Tuesday, June 26, 2012

Potato Artichoke Salad


18 red potato
3 lbs asparagus (fresh, trimmed)
28 ozs artichoke hearts (drained and quartered)
3 tbsps dijon mustard
1/4 cup fresh lemon juice
3/4 cup olive oil
black pepper
1/4 tsp cayenne pepper (taste)
5 tbsps chives (minced fresh)

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl

Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl.
Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.

Spinach AMAZING Dip

Very very good! Hot or cold.

12 ozs spinach (thawed and drained)
24 ozs artichoke hearts (chopped fine)
1 onions (chopped fine)
3/4 cup nutritional yeast
6 garlic cloves
12 ozs white beans (white kidney or navy)
5 tbsps apple cider vinegar
3 tbsps veganaise
1 1/2 cups vegetable broth
1 tbsp salt
1 tbsp ground pepper
1 tsp dried basil
1 dash cayenne
Preheat oven to 350 degrees.
Sautee finely chopped onion and garlic for 3 minutes until starting to brown. Add in spinach, and artichokes and sautee for about 6 minutes or until well combined and tender.
In a food processor or blender add white beans, veganaise, vegetable broth, nutritional yeast, ACV, and spices until creamy.

Combine all ingredients in a baking dish and bake for 20 minutes until hot

Monday, June 18, 2012

Dinner at Moms

My mom made me dinner. Thanks mom <3

Broccoli Slaw

And these herb and spinach stuffed potato balls

Sunday, June 17, 2012

Banana Muffins

Another wow recipe. Really great while still warm.

1 1/2 cups spelt flour
1 tsp baking soda
1 tbsp baking powder
3/4 tsp salt
a few dashes of cinnamon + a dash of cayenne

3 ripe banana, mashed (use 1/2 banana chopped and added to mix)
1 Tbsp coconut oil
2 Tbsp almond butter
1/2 cup almond milk
1/2 cup water
1/3 cup agave syrup
1 Tbsp fresh squeezed orange juice
3 Tbsp chia seeds
1 Tbsp apple cider vinegar
1/4 cup chopped pecans
1 tsp orange zest

1. Preheat oven to 350 degrees.
2. Grease you muffin pan and set aside.
3. Combine the dry ingredients.
4. Combine the peanut butter, soy milk, water, agave, juice, zest, oil, banana, chia seeds in a large mixing bowl. Stir until the banana and peanut butter blend into the liquid.
4. Add in the dry ingredients. Fold in the nuts, chopped banana and apple cider vinegar.
5. Fill muffin tin
6. Bake at 350 degrees for 16-22 minutes – or until toothpick inserted in center comes out clean.

Saturday, June 16, 2012

Organic Connections Cafe

Thai Wraps from a great vegan cafe in White Rock.

Cucumbers, carrot, red pepper, avocado, alfalfa sprouts, seasoned seeds with a spicy almond Thai sauce wrapped in a seasonal green.

Wednesday, June 6, 2012

Mac and cheez with pumpkin

I guess I should of taken a picture, BUT I made dinner for my daughter and I and served it with steamed kale. We had a great dinner, great conversation and great wine. This dish is really good. Next time I will mix with kale instead of serving on the side.

1 lb. gluten-free pasta
Kosher salt
1 cup raw cashews
1 cup hot water
¼ cup nutritional yeast
Juice of one lemon
2 Tbs. Dijon mustard
1 tsp. gluten-free, vegan Worcestershire sauce
½ tsp. paprika
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. dried mustard
½ tsp. Kosher salt
¼ tsp. ground black pepper
A pinch of nutmeg
2 Tbs. vegan butter
7 oz. pumpkin puree (1/2 can)
2 cups unsweetened almond milk
Cooking spray or a bit of oil
1/3 cup gluten-free bread crumbs
1 Tbs. extra-virgin olive oil
2 Tbs. fresh parsley, finely chopped
In a large pot of boiling salted water, cook the pasta according to the package directions. Drain and return to the pot. Set aside.
In a food processor, combine the cashews and hot water. Pulse a few times to get it started and then process until completely smooth. Add the nutritional yeast, lemon juice, mustard, Worcestershire sauce, and spices. Process until everything is completely combined and smooth. Transfer the cashew mix to a medium saucepan and heat over medium heat. Melt in the vegan butter, and then add the pumpkin puree and milk. Stir until everything is combined and the sauce is smooth and silky. Remove from the heat.
Preheat the oven to 400 degrees. Pour the sauce onto the cooked pasta and toss to combine. At this point you can just garnish with parsley and eat the mac and cheese this way. If you are baking it, transfer the mac and cheese to a baking dish or ramekins that have been sprayed with cooking oil. In a small bowl, combine the bread crumbs, oil and parsley. Top the mac and cheese with the bread crumb mixture. Bake for about 15 minutes or until the bread crumbs have browned. If the crumbs are taking too long to brown, turn the oven to broil for 5 minutes. You don’t want to bake it too long or it will get too dry. Serve while hot.