Tag Archives: vegan

Party Allium White Bean Herb Dip

Gathering multitudes of alliums- onions, chives, and scallions to gently flavor this herbalicious dip. I chose to avoid the strongest of the family, garlic.

Who wants to share a strong sulfury dip at a Superbowl party?  

Creamy, flavorful but low fat, pale beautiful green, this combination of Alliums and White bean dip is perfect for Superbowl!

Feel free to change out the herbs to your personal favorites. I especially love sorrel in the summer time for its lemony tang, but in the depths of winter, my thoughts turn to the Allium family.

The Alliums family, those fragrant cooking standards from chives to garlic, from scallions to onions that thrive in the fall and winter. So many of them store well, providing a wonderful winter source of Vitamins A and C, with a big dose of calcium and iron.

Continue reading Party Allium White Bean Herb Dip

Bacon, Lettuce and Tomato with Vegan Mayo

Astonished yet?
Vegan mayonnaise on a BLT!
What in the world am I thinking? Why in the world go to the trouble to create a vegan mayo just to slather it on a meat product?

I’ll get to that but first I have a question.

Can you resist BACON? Especially if it is from a producer that has growers who really care about the animals? One that monitors the health of every animal, harvests humanely and treats the resulting meat with care.

I cannot resist bacon, ever.

Actually, I can’t refuse any well raised meat. As an O blood type, I love to eat animal protein.
My choice is always for the best quality I can find, and that just got a whole lots easier with the opening today of

Carne Bellingham
Bellingham’s Butcher Shop

Carne-Bellingham’s First Freestanding Butcher Shop.
A shop that will do the hard work of vetting the growers and producers of their meat.
They will be selling grass-fed, and grass finished beef, pasture raised chickens and pastured pigs.
I don’t think I’ve been more excited in years.
Walking in to purchase this bacon took me back to Lohmann’s Meat Market in the middle of Demarest.

Missing was the sawdust on the floor, but otherwise so close. The selection is small right now, they are waiting to hear what we want in cuts, and still sourcing for some things. But heck, they only opened today!
I got a great pork butt piece that will make my husband so happy.  Right now it has one of  his favorite rubs wending it’s way into the muscle.
Gathering the other components for my classic sandwich was easy enough;
Organic Lettuce from a patient’s garden
Organic Tomatoes from another patient (got to admit, I love being the doctor receiving vegetables from happy patients).

Rye style bread from Three Bakers. They sent me a sample loaf and I had been waiting for just this moment to enjoy it. This is excellent bread for a sandwich, a bit small in size but mighty in flavor.

Then I went into the pantry for the mayo.
Did my usual celiac twist, spinning the jar around to see the ingredients list, just to see if there was any possibility of exposure to wheat, rye, and barley. I always check, even in my pantry goods.
And realized just how many components of my favorite Hellmann’s/Best Food mayo come from plants or animals that are likely to be Genetically modified.

I’ve been striving to eliminate everything in my pantry that has GMOs. It is taking way longer than I thought to do this, they are insidious.
Anything derived from corn, sugar beets, canola, soy, cottonseed are all likely to be genetically modified.
Corn oil, Canola oil, sugar, all likely.
This site is a great place to keep up with changes in which products are under concern.

I grew up slathering my sandwiches with Hellmann’s. That classic tart, smooth dressing makes the sandwich, serving as seasoning and glue to hold the components onto the bread.

Now how was I going to put something like that onto my humanely raised bacon and organic vegetables?

Had to create a substitute.

Darn if it wasn’t so simple.

Vegan Mayo
 
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Simple ingredients make this spread come together in minutes when you use a food processor. If you have to use a whisk, it will take 2-3 minutes of constant beating.
Author:
Recipe type: sauce.
Serves: 8
Ingredients
  • 20 grams (2 packed tablespoons)Pixie Dust- Make it with white chia if you are worried about appearance.
  • ¼ cup apple cider vinegar or rice vinegar
  • ¼ cup +2 tablespoons olive oil or other light oil.
Instructions
  1. Combine pixie dust, vinegar and ¼ cup of oil in food processor.
  2. Run for 1 minute
  3. Check the texture. I prefer a slightly loose texture with more tartness from the vinegar.
  4. You can add the 2 tablespoons of oil for a softer dressing.

 

Next time, I’m using solely white chia seeds, to get that beautiful white spread.
Today I’m just happy to have a quality dressing for this amazing bacon.

IF you really need a vegan bacon for your sandwich, check out these wonderful versions made from Coconut.

At the Simple Veganista

Hungry, Hungry Hippie’s version

The Vegan Project version

Or purchase it already made by Phoney Baloneys

Fresh Cherry Vanilla Vegan Ice Cream Recipe

 

A couple of weeks ago, I joined a twitter party with fellow #FreshBloggers to chat about fresh cherries. To spend an entire hour chatting about the virtues of fresh foods, and the abundance available was a treat.

Lucky me, I was fortunate enough to win one of the amazing prizes given by the sponsor.

A full case of fresh Cherries from Stemilt. 

So this is cherry week on the blog, kicking off with smooth, creamy vegan Cherry Vanilla ice cream.

I know it seems like I’m on a vegan kick these days. Like many of my recipes, this one is inspired by my daughter.

Katie is realizing that she feels happier without dairy in much quantity. Ice cream is one of her favorite desserts however, so something had to be done to replace it. I prefer ice creams that don’t use a custard base, so vegan it became.

This recipe is so incredibly easy to make, doesn’t need exposure to the deep freeze. It is ready to go right out of the ice cream freezer as a smooth, creamy soft serve, but you can also freeze it in a container.

You begin by sprinkling the cherries with organic cane sugar and vanilla extract.

No, wait. Actually you begin by removing each pit.

The job was made so much easier by this Oxo cherry pitter
that was given to me at a conference. The plastic shield really helps to keep my kitchen clean. It was such fun to use that I farmed that job out to my girls, so I kind of forgot about that step.  :)

Slice each one in half, allow the cherries to sit with the sugar and vanilla, combine with the coconut cream and freeze.

Or be impatient like me, and cook the sugar, cherries and extract till you have a tantalizing sauce, then chill with the coconut cream.

Now, as I research how to help you find the coconut cream, I realize that many may have a problem. I purchase mine at Uwajimaya in Seattle. Aroy-D is the brand I look for since it has few other ingredients, but I’ve not been able to purchase it in Bellingham.

This brand of coconut milk is an excellent replacement for the thick can of coconut cream I used, just use two cans and leave the thin, watery part behind for use in tea.

This time of year, I leave a can of coconut cream in the fridge, just to make creating a fast dessert even easier.

 

Fresh Cherry Vanilla Vegan Ice Cream Recipe
 
Coconut cream stands in for the heavy cream used in most ice creams. The Aroy-D brand is a mild flavor, not strongly coconut. Using a bit of vanilla extract to round out the flavor created a ice cream that my 14 year old approved of. What more could I ask?
Author:
Recipe type: dessert
Serves: 8
Ingredients
  • 500 grams pitted cherries (approx 2 pounds with pits)
  • 200 grams organic cane sugar
  • 15 grams vanilla extract
  • 19 oz of Aroy-D coconut cream
Instructions
  1. Place sugar and vanilla extract on cherries.
  2. Allow to macerate (sit and liquify the sugar) for 1 hour, if impatient. cook on low heat till the sugar melts. Cool
  3. Add coconut cream.
  4. Freeze in an ice cream freezer following directions or place in ice cube trays for individual cubes of ice cream

If you would like more inspiration, http://pinterest.com/pin/275634439667155796/

 

Fresh Cherry Sorghum Salad with Mint

When a recipe is inspired by fresh ingredients, in season, how can you go wrong?

This dinner or lunch salad was a gathering from the garden, from the pantry, and from a gift to meld into this.

From the pantry, Bob’s Red Mill Grains of Discovery Sorghum Grain.
Cooks up so quickly and easily. Just rinse the grain, cover with water, bring to a boil and cover. 40 minutes later, tender pearls of whole grain toothsome nutrition.

Back to the pantry for dressing ingredients and a bit more protein. My teen athletes need quite a bit to keep their bodies healthy and growing
This salad has three sources: from the sorghum 1/4 cup has 5 grams
From the chickpeas and from the pink salmon.
Feel free to leave out the salmon if you want to make this vegan or vegetarian.

The dressing is one I use frequently
1 part vinegar 1 part oil and 1 tablespoon of honey.
Quick, slightly sweet and tart all at the same time. Feel free to use a bit more oil if you like it less tart.

 

For seasonings, I went to the garden and gathered a handful of mint leaves. These are chocolate mint, but any mint would do.

The spicy sweet cooling is a nice counterpoint to the softness of the chickpeas.

Finally, lots of fresh cherries, a quick stir and dinner is served.

Fresh Cherry Sorghum Salad with Mint
 
Prep time
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A quickly made and easily modified recipe starting from the nutritional powerhouse of Bob's Red Mill Grains of Discovery Sorghum grain
Author:
Serves: 4
Ingredients
  • 1 cup Bob's Red Mill Sorghum Grain- rinsed
  • 3 cups water or vegetable stock
  • ¾ cup rice vinegar
  • ¾ cup olive oil
  • 1 tablespoon mild flavored honey
  • 1 can organic chickpeas- rinsed
  • 1 can pink salmon (optional)
  • 1 cup pitted and cut in half fresh cherries (approx 2 cups whole)
  • 2 tablespoons minced mint leaves
  • 4-8 lettuce leaves (optional)
Instructions
  1. Cook sorghum following package instructions in water or stock.
  2. Place sorghum in large serving bowl.
  3. Allow to cool for 5-10 minutes.
  4. Stir together vinegar, oil and honey.
  5. Pour over the sorghum grain and stir.
  6. Place chickpeas, salmon, cherries and mint into bowl and stir again.
  7. Serve over lettuce

 

If you would like a bit more inspiration to work with Sorghum grain, try this one.

Sorghum Salad With Cucumbers — Recipes for Health

Cooking the grains until they splay helps them absorb the dressing.

 

 

Bob’s Red Mill sent me a sample of their Grains of Discovery Sorghum. Creating this recipe was all my idea. After all, I still had cherries from Stemilt to use up.

 

Cashew Nut Sauce Noodle Salad Gluten-Free, Vegan

Although I grew up in the heat and humidity of summers in New Jersey, my extended stay in the Pacific Northwest has turned me into a wimp.

When the thermometer rises above 75 in Bellingham, I wilt.
Cooking becomes a real chore, not joyful, just tedious. Well, except when I make a great Cold Cashew Nut Sauce Noodle Salad Gluten-Free of course.

Having to teach a class to teens in the midst of the heat wave?

That is always fun.

I love to teach. Love kids understanding the whys and hows of turning great fresh, organic foods into a meal truly excites my locavore heart.
But having to cook again when I get home, not so much.
Maybe it’s because the Coop has air conditioning, and my home kitchen doesn’t?

To get inspired, toys help.
My newest is a beautiful Oxo Mandoline that I was fortunate to win at CampBlogAway in May, just like this one.

Excited didn’t begin to describe how I felt when I was chosen. I’ve wanted a mandoline for years. No other tool makes slicing incredibly thin slices, julienne and waffle cuts as easy as a mandoline.

Even with years of knife skills and training under my belt, no way would I be able to do that thin consistently.
This Cashew Nut Sauce Noodle salad gluten-free gave me free rein to play with my new toy. Gathering all the fresh, local produce from my fridge, then turning it into slender threads of crunch. Lucky for me this Cashew Nut Sauce Noodle Salad would make life easy for dinner.

Bonus, I used up the leftover sauce we had made for the class. I love when leftovers get used up.

Playing with my Oxo Mandoline
Playing with my Oxo Mandoline

Shredding the carrots and zucchini into tiny julienne, slicing the onions paper thin.
All together a very satisfying half hour or so playing in the kitchen.
The Cashew Nut Sauce for this Noodle Salad might seem a bit daunting from the list of ingredients, but it gets thrown into a food processor and turned on to run till it is velvety. Easy, peasy.

Cashew Nut Sauce Noodle Salad Gluten-Free
Cashew Nut Sauce Noodle Salad Gluten-Free

And best of all, if you double the amounts you have lunch and dinner for another day for a family of 4. :)
Enjoy!

Cashew Nut Sauce Noodle Salad Gluten-Free, Vegan
 
Prep time
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This sauce is terrific for so many things, I made it for Vietnamese Salad rolls for my teen cooking class. My daughter thinks it is the best dip ever for broccoli. You can warm it as well for a dressing over hot vegetables too. Lots of protein for any vegetarian folks too. Packs for lunches easily and is even better once it sits for a couple of hours, perfect summer food.
Author:
Recipe type: Salad, entree, cold dish
Cuisine: Asian
Serves: 8
Ingredients
  • 1 package of Asian rice noodles cooked according to package directions.
  • Drain in colander and rinse well to cool.
  • Vegetables:
  • These can be anything fresh and wonderful. I used
  • 1 zucchini- julienned
  • 2 large carrots- julienned
  • 1 Walla Walla onion- sliced as thin as possible
  • 1 stalk of Broccoli - stems julienned and florets cut small
  • a handful of sugar snap peas cut into small pieces
  • a package of organic tiny peppers in orange, red, yellow and chocolate brown cut into tiny shreds.
  • Feel free to combine any vegetables you love raw.
  • Sauce:
  • 1 cup cashew nuts- roasted or raw (the roasted are deeper and richer in flavor)
  • ½ cup tahini paste or ¾ cup of sesame seeds
  • 2 tablespoons chopped garlic – approx 3 cloves
  • 1 tablespoon chopped fresh ginger- a quarter sized chunk
  • 2 Tablespoons palm or coconut sugar- if you can't find either brown sugar will do.
  • 1 tablespoon red miso paste
  • 1 Tablespoon hot sauce or ½ teaspoon red pepper flakes
  • 1 teaspoon tamarind paste
  • ½ cup unsweetened coconut milk ( I used So Delicious Cooking Coconut Milk)
  • 1 fresh lime- entire insides without the peel- pulp and all
  • 2 T wheat free tamari soy sauce
  • ¼ cup vegetable broth or more depending on the texture.
  • ¼ cup chopped cilantro leaves
Instructions
  1. In a food processor, puree the cashew nuts, garlic, ginger, sugar and tahini (or sesame seeds) till finely chopped.
  2. Add the miso, tamarind paste and hot sauce.
  3. While the machine is running add coconut milk, lime juice, tamari sauce.
  4. Add vegetable broth and check texture. If it needs a bit more broth, add it now.
  5. Fold in the cilantro and keep refrigerated until noodle are ready.
  6. Pour sauce over noodles and vegetables, stir and eat.

This is an entry in the So Delicious and Go Dairy Free Spring Fling Dairy-Free Recipe Contest .

Vegan Vanilla Cookies- Recipe Redux

This month’s Recipe Redux started out with an interesting request.

Which kitchen gadget is indispensable in our kitchen?

There are so many that I use on a daily basis, but the one that gets the most use is a very simple scale.

Ever since I made the change from volume measurements to weight based measurements, my baked goods are routinely wonderful. There just isn’t the variations in quantity of flours, sugars or liquids that eyeballing in a cup can create.

This scale is my ideal.  It weighs accurately down to 1 gram.  So I can even weigh out spices.

Ozeri Touch Scale

 

By weight, all of my baked goods consistently turn out right the first time.

This Vegan Vanilla Cookie recipe is one I use routinely for school events.

No dairy, no gluten, no nuts to keep kiddos away.

Just a crisp, crunchy pair of cookies surrounding tender chocolate filling.

Vegan Vanilla Cookies with Chocolate Creme filling


Vegan Vanilla Cookies- Recipe Redux
 
Author:
Ingredients
  • ¾ cup Earth Balance buttery Vegan stick shortening
  • 10 grams (1 tablespoon)Pixie Dust
  • 8 grams vanilla extract
  • 575 grams cookie flour mix
  • 60 grams water
  • 500 grams (or to taste) mix-ins of your choice- nuts, chocolate chips, candy cane pieces, etc.
Instructions
  1. Place the mixing bowl onto the scale and zero out the scale. Measure each of the ingredients into the mixer bowl in the order written, zeroing out the scale between each addition.
  2. Once all the ingredients are added to the bowl, place the bowl onto the mixer.
  3. Begin to beat slowly till the mixture comes together.
  4. Once it is all gathered together, increase the speed to medium and beat for 2 minutes.
  5. The dough is then ready to be used as a cookie base or with mix-ins of your choice or rolled into a log 2 inches in diameter for slicing later.
  6. Place finished dough into the fridge to rest for a minimum of 4 hours.
  7. Preheat oven to 350 degrees.
  8. If you held the dough in a ball, roll the dough out to ½ inch. Using cookie cutters, cut out festive shapes. Place on a parchment lined cookie sheet about ½ inch apart.
  9. Bake for 8 minutes
  10. If you mixed in items, then make one inch balls. Place them on parchment or silpat lined cookie sheets. Bake 8-10 minutes or till golden brown. The center will still be soft but will crisp up as they cool.
  11. If you held the dough in a log, just slice the log ½ inch thick and bake on parchment or silpat lined cookie sheets for 8 minutes. If you roll the log in colored sugar, minced nuts or ground chocolate first, then the edges are all decorated when they come out of the oven.