Thursday, August 10, 2017

Apple Fig Custard

Tis fig season at our home. The hubby found this recipe for us to try from Bon Appetit. We altered it to fit our needs.

Apple and Fig Custard

Ingredients

8 Servings

  • 4 tablespoons earth balance soy free sticks, plus more for dish
  • 2 tablespoons demerara sugar, plus more for sprinkling
  • ½ cup granulated sugar
  • 2 teaspoons finely grated lemon zest
  • 1 vanilla bean, halved lengthwise
  • 3/4 cup aquafaba from garbanzo beans
  • ⅔ cup almond milk, room temperature
  • 1 tablespoon vanilla
  • ¾ cup mascarpone tart filling, room temperature
  • ½ cup all-purpose gluten free flour
  • kosher salt to taste if desired, we used salted earth balance and salted aquafaba, so we did add any
  • 2 pounds firm baking apples (about 4 large), cored, sliced into ½-inch-thick rings
  • 6 ounces fresh figs, halved lengthwise
  • cinnamon

Preparation

Place rack in top third of oven; preheat to 450°. Butter a 9x13 baking dish and sprinkle with demerara sugar. Combine granulated sugar and zest in a medium bowl. Scrape in seeds from vanilla bean; save pod for another use. Massage zest and seeds into sugar with your fingers until mixture is very fragrant.
Blend aquafaba in a blender or mixer until very frothy, about 1 minute. With motor running, gradually stream in milk, then vanilla. Add sugar mixture, mascarpone tart filling, flour, and salt and blend just until smooth. Let custard rest while you roast the apples.
Cook remaining 4 Tbsp. butter in a small saucepan over medium heat, stirring often, until butter foams, then browns (do not let it burn), about 5 minutes. Remove from heat and add apples, a pinch of salt, and remaining 2 Tbsp. demerara sugar and toss to coat.
Arrange apples in a single layer on a rimmed baking sheet. Roast in oven, tossing halfway through, until caramelized and tender, 25–30 minutes. Let apples sit until they are cool enough to handle but still warm (otherwise they’ll stick), then arrange in prepared dish, reserving a few slices for placing on top. Add figs, reserving a few for on top. Place dish on a rimmed baking sheet and carefully pour custard over fruit. Arrange reserved apple slices and figs on top. Reduce oven temperature to 375° and bake custard until golden and center is firm, 30–35 minutes Sprinkle with cinnamon. Let cool slightly before serving.
Do Ahead: Custard can be blended 1 day ahead. Cover and chill. Bring to room temperature and mix gently before pouring over fruit.

Saturday, August 5, 2017

August 2017 Potluck



Lunch Plate

Potluck
This is our annual Living Lasagna meal. For this potluck each layer ingredient is brought by an individual and the lasagna is made at the potluck.

We also had vegan raw Fig Tartine for an appetizer
Fig Tartine




and a salad.
Salad










The order of layering is
zucchini
Herbal Green
cheese
mushrooms

zucchini

tomato sauce

onions and peppers

zucchini
Onions and peppers

cheeze

green (spinach/pesto/basil...)

mushrooms


onions and peppers

Mushrooms
zucchini

tomato sauce
Sauce

Zucchini
Pinenut Cheese

Beverage

Hibiscus Tea









Dessert


Monday, July 10, 2017

Lasagna Stuffed Peppers

The original recipe was posted by Shawn Causey on Facebook. Thanks Shawn for the idea!!!

INGREDIENTS      
Servings: 4-5
4-5 bell peppers, various colors
1 onion, chopped
2 cloves garlic, chopped
1 zucchini shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1 14-ounce can diced tomatoes
1 14-ounce can tomato sauce
1/4 chicotta recipe using water and miso
1/2 cup pinenut parmesan cheese
1/4 cup fresh basil, chopped
1/4 cup fresh parsley
2 TBS fresh thyme
2 TBS fresh oregano
4-5 cooked lasagna noodles, quartered
1 cup aquafaba mozzarella or daiya cheese

PREPARATION  (Oven method) 

1. Preheat oven to 350˚F/180˚C.
2. Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
3. Heat 2 tablespoons of water or vegetable broth in a large pot, or dutch oven, over medium high heat.
4. Add the onion and garlic, cook until softened.
5. Add the zucchini, salt, and pepper.
6. Add the diced tomatoes ad tomato sauce. Bring the mixture to a light simmer.
7. Simmer for 5-10 minutes, remove from heat and set aside.
In a small bowl, combine chicotta, parmesan, and herbs. Mix together with a fork, set aside.
8. Remove the peppers from the oven, drain any excess water that accumulated inside.
9. Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons chicotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
10. Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.

OR the Instant Pot could be used using these directions from copymethat
  1. Fill peppers with mixture. Layering as stated in step 9 (no need to precook peppers)
  2. Pour 2/3 of tomato sauce into IP and 2/3 can of water.
  3. Put trivet in and stuffed peppers on top.
  4. Pour remaining tomato sauce on top of peppers.
  5. Lock lid, manual for 15 Mins. Natural release method.
  6. When done, sprinkle with mozzarella cheese on top.
  7. Close lid for a few moments to melt cheese.
  8. Serve pepper with some of the "broth" and enjoy"

Sunday, July 9, 2017

Tuesday, July 4, 2017

Butternut Squash Slaw

I want to thank Lisa for sending me this recipe from http://www.foodnetwork.com/

Ingredients
  •   (we didn't add any)      

Directions

Watch how to make this recipe.
Whisk together the maple syrup, vegetable oil and sherry vinegar in a large bowl. Add the squash, parsley, dried cherries and sunflower seeds; toss well. Season to taste with salt and pepper. Let sit for 30 minutes at room temperature or 1 hour in the refrigerator before serving.

Saturday, July 1, 2017

July 2017 Potluck


This month's theme is picnic recipes.
 Recipes to follow

La Croix







Small Tomato Varieties

Blackberries







Snapea Crisps

Gazpacho Soup topped with chickpea feta with grilled cheese sandwiches on onion bread
(aquafaba - with only 1 TBS refined coconut oil and no carrageenan, no lactic acid, and replaced the vinegar with lemon juice)







Pasta Salad



Mango Slaw Salad









Beet Salad











Cantaloupe







Monday, June 19, 2017

Vegan Spaghetti Bundt Pie

Tara this one is for you!!! Thanks for the idea!

Ingredients:
6 oz chickpea feta
1 lb pasta, gluten free
1 ½ cup unsweetened almond milk
¾ cup shredded pinenut parmesan cheese
2TBS fresh parley, finely chopped
2 TBS fresh basil, finely chopped
2 TBS fresh oregano, finely chopped
2 TBS fresh thyme, finely chopped
2 tsp pepper



Directions:
1. toss everything together
2. grease bundt pan or use parchment paper
3. bake at 425  for 35-40 minutes
4. slice and serve with pasta sauce and basil