Beggin For Brownies…..

18 03 2012

I’ve been on a quest to find the best Vegan brownie recipe in the world. Well, after a number of failed “experiments” I pretty much gave up! My dog even stole one set (that was harder than a hockey puck) out of my kitchen trash. Suitable to be a dog cookie? Enough said! ImageBecause of all of the dry ingredients, the dough just needs some help rising to be edible.

After taste testing a few recipes, I came up with this version of gluten-free goodness! They do have eggs in them, so they would not be considered Vegan. These are great, and you don’t need a very big piece to get a chocolate fix.

The base for the dough is arrowroot. It’s a starch that’s gluten-free and is used in place of flour most frequently to firm up puddings, custards, and in our case here, brownies. The walnut oil is a little pricey but it’s really high in your Omega 3 and 6, so I’m sure that makes it safe to rationalize having a second piece! Both the walnut oil and the arrow root might be hard to find in a traditional grocery store, but you should be able to locate them in a more “health oriented” stores.

Best Brownie Ever

Ingredients:

1 cup raw pecans

6 Tablespoons walnut oil, plus extra for the baking pan

½ cup agave nectar

2 whole omega-3 eggs

½ cup cocoa powder

¼ cup arrowroot

Sunspire chocolate chips and toasted, chopped pecans (unsalted) for “frosting”

Directions:

Preheat oven to 350*F.

Oil an 8x8x2 inch baking pan with the walnut oil. In a food processor, grind the pecans to the consistency of meal. Transfer to a medium bowl and add the 6T walnut oil, agave nectar, eggs, cocoa, and arrowroot. Stir to blend. Pour into an oiled 8x8x2 inch baking dish.

Bake for 20 minutes or until a toothpick comes out clean. Immediately put some of the Sunspire chocolate chips on the top of the brownies just when you pull the pan out of the oven. When melted, use a small spatula to spread. Sprinkle toasted pecans on top. Let cool, then cut into 1 inch squares.

Variation: I used ground almond flour in the dough rather than 1 cup raw pecans; you can purchase the ground almond flour in the baking section at Trader Joe’s.

You could also lose the chocolate chips and dust the top of the cooked brownies with a dusting of powdered sugar.

These are not “vegan” due to the incorporation of eggs, but they are gluten free and dairy free depending upon the type of chocolate chips you use for the frosting.

Adapted from: The UltraMetabolism Prescription, Dr. Mark Hyman available from: http://www.amazon.com/Ultrametabolism-Simple-Plan-Automatic-Weight/dp/0743272560





Classic Comforts

26 02 2012

I had a craving this week for a macaroni salad my Mom used to make when I was a kid, you know the one with the elbow macaroni, peas and onions? One of the challenges of being Vegan is how to get the taste of the comfort foods you remember but in a healthier, vegetable based way. 

Here’s my take on Pea and Onion Pasta Salad – brown rice based elbow macaroni by Tinkyada Pasta Joy (gluten-free), canned organic peas, a little finely diced red onion and Veganaise. Mix and refrigerate for a bit to allow the flavors to blend. Yum! 

That got me on a kick of trying to figure out how to make Vegan Enchiladas. I used corn tortillas (check the label because many brands have some gluten, etc. incorporated) and fried them in a bit of olive oil to soften them, added a mixture of rice and almond based “cheddar” cheeses, and sat them in a bed of homemade enchilada sauce from a wonderful recipe I found online (see: http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html – I just modified this to vegetable broth rather than chicken stock and used organic versions on the canned goods). Place the “cheese” filled rolled tortillas in a baking pan that has some of the homemade sauce in the bottom, cover with a little more sauce, a little “cheese” and place it in a 350* oven for about 15-20 minutes until the sauce is bubbling. Eat and enjoy! 

Tabbouleh is a wonderful staple for lunch. In this version I’ve added up about 2 cups (cooked) couscous (not gluten-free! You can substitute cooked Quinoa for the couscous if you are trying to lose the gluten) according to the package directions. The version I used today had some brown rice, lentils and spices already in the mix. I chopped up one bunch of fresh parsley finely. Make sure and dry it thoroughly before trying to chop it up or you will have a big mess! Two Roma tomatoes finely diced and a little bit of red onion diced. Put all of these ingredients in a large bowl with the juice of one lemon, 1 tablespoon extra virgin olive oil, salt and pepper and tossed to mix up. 

I’ve been packing up all my food in single serving sized containers so that I can just grab them and throw them in my lunch bag so I don’t have to spend a lot of time cooking during the busy work week!

What’s your favorite comfort food? Have you experimented with making it more vegetarian friendly? Post your comments below!





Green Goo Goblin Stew

29 10 2011

No boos for you!Ohhhh my lordie! Is this ever good! No boos around the dinner table for you (if you can get past the whole green thing)!! Your friends will be positively green with envy at your culinary skills! Ramp up the scary and put some roasted fingerling potatoes in the bowl before serving! They look just like scary fingers emerging from the goo!

Seriously, this is a fun stew that tastes similar to a Thai green chili base. It is so flavorful. I got the recipe when I attended a recent cooking demonstration at Native Foods given by Chef Tanya Petrovna. She shows you how to have fun and flavor that is beyond measure. One of my favorite restaurants! I haven’t had much experience with Thai cooking and I was surprised at how easy it was to recreate those flavors at home with her recipe. Soul satisfying green goo!

Try to use organic products wherever you can. Be good to you.

 Ingredients for Paste:

1 Tablespoon coriander seeds

2 teaspoons cumin seeds

½ teaspoon whole black pepper

1 teaspoon sea salt

1-2 jalapeno, chopped

1 cup fresh cilantro, chopped

3 lemongrass stalks, trimmed, finely chopped

2 green onions, chopped

2 Tablespoons peeled and chopped fresh ginger (about a 2” piece)

Zest from two limes

2 Tablespoons lime juice

 

Ingredients for Goo Stew:

1 cup chopped spinach

2 cans coconut milk (I use light, just make sure there is no sugar in the one you buy)

1 cup water

1 zucchini, medium, sliced in ¼” half moons

¼ pound green beans, ends trimmed and cut into 1” pieces

12 ounce package firm tofu, drained and sliced into ¼“ chunks

1 ½ cups whole cashews (raw, unsalted)

¼ maple syrups (use the real deal, no Aunt Jemima here!)

1 Tablespoon soy sauce

½ teaspoon sea salt

¼ teaspoon white pepper

1 cup fresh basil (for garnish)

Lime wedges (for garnish)

 

First, make the green goo paste:

In a small skillet (no oil) hit the coriander, cumin and whole black pepper to toast slightly.

Grind the freshly roasted spices with a mortar and pestle (get creative with a meat tenderizer or something if you don’t have a mortar/pestle).

Add the salt, jalapenos, cilantro, lemongrass, green onions, ginger, lime juice, zest and continue to mash the mix with the mortar and pestle until it becomes a paste. Set aside.  This makes enough paste for a couple of batches of the stew. You can freeze half of the paste for use another day.

 Turn the paste into a stew:

In a blender put in 6 Tablespoons of the paste, 1 cup chopped spinach, and one can of the coconut milk and puree.

In a stock pot, pour in the spinach coconut milk puree, the second can of coconut milks, water, zucchini, green beans, tofu, and cashews and simmer for 10 minutes.

Add the maple syrup, soy sauce, and sea salt and simmer for another 5 minutes.

I pureed a few cups of the goo, then added it back to the pot to thicken it up a bit.

Serve over a little rice or pasta and garnish with fresh basil and lime wedges…..and maybe those roasted fingerling potato “fingers”……Boo!  

Get creative! Any green veggies will do in the goo!

 

This recipe isn’t available in Tanya’s book, but she’s got lots of other great, healthy options. It’s available from:  Native Foods Restaurant Cookbook

Try one of Tanya’s restaurants:  www.nativefoods.com  





Bread is not Boring!

9 10 2011

“I tell you the truth, he who believes has everlasting life. I am the bread of life.” John 6:47-48   

I had an epiphany while working through my Bible study today that I would love to share with you. It involved bread. It’s always good to study around food, no? It’s probably why I paid attention in the first place…..

There is significance to bread in Scripture. It was used as a staple for nutrition. It was also used as an offering to God in the Old Testament.

In the case of David, we know that when he fled from Saul, he ran to Nod and visited Ahimelech who was fearful of David because he knew of David’s conquest over Goliath. David told him a lie that he was “on a secret mission” for Saul and asked for something to eat.

“Now then, what do you have on hand? Give me five loaves of bread, or whatever you can find.” But the priest answered David, “I don’t have any ordinary bread on hand; however, there is some consecrated bread here–provided the men have kept themselves from women. David replied, “Indeed women have been kept from us, as usual whenever I set out. The men’s things are holy even on missions that are not holy. How much more so today!” So the priest gave him the consecrated bread, since there was no bread there except the bread of the Presence that had been removed from before the LORD and replaced by hot bread on the day it was taken away.” 1 Samuel 21:3-6

During the time of David, bread was offered to God as a way to remind God of the covenant that he made with his people (Israel). This is the “Shewbread” that we see in Scripture. It was placed on the altar, and it was 12 loaves of what is thought to be unleavened bread. It was replaced with fresh bread each Sabbath.  

David was given bread that had been offered to God. There is some meaning to this, it is a reminder to David by God of his commitment and covenant to protect him.

Jesus also used 5 loaves to feed the five thousand.

“When Jesus heard what had happened, he withdrew by boat privately to a solitary place. Hearing of this, the crowds followed him on foot from the towns. When Jesus landed and saw a large crowd, he had compassion on them and healed their sick. As evening approached, the disciples came to him and said, “This is a remote place, and it’s already getting late. Send the crowds away, so they can go to the villages and buy themselves some food. Jesus replied, “They do not need to go away. You give them something to eat.” “We have here only five loaves of bread and two fish,” they answered. “Bring them here to me,” he said. And he directed the people to sit down on the grass. Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves. Then he gave them to the disciples, and the disciples gave them to the people. They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over. The number of those who ate was about five thousand men, besides women and children.” Matthew 14: 13-21

Jesus reminded the disciples and the crowd that he alone is the provisioner of all our needs. He can and will satisfy and sustain us.

  • Five loaves fed David when he fled from Saul.
  • Five loaves fed the 5,000. 
  • Twelve loaves on the altar of the tabernacle as an offering to the Lord.
  • Twelve apostles.
  • Consecrated bread represents the presence of the Lord. It is this bread of the presence that was given to David to remind him of the promise of God.
  • Jesus tells us that he is the bread of life.
  • We use bread during the communion ritual as a reminder of Christ’s body.

In the Old Testament bread is used to symbolize things beyond the obvious of nutrition; the presence of God, unity among a group, wisdom. In the New Testament, bread represents Christ himself, unity of his Kingdom and the Church.

When Jesus tells us that he is the bread of life, he is telling us in short that he is the embodied presence of God. He is wisdom, and unity, and the ultimate nutrition. He alone can satisfy your needs.

Doesn’t that just stir your soul to no end? I hope so! Bread, indeed, is not boring! Grasp at your bread hungrily and greedily….and maybe dip it in a little olive oil and vinegar with some cracked pepper as you do! May it become a reminder of who your Maker is and what promises he has made to us each and every time you have your daily bread.

Reference:

David: Seeking a Heart Like His  (Beth
Moore)

Holman Bible Dictionary 





Sassy Soup

20 09 2011

(AKA Chickenless Noodle Soup)

What always makes you feel better? A bowl of hot soup, no? How can you make this in a vegetarian format while maintaining all the flavor? Why, with my latest discovery….Shirataki noodles….of course!

They are tofu based, but they look, taste and feel like pasta. They are low carb, low-calorie, sugar fee, gluten-free miracles!  You can find them in next to the tofu in the refrigerator section. They may not be in all grocery stores yet, but you can find them in your natural stores for sure.

Yield should be about 6 servings

Ingredients

  • 2 (organic) carrots peeled and sliced (or 12 mini carrots sliced lengthwise)
  • 2 stalks (organic) celery, diced
  • 1 (organic) yellow onion, diced
  • 2 teaspoons extra virgin olive oil
  • 6 cups filtered water
  • 2 teaspoons poultry seasoning
  • 2 teaspoons kosher salt
  • Freshly ground pepper, to taste
  • 1  8 ounce package shirataki noodles (I used the “spaghetti” shape)

Directions

Heat oil in a large soup pan and sauté the mirepoix (carrots, celery and onions) for 3 to 4 minutes until veggies are just barely beginning to brown on the edges. Add water and bring to a boil. Simmer, covered, for about 15 minutes or until vegetables are tender.

While waiting for the soup, empty a bag of shirataki noodles into a strainer and rinse thoroughly. As the bag I used stated, “to reduce the authentic aroma.” A statement like this and you know I’m going to be encouraged to sniff, of course, and all I can say is learn from the error of my ways! You should rinse the noodles thoroughly! Drain them well! When the stock is ready, add the noodles, give it a quick stir, and boil for about 3 minutes more. Check for flavor and adjust seasonings as necessary. Portion into bowls, include a side of crusty bread, a little salad, or cornbread and then eat and enjoy! 

I think you’ll be pleasantly surprised by the shirataki noodles! They have a great flavor without all the calories.  For more info on the noodles, here’s a link to the website for the brand that I used:  http://www.house-foods.com/tofu/tofu_shirataki.aspx

Mmmmm! Just what Docktah Mom ordered! Enjoy!

      





Wanton Whispers

17 07 2011

I was out at the pool in my homeowner’s association today working on my daily dose of Vitamin D.  There’s something about that summer sun that soothes the soul.  I had a tall bottle of water, a new magazine, beach towel perfectly draped on the lounge chair. I set the 30 minute timer on iPhone to remind me when it’s time to flip over. I was perfectly poised for wonderful possibilities!

When I laid down near the spa, which is in a partially enclosed area with a curved wall, it was suddenly as if I had been transported through space to the whispering gallery in St. Paul’s Cathedral; the church home that was the place where Prince Charles and Lady Di married. The cathedral that I’ve had the opportunity to visit and happen upon an eventide service with stunning voices echoing throughout the halls; This massive place of worship, designed by Christopher Wren has a not so secret gallery up in the dome. After a few satisfying steps, you alight to a walkway that rims the dome, something like 100 feet above the ground floor, and when you whisper against the wall, anyone near the wall at any point around the dome walkway, can hear precisely what you are whispering about.  <travelus interruptus!>

Only what I was hearing out at the pool was not echoes of sweet prayers and heartfelt songs of praise.  It was……a bunch of cats engaging in some vicious gossip about another. Now my intent is not to sell my gender down the river, and I’m not here to suggest that I’ve never engaged in gossip myself, dear reader. It was just one of those teachable moments I had the opportunity to participate in which I’m choosing to take as a personal reminder why I shouldn’t gossip. I’m sure they had no idea that I could hear all they were saying as the sound secretly traveled around every inch of that curved retaining wall. I’d like to think they would be embarrassed if they knew that I could hear every wretched word, as I would have been if it had been me.

I don’t know the gaggle of gals and I’ll never know the identity of the one of which they were speaking.  But I did just lay there for a minute thinking about the person they were speaking of.  I would venture to guess we’ve all had days here or there that we’ve felt like the world was against us. How are we to respond when life drops unavoidable negative circumstances in our path?

“All my enemies whisper together against me; they imagine the worst for me…”  Psalm 41:7 (NIV)

We know that Jesus experienced the same whispering issues in Galilee. John 7:12 says, “Among the crowds there was widespread whispering about him. Some said, “He is a good man.” Others replied, “No, he deceives the people.”  There was a mixed bag for him too. We can tell that people had strong reactions to him and it’s only natural that there would have been a fair amount of gossiping going on about him behind his back. We know for sure that Jesus felt the weight of the world on the cross.

“Lord, they came to you in their distress; when you disciplined them, they could barely whisper a prayer.” Isaiah 26:16 (NIV)

All this to say, dear ones, your Savior knows what you’re going through when you feel the weight of the world on your shoulders. He’s been there too. Cry out to him, even when you don’t have the strength to. Cling to him. He’s trustworthy. He’ll rescue you.  He can calm the storms and rough seas in your life, if you let him. He wants you to cry out to him. He’ll bring you the peace that passes all understanding. He’ll stand beside you while you face those pesky pessimists.

 “He stilled the storm to a whisper; the waves of the sea were hushed.”  Psalm 107:29 (NIV)

He’s waiting for your wanton whispers.

**Let’s get a conversation going. What do you do when you have times of distress and you feel the weight of the world on your shoulders? What are some ways that you walk through the storms? Post your thoughts in the comments section below.

Catty Corny Chowder

On the menu this evening is the now officially titled catty corn chowder in honor of that gaggle of girlies! Fast and easy summer supper….with leftovers!

Ingredients:
1 Tablespoon olive oil
2 onions, diced
4 1/2 cups frozen corn, thawed
2 large potatoes peeled and cut into ½ inch cubes
1 Tablespoon sea salt
1 teaspoon Herbs de Provence
8 cups of water (or low sodium chicken stock is an option)

Directions:
In a stock pot, heat the oil and add the onions. Fry about 5 minutes until they are translucent. Add all of the remaining ingredients. Bring to a boil and simmer on low for about 30 minutes. You will now puree the soup. If you are using a blender, please make sure and cool the mixture before pureeing. Learn from my mistakes. Hot food in a blender, with the top on, makes the glass explode from the pressure. Physics 101 lecture now completed and it’s too pretty a day to have to mop up a mess. You may also use a stick blender if you have one. Now you have a choice here. You may puree it all if you prefer is smooth, or only half if you like a few chunks of corny potato goodness. Plate and serve. This works for leftovers too!

Serving Ideas:
I made up a little gringo salsa with some fresh tomatoes, onions and cilantro to put on top. Pretty! Pair it up with a crisp green salad or a hot crusty roll (or both!) and you’ve got yourself a nice little meal (and lunch tomorrow!)





Furtive Feasting on the Fourth; Red, White and Blueberry Edition

4 07 2011

A patriotic holiday is here!  We celebrate the freedom of our country, thanks to the sacrifice of some brave men and women. I’m so proud of and thankful for my Nephew who is currently in active service and my Dad and Brother-in-law who have both done their part. Three generations of our family have fought the good fight; literally and figuratively. Thank you for all you have done for our Country!  I’m so glad that I live in the United States and I’m so glad that we have men and women such as yourselves that are willing to sacrifice so much for our nation.

Festive Food –

I don’t know about you but my holiday celebrations are usually centered on sharing a meal with family or friends. There’s a distinct tradition about the preparation of some signature dishes along with some new finds.

I was thinking about Daniel and his abstinence from the rich food on the King’s table (see Daniel 1) helping keep him strong and powerful. It is a good reminder to not take the celebrations overboard. As I was looking through scripture for an appropriate message about feasting, I came across a gem in Proverbs.

“All the days of the oppressed are miserable, but a cheerful heart has a continual feast.” Proverbs 15:15

The attitude of your heart colors your thoughts and actions. One has the ability to choose between an attitude of downtroddenness or an attitude of cheerfulness.

There’s a simple idea that keeps resonating with me. Thoughts drive actions. You have to think something before it can be.

If thoughts drive actions, what could we accomplish in a day if we made the simple choice to have a cheerful heart? We could have a daily feast!

As you celebrate with family and friends today, consider choosing to have a cheerful heart. Chose to have a continual feast today, and tomorrow, and the next day……

You’re on my mind today sweet things!  Happy Fourth!

Fourths and Fifths –

On my table today will be the following:

Red- Watermelon Salad

8 cups seedless watermelon, cut into 1 inch cubes

1 red onion, sliced thinly and separated into rings

10 leaves of fresh mint, cut into thin slices (chiffonade)

6 ounces sheep milk feta, crumbled

¼ cup red wine vinegar

¼ cup extra virgin olive oil

Dash of sea salt

Dash of freshly ground pepper

 

Place the watermelon, onion, mint, and feta in a large bowl. In a smaller bowl combine the vinegar, olive oil, salt and pepper and whisk until combined. Pour over the watermelon mix and toss gently to combine.

White – Lemon Potato Salad

3 pounds Yukon Gold potatoes

1 cup finely chopped parsley

½ cup olive oil

Grated rind of 2 lemons

Freshly squeezed juice of 2 lemons

1 red onion, sliced thinly

1 teaspoon kosher salt

½ teaspoon freshly ground pepper

 

Cook potatoes in boiling water until for tender but don’t cook until mushy! Drain and allow potatoes to cool enough that you don’t burn yourself when handling them. Peel skin off and discard, cut potato into small 1” cubes and place in a large bowl. Add in red onion slices and parsley. In a smaller bowl place olive oil, grated lemon rind (take care not to get too much of the white pith of the lemon since it tends to add a bitter flavor), fresh lemon juice, sea salt, and ground pepper. Whisk with a fork until somewhat combined. Pour dressing over potatoes and mix gently. Cover and refrigerate.

Blueberry – Fresh Blueberry Pie

Ready for the fast and easy version?

2 frozen deep dish pie crusts (you can make your own if you have the time & inclination)

6 six ounce containers of fresh blueberries, rinsed and drained

½ cup all purpose organic flour

1 cup organic granulated sugar

1 Tablespoon salted butter cut into little pieces

1 Tablespoon raw sugar

 

Preheat oven to 400*. In a large bowl, place the blueberries, flour, granulated sugar and butter. Toss gently until well combined. Place in one of the pie crusts.

Here’s where the cheating happens! Take the 2nd crust out of the tin and place on a slick surface or cutting board. Cut shapes out of the pastry. I chose a star cookie cutter for this patriotic holiday, but normally, I would cut out leaf shapes or something along those lines. Place the shapes on top of the blueberry mix to create a sort of lattice work top, allowing some of the berries to show through.

Cover the pie loosely with foil. Place on a baking sheet. Turn the oven temperature down to 375*F just before placing the pie in the oven. Bake for 50 minutes. After 50 minutes, remove the foil and sprinkle with 1 Tablespoon of raw sugar. Return pie to oven and bake for about 10 minutes more, watching carefully so that pastry does not burn. Remove pie and allow it to cool before serving. Serve with vanilla ice cream or whipped cream if desired.

 

“A joyful heart makes a face cheerful, but a sad heart produces a broken spirit.” –Proverbs 15:13  

May your face be cheerful today!   Now the only question remaining…..what’s your feast? Post and let us know what will be on your table today…..








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