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Posts tagged recipe
New Smoothie Flavor
0We still have blueberries in abundance and I’m making blueberry everything. Today I wanted something fast and cooling, so I made up a smoothie. I tried a new ingredient today with great success – fennel. I had a bronze fennel blow over in a recent storm, so had gone out and brought in the huge stem. I cut off all the leaf portions, which were substantial, a stored it in the fridge for use over the next several days.
I “accidentally” pulled the fennel bag out thinking it was something else and decided to give it a try. I was surprised by the combination of flavors and how well they blend, but also, by how strong the fennel leaf is.
Please remember my proportions are always guesstimates. Here’s my new combination:
Blueberries are a key ingredient in today’s smoothie. The mystery ingredient was…
Blueberry Fennel Smoothie
- 1.5 cups almond milk
- 1 frozen banana
- 1 large chard leaf
- 10 medium lettuce leaves
- 3 or 4 bronze fennel leaves (or regular fennel)
- 2 cups blueberries (or more if you like)
Place all ingredients in Vitamix (or blender) and puree. Drink immediately!
Hope you enjoy this unusual taste combination.
What’s your favorite smoothie?
Focus Food: Yellow Wax Beans
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First harvest of yellow wax beans today. Made a tasty side dish.
As a kid the only kind of beans I ate were out of a can. We’d usually had cut green beans, but every once in awhile we’d have yellow wax beans. I really liked the flavor and texture of wax beans. So, once I started growing some of my own food, it was natural for me to try yellow wax beans.
The first beans of the year came in today. It wasn’t a huge number, but enough for a nice side dish. I wanted to have the wax beans with as little “ornamentation” as possible. So I just steamed them. Then we sprinkled them with fresh dill, drizzled a tiny bit of ghee on them, a twist of lemon and salt, and they were delectably ready to eat.
The biggest problem I have with beans is I don’t have much of a repertoire for them. I prepare them as above, or I do a bean casserole. However, there must be dozens of different ways to fix beans that would be tasty and healthy. I’m talking the green bean variety, not dried beans.
Sometimes it seems to me that foods that are easy to grow and produce nicely have the fewest recipes for ways to fix them: green beans, broccoli, cauliflower, turnips, rutagabas, carrots, all see to have few really unique recipes.
If you have a delicious vegetarian recipe for beans, please share it, and enlighten all of us on more unique ways to fix easily grown vegetable.
Chunky Salad
0I was looking through all my old posts and was shocked that I had never shared one of my favorite salads! So, here’s the recipe for a delicious, quick salad. This is especially great during the summer when your lettuce has bolted.
Chunky Salad
Servings: 2-? (the more you cut up the more you feed)
Prep Time: 15 minutes
Ingredients:
- Tomatoes
- Snow Peas
- Jicama
- Avocado
- Cumin seeds
- Balsamic Vinegar
- Olive oil
- Celtic Salt (Opt)
Directions: Chop up some of each vegetable and put in a serving bowl. Sprinkle cumin seeds, balsamic vinegar and Celtic salt over it. Drizzle a little olive oil on and toss lightly.
Can be served as is or put a rounded heap on a beautiful single lettuce leaf.
You can use other veggies as substitutes. These are my favorites though. You can toss in some fresh basil or other Italian herbs you enjoy for a little different taste.
Bon appetite!
The Secret To An Awesome Green Salad
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Adding edible flowers to a salad makes it beautiful.
Every time I take a green salad to a potluck gathering it gets rave reviews. I’m going to reveal the secret for a salad that keeps them coming back for more and more. Most green salads are made from head lettuce, some tomato, carrots, maybe celery, and then smothered in a heavy ranch style dressing.
To me that isn’t even a salad. The first thing is that you don’t use head lettuce. It is almost flavorless, and if it does have a flavor it is bitter. It’s also low on the nutritional scale. Leaf lettuce has a lot more nutrition for the same amount, and it has flavor! So the basis for a really fantastic salad is leaf lettuce. I usually try to include several varieties of lettuce in my salads; some red and green; loose leaf and romaine; buttercrunch or butterhead, etc.
Now that you’ve got the base of your salad figured out this is when the creativity starts. First of all I rarely make a salad that only has lettuce in it. Other greens that are excellent in a salad are kale, chard, spinach, arugula, mizuna, tatsoi, cabbage (both green and red), baby bok choy, mustard, or any of the early chinese greens. The key is to only use a little of the stronger leaves like arugula, kale, and mustard.
Still in the realm of green things I then choose fresh herbs to put in the salad, and if possible use in the salad dressing. All of the Italian herbs work well: basil, oregano, thyme, tarragon, and rosemary. Here almost all of them grow fresh in the garden year round. I’ll also include parsley, shiso, tong ho, cilantro, or any other herbs that happen to be in abundance at the time.
Then come the extras. I don’t stop at just tomato, carrot and celery. Actually I don’t even put celery in, because I don’t like it. I’ll throw in cucumbers, zucchini, jicama, avocado, sunchokes, bell peppers, sugar or snow peas, yard long beans (cut up of course), pineapple tomatillo, or anything else that looks good at the moment. Just pick whatever vegetables you have in your garden, or that are on sale that week at the market and include them. Except those that really don’t taste good raw like potatoes. I’ve even shredded raw sweet potatoes on top.
Last come the desserts of the salad. I throw in some pumpkin seeds, sunflower seeds, whatever nuts we have on hand, as well as a handful of raisins, maybe some date pieces, or any crunchies I can lay my hands on.
To top it off you have to have a wonderful homemade salad dressing, which is a snap to make. I’ll share my most favorite dressing recipe next time.
The final piece de resistance is to decorate the salad with edible flowers. I’ll share my list of around 40 flowers you can decorate your dishes with and also eat!
Do you have a favorite salad ingredient that’s not mentioned here? It would be great to hear what tasty treats you’ve found.
Cheesecake Without The Eggs
0475 days
Don't these look decadently delicious?
One dessert I have missed since I became a vegetarian is cheesecake. I’ve tried several vegetarian and vegan recipes, but they’ve never quite matched the creamy smoothness and delicious taste of the original.
Always hopeful of rekindling my “love” relationship with this delightful dessert, I took a look at Cheesecake.com and was pleasantly surprised to find they include recipes, as well as online order cakes, on their site. They had quite a number of recipes for me to try. Some use whipped topping in place of the eggs, which I thought was a novel idea. The one that I liked the looks of the best was the Banana Split Cheesecake. I liked the combination of flavors, but would probably substitute a powdered whole sugar and real cherries, for the confectioners sugar and maraschino cherries. I’ll have to bookmark the recipes, give them a try and let you all know which is the winner in my eyes, or should I say tastebuds.
I’m sure they’re not nearly as delicious as one I could order from Cheesecake.com, but maybe they’ll be a decent substitute. I must admit the turtle and the praline cheesecakes look mighty delicious. Actually, if I were going to order one it would have to be the sampler, because there’s not one there that doesn’t look absolutely amazingly decadent.
All Around Baking Mix
0When I became a vegetarian there weren’t a lot of good vegetarian cookbooks, plus most of them were for ovo-lacto vegetarians and I don’t eat eggs. For years I pined away, wishing I could make good muffins, cakes, pancakes, and the like. I tried all the egg replacers and found them to really be lacking. I did manage some decent treat using things like applesauce and yogurt, but sometimes I didn’t want their distinct flavors in what I was preparing.
Finally I began to play around with it myself and found that it is incredibly easy to make everything from cookies to pancakes from one basic recipe. How you make it into each different treat is through how much water you add to the dough, as well as what extras you put in. For instance you will put a lot less water into a cookie dough, than a pancake batter. You’ll add more sugar to cookies, too. In muffins you might want to add dried fruit, nuts, etc. Cookies may have peanut butter or things like that added to it, which all affect the level of water needed.
One of the nice things I found is that, even when I messed up I turned out something edible. Oh, maybe the muffins were a little gooey on the inside or the cookies didn’t flatten out the way I wanted, but they were all edible.
So, here’s my very basic recipe:
Basic Flour Mix
1 cup whole wheat flour
- 1 cup white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
Enough water to make batter/dough the consistency you need.
That being said here are a few variations I do for different recipes.
- If I want my cookies to flatten out some I add about ¼ cup sunflower or safflower oil.
- If using peanut butter you’ll need a bit more water.
- When making a sweet treat I use Sucanat, a whole sugar. Not too sweet add ½ cup, really sweet add 1 cup.
- To know how much of a spice to put in, for cookies or muffins, just refer to a recipe in a book and use their recommendation. Just remember spices you use less of, herbs you can use more of. Don’t be tempted to add a bunch more of the spices as it can be very overpowering. If you really want it to be especially cinnamony, then add about ¼ to ½ tsp more.
For cake I have a wonderful recipe that you can mix up right in the 9×13 pan.
Now you can enjoy your treats and have them healthy, too.
30-Minute Lentil Soup
0554 days
Use red lentils for a quick cooking soup.
Living in the mid-Atlantic states our winter weather is very variable. If we have winds from the south, like today, it is warm enough to walk around without a coat. However, tomorrow’s high may only be in the 30s or 40s if the wind is out of the north. On days when we have a surprise cold snap a wonderful steaming bowl of soup is on the menu. Here’s a hearty soup recipe that will cook up in approximately 30 minutes from scratch. I’ve used it for years now and we love it every time.
Please note all the amounts are approximate, because I just throw this soup together. You don’t really need to measure anything except the lentils.
Red Lentil Soup
- Fill 3qt pot ¾ of the way full with water
- 1-3 tsp salt (depending on your tastes)
- 1 cup of several of your favorite soup veggies: frozen lima beans, frozen or fresh peas, carrots, broccoli, zucchini, potatoes, even leftover veggies work great
- Italian herb blend (start with 1 tsp on each of the herbs, then adjust to taste)
- Dried basil
- Tarragon
- Thyme
- Marjoram
- 1 cup red lentils (must be red to cook fast)
Put pot on to boil, add salt, vegetables, and herbs. Bring to boil and boil for about 5 minutes. Then add the lentils and cook for another 10-15 minutes until lentils and veggies are cooked to your liking.
You can have tamari, pepper, ghee, or yogurt for people to add according to their liking. I particularly like it with a little extra freshly ground pepper, a dab of ghee, and a couple good sized scoops of yogurt in it, which gives it a nice tang.
Serve with homemade pumpernickel rolls (which I let the bread maker knead) with vegetarian or vegan sharp cheddar melted over it and you’ve got a healthy, nourishing, comfort lunch. We had it today and it was awesome!
Keeping The Holidays Healthy and Raw
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Changing traditional holiday foods can be hard. Start some new ones with healthy raw treats.
Christmas is a time when we think of family get-togethers, memories and traditional treats and meals. With many of the traditional ingredients: white sugar and flour, dairy products, trans and saturated fats, and refined carbs, on the “no-no” list you may be wondering what you’ll eat this holiday season. We don’t want our families to feel deprived of the traditional treats they’ve come to associate with the holidays, yet we want to provide healthier choices.
You might want to try some raw food desserts and see how friends and family respond. Most people make faces when you tell them you’ll bring something raw, but once they’ve tasted it, they come away grinning and smacking their lips. With just a few simple kitchen appliances you can put together a great dish. Jenny Cornbleet’s book called Raw Food Made Easy for 1 or 2 People is a great place to start. I’ve tried a number of recipes in this book and they’ve all be delicious. In it there are dessert recipes for cakes, cookies, fruit crisps, pies, tarts, puddings, mousses, shakes, and ice cream. All of them are totally raw. Guess what? They taste better than their sugar-laden counterparts.
One recipe is for a Flourless Chocolate Cake with Raspberry Sauce. It calls for 1 ½ cups walnuts, dash of salt, 8 pitted medjool dates, ¼ cup unsweetened cocoa or carob powder, ½ tsp vanilla extract, and 2 tsp water. For the raspberry sauce you use 1-cup fresh or frozen raspberries (thaw and drain if frozen) with ¼ cup pitted medjool dates, soaked for 30 minutes and drained. Place the walnuts and salt in a food processor with the S blade and process until finely ground. Add dates, cocoa powder, and vanilla … process until mixture becomes sticky. Add water and process briefly. Transfer to a serving plate and form a 5 inch round cake. Place the raspberries and dates in a blender and mix until smooth, pouring over the cake just before serving.
You don’t need to give up all your comfort foods, just find a healthier recipe for it. The taste may be a bit strange to you the first time, but after you’ve switched to healthier ingredients for a while, you’ll find the original recipe inedible. Should you choose to nibble on a few old favorites, don’t go down the guilt trail, thoroughly enjoy those few bites, but use moderation. Over time you’ll replace the unhealthy treat with a healthy one and start a whole new set of traditions for you and generations to come.
More Vegetarian Holiday Ideas
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You can make pumpkin pie from scratch. Just buy a pumpkin grown especially for that. They are usually small and sweeter than regular pumpkins.
Maybe this is your first holiday as a vegetarian, or your college age child just announced they’ve gone vegetarian. Maybe you’ll be having some vegetarian guests, or you just want to eat less meat yourself. Whatever the reason, having several options for a holiday meal is a good idea.
For main dishes there’s the mock turkey recipe from my last post, but you can also have winter squash. I remember attending my first vegetarian Thanksgiving. The people had cooked a huge, and I mean gigantic squash. They’d taken zucchinis and turnips and made legs out of them and made the whole thing look like a giant turkey. It was really fun!
You can still have your usual sweet potatoes, mashed potatoes, rolls, and stuffing (made outside the bird, but it still tastes great!) You’ll have to buy vegetarian marshmallows, though. Bean casserole is OK, too, as long as you make sure the sauce doesn’t have any meat or meat broth in it. Use honey or evaporated cane juice for sugar, as some white sugar is processed using bone char, which they may object to. Everything will have a nice earthy sweet flavor and will be good for you, too!
You’ll have to substitute something for your usual Jello salad, as gelatin is made from animal hooves, maybe a green salad. Gravy can be done, but not from the bird drippings, and you’ll need a good pumpkin pie recipe that doesn’t use eggs.
You can also ask a vegetarian to bring one of their favorite dishes to share, as well. Most often they’ll be happy to oblige. I’ve even offered to cook several dishes when I’ve been visiting family. That way they get introduced to new and delicious altrenatives and I have more than one dish to eat!
Here’s a good vegetarian pumpkin pie recipe. It may not taste exactly like what you grew up with, but it is darn good! This is a recipe from a friend of mine, who likes to bake.
Tofu Pumpkin Pie from Anna
Servings: 1 – 9″ pie
Cooking Time: 55-60 min.
Ingredients
- 1 16 oz. can pureed pumpkin
- 3/4 c Sucanat
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/2 tsp. cloves
- 1 10-12 oz. pkg. firm tofu
Instructions
Blend tofu until smooth. Mix all ingredients together in a bowl and place in a 9″ pie crust. Bake at 425˚ for 15 min., then lower heat to 350˚ for 40 min. Cool and serve.
Fantastic Mock Turkey Recipe
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Enjoy a guilt free Thanksgiving. Enjoy vegetarian turkey instead.
When I first became a vegetarian I didn’t miss any meat, except turkey for Thanksgiving and Christmas. I had it every single holiday that I could remember and the first without was interesting. What was I going to fix? At that time there was no Tofurky available. For a number of years we just ate butternut or acorn squash to replace the turkey. Then I found this recipe from Ann Gentry. I first used it about 15 years ago. I was amazed to find her sharing it in a recent blog post.
I’ll tell you, if you want the taste of turkey without having to kill one to eat it, this is the recipe for you. I love this recipe. It does take a little bit of prep time, but it’s delicious. The recipe also makes a huge amount, so I usually halve it, because there’s only two of us. Even then we can have “turkey” leftovers for several days afterward, just like we did in the “olden days.”
I serve it with my own herbed gravy, which I’m sharing below. So, here’s a great base for holiday meals without the meat. Hope you enjoy it as much as we do!
Herbed Gravy
Prep Time: 20 min
Servings: 1.5- 2 cups
Ingredients
- ½ cup whole-wheat pastry flour
- 1 cup rice milk, unsweetened
- 1 Tbsp soy sauce
- 1 cup water
- ½ tsp sea salt
- 2 Tbsp safflower or sunflower oil
- 1 tsp dried, crushed sage
- ½ tsp dry thyme
- ¼ tsp dry marjoram
- pinch black pepper
In 2 qt. saucepan, heat oil over medium heat. Add flour and stir often for 2 min. Remove from heat and allow to cool for several minutes. In a separate bowl, combine remaining ingredients. Whisk together with the flour/oil, half at a time to avoid lumping. Bring to boil over medium heat, stirring often. Reduce heat to low and cook for 10-15 min, stirring occasionally. If gravy seems too thick, whisk in additional water, 1 Tbs. at a time until desired consistency is reached. Adjust salt and pepper to taste.
You can substitute soy or almond milk for the rice milk.