Archives for December 2011
Sprout sandwich on whole wheat bagel with chipotle cashew cream, baby roma tomato and Japanese cucum
Sprout sandwich on whole wheat bagel with chipotle cashew cream, baby roma tomato and Japanese cucumber
Do you spend money on store bought home fragrance? Why bother?! That stuff is full of chemicals and smells terribly fake. To some noses, it’s downright offensive! Create your own stove top potpourri by using fruit and spices.
I use fruit peelings and rinds leftover from a smoothie. In a small pot over high heat, I stir the orange, lime, cinnamon, nutmeg for about 45 seconds so that the oils are released. Cover the mixture with water and simmer over med heat. Keep your eye on the mixture and add water as it evaporates.I check on mine every 30 minutes to make sure I’m not scorching the pot. Your kitchen will smell sweet and delicious,as if you’d been baking all day! I love the aroma of citrus…it’s such a mood booster.
My other top secret trick…if you prefer savory smells, slice a 1/2 inch off a bulb of garlic to expose the cloves. Pour 1 tablespoon olive oil,sprinkle salt and pepper.Wrap in foil or parchment and bake at 400 degrees for 45 min. Enjoy the aroma and the bulb of garlic you just roasted can be spread on toast, used in sauces, etc. Mangia!
Turn your Thanksgiving or any holiday leftovers into the perfect bite! Check out my video to see how to whip up an easy Quinoa & Cauliflower Mash that tastes like creamy mashed potatoes, but has more fiber per serving. Oven Roasted Butternut Squash gives a sweet balance to the savory fillings like Vegan Stuffing with Collard Greens. Roll it up and fry it to savor the day after Thanksgiving without eating another turkey sandwich. I dipped my hot won ton pockets of goodness in cranberry sauce for a sweet and tart twist or smother them with gravy.
Quinoa & Cauliflower Mash
1 cup steamed or roasted cauliflower
1 cup cooked quinoa
2 tablespoons vegan butter
2 tablespoons nutritional yeast
3 cloves garlic
Salt to taste
Puree until almost smooth, but do not over process.
Oven Roasted Butternut Squash
1 small squash, cut into small cubes
Arrange squash in an even layer on a cookie sheet lined with foil. Spray squash lightly with olive oil and sprinkle a little salt, nutmeg and cinnamon to taste. Roast for 35-45 minutes in a 400-degree oven. Puree and adjust seasoning.
Vegan Stuffing Mix– I always doctor mine up with onions, celery and water chestnuts. I added some cooked collard greens after I fluffed the stuffing.
Field Roast, Tofurky or your favorite faux meat
Wonton Pi or Mandu wrappers, Egg roll-Spring roll-Lumpia wrappers If you’re trying to keep it plant based, check the ingredients to avoid ovo/lacto. I use a local brand made without animal products.
Doesn’t everything taste better on a stick?
I am currently obsessed with two things: Pinterest and marshmallows. I spied WhipperBerry’s Hot Chocolate on a Stick *DIES* and had to try to make it. Now I actually had a need for Sweet and Sara marshmallows, instead of just a gluttonous want.
I don’t speak French but I think Ganache must mean “chocolate that we managed to cram MORE fat into”. That’s all it is. I used coconut milk and creamer because it has such a high fat content. And as an island girl, I love all things coconut. If you don’t share the same love affair, you could experiment with other nut milks, macadamia might be very interesting.
No Moo Ganache/ Hot Chocolate on a Stick
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients (About 36 squares of ganache)
- ½ cup coconut creamer
- 14 oz. coconut condensed milk
- 14 oz. semi sweet chocolate
- 1 teaspoon of pure vanilla extract or the flavoring of your choice
- Sweet &Sara vegan vanilla marshmallows
Other stuff you need
- 8 x 8 pan
- parchment paper
- lollipop sticks
- dessert cups ( those decorative muffin paper looking thingys)
For the Ganache
Create a double boiler by putting 2 inches of water into saucepan. Place a heat safe bowl on top of the pan and make sure the bottom is NOT touching the water. Pour in the creamer, condensed milk, chocolate chips and any flavoring you want to add, like vanilla. Stir until all ingredients are melted,smooth and creamy.
Remove from heat and pour into a parchment paper lined pan. Chill in the refrigerator for at least 4 hours until it is firm. I place my ganache in the freezer for 15 minutes before I plan to cut it so that it is easy to work with. Cut into equal sized squares.
Place a marshmallow (or two) on a lollipop stick with the ganache squares.Add your Hot Chocolate on a Stick to a mug of plant-based milk or a cup of coffee, enjoy!
* To make coconut condensed milk – Heat two 14 oz cans of coconut milk plus ½ cup sugar over medium high heat. The mixture will thicken and reduce by 50%. Use any extra for Thai coffee/tea, yum!
Go ahead, do it. I dare you. Play with your food and create magic…enzymatic, raw, whole food magic. The kind of magic that makes you glow. For this concoction, I used: 1 cup pomegranate arils, 1 local organic orange, 1 stalk organic celery, 1 gigantic handful organic spinach, 1 organic pink lady apple, 1 organic bosc pear, 1/2 cup parsley, squeeze of lime. Blend all the ingredients in the VitaMix on high speed for 90 seconds. Top with ice,blend 15 seconds. Enjoy!
I drink the whole pitcher and I’ve had 5 servings of fruit, 2 servings of vegetables and 10 grams of fiber. Finish a glass and you’re ready to glow!