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

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.

May 20, 2014

Pesto, Broccoli and White Bean Pasta

I love this one pot dish! Filling and flavorful! Anytime you put a bean (legume) and grain together you get a complete protein making this vegetarian main dish all you need for dinner with a side salad!

Recipe

1 package of whole wheat angel hair pasta

16 oz. bottle of homemade or store bought pesto (I like Kirkland brand if I’m not making it myself)

4 cups frozen broccoli

15 oz. can white beans, rinsed and drained

Cook pasta in a large pot until almost cooked through. Add the broccoli for the last few minutes until slightly softened but still crisp. Drain and place back into the large pot. Add the pesto and beans. Check for seasonings and serve with a large green salad.

May 20, 2014

Sun-dried Tomato, Feta and Avocado Pasta

This is by far my favorite pasta salad! It’s full of so much flavor! Take this one to your next summer outing for a big hit!

Recipe

16 oz. package of penne or spiral pasta, cooked

olive oil

balsamic vinegar

sea salt and pepper

4-6 cloves garlic, chopped

1 small red onion, finely chopped

1 green pepper, chopped

16 oz. jar of sun-dried tomatoes with oil

8 oz. feta cheese, crumbled

1/4 c. fresh parsley, chopped

2 avocados, chopped

juice of 1 lemon

Once the pasta is finished cooking and strained, place on large bowl. While still warm drizzle about 1/4 c. olive oil and 3 T. baslamic vinegar on top. Add the salt and pepper, garlic and red onion. Mix well and check for seasonings. Add the pepper, tomatoes, feta and parsley. Just before serving add the avocado and lemon. Serves 10-12 as a side.

May 1, 2014May 1, 2014

Fresh Herb Fruit Salad

This salad is to die for! Seriously, it is so good and simple! Take it to a party or eat all by yourself, it won’t go to waste!

Recipe

10 pounds of your favorite fruit such as:

pineapple

cantoloupe

kiwi

strawberries

raspberries

blueberries

blackberries

peaches

Dressing:

2 tablespoons raw honey

2 limes zested and juiced

1/4 cup fresh chopped peppermint, spearmint or lemon balm/verbena

Chop fruit into bite sized pieces and place in large bowl. Mix together the dressing and drizzle on top. Gently toss and serve immediately.

April 4, 2014

Caprese Salad

Fresh, Simple, Beautiful and delicious!

Recipe

2 pounds fresh tomatoes, sliced

1 loaf soft mozzarella cheese, sliced

1 bunch fresh basil leaves

olive oil

balsamic vinegar

kosher sea salt and fresh ground pepper

Arrange the tomato, basil and cheese in rows as shown above. Drizzle olive oil and vinegar lightly over the rows and sprinkle with salt and pepper.

April 4, 2014

Creamy Vegan Cauliflower Soup

Cauliflower has this amazing creaminess about it when it is cooked and pureed! You won’t even know there isn’t any cream in this! With fresh herbs and a drizzle of olive oil you may want to double the recipe! It’s so good!

Recipe

1 tablespoon good olive oil

1 large onion, chopped

1/2 teaspoon sea salt

3 cloves garlic, chopped

1/2 cup white wine

1 large head cauliflower, chopped

4 cups chicken or vegetable broth

fresh ground pepper

4 tablespoons olive oil

2 tablespoons minced chives

2 tablespoons minced parsley

Cook onions, salt and oil in a large dutch oven on med high heat until softened. Add garlic and wine, cook until liquid is almost gone (about 5 minutes). Add cauliflower and broth. Bring to a boil with the lid on the pot and then lower the heat to simmer 20-25 minutes until veggies are soft. Blend in blender until smooth. Add salt and pepper to taste. Drizzle the olive oil and mix in the herbs. Serve warm.

October 21, 2013

Rosemary Honey Pound Cake

I would have to say rosemary is one of my most favorite herbs. It’s right up there with butter in making just about any dish better! This rich dense pound cake is lovely all by itself, but is also very good with an extra drizzle of honey and herbal tea.

Recipe

Rosemary Honey

1 cup honey

3 sprigs fresh rosemary

In a small sauce pan heat the honey and rosemary on very low heat. Bring to a gentle simmer for 5 minutes and set aside.

If you have two weeks before you plan on making the pound cake try making your rosemary honey in the warmth of a south facing window seal by placing the sprigs of rosemary in honey.

Pound Cake

1/2 pound butter (2 sticks), softened

1 1/4 cups organic sugar

4 large eggs

2 tablespoons rosemary honey

2 tablespoons fresh rosemary chopped finely

2 teaspoons vanilla extract

Zest of one lemon

2 cups cake flour or (7/8 cup + 2 tablespoons corn starch (per cup))

1 teaspoon sea salt

1/2 teaspoon baking powder

Preheat oven to 350 degrees. Prepare a bread loaf pan with Pam spray or grease with butter.

In an electric bowl fitted with a paddle attachment, cream butter and sugar. Add the eggs, honey, vanilla, rosemary and zest and beat until combined. Add the flour, salt and powder. Mix until combined and pour into the loaf pan, smoothing the top. Bake for 50-60 minutes. Make sure the cake is done by inserting a toothpick or knife and make sure it pulls out clean. Cool for 15 minutes and then invert onto a baking rack. While still warm, pour the remainder of the rosemary honey on top of the cake. Allow to completely cool and serve with your favorite herbal tea.

October 17, 2013October 17, 2013

Crockpot Chicken Stew

I love really good comfort food that isn’t too fattening. Especially if I don’t have to slave over it for hours. This is healthy, hearty and full of flavor! You’ll love the way your house smells with this simmering all day in the crock-pot.

Recipe

2 organic chicken breasts (about 2-3 pounds)

olive oil

1 large onion, chopped

6 garlic cloves, minced

1 tablespoon tomato paste

2 teaspoons fresh thyme leaves or 1/2 teaspoon dried

1/3 cup flour

1/2 cup white wine

4 cups organic chicken stock

3-4 medium red potatoes, scrubbed and chopped into 1/2-inch pieces

4 carrots, peeled and chopped

2 bay leaves

1 cup frozen peas

1/4 cup parsley, chopped

Heat olive oil in a large skillet over medium high heat. Add the onion, garlic, tomato paste and thyme until softened. Add the flour and cook for one minute. Add the wine and cook for another minute. Add 1 cup chicken broth and stir until blended well. Add onion mixture to the crock-pot along with the remaining 3 cups broth, potatoes, carrots, bay leaves and chicken. Cook on high for 4hrs. or low for 6-8hrs. Shred the chicken and add the peas and parsley at the end for the last 10 minutes to heat through. Serve with your favorite rolls and green salad.

October 17, 2013

Sourdough Rosemary Flatbread

This flat bread is so good! It has the perfect combination of tartness from the sourdough, savory from the rosemary and saltiness from the sea salt. It’s simple to make and you don’t have to worry about making pretty loaves. This bread goes perfectly with any soup!

Recipe

1/2 cup sourdough starter

2 cups lukewarm water

1/4 cup olive oil

2 tablespoons chopped rosemary

2 tsp. salt

5-6 cups whole wheat flour

Combine the starter, water, oil and salt in mixer. Add 5 cups flour, then continue adding more flour until the dough “cleans” the sides of the bowl. Knead for 10 minutes. Transfer the dough to a glass bowl and cover with plastic wrap. Allow to rise for 6-10 hours. (I usually do this at night and then make the bread in the morning). Once the dough has risen, divide in half. Prepare 2 jelly roll pans with Pam spray. Pat one half of the dough into a rectangular shape inside the pan with your hands.

Press fingertips into the dough to make divets. Drizzle olive oil and sprinkle coarse sea salt and freshly ground pepper onto the dough. Let raise for an hour and bake at 375 degrees for 25 minutes.