The Bite Size Kitchen

Maple and Nutmeg Winter Tea Cookies

2011-12-14T12:20:00.000-08:00

It's cookie season, and making cookies with Jaden (2) and Ethan (3 mo) is surprisingly fun, so long as neither of them has a meltdown. Jaden discovered the joy of licking the mixing attachment on the Kitchen Aid today... At first he was very cautious (we talk A LOT about keeping our hands off the mixer), but it didn't take long for him to really get it clean. He also just got his first apron - it has a bee on it, which he likes to talk about.

Today we made a delicious little cookie that turned out to be the greatest tea cookie I have ever had. They're just a simple looking cookie with the perfect crunch and a lovely, yet subtle, wintry flavor. In fact, I would say these are a fantastic basic sugar cookie replacement. Seriously, the maple syrup and nutmeg almost knock you off your feet with contentment. The ingredient list is short; you probably have everything you need right in you cupboard this very moment. Adapted from Smitten Kitchen's version, mine is vegan and has a tad less sugar. Just so you know, there is virtually no nutritional value to this cookie, but it is at least less bad for you than many other options.

1 cup buttery spread (like Earth Balance), room temperature
3/4 cup granulated sugar
1/2 cup pure maple syrup
1 tablespoons ground flax seed + 3 tablespoons water
3 cups all-purpose unbleached flour
1/2 teaspoon freshly ground nutmeg
1 teaspoon sea salt

Mix the flax seed and water together and let stand at least 2 minutes.
Beat butter and sugar together until fluffy in electric mixer. Add flax seed and syrup with mixer running on low.
In a medium-sized bowl, mix together the flour, nutmeg, and salt. Add to butter mixture. Mix until just combined (avoid over mixing).
Wrap dough in plastic wrap and chill for at least 2 hours and up to four days in the fridge.
Preheat oven to 350F. Roll out the dough on a floured surface with a floured rolling pin to 1/8 inch and cut out in desired shapes. Place on baking sheets (original recipe used parchment, I just set them on the try) and bake 8-11 minutes, until edges are lightly golden. Allow to cool for 2 minutes and transfer to racks to cool completely.
Serve with mint or lemon blossom tea. Really, any tea will do. Keeps in air-tight container for a week or in the freezer for a couple of months.

Roasted Pumpkin Stuffed with Herby Potatoes

2011-11-28T23:16:00.000-08:00

You know those cute little pumpkins they sell at the grocery store? You can eat them! And they are delicious! (As long as they aren't shellacked - look for the ones that look natural rather than super shiny). This little dish is fun, festive, and really good for you. Sincerely, it's JUST a roasted pumpkin with mashed potatoes - super easy! The best part of these cute little treats is that kids love them. Jaden's eyes widened and with a squeal of delight, he ate it right up. Total joy for the mommy.

Serves 6.

6 mini pumpkins (not the super shiny ones)
3 large potatoes
Olive oil
1/3 cup milk (I used soy milk)
Sea Salt and freshly ground pepper
1 teaspoon Italian dried herb seasoning

Pre-heat oven to 350F. Slice tops off of pumpkins and gut out the insides. Reserve seeds. Brush insides with olive oil, sprinkle lightly with salt and bake for 45 minutes - lids off. Remove from oven and set aside.
Meanwhile, wash and cube your potatoes. I never peel them, but you can if you want to. Boil them in salted water until tender on medium heat. About 20 minutes. Drain and place into large bowl. Mash together with a generous drizzling of olive oil, milk, generous pinch of salt and pepper, and Italian herbs. Add more oil to taste and consistency. If they are really dry, add more milk.
Stuff the pumpkins with mashed potatoes, top with the pumpkin lid and re-heat in the oven until ready to serve.

Swiss Chard and Pepita Salad

2011-11-10T10:37:00.000-08:00

It's time for winter salads, and this is my new favorite salad ever. It turns out that my summer crop of chard is now my fall crop of chard... and it may even become my winter crop. This is exciting. I love the idea of having garden-fresh greens all year. And these chard are so beautiful - and so low maintenance. You really should plant some chard. In any case, this simple salad is packed to the brim with nutrients and is perhaps the best salad I've ever had. It's hearty, filling, and sturdy - you can make it an hour before you need it and it's not wilted. Not to mention, it's beautiful. Really - this would be a good one to take to a potluck event.

1 bunch chard, chopped
1 small red cabbage, chopped
1 ripe plum, peeled and chopped
1/3 cup best extra virgin olive oil
1 tablespoon white vinegar
pinch of salt
freshly ground black pepper
1 avocado, diced
1/2 cup roasted pumpkin seeds*

Rinse and prepare your chard and cabbage. Set aside.
Make your dressing: in a food processor, combine plum, olive oil, vinegar, salt, and pepper
Toss chard and cabbage with dressing in a large bowl. Arrange greens on a serving platter. Top with avocado and pumpkin seeds.
Serve immediately or cover and chill for up to an hour.

* To roast pumpkin seeds, rinse them well and pat them 'dry'. Toss them with a splash of butter, salt, and any other seasoning you want - cumin is a great choice. Arrange them on a baking sheet and bake for 45 minutes or until slightly crunchy on 300F. Check frequently - burnt seeds taste terrible.

Peach Buttermilk Cake

2011-10-04T14:55:00.000-07:00

Peaches may be best eaten freshly sliced by themselves, but if you need to make something to serve for breakfast or brunch, this is a great choice. This is inspired by a recipe in Heidi Swanson's Super Natural Everyday cookbook, which I happily received for my birthday back in May and am just now beginning to use. The cake is lovely - not too sweet, but moist and substantial - just the way you want a cake to be for brunch, or as a snack for the boys. I served it at brunch to a diverse crowd this weekend and it went over well with young and old, junk foodies and organic enthusiasts.

The main difference in my version is that I used non-dairy ingredients and I had to bake it for quite a long time. I'm beginning to think I may have a pretty crappy oven. So to make buttermilk, add one teaspoon vinegar per cup of milk used and allow to set for 15 minutes. I used coconut milk and it became a bit curdled - the perfect reaction. I replaced the eggs with ground flax - works like a charm. I made it the day before serving, covered tightly with plastic wrap, refrigerated it, and then re-heated it in the oven and found that it tasted perfectly fresh. You could certainly bake into little muffins for snacks or individual treats.

2.5 cups whole wheat flour
1 tablespoon baking powder
1/2 cup sugar
1/2 teaspoon fine-grain salt
2 tablespoons ground flax seed + 6 tablespoons water (combine and set aside)
1.5 cups milk of choice + 1.5 teaspoons white vinegar (combine and set 15 min)
1/4 cup butter of choice, slightly melted
zest of 2 lemons
4 cups peaches, pitted and chopped
3 tablespoons brown sugar

Preheat oven to
Combine dry ingredients and mix well in a large bowl or Kitchen Aid.
In a smaller bowl, combine flax+water, milk+vinegar, butter, and lemon zest. Add to dry mixture and combine, but don't over mix.
Gently add peaches to cake batter an pour into prepared pan. Sprinkle brown sugar on top.
Bake until set and toothpick comes out clean from the center - about 30 minutes.
Cool on wire rack and serve or store for later.

Ruby Red Summer Swiss Chard Salad

2011-09-15T15:34:00.000-07:00

Ruby Red Swiss Chard fresh from the garden is amazing and delicious. Since this is the first year I've grown it, I admit that I am a bit overwhelmed by how much of it I have. I've been giving it away like crazy to neighbors and family - but by now it's high time I take better advantage of this dark leafy green rich in vitamins C, K, A and Iron. This salad is a the result of me testing out new ways to eat, and enjoy, chard.

I suppose the basis of this recipe is inspired by living in Spain, where we learned that everything tastes great with olive oil and balsamic vinegar, and this salad is no exception. I also wanted to work out a raw dish to best utilize the nutrients of our garden greens.

Serves four for salad, two for dinner.

Best fresh, but keeps refrigerated for 2 days.

1 bunch Swiss Chard, washed and chopped
2 ears fresh corn, husked and kernels removed - no need to cook them. Or one cup frozen corn - allow to defrost on the counter or in the salad - don't microwave it!
Highest quality extra virgin olive oil
Your favorite balsamic vinegar
Parmesan cheese
Dried cranberries
Freshly ground salt and pepper

In a large bowl, generously drizzle olive oil and vinegar over the chard. Toss well.
Arrange on a serving platter or dinner plates.
Sprinkle with corn, cranberries, and cheese.
chill and/or serve immediately.

Italian Chocolate Zucchini Cake

2011-09-15T15:05:00.000-07:00

For those of you who planted zucchini in their gardens as I did, you maybe looking for a way to thoughtfully use up your plentiful bounty without driving your family crazy with variations of zucchini main dishes. This is where chocolate zucchini cake comes in perfectly. This is an Italian recipe, and like so many Italian dishes, this one is perfect. It's not too sweet, which to me makes it perfectly Italian - at least in my experience of eating in Italy.

The recipe is inspired by The Italian Dish (an exceedingly beautiful food blog), but my version uses egg and milk alternatives. I baked the batter into muffins and froze them instead of a full-size cake so that I could pack them into Joey's lunch - we really don't finish cake quickly enough around here. The cake is moist and satisfying, with a subtle sweet and chocolate flavor. It really is delightful and would be wonderful served at a dinner party.

1 large zucchini from your garden, trimmed and grated (use medium holes on a box grater)
8 tbsp butter - room temp.
2 3/4 cup flour
1/4 cup unsweetened cocoa powder
1 1/4 teaspoon baking soda
1 teaspoon salt
1 1/2 cup sugar
1/2 vegetable oil
2 tablespoons ground flax seed + 6 tablespoons water (combine and set aside)
1 teaspoon vanilla
1/2 organic soy milk + 1 teaspoon whit vinegar (combine and allow at to set at least 15 minutes)
Powdered sugar for dusting

Working in batches, drain the zucchini by wringing it out in a mesh cloth, cheese cloth, or tea towel. Transfer to a bowel and set aside.
Preheat oven to 325 F / 160C. Grease a 9-inch cake pan or muffin tin (or use cupcake papers in your muffin tin).
Sift flour, cocoa, baking soda, and salt together into a bowl. Set aside.
In your KitchenAid (or whatever mixer you use), beat together butter and sugar until fluffy - 3-4 minutes. Add oil, mixing well. Add flax and water mixture and vanilla.
Reduce mixer speed and alternately add flour mixture and milk. Stirn in zucchini.
Pour batter into prepared pan and bake until toothpick inserted in the center comes out clean. 50 minutes for muffins, 1 hour and 15 minutes for cake. When finished, allow to cool 15 minutes before removing from tin to cool completely on wire racks.
Dust with powdered sugar and serve or freeze.

East Indian Zucchini Dip

2011-08-22T14:31:00.000-07:00

This recipe was born from me being unprepared to bring an appetizer to a party and looking through my pantry to see what could be quickly thrown together. It was a lucky and delicious break. Kind of sweet, kind of tangy. Kind of like hummus, but totally different. This dip is nutritious and a great use of zucchinis for those of you with gardens full of them right about now. Jaden and Joey loved it, as did people at the party. We'll certainly be making this one again!

Serve with crackers or veggie sticks.

Keeps 5 days refrigerated in an air-tight container.

2 tablespoons olive oil
1 tablespoon maple syrup (or agave)
1 teaspoon rice wine vinegar
Generous pinch of sea salt
1 teaspoon garam masala spice
generous splash of line juice
generous pinch of dried mint
Shake or two of garlic powder
1 tablespoon tahini
1 small zucchini, chopped
1 can organic chick peas/garbanzo beans, rinsed

Combine all ingredients together in a food processor until smooth. Add small amounts of water or olive oil to improve smoothness as needed.
Taste and add more salt or pepper as desired.
Serve immediately or reserve for later.

Golden Beet Burritos

2011-08-09T14:27:00.000-07:00

Rice and beans is a favorite in our household. This variation includes our beet harvest. Easy for me, cheap for Joey, delicious for Jaden, and nutritious for everyone - we all leave the table happily after dinner. Rice and beans is a world-wide source of protein and fiber, among other vitamins and minerals. Beets are also high in fiber, anti-oxidants, vitamin C, and Foliate. Note that beets have a high sugar content, in case that's a concern for you.

Skip the tortilla and cheese to make this wheat-free and/or dairy free.

Excellent served with Agave Limeade and topped off with Cinnamon Chili Dark Chocolate Cake.

Serves 4 plus leftovers.

Keeps in airtight container in the fridge for 5 days.

Freezes well.

Olive oil
1 clove garlic, minced
1 onion, chopped
4 golden beets, diced
Cayenne pepper to taste (start with a sprinkle and add more if you're uncertain)
1/2 teaspoon salt
1 can organic chick peas, rinsed
1 can organic kidney beans, rinsed
1 tablespoon mole (see Mexican foods in the grocery store)
1 cup brown rice, cooked according to package instructions (will make about 2.5 cups)
Agave
4 whole-wheat tortillas (of course corn and white flour work perfectly well)
1/4 cup organic white cheddar, shredded
Lettuce or beet greens
Salsa and guacamole to garnish

In a large skillet, heat 2 tablespoon olive oil on medium heat. Add the onions and saute until tender, about 5 minutes. Add the Beets, mole, pepper, salt, and garlic. Saute until browned. Add more oil as needed.
Add the beans, saute 2 minutes. Add a little bit of water to make the mixture slightly saucy.
Stir in the cooked rice and mix well. Drizzle generously with olive oil and agave. Turn up the heat and brown it all up - stirring constantly. Taste and season as needed.
Remove rice and beans from heat.
Assemble burritos with rice and beans, cheese, greens, salsa and guacamole in a tortilla or on a bed of greens (if you're avoiding wheat). Serve immediately.

Agave Limeade

2011-08-09T14:13:00.001-07:00

I came upon a whole bunch of limes on super-sale. I love limes. Jaden and I made limeade with them - he was in charge of putting squashed limes into the compost bowl. He's an expert. We also had a bit of an issue with lemonade last week and a sugar meltdown. So this time we used agave. I know that some people say the sugar is sugar - but those people either don't have toddlers to experiment on or they ignore solid scientific research. In any case, the agave was a good plan for us and there we're no meltdowns.

This summer special is not for those who like super-sweet drinks. It's tart and genuinely refreshing. As a bonus, the limes provide some electrolytes and vitamin C for extra energy in the heat.

1 part lime juice from freshly squeezed limes
1 part agave (or other sugar of your choice)
Ice
Water

In a saucepan, bring the lime juice and agave to a boil, stirring frequently.
Remove from heat immediately upon boiling. Cover and let set. You can add mint or other herbs at this point as well. Allow to cool.
In a glass with ice, spoon in 2-3 table spoons of syrup. Fill remainder of the glass with water. Taste and adjust as needed. The syrup is really strong.
Reserve remaining syrup in an airtight contain in the fridge for up to a week. Also freezes well.

Roasted Golden Beet and Artichoke Sandwich

2011-08-08T13:49:00.000-07:00

This is the first year that I've planted my very own garden. While I don't really know what I'm doing, I have plenty of advise coming in from all kinds of experts. It turns out I live in Gardener Central. I planted a variety of items back in June, but I am most excited about the golden beets. And they are ready now! I don't like red beets, although I try. But golden beets? I simply can't get enough. And the greens? Oh, the greens! Harvesting the greens and the beets in last week has been tremendously satisfying. I cannot recommend adding them to your garden enough.

As you may know, I adore sandwiches. They are likely my favorite food, and it happens that they are also the perfect travel food, which is (or at least was before kidlet time) convenient for us. This sandwich was awesome and is an excellent use of extra roasted beets. As with any sandwich, any ingredient can be substituted or doubled or adjusted in any way you see fit. The following is detailed account of my sandwich bliss from last evening's dinner.

Makes one sandwich.

2 slices Dave's organic wheat bread
Mayo
Spicy brown mustard
2 tablespoons artichoke dip
2 slices parmigiano reggiano cheese
1 roasted golden beet
2 raw beet greens

Assemble as desired. Slice and serve immediately.
Pairs well with a nice, local micro-brew or fresh lemonade.

Cream Cheese Frosting

2011-06-26T15:22:00.001-07:00

We're on a frosting kick around here - lots of spring and summer birthdays! I first made this frosting last year for Jaden's first birthday party and it was easy and delicious. Though I'm not a frosting expert, if the recipe isn't easy and delicious, it's probably not worth your time. The recipe comes from the lovely and talented Kristina Weber-Herrin.

Makes 2 cups.

16 ounces cream cheese, room temp.
8 ounces butter, room temp.
1.5 cups powdered sugar, sifted
splash of vanilla

Using a stand mixer, beat the cream cheese on low.
Add butter, sugar and vanilla to cream cheese and beat lightly until just combined. If you mix too much, the mixture will go 'limp'.
Use immediately or refrigerate if you need to stiffen it up a bit.

Dark Chocolate Frosting

2011-06-26T15:01:00.001-07:00

Since moving back from Spain where I pretty much made everything from scratch, I've been cheating more frequently and buying pre-made items. As always, cheating doesn't pay off in the long run and I've wished nearly every time that I would have made the item myself. My most recent purchase and disappointment was chocolate frosting. Firstly, there was no corn syrup-free option. Secondly, as a direct result of the corn syrup, the frosting was way too sweet and had a terrible fake chocolate flavor. In fact, I believe that it was chocolate flavored. Disgusting.

The following recipe was noted in my cooking notebook from a while back sans credits. I think it came from a combination of Internet sources and testing. In any case, I LOVE this frosting and am so glad that I made it again to remind myself why I will never buy frosting again. In truth, this frosting takes less time to make from items already in your pantry than it does to got to the store and buy some. It authentically tastes like chocolate and if you close your eyes the gentle, creamy flavor can take you back to Brugge or Paris. I usually make a double batch to frost a large cake and have a little extra for tasting and sharing with Joey.

Makes 2 cups.

Keeps 5 days sealed well in refrigerator.

2 2/3 cups powdered sugar
3/4 cup cocoa
6 table spoons fresh butter, softened (from experience: using old butter makes the from taste like old butter - that is a bad thing)
5 - 6 tablespoons milk (any kind you typically use)
1 teaspoon vanilla

In a medium bowl, whisk together cocoa and sugar.
In a mixing bowl with a hand mixer or a stand mixer, cream the butter. Add half the cocoa mixture.
Alternately add milk and cocoa to butter mixture while mixer is running. Beat to spreading consistance. Add vanilla.
Frost cake or cupcakes immediately.

Cranberry Oat Scones

2011-03-01T21:49:00.000-08:00

Mmmmm, scones. It's so hard not to love scones. I have wonderful memories of eating creamy-white scones, just golden with sugar sprinkled on top and smothered in raspberry butter during the summertime up at the Olga Store on Orcas Island. These scones are not those scones by a long shot. Mostly because these scones actually taste good for you. They're delicious for so many different reasons.

These are not dainty scones - they're dense and hearty. I love them. They're also not a flavor overload, but they have a nice, calm taste. Perfect for morning. Or noon. Or night. They freeze well and hold up decently in lunch boxes. They were inspired by Cathy Olson's recipe in her Vegetarian Mother's Cookbook (which is wonderful).

Makes 8 hefty scones.

2 1/2 cups rolled oats
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cardamon
1/2 teaspoon ground ginger
1/4 teaspoon sea salt
1/2 ground almonds
1/3 cup dried cranberries (or any chopped up dried fruit)
1/4 cup olive oil
3/4 cup apple juice OR 3/4 cup soy milk + 1/4 cup brown sugar

Preheat oven to 325 F. Flour a baking sheet.
In a large bowl, combine all dry ingredients and cranberries.
Gently stir in oil and juice or milk (put the sugar in with the dry). Do not over mix...the less mixing you do, the nicer your scones will turn out.
Form dough into a disk and place on baking sheet. press in a disk about 1/2 inch think.
Cut into 8 wedges and separate a little.
Bake 35 minutes. Cool slightly on a wire rack. Serve immediately.

Spanish Christmas Fudge with Sea Salt

2010-12-15T22:17:00.000-08:00

This is good fudge. It's tried and true. It's rich and creamy. It's sophisticated and festive. It's quick and easy. What makes it Spanish is the use of dark chocolate and cinnamon. And the salt I used is actually from El Corte Engles in Sol, Madrid. They sell nice salt. Truthfully, I never ate this while living in Spain...but I imagine that if they made fudge, they'd make it like this. Generally, I'm not a big fan of fudge. I like the idea of it though and I found this recipe in The Joy of Vegan Baking. I added cinnamon and my sister, the Salty Fox, suggested sprinkling flaky salt on top. It's awesome. We passed it out to our whole neighborhood today. Oh, the joy of Christmas time.

Makes 3 dozen fudge squares. Keep sealed and refrigerated up to 4 days.

12 ounces dark chocolate, broken into chunks
6 tablespoons non-hydrogenated non-dairy butter (I use Earth Balance buttery spread)
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/4 cup coconut milk
flaky sea salt for sprinkling

Lightly grease a baking sheet with butter. You'll only need half of it unless you double the recipe.
In a double-boiler*, combine all ingredients together over medium-high heat. Keep a close eye on the mixture, stirring regularly until smooth. Don't leave it - it will burn!
Quickly pour the mixture into your prepared baking sheet and spread evenly with a spatula. You want the fudge to be about half an inch thick.
Let it sit for 2 minutes. Sprinkle with salt (use your fingers to ensure consistency and control). Cover with plastic wrap and refrigerate for at least 1 hour before serving or packaging for gifts.

African Yam and Almond Soup

2010-12-03T17:09:00.000-08:00

It was bound to happen. I've been calmly anticipating it for some time, careful not to rush too quickly into a life change that may cause bitterness. I became a vegetarian about 8 years ago and haven't looked back since. Last week, I finally said adios to diary. I'm not going to insist on vegan out in the world (yet), but in my own home we're going vegan. I gave away the butter, tossed out the sour cream, avoided the cheese isle in the grocery store. I feel good. In fact, I feel great. The final deciding factor was reading the China Study. You should read it. Seriously. But be warned, it's like taking the blue pill instead of the red one. No more happy wonderland of animal protein ignorance. Ok, so I decided to invest in a couple of actual vegan cookbooks to make the transition easier. I also did a little research on vegan chefs (note some changes on my like list to the right.) It's working. I am inspired and I feel awesome.

This soup...oh, my. This soup. When you eat this soup you KNOW that you're loving yourself. It's got that much goodness in it. As usual, it's easy to make and delicious. It's based off of a recipe from The Vegan Table, which I recommend. I made several changes to it based on what I had int he house (most notably, I used almond butter instead of peanut butter).

Serves 6 + leftovers.

Better as leftovers! Keeps in the fridge for about 4 days.

2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
2 red bell peppers, finely chopped
1 tablespoon agave
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
3 tablespoons almond butter
3 yams, peeled, cubed and steamed 12 minutes
1 can/jar garbanzo beans, rinsed
1 can/jar black beans, rinsed
1 can stewed tomatoes
1 cup sweet corn
4 cups vegetable stock

In a large soup pot, heat the oil and saute the onions until softened. Add bell pepper and cook until softened - about 4 minutes.
Stir in agave, ginger, cumin, cinnamon, and cayenne. Cook for 30 seconds. Add the yams, beans and tomatoes. Mix well.
Add the almond butter to the veggie stock and whisk until well combined. Pour into sop pot. Reduce heat and simmer for 30 minutes.
with a potato masher, mash the yams well. It's fine that other ingredients are also mashed, but don't worry if some items are still in tact. You just want to be sure the yams are no longer cubes. This will make the soup creamy.
Taste and season as needed with salt and pepper.

Note on leftovers: if you save this soup, note that it will absorb most of the liquid so it becomes a lovely dip with corn chips or a spread for tortillas or dense bread. If you want to make it a soup again, add a bit of water and stir well over medium-low heat. Continue to add water until you have the constancy you're looking for.

Pumpkin, Bean, and Sweet Corn Mash

2010-10-31T15:53:00.000-07:00

Happy Halloween! I wanted to be sure to use pumpkin today, and I just got a new cookbook, so I was feeling extra inspired. This is a Peruvian recipe packed with all kinds of healthful goodness: protein, fiber, antioxidants, vitamin A, vitamin C, potassium, and iron...just to name a few. Ok, so this is really good for you, easy to make, and fairly inexpenice. It get's better: it tastes wonderful, especially on a brisk fall day. The combination of spices and veggies provides a satisfying experience both for your belly and your mouth. I added almond milk and cinnamon to this recipe, otherwise it's primarily based on the one I read in One World Vegetarian.

Serves 4 with leftovers.
Keeps well sealed tightly in the fridge for 5 days. Probably freezes well, too.

olive oil
1 onion, chopped
2 garlic cloves, chopped
4 tomatoes, chopped
1 teaspoon paprika
1/2 teaspoon cumin seeds
1 teaspoon ground cinnamon
2 cans white beans, rinsed
1 cup sweet corn, fresh or frozen
2 cups pumpkin; steamed, peeled, and cubed
1/4 cup basil, chopped
1/4 cup almond milk

In a large fry pan, saute the onion in olive oil until softened and browned. Add the garlic, tomatoes, paprika, cinnamon, and cumin. Cook for an additional minute or two.
Stir in the beans and sweet corn. Cook until warmed through. Add the pumpkin and the almond milk, mix everything together well. Cook for another five minutes, until everything is soft.
Transfer to a large bowl and mash with potato masher. You may need to add more olive oil and/or almond milk to get the consistency you want. This step is optional, especially if you like chunky food.
Mix in half the basil and season with salt and pepper to taste.
Serve and garnish with remaining basil.

Roasted Delicata Squash with Apples and Garlic

2010-10-27T12:11:00.001-07:00

Somehow, it took 32 years for delicata squash to enter my life. Perhaps I've eaten it before, but given how amazing it is, it seems like I would have remembered it. In any case, I pulled into the Yakima Fruit Mar

ket 2 weeks ago on a whim and was browsing around in the mood to buy some beautiful produce. I picked up some mini-sweet pumpkins, a carton of figs, some fragrant onions... and a few squash. I put them back as I passed the delicatas and took those instead. The lady at the register said they're a staff favorite. I roasted them, we ate them, and I couldn't believe something so terrifically delicious had come out of my oven with so little effort. A week later I attended a PCC harvest cooking class - they served roasted delicata as an appetizer. Now these little squashes were gaining my serious attention. I learned their names, how to cook them, how to grow them. I'm really excited about this squash! We've since had th

em roasted, stuffed, on pizza, and in soup. What makes them so awesome is that they're a perfect balance between delicate and hearty, earthy and smooth, buttery and ultra nutritious. And when you add the apples and garlic, you're in for a massive treat. You can also eat the skin...and enjoy it. In short, if you see these for sale, buy them and eat them. Your body will love you for it.

Serves 4.

Makes excellent leftovers.

4 delicata squash
1 apple (I used honey crisp), cored and sliced
4 cloves of garlic, sliced
Olive oil
Sea salt
Freshly ground pepper

Preheat your oven to 400F / 200C. Line baking trays with foil.
Wash the squash and pat it dry (for safety when cutting).
Cut the squash in half lengthwise and remove the 'guts' with a spoon.
Arrange squash onto tray, cut side up.
Brush generously with oil.
Divide apple and garlic slices between the quash halves, placing them inside. Sprinkle with salt and pepper.
Bake until very tender (test with a fork), about 45 minutes.
If using for another dish, like pizza or soup, allow to cool. Otherwise, serve immediately.

Beet Greens and Goat Cheese Bruschetta

2010-10-07T21:17:00.000-07:00

Joey and I have issues with beets. We WANT to eat them, but we kind of just really don't like them. We don't hate them, we keep trying them out. And my mother-in-law recently made a few great(ish) beet dishes. We're not giving up. In the meantime, we've discovered beet greens. Also insanely good for you, the greens are much less...unusual. And so delicious - I mean really awesome. These bruschetta are a lovely little treat - the goat cheese and crusty bread with the greens tastes like warm comfort food with an earthy, healthy feel. Ideal for serving as snacks with tea or appetizers before dinner.

Whole-wheat artisan bread, sliced 1/4 inch thick
Goat cheese
1 garlic clove
1 bunch of fresh beet greens
Olive oil
Sea salt

Preheat the oven on broil. Lightly brush the tops of each slice of bread with olive oil and rub gently with garlic. Lightly toast them in the oven. Set aside.
Wash the beet greens well and remove any suspicious bits. Tear into medium size pieces.
Heat a skillet on medium high with about 1 teaspoon of olive oil. Add the greens and saute until JUST tender - about 3 minutes. It doesn't take long - don't let them burn! Sprinkle with salt and set aside.
Spread goat cheese on each slice of bread and top with beet greens. Serve immediately.

Pumpkin-Yumkins

2010-10-07T15:37:00.000-07:00

There is a Great Harvest Bread Company near my house - it's amazing. They always have some kind of magical treat. Their latest: Pumpkin-Yumkin muffins. The problem, and the reason why I decided to make them myself, is that they were inconsistently good - and at $2 a pop, they should always be great. The other problem is that the first one I had was SO good that I kept thinking about it, and buying them, only to be sorely disappointed. And so, this is my first attempt. There will be subsequent versions, but this one is bastante bien for now. This recipe essentially came from a pumpkin themed cookbook by DeeDee Syrovel.

Makes roughly 3 dozen mini muffins or two loaves of bread. Can be frozen for up to 3 months. Excellent refrigerated and eaten the next day.

4 eggs
1 3/4 cup sugar
1 1/2 cup canned pumpkin pie pumpkin (or just pumpkin)
1 cup olive oil
3 cups all-purpose flour
2 teaspoons baking powder*
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon nutmeg*
1 cup dark chocolate, chopped

* Items in the original recipe that I didn't have and so excluded. They turned out just fine.

Preheat the oven to 350F. Grease bread pan or muffin pan well.
Whisk eggs, sugar, pumpkin, and oil in a large bowl.
Gradually add flour, baking soda/powder, and spices into pumpkin mixture.
Fold in the chocolate.
Bake about 20 minutes for muffins or 75 minutes for bread - until toothpick comes out clean. Allow to cool for 5-7 minutes. Follow the edge of pan with a butter knife and remove from pan. Allow to cool completely on a wire rack.

Autumn Sweet Corn Soup

2010-09-20T22:27:00.000-07:00

The house smelled so yummy tonight. I made a soup that turned out to be super easy and flavorful. You know how sometimes soups are a bit dull - you add so many different things to make it taste good, but it still tastes bland? Not this one. I think it was the wine and pesto added at the last second. I have a great spicy corn chowder recipe that I love, and this was kind of fashioned after that, but also after a recipe that I recently glanced at in a magazine. But really, it came from the hidden beauty of being late, grabbing some stuff out of the fridge, and throwing something together. I had actually planned to use the recipe I saw in the magazine - and corn has been super cheap in the store lately...plus, I was all excited to make soup with fresh corn. Alas, I have not made time to follow a recipe in quite a while. I'm thinking about it, though. I served the soup with beet greens and some nice dark crusty bread. No butter needed!

Serves 4.

Makes great leftovers. Cover and refrigerate up to 4 days. Or freeze for a few months.

2 cups water
1 veggie bullion cube
3 small red potatoes
3 ears fresh corn
1 large sweet white onion
olive oil
1 tablespoon pesto
1 tablespoon agave or honey
about a 1/4 cup of dry white wine (I ended up just pouring some in at the last second...this is a conservative estimate)
Salt and freshly ground pepper to taste

Cook the corn in boiling water for 12 minutes. Remove, allow to cool, cut off kernels. Process in a food processor (you may need to add a little bit of water) and reserve in a large mixing bowel.
In a large sauce pan, bring the potatoes and veggie bullion to a boil in 2 cups water. Keep in mind that the bullion is a salt source, so don't over-salt later. Cook until potatoes are tender - about 13 minutes.
Meanwhile, saute the onion in a skillet with a drizzle of olive oil until tender - about 8 minutes. Process in the food processor and add to the mixing bowel.
When the potatoes are cooked, pour the broth into the mixing bowel and then process potatoes. Add them to the mixing bowl.
Add pesto, agave, and wine to the mixing bowl. Stir it all together. Taste and season as needed with salt and pepper.
Serve immediately!

Roasted Squash with Quinoa Risotto

2010-09-19T15:52:00.001-07:00

It's fall and everything seems so beautiful around here in Seattle. This is my first post since moving form Spain and though I've been cooking a whole bunch in my new (and bigger!) kitchen, I've just not had time to post. But I've been thinking about it, I assure you of that. Anyway, this dish has made it to our table twice and has been wonderfully received. It's warm, filling, healthful, and beautiful. Perfect for a dinner party - doesn't take too much trouble to make and pretty much fills up the whole plate - it's two dishes in one. This is one dish best platted and served for guests rather than served family-style as it can be awkward to handle hot squash halves. Plus, then you can make it look really nice. The unusual part about this risotto is that it's made with quinoa rather than rice, so you have a very different result from the typical creamy rice - instead you get a heartier, crunchier, protein-packed replacement.

Serves 4 with leftover quinoa risotto.

2 acorn quashes, split in half and gutted
olive oil
1/2 teaspoon ground cinnamon
1 large red onion, chopped
2 cloves garlic, minced
1 cup sweet corn, fresh or frozen
1 cup quinoa
3 cups veggie stock
1 bottle dry white wine (reserve 1 1/2 cup for cooking - drink the rest while cooking or with dinner)
Italian herbs seasoning or finely chopped fresh rosemary, thyme, and oregano
Freshly ground pepper to taste
Parmesan for garnish

Preheat oven to 400F
Line a baking try with foil and set squash halves on it facing up. Brush generously with olive oil and sprinkle with cinnamon. Bake until tender - about an hour.
In a large skillet, saute onion in hot oil - about 4 minutes. Add garlic and corn and saute 2 minutes more. Add more oil as needed. Season well with Italian herbs.
Add the quinoa and stir in until well-coated. Cook one minute.
Stir in one cup of broth and allow to simmer. Add another cup when first cup is nearly evaporated. Repeat this process until all stock and wine are used.
Season with additional Italian herbs, pepper, and oil to taste. I added a touch of white truffle oil - mmmm...so good.
Serve squash on a plate topped with risotto. Sprinkle with cheese and serve.

Toasted Lemonade

2010-06-02T13:49:00.000-07:00

So, I've recently been getting rid of a ton of stuff in order to move from Madrid to Seattle. Last week I sold our sugar jar...and the sugar stayed with it. It's been super hot here in Madrid the last couple of days and I wanted to make some lemonade...but I only had brown sugar left in the house, so I tried it. We came out with a super dark syrup - I wasn't sure about it at first...it kind of looked like burnt lemonade (I thought about calling it burnt lemonade, actually). However, it was delightfully delicious. Kind of like Lipton iced tea but less chemical and artificial and, of course, without the tea.

Serves 4.

Concentrate keeps in the refrigerator for 5 days in a sealed container or for a few months in the freezer.

1 cup brown sugar
1 cup freshly squeezed lemon juice, seeds removed
Ice
4 lemon wedges

In a pot, bring the lemon juice and the sugar to a boil.
Immediately remove from heat and allow to cool - take a while, but this is the steeping time.
Fill 4 glasses with ice. Add 1 part lemonade concentrate to 3 parts water. Adjust to taste. Garnish with lemon wedges and serve immediately.

Aubergine Tagine with Couscous

2010-04-22T01:34:00.001-07:00

Tagine is a traditional North African dish, common in Morocco, Algeria, and Tunisia. Usually made in a special pot (which I don't have) tagine is a slow-cooked stew that results in a seriously satisfying combination of earthy vegetable flavors and rich spices. I love it. It's simple, cheap, filling, and nutritions. Chickpeas are a good source of zinc, folate, protein, and fiber. Really, a wonderful little gem. Excellent choice for an informal dinner party with friends or family.

Serves 6.

Makes excellent leftovers.

2 aubergines (eggplants), sliced and quartered
olive oil
1 large onion, roughly chopped
1 garlic clove, finely chopped
1 tablespoon ground coriander
2 teaspoons cumin seeds
1 tablespoon ground cinnamon
1 teaspoon ground turmeric
4 small potatoes, cubed
1 large can peeled tomatoes + juice
1 tablespoon chili sauce
1/3 cup dried apricots, chopped
3 cups cooked (canned or jarred) chickpeas/garbanzo beans, rinsed
sea salt and freshly ground pepper to taste
2.5 cups prepared couscous

Sauté the aubergine in a hot skillet with about 2 tablespoons of olive oil until browned on both sides. Set aside.
In a large pot, heat 2 tablespoons olive oil on medium high. Sauté the onion and garlic for 5 minutes. Add the spiced and cook one minute, stirring constantly. This allows the flavors to open up. Mix in the potatoes and cook for 3 minutes, stirring frequently. Pour in the tomatoes and their juice, plus 2/3 cups of water. Cook for 10 minutes.
Stir in the aubergine, chickpeas, chili sauce, and apricots. Season with salt and pepper. Cook for another 10-15 minutes partially covered until potatoes are tender. Add a little extra water if the tagine becomes too dry. It should be a thick saucy consistency.
Meanwhile, prepare the couscous according to box instructions. I like to add a veggie bullion cube to the cooking water for extra flavor.
Put couscous into a large serving dish and top with tagine. Serve immediately with plain yogurt and flat bread.

Red Coconut Dahl

2010-04-13T03:39:00.000-07:00

Joey and I love foods from the near east - their rich, spicy flavors leave us eager for more while their simplicity is comforting and filling. When we were living in Kathmandu, Nepal a few years back, we discovered that dhal (a dish made from lentils) is the first dish that a Nepali person eats at about 8 months old. They proceed to eat variations of Dahl for breakfast, lunch, and dinner for the rest of their lives. This particular recipe is delightfully creamy with the addition of coconut milk. Lentils are a low-fat source of protein, zinc, and iron. The lime juice, while rich in vitamin C, also helps absorb the iron. Bulgur adds a bit of fiber and B vitamins. While foods of this genre generally call for a wide array of spices, once you have them in your pantry, you can make hundreds of different dishes from India and Pakistan to Turkey and Syria.

Recommended eastern spices: gram masala (my absolute favorite!), turmeric - ground, cumin - seeds and ground, coriander seeds, curry paste - yellow, red, and green, chili powder. There are others, of course, but these are the basics.

Serves 4.

Makes fantastic leftovers.

2 tablespoons oil (I used olive)
1 large onion, finely chopped or grated
1 - 3 garlic cloves, finely chopped (depends on how much you like garlic)
1 carrot, roughly chopped
2 teaspoons cumin seeds
2 teaspoons yellow mustard seeds
1 inch fresh ginger, peeled and finely chopped
2 teaspoons ground turmeric
1 teaspoon mild chili powder
1 teaspoon gram masala
3/4 cup split red lentils
1/4 cup bulgur
1 2/3 cup water
1 can coconut milk
5 tomatoes, chopped
salt and pepper to taste
juice of two limes
Optional accompaniments: plain yogurt, chipatis or naan.

In a large pot, heat the oil. Sauté the onion until tender, about 5 minutes. Add the garlic, carrot, cumin, mustard, and ginger. Cook for 5 minutes, stirring until the seeds being to pop.
Mix in the turmeric, chili, and gram masala. Cook and stir 1 minute to 'mingle' the flavors.
Add the lentils water, coconut milk, and tomatoes. Season well with salt and pepper. Bring to a boil. Reduce heat and simmer for 45 minutes, stirring occasionally.
Stir in the lime juice and the cilantro. Taste to check the seasoning - add more as needed. I added an additional drizzle of olive oil. Cook an additional 15 minutes, until lentils are tender.
To serve, sprinkle with red pepper flakes. Also delicious serve with hot flat breads (chipatis or naan) and plain yogurt (thick, Greek style is best)

Pinto Bean Burgers

2010-02-01T07:04:00.001-08:00

Although I made these in the winter, they are probably best suited for warmer weather. It's just that we were REALLY thinking about burgers and these ones looked SO good. They did not disappoint. Inspired from Epicurious.com, these burgers were delicious - flavorful and filling with a super texture. Note though that they're not as firm as your typical Garden Burger, so they're harder to pick up and eat with your hands; we used utensils. But to me, that's A-O-K. These taste so much less processed - like something your body will love you for eating. The lime mayo was also a real winner, adding the perfect tang. And of course, you can't go wrong with tomatoes and avocados - so yummy on anything. We had a bunch of left overs that are now sitting in the freezer waiting for our next burger craving. The burger mixture could easily be used for burritos, cold sandwiches, or whatever needs a nice, sturdy filling.

Serves 4.

1/2 cup chopped onion, divided
1 tablespoon olive oil plus additional for brushing
1/2 cup bulgur
1 cup water
1 cup cooked pinto beans, rinsed and drained
1 1/2 tablespoon soy sauce
3/4 cup walnuts
2 garlic cloves, chopped
1/2 cup cilantro sprigs
3/4 teaspoon ground cumin
/4 teaspoon cayenne pepper
1/4 cup mayonnaise
1 teaspoon grated lime zest
1 teaspoon fresh lime juice
4 slices multi-grain bread,toasted
4 slices of your favorite cheese ( I used sharp white cheddar)
1 avocado, pitted and sliced
1 tomato, sliced
handful of fresh greens

Cook half of onion with 1/4 teaspoon salt in oil in a small heavy saucepan over medium heat, stirring occasionally, until golden, 5 to 7 minutes. Add bulgur and water and cook, covered, over low heat until water is absorbed, 15 to 18 minutes. Transfer to a bowl and stir in beans and soy sauce.
IN a food processor, pulse bulgur mixture, walnuts, garlic, cilantro, cumin, cayenne, a rounded 1/4 teaspoon salt, 1/2 teaspoon pepper, and remaining onion in a food processor until finely chopped.
Form rounded 1/2 cups of mixture into 4 (31/2-inch-diameter) patties. Chill at least 10 minutes.
While patties chill, stir together mayonnaise, zest, and juice. Set aside in the fridge.
Heat a large skillet on medium high heat with some oil. Brush patties all over with oil. Cook burgers about 5 minutes and carefully turn once, until golden brown, about 8 minutes total.
Serve burgers open-faced on toast with lime mayonnaise, avocado, tomatoes, cheese, and greens.

Tuscan Orange and Fennel Salad

2010-01-19T03:23:00.000-08:00

This delightful and refreshing winter salad is the perfect pick-me-up in cold, dark months. Easy to make and full of vitamin C thanks to the oranges, the fennel adds a nice little crunch and kick. We first tried this salad, in Tuscany while attending a cooking class, and were impressed that it held its own next to the homemade pastas and sauces. It's simplicity adds a lovely touch to any dinner party and can also serve as a pallet cleanser between courses. prepare shortly before serving as it does not seem to hold over well.

Serves 4.

3 oranges
1 large fennel bulb
15 olives (kalamata or similar)
Olive oil
Sea salt
Freshly ground pepper

Peel the oranges, removing as much pith (white stuff) as possible. Slice into thin pices and place on serving plate/platter.
Slice the fennel very thinly and arrange over the oranges.
Decorate with live bits, season with salt and pepper, drizzle with olive oil.
Serve chilled or room temperature.

Leipziger Lerchen

2009-12-09T01:22:00.000-08:00

Leipziger Lerchen is a traditional Saxon specialty. Like most German dishes, this dessert isn't a healthy treat, but it is delicious, festive, and easy to make. Each little tartlet melts in your mouth with warm almond and apricot flavors all bundled up in a buttery crust. The recipe comes from my German Baking Today cookbook, which I picked up in Munich last year. The Germans certainly know how to make a beautiful dessert for the holidays. Mine look a little rustic becasue I used a muffin tin, but if you have nice little baking tins, this is a great recipe to use with them.

Makes 12 tartlets.

For the crust

2 cups flour
1/2 teaspoon baking powder
3/8 cu sugar
1 pinch sea salt
4 tablespoons water
1/2 cup butter, softened

For the filling

3 1/3 oz apricot preserve/jam
3/8 cup butter, softened
5/8 cup sugar
1 pinch sea salt
1 medium egg
white of one medium egg
1 cup flour
1/2 almonds, finely ground
3 tablespoons milk (I used almond)
4 teaspoons rum (optional)

Preheat your oven to 180C / 350F. Grease small moulds - fluted look nice, or you can use a muffin tin.
Make the dough: Mix together flour and baking powder. Add in the remaing ingredients and stir with a fork or a hand mixer with the hook attachment until dough is formed. If you use the fork, switch to your hands and gently knead until well combined. Form into a ball and set aside in the refrigerator.
Make the filling: Stir the butter, sugar, and eggs together. Sift in the flour and combine well. Stir in remaining ingredients.
Roll out the dough, cut into 12 rounds, and gently press into each tin. Put one tablespoon of apricot preserve in each tin. Fill the rest of the tin the filling - leaving a couple centimeters free for rising.
Bake for about 25 minutes. Tent with foil if browning too much. Leave tartlets in their tins for ten minutes after baking. Remove and allow to cool completely on a wire rack.

Spicy Corn Chowder

2009-12-07T00:30:00.000-08:00

Chowder is a favorite in the Pacific Northwest - the perfect dish for chilly, drizzly days. Served with warm rustic bread and some raspberry tea - life just doesn't get much better at the dinner table. This corn chowder recipe has been in my collection for a while and is always popular with guests. Thick and rich, this soup stands on it's own as a main dish.

Serves 6.
Keeps refrigerated for 3 days - freezes well.

2 Tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, finely chopped
1 tablespoon honey
1/2 teaspoon ground coriander
1/2 teaspoon cinnamon
1/4 teaspoon ground cumin
cayenne to taste - we like it moderately spicy
3 golden potatoes, cubed
2 cups veggie stalk
1 cup almond milk (or whatever kind of milk you want)
3 cups fresh, canned, or frozen corn kernels - save 1/4 cup for garnish
1 teaspoon coarse sea salt
freshly ground back pepper
optional: sharp white cheddar or Parmesan cheese, grated

Heat oil in a large pot. Add onion and saute until softened. Add celery and honey and cook until tender.
Mix in spices and saute for a minute or two. Add the potatoes and stir together until well coated. Pour in the stock and milk and bring to a boil. Reduce heat to medium and simmer 15 minutes.
Add corn and cook two minutes. Remove from heat.
Working in batches, blend in a blender until smooth. Add more milk and stir well if it's too thick.
Serve topped with ground pepper, cheese and corn kernels.

Shepherd's Pie

2009-11-30T09:17:00.000-08:00

My mom used to make Shepherd's Pie when I was young and it always seemed like a treat. In fact, the crusty potato top is a treat. Perfect for fall and winter, this is definitely a homey comfort food that will warm everyone up. Essentially, Shepherd's pie is baked stew topped with mashed potatoes. If you know how to make stew and mashed potatoes, then you know how to make this classic English dish. This particular version was inspired by my mom and by Sue Lawrence's Scottish Kitchen cookbook. Feel free to use whatever you've got on hand in your stew and experiment with spices. Also, if you haven't got an oven, then you can brown the potatoes in fry pan and serve atop the stew.

For the topping

5 medium potatoes, cubed
2 tablespoons olive oil
1/3 cup almond milk
garlic powder to taste
generous inch of salt

For the stew:

1 tablespoon olive oil
1 medium onion, finely chopped
1/2 cup carrots, finely chopped
1/2 cup celery
2 cups veggie stock
1 tablespoon Worcestershire sauce (optional)
1 tablespoon parsley, finely chopped
1 cup fresh or frozen peas (thawed)
1 cup fresh, frozen, or canned corn (thawed)
3 medium potatoes, cubed into bite-size pieces
Salt and freshly ground pepper
2 teaspoons flour

Prepare the topping: Boil the potatoes in salted water until tender. Drain and add reaming ingredients. Mash well and set aside.
In a large pot, heat oil and add onions. Saute until tender. Add carrots and celery, saute an additional 3 minutes. Add remaining ingredients (minus the flour) and simmer together for 10 minutes. Sprinkle the flour into the stew and combine well - the flour is intended to thicken the stew. You can alternatively use flax seed. Simmer a few minutes and add more flour stew is not thickened enough.
Transfer Stew to a backing dish. Cover with mashed potatoes and bake for 25 minutes - or until the top is browned and the bottom is bubbling. Allow to cool 10 minutes before serving.

Sweet Potato Butter

2009-10-25T03:30:00.000-07:00

This is by far one of my favorite dishes. I've been making it for about four years and every time we have it, we're in heaven. Adapted from The Balanced Plate (which is filled with wonderful whole food recipes, but not famous for offering simple or easy cooking), this dish has a nice, short list of ingredients and can be put together in less than 20 minutes. Anytime there are sweet potatoes around is a good time to serve sweet potato butter, however, it really is wonderful in the fall and winter. It's called butter because of its creamy, rich flavor - and because it's delicious spread on bread and crackers instead of dairy butter. Serve as an appetizer with whole-wheat crackers, as a side dish, or as a main dish. I also use it in dark bread sandwiches with greens.

Serves 4 as a side dish.
Keeps 4 days refrigerated.

2 large sweet potatoes, peeled and sliced into chunks
2 tablespoon olive oil - plus more to adjust consistency
1 clove garlic
1 teaspoon rosemary9fresh or dried), finely chopped
1 teaspoon sage
1 teaspoon fresh ginger, finely grated
Generous pinch of sea salt
Pepper to taste

Steam the sweet potatoes in a steamer or large pot with steaming basket* for about 15 minutes or until soft. Drizzle with olive oil and sprinkle with salt during this process.
In a food processor, combine all remaining ingredients and combine well until smooth. You can also use a potato masher, but be sure to really mash it well. Add more olive oil and/or almond milk if it seems too dry.
Garnish with pepper and serve immediately.

*To steam vegetables, put about three inches of water in a large pot. It's good to have a steaming basket, which you can get at any kitchen store. Put the veggies in the basket, drizzle with a little bit of olive oil, and cover with a tight fitting lid with a steam release hole (or leave a crack between the lid and pot to let the steam release. Turn up the heat and steam tender - usually only a couple of minutes for dark green veggies, longer for potatoes and artichokes.

Warm Polenta Porage with Winter Berries

2009-10-25T02:13:00.000-07:00

Breakfast on weekends is magical. This recipe is inspired from The Vegetarian Mother's Cookbook (which I highly recommended to everyone, especially pregnant people and moms). I'm liking breakfast more and more these days, and am working on expanding my breakfast choices beyond my favorite PB&J toast or cereal. This breakfast treat offers a lovely texture - and in this fall weather it warms you right up.

Serves 4.
Polenta makes great leftovers - sweet or savory. Refrigerate up to 4 days.

4.5 cups water
1 cup polenta (coarsely ground corn meal)
generous pinch of sea salt
1 table spoon butter
2 tablespoons honey plus more for topping
1 teaspoon cinnamon plus more for seasoning
1 cup fresh/frozen seasonal fruit, sliced (I used nectarines that I'd frozen from summer time and berries. You can use any fruit - bananas would be good.)
Almond milk

Prep your fruit - defrost if necessary. In a medium bowl, mix together your fruit, cinnamon, and honey.
In a medium sauce pan, bring water and salt to a boil. Add polenta and reduce heat to low. Simmer for 15 minutes, stirring occasionally to keep from sticking to the bottom.
Add butter, a couple shakes of cinnamon, and another pinch of salt.
Dish polenta into serving bowels, drizzle with almond milk and honey, top with fruit. Serve immediately.

Butternut Squash and Brown Sugar Risotto

2009-10-18T08:58:00.000-07:00

Risotto - as we all know - is delicious. Hailing from Northern Italy, a truly magical part of the world, what makes risotto unique is the maintenance of starch at the end of cooking that binds the grains together as a cream...but happily without the cream. Usually, risotto is made with dry white wine. The problem, is that when you're pregnant you're not supposed to consume alcohol. Now, depending on where you live, this seems to be a fairly cultural topic. If you live in Lake Forest Park, then you don't consume alcohol. If you live in Madrid, then you dink a glass of wine and it's no big deal. If you're from Lake Forest Park but you live in Madrid, then you take a lick or two of really good wines and generally avoid alcohol. The truth, for me, is that I haven't been missing much, not feeling too well and having come upon a whole bunch of recipes and drinks that I wouldn't have otherwise tried. Including this one.

Roughly inspired from a Bon Appetite recipe, this dish is perfect for a chilly fall Sunday afternoon. It's rich flavors pair perfectly with the filling elements of sturdy rice and hearty squash. It's cheap and easy to make and takes about 35 minutes.

Serves 4.

1 tablespoon olive oil
1 large white onion
1 garlic clove, chopped
2 table spoons brown sugar
1 cup short-grain white rice
3 cups vegetable broth
1/2 butternut squash cut into cubes (turns out to be 3 cups)
1 teaspoon thyme
1 teaspoon cinnamon
1 cup almond milk
sea salt and pepper to taste

Make the vegetable broth and set aside.
In a large fry pan (your largest), saute the onion in olive oil. Cook until translucent and a little bit brown. Add the garlic and brown sugar. Turn heat down to medium and cook for 2 minutes. stirring regularly.
Add the rice, stir one minute.
Add the broth and increase heat to bring to a boil - when boiling, decrease heat back down to medium. Stir in the squash, thyme, and cinnamon. Simmer until broth is absorbed and rice is tender, about 15 minutes. Stir often. When broth is cooked down, stir in almond milk and continue to cook another 5 minutes. You may need to add more water if the broth cooks down and the rice is still too firm.
Season to taste with salt and pepper. Remember that pre-made broths have a lot of salt already.
Serve immediately in large, shallow bowls.
Optional: garnish with plain yogurt.

Drak Chocolate Torte with Prunes and Walnuts

2009-10-11T12:17:00.000-07:00

There are all kinds of interesting tid-bits about this recipe...it was inspired by a Bon Appetite recipe from 1992, for instance. It's also a Jewish (thus kosher) and a gluten-free cake. I made it to take to a lunch that ended up being canceled due to Swine Flu, but it was eaten heartily over the weekend no less by various visitors and on the terrace for lunch. It's a lovely cake - dense and moist, but not particularly sweet - the rich flavors complement the fall weather well. The prunes and nuts add a lovely combination of crunchy, juicy textures to the velvety cake bit. Admittedly, it's not our favorite cake and it takes quite a while to make. However, it is certainly sophisticated and would be excellent served with a fine red wine or at a tea party.

Serves 12.
Should be made a day ahead. Can be made 3 days ahead...cover loosely with foil and keep refrigerated.

The Cake

1 1/2 cups prunes, pitted and roughly chopped
1 cup prune juice (I used apple juice...no prune juice in sight around here)
1 cup butter
8 ounces dark chocolate (I used 74%), chopped
3/4 cup unsweetened cocoa powder
1 cup walnuts, roughly chopped
8 eggs, room temperature
2 egg yolks
1 3/4 cups sugar
pinch of salt

Preheat oven to 180 C / 350F degrees. Position oven rack on the middle shelf.
Butter a 9-inch spring-form pan. Dust with cocoa powder, tap out excess, and set aside.
Place prunes and juice in a small bowl and set aside.
In a heavy sauce pan, melt butter over low heat. Add chocolate and whisk until smooth. Remove from heat and add the cocoa powder - whisk until smooth. Mix in walnuts and prune mixture.
In a medium bowl, beat together the eggs, yolks, sugar, and salt until foaming. Add the chocolate mixture and stir until well blended.
Transfer to prepared spring-form pan. Set spring-form into a larger baking dish/pan and fill with enough hot water to reach the mid-point of the spring-form. Set in the oven and bake until inserted knife comes out mostly clean, about an hour. If your oven is tiny, gently cover with foil so the top doesn't burn.
When baked, allow to cool 30 minutes on a wire rack. Remove from pan and refrigerate overnight.

The Glaze

1 cup prune juice (again, I used apple juice)
1/4 cup butter
10 ounces dark chocolate, chopped
24 walnut halves

In a sauce pan, bring the juice and butter to a boil over medium heat. Remove from heat. Add chocolate and whisk until smooth.
Cool, stirring occasionally, until thick, but pourable.
Dip walnut halfway into the glaze and set on foiled surface (like a baking sheet or cutting board). Refrigerate to set.
Pour glaze over cake, covering completely. Refrigerate until set - about 3 hours.

Roasted Red Pepper Crostini

2009-10-11T08:52:00.000-07:00

Sunday afternoon lunch on the terrace...ahh, life is so good. This afternoon we were inspired by Tuscany - a magical land where people eat well but simply. Nothing too fancy or complicated, but definitely delicious, satisfying, and beautiful, this mini open-faced sandwich is the perfect addition to nice weather and good conversation.

Delicious served with your favorite wine, some olives, and dark chocolate cake.

whole wheat crusty bread - or whatever kind of bread you like
cream cheese
assorted greens
roasted red pepper and walnut spread
freshly ground black pepper
sea salt

Cut up your bread into 1/4 inch slices...usually crostini is bite-sized, so you would cut standard sized bread slices in half.
Lightly toast your bread slices for about 3 minutes on medium heat in your oven. This step is optional.
Spread cream cheese and red pepper spread on each bread slice. Top with assorted greens and season to taste with salt and pepper.
Serve immediately. These can be made a little bit in advance, but can get soggy after an hour or so.

Potato Gratin with Spinach and Pine Nuts

2009-09-27T11:39:00.000-07:00

Potato gratin is a perfect dish to make as we enter the cool fall weather. I made it tonight because I had a big bag of potatoes and was looking for something besides our usual (though loved) mashed potatoes...I also happened to have spinach and pine nuts in the house; it seemed like not to make this dish would be against the natural forces that keep our household running smoothly. Turns out, we love this dish. It was so good and I was surprised how easy it was to put it together. An hour after diner has finished, the rich, savory smell of of this dish still lingers. The combination of potatoes and spinach in a creamy sauce and topped with crispy cheesy and nutty happiness is a treat.

The The recipe (inspired by the Complete Vegetarian cookbook by Nicola Graimes) calls for cream and milk - I used almond milk with ground flax seed and it worked wonderfully.

Serves 2.
Delicious with a nice green salad.

Two medium sized potatoes, sliced thinly (wafer size)
1 garlic clove, crushed
1 green onion, chopped
1 2/3 cups almond or soy milk
1 tablespoon ground flax seed
Pinch of salt
Pepper to taste - I used a teaspoon of red/black ground pepper combo because we like it spicy
8 oz fresh spinach
1 teaspoon olive oil
1 cup grated cheese - I used half Parmesan and half Gouda
1/4 cup pine nuts

Preheat your oven to 200 C / 400F.
Spread the potato slices in a heavy, non-stick frying pan. They should overlap. Sprinkle the garlic and onions evenly over the potatoes.
Whisk together the milk, flax, salt, and pepper in a small bowel. Pour mixture over the potatoes.
Place frying pan over preheated burner and cook on medium-high heat until potatoes are tender. About 12 minutes. Prick with a fork to check them.
Meanwhile, saute the spinach with the olive oil until just wilted. Set aside.
When the potatoes are tender, spread the spinach over the top of them and cook for two more minutes.
Transfer the potatoes - with all the sauce - to an oven-proof dish (use your fry pan if you can...I don't have an oven-proof one...yet. I guess I need a bigger oven too.). Sprinkle potatoes with cheese and pine nuts.
Bake for 20 minutes - cover with foil if the top starts to burn, but let the topping get crispy.
Serve immediately.

East Indian Spiced Rice

2009-09-20T01:00:00.000-07:00

This recipe was inspired by my Complete Vegetarian cookbook by Nicola Graimes. It's a super book, especially for newer cooks because it has hundreds of easy, easy recipes and lots and lots of pictures. I made this dish last week mainly because I had all the ingredients in the house, but also because I was in the mood for a rice dish without a peanut-based sauce (which I've been doing a lot lately). It comes together kind of like a paella - you make it in a skillet rather than a pot. The flavors are really strong - nearly too strong me in my ultra-preggers state at the moment - this is where the yogurt comes in handy to chill it out and add a bit of creamy happiness. Feel freed to add additional veggies - carrots, peas, pumpkin (partially pre-cooked) , and corn would all be good.

Serves 4.
Serve with pita bread or naan.

1 teaspoon olive oil
1/2 teaspoon ground turmeric
6 cardamon pods, crushed
1 teaspoon coriander seeds, crushed
1 clove garlic, crushed
1 teaspoon
1 cup rice - basmati works well
1 2/3 cups veggie stock
3 small potatoes, cubed into bite-sized pieces
1/2 cup plain yogurt (use soy for dairy free) plus more for garnish
1 tablespoon sesame seeds
Spicy, crispy tofu

Crush all the spices together with a mortar and pestle. Partially pre-cook the potatoes for 5 minutes in the microwave. Make the veggie stock - I used one veggie bullion in this case.
Heat oil in a large skillet and saute the spices and garlic for about one minutes, continuously stirring.
Add the rice and veggie stock to the spices and bring to a boil. Add the potatoes (and other veggies if using). Cover and simmer for 15 minutes - turn down the heat to medium-low. If after 15 minutes the rice is not cooked, add more water and continue simmering until it's tender.
Meanwhile, make the spicy tofu.
Stir in the yogurt and the sesame seeds. Season with salt and pepper as needed. Serve onto plates or serving dish. Top with yogurt and spicy tofu. Serve immediately.

Spicy, Crispy Tofu

2009-09-20T00:28:00.000-07:00

I use tofu a lot in the main dishes that I make - but it took me a while to figure out how to add tofu to a dish so that it wasn't slimy and tasteless. I compare tofu to chicken sometimes in that it tastes like nasty until you season it. Thus, if you hate tofu, I suspect you aren't seasoning it well. May I suggest the following method for your tofu as it is easy, delicious, and quick. It turns out that the trick is not to add too much sauce and to let the tofu brown...it doesn't take too long, but it takes longer than a second.

There are many different flavors you can add to your tofu. If you are looking for something kind of generic that can be added to pretty much any salad, rice, pasta, or lentil dish then consider using a a spicy sauce. I use a Russian one (pictured below with the ingredients) because it WAS convenient...the Russian shop near my house has since closed, so we won't be using it again. Luckily, there are plenty of others, though nearly always in the ethnic sections of your grocery store. Check out the Asian, Russian, and/or Mexican food isles. You're looking for something red and a little bit chunky.

I usually make the tofu first and set it aside until needed, especially if I'm making a hot dish. It's easier to add warmish tofu to a freshly made dish than vise versa.

1/2 package firm tofu for 2 people
1 teaspoon olive oil
1 tablespoon spicy sauce of choice - less or more depending on your tastes.
Small pinch of salt

Prepare tofu: gently rinse and slice into bite-sized cubes.
Heat oil and spicy sauce in a large skillet on medium high. Add tofu, not overlapping, to the pan. Each piece needs to be sitting squarely on the bottom of the pan in order to brown.
Cook for about 5 minutes, or until browned on the bottom. Gently flip the tofu over and brown the other side. If the tofu is sticking to the pan, add a tiny bit more oil.
Remove from heat when sufficiently crispy and set aside until needed or serve.

BBQ Aubergine Melt

2009-09-06T06:32:00.001-07:00

My sister, Ada Mae, thoughtfully sent me a can of Everything Seasoning...you know that stuff usually found on steak and chicken? Well, I decided to try it out on aubergine (eggplant) and the result was a nice and crispy, totally satisfying, super quick meal. Perfect for serving to those who appreciate meat, for small gatherings (making a lot of these would take a while in a small kitchen), or for something quick but filling after work.

We didn't save any for leftovers, but my guess is that these don't hold over well. Use corn tortillas to make this a wheat-free dish.

Serves 2 really hungry people.

1 aubergine, cut into rounds
1/3 cup olive oil
1 tablespoon Everything Seasoning powder - or something similar
2 tablespoons cooked black
1 ripe tomato, sliced into rounds
4 flour or corn tortillas
16 slices of your favorite cheese - I used Gouda this time
BBQ sauce to taste

Combine the oil and seasoning into a small dish. Brush the oil onto one side of the aubergine rounds. Put the rounds into a medium-hot skillet - oil side down. Brush the other side of the rounds. Allow the rounds to brown well - about 8 minutes. Flip over when ready and brown opposite side. When finished, transfer to a plate.
In the same pan, using a tiny bit of oil, brown the tortillas open faced on medium heat with cheese and beans on top until cheese is melted.
Transfer to serving plate, top with aubergine, tomatoes, and BBQ sauce and fold over. Serve immediately.
Notes: Lettuce would have been great on this, but I didn't have any. Also, use whatever veggies you have in the fridge. Aubergine could be substituted to zucchini or pumpkin.

Lentils with Golden Beets and Ginger

2009-07-20T14:27:00.002-07:00

If you've not had the pleasure of trying golden beets, take a trip to your local market and pick some up today while they're still in season. This dish, inspired by Martha Stewart, is a delightful summertime meal. Easy and plentiful, it works well for dinner parties and picnics - especially since it pleases vegetarians, people with wheat and dairy allergies as well as my dad. It also saves well for leftovers.

Save the greens of the beets to make a salad or for juicing.

6 medium beets, washed well and trimmed (set greens aside)
1/2 cup water
1 teaspoon sea salt
about 1/4 cup olive oil
3/4 cup dried lentils (I used yellow in this recipe)
6 fresh ginger, thinly sliced
1 teaspoon fresh ginger, finely grated
1 small red onion, roughly chopped
1 yellow bell pepper, roughly chopped
2 tablespoons red wine vinegar
2 teaspoons honey or agave
1 1/2 teaspoons gram masala powder
1/4 cup fresh mint, finely chopped
fresh ground pepper to taste

Cook lentils as instructed on package - usually this requires that you rinse the lentils and then cook them in large pot covered with water on medium heat for about 40 minutes. For this recipe, add the ginger slices to the pot as well. Cooking time really depends on the the type of lentil you buy and how old they are. When they're tender, their done. Drain out excess water and discard ginger slices. Place in a large mixing bowl.
Steam beets in water and salt until tender, about 50 minutes. Keep an eye on the water level to make sure it doesn't go dry. Allow to cool enough to handle. Peel and quarter. Place in a small bowl, toss with a teaspoon of olive oil, and set aside.
In a small bowl, whisk together the grated ginger, vinegar, a pinch of salt, 1/4 olive oil, mint, and masala. Let stand 15 minutes.
In a hot skillet, saute the onions until tender. Add the peppers and saute until tender also and a bit darkened on the edges. Add veggies to masala mixture and gently mix well. Pour masala and veggies over lentils and toss to coat.
Transfer lentils to serving dish. Arrange beets on top of lentils and garnish with mint. Serve immediately or at room temperature.

Roasted Red Pepper and Walnut Spread

2009-06-20T06:42:00.000-07:00

1 cup roasted red peppers
1/2 cup walnuts
3 tablespoons olive oil
1 garlic clove
pinch of salt
pepper to taste

Combine all ingredients in a food processor until ground into a thick paste.
Serve immediately with crackers or store in a sealed container up to 5 days.

Almond Banana Smoothie

2009-05-31T03:30:00.000-07:00

I've been wanting to put this recipe on the blog for a while, but every time I make this smoothie I seem to only be able to take lousy picture of it - so this is the least lousy picture I have. I had to post it because I am completely going crazy with happiness over this treat.

It's hard to wrong with smoothies. They make a great breakfast, snack, or dessert. Kids love them. Adults love them. How can you not love a smoothie? I admit that sometimes I feel too lazy to make them, but this smoothie is easier to make than any other snack I can think of. It's so delicious. It's totally nutritious - almonds and bananas provide a bunch of energy and potassium to get you moving any time of day. The cinnamon adds a beautiful flavor and is rich in vitamins and minerals as well. The flax seed adds Omega-3, but makes it thicker so you may need to add a little water.

This recipe makes one small smoothie. Frozen bananas work great too - peel before you freeze them - you may need to add a little extra water to thin it out.

One ripe banana, peeled and broken into chunks
1/2 cup almond milk
Dash of cinnamon (I use several dashes because I love cinnamon)
1 teaspoon ground flax seed

Combine banana, almond milk, and cinnamon in the blender. Bend until smooth - add water for desired consistency.
Enjoy immediately - this drink does not save well.

Banana Walnut Muffins

2009-05-31T00:04:00.000-07:00

Lately I've been buying up ripe bananas left and right for my favorite almond-banana smoothie, but today I decided to expand our horizons. Whenever we have any type of banana bread, we go crazy. It's curious that since we love banana breads so much and they are so easy to make that I don't make them more often. This recipe is really quick and easy - inspired from The Joy of Vegan Baking. I added cinnamon and flax seed for a little extra nutritional boost. These muffins are super moist and are delicious for breakfasts and snacks. I think that next time I might lay off the sugar a little.

Makes 12 muffins or one 9-inch cake.

2 cups unbleached four
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon Cinnamon
1 teaspoon ground flax seed
1/2 sugar
1/2 honey
1/3 cup canola oil
4 ripe bananas, peeled, and cut into chunks
1/4 cup water
1 teaspoon vanilla extract
1 cup walnuts, chopped

Preheat your oven to 355F/180C. Lightly grease your muffin tins or 9-inch/23-cm cake tin.
Mix flour, baking soda, salt, cinnamon, and flax seed in a medium bowl.
In a large bowl, whisk together sugar, honey, and oil. Add the bananas and mash them with a potato masher or similar utensil. Combine sugar and oil mixture with bananas well. Mix in the water and vanilla. Add the flour mixture and mix well. Stir in the walnuts.
Fill each muffin tin about half-way with the batter. Bake for 20 to 30 minutes, until golden and toothpick comes out clean.

Mom's Butternut Lasagna

2009-05-06T02:42:00.000-07:00

This recipe is a creation of my mom, Marian Burns. Butternut lasagna has a wonderful, fresh combination of flavors. This dish is perfect to serve with guests - it's pretty, filling, and so delicious. Growing up, my mom always made amazing dinners - we were so spoiled. We still are. My sisters and I aren't making it easy for her in the kitchen lately. This dish is inspired to meet the needs of my sister who is severely allergic to wheat, my being a vegetarian, and my dad who just wants good hearty food that doesn't taste like it's been modified for dietary requirements. With this dish, we're all happy. Mom - you're the best.

This dish serves 6-8 people and can be refrigerated as leftovers for a few days.

1 medium butternut Squash (the longer the neck, the better) peeled and sliced into 1/4'' rounds
3 cups of your favorite spaghetti sauce
1 med sweet onion diced and sautéed, add to spaghetti sauce
4 ribs of celery diced and sautéed, add to spaghetti sauce
1 tsp fresh minced garlic, sauté and add to sauce
3 Tbs fresh chopped basil, saute and add to sauce
2 cups nonfat cottage cheese
1 cup fresh mozzarella cheese diced
1 cup shredded mozzarella cheese
4 cups fresh baby spinach
Salt and pepper
2 Tbs olive oil

Preheat oven to 400 degrees and prepare the squash. Toss with olive oil and place onto cookie sheet in a single layer, sprinkle with salt and pepper. Bake for 20 min and let cool.
Reduce oven temp to 350 degrees.
Grease a deep casserole dish - approximately 8x10 inches.
Cover bottom of dish with 1 ½ cups of sauce, add a layer of squash, add ½ of the raw spinach, layer all the cottage cheese and fresh mozzarella, pepper and add the rest of the spinach. On goes another layer of squash and the rest of the sauce.
Cover the top with 1 cup shredded mozzarella cheese and sprinkle with pepper.
Cover, bake for 30-40 min. You want it to be golden brown and bubbling around the sides.
Remove from oven and let rest for 20 min before cutting. This is important because it allows the lasagna to set.
Serve with your favorite green salad and Parmesan cheese. You can add any variation of veggies to this dish. Serves 6-8 people.

Fresh Starberry Juice

2009-04-20T12:16:00.000-07:00

Fresh strawberry juice is a special treat without special treatment. I first tasted something like this juice at La Panza es Primero, our favorite Mexican restaurant in Madrid. It's just pure strawberry happiness. No thick and icy distraction of a smoothly...just juice without a juicer (!) and plenty of vitamin C.

Possible additions: mint, lime, basil.
Serves two.

3 cups fresh strawberries
3/4 cup water (add more depending on desired thickness)
small handful of ice cubes (for instant chill)
1 tablespoon sugar, agave, or honey (optional)

Remove stems, halve, and rinse strawberries well.
In a blender, combine all ingredients and blend.
Serve immediately.

Lemony Lavender and Asparagus Soup

2009-04-20T11:44:00.000-07:00

Ahh, Spring. Cold but sunny, rainy but fresh. The perfect time of year for a warm, hearty soup with a cheerful zest of lemon and soothing fragrance of lavender. This lovely soup, inspired from Sharon Shipley's Lavender Cookbook, is beautiful and satisfying...no need for bread on the side. This is a great dish to take advantage of those gorgeous springtime asparagus spears showcased in the market right now. I served it with fresh strawberry juice - a beautiful color and flavor combination.

Generously serves 4.
Keeps sealed in the fridge for 2 days or can be frozen for a month.

1 bunch asparagus, ends trimmed
3 tablespoons olive oil
1 one white onion, diced
2 medium russet potatoes, cubed
3/4 cup unbleached rice (uncooked)
3 1/2 cups veggie broth
1/4 cup fresh parsley, finely chopped
1 teaspoon dried lavender buds, finely ground
1 teaspoon dried thyme
zest of one lemon
juice of one lemon
salt and pepper to taste

Lemon Sauce
1 cup almond milk
1 tablespoon olive oil
1/2 teaspoon dried lavender buds, finely ground
1 teaspoon lemon zest
pinch of cinnamon

Prepare the Veggie broth: either make it from scratch or in a medium sauce pan heat 3 /12 cups water with one veggie bullion cube. Stir to combine. remove from heat and set aside.
In a large soup pot, heat olive oil on medium heat. add onion and cook until translucent, about 5 minutes. Stir in potatoes and rice. Add veggie broth, bring to a simmer and cook for 10 minutes.
Cut asparagus into 2-inch pieces. Reserve the tips for garnishing.
Add asparagus, parsley, lavender, and thyme. Simmer 5 minutes, or until potatoes and rice are tender. Working in batches, blend soup in a food processor or blender. Return to pot.
Whisk in lemon zest and juice, salt, and pepper. We like it spicy, so I used cayenne and black pepper. If you like a thinner soup, add a little more water and whisk together until desired consistency is achieved.
Blanch asparagus tips: In a small sauce pan, bring 2 cups of water to a boil. Add asparagus tips for one minute. drain water and rise in cold to stop cook. Set tips aside.
Prepare lemon sauce: in a small sauce pan, whisk together all ingredients over medium heat until it thickens, abut 3 minutes. Do not allow to boil.
To serve, dish soup into serving bowls. Drizzle with lemon sauce and top with asparagus tips.

Chunky Applesauce

2009-04-13T03:06:00.000-07:00

Applesauce is delicious, healthy, and really easy to make. It's the perfect snack, topping, or side dish. It's excellent served on french toast, pancakes, or crepes. It's delicious served along with potatoes, cous-cous, or quinoa. Homemade apple sauce is so much better than store-bought that it kind of should have its own name. Applesauce keeps well refrigerated in a sealed container for about a week...it never lasts more than a couple days at our house. You can use a variety of apples when making applesauce. If you see apples on sale that may not be good on their own, they are probably perfect for applesauce.

This recipe makes about 4 cups.

4 apples, such as Gala, Red Delicious, Golden...green apples will give you a much tarter sauce.
2 tablespoons sugar or honey (adjust depending on the sweetness of your apples...some don't need any sugar added at all. You can also add more as you're making it.)
1 teaspoon cinnamon
pinch of nutmeg
pinch of salt
juice of one lemon
handful or dried cranberries to garnish (optional)

Thinly slice and dice the well-washed apples (I don't peel them as most recipes call for and it always turns out great.)
Put all ingredients in a pot and combine well. Add just enough water to cover the bottom of the pot.
On medium heat, simmer the apple mix until softened, about 15 minutes. Add more water if needed. Mash the apples with a potato masher (the back side of a fork will work too) and simmer an aditional 5 minuites.
If you want your applesauce to be supper smooth, pass it through the blender or food processor and then through a sieve, discarding chunks. Peeling the apples also makes it smoother.
Serve hot or cold.

Super-Duper Pizza Crust

2009-04-03T14:01:00.000-07:00

Making your own pizza is really satisfying - and easy. Plus, it's potentially a lot healthier - you know exactly what's in it. I've tried a lot of crust recipes, and this one from the New Basics Cookbook is my favorite so far. Since it does take a little time to make, I usually make a double batch and freeze half of it. Defrost in the morning for use in the evening.

Makes two 12-inch pizzas.

1 cup warm water
1 package active dry yeast
3 cups unbleached flour plus extra for dusting
2 table spoons olive oil
generous pinch of salt
corn meal for dusting

Combine water, yeast, and 1 1/2 cups of flour in a large bowl. Mix well. Add oil, salt, and the remaining flour. With your hands (dusted in flour) work the ingredients together until dough holds its shape.
Place dough onto a lightly floured surface and knead until smooth and elastic - about 5 minutes. Sprinkle flour as needed into the dough to archive the right consistency.
Transfer the dough to a lightly greased large bowl. Cover with plastic wrap or a clean kitchen towel until the dough has doubled in size - one hour.
When the dough has risen, place onto a lightly floured surface, divide as needed and roll into balls. Cover them with a towel and allow to rest for another 15 minutes. The dough is now ready to be rolled out, topped and baked.

Eggless French Toast with Cranberry Syrup

2009-04-03T03:05:00.000-07:00

Joey's favorite breakfast is french toast. I like it too, but the way I like it (with tons of butter and syrup) doesn't seem like the best choice for starting the day. So, I endeavored to give our french toast a make-over and this is what I came up with. We love it! Instead of eggs (which are high in cholesterol), I use ground flax seed. It works like a charm and provides omega 3. Instead of milk, I used almond milk, as I nearly always do. Instead of setting the butter on the table and mindlessly slathering it on, I made a syrup that had a little butter but spread it out more thinly and still appeased my taste buds.

Flaxseed is available at most natural food stores. I recommend that you buy the seeds whole and grind them as you need them to get as much nutrients out of them as possible. If you live in Madrid, I will happily grind some for you. Flaxseeds can be ground in a super clean coffee grinder and kept refrigerated in a sealed container.

This recipe is inspired by a myriad of Intent sources. The first time I made it, I didn't tell Joey that his favorite breakfast had been drastically altered. He didn't notice...and would likely choose this method over the traditional method in favor of good health (what a guy).

This recipe serves two.

For the frech toast

8 slices bread of choice (thick and fresh tastes best)
1 1/4 cup almond milk
1/2 teaspoon ground cinnamon
pinch of ground nutmeg
3 tablespoons ground flax seed
oil for frying

In a shallow dish, whisk together milk, cinnamon, nutmeg, and flaxseed.
Heat a large skillet with a enough oil to coat the bottom.
Dip bread slices into milk mixture until coated on both sides.
Place bread into skillet and cook until golden brown. flip and repeat.
Repeat with remaining slices.
Depending on the size of your skillet, this may take a while. Keep finished french toast in a warm oven

For the syrup

4 tablespoons cranberry jam (or whatever kind of jam you prefer to use)
3 tablespoons butter (non-dairy works fine)
2 tablespoons honey
Juice of one lemon
1/2 teaspoon cinnamon
1 teaspoon vanilla extract

In a small sauce pan, mix together all ingredients.
Heat over medium heat, do not boil. Stir frequently.
when all ingredients are melted together, reduce to lowest temperature.
Serve generously drizzled over finished french toast.

Veggie Tika Masala

2009-03-21T13:16:00.000-07:00

I really love Indian food. We've tested it all over the world, including India. The best I've ever had though was at some tiny little place in San Fransisco. My favorite Indian meal (and the one I almost always order) is panner tika masala, rita, plain naan, and a mango lassi. Sooooo good. About six years ago, I stopped by a small Indian market in Seattle to pick up some spices and inquired about a cooking class to learn how to make paneer tika masala. This inquiry led to an afternoon with the shop keeper's mother (who only spoke Hindi) and resulted in my happily making either paneer or veggie tika masala ever since. Panner is a mild, kind of rubbery Indian cheese. I don't use it here because I am trying to cut out the diary in my life, it's hard to find IN Madrid, and I don't want to make my own. Masala is a magical combination of eastern spices, available at most middle and far eastern food markets.

Authentic Indian food seems healthier than it actually is. Most of it has a lot of Ghee and cream hiding inside. However, it is possible to make delicious Indian foods with a lot less fat. Below is my version of tika masala - slightly altered from the Indian shop-keeper's mother. It's important to read through all the ingredients and directions before starting since it is a bit more involved than some dishes. It takes about an hour from start to finish and keeps well in the fridge for about 4 days.

This is a super meal to serve at a dinner party because it makes a lot and people love it. Serve over basmati rice, topped with yogurt, and accompanied by warm naan or chapatis.

1 1/2 red onion, pulped
1 tablespoon garlic, minced
1 teaspoon fresh ginger, minced
4 tablespoons olive oil
1 tablespoon coriander seeds, cracked
2 tablespoons gram masala
6 medium tomatoes, pulped
1 1/4 cup tomato paste
1 teaspoon paprika
1 teaspoon salt
1 tablespoon chili powder
1 tablespoon sugar
1/2 teaspoon cumin powder
3 medium potatoes, cubed
3 carrots, chopped
1/3 cup almond milk

Prep the onion, garlic, ginger, and tomatoes. I used a food processor to pulp the onions and tomatoes. Pre-cook your potatoes - either boil them for 12 minutes or microwave them for 6.
Begin the rice. Cook as package instructs.
Heat onions, garlic, ginger and oil on high heat in a very large pan. Saute for about 8 minutes.
Add coriander seeds and gram masala. Combine well with onion mixture and heat for a minute.
Reduce heat to medium. Stir in tomatoes and tomato paste and simmer for 5 minutes, stirring constantly.
Add paprika, salt, chili powder, cumin, and sugar. Stir well. Simmer for 5 more minutes.
Add potatoes and carrots. Simmer 5 more minutes, stirring frequently.
Reduce heat to low. Stir in almond milk. Simmer 1o minutes, stirring occasionally.

Tomato Soup

2009-02-23T12:42:00.001-08:00

I am not generally a big tomato soup lover. I especially don't appreciate Campbell's; but when it comes to this version, I am totally into it. There are several major pluses to this recipe: it's super fast, it's really cheap, and it's impressively delicious. I usually make it after a long day and serve it with a salad. There is something nice about ending the day with a great dinner that took virtually no effort. Of course, the croutons are optional, but they really are an added bonus - they soak up the soup just right and add a nice little salty crunch.

Tomato soup can be kept a sealed container in the fridge for about 5 days. It freezes really well - I'm not sure for how long. We always eat it within a month. This recipe serves three.

2 cups tomato paste/frito
2 cups almond milk (or whatever kind of milk you drink)
1/3 cup fresh pesto
Sea salt to taste
Freshly ground pepper to taste
Fresh or dried parsley to garnish
1/2 cup bite-size pieces of bread
Olive oil for drizzling

Preheat oven to 350F/180C.
In a medium sauce pan, whisk together tomato and milk over medium heat. Whisk in pesto. Season to taste. Heat to desired serving temperature.
Meanwhile, on a baking tray, arrange the bread pieces evenly. Drizzle with oil and sprinkle with salt. Bake until golden, about 6 minutes.

Olive and Walnut Tapenade

2009-02-23T09:03:00.000-08:00

I believe I first tasted homemade olive tapenade at Ranan's house here in Madrid. I was baffled by how delicious it was...and so impressed that he had made it himself. I had recently began buying it, but was determined to test out making it on my own. That was about three years ago and I have been making it semi-regularly ever since. There are some store-bought tapenades that I like better than mine, but not many, and none in Madrid. Although pitting olives is a bit more laborious than usually I prefer, the result is a spread with only two ingredients, far less salt and preservatives, and a much richer flavor. To me, it's well worth it. And perhaps, wherever you are, they sell the perfect olives pitted.

The spread is perfect to serve with artisan crackers as an appetizer, on pizza or sandwiches, in lasagna, or atop a salad. It is rather rich, so a little goes quite a long way.

Olive and walnut tapenade will last in a sealed container for about 5 days. If you plan to use it over a few days, a little extra olive oil helps preserve it better.

1 cup natural, dark olives preserved in olive oil (I use Amanida Oro negras naturales from Corte in Callao, Madrid or something similar from the open market in LaLatina)
1/3 cup walnuts, roughly chopped
1 teaspoon olive oil

If necessary, pit the olives.
In a food processor, mix olives, walnuts, and olive oil. If more liquid is needed, use the juice from the olive jar.
Serve at room temperature with a drizzle of olive oil.

Cinnamon and Chili Dark Chocolate Cake

2009-02-22T11:12:00.000-08:00

A while ago, I posted a French Dark Chocolate Brownie recipe, but that was an accidental find in my quest for finally arriving at this recipe. I am so pleased to have what is now officially my favorite chocolate cake ever. It has all my favorite qualities: deep, savory spices; silky and dense texture; sophisticated morsels of cherry; super dark chocolate. This cake is happily inspired by Mexican spices, Tuscan cherries, Spanish chocolate, and my mom's everlasting demonstration of delicious cake making. I usually cut the recipe in half for a mini cake. It takes about 12 minutes to prepare this cake and lasts beautifully sealed in the fridge for 5 days.

I really could go on and on...so I'll pass it off to you now. Enjoy!

10 oz/284 grams 70% chocolate, roughly chopped
7 tablespoons unsalted butter, cut into pieces
5 large eggs, room temperature
1 cup sugar
2 teaspoons ground cinnamon
1.5 teaspoons chili powder
Pinch of salt
1/2 cup dried cherries
Powdered sugar for dusting

Preheat oven to 350 degrees. Grease a 9.5 inch springform pan.
Melt butter and chocolate together in a double broiler on medium-high heat. Stir occasionally until mixture is smooth.
Mix together sugar and eggs in a large bowl. Slowly mix in chocolate. Add spices and cherries.
Pour the batter into the springform pan and bake until toothpick comes out clean, about 25 minutes. Allow to cool completely on a wire rack. Dust with powdered sugar and serve.

Ganola Happiness

2009-01-20T02:26:00.001-08:00

Yep, you read it right, this Granola is called Ganola thanks to my cousin's son, Becker. Mmmmmm...and it's so delicious. It is only recently that I finally began to make my own granola, I have no idea what took so long. Thanks to my wonderful cousin, Shelley, I am now making my own every Saturday. In the states, you can buy all kinds of granola (though it tends to have a ton of sugar), but in Madrid, we've had a tough time finding anything good. We have muesli, but it's so dry and boring. I use the muesli as a base because there aren't any coops around to buy oats in bulk and this is the most economical way for me to make it.

I never make this the same - sometimes the nuts change, sometimes the fruit. Sometimes I don't have the seeds, sometimes I have a new item to try. Pretty much all nuts, seeds, and fruits taste delicious in this mixture. I especially love dried cherries, cranberries, and mangos. I also use olive oil because I love it and I don't buy any other kind of oil anymore. I find that it adds a sturdy, kind of serious flavor. Use a lower grade olive oil for a more subtle taste.

4 cups old fashioned oats (or muesli)
1 cup walnuts and almonds, roughly chopped
1/2 cup sunflower seeds
1/2 cup favorite dried fruits, roughly chopped
1/2 cup brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 cup olive oil
1/4 cup honey
3 teaspoons vanilla extract

Preheat oven to 300F.
In a large bowl, mix oats, salt, and cinnamon together. Add seeds, nuts, and dried fruits. combine well.
In a small sauce pan, heat up the sugar, oil, honey. Mix constantly until dissolved. Remove from heat and stir in the vanilla. Pour the honey mixture over the oats and mix to coat. It takes a little time, but the honey mix will cover the oat mix if tossed well enough.
Working in batches as needed, put the granola on greased baking sheets and bake until golden. About 30 minutes. I usually cover mine for the first 27 minutes because my oven is so small. When uncovered, watch very carefully as granola burns easily.
Remove from oven and allow to cool completely before storing in an airtight container. Mine never lasts more than 5 days...but I bet it would last a week.

Endive & Apple Salad with Warm Mushroom & Spinach Sandwiches

2009-01-20T00:37:00.000-08:00

Last night's dinner of a simple salad and sandwich combination was inspired from an article I recently read in Gourmet magazine. With a few modifications, this quick and easy meal was one I will definitely be making again - perfect for ending a long day or for entertaining at the last second. Sandwiches are one of my most favorite foods anyway - making a warm sandwich makes it feel more special - more like dinner. I used a truffle mustard that I recently found in a specialty shop, which added a wonderful flavor, but may be hard to find. You could also use a truffle oil with the mushrooms if you have it. I also added cinnamon to the mushrooms mix - it was a terrific way to make this dish a bit more wintry and added a more complex flavor.

This isn't really a good meal to save as leftovers, but simple to prep ahead of time. Serves 4.

For the Sandwiches
4 ciabatta rolls, halved
whole grain mustard
horse radish sauce
8 oz fontina cheese, shredded
2 tablespoons olive oil
12 oz white mushrooms, sliced
3 garlic, pressed
5 oz baby spinach
1/2 teaspoon cinnamon
pinch of salt
pepper to taste

For the Salad
3 heads endive, roughly chopped
1 cup dark greens (such as spinach), torn
1 medium apple, thinly sliced
1/4 cup walnuts, roughly chopped

For the Dressing
1/4 cup apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon shallot, minced
1 teaspoon honey
1/4 cup olive oil

Make the sandwiches first. Saute mushrooms, shallots, garlic, and cinnamon in the olive oil until tender. add the spinach and saute until just wilted. remove from heat. Season with salt and pepper.
Assemble sandwiches: horse radish, mustard, mushroom and spinach mix, cheese. Close and wrap tightly in foil. back 15-20 minutes at 400F.
While the sandwiches bake, make the salad. Whisk together all the ingredients listed for the dressing. Toss the dressing with the greens, apples, and nuts. Arrange on serving platter or plates. if you have extra cheese, you can sprinkle it on the salad.
when the salad is ready, pull the sandwiches out of the oven and unwrap them. Serve immediately.

Superstar Party Punch

2008-12-15T04:11:00.001-08:00

‘Tis the season for parties…and a lot of food and drink. Last week, at our annual cookie party, I found myself in a minor bind to come up with some kind of creative beverage. I wanted something festive but non-alcoholic, warm and comforting, but a little different. Mulled wine was out (due to Andy Tyson’s absence) and Bailey’s hot chocolate was just to rich to serve at a cookie party. That is when Superstar Part Punch walked into my life and took over the party. We’ve tested it twice and people loved it; really they loved it. Punch is usually really easy to make, and this one is no exception prepped and ready in a snap. The best part is that there is no extra sugar added, which is better for you and tastes more like real fruit than super sticky holiday cheer that is so common.

1 large apple
1 tablespoon whole cloves
4 cups apple juice
2 cups pineapple juice
1 lemon
2 cinnamon sticks

Slice apples into wedges and spike wedges with whole cloves.
Cut ribbons of peel off the lemon, set aside. Juice the lemon and reserve the juice.
In a large pot, combine all the juices, cinnamon sticks, lemon peels, and apple wedges.
Heat until warm, do not boil. reduce heat to low when hot and serve as needed. To replenish, add more juice; no need to replace the cinnamon sticks or apple wedges.

Variations

I think Andy would love this with rum…if you’d like to spike it, experiment at your own risk…remember adding a bit more is easier than trying to compensate for too much. Maybe add ½ cup of your favorite rum to start out.

Replace pineapple juice with cranberry juice.

Use mandarin orange wedges instead of or in addition to apple wedges…spike them with cloves as well.

Anis & Orange Cookies with Toasted Pine Nuts

2008-12-12T00:43:00.000-08:00

I really only make cookies once a year...and I don't think I've ever made the same one twice. So, I'm certainly not a cookie expert...no where near the likes of Aunt Jo, that's for sure. But, I have to say this little savory cookie is worth keeping around; a lovely treat for tea with friends or as an afternoon snack. Not too sweet and super easy to make, this cookie is surprisingly not-too-terrible for you.

The recipe came from the Joy of Vegan Baking (which I highly recommend), but I altered it a tad due to slight ingredient deficiencies. The list below is my adaptation rather than the original. If you've never baked without milk, butter, or eggs before, let this be your first recipe to try it out on. When baking, what is most important are the binding, moisture, and leavening elements. Luckily, there are many of these elements found in plants which allow us to eat more compassionately and more healthfully.

3 cups flour
1 tablespoon Baking soda
¼ teaspoon salt
2 tablespoons anis seeds
1 cup pine nuts, lightly toasted
¾ maple syrup
½ cup vegetable oil
¼ cup water
1 tablespoon Vanilla
2 tablespoon orange essence water

Preheat oven to 300F/180C.
Combine flour, baking soda, salt, anis seeds, and pine nuts together in a large bowl.
In a small bowl, mix together maple syrup, oil, water, vanilla, and orange essence.
Add wet mixture to dry mixture and mix until just combined.
From into small balls and flatten slightly on a greased cookie sheet.
Bake until golden, about 30 minutes.

Honey Nut Brie

2008-11-24T06:15:00.000-08:00

A little messy, but so worth it, Honey Nut Brie is Joseph's favorite Thanksgiving and Christmas treat. The recipe is inspired by my mom who has been making it for years.

4 tablespoons butter
8 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup walnuts, roughly chopped
1/2 cup dried cranberries and/or golden raisins
1 wedge or small round or brie

Preheat oven to 180F.
In a small saucepan, heat up butter, honey, cinnamon, nutmeg, walnuts, and dried fruits until thick sauce. Do not boil.
Heat the brie on a serving platter until just warmed in the oven, do not allow to melt. Pour honey nut mixture over the brie and serve immediately with crackers.

Black Rice and Roasted Chestnut Stuffing

2008-11-24T05:47:00.000-08:00

Stuffing, usually considered a side dish, has become my favorite holiday main dish. Packed with flavor and texture, I find it tough sometimes to avoid overeating. Stuffing is typically made with bread and baked inside a bird – neither of these, however, are requirements for making an amazing dish. While there are delicious vegetarian bread versions, this rice version is a lovely opportunity for variety and a treat for wheat-free guests. Made with three grains, the black rice adds beautiful color next to the dried cranberries, the Bulgar adds a nice crunchiness with the walnuts, and the white…well, it’s kind of a filler. It really would be better to replace it with brown, though I couldn’t find any here in Madrid. Like many holiday dishes, this one is a bit more time-consuming than many of the dishes I make, but I find that it’s well worth it. It took me about an hour plus baking time, but if you have more than one pot with a lid, it would take you less time.

Black rice stuffing can be made in advance and kept sealed in the fridge for three days or frozen a couple of months. I recommend making it the day you plan to serve it because it makes the entire house smell incredible. This dish is especially delicious served with homemade cranberry sauce.

1/2 cup (1 stick) butter or 1/3 cup olive oil
1 large onion, chopped
1 garlic clove, minced
1 veggie bullion, cut in half
1 cup black rice
1 cup white rice (or brown if you have it)
1 cup Bulgar
1 cups dried cranberries or raisins
1/2 cup fresh parsley, chopped
2 tablespoons chopped fresh thyme
1 cups chestnuts, toasted, husked, coarsely chopped
½ cup walnuts, lightly toasted, coarsely chopped
1 cup chopped green onions
½ teaspoon freshly grated Nutmeg
1 teaspoon freshly grated cinnamon
2 tablespoons honey
Sea salt to taste
Freshly ground black pepper to taste

Rinse back rice well and cook until tender with half the veggie bullion, about 25 minutes. Rinse again after cooking and return to pot briefly to "dry out" (I don't know if this is legit, but I find if I don't rinse black rice after cooking, the "juice" stains everything). Set aside in large mixing bowl.
Cook white rice and Bulgar together with the other half bullion. Add to black rice and mix well.
Meanwhile, melt 1/2 cup butter in heavy large pot over medium-high heat. Add onion and garlic and sauté until tender, about 6 minutes. Season with cinnamon, nutmeg, honey, salt and pepper. Add chestnuts and walnuts. Stir cranberries, parsley, green onion, and thyme. Mix well, turn heat off.
Combine onion mixture with rice
Preheat oven to 350°F. Grease a 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with greased foil, grease side down; bake stuffing until heated through, about 40 minutes.
Serve immediately. Especially delicious with homemade cranberry sauce.

Soy Mayonnaise

2008-11-17T06:55:00.000-08:00

In my family, we love mayo and we like a lot of it. I have memories of us gathered around the kitchen island on fend-for-yourself nights making sandwiches smothered in Best Foods happiness. It’s no secret that mayo isn’t good for you – clogging up arteries and so forth. I learned rather recently that homemade mayonnaise is not only a lot more healthful, but more delicious as well. True, you don’t get that nostalgic sensation of past church pot-lucks or childhood family picnics, but the trade off for better health and more refined taste may be worth it. So why is homemade more healthful? Just as with nearly anything you make yourself, it’s far less processed and you can monitor the amount of fat, salt, and sugar you ingest much more consciously than if you let some factory make it. Plus, you can tailor homemade foods to your tastes and occasions. I cannot urge you enough to make as much as you can in your own kitchen.

This version of mayo is low in cholesterol because it leaves out eggs in return for soy milk and vinegar. The vinegar is what thickens the mixture – it’s an amazing transformation to watch (and an interesting science experiment if you have kids).

Soy Mayonnaise is delicious served with sandwiches, burgers, vegetable sticks, and steamed artichokes. Feel free to add aromatic spices and herbs such as lavender or lemon zest in spring or freshly grated nutmeg or chili powder in fall. Keeps 5 days sealed in the refrigerator.

1 1/8 cup soy milk
½ teaspoon sea salt
½ teaspoon Black pepper
½ teaspoon paprika
1 teaspoon dried basil
¼ teaspoon wholegrain mustard
1 teaspoon honey
2/3 cup extra-virgin olive oil
2 teaspoons cider or white wine vinegar

In a blender or food processor, combine soy milk, sea slat, pepper, paprika, basil, mustard, and honey. Blend until combined, about 15 seconds.
While blender is in motion, very slowly add the olive oil. Next, add the vinegar and blend a few seconds more.
Refrigerate one hour before serving to allow the mixture to set.

Spicy Black Bean & Tofu Salad

2008-11-08T09:26:00.000-08:00

This salad is a full-fledged, satisfying meal - no need to think of salad as rabbit food set aside for sad dieters. By adding some serious substance, you not only reap the benefits of eating whole (mostly raw) food, but you're also getting plenty of protein and you feel truly energized afterward. This meal came about during a time when I was trying to include more greens in our meals, but found that we didn't have a lot of extra room on the plate...so I skipped the rice and put the beans and tofu right on top of the lettuce. We loved it. Of course, you may add whatever veggies you have on hand to this salad. This is delicious with toasted garlic bread or pitas.

Spicy food is said to contribute to high functioning metabolisms, which is great for weight maintenance. The nectarines offset the spiciness perfectly while adding beautiful color. If you are sensitive to spicy food, start with a little and build up your tolerance bit by bit. After years of spice issues, my sister began adding cayenne pepper and honey to her water and has been able to increase her spice intake substantially. Some people have digestive problems with spice, see a professional if you think you fall into this category.

Tofu and beans can be made in advance and served cold or room temperature; hot tofu and beans tends to wilt the lettuce. Salad should be made right before serving. This recipe serves two hungry people and provides leftovers for lunch the next day.

1 package firm tofu
1 tablespoon peanut oil (maybe more)
1 tablespoon spicy red pepper paste, such as Tunisian Harrissa
1 tablespoon honey
1 cup cooked black beans, rinsed
2 vine-ripened tomatoes, sliced or diced
1 large nectarine, sliced or diced
1 ripe avocado, peeled and sliced
3 cups dark-leafy greens
1 teaspoon lemon juice
sea salt to taste

Slice your tofu through the center length wise, creating two sheets. Cube the sheets into bite-size pieces.
Heat peanut oil and red pepper paste in a skillet - add tofu when hot and saute until browned - about 5 - 8 minutes. You may need to adjust your heat and oil. You don't want the tofu to stick to the pan, but you do want to be a little crispy. Keep an eye on your tofu so it doesn't burn. When browned, flip and brown reverse side.
Turn heat down to medium and add black beans. You may need to add a bit more oil to help coat the beans in pepper paste. Add honey. Saute until coated, set aside.
Arrange greens, tomatoes, nectarines, and avocado on plates. Sprinkle with lemon juice and sea salt. Top with tofu and beans and drizzle with plain yogurt.
Serve immediately.

Baked Lemon Basil Fries

2008-10-23T08:59:00.000-07:00

I, for one, am crazy about French fries. I wish I weren't, but I even have a hard time saying no to nasty ones. I once told my mom at a funeral that when I died, I wanted people to bring fries instead of potato salad to the reception. Anyway, when I made these little wonders, I was elated because they are so delicious and they're not fried - hurray! The salt, lemon, and basil flavor combination is pure happiness paired with the starchy crispiness of the baked potato.

Although they are easy to prepare, it takes a long time to bake them in my bite-size oven. I suspect I would make them a lot more often if I had a standard size - time will tell, I guess.

3 large potatoes
2 cloves garlic, minced
Zest and juice of one lemon
1/2 cup freshly basil, chopped
1/8 cup olive oil
Pinch of sea salt
Freshly ground pepper to taste

Preheat your oven to 375 F / 190C
Wash the potatoes well, pat dry (this is important!) and slice them into long strips, about 1 cm thick.
In a large bowl, mix garlic, lemon juice, oil, salt, and pepper.
Toss the potato strips in the mixture until well coated - add more oil if needed.
Arrange the potatoes flat on a baking sheet and bake until golden, about 25 minutes. Keep an eye on them, though and lightly cover with foil if browning too quickly. (I'm starting to think this is an isolated problem with my oven.)
Flip and bake another 15 minutes. Test for doneness either by poking or tasting.
Remove from oven and set on paper towels to drain excess oil.
Transfer to serving platter and sprinkle with salt, pepper, lemon zest, and basil.
Serve immediately or keep warm in the oven.

Basic Hummus

2008-10-23T03:13:00.000-07:00

Hummus may be the most amazing spread ever invented. I adore it and have no idea why it took me so long to start making my own. Now I make a jar full every Saturday for after-work snacks. It tastes super on salads, sandwiches, Saltines, or by itself on a spoon. Hummus has become a pretty popular snack around the world, and I know many people who buy giant tubs of it at Trader Joe's and Costco. The good news is that hummus is really quick and easy to make and if you make it yourself, you avoid unnecessary additives and preservatives.

Hummus has been around forever - recipes date back to ancient Egyptian times. Not surprisingly, there are a bazillion different ways to make hummus - this is a super basic recipe and works well as a springboard for creativity. Homemade hummus lasts five days sealed in the refrigerator. Best served room temperature, drizzled with olive oil and sprinkled with red pepper flakes or paprika.

Suggested Additions...
Cumin, honey, gram masala, roasted red peppers, roasted garlic, sun dried tomatoes, sweet paprika, Kalamata olives, poppy seeds.

Suggested Substitutions...
Black beans for half chickpeas, pepper oil for half olive oil, orange juice for lemon juice, lime juice for lemon juice.

Delicious Served With...
Crackers, toasted pita slices, warm pita breads, topped on salads, spread on sandwiches;dipped with carrot, cucumber, or celery sticks.

One 16 ounce jar chickpeas (AKA: garbanzo beans), rinsed
Juice of one large lemon
2 tablespoons tahini
2 tablespoon olive oil
2 garlic cloves, crushed
Pinch of sea salt
Pepper to taste

In a food processor, combine all ingredients. Blend well until thick paste forms. Add a little bit of water if needed to liquify.
Taste and adjust spices as desired.

French Dark Chocolate Brownies

2008-10-06T06:56:00.000-07:00

I have been on a mission to find the perfect flourless cake for the last few weeks and in doing so, have come upon this fantastic brownie recipe. Touted as a cake recipe, after the first bite it was clearly a brownie, but better. Better because it's homemade. Better because it's delightfully dark. Better because it's French. While brownies are normally made in a rectangle shape, I made these in a round springform (I thought it was a cake after all), and would do so again as it give a bit more delicacy to a traditionally bake-sale-like treat. Quick and easy, this beautiful desert is perfect for those who are wheat-free.

7 ounces dark chocolate (60%-70% cocoa content)
¾ cup unsalted butter
1 teaspoon vanilla extract
1 cup sugar
4 eggs, separated

Preheat oven to 180c (350f)
Grease a 9-inch spingform tin and add a greases piece of parchment or foil to the bottom.
Break the chocolate up into small pieces. Together with the butter, melt in a double broiler on medium heat, stirring occasionally.
Beat the egg yolks with half the sugar and the vanilla. Fold into mixture.
In a separate bowl, beat the egg whites until foamy. An electric mixer works well for this.
Gradually add the remaining sugar and beat until stiff peaks form.
Fold beaten egg whites into chocolate mixture.
Pour into prepared pan, using a spatula to scrape clean sides of bowl.
Bake until inserted toothpick comes out clean, about 40 minutes. You may need to gently cover with foil about 15 minutes into the baking process to prevent burning the top.
Remove from when done and allow to cool 10 minutes before removing form pan.
Serve warm for gooey effect or chilled for a denser effect, topped with berries.

Berry Topping

2 cups frozen berries
¼ cup sugar or honey
½ teaspoon cinnamon
1 teaspoon ground flax seed to thicken

Over medium heat, melt berries with honey, stirring ocassionally.
Add cinamon. Simmer on low for 5 minutes.
Pour out juice into small bowl, reserving berries in the sauce pan.
Whisk flax seed into the juice until well combined and pour back over berries. Stirr together.
Simmer another 5 minutes to thicken and serve over brownies.

Sweet Pea Mole

2008-09-01T04:43:00.001-07:00

This refreshingly delicious sweet pea dip is inspired by a recipe in my Balanced Plate cookbook (which I highly recommend to everyone). While molé is typically associated with savory Mexican chocolate salsa, this dip is excellent with Mexican dishes of all kinds. I love serving this as an appetizer with crackers or mini toasts because it looks great, most people don't don't often eat a cold pea dish, and it's super easy to make. It's best to make this dip shortly before serving as it can loose some of it's vibrant color within 3 hours. However, sweet pea mole lasts for about 4 days if covered and refrigerated, even if it's not as pretty.

2 cups fresh/frozen sweet peas
1 cup mint, chopped
1/2 cup cilantro, chopped
1 medium cucumber, chopped
1 tablespoon EV olive oil
1 tablespoon honey
Zest and juice of one lime
Generous pinch of sea salt
Freshly ground black pepper

If necessary, thaw frozen peas in water bath.
Combine peas, cucumbers, mint and lime in a large bowl. Add oil and honey, toss to coat.
Transfer everything (including slat and pepper) to the blender and blend until chunky/smooth. Add water as needed to liquefy. Your final product should be solid enough to stay on a cracker.
Taste and season as needed; serve chilled.

Baby Star Salad

2008-06-17T05:45:00.001-07:00

This salad was born in honor of Lynn and Pepe, who will be married this summer and are beginning a huge adventure together in the States. It's a combination of classic American goodness for Lynn and sassy Mediterranean Spain for Pepe. Quick, easy, and delicious, this is the perfect item to take to a party, which I did (though I must admit that even I didn't end up eating much of it until the next day!). The salad is fine as leftovers, but the peas fade, so it's best to make shortly before serving to guests.

For the salad:

1 cup baby star pasta
12 mini red tomatoes, quartered
1/3 cup parsley or mint (or a combo of both)
1 cup peas, thawed if frozen
generous pinch of saffron for garnish

For the dressing:

1/3 cup olive oil
1 tablespoon balsamic vinegar
1 tablespoon honey
1 tablespoon whole-grain mustard
1 teaspoon thyme
pinch of salt
pepper to taste

Cook the pasta until al dnete - drain and with cold water to stop the cooking process.
In a large bowl, gently mix the pasta, tomatoes, herbs, and peas.
In a separate, smaller bowl, whisk together all the dressing ingredients.
Gently mix the dressing with the pasta mixture until well combined. Taste and adjust seasoning as needed.
Transfer salad to serving dish or platter, sprinkle with saffron, and refrigerate until serving.

Spring Cherry Topping

2008-06-03T04:10:00.000-07:00

Springtime is wonderful in Madrid. There are all kinds of amazing seasonal treats for sale in the streets and in the markets. On Saturday I had the good fortune of passing some cherry pickers from Extremadura (south-central Spain) who were selling their fruits. I wished I'd taken a picture of them! I bought a kilo for 2.50 - and then had to decide what to do with all of them. I started out with the idea of making cherry syrup for French toast...but ended up with cherry topping. I didn't want to strain out the chunky goodness. Cherries are a great source of fiber, not to mention vitamin C. This super easy topping is delicious on French toast, lemon sorbet, and spinach salad. It is probably also excellent on pancakes, plain toast, crepes, and ice cream. The topping will keep refrigerated in a sealed container for a couple days, but the color fades. Best to serve immediately.

2 cups fresh cherries, pitted
2 limes, zested and juiced
2 tablespoons honey
1/4 cup butter
pinch of sea salt
dash of cinnamon

Process cherries in a food processor until liquefied.
In a small sauce pan, melt the butter, honey, lime juice, half the lime zest, and salt. Add the cherries. Cook until warm, about 4 minutes. don't cook out all the nutrients!
Transfer cherry topping into a serving dish or prepared plate and sprinkle with remaining zest.

Mojo Picón

2008-05-21T01:15:00.000-07:00

As you can imagine, the Canary Islands are a magical place. We went to visit our good friends Brian Sol White (who is the inspiration for much of my cooking and eating out happiness) and Kique last November. I brought back with me some very special memories and excellent recipes; among them, mojo picón. There are a few standard deviations of this recipe, but my favorite is of the red variety. This is a great dish to make if you want to make something with an international flavor - especially for people who claim to not like international foods.

Brian, who is a master at enjoying delicious food both in and out of his home, took Joseph and I out to a lovely little restaurant in Tenerife. We (he) ordered abundantly for everyone, as is usual when dining with Spaniards. The mojo picón came out and lasted no more than 7 minutes, and we were trying to eat slowly! A deep, rustic red salsa, mojo picón has an earthy, spicy flavor that melts in your mouth. I have made it a couple times since then and have played around with ingredients. I find that I prefer to add less oil to it. I've given the original recipe here so that you can also start with a base and adjust to your preferences as well. Mojo Picón is traditionally eaten with cheese, potatoes, or bread. I like it with grilled vegetables.

2 dried Palmero red peppers
4 cloves garlic, minced
1 teaspoon cumin
1 teaspoon salt
1 tablespoon paprika or cayenne pepper
1 cup olive oil
¼ cup red wine vinegar
1 large bread roll

In a large bowl, soak peppers in warm water until softened. Remove and reserve water. Meanwhile, slice the roll thinly and toast in the oven until golden, about 5 minutes. Process into breadcrumbs. Set aside.
De-seed and stem the peppers. Mash peppers and garlic well with mortar and pestle or process in food processor. Add reserved pepper water as needed. Transfer to large bowl.
Add cumin, salt, paprika/cayenne, and vinegar one by one, mixing as you go. Add breadcrumbs and combine well. Stir in half the olive oil. By now, the mixture should be paste like.
Put mixture into jar with tight-fitting lid. Top with reaming olive oil and ½ cup of reserved pepper water.
Leave overnight. The mixture should separate creating layers of solids, oils, and water. This is a good thing. Adjust to taste, usually with salt and vinegar.
Before serving, stir gently. Serve over toasted bread slices, with grilled cheese, or as a glaze or dipping sauce for grilled vegetables.

To serve with cheese

In a frying pan, heat up 1/3 cup Picón on medium high. Place 1/8 inch slices of cheese on top of the Picón for two minutes or until softening. Do not allow to melt. Flip and grill opposite side for one minute. Serve immediately with additional Picón on top.

Quick Breakfast Bread

2008-05-07T05:45:00.000-07:00

I first made this recipe as directed with yogurt about three years ago and made it every so often because it was fast and generally turned out well. Three weeks ago I was out of yogurt and so substituted an extra cup of soy milk and was delighted with the result - a much moister, but not cake-like bread. I like to add walnuts and dried cranberries to mine, but I am sure any nuts, seeds, and/or dried fruits would work well. This bread lasts us all week sealed in a ziplock bag and is becoming a regular part of my Sunday afternoon weekly preparation ritual. Enjoy!

2 1/2 cups all-purpose flour
3/4 cups wholewheat flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cream of tartar
3/4 cup nuts and/or dried fruits, roughly chopped
1 tablespoon honey
1 tablespoon vegetable oil
2 cups soy milk

Preheat oven to 180C/350F. Grease and lightly flour bread tin, tapping out excess flour.
Mix together flours, salt, baking powder, and baking soda. Stir in nuts and fruits.
Combine honey, oil, and milk separately until well mixed. Add to dry ingredients and gently fold together with a fork or spatula until a soft dough forms.
Spoon into the greased tin and bake until golden and butter knife comes out clean; about 1 hour. I usually loosely cover with foil about 15 minutes into the hour avoid burning. Then again, I am using an easy bake oven....
Allow to cool 10 minutes before removing from tin and cooling completely on a wire rack.