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Cocoa Oat Bars

Posted by Diane on Apr 19, 2010 in Baked Goods, Brownies, Recipes | 0 comments

For the Bottom Crust:

4 cups quick cooking rolled oats
1/2 cup maple syrup
pinch of puresalt
1/2 cup hot water

For the Topping:

2 cups chocolate chips (or nibs)
1 cup finely chopped walnuts
1/2 cup maple syrup
2 cups shredded, unsweetened coconut
1 & 1/2 tsps arrowroot, kudzu or cornstarch

• Preheat oven to 350 degrees.
• In a medium bowl, mix the oats, maple syrup, salt & water.
• Using the back of a large spoon, press the mixture firmly & evenly into an oiled 9×13 inch baking dish. Or instead, place parchment paper or plastic wrap on top of the mixture, roll it with a rolling pin, & remove the paper/plastic.
• Bake 8 – 10 mins & set aside.
• While the crust is baking, in the same medium bowl, combine all the topping ingredients.
• Transfer the mixture to a food processor & pulse until sticky.
• Remove dish from oven, place topping over the oat crust & using another sheet of parchment paper, cover the topping and evenly roll out the mixture (or alternately, spread out w/ spoon).
• Remove the paper and bake 20 – 25 mins.
• Let stand to cool & set.

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SIDE NOTES:

~ From “The Chicago Diner Cookbook”

~ I find it comes out best if I really press the oat crust firmly into the dish (I use the rolling pin method).

~ There are many different kinds of chocolate chips these days to suit everyones needs. Aside from the regular old choc. chips our parents used, there are now grain sweetened, dairy free, gluten free, carob chips, raw cocao nibs, and more. Here’s a great resource for high quality, organic chocolate suppliers.  Personally, I use navitas sweetened nibs.

www.greenpromise.com/chocolatesuppliers

~ If substituting nibs for the chocolate chips, reduce to 1 & 1/2 cups.

Grown-up Rice Crispy Treats

Posted by Diane on Apr 19, 2010 in Recipes, Sweets | 0 comments

1 cup brown rice syrup
1/2 cup natural peanut butter (or other nut/seed butter – see notes below)
1/2 cup chocolate chips (optional)
3 cups crispy, brown rice cereal

• In a large saucepan, heat the rice syrup & peanut butter over low heat until creamy.
• Stir in chocolate chips until they melt.
• Remove from heat & stir in cereal until coated.
• Press into a shallow, casserole dish (8×8 pyrex works well).
• Allow to set until firm.
• Cut into squares & serve.

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SIDE NOTES:

~ Adapted from “Cooking the Whole Foods Way”

~ If you’re a chocolate lover, make them as is. If you like peanut butter better than chocolate, omit the chocolate chips & add a few extra dollops of peanut butter. Personally, we like the peanut butter version better.

~ There are many different kinds of chocolate chips these days to suit everyones needs. Aside from the regular old choc. chips our parents used, there are now grain sweetened, dairy free, gluten free, carob chips, raw cocao nibs, and more. Here’s a great resource for high quality, organic chocolate suppliers.  Personally, I always use navitas sweetened nibs in place of chocolate chips.

www.greenpromise.com/chocolatesuppliers

Roasted Asparagus

Posted by Diane on Apr 19, 2010 in Recipes, Vegetables | 0 comments

(dairy free, egg free, gluten free, sugar free)

2 bunches of thick asparagus, tough ends removed
4 TBSP extra virgin olive oil, ghee, or coconut oil
4 garlic cloves, finely chopped
1 tsp sea salt
freshly ground black pepper
lemon wedges for serving (optional)

Preheat oven to 450. Arrange asparagus on a rimmed baking sheet in a single layer (large pyrex works well). Sprinkle with the oil, garlic, salt & pepper & roll them to coat. Roast in the oven until crisp-tender, about 10 minutes. Serve with lemon wedges if using.

SIDE NOTES:

~ Adapted from “Fresh Food Fast.” Pretty standard, easy recipe – but with extraordinary taste.

~ I cut off & discard the lower 1/4 of the asparagus. If you want to get the exact right spot to cut, bend one of them down by the end until it snaps. That’s around where you should cut the others (or you can snap each one individually if this seems fun to you) =)

~ This serves a family of 4 as a side dish w/ a little left over. If you’re cooking for 1 or 2, cut recipe in half.

Pole Beans w/ Caramelized Onions

Posted by Diane on Apr 19, 2010 in Recipes, String Beans, Pole Beans, Vegetables | 0 comments

coconut oil, butter, or ghee
1 large onion, sliced thin
4 large garlic cloves cut into chunks
1 pound pole beans, ends trimmed
pure salt & freshly ground pepper to taste

• Caramelize the onions by slowly & gently cooking them in the oil so they become translucent, then brown very slowly (this may take 15 – 20 mins).
• Once the onions look pretty good, add the garlic & saute just a few minutes more.
• Add the beans & continue cooking until tender crisp (5 – 10 mins depending on how you like them).
• Add salt & pepper to taste & serve.

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SIDE NOTES:

~ Pole beans are another vegetable introduced to me by my CSA farm. This dish is so savory & crisp-crunchy.

Balsamic Roasted Beets

Posted by Diane on Apr 19, 2010 in Recipes, Root Vegetables, Vegetables | 0 comments

4 large beets, peeled & cut into chunks
2 TBSP melted butter, ghee, or coconut oil
1/2 tsp pure salt
freshly ground black pepper
balsamic vinegar (optional)

• Preheat oven to 400.
• Wash beets, cut them into chunks & place in large bowl.
• Add oil & toss to combine.
• Add salt & pepper & toss again.
• Spread out on baking sheet (9×13 pyrex works well) & bake for 40 mins (more or less, depending on what looks good to you).
• Drizzle with balsamic vinegar & serve.

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SIDE NOTES:

This recipe was passed on to me from my friend Lynn. It’s delicious! (Though only half of us are beet lovers in this house). I sometimes add other spices to this recipe, like rosemary or thyme.

I had never eaten a beet before I joined my local CSA several years ago. Now I look forward to seeing them in my weekly box during harvest season!

Not necessarily table talk, BUT…..If you try beets for the first time, don’t be alarmed if the next day, both liquids & solids coming out the other end have a bright magenta hue, and in fact, if you’d like to check your “bowel transit time” (how long it takes food to travel from mouth to toilet), eating beets is the easiest way to do it.

Roasted Moroccan Garbanzos

Posted by Diane on Apr 19, 2010 in Garbanzo, Recipes, Snacks and Light Meals | 2 comments

2 cups DRY garbanzo beans (1 15 oz bag)
6 cups of water (room temp is best)
1 TBSP melted coconut oil or extra virgin olive oil
2 tsps moroccan spice mix
1/2 tsp sea salt

To make the spice mix:

2 tsps ground cumin
1 tsp ground coriander
1/2 tsp each of chili powder, paprika & cinnamon
1/4 tsp ginger
1/8 tsp cayenne
pinch of ground cloves

• Rinse beans in a colander.
• Add the beans to a bowl with the water & soak overnight for approx 12 hours.
• Drain beans and let them sit in the colander for 15 – 30 mins to let out the excess moisture. Preheat oven to 350.
• Transfer chick peas to a large bowl & toss with oil.
• Add spices & salt & toss again.
• Spread on baking pan in a single layer.
• Bake approx 1 hour (checking earlier for desired crunchiness).

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SIDE NOTES:

~ You don’t have to make that exact spice mix. You can just add a pinch of whatever spices you feel like. The moroccan spice mix is good on veggies & in soups too, so you can make the full amount & keep the left overs in an extra spice jar. Alternately, you might even be able to buy a pre-made moroccan spice mix if you’d like.

~ Using a glass pyrex dish, these come out crunchier. A parchment covered cookie sheet will make them more chewy. My daughter likes them on the chewy side, so that’s our preferred method. May the force be with you….

Coconut Sweet Potato Soup w/ Greens

Posted by Diane on Apr 18, 2010 in Greens, Potatoes, Recipes, Soups | 0 comments

You put de lime in de coconut,, you drink a bowl up……

2 TBSP coconut oil (or oil of preference)
2 cups diced onion (about 2 medium onions)
1 tsp pure salt
4 cups 1-inch sweet potato chunks (about 2 large sweet potatoes, peeled)
4-6 garlic cloves, finely chopped
1 jalapeño pepper with seeds, minced (optional)
1 TBSP minced fresh ginger
1 tsp ground coriander
1/2 tsp turmeric
1 (14 oz) can coconut milk
1 bunch of greens, (chard, kale, or collard), roughly chopped
1 lime, cut into wedges (optional)
1/2 cup chopped cilantro, for garnish (optional)

• In a large saucepan over medium heat, warm the oil.
• Add the onion and a pinch of salt, and sauté until softened, 3 – 4 mins.
• Add the sweet potato, garlic, jalapeno, ginger, coriander & turmeric, & saute for 2 mins.
• Add 2 cups of water, the coconut milk, salt, raise the heat and bring to boil.
• Reduce heat & simmer, covered for 15 mins.
• Add the greens & simmer, uncovered, until tender, about 10 mins.
• Ladle soup into bowls, squeeze lime over all & sprinkle w/ cilantro.

SIDE NOTES:

~ Adapted from “Fresh Food Fast”

~ The greens…..I usually cut out the stem, as they can be tough to chew.

Sweet Potato Homefries

Posted by Diane on Apr 18, 2010 in Breakfast, Potatoes, Recipes, Sides, Vegetables | 2 comments

coconut oil, butter or ghee
sweet potatoes, peeled
cinnamon (optional)

• Shred sweet potato and saute in oil for about 10 mins or until cooked to your liking.

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SIDE NOTES:

~ I just love when simplicity is this good 🙂

~ We enjoy this for breakfast along side eggs (instead of toast). It’s great plain (especially cooked in coconut oil), but when I’m in a cinnamon-y mood, I sprinkle some over the top & dig in. Of course, it can be a side dish for lunch or dinner as well.  Feel free to fry up some onions and/or peppers along with it.

~ If you have a food processor with a shredding blade, it will come in very handy for this recipe. Otherwise, use a cheese grater. I sometimes shred double what I need, and place half of the raw, shredded potato in the freezer for next time. This is good to do especially if you have too many potatoes lying around that will go bad if you don’t use them up. To thaw, I transfer the frozen sweet potato to the refrigerator before bed, and it’s ready to cook in the morning.

Tempeh Fingers w/ Sate Sauce

Posted by Diane on Apr 18, 2010 in Recipes, Tempeh, Tempeh, Tofu, Seitan | 0 comments

2 tsps coconut oil
2 cloves garlic, minced
2 tsps curry powder
1 cup unsweetened coconut milk
1/4 cup natural peanut butter
2 TBSP natural sugar (or 6 drops liquid stevia)
1 TBSP tamari/soy sauce
2 packages soy tempeh (16 oz total)
coconut oil for frying

• In a small saucepan, heat 2 tsps oil over medium heat.
• Add the garlic & cook about a minute.
• Add the curry powder & cook, stirring until combined.
• Stir in the coconut milk, peanut butter, sweetener & soy sauce.
• Cook uncovered stirring occasionally, until thickened, about 10 mins.
• Fry tempeh in oil.

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SIDE NOTES:

~ Adapted from “1000 Vegetarian Recipes”

~ Although the recipe calls for small, bite sized squares, these days, I like cutting tempeh into strips (or patties). They’re much easier to turn over in the pan this way. And by the way, the best trick to getting tempeh out of its packaging is to cut right down the middle, through the plastic, & gently push out each half from the ends.

~ The recipe calls for deep frying the tempeh. I just coat the bottom of the pan w/ oil & flip. I add more oil for the second side if needed.

~ After cooking the tempeh, I use the same pan to saute some carrots, broccoli & garlic. Throw in whatever veggies you want, keeping in mind that some veggies take longer than others to cook (like carrots), so start them first, then add the softer veggies. I stir fry for only a few minutes, then remove pan from heat & let sit for just a few mins covered (to steam the veggies a bit). Alternately, you can opt for the healthier route & simply steam the veggies from the get-go, skipping the frying altogether.

~ The sauce can also be used for a Thai type salad. It’s great drizzled over lettuce, cukes & shredded carrot.

~ Of course, you can use any peanut sauce recipe for this dish if you already have a favorite you want to stick with.

White Bean & Arugula Salad

Posted by Diane on Apr 18, 2010 in Cannellini/Great Northern, Leafy Salads, Recipes, Salads | 0 comments

For the Dressing:

1/3 cup extra-virgin olive oil
3 TBSP lemon juice
1 TBSP minced fresh dill
1 small garlic clove, finely chopped
coarse sea salt & freshly ground pepper to taste

For the Salad:

3 bunches arugula, trimmed & roughly chopped (6 – 7 cups)
1 15 oz can white beans, drained (cannellini or great northern)
1 yellow bell pepper, seeded & diced
shaved parmesan cheese for garnish (optional)

• In a large bowl, whisk together the oil, lemon juice, dill, garlic, salt & pepper.
• Add the arugula, beans & yellow pepper & toss to combine.
• Garnish w/ cheese if using.

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SIDE NOTES:

~ From “Fresh Food Fast”

~ Very easy to throw together & delicious. I get sick of the same old salad all the time. I cut the recipe in half & devoured the whole thing myself for lunch.

~ Arugula is a peppery type of lettuce, it’s got a kick to it. I don’t bother chopping it up, I just remove the stems.

~ Over the past year, I’ve gotten used to using dried beans & soaking/cooking myself. However, I don’t stick to it religiously, as I often want to just throw something together on the fly.  If using canned, I recommend a high quality product such as Eden.