Sunday, September 17, 2017

Fall Butternut Squash Soup


Ingredients:
Millet:
1 cup millet
1 2/3 cup vegetable broth
Place in instant pot using manual setting for 12 minutes.

While the millet is cooking broth sauté the onions, celery, and garlic
2 stalks celery, diced
2 onions, diced
6 cloves garlic, minced
1/3 cup vegetable broth

When the vegetables are soft pour the vegetables into the instant pot of millet along with
1 apple, cored and diced
1/4 cup apple sweetened cranberries, minced
4 TBS fresh sage, rolled and chopped
2 TBS fresh thyme
butternut squash (1 medium), peeled and diced
6 cups vegetable broth
1 quart, canned tomatoes
1 TBS cumin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp turmeric

set the Instant Pot to slow cook for 5-6 hours.

Saturday, September 2, 2017

Whole Food Plant Based September 2017 Potluck

This month's theme was Buddha Bowls. Buddha Bowls are a great way to clean out the refrigerator. One needs a grain or pseudo-cereal, vegetables, starchy vegetable, protein source, and dressing. In addition to our Buddha bowls we had a salad, appetizers, and dessert. The theme for October is Northern African recipes, cooked or raw, definitely vegan, wholefoods plant based and gluten free.

Salad









Sweet Potato Rounds

Our Buddha bowls where made from:
Quinoa

Roasted Sweet Potatoes with Rosemary









Srirachi seasoned chickpeas

stir-fried onions, peppers, green bean and mushrooms








roasted Brussel Sprouts

Jackfruit

Tahini Dressing, we added 2 tsp lemon juice & an extra 2 tsp of maple syrup













Hibiscus Tea













Jackfruit cheese cake using 4 cups if jackfruit instead of 2 1/2 cups of oranges


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


Friday, June 16, 2017

Zucchini Tots

The original recipe for Zucchini Tots is from Mercola. We have altered it to make it vegan and lower the fat content. The aquafaba cheddar, we only add 1 TBS of coconut oil to the entire recipe instead of 6 TBS, no agar, lactic acid or carrageenan.
he original recipe for

6 serving
Ingredients:
1 cup grated zucchini
1/4 medium onion, finely minced
1/4 cup aquafaba cheddar
1/3 cup starch (tapioca, arrowroot, corn...)
1/4 tsp salt
black pepper
1/2 tsp garlic powder

Procedure
  1. Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. Place grated zucchini into a clean dish towel and wring all of the excess water out.
  3. In a medium bowl combine all the ingredients and season with salt and pepper.
  4. Spoon 1 tablespoon of the mixture on cookie sheet and bake for 16 to 18 minutes, turning halfway through cooking. Bake until golden.

Tomato Basil Feta Salad

Wih all the chickpea feta we have and tomatoes starting to come in from the garden, we made a Tomato Salad.

Ingredients:
2 large tomatoes, diced
1/4 cup chopped basil
2 shallots, diced
1/4 cup black olives, sliced
1/4 cup chickpea feta, crumbled
1 TBS lemon juice
salt to taste

Directions:
Mix everything in a medium bowl. serve immediately or chill to allow the flavors to meld.

Wednesday, June 14, 2017

Vegan Greek Zucchini Quiche



Even my husband liked this, he asked for seconds.
serves 4
Ingredients:
3/4 cup aquafaba
1/4 tsp cream of tartar
Directions: Whip until forms stiff peaks

5 tsp nutritional yeast
1/2 cup flour
1 tsp salt
1/4 tsp turmeric
1/4 tsp garlic powder
1/4 tsp black pepper
Directions: slowly add these ingredients to the whipped aquafaba

3/4 cup cashews, soak for at least 2 hours, drain and rinse
2 TBS refined coconut oil
1/4 cup parsley
Directions: place ingredients in a high speed blender until smooth. Gently fold into the aquafaba mixture.

3/4 cup chickpea feta
Directions: Gently fold into the aquafaba mixture

2 zucchini, sliced
1/2 large onion, diced
Directions: water sauté

9 in pie crust
Directions: Prebake for 12 minutes

1/4 cup chickpea feta

Directions:
1. place 1/2 of the aquafaba mixture in the baked pie crust.
2. layer the sautéed zucchini and onions on top
3. add the remaining aquafaba mixture
4. top with the remaining chickpea feta
5. Bake at 350 for 40 minutes


Chickpea Feta


We needed a low fat feta cheese for a Greek Zucchini Quiche. Through trial and error we came up with this recipe.

Ingredients:
2 cans garbanzo beans, drained and rinsed (save the aquafaba for other cheese)
1/4 cup cashews, soaked at least 2 hours, drain and rinse
1/2 cup lemon juice
1 TBS olive oil
2 cloves garlic
1 tsp salt
1 tsp miso
1 tsp nutritional yeast

Directions:
1. Place everything in a high speed blender and blend until smooth
2. Quarter and place on parchment paper
3. Bake at 200 for 40 minutes or dehydrate at 115 for 2-4 hours

Saturday, June 3, 2017

June 2017 Potluck

This month's theme is Italian. Everything was amazing!!! This is our favorite lasagna!!!
Next month, July 1st the theme is picnic items such as WFPB, gluten free, vegan potato salad, GF pasta salad, bean burgers, watermelon, vegan baked beans, tossed salad, corn on the cobb...

Vegan Lasagna


Beet Tossed Salad
Ingredients:
lettuce
tomatoes
cucumbers
bell pepper
beets
shredded carrots
red onion

dressing:
olive oil
balsamic vinegar
salt
pepper
Italian herb blend


Pesto with Black Sesame Crisps

Ingredients:
Purple and Italian Basil
1.5 cups walnuts
3 cloves garlic
1 vine ripened tomato
sea salt

Directions
Blended in the food processor



Watermelon juice
watermelon and ice blended



Brownies (the recipe is from my upcoming cookbook Got Nuts)