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Tuesday, March 7, 2017

Buddha Bowl with Cashew Curry Sauce

What I have in my bowl isn't as important as the sauce.  Really this meal could be any mixture of veggies, beans and grains and it would be delicious.

The Sauce...
Cashew Curry Sauce:
3/4 cup soaked raw cashews
1/2 cup coconut milk
1 TBSP tamari sauce
1/2 TBSP rice vinegar
1 tsp curry paste (I used mild, but that is just me, use what you like)
1/2 tsp ground ginger
Put everything in a food processor or blender and blend until creamy.

I mixed this up and have it in a jar in the refrigerator, great on many different dishes, like rice noodles and broccoli, YUM!

In my bowl I have
~Shelled edamame
~Wheat berries
~Brown Rice
~Broccoli
~Avocado
~Tempeh
~Sweet Potatoes


Friday, March 3, 2017

Vegan Pasta Alfredo

This is by far the best vegan Alfredo sauce we have tried and everyone here loved it.  It is not my recipe.  I used this recipe:
https://www.facebook.com/JaneVelezMitchell/videos/10158207130105693/




The recipe is in the comments.  But if you can't get to the facebook page to see the video here is the posted recipe:

Ingredients:
* ½ cup raw cashews (you can use whole or halves and pieces)
* 1 medium to large yellow, brown, or white onion, chopped
* 2 cloves garlic, chopped
* 2 ¼ cups water, divided
* Approx. ¼ cup lemon juice (juice from one lemon)
* 3 Tbsp. miso paste (white or yellow is fine)
* 1 Tbsp. agave nectar
* ⅓ cup or more of nutritional yeast
* 1 tsp. crushed red pepper (optional)
* salt and pepper to taste
* 1 package of pasta (something flat or tube-ish works best… we like fettuccine, farfalle bow-ties, or penne)

Directions:
1. Get a large pot. It’s a little bit of overkill for the onions, but then you can use it for boiling the pasta and then again for the heating the sauce and mixing it with the pasta… I’m all about trying to use as few pots as possible! Fry onions on medium heat with a dash of salt for about 5 minutes till soft and starting to caramelize a little bit. Be sure to stir occasionally to keep from burning. Add garlic and continue frying for another minute or so. Add about ¼ cup of water to de-glaze the pan. Remove from heat.
2. While the onions and garlic are frying, add the cashews to the blender and blend until it’s a powder. Don’t overdo it because you don’t want cashew butter… just a nice powder. Note: you can soak the cashews for a few hours, but I never do.
3. Add remaining 2 cups of water, the onion mixture, and all the other ingredients through crushed red pepper (if you’re using it) and blend on highest speed for five minutes. It’ll be relatively thin, but it thickens after it’s heated up and after it sits around. As soon as you start the blending, get the pot filled with water and about a teaspoon of salt, and get it boiling.
4. Boil pasta according to directions. Ideally you want the sauce fully blended by the time the pasta is ready. Usually my sauce is done long before the pasta.
5. Note: I use the entire recipe of sauce for a package of pasta, but you can start with ¾ of it and add more to liquefy if needed. Pour the desired amount of sauce into the pot and heat on medium, stirring constantly. When it becomes thick enough to coat the back of a spoon, it’s ready for you to add the pasta to it.
6. Add pasta and continue heating till sauce is thickened to your preference. Serve immediately with crushed red pepper, nutritional yeast, or your favorite vegan Parmesan.


Again this is not my recipe but I just love it.  Please go look it up on facebook and follow Jane's page, awesome, and watch the video.  I followed this recipe as is and added broccoli to the dish, he does in the video and my boys both love broccoli.  But really you could add any veggie and I think it would taste amazing.  I pre-soaked my cashews.  Use gluten free pasta and it is delicious!


Thursday, February 23, 2017

Walnut Pasta

This is a variation of a dish I made over 15 years ago.  The dish originally has a cream base, so I haven't made it in a very long time.  Jackson requested it for Valentine's Day so I decided to give it a whirl and see what I could come up with.  I amped up the other flavors so the dairy would not be missed and this was a hit with everyone.

Ingredients
-1/2 pound of pasta cooked according to package, you can use any type of pasta for this dish
-1 1/2 cup chopped walnuts
-1 onion diced
-2 carrots diced
-2 celery spears diced
-1/2 large head of cauliflower
-2 cups frozen peas
-2 cups vegetable broth
-1 1/2 cups almond, soy or hemp milk (I used soy but others would work just as well)
-1/4 cups nutritional yeast
-2 tsp tamari sauce
-2 TBSP corn starch or potato starch or tapioca starch (whatever you use for a thickener)
-S&P to taste
-1 TBSP poultry seasoning (which is a combination of herbs that I like)


Start your water boiling for your pasta and cook by package instructions.

While the pasta is cooking, add onion, carrots, celery and cauliflower to a large sauce pan with the vegetable broth.  Cover and simmer, just barely, for about 15 minutes, or until the veggies are knife tender.  While the veggies are cooking, in a small bowl add soy milk, nutritional years, tamari sauce and corn starch and whisk up until well blended (you will have to whisk again right before you add this to the sauce pan).

Once veggies are cooked, turn heat to low, add peas, walnuts, poultry seasoning and S&P, stir well.  Leave for just a minute and the peas will thaw.  Now add the soy milk mixture.  Once everything heats up you will see the sauce start to thicken.  Lastly add the cooked pasta, mix well and serve.

Monday, February 13, 2017

Potato Tacos

This is a mish-mash of a couple of recipes plus what I like.  I make these often and really enjoy them.  Quick and easy as well as delicious.



5-6 large potatoes
1 onion
1 can garbanzo beans (or about 2 cups cooked beans)
2 cloves minced garlic
1 cup vegetable broth
Spinach
1/4 cup nutritional yeast
Cilantro leaves
Sour cream if you want (or vegan sour cream)

In a saute pan add diced potatoes.  I use like 5 or 6 peeled large potatoes or for added flavor I use the small purple potatoes or red potatoes and leave the skins on.  The amount depends on the number of people you are feeding really. Also add one diced onion, minced garlic and a can of garbanzo beans, drained and rinsed.

Add in about 1/4 cup of vegetable broth bring it to just a simmer.  Put the lid on the saute pan and cook for about 15 minutes, until the potatoes are knife tender.  Check often and add more vegetable broth as you need it.  You don't want a lot of liquid left but you also don't want the pan to go dry either.

Once that is cooked add the spinach leaves, roughly chopped.  I add two large handfuls, but you can add as much or as little as you like. Wait just another minute for the spinach to wilt.  Add in the nutritional yeast and the taco seasoning.  I make my own taco seasoning so I know what is in it. But if you prefer you can use the small packets you buy.  

Warm up your tortillas.  If I am using store bought I just put about 10 between two dinner plates and microwave for about 45 seconds.  So they are warm, soft and flexible.  Serve with cilantro for topping and sour cream if you like sour cream (my boys do).  I love the taste of potatoes and taco seasoning.  

Thursday, October 13, 2016

Spicy Cabbage Stew

The boys like this soup, Jackson and I love this soup.  It is a hearty soup that has a little bit of spice to it.


Ingredients:
1 quart pureed tomatoes (I used my home canned tomatoes)
1 quart vegetable broth
3 cups organic tomato based vegetable juice
2 TBSP tomato paste
1 medium head of cabbage chopped
1 large onion chopped
1 TBSP thyme
1 TBSP oregano
2 tsp paprika
S&P to taste
(I added above ingredients to a slow cooker and cooked on low all day, about 12 hours, you could simmer on stove top for about an hour instead.)

About an hour before serving (if using slow cooker) add 1 cup brown rice
1 package Quorn crumbles

While the rice is cooking I toast up 1 package of vegan chorizo in a pan.  Once rice is cooked, add the chorizo, stir and serve.  

You could easily use ground beef and chorizo.  I also think kidney beans would be a great addition.  If you like things really spicy add some hot sauce or cayenne pepper.  


Wednesday, July 13, 2016

Berry Cobbler

This is a crowd favorite and a quick and easy dessert.  I have made it for the boys many times and for picnics, and cook outs.  I use any berry that I happen to have, three weekends ago I made the boys a blackberry cobbler and then the next weekend it was blueberry.  Jackson picked some blackberries this past weekend so I made another blackberry cobbler.  A month or so ago I used rhubarb and it was delicious!


Start out with about 6 cups (maybe 8 cups depending on your casserole dish) of whatever berry you want to use.  I add about 1/2-3/4 cup sugar, more sugar for something tart like blackberry, or rhubarb (even though that isn't a berry), and less sugar for blueberry. Then add your favorite spice. I might add 1/2 tsp cinnamon and/or a pinch of nutmeg, or 1/4 tsp cardamom. Or nothing but sugar is fine as well.  Then add 1/4 cup flour, or a gluten free flour mix.  Mix all that together and put it into an oven safe casserole dish.  Top with shortcake dough.

Shortcake recipe:
(This is actually half of a short cake recipe, but more than enough to top a cobbler)

1 cup flour, you can substitute a gluten free flour
1 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1/4 cup shortening
1/3 cup milk or vegan milk alternative

This recipe is just as delicious gluten free and vegan.

Add all dry ingredients to a bowl, cut in the shortening with two knives or a pastry blender until crumbly. Then add the milk (or vegan milk alternative).  Stir with a fork, this will be thicker, like a biscuit dough NOT thinner like a cake batter. Spread the dough on top of the berry mixture.  I just take it by the fork full and pull it apart a little and set it on top.  It does not have to cover the entire top.

Cook in a 400 degree oven for 30-40 minutes.  The top will be slightly brown and the shortcake will be cooked through, while the berries will be bubbly and smell delicious!

If you double the shortcake recipe, place it in a 10 in square baking dish, cook at 425 for 20-25 minutes and it is great for strawberry shortcake. I just cut into squares and cut the square in 1/2 and layer with strawberries and whipped cream (this is my husbands favorite as it isn't too sweet).


Wednesday, June 22, 2016

Abundance

I enjoy it as the summer gets rolling along and everything is coming into season.  I just feel like there is so much abundance, and that makes me feel safe for some reason, secure.  Violet helped me harvest some oregano yesterday. Here she is, I think she enjoys the process as much as I:


And here is my oregano.  We use so much oregano throughout the year, so any that I can grow here at home, is fresh and delicious and it is oregano I don't have to buy at the store.  Love oregano.  Love going out and harvesting.  And the house smells so delicious as it dries.



My youngest, Phillip, and I harvested blackberries yesterday as well.  These are wild and just grow on our property....all over our property.  But of course we had to earn our blackberries, as these have THORNS from hell and are also mixed in with poison ivy.  This morning I can see a couple of poison ivy patches welling up. 

We did manage to harvest enough for a blackberry cobbler, although I didn't have a chance to get a picture as it was gone within an hour.  They were not all ripe yet, so many still on the vines that are red, maybe later on in the summer I will have enough for some jam, as well as another cobbler for the boys.



I hope you all are having a plentiful summer, get out there and see what is growing, head to your local farmer's market and talk to the local farmers, see what they have growing.