tag:blogger.com,1999:blog-11659031093587241072024-03-13T08:41:43.175-04:00Vegan in ParadiseThoughts and recipes from a veggie lover in Gananoque, Ontario.*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.comBlogger66125tag:blogger.com,1999:blog-1165903109358724107.post-53502752195858130722011-08-14T17:43:00.000-04:002011-08-14T17:43:25.003-04:00Cilantro & Lime Rice<a href="http://closetcooking.blogspot.com/2009/03/cilantro-and-lime-rice.html"><span style="font-size: medium;">Cilantro and Lime Rice</span></a><span> by <a href="http://closetcooking.blogspot.com/">Closet Cooking</a></span><br />
<span>(makes 4+ side dish servings)</span><br />
<br />
Ingredients:<br />
1 tablespoon oil<br />
1/2 onion (chopped)<br />
1 clove garlic (chopped)<br />
1 cup long grained rice (I like to use brown)<br />
2 cups water<br />
1 handful cilantro (chopped)<br />
1 lime (juice and zest)<br />
<br />
Directions:<br />
1. Heat the oil in a pan.<br />
2. Add the onion and saute until tender, about 5-7 minutes.<br />
3. Add the garlic and saute until fragrant, about a minute.<br />
4. Add the rice and toast in the oil for a few minutes.<br />
5. Add the water, bring to a boil, reduce the heat and simmer, covered until tender, about 20 minutes for white rice or 40-50 minutes for brown.<br />
6. Remove from the heat and mix in the cilantro, lime juice and zest.*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-88226422414006742332010-11-21T14:10:00.002-05:002010-11-21T15:10:32.510-05:00Dreamy Lemon Blueberry Muffins<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_9gJ61ANxfv4/TOl8l4036oI/AAAAAAAAANk/w5hF7uZnsjI/s1600/photo%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_9gJ61ANxfv4/TOl8l4036oI/AAAAAAAAANk/w5hF7uZnsjI/s320/photo%25282%2529.JPG" width="208" /></a></div><div style="text-align: left;"><br />
</div><span style="font-weight: bold;">DREAMY LEMON-BLUEBERRY MUFFINS</span><br />
<br />
Ingredients:<br />
<br />
2 cups cake/pastry flour<br />
1 tbsp baking powder<br />
1/2 cup granulated sugar<br />
1/2 tsp salt<br />
1/4 cup water<br />
1/4 cup vanilla almond milk<br />
1/2 cup canola oil<br />
juice of one lemon<br />
zest of one lemon<br />
1 cup fresh or frozen blueberries<br />
organic cane sugar (coarse) for garnish<br />
<br />
Directions:<br />
<br />
Preheat oven to 375 and prepare muffin tin with liners. Sift together flour, baking powder, sugar, and salt. Mix together almond milk, water, oil, juice, and zest. Pour into flour mixture and stir but do not over-mix. Fold in blueberries. Fill the muffin tins half way, sprinkle with cane sugar and bake for 20-25 minutes. Allow to cool before serving.*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-31479444047052995822010-10-03T17:59:00.002-04:002010-10-03T18:20:38.314-04:00A cold day in October<div style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img height="320" src="http://lh6.ggpht.com/_9gJ61ANxfv4/TKj8qV_Aw5I/AAAAAAAAAM4/8Xv9yeZIFHw/img_1.jpg" width="200" /></div><br />
<i><a href="http://maps.google.com/maps?q=44.32714,-76.16871" target="_blank">GeoTagged, [N44.32714, E76.16871]</a></i><br />
<br />
Ahhhh, cold enough today to keep the oven running for a couple of hours. On the docket today:<br />
<br />
Granola sweetened with agave nectar featuring organic Sultanas, organic shredded coconut, sunflower and chia seeds and organic walnut chunks. Made enough to feed a hippie army. <br />
<br />
Currently underway: coconut milk rice pudding with beautiful brown long grains and dough for home made English muffins is rising. Wish me luck!*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-54032344258414531952010-09-20T14:35:00.002-04:002010-09-20T14:36:56.674-04:00RED & GREEN POTATO SALAD<span class="Apple-style-span" style="font-family: 'Lucida Grande'; font-size: small;"><span class="Apple-style-span" style="font-size: 11px;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span></span></span><br />
<br />
Ingredients:<br />
<br />
· 1 .5 lbs new baby potatoes, washed<br />
<br />
· ½ sweet onion, diced<br />
<br />
· 2 stalks celery, diced<br />
<br />
· 4 scallions, diced<br />
<br />
· meat of 1 avocado,<br />
<br />
· 1 tbsp extra virgin olive oil<br />
<br />
· juice of 1 small lime<br />
<br />
· 1 clove garlic, minced<br />
<br />
· ¾ tsp sea salt, ground fine<br />
<br />
· black pepper to taste<br />
<br />
1-2 cups washed salad greens (I like arugula or baby romaine) <br />
<br />
<br />
Directions<br />
<br />
<br />
Boil potatoes softly. They should be easily pierced with a fork, but not fall apart. Allow to cool and then cut into halves.<br />
<br />
<br />
In a small bowl, mash together avocado (leave a few chunks), olive oil, lime juice, garlic, salt and pepper. Add potatoes, celery and scallions and toss together. <br />
<br />
<br />
Serve chilled over salad greens.<br />
<br />
<br />
Enjoy!<br />
<div></div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-71877231128479168142010-09-12T16:04:00.000-04:002010-09-12T16:04:03.343-04:00Fall in my Soup<a href="http://1.bp.blogspot.com/_9gJ61ANxfv4/TI0wSNd5upI/AAAAAAAAAMw/-B-Ii93t51w/s1600/butternut-squash-soup-paprika-md.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_9gJ61ANxfv4/TI0wSNd5upI/AAAAAAAAAMw/-B-Ii93t51w/s320/butternut-squash-soup-paprika-md.jpg" /></a><br />
<br />
Okay, call me crazy. When the temperature drops below 20C, I am in my glory! Time for Autumn harvest and it's finally cool enough to cook! It's a drizzly, windy day and we are in the mood for some hot, creamy soup.<br />
<br />
This golden, yummy soup is inspired by a Moosewood Restaurant staple. Golden winter squash, sweet apple and the warmth of cinnamon are brought together in one yummy bowl! Add some crusty bread and (voila! ), you have a very satisfying fall meal.<br />
<br />
<br />
Ingredients: <br />
<br />
Vegetable oil or broth for sauteeing<br />
2 organic yellow onions, chopped<br />
1/2 dried thyme<br />
2 bay leaves<br />
1/4 tsp ground nutmeg<br />
1 cinnamon stick<br />
4 organic carrots, peeled and chopped<br />
4 stalks organic celery, chopped<br />
3 cups organic vegetable stock, homemade or prepared<br />
2 cups winter squash puree, I used roasted butternut squash<br />
1 cup tomato puree<br />
1 cup orange juice<br />
1 cup apple juice<br />
Salt and pepper to taste<br />
<br />
In a stock pot, saute onions in oil (or broth) for a few minutes. Add herbs and spices a to onions and until the onions become translucent. Add carrots, celery and broth. Bring to a boil and then simmer, covered, until the veggies become tender. Remove the bay leaves and cinnamon stick. Puree the cooked vegetables, stock, juices and squash together in batches. Reheat gently and serve. It is wonderful topped with a balsamic vinegar reduction or some vegan sour cream. Recipe yields 8 generous servings.*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com1tag:blogger.com,1999:blog-1165903109358724107.post-67148914916437651632010-08-02T16:44:00.003-04:002010-08-02T16:53:14.881-04:00Yummy Tofu MarinadeI am a terrible blogger! I've given up most food of late in favor of a soya latte misto at the Socialist Pig in Gananoque. After meeting (at the Pig, totally unexpectedly!) one who thus far has only been a facebook vegan friend, I am once again reaching for real food! Thanks, Christina!<div><br /></div><div>Marinade:</div><div><br /></div><div>1/2 C Bragg's liquid aminos</div><div>1/4 C extra virgin sesame oil</div><div>1 clove garlic, minced</div><div>1 T maple syrup</div><div>1 T tomato paste</div><div>2 T peanut butter</div><div>2 t dry mustard powder</div><div><br /></div><div>Mix all ingredients together and pour over pressed tofu. Marinate 1-2 hours, or longer if you have the time. You can bake, broil, grill or saute it, but I prefer it "raw" on a big salad. You can also toss it with cooked noodles a veggie using the leftover marinade as a sauce. . . YUM! I'm hungry and can't wait for it to marinate!</div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-91480171391214759992010-06-21T21:13:00.005-04:002010-06-21T21:20:20.498-04:00Chunky Avacado Salsa, a.k.a. Tonight's Dinner, Round #1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9gJ61ANxfv4/TCAPJvjqJpI/AAAAAAAAAMg/_KHlVHirtH4/s1600/quesadillas.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 125px; height: 200px;" src="http://3.bp.blogspot.com/_9gJ61ANxfv4/TCAPJvjqJpI/AAAAAAAAAMg/_KHlVHirtH4/s200/quesadillas.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5485401006196532882" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><br />A spin on Colleen Patrick-Goudreau's No-Queso Quesadillas, I stuffed mine with storebought (gasp!!!) spinach and artichoke hummus and panfried with a little safflower oil. Add to that a little homemade chunky avacado salsa and we have a winner! This entire meal took less that 15 minutes from cutting board to plate!<div><br /></div><div><br /><div><br /></div><div><br /></div><div>CHUNKY AVACADO SALSA</div><div>Ingredients:</div><div><br /></div><div>1 large avacado, chilled and chunked</div><div>1 large tomato, chopped coarsely</div><div>1/4 C chili sauce (mine was mild and sweet from the farmer's market)</div><div>1 tbsp chopped cilantro</div><div><br /></div><div>Combine all ingredients in a bowl and serve. If I had planned this meal, I would have added a little lime juice and zest, also maybe a little coarse sea salt. Make it. Eat it. Weep.</div><div><br /></div></div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-77446083873796073992010-06-21T20:41:00.004-04:002010-06-21T21:00:02.752-04:00Sugar Free Banana Blueberry Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9gJ61ANxfv4/TCAKoVGlGMI/AAAAAAAAAMQ/xgzeuJkMM9E/s1600/banana-blueberry.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 262px;" src="http://1.bp.blogspot.com/_9gJ61ANxfv4/TCAKoVGlGMI/AAAAAAAAAMQ/xgzeuJkMM9E/s320/banana-blueberry.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5485396034113050818" /></a><br /><span class="Apple-style-span" style="font-size:x-large;">Yummy! I saw a great recipe on fatfreevegan.com for a bread of this persuasion, and thought I'd try it out as muffins!</span><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><br /></div><div>Ingredients:</div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(17, 17, 17); line-height: 22px; font-family:Arial, Helvetica, sans-serif;font-size:14px;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;">3 large over-ripe bananas 2 tablespoons apple cider vinegar 1/3 cup unsweetened soymilk 1/2 cup (120 ml) agave nectar 2 cups all-purpose flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1 pint blueberries</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia;">Coconut oil (for preparing pan)</span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:large;">Directions:</span></span></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style=" ;font-family:Arial, Helvetica, sans-serif;font-size:14px;"></span></span></span></p><span class="Apple-style-span" style="font-family:georgia, Helvetica, sans-serif;"><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; ">Preheat oven to 350F. Wipe the top of muffin pan with coconut oil and line with paper liners.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; ">Mix the soymilk with the apple cider vinegar and let stand until it curdles. </p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; ">In a food processor, puree the bananas and add the soymilk mixture and agave nectar. Stir well to combine. In a separate bowl, combine the flour, baking powder, soda, and salt. Add the dry ingredients to the banana mixture, and stir just until the mixture is well-combined. Fold in the blueberries.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; ">Fill the muffin cups to 4/5 and bake until a knife inserted in the center comes out clean, about 25-30 minutes. Allow to cool before serving.</p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; ">Servings: 12</p></span></span><span class="Apple-style-span" style="font-family:georgia, Helvetica, sans-serif;"></span><p></p><p style="padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; margin-top: 0px; margin-right: 0px; margin-bottom: 1.571em; margin-left: 0px; "><span class="Apple-style-span" style="font-family:georgia, Helvetica, sans-serif;"><br /></span></p><div><br /></div></div></div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-7258153700645728282010-03-14T12:31:00.001-04:002010-03-14T12:35:05.758-04:00Quinoa pancakes with blueberries<img width='640' src='http://lh3.ggpht.com/_9gJ61ANxfv4/S50PVln3JcI/AAAAAAAAAL4/1HSj1Ey6VN4/img.jpg'><br>Ingredients:<br /><br />Egg replacer for 1 egg<br />1 cup soya milk<br />1 tsp apple cider vinegar<br />1tsp vanilla extract<br />1/4 cup spelt flour<br />3/4 cup quinoa flour<br />1/2 tsp salt<br />1/2 tsp baking powder<br />1/2 tsp baking soda<br />3/4 cup wild blueberries<br /><br />Directions:<br />Prepare egg replacer in a mixing bowl. Add vinegar to soya milk, allow to curdle, then add to egg replacer. Stir well, adding vanilla extract. Sift together dry ingredients and mix into liquid ingredients, eliminating all visible lumps. Stir in blueberries.<br /><br />Heat a pan to medium and prepare wit margarine or safflower oil. Drop batter in pan 1/3 cup at a time. Cook until bubbly on top, turn and cook 30-45 seconds more. Enjoy!*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-74611241492245345402010-03-09T06:38:00.001-05:002010-03-09T06:38:17.017-05:00The "Grate" Pizza Experiment BeginsI miss pizza! My husband especially misses pizza. This has been our major vice and ultimate temptation since going veg: cheese pizza from Moroni's restaurant, extra well-done.<br /><br />Knowing how unhealthy cheese is for the body, the cows and the planet, I've embarked on a mission; to create a master list if amazing veg-friendly pizza recipes.<br /><br />2 nights ago we had a tasty one and I didn't take a picture. I used a prepared thin crust, YoSo onion and garlic creamy spread, tomato bruschetta and thin asparagus spears. It was so tasty!<br /><br />I am expecting a shipment from VivaGranola.com with Teese and Daiya cheeses, the two most touted vegan pizza cheeses. Recipes and reviews to follow!*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com3tag:blogger.com,1999:blog-1165903109358724107.post-58194402660225175922010-02-15T11:52:00.003-05:002010-02-15T12:25:23.368-05:00Bread Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9gJ61ANxfv4/S3mBtFRbYFI/AAAAAAAAALU/SnJrAmz6ZXQ/s1600-h/DSCN2097.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_9gJ61ANxfv4/S3mBtFRbYFI/AAAAAAAAALU/SnJrAmz6ZXQ/s320/DSCN2097.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5438520636535955538" /></a><br />Stuck with half of a three pound loaf of homemade cinnamon bread, I decided to try to recreate a decadent treat we sampled in the gorgeous city of New Orleans. You can give this pudding a more authentic taste by dousing it with bourbon and flambé-ing it, but I prefer a morning-friendly version.<br /><br />Ingredients:<br /><br />4-5 cups stale bread, cubed<br />3 cups non-dairy milk<br />1 cup sucanat or 2/3 cup sugar<br />1tsp cinnamon<br />1/2 cup pitted dates<br />1/2 cup slivered almonds<br />4 tsp earth balance or non-dairy butter<br /><br />Directions:<br /><br />Preheat oven to 350F. Place bread in a 9" square baking dish. In a blender (I use a VitaMix), blend milk, sugar, cinnamon and dates. Pour over bread and stir to cover. Top with almonds and drop butter on top. Bake for 35-40 minutes. Enjoy hot!*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com1tag:blogger.com,1999:blog-1165903109358724107.post-32316041736452928512010-02-08T21:31:00.003-05:002010-02-15T12:25:47.259-05:00Québécois tourtière, vegan style!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9gJ61ANxfv4/S3Hay8iDMgI/AAAAAAAAALM/TA5uV4DVnhY/s1600-h/DSCN2094.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 165px;" src="http://2.bp.blogspot.com/_9gJ61ANxfv4/S3Hay8iDMgI/AAAAAAAAALM/TA5uV4DVnhY/s320/DSCN2094.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5436366793990156802" /></a><br />What a warm and filling treat on a February night! The flakey pastry and rich spice-infused filling really tasted like my first trip to Quebec city!<br /><br />Ingredients:<br /><br />Enough pastry for 2 pies (top and bottom crusts) or 1 deep-dish pie - - - I used the flakey pie crust recipe from the Joy of Vegan Baking sans the sucre.<br /><br />4 medium sized yellow-fleshed potatoes, peeled and cut into 1/2" cubes<br />2 stalks celery, finely diced<br />2 carrots, peeled and finely diced<br />One small red onion, minced<br />3 cloves garlic, minced<br />1 cup cremini or white mushrooms, coarsely chopped<br />1 can white kidney beans<br />1 cup vegetable stock<br />1 cup beer or stout<br />1/2 tsp ground cinnamon<br />1/2 tsp ground cloves<br />1/2 tsp ground savory<br />1/2 tsp cracked black pepper<br />1 bay leaf<br />1 pkg Yves veggie ground round<br />Salt to taste<br /><br />Directions:<br /><br />Prepare the pastry according to selected recipe and chill for at least 1/2 hour.<br />Cover potatoes with cold water and a pinch of salt. Bring to a boil and reduce heat to low-medium. Simmer for approximately 10 minutes or until potatoes are tender. Drain and set aside.<br />Heat a small stock-pot over medium heat. Add 1tbsp water and add onions and garlic. Cook for 5 minutes and add carrots and celery. Cook 5 minutes more and add mushrooms, beans, stock, beer and spices. Bring to a boil, reduce heat and simmer for about 20 minutes until most of the cooking liquid has reduced. Remove bay leaf and remove from heat.<br />After slightly mashing potatoes (leaving lots of chunks), stir the potatoes and ground round into vegetable mixture. Set aside to cool.<br />Roll out pastry into 4 discs, or two if making a deep-dish pie. Press bottom crust into pan, spoon in filling, cover with remaining pastry. Repeat for second pie. Puncture crust with a fork in a few places to vent the pie. Brush crust with a little soymilk and bake in a 375 F oven for 50 minutes of until the pastry is golden brown. Remove and cool for 10 minutes before serving.*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-39935421235172097672010-02-08T17:38:00.003-05:002010-02-15T12:26:01.732-05:00Vegan Fare Fundraiser for WaterCan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9gJ61ANxfv4/S3CT-JXgpHI/AAAAAAAAALE/sdiVAzJ0seM/s1600-h/Earth+Month+Fundraiser+2010.jpeg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 309px; height: 400px;" src="http://3.bp.blogspot.com/_9gJ61ANxfv4/S3CT-JXgpHI/AAAAAAAAALE/sdiVAzJ0seM/s400/Earth+Month+Fundraiser+2010.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5436007446111888498" /></a><br />Hello all; <div><br /></div><div>This is a message to my friends on Facebook;</div><div><br /></div><div>If any of the recipes that you see on my wall look at all appealing to you and you'd like to sample some Vegan in Paradise grub, join me at my house at 7pm on Saturday, Feb 27. I can only accommodate 15-20 people, so call 613-453-3143 asap to confirm your place. Great food, good drinks, some pretty nice people and all for a great cause!</div><div><br /></div><div>Minimum donation is $25. Please check out www.watercan.com .</div><div><br /></div><div>If you cannot attend, please consider sponsoring me in my Walk for Water with team Rapunzel at www.iwalkforwater.ca (Melissa Phillips from Rapunzel). Thanks, all!!!</div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-52828786849682135382010-01-25T18:01:00.003-05:002010-01-25T18:07:58.153-05:00Golden Cornbread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9gJ61ANxfv4/S14i_OQ1iWI/AAAAAAAAAK8/CTn6-ZG-Z8U/s1600-h/DSCN2072.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_9gJ61ANxfv4/S14i_OQ1iWI/AAAAAAAAAK8/CTn6-ZG-Z8U/s320/DSCN2072.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430816670211213666" /></a>This cornbread is a great companion to soups and stews, but would be equally yummy with jam for breakfast!<div><br /></div><div>Ingredients:</div><div>1 1/4 C coarse golden corn meal</div><div>3/4 whole wheat flour</div><div>1/2 tsp sea salt</div><div>4 tsp baking powder</div><div>1 tbsp organic cane sugar, fine</div><div>1 tbsp ground flax seed</div><div>1/4 C warm water</div><div>1 C soy milk</div><div>1/8 C grapeseed oil, or other light-tasting oil</div><div><br /></div><div>Preheat oven to 425F. Prepare an 8x8 baking dish. Sift dry ingredients together into a large mixing bowl. In a cup measure, combine liquid ingredients. Add liquid mixture to dry mixture, combining slowly with a wooden spoon until just mixed. Pour and spread into prepared pan and bake 20-25 minutes or until golden brown and a toothpick inserted comes out clean.</div><div>Enjoy!</div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-29440375372521409772010-01-25T17:47:00.002-05:002010-01-25T18:01:18.051-05:00Smokey Vegan Chili with Black Beans and Beer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9gJ61ANxfv4/S14f8l3cN9I/AAAAAAAAAK0/J1JY3c4p4Wo/s1600-h/DSCN2059.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_9gJ61ANxfv4/S14f8l3cN9I/AAAAAAAAAK0/J1JY3c4p4Wo/s320/DSCN2059.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5430813326472656850" /></a>Tonight's dinner!<div><br /></div><div>Ingredients:</div><div>Water for cooking</div><div>1 large yellow onion, diced</div><div>4 organic carrots, peeled and chopped (I like chunks)<br />4 stalks celery, chopped</div><div>2 apples, peeled, cored and chopped</div><div>3 cloves garlic, minced</div><div>1/4 lb white mushrooms, chopped</div><div>1 bottle beer, I used Canadian</div><div>1 1/2 tsp Herbamare or sea salt</div><div>2 tsp smoked paprika, sweet or hot</div><div>1 tsp cumin</div><div>1 bay leaf</div><div>1 Tbsp dried parsley</div><div>1 can black beans, drained and rinsed</div><div>1 can diced tomatoes</div><div>1 small package Yves veggie ground round original</div><div><br /></div><div>In a stock pot, cover the bottom with water and heat to medium-high. Add onions, carrots, celery and apples. Saute for 5 minutes. Add mushrooms and garlic, saute for 5 minutes more. Add more water if necessary while the vegetables are cooking. Add salt, paprika and herbs and stir. Cook one minute then add beer and increase heat to high. Stirring often, allow beer to come to a boil and to slowly reduce. When you can no longer smell alcohol, stir in black beans, tomatoes and ground round and reduce heat to medium. Cook for 15 minutes, stirring often. Reduce heat to low, and cook until the flavor is to your liking. I left mine for 2 hours, stirring occasionally. I really like the blended taste and soft texture.</div><div><br /></div><div>I served this chili with a green salad and homemade corn bread. Enjoy!</div><div><br /></div><div><br /></div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-82771389966950037382010-01-17T12:10:00.003-05:002010-01-17T12:23:46.000-05:00Sunday Brunch Apple "Jacks"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9gJ61ANxfv4/S1NFVvxH_bI/AAAAAAAAAKc/I3RpX7ClAQ0/s1600-h/DSCN1811.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_9gJ61ANxfv4/S1NFVvxH_bI/AAAAAAAAAKc/I3RpX7ClAQ0/s320/DSCN1811.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427758215813660082" /></a><br />Good Morning! Well, it's better after eating a small stack of apple drenched flapjacks! These pancakes were great and the toppings were even better.<div><br /></div><div>Ingredients: </div><div>(for the pancakes)</div><div>1 can coconut milk</div><div>1 large ripe banana</div><div>1 tsp vanilla extract</div><div>1 1/3 C all-purpose flour</div><div>2/3 C quick-cooking oats</div><div>3tsp baking powder</div><div>1/2 tsp salt</div><div>1tsp ground cinnamon(for the toppings)</div><div>apple sauce - (I made mine with apples, water to cover and a dash of cinnamon)</div><div>vanilla soy yogurt</div><div>toasted pecans</div><div><br /></div><div><br /></div><img src="http://4.bp.blogspot.com/_9gJ61ANxfv4/S1NHSMMGbdI/AAAAAAAAAKk/ln0avPN33Hg/s200/DSCN1783.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5427760353746775506" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9gJ61ANxfv4/S1NFVvxH_bI/AAAAAAAAAKc/I3RpX7ClAQ0/s1600-h/DSCN1811.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9gJ61ANxfv4/S1NFVvxH_bI/AAAAAAAAAKc/I3RpX7ClAQ0/s1600-h/DSCN1811.JPG"></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_9gJ61ANxfv4/S1NFVvxH_bI/AAAAAAAAAKc/I3RpX7ClAQ0/s1600-h/DSCN1811.JPG"></a><div>In a food processor or blender, blend the banana, vanilla and coconut milk until smooth. Mix the dry ingredients in a bowl and add to wet mixture. I mixed mine pretty well. Fry the pancakes on a prepared griddle (I used canola oil) on medium-high heat, flipping only when the top is very bubbly. Stack the pancakes, add your favorite toppings and enjoy! </div><div><br /></div><div>PS> with homemade chunky applesauce, you won't even need syrup!</div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com2tag:blogger.com,1999:blog-1165903109358724107.post-74078278140756144322010-01-14T08:07:00.002-05:002010-01-14T10:08:44.669-05:00Tasty Tofu MarinadeIf you are looking to find something to top your salad or put in your wrap that is chewy, tasty and full of veggie rotein, this is a great recipe for you. It's super easy to make and will keep in the fridge fir almost a full week!<br /><br />Ingredients:<br /><br />1/2 C apple cider vinegar<br />2 T hoisin sauce ( found in Asian foods section )<br />1 T Bragg's all-purpose seasoning or tamari<br />3/4 C vegetable stock<br /><br />Combine all the ingredients in a blender or in a bowl with a whisk.<br />Toss tofu cubes (squeeze excess water from touf before cutting) in marinade, cover and let stand for at least an hour before eating. Store in the fridge.*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-54645472354368818632010-01-11T10:20:00.004-05:002010-01-11T13:58:55.851-05:00Best Cream of Mushroom SoupThis soup is so rich and satisfying, it's a meal in itself.<br /><br /> Ingredients:<br />2T non-dairy butter (I use Eart<img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_9gJ61ANxfv4/S0tSGf0cAnI/AAAAAAAAAKU/iHRsjJ2xhGw/s320/DSCN1759.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5425520447672025714" />h Balance)<br />2T extra-virgin olive oil<br />1 large onion, finely chopped<br />1 large carrot , finely chopped<br />3 stalks celery , finely chopped<br />2 large oyster mushrooms , finely chopped<br />1 lb white mushrooms, coarsely chopped or quartered if small<br />2 tsp dried parsley<br />2 tsp dried thyme<div>1 1/2C dry white wine</div><div>Ground black pepper</div><div>4-6 C vegetable stock<br />1 C raw walnuts<br />Hot water<br />Salt to taste<br /><br /><br />In a heavy-bottomed stock pot, heat oil and non-dairy butter together over medium heat. Add onion and cook for 5 minutes. Add celery and carrots and cook for 5 minutes more. Lower heat and add mushrooms, parsley and thyme. Cook for 5 minutes. Add wine and increase heat to medium-high. Bring to a boil and cook until you can no longer smell alcohol, stirring often. Add stock and stir. Reduce heat to low and cover.<br /><br />In a blender, cover walnuts with hot water and allow to stand for 5 minutes. Blend on high until smooth and creamy. Add about 2C soup from pot to blender and mix thoroughly.<br /><br />Stir walnut mixture into soup and heat through. Add salt to taste. Serve with crusty bread and a great salad! Enjoy.<br /><br />This soup is great reheated as well.</div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-28568815076847646582010-01-05T20:03:00.002-05:002010-02-15T12:26:33.221-05:00Tofu Sour CreamMany recipes for this kitchen staple are similar, yet I can tell you that my variation is delicious. It is equally nice atop a steaming bowl of borsch as it is folded into a coffee cake. <br /><br />Ingredients:<br />1 pkg silken tofu<br />1 tbsp lemon juice<br />1 tbsp agave nectar<br />2 tbsp apple cider vinegar<br />1 tbsp Bragg's Liquid Soy Seasoning<br /><br />Add all ingredients to blender and process until smooth and creamy.<br />Makes about 1 cup.*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-22048650972736202122010-01-03T13:20:00.003-05:002010-01-03T13:47:11.942-05:00Roasted Red Pepper No-Egg Omelette<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_9gJ61ANxfv4/S0DmBeKM3-I/AAAAAAAAAKM/frp3iOJULDU/s1600-h/DSCN1711.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_9gJ61ANxfv4/S0DmBeKM3-I/AAAAAAAAAKM/frp3iOJULDU/s320/DSCN1711.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422586864304185314" /></a><br />Inspired by the good folks at Fresh in Toronto, I decided to whip up a no-egg <span class="blsp-spelling-error" id="SPELLING_ERROR_0">omelette</span> this morning. Four, actually! This recipe is just for the outer portion of the <span class="blsp-spelling-error" id="SPELLING_ERROR_1">omelette</span> that is used to wrap all of your gorgeous goodies - I filled mine with white-wine sauteed mushrooms and onions, agave-sweetened mustard and vegan cheese.<div><br /></div><div>Ingredients:</div><div>2T water or veggie stock - plus extra for <span class="blsp-spelling-error" id="SPELLING_ERROR_2">sauteeing</span></div><div>1/2 sweet onion, sliced</div><div>3 cloves garlic, minced</div><div>1 block extra firm tofu drained and chopped</div><div>1 whole roasted red pepper, seeded and chopped</div><div>1T nutritional yeast flakes (I use Purely Bulk from <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Loblaws</span>)</div><div>1/4C - 1/2C gluten flour (available at Bulk Barn)</div><div>1t <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Herbamare</span> or sea salt</div><div>2T all-purpose flour</div><div>Oil of choice for frying</div><div><br /></div><div>In a skillet over medium heat, heat 2T water or stock. Add onions and garlic and saute until the onions are translucent and fragrant. Cool and transfer to bowl of food processor. Add roasted red pepper and tofu; process until almost smooth. Add nutritional yeast, <span class="blsp-spelling-error" id="SPELLING_ERROR_5">herbamare</span> (or sea salt) and 1/4C gluten flour. Process until mixture becomes a slightly firm dough and is pulling away from the bowl. If your mixture is to soft/wet, you may need to add more gluten flour. When dough has reached desired consistency, shape into 4 discs. On a floured bread board (or clean counter top), roll out each disc to 1/4" thick. Heat a griddle or frying pan to medium and warm oil. Cook <span class="blsp-spelling-error" id="SPELLING_ERROR_6">omelettes</span> 1.5 - 2 minutes on each side. The will become fluffy and light and can be kept warm in the oven (250F) until you are ready to fill. You may also refrigerate them and re-heat in a pan or in the oven when you are ready to use them. Enjoy!</div><div><br /></div><div><br /></div><div><br /></div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-85150673988039000542010-01-02T10:30:00.003-05:002010-01-02T11:05:55.710-05:00Overnight Crusty Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_9gJ61ANxfv4/Sz9u2xMwHnI/AAAAAAAAAKE/hIfz4eoQEUQ/s1600-h/DSCN1699.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 298px; height: 320px;" src="http://1.bp.blogspot.com/_9gJ61ANxfv4/Sz9u2xMwHnI/AAAAAAAAAKE/hIfz4eoQEUQ/s320/DSCN1699.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5422174363576180338" /></a><br />It was a cold and snowy first day of 2010 here in Gananoque. I was in the mood for some fresh crusty bread, but the inspiration didn't strike until 11:30pm. I resigned myself to a morning loaf and decided to try rising the dough overnight.<div><br /></div><div>Ingredients:</div><div><br /></div><div>1T active dry yeast</div><div>1t cane sugar</div><div>2 1/4 C warm water</div><div>6 C unbleached all-purpose flour</div><div>1t salt</div><div>2T gluten flour</div><div>2T pure maple syrup</div><div>2T olive oil</div><div><br /></div><div>In a 4C measuring cup, gently stir yeast and sugar into the warm water and allow to stand for 10 minutes. If you don't see a yeasty foam develop within 5 minutes, you probably need to purchase new yeast before trying to bake bread. In the bowl of your stand mixer (I have never kneaded bread by hand and don't see the point), sift flours and salt together and make a well in the center. Using your dough hook, mix liquid ingredients (yeast mixture, syrup and olive oil) into the flour mixture. Knead for 5 minutes (10 minutes by hand if you enjoy self-torture!). Add a drop of water or a dash of flour to get a gorgeous, soft dough. Place the dough in a lightly oiled bowl and cover with plastic wrap. Allow to stand in a warm, draft-free spot for at least 2.5 hours (mine stood for 6). Punch down dough, re-cover and allow to stand for another 2 hours. At this point, punch down dough and cut in half and form into two round balls. Let the balls rest, covered for about 10 minutes. Shape into loaves and place into prepared pans - I used Pampered Chef's Classic Batter Bowls. Bake for 10 minutes in a 425F oven then reduce heat to 325F and bake for another 45 minutes or until the loaves turn a lovely golden brown. Turn the loaves out onto a wire rack and cool slightly before slicing. Enjoy!</div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-2836726710746633532009-11-15T17:23:00.003-05:002009-11-15T21:00:51.077-05:00Fruity Fresh Breakfast Muffins<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9gJ61ANxfv4/SwCZDmzVLZI/AAAAAAAAAJ0/lmagJXsb-xQ/s1600-h/DSCN1686.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_9gJ61ANxfv4/SwCZDmzVLZI/AAAAAAAAAJ0/lmagJXsb-xQ/s320/DSCN1686.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5404487840079097234" /></a>Ingredients:<div>2C all-purpose flour</div><div>1T baking powder</div><div>1t ground cinnamon</div><div>1/2 tsp salt</div><div>3/4C sucanat</div><div>2/3C soy milk</div><div>1 large banana</div><div>1/4C sunflower oil</div><div>1t orange zest</div><div>1C frozen blueberries</div><div>1C peeled and diced apple</div><div><br /></div><div><br /></div><div>Preheat oven to 375F. Line 12 muffin tins or prepare with oil. In mixing bowl, blend all dry ingredients. In a blender, puree banana with soy milk and oil. add to the mixing bowl and combine thoroughly. Mix in zest, blueberries and apples. Spoon evenly into muffin cups and bake for 20-25 minutes. Allow to cool completely before enjoying.</div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-46595775347605523812009-11-15T13:42:00.002-05:002009-11-15T17:21:38.133-05:00Blue "Sheese" Pinwheel Biscuits<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_9gJ61ANxfv4/SwB-z0H-OnI/AAAAAAAAAJs/_kmUe5p9G-E/s1600-h/DSCN1705.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="http://4.bp.blogspot.com/_9gJ61ANxfv4/SwB-z0H-OnI/AAAAAAAAAJs/_kmUe5p9G-E/s200/DSCN1705.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5404458981475105394" /></a><br />Oh, yum. When I was a little girl, my favorite dish was my mom's chicken pot pie. It wasn't so much the stew as it was the biscuit topping that made me crave this comfort food. She always topped her chicken stew with biscuit pinwheels stuffed with melty extra-old cheddar cheese.<div><br /></div><div>Now that I am vegan, those who know me well will tell you that the dairy product I miss the most is the gorgeous flavour of blue cheese. After finding blue "sheese" at Tara Natural Foods in Kingston, I decided to re-create these little gems using my new discovery.</div><div><br /></div><div>The result is flaky, soft-textured and mildly blue-cheesy biscuits to be enjoyed with your favorite vegan soup or casserole - we're having minestrone.</div><div><br /></div><div>Ingredients:</div><div>2C all-purpose flour</div><div>3t baking powder </div><div>3/4t sea salt</div><div>1T nutritional yeast flakes</div><div>1/3C earth balance margarine, cold</div><div>3/4C soy milk, plus a little extra for brushing</div><div>1/2 container Blue Sheese (or other vegan cheese), divided</div><div><br /></div><div>Directions:</div><div>Preheat oven to 450 F. In a food processor (large bowl), add dry ingredients. Pulse a few times. Add margarine and pulse until crumbly. Add 1/2 the cheese and pulse again. With processor on low, slowly add soymilk. Process until dough forms a ball.</div><div>Turn dough onto rolling surface and roll out to 1/2" thick. Sprinkle with leftover chees and roll up. slice into 1/2 - 3/4" rounds. Place on baking stone and brush with a little soymilk. Bake for 10-12 minutes. Biscuits should be golden. Makes 12-15 biscuits.</div><div><br /></div><div><br /></div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-43480403492498265272009-08-26T07:06:00.003-04:002009-08-26T07:16:42.910-04:00Veggies by George Weekly Challenge #6, Yellow Beets!<span class="Apple-style-span" style="font-size:large;"><span class="Apple-style-span" style="color: rgb(255, 102, 0);">Yellow Beet Salad with Maple Mango Vinaigrette</span></span><div><span class="Apple-style-span" style="color: rgb(255, 102, 0); font-size:18px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 0); font-size:18px;"><span class="Apple-style-span" style="color: rgb(51, 153, 153);"><span class="Apple-style-span" style="font-size:small;">We enjoyed this salad so much that there was none left for pictures! If I get some more yellow beets, I'll make it again.</span></span><br /></span><div><span class="Apple-style-span" style="color: rgb(255, 102, 0); font-size:18px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color: rgb(51, 51, 51);">Salad Ingredients:</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);">5 small yellow beets. peeled and grated</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);">3 small carrots, peeled and grated</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);">handful of small fresh basil leaves (or chopped fresh basil, if leaves are large)</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);"> </span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-style: italic;">- combine all ingredients in a medium sized bowl and set aside.</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);">Vinaigrette Ingredients:</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);">1C mango puree or nectar</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);">1/4C apple cider vinegar</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);">1/8C grapeseed or other light tasting oil</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);">2 tbsp maple syrup</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);">2 cloves garlic, minced</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);">1/4 tsp salt</span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><span class="Apple-style-span" style="font-style: italic;">- combine all ingredients in blender and pour desired amount over beet salad. The rest of the dressing will keep for about a week in the fridge. Toss well, and refrigerate for at least 30 minutes to allow flavours to mingle. Serve over fresh greens with a slice of crusty bread. Enjoy!</span></span></div><div><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><br /></span></div></div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0tag:blogger.com,1999:blog-1165903109358724107.post-62239176466311926682009-08-02T20:34:00.005-04:002009-08-19T09:36:54.611-04:00Veggies By George Weekly Challenge #5<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_9gJ61ANxfv4/Sov_xqYqnmI/AAAAAAAAAJk/zwqu5vYyNEw/s1600-h/DSCN0917.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="http://2.bp.blogspot.com/_9gJ61ANxfv4/Sov_xqYqnmI/AAAAAAAAAJk/zwqu5vYyNEw/s200/DSCN0917.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5371668209225866850" /></a>Say hello to Jack at Veggies By George!<br />Okay - I got my basket, but I'm not sure what I was supposed to use, so I've created recipes this week using greens and radishes.<div><br /></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 0);"><span class="Apple-style-span" style="font-size:large;">Radically Roasted Radishes - pics to follow</span></span></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 0); font-size:18px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">I am generally not a raving fan of radishes, but after trying a dish featuring what appeared to be poached radishes at the Athlone Inn here in Gananoque, I thought I'd try roasting them. The result was a starchy, slightly peppery and sweet (almost caramelized) treat that my hubby mistook for potatoes!</span></div><div><br /></div><div>Ingredients:</div><div>4 extra large radishes, washed and sliced into eighths</div><div>1/8 C grapeseed oil</div><div>1tsp umeboshi (or apple cider) vinegar</div><div>1/2 tsp each ground sea salt AND pepper</div><div>1 tbsp chopped fresh thyme</div><div>2 cloves garlic, pressed</div><div><br /></div><div>Preheat oven to 400 F. Arrange radish wedges in a baking dish (I used a pie plate). Mix remaining ingredients together, pour over radishes and toss to coat. Roast for 30-45 minutes or until radishes are slightly golden and have lost their crunch. Enjoy!</div><div><br /></div><div><span class="Apple-style-span" style=" color: rgb(255, 102, 0);font-size:large;">Coconut Braised Greens</span></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 0); font-size:18px;"><br /></span></div><div><span class="Apple-style-span" style="font-size:medium;">1 bunch swiss chard, washed and chopped with stems and leaves separated</span></div><div>1 bunch kale, washed and chopped with stems and leaves separated</div><div>1 bunch bok choy, washed and chopped with stems and leaves separated</div><div>1 tbsp oil of choice, I used peanut</div><div>1 onion, chopped</div><div>1 C coconut milk</div><div>Juice of 1 small lime</div><div>salt and pepper to taste</div><div><br /></div><div>Bring a large pot of salted water to a boil. Add chopped stems and cook for 2 minutes. Add chopped leaves and boil 3 minutes more. Strain and set aside. In same pot, heat oil over medium flame and add onion. Saute until translucent. Add greens to pot with coconut oil and lime juice and simmer for 5 minutes. Add salt and pepper to taste.</div><div><br /></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 0); font-size:18px;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(255, 102, 0); font-size:18px;"><br /></span></div><div><br /></div><div><br /></div><div><br /></div>*grateful*http://www.blogger.com/profile/03862463819540321773noreply@blogger.com0