Recipes

"Cream" of Broccoli Soup

It is snowing and in the teens today, brr! I have been craving citrus and cream of broccoli soup (odd I know, and no, not together ;-P). I was hungry for lunch today and thought oh I can buy organic boxed cream of broc soup, naahhh better to make it at home, cheaper, better for you, and cleaner ingredients. So I bought a box of organic chicken broth to add to my heads of broccoli at home.

I love cream of broccoli soup because it is one of the easiest soups in the world to make and it is super comforting on a chilly day.

I had every intention of making my cream of broc soup vegan (well minus the chicken stock, substitute veg stock for proper vegan), but dairy free was the plan. I hate overly creamy-tasting broc soup, it is like hot milk with chunks of broccoli in it - gag!

I was thinking on my way home - coconut milk....almond milk....coconut....almond....- both leave a subtle taste behind, of which I like and am used to at this point, but almond isn't creamy enough and coconut sounded too coconut-y (I even contemplated a curry coconut broccoli-type soup, but that's not what I wanted.)

I get home, starving, open my fridge to start the soup, and what do I see, the left over pot-o-yummy-beans (see recipe below) - Awesome! Light bulb!

I took the remaining beans, chopped up my broccoli (reserving a few flowerets to add at the end, I don't like super smooth broc soup) and added the chicken stock. Boiled it all until the broccoli was tender and pulverized it all. Seasoned at the end to taste.

It is frickin' delicious and creamy and thick and broccoli-y!! So good! Annnd all without dairy! Kick-ass! To really be vegan-proper, switch out the chicken broth for veggie broth and voila, vegan, super creamy "cream" of broccoli soup! 

I'm pretty impressed with myself.

Happy broccoli soup eating snow day! :-D



Big-Ol Pot of Unctuous Beans

I love beans! They are a great source of protein. They are a great source of fiber, manganese, magnesium and phosphorus. They are filling, as a great side dish, main course, and with or without additional protein from meat or dairy. Beans rock!

I think people avoid beans because "bean the magical fruit, the more you eat, the more you..." well, did you know there are ways around tooting. You need to soak your beans for 24-48 hours, drain the soaking liquid, add new cooking liquid and cook with kombu (which contain enzymes that help break down the raffinose sugars in beans) you will eliminate all the anti-nutrients, naturally occurring in beans, which cause the dreaded gas. The anti-nutrients in beans are phytic acid and enzyme inhibitors which cause the gas, heartburn, and reflux when you eat something that isn’t particularly digestible unless you soak your beans.

Once you learn how to properly cook beans you will learn to love them too!



Recipe for awesome white beans:

1 bag dried northern white beans

Soak beans in enough water to cover the top of the beans in a large bowl. Let soak for 24 hours. If you soak for longer, swirl around the beans, drain the water and cover with fresh water again for the next 24 hours.

1 white onion, chopped
1 whole head garlic, chopped
EVOO
dried thyme
mixed Italian herbs
Bay leaves
1 box chicken stock, salted

In a large pot, sauté the chopped onions and garlic with a generous amount of EVOO until tender. Add a heavy sprinkling of thyme and mixed Italian herbs and a few bay leaves. Toast your herbs until aromatic. Add the drained, soaked beans to the sautéed onions/garlic. Add a whole box of chicken stock. Simmer covered until beans are tender, but retain their shape.

There will be some leftover liquid in your beans. Just as the beans are tender add a heavy swirl of EVOO and a half a stick of butter. Cook until butter melts and turn off heat. Add salt and pepper, liquid Braggs amino acids, nutritional yeast, and granulated garlic. The amount of all the spices is up to you, I start with a sprinkling across the entire pot of beans. Stir in the herbs, taste, adjust seasonings as need. Put the lid back on and prepare other parts of the meal.

Tonight we had the delish beans with sautéed kale and garlic, spicy charred shrimp and a sprinkling of asiago cheese. Yum-o!

Other meal options are a big ole bowl of beans with EVOO and parm and crusty bread - talk about comfort food! Or put your beans on a hot cast iron pan and slightly smash the beans, the edges will get a little crispy. Great for bfast with eggs or for lunch with a sautéed portabella mushroom cap and a side salad. 

Don't fear beans they are a healthy and yummy part of a balanced diet and a great way to get a non-animal protein.



Garlic Scape Kale, Parsley Pesto
Fresh cut garlic scapes from the garden
(if you don't know what garlic scapes are they are the swirly-do on the stalks of garlic as it grows, typically harvested in July. They have a subtle garlic flavor.)
Handful of kale, stems removed
1 bunch of parsley
Lots of EVOO
Handful of nuts - whatever you have on hand - pine nuts, almonds, cashews (not peanuts)
Put in a food processors, blend until smooth, adding a steady stream of EVOO as you blend
At the end add salt and pepper to taste and Parmesan cheese, if you so choose
(Ideally all items can and will come from the garden, if not find a local farmer's market!)





Vegan Pesto
1 bunch basil
1 bunch parsley
1/2 avocado
handful walnuts (or any nut)
4 cloves garlic
s&p
EVOO

Put everything in a food processor except s&p and EVOO. Blend until smooth, gradually adding EVOO until desired pesto consistency. Add s&p to taste. Squirt with a 1/2 fresh lemon, pulse one more time and serve.

I found this pesto incredibly creamy and fresh, so I wouldn't recommend cooking it. Either have hot rice or noodles and add pesto to the warm starch.

Delish! 

New Fav Smoothies

G'mornin' local Maine blueberry almond milk smoothie mmm
1banana, organic
Tons o blueberries, local, organic
Almond milk
Cinnamon
Bee pollen

Homegrown wheatgrass (see it in the background)
Flax seed
Physllium
Spirulina
Grapefruit seed extract
Sunflower seeds, raw, organic
Greek yogurt
Liquid minerals
Chia seeds

Phew! Written down it looks like a lot
#drinkyourbfast #mmmm #Maine #startthedayoutright #packapunch



http://photos-d.ak.instagram.com/hphotos-ak-ash/10387806_299825166853251_371546103_n.jpg Frozen pineapple, cataloupe, kiwi, banana, chobani passion fruit yogurt, oj, wheatgrass, spirulina, bee pollen, lethicin, flax seeds, chia seeds, liquid minerals, grapefruit extract, sunflower seeds #summerinaglass #masonjarsmoothies #healthyeats #drinkyourbfast



New Fav Easy, Quick Dinner

Makes 1 serving

1 large portabella mushroom cap
1 can butter beans
jarred roasted red peppers
cheese of choice (goat, aged cheddar or feta)

Get a cast iron pan, with a generous swirl of EVOO, hot.

Season the portabella mushroom generously with granulate garlic, salt and pepper. Put the seasoned side down on the hot pan. Season the now facing up side, generously, allowing for some seasoning to hit the hot pan. Cook for 2 minutes.

Flip the mushroom and put a weight on top of it, like another cast iron pan or heavy lid. Cook for about 5 minutes, until juices start to run from the mushroom and it is noticeably softer. Remove the weight.

Add the drained butter beans to the same hot pan around the mushroom. Cook for 2 minutes. Stir to evenly distribute heat.

Have your mushroom cup-side up, put cheese on top and then the jarred roasted red pepper on top of the cheese. Heat until warm. While the cheese and red pepper warms up, take the back of a spoon and mush some of the beans into the pan, but also keeping some whole, stir together.

To plate, put the beans down first, then the mushroom on top of the beans. And eat.

Super delish, easy dinner. Eat as is or with a side veg. mmmm


Vegan and Gluten Free Cream of Mushroom Soup

One thing I love about fall, is soup. The cooler weather asks for cozy meals, and a steamy bowl of yumminess does the trick. I was craving cream of mushroom soup, but sigh, I can't eat it anymore, hello gluten, hello lots-o-cream soup, so I decided to wing it last night. I turned out great! Even my Man couldn't keeps his spoon out of it (and he doesn't even like soup, I know! Crazy! Who doesn't like soup, anyway....)

Unfortunately, as always I didn't write down ratios, I was winging it, right. I will give you proportions for the amount I made last night, but it got us 1 dinner and 1 very small bowl for lunch for me today, but then again, someone wouldn't keep his spoon out of my soup, grumble, grumble. If you want a decent portion I would double, if not triple this recipe.

2 10 oz. pkgs. button mushrooms, cleaned and chopped finely in a food processor, not turn to mush, but pulse until uniform pieces
1 large onion, chopped

In a soup pot heat a big swoosh of EVOO and 1/4 T butter (or vegan alternative), add onions. Saute onions until slightly browned. Add a dash of Worcestershire sauce (make sure it is the gf kind) and a dash of white wine. Simmer slightly, until evaporated. Then add your chopped mushrooms. Saute until aroma fills kitchen. Reduce your heat and add 1 can of coconut milk. Stir in and simmer. Add chicken stock (again check to make sure gf, I use Kitchen Basics in the yellow box, very clean, or make your own), how much is up to you and your desired thickness. I added maybe half a box, 2-3 c. or so. Stir in and simmer. Add a good swoosh of Braggs Liquid Aminos, reduce heat to low and simmer, don't let boil. Turn off heat. Add a dash of s&p (but go easy on the salt as Braggs Liquid Aminos has sodium in it) and heavily sprinkle across the pot dried dill. Stir in seasonings and serve.

Super easy, super delish, and I am SO wishing I had more, because I am salivating right now.

Best New Way to Cook Cauliflower

Cauliflower is a bland veg. It had never been one of my favs until recently. I love it chopped up and roasted with EVOO and s&p under the broiler for a few minutes until browned (thanks Dad for the idea).

But, we went out to dinner last night to a place called Fog in Rockland. Awesome food and drinks. Part of the reason I love going out to eat is to try new flavors and then try to duplicate them at home. So we had deviled eggs with cornmeal fried oysters on top, ya I know, sounds weird, SO good and roasted cauliflower in a cilantro cashew pesto! So good.

Attempted the cauliflower and pretty much nailed it, and I gotta share:

1 head cauliflower chopped into small pieces, try to get the chop to the size of 1 bud of a flowerette, if that makes sense, ie a small chop
1 head cilantro
1 lemon, juiced
1/2 c. cashews (which was the original recipe, I used walnuts because that is what we had)
EVOO
s&p

Arrange small chopped cauliflower onto a baking sheet.

In a Cuisinart or blender, blend together cilantro, nuts, lemon juice. Gradually added EVOO until emulsified. Season with s&p to taste. Add cilantro pesto to chopped cauliflower on baking sheet and mix by hand until all the little pieces of cauliflower are coated. Sprinkle with s&p. You will not use all the cilantro pesto (extra good for sandwich spread or mixed with mayo and yogurt for a quick dip). 

Put coated cauliflower under a high broiler, tossing often, pay attention not to to burn, until well browned.

The flavor is lemony and savory, delish!


Zucchini Pizza Crust

So I was dying for pizza and decided to try one of the gf zucchini recipes I have seen before, especially given the glut of garden zukes right now. 


4 c. (approx. 1 large zuke, ~ 1 ft. long) grated zuke, then chopped in Cusinart

put in cheese cloth and squeeze out all the water

In a bowl mix:

Squeeze dried zukes
5 T. almond meal or general gf flour mix (first time used Bob's Red Mill all purpose flour mix)
1 egg, beaten
s, p and granulated garlic
1 T Italian seasoning
3 T parm

Roll into 2 balls. Hand form onto oiled baking sheet. Bake at 450 until slightly cooked. Add toppings. This particular night I did caramelized onions, garden tomatoes and peppers, extra sharp cheddar and tomato sauce. And bake until cheese melts, ~15-20 mins. Delish!

Zucchini-Crust Vegetarian Pizza Margherita (on the grill or in the oven)
(Makes 2-4 servings, depending on what you serve with it.)

Crust Ingredients:
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
1/2 cup finely grated low-fat Mozzarella blend
5 T almond meal
3 T finely grated Parmesan
1 tsp. dried Greek or Turkish oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten - See more at: http://www.kalynskitchen.com/2012/08/zucchini-crust-pizza-margherita.html#sthash.YTCtwDwg.dpuf
Zucchini-Crust Vegetarian Pizza Margherita (on the grill or in the oven)
(Makes 2-4 servings, depending on what you serve with it.)

Crust Ingredients:
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
1/2 cup finely grated low-fat Mozzarella blend
5 T almond meal
3 T finely grated Parmesan
1 tsp. dried Greek or Turkish oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten - See more at: http://www.kalynskitchen.com/2012/08/zucchini-crust-pizza-margherita.html#sthash.YTCtwDwg.dpuf
Zucchini-Crust Vegetarian Pizza Margherita (on the grill or in the oven)
(Makes 2-4 servings, depending on what you serve with it.)

Crust Ingredients:
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
1/2 cup finely grated low-fat Mozzarella blend
5 T almond meal
3 T finely grated Parmesan
1 tsp. dried Greek or Turkish oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten - See more at: http://www.kalynskitchen.com/2012/08/zucchini-crust-pizza-margherita.html#sthash.YTCtwDwg.dpuf
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
1/2 cup finely grated low-fat Mozzarella blend
5 T almond meal
3 T finely grated Parmesan
1 tsp. dried Greek or Turkish oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten - See more at: http://www.kalynskitchen.com/2012/08/zucchini-crust-pizza-margherita.html#sthash.YTCtwDwg.dpuf
Zucchini-Crust Vegetarian Pizza Margherita (on the grill or in the oven)
(Makes 2-4 servings, depending on what you serve with it.)

Crust Ingredients:
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
1/2 cup finely grated low-fat Mozzarella blend
5 T almond meal
3 T finely grated Parmesan
1 tsp. dried Greek or Turkish oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten - See more at: http://www.kalynskitchen.com/2012/08/zucchini-crust-pizza-margherita.html#sthash.YTCtwDwg.dpuf
Zucchini-Crust Vegetarian Pizza Margherita (on the grill or in the oven)
(Makes 2-4 servings, depending on what you serve with it.)

Crust Ingredients:
4 cups grated then chopped fresh zucchini (one large zucchini about a foot long, or several smaller ones)
1/2 cup finely grated low-fat Mozzarella blend
5 T almond meal
3 T finely grated Parmesan
1 tsp. dried Greek or Turkish oregano
1/2 tsp. garlic powder
pinch of salt
1 egg, beaten - See more at: http://www.kalynskitchen.com/2012/08/zucchini-crust-pizza-margherita.html#sthash.YTCtwD

My Go-To Quick Easy Dinners:

I often cook large batches of brown organic rice and re-heat as needed. 

Quick Asian Bowl

Chop 1 onion, saute in EVOO and a sprinkling of red pepper flakes
Add any veggies in the house, lately it is garlic, mushrooms (shitake or portabellas chopped), zucchini, bell pepper, any dark green, chard, kale, broccoli rabe and drizzle with a little bit more EVOO
Toss and generously squirt Braggs Liquid Aminos (a great, cleaner version of soy sauce, trust me, you won't even know the difference). Cover.
Let simmer a few minutes until everything is slightly tender.
Top brown rice with sauteed veggies, fried egg and kimchee (homemade recipe coming)

or

Crunchy Rice

Heat generous amount of EVOO in stainless steel skillet (this is important, don't use non-stick). Add cooked brown rice, normally enough to cover bottom of the pan in one layer, don't heap. Toss rice in warm EVOO. Let sit. Once rice looks coated in EVOO, sprinkle across top salt and pepper and heavily sprinkle with granulated garlic. Toss. From here, basically forget about the rice, leave on high heat and every 8-10 mins. take a metal spatula and scrape the bottom off the pan, flipping non-crunchy side down, let sit, untouched for another ~10 mins. How crunchy you want your rice is up to you, the longer you let it sit the crunchier. Crunchy is always better. Just before you are going to serve sprinkle with Parmesan cheese (for those that eat it, my Honey likes lots of parm) and fresh chopped parsley.

This a great, quick easy dinner, or a side. I like to serve this with a grilled portabella mush and a seasonal green.


OMG! Gotta Love Food Network!

So I spent the this last rainy Saturday watching the Food Network, a loved channel of mine. I am a learn by watching type person and that especially applies to recipes. They were featuring a restaurant in St. Louis. They casually showed the making of an Eggplant Napoleon. So I took notes as I watched, salivating.

Made it that night!

So I will give a general recipe, without measurements, as I do most things by eye:

Large eggplant cut into 1/4 slices
Dredge in egg/soymilk mixture, than seasoned cornmeal (s, p, granulated garlic)
Heat veg oil, fry eggplant until golden brown
Slice large tomato, in larger than desired thickness of a cheese sandwich
Top tomato slices with goat cheese, broil until tomato softens and cheese browns slightly
On a plate layer fresh, raw spinach, 1 piece eggplant, 1 piece tomato with semi-melted goat, more spinach, eggplant, tomato, spinach, eggplant

To make balsamic reduction:
Add roughly 3 Tsp butter and 1/4 inch deep of balsamic in a sauce pan, simmer until thickens, approx. 15-20 mins.
Drizzle balsamic reduction over eggplant Napoleon layers

I served with roasted cauliflower and green salad, but any starch veg would do.

So good! Thanks Food Network!



OMG delish! I just substituted the bread crumbs for gf bread crumbs. And used plain yogurt for the lime sour cream. My Honey even ate these and didn't know they were only veggie, and gf. Good stuff!

Lime Sour Cream:
1/2 cup reduced fat sour cream
2 teaspoons fresh lime juice
1 small fresh jalapeno pepper, minced
salt to taste
Mix together in a bowl and refidgerate.

Bean Cakes:
2 tablespoons olive oil, divided
4 green onions, thinly sliced
6 cloves garlic, pressed
2 fresh jalapeno peppers, finely diced
1 tablespoon ground cumin
2 (14.5 ounce) cans black beans, drained and rinsed
salt and black pepper to taste
2 cups grated raw sweet potato
1 egg, lightly beaten
1/2 cup plain dried bread crumbs

Heat 1 tablespoon olive oil in a small skillet over medium heat. Cook green onions until softened, about 1 minute. Stir in garlic, 2 diced jalapenos, and cumin; cook until fragrant, about 30 seconds.
Transfer contents of skillet to a large bowl. Stir in black beans, and mash with a fork. Season with salt and pepper to taste. Mix in sweet potatoes, egg, and bread crumbs. Divide into 8 balls, and flatten into patties.
In the oven, set cooking rack about 4 inches from heat source. Set oven to broil. Lightly grease baking sheet with 1 tablespoon oil.
Place bean patties on baking sheet, and broil 8 to 10 minutes. Turn cakes over, and broil until crispy, about 3 minutes more. Serve with lime sour cream.


Great websites to check out for good eats:

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