Blackberry Toaster Pastries

Blackberry Toaster Pastries

 

Pecan Crust
1 1/4 cup whole spelt flour
1 cup toasted pecans
1/4 tsp salt
3 tbl solid coconut oil
2 tbl maple syrup
2 tbl cold water

In a food processor, combine the flour, pecans and salt. Pulse until the pecans are finely ground. Add the oil and pulse a few times until the oil is in small pieces. Add the maple syrup and water and pulse until the dough just comes together.
Wrap into a flat disc with seran wrap and chill for 2 hours.

Blackberry Toaster Pastries
Filling:
6 oz fresh blackberries
3 tbl blackberry preserves, preferably sugar free
5 tbl water, divided
3 tbl cornstarch

Combine the blackberries, preserves and 2 tbl of water. Bring to a boil over medium heat and simmer for 5 minutes. Mash the berries with a fork so they're not whole anymore.
Combine 3 tbl of cold water with 3 tbl of cornstarch and stir until smooth. Pour slowly into the blackberry mixture.
The filling should thicken immediately.
Remove from the heat and chill.

Roll out the chilled dough on a floured surface to 1/8th of an inch thick. Cut out large rectangles. Place on a greased baking sheet and fill the center with 2 tbl of blackberry filling. Top with another rectangle and use a fork to pierce the edges shut. Prick 2 rows of holes in the top to allow steam to vent while cooking.

Brush the top with a small amount of cornstarch mixed with cold water.

Bake for 20-25 minutes until golden brown.

Chilled Cucumber Soup with Watermelon Salsa

Chilled Cucumber Soup
Serves 2-3
1 english cucumber, skin on
1 avocado
1 bunch scallions, green parts only
1 handful cilantro, stems and leaves
1/2 jalapeno, seeds removed
juice of 1 lime
salt, to taste
cold water to thin out soup to desired consistency

In a blender combine all of the ingredients and blend until smooth. Taste and season with more salt if necessary.

Watermelon Salsa
1 cup yellow corn kernals
1 cup watermelon, small dice
1/2 cup minced radishes
2 tbl cilantro leaves
salt, to taste

On a small grill pan or grill top, cook the corn kernals until lightly charred. Combine with the remaining ingredients and sprinkle with salt. Top on soup and enjoy.

Watermelon Cucumber Lemonade

It's summer and that means one thing for people who have their own gardens: too much cucumber and too much zucchini. Thankfully I am able to fully benefit from my friend's first world problems. I am more then happy to take this off their hands. With only so many things you can do with cucumber, I decided to use a few and experiment with different drinks. This non-alcoholic summer beverage is a perfect addition to your recipe repertoire.

One Year Ago Today Roasted Vegetable Baguette with Parsley Pesto

Two Years Ago Today Sweet Corn & Roasted Garlic Tamales with Tomatillo Sauce
Three Years Ago Today Cauliflower Fritters with Mango Dipping Sauce & Pineapple Ceviche

Sweet watermelon, crisp cucumber and fresh lemon juice combine into a perfectly sweet and refreshing drink for everyone to enjoy.
 
Watermelon Cucumber Lemonade
yields 10 cups
1 lb of watermelon, medium chunks
8 oz of cucumber, skin on, medium chunks
1/2 cup light agave
10 cups water, divided
1/2 cup fresh lemon juice

Combine the watermelon, cucumber, agave and 2 cups of water in a blender and blend until smooth.
Strain out the pulp and seeds and discard.
Combine the juice with the remaining 8 cups of water and fresh lemon juice. Stir to combine.
Chill and serve!

Pan Fried Shiitakes & Seitan with Spiced Pinto Beans and Tomatillo Sauce

Mushrooms and tomatillos were calling my name at the Farmer's Market yesterday and I knew I wanted to do Mexican. I always want to eat Mexican. This meal might look complicated but each component has very little ingredients (not something I am particularly known for!) and can easily be put together at the same time if you are good at multi-tasking!

One Year Ago Today Sugar & Spice Walnuts

Two Years Ago Today Grilled Tofu, Asparagus & Apricot Kebobs with Orzo

Three Years Ago Today Seitan & Pinto Bean Sopa, Jicama and Cucumber Slaw


Lightly coated, shiitake mushrooms and seitan fried until crisp and golden brown over a bed of spiced pinto beans and creamy tomatillo sauce.

Pan Fried Shiitakes & Seitan
peanut or safflower oil, for frying
8 oz seitan, medium sized chunks
4 oz shiitake mushrooms, stems removed
1 cup all-purpose flour (or 1 additional cup of cornmeal if making a gf dish)
1/4 cup fine yellow cornmeal
salt and pepper, to taste

Heat a shallow pan with about 1/4 inch of oil to 350.
While the oil is heating, toss the seitan and mushroom caps with the flour, cornmeal, salt and pepper.
The easiest way to do this is in a paper bag.
Once the oil is hot, shake off any excess flour and fry in 2 batches. Be sure not to overcrowd the pan.
Drain on a paper towel and sprinkle with salt while hot.

Spiced Pinto Beans
1 tbl extra virgin olive oil
3 tbl minced red onion
1 garlic clove, minced
1-15oz can pinto beans, undrained
1 tsp chili powder
1 tsp cumin
1/2 tsp salt

Sweat the onion in olive oil over medium heat until tender and translucent, 5-7 minutes. Add the garlic and cook 2 minutes to toast. Add the beans with their juices, chili powder, cumin and salt. Bring to a boil, reduce to a simmer and cook for 15 minutes. Taste and season with salt if necessary.

Tomatillo Sauce
yields 1 cup
1 tbl extra virgin olive oil
5 medium sized tomatillos, roughly chopped
3 garlic cloves, smashed
2 tbl cilantro

In a small pot, saute the tomatillos and garlic in olive oil for 10 minutes until the tomatillos release their juices and soften. Transfer to a blender along with the cilantro and blend until smooth. Taste and season with salt.

Peach-Almond Tart

This tart is only for the ripest of fruits. Because it is only cooked for a short amount of time, the fresh flavor of peach really needs to shine and unripe fruit just won't do. A shallow layer of almond meal is sprinkled over the crust before adding on the fruit to keep the crust crisp and also create a surprise. As the tart cooks, all the natural juices from the peaches seep down and combine with the almond meal to make an luscious impromptu cream layer.
 
One Year Ago Today Pumpkin Pancakes with Hazelnut Syrup

Two Years Ago Today Sticky Barbecue Seitan

Three Years Ago Today Sweet Corn Ice Cream

Ripe yellow peaches and toasted almonds nestled inside a buttery, flaky tart crust and baked until golden brown.

Peach-Almond Tart
serves 8-10
1 3/4 cup all purpose flour
1/4 cup whole wheat pastry flour, plus more for dusting
1/2 cup organic cane sugar, plus more for sprinkling
1/2 cup plus 1 tbl vegan butter, cold and cubed
1 tsp baking powder
1/8 tsp salt
4-6 tbl ice cold water
1/2 cup almond meal
5 ripe yellow peaches, skin on, 1/4-1/2" wedges
1/2 cup peach or apricot preserves
3 tbl sliced almonds, toasted

Grease a 10" fluted springform tart pan.
In a food processor, combine both flours, sugar, butter, baking powder and salt. Pulse until the butter is pea sized. Drizzle in 4 tbl of water and pulse until the dough comes together, adding more water 1 teaspoon at a time if necessary.
Flour your counter top with a little whole wheat flour and pour the dough out. Gently roll out the dough to a 12" circle. Roll the dough around the rolling pin and then unroll it over the tart pan. Once the dough is pressed in the pan, freeze for 1 hour.
Preheat the oven to 425.
Sprinkle the almond meal in an even layer over the dough. Arrange the peaches tightly in the pan and sprinkle the top with sugar.
Bake for 20 minutes.
Combine the preserves with 2-3 tablespoons of water and melt to combine. Brush over the peaches to glaze and sprinkle with toasted almonds.

No Churn Pineapple Sorbet

There is only one trick to this perfectly creamy and tart sorbet and it must not be skipped! The trick is to use fresh pineapple that you freeze yourself. Prebought frozen pineapple is not nearly as sweet and flavorful and the end result will be much more tart and bland than you want. You also want to make sure you are blending the pineapple frozen, don't skip this step! You will notice that the result is practically ready to eat right from the blender. Blending unfrozen pineapple will make your mix much more watery and the end result will be more like water ice instead of a creamy sorbet. These are simple but important steps and can be applied to any kind of fruit! Try it with peaches or grapes or mix fruits to create your own blends.

One Year Ago Today Single Serve Deep Dish Chocolate Chip Cookie
Two Years Ago Today Eggplant Onion Burgers with Fig Hazelnut Jam
Three Years Ago Today Broccolini Pizza with Corn Sauce

Two ingredient, fresh pineapple sorbet that requires only a good trusty blender and some patience. No ice cream machine needed here!

No Churn Pineapple Sorbet
yields 1 quart or 4 cups
1 fresh pineapple, cored, small dice (about 4 cups)
1 cup water
1 cup organic cane sugar

Cut and freeze the fresh pineapple completely.
Transfer the frozen pineapple to a blender along with the water and sugar. Blend until thick and completely smooth.
Transfer to a sealed container and freeze.

Crispy Ratatouille Turnovers with Basil Almond Pesto

One Year Ago Today Red Grape Chocolate Swirl Ice Cream

Two Years Ago Today Rotini with Fresh Pea Sauce, Lemon & Mint

Three Years Ago Today Peanut Butter Banana Granola

Flaky pockets of puff pastry stuffed with caramelized eggplant, sweet yellow onions, tender zucchini and red bell pepper. Serve over your favorite marinara sauce with a side of basil almond pesto for dipping.

Crispy Ratatouille Turnovers
serves 4
3 tbl extra virgin olive oil
1 eggplant, peeled, medium dice
1 sweet onion, medium dice
1 cup white wine
3 garlic cloves, minced
1 zucchini, medium dice
1 red bell pepper, medium dice
2 tsp dried basil
1/4 tsp red pepper flakes
1/2 cup vegetable broth
salt and pepper, to taste
2 sheets (1 box) puff pastry, thawed
2 tbl vegan cheese, such as Daiya Jalapeno Garlic Havarti, crumbled, optional
1 cup marinara sauce

Preheat the oven to 375.
Over medium high heat, saute the eggplant and onion in olive oil. Season with salt and pepper. Cook for 10-12 minutes until the eggplant is very tender and caramelized. Deglaze the bottom of the pan with white wine, scraping up all the bits.
Add the garlic, zucchini, red bell pepper, dried basil and red pepper flakes. Saute for 5-7 minutes more then add the broth. Cook for 5 more minutes until all of the broth has been absorbed. Taste and season with salt and pepper. Set aside to cool.
Unfold each sheet of puff pastry and cut in half so you have 4 pieces. Fill each center generously with ratatouille,and cheese if using and fold over to seal. Place on a baking sheet and drizzle the tops with olive oil or oil spray. Bake for 30 minutes until crispy and golden brown. Serve with your favorite marinara sauce and pesto.

Basil Almond Pesto
1/4 cup extra virgin olive oil
1/4 cup fresh basil leaves
3 tbl roughly chopped toasted almonds
1 tbl nutritional yeast
1/4 tsp salt
pinch of red pepper flakes

Combine all of the ingredients in a blender and blend until smooth.

Corn Chile Rellano with Refried Black Eyed Peas, Garlic Crema and Mango Guacamole

One Year Ago Today Lemongrass Springrolls with Sriracha Aioli

Two Years Ago Today Marionberry Pie

Three Years Ago Today Ratatouille Ravioli in Tomato Basil Marinara

Charred poblano peppers stuffed with fresh corn, green chilies and a whole lot of cheese. Serve with mango guacamole, roasted garlic-cashew crema and refried black eyed peas.

Corn Chile Rellano
serves 4
4 poblano peppers

3 tbl extra virgin olive oil, divided
12 oz fresh or frozen corn kernels
1-3oz can roasted green chiles
1 1/2 cups shredded vegan cheddar cheese, divided
1/4 cup diced vegan jalapeno garlic havarti cheese (Such as Daiya)
1/4 cup shredded vegan mozzarella cheese
2 cups of your favorite chile or enchilada sauce

Preheat the oven to broil.
Drizzle the poblano peppers with 1 tbl of olive oil and broil until charred, turning the peppers over once to ensure even cooking. This will take about 10 minutes total. Once the peppers are cool enough to handle, peel off the skin and cut a slit down the top, to open up the pepper. Pull out the seeds and stem on the inside and set aside.
Preheat the oven to 400.
Saute the corn and green chiles in 2 tbl of olive oil until tender, 10 minutes. Add 1 cup of cheddar and the havarti and stir to cook until the cheese has melted. Remove from the heat.
Stuff the peppers with the corn filling and top with your remaining cheddar and mozzarella cheese.
Place the peppers back on a baking sheet and bake for 20 minutes until the cheese has melted on the top.
Heat up your chile sauce and serve with your poblanos along with garlic crema and beans.

Garlic Crema
2 tbl extra virgin olive oil
5 garlic cloves, whole
1 cup raw cashews, soaked in room temperature water for 1 hour
1/4 cup coconut water, or plain water
 salt, to taste

Combine the oil and garlic in a small sauce pot and turn on the heat to medium-low. Cook the garlic until it is golden brown and soft, about 10 minutes. Remove from the heat and let sit for 15-20 minutes.
Drain the cashews and combine in a blender with the oil and garlic as well as the coconut water. Blend for 5 minutes until white, creamy and smooth. Taste and season with salt.

Mango Guacamole
2 ripe avocados, small dice
1 plum tomato, seeded, minced
1/4 cup minced fresh mango
2 tbl minced shallots
juice of 1/2 lime
salt, to taste

Combine all of the ingredients and mash with a fork to your desired consistency. Taste and season with salt.

Refried Black Eyed Peas
2 tbl extra virgin olive oil
1 jalapeno, seeded, minced
1 red chile pepper, seeded, minced
1/2 sweet onion, minced
2 tsp cumin
1 tsp paprika
1 tsp salt
1-15oz can black eyed peas, undrained
1-15oz can pinto beans, undrained
2 cups water

Saute the jalapeno, red chile and onion in olive oil until tender and fragrant, 5-7 minutes. Season with cumin, paprika and salt. Add the black eyed peas and pinto beans along with the water and bring to a boil. Reduce to a simmer and cook for 30 minutes or until all of the liquid has been absorbed. Use a potato masher to break up the beans and mash to your desired consistency. I like to keep a little texture. Taste and season with salt.

White Bean & Pine Nut Stuffed Artichokes

Once you get the knack of cleaning out a fresh artichoke, it really isn't so hard. Just make sure you scrape out all the little hairs in the center and discard many of the tough outer leaves. There will be a lot of waste but that's just the nature of a good artichoke.

One Year Ago Today Grilled Corn Crostini
Two Years Ago Today Black Pepper Tofu with Broccoli
Three Years Ago Today Sea Foam!

Creamy white beans, garlic, fresh rosemary and toasted pine nuts make a perfect, hearty filling to all the great fresh artichokes you find during the summer.

White Bean & Pine Nut Stuffed Artichokes
serves 3
2 lemons, divided
3 artichokes 2 tbl extra virgin olive oil, plus more for drizzling
1 shallot, minced
4 garlic cloves, minced
1 tbl minced fresh rosemary leaves
1/2 tsp salt
1/2 tsp red pepper flakes
1/4 tsp black pepper
1/4 cup pine nuts
1-15 oz can white beans, drained and rinsed
2 cups vegetable broth
1 cup white wine
1 tbl nutritional yeast, for sprinkling

Prepare a large bowl of water with the juice of 1 lemon for the artichokes to sit in while you are cutting them up. This will prevent them from turning brown.
Cut off the top 1-2 inches of the artichoke and remove the stem. Set the stem aside to use in the filling. Peel off the tough, outer green leaves of the artichoke (I took the first 3 layers off).
Spread the leaves of the artichoke apart gently and scoop out the hairy choke in the center. Once clean, place in the lemon water until all of the artichokes are done. Cut off the tough outer green skin on the stems and dice.

In a saute pan, sweat the shallots until tender and translucent, 5-7 minutes. Add the garlic, rosemary, salt, red pepper flakes, and black pepper and toast until the garlic is golden brown. Add the pine nuts and continue to cook until the pine nuts have toasted. Add the white beans and toss to combine. Taste and season with salt and pepper if needed.
Tightly pack each artichoke with bean mixture.
In pot large enough to hold the artichokes, combine the broth and white wine and bring to a boil. Add the artichokes and cover. Cook for 25 minutes, checking after 15 to make sure you still have enough liquid at the bottom of the pan.
Serve with a drizzle of olive oil and a sprinkling of nutritional yeast.

Blueberry Soft Pretzels

One Year Ago Today Chickpea Cutlets with Shiitake Gravy

Two Years Ago Today Meatloaf with Whipped Potatoes, Red Pepper Jam and Creamy Corn Sauce

Three Years Ago Today Macadamia Nut Crusted Tempeh, Spicy Tomato Ginger Broth & Green Beans


Crisp on the outside, chewy on the insides, these soft pretzels are more savory than sweet and burst with bites of fresh blueberries.

Blueberry Soft Pretzels
makes 12 medium sized pretzels
1 3/4 cup water
5 tbl melted coconut or canola oil
4 cups all-purpose flour, plus more for rolling
2 tbl organic cane sugar
1 tbl plus 1 tsp instant yeast
2 1/4 tsp salt
1/2 cup fresh blueberries

In a stand mixer with a dough hook, combine the water and oil. On top of that, add 4 cups of flour, sugar, yeast, salt and blueberries. Mix on medium for 6-7 minutes until the dough is smooth and not sticky, adding 1/4-1/2 cup more flour if the dough is too wet.
Transfer to a greased bowl and cover. Rest in a warm spot for an hour, until the dough has doubled.
Lightly flour your counter top and flip the dough onto the counter. Gently press down on the dough with your knuckles to flatten then divide into 12 equal sized pieces.
Roll out each piece into a long rope about 16 inches long then shape into a traditional pretzel shape.
Place on an unlined, greased baking sheet and freeze for 30 minutes.
Preheat the oven to 400.

10 cups water
1/2 cup baking soda
1/4 cup water whisked together with 2 tbl cornstarch
1/2 cup organic cane sugar

In a large, wide pot, combine the water and baking soda and bring to a boil.
Add the pretzels, 3-4 at a time or whatever amount can be added to your pot without crowding. Boil for 1 minute then place back on a greased, unlined baking sheet. Once all of the pretzels have been boiled, brush with the cornstarch mixture and sprinkle with sugar. Bake for 20 minutes, turning the pan around after 10 minutes.

Blackberry Cucumber Salad with Lime Vinaigrette

When blackberries are in season, I try to incorporate them into my diet as much as possible. Originally I intended to make this salad with raspberries but when the grocery store came up dry, I chose blackberries. Turns out blackberries provided a much more flavorful punch for this delicate salad and added little bursts of juicy berry in each bite.

One Year Ago Today Cobb & Slaw Salads in jars

Two Years Ago Today Squash Blossom Crepes with Grilled Scallions and Poblano Cream

Three Years Ago Today Curried Tofu Salad Sandwiches


Baby spinach, English cucumbers, agave glazed walnuts and tart blackberries serve as a perfect summer salad for lunch or a light dinner. Definitely don't skip out on the lime dressing, it brings all the flavors together and adds just the right amount of tang to each bite.

Blackberry Cucumber Salad
serves 3
6 handfuls of baby spinach
2 cups fresh blackberries
1 English cucumber, thinly sliced
1 cup sweet walnuts
10 fresh basil leaves, thinly sliced
 sea salt

Toss the spinach leaves with a bit of dressing and divide among three bowls. Top with blackberries, cucumbers, walnuts, mint and a drizzle of lime vinaigrette. Finish with just a light pinch of sea salt and serve.

sweet walnuts:
1 tsp coconut or canola oil
1 cup roughly chopped raw walnuts
2 tsp agave nectar
pinch of sea salt

Over medium heat, combine the oil and walnuts in a saute pan and begin to toast. After 2 minutes, drizzle in the agave and salt and toss. Cook 2-3 more minutes, tossing every 30 seconds so the nuts don't burn. Once they are nice and toasty, set aside.

Lime Vinaigrette
1/4 cup canola oil
juice from 1 1/2 limes (around 3 tbl)
1 tbl agave nectar
1 tsp dijon mustard
1/4 tsp lime zest
pinch of sea salt

Combine all of the ingredients in a blender and blend for 2-3 minutes to allow the dressing to come together and become thick and creamy. Taste and season with a touch of agave if the dressing is too tart or a pinch of salt if it is too sweet.

Savory Corn Cakes with Rhubarb Avocado Salsa

My never ending quest to eat rhubarb in different ways (other than baked goods) came in the form of a simple salsa yesterday. After sweating some red onions and rhubarb, I gently tossed it with avocado and seasoned with sea salt. It was a mild and delicious combination that paired great with these corn cakes.
 

One Year Ago Today Spicy Pepper Baked Ravioli with Marinara & Basil

Two Years Ago Today White Bean & Kale Ragout with Crispy Chorizo and Baguette

Three Years Ago Today Walnut & Basil Pesto Rigatoni


Crisp on the outside and tender on the inside, these corn cakes are filled with just that- corn! Topped with a cooked rhubarb avocado salsa and you've got yourself a new and unusual way to eat rhubarb.

Savory Corn Cakes
makes 8-10 medium sized cakes
1 ripe banana, mashed
1 1/4 cup almond or coconut milk
1 cup fresh or frozen and thawed corn kernels, divided
1 tbl extra virgin olive oil 3/4 cup whole wheat flour
1/2 cup yellow cornmeal
1 tsp baking soda
1 tsp salt
1/2 cup minced red bell pepper
1/2 cup minced green onions (green parts only)
3 tbl cilantro, roughly chopped
3 tbl canola oil, for frying

In a food processor, combine the mashed banana, 1/2 cup corn kernels, milk and olive oil and blend until smooth. Add the flour, cornmeal, baking soda and salt. Pulse a few times to combine. By hand, stir in the remaining 1/2 cup corn, red bell pepper, green onions and cilantro.
Preheat the oven to 350.
Heat a large non stick pan with canola oil. Use an ice cream scoop or a large spoon and drop balls of dough into the pan. Use a spatula to flatten out each cake. Saute until golden brown on both sides, 10 minutes total. Transfer all of the corn cakes to a baking sheet and bake for 15 minutes.

Rhubarb Salsa
1 tbl canola oil
2 large stalks rhubarb, 1/2" sliced
1/4 cup minced red onion
1 ripe avocado, cubed
salt, to taste

Saute the rhubarb and red onion in oil until tender but not complete mush, about 7 minutes. Let cool for 5-10 minutes then toss with the avocado and season with salt to taste.

Grilled Banana Spumoni Sundae

 I suppose calling this a Spumoni is a bit of a stretch seeing as there are no actual layers of fruit and nut based ice creams. Instead I took one of the most popular spumoni combinations: cherry, pistachio and chocolate and deconstructed it to fit the mold of a banana sundae. The flavors are all there, plus some. Bonus points- if you have the grill out already from dinner, dessert can happen in a matter of minutes!

One Year Ago Today Butternut Squash Chickpea Cakes with Red Onion Marmalade & Cucumber Riata

Two Years Ago Today Jerk White Asparagus

Three Years Ago Today Cherry Pie

 Grilled banana sundaes with vanilla coconut ice cream, fresh Bing  & Rainier cherries, toasted pistachios, chocolate shavings and chocolate-cherry sauce.

Grilled Banana Spumoni Sundae
serves 3
1 tbl melted coconut oil
2 tbl maple syrup
3 ripe bananas, halved lengthwise
1 pint coconut ice cream
10 fresh cherries, halved
3 tbl toasted pistachios, roughly chopped
3 tbl chocolate shavings
Cherry Chocolate Sauce

Preheat a grill pan to medium high. Place each banana cut in half in a small foil packet. Drizzle the bananas with coconut oil and maple syrup. Close up each packet and place on the grill. Cook for 6 minutes, turning the packet over once in between.
Remove the bananas from the foil and grease the grill.
Place the bananas on the grill and cook 2-3 more minutes each side until nice dark grill marks appear.
Remove the bananas and top with coconut ice cream, fresh cherries, toasted pistachios, chocolate shavings and cherry chocolate sauce.

Cherry Chocolate Sauce
 8 oz dark chocolate chunks
1/2 cup fresh cherries, pitted, minced
1/2 cup coconut or almond milk


Combine the chocolate and cherries in a blender and set aside.
Heat the milk up slowly, to a simmer. Once the milk starts to boil, remove from the heat and pour into the blender. Blend until smooth.
 

Morel & New Potato Hash

This hash could really be served anytime of the day. I chose to spice it with the same seasonings one would taste when eating breakfast sausage or tempeh bacon so it has more of a breakfast feel to me.
If you've never tried sea beans, the time to get them is right now! Don't expect your grocery store to carry them, instead head to your local farmer's market and ask around for them. They are thin and crunchy and naturally salty which is why you will notice there is no additional salt in this recipe. Between the sea beans and the tamari, this dish is plenty salty.

One Year Ago Today Roasted Cauliflower with Chili, Lime & Cilantro

Two Years Ago Today Red Velvet Ice Cream

Three Years Ago Today Chocolate filled Peanut Butter Cookies


Since Morel's are hollow on the inside, they work perfectly for this hash. Cooked alongside the potatoes they soften then crisp up at the end pairing perfectly with tempeh and plenty of woody herbs.

Morel Hash
serves 3
3 tbl extra virgin olive oil
12oz tempeh, medium dice
4 small yellow potatoes, unpeeled, medium dice
1 cup morels, halved lengthwise
2 cups water
3 garlic cloves, minced
1 1/2 tsp dried basil
1 tsp dried oregano
3/4 tsp pepper
1/2 tsp red pepper flakes
2 tbl tamari
1 tbl agave or maple syrup
1/2 tsp liquid smoke
1 cup sea beans, roughly chopped

Saute the tempeh, potatoes and morels in a large skillet for 5-7 minutes until the potato start to get tender. Add the water and garlic and cook until the water has evaporated. Season with basil, pepper, oregano, red pepper flakes, tamari, agave and liquid smoke. Saute 5 minutes more until the potatoes are fully cooked through and most of the sauce from the tamari has been absorbed.
Toss with fresh sea beans and serve.

Barbecue Tempeh Bowl

Normally when making a bowl like this, I like to make everything from scratch. Today was an exception. I wanted to eat more than I wanted to cook so I took some help from the grocery store and purchased BBQ sauce and baked beans. From there I simply cooked the tempeh in the sauce and made a quick slaw while the collards were steaming.

One Year Ago Today Pineapple Dipped Pancakes with Blueberry Coconut Syrup & Macadamia Nuts
Two Years Ago Today Rhubarb Oat Bars
Three Years Ago Today Fresh Asparagus Soup

Crisp cubes of tempeh simmered in tangy barbecue sauce with baked beans, collard greens and a refreshing slaw filled with snap peas, beets and carrots.

Barbecue Tempeh Bowl
serves 3
2 tbl extra virgin olive oil
16oz tempeh, medium cubed
1 cup barbecue sauce
1 cup water
1 bunch collard greens, steamed
1-15oz can vegan baked beans
Beet & Carrot Slaw

Saute the tempeh in olive oil until brown and crispy, 5-7 minutes. Add the barbecue sauce and water and simmer for 10-15 minutes until the sauce is thick.
Serve the tempeh in a bowl with steamed collards, baked beans and slaw.

Beet & Carrot Slaw
2 cups shredded green cabbage
1 cup shredded raw beets
1 cup shredded carrots
1/2 cup thinly sliced sugar snap peas
1/2 cup vegan mayonnaise
1 tbl dijon mustard
1/2 tsp cumin
1/2 tsp dried dill
1/4 tsp pepper

Combine all of the slaw ingredients together and chill for at least 15 minutes before serving. When ready to eat, taste and season with salt if necessary.

Morel Gnocchi with Chunky Basil Sauce & Garlic Scapes

Today my little blog turns three! I honestly had no idea I would still be at this three years later but my love of food and sharing it with the world has only become stronger and I don't see myself stopping anytime soon.
As of today I have a total of 861 entries with over 2,500 recipes. That's like a vegan food dictionary! Thankfully over the years and with a little more effort, my pictures have gotten better (although I still take them with my camera phone) and my recipes more stream-lined. Who knows where I will go from here but I sure do enjoy it.

This meal came about from the bounty of fresh produce I got from my local Farmer's Market this past week. Morels, potatoes, scapes (from a friend's garden) and basil were all purchased and could not have gone together more beautifully.

One Year Ago Today Spinberry Cherry Smoothie

Two Years Ago Today Tempeh Bacon, Sweet Potato & Grilled Avocado Sandwich with Garlic-Shallot Mayo

Three Years Ago Today Rosemary Grilled Tofu with Pomegranate Reduction, Five Herb Potatoes & Green Beans with Hazelnut Butter

Tender, luxurious potato gnocchi stuffed with fresh morels served over basil sauce and garlic scapes, all from the Farmer's Market this week.

Morel Gnocchi
serves 3
8 small yellow potatoes, peeled, small dice
2 garlic cloves, smashed
1 cup minced morels
3/4 cup all-purpose flour, plus more if necessary
1 tsp salt
1/2 tsp pepper
2 tbl extra virgin olive oil

Combine the potatoes and garlic with salted, cold water and bring to a boil. Drain and mash completely.
Combine with the morels, flour, salt and pepper and use your hands to work into a ball of dough. If the dough is too wet, add a bit more flour.
Cut the dough into fours and gently roll and press out each piece into a rope shape about 10 inches long. Cut square pieces out about 1 inch long and set aside until all of the gnocchi is shaped and cut.
Bring a new, clean pot of salted water to a boil and add the gnocchi. Cook for 3-5 minutes until all of the pieces are floating to the top. Reserve 1/2 cup of starchy water for basil sauce and drain the rest.
Heat up the olive oil in a saute pan and add the gnocchi. Cook until just lightly browned and crispy.

Chunky Basil Sauce
1 head fresh basil, stems removed
1/4 cup extra virgin olive oil
2 garlic cloves, smashed
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
1/2 cup starchy potato water from gnocchi, or tap water

Combine all of the ingredients in a blender and blend until almost smooth. Add the starchy potato water and pulse a few times more.

Garlic Scapes
1 bunch garlic scapes, roughly chopped
2 tbl extra virgin olive oil
juice from 1/2 lemon
pinch red pepper flakes
salt, to taste

Bring a small pot of water to a boil and add the scapes. Cook for 3 minutes then drain.
Heat up the oil in a saute pan and add the scapes. Saute with lemon juice, red pepper flakes and salt. Cook for 5 minutes until crisp and tender.

Watermelon Creamsicles

 

 After my daughter's baby shower this weekend, I had more watermelon left over than humanly possible to eat. Desperate not to waste the god of all fruits, I used a good chunk of it to make these refreshing watermelon popsicles. This fruit will definitely not be wasted now!

Watermelon Creamsicles
yields 10 depending on the size of your molds
2 1/2 cups diced seedless watermelon
1/2 cup unsweetened vanilla almond milk
3 tbl turbinado sugar

Combine all of the ingredients in a blender and process until smooth. Pour into your popsicle molds and freeze. It's as simple and delicious as that!

Peach Apricot Crumb Bars

Every year my husbands side of the family gets together for Father's Day to barbecue and catch up. Being a baker, I feel a weird obligation to bring desserts. Or maybe it's that I feel like everyone expects me to bring something sweet. I don't want to let them down! I also love any excuse to make treats for others, this way I know I won't be tempted to eat the entire pan in a matter of days. No one needs to eat their weight in crumble bars!
 
One Year Ago Today Kiwi Kale Green Smoothie

Two Years Ago Today Buffalo Tofu with Potato and Corn Chimichurri

Sweet white peaches and apricot preserves nestled in between a brown sugar and whole wheat crumb crust. Perfect for your next get together or outdoor adventure.

Peach Apricot Crumb Bars
yields 15 medium sized squares
5 peaches, unpeeled, small dice
1/2 cup organic cane sugar
1 heaping tbl cornstarch
2 tsp cinnamon
1 tsp vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 cup organic light brown sugar
1 tsp baking powder
1/4 tsp salt
8 oz vegan butter, cold and cubed
1 1/2 tsp ener-g egg replacer whisked with 2 tbl water
1 1/2 cup (or 9oz) apricot preserves

Preheat the oven to 375.
Line (bottom and sides) a 9x13" baking dish with foil and grease.
Combine the peaches, 1/2 cup sugar, cornstarch, cinnamon and vanilla and set aside.
In a large bowl, combine both flours, brown sugar, baking powder and salt. Crumble in the butter and egg replacer and mix with your fingers or forks until the dough is moist and holds together in medium sized chunks.
Press 2/3rds of the mixture firmly down into the bottom of the pan. Spread the apricot preserves evenly around the entire bottom. Top with the peach mixture and sprinkle the remaining crumble over the top.
Bake for 45 minutes, turning once in between. Let cool before cutting.

Black Bean & Summer Corn Burgers

Veggie burgers are the one thing that will always taste better homemade. Sure, companies have gotten better at making frozen patties over the years but are they really ever that good? I don't think so. Homemade burgers could not be easier to make and are filled with healthy, quality ingredients. Triple this recipe and store the patties frozen for future quick lunches!

One Year Ago Today Strawberry Rhubarb French Toast with Pistachio Cream

Two Years Ago Today Dandelion Salad with Hazelnuts, Green Beans and Orange Citronette


Black bean and yellow corn patties stuffed with fresh cilantro, hot sauce, garlic and masa- my secret ingredient to give these patties a tortilla-like taste.

Black Bean & Summer Corn Burgers
yields 5 patties
1-15oz can black beans, drained and rinsed
1 cup fresh or frozen corn kernels
1/2 cup roughly chopped red onion
2 garlic cloves, smashed
2 tbl masa harina
2 tbl regular breadcrumbs
2 tbl cilantro
1 tsp salt
1/2 tsp pepper
8-10 shakes of hot sauce
5 whole wheat burger buns, toasted
1 avocado, smashed
1 red, yellow and orange bell pepper each, thinly sliced, raw or lightly grilled

Combine all of the ingredients in a food processor and pulse until the mixture combines but is not mush. Chunks of corn will be visable.
Divide into 5 patties and chill for at least 30 minutes.
Cook the patties on a greased, hot grill top for 5 minutes each side.
Spread the mashed avocado on the burger buns and season with salt.
Garnish each patty with thinly sliced red, orange and yellow bell peppers.

Grilled Corn Salsa
yields 2 cups
2 cups fresh or frozen corn kernels
2 tbl extra virgin olive oil
2 tbl chopped cilantro
juice from 1 lime
salt and pepper, to taste

Assemble a pouch made from foil and add the corn and olive oil inside. Grill for 10 minutes until some kernels are lightly charred. Remove from heat and add the cilantro, lime juice and season with salt and pepper.
Serve on the side or top burgers with the salsa.

Strawberry Rhubarb Granita

Granita's are like shaved ice that you can make at home without any fancy ice machine. All you need is a trusty fork to do the shaving and what you end up with is a smooth, silky, icy fruit dessert that is guilt free and enjoyed by everyone.

One Year Ago Today Chocolate Oat Breakfast Smoothie

Two Years Ago Today Black Eyed Pea & Kale Crusted Tempeh, Roasted Cauliflower with Breadcrumbs

Sweet strawberries and fresh rhubarb pureed until smooth and frozen then shaved into a perfect summer treat.

Strawberry Rhubarb Granita
serves 8 
4 rhubarb stalks, thinly sliced
1 cup sliced strawberries
1/2 cup turbinado sugar
3 cups cold water
1 tbl fresh lemon juice

Combine the rhubarb, strawberries and sugar in a small pot and cook over medium heat for 10 minutes until the rhubarb is tender, stirring occasionally.
Transfer to a blender and blend until completely smooth. Add the water and lemon juice to the blender and pulse to combine.
Pour into a 9x13 inch baking dish and freeze until solid. Scrape with a fork when ready to serve.
For leftovers, freeze and rescrape with a fork every time you get some more.