12.21.2013

Christmas is coming....

Christmas is coming, the goose is getting fat!  Please put a penny in the old man's hat!  If you haven't got a penny, a hay penny will do!  If you haven't got a hay penny, God Bless You!!

Here at my house I have been busy making lots of holiday treats.  Some vegan, some not.  I'm allowing myself to follow more of a vegetarian lifestyle this holiday season.  It's been a real treat to indulge in a little dairy here and there especially in the butter department!

Vegan desserts are fabulous but when Mama's recipes call for real butter, there really is no substitute.  Today I made batter for sugar cookies, candy cane cookies and yesterday I made toffee covered in Belgian Dark Chocolate sprinkled with Himalayan Pink Sea Salt.

I'll be sure to pick up on the vegan recipes in the new year so please stay tuned.  Have a beautiful holiday season folks!  Treasure your loved ones.  Eat, Drink and Be Merry!  Blessings.  One Love!


12.15.2013

Coconut 5-Grain Sesame Crunch

1 Cup Bob's Red Mill 5-Grain Mix (Oats, Barley, Rye, Flax...)
2 Cups Bob's Red Mill Unsweetened Coconut Flakes
2 Tablespoons Black Sesame Seeds
3 Tablespoons Coconut Oil (Melted)
1 Tablespoon Whole Wheat Flour
1 Tablespoon Olive Oil
1/4 Cup Packed Dark Brown Sugar
2 teaspoons Ground Cinnamon
1 teaspoon Sea Salt

Combine all ingredients until evenly coated.  Spread out into even layer on a large cookie sheet on a piece of parchment paper.  Bake at 275 Degrees F for about 1 hour.  Check and toss every 15 minutes to ensure even toasting and browning.  Allow to cool completely before transferring to a quart size glass jar.  Store in refrigerator to preserve freshness.





12.14.2013

Roasted Pepper Creamy Tahini

Tahini is a gift to from the vegan gods.  It adds a rich suppleness to recipes unmatched by it's rivals.  Be creative with this recipe by adding more garlic and a bit of heat from dried chilis if you are feeling adventurous.  Serve on salads, tacos, tofu, burritos, potatoes and all veggies (raw or cooked).  Or, if you really need a rich fix, just eat it with a spoon, or crackers....

Roasted Pepper Creamy Tahini
1 Red, Yellow and Orange Bell Pepper
2 Scallions (Green Onions)
4 Tablespoons Vegenaise
2 Tablespoon Tahini
2-4 Cloves Fresh Garlic
Juice of 3 Meyer Lemons
Sea Salt & Black Pepper
Handful of Parsley and/or Cilantro
Drizzle of Olive Oil
1 Small Dried Anaheim Chili, stem and seeds removed (optional)

Begin by roasting peppers in 425 degree F oven on a baking sheet for 15 minutes or until skins blister (turning once, halfway through cooking time.  Remove peppers with tongs and transfer to glass bowl.  Cover with saran wrap and allow to cool for about 15 minutes.  Remove skins and seeds from peppers as best you can.  It's okay if you can't remove all of it.

Add to food processor with all remaining ingredients and blend until smooth, scraping down sides as needed.  Serve immediately or refrigerate in a glass jar for up to 1 week.


12.13.2013

Potato Tomato Cilantro Soup

3 Russet Potatoes
1 Small Sweet Yellow Onion
1 Small Can Chopped Tomatoes
1 Small Can Chopped Fire Roasted Green Chilis
6 vegan Chicken Bouillon Cubes, Massel Brand
1 bunch Cilantro
8 Cups Water
Dash of Olive Oil
Salt & Pepper (to taste)
Tortilla Chips (for garnish)

Begin by chopping onion and potatoes into 1-inch cubes.  Saute in a large pot in a little olive oil just until onions become translucent.  Add all remaining incredients (EXCEPT CILANTRO) and simmer over low-medium heat until potatoes are tender.  Lastly rough chop and add all cilantro.  Remove from heat and serve immediately.  Cool unused portion and refrigerate for up to 1 week.

Photo Courtesy of Jamie




12.12.2013

Red, Red Wine....

Oh Sweet Red Wine, let me profess my love for you.  I am a self-proclaimed Red Wine Whore.  I have no shame about this fact whatsoever.  When I turned 23 and moved to San Francisco, I decided I was going to become a wine drinker.  I figured, okay, this is what you do when you grow up.  I never looked back.  

Cabernet is by far my fave, but I also enjoy Merlot, Pinot, Shiraz and Zin.  Someday, I dream of owning my own vineyard.  In Napa.  In Italy.  

If you ever want to give me a gift, just give me a bottle (or three) and I will be satisfied.  This blog post is for all you wine lovers out there.  May your life be blessed and your lips kissed by the sweet bliss of red, red wine....

Happy Holidays!!

12.11.2013

Cheesy Garlic Tofu Spinach Nest

Cheesy.  Low Calorie.  Vegan.  Gluten-Free.  Low Carb.  Satiating.  Beautiful.  Best of all, easy and cheap.  Does it get any better?  Impress your guests with this fabulous dish.

Cheesy Garlic Tofu Spinach Nest
12 Cups Baby Spinach (washed and dried)
1 Pound Extra Firm Tofu
Coconut or Olive Oil (or BOTH for added flavor)
6 Cloves Fresh Garlic (thinly sliced)
1/2 Cup Nutrirional Yeast
Sea Salt and Black Pepper

If you have a Wok, now would be a great time to bust it out.  If not, any old large saute pan should suffice.  Chop tofu into 1 inch cubes and sprinkle with salt and pepper and half of nutritional yeast and toss to coat evenly.  Set aside.  Thinly slice garlic, set aside.  

Heat a dash of oil in Wok or pan and add all spinach.  Cook just until wilted.  Drain any liquid and sprinkle with salt and pepper.  Remove and plate in a pile "nest".  

Using same pan, add another dash of oil and heat.  Add all tofu, stirring and tossing gently.  When golden, add another pinch of yeast and thinly sliced garlic.  Cook until garlic turns golden.  Place tofu mixture a top spinach nest and sprinkle with remaining yeast.  Serve immediately.  Makes about 4 servings.


12.05.2013

Lentil Quinoa Garbanzo Stew

Lentils.  Quinoa.  Garbanzo Beans.  The stuff dreams are made of.  At least when you are me and trying to lose the 10 pounds I gained since I started baking sourdough bread!  So this time, hold the bread, but give me three bowls of this magnificent low-fat, low-carb, high-protein, gluten-free GOODNESS!

The recipe is very easy and so soul-satisfying.  It is rich without being heavy.  It is filling without being fattening.  Make a pot and you will see exactly why this may be my favorite stew this holiday season.  The recipe could not be simpler with no sauteing, no oil and no chopping involved.  Here is the scoop...

Lentil Quinoa Garbanzo Stew
1 Cup Lentils (any color you like)
1/2 Cup Quinoa (any color you like)
1 Sixteen Ounce Can Garbanzo Beans (or 1 1/2 cups of pre-cooked, easy to make your own from dried)
8 Cups Vegetable Broth
1 Onion (any color you like)
Sea Salt & Black Pepper (to taste)
Curly Parsley (for garnish)

Rinse lentils and add to large pot with vegetable broth.  Cook on high heat until boiling and reduce heat to low simmer.  Simmer covered for 15 minutes.  

Meanwhile, rinse Quinoa and set aside.  Open lid, stir lentils gently and ADD ENTIRE onion to stew (yup, no need to peel or chop it - the skin adds flavor).  Next add Quinoa and Garbanzo Beans and simmer covered for another 15 minutes.  Remove onion and discard (it has done it's job).  Voila!  Garnish with Sea Salt, Black Pepper and Parsley if desired.  Serve immediately or allow to cool before storing in refrigerator for up to 1 week.  Makes about 2 Quarts.




Clean Out Your Damn Pantry & Buy Some Mason Jars!

Whether you are a foodie, or aspiring to be one, food is a whole lot more than a means to survive.  Food is your passion.  Or maybe it's just a hobby.  Either way, chances are your pantry wants to play along and wants to look pretty.  Not just for your snoopy houseguests over the holidays but for YOU.  Your pantry begs to be your servant.

Go out and buy a couple flats of Mason Jars of various sizes.  I suggest quart and pint size to start.  They only run about 10 bucks a flat at stores like Fresh N Easy, Smart N Final, Costco and Target.  Put them all in the dishwasher and get started on your pantry.

Take EVERYTHING out of your pantry.  Discard anything that is past it's due date.  Next comes organization.  One shelf should be for "sealed" goods, those that will not emit odors or spoil easily.  For example, canned goods, cartons of stocks, soups, milks, tubes and unopened condiments that do not require refrigeration.  Shelve them in such a way that you can see what you have, putting taller goods towards the back.

Another shelf should be for dried goods such as beans, grains, rice and pasta.  This is where your Mason Jars will be a welcome addition.  So when the jars are clean and dry, transfer any dried goods that come in plastic bags to these beauties.  Go ahead and use a black Sharpie pen to label them if you like but not really necessary since you can easily see what is inside.  However, if a bag contains cooking directions you would like to retain, write those directly on the jar!  

So depending on how many shelves you have in your pantry, you can get at organized as you want at this point.  I like to have one shelf for snacks such as chips, crackers, nuts, dried fruits and protein bars.  Put all the healthiest stuff in front so you and your kids see those first.

Got any pantry organization tips to share?  I would love to hear them!  Happy Holiday Season Everyone - Blessings And Love To You and Yours!!


12.03.2013

Vegetable "Beef" Soup

1 Cup Green Lentils
1/2 Cup Quinoa
6 Cups Water
4 Vegan "Beef" Buillon Cubes (Massel Brand)
1/2 Bunch Celery
2 Apples
2 Carrots
1 Sweet Yellow Onion
1/8 Cup Raisins (optional)
1 Bunch Curly Parsley (finely chopped)
Dash of Olive Oil
Sea Salt and Black Pepper

Rinse and drain Lentils and Quinoa seperately and set aside.  Finely chop celery, apples, carrots and onions and set aside.  Heat up a dash of Olive Oil over medium heat in a large pot and add celery, apples, carrots and onions.  Saute until softened and then add raisins to Mixture. Remove mixture from pot and set aside.

Using the same pot, add lentils and cover with 6 cups of water.  Cook over low heat for about 10 minutes.  Next add Quinoa and buillon cubes and cook over low heat covered for another 15 minutes.  Uncover, stir, add vegetable mixture, raisins, chopped parsley, salt and pepper.  Taste test for seasoning level.  Serve immediately or allow to cool before storing in refrigerator.






Zesty Ranch Dip

Oh Ranch Dip!  Let me count the ways I love you.  With Carrots.  On Salad.  In Soups.  On a Spoon.  Creamy, rich, decadent and oh so zesty.  Buzz up a batch of this - you will not miss the dairy whatsoever.

Zesty Ranch Dip
4 Heaping Tablespoons Vegenaise
3 Tablespoons Olive Oil
Juice of 2 Meyer Lemons
3 Cloves Fresh Garlic
2 Tablespoons Fresh Curly Parsley
1 teaspoon Dried Minced Onion
Pinch of Dried Oregano
Pinch of Dried Marjoram
Pinch of Ground Coriander
Pinch of Sea Salt
Pinch of Black Pepper

Blend all ingredients EXCEPT OLIVE OIL in food processor scraping down sides as needed until fully combined.  While processor is running, drizzle in Olive Oil and whip until emulsified.  Taste test for seasoning level.  Serve immediately or refrigerate in tightly sealed glass jar until ready to use.  Makes about 3/4 of a cup.