October 17, 2012 in Uncategorized
June 5, 2012 in Recipes
I have been waiting to try this recipe FOREVER, but something keeps coming up. Dinners, lunches, people eating my sweet potatoes when I bake them the night before…. :O. Speaking of baking sweet potatoes the night before, this is a great recipe to use up any leftover sweet potatoes/yams you might have. You could also sub out these beans for garbanzos, cannelini, kidney, etc. if you already have some laying around.
I originally found a recipe on Healthy Happy Life, but had some chipotle peppers open from dinner last night, and decided to add those in. I also switched out the flour for quick oats (seems to work well in veggie burgers) to make these gluten free. These were a big success in the house, and are great with or without a bun (or in our case, Ezekiel bread). I really liked them plain, but a few of my tasters said the chipotle mayo was a great finishing touch.
|Chipotle Sweet Potato Burgers|
- 1 lg. Baked Sweet Potato
- 1 can Great Northern Beans (or any white bean), rinsed & strained
- 1/4 C Quick Oats
- Gluten Free Bread Crumbs or Panko Crumbs
- 1 T Maple Syrup (I used grade A, but any sweetener or your preference would serve its purpose)
- 1/8 t Paprika
- 1/8 t Cumin
- 1/8 t Sea Salt
- Dash Cayenne (or more if you can handle it)
- 1 T Chipotle en Adobo Sauce (basically the juice the chipotles are packed in)
- Safflower Oil
- Mash beans & potato together until relatively consistent.
- Add in seasonings + Quick Oats.
- Form into patties.
- Press with breadcrumbs or panko on both sides.
- Heat pan with Safflower oil over medium-low heat and cook on each side for about 2 minutes. Be careful as these do fall apart, make sure to use a spatula appropriately sized.
- Top w/Chipotle Veganaise (1 part veganaise to 1 part chipotle sauce), Avocado, and Red Onion.
June 3, 2012 in Recipes
I know that buying Almond Milk, Soy Milk, etc. is convenient & making milk sounds incredibly intimidating, but I am glad to report that my first venture into milk making was painless and very easy!! I am always skeptical as to how healthy a processed nut milk can be (how is it staying fresh FOREVER in a carton??), so I thought I would make some that is truly all natural. [the answer is UHT I believe?]
I bought raw cashew pieces at my co-op the other day (less expensive than whole cashews), but was still on the fence as to whether I would go through with the whole process. I returned to the co-op the next day to pick up some other things, and the cashier randomly asked me if I had ever made my own nut milk. IT WAS A SIGN. I went and made me some cashew milk. You will not believe how easy this is. Combine ingredients, soak, blend, combine, strain, done.
Cashew milk, along with other nut milks is great over cereal, in baking, with granola, in coffee & tea, or just straight from the cup! This particular way of preparation (with dates & vanilla) is delicious & can honestly serve as a treat after dinner.
- 1 C Raw Cashews
- 4 C Filtered Water
- 4+ Pitted Dates
- 1 Vanilla Bean or Vanilla Extract
- Sea Salt
- Place raw cashews in a bowl with four cups water, cover, and refrigerate overnight. (I have read that you can soak for as little as four hours, but overnight is easy).
- In a blender add cashews & water, blend for 2-3 minutes until pretty consistent.
- With a spoon, scrape inside of vanilla bean and add to blender along with pitted dates, and a pinch of salt. If you do not want a mildly sweet cashew milk, omit dates. If you are using vanilla extract, start with 1 tsp and add in small increments until you reach the flavor you like.
- Blend at a higher speed until completely smooth (3 minutes on my Vitamix, level 2)
- When fully blended you can either strain if you would like a thinner milk, or store as is. (I chose to strain)
- To strain: either rubber band some cheese cloth over the top of your blender and slowly pour out into a large measuring cup/bowl OR use your “nut milk bag” and set it up in your large measuring cup, pour nut milk into bag, and slowly strain.
- Store in an airtight container in refrigerator for 2-3 days. Separation will occur, just mix it up before serving. If the flavor changes at all towards sour, it has gone bad & its time for a new batch!
May 31, 2012 in Recipes
Shy of being allergic to chickpeas (garbanzo beans) YOU MUST MAKE THESE NOW. This is SUCH a great snack and the beans are really neutral in flavor, so you can dress them up as you please. All you really need is a can of garbanzo beans, a colander, and a baking sheet.. and of course an oven.
This is also a great way to get in your daily fiber. 1 serving (1/4 of the recipe approximately) boasts 6 grams of dietary fiber! As somebody who is gluten free, I really appreciate being able to find fiber dense snacks that aren’t full of additives.
|Crunchy Chick Peas||
- 1 15 oz Can Garbanzo Beans
- Olive Oil Spray (I use a Misto spray bottle)
- Cayenne (or any other spice you would like, curry, cajun, etc.)
- Preheat oven to 400.
- Drain and rinse garbanzo beans thoroughly.
- Lay garbanzo beans to dry on a kitchen or paper towel, and pat dry.
- Line a baking sheet with parchment paper and spread beans in a single layer.
- Bake for about 40-45 minutes, shaking the baking sheet once midway to rotate the beans.
- Once out of the oven, toss in desired spices and allow to cool.
(edamame from this recipe cooking in the back)
May 30, 2012 in Recipes
How often do you throw away excess fresh ingredients? I feel like I am constantly finding a half used, wilted bunch of cilantro in the vegetable drawer at the end of the week. As such, I am trying to find ways to use all of my produce. It has gone so far that I am brainstorming ways to use my carrot tops, but thankfully I have a few more days before I need to use this bunch.
Last week I received a bunch of curly leaf parsley in our CSA box, and it went unused. Today on my way to the store I checked our CSA’s website to see what I would be receiving, and curly leaf parsley was there haunting me again. I decided I would make a Chimichurri sauce and put it over grilled tofu. So I get to work to find out that the CSA site hadn’t been updated and instead I had received a bunch of cilantro! PLANS RUINED. Story of my life.
I would normally make salsa, or something latin- but I figured I should try something new. We also had some frozen edamame that wasn’t getting any action in the freezer, so I decided to use that as well. Cilantro Edamame Hummus it is, and seriously it is so tasty. I very loosely followed a traditional hummus recipe, and reduced the tahini as it can get a little overwhelming. You could definitely add more if you want that to be the bold flavor. This is a great dip on its own with vegetables, but you could also use it as a spread on a sandwich.
|Cilantro Edamame Hummus||
- 12 oz Frozen Shelled Soybeans/Edamame (I only had shelled, but save yourself the work)
- 2 Cloves Garlic
- 1/4 C Tahini
- 1/2 C Water
- 1/2 C Packed Cilantro Leaves
- Juice of 2 Lemons
- 1 T Olive Oil
- 1 t Kosher Salt
- 1/2 t Ground Cumin
- 1/8 t Cayenne Pepper
- Cook Edamame according to package, which is usually boiling about 5-8 minutes.
- Mince garlic in food processor.
- Add remaining ingredients and process until smooth.
- Taste and adjust salt, cayenne, and cumin to preference.
- Cover & refrigerate for a few hours letting flavors meld.
May 26, 2012 in Recipes
This will probably be a dish I will always remember. Why? Because this is the dinner that earned my first “rewarding” post it. I remember it clearly “THIS WAS GREAT.. SALAD TOO”. So simple, but to find that affixed to your menu from the previous night is very exciting! I mean, I feed somebody who can eat at any restaurant in the entire world.. and sometimes my food entertains her greatly!! I love it!
If you like sweet potatoes and warm spices, you’ll love this stew. I hate the word stew. This is a great and very easy recipe. Anyways, try this and see if you elicit some sort of exciting reaction out of somebody dear to you.
|Vegan Sweet Potato & Tempeh Stew||
- 1 T Olive Oil
- 1 Onion, diced
- 1 Clove Garlic, minced
- 1 T Fresh Ginger, grated
- 6 Cardamom Pods
- 1 t Coriander Seeds
- 1/4 t Red Pepper Flakes
- 1/4 t Salt (or to taste)
- 2 lbs Sweet Potatoes, cut & peeled into 1/2 inch cubes
- 3 C Vegetable Stock
- 8 oz Tempeh, cut into bite size cubes
- Toasted Pumpkin Seeds for garnish
- Heat oil in a large sauce pan, sauté onion & garlic until onion is translucent.
- Add ginger, cardamom pods, coriander, red pepper, and 1/4 t salt and sauté another minute until ginger is fragrant.
- Add sweet potatoes and broth, bring to a boil & then reduce to a simmer and simmer for 10 minutes.
- Add tempeh and simmer for about another 10 minutes, until tempeh is heated through and potatoes are tender. Mash 1/4 of potatoes with a fork against wall of pan and mix.
- Remove from heat, add salt and pepper to taste, garnish with pumpkin seeds & serve!
May 25, 2012 in Recipes
|Black Bean Burgers with Corn & Black Bean Salad|
- 1 Can Black Beans, rinsed thoroughly & strained
- 1/4 C Instant Oats
- 1 Carrot, grated
- 3 T Red Onion (or more if you’re like me and love onion)
- 1/2 Medium White Onion, minced
- 2 Cloves Garlic, minced
- Cumin to taste (two small shakes)
- Chili to taste
- 2 T Tamari or Soy
- 1 T Dijon Mustard
- 1 C Corn (frozen & thawed is fine)
- Olive Oil
- Juice of 2 Limes
- 1 Medium Tomato, Diced (I only had cherry tomatoes today)
- A Few Sprigs of Cilantro, chopped
- Take 1 cup of black beans and mix with oats, mash together and add dijon & tamari.
- Mix tomatoes, corn, red onion, remaining black beans, cilantro, a modest amount of olive oil, & lime juice in a small bowl. Set aside while you prepare the rest and the flavors combine.
- Saute onions in olive oil until translucent, then add carrots, garlic, cumin, & chili pepper. Cook a few more minutes until carrot is tender. Set aside to cool.
- Mix carrot mixture with beans and oats, and form into patties.
- Cook over medium-low heat in a nonstick pan for about 4-5 minutes per side.
May 18, 2012 in Recipes
- 1 C Fine Chopped Rhubarb
- 2/3 C Brown Sugar
- 1 1/2 C Flour
- 1 Portion Egg Replacer (I use Ener-G)
- 1/3 C Unsweetened Soymilk
- 1 t Baking Soda
- 1 1/2 t Vinalla
- 1/2 t Cinnamon
- 1/2 t Ginger (powdered)
- 1 t Earth Balance (or preferred Vegan margarine)
- 3 T Sugar
- 1 T Flour
- 1/4 t Cinnamon
- 1/4 t Ginger
Preheat oven to 350. Mix all dry ingredients thoroughly then incorporate wet into dry. Combine streusel ingredients and mix with fingers until combined. Divide into 12 lined muffins, and top with streusel mixture. Bake for 35 minutes.
May 17, 2012 in Recipes
I love quinoa, but I find that anytime I make it.. I make in excess. You would think that I would learn, but I don’t. Thankfully I have found a great recipe that is way better than my old stand-by (Whole Foods quinoa cakes), to use up some of that excess. These are very onion/garlicky.. but I could eat garlic with garlic on the side so its hard for me to discriminate. Everybody at the house loved these, vegan and non vegan alike.
|Vegan Quinoa Cakes||
- 2 1/2 C Day Old Quinoa
- 4 T Ground Flax Seed
- 3/4 C Water
- 1/2 t Sal
- 2/3 C Chives, chopped
- 1 medium Onion, chopped
- 1/2 Avocado, mashed
- 2 T Nutritional Yeast
- 6 Cloves Garlic, minced
- 1/4 t Cayenne Pepper (or to taste)
- 1 C GF Breadcrumbs (I used Glutino)
- In a medium saucepan, combine flax & water. Simmer for about 5 minutes and allow to cool down a bit. This should be a very “sticky” and gummy texture, kind of like egg.
- In a larger bowl combine quinoa, flax mixture, and salt. Add chives, onion, avocado, nut. yeast, garlic, & cayenne. Then add breadcrumbs, mix thoroughly and let sit for a few minutes. If necessary you can add more breadcrumbs or water until you get a good texture going.
- Shape quinoa mixture into 12 “cakes” and pan fry for about 8-10 minutes, covered, over medium heat. Flip and cook on other side. (if they are fragile, cook a little longer before flipping)
This recipe was adapted from Cooking Quinoa.