Potato Leek Soup

INGREDIENTS
1 tablespoon extra-virgin olive oil
2 leeks, white and light green parts washed and sliced into 1/4-inch slices
2 cups chopped yellow onion
1/2 teaspoon sea salt
3 cloves garlic, minced
2 large Yukon Gold potatoes (about 1 pound), peeled and cubed into 1/2-inch cubes
4 cups vegetable stock
2-3 teaspoons fresh rosemary leaves

INSTRUCTIONS

1. Heat a 4-quart soup pot over medium heat and add the oil.

2. Add the leeks, onion, and sea salt and saute for about 5 minutes, stirring often, until the onion begins to turn translucent.

3. Add the garlic and stir well. Cook for 1 minute more.

4. Add the potatoes and vegetable stock, cover, and bring to a boil. Reduce heat to simmer. Cook 20 minutes.

5. Remove the soup from the heat and use an immersion/stick blender to blend the soup in the pot or ladle the soup into a blender, 1 cup at a time. Blend the soup with the fresh rosemary leaves until smooth and free of chunks. Pour smooth soup into a heat-proof bowl and continue until all of the soup has been blended.

6. Transfer the blended soup back to the original soup pot and warm over low heat until heated through. Serve hot.

Serves 4 – 6.

Read more: http://www.care2.com/greenliving/creamy-potato-leek-soup-vegan.html#ixzz2Ga0GhQms

Calas Rice Cakes

Ingredients

• 2 cups cooked rice
• 6 tbsp. flour
• 3 heaping tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/4 tsp. vanilla
• 2 eggs
• 5 - 6 cups vegetable oil for frying
• Powdered sugar for topping

Instructions

• Mix the rice with flour, sugar, baking powder and salt. Sprinkle on the vanilla and mix well.
• Add eggs and when thoroughly mixed, drop by tablespoonfuls into the hot oil (360 degrees.) Fry until browned on both sides.
• Drain on paper towel and sprinkle with powdered sugar. Serve hot.

Lentil Quinoa Salad

From Vega:

1/4 cup minced onion
1/4 cup diced cucumber
1/4 cup diced carrot

1/2 cup diced pepper (we used yellow)
1/2 cup cooked lentils

Dressing:
2 tbsp lime juice
3 tbsp Vega Antioxidant Omega Oil Blend: http://bit.ly/NloErN
1 Garlic clove
1 tbsp mustard
Salt and pepper to taste

Zucchi~getti

2 medium zucchinis (cut in spiral slicer)

2 cups raw hemp seed nuts (hulled)
3 tsps Nama Shoyu (or miso, miso tamari, or Celtic sea salt) to taste
3 leaves sage
1 sprig rosemary
1 clove garlic
1/2 tsp peppercorn
1 tsp raw hemp or olive oil
juice of two lemons

Add all ingredients in bowl, toss well and enjoy the nourishing effects on your body with these wonderful ingredients!

Source: 

Just Great Foods from a Conscious Kitchen

Vegan Chocolate Cake with Avocado

From Vega:

Makes 2 8-inch rounds or 2 thinner 9-inch rounds

3 cups all-purpose flour
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil (I used almond oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.Sift together all of the dry ingredients except the sugar. Set that aside too.

Mix all the wet ingredients together in a bowl, including the super mashed avocado.
Add sugar into the wet mix and stir.Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

Avocado Buttercream Frosting
8 ounces of avocado meat, about 2 small to medium, very ripe avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract

Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!

Boxtys!

A LARGE TRADITIONAL IRISH POTATO PANCAKE FILLED WITH YOUR CHOICE OF DELICIOUS FRESH INGREDIENTS, COMBINATIONS BY FINN MCCOOLS IN SANTA MONICA:

GUINNESS BEEF STEW BOXTY
Traditional Irish Stew made with Guinness & served with Champ

SHEPHERD’S PIE BOXTY
Irish Casserole with Ground Beef & Vegetables served with Champ

CORNED BEEF & CABBAGE BOXTY
Slices of Corned Beef & Savoy Cabbage served with Horseradish Cream

VEGETABLE BOXTY
A Medley of Fresh Bell Peppers, Savoy Cabbage, Carrots, Spinach, Celery, Onions, Tomatoes & English Peas in a White Wine Cream Sauce

CURRIED VEGETABLE BOXTY
A Fresh Vegetable Medley in our own Spicy Coconut Curry Sauce

CURRIED CHICKEN AND VEGETABLE BOXTY
Fresh Chicken Tenderloin & Vegetables in our Spicy Coconut Curry Sauce

SEAFOOD BOXTY
Salmon, Shrimp, Sea Bass, Tomatoes, Scallions & English Peas Sautéed in Butter, Lemon & White Wine

CHICKEN & BASIL BOXTY
Fresh Chicken Tenderloin Sautéed with Peppers, Mushrooms, Tomato & Basil served with Melted Blarney Cheese

From Bon Appetit:
1 9-ounce russet potato, peeled, cut into 1-inch pieces
1 1/4 cups grated peeled russet potato (about one 9-ounce potato), squeezed dry in kitchen towel
3/4 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (about) buttermilk
Vegetable oil


Preheat oven to 300°F. Cook cut potato in saucepan of boiling salted water until tender, about 15 minutes. Drain. Return to saucepan and mash. Transfer 1 cup mashed potato to large bowl; reserve any remaining mashed potato for another use. Mix grated potato, flour, baking soda, and salt into 1 cup mashed potatoes. Gradually mix in enough buttermilk to form texture of firm mashed potatoes.
Heat heavy large skillet over medium-high heat until hot. Brush with oil. Drop 1 heaping tablespoonful potato mixture into skillet. Using back of spoon, flatten mixture into 2-inch round. Repeat, forming 4 more rounds. Cook over medium-low heat until boxty is golden brown on bottom and slightly puffed, about 3 minutes. Turn and cook until second side is brown, about 3 minutes. Transfer to baking sheet; keep warm in oven. Repeat with remaining potato mixture in batches, brushing skillet with more oil as necessary.


Read More http://www.epicurious.com:80/recipes/food/views/Boxty-1915#ixzz1ouiUvj6L





Ingredients
1 1/2 cups grated raw potatoes
1 cup all-purpose flour
1 cup leftover mashed potatoes
1 egg
1 tablespoon skim milk
salt and pepper to taste
1/4 cup olive oil

Directions
Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.

Vegan Gravy

Adapted from Eat, Drink, & Be Vegan.

Ingredients:
1 cup vegetable broth
¼ cup nutritional yeast
1 tsp yellow mustard
1 tbsp tamari
1 large garlic clove, minced
1 tbsp cornstarch or arrowroot powder
2 tbsp tahini
1.5 tbsp balsamic vinegar
1.5 tbsp blackstrap molasses
½ tsp agave nectar
2 tbsp olive oil


Directions:
In a blender or food processor combine all ingredients and puree until smooth. In a pot on medium to high heat, add mixture and bring to a boil. Reduce to low and stir frequently to thicken. Remove from heat and serve. Add additional agave, water, or vinegar if needed to adjust taste.

RUBY RED GRAPEFRUIT & POMEGRANATE SALAD

From Mary Swortwood of The Green Dog Café,
printed in A-line Magazine

Salad
1 pomegranate, seeds and white pith removed (can sub dried cranberries)
5 cups mixed salad greens, clean and dried
1 Ruby Red grapefruit, peeled and sectioned
4 medium Blood or Navel Oranges, peeled and sectioned

Dressing
2 large ripe mangos, peeled with pit removed
1/3 cup extra virgin olive oil
¼ cup rice wine vinegar
3 Tbsp. lightly toasted pine nuts
1½ tsp. orange zest
2 Tbsp. orange juice
1 Tbsp. honey
½ tsp. chopped shallot
½ tsp. Dijon style mustard
dash allspice
salt and pepper to taste


INSTRUCTIONS
STEP 1: Place the pulp of the mangos in a blender or food processor. Cover and blend until smooth. Add remaining dressing ingredients up until allspice. Blend until smooth. Add salt, pepper, and allspice to taste.

STEP 2: In a large bowl, toss salad greens with ½ cup of the prepared dressing until coated.

STEP 3: To serve, divide the greens on six chilled salad plates. Arrange the grapefruit and orange sections on top of the greens. Sprinkle with the pomegranate seeds. Serve immediately. Store the remaining dressing in a tightly sealed container in the refrigerator for up to a week.

Simple Asian Pear and Raspberry Crisp

For the topping
3/4 cup raw English walnuts
3 Medjool dates
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup raw, shelled hemp seeds
3 tablespoons shredded, unsweetened coconut
For the filling
6 cups peeled Asian pears, thinly sliced and cut into smaller pieces
2 teaspoons Fruit-Fresh produce protector (or 1 tablespoon lemon juice)
1 1/2 cups fresh raspberries


To make the crumble topping, place walnuts, dates, cinnamon and salt in a food processor with an S blade and process until the mixture begins to stick together.
Add hemp seeds and coconut and briefly process to incorporate. Set aside.
Prepare pears and place them in a large bowl and toss with Fruit-Fresh product protector or lemon juice to prevent discoloration. Gently fold in raspberries.
Sprinkle 1/2 cup of the prepared crumble topping on the bottom of a 9 inch round pie pan or an 8"x8" square pan. Spread all the fruit over the crumble making sure the raspberries are evenly distributed.
Sprinkle the remaining crumble topping over the fruit.
Cover with plastic wrap and refrigerate or serve immediately. Raspberries are very perishable so eat within 1 or 2 days.


Per serving: 180.8 calories, 10.9 g fat, 1.7 g saturated fat, 1.6 g omega-3 and 5.4 g omega-6 fatty acids, 0 mg cholesterol, 4.8 g protein, 18.7 g carbohydrates, 5.9 g dietary fiber and 59 mg sodium.

Raw Pumpkin Chia Seed Pudding

1/2 cup raw cashews, soaked for 4 to 6 hours and rinsed
3 Medjool dates, pits removed, cut in quarters, soaked in 2 cups water (reserve soaking water)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract *
2 packets stevia extract, or to taste *
1 large carrot, peeled
1/4 cup dried chia seeds
1/4 cup chopped, raw pecans
* For gluten free, make sure vanilla and stevia are gluten free


Place soaked cashews in a Vitamix or other high speed blender. Add soaked dates and the reserved soaking water, pumpkin pie spice, cinnamon, vanilla extract and stevia to the blender.
Using a potato peeler, shave the outer part of the carrot into the blender until you get to the pithy center. Discard the center.
Blend until smooth and creamy.



You will need a very good blender, like a Vitamix, to make a smooth and creamy nut milk. The carrot gives the milk a nice, orange color.


Pour the cashew-carrot milk into a one quart container.
Add the dried chia seeds to the milk and stir vigorously with a fork for at least a minute.
Let sit for 15 minutes and stir again until the chia seeds are well blended and no longer clump together.



Stir chia seeds into the cashew carrot milk until well blended.


Cover and refrigerate for at least 6 to 8 hours. I usually make this a day before I serve it. The longer it sits, the creamier it gets!
Serve in small bowls and top each with 1 tablespoon of chopped pecans.


Per serving: 235.1 calories, 14 g fat, 1.8 g saturated fat, 1.8 g omega-3 and 3.1 g omega-6 fatty acids, 0 mg cholesterol, 5.0 g protein, 25.9 g carbohydrates, 7.2 g dietary fiber and 16.3 g sodium.

Raw Curry Lentil Soup

1 packed cup of sprouted green lentils plus some extra for garnish
3 tablespoons onion, chopped
1 cup filtered water
2 tablespoons dried raw coconut
1 medium zucchini, about 1 1/2 cups chopped
1 medium red bell pepper, chopped (1/2 for soup and 1/2 for garnish)
2 small cloves garlic, chopped
2 teaspoons sweet curry powder
1/2 cup banana, sliced
1/2 fresh jalapeno
2 tablespoons cilantro, chopped for garnish
Kernels from 1 ear of fresh, raw corn for garnish
3 tablespoons lime juice
1 small avocado
1 teaspoon salt (more or less to taste)
Several dashes of cayenne pepper (more or less to taste)

Put the dried coconut in 1 cup of water and let rehydrate for 20 minutes. After 20 minutes, put the coconut and the water in a high speed blender with the sprouted lentils (remember to save some for the garnish , onion, zucchini, half of the red bell pepper, garlic, curry powder, banana, jalapeno, lime juice, avocado, salt and cayenne pepper. Blend until smooth and place in two bowls. Garnish with extra sprouted lentils, chopped red bell pepper, corn kernels and cilantro and serve.

Per serving: 327 calories, 14.6 g fat, 4.5 g saturated fat, 2.3 g cholesterol, 8.8 g protein, 47 g carbohydrates and 9.7 g of fiber.

Mean Green Juice

6 Kale Leaves
1 Cucumber
4 Celery Stalks
2 Green Apples
1/2 Lemon
1 piece of ginger

Mean Green Juice #2
handful spinach
3 stalks of kale
2 golden delicious apples
small handful parsley
1 lemon
1 cucumber

Mean Green Juice #3
2 stalks celery
1/2 cucumber
1/2 apple
1/2 lemon
small piece ginger
1/2 green chard leaf
bunch cilantro
5 kale leaves
handful spinach

Mean Green Juice #4
1/2 pear
1/2 green apple
handful spinach
handful parsley
2 celery stalks
1/2 cucumber
small piece ginger
slice of papaya

NOTES FOR MAKING JUICE
peel or slice off lemon rind leaving some of the white pith
to juice small leaves such as parsley and cilantro, roll them up into a ball to compact the leaves
wash all vegetables and fruits before making juice
buy organic if possible

Muffuletta Sandwich

Ingredients

1 cup pimento-stuffed green olives, crushed
1/2 cup drained kalamata olives, crushed
2 cloves garlic, minced
1/4 cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup pepperoncini, drained
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano
1 teaspoon dried basil
3/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/2 cup olive oil
1/4 cup canola oil
2 (1 pound) loaves Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Directions

To Make Olive Salad: In a medium bowl, combine the green olives, kalamata olives, garlic, cauliflower, capers, celery, carrot, pepperoncini, cocktail onions, celery seed, oregano, basil, black pepper, vinegar, olive oil and canola oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.
To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Crawfish Étouffée

Ingredients

2 pounds peeled crawfish tails
1 stick (8 tablespoons) butter
2 cups chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 tablespoon cornstarch
1 cup water
Salt and cayenne pepper, to taste
1/3 cup chopped green onions
1/4 cup chopped fresh parsley

Preparation

Melt the butter in a large saucepan over medium heat. Add the onions, bell peppers, and celery and cook, stirring, until the vegetables are soft and golden, 8 to 10 minutes. Add the crawfish tails and cook, stirring occasionally, until they throw off some of their liquid, 6 to 8 minutes.

Dissolve the cornstarch in the water and add to the crawfish mixture. Simmer, stirring occasionally, until the mixture thickens, 4 to 5 minutes. Season with salt and cayenne.

Serve immediately over steamed rice. Garnish with a sprinkling of green onions and parsley.

Vegan Gumbo

Ingredients

1 tablespoon canola oil
1 onion, chopped
2 green bell pepper, chopped
8 stalks celery, chopped
6 cloves garlic, minced
1/3 cup canola oil
1/2 cup all-purpose flour
1 cup vegetable broth
1 (14.5 ounce) can diced tomatoes
1 cup vegetable broth
1 eggplant, peeled and chopped
6 cups chopped okra
1 (15 ounce) can red beans, drained and rinsed
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon gumbo file powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground black pepper
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon liquid smoke flavoring
2 bay leaves
4 cups vegetable broth, divided

Directions

Heat 1 tablespoon canola oil in a skillet over medium high heat.
Stir in the onion, bell peppers, celery, and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Transfer the vegetable mixture to a large bowl; set aside.
Heat the remaining 1/3 cup canola oil in the same skillet over medium heat for about 30 seconds.
Whisk in the flour, stirring constantly until the roux darkens and has a nutty scent, about 15 minutes.
Reduce heat to low and pour in about one cup of vegetable broth, whisking constantly until the mixture is smooth.
Stir in the vegetable mixture and tomatoes.
Pour in about one more cup of vegetable broth, stirring to combine.
Mix in the eggplant, okra, red beans, salt, thyme, basil, file powder, cayenne pepper, black pepper, paprika, cumin, liquid smoke, bay leaves, and remaining 4 cups of broth.
Cover and continue to simmer for 1 1/2 hours, stirring occasionally.

Fire Roasted Vegan Gumbo

Ingredients

1 serrano pepper
1 banana pepper
1 small jalapeno chile pepper
1/4 cup canola oil
1/4 cup all-purpose flour
2 tablespoons canola oil
2 celery ribs, chopped
1 large onion, chopped
3 green bell peppers, chopped
1 quart vegetable broth
2 cloves garlic, minced
2 tablespoons Cajun seasoning
1 tablespoon smoked paprika
1 tablespoon file powder
1 cup fire-roasted tomatoes
1 sweet potato, peeled and cubed
parsnip, peeled and cubed

Directions
Preheat oven to broil.
Arrange the serrano, banana, and jalapeno chile peppers on a baking sheet and place in the oven. Watch carefully and broil just until the skins blacken and blister, 4 to 5 minutes. Turn the peppers and continue broiling until all sides are blackened. Remove the peppers from the oven and place in a sealed paper bag to steam. After 15 to 20 minutes, remove peppers from the bag and peel off the crispy black skin. Remove stems and seeds from the peppers, coarsely chop, and place in a bowl.
Heat the canola oil in a large skillet over medium heat until a pinch of flour sprinkled over the oil just begins to bubble. Whisk in the rest of the flour and cook, whisking continuously, until the mixture is well blended and dark brown, about 20 minutes. Once it becomes dark brown, remove the roux from the heat.
Place 2 tablespoons of canola oil into a deep soup pot and heat over medium-high heat. When the oil is just about to smoke, stir in the celery with half of the onions and bell peppers. Cook and stir until the vegetables are tender and the onion is transparent, about 5 minutes. Stir 1/4 cup of the vegetable broth into the pot. Cover, and simmer until almost all the liquid is evaporated, 10 to 15 minutes.
Stir the serrano, banana, and jalapeno chile peppers, along with the uncooked bell peppers and onions, garlic, Cajun seasoning, smoked paprika file powder, into the cooked bell peppers and onions. Stir the roux and 1 cup of stock into the vegetable mixture until the roux dissolves. Cover and simmer 5 minutes. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra, and remaining stock. Simmer uncovered 30 minutes more. Season to taste with salt and pepper.
1 cup canned red beans, rinsed and drained
1 cup canned black-eye peas, rinsed and drained
2 cups frozen cut okra, thawed

Shrimp P'Boy

Ingredients
2 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying
1 1/2 pounds medium shrimp (about 36), peeled, deveined
1 cup buttermilk
1 1/2 cups all-purpose flour
1 cup cornmeal
4 8"-long French rolls, split horizontally
Rémoulade (go to bonappetit.com for recipe) or mayonnaise
Shredded iceberg lettuce
Sliced tomatoes
Dill pickles
Hot pepper sauce (optional), preferably Crystal

Preparation
Whisk first 8 ingredients in a small bowl to blend.
Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°.
Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
Open rolls and spread cut sides with rémoulade. Top with lettuce, tomato, pickles, and shrimp. Serve with hot sauce, if desired.

Read More http://www.epicurious.com:80/recipes/food/views/Shrimp-PoBoy-365820#ixzz1n1kp5S46

Red Salad

Yield: Two large or four small salads.

1.5 cups chopped radicchio
1.5 cups chopped red lettuces, such as red oak leaf lettuce
1 medium Rio grapefruit
1 blood orange
2 pink radishes, thinly sliced
3/4 cup pomegranate seeds
1/2 cup crumbled Feta cheese
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon minced shallot
Sea salt + freshly ground black pepper to taste


Using a sharp knife, remove the peel from the grapefruit and the blood orange. Slice each fruit horizontally, in fours. Halve the grapefruit slices if large.
Make the vinaigrette by whisking together the olive oil, balsamic vinegar and shallot until blended. Add salt and pepper to taste.

In a large salad bowl, toss the radicchio, red lettuce and radish slices with the vinaigrette.

A note about the images: Feel free to experiment with whatever interesting produce you find, balancing bitter, salty and sweet flavors.

Divide the lettuces among two or four plates. Divide the citrus equally among the salads. Top with the crumbled feta and pomegranate seeds. Enjoy.

Fermentation Projects 1-3

I bought a Perfect Pickler with a air valve to safely expel gas and not let bad air in and rot your food. You can find it at: http://www.perfectpickler.com.

Fermentation #1: Red Kraut with Apple, Carrot and Ginger
A nice blend of healthy fruits and vegetables — I kind of wonder if there is a "sweeter" version of this. What is a better recipe for red kraut? I dig red kraut over regular kraut.

Fermentation #2: Red Kraut with Carraway Seeds
I made it the same night, I had so much cabbage I had to make a second batch.

Fermentation #3: Earl Grey Kombucha
I bought some locally made komucha, brewed up some tea and added sugar and I waited a few weeks (it's winter, I had to place my jar on top of the heater vent).



Ruby Rathskeller Kraut
Makes 2 Quarts

This is a deep ruby red, sweet, sour, and savory batch. Now is the time of year to make for the holidays. I took this batch to my local homebrew club meeting. It was hailed as a perfect complement to beer and rich foods. — Recipe by B. Hettig

Use red cabbage and follow the basic recipe on pages 8 & 9 in the Perfect Pickler Instruction-Recipe Booklet with these additions:

red cabbage 5-1/2 lbs. finely shredded
allspice powder 1 TBS
peppercorns, whole 1 TBS slightly cracked
gingerroot 1 TBS freshly grated
bay leaves 4 whole


1
Prep the cabbage and place in a large bowl.

2
Combine the allspice, peppercorns, and ginger with the shredded cabbage.

3
Review pages 8 and 9 of the Perfect Pickler Instruction - Recipe Booklet. At step 6 load the kraut to about three-quarters up the jar. Then add the bay leaves carefully placing in the glass halfway up the jar. I use chopsticks or a bread knife to pull away the kraut. Position the leaves so the stems are pointing down and pressed against the glass. Once they are positioned equidistant around the jar, carefully push the kraut down and into the walls to fix them into position. Continue to fill the jar and complete the directions.

Oatmeal Peanut Butter Energy Bars

From Dana Angelo White on Food Network.com

Ingredients
Cooking spray
1/2 cup honey
1/2 cup natural creamy peanut butter
2 tablespoons maple syrup
1 tablespoon canola oil
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 cups rolled oats
2 cups crisp brown rice cereal
1/4 cup toasted wheat germ
1/2 cup chopped roasted peanuts
1/2 cup chopped dried apricots
1/2 cup chopped dried figs
1/2 teaspoon kosher salt


Directions
Spray a 9 by 13-inch baking dish with cooking spray and set aside.

In a small saucepan over medium heat, combine honey, peanut butter, maple syrup, canola oil, brown sugar, cinnamon. Stir and cook until mixture just begins to bubble, about 3 to 5 minutes. Remove from heat and stir in vanilla extract.

In a large bowl, combine oats, rice cereal, wheat germ, peanuts, apricots, figs and salt.

Pour peanut butter mixture over oatmeal mixture and stir gently with a spatula until well combined. Transfer to baking dish, cover with parchment paper and press firmly into dish. Allow to cool completely (will cool faster in the refrigerator). Cut into squares or bars.

Nutrition analysis per serving: Calories: 240; Total fat: 10g; Saturated fat: 1.5g; Carbohydrate: 30g; Protein: 6g; Sodium: 70mg

Beet Burger

From the Post Punk Kitchen:
http://www.theppk.com/2012/02/quarter-pounder-beet-burger/

1 1/4 cups cooked, cooled brown rice (see recipe notes above)
1 cup cooked brown or green lentils, cooled, drained well
1 cup shredded beets
1/2 teaspoon salt
Fresh black pepper
1 teaspoon thyme, rubbed between your fingers
1/2 teaspoon ground fennel (or finely crushed fennel seed)
1 teaspoon dry mustard
3 tablespoons very finely chopped onion
2 cloves garlic, minced
2 tablespoons smooth almond butter
1/2 cup very fine breadcrumbs

Olive oil for the pan

Peel beets and shred with the shredder attachment of your food processor, then set aside. Change the attachment to a metal blade. Pulse the brown rice, shredded beets and lentils about 15 to 20 times, until the mixture comes together, but still has texture. It should look a lot like ground meat.

Now transfer to a mixing bowl and add all the remaining ingredients. Use your hands to mix very well. Everything should be well incorporated, so get in there and take your time, it could take a minute or two.

Place the mixture in the fridge for a half hour to chill.

Preheat a cast iron pan over medium-high. Now form the patties. Each patty will be a heaping 1/2 cup of mixture. To get perfectly shaped patties, use a 3 1/2 inch cookie cutter or ring mold (I have pics of how to do it here.) Otherwise, just shape them into burgers with your hands.

Pour a very thin layer of oil into the pan and cook patties for about 12 minutes, flipping occasionally. Do two at a time if you’re pan isn’t big enough. Drizzle in a little more oil or use a bottle of organic cooking spray as needed. Burgers should be charred at the edges and heated through.

Serve immediately. But they taste pretty great heated up as well, so if you want to cook them in advance, refrigerate, then gently heat in the pan later on, then that is cool, too.

Baked Garlic Curry Fries

From the Post Punk Kitchen:
http://www.theppk.com/2012/02/baked-garlic-curry-fries/

1 1/2 lbs russet potatoes
2 tablespoons mild curry powder
1/2 teaspoon salt
1 tablespoon Microplaned garlic
1 tablespoon olive oil

Organic cooking spray

Bring a large pot of salted water to a boil. In the meantime, you’ll prep everything else and preheat oven to 425 F.

You want “steak fry” slices. So slice them about 1/4 inch thick and 3/4 inch wide.

Now prep your workspace. Fill a big bowl with ice water. Lay a kitchen towel on the counter and line it with paper towels. You’ll be plunging the fries into the ice water after boiling, and then placing them on the towel to blot dry.

Once the water is boiling, add the potatoes and cook for 3 minutes, no longer than that or they will get mushy so put on a timer if you need to. Now drain the potatoes and immediately plunge them into the ice bath to stop them from further cooking.

Once completely cool, place potatoes in a single layer on the towel to drain. Blot the tops with a paper towel as well, so that they’re mostly dry. A little moisture is necessary, though, to get the coating to stick. You just don’t want a puddle.

Pour the ice water out of the bowl and wipe it dry. Scoop the curry powder into the bowl and mix in the salt. Now use a microplane grater to grate about a tablespoon of garlic into the bowl (just eyeball it.) Alternatively, you can finely mince the garlic until it’s almost a paste. Drizzle in the oil and mix with a fork.

We’re in the home stretch now! Spray a large baking sheet with non-stick cooking spray. Toss a handful of potato slices into the curry powder and remove each one, rubbing in the curry powder. Do this in about 4 batches, being careful not to get huge chunks of curry on any one potato. It should be evenly distributed amongst the fries.

Place fries in a single layer, spray with a little extra cooking spray, bake for 8 to 12 minutes on each side until golden brown and tender inside. If you’d like extra browning, place under the broiler for a few minutes, keeping a close eye. Serve hot!

Sweet Cornmeal-Coconut Butter Drop Biscuits

By Bryant Terry, as featured on NPR

Ingredients:
3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
1/2 cup medium grind cornmeal
2 tablespoons raw organic sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
6 tablespoons chilled coconut butter
3/4 cup original unflavored rice milk
2 tablespoons pure maple syrup
1 tablespoon apple cider vinegar


Preparation:
Preheat the oven to 425°F.

In a large bowl sift together the flours, cornmeal, sugar, baking powder, baking soda, cinnamon, and salt. Rub the coconut butter into the flour mixture with your fingertips until the mixture resembles sand with pebbles.

Combine the rice milk, maple syrup, and apple cider vinegar and mix well. Then, make a well in the center of the flour pebbles, add the rice milk, and stir just until the dough comes away from the sides of the bowl.

Drop walnut-sized balls of dough from a spoon onto a parchment-lined baking sheet and bake for 10 to 12 minutes, or until lightly browned.

Carob Strawberry Chia Energy Bar

from Thrive Fitness, as posted on the No Meat Athlete

1 cup fresh dates (or substitute soaked dried dates)
1/4 cup raw carob powder (or substitute roasted carob powder)
1/4 cup hemp protein
1/4 cup salba (white chia seeds)
1/4 cup strawberries
1/4 cup ground flaxseed
1/4 cup sunflower seeds
1/2 tsp lemon zest
1 tsp fresh lemon juice
Sea salt to taste
1/2 cup sprouted buckwheat (or substitute cooked) (optional)
1/2 cup frozen strawberries

Process everything except buckwheat and frozen strawberries in a food processor. After processing, work in buckwheat and frozen strawberries with your hands, then shape and cut.

No-Meat Athlete Energy Bars

The "dry" Ingredients:
1/2 cup whole wheat flour
2/3 cup oats
1 cup Grape Nuts cereal
3/4 cup raisins (I used golden)
1 cup shredded coconut (I could only find sweetened)
1/3 cup unsalted almonds, chopped
1/3 cup unsalted cashews, chopped
1 cinnamon stick, ground (or 2 tsp ground, but I totally recommend the taste of freshly ground!)

The "wet" ingredients:
2 tbs flax seed
1/4 cup warm water
1 1/2 cups cooked Great Northern Beans (or 1 15 oz can)
15 dates, seeds removed and chopped (about 1 cup or 1/2 a lb)
1 tsp vanilla extract
2 tbs honey
1 tbs canola oil
1/2 cup applesauce (I made mine on the stove by cooking two peeled and diced apples for about 30 minutes with 1/4 cup of water, 2 tbs pomegranate molasses, and 1 tbs maple syrup)

Preheat the oven to 350 degrees.

If starting with dry beans, soak a half pound over night, then simmer for about one hour or until soft. If starting with canned, rinse well to remove saltiness. Chop the beans roughly either by hand or in a food processor. They don't need to be processed into a puree, just tiny pieces.

Grind the flax seed and mix it with the water, set aside to thicken.

Combine the dry ingredients together first and mix well. Add the wet ingredients and mix until uniformly incorporated. Press into a greased 9×13 pan or casserole dish. Bake for a total of 20-25 minutes, rotating the pan half way through. (Mine were finished at about 23 minutes). Cool completely, then cut into 24 bars. I cut a line down the middle of the pan lengthwise then 12 cuts across. Leave unwrapped for harder bars; put in airtight container for softer bars. Toast cut bars in the toaster oven for a crispy outside. If keeping longer than one week, wrap and freeze.

Nutrition facts for whole pan / one bar

calories from fat: 919 / 38.3
calories: 3779.3 / 157
fat: 105 / 4.4
sat fat: 30 / 1.25
protein: 109.2 / 4.6
sodium: 1584.3 / 66
total carbs: 713 / 29.7
sugar: 333 / 13.9
fiber: 178.2 / 7.4

Lemon Gnocchi with Spinach and Peas

1 cup frozen baby peas (not thawed)
1/2 cup heavy cream
1/4 teaspoon dried hot red-pepper flakes
1 garlic clove, smashed
3 cups packed baby spinach (3 ounces)
1 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 pound dried gnocchi (preferably De Cecco)
1/4 cup grated parmesan


Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until tender, about 5 minutes.

Add spinach and cook over medium-low heat, uncovered, stirring, until wilted. Remove from heat and stir in lemon zest and juice.

Meanwhile, cook gnocchi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente. Reserve 1/2 cup pasta-cooking water, then drain gnocchi.

Add gnocchi to sauce with cheese and some of reserved cooking water and stir to coat. Thin with additional cooking water if necessary.


Read More http://www.epicurious.com:80/recipes/food/views/Lemon-Gnocchi-with-Spinach-and-Peas-240959#ixzz1lzO8FIbV

Roasted poblano soup with toasted pumpkin seeds

Ingredients:
3 large poblano chilies (about 1 pound)
1 tablespoon coconut, olive, or canola oil
1 medium onion, medium dice
2 teaspoons sea salt
2 teaspoons ground cumin
4 cloves garlic, minced (3 tablespoons)
1 potato (8 ounces) peeled and medium diced
4 cups vegetable stock
1 cup unsweetened almond milk or coconut milk
3 tablespoons lime juice (2-3 limes)
¼ cup pumpkin seeds, toasted, for garnish
Pumpkin seed oil for garnish

Serves 6-8

Preparation:
Place chilies over open flame or on cast iron pan at medium-high heat. Using tongs to turn them, blacken and blister chilies on all sides.

Transfer chilies to covered bowl to steam for 10 minutes. When cooled, rub away blackened skin and seed chilies. Rough chop them, and set aside.

In 2-quart pot over medium heat, add onions, 1 teaspoon of salt and cumin. Sweat onions on low heat until they soften and become translucent. Add garlic and sauté for 1 minute more.

Add potato, stock, and chilies. Cover pot and bring to boil. Lower heat and continue to simmer until potatoes are soft. Add almond milk and remaining salt. Simmer for another 10 minutes, stirring frequently.

Puree soup in batches in blender until creamy. Add lime juice. Garnish with pumpkin seeds and pumpkin seed oil.

Sweet Potato and Brussle Sprout Hash

Ingredients:
3 lbs sweet potatoes
1 1/2 pounds brussle sprouts, trimmed
2 large onions
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
2 tablespoons cooking oil
3 tablespoons extra virgin olive oil
1 cup water

Makes 12 servings

Preparation:
Peal the sweet potatoes and cut into 1/2” pieces.
Peel onions, cut inot 1/2” pieces.
Trim off the tough end of the brussle sprouts. Halve the brussle sprouts lengthwise.
Place sweet potatoes in cold water, that is as salty as the sea. Bring to a boil, cook until al dente, about 4 minutes.

Heat oil in heavy skillet. Add the onions, and saute until deep golden brown, about 10 minutes. Transfer to a bowl with potatoes.

Melt remaining 3 tbsp butter in a skillet over medium heat. Add potatoes to skillet, spread in even layer, pressing with the back of your spoon. Cook until golden brown, turning occasionally, about 15 minutes. Stir in brussle sprouts, cook another 5 minutes, stirring once or twice. Season with salt and peper.

And combine the Hummus and Hash on a good whole grain toast for sandwiches! Enjoy!

Protein Shakes

We've been using Arbonne protein as a kindler/gentler way to get our protein for the day.

The Basics of How to Make a Shake
 2 Scoops Figure 8 Protein Shake (Chocolate, Vanilla or both)
 1⁄2 to 1 scoop Figure 8 Fiber Boost
 Ice (optional)
 1⁄4 cup berries (optional) OR 1⁄4 cup spinach or squash (optional)
 Mix with your choice of the following liquids: 1 cup water 1⁄2-1 cup coconut milk, rice milk or unsweetened almond milk
 Add 1 serving of fat: 1 tsp. almond, walnut, flax or coconut oil (no peanut butter) 1⁄4 cup coconut milk or coconut water 1 TBS ground flax 1 TBS nuts 1⁄4 avocado Feel free to experiment with the consistency and ingredients in your shakes to your liking. More ice for thicker shakes.



ALMOND CRUNCH
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened almond milk or coconut milk, may add ice and water
1 Tbsp slivered or sliced raw almond



DOUBLE CHOCOLATE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened chocolate almond milk or coconut milk, may add ice and water
3/4 tsp flax seeds
Pinch Cocoa nibs (unsweetened)
1 tsp unsweetened cocoa powder



NUTTY APPLE CINNAMON
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
1 cup unsweetened almond milk or coconut milk, may add ice and water
1/4 cup unsweetened apple sauce or 1/2 sour green apple, sliced
Cinnamon to taste
1 Tbsp raw pecans, slivered or sliced raw almonds



SWEET VERRY BERRY
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/4 cup organic coconut milk + 1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1/4 cup frozen or fresh berries
Some coconut shaves unsweetened



MOCHA SHAKE
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 teaspoon instant coffee crystals



BLACKBERRY TANG
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/4 cup organic coconut milk + 1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of almond butter
1 pomegranate Arbonne fizzy tab, dissolved in 1/2 cup water
1/4 to 1/2 cup of fresh/frozen unsweetened blackberries



BANANA/PEANUT BUTTER
2 scoop of Arbonne vanilla protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 tbsp of natural peanut butter
1/2 banana



PUMPKIN SPICE
2 scoop of Vanilla Arbonne protein powder + 1 scoop of Arbonne Fiber
3/4 cup unsweetened almond milk or coconut milk, may add ice and or water
1/4 cup pure pumpkin puree (minimize if weight loss is a goal)
1 Tbsp pecans
Pumpkin pie spice to taste



CHOCO-BANANA BLISS
2 scoop of Arbonne chocolate protein powder + 1 scoop of Arbonne Fiber
1/2 cup unsweetened almond milk or coconut milk, may add ice and water
1 Banana


MINT CHOCOLATE CHIP
2 scoops Arbonne Chocolate Protein Powder + 1 scoop of Arbonne Fiber
12 oz water
1/8 tsp. Mint Extract OR fresh mint
1 cup ice


CHOCOLATE MACAROON
Two scoops of Arbonne Chocolate Protein Shake Mix + 1 scoop of Arbonne Fiber
1 cup of Unsweetened or Vanilla Almond Milk
1/4 cup of Unsweetened, Shredded Coconut
5-7 large ice cubes. Blend until smooth


THE PINA COLADA
Place two scoops of Arbonne Vanilla Protein Shake Mix + 1 scoop of Arbonne Fiber
1 cup of Unsweetened Almond Milk
1 cup of Fresh Pineapple (pineapple juice will do in a pinch)
and 1/4 cup of Unsweetened, Shredded Coconut
5-7 large ice cubes. Blend until smooth

Arbonne Protein Bars

VANILLA ALMOND CRUNCH PROTEIN BARS
1 16oz jar Organic Almond Butter with Flax Seeds
1 23oz container of Light Agave Syrup
1.5 c of crushed raw almonds
8 scoops of Arbonne Vanilla Protein Powder
4 scoops of Arbonne Fiber Boost
1.5 cups of Gluten Free Oats
3 Teaspoons Flax Seeds

Melt Almond butter in a double boiler. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.



PUMPKIN/CARROT/ALMOND PROTEIN BARS
1 c. almond butter
1/2 c. agave syrup
1 1/2 c. canned pumpkin
3/4 c. shredded carrot (I put in the food processor)
1 t. cinnamon
1/2 t. nutmeg
6 scoops Arbonne vanilla protein powder
1/3 c. Arbonne fiber or ground flax seeds
1/2 c. slivered almonds
2 c. oats

In a large bowl, blend together almond butter & agave. Add pumpkin, carrot and spices. Blend well and continue to incorporate the rest of the ingredients one at a time. Press into pan, chill and cut. Sprinkle with a few extra nuts and sprinkled cinnamon

Makes thick bars in a 5x9 in pan.


CHOCOLATE ALMOND CRUNCH PROTEIN BARS
1 16oz jar of Organic Almond butter
1/4 cup of Agave Syrup 1 cup of finely chopped raw almonds
8 scoops Arbonne Chocolate Protein Powder (or Vanilla)
4 scoops Arbonne Fiber Boost
4 tablespoons of Wheat Germ
1/4 cup of half and half

Melt almond butter in a bowl to make for easier blending. Combine all ingredients and mix with a beater to insure even distribution of the crunch. Spread into a 9×11 Pyrex dish and refrigerate.


CRUNCHY PROTEIN BARS
1 16oz jar of organic crunchy peanut butter
1 1/2 cups honey or agave nectar or mixed
2 1/2 cups multigrain oatmeal
2 1/2 cups Arbonne Essentials Vanilla (or Chocolate) Protein powder

Place peanut butter and honey in microwave bowl on high in microwave for 90 seconds. Pour in mixer bowl and mix. Add oatmeal and mix. Add powder and mix.

Pour in 9 x 13 cookie sheet covered with wax paper (for thinner bars use 11 x 17 cookie sheet). Spread evenly and cover with wax paper. Cool for 1 hour and cut into bars.


TRAIL MIX PROTEIN BARS
1 cup almond butter
1 cup agave
6 scoops Arbonne Vanilla Protein Powder
2 cups gluten free oatmeal
½ cup craisins
½ cup raisins
½ cup chopped walnuts
½ cup sliced almonds

Melt almond butter to make easier blending.
Combine all ingredients and mix with a beater.
Spread into a 9 x 13 pan and refrigerate.

Rawterian's Corn Chowder

INGREDIENTS:
1 cup fresh corn kernels (you can used well-drained, unsweetened canned corn if you must, but it's so much better raw when using fresh, uncooked corn sliced off the cob!) (plus you'll need more corn to garnish - see below)
1/4 cup cashews
3/4 cup water
3/4 teaspoon sea salt
1/2 cup more fresh corn kernels (reserve)
Sprinkle pepper (reserve)
A few sprigs of fresh cilantro, chopped very finely (reserve) (optional)

DIRECTIONS:
1. Peel your corn on the cob. Slice the kernels off the cob by holding the corn cob vertically and slicing down toward your cutting board. Be careful! (If you're using canned corn, make sure to rinse and drain the corn kernels. Pat dry with a clean tea towel.)

2. Add all ingredients (except the second amount of corn, the pepper and the cilantro) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw corn chowder recipe to be slightly warm when coming out of the blender.

3. Pour liquidy corn mixture into a bowl(s). Add remaining corn and stir with a spoon. Garnish with pepper and chopped cilantro (optional).

4. Eat this raw corn chowder recipe immediately, while still warm from the blender!

Rawtarian's Silky Green Smoothie

3 large bananas (peeled)
2 medium oranges (peeled - use a knife, cut generously around the edges to remove a lot of the white rind as well as the skin)
1 apple (chopped)
1 cup spinach
1/2 cup to 1 cup water
1 tablespoon lemon juice
1 sprinkle cinnamon
1 tablespoon chia seeds


1. Add all ingredients to blender. Place soft ingredients like bananas in first, because that's what I was taught!
2. Blend in your high-speed blender until nicely smooth.
3. Empty your blender immediately. Pour green smoothie into cup(s) or a large mason jar for on-the-go.
4. Add 1-2 cups of water into your blender immediately and blend again to aid in cleaning process. Take carafe to sink and finish rinsing/cleaning blender right away. I am not a good housekeeper but the one rule in my house is to NEVER let the Vitamix carafe sit uncleaned. NEVER! Why? Because then if I'm lazy later on and it's not clean then I won't use it, then I won't know what to make, and I'll just eat nuts for dinner because I'm too lazy to clean the blender. NEVER store recipes in your blender for this reason. :)

This recipe makes quite a large green smoothie, it's a perfect breakfast for 1 person. This is my go-to breakfast.

Park and Vine Raw Raw

Park and Vine is an urban general store in Cincinnati's Over-the-Rhine neighborhood. They specialize in green good, and have a cafe that serve delicious vegan food. Melissa Cox Howard is the chef and uses the best locolvore ingredients in her dishes.

One dish has become a favorite of mine: the "raw raw."

It is mainly kale and edamame, and embellished with carrots, scallions and both red and green peppers. It tastes as if the kale, scallions and edamame have been marinated in a mix of sesame oil and soy sauce overnight. Very delicious and healthy!

Cucumber Kimchi

Ingredients:
10 pickling cucumbers, just over a pound
1/3 cup table salt
4 1/3 cups water
6 cloves garlic, minced
1/2 onion, diced
1/2 bunch Korean leeks (buchu), cut into 1/2-inch lengths
5 green onions, cut into 1/2-inch lengths
1/4 cup Korean chile powder
1 tablespoon coarse sea or kosher salt
1 teaspoon sugar

Preparation:
Cut the cucumbers lengthwise into quarters and place in a large bowl. Dissolve the table salt in 4 cups of the water and pour over the cucumbers. Soak the cucumbers for about 20 minutes.
Combine the garlic, onion, Korean leeks, green onions, chile powder, and sea salt in another large bowl.
Remove the cucumbers from the salt water and rinse. Add the cucumbers to the spicy mixture and mix until the cucumbers are all well coated. Stuff the cucumbers into a 1/2-gallon glass jar, pressing firmly until filled.
Dissolve the sugar in the remaining 1/3 cup water and pour over the cucumbers. Cover tightly. Let sit in a cool, dark place for 2 to 3 days before opening to see if it's ripe. The cucumbers should be sour and have absorbed the salt and flavors of the seasoning. Refrigerate after opening. It will keep for almost 2 weeks in the refrigerator.


Read More http://www.epicurious.com/recipes/food/views/Cucumber-Kimchi-Oi-Gimchi-353209#ixzz1kJaQEg1p


Read More http://www.epicurious.com/recipes/food/views/Cucumber-Kimchi-Oi-Gimchi-353209#ixzz1kJaKs4Lp

Korean Tacos, idea 1

Korean BBQ Short Ribs:
3 pounds flanken-style beef short ribs
1 cup soy sauce
1/2 cup brown sugar
1/3 cup mirin
1/4 cup sesame oil
6 cloves garlic
6 scallions
2 teaspoons fresh peeled ginger

Korean-Style Slaw:
3 cups Napa cabbage, chopped
1 cup daikon, diced into matchsticks
1 cup bean sprouts
6 scallions, diced
3 tablespoons cilantro, chopped
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sriracha or chili pepper sauce
1 tablespoon extra virgin olive oil

For assembly:
10-15 yellow corn tortillas
sriracha

Begin by cutting off excess fat from the short ribs. You can also remove the membrane under the bone side of the rib. Place in a large flat dish or in a zip-top bag.

In a food processor, blend together soy sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve 1/2 cup of sauce and store in an airtight container in the refrigerator. Pour the rest of the sauce over the short ribs, ensuring all ribs are covered. Seal tightly and allow to marinate in the refrigerator for up to 24 hours.

To prepare the slaw: Place Napa cabbage, daikon, spouts, scallions and cilantro together in a medium to large bowl. In a small bowl, whisk together lime juice, soy sauce, mirin and sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Store covered in the fridge until ready to serve.

Reduce the extra marinade ingredients in a small saucepan over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl to drizzle on tacos.

Heat your grill to 550° F or so**. The intent here is to flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the grill. Cook for three minutes and flip. Cook an additional three minutes, wrap in foil and set aside.

Lower grill heat to medium. Place corn tortillas on the grill. Flip after 45 seconds. Grill for another 45 seconds and remove.

Cut short ribs into strips, avoiding the bones. Assemble your Korean tacos: Corn tortilla, barbecued short ribs, a drizzle of Korean barbecue sauce, Napa cabbage slaw and extra sriracha to match your tastes. Serve immediately.

**If you are doing chicken, you will want to lower the heat a bit and extend the cooking time.


Makes 10-15 Korean BBQ tacos.

Oatmeal, Fig, And Walnut Bars

Ingredients

Filling:
2 cups chopped stemmed dried figs (10 to 11 ounces)
1 cup water
6 tablespoons sugar
Pinch of salt
1 1/2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 cup walnuts, toasted, coarsely chopped

Crust:
Nonstick vegetable oil spray
1 3/4 cups old-fashioned oats
13/4 cups all purpose flour
1 1/4 cups (packed) dark brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) chilled vegan "butter" (such as Earth Balance) or margarine, cut into 1/2-inch cubes
1 cup powdered sugar
Preparation

For filling:
Combine first 4 ingredients in heavy medium saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Reduce heat to low. Cover and simmer 5 minutes. Uncover and simmer until figs are very soft and filling is thick, stirring often, about 10 minutes. Mix in lemon juice and vanilla, then walnuts. Cool completely. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

For crust:
Position rack in top third of oven and preheat to 350°F. Spray 13x9x2- inch metal baking pan with nonstick spray. Combine oats and next 5 ingredients in large bowl and whisk to blend. Add cubed "butter." Using fingertips, blend until mixture forms small moist clumps.

Firmly press half of crust mixture (about 3 cups) over bottom of prepared pan. Spread filling evenly over crust. Sprinkle remaining crust mixture over filling; press to adhere.

Bake bars until deep brown and firm to touch, about 35 minutes. Cool in pan on rack. Cut crosswise into 6 strips. Make 8 lengthwise cuts, forming 2x1-inch bars. DO AHEAD: Can be made 1 day ahead. Cover pan with foil; store at room temperature.

Place powdered sugar in medium bowl. Using narrow spatula, remove as many bars as desired from pan. Roll half of bars in powdered sugar to coat. Arrange coated bars and plain bars alternately on platter.

Test kitchen tip: For longer storage, cover pan and chill. Bars will keep one week, but crust will soften.

African Curried Coconut Soup with Chickpeas

Ingredients

2 tablespoons canola oil
1 medium onion (about 6 ounces), chopped
1 medium red bell pepper (about 6 ounces), chopped
1 jalapeño chili, seeded and finely chopped
2 large cloves garlic, finely chopped
2 cups low-sodium vegetable broth
1 (15-ounce) can chickpeas, rinsed and drained
1 cup chopped tomatoes, seeded and peeled, fresh or canned (see Cook's Tip)
1 teaspoon mild curry powder
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 (14-ounce) can light coconut milk
3/4 cup cooked white or brown rice
2 tablespoons chopped fresh cilantro or parsley
Preparation

In a medium stockpot, heat the oil over medium heat. Add the onion, bell pepper, and chili; cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring constantly, 1 minute. Add the broth, chickpeas, tomatoes, curry powder, salt, and black pepper; bring to a boil over high heat. Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes. Add the remaining ingredients and cook, stirring occasionally, until heated through, about 5 minutes. Serve warm.

Cook's Tip: To peel fresh tomatoes, bring a medium stockpot filled with water to a boil over high heat; drop in the tomatoes and boil 20 seconds. Drain and rinse under cold-running water. Peel off the skins.

Chana Masala

Ingredients

1 tablespoon olive oil
1 large onion, chopped
2 to 3 garlic cloves, minced
Two 15- to 16-ounce cans chickpeas, drained and rinsed
1 to 2 teaspoons garam masala or good-quality curry powder
1/2 teaspoon turmeric
2 teaspoons grated fresh or jarred ginger
2 large tomatoes, diced
1 tablespoon lemon juice
1/4 cup minced fresh cilantro, or to taste
Salt to taste
Hot cooked grain (rice, quinoa, or couscous), optional
Preparation

1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.

2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.

3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

Seitan and Polenta Skillet

Ingredients

One 18-ounce tube polenta
1 1/2 tablespoons olive oil
Cooking oil spray, optional
1 tablespoon reduced-sodium soy sauce
1 pound seitan, cut into bite-size pieces or strips
4 large or 6 medium stalks bok choy, with leaves, sliced crosswise
5 to 6 ounces baby spinach
4 scallions, sliced
1 tablespoon balsamic vinegar, or more to taste
1/4 cup oil-packed sliced sun-dried tomatoes, optional
Salt and freshly ground pepper to taste
Preparation

1. Cut the puckered ends off the polenta, then slice ½ inch thick. Cut each slice into 4 little wedges.

2. Heat a wide nonstick skillet. Add a drop of the oil and spread it around with a paper towel to create a very light coat, or use cooking oil spray. Add the polenta wedges; cook in a single layer over medium heat until lightly browned, about 5 minutes on each side.

3. Transfer the polenta to a plate. Heat the oil and soy sauce slowly in the same skillet. Before they get too hot, add the seitan and stir well. Raise the heat to medium-high and sauté, stirring frequently, for 5 minutes. Stir in the bok choy, spinach, and scallions, then cover and cook until just wilted, 1 to 2 minutes.

4. Sprinkle in vinegar to taste. Gently fold in the polenta wedges and sun-dried tomatoes, if using, Season with salt and pepper and serve at once.

Wasabi Arugula Chickpea Salad

Ingredients:

Greens of your choice, for 4-6 people ( I used arugula, aka. rocket)
1 Carrot, shredded
2 TSP EFA Antioxidant Oil Blend
3/4 CUP Celery, chopped
1 Mango, chopped
1/3 CUP Toasted Slivered Almonds
1 Recipe Wasabi Chickpeas, below
1 Recipe Avocado Wasabi dressing, below/li>
Fresh Cracked Black Pepper
Wasabi-Tamari Chickpeas:

2 TSP EFA Antioxidant Oil Blend1 CUP Chickpeas
1 TSP Wasabi Powder
1 TSP Sugar
1 TBS BRAGGS Soy Sauce
Avocado Wasabi Dressing:

1 Ripe Avocado, diced
2 TSP White Wine Vinegar
3 TBS Hummus, plain or garlic
1 TSP Stoneground Mustard
1/2 TSP Salt
2 TSP Wasabi Powder
1/3 Cup EFA Antioxidant Oil Blend
Directions:

Whisk dressing ingredients together, except for EFA oil, until smooth.
Slowly add EFA oil until emulsified and smooth, refrigerate.
Toast almonds, set aside.
Mix wasabi-tamari chickpeas and set aside.
In large bowl, add your salad ingredients and wasabi-tamari chickpeas (leave some almonds and chickpeas for garnish).
Toss with dressing to lightly coat.
Dish salad, garnish and crack fresh black pepper over the top. Serve immediately!

Quinoa Salad

This quick vegan Quinoa Salad is a delicious snack or side and ready in 15 mins or less!

Ingredients:

1 cup of water
1/2 cup of Quinoa
1 Cucumber
1 Tomato
1 Cup of Sugar Snap Peas
Kidney Beans
2 tsp Apple Cider Vinegar
Fresh squeezed lemon
Salt & Pepper
Directions:

Boil 1 cup of water then add 1/2 cup Quinoa, cover with lid and simmer for 15 minutes
While that is cooking...fill your bowl with whatever you have in the fridge. I used: Cucumber, Tomato, Sugar Snap Peas & Kidney Beans
Add the cooked Quinoa, mix all together, top with salt/pepper, a couple of tsp's of Apple Cider Vinegar and some fresh squeezed lemon

Celery Soup

From: http://www.therawtarian.com/raw-cream-celery-soup-recipe

Ingredients:
1 cup of roughly chopped celery
1/4 cup cashews
1/2 garlic clove
3/4 cup water
1/2 to 3/4 teaspoon celtic sea salt
1/2 cup finely chopped celery (reserve - do not blend)

Preparation:

1. Add all of the raw cream of celery soup recipe ingredients (except the last 1/2 cup of celery) to your high-speed blender.

2. Blend in your high-speed blender. Start blending on low and work your way all the way up to high. Blend for a very long time so that the stringiness is blended and so that the soup recipe warms up nicely from the speed of your blender.

3. Place your 1/2 cup chopped celery into a bowl. Pour blended celery soup mixture on top of the chopped celery. Mix gently with a spoon.

4. Serve immediately. For an added touch, garnish with thinly sliced avocado.

This raw cream of celery soup recipe makes enough for one big bowl or two very small appetizer cups.

Lavender chocolate bars

Ingredients

1 cup liquid coconut oil
3 tablespoons agave syrup
1/4 cup fresh lavender flowers or 1 1/2 tablespoons dried
3/4 cup cacao powder
1/4 cup almond butter
1 cup almonds, coarsely chopped by pulsing in food processor
1 cup raisins
1/3 cup sliced almonds
Preparation

In the high-speed blender, combine the coconut oil, agave syrup, and lavender flowers. Process for 30 to 60 seconds, checking that the mixture is not getting too hot, until smooth. Add the cacao and almond butter and blend slowly on low speed until well mixed.

Transfer to a mixing bowl, add the chopped almonds and raisins, and mix well.

Spread the mixture onto a sheet tray lined with parchment paper in a 1⁄2 to 1- inch layer. Top with the sliced almonds. Place in the freezer to chill until solid, about 15 minutes. Break into pieces and serve.

Will keep for a month or more in the freezer.

Rick Bayless's Mojo de Ajo

Slow Roasted Garlic Mojo
Mojo de Ajo
Makes about 3 cups mojo de ajo (made with 2 cups of oil)

Recipe from Season 7 Mexico - One Plate at a Time

INGREDIENTS
4 large heads garlic
OR 10 ounces (about 1 3/4 cups) peeled garlic cloves
2 or 3 cups fruity olive oil
1 teaspoon salt
1/2 cup fresh lime juice

DIRECTIONS
Heat the oven to 325 degrees. Break the heads of garlic apart, then mash each clove (a fist against the side of a knife is what I do) to release the clove from its papery skin; if using already-peeled garlic, scoop the cloves into a heavy plastic bag and use a rolling pin to mash them slightly.

Stir together the garlic, oil and salt in an 8x8-inch baking pan (make sure all the garlic is submerged), slide it into the oven and bake until the garlic is soft and lightly brown, about 45 to 55 minutes.

Add the lime juice and return to the oven for 20 minutes for the garlic to absorb the lime and turn golden brown. (If you’re using the larger quantity of oil, ladle off 1 cup—no garlic cloves—and store it in a cool dry place for use in salad dressing or sautéing.)

Using an old-fashioned potato masher or large fork, mash the garlic into a coarse puree. Pour the mixture into a wide-mouth storage container and refrigerate it until you’re ready to enjoy some deliciousness. The mojo will last for up to three months as long as the garlic stays submerged under the oil.