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Vegan Senses Mushroom Roast / Pâté

29/12/2014

3 Comments

I made this roast / pate for Christmas and that was great idea, because is very easy to make and taste so delicious!!

Ingredients : 2,5 cup of millet 400 g mushrooms 2 carrots medium size ( you can ad less or more as you like) 2-3 small onions 1 can of white beans 1 bunch of parsley / you can add dill too 100 ml potato flour - or more salt, black pepper, herbs - I am using extra oregano and garlic Oil for frying

Cook millet as is suggested on a pack. Clean the mushrooms, cut into slices and fry in oil until golden brown, than peel, cut and fry onion ( separate ). Preheat oven to 180C. Wash, peel and cook carrots. Chop parsley, In a large bowl mix boiled millet with onions, mushrooms, parsley, beans, salt, pepper, herbs and flour. You can use food processor to get smooth consistency like I did. The.The amount of flour, always varies within a range of 100-130 ml, add more flour if needed, but do not overdo with flour. Get the baking form lay with baking paper. Spread patte very carefully and put into hot oven to 180 degrees, bake about 45-55 minutes. If the top dries out too much, cover with paper. Let it cool for few hours.

Curry Coconut Cauliflower Soup with Pear Purée

1 medium onion, sliced thin

3 tablespoons olive oil

1 tablespoon nama shoyu or gluten free soy sauce

1 tablespoon raw organic agave nectar, or sweetener of choice

1 large cauliflower

3 tablespoons olive oil

Himalayan salt and pepper

2/3 cups cashews, soaked until soft in water, drained and rinsed.

2 cups filtered water

1 young thai coconut, flesh from

1 teaspoon curry powder

1/2 teaspoon cumin

1/2 teaspoon turmeric

1 tablespoons agave nectar or sweetener of choice

1. Place sliced onions in a glass bowl.

2. Whisk together 3 tablespoons olive oil, nama shoyu and agave. Pour over onions, mix well and set aside while you are preparing the cauliflower.

3. Slice cauliflower into 1/2-inch slices. Toss with 3 tablespoons olive oil, pinch Himalayan salt and pepper.

4. Spread cauliflower onto mesh sheets. Dehydrate at 115 degrees for 8 hours.

5. At the same time, remove onions from marinade and place on mesh screen. Dehydrate with cauliflower until crisp.

Make the soup:

1. Place cashews and 2 cups water in high-speed blender or food processor* Blend until smooth.

2. Add coconut flesh, dehydrated cauliflower, curry powder, cumin, turmeric, and agave.

3. Blend until smooth and warm. Do not warm beyond 115 degrees if you want it to remain raw.

4. Pour in bowls and top with pear purée and crisp onions.

*If you use a food processor, your soup will be chunkier.

Pear Purée

1 red pear, seeds and core removed.

1/4 cup water

1. Place pear and 1/4 cup water in blender and blend until very smooth.

Cauliflower Apple Soup with Marinated Onions

1/2 large cauliflower

1 cup water

1/4 cup olive oil

1 tablespoon apple cider vinegar

2 apples. peeled

Himalayan salt and pepper to taste

1. Place all ingredients except salt and pepper in high-speed blender. Blend until completely smooth.

2. Add salt and pepper to taste, top with marinated onions and apple slices if desired.

Marinated Onions

1 sweet onion, thinly sliced

2 tablespoons nama shoyu

1 tablespoon agave or other liquid sweetener

2 tablespoons olive oil

1. Mix together nama shoyu, agave and olive oil. Pour over sliced onions in glass container with cover.

2. Marinate onions for 2-3 hours, redistributing marinade a couple of times during marination.

3. Dehydrate for 6-8 hours at 115.

Serves 2-4 depending on how hungry you are.

Raw Avocado Kale Pesto with Zucchini Noodles

Serves 4

4 medium zucchini

1 cup cherry tomatoes, sliced in half

3-4 cloves garlic

2 avocados

1/4 cup cold pressed olive oil

1/4 cup nutritional yeast (optional)

1/2 cup pine nuts plus some for garnish

1 small bunch kale, de-stemmed and torn into small pieces (about 1 BIG handful)

1 tablespoon lemon juice

pinch Himalayan salt and fresh cracked pepper

1. Spiralize the zucchini. Set aside in a colander to drain excess liquid)

2. Start food processor running. Drop cloves of garlic in, one at a time.

3. Add avocado, olive oil, nutritional yeast, pine nuts and lemon juice. Pulse until blended.

4. Add kale and plus until kale is well chopped and incorporated.

5. Season to taste with salt and pepper, then toss with the zucchini noodles and tomatoes.

*Chef’s note: Be careful of the source of your pine nuts. Some contain nuts that are not digestible and can cause problems. Please do your research and make sure you are getting your nuts from a good source.

Kale slaw 3 cups shredded cabbage 2-1/2 cups shredded kale 1 cup shredded carrot 1/4 cup thinly sliced sweet onion 1/4 teaspoon celery seed Mayo 1/3 cup raw cashews, soaked for 1 hour, drained, and rinsed 1/3 cup raw sunflower seeds, soaked for 4 hours, drained, and rinsed 1/4 cup water 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 teaspoon maple syrup 3/4 teaspoon salt Barbecue walnut crumble 5 sundried tomatoes, soaked for 2 hours, drained, and rinsed 1 tablespoon olive oil 1 tablespoon water 1 teaspoon maple syrup 1 teaspoon apple cider vinegar 1 teaspoon smoked paprika 1/2 teaspoon chili powder 1/4 teaspoon ground chipotle 1/4 teaspoon salt 1-1/2 cups raw walnuts 1 tablespoon minced sweet onion

For kale slaw, in a large bowl, toss together all ingredients and set aside. For the mayo, in a high-speed blender combine all ingredients and blend until very smooth. Pour over the kale slaw and mix well. For the barbecue walnut crumble, in a food processor, place sundried tomatoes, olive oil, water, maple syrup, vinegar, paprika, chili powder, chipotle, and salt. Process until a smooth paste forms. Add walnuts and pulse to create a crumbly texture. Scrape into a medium bowl and fold in sweet onion. To serve, divide kale slaw and top with barbecue walnut crumble.

Makes about 1/2 cup

3/4cups dehydrated mixed seaweed flakes

1garlic clove, finely chopped

2tablespoons finely diced shallot

2tablespoons freshly squeezed lemon juice

2teaspoons drained capers

3tablespoons extra-virgin olive oil

1tablespoon walnut oil or untoasted sesame oil

1/4teaspoon fine sea salt

Freshly ground black pepper

Put the seaweed in a bowl with 1 cup cold water. Set aside to rehydrate for 30 minutes.

Meanwhile, combine the garlic, shallot, and lemon juice in another bowl; the acidity will soften the raw edge of the garlic and shallot.

Drain the seaweed thoroughly, transfer to a food processor, and add the garlic mixture, the capers, both oils, the salt, and a grinding of black pepper. Pulse until finely chopped, scraping down the sides of the bowl regularly. Taste and adjust the seasoning.

Transfer to a jar, close tightly, and refrigerate for at least 2 hours or overnight, to allow the flavors to mingle. Eat within 2 to 3 days.

FROZEN MISSISSIPPI MUD PIE

August 29, 2014

The first words that came out of my mouth when I took my first bite of this frozen Mississippi Mud Pie: Silence. There were no words. Then my poor little chocoholic heart was so overwhelmed with happiness (and probably chocolate) that I began to giggle. Uncontrollably.

I considered calling this the “50 Shades of Chocolate Pie” but considering there are only (only???) 5 chocolate elements to this pie, I thought I might be overselling it a little. So, since my Mississippi Mud chocolate frozen yogurt makes up a pretty significant layer to the pie, I decided to go with the title you see at the top of the page. Note to self: Make a 50 Shades of Chocolate something.

Chocolate Element #1: The faux-“Oreo,” no-bake crust. This may very well be my favorite part of the whole dang pie. To achieve a no-bake crust akin to the Oreo cookie crust that I’m sure we’re all familiar with, I combined dates, pecans, and black cocoa powder (the same kind of cocoa powder one would use to make Oreo-type cookies). It gives it that luxurious black chocolate look and it tastes like Oreo cookies. Need I say more?

Chocolate Element #2: The Mississippi Mud Chocolate Frozen Yogurt. This would be the reason the pie is frozen. This choice of frozen yogurt seems completely appropriate here, given that it has the same name (see paragraph 2), but if you so desired, my Sugar-Free Snickers Ice Cream, my Marble Fudge Ice Cream, my Dark Chocolate Peanut Butter Ice Cream, or any store-bought vegan ice cream would work here as well. To keep with the Mississippi Mud theme, though, I would stick to something chocolatey.

Chocolate Element #3: The luscious double chocolate mousse. This mousse gives the crust a run for its money in my favorite element category. It gets its richness from avocado, raw cashews, and dates and it gets its chocolate flavor from both cocoa powder and melted chocolate. Win and Win.

Chocolate Element #4: Once the pie is all put together and frozen, you get to drizzle more chocolate on top. Heck yes! This simple chocolate glaze was inspired by the chocolate glaze from Fran Costigan’s chocolate, orange, and almond olive oil cake that I made recently. That glaze is crazy amazing and I love that when it firms up, it’s still soft enough to bite into without it cracking or flaking. This glaze is just like that too and you can drizzle it carefully or go all splatter-paint style and make a big delicious mess on top of the pie. Your choice.

Chocolate Element #5: I figured that since the pie didn’t have enough chocolate, I should sprinkle the top with chocolate shavings, along with pecans and a tiny bit of leftover crust pieces. It also makes the whole pie prettier (see the part in the last paragraph about “a big delicious mess.”)

So there we have it: A Mississippi Mud Pie with a (faux) Oreo cookie crust, chocolate frozen yogurt, double chocolate mousse, dark chocolate glaze, and chocolate shavings. It is one tall, dark, and handsome pie and let me tell you, it is Rich with a capital R. Don’t go into this thinking you can handle a slice that’s 1/8th of the pie (like the slices shown in these pictures). It’s not conquerable. If one bite put me into a fit of giggles, a slice that big will likely put you on the floor. It’s intense, but in the best possible way. This pie can easily serve 12 to 16 people, so gather all of your biggest chocoholic friends and get ready for quite the giggle-fest.

FROZEN MISSISSIPPI MUD PIE

Yield: 12 to 16 servings

Ingredients

no-bake Oreo cookie crust

2 1/2 cups raw pecan pieces

16 medjool dates, pitted

3 tablespoons black cocoa powder (or sub regular cocoa/cacao powder, though it won't be as "oreo-ish")

1 teaspoon melted coconut oil

1/4 teaspoon salt

pie fillings

3 1/2 cups "Mississippi Mud" Chocolate Frozen Yogurt *see notes

1 ripe avocado, pitted

1/2 cup raw cashews (if you arenot using a high-speed blender, soak in warm water for an hour prior)

5 medjool dates, pitted

1/3 cup non-dairy milk

1 tablespoon coconut sugar

1/4 teaspoon salt

1/2 cup chopped dark chocolate or dark chocolate chips

chocolate glaze

1/8 cup water

3/8 cups/about 50 grams chopped dark chocolate

1 teaspoon melted coconut oil

1/8 teaspoon vanilla extract

pinch of salt

pie toppings

chopped pecans

chocolate shavings

Instructions

Lightly spray a springform pan with cooking spray. Place a parchment paper round in the bottom of the pan.

Combine the crust ingredients in a food processor and pulse until combined and just beginning to stick together. It should still be crumbly but if you pinch it between your fingers, it holds together. Transfer the crust crumbs to the prepared pan. If you want to use some crumbs to sprinkle on top, reserve about 1/8 cup, scrunch into clusters/clumps, and place in the freezer. Use your fingers to press the crumbs into the bottom of the pan and then about 2/3 the way up the sides of the pan. Once the crust is evenly spread out and pressed into place, place the pan in the freezer. Let freeze for 1 hour.

If you've not yet made your frozen yogurt (see notes), put it in the ice cream machine about 20 minutes before the crust has frozen fro 1 hour. Once the frozen yogurt is ready, spread 3 1/2 cups into the bottom of pan (on top of the crust, obviously). Return the pan to the freezer and let it freeze for at least 2 hours.

While the pie is freezing, you can make the mousse. Combine the avocado, cashews, dates, milk, coconut sugar, and salt in a food processor and process until fully combined and smooth.

Place the chocolate in a glass bowl and place the bowl over a small pot of boiling water. As the chocolate begins to melt, stir it until it is completely smooth and melted. Remove from the heat. Transfer the melted chocolate to the food processor with the mousse base. Process until fully combined and smooth. Remove the pie from the freezer and spread the mousse out over the frozen yogurt. Return the pie to the freezer for 1 more hour.

Once the pie has frozen, combine the water and chocolate for the glaze in a small sauce pan. Heat over low heat until the chocolate begins to melt. Remove from the heat and stir until fully melted and combined. Add the coconut oil, vanilla extract, and salt. Stir until combined.

Remove the pie from the freezer. Run a thin knife around the outer edge of the pan to loosen the crust from the edge. Remove the outer edge of the pan and gently slide the pie onto a plate or serving platter. Try to remove the parchment paper from the bottom of the pie before arranging it on the plate. Drizzle the glaze over the pie. Sprinkle with reserved crust crumbs, chocolate shavings, and chopped pecans. Slice and serve immediately. Leftovers can be kept, covered, in the freezer for 4 to 5 days. Enjoy!

Notes

You can use your frozen yogurt straight from the ice cream machine (this is probably the best way) or you can use pre-made, already frozen frozen yogurt. You'll just need to let it soften for about 20 to 30 minutes so it gets soft enough to scoop and spread, but don't let it get too melty!

The chocolate glaze recipe is adapted from the Chocolate Orange Glaze from Vegan Chocolate by Fran Costigan.

Do ever have odd reactions to really good food (like fits of giggles, for example)?

Vegan Lasagna with Pesto Cashew Cheese

AUGUST 29, 2014LINDSAY3 COMMENTS

On first glance, I am sure the word “vegan” and “lasagna” sounds like an oxymoron. Everything good about lasagna is not vegan. But, I promise, you won’t miss the cheese or meat. By pumping up the veggie quotient and omitting all of the cheese, I feel much better feeding lasagna to my family and friends. Guests are always shocked to hear that tofu is the ricotta substitute. If the word tofu sends everyone into a tizzy…just don’t mention it :) The best part of this vegan lasagna is the addition of pesto cashew cheese. It is so simple to make – we use cashew cheese as an alternative to any creamy sauce needed. Cashews have many essential nutrients and minerals- it’s a great substitute when you are craving something creamy. Vegan Lasagna with Pesto Cashew Cheese is part of the September meal planning. I typically bake two (double the recipe) and freeze one for later. If you are going to sauté and stir and bake…do yourself a favor and only clean up once. At least, that’s my philosophy!

Vegan Lasagna 8 oz frozen chopped spinach, thawed and drained 1 package silken tofu (organic), drained 2 tbsp. pesto (vegan) 1/4 tsp oregano 1 small onion, diced 1 cup shredded zucchini 1 cup shredded carrots 1 red bell pepper, diced 1 cup mushrooms, chopped 1-2 tbsp olive oil 1/4 tsp salt Pepper 1 package no-boil lasagna noodles 1 jar your favorite tomato sauce

Preheat oven to 350 degrees. Press spinach and tofu with paper towels until as dry as possible. Mix spinach and tofu together in medium bowl. Add pesto and oregano to bowl and mix again. Set aside.

Prep all vegetables. Place olive oil in sauté pan and heat. Add onions and sauté until translucent. Add vegetables (zucchini, carrots, bell pepper, mushrooms) and cook for 3-5 minutes. Add salt to taste (keep in mind the salt content of the sauce). Set aside. Layer sauce, noodles, tofu mixture, and veggies in a glass casserole dish. End with tomato sauce on top. Place foil on casserole and bake for 30-35 minutes. While lasagna is baking- make cashew cheese. After baking, drizzle lasagna with cashew cheese and pesto. Serve warm.

Pesto Cashew Cheese 1 cup raw cashews, soaked for 4+ hours 1 1/2 cup water 1 clove of garlic 1 tbsp pesto (vegan) Juice of half a lemon Pinch of salt

Soak cashews for four or more hours. Can be soaked overnight. Drain and add to high speed blender with remainder of ingredients. Blend for 1 minute or until smooth and creamy. Add salt to taste.

SWEET POTATO & BLUEBERRY FOREST BOWL

August 29, 2014 Kathleen Henry

I can hear my father-in-law laughing right now. Fanciful titles aren't his thing. Dishes should have one word really (spaghetti), two if need be (jelly sandwiches), and only in extreme cases do they ever need three (chicken noodle soup). But definitely not five.

However, I like descriptive recipe titles.

Whimsical descriptives inject wonder into dishes. I could have titled this dish, Sweet Potato, Blueberry & Kale Bowl...erm...not as fun (and still long). There's greens, nuts, seeds, berries...sounds like a forest forage to me! And so it is. The playful titles stay.

“A man’s mind stretched by a new idea can never go back to its original dimensions.”

— Oliver Wendell Holmes

This is such a refreshing and wholesome meal. I had whipped up a blueberry vinaigrette in a frenzy several days ago for a surprise dinner and I knew I needed to make something to use it up. Our fridge is practically empty, no greens to speak of except for a few stalks of kale so a green salad was out to the question. That's when my idea for this forest bowl popped into my mind! Perfect!

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Sweet Potato & Blueberry Forest Bowl

by Katie @ Produce on Parade August-29-2014

An easy and incredibly healthy dinner. Nuts, seeds, and dried berries adorn sweet potato, quinoa, and kale that's drizzled with a homemade blueberry vinaigrette. NOTES: Feel free to use your favorite greens, nuts, and berries for this. If you don't feel like making the dressing, any fruity vinaigrette will do.

Ingredients

1 cup quinoa, dry

2 cups water

2 large sweet potatoes, diced

4 large kale leaves, de-stemmed and torn

¼ cup dried blueberries

2 Tbsp. hazelnuts, chopped

2 Tbsp. pumpkin seeds

drizzle of homemade (recipe below) or store-bought blueberry vinaigrette

dash of kosher salt

dash of ground black pepper

Instructions

In a medium saucepan, bring the quinoa and water to a boil over high heat. Reduce to a simmer, cover, and cook for 15-20 minutes. Drain any excess water with the lid and continue to heat over low until all the water has been absorbed.Meanwhile, steam the diced sweet potatoes for about 15 minutes, until fork tender.In a microwave safe bowl, microwave the torn kale for about 1-3 minutes. It should be wilted, but develop a bright green color and still have a bit of chew to it.To serve, divide the warm ingredients evenly into four bowls. Start with a serving of quinoa into a shallow bowl and add a side of a sweet potatoes and kale. Sprinkle with 1 Tbsp. dried blueberries, and 1/2 Tbsp. hazelnuts and pumpkin seeds. Drizzle with the vinaigrette and sprinkle with a dash of salt and pepper.

Details

Prep time: 10 minsCook time: 20 minsTotal time: 30 minsYield: 4

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Wild Blueberry Vinaigrette

by Katie @ Produce on Parade August-29-2014

A sweet and tart wild blueberry vinaigrette, the perfect compliment to a big green salad.

Ingredients

½ cup fresh or frozen wild blueberries

½ lemon, juiced

¼ cup balsamic vinegar

2 Tbsp. olive oil

1 Tbsp. agave nectar or maple syrup

pinch of kosher salt

Instructions

Combine everything in a blender and blend on high for several minutes.Serve over green salad and store in fridge

Details

Prep time: 5 minsCook time:Total time: 5 minsYield: about 3/4 cup

In honor of surviving a quarter of a century, Arman, Lee and I had to show a certain lady friend some serious love. Davida and I bonded a couple years ago over oats and kale and Tinder and Judaism and all the healthy things. We’ve never actually met, but I’ve seen her gorg face (and her boyfriend C’s gorg face) enough times through Skype that we’re basically like old friends. I feel like I’ve known the girl since Moses parted the Red Sea.

She’s not only an uber talented mint chocolate protein bar creator, but she’s also a whiz with Pinterest and photography and all that behind the scenes bloggy jazz. She has honestly helped me and my blog tremendously, and all from the goodness of her gluten-free heart. Wait. Did I mention she’s hilarious? And like really pretty, too?

OKAY FINE I HAVE A CRUSH ON THE HEALTHY MAVEN. Anyways, I whipped up these bodacious bars and photographed them and ate them and everything, thinking they’d be the perfect treat to celebrate all twenty five years of Davida’s lovely life. And then something funny happened. I realized they were chock full of gluten. Davida can’t eat gluten. Ummmmmmmmmmm. That’s like her making me a steak for my birthday.

I texted Arman in a frenzy wondering how to resolve my conundrum and then I realized that you should all just buy her Healthy Breakfast e-Cookbook, snag her homemade gluten-free flour blend and use THAT to make these instead of spelt flour. It’s allllllll good.

I’m so smart. I kind of just totally turned my mistake into the best excuse ever to buy herebook (which is actually super fantastical).

Should we talk about how tasty these bars are errr no? Well, they’re really quite delish. They’re not the healthiest bar ever per say, but they are packed with 100% whole grain goodness from the spelt flour and oats. Plus they’re sweetened with an innocent amount of coconut sugar and pure maple syrup. And they even have quinoa hidden in them!! The nerve.

No one even has to know. I won’t say anything if you don’t say anything. After you’re done swan diving into these bars, be sure to head over to Arman and Lee’s blog for more birthday treats!

Happy, happy birthday to the most fabulous girly I’ve ever not met! I love ya more than spelt.

STRAWBERRY QUINOA OATMEAL BARS

PREP TIME

10 mins

COOK TIME

35 mins

TOTAL TIME

45 mins

These moist and perfectly sweet strawberry oatmeal bars are the perfect afternoon treat!

Alexis: Alexis Joseph, MS, RD, LD

Recipe type: Snacks, Dessert

Serves: 12-15

INGREDIENTS

1 cup old-fashioned rolled oats

1 cup spelt or whole wheat flour (or try Davida's gluten-free flour blend)

¾ cup cooked quinoa

⅓ cup unsweetened shredded coconut

2 tbsp coconut palm sugar (or brown sugar)

¼ tsp salt

¼ tsp baking soda

¼ tsp cinnamon

¼ cup pure maple syrup

½ cup unsweetened applesauce

¼ cup coconut oil, melted

1 tsp vanilla extract

½ cup strawberry jam

INSTRUCTIONS

Preheat oven to 325F. Grease an 8x8in baking dish with coconut oil or cooking spray.

Combine oats, spelt flour, quinoa, coconut, sugar, salt, baking soda and cinnamon in a large bowl.

Add maple syrup, applesauce, coconut oil, and vanilla. Stir until combined.

Set aside ½ cup of the oat mixture and then press the rest into the prepared pan. Top with strawberry jam, spreading evenly with a spoon or spatula.

Sprinkle the rest of the oat mixture on top.

Bake for 35 minutes. Cool completely on a wire rack before cutting into 12-16 bars.

Store in the refrigerator.

3 BERRY COBBLER RECIPE

August 27, 2014 by Sarah O'Toole

Curious what’s going on over here? Crazy-ness.

But you know what I have been realizing in my old age (ha ha) it’s always crazy-ness over here.

Because we like to take on a lot. But so do you:)

It seems every time I get on the phone with family or grab juice with friends they always say “oh I’ve been SO busy lately” and well, I believe it.

The busier I am the more I crave balance.

What about you?

I just want to drink green juice, work on our website, create new recipes for members, go for a run, do some yoga-catch up with friends, call my mom back, spend time with my boo, make a nice dinner, clean the house, meditate and get in bed before 11pm!

OK maybe that’s a little too much to ask:) Balance though… I find myself asking does it really exist?

My good friend Danielle LaPorte say’s Nope. She say’s just do things that make you feel the way you want to feel.

SO WHAT THINGS DO I DO TO MAKE ME FEEL BALANCED?

I go for a run before sitting at my computer all day

I create 2 new recipes a week, instead of everyday

Sometimes I meditate in the mornings and sometimes in the evenings

I spend time with my boo, while we make dinner together

WHAT THINGS DO YOU DO TO FEEL BALANCED?

I have an idea:) You could have a Green Juice and then make this 3 Berry Cobbler!

3 BERRY COBBLER RECIPE

INGREDIENTS:

Filling

1 cup fresh blueberries

1 cup fresh blackberries

2 cups fresh strawberries

2 Tbsp. maple syrup

2 Tbsp. arrowroot powder

1/2 a lemon, juiced

1/2 Tbsp. vanilla extract

Crust/Topping

1 cup almond meal

1/2 cup brown rice flour

2 Tbsp. garbanzo bean flour

1 1/2 tsp. baking soda

1/3 cup coconut sugar

1/4 cup coconut oil

1/4 cup water

Extras

vanilla ice cream (it’s a must for cobbler!)

DIRECTIONS:

Pre-heat oven to 350 Degrees F. Lightly oil a glass baking dish, we used a 9.5 inch round baking dish but any dish will do (crust depth will change but still should turn out fine). Next, wash berries and chop strawberries, place berries in a large bowl with all filling ingredients. Stir well and set aside.

Then make the crust/topping by mixing all ingredients in another medium bowl. Mixture should stick together when pressed, if not add a touch more water or oil. Next remove 3/4 (of a loose) cup of the crust and set aside. Place the remaining crust in the bottom of the baking dish and press down firmly.

Top with all of the filling. Then use the remaining crust mixture to spoon over the top. Place in oven and bake for 30 minutes. Remove and serve warm with ice cream!

Rememb

CAESAR SALAD

Una receta de: Lolét

Tipo de receta: Salads

Cocina: Vegan / Gluten-Free

Porciones: 2

INGREDIENTES

100 grs. leafy greens (arugula, lettuce, spinach)

100 grs. of oyster mushrooms

100 grs. tempeh cut into cubes

Some sprouts

1 pinch smoked sea salt

1 dash lemon juice

1 dash of olive oil

For the dressing

1 tbsp. vegan mayonnaise

juice of ½ lemon

1 dash of olive oil

1 pinch of garlic powder

1 pinch of salt

INSTRUCCIONES

Wash and drain leafy greens, place in a bowl and set aside.

Cut the oyster mushrooms into strips.

Heat a pan with a little olive oil and sauté oyster mushrooms a few minutes, until edges are golden brown.

Remove from heat and season with smoked sea salt and lemon juice and set aside.

In the same pan, with a splash of olive oil, brown on all sides tempeh cubes and set aside.

For the dressing

Mix all ingredients until light cream, if it is very dense, lower with a little water.

For assembly

Garnish green leaves and mix to coat well with the cream.

Serve in a bowl and place over the croutons and mushrooms.

Add some sprouts above.

Finish with a squeeze of lemon juice and freshly ground black pepper.

NOTAS

Share and enjoy!

Crocchette di patate con pesto e fagiolini / Potato croquettes with pesto and string beans

lug 26, 2014By Rinoin Aperitivi,Appetizer5 CommentsTags: basil,basilico,fagiolini, patate,pesto, potatoes,string beans

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Ho sempre avuto un debole per crocchette, polpette e affini. La forma sferica, la duttilità, la possibilità di essere consumate fredde il giorno dopo (a volte sono persino più buone) o congelate, ne fanno uno dei miei piatti preferiti. Eppure mi sono accorto che nel blog mancavano. Tragica dimenticanza. Non potevo che rimediare. Queste crocchette nascono dall’idea di riproporre l’abbinamento, caro ai genovesi, pesto- fagiolini-patate e devo dire che funziona alla grande anche stavolta. La versione che vi propongo prevede la frittura nell’olio, ma niente vi vieta di cuocerle nel forno. Buone crocchette e buona estate!

La Ricetta: Crocchette di patate con pesto e fagiolini

per 10 crocchette

Ingredienti

Per le crocchette:

1 kg di patate a pasta bianca

100 g di fagiolini

4 cucchiai di lievito alimentare in scaglie

40 g di foglie di basilico

1 spicchio d’aglio

30 g di pinoli

sale e pepe

Per la panatura:

50 g di semi di lino

50 g di farina 0 oppure 00

100 g di pangrattato

100 g di acqua

sale

Tritate i semi di lino e uniteli all’acqua, mescolate e mettete in frigorifero a riposare. Nel frattempo lessate le patate e fatele raffreddare. Mondate i fagiolini e lessateli al dente in acqua salata. Preparate il pesto frullando il basilico, l’aglio, 2 cucchiai di lievito alimentare, i pinoli, 10 cucchiai d’olio, sale e pepe fino ad ottenere un composto liscio. Tagliate a tocchetti i fagiolini e uniteli al pesto. Schiacciate le patate e unite 2 cucchiai di lievito alimentare, 4 cucchiai d’olio, sale e pepe mescolando con un cucchiaio di legno. Con l’aiuto di un cucchiaio prelevate una po’ di patate, dategli una forma sferica aiutandovi con le mani oliate e praticate con l’indice un foro al centro di ogni sfera. Ponete un cucchiaino di pesto e fagiolini nel foro e chiudete con una piccola quantità di patate, compattando bene. Passate le sfere nella farina, poi nel composto di semi di lino ed acqua che avrete salato e mescolato, e infine nel pangrattato. Friggetele in olio caldo finché saranno dorate o cuocetele nel forno a 200° per 20 minuti.

I have always had a weakness for croquettes, veggie rissoles and such like. Their spherical shape and malleability, the chance of having them cold the day after (sometimes, when cold, they taste even better) or freezing them, make them one of my favorite dishes. Yet I realized they were not part of the recipe list on the website. Awful forgetfulness. I can do no other than making it up. These coquettes come from the idea of recreating the beloved Ligurian combination of pesto, string beans and potatoes. I must say the combination worked perfectly this time as well. The recipe includes oil frying but nothing prevents you from cooking them in the oven. Have some good croquettes and a great summer!

The Recipe: Potato croquettes with pesto and string beans

makes 10 croquettes

For the croquettes:

1 kg white potatoes

100 g string beans

4 tablespoons nutritional yeast

40 g basil leaves

1 clove garlic

30 g pine nuts

salt and black pepper

For the breading:

50 g flax seeds

50 g all purpose flour

100 g bread crumbs

100 g water

salt

Grind the flax seeds and add them to water. Blend well, set in the fridge and let stand. In the meantime stew the potatoes and let them cool down. Wash the string beans and stew them in salted water. Prepare the pesto blending basil, garlic, 2 tablespoons of nutritional yeast, the peanuts, 10 tablespoons of oil, salt and black pepper until you get a smooth mixture. Chop the string beans and add them to the pesto. Mash the potatoes and add 2 tablespoons of nutritional yeast, 4 tablespoons of oil, salt and black pepper and mix with a wooden spoon. Get some puree with a spoon and give it a spherical shape. With your hands make a hole in the center of each ball. Place a teaspoon of pesto and string beans in the holes you have made and close them with some puree making the ball compact. Coat the balls with the flour, then dip them in the flax seed and water mixture that you have previously salted and stirred. Finally roll through bread crumbs. Fry in hot oil (or bake in oven at 200°C/390 °F). Let them turn golden brown, serve.

VEGAN BREAKFAST BURRITOS

August 27, 2014 Kathleen Henry

Todd and I have made this recipe so many times. It's been perfected. Like it's my life's work, you guys. Each time we make it I ask, "Should we take the time to document it for the blog?" and every single time...."Nah, next round we will."

I'm so sorry about that. Sometimes a dish is so good, ain't nobody got time to be messing about with photography and the like. It's all you can do to wait until it's time to dig in! My bad.

This insanely tasty burrito all started about a year ago when Todd decided he wanted breakfast burritos. My little brother used to make them all the time, even though I myself had never made them, I knew he used primarily potatoes, breakfast sausage, and scrambled eggs. Erm, not the taddest vegan but a super easy fix with plant-based breakfast patties and a fluffy tofu scramble.

A few tips here. Use the patties as opposed to the ground breakfast sausage, if you're able. The patties have a bolder "breakfast sausage" taste in comparison. I've used both and heavily favor the patties. The tofu scramble is extraordinarily fluffy and soft when the tofu that's packed in water in it's little bin is used, as opposed to the tofu that's vacuum sealed (which I normally favor).

I'm terribly excited to finally share one of our very favorite dishes. Todd actually requested these for his birthday, but we've been so busy we only just got around to making them...two weeks later. Whoopsie.

This is a brilliant recipe for someone who's thinking about going vegan or just trying to adapt a more healthy, cruelty-free diet. Breakfast burritos don't really spring to mind as an inherently animal-free dish, but with my version you can have your vegan burrito and eat it too. You've really got to try them. There's no reason to have our furry friends (and chicken ovulation eggs...let's be honest) in a breakfast burrito! No reason I tell you!!

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Vegan Breakfast Burritos

by Katie @ Produce on Parade August-27-2014

An insanely delicious and easy vegan breakfast burrito loaded with roasted potatoes, seasoned tofu scramble, browned breakfast patties, and cheddar cheese. Tofu scramble recipe adapted from Isa Chandra.

Ingredients

2 lbs. mixed baby potatoes, cubed

drizzle of olive oil

sprinkling of seasoning salt

dash of ground black pepper

1 Tbsp. olive oil

3 garlic cloves, minced

1 lb. firm tofu, drained and pressed

2 tsp. ground cumin

1 tsp. dried thyme

1 tsp. kosher salt

½ tsp. ground turmeric

2 Tbsp. water

heaping ¼ cup nutritional yeast

6 frozen vegan breakfast burrito patties, thawed

6 burrito sized flour tortillas

dollop of vegan mayonnaise

8 oz. package of vegan shredded cheese

dollop of salsa

sprinkling of cilantro, chopped

Instructions

First, remove the breakfast patties so they can thaw out.Preheat the oven to 400 F. Wash, dry, and cube the potatoes. Spread them evenly on a rimmed baking sheet and coat with a drizzle of olive oil. Sprinkle with a seasoning salt and a dash of ground black pepper. Stir well to coat evenly and bake at 400 F for about 40 minutes, until fork tender.In a large rimmed frying pan, heat 1 Tbsp. olive oil over medium-low. Add the minced garlic and sauté for a few minutes until fragrant. Next, coat the pan with a nonstick cooking spray and crumble in the tofu with your hands. Sauté for about 5 minutes over medium heat.Meanwhile, whisk together the cumin through and including the water in a small bowl. Add to the tofu and continue to cook for another 10 minutes, scraping up bits that stick to the pan with a metal spatula. Then, stir in the nutritional yeast.Once the tofu is done, transfer to a serving bowl. Add the breakfast patties to the frying pan and break apart into small pieces with a metal spatula. Cook over medium heat for about 5-8 minutes, until browned. Add the tofu back to the pan to warm and combine if you like.Warm the tortillas in the microwave for about 30 seconds.To assemble, place a dollop of mayo in the middle of the tortilla, followed by a pile of potatoes, then some breakfast patty and tofu scramble, a bit of cheese, followed by salsa and cilantro. Fold in the left and right sides first, and then roll away from you to form a burrito!Serve warm with additional salsa if you like.

Details

Prep time: 10 minsCook time: 40 minsTotal time: 50 minsYield: 6

Spiced Rice and Beans

I’ve probably made about a million variations of rice and beans, it’s an easy meal to throw together at a moment’s notice, especially if you have some plain rice and beans cooked already.

I thought about this spiced rice and beans on a long exhausting ride home on one of those activity-filled unending summer days, we had nothing home except for leftover rice and a jar of black beans that was to go into a salad.

I’m particularly drawn to this kind of food whenever I’m little stressed or fatigued, perhaps it’s theturmeric, or maybe it’s because it’s filling and sates my hunger.

I swear I think up the most scrumptious meals when I’m tired and hungry, on that journey I craved a simple and tasty dish that would also be satisfying and nourishing.

A modest of rice and beans enlivened with a melange of flavours and unique spices – rustic mustard seeds, fragrant coriander, warm and nutty cumin and earthy turmeric.

I tossed in a few vegetables and finished off with zesty lemon and cilantro.

It’s a great lunch or quick weeknight meals, or an awesome contribution to a potluck picnic, like the one I’m going to this long weekend, it makes a wonderful side-dish at summer barbeques.

There are a few ways to prepare it; when I have time to spare, I brown the rice with the sautéed spices and vegetables and cook it in vegetable broth, it takes more time but it’s so flavourful!

This is my ultimate comfort food!

Print This!

Spiced Rice and Beans

INGREDIENTS

1 cup long-grain white or brown rice

1/2 cup wild rice

1/2 cup dried black beans, soaked overnight – optional (or 1 16-oz canned black beans, rinsed and drained)

Salt to taste

2 tablespoons coconut oil (or olive oil)

1 teaspoon mustard seeds

1 teaspoon ground cumin

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

1/2 teaspoon red pepper flakes (or to taste)

2 garlic cloves, minced

1 red onion, chopped

1 red bell pepper, chopped

1 tablespoon lemon juice

1 teaspoon lemon zest

2 tablespoons chopped cilantro, plus more for garnish

Salt and freshly ground black pepper to taste

DIRECTIONS

Combine long-grain rice and wild rice, and rinse thoroughly. Add salt to taste and cook in a rice cook per machine instructions or cook on stovetop using this guide

Rinse and place beans in a heavy-bottomed pot or saucepan and cover with an inch and the half of water

Cook over medium-high heat and bring to a boil

Let the beans boil for about 15 – 20 minutes

Reduce heat and let beans simmer until they start to become tender, stir and taste occasionally

When beans are tender, add salt to taste and cook until beans are as tender as you like them

Heat coconut oil over medium heat in a large skillet or saucepan

When oil is hot, add mustard stir and cook for about a minute until seeds start popping

Add cumin, turmeric, coriander and red pepper flakes and cook for another minutes until spices become fragrant

Add garlic, onions and bell pepper and cook for 2 – 3 minutes until onions are softened

Add cooked rice and drained black beans, cook for about 3 – 5 minutes stirring occasional to make sure it doesn’t burn

Stir in lemon juice, lemon zest and cilantro

Check seasoning and add salt to taste

Let the rice and beans cook on low for another 2 – 3 minutes for the flavours to blend

Sprinkle with more cilantro and serve with freshly ground black pepper

Enjoy!

Veggie Sushi

August 27, 2014 By Cassie

I love sushi! Something about those cute little bites of rice and veggies just makes me super happy. Unfortunately, sushi can get kind of expensive and sometimes vegetarian sushi can be hard to find. Luckily, it’s a lot of fun and not that difficult to make at home.

First, lay out a piece of toasted nori. If your nori isn’t pre-toasted, you can toast it over an open flame or place it under a broiler for 30 seconds to a minute until it becomes crisp and change colors. Once the nori is ready, spread on a layer of sushi rice.

Next, add your filling. You can use whatever vegetables you have on hand. I like to use carrots, cucumber, and avocado. I also like to add a little wasabi at this point, so it is more evenly dispersed in each bite instead of a big glob on top.

Finally, roll up your sushi as tightly as you can and cut it into one inch slices. Traditionally, a bamboo mat is used to roll up sushi but I’ve never had a problem rolling sushi without one.

Some people don’t like sushi leftover because refrigerating it can cause the rice to harden. I’m not picky though so I think sushi makes excellent, easy leftovers.

Veggie Sushi

Yield: 3 rolls

Serving Size: 1 roll

Adapted from How to Cook Everything Vegetarian by Mark Bittman

Ingredients

3/4 cup sushi rice (or other short grain rice)

4 tablespoons rice vinegar, divided

1 tablespoon sugar

1/2 teaspoon salt

3 sheets toasted nori

Wasabi paste

1/3 cup avocado, sliced

1/3 cup cucumber, cut into sticks

1/3 cup carrots, cut into sticks

Pickled ginger, for serving

Soy sauce, for serving

Instructions

Cook rice according to package directions (some varieties can take about an hour with soaking and cooking time).

While the rice is cooking, combine 2 tablespoons vinegar, sugar, and salt in a small saucepan over medium heat. Cook, stirring, until the sugar dissolves. Put the saucepan in a bowl filled with ice and stir the mixture until cool.

When the rice is done, move it to a large bowl. Begin to toss the hot rice in a motion similar to folding but faster and less gentle. While tossing, drizzle with the vinegar mixture.

Put a square of nori, shiny side down, on your working surface. Mix 1 cup of water with 2 tablespoons vinegar. Dip fingers in the vinegar and water mixture (so the rice doesn't stick to them) and spread nori evenly with a layer of rice. Smear rice with a finger full of wasabi. Put some of the avocado, cucumber, and carrots about 1/2 inch from the edge nearest you.

Tightly roll the nori around the rice and vegetables, forming it into a log. Slice the rolls into 1 inch sections. Serve with pickled ginger and soy sauce

Vegan Blueberry Crisp

AUGUST 9, 2014 / HIPPIEFIG

Confession time. Jenna has never been a blueberry fan. To her, they’re just not as as vibrant, sweet, or full of flavor the way raspberries and blackberries are. Sure, blueberries are full of antioxidants and nutrients, but they have never been her “go to” fruit. All of this may have changed, however, because of this blueberry crisp.

Deep, colorful, crispy and sweet, this blueberry crisp is a comforting treat that can be made extremely quickly and with ease. It is not filled with any questionable ingredients and it’s perfectly satisfying. What could be better?

This blueberry crisp only requires FOUR ingredients and they’re so basic that it’s likely that you’ll have all of them in the kitchen at all times. The crisp first begins by warming up, softening, and plumping 2 cups of blueberries in a pan of water.

Once this process is finished, the blueberries are tossed in some maple syrup and then placed inside a dish. Next, it is time to make the crisp’s “flaky” crust.

With some oats, maple syrup, and applesauce, the topping is mixed together until the oats are thoroughly coated and are sticking together. After adding the mixture to the top of the crisp, the entire dish is ready to go into the oven.The dish is set within the oven, preheated at 350°F for 20 minutes, until the crust has hardened and the blueberries underneath have begun to bubble.

After this crisp was taken out of the oven and given some time to cool down, we ate the entire thing. The blueberries were sweet but tart and the topping was perfectly crunchy. Overall, it was a definite hit. This crisp would make the perfect breakfast, afternoon snack, or dessert with a side of vegan ice cream!

Vegan Blueberry Crisp

Ingredients:

2 cups fresh blueberries

1-2 cups water

2 tablespoons maple syrup (1 tablespoon for berries + 1 tablespoon for oat crust)

1/3 cup rolled oats

1/3 cup applesauce

Directions:

Add 1 cup of water with 1 cup of fresh blueberries into a pan and bring to a boil over medium heat, stirring constantly. Once the blueberries have turned a deep purple and have began to enlarge, remove from water and set aside. Repeat with second cup of blueberries

In a bowl, toss warmed blueberries carefully with 1 tablespoon of maple syrup, then add to dish

Add maple syrup, oats, and applesauce together in a separate bowl and mix together until crust forms, adding more applesauce or oats as necessary until a thick mixture has been created

Place the crust over the blueberries in an even layer

Cook the dish in an oven preheated to 350°F for about 20 minutes, or until crust has hardened and blueberries beneath have begun to bubble

Remove from oven and let cool for about 10 minutes, until warm, before serving

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