Zucchini and basil soup

You’d be hard pressed to believe that this light yet satisfying soup has no cream or dairy in it whatsoever. (Seriously – it’s kind of amazing.) A great light lunch or dinner (make sure you have bread on hand), or a terrific first course, this recipe comes together quickly, uses only a few ingredients, and is delicious any time of year.

Ingredients

• 1/4 cup neutral (canola, vegetable) oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 teaspoon red pepper flakes, or more to taste
• 2 pounds zucchini, trimmed and chopped
• 3 cups water
• 1/3 cup basil leaves, packed
• salt and pepper
• extra-virgin olive oil (optional)

Method

Step 1

Heat the oil in a medium saucepan or Dutch oven over medium-low heat, then add the onion and garlic. Cook for 5 minutes, stirring occasionally. Add the zucchini, red pepper flakes, and a pinch of salt, and cook 5 minutes more. Add the water and simmer until the zucchini is tender, around 15-20 minutes.

Step 2

Transfer half the zucchini mixture to a blender, add half the basil, and puree until smooth, and transfer to a large bowl. Repeat with the other half of the zucchini mixture and basil. (Or, if you have an immersion blender, you can add the basil to the zucchini mixture and puree the whole thing right in the pot.) Season to taste with salt and pepper, and serve with a drizzle of olive oil over the top.

Potato Salad

• Servings :6-8
• Prep Time :10m
• Cook Time :15m
• Ready In :60m

This potato salad is fresh, bright and light. Instead of a mayonnaise dressing, I used mustard, heart-healthy oil and fresh lemon.
Around the holidays, grocery stores often have sales on baking potatoes. I bought a 10-lb. bag for $.99.
I also used the artichoke hearts that are water-canned versus marinated.

Ingredients

• 3 lbs. baking potatoes
• 5 T. olive oil or canola oil
• 1 T. dijon or spicy brown mustard
• zest and juice of one large lemon
• 2 cloves finely minced garlic
• 1 t. salt
• few dashes of fresh ground pepper
• 2 C. canned and drained artichoke hearts, roughly chopped
• 2/3 C. dry-packed sun-dried tomatoes, roughly chopped

Method

Step 1

Peel potatoes and cut into roughly 1-inch pieces. Place in a large saucepan, cover with salted water and bring to a boil. Cook until potatoes are tender but not mushy.

Step 2

While potatoes are cooking, prepare the dressing. In a large bowl, whisk together oil, mustard, lemon zest, lemon juice, minced garlic, salt and pepper.

Step 3

Once potatoes are tender, drain thoroughly and toss, while still hot, with the dressing. Add chopped artichoke hearts and dried tomatoes and combine. Allow to cool to room temperature and check for seasoning. Add more salt and/or pepper to taste, and serve

cornmeal muffins

Original recipe makes 6 muffins

Makes servings USMetricAdjust Recipe (Help)

• 1/2 cup cornmeal
• 1/2 cup whole-wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

• 1/2 cup applesauce
• 1/2 cup soy milk
• 1/4 cup  agave nectar
• 2 tablespoons canola oil

 

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
2. Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
3. Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

Banana Oat Bars

4-Ingredient Banana Oat Bars (With Options!)
Makes one 9x9-inch pan. Adapted from Ginger at Friesen Cold.
2 large, very ripe bananas
1 teaspoon vanilla (optional)
2 cups rolled oats
1/2 teaspoon salt (optional)
1/4 cup pitted, chopped dried dates
1/4 cup chopped nuts — such as walnuts, hazelnuts or pecans
Grated nutmeg or cinnamon (optional)
Heat the oven to 350°F and lightly grease a 9x9-inch square baking dish with olive oil or butter.
Peel the bananas and mash their flesh in a medium mixing bowl. Mash very thoroughly until no large chunks remain; the bananas should be essentially liquid. (You will have between 1 cup and 1 1/4 cup.) Stir in the vanilla, if using. Add the oats and stir them in. Stir in the salt, dates, and nuts.
Pat the thick mixture evenly into the baking pan. If desired, sprinkle the top lightly with nutmeg or cinnamon. Bake for 30 minutes or unti the edges just begin to crisp up.
Place the baking pan on a rack to cool. When the pan is mostly cool, cut into bars and enjoy with a glass of milk or tea.

Winter stew

 

 

This recipe from Veganism is so good, I don't make that much at once, I just use less than what it says.  Great on a cold day!

 

It's raining/snowing in the Sierra's, the first real winter storm. I picked up my organic CSA box yesterday, tons of beautiful winter vegetables. This is an appropriate day to prepare my favorite bean, barley and vegetable stew. I make enough for several days and it taste just as delicious the third day as it does the first - My stew is powerfully nutritional and extremely low in calories. It takes about an hour from preparation to serving.

two cups of organic dry mung/adzuki/garbanzo beans
one cup of organic hulled barley
one cup of organic hulled wheat berries
...

six organic carrots
one organic onion
one large organic cauliflower
five large stalks of broccoli
two bunches of spinach
six stalks of organic celery
four organic tomatoes
three organic Yukon potatoes
three organic Purple potatoes
two bunches of spinach
one bunch of organic parsley
one organic lemon
one whole organic avocado

Seasoning:

six cloves of organic garlic
one tbs. of curry powder
one tbs. of turmeric
one teaspoon of cayenne powder
one tbs. cumin
one tbs. organic saffron
Bragg Amino Acid to taste

You are going to have to soak the beans and the grains for twenty-four hours. Thoroughly rinse them before you put them i the stock pot. When soaking the beans/grains, make sure to put then in a large bowl and plenty of water as they will expand. I always rinse them twice before the 24 hours is up.

Chop and mince the garlic very fine. Cut the potatoes in halves or quarters depending on their size. Cube all the vegetables in bite size pieces.

Your going to need a large stock pot for this. Put enough water in the pot to cover about three inches above the beans and grains. Bring the beans and grains along with the seasoning to a boil and simmer for about thirty minutes. Add the potatoes, onions and garlic and slowly simmer for another fifteen minutes when the potatoes are tender. Add all of the vegetables and mix in with the stew. Cover the stock pot and turn off the heat and allow the vegetables to steam with the grains, beans, potatoes, onion, garlic and seasoning . Remember, no heat, just let the warmth steam the vegetables.

Serve and just add fresh organic lemon, chopped fresh parsley and a whole avocado......

This is a magnificent stew to serve as the main meal as it is loaded with protein, antioxidants, enzymes, all the vitamins and a tremendous amount of nutrition.

This stew will easily serve a family of four for two days. It cost approximately $25.00. Compare that to four hamburgers, fries and cokes at McDonald's. Since when does organic Vegan food cost more than fast food? It doesn't, just a little time to buy the ingredients and an hour to prepare.

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·

Potato Soup

Saffron, Potato and Fried Almond Soup

By Chris Clarke

| View Author Bio

Originally from upstate New York, culinary veteran, Chris Clarke has almost 30 years of experience working in restaurants, catering, with natural foods and as a culinary educator. Her passion is teaching others how to cook instinctively and eat mindfully. A dedicated chowhound, Chris is a previous winner of “Denver’s Best Home Chef” contest and appeared on the Food Network. Her collection of cookbooks boasts more than 500 titles and her motto is, “It’s all about the food.”
WebsiteMore Recipes by Chris Clarke

 

Introduction

I can't even tell you how obsessed I am with this soup. It's hearty from the potatoes, but light flavored from the saffron/almond/garlic trilogy. In the words of my friend Christan, "Great Googlie Mooglie!"

•  

easy, gluten-free, single dish, soup, vegan

6 cloves garlic, sliced

• Get Ingredient8 cups vegetable broth
• Staple Mark¼ cups olive oil
• Staple Mark1 pinch saffron
• Staple Mark salt and pepper to taste

Directions

1. Heat a soup pot over medium high heat. Add the oil and heat through. Toss in the almonds and garlic and turn the heat to medium low. Sauté until golden and fragrant, about 10 minutes. Remove this mixture and allow to cool slightly.
2. Puree the mixture until a little chunky.
3. Add the potaotes to the pot and sauté for a minute or so.
4. Pour in the broth, add all but 2 tablespoons of the almond mixture and bring to a boil. Turn to a simmer and cook until the potatoes are very soft.
5. Remove 1/4 cup of the broth and stir the saffron into it until blended. Pour back into the soup and stir to combine.
6. Gently mash some of the potatoes to thicken the soup.
7. Pour the vinegar over the reserved pureed almonds and pour into the soup.
8. Season with salt and pepper and serve garnished with the parsley

classic vegan fudge

Classic fudge has always been one of my favorite holiday treats.



In fact, this raw version has been one of my favorite everyday treats, too.

When I first started dabbling in the world of raw foods, the nut-butter based freezer fudge recipe from Raw Food, Real World quickly became my go-to evening dessert. Loaded with heart-healthy fats, protein, and a dash of nutrient-rich maple syrup, it’s the kind of treat that leaves you feeling truly satisfied. Since almond butter can be a little overpowering in flavor, I’ve made a few tweaks to the original recipe, using raw cashew butter as the base, instead. The result is ultra-creamy and decadent!

I hope you and your family will prefer this healthier alternative to traditional fudge this holiday season!

–

Easy Raw Fudge (Vegan, Paleo)
makes 16-20 pieces

Adapted from Raw Food, Real World

Ingredients:

1 cup raw cashew butter (or nut butter of choice)
1/3 cup coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract

Directions:

In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm! Alternatively, you could blend them together using a food processor.) Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.

Transfer the mixture to a dish lined with plastic wrap, for easy removal.

easy pancakes

Servings Size

• pancakes

Great Granola Bars

Great Grand Granola Bars
November 26, 2012 • Posted by Katie Marber

While the Thanksgiving season is behind us, the real holiday rush has just kicked into full gear. You may find yourself on the run, and if breakfast is not a top priority, it may get neglected from your diet. To guarantee a high-paced and energized morning, prepare a batch of Great Grand Granola Bars ahead of time for grab-and-go mornings.
These granola bars are jam-packed healthy fats and proteins, and the fiber and complex carbohydrates in the whole grains ensure long-lasting energy. A turn-off for some for store-bought granola bars are the high content of processed white sugar, while the crumbly dryness has been known to avert others from this breakfast choice. What distinguishes this recipe as a winner is the combination of the mouth-watering coconut sweetness with the intense, aromatic note of cardamom. Pair this granola bar with a cupful of berries and you’ll want to be sure not to skip the most important meal of the day.
Ingredients:
Serves 12
2 ½ cups rolled oats
½ cup whole wheat flour
1/3-cup ground flax seeds
2 ½ cups shredded coconut
½ cup pure maple syrup
½ cup brown rice syrup
2/3 cup smooth, unsalted almond butter
1-teaspoon sea salt
½ teaspoon cardamom
Instructions:
Cover a 9 by 13 inch pan with parchment paper and preheat the oven to 350 degrees F. In a medium bowl, blend almond butter and syrups together. In a separate bowl, mix all the dry ingredients. Then combine the wet and dry ingredients until incorporated. Evenly spread the mixture into the pan and bake for 20 minutes or until just browned. Let cool, and then cut into 12 bars and wrap individually in plastic wrap. These should be either refrigerated or frozen

pasta and veggies

Pasta and Vegetables with White Sauce

Use any vegetables you like instead of the broccoli and cauliflower. You can make this a Ridiculously Easy recipe by using frozen vegetables (see notes below).

Ingredients

• 1 pound whole wheat rotini pasta (or gluten-free pasta)
• 1 1/2 cup cooked chickpeas (or 1 can, rinsed and drained)
• 1 head broccoli (about 1 pound), cut into small florets and stems reserved for another use
• 1 head cauliflower (about 1 pound), cut into florets
• 2 cups plain unsweetened soy milk (or other non-dairy milk)
• 6 cloves garlic, peeled and pressed
• 1 tablespoon dried basil
• 2 teaspoons dried oregano
• 1/2 teaspoon red pepper flakes (or to taste)
• generous grating of black pepper
• 5 tablespoons nutritional yeast
• 2 teaspoons cornstarch or potato starch
• 1 1/2 teaspoons salt or salt-free seasoning (or to taste)

Instructions

1. Bring a large pot of water to a boil, and cook the pasta according to instructions on package. About a minute before it’s done, add the chickpeas and cook briefly to heat them through. When the pasta is al dente, scoop out and set aside a cup of the cooking water. Then drain the pasta well and return to the pot or a large serving bowl.
2. While the pasta is cooking, steam the vegetables until just tender. Add them to the pasta.
3. While the pasta and the vegetables are cooking, make the sauce: combine in a medium saucepan the soy milk. garlic, herbs, and pepper. Bring to a simmer over medium-high heat, reduce heat to low, and cook, stirring frequently, for about 3 minutes or until pasta is done. Add 1/2 cup of the pasta cooking water and the nutritional yeast. Stir the starch into 1/4 cup of cool water and add it to the sauce, stirring well. Increase heat and cook until the sauce boils and thickens slightly. Check seasonings and add salt to taste.
4. Pour the sauce over the pasta and vegetables and stir gently to coat. If the pasta needs more moisture, add a little of the reserved pasta water. Sprinkle with extra red pepper flakes if desired and serve immediately.

Notes

The pasta absorbs the sauce as it sits, so keep the reserved pasta water to add moisture when reheating leftovers.

To make this a Ridiculously Easy recipe, use two 12-16 ounce packages of frozen vegetables. I like to use combinations such as California blend or Italian blend. The easiest way to do this is to use extra water when cooking the pasta and add the vegetables to the pasta water about 4 minutes before the pasta is due to be ready (according to package directions). After the water returns to a boil, cook the pasta and vegetables about 4 more minutes or until pasta is al dente, adding the chickpeas near the end. Drain well and proceed with Step 3.
Make a zestier version by stirring in some kalamata olives, sun-dried tomatoes, toasted pine nuts, or roasted red peppers when you add the sauce.

Preparation time: 10 minute(s) | Cooking time: 30 minute(s)

Number of servings (yield): 8

Nutrition (per serving): 374 calories, 36 calories from fat, 4.3g total fat, 0mg cholesterol, 115.5mg sodium (without salt), 935mg potassium, 71.5g carbohydrates, 15.9g fiber, 8.2g sugar, 19.9g protein, 11.2 points.

No Beans About it! Yes there are!

I think I published this before, but SO important to a vegan diet, I'm posting again!! Thanks, Veganism!

Whole grains are an important part of a Vegan lifestyle. Consuming at least three servings of whole grains per day can reduce the risk of some chronic health conditions like cardiovascular disease, type II diabetes, and certain cancers. Studies also showed that eating whole grains in place of refined grains can reduce potentially dangerous excess abdominal fat, buildup that can raise blood pressur...

e and cholesterol levels, and even cause insulin resistance (potentially leading to diabetes).....Don't think of these grains as a side dish. I eat these grains as my main dish...

Here are 14 organic whole grains that I stock in my home and eat at least three of everyday :

1. Amaranth
Once considered a weed, amaranth is now known for it’s killer nutritional value. This grain is high in fiber (21 percent of the daily recommended value per cup), and it’s also a great source of the amino acid lysine and nutrients magnesium, calcium, and squalene, a compound that may help prevent cancer. Plus, it’s also a protein powerhouse: In one study, rats that consumed amaranth grew more than those that were fed maize thanks to the grain’s 9 grams of protein per cup. It also has cholesterol-lowering potential….I mix it with quinao, take the same amount of time to cook......

2. Kamut
Kamut is the brand name — and most commonly used name — for the ancient khorasan strain of wheat. It’s a great source of protein, with 11 grams per cup, as well as nutrients like selenium, zinc, and magnesium. One study even showed that rats that consumed kamut had better responses to oxidative stress than those that had eaten wheat, which basically means kamut has is higher in antioxidants than regular wheat. Kumut should be soaked for 24 hours. I mix kumut with whole barley, spelt and wheatberries along with beans like mung, adzuki and garbanzo...Rinse them thoroughly after soaking them and simmer for about 40 minutes. Turn the heat off and add vegetables and allow them to steam.......delicious!

3. Millet
Formerly used primarily as bird feed in the U.S., millet is increasing in popularity among humans, whether it’s prepkared like rice or made into flour and used in baked goods. It’s a good source of protein (6 grams per cup) and has been shown to help control glucose levels. Another benefit of keeping glucose levels in check? When blood sugar levels are steady, energy levels are steady....Millet is another grain that takes 15 minutes to simmer, mix it with the quinoa and amaranth.....You can also add lentils, top it off after it is done with chopped tomatoes, parsley and lemon.......

4. Teff
These teeny tiny grains pack a sizable nutritional punch: Teff is surprisingly high in calcium (one cup contains 12 of the daily recommended value) and vitamin C, a nutrient not often found in grains. Plus, it’s gluten-free, making it perfect for those with gluten sensitivity or celiac disease. Teff is primarily made of high-resistant starch, which can help prevent colon cancer. Resistant starches aren’t immediately digested when traveling through the small intestine. Instead, they hang out in the large intestine, where bacteria feed on them and create fatty acids that make the environment less welcoming to bacteria that can harm the colon[13]. A study also showed that people who ate muffins high in resistant starch felt fuller than those who ate muffins without. Teff’s tiny size (about the size of a poppy seed) allows it to cook quickly compared to other grains, ranging from 12 to 20 minutes depending on desired texture.....Teff can be combined with the 15 minute grains ........

5. Quinoa
Quinoa is an excellent protein source and contains all essential amino acids (useful for vegans and vegetarians). One cup of ready-to-eat quinoa has nearly 10 grams of protein or twice the amount of protein found in other cereal grains, it also has 5 grams of fiber, for just 220 calories.

Quinoa is also a good source of beneficial minerals, including copper, manganese, iron, and magnesium, plus B-complex vitamins. All of these trace elements and nutrients are necessary in chemical reactions for producing energy out of your foods. Quinoa also offers potassium and good fats that are beneficial for your blood pressure and heart.

6. Farro (aka Emmer)
Same grain, different name (depending on location) — emmer is the American term for while it’s known as farro in Italy, where it has a rich history: This ancient strain of wheat was rationed to Roman soldiers thousands of years ago! A half-cup of farro has more fiber and fewer calories than brown rice or quinoa,....Love Farro, it takes 30 minutes to simmer, I add raw vegetables at the end and an avocado with lemon.....If you can't find it in the U.S., buy it directly from Bluebird organic farms. They are a great family owned business and will ship it same day...

7. Whole Barley
Barley dates back to the Stone Age and can take on many roles. It can be ground into flour or meal for baked goods, added to soups and stews in its pearled form, and (of course) malted to make beer or whiskey. Since it’s high in fiber (almost a quarter of the daily recommended value in one cup of the pearled stuff), it may help prevent some chronic diseases and lower cholesterol....I love whole barley, make sure to buy it in bulk and organic and don't confuse it with pearl barley. Pearl barley which is barley without the nutrition,, kind of like white rice compared to brown rice.....

8. Bulgur
Bulgur, another derivative of wheat, it’s the result of boiling, drying, and cracking wheat kernels. It’s incredibly versatile in dishes and cooks in about the same amount of time as pasta. With 8 grams of fiber per cup, or 33 percent of the daily recommended value, bulgur beats out quinoa, oats, millet, buckwheat, and corn in that category.

9. Spelt
Spelt is a type of wheat that is higher in protein than other types, and — in flour form — can easily be used as a substitute for wheat flour in recipes. There is some evidence that those with sensitivity to wheat can tolerate spelt, but other research suggests those with gluten intolerance might still want to hold off.

10. Buckwheat
Native to Russia, buckwheat is actually not a type of wheat at all — it’s an herb! More closely related to rhubarb than to wheat (making it gluten-free!), its seeds are ground into flour or crushed to make groats, which are cooked like rice. Buckwheat may also help lower cholesterol levels by binding to cholesterol molecules and dragging ‘em out of the body on its way through the digestive system. It can also be helpful in treating diabetes because it naturally contains a compound that lowers blood glucose levels]. Buckwheat is the main ingredient in most soba noodles and these pancakes, but pairing it with pickles could also work.....Another favorite of mine that takes 15 minutes to simmer. I add lentils and top it off when serving with tomatoes, lemon and an avocado.....

11. Red rice
A type of yeast growing on rice grains yields this fun colored food — and the health benefits are pretty astounding. Long used for its medicinal properties in Asian countries (back in the 1300s), it was used in China to aid indigestion, blood circulation, and spleen health), red rice extract is gaining popularity in the US for its cholesterol-lowering properties. Red rice can also refer to a type of rice with a red husk, which is high in fiber, has a nutty taste, and, when mixed with other foods, can turn the dish a festive shade of pink or red! .

12. Rye berries
Everyone knows about rye bread, but the grain can also be eaten in its berry form. Rye berries can be cooked like rice or barley in pilafs or soups, though cooking can take up to an hour. Not a fan of rye bread? Don’t be discouraged — that distinct flavor comes from caraway seeds added to the bread, not the rye itself, so dishes made with rye berries won’t have the same taste. As for health benefits, it’s hard to beat rye: One study showed that rye contains a peptide called lunasin, which could play a role in cancer prevention. Another showed that rye fiber appears to be more effective than the wheat fiber in improving bowel health. Another grain that can be simmered with whole barley, wheat berries, kumut and spelt.....

13. Wheat berries
Wheat berries are a way to get wheat in its most natural state — whole kernels with only the hull removed. This means they contain all the grain’s nutrients and minerals. One half-cup serving is a great source of selenium, manganese, phosphorous, magnesium, and lignan, a phytochemical that may help protect against breast cancer. Once cooked (simmered in boiling water for up to an hour should do it), they are a great addition to soups, stews, and salads (like this wheat berry salad with strawberries and blueberries). Since wheat berries are quite literally whole wheat, they may be more filling than a similar amount of food made with wheat flour..

14. Forbidden Black Rice
The Long-Lost Superfood”, a treasure house of antioxidants, fiber, nutrients, minerals and amino acids capable of combating and preventing a host of health problems ranging from cancer, diabetes, and heart disease to Alzheimer’s. Apparently, the emperor’s of ancient China were right. The black, outer layer of this rice, contains antioxidant-rich bran. The purple and reddish pigment of this rice, which gives it its black appearance, contains Anthocyanins, the same antioxidants found in such prominent superfoods as blueberries, Acai berries and grapes. Forbidden Black Rice is one of my favorite grains. It takes 30 minutes to simmer. I either eat the black rice by itself or I mix it with Farro. I add tomatoes, lemon, parsley and an avocado when i serve it.....Really delicious and a great replacement for brown rice...

vegan tarts

Black Rice Phyllo Tarts


With Thanksgiving coming soon, I know I’ve been focusing on all the goodies that will grace our table as we sit down to our feast. But...

what about the appetizers? If you are having company, and dinner won’t be ready right away, appetizers certainly come in handy.
Think of all of your poor hungry guests who will be drooling over the mashed potatoes and gravy and succulent field roast that are nowhere near ready.
This is the perfect mini-dish to occupy their hunger pangs. The rice, like all rice, takes about 40 minutes to cook, but then you just throw in some nuts, spices and berries and use some store bought phyllo dough to whip together a stunning, but simple hors d’oeuvre.

Ingredients:
1 cup Black Rice- or any variety will work great
2 cups vegetable broth (to cook rice in)
1 tsp cinnamon or 1 cinnamon stick (to put in rice while cooking)
1 package frozen phyllo dough, thawed
1/2 cup walnuts
1/2 cup pecans
1/2 cup dried cherries
1/2 cup dried blueberries
1/2 cup dried cranberries
a few fresh cranberries for decoration
1/2 tsp cardamom
1/2 tsp nutmeg
1/4 tsp cloves
salt to taste
1/2 cup Olive oil, for dabbing onto the individual sheets of phyllo dough

Directions:

First, make rice according to package directions. I subbed vegetable broth for the water and cooked my rice at 1 cup rice to 2 cups vegetable broth for about 45 minutes. I threw in a cinnamon stick while it cooked.
Next, when rice is finished cooking, stir in walnuts, pecans, dried fruit, salt, and all of the spices. Set aside.
Preheat oven to 350 degrees. Take your thawed package of phyllo dough and unroll half (usually these come in packs of two). Make sure you have a damp towel or something similar to lay over top of the phyllo sheets that have not yet been used. Dab olive oil (about 10 dabs each) all over each individual piece of phyllo dough. Layer each piece on top of each other as you go. Essentially, you are gluing the individual sheets together to make a thick crust. Repeat this until you have used about 20 sheets, or half of the package. Now, set the layered phyllo crust that you have just created aside, and begin a new one. Repeat directions for the first crust.
Using a pizza cutter, cut layered phyllo dough into approximately 2 1/2 inch squares. Press each square into an average sized muffin pan, until all dough has been used.
Next, fill the phyllo cups with rice mixture.
Top with a few fresh cranberries, and bake in preheated oven for about 10-12 minutes, or until edges are lightly golden brown.
Serve hot. You can eat these with your hands, or celebrate high-class-style and use a plate and fork.

Makes about 12 tarts, with some rice left over.

Gobi Aloo

I had this on the cruise ship and it was delicious!

 

Gobi Aloo (Indian Style Cauliflower with Potatoes)

Original recipe makes 4 servingsChange Servings

Makes servings USMetricAdjust Recipe (Help)

• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 teaspoon minced garlic
• 1 teaspoon ginger paste
• 2medium potatoes, peeled and cubed
• 1/2 teaspoon ground turmeric

• 1/2 teaspoon paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garam masala
• salt to taste
• 1 pound cauliflower
• 1 teaspoon chopped fresh cilantro

• Directions

  1. Heat the oil in a medium skillet over medium heat. Stir in the cumin seeds, garlic, and ginger paste. Cook about 1 minute until garlic is lightly browned. Add the potatoes. Season with turmeric, paprika, cumin, garam masala, and salt. Cover and continue cooking 5 to 7 minutes stirring occasionally.
  2. Mix the cauliflower and cilantro into the saucepan. Reduce heat to low and cover. Stirring occasionally, continue cooking 10 minutes, or until potatoes and cauliflower are tender.

Turmeric, a must have!!

The active ingredient in turmeric is curcumin. Tumeric has been used for over 2500 years in India, where it was most likely first used as a dye.

The medicinal properties of this spice have been slowly revealing themselves over the centuries. Long known for its anti-inflammatory properties, recent research has revealed that turmeric is a natural wonder, proving beneficial in the treatment of many different health conditions from cancer to Alzheimer's disease.

I use turmeric several times a day. I add turmeric to all my salads and stews.
...

Here are 20 reasons to add turmeric to your diet:

1. It is a natural antiseptic and antibacterial agent, useful in disinfecting cuts and burns.

2. When combined with cauliflower, it has shown to prevent prostate cancer and stop the growth of existing prostate cancer.

3. Prevented breast cancer from spreading to the lungs in mice.
4. May prevent melanoma and cause existing melanoma cells to commit suicide.

5. Reduces the risk of childhood leukemia.

6. Is a natural liver detoxifier.

7. May prevent and slow the progression of Alzheimer's disease by removing amyloyd plaque buildup in the brain.

8. May prevent metastases from occurring in many different forms of cancer.

9. It is a potent natural anti-inflammatory that works as well as many anti-inflammatory drugs but without the side effects.

10. Has shown promise in slowing the progression of multiple sclerosis in mice.

11. Is a natural painkiller and cox-2 inhibitor.

12. May aid in fat metabolism and help in weight management.

13. Has long been used in Chinese medicine as a treatment for depression.

14. Because of its anti-inflammatory properties, it is a natural treatment for arthritis and rheumatoid arthritis.

15. Boosts the effects of chemo drug paclitaxel and reduces its side effects.

16. Promising studies are underway on the effects of turmeric on pancreatic cancer.

17. Studies are ongoing in the positive effects of turmeric on multiple myeloma.

18. Has been shown to stop the growth of new blood vessels in tumors.

19. Speeds up wound healing and assists in remodeling of damaged skin.

20. May help in the treatment of psoriasis and other inflammatory skin conditions.

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Hummus Pizza!

Hummus Pizza

2012-11-26

• Cuisine: Mediterranean
• Course: Dinner, Lunch
• Skill Level: Easy

• Yield :1 Large Pizza
• Servings :2 - 4
• Prep Time :20m
• Cook Time :10m
• Ready In :30m

I am a huge pizza fan, I am not a fan of fake cheese though. The hummus fills the void of the creaminess you get from cheese. This is a very healthy option, and does not even come close to the amount of calories and fat in a normal pizza. You can get creative with this, throw on any veggies you like. Broccoli, kale, olives are some things I will throw on from time to time. Let us know what you put on it. Enjoy!
Estimate Cost Per Serving: $1.50 – $2.95

Ingredients

• 1 Pizza Crust (buy one, make one, its your call)
• 1 Bell Pepper (any color is fine) sliced
• 1 Tomato, diced
• 1 Can of Artichoke Hearts in Water
• 1/2 Cup of Baby Spinach
• 1/8th Cup of Hummus (you may need more or less pending on the size crust you have)

Method

Step 1

Prepare pizza crust according to the directions.

Step 2

Spread hummus on pizza crust.

Step 3

Spread veggies over the hummus.

Step 4

Slice and enjoy!

Vegan Peanut Butter cookies

Vote!

Gluten Free & Vegan Peanut Butter Cookies

By sugarmamabakeshop | Feb 23, 2012 | 4

24

Peanut butter cookies have always been my favorite! They were one of the first recipes I had to convert after becoming vegan & learning I had gluten allergies. Dang, I'm glad I did :) It's comfort food, pure & simple.
ingredients:

• 1 cup packed dark brown sugar
• 3/4 cup peanut butter
• 1/2 cup Earth Balance vegan butter (or Spectrum shortening)
• 1 tsp pure vanilla
• 1/4 cup unsweetened applesauce
• 1 1/2 cups gf flour blend (I love Bob's Red Mill)
• 1 tsp baking soda
• 1 tsp xanthan
• -organic cane sugar

instructions:

• in a small bowl whisk together flour, soda & xanthan and set aside
• with electric mixer combine all other ingredients and mix until smooth
• slowly mix in dry ingredients
• roll dough into balls and roll in cane sugar
• flatten cookies with palm or use fork to make traditional cross marks
• bake at 375 for 6-8 minutes

Enjoy!

yummy easy dinner rolls

Original recipe makes 16 rollsChange Servings

Makes servings USMetricAdjust Recipe (Help)

• 1 1/2 cupswarm water (110 degrees F/45 degrees C)
• 1 tablespoonactive dry yeast
• 2 tablespoonswhite sugar

• 2 tablespoonsvegetable oil
• 1 teaspoonsalt
• 4 cupsbread flour

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Directions

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. Bake for 18 to 20 minutes in the preheated oven, or until golden brown.

Banana Pancakes

Banana Pancakes

2012-09-23

• Course: Breakfast
• Skill Level: Easy

• Prep Time :0m
• Cook Time :0m
• Ready In :0m

I adapted this recipe from Vegan With A Vengeance. If you don’t have that book, get it – it’s really great for everyday use. Anyway, I had some bananas that were going bad, so I altered the recipe so I could use them. Here’s what I came up with.

Ingredients

• 1 cup flour - all purpose or wheat
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• one mashed banana
• 1 cup non-dairy milk - I use almond milk
• 1 teaspoon vanilla extract
• 2 tablespoons agave nectar or maple syrup

Method

Step 1

Preheat a non-stick pan on medium-low for a couple minutes.

Step 2

Add all the ingredients to a bowl and hand mix well.

Step 3

Cook pancakes until they're lightly brown. Once bubbles begin to form flip it over and cook the other side of the pancake until light brown.

Curried Butternut squash and carrot soup

Anyone who follows me, sorry for the absence but I have been in Europe for two weeks, and more on that later, but to get back in the swing, here's a nice soup for a cool day!

Curried Butternut Squash and Carrot Soupserves 4
1 tbsp olive oil
1 medium yellow onion, chopped
3-4 garlic cloves, minced
1 tbsp ginger, minced
1 large butternut squash
3 medium carrots
1 tbsp curry powder
4 cups vegetable broth (or water)
salt and pepper to taste
Peel and chop vegetables.
In a large pot heat oil over medium-high heat. Add onions and saute for 5 minutes, until onions are translucent. Add minced garlic and ginger and saute for another minute until fragrant. Add curry powder stirring together until onions are evenly coated. Stir in squash and carrots and once mixed, add vegetable broth. Bring to a boil then reduce heat to simmer for 20 minutes or until squash and carrots are tender.
Remove from heat and allow soup to cool.
Once cool, blend in a food processor or blender until smooth (you may need to do this in two batches).
Return to soup pot, season with salt and pepper and reheat to desired temperature.

Chickpea and kale soup

North African Chickpea and Kale Soup

Okay, I made up the North African part. This seasoning combination is of my own devising, but it conjures up images of Morocco, Tunisia, and Egypt in my imagination. If you can get saffron, please use it. It offers a unique flavor that there’s just no substitute for.

Ingredients

• 1 large onion, chopped
• 2 carrots, sliced or diced
• 4 cloves garlic, minced or pressed
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/8-1/4 teaspoon chilli powder or cayenne
• 1/4 teaspoon allspice
• 1/2 teaspoon ground ginger
• generous pinch saffron, lightly crushed
• 2 bay leaves
• 1 3-inch cinnamon stick
• 3 cups cooked chickpeas (or 2 cans, drained and rinsed)
• 8 cups vegetable broth (or water plus bouillon)
• 1 large bunch kale, thick center ribs removed and chopped (at least 8 cups)
• about 2 cups water
• salt to taste

Instructions

1. Spray a large saucepan with olive oil spray and heat it. Add the onion and carrot and cook over medium-high heat until the onion begins to brown (about 5 minutes). Add the garlic and cook for 1 more minute. Add the spices, including bay leaves and cinnamon stick, and cook, stirring, for another minute. Add the chickpeas and stir to coat them with the spices. Pour in the 8 cups of vegetable stock, bring to a boil, and reduce heat to a simmer for 20 minutes.
2. Add the chopped kale and stir. If necessary add water to cover the kale and cook until it is tender, about 10-25 minutes, depending on how cooked you like your kale. Check frequently to see if it is becoming dry and add water as needed. Add salt to taste and serve.

Notes

Note: For a delicious one-pot meal, add a half cup of uncooked quinoa with the vegetable stock.

Preparation time: 15 minute(s) | Cooking time: 55 minute(s)

Number of servings (yield): 6

Makes about 6-8 servings. One-sixth of the recipe provides 199 Calories (kcal); 3g Total Fat; (11% calories from fat); 11g Protein; 36g Carbohydrate; 0mg Cholesterol; 54mg Sodium; 6g Fiber; 175mg Calcium.