Sunday, November 27, 2011

Baked Zucchini Sticks

My all time favourtie food - forever - was zucchini sticks....mmm.. but I didn't like the deep "friedness". I finally found a recipe that works and tastes GREAT.

Cut your zucchini into 1/4s lengthwise. Salt, and put in a colander to drain, about 1 hour. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and grease with olive oil.  When the zucchini strips are ready, rinse and towel dry. Dip in almond milk then in crumbs (I mixed panko, nutritional yeast and oregano)  Bake for 12 minutes then turn and bake 12 minutes more. For the dip I mixed veganaise, almond milk, dill and some lemon juice.

Cauliflower Chia CREAMY Soup

WOW so creamy and good.

Ingredients for 2 people
half a cauliflower cut into small pieces
one small onion
2 cups of vegetable stock (use a good stock I use "Imagine Organic")
sea salt to taste if required
1 tablespoon of freshly ground chia seeds
Chop the onion and fry in a little coconut oil for 4 minutes add the small cauliflower pieces and the vegetable stock bring to the boil. Simmer for about 15 minutes.
Take out half the mixture and blend with the ground chia seeds, Return this mixture to the pot and stir through. The result – a lovely thick, creamy cauliflower soup. Serve with your favourite crusty bread and a refreshing salad.

Chia Pudding

WOW WOW WOW  I have discover CHIA SEEDS please google them and find out why they are called a SUPER FOOD

This chocolate coconut pudding is so great. The chia seeds turn into a tapioca type consistency.

1/2 cup coconut milk
1/2 cup coconut water
1 tbsp almond butter
1 tbsp cocoa powder
1 tbsp coconut flakes
1/2 tsp vanilla
1 tbsp agave syrup
add 1/4 cup chia seeds, stir to combine then refrigerate for 30 minutes. Top with coconut flakes.

Sunday, November 20, 2011

Refried Bean and Salsa Burritos

Sorry no picture. It was SO GOOD I inhaled it and forgot to take a picture

1 tbsp coconut oil
1 15.5 oz can of pinto beans, drained and mashed
1 tsp chilli powder
1 cup salsa (I make my own: tomato, cilantro, lime juice, serrano chile, garlic, red onion, salt)
1/2 cup minced red onion

In a medium saucepan, heat the oil over medium heat. Add the mashed beans and chilli powder and cook, stirring, until hot, about 5 minutes. Set aside.
Place 1 tortilla and spoon about 1/4 of the beans, top with salsa and onion (I added avocado and shredded lettuce) roll up.
Heat some oil in a skillet and brown on each side.
Serve immediately.

Tamarind Noodles

Wow another great one. The sauce in amazing with the almond butter and jalapeño. Yum Yum Yum.

Sauce ingredients:
1 cup vegetable broth
1/2 cup almond butter
2 tbsp wet tamarind chunks, minced
1 tsp lime juice
1 tbsp soy sauce
1 tsp maple syrup
1/2 jalapeño pepper (seeded if you like it less spicy)
1 garlic clove
few dashes white pepper, to taste
Stir-fry ingredients:
6 oz Chinese noodles (I used spaghetti brown rice noodles)
2 tbsp canola oil
1/2 lb french green beans, cleaned and cut in half
2 medium carrots, peeled and sliced into thin strips
1/2 lb firm tofu, dry fried (I didn't use)
Chopped cilantro, for garnish (optional)
Chopped peanuts, for garnish (optional)
Combine sauce ingredients in a blender and process until smooth. Or, use an immersion blender.
Cook noodles according to package instructions. Drain, rinse, and set aside.
Heat a wok or wide pan over medium high heat. Add 2 tbsp canola oil and heat until nearly smoking.
Stir fry green beans, stirring frequently. Add carrots a few minutes later, and stir fry until just about tender-crisp. Add tofu, noodles, and sauce. Stir and cook a few minutes longer.
Garnish with chopped cilantro and peanuts to serve

Saturday, November 19, 2011

Tamarind Lentils

WOW. Ok I know I use that word a lot BUT wow this recipe is so good. You can taste the sweet, tangy, spicy and mmmm comfort food. I didn't minced the ginger I diced it into very very small dice and you can taste the ginger. I served this dish on top of brown basmati rice.  Says serves 4 - 6 hmmmm I say serves 1. :)

3 tbsp coconut oil (the BEST oil to use for frying)
3 cloves garlic, minced
1/2 inch fresh ginger (diced into very small dice)
1 large onion, diced
1 tsp cloves
1/2 tsp cumin
1/8 tsp cayenne
1 cup red lentils (you can use brown or green and they will hold their shape better but I like red)
2 cups veg broth
2 tsp tamarind
1 tbsp maple syrup
2 tbsp tomato paste
1/2 tsp salt

In a pot melt the oil over medium heat. Add the garlic and ginger and let sizzle for 30 seconds. Add the onion and fry until soft about 3 minutes. Stir in the spices and heat for 30 seconds. Add the lentils and veg broth, turn up the heat to high and bring to a boil. Stir and lower heat to med/low. Partially cover and simmer for 30 minutes, stirring occasionally, until the lentils have absorbed most of the liquid and are tender.
Mix together tamarind, syrup, paste and salt. Stir into lentils, and simmer for 6 minutes. Serve

Friday, November 18, 2011

Roasted Butternut Squash Soup

WOW very good.

The picture doesn`t do this dish justice.  It is orange and WOW another great soup. The easiest way to prepare the butternut squash is to peel the whole thing with a potato peeler. Than cut the squash in half width wise, separating the bulbous part from the long part. Place the bulbous part cut side down and slice it in half, then use a spoon to remove the seeds and stringy bits. you should then be able to cut the squash into smaller pieces. Slice the long part of the squash in half and then cut into whatever size pieces you need.

The Recipe:
5 lbs butternut squash, peeled, bulbous part cut from the stem part, then each part sliced in half, seeds removed
4 tbsp olive oil
1 medium yellow onion, diced
1 chile
1 tbsp grated fresh ginger
3 cloves garlic, minced
1 tsp salt
4 cups veg broth
1 tbsp maple syrup
Juice of 1 lime

Preheat oven to 425 degrees.
Lightly coat the squash halves with 2 tbsp olive oil and place cut side down on a parchment paper rimmed baking sheet. Bake for about 40 minutes or until the squash is tender and easily pierced with a fork.
when the squash is about 15 minutes from being done, in a stockpot over medium heat saute the onions in the remaining 2 tbsp olive oil for 5 minutes. add the chile: saute 5 minutes more. Lastly, add the ginger, garlic, and salt; saute 2 minutes more.
Add veg broth and squash to onion mixture. Using a immersible blender, process until smooth. Add the syrup and lime juice, and serve.

Monday, November 14, 2011

Golden Gravy....Kale with Sauteed Apple and Onion

Another WOW WOW WOW recipe. The golden gravy is amazing. I served it on country fried tofu but it would be even better on potatoes. Also going to try it with pasta....mmmmmmm
The kale is GREAT GREAT GREAT. Wow another way to eat my favourite veggie.

Golden Gravy
1 tbsp oil
1 medium onion sliced
2 tbsp spelt flour
1 tsp dried thyme
1/2 tsp turmeric
1 cup veggy broth
1/2 cup almond milk
1 tbsp soy sauce
3/4 cup chickpeas
2 tbsp parsley for garnish (I didn't have any)

In a skillet, heat the oil over medium heat. Add the onion, cover, and cook until softened, 5 minutes. Uncover and reduce heat to low. stir in the flour, thyme, and turmeric and cook for 1 minute, stirring constantly. Slowly whisk in the broth, then the milk and soy sauce.
Add the chickpeas and season with salt and pepper to taste. Continue to cook, stir frequently, for 2 minutes. Using an immersible blender process until smooth and creamy.

Kale with Sauteed Apple and Onion
  • 1 Granny Smith apple
  • 2 tablespoons olive oil
  • 1 medium onion, cut into 1/4-inch wedges
  • 1/4 teaspoon curry powder
  • 1 lb kale, tough stems and ribs removed and leaves coarsely chopped
  • 1/2 cup water
  • Peel, quarter, and core apple, then cut into 1/4-inch-thick wedges.
    Heat oil in a 5-quart pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden. Add apple and curry powder and sauté, stirring, until apple is almost tender, about 2 minutes.
    Add kale and water and cook, covered, stirring occasionally, until kale is tender and most of liquid is evaporated, about minutes.
    Season with salt


    Saturday, November 12, 2011

    Pumpkin Cranberry Bread Pudding

    This is my first time making bread pudding. If you want it more 'pumpkin-ie' use pumpkin bread in place of the whole grain.

    4 cups cubed whole grain bread
    1/2 cup sweetened dried cranberries
    1/2 cup shelled pumpkin seeds
    1 (16oz) can solid pack pumpkin
    3/4 cup light brown sugar
    1 tsp pure vanilla extract
    1 1/2 tsp ground cinnamon
    1/2 tsp ground all spice
    1/4 tsp ground nutmeg
    1/2 tsp salt
    2 cups almond milk

    Preheat the oven to 350 degrees. Grease a 9 X 13 inch baking pan. Press half the bread cubes, half the cranberries, and half the pumpkin seeds into the bottom of the prepared baking pan. Set aside.

    In a large bowl, combine the pumpkin, sugar, vanilla, cinnamon, allspice, nutmeg, and salt. Slowly whisk in the soy milk until smooth and well combined.

    Pour half of the pumpkin mixture over the bread and cranberries in the pan, pushing the bread down beneath the pumpkin mixture to moisten them. top with the remaining bread, cranberries, and pumpkin seeds, followed by the remaining pumpkin mixture.

    Bake until firm, about 45 minutes. Set aside for 15 minutes and serve, or refrigerate for 2 hours to serve chilled.

    Sesame Soba Noodles

    This dish is easy to make and uses my favourite Soba Noodles which are mixed with toasted sesame oil and veggies.

    12 ounces soba noodles (I used 6 oz)
    1 tbsp toasted sesame oil
    2 tbsp grapeseed oil
    3 cups shredded bok choy
    1 medium yellow onion, halved and thinly sliced
    2 medium carrots, thinly sliced
    1 1/2 cups snow peas, trimmed
    2 tsp grated fresh ginger
    3 tbsp soy sauce
    2 tbsp toasted sesame seeds for garnish (I used black sesame seeds)

    In a large pot of boiling water, cook the soba until tender, stirring occasionally, about 5 minutes. Drain well and transfer to a large bowl. Add the sesame oil and toss to coat. Set aside.
    In a large skillet or wok, heat the oil over medium high heat. Add the bok choy, onion, carrot, and snow peas and stir-fry until softened about 5 minutes. Add the ginger and soy sauce and stir-fry 2 minutes longer. Add the cooked soba and stir-fry to combine and heat through. Sprinkle with sesame seeds and serve.

    Friday, November 11, 2011

    Vegetable Pakoras

    These are INCREDIBLE!!!  Ok anything fried is good...but wow so good. Great by themselves but better with Fresh Mint and Coconut Chutney.

    Vegetable Pakoras
    1 cup chickpea flour
    1 tsp salt
    1/2 tsp baking powder
    1 tsp curry
    1/2 tsp ground cumin
    1/2 tsp ground coriander
    1/4 tsp turmeric
    1/4 tsp ground cayenne
    1 tbsp grapeseed oil
    3/4 cup warm water
    1 cup broccoli florets, blanched
    1 cup diced yams, steamed until just tender
    1/2 large yellow onion, diced

    In a large bowl, combine the flour, salt, baking powder, curry powder, cumin, coriander, turmeric, and cayenne. Stir in the 1 tbsp of oil and the water and mix well to make a smooth batter. Set aside to rest.
    In a large skillet, heat a thin layer of oil over medium high. Combine the veggies with the dough and mix. Drop by large spoonfuls and flatten. Fry for 5 minutes, turning once. Drain on paper towels.

    Fresh Mint And Coconut Chutney
    1 cups fresh mint leaves, packed
    1 fresh or dried hot red chile
    1 tbsp lemon juice
    1/2 tsp salt
    1/2 cup grated fresh coconut (substitute 1/4 cup unsweetened shredded coconut blended with 1/4 cup unsweetened coconut milk)
    In a blender combine the mint, chile, lemon juice, and salt and process to a paste.
    Add the coconut and process until blended.

    Saturday, November 5, 2011

    Spinach Linguine with Pesto

    Wow wow wow GARLIC BREATH, but worth it. This dish is incredible.

    1/2  lb spinach linguine
    2 tbsp olive oil
    1 medium red onion, sliced
    4 cloves garlic, sliced
    2 tbsps water
    1/2 tsp salt
    Freshly ground black pepper
    1 recipe Pesto (recipe follows)
    1 15oz can artichoke hearts (not marinated)

    Bring a large pot of water to a boil and cook linguine according to the package directions.
    Preheat a large skillet over medium heat and saute the onion in the oil until softened, about 5 minutes. Add the garlic and saute for a minute more. Add the water, salt and pepper, and cook for another minute or two. Lower the heat to low.
    When the linguine is ready,  don't drain it. Use a paste spoon to transfer it to the pan in batches. When you add one batch, add a bit of the pesto, and saute to coat. Add pasta water to thin out the pesto. Proceed with the rest of the pasta and pesto.  Add the artichoke hearts and toss to coat. Cook gently over low heat til heated through. Serve immediately.

    2 cups loosely packed fresh basil leaves
    1 cup loosely packed fresh cilantro
    1/2 cup chopped almonds
    2 cloves garlic, crushed
    2 tbsp fresh lemon juice
    1/2 tsp salt
    1/4 cup olive oil
    Place the basil leaves, cilantro, almonds, garlic, lemon juice, and salt in  a food processor and blend until pasty, scraping down the sides occasionally. With the processor on, slowly drizzle in the olive oil. Blend until smooth.

    Thursday, November 3, 2011

    Macaroni and Chesse

    YUMMY!!!  I love this dish. Perfect fall food.

    3 cups uncooked macaroni (used spiral pasta)
    1 head swiss chard (optional)
    3/4 cup nutritional yeast
    1 garlic clove, minced
    2 tbsp earth balance
    2 tbsp unbleached all-purpose flour (I used whole wheat)
    1/2 tsp sea salt
    1/2 black pepper
    1/2 curry powder
    1 tsp ground mustard
    1 1/2 cups almond milk

    Boil the macaroni to the package instructions. Add swiss chard half way through cooking, until tender.  Combine all of the other ingredients in a sauce pan over medium heat, whisking occasionally, until the mixture starts to thicken. Pour the mixture over the cooked macaroni. Place in a 8 inch casserole dish, sprinkle with bread crumbs and bake in a 375 degree oven for about 15 minutes. Or until top is crisp.

    Wednesday, November 2, 2011

    Pumpkin Bread

    You can add pecans or dried sweet cranberries to this bread but I wanted just soft pumpkin bread. So good warm with the margarine melting on it.
    The Recipe:
    2 cups flour
    1 1/2 tsp baking powder
    1/2 tsp baking soda
    3/4 tsp salt
    1 cup canned pumpkin
    1 cup brown sugar
    1/3 cup oil
    1/3 cup plus 2 tbsp almond milk
    1 tsp vanilla extract PURE
    1 tsp cinnamon
    1/4 tsp ground allspice
    1/4 tsp ginger
    1/4 tsp nutmeg

    Preheat oven to 350 degrees. Lightly oil a loaf pan and set aside.
    In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
    In a separate bowl, combine the pumpkin., sugar, oil, milk, vanilla, cinnamon, allspice, ginger and nutmeg.
    Mix the wet ingredients into the dry ingredients. Fold until combined.
    Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Cool on wire rack before slicing.