Kale and Red Pepper Salad with Garlic-Tahini Dressing

I just made this for lunch and had to share. It was inspired by the Tunisian Kale Salad in Kris Carr’s Crazy Sexy Diet, I created my own variation here.

*note: I do not really measure when making salads, so everything is an approximation and can be adjusted to your preference.

serves approx. 2

Ingredients

For the Salad:

• 1-2 cups kale, de-vined
• 1/2 cup shredded green cabbage
• 1/2 cup pea shoots, chopped (you can get these at Trader Joes or use other spout-like variations)
• cilantro, chopped
• basil, chopped
• 1 red pepper, chopped
• handful of sunflower seeds

For the Dressing:

• 1/3 cup tahini
• 1 heaping tbsp nutritional yeast
• olive oil and water (use as much or as little of each as you like)
• juice of 1 lemon
• agave, to taste
• ginger
• cayenne
• garlic salt

Instructions

Combine all the veggies in a big bowl.

Combine all the dressing ingredients.  Depending on how liquid, oil-based or water-based you prefer your dressing, use as much or as little oil/water combination as you like.

Pour the dressing over the salad and gently coat.

mangia! 

Fisherman’s Pie Anyone?

What is it they say?….’You can take the boy out of England, but you cant take England out of the boy.’  Matt continues his quest to perfect (and convince me to enjoy) the traditional Fishermans Pie.  Here, he substituted sweet potato for regular potatoes, and topped it off with a bit of cheddar cheese. Happy Thursday all – go ahead and get your pie on, winter is just about over!

Serves 3-4

Ingredients

• 3 stalks celery, chopped
• 1 small onion, chopped
• 2 cloves garlic, chopped
• fresh parsley, chopped
• 2 sweet potatoes
• 1-2 small fillets of haddock (or cod works too)
• 1/2 peas
• 1/2 roasted or sweet corn
• olive oil
• 2 tbsp sourcream
• 1 tbsp Earth Balance
• juice of a lemon
• salt and pepper

Instructions

Sweet Potato Mash Prep: Heat oven to 350F and bake sweet potatoes for about 30 minutes (or until soft).  Once they are soft, the skin will peel off fairly easy.  Mash in a bowl, season with salt and pepper if desired, and set aside.

Meanwhile, heat oil in fry pan, and saute celery, onion, garlic until soft.  Then add haddock, corn, peas, sourcream, butter and lemon juice and continue cooking until fish is cooked through.  Season as desired.  Once the fish is cooked, with a fork begin to chop up into smaller bite-size pieces so the mixture resembles a filling.

Next, spoon haddock mixture into french onion soup bowls and top with a layer of sweet potato mash and sprinkle with cheddar cheese.  Broil in the oven for 4-5 minutes or until browned.

Serve with crusty bread or not!

mangia!

I scream for Ice Cream!

Niki got me an ice cream maker for Christmas. I love ice cream, but what I love more is that now I can make whatever flavor I want. I typically do this on a Friday night (wild).  Since January, Ive experimented with four recipes.  The first, I decided, had to be simple and classic – Vanilla Cardamom. I’m obsessed with Cardamom, so I thought it sounded like a delightful combination with the classic vanilla.  The second, I went for the dynamic choc + PB combo when I whipped up a batch for our reunited Supper Clubs! – Chocolate Peanut Butter Pretzel.  The third was a bit of an experiment – Coconut Ginger Almond  (got rave reviews from this one.)  The most recent batch I made was to celebrate the 29th year of Meagan Metzger.  In honor of her love of coffee I tried out a Cappuccino Chunk.  I have to admit, this process of ice cream making will definitely take some work, but I was able to conjure up a helpful tip from Betty Wilson, Meggie’s southern-cookin grandma who lives in North Carolina….Put a dash of alcohol in the ice cream because it lowers the freezing temperature and make its smooth and creamy to serve.  We shall see! I have yet to try it out, but will do soon.  Recipes are below and all inspired from ‘The Vegan Scoop’ by Wheeler del Torro.  I know what you are thinking, I’m so wild and crazy these days. Well at least you got some ice cream recipes out of it!

Vanilla Cardamom

Ingredients

• 1 cup unsweetened almond milk, divided
• 2 tablespoons arrowroot powder
• 2 cups soy creamer
• 1/2 cup sugar
• 1 tablespoon vanilla extract
• 1 tablespoon ground cardamom

Instructions

In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.

Mix the soy creamer, remaining almond milk and sugar in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla extract and cardamom.

Refrigerate mixture until chilled, approximately 2-3 hours (This step is pretty important.  The mixture has to be very cold before putting it into the ice cream maker).

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.

Chocolate Peanut Butter Pretzel

Ingredients

• 1 cup unsweetened (or chocolate) almond milk, divided
• 2 tablespoons arrowroot powder
• 2 cups soy creamer
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1 tablespoon vanilla extract
• 1/2 cup creamy natural peanut butter
• 1 cup chopped chocolate covered pretzels

Instructions

In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.

Mix the soy creamer, remaining almond milk, sugar and cocoa powder in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla extract.

Refrigerate mixture until chilled, approximately 2-3 hours.

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.  Just in the last minutes of churning, swirl in the peanut butter and pretzels.

Coconut Ginger Almond

Ingredients

• 3 1/2 cups coconut milk, divided
• 2 tablespoons arrowroot powder
• 1/2 cup sugar
• 1 tablespoon coconut extract (optional)
• 1 tablespoon vanilla extract
• 1 cup unsweetened shredded coconut
• 1 cup crystalized ginger pieces, chopped
• 1 cup slivered almonds

Instructions

In a small bowl, combine 1/4 cup coconut milk with arrowroot powder and set aside.

Mix the remaining coconut milk and sugar in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla and coconut extracts.

Refrigerate mixture until chilled, approximately 2-3 hours.

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.  Just in the last minutes of churning, swirl in the ginger pieces, coconut and almonds.

Cappuccino Chunk

Ingredients

• 1 cup unsweetened almond milk, divided
• 2 tablespoons arrowroot powder
• 2 cups soy creamer
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1 tablespoon vanilla extract
• 1/2 cup espresso
• 1 tsp cinnamon
• 1 tsp cocoa powder
• 1 cup chocolate chunks

Instructions

To make cappuccino:  Make espresso and then place into a saucepan with cinnamon and cocoa powder.  Stir until boiling and set aside.

To make ice cream: In a small bowl, combine 1/4 cup almond milk with arrowroot powder and set aside.

Mix the soy creamer, cappuccino, remaining almond milk, and sugar in a saucepan and cook over low heat.  Once the mixture begins to boil, remove from heat and immediately add the arrowroot mixture.  This will cause the liquid to thinken fairly quickly.

Add vanilla extract.

Refrigerate mixture until chilled, approximately 2-3 hours.

Place the mixture into your ice cream maker, and follow manufacturers instructions from there.  Just in the last minutes of churning, swirl in the chocolate chunks.

mangia!

Cranberry Orange Walnut Bread

Tis the season for cranberries and loaf breads!

Ingredients

• 1 cup almond meal flour
• 1 cup spelt flour
• 1 cup natural sugar
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tbsp orange rind
• 3/4 cup orange juice
• 1 tbsp chia + 2 tbsp water (or an egg)
• 1 1/2 cups whole , fresh cranberries
• 1 cup walnuts, crushed

Instructions

Pre-heat oven to 350 degrees and grease a loaf pan.

Combine the first 6 dry ingredients and mix together.  Add the orange juice, rind, and ‘egg’ and mix together.  Finally fold in the cranberries and walnuts.

Bake for about 45 minutes.

mangia!

Vegetable Guolash!

Goulash Goulash for all! Its as scrappy and delicious as it sounds.  Adapted from the cookbook, ‘STEWS’ it makes for a hearty fall meal on a cool November evening.

serves 4

Ingredients

• 1/4 cup sun-dried tomatoes, chopped
• 1 cup of green lentils
• 2 1/2 cups of water
• 2 tbsp olive oil
• 1/2-1 tsp crushed red pepper
• 2-3 garlic cloves
• 1 large onion, chopped
• 1 small celery root, cut into chunks
• 1 cup of carrots, chopped
• 1 cup of fingerling potatoes, cut into chunks
• 1-2 small sweet potatoes, cut into small chunks
• 2 tbsp tomato paste
• 1 1/4 cup vegetable stock
• 1-2 tsp paprika

To serve with:

• Crusty bread
• Sour cream or yogurt

Instructions

Soak the sun-dried tomatoes in a small bowl of water for 15-20 minutes.  Drain and reserve the remaining water.

Meanwhile, rinse and drain the lentils and put then in a pan with the cold water and bring to a boil.  Reduce the heat and then cover and simmer for 15 minutes.  Drain and set aside.

Heat the oil in a large pan with a tight fitting lid and cook the vegetables, garlic with the red pepper.  Stir frequently for 5-8 minutes or until soft.  Blend the tomato paste with a little bit of stock in a separate measuring cup and pour over the vegetables.  After that, add the remaining stock, lentils, sun-dried tomatoes and their soaking liquid.  Add the paprika.

Bring all to a boil and then reduce and simmer.  Cover for 15 minutes.  Serve with spoonfuls of sour cream or greek yogurt and crusty bread.

mangia!

Parsnip Soup-Off

Matt and I are on a soup kick this week, so yesterday at the grocery store we had our eyes out for new soup ingredients.  Parsnips, we found (ones of Matts favorite from the motherland)! So last night, when debating what soup to create, we decided to have a Parsnip soup-off.  The challenge: We each would make a soup using parsnips.  No recipes.  Any and all other ingredients acceptable.  Today was the day.  Matt went for a Rosemary-Garlic, Potato and Parsnip Soup and I went for the Ginger, Apple and Parsnip Soup.  As Im typing this, we’ve done the taste test.  Both have passed (in my mind – Matt thinks his is better).  Both are simmering their final moments on the stove soon to be eaten for lunch.  Yum.

Rosemary-Garlic, Potato and Parsnip Soup

Ingredients

• 4 parsnips, peeled and chopped
• 4 medium potatoes, peeled and chopped
• 4 cloves garlic, chopped
• 2 large sprigs of rosemary
• 1 small onion, chopped
• 2 tsp olive oil
• 4 cups veg stock

Instructions

Par-boil parsnips and potatoes and set aside.  Cook onion in olive oil.

Add rosemary, garlic, parsnips, potatoes.  Cook for 5 mins on high heat.  Heat veg stock and add ingredients.

Cook for 30 mins till all ingredients are soft.  Blend together, add salt and pepper to taste.  Reheat for 10 mins on low heat.

Note – Serve with a crusty roll or a grilled cheese.

mangia!

Chickpea Potato Curry

Matt is the curry king. This one is his creation.

Ingredients

• 2 cans chick peas
• 4/5 medium size potatoes
• 2 large tomatoes
• handful of spinach
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 tsp – tumeric, curry powder, cumin, crushed fennel
• 2 tbsp olive oil
• 3 cups veg stock

Instructions

Heat oil in saute pan on medium heat and cook onions, garlic until soft.  Add spices and cook for 1 minute.

Add potatoes and chick peas and cook for 1 min (until both are covered in spices).

Meanwhile, boil veg stock and combine all ingredients in slow cooker. Cook for 3 hours

Add spinach and tomatoes and cook for another hour.

Note – The longer it cooks the better it is.  When left over-night, it is great reheated as whole dish is congealed together for a tasty side or main dish. Serve with Naan bread and a little spoonful of raita.

mangia!

Spiced Applesauce Oat-Bran Bread

Adapted from one of my favorite cookbooks Veganomicon.  In honor of the First Day of Fall, I thought it was time to spice up the morning with some apple + bran :).

Makes 12 muffins or 1 loaf

Ingredients

• 3/4 cup unsweetened soy milk
• 1/2 tsp apple cider vinegar 
• 1 cup + 3 tbsp unsweetened applesauce 
• 2 tbsp sugar (optional) 
• 1 1/2 cups spelt flour (or another whole wheat flour)
• 3/4 cup oat bran 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• 1 1/2 tsp ground cinnamon
• 1 tsp cardamom
• 1 tsp nutmeg 
• 1/2 tsp salt 
• 1/3 cup raisins

Instructions

Preheat the oven to 350F and lightly grease a loaf pan or a muffin tin. In a large bowl, whisk together the soy milk and apple cider vinegar and allow it to rest for 1 minute to curdle.

Add the applesauce, and sugar, and whisk to completely incorporate them. In a separate smaller bowl, sift together the flour, oat bran, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet; stir only to moisten and don’t overmix. Fold in the raisins.

Bake for 28 to 30 minutes, until a toothpick inserted into the middle of the loaf/muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling.

Lentil Stew-Pot Chili

I’ve come to realize that the weather completely dictates what I eat.  Given this week-long downpour we’ve been hit with, I was craving something heart-warming last night.  Matt, the chef of the evening, was inspired to cook something Indian and Daal-esque. I said, ‘Yes. That sounds great.  Im going to yoga.  Indian + wine is perfect.’ (i.e. done deal).  Our fridge was running on empty, so in an attempt to stay dry, we decided an ingredient-scavenger-hunt through the cabinets would be a much better idea.  Lentils + chorizo + tomatoes + slow cooker never fails, I tell you.  As long as you have a well-stocked spice rack, you’re almost always good to go.  It did turn out de-lish, and we also enjoyed a bottle of the Sattui Family Red, from the famous Sattui Winery in St. Helena, CA (a bottle we shipped back from our Napa trip in July!)

Ingredients

• 1-2 medium chorizo sausages
• 2 tbsp olive oil
• 1 tbsp paprika
• 2-3 cloves of garlic, chopped
• 1 medium onion, chopped
• 2-3 red peppers, chopped
• 1 cup veggie stock
• 3-4 whole tomatoes, chopped or a 16 oz can of diced tomatoes
• 1 cup dry lentils, soaked
• 2 tbsp coriander
• 2 tbsp fresh parsley, chopped

Instructions

Heat the oil in a large sauce pan and saute onions, garlic and paprika.  Add chorizo and peppers and saute until cooked.

Add the veggie stock, tomatoes and lentils and reduce the heat and simmer for an hour or so. (a tip for cooking lentils: microwave for a couple minutes in a bowl of water to pre-cook).

Add remaining herbs to taste and top with a dollap of greek yogurt or sour cream.

mangia!

Apple Pie Muffins

A delicious brunch was made this morning for a dear friend – by moi – including these muffins.  Since Matts coming home today (yeaa!) I thought I’d kill two birds with one stone and try out this recipe I’ve been swooning over, knowing he goes gah-gah over Apple Pie anything.   These scrumptious muffins got the thumbs up and I will definitely make them again, however probably best to wait for fall when apple season begins.  (Not the best choice during mid-hot-sweaty-summer).  So, in conclusion, a perfect pick for a fall brunch.

yields about 8 fruit-filled muffins

Ingredients

For the muffins

• 1 1/2 cup spelt or white flour
• 1/4 cup of sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/4 tsp salt
• 3/4 cup apple sauce, diluted with a little water
• 1/3 cup canola oil or melted Earth Balance
• 1 tsp vanilla
• 1 apple, chopped small

For the Topping

• 1/4 cup all-purpose flour or spelt
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• pinch of salt
• 3 tbsp canola oil or melted Earth Balance

Instructions

Prepare the topping by combining all ingredients in a small bowl.  Stir until a crumble forms.  Set aside.

Preheat the oven to 375 degrees and lightly grease or line muffin tin with liners.

In a large bowl, combine all dry ingredients.  Create a well in the middle and add apple sauce, oil and vanilla.  Mix until blended.

Fill the bottom of each muffin cup with about 1-2 tbsp of batter, add chopped apples and then top with 1 more tbsp of batter.  Sprinkle the crumb topping over each muffin cup.  Bake for 20 minutes.

mangia!