating out of my weekly food equation with 7-Day meal Plans.

With this service, which is around $20.00 a month, I get a pdf link weekly with a calendar for meals, all the recipes in one place, a premade grocery list, calorie counts for all food consumed, and suggested snack ideas. Each day falls into the 1,200 calorie range so you can add snacks or decrease snacks as needed and the meals are interchangable with other weeks and other meals. She does a pretty good job of recycling ingredients through the week in different ways so you don’t feel like you are always eating say quinoa in the same way. Today for example, we ate quinoa for breakfast in chocolate *pudding* form with blueberries. Even I was skeptical, and I spend most of my waking life thinking about what I am going to next eat. Turns out, taking the thinking portion out of food is what I need during this part of life. I sometimes don’t want to make another decision that day which typically translates into take-out which is not good for my weight OR my checking account.

The Happy Herbivore has cookbooks too of course, so you could pull out a recipe and swap it for another if you so choose. At any rate. I’d be happy to share a week with you if you are scared of the initial investment-just leave me a comment including your email address below and I’ll send it out to you. Just one per person though, I want this service to continue and for that to happen, Lindsay has to be compensated for her time. I’m sure you will find, it’s worth all $18.88 per month to regain a few extra hours a week and a plan after you try.

I mixed the maple and cocoa together before I dumped it into the quinoa.

Blueberries and extra maple for Mr. Wonderful

Quinoa takes on a pudding like consistency.

The texture took a second to catch on in our house. But the taste helped us get over that fast.

Curious what Chocolate Espresso Quinoa Pudding is? Try it.

• 1/4 C quinoa (rinsed)
• 3/4 C unsweetened chocolate almond milk
• 1 1/2 T pure maple syrup
• 1 T unsweetened cocoa powder (I mixed 1/2 special dark and 1/2 regular)
• 1/8 tsp espresso powder
• 1/8 tsp vanilla extract
• 1/2 C blueberries (fresh or frozen)

In a saucepan, combine quinoa, chocolate milk and espresso. Cover, bring to a boil, reduce to low and simmer until quinoa is cooked and fluffy, about 15-20 minutes. Stir in maple syrup, vanilla, and cocoa [I made a quick paste of this before putting into quinoa], plus another splash of chocolate milk. Taste, add more maple syrup if you need it a little sweeter. Top with fresh fruit. Serve warm.

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!!!)

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.

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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Vegan Pear Ginger Muffins

Sometimes what I make is determined by what is available in my kitchen at the moment (then I don’t have to go to the grocery store).  So many pears lately hanging around, hence, vegan pear ginger muffins found their way into the oven.  I was delighted at how little sugar went into these and how they still managed to be slightly sweet, not over- or underwhelming.  The pear makes a for a great break from squash and pumpkin during the fall months.

(make 18 muffins, or 12 muffins and 1 small loaf of bread)

• 3 C whole grain flour
• 1/2 – 3/4 C brown sugar, packed
• 4 tsp baking powder
• 1 tsp cinnamon
• 1 ½ C unsweetened almond or soy milk
• ½ C canola oil
• 2 tsp vanilla
• 2 pears, peeled and diced
• 1/2 – 3/4 C crystallized dried ginger chopped fine

1. Preheat oven to 400° and line a muffin tin with paper cups.

2. Mix all the dry ingredients together, then add the wet. Stir until just combined.

3. Fold in the chopped pear and pour batter into prepared pan or cupcake wrappers.  Bake for about 20 minutes, check to see if they are done with a toothpick, you don’t want to overbake else they become dry.

These freeze brilliantly.  I don’t know if I’d let them go longer than about a month, but they will get you through a few weeks of breakfasts nonetheless.

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Many thanks to Gosh, that’s so vegan for the inspiration on the muffins.  I was all pumpkin’d out and pears hit the spot.

Wahoo! Ride ‘em Cowboy Cookies [Vegan]

Today is Saturday and that means football!  These are a tailgating favorite.  You could dump just about anything you wanted into these in terms of chip, or chip-like substance.  Sub different flavored chocolate chips, use toffee chips, peanut butter chips if you like (the later will flip your cookies from vegan to vegetarian).  I like these because they come together in a flash and the only person that I’ve found that doesn’t like ‘em is my friend Andrea and that is because she is allergic to coconut (which is a horrible thing to be allergic to).  I scooped a few out before the coconut so she wouldn’t miss out

photo:  Hell Yeah It’s Vegan

Ingredients

• 2 c unsweetened shredded coconut
• 1½ c vegan butter
• 1½ c granulated sugar
• 1½ c light brown sugar
• 1/2 c applesauce (this subs for your egg and oil)
• 1 Tbsp vanilla
• 3 c flour
• 1 Tbsp baking powder
• 1 Tbsp baking soda
• 1 Tbsp ground cinnamon
• 1 tsp salt
• 3 c vegan chocolate chips, Ghiradelli brand is accidentally vegan
• 3 c rolled oats
• 2 c chopped pecans, toasted

Instructions

1. Preheat oven to 350°.
2. Measure coconut into a small bowl and stir in 1 tbsp warm water and 2 tbsp sugar; set aside.
3. In a large bowl, whip the butter until fluffy, add sugars and cream together until smooth.
4. Add applesauce and vanilla and beat.
5. In a medium bowl, sift together the flour, powder, soda, and spices.
6. Add to wet ingredients and beat until well mixed.
7. Fold in the coconut, nuts, oats and chocolate chips until evenly distributed.
8. Use an scoop to form balls of dough for jumbo cookies, and flatten slightly.
9. Bake on greased sheets for 10-12 minutes, or until golden.

Adapted from Hell Yeah It’s Vegan and Vegan Cookies Invade the Cookie Jar by Isa

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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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

Peach Pie

Fruit this summer was super duper expensive in Michigan due to premature 90-degree days in April followed by a super freeze that was experienced which sadly killed most of the premature fruit buds.  Michigan produces 70-75% of US cherries and this year, crop was at a loss of more than 90%.  This of course put a premium on fruit including blueberries, cherries, peaches, nectarines, apricots, apples, well you get the idea, Michigan produces a ton of fruit.

While in Hart for a Girls Get-a-Way, I was lucky enough to grab a bag of Starfire peaches and nectarines which cost me a pretty penny, but the sweet treat was WELL worth the premium.  I crammed most of them in my face over the first two days, then let the last of the fruit ripen over the course of the week.  Today, I made a simple peach pie so no peach was left behind.

• One nine inch pie crust, Pillsbury (accidentally vegan)
• 2/3 cup sugar
• 1/3 cup flour
• 1/4 teaspoon ground cinnamon
• 7 cups fresh sliced peaches, 7 or 8 medium peaches
• 1 teaspoon lemon juice

1. Preheat oven to 425 degrees.
2. Put pie crust in nine ince pie plate. Prick crust with a fork to prevent bulles during baking and flute edges.
3. Mix sugar, flour and cinnamon in large bowl.
4. Stir in peeled and sliced peaches and lemon juice.
5. Pour into pie plate. Put foil around edges of pie to prevent burning. Remove the foil during the last 8 minutes of baking.
6. Bake about 45 minutes or until the filling is bubble and the crust in golden brown.
7. Let set for 30 minutes before serving.

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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.

Vegan Black Bean Brownies

These vegan brownies are gluten free, vegan and totally delicious. They taste like any other brownie you may have met, except have a more complex and deep taste associated with the chocolate, almost a savory sweet.  They are also not dry, which is more than I can say for most other brownies I’ve experienced of the non-veg variety.  This is another one of those recipes that you may as well just double and bake off another batch for the masses.  They freeze well and keep in the fridge for a long time so you can enjoy them longer.

Ingredients

• 1/3 of a 15 oz. can black beans, drained and rinsed (about 1/2 cup)
• 1 flax egg (1 T flaxseed meal + 2.5 T water)
• 1 T coconut oil (or other oil)
• scant 1/4 cup cocoa powder
• dash salt
• 1/2 t vanilla
• 1/4 c granulated sugar
• 1/2 t baking powder
• heaping 1/2 t finely ground espresso powder or instant coffee granules
• 1/4 c semisweet chocolate chips (dairy free for vegan)*

Instructions

1. Preheat oven to 350 degrees. Lightly grease 6 muffin tins. Prepare flax egg by combining flax and water in small bowl and letting it rest for 3-5 minutes. Combine black beans through instant coffee in a food processor (sift in sugar if clumpy) and puree. Then stir in chocolate chips. Pour batter into muffin tins and smooth the tops with a spoon. Bake for 17 minutes or until tops are dry and starting to pull away from the sides. Let cool for 30 minutes before removing from pan (I baked mine in cupcake papers so I didn’t have to mess with clean up and I baked another batch in mini cupcake tin form).

*PETA happens to have a very good/searchable data base on their website for vegan products to sub for regular products.  I understand they are polarizing but they also have the mad money to make tools that are incredible for people searching for animal safe items.  Despite the fact that they sell half shirts still (thanks Pamela Anderson), I really like the info they have available on their site.  If you just can’t bring yourself to check out the tools, typically you can find Ghiradelli Chips at the grocery store which are accidentally vegan.

Recipe courtesy:  Dana Schultz

Vegan Crunch Bars

Go ahead and double this.  Save yourself the re-make dirty dishes you will have to wash when you eat the first batch and need to whip up a second batch.

• 1/4 cup rice crispies (brown or white, or gf)
• 1/2 cup cocoa powder
• 1/4 cup virgin coconut oil
• Sweetener to taste-I used 1 1/2 T Agave (options include: pure maple syrup, NuNaturals alcohol-free vanilla stevia drops, or agave. I haven’t tried granulated sugar or powdered stevia in this recipe.)
• tiny dash salt (makes the flavor pop)

Combine coconut oil and sweetener. Stir, then add cocoa powder and rice crispies (If needed, add 3 tbsp water or milk of choice, only if using stevia.). Stir until it gets thick. Pour into any flat container (or candy molds, or smush between layers of wax paper or in ziploc bags). Freeze until solid, and store in the freezer.

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recipe courtesy of:  http://chocolatecoveredkatie.com/

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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Tempeh, Poblano and Portobello Tacos with Honey Cumin Slaw

My third taco recipe of May is a blend of two of my fave recipes: Poblano & Portobello Tacos and TLT Sandwiches.  Sundays are typically a very hectic day at my house cramming all the stuff we should have done on Saturday AND Sunday into just Sunday, so I wanted leftovers for Sunday that I could reheat and not have to spend time on din-din.

Enter, the Tempeh, Poblano & Portobello Taco for dinner guests on Saturday.  Most of this can be done in advance and kept warm in a 200 degree oven until company arrives.  This recipe looks long and drawn out, but it’s mostly done in stages so you don’t even notice it.

Components:

• 3 packages portobello mushrooms, de-stemmed and sliced then roasted
• 4 poblano peppers, roasted, skinned and sliced into strips
• 3 red bell peppers, roasted, skinned and sliced into strips
• 2 boxes grape tomatoes, roasted
• dairy or nondairy cheese
• tortillas of your choice
• dairy or nondairy sour cream
• cubed avocado
• lime wedges
• store-bought salsa (I used Newman’s black bean and corn)

First things first…the prep for the roasted veggies is not difficult, they pretty much do the work for you…it’s magic, but takes time to get that roasty goodness, so plan accordingly.  Before you dive in, read below to prepare your dressing for the slaw and your marinade for your tempeh, get those two things started and then get your veggies goin’-you will want your tempeh to marinade for about 30 minutes before you bake it off.

Roasted peppers from a jar or the frozen food section are adequate, but who the hell wants to be knows as the adequate taco maker?  Not this chic.  Plan ahead and then deny the time it takes to make these the right way like every other reasonably awesome at home chef.  Easy peasy.  Preheat a grill or your oven to super hot (for the oven we’re talking like 450 and open up the windows just in case).  Preheat your oven to 450 and roast the mushrooms and tomatoes indoor while you soak up some vitamin D outside grilling your peppers.  Since it’s summer, grill them your peppers, then you won’t have to disable your smoke detectors to get the perfect charred pepper.  Take clean, dry peppers and drop them on the grill, wait for smoke and or charring and then turn until every side is burned but yet still moist-ish (yeah, it is a word now).  Transfer these little beauties to a bowl, cover in plastic wrap and then wait until they are cool to remove the charring.  After this is done, you will be left with succulent, sweet and smokey roasted peppers.  Resist eating them all before company arrives.  All that goodness and NO oil needed.

Take your washed and dried tomatoes and chopped mushrooms, place on baking sheets in the oven (use the ones with sides to contain the liquid or you will have a fire, and jerky instead of roasted veggies).  Spray with a little cooking oil, pop in preheated oven and wait.  The tomatoes are done when their skins are bursting.  The mushrooms are done with them are still glistening from moisture, not dry like rawhide.  Watch those, they will burn and then you have mushroom chips.  Gross?  Or maybe a new blog post..hmmm.

Tempeh “Meat”

• 2 bricks tempeh (any flavor), steamed and sliced into strips

Marinade

• 6 T extra virgin olive oil
• 1/2 C tamari or soy sauce
• 4 T balsamic vinegar
• 4 T maple syrup or agave
• 6 T chipotle en adobo

Toss all marinade ingredients into a food processor and whirl away.  Pour over the top of the tempeh strips that you have nestled into a 9×11 baking dish and let sit for 30 minutes or longer.  When your oven roasted veggies are done from above, reduce the oven temp to 350 degrees and slide the tempeh into the oven.  Bake until the marinade has become basically a syrup.  Watch it though, don’t let it burn.  It will look very dark.  Reduce oven even further to 200 degrees leave in tempeh, then toss back in the tomatoes and mushrooms to keep them warm until guests arrive.

Honey Cumin Slaw

• 1/2 large green cabbage, shredded (could also use a bag of cole slaw mix)
• 5-8 radishes, grated and patted dry

Combine both items in a large bowl.  Just before service, top with dressing below.  Serve on top of or along side tacos.

Dressing

• 1/3 C fresh squeezed lime juice
• 1 T vegetable, grapeseed or extra virgin olive oil
• 2 T honey or agave
• 1 tsp cumin

Easiest.  Dressing.  Ever.  Combine items in a Ball jar, give it a good shake and let it sit for 30 minutes before topping slaw above.  Serve immediately.

Finally, assemble tacos with your choice of tortilla (I prefer corn), roasted peppers, mushrooms, tomatoes, tempeh, dairy or nondairy cheese, avocado, dairy or nondairy sour cream, salsa, slaw, squirt of lime and prepare for leftovers.

From this recipe, I was able to get dinner on Saturday night for four, TLT’s from the leftovers with the help of some bread from the freezer toasted for two for Sunday night dinner, two lunches of black bean/mango bowls on Monday, and finally…dinner on Monday night for two, roasted veggie quesadillas.  Not bad for a bunch of simple ingredients, a little prep work, and some help from the freezer.

Bitchin’ Pantry Raid Granola

My friend Julie and I are addicted to granola.  Too bad all the store brands are made with crap.  I set off to create a better-for-us-granola.  I concocted this from the combo of several other granola recipes before me, the result was delish.  Now that I have the hang of it…I have lots of flavor combos in mind.  Stay tuned.

Ingredients:

• 2 C Bob’s Red Mill Gluten Free Oats (or any non-instant oat)
• 1/4 C reduced-fat, flaked, unsweetened coconut (yes, it exists, buy it at Harvest Health or online at Amazon)
• 1/4 C chopped hazel nuts
• 1/4 C chopped walnuts
• 1/8 C chia seeds
• 1/8 C flax seeds, whole
• 1 tsp cinnamon
• 2 tsp peanut butter
• 1 tsp coconut oil, melted
• 1/2 C REAL maple syrup

Preheat oven to 300 degrees.  Now prepare yourself…this next part is very complicated…combine all items in a bowl and stir.

Pour out granola onto a baking sheet with sides and bake for about an hour, stirring every 10 minutes, checking that the granola is crisping, not burning.  Remove, let cool totally and enjoy.

This recipe makes 3 1/2 C of granola with each 1/2 C serving costing you 337 well-worth-it calories.

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