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Sweet Potato Bread

Posted by Diane on Jun 6, 2010 in Baked Goods, Potatoes, Quick Breads, Recipes | 0 comments

1/2 cup cooked (or canned) sweet potato or pumpkin
8 eggs
1/2 cup coconut oil or butter, melted
1/2 cup natural sugar
1 tsp pure vanilla extract
1 & 1/2 tsps cinnamon
1/2 tsp nutmeg
1/2 tsp pure salt
3/4 cup coconut flour, sifted
1 tsp baking powder
1/2 cup pecans, chopped (optional)
1/2 cup raisins

• Preheat oven to 350 degrees.
• Blend together sweet potato (or pumpkin), eggs, oil, sugar, stevia, vanilla, cinnamon, nutmeg & salt.
• Combine coconut flour with baking powder & whisk throughly into batter until there are no lumps.
• Fold in nuts & raisins.
• Pour into greased 9x5x3-inch loaf pan & bake for 1 hour.
• Remove from pan & cool on rack.

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SIDE NOTES:

~ Can you tell I like sweet potatoes? 🙂

~ Adapted from “Cooking w/ Coconut Four”. Original recipe calls for mace instead of nutmeg. Generally, the 2 can be used interchangeably, so use whichever one you happen to have.

~ You should be able to find organic canned sweet potato puree, or organic pumpkin at your local health food store if you prefer the can. Otherwise, bake a sweet potato ahead of time & mash it up (w/o the skin of course).

~ If you’re using coconut oil (like I do), when you melt, use very low heat & remove from burner right away (as the idea is to melt it, but you want to heat it as little as possible). Also, I add the coconut oil last, when everything else is blended together. If you add the warm oil into the bowl with the cold eggs, the oil will harden. Once the eggs are blended w/ everything else, this is not an issue). An alternative is to let the eggs sit out at room temp for a little while before you crack them.

~ My loaves don’t always slip out of the pan. If this is the case, don’t force it out. Just place the whole thing – pan & all – on a wire cooling rack.

~ Freezes well (I freeze individual slices which are great to pull out as needed for a school snack).

soooooo good

Zucchini Bread

Posted by Diane on Jun 6, 2010 in Baked Goods, Quick Breads, Recipes, Summer Squash | 0 comments

3/4 cup loosely packed, shredded zucchini
8 eggs
1/2 cup coconut oil or butter, melted
1/2 cup natural sugar
1 tsp pure vanilla extract
1 & 1/2 tsps cinnamon
1/2 tsp nutmeg
1/2 tsp pure salt
3/4 cup coconut flour, sifted
1 tsp baking powder
1/2 cup walnuts, chopped (optional)

• Preheat oven to 350 degrees.
• Blend together eggs, oil, sugar, vanilla, cinnamon, nutmeg & salt.
• Combine coconut flour with baking powder & whisk throughly into batter until there are no lumps.
• Fold in shredded zucchini & nuts.
• Pour into greased 9x5x3-inch loaf pan & bake for 1 hour.
• Remove from pan & cool on rack.

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SIDE NOTES:

~ Adapted from “Cooking w/ Coconut Four”. Original recipe calls for mace instead of nutmeg. In general, the 2 can be used interchangeably, so use whichever one you happen to have.

~ I use a cheese grater to shred the zucchini (do not peel). Alternately, can use a food processor w/ shredding blade attachment.

~ The batter will be on the dry side for this one. Just press it firmly into the greased baking dish to avoid air pockets within the loaf (I use a glass baking dish, so can see the spots where I have to press a little firmer).

~ If you’re using coconut oil (like I do), when you melt, use very low heat & remove from burner right away (as the idea is to melt it, but you want to heat it as little as possible). Also, I add the coconut oil towards the end, just before I fold in the zucchini & nuts. If you add the warm oil into the bowl with the cold eggs, the oil will harden. Once the eggs are blended w/ everything else, this is not an issue. An alternative is to let the eggs come to room temp before baking.

~ My loaves don’t always slip out of the pan. If this is the case, don’t force it out. Just put the whole loaf – pan & all – on a wire cooling rack.

~ Freezes well (I freeze individual slices which are great to pull out as needed for a school snack).

Linguini w/ Broccoli & Garlic

Posted by Diane on Jun 3, 2010 in Cruciferous (non-leafy), Olive Oil Sauces, Pasta, Recipes | 0 comments

butter, ghee, or extra virgin olive oil
lots of garlic
crushed red pepper (optional)
1 large head of broccoli
1 lb whole grain pasta
pure salt & freshly ground pepper to taste

• Boil water for the pasta.
• In the mean time, chop broccoli into bite size pieces & set aside.
• Chop garlic into chunks & saute in butter or olive oil (in large saute pan) over medium heat for a few minutes.
• Shake in some crushed red pepper (if using).
• Add pasta to the boiling water with 1 TBSP of salt and cook until al dente.
• Add broccoli & continue sauteing for 3 – 5 minutes (may need to add more butter or another swirl of olive oil).
• Add salt & saute for a few mins more.
• Remove from heat & cover pan.
• Let sit covered until the pasta is ready (to steam/soften the broccoli) which should only be a few minutes at that point.
• Drain & rinse pasta & add to saute pan.
• Remove from heat, add a swirl of olive oil, & toss to combine thoroughly.
• Adjust salt & pepper to taste.

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SIDE NOTES:

~ Of course, use any shape pasta you’d like.

~ We use, i don’t know… maybe 5 – 8 cloves of garlic depending on how big they are. Up to you.

~ You want the broccoli bright green, so don’t over-cook – keep your eye on it!

~ Rinse pasta very well before adding to saute pan, as sticky/starchy pasta brings this dish down several notches.

~ If you’re serving little ones, don’t use crushed red pepper while cooking. Add it after the fact, to individual bowls.

Fettuccine w/ Pine Nut Sauce

Posted by Diane on Jun 3, 2010 in Cream Sauces (non-dairy), Pasta, Recipes | 0 comments

1 cup pine nuts
1 TBSP sweet white miso
2 cloves garlic, quartered
2 tsps umeboshi vinegar
1 tsp brown rice syrup (or 1 or 2 drops of liquid stevia)
1/4 cup extra-virgin olive oil
3 TBSP (more or less) water
8 oz whole grain pasta

• While pasta is cooking, place nuts, miso & garlic in a food processor.
• With motor running, slowly add all the liquid ingredients, except water, and process until blended.
• Add water in small amounts to adjust the consistency, keeping the sauce fairly thick.
• Drain noodles (do not rinse) and toss immediately with sauce & serve.

Makes 2 or 3 servings.

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SIDE NOTES:

~ From “Cooking the Whole Food Way” – Easy easy easy. Sort of a cross between a pesto & an alfredo.

~  If your food processor doesn’t allow adding ingredients while running, just add everything together and blend.

~ Lemon juice squeezed over the whole dish just prior to serving is very nice. We also really like lots of fresh basil tossed into this dish.

Fettuccine w/ Mascarpone Toasted Walnuts & Basil

Posted by Diane on Jun 3, 2010 in Butter/Cheese Sauce, Pasta, Recipes | 0 comments

1/2 cup chopped walnuts
3 TBSP butter
2 TBSP chopped fresh basil (or more)
1/2 cup mascarpone cheese (Italian cream cheese)
pure salt & freshly ground black pepper
1 pound whole grain fettuccine

• Boil water for pasta.
• Place walnuts in a skillet over medium heat, and toast, shaking the pan occasionally to turn the nuts (until fragrant, about 5 mins).Transfer to a separate bowl.
• Melt butter in the same skillet.
• Add the nuts & basil & cook just until heated through.
• Add salt (1/2 tsp give or take) and pepper to the walnut mixture & stir to combine.
• Place the mascarpone in a bowl large enough to hold the pasta when cooked.
• Stir the walnut mixture into the mascarpone.
• When water comes to a boil, add 1 TBSP salt & the pasta.
• Cook until al dente & then drain, reserving 1/4 cup of the cooking liquid.
• Toss the fettuccine, still dripping w/ cooking water, with the walnut sauce & mix well.
• Add as much reserved cooking liquid as needed to thin the sauce to the desired consistency.

Serves 4.

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SIDE NOTES:

~ From “The Complete Italian Vegetarian Cookbook.”  To me, it’s like “grown-up” mac & cheese.  True comfort food.

~ Can use parsley instead of basil.

~ Mascarpone cream cheese comes in a tub like regular cream cheese & you should be able to find it at the regular grocery store (with the fancier cheeses in the deli section). Author says “processed American cream cheese can not be substituted”. It definitely has a very different texture and taste, so I agree. It is delicious!  Use half of an 8 oz tub of mascarpone for this recipe, or the whole tub if doubling.

~ Note to self: Cook Tinkyada brown rice fettucine for 8 minutes (contrary to package directions).

Green Bean Salad

Posted by Diane on Jun 3, 2010 in Recipes, Salads, String Beans, Pole Beans, Vegetables, Warm Salads | 0 comments

For the Green Beans

1 pound green beans
1 TBSP extra virgin olive oil
2 TBSP butter, ghee, or coconut oil
1 garlic clove, crushed
2/3 cup bread crumbs (can use gluten free)
1 TBSP chopped fresh parsley

For the Dressing

2 TBSP extra virgin olive oil
2 tsp white wine vinegar
1 small garlic clove, crushed
1/4 tsp high-quality, dijon mustard
pinch of sugar (or 1 drop liquid stevia)
pinch of pure salt

• Trim beans & cook in boiling salted water 5 or 6 mins, until tender.
• Drain & refresh under cold water & place in serving bowl.
• Mix all the dressing ingredients thoroughly.
• Pour over beans, toss & set aside.
• Heat oil & butter & fry garlic for 1 min.
• Stir in breadcrumbs & fry over medium heat 3 – 4 mins until golden, stirring frequently.
• Remove pan from heat & stir in parsley.
• Sprinkle breadcrumb mixture over beans & toss.

Serve warm, cold or at room temp.

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SIDE NOTES:

~ Adapted from “The Inspired Vegetarian”

~ I cut off just the very ends of the beans, but don’t cut them in half (as the inside of the beans tend to slip out during the boiling process when cut that way).

~ Make sure the beans are drained thoroughly before adding the dressing so the flavors don’t get diluted.

~ My heaping 1/4 tsp of mustard might be closer to 1/2 tsp.

~ You can buy whole grain bread crumbs if interested, or make them yourself by toasting a few slices of whole grain bread, chopping up & throwing in your food processor. Click HERE for more detailed instructions.

Lentils in Onion Gravy

Posted by Diane on Jun 3, 2010 in Legumes, Lentil, Recipes | 0 comments

1 TBSP butter, ghee, or coconut oil
1 large yellow onion, finely chopped
2 garlic cloves, minced or crushed
1 tsp curry powder
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1/ tsp ground cumin
1/8 tsp cayenne
1 & 1/2 cups water
1 cup brown lentils
1 tsp pure salt

• Heat the oil in a medium saucepan over medium heat.
• Add the onion & garlic, cover, & cook until softened, 5 mins.
• Uncover, stir in the curry powder, cardamom, cinnamon, cumin & cayenne & cook just a few minutes longer, stirring to coat the onion & garlic w/ the spices.
• Stir in the water, lentils, & salt & bring to a boil.
• Reduce heat, cover & simmer until the lentils are tender & most of the liquid has evaporated – about 30 – 45 mins.

Serves 3.

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SIDE NOTES:

~ Adapted from “Vegan Fire & Spice”

~  This dish is tasty with INDIAN-SPICED-BASMATI-RICE, and (as shown above) with SESAME-MILLET and  QUICK-&-SPICY-SWISS-CHARD.

~ Can double the cayenne if you’d like it extra spicy (as the original recipe calls for 1/4 tsp). 1/8 tsp had a little heat to it, but not so much that the kids couldn’t enjoy it. They not only wanted seconds, but thirds & fourths too! They love the dal at our local Indian restaurant, but said this recipe wins & it’s become an instant family favorite.

~ If you cook it for about 30 mins, it will be juicier. Closer to 45 mins & most of the liquid will be absorbed. Either way is good – up to you.

~  For those who like to soak their beans ahead of time, you can soak the lentils for 4 – 7 hours in warm water with 1 TBSP apple cider vinegar, lemon juice or whey (then proceed with recipe as stated). Though, of all the dried legumes, the soaking step is least important with lentils.

~ The original recipe calls for 1/2 cup plain yogurt to be stirred in @ the end. I intended to try it first time I made this, but when I tasted it just prior, it was so good, I didn’t want to change the flavor at all, so skipped it. We’ve continued to enjoy it w/o the yogurt ever since (but wanted to mention it in case this variation sounds good to you).

Kale Avocado & Red Pepper Salad

Posted by Diane on Jun 3, 2010 in Leafy Salads, Recipes, Salads | 2 comments

1/2 bunch of kale, stems removed & roughly chopped
juice from half a lemon (about 1 & 1/2 TBSP)
1 TBSP extra virgin olive oil
2 TBSP hemp seeds
1/2 of a red pepper, diced
1 avocado, diced
freshly ground black pepper

• Place kale in bowl.
• Add lemon juice, olive oil & toss to coat.
• Sprinkle with hemp seeds.
• Mix in red pepper & avocado.
• Add black pepper to taste.

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SIDE NOTES:

Have been on such a kale kick the past few months. The amounts are all flexible so alter as you see fit. Got this one from my pal. Very simple & very yummy! Thanks Wen =)

Wilted Kale Salad w/ Creamy Chipotle Dressing

Posted by Diane on Jun 3, 2010 in Leafy Salads, Recipes, Salads | 0 comments

1 bunch of kale, stems removed & roughly chopped
1/2 tsp pure salt
1 cup grape tomatoes (more or less) (can slice them in 1/2 or leave whole)
1/4 cup hemp seeds

For the Dressing:

1 avocado (or substitute tahini)
1/2 of a chipotle pepper (see notes below)
2 TBSP extra virgin olive oil
1 TBSP lemon juice
1/2 TBSP honey (or a drop or 2 of liquid stevia)

• Place kale into a large bowl, add salt and start to “massage” the kale until it wilts and takes on a cooked texture.
• Add the tomatoes and hemp seeds to the bowl and mix.
• Blend all dressing ingredients in a high-speed blender (or food processor) until creamy and mix into kale.

Serves 1 or 2.

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SIDE NOTES:

~ Adapted from http://therawchef.blogs.com/russell_james/2006/11/wilted_kale_sal.html. I have scaled the recipe down as I don’t think anyone making this for the first time wants to make such a large quantity (I didn’t anyway). I think the only thing I changed was the salt. I found it too salty, so reduced it a bit (though the salt is what gives the kale its good texture so don’t eliminate it completely). You can play around & see what works for you. At any rate, this is DEFINITELY worth a try as it is sooooooo good.

~ Hemp seeds are one of the few vegetarian ‘complete’ protein sources. They contain all of the essential amino acids. They are tasty, and surprisingly for their size, soft & chewable (as opposed to sesame, flax & poppy seeds that are hard & difficult to break down by chewing).

~ Chipotle peppers are smoked, dried jalapenos. You can find them in the produce section of your regular grocery store. Would be in a plastic bag, probably hanging on the side of a display with other dried peppers & similar items. The first few times I made this recipe I mistakenly used canned chipotles in adobo sauce (as I couldn’t find the dry ones). Don’t do that, as the adobo sauce changes the recipe for the worse. I finally just asked my produce guy & he pointed out where the dried ones were (I had passed by them a million times but somehow never noticed them). If you can’t find them substitute a mixture of onion powder, cumin, chili powder, garlic powder and tamari to help replicate that smokey flavor.

Pictured below:  Chipotle peppers and hemp seeds

Curried Creamy Cauliflower Soup

Posted by Diane on Jun 3, 2010 in Cruciferous (non-leafy), Recipes, Soups | 0 comments

2 TBSP coconut oil (or extra virgin olive oil)
1 small onion, chopped (1 cup)
1 medium tart apple such as granny smith, peeled, cored & chopped (1 cup)
1 TBSP curry powder
1 clove garlic, sliced
1 large head cauliflower, coarsely chopped (about 6 cups)
4 cups (32 oz) veggie or chicken broth
1 tsp honey (or a 2 drops of liquid stevia)
1 tsp brown rice vinegar
pure salt to taste

• Cook onion in oil over medium-high heat for 5 – 7 mins.
• Stir in the apple, curry powder & garlic & cook 2 mins more.
• Add cauliflower & broth & bring to a simmer.
• Cover, reduce heat to medium-low & simmer 20 mins.
• Cool 20 minutes (uncovered).
• Puree using immersion blender until smooth (or transfer to regular blender).
• Stir in honey & vinegar & season w/ salt if desired.

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SIDE NOTES:

~ Adapted from “Vegetarian Times” magazine

~ This soup is very tasty & easy to prepare. It will feed a family of 4 on its own for lunch, or more if serving as an appetizer or side dish.

~ I bow down to my immersion blender when making creamy soups like this. If you’re unaware of their existence…..It’s a “stick” type blender that purees beautifully, right in the soup pot (without the inconvenience of having to slop soup back and forth in batches to a regular blender). They’re relatively inexpensive (about 30 bucks).

~  This soup pairs up nicely with EASY-CURRIED-LENTILS.