Amazing, spicy collards

This recipe is adapted from Veganomicon, all because I looked at the wrong page when trying to make it initially- turned out great!

2 bunches collards, pulled off the stem in ribbons
4 cloves garlic, minced/pressed
olive oil
vegetable broth

Marinade:
1/2 cup white wine
1/4 cup hot sauce
2 T olive oil
2 T soy sauce
3 T lemon juice
2 cloves garlic, pressed/minced
1 tsp cumin
1/2 tsp oregano
1-2 tsp BBQ spice (I use the Milwaukee Iron Spice blend from the Spice House)

Mix up all your marinade ingredients (I make a double or triple batch and just keep it in the fridge until I need it and then dilute it with a little veggie broth) and stir together.

Saute the garlic in the olive oil for about a minute, and then add your collard pieces. Get them mixed up with the garlic and oil, you may need to add a little more oil so everything is slightly coated. Add 1 batch of the marinade (or however much you want) and about the same amount of veggie broth and let the collards simmer on high heat for about 10 minutes, or until the collards are tender and deep green. High heat is great for these.

Serve with broth and enjoy!

Flourless Spicy Chocolate Cake - Dairy Free & Corn Free

Dairy Free Flourless Chocolate Cake, a photo by zombie amelia on Flickr.

For my husband's 42nd birthday, I made a delicious spicy flourless chocolate cake with a chocolate glaze frosting :)

The recipes are adapted from the Joy of Cooking.

Cake:
1 pound Enjoy Life semisweet chocolate chunks (no vanilla/corn alcohol, no milk)
10 tablespoons Spectrum palm oil shortening
5 large egg yolks
5 large egg whites
1/4 cream of tartar
1 tablespoon sugar
1/2 tsp cayenne pepper

Have all ingredients at room temperature. Grease a 9 inch round springform pan and line bottom with wax or parchment paper. Preheat oven to 325 F.

In a large, heatproof bowl, combine the chocolate & shortening. Set the bowl in a large skillet of barely simmering water and stir often until the chocolate and shortening are warm, melted, and smooth. Remove from heat and whisk in the egg yolks and pepper.


In another large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form.

Gradually add sugar, beating on high speed. Beat until the whites are stiff, but not dry (they should have a shiny, glossy look to them and look thick and rich but not choppy).

Use a rubber spatula to fold 1/4 of the egg whites into the chocolate mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Bake for 40-45 minutes. The top should have a thin crust and the interior will still be gooey.

Set the cake pan on a rack to cool completely, then refrigerate until chilled, or overnight. To unmold, run a thin bladed knife around the interior edge of the cake pan, set a plate on top, and invert. Peel off the paper, and then reinvert the cake onto another plate.

Then, make chocolate glaze and pour over cold cake. refrigerate atleast until set, about one hour.


Chocolate Glaze

3/4 c. soy milk (Westsoy unsweetend is corn-free)
8 oz. Enjoy Life semi-sweet chocolate chips or chunks

Heat soymilk in saucepan until almost boiling (boiling soymilk causes a film to form on top, you don't want that.) Stir in chocolate chips and stir until smooth. Let stand 20 minutes at room temperature, and use.

Just the right amount of spicy!

Sweet Potato Tortilla Stew

This is a new version of a tortilla soup recipe I posted a while ago... but this version is a) more delicious and b) corn free (since that's our new issue around here.)

You do need to make your own enchilada sauce, which I do ahead of time and freeze. Depending on your allergy issues, you can use a can of some sauce that works for you, or make your own. (But it's a really good recipe and freezes well.)

Enchilada Sauce recipe:

If you can get your hands on tomatillos, then peel, dice and throw those in the blender or food processor (about 2-3 cups worth)

If you can't, I've been using a jar of this per batch of tomatillo salsa. (these are larger batches of sauce, to allow for freezing some)

Ok, so either a jar of tomatillo salsa or blended tomatillos.

1 cup raw green pumpkin seeds

4 cups veggie stock

1 medium yellow onion

6 cloves garlic, pressed or minced

2 T chili powder

2 tsp coriander

2 tsp brown rice syrup

1/2 tsp salt

pepper to taste

Saute the onions & garlic together with the spices in a stock pot. Pour in the broth and the salsa/tomatillo puree and bring to a boil over medium heat. Reduce the heat to medium-low and cook for about 15 minutes.

veggie oil

1 onion, minced

1 package Upton's Chorizo-style seitan (corn free!)

3-4 cloves garlic, pressed or minced 

1 1/2 cups enchilada sauce

2 cups veggie stock

1/4 teaspoon chili powder

1/4 teaspoon ground cumin

salt and pepper to taste

2-3 sweet potatoes, pre-baked

1 diced tomato

1 T tomato paste

4 (6 inch) tortillas, cut into strips and cooked on a griddle

You can either microwave the sweet potatoes until they are soft, or bake them in the oven. I do one or the other, depending on how much prep time I have. I bake them with the skins on, and once they're soft and cooked, soak them in a large bowl of cold water. This wrinkles the skin and makes it really easy to remove, as well as cooling the exterior so you can actually touch and remove the skin. Once you've removed the skin of the sweet potatoes, dice them.

In a large pot, sauté the onions and the garlic in the veggie oil. Once the onions are cooked well, add the seitan and saute for a few minutes. Add the seasoning and diced tomatoes, and saute a few more minutes. 

Once the tomatoes and seasoning have cooked a little, add the sweet potatoes, stock, enchilada sauce, and tomato paste. Cook for about 10 minutes. At the end of the cooking time, cook your tortillas on a griddle, slice, and add to the stew. Simmer for a few more minutes and serve!

In a separate bowl, mix the enchilada sauce and stock. Add the chile powder, cumin, salt and/or pepper. Add this mixture to the pot with the onions and Quorn, bring to a boil, then reduce heat to low. Mix in the beans and tomatoes. Cook the tortillas on a griddle until cooked enough for tacos, and then slice into strips and add to stew. Simmer until heated through. 

General Tsao’s Sauce (from scratch) with Tofu

This is my husband's recipe, he developed it after looking at a ton of General Tsao's sauce recipes online, most bragging about being completely from scratch... and having ingredients like hoisin sauce or something. Yes, this one does use soy sauce and chili oil, those are pre-made.
We used to buy General Tsao's sauce from Trader Joe's (it's very good) but with his corn allergy, we had to come up with our own version. Use lots of broccoli with this one :) 

If you're not familiar with using arrowroot as a corn starch substitute, it's a thickener that works very well with sauces. It's also a lower temperature thickener, so keep your sauce at a lower temperature when you add it. It's easiest to add to a sauce if it's already liquid, and mixes really well in cold water- so add a little cold water to your measured out arrowroot, stir, and then add the liquid to your sauce. Arrowroot also thickens quickly.


Ingredients:

5 Tbsp rice vinegar
6½ Tbsp. rice wine
½ cup soy sauce
2 Tbsp. toasted sesame oil
1½ or 2 tsp. chili oil
2 Tbsp. tomato paste
½ cup sugar
3 tsp. minced garlic
1½ tsp. minced ginger
4 or 5 teaspoons arrowroot, for sauce (pre-mixed in a little bit of cool water)

½ cup oil (for frying)
One container of Extra Firm fresh tofu.
1 cup (ish) onions
4 Cups broccoli (approx)

Sauce Instructions: 
Mix Rice Vinegar, Rice Wine, Soy Sauce, Sesame Oil, Chili Oil and Tomato Paste. Add 1/2 cup sugar, then whisk it together.

In a large sauce pan lightly sauté the garlic and ginger in a small amount of oil, then add the mixture and bring to low boil over medium heat. Reduce heat and cook, and add arrowroot while whisking. It should be thick when done. Then remove from heat and set aside.

Stir Fry Instructions: 
Take tofu out of liquid it came in and chop into 1 inch cubes, press these between two towels to take out the moisture and dry them. Heat 1/2 cup oil in a large frying pan over medium heat. Then place in the tofu, turn it during cooking so that each side gets browned. When all sides are browned, place the tofu on a paper towel to get rid of excess oil. Sauté the onions, add broccoli and cook until tender. (add water if necessary) Then add the tofu and then the sauce and heat over low for until everything is heated through.

Vegan Spinach Pesto Stuffed Shells

These were *amazing*

Start with homemade tomato sauce w/ vegan Italian sausage:

• 1 package Upton's Naturals Italian Sausage style seitan
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1 (15 ounce) can canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley

I saute the seitan with the onions & garlic, browning the seitan a bit. The rest of the ingredients- the crushed tomatoes, tomato paste, tomato sauce, water, sugar, seasonings, salt, pepper, and parsley (if you have it) go in the crock pot. When the seitan/onions/garlic is done, add that to the crock pot and turn on low for 6-8 hours (while you're at work.)

Corn-free note- I've been using Eden Organics for canned tomatoes and beans because their canned stuff is completely free of citric acid, which may or may not be corn.

OK, so once your sauce is done, make the spinach pesto ricotta filling (adapted from the Veganomicon):

• 1 lb extra firm or firm tofu
• 2 tsp lemon juice
• 2-4 cloves garlic, pressed or minced
• 1/4 tsp salt
• ground pepper
• 1/2 cup minced basil leaves
• 1/4 cup pinenuts
• 2 T olive oil
• 2-3 cups baby spinach

I used my Cuisinart, and simply blended everything together, putting in the spinach last. Set aside (you can even make ahead of time and refrigerate it.

Cook up some pasta shells- the ones I used were actually brown rice shells, and I used them because the other brands at the store had lots of potential corn ingredients- various vitamin additives to the flour that are completely unnecessary. These were very good, tasted just like regular pasta. And the packaging promises you can't overcook them. But, they take about 20 minutes to cook.

After you cook your shells, spread a layer of sauce on the bottom of your pan, stuff each one with ricotta filling, and then pour more sauce on top of the shells (I think I used about 2/3 of the sauce.) Bake for 30 minutes at 350F.

Enjoy!!

Thanksgiving Dinner, Take 2 (final version)

Finally getting around to posting this...

The winner was the Baked Thanksgiving Risotto from the Vegan Holiday Kitchen, minus the corn. Not only was it delicious, it was the easiest risotto I've ever made. Seriously. I used delicata squash for the squash, since that's what I had, and the sweet flavor of the delicata complimented the red beans and spinach wonderfully.

So, there was the risotto, the sweet potato biscuits, and the carrot cranberry cake, all from Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions.

It was delicious.

Thanksgiving Dinner, Take 1

So, since our beloved Tofurkey is out (big surprise, it has corn ingredients in it) I've been trying to come up with something else to bring to Thanksgiving dinner next week. Last night was dry run #1.

Recipes tried were:
Sweet Potato Biscuits from Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions
Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping from Veganomicon: The Ultimate Vegan Cookbook

The Sweet Potato Biscuits were delicious. I thought that the prep was a little weird, since you make the dough in the food processor, and I'm not used to doing that, but it was easy, and the taste was very good. These will be made next week.

The Pumpkin Ziti was eh. A little on the glue-y side, and pretty bland. I fear that this is the kind of vegan dish that non-vegans hate, and with good reason. It didn't have a lot of flavor, which was weird, because the cashew ricotta tasted good and the breadcrumbs and the onions were delicious individually. Put it all together and it's not a winner, which is surprising, since everything else I've made from Veganomicon has been delicious. Oh well, you can't win every time. This will not be made next week.

Friday I will be making the Baked Thanksgiving Risotto from the Vegan Holiday Kitchen, minus the corn. Fingers crossed!!

Make Your Own Almond Milk (It's Really Easy)

OK, when we figured out my husband's corn allergy this summer, and realized that the almond milk we buy had corn-derived ingredients in it (Almond Breeze Unsweetened, if you're curious) he suggested we make it. I was immediately against it. What a pain in the ass.

Boy was I wrong.

It's really easy, and I actually like how this stuff tastes, which I can't say that I did for the Almond Breeze. Why bother? Yes, we also buy corn free soymilk (WestSoy Unsweetened, Trader Joe's Unsweetened, and Eden Soy Extra Unsweetened are nothing but soybeans and water)- but baking with soymilk is pretty bad. Baked goods have this weird, smooth texture that I don't like. Baking with almond milk is (to me) just like baking with regular milk- baked goods turn out fluffy and delicious.

You do have to plan ahead a little, but we go through this stuff regularly enough that I seem to always have a cup of almonds soaking.

Ingredients:
1 cup raw (non-salted) almonds, soaked from anywhere from 4 hours to several days
3 cups water
1 T honey
your blender
a nut milk straining bag

Making Almond Milk- Soaked Almonds, a photo by zombie amelia on Flickr. 

Yes, I know that ideally, you should only soak your almonds from 4-8 hours, but I've not noticed any difference in the finished product if I soak them longer. You just get weird white fatty stuff soaking in your water. I soak the almonds at the ratio of 1 cup almonds to 2 cups water, and just set it out in a Pyrex glass measuring container on the counter and leave it there.

Once your almonds are soaked, strain them (discard the soaking water) and rinse them off. Put in the blender with the water and the honey.

Making Almond Milk- Before Blending, a photo by zombie amelia on Flickr. 

Puree that stuff. For a minute or two.

Making Almond Milk- After Blending, a photo by zombie amelia on Flickr. 

Once you've pureed it for a few minutes, pour it into a container through your strainer bag. The strainer bag is really helpful. I tried it with a mesh colander and it was all over the place.

Making Almond Milk- Straining Bits, a photo by zombie amelia on Flickr. 

Remove the bag from the milk and squeeze the milk out of the bag, discard the almond bits.
This recipe makes about 3 cups of milk.

Honey Oat Bread (Dairy Free)

Dairy free, delicious, honey oatmeal bread :)

Adapted from Bakingdom's Soft Honey Oat Bread and made in my new bread maker. Why a bread maker? With all our food allergies, it's hard to buy a bread that both my husband and I can eat. Clasen's bread, from Middleton, Wisconsin, comes closest, even nicely labeling when they use cornmeal on the bottom of bread, but we like a softer, honey oat type bread than the one variety of bread of theirs we can both eat. So, I bought a bread maker. I love the bread maker. It's so easy.

All you have to do is put the ingredients in the bread maker in the correct order and turn it on.

The bread maker requires correct layers of ingredients: bottom is the liquids, then the dry ingredients, and then the yeast.

This is a 1.5 lb loaf of bread, I set my bread maker to medium crust darkness.

So, in order to make this delicious bread, you need (in order):

1 cup almond milk (room temperature, not right out of the fridge- you can warm it to about 75-90F)
1/4 cup water (lukewarm/warm temperature)
2 tablespoons melted Spectrum palm oil shortening
1/4 cup honey (the tangier, the better)
2 & 3/4 cups bread flour
1/4 cup whole wheat bread flour
3/4 cup oats
1 & 1/2 tsp salt
1 package Rize yeast (no corn ingredients) it's about 2 & 1/4 tsp

The yeast actually goes into a little indentation you create in the top of your dry ingredients, a little well to hold the yeast.

Finished loaf!, a photo by zombie amelia on Flickr.

You can also opt to drizzle honey on top of your loaf and sprinkle oats- this can be done when your bread maker tells you the last rise cycle is starting- this is when you get the option to remove the paddles and reshape the loaf, sometimes I do this, sometimes I don't.

Either way, the bread is soft and delicious.

Delicious No Chicken Broth Recipe

In trying to make matzo ball soup yesterday, I realized that my previous no chicken broth standby is on the "has corn" list, thus making it inedible for my husband. So, I attempted to make a "no chicken" broth and came upon this delicious recipe, which I think is pretty close to the Imagine brand that I was buying.

The trick was finding seasoned salt that had no weird corn based ingredients, and Penzy's won. Their Seasoned Salt is corn free.

I found this recipe on the http://www.myvegancookbook.com blog. Modified to removed the vegan butter.

• 1 Cup Onions, Chopped
• 1 Cup Celery, Chopped
• 2 Tablespoons Olive Oil
• 5 Cups Water
• 2 Teaspoons Onion Powder
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Seasoned Salt
• 1/2 Teaspoon Poultry Seasoning
• 2 Tablespoons Soy Sauce (Kikkoman is corn free, no alcohol.)

In a large stock pot, simmer the onions and celery with the olive oil on medium-low heat until vegetables are soft. Add the onion and garlic powder, seasoned salt, poultry seasoning and soy sauce and saute for another minute.

Add water and let simmer on medium-low for 30 minutes. Strain broth and discard vegetable pulp.

Makes 4 cups.

It also makes a great sick day veggie soup/broth if you don't strain the veggie pulp.

Indian Peach Rice Pudding

We attended a birthday potluck yesterday, with an Indian food theme. Now, I can't eat out Indian (ghee being a mortal enemy of mine) but I love Indian food, and it's easy enough to cook Indian at home. I made the delicious samosas recipe from Vegan with a Vengeance, which are pretty time consuming, but totally worth it (you can shorten the prep time by making a samosa pie instead of individual samosas...)

Anyway, we were brainstorming on what desert to bring and my husband found an Indian peach rice pudding recipe online that looked really good, so I modified it! It's called Peach Phirni, and you can indeed make it without corn starch and without cow's milk. I made a double batch, but I'm going to post the single batch recipe, since doubled it makes a LOT of pudding.

Ingredients

• 1/4 cup rice
• 3 cups almond milk
• 3/4 cup sugar
• 15 oz sliced fresh peaches (blanched and skinned)
• 1/2 teaspoon arrowroot (or corn starch)
• 1/8 teaspoon cardamom powder
• 1/8 cup sliced almonds
• 1/8 cup raw cashews
• slices of peaches for garnish
• mint leaves for garnish

Wash the rice and soak it in water for fifteen minutes or more. Once the fifteen minutes are up, drain the water and put the rice and a little almond milk in the food processor and puree to a fine texture. Set aside. Blanche the peaches in boiling water for 45 seconds, peel and slice. Set aside slices from one peach for garnish. Put the rest in the food processor with the arrowroot powder and puree. Set aside.

Boil the almond milk on medium high heat and let it simmer until milk reduces (the original recipe says to reduce from 3 cups to 2 cups, just watch it and make sure it reduces by about 1/3.) Take about 1/4 cup of hot milk and mix it with rice paste and mix. Add the rice/almond milk to the boiling almond milk slowly and stir continuously, making sure rice does not become lumpy and the almond milk doesn't burn. Add the almonds and cashews and stir.

Cook for about 20 minutes, the almond milk with reduce to about half it's volume and the rice will look and taste cooked (even though it's in tiny bits, you will be able to tell when it's cooked- looks almost like cooked tapioca.) Once the rice is cooked, add the sugar and cardamom and cook for about 4-5 minutes- make sure the sugar is completely dissolved and the cardamom mixes in completely. Turn off the heat. Mix the peach puree with the cooked rice and transfer to a serving bowl

Chill in the fridge for a few hours and then garnish with the peach slices and mint leaves! Enjoy!

Delicious Teriyaki Noodles

Delicious Teriyaki Noodles, a photo by zombie amelia on Flickr.

This was an easy and amazingly delicious hot weather meal... it was still 95F at 7pm when I was making dinner, this was a nice refreshing dish. I had prepackaged Wildwood Teriyaki Baked Tofu, but I guess I like more Teriyaki flavor than then, because in my head, that sounded kind of bland. So, I harnessed the power of Google and found a delicious and very easy Teriyaki sauce recipe on Veggiebelly.com (which I doubled from the original, except the amount of ginger):

8 tablespoons soy sauce
8 tablespoons brown sugar
4 tablespoons mirin
4 tablespoons rice vinegar
1 tablespoon powdered ginger

For the rest of this recipe, you also need-
about 6 oz rice noodles I had half a package of Thai Kitchen rice noodles) 
2 stalks broccoli
baked tofu
half an onion
half a cucumber

Place the sauce ingredients in a pot and bring to a gentle boil. Reduce heat and simmer for about 2 minutes or till the sugar dissolves and sauce thickens slightly. Take care not to boil the sauce too much and burn the sugar. Taste the sauce, and adjust sugar or rice vinegar if needed.

In the meantime, I boiled water and soaked the rice noodles- rice noodles are so easy, all you do is boil water, dump them in (off the heat) and let them soak and soften while you're preparing the other things. Once they're soft, you rinse them in cold water to stop them softening. You end up with delicious, cold noodles.

While the rice noodles were "cooking," I cut up the tofu, and sauteed with onion (browning slightly, since I hate soft, soggy tofu) and then added teriyaki sauce to the pan, cooking the tofu and onion mixture a little in the sauce. I then added the broccoli and put the lid on the pan for a few minutes to steam the broccoli a little, before stirring it in with the tofu and adding more teriyaki sauce.

Cut the cumber into strips and set aside.

Once the tofu and broccoli are ready, put the rice noodles in your individual serving bowls, and spoon the tofu/broccoli mixture on top of the noodles. Add the cut up cucumber to the dish and serve! It's a delicious sweet teriyaki taste, and the pairing of the cold noodles and the warm tofu was fantastic.

I also used the remaining teriyaki sauce as a dipping sauce for the frozen vegan pot stickers I made to go with this. YUM!

Raw Vegan Summer Cake

aka "Cheesecake" which, of course, has absolutely no cheese. But is delicious! My husband was recently diagnosed with a corn allergy, and we are adapting to that. It's been difficult, and has required much adjusting of cooking, especially since (as we had been noticing) he really can't tolerate goat cheese the way I can. Sigh.
So, we had lunch and dessert at the Chicago Diner recently, and he got a piece of their raw vegan cheesecake and really liked it. Now, for obvious reasons (my raw fruit allergies) I'm not really into raw cooking. But this delicious cake was managed just fine. The recipe comes from the Post Punk Kitchen blog, and I modified it only by using pasteurized lemon juice, not raw lemon or lime juice.
This is officially one of my new favorite recipes.

Ingredients:
Crust
1 cup pecans
1 cup almonds
1/4 teaspoon salt
4 medjool dates, pitted and chopped

Filling
3 cups raw cashew pieces, soaked overnight (or at least 3 hours)
1/2 cup agave syrup
1/4 cup water
1/4 cup lemon juice
1 teaspoon vanilla extract
32 oz strawberries (reserve 9 for decorating), hulled and halved – about 4 cups
3/4 cup coconut oil, melted

Lightly grease a 9 inch spring form pan with coconut oil and set aside.

To prepare the crust, pulse nuts and salt in a food processor fit with a metal blade. When nuts are fine crumbs, add the dates and pulse until the dough holds together when squeezed between your fingers. Firmly press crust into the bottom of prepared cake pan. Set aside.

To prepare the filling, pulse cashews in food processor until crumbly. Add agave, water, lemon juice and vanilla and puree until very smooth, scraping down the sides with a rubber spatula to make sure you get everything. Feed the strawberries through the top of the food processor and puree until incorporated. The filling should turn a pretty pink. With the processor running, add the melted coconut oil in a steady stream.

Pour the filling into the cake pan. It will look like a smoothie and you’ll think no way it will set, but it will! Cover with plastic wrap and place in the fridge to set. Make sure it’s level so that your cake doesn’t come out wonky. Let set for at least 4 hours.



OK, so she has you also make "Raw Fluffy White Frosting Recipe"


1/2 cup raw cashew pieces, soaked overnight
1/2 cup water
2 tablespoons agave syrup
1/2 teaspoon vanilla (alcohol free is preferred for raw desserts)
1/4 cup raw coconut oil, melted

Prepare the frosting in basically the same way as the cake. Pulse the cashews in the food processor until crumbly. Add the water, agave and vanilla and blend until smooth. With the food processor running, stream the coconut oil in through the top until combined. Pour into a bowl and cover with plastic wrap. Chill until set, about 2 hours.

but mine did not set. You can see it there on top of the cake, as the white layer. It made a fine layer, but it did not turn out like hers. I simply sliced and layered the strawberries on top of the cake instead. Still amazingly delicious.

Vegan Shamrock Shake Test Kitchen

minty minty goodness... my non-allergic husband was kind enough to taste test for this experiment, which produced an *almost* perfect vegan Shamrock Shake (tastes right to me, but it's been 8-9 years since I've had one.) I'm not ashamed to admit that I LOVE Shamrock Shakes.

1 container Coconut Bliss Vanilla Island ice cream
1 cup Silk Original Light
3/4 tsp peppermint extract
6-8 drops green food coloring
1/8 tsp vanilla extract
3 T powdered sugar

Blend in the blender, you may have to re-freeze for several hours and re-blend. I put mine in the empty ice cream container and froze for a while. The texture after 1 hour of freezing & reblending was almost right.

Enjoy!!

Vegan Meat Sauce! (+ goat cheese lasagna)

So very delicious!! Adapted from the World's Best Lasagna recipe I found via my phone while at the grocery store. This is the third time I've made it, and the lasagna, too.

• 1 package Upton's Naturals Italian Sausage style seitan
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 1 (15 ounce) can canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley

I saute the seitan with the onions & garlic, browning the seitan a bit. The rest of the ingredients- the crushed tomatoes, tomato paste, tomato sauce, water, sugar, seasonings, salt, pepper, and parsley (if you have it) go in the crock pot. When the seitan/onions/garlic is done, add that to the crock pot and turn on low for 6-8 hours (while you're at work.)

We actually used about 2 cups of the sauce the first night (didn't have time to bake lasagna) with sauteed crimini mushrooms in olive oil and gnocchi. Very tasty. You certainly don't have to use all the sauce in the lasagna- this makes a HUGE amount of sauce. You can also cook the sauce on the stove top, for 2.5 hours in a dutch oven- see original recipe for that. 

To make the lasagna, you need:

• 12 lasagna noodles
• 16 ounces Tofutti ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 8-10 ozpound goat mozzarella cheese, grated
• 3/4 cup grated Parmesan cheese (I skipped this, since I don't really care for the texture/taste of Rice Parm- if you can handle sheep Romano, you could use that- if you skip it, just add a little extra mozzarella) 
  

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine Tofutti ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.


Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Rhubarb + Sugar = Marmalade

This is from a very old cookbook (The American Woman's Cookbook, edited by Ruth Berolzheimer, 1941) which came from my grandmother's house, though, let's be clear, I don't think she ever canned anything... so was not an adventurous cook.

This is a delicious recipe!

1 lb rhubarb (4 cups)
1 lemon
2 cups sugar

Wash rhubarb and cut into thin slices. Wash lemon and shave off the thin yellow rind, cut rind into small, thin pieces. Juice lemon and set aside.
Mix rind with rhubarb with the sugar, let stand overnight.

The next day, add lemon juice and cook until it boils over a high heat, stirring constantly. Cook rapidly *almost* to gelling point (this is important- if you cook to gelling point, you will get marmalade that's too stiff to spread unless you warm it first.)
Do your normal jam prep work, this recipe makes about 4 1/4 pint jars.
Remove from heat, fill hot jars, process in boiling water for 10 minutes.
Enjoy!

What to do with Green Tomatoes?

Green Tomatoes, a photo by zombie amelia on Flickr.

This was my question. The answer was, make hot green tomato jam!

I didn't have many green tomatoes, so this is a tiny batch, but maybe this is what you also have in your yard on your tomato plants.

2 cups tomato pulp (I used the food processor to pulp them)
1 1/4 cups sugar
2 T lemon juice
2.5 t calcium water
2.5 t pectin (Pomona's Pectin, hence the calcium water)
1 T Sambal Oelek (Fresh ground chili paste)

Mix pectin with sugar and set aside. Prepare your jamming stuff (this made 2 1/2 pint jars and 2 1/4 pint jars)

Cook tomato pulp and lemon juice until boiling (you want it to break down a little first) then reduce heat and add chili paste and calcium water. Bring mixture back to a boil and add pectin/sugar, stir vigorously while cooking until the pectin/sugar dissolves. Return to boil one last time, then remove from heat.

Fill jars to 1/4" from top, process in hot water for 10 minutes.

Grilled Calzones!

I've made these twice now, and they're a tiny bit tricky (I'm not much of a grill expert) but delicious, and great left over.
The original recipe was from the Milwaukee Journal Sentinel from July 27, 2011, but I can't find it in their recipe archive, so I'll just write it out. They had three versions, Spinach-Ricotta, BBQ Chicken, and Rosemary Mushroom. Mine is mushrooms, basil, spinach, and goat cheese.
I used the Pillsbury Classic Pizza Dough (the recipe told me to used "store bought pizza dough" and this worked pretty well. Mine then ended up being rectangle, rather than half round.
to make 4 calzones:
1 tube Pillsbury Classic pizza dough (thin crust is too thin)
1 cup of grated goat cheese
1 cup (ish) pizza sauce
10-12 mushrooms, sliced
1 cup spinach, chopped
half an onion, chopped
fresh basil
garlic, pressed
olive oil
salt, pepper, and crushed red pepper
Saute the onions, garlic, and basil together until the onions are clear. Add the mushrooms and saute until cooked. Add the spinach, saute until wilted and mix into mushrooms & onions.
Remove from heat and let cool.
Unpop your pizza dough and stretch a little, like you would putting in in a pan. Cut into 4 rectangles.
In each rectangle, spread tomato sauce, sprinkle some cheese, then add some of the mushroom spinach mixture, top with more cheese, and make sure to spread tomato sauce on what will be the top inside of your calzone. Fold in half, and pinch sides closed. Sprinkle each side of each calzone with flour to prevent sticking. Repeat.
OK, so your grill needs to be heated with two zones- a medium hot zone and a medium cool zone. Brush your grill with the olive oil, and put as many calzones as will fit in the hot zone. Put the lid down and grill for about 2 minutes, until the bottom side has formed a hard crust and shows grill marks. Filp and grill another 2-3 minutes. Move calzones to the cooler area on the grill and bake an additional 3-5 minutes until sides of calzones have formed a hard crust and turned golden brown. Enjoy!!

Cold Brew Coffee

Ah, summer. Hot days don't mean hot coffee, hot days mean cold, iced coffee. YUM. Now, some people will tell you that you need a fancy iced coffee brewer or something to make cold coffee, but you don't. (I'm talking about cold-brewing coffee, which is less acidic than brewing it with heat, then cooling it.)

All you need is coffee, ground for a french press, a container to steep it in, and a container to filter it in.

The ratio is 1 part coffee to 2 parts water, so I usually use 3 cups coffee to 6 cups water. Make sense?
Find yourself a good-sized glass pitcher (I use the yellow one in the picture) and mix up your coffee and water and let sit for a good 12 hours. I usually put saran wrap on the top to keep bugs out since my pitcher has no cover. After at least 12 hours, you are ready to strain. Really, you can probably use a drip coffee maker and filter for this, but I don't have one, so I use my Chemex. I put a paper filter in the Chemex and stir up the grounds/coffee in the pitcher and pour it through. Now, it's thick stuff, and generally I fill up the filter, then let it filter itself while I walk away and do something else for a while- it takes a bit. I often go through 2 paper filters per batch, and this does involved scooping some of the coffee grounds out of the filter to pour more in.




it's not as complicated as I just made it sound. But this is why you could use a regular old drip coffee maker with pot & and a strong paper filter- pour your coffee & grounds into the filter and let it drip through into the pot.


Anyway, once you've filtered all your coffee, you have coffee concentrate. Chill, and serve by mixing 1/3 cup coffee concentrate with 2/3 cup water, serve with yummy soy creamer over ice and enjoy!

French Toast

mmm... delicious french toast... made with eggs & almond milk!!
it's a staple of our Sunday morning breakfast rotation, and it's very simple. you need:

stale bread
eggs (4-5)
almond milk
cinnamon
vanilla
oil

decide if you want 4 or 5 eggs worth of toast and then crack those in a bowl with a flat bottom (I use a pyrex bowl.) Pour quarter sized dollops of almond milk into the eggs (one for each egg) and then beat until everything is smooth. Pour in a little vanilla (maybe 2 tsp?) to taste, and liberally shake cinnamon over the top and beat again.

Oil your pan, dip your toast, and enjoy!