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Saturday, March 31, 2012

Apple Crisp

This is a gluten free, dairy free version.

8 cups peeled, cored and sliced apples
3/4 cup sugar
1 tsp cinnamon
1 1/2 tsp lemon juice
2 TBSP tapioca starch

topping:
1/2 cup Gluten Free Oats
1/4 cup rice flour
1/4 cup potato flour
1/2 cup brown sugar
1/2 cup earth balance

maple syrup

in a large bowl add the apples, sugar, cinnamon, lemon juice and tapioca starch and gently stir.  Add the apple mixture to a large baking dish.  (if you are using a 9X13 pan you may want to double the topping recipe).  Next, in another bowl, combine GF oats, rice flour, potato flour, brown sugar and melted earth balance.  Mix until well combined.  Sprinkle the topping over the apple mixture.  Lastly (optional) drizzle just a little maple syrup on top.  Bake 350 degrees for 45 minutes.

Thursday, March 29, 2012

Collard Wraps

During our trip to San Antonio, we had the experience of eating at Green, a vegetarian restaurant.  YES, in the middle of cattle country ;-).  The food was so fresh and delicious we ate there three times while we were on vacation.  One dish I had was a collard wrap, and since our vacation I have been making my own collard wraps.  Here is MY recipe:

3 large collard leaves
shredded cabbage
shredded carrot
cashew spread
miso dressing
dried cranberries

(really any vegetable you would want in a wrap would work, I think sprouts would be nice!)

1.  Lay out two collard leaves, vertical,  side by side, with the tops away from you and the sides overlapping.

2.  Horizontally at the top of the collards lay our your toppings.  I start with the cashew spread, then layer on my cabbage and carrot, top with a little miso dressing and dried cranberries.  

3.  Lay the last collard leaf, horizontally over your toppings, this helps to hold everything together.

4.  Roll your wrap down, starting at the top and folding in the sides just a little, just like you would for a tortilla wrap.

ENJOY!!

Cashew spread:
2 cups raw cashews
2 TBSP lemon juice
3 cloves garlic
1/2 teaspoon ground back pepper
1/2 teaspoon salt
1/4 water

Place all the ingredients into a food processor and process until it is a nice spreadable consistency, you may need a little more or less water depending on how thick you like it.  

Miso dressing:
I made this with the specific idea of the wraps in mind, but once I tasted it I am using it for everything now, delicious!

The recipe comes from the Vegan Yum Yum book I purchased not long ago, I did make some adaptations, here is my recipe:

1 heaping TBSP miso (pick your favorite)
1 tsp mustard (again your choice, all I had on hand was yellow mustard but a nice dark spicy mustard would be great)
1 TBSP sugar
1 TBSP balsamic vinegar
pepper to taste, I used about 1/2 tsp
peanut oil

Add all, except the peanut oil, to a cup or jar.  I used my immersion blender (but you could use a whisk) to blend while I added peanut oil, use a good quality, organic oil.  You could use other oil, but I liked the taste of the peanut oil.  I probably added about 1/4 cup of oil, but just blend and slowly add the oil at the same time until it is the consistency you like.  

Monday, March 26, 2012

Asparagus

We have asparagus popping up all over right now.  I love asparagus and one reason I love spring so much.  It just reminds me of all the goodness that is to follow.  It is one of the first crops to pop up with all its deliciousness.

We planted another 50 roots this year as well, and I can see them peeking up through the mulch, so thin, but I think by next year they will be a good size to eat!

Maybe we will have asparagus soup for supper tonight!

Tomato Basil Cream Pasta

This is a recipe that also comes from the Vegan Yum Yum book.  It was a quick, easy recipe on a day when I had no time to think about supper.  Served this with a nice salad.  Everyone here loved it and I will definitely be making it again.  The cashews really add the "creamy" ness that I used to get with another pasta dish I made years ago, with no dairy.  Everyone here thought there was cheese in it, the texture and color pureed cashews really gives it that "grated Parmesan" look and feel.

I did not use the ripe tomatoes, or tomato paste, instead I used a nice organic jarred spaghetti sauce.
This recipe is on page 217 of the book.

Sunday, March 25, 2012

Bees

Well, Jackson and I decided to start another venture this year, to add to our little farm....bees.  I know it isn't easy, have heard that from several different people, but we are going to give it a whirl.  We are trying to live a more sustainable, self sufficient life and this is just another avenue.  A friend of mine is actually studying bees as part of her college program of study, so we are sort of doing it together.

Yesterday we went to the Miller Bee Supply place in North Wilkesboro.  The people there were so nice, I was pleasantly surprised as they all gave me a funny look as I walked in, LOL.  Maybe that was all in my imagination.  We met a few beekeepers there, and looked, talked, and BOUGHT!  Decided to build our own boxes and frames, which actually was very easy and didn't take long at all.  Glad we made that choice.


I still have a lot to learn, but I think this will be a fun journey.

Monday, March 12, 2012

Biscuits

This is a simple basic biscuit recipe.  I want it on my blog so I don't have to hunt down a recipe every time my boys want biscuits.  So here it is:


2 cups flour
1 Tbsp baking powder
1 tsp salt
1 Tbsp sugar
1/3 cup cold butter
1 cup milk

Add dry ingredients to a glass bowl. Then add the butter and with two knives or a pastry blender, cut the butter into the dry ingredients.  Now add your milk it might take a little less than a cup, might take a little more.  But you want it to be thick, not runny.  DO NOT over mix your dough, mix in the milk until it is just mixed, no more.  Flour your counter top and press the dough until it is about 1/2-3/4 inch thick.  With a biscuit cutter cut biscuits and put them into an oiled, over safe pan.  Dot the top of the biscuits with butter.  Cook 425 degrees for 13-17 minutes, tops with be just a little browned.  

Saturday, March 10, 2012

Carrot and Onion Frittata

My breakfast frittata this morning!


1 dozen eggs
2 carrots chopped
1 large onion chopped
tomato sauce
1-1/2 cups shredded Manchego cheese
2 TBSP grated Pecorino Romano cheese
S&P to taste
Your favorite salsa

Add the chopped onion and carrot plus the tomato sauce to a pan.  Cover and simmer for about 5 minutes.  Keep an eye on this so there is no burning.  I used the tomato sauce instead of any Olive Oil for this recipe and just kept a good eye on it while it was cooking.  The liquid evaporated a little and my onion and carrots were nice and tender.  It also gave my frittata a great tomato flavor.  Add the cooked veggies to a bowl along with a dozen beaten eggs, both cheeses and a little S&P.  Mix together and pour into an oiled pie plate.  Cook at 350 degrees for 20-30 minutes, until the top is a little brown.  Slice and top with salsa, this salsa happens to be my husbands salsa he made last summer and canned. Delicious!