Vegan Tai Salad

This dish is gluten free and very healthy! Delicious too!

Recipe

1 package brown rice noodles, cooked according to directions on package

1 head Napa cabbage, chopped

2 cups bean sprouts

2 cups sugar snap peas

2 bunches green onions

2 cups shredded carrots

1 bunch cilantro, chopped

1 bunch mint, chopped

1 bunch basil, chopped

1 red bell pepper, chopped

1 yellow bell pepper, chopped

sesame seeds (optional)

Sauce

2 cloves garlic, chipped finely

2-inch ginger root grated

1 teaspoon chili sauce

2 tablespoons apple cider vinegar

2 tablespoons soy sauce

1/2 cup peanut butter

1/2 cup honey

Place all veggies, herbs and noodles in a large bowl. Mix together all the ingredients for the sauce. Mix together just before serving.

July 10, 2014

Vegan “Steak” Fajitas

Oh my goodness these are amazing! In fact they are kind of hard to beat! I’d prefer these over real steak any day!

Recipe

4-6 portobello mushrooms, stems and scales removed and sliced 1/2-inch wide

2 tablespoons good olive oil

2 tablespoons fresh lime juice

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon sea salt

Fresh ground pepper

1 tablespoon coconut oil

1 large thinly sliced red bell pepper

1 large thinly sliced yellow or orange bell pepper

1 medium yellow onion sliced thinly

Place the sliced mushrooms in the oil, lime juice, oregano, cumin, chili powder and salt and pepper. Allow to marinate for 20 minutes. On a large griddle saute the coconut oil, peppers and onions until softened. Add the mushrooms and grill for 3-5 minutes. Serve with tortillas, avocado, salsa, cilantro and even sour cream and cheddar cheese if you want to!

July 10, 2014July 10, 2014

Strawberry Mango Guacomole

Perfect with crackers or chips!

Recipe

4 medium avocados, chopped

1/2 red onion chopped

2 ripe mangos chopped

3 cups strawberries quarterd

2 jalapeno peppers chopped

1 bunch cilantro chopped

2 limes juiced

sea salt and pepper to taste

Gently toss all ingredients together and serve.

July 10, 2014

Cheesy Sourdough Bread

I found a great basic sourdough recipe and altered it in many ways. Here’s just one way!

Recipe

2 1/2 cups water

1/2 cup sourdough starter

4 tablespoons olive oil

2 teaspoons sea salt

3-4 ounces cubed cheddar cheese

1/2 cup Parmesan cheese, shredded

2 cups whole wheat flour

4-6 cups all-purpose flour

The evening before you bake the bread mix together the water, starter, oil, salt, and cheese. Add the 2 cups wheat flour and mix well. Add 4 cups all-purpose flour and additional 2 cups if needed one at a time. The dough should pull away from the bowl. Allow to rise in a large glass bowl covered with plastic wrap over night, at least 6 hours or up to 24 hours. On an oiled surface divide the raised dough into 2 parts. Roll into round boules. Place each loaf onto its own parchment paper and sit into a shallow frying pan to maintain shape. Let rise for 2-3 hours, covered with plastic wrap. Preheat the oven to 500 degrees with a large dutch oven as the oven heats up. Slice vents into the dough loaves and dust with flour. Place dough and parchment into the dutch oven and put the lid on. Turn the oven down to 425 degrees and bake for 30 minutes. Take the lid off and bake for another 20 minutes. Remove bread from dutch oven and bake the second loaf.

July 10, 2014

Italian Sun-dried Tomato and Feta Sourdough Bread

I found a great basic sourdough recipe and altered it in many ways. Here’s just one way!

Recipe

2 1/2 cups water

1/2 cup sourdough starter

4 tablespoons olive oil

2 teaspoons sea salt

1/2 cup sun-dried tomato

1/2 cup feta

2 teaspoons Italian seasoning

2 cups whole wheat flour

4-6 cups all-purpose flour

The evening before you bake the bread mix together the water, starter, oil, salt, tomatoes, feta and Italian seasoning. Add the 2 cups wheat flour and mix well. Add 4 cups all-purpose flour and additional 2 cups if needed one at a time. The dough should pull away from the bowl. Allow to rise in a large glass bowl covered with plastic wrap over night, at least 6 hours or up to 24 hours. On an oiled surface divide the raised dough into 2 parts. Roll into round boules. Place each loaf onto its own parchment paper and sit into a shallow frying pan to maintain shape. Let rise for 2-3 hours, covered with plastic wrap. Preheat the oven to 500 degrees with a large dutch oven as the oven heats up. Slice vents into the dough loaves and dust with flour. Place dough and parchment into the dutch oven and put the lid on. Turn the oven down to 425 degrees and bake for 30 minutes. Take the lid off and bake for another 20 minutes. Remove bread from dutch oven and bake the second loaf.

July 10, 2014

Creamy Vegan Tomato Basil Pasta

It’s that time of year for fresh basil and tomatoes! This delicious dish is surprisingly ‘creamy’ and satisfying without the cream. Simple and fast for those summer evenings when we’d rather be outside!

Recipe

1/2 cup cashews

1/2 cup water

16 ounces uncooked spiraled pasta

1 teaspoon olive oil

1 onion, chopped

2 cloves garlic, chopped

1 1/2 cups fresh diced tomatoes or 15 ounce can diced tomatoes

3 handfuls of fresh spinach, chopped

2-3 tablespoons nutritional yeast flakes

1 cup fresh chopped basil

2-3 tablespoons tomato paste

1 teaspoon dried oregano or Italian seasoning

Sea salt and fresh ground pepper to taste

Cook the pasta in boiling water in a large pot, strain when done. Blend the cashews and water in a blender and set aside. In another large pan cook the onions and garlic in oil. Add the cashew cream, tomatoes, spinach, yeast, basil, paste and oregano. Saute for a few minutes and add the pasta. Season with salt and pepper and serve with large green salad.

July 10, 2014

Coconut Chocolate Chips Cookies

These delicate, but rich cookies are just the right amount of coconut flavor and chocolate! Dairy free too!

Recipe

1 cup coconut oil

1 cup coconut sugar

1/2 cup organic sugar

2 teaspoons vanilla

2 eggs

1 3/4 cups all-purpose flour or whole wheat pastry flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi sweet or dark chocolate chips

Preheat the oven to 350 degrees. Cream the coconut oil and sugars together. Add the vanilla and eggs and mix well. Add the flours, soda and salt until just combined. Gently fold in the chocolate chips. Place 1 tablespoon of cookie dough onto pan with cooking spray and bake for 10 minutes. Makes about 3 dozen.

July 10, 2014

Chocolate Layered Mousse Cake

Remember the movie ‘Matilda’? This is that chocolate cake! It will cure any chocolate craving you may have for at least a few days! I always like to say “much too good for children” when I eat it! 😉 Seriously though, this is the richest, most decadent chocolate cake you will ever eat!

Recipe

Cake

1 3/4 cups all-purpose flour

1/2 cup dutch processed cocoa

2 teaspoons baking soda

1/4 teaspoon salt

2 cups packed brown sugar

2/3 cups butter, softened

3 eggs

1 tablespoon coffee (optional)

1/2 teaspoon vanilla extract

1 cup sour cream

3/4 cup boiling water

Heat oven to 350 degrees. Coat 2 8-inch round cake pans with cooking spray. In a large bowl whisk the flour, cocoa, soda and salt. In an electric mixer fitted with a paddle attachment cream butter and sugar. Add eggs, vanilla, sour cream and coffee if using. Add flour mixture and then the boiling water. Mix until just combined. Bake 30-35 minutes. Cool in pans for 10 minutes then invert onto wire racks to finish cooling.

Chocolate Mousse

2 cups semi or dark chocolate chips

1 1/3 cups whipping cream, divided

3 tablespoons sugar

1/4 cup coffee

1 tablespoon vanilla extract

Place the chocolate chips in a food processor fitted with a blade attachment, process until finely ground. In a small pan heat the sugar and 1/3 cup cream over medium heat until sugar has dissolved and cream is just boiling. With food processor running, pour the cream over the chocolate and process until chocolate is melted. Add coffee and vanilla. beat the remaining cream and fold into chocolate mixture. Refrigerate for at least 30 minutes.

Slice the two cakes horizontally and place chocolate mousse in between each layer (3 times). Leave the top to be iced with chocolate frosting.

Chocolate Frosting

1 1/2 cups powdered sugar

2/3 cup dutch processed cocoa

1 1/2 cups whipping cream

1 teaspoon vanilla

In an electric mixer fitted with a whisk attachment mix the sugar and cocoa. Add the whipping cream and vanilla and whisk on high until the icing becomes thick. Spread on the cake and refrigerate until ready to serve, at least one hour. Can be made a day ahead.

July 9, 2014

Summer Fruit Crostata

I love summer because of all the good food I get to eat! Plums, peaches and blueberries make this ‘Barefoot Contessa’ rustic pie heavenly! You don’t have to be a professional pie maker to wow your guests!

Recipe

Pie Pastry

2 cups all-purpose flour

1/4 cup organic sugar

1/2 teaspoon sea salt

1/2 lb. (2 sticks) cold butter, diced

4-6 tablespoons ice water

Filling

2 pounds firm, ripe peaches, pealed, pitted and sliced

1 pound firm, ripe plums, pitted and sliced

1 pint blueberries

2 tablespoons flour

2 tablespoons sugar

1/2 teaspoon orange zest

4 tablespoons fresh orange juice

Topping

1/2 cup all-purpose flour

1/2 cup organic sugar

1/2 teaspoons sea salt

1/2 cup (1 stick) cold butter, diced

In a food processor fitted with a blade pulse the flour, sugar and salt. Pulse the cold butter until it resembles small peas, 12-15 times. Slowly add the ice water through the feed tube, pulsing until the dough just comes together. Roll the dough into a disc shape and cover with plastic wrap. Refrigerate for 30 minutes.

Preheat the oven to 450 degrees. In the meantime prepare the fruit in a large bowl. Add the sugar, flour, orange zest and juice and gently toss to incorporate. Line a jelly roll pan with parchment paper (do not skip this step). Roll the pastry out into a large rectangular shape. Carefully place dough on the pan and then place the fruit mixture in the center of the pie crust leaving a 2-inch border. Gently wrap the outer edges on the crust over the fruit leaving the top open.

For the topping, use a pastry cutter or fingers to mix the butter, flour, sugar and salt until it resembles a coarse meal. Bake in the oven for 40-45 minutes. Cool and serve warm or room temp with vanilla ice cream.