Sometimes you just need a good kale salad to reset yourself. This one did it for me! I think I’ll add some avocado next time! I love using kale in salads because you can add the dressing and it still says pretty crunchy in the fridge for leftovers – in fact, it even tastes better to me, the longer it sits!
1 cup cooked quinoa
1/4 cup chopped green onions
1/2 cup or so of fresh parsley leaves
1/2 cup or so of sun dried tomatoes
1/2 cup sunflower seeds or pepitas
2 T hemp hearts
Tofu cubes – pressed and tossed in soy sauce and nutritonal yeast and then either baked or air fryed
1/4 cup red wine vinegar
2 tspn dijon mustard
1 large clove garlic, minced
2 T Olive oil
salt and pepper
1 tspn maple syrup
mix all together in jar and set aside.
Mix all ingredients together and then toss well with dressing. Add some avocado! Enjoy!
This month for art mom I taught Milo’s class about Matisse’s “Icarus.” I showed them the piece and we talked about Matisse’s life and how he “painted with scissors” near the end of his career when he was sick. We talked about what we think this piece of art means. We talked about the colors and what they represented. I then told them the story of Icarus – and we had a great discussion.
This was an easy project – both to get the kids talking – and for them to use their imagination to create something of their own using the same process and colors. Some chose to replicate the piece exactly and some kids put their own spin on it!
This is a pretty easy soup you can make from a variety of vegetables in your fridge. I havent done it, but I imagine you can interchange veggies to what you have in stock.
What I did:
4-6 cloves of garlic
1 sweet potato, peeled and cubed
3 stalks celery
3 carrots, peeled and chopped
3 cups brocolli
6 cups vegetable broth
4 T nutritional yeast
salt and pepper
saute chopped onion and garlic in some olive oil in a soup pot and sautee until translucent, about 5 min. Add vegetables and sautee about five more minutes. Add salt and pepper then add broth, cover and let cook about 15 minutes until veggies are soft. stir in nutritional yeast and transfer to blender – puree until smooth. add salt and pepper and more nutritional yeast to taste – Serve with crusty bread or garlic crutons or garlic toast!
I recently got a cast iron skillet. And i’ve been testing the waters with it and I am really in love. I decided to give a deep dish pizza a go – and WHOAH, I’m REALLY in love now.
To make it “chicago-style” I tried a cornmeal crust. I made the crust the night before.
- Preheat oven to 475.* This recipe makes enough dough for a 12″ round deep dish pizza, preferably cooked in a seasoned cast iron skillet.
- Put the warm water in a mixing bowl with the corn meal, and add the yeast, salt, and olive oil. Wisk with your kitchenaid for a minute or so – then add one cup of flour to the mixer and use the dough hook to mix it up well. Add the remaining flour 1/4 cup at a time until you can handle and kneed the dough without it sticking to your hands. You may not need the whole 2 1/2 cups of flour, or you may need a little more. You will have to use your judgment. Just remember not to let the dough get too hard, or to have it too soft (will stick you your fingers).
- Take the dough out of the KitchenAid mixer and kneed it by hand on a countertop. If you have made the dough right you will not have to put any flour down, or you will only need a minimal amount. Kneed the dough for 3 to 5 minutes.
- Oil the inside of your mixer bowl. Place the dough ball in the bowl and cover the bowl with a sheet of plastic wrap or a warm damp towel. Let the dough rise until doubled in size. This might take anywhere from 1/2 to 1 1/2 hours.
- After the dough has risen, punch down the dough into a ball. Place the ball of dough on the counter and flatten it with your hand. Then use a rolling pin to roll the dough into a uniform circle 1/4 inch thick.
- Oil the bottom of the skillet, with CANOLA oil and not olive oil, and then take your dough and carefully place it into the skillet. Form the crust by stretching the dough about 1-1/2 to 2 inches up the side of the pan. Cover the pan with plastic wrap and let the dough rise again until your oven is preheated to 475ºF.
- The first thing you will put into the pan will be the cheese. Place an even layer of cheese 1/2 to 3/4 inches deep in the pan. The next thing you will put into the pan will be the veggies. Layer the veggies evenly over the top of the cheese. Next spread a layer of tomato sauce or crushed tomates on top. Don’t put too much sauce on or you will end up with a soggy pizza. The last thing is to sprinkle vegan parm over the top of the sauce.
- Bake the pizza at 475 for 15 minutes. Lower the temperature to 400ºF and bake the pizza an additional 10 to 25 minutes until the crust is golden brown, and areas of browned cheese start to poke up through the sauce. Let the pizza cool 5 minutes and then serve.
I recently went to Los Angeles and I saw a trend everywhere I went to eat: cauliflower on the menu in some capacity. We love it in our house, especially roasted, so I’ve been meaning to turn some into taco form. After scouring the internet for ways to do it – this is what I came up with. It didnt dissapoint and I will for sure be adding these to the rotation!
1/4 bag of coleslaw mix
Juice from half a lime
1 tablespoon rice vinegar
1/8 teaspoon salt
1/3 cup chopped cilantro (optional)
1 head cauliflower (about 1 pound)
3/4 cup beer
1/4 cup vegetable broth
1 tablespoon lime juice
2 teaspoons soy sauce
1 1/2 tablespoons chipotle hot sauce
4-6 garlic cloves, sliced
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Pinch of salt
1 tablespoon olive oil
1 small yellow onion, chopped
1/2 lime, juiced
salt and pepper
- Combine all ingredients to make the slaw.
- Preheat oven to 400 degrees. Chop the cauliflower into small florets. In a saucepan over medium heat, add the beer, broth, lime juice, soy sauce, hot sauce, and garlic. Add the cauliflower and toss around for about 2 minutes. Drain the liquid.
- In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and coat well. Put on baking sheet and bake for 20 minutes. Flip, then bake for about 10 min more.
- Make the crema while the cauliflower is roasting. Add ingredients to vitamix and puree until smooth.
Whoah, this banana bread is a knock out. Its a variation of this recipe – but doctored up with some added goodies! I found the recipe on shutterbean and she kept raving about how good it is and how it doesn’t last very long in her house. It definitely lives up to all the hype. I will be keeping this in rotation for sure!
Heres the original recipe
Heres my modification:
- 1 cup all-purpose flour
- 1/2 cup almond flour/meal
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 cup olive oil
- 1/4 cup unsweetened apple sauce
- 1/4 cup coconut palm sugar
- 1/4 cup maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 2 eggs or 2 egg replacer
- 3 ripe bananas, mashed (about 1 cup puree)
- 1/2 cup chopped walnuts
- 1/2 cup raw sunflower seeds
- 1/4 cup unsweetened coconut shreds
- 1/4 cup raw pepitasPreheat oven to 350F. grease your loaf pan.
Whisk together the flours, baking soda, salt and spices in a medium bowl. Set aside.
In a large bowl, whisk together the olive oil and sugar, breaking up any lumps. Add the maple syrup and vanilla, whisking until smooth. Add the eggs or prepared egg replacer, one at a time and beat until fully incorporated. With a wooden spoon, stir in the bananas. Add the flour mixture to the liquids, stirring until just combined. Stir in the walnuts, sunflower seeds, pepitas and coconut until fully incorporated. Pour batter into prepared pan, evening out the top if necessary.
Place bread in the oven and bake until cake tester inserted in the middle of the loaf comes out clean, about 55-60 minutes. Remove from the oven, and leave the bread to cool in its pan for 10 minutes. Remove from pan and enjoy.
Happy -almost- st. patricks day! We celebrated with friends over the weekend and for the second year in a row I made this dish. It comes together in no time, and its suprisingly delicious for how simple and few ingredients it has. I used these butter potatoes I found at whole foods and they were so tender and delicious. Only thing missing was some soda bread!
- 2 Tofurkey polish sausage links, cut into 1/2 rounds.
- 1 1/2 pounds potatoes, cut into 1/2-inch slices
- 1 large onion sliced
- 2 tablespoons parsley minced
- salt and pepper to taste
- 1 1/2 cups vegetable broth or prepared bouillon
- 1/4 teaspoon liquid smoke flavoring
- 3/4 cup dark beer
Brown the sausages in a non-stick skillet. In a large pot with a lid, layer the ingredients in this order: Half of the potatoes, Salt and pepper, Half of the onions, Half of the parsley, All of the Fauxsages, Remaining Potatoes, Salt and pepper, Remaining Onions, Remaining Parsley.
Mix the Liquid Smoke into the broth and pour it over all. Bring to a boil and then reduce heat to the lowest setting and cover tightly. Cook for about an hour, or until potatoes are very tender. Add the beer if you’re using it, and simmer for a few minutes minutes more. Ladle into bowls and serve.
Recipe from here.
I love korean food! LOVE. There used to be a place on north avenue back in the day called Soju, that was all vegetarian korean and Japchae was one of my favorite things to order there. I recently saw some at my korean grocery store and I thought ” I bet I can make that.” So I got some sweet potato noodles and gave it a try. Its suprisingly realy easy to throw together. Would make a great potluck dish!
1 bundle of potato starch cellophane noodles called dangmyeon
1/2 bunch of fresh spinach
1 carrot, peeled and cut into match sticks
1/2 red bell pepper, julienned
8-10 fresh mushrooms of your choice
2 stalks green onions, sliced
2-4 cloves garlic, minced
3 tablespoons toasted sesame seeds
- Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles and rinse. Add noodles to a large mixing bowl and cut them three times with kitchen shears. Set aside.
- Mix together 2-4 T soy sauce, 1-2 T seasame oil and minced garlic. Mix really well and set aside.
- Put a little bit of seasame oil in a pan and add Red bell pepper and saute a few minutes, add spinach and carrots and cook until spinach wilted, just a few minutes.
- Add noodles to pan and add soy sauce mixture. Heat until warmed through. Put in a big bowl if that helps to mix everything better.
- Add baked/fried tofu for added protein if desired.
- Serve room temperature.
I made a blend of some nuts/seeds to add as a booster to my smoothies. I sometimes drink smoothies as a meal, so always looking for the most nutritious things to put in there! I blended these in a vitamix and store them in the fridge and add a tablespoon or so to my smoothies for some added boost of nutrients!
1.5 T sunflower seeds
1.5 T pumpkin seeds or pepitas
1.5 T hemp seeds
3 T raw almonds
Blend together in a vitamix or spice/coffee grinder
When done add in
1 T ground flax seed
and mix together and store in airtight container in the fridge until ready to use.
- Ricotta Mixture:
- 1 package tofu, water pressed out
- 1/4 cup vegan parmasan cheese (recipe below) or nutritional yeast
- 4 cloves garlic
- salt and pepperWhite Sauce:
- 2 Tbl vegan Margarine, such as Earth Balance
- 3 C Almond Milk
- 2 Tbl vegan Parmesan Cheese
- ¼ C All-Purpose FlourFilling:
- 1 Tbl Vegetable Oil
- Salt and Pepper
- 3 C Butternut Squash (or Kabocha Squash) – I mixed the two
- 1 C fresh Spinach
- whole wheat lasagna noodles
- 3/4 cup raw cashews
- 3 T nutritional yeast
- 3/4 tspn sea salt
- 3/4 tspn garlic powderAdd ingredients to high speed blender and puree until fine like parm cheese
- dice your butternut squash – Toss with olive oil, salt and pepper and Roast 425 degrees for about 45 minutes. when its done and cooled, whip with electric beaters to get this nice and fluffy. season with salt and pepper.
- In a saucepan over medium heat, add 2 Tbl of margarine until melted and whisk in the flour. Add the almond milk all at once, whisking until smooth. Add the parmesan whisk occasionally until thickened, about 15 minutes. Set aside, keeping warm.
- Make the ricotta: In a bowl, crumble the tofu and add the parm, garlic, salt and pepper. Set aside.
- Boil your pasta noodles.
- Steam the spinach. Set aside.
- Preheat the oven to 400 degrees.
- To assemble, place some of the white sauce on the bottom of an 8×8 pan and one sheet of the pasta.
- Layer with squash, tofu ricotta, spinach, white sauce and parm. repeat two more times, ending with noodles and topping with remainder of sauce and parm.
- Cover with foil and bake for 40-45 minutes or until cooked and bubbly.