Wednesday, February 22, 2012

If Only I Didn't Forget a Few Ingredients....


So I took some pictures, sat down for dinner, took a bite and realized I forgot a few ingredients!  Then I added the ingredients to the pot , but don't want to post the recipe until I get pictures of it made properly.


Just so you know, it was really good.....Can you guess what it is?

Tuesday, February 21, 2012

Nut Roast For Dinner?

This recipe is an adaptation of a Sun Seed Roast recipe from
"Fast Cooking In A Slow Cooker Every Day Of The Year" by Joann Rachor.  I used raw almonds and raw pumpkin seeds.

 Ingredients pictured:
14 oz Extra Firm Tofu
1 1/2 cups quick oats
1/4 cup raw, unsalted almonds
1/4 cup raw pumpkin seeds
1 cup frozen organic brown rice from TJs
1/4 cup nutritional yeast
1/4 cup water
2 tsp onion powder
2 tsp garlic powder
1 tsp thyme                                                                 1 tsp salt
1 tsp salt-free all purpose seasoning

Mix everything together in a large bowl, press it into a loaf pan,  cover with aluminum foil and then put it in your slow cooker(!).

That's right, you put it in your slow cooker.  Weird, huh!  Then you cook it for about 5 hours.  

In the mean time I made some mashed sweet potatoes.  It was a mixture savory mixture of sweet potatoes and russet potatoes with milk, applesauce (instead of oil) and all salt-free purpose seasoning.  Yum!  I never thought that I'd like sweet potatoes, but I have really started to enjoy them.

The loaf is ready to eat.  Next time I might just cook it in the oven .  The edges were pretty tough from cooking so long, but still tasted delicious.

Yummy!  Sauteed some asparagus with a little olive oil, salt and pepper.
 I also made a 'Cheese' Sauce from the same recipe book.  Alone when I tasted it, I didn't like it that much.  But when it was used as a gravy on the food, it was very good.  It felt like a flavor explosion in my mouth!  Especially with the sweet potatoes, I didn't want to stop eating it!
Cheese Sauce
3/4 cup water
1 cup soaked raw cashews
1/3 cup quick oats
1 tsp paprika
1/4 cup nutritional yeast
3 tablespoons fresh lemon juice
2 tsp onion powder
1 3/4 tsp salt (I will probably use less next time)
1 tsp garlic powder
Blend all ingredients, put into pan to cook. Put 2 cups of water into blender, then blend and put into pan.  Cook on low to warm up and thicken.

A picture of Steve having thirds of the sweet potatoes with  the gravy

Sunday, February 19, 2012

Basil, Walnut and Kale Pesto

Pretty Kale
 I saw this recipe on Pinterest and it looked so fresh I just had to try it.  I can't wait to make it when I have fresh tomatoes and basil from my garden.  But with organic veggies from the store, it turned out delicious.

I'm going to write the recipe the way that I made it, which wasn't much different.  This recipe was very simple to make and even the kids loved it.

12 ounce pack of Veggie Mac spirals
10 dorot crushed garlic cubes (I didn't have enough fresh garlic on hand)
1 cup fresh basil (I wish I had the 2 it called for, but it was still good with 1 cup)
2 cups fresh kale
3/4 cups raw walnuts
1 onion diced
1 tbsp olive oil
2/3 cup water
1 tsp salt
2 tbsp nutritional yeast
1 bunch of asparagus cut into 1 inch pieces
1 pint grape tomatoes, halved

Cook your noodles according to package directions.  While noodles are cooking in a large skillet cook onion, kale, basil, 8 garlic cubes, and walnuts.  Stir frequently and cook until the greens are just starting to wilt.  When done, add mixture to food processor.  Add the asparagus and rest of the garlic to the skillet and heat the asparagus for 5 or so minutes.  While the asparagus is cooking add water, salt and nutritional yeast to food processor and blend until mixture is smooth.  Once asparagus and the pasta is finished, combine all ingredients in a large bowl and serve.

I love that you can see the steam coming of the top - this is one recipe you should definitely try



Homemade Tahini and Some Taco Hummus

I decided to tackle making homemade tahini, since after making homemade almond butter sounded like a cinch.  And guess what.....it was!  I googled tahini recipe and found this link (click here).  Of course I ran out of olive oil and had to use canola oil (and even added a very small amount of sesame seed oil) that I had on hand. I've made 4 batches of hummus so far and it seems to be working fine.  For those of you who are wondering what tahini is, it's a sesame seed paste most commonly used in hummus.
First you toast the seeds - 5 cups the recipe called for!  Next time I'll probably downsize it a bit, I just had a lot of sesame seeds on hand.  You don't want to brown them because apparently it will cause a bitter taste.  Some people have said they don't even toast them and it still comes out fine.

After taking the seeds out of the oven and letting them sit for 20 minutes, just add them to your food processor and start processing!  Stream in your 1+1/2 cups of oil and let it process for a few minutes and.... 



~Voila~ You have tahini!   I just put the humongous batch in a pyrex dish and it's being stored in my refrigerator.
 So what to do with my freshly made hummus???  How about some freshly made taco hummus!  A friend had posted this (click here) recipe for taco hummus and I knew I had to try it because I'm always looking for a new yummy hummus recipe.  I would definitely suggest trying this one!

Friday, February 3, 2012

Corn Chowda

Corn Chowda

This soup was seriously delicious.  I got the recipe from The Conscious Cook by Tal Ronnen, but of course tweaked it to our liking.  I am amazed at what cashews can turn into.  I could just eat the cashew cream all by itself - Super Yummy!   Here's the recipe, it's worth a try for anyone who likes tasty food.

Corn Chowda - (because I'm from the North East!)

Ingredients
Sea Salt
2 tablespoons EVOO
2 medium onions, diced
3 carrots, peeled and diced
2 celery stalks, diced
1 red bell pepper, diced
about 4 cups vegetable stock
round up to 5 cups remainder with water (you can use all stock if you have it, bottom line is that you want 5 cups liquid total)
3 medium red potatoes, peeled and diced
1 and 1/2 teaspoons dried thyme
16oz. pkg  frozen TJ organic super sweet corn
1 and 1/2 cups cashew cream  (soak cashews 6-8 hours, drain and rinse, then put in food processor with just enough water to cover and blend till smooth.  If you have a Vita-mix the result is nothing short of amazing)
black pepper to taste

Heat large stockpot over medium heat.  Sprinkle bottom of pan with a pinch of salt and heat for one minute.  Add oil and heat for 30 seconds.  Add onions, carrots, celery, and bell pepper.  Saute for 10 minutes, stirring often.
I had to take a picture of the veggies sauteing because they looked so pretty

Add the vegetable stock, potatoes and thyme.  Bring to a boil, reduce heat and simmer until the potatoes are cooked through, about 15 minutes.

This is one pretty soup, although it'll look nothing like this at the end.
Take half of the soup and put it in the food processor with the already made cashew cream and blend until smooth.  Put soup mixture back in pot with the rest of the soup.  Add the corn, season with pepper if you would like and simmer until corn is cooked through.

Time to ENJOY!


Another kid approved recipe!