Mom's Bread Stuffing - Veganized!

Today is my 36th birthday.  I woke up with a craving for my Mom's Thanksgiving Bread Stuffing.  Since I had the ingredients on hand for a vegan version, I decided to whip up a batch.  This is very easy to make and would make a great side dish to all of your meals any day of the week!

Mom's Bread Stuffing - Veganized

8 pieces white bread or potato bread

1/2 sweet yellow onion

3 stocks celery

2 medium carrots

1 small apple (Fuji or Granny Smith)

1/2 bunch fresh curly parsley (finely chopped)

1 cup+ vegetable broth

1/2 cup+ Earth Balance 

1 teaspoon Canola Oil

Pinch of fresh thyme

Pinch of dried sage

Salt & Pepper to taste

Preheat oven to 250 degrees F.  Stack up and slice bread into 3/4 inch cubes.  Spread cubes out on dry baking sheet and place in oven for about 10 minutes until bread is crunchy but not burnt.  Remove and set aside and turn up oven to 375 degrees F.  

Rough chop onion, celery, carrot and onion and throw all in food processor.  Pulse veggies until finely diced.  Add canola oil and vegan butter into large sauté pan.  Cook until tender and then add salt, pepper, thyme, sage and finely chopped parsley.  Cook a few more minutes and then remove from heat.  

Add vegetable broth to mixture and put in a large bowl with all the bread cubes.  Toss until bread is moist but do NOT over mix.  Taste test for salt level and add more if needed.  

Prepare small casserole dish by greasing with more vegan butter.  Gently add mixture to prepared dish careful not to mash it down.  The secret to great bread stuffing is to achieve that light, airy, fluffy texture reminiscent of a soufflé.  Dot top of stuffing with more dots of vegan butter (about a tablespoon total).  Place dish in oven for 20-25 minutes or until all sides are golden brown.  Serve immediately and store any unused portion in an airtight container in your fridge.  Bon Appetit!

Best Salsa Verde

3 Tomatillos (husks removed)

3 Fresh Jalapeno Peppers

2 Small Zucchinis

6-8 Sweet Mini Bell Peppers (red, orange and yellow)

1 Small Sweet Yellow Onion

1/4 Bunch Fresh Cilantro

Juice and Zest of 1 Lime

Salt and Pepper

Canola or Olive Oil

Preheat oven to 475 Degrees F.  Rough chop all produce EXCEPT Cilantro and Lime!  Remove stems from all peppers but okay to leave ribs and seeds in tact as it will all get pureed together beautifully.

Coat onions, tomatillos, peppers and zucchini GENEROUSLY with oil, salt and pepper and put in a large roasting pan.  Toss to coat evenly.  Roast for 15-20 minutes, checking occasionally to rotate with spatula to ensure even cooking.  

Remove dish from oven and place it in a safe place on countertop-turn OFF the oven.  Loosely cover with tinfoil and allow mixture to sit for at least 30 minutes.  Now put all in your blender or food processor including all the lovely roasting liquid! Begin pulsing and then lastly add thoroughly washed cilantro (stems are fine) and lime juice and zest.  

Add a tablespoon or two of cold water if you want puree thinner.  Taste test for salt level.  Serve immediately (may be a bit warm) or store in airtight container in refrigerator.  Serve with your favorite tortilla chips or use as a sauce for tamales, enchiladas, burritos and more!

Chef's Note:  you might be surprised that garlic is not listed in the ingredients list. Feel free to roast a few cloves of garlic if you want. I often do but have found this to be just as tasty when omitted.  Enjoy!

Red Lentil Bisque

1 Cup Red Lentils (dried, rinsed, drained)

3 Cups Cold Water

1 Small Sweet Yellow Onion

2 Cloves Fresh Garlic

1 one-inch peice Fresh Ginger

1 Tablespoon Tomato Paste

1 Tablespoon Canola Oil

1 teaspoon ground Cumin

1 teaspoon Sea Salt (or more to taste)

1/2 teaspoon Black Pepper

Sort, rinse and drain 1 cup Red Lentils and set aside. Finely chop onion, garlic and ginger.  Combine water, lentils, onion, garlic, ginger and tomato paste in a medium sauce pan over medium-low heat.  Cook partially covered for 20 minutes or until lentils are cooked through, stirring occasionally.  Remove from heat and stir in salt, pepper, cumin and oil.  Taste for salt seasoning level.  Serve immediately.  Garnish with fresh Cilantro if desired.  Store unused portion in tightly sealed container in refrigerator.

Christmas (in July) Fire Gazpacho

3 Roma Tomatoes

2 Tomatillos

1 small Yellow Onion

10 cloves Garlic

3 Jalapeños

6-8 mini sweet bell peppers (red, yellow, orange)

1 bunch Cilantro

1 leaf of Kale (any variety)

Juice of 2 Limes

2 teaspoons Sea Salt

1/4 teaspoon fresh ground Black Pepper

1 teaspoon Balsamic Vinegar

1 teaspoon Sugar (optional)

Wash and rough chop all produce.  Be sure to de-stem jalapeños and remove ribs and seeds (wearing rubber gloves is advised during this step).  Blend all fresh produce in separate batches in food processor to desired consistency.  Add lime juice, salt, black pepper, sugar and balsamic vinegar.  Mix all well in large glass bowl and cover tightly.  Allow to sit on counter covered for at least 1 hour before serving.  Serve at room temperature.  Store unused portion in air-tight glass container in refrigerator.  Chef's note:  I prefer mine extra chunky similar to a Pico De Gallo but you can purée mixture to any consistency you desire.

Back to Basics - Fire Rainbow Reboot

Shop.  Wash.  Chop.  Juice.  Mix.  Remix.  Repeat.

Vacation is over - let the cleanse begin.  On my journey this summer I indulged in a big way, especially in the carbs department.  This can be particularly easy on a vegan food plan.  But for this 30 something, it is time to REBOOT.

Buy the following and buy often as, if you plan to incorporate juicing in your daily regimen, these things will fly out of your produce drawer rapidly.

Kale

Carrots

Celery

Cucumbers

Peppers (any and all you like)

Tomatoes

Carrots

Apples

Lemons

Limes

Eggplant

Asparagus

Mushrooms

Garlic

Onions

Parsley

Cilantro

Now juice your faves and chop, roast, saute and EAT.  You can have as much as you want!  Stay tuned for more tips and recipes.  Let the BOUNTY commence....

On Vacay

Stay tuned for lots more recipes at the end of July.  Have a beautiful summer!!

Roasted Peach Salsa

I love making sauces and salsas as anyone who reads my blog would realize by now.  One of the best things about making fresh salsa, whether raw or roasted, is the room for creativity.  The flavor combinations are limitless.  Although I consider this recipe to be fairly traditional, it makes a bold statement with it's high heat level from Serranos and cooling sensation of summer peaches.  Go make some.  You will be so glad you did.

Roasted Peach Salsa

6 medium tomatoes (any variety)

8 small multi-colored sweet bell peppers

2 medium yellow onions

6-8 serrano chili peppers (remove stems, ribs and seeds, wear rubber gloves)

2 fresh peaches (peeled and sliced or use canned)

Splash of olive or canola oil

Salt and Pepper to taste

Juice of 2 limes (add at the end)

Cilantro finely chopped (add at the end)

Dash of sugar (optional)

Preheat oven to BROIL.  Rough chop all ingredients, coat with oil, salt, pepper and sugar in largest pan you have. ROAST in broiler on middle rack for 8-10 minutes (watch closely) or until some skins begin to blister.  Remove from oven and allow to cool.  In batches, pulse mixture in food processor until it is desired CHUNKY consistency.  Be careful not to puree your mixture unless you want liquid salsa (which would still taste AMAZING!!). Voila.  Easy as pie.

Chia and Black Sesame Seed Granola

Ok folks, it is in the oven so you will have to stay tuned for this bad boy.  Fair warning to strict vegans or folks limiting sucrose intake, I used some wild honey in this batch along with molasses, agave, sugar and a lion's share of sea salt.  I looked up some recipes but could not pick one so I decided to follow my own palate and chef instincts and made this one up.  Stay tuned and happy summer 2013!  Peace and love, always, in all ways.

Update and recipe

4 cups rolled oats

1 cup raw unsalted whole Cashews

1/2 cup black Chia seeds

1/4 cup black Sesame seeds

1 Tablespoon Sea Salt

1 teaspoon Cinnamon

3/4 cup sweeteners of choice

1 cup melted vegan butter or oil of choice (coconut oil works well, or you can do half melted butter and half oil)

Preheat oven to 225 degrees F.  Toss all in large bowl until thoroughly coated.  Taste test for salty sweet ratio.  Final cooked product will taste less sweet than raw product.  Spread mixture on parchment paper on a large cookie sheet and press down using another peice of parchment or just use your hands.  Bake for 2 hours checking to ensure it reaches golden brown.  Turn off oven and leave as is in oven overnight (or for at least 4 hours) to cool completely.  The next morning place granola in airtight container.  Enjoy!

Chili Kale Tacos with White Rice Drizzle

Ok I know what you are thinking, White Rice?!  That isn't on my "healthy" list of foods to eat.  Ok no problem, feel free to make your Drizzle using brown rice, just don't bark at me if it doesn't come out looking as creamy and stunning as mine! Ok I admit it, I am totally bragging.  Not because my tacos were all that, I mean they were but that isn't where I'm going with this.  It's all about the Drizzle!  So let's do this.  Take out that cup of cooked white rice sitting in your fridge and put it in your blender along with a few other things.  Use as replacement for mayo, sour cream, salad dressings, fruit topping, use your imagination.  It's the Bees Knees.

White Rice Drizzle

1/2 cup precooked white jasmine rice

1/2 cup canola or olive oil

1/2 cup rice milk

Salt and Pepper to Taste

Juice of 1 Lemon

Dash of yellow mustard*optional

Dash of prepared horseradish*optional

Blend at high speed, scraping down sides at regular intervals to ensure mixture is fully incorporated.  Taste for seasoning level and if it seems too thick (it should be pourable) add a bit more rice milk as needed.  Make sure to blend until it is completely smooth.  Store for up to 1 week in an airtight glass vessel.  I have enjoyed using this on salads, sandwiches and as pictured, even on tacos.  Let me know how you like this creamy, soy-free, delight.  Happy Summer!

Kitchen Sink Burgers

It is Summer Time and around my house that means things like burgers are a mainstay.  So I decided I better get to work on making some new veggie tofu burgers with my own twist.  I am calling these kitchen sink burgers because I put everything but the ... In them... Well you get the idea.  I didn't measure my asian seasonings so you can season them any way you see fit.  Just don't skimp on the salt.  Nothing worse than a flavorless patty.  Let me know what you come up with.  Mine turned out Ah-Mazing.... Just Sayin!  Toodles.

Kitchen Sink Burgers

1 cup spinach (raw)

1/2 can black beans

1/2 cup raw cashews

1/4 cup panko

1/4 cup cooked rice

1/2 cup vital wheat gluten

1/2 cup nutritional yeast

6 ounces tofu (pre marinated)

1 carrot (pre sauteed)

4 broccoli crowns (pre sauteed)

Splash red wine

Splash olive oil

Asian seasoning blend (dried minced onion, soy sauce, sesame oil, sugar, salt, pepper, sambal)

Combine all in food processor and form very thin patties.  Bake for 1 hour on parchment paper at 250 Degrees F.  Serve immediately or chill and reheat in oven or saute pan.

Cashew Coconut Coffee Ice Cream

So yeah, you can go out and buy vegan ice cream that tastes pretty bomb or you can get off your couch and make your own in about 5 minutes.  That 45 dollar cuisinart ice cream maker in your cabinet is just begging to be used.  Give it a whirl.  If you don't have an ice cream maker, go out and buy one - it will pay for itself.  If you think about it, over time, it's a lot cheaper than all those 8 dollar pints collecting ice crystals in your freezer right now.  Go make some.  You know you want some.

Cashew Coconut Coffee Ice Cream

1/2 cup raw cashews

1 cup coconut cream

1 cup coconut milk

1 T melted coconut oil

3 T instant espresso powder

2 T sugar

1 t salt

Blend all at high speed.  Taste and adjust sweetness to your liking.  Refrigerate mixture at least 30 minutes.  Add to ice cream maker.  Yum!

Toasted Sesame Cashews

Fast, easy, versatile and fun to make.  Goes well a top your favorite rice and stirfry dishes.  Whip up a batch and have fun with your food.

Toasted Sesame Cashews

1 cup raw Cashews

1 teaspoon Toasted Sesame Oil

1 teaspoon Soy Sauce or Tamari

Dash of Sugar

Dash of Sea Salt

Preheat oven to 400 Degrees F.  Toss Cashews in all seasonings listed above and spread out on a cookie sheet.  Bake for 10-12 minutes (tossing halfway through) until Cashews are golden.  Allow to cool.  Eat and enjoy!