Spiced Pear Sauce

The pears are on! This year I decided to try making pear sauce as suggested by a friend and it worked out beautifully! Just wish I had more pears! This recipe is simple and taste wonderful! We like to eat it with our pancakes instead of syrup or with plain yogurt. Makes 6 quarts.

Recipe

16 cups pear puree

4 lemons juiced

4 teaspoons cinnamon

2 teaspoons ginger

2 teaspoons vanilla

Process the pears through a Victoria Strainer and add the puree to a large pot. Add the lemon juice, cinnamon and ginger. Bring to a boil and simmer for 10minutes. Add the vanilla and pour into quart bottles. Process for 20 minutes.

August 19, 2014

Raspberry Ganache Brownies

There aren’t too many things better than this rich dessert! I love dense rich brownies and with the raspberry ganache on top it is to die for good!

Recipe

Batter

10 ounces bitter or semi sweet chocolate baking chips or bar chopped

3/4 cup butter

1/3 cup seedless raspberry jam

5 large eggs

1 cup organic sugar

1/3 cup all-purpose flour

1 teaspoon baking powder

Preheat the oven to 350 degrees. Line a 9×13 pan (square edges is best) with foil that overhangs around the edges. Spray with cooking spray, getting into the corners well. Set aside.

In a large sauce pan melt the butter and chocolate over low heat until smooth. Add the jam and whisk until melted. Cool slightly.

Beat eggs and sugar in an electric bowl fitted with a paddle attachment until very thick (about 6 minutes). Add flour and baking powder into egg mixture and gently fold in the chocolate as well. Pour into prepared pan and bake for 40-45 minutes. Let cool and make the glaze.

Glaze

1/2 cup whipping cream

1/2 cup raspberry seedless jam

12 oz. bitter or semi sweet chocolate chips or bar chopped

2 pints fresh raspberries

Over medium heat combine cream and jam. Bring to a boil and remove from heat. Add the chocolate and allow to melt and whisk until smooth. Spread over cooled brownies evenly and place one raspberry for each piece you will cut. Chill in the fridge for at least 4 hours or overnight. Pull the foil sling out of the pan and cut into pieces just before serving. These are very rich so be sure to cut them small. I can get at least 30 out of the pan.

August 19, 2014

Old Fashioned Potato Salad with Dill

I’m not a big fan of potato salad, mostly because I can’t stand the taste of miracle whip, nasty sweet pickles or a mouthful of mayo… blah! But there is something different about this salad! It’s full of flavor and not to heavy on the mayo! I love that it’s ingredients are simple. Its been a big hit every time I’ve served it!

Recipe

3 pounds small red potatoes

1 cup good mayo

1/4 cup buttermilk, milk or white wine

2 tablespoons Dijon mustard

2 tablespoons whole grain mustard

1/2 cup fresh dill, chopped

Fresh ground black pepper and kosher sea salt

1/2 cup diced celery

1/2 cup small-diced red onion

Place the potatoes in a large pot of water. Bring it to a boil, then lower the heat and simmer for 15-20 minutes, until the potatoes are barely tender. Drain the potatoes and then put back into the pot off the heat and cover with the lid. Leave the potatoes to steam for another 20 minutes, until tender but firm.

Meanwhile in a large bowl mix together the mayo, buttermilk, Dijon and whole grain mustard, dill, celery, onion, 1 teaspoon salt and 1 teaspoon pepper. Set aside.

When the potatoes are cool enough to handle, cut into quarters or halves, depending on their size. Add the potatoes to the dressing and toss gently until blended. Refrigerate for a few hours or overnight. Check for seasonings before serving. Serves 8-10

July 10, 2014July 10, 2014

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.