Limeade Means Summer!

So every summer I find myself craving citrus and nothing will do except for a tall cold glass of limeade.  Sometimes there are a few lemons in there.  I usually just squeeze the juice out of whatever is lying around the house, whether lemons, limes or grapefruit, and make a light citrus drink. 

I also have another confession.  I'm addicted to raspberries, yes, raspberries.  I'm perhaps more addicted to raspberries than I am to ketchup.  Just last week the grocery store had a sale on raspberries, 10 for $10, and I wanted more than ten so I convinced my extremely awesome and accommodating significant other ;) to also buy another ten.  So twenty 6 ounce containers lasted us approximately 5 days....no I'm not joking.  I'm even considering going to pick up more so some might actually get frozen.  I even bought another five packages since they were on sale again today.  But how can you say no to those raspberries? I can't...

Which brings me to limeade and summer things...again.

Limeade, all natural hair lightener, ice cold water= necessities of summer!

Limeade/ Lemonade
Juice of 3-4 lemons or limes (don't be afraid to mix them up!)
2-3 cups of cold filtered water (depending on how strong you want it)
Agave to taste

1. Mix everything in a large glass or small pitcher making sure to stir really well to incorporate the agave fully. 
2. Lay out in the sun, or shade, and enjoy while your neighbors look on with envy. 

All Natural Hair Lightener
Juice from one lemon
2 T. Honey
1 C. Water
1 T. Olive oil

1. Mix everthing thoroughly in a sealed container.  Shake well before each use.
2.  Its helpful to put some of this in a spray bottle for application.  Dampen hair, let it dry in the sun, re- apply every 4 hours.
3. Store mixture in the fridge.  It will stay good in there for approximately one week.  It may take several days for you to notice a difference in the color of your hair but from my experience natural blondes have the best results.  Enjoy!

Chilled Cantaloupe Soup

Each and every summer time just gets away from me.  I know its been unforgivably long since my last post and for that I am truly sorry.  It must have been terrible going without awesome vegan food. :P

Things have gotten pleasantly busy over the last month.  Fortunately I have had some spare time to cook delicious vegan things which I will attempt to share with you as often as possible as we reach towards the end of summer.  I made this soup during a particularly hot week and it was incredibly refreshing.   This can be served in a traditional bowl, or in shot glasses as "shooters" which is a good appetizer.  I personally just like how easy it is and how people seemed to be impressed and curious about it at the same time. 

Chilled Cantaloupe Soup:
2 small cantaloupes, peeled, cut in chunks
1 t. dried tarragon flakes
Juice of two large limes
1/3 C Fresh cilantro, packed
2 small shallots
1 t salt, or to taste

1. Sweat the shallots making sure to not let them brown at all.
2. Add all ingredients in a blender and blend until very smooth.
3. Refrigerate a few hours to overnight to allow the flavors to mingle. Taste and adjust spices/lime to your liking. Serve chilled.

Notes: DO NOT use onion in place of the shallots, the soup comes out tasting like vomit Also feel free to be generous with the lime and cilantro. Enjoy!

 Here is the photo I promised of the banana ice cream! Mine is topped with chocolate chips and blueberries but there are many many toppings that are delicious!

Easiest Ever Ice Cream!

So last week was what they call "Restaurant Week" which is where several restaurants participate in offering deals for lunch and dinner (sometimes both!).  Sometimes they have special menu's they prepare and it's always a great way to try out new foods, and lots of them!

So that is my excuse for having not cooked in a week.  I did however decide to make some of this ridiculously easy ice cream which tastes delicious. It's a little bit like the consistency of frozen yogurt, but in my opinion it tastes better.

Photo taken by kitchen partner Dan :)

Ice Cream

Very ripe bananas, cut into 1/4" slices


Optional Flavorings
Vanilla Extract
Lacuma (gives it a caramel like flavor)
Any other kinds of fruit (my favorite is mixing in blueberries at the end)
Cocoa Powder
Peanut butter

1. Line a cookie sheet with wax paper.  Spread out banana slices.  Add another piece of wax paper on top if you need room for more slices.

2. Cover with plastic wrap.  Freeze a few hours or overnight.

3. Blend 1-2 cups of frozen banana slices at a time in a blender.  Note: The more powerful the blender the more banana slices you can add at once but be conservative at first! Use a spatula to scrap down the sides and pulse the banana until creamy.

When it comes to adding flavors its better to add too little and have to add more than to add too much at once.  If you are using a flavoring like cocoa powder (I have some that is raw) you may need to add some agave nectar or other sweetener.  You can eat this plain, which is what I do, or mix in some fresh fruit for some extra pockets of flavor.  Contrary to what you would think this is not overpoweringly banana flavored. I like adding some homemade vanilla to mine and maybe a crack of sea salt. :)

Once frozen the bananas can be transferred to a zip lock bag and kept in the freezer for quite a long time if need be.  Some times I have this "ice cream" in the morning instead of my normal breakfast smoothie. 

I apologize for there being no end picture.  I will try my best to remedy that soon! I just wanted everyone to be able to enjoy this recipe while the weather holds!

Kickin' Ketchup - Incredibly Addictive

So since I've been making some confessions lately I figure I shouldn't stop now.  I am addicted to ketchup.  At first I thought it was simply the white sugar it contained but after switching to agave sweetened ketchup I was still buying it in bulk and purposefully making things to put it on.  Back in the day I bought ketchup in 64oz containers, they were like the free weights you would use at the gym.  Yes, I think it's safe to say I have a problem.

But from my addiction sprang something even better than store bought ketchup.  This ketchup is not just one straight up flavor.  It has layers of complex flavors.  Its savory, thick, and doesn't separate (no more ketchup water!). I want to spread this stuff on every thing from veggie dogs (done), garlic fries (done several times), toast, sandwiches, pizza, and really any form of potato.  I can't help myself.  It's that good.

Kicking Ketchup

Makes about 3 1/3 Cups

2 12oz cans tomato paste, no salt added
6 cloves garlic, minced
2 T. Olive Oil
1 T. Onion Powder
2 T. Balsamic Vinegar
2 T. Apple Cider Vinegar
1/4 C. Honey
1/4 C. Agave
1/2 T. Chili Powder
1 T. Parsley
1 T. Dill
1 t. fine Sea Salt
1/2 t. Fresh ground black pepper
1 t. Hot Sauce (I use Tabasco Habanero hot sauce, pictured above)
2 T. Warm water

1. In a medium sauce pan saute the garlic in the olive oil until just golden brown. Remove from heat.

2. Add all other ingredients.  Start with the liquids (to stop the garlic from cooking further), then add the spices and tomato paste.  Stir thoroughly to combine everything.

3. Heat on medium low for 5 minutes, stirring frequently if not continuously (you don't want it to burn!).  Make sure to scrape the sides and bottom of the sauce pan.  Remove from heat and allow to cool completely before refrigeration. 

Notes: I store my ketchup in an old squeeze bottle that used to hold agave but any bottle will do.  I've also put it in mason jars (they make great gifts!) and just used a spoon to smother whatever I'm eating.  This ketchup is really best when it has time to sit over night.  You can use it right away but the flavors really get better after it's had a chance to sit. 

I've been asked a lot if I have tried canning this.  I have not (yet!) but since it's very acidic you probably could.  In the future I will try it and let you know how it goes.  I might attempt it before Christmas so I could add a small jar to the gift baskets I make.

Now, go forth, fearlessly into your kitchens and create this sauce from heaven.

As a bonus, if you successfully can this recipe (with few alterations) and tell me how you did it I will mail you a wonderful gift as a thanks!

Hot Ketchup

Banh- Mi (Vietnamese Sandwiches)

So I have a confession to make.  Its beyond too hot to cook today, the same thing happened yesterday.  But today I wanted to make something refreshing and ethnic.  Something very non- American.  Ladies and gents, allow me to introduce the Banh- Mi.  Its gloriously simple, packed full of flavor, and has very little cooking involved.

But first let me just say that this sandwich is customarily not vegetarian although it is really delicious anyway.  I choose to top it with cucumber although other vegetables such as carrots and pretty much anything yummy and crunchy is suitable. Another common topping is mayonnaise, which is great but I couldn't resist putting my own twist on that as well.

Garlic- Avocado Mayo
1 ripe avacado
3-4 T. Vegan Mayonnaise
2-4 Cloves of garlic, minced
Juice of one lime
Salt and Pepper to taste

1. In a small bowl roughly mash the avocado.

2. Add all the other ingredients and combine well.

Keeps well in the fridge in a sealed container.  To keep it from browning add the avocado pit to the container.  Also makes an excellent spread for breads.

Banh- Mi Tofu

1 pkg of firm tofu, cut in 8 slices
1/4 C. Olive Oil
2 cloves garlic, minced
5 T. Soy sauce
2 t. Salt
2 t. Pepper
1 T. Sesame oil
1t. Dijon mustard
Juice of one lemon (about 2T.)

1. Place all ingredients except tofu into a large zip-lock baggy or seal-able container. Combine well.

2. Add tofu to marinade and allow to sit for a few hours or preferably overnight.  Shake up the container every once in a while to make sure all the tofu is being soaked by the marinade.

3. Preheat oven to 350 degrees F.  Put tofu on a cookie sheet.  Brush the top of the tofu with the marinade and bake for 5-10 minutes.  Flip tofu, brush other side with marinade and bake for another 5-10 minutes or until each side is slightly browned.

Finished Sandwiches!

I used burger buns for my sandwich but you could use some kind of rustic more traditional sandwich bread if you prefer.  I spread a generous amount of the mayo on the top piece of bread. Also I chose to keep it simple and just use sliced cucumbers as my topping since the mayo and tofu had so much flavor to it. Feel free to try other veggies like shredded carrots, sprouts, daikon, or any fresh herbs.  As an added bonus I toasted my bread so it wouldn't get soggy and it added a nice crunch and mouth feel to the overall sandwich.

This sandwich is pretty quick and super easy.  Don't fret if you don't have one of the ingredients for the marinade, just substitute something close. If you don't like mayo you can use hummus, or a bean dip instead.  It may be less traditional but it's still super tasty!

Sun Tea FAQ

Ok, so it might seem silly to have a post about Sun Tea but it seems necessary.  Given that tomorrow is going to be 87 degrees and ungodly humid on top of that.  Here are some guidelines for making sun tea.

Looseleaf teas

• Use 1 t. of loose tea for every 6 oz of water.  
• I use a coffee filter to hold my tea, and secure it with a rubber band.
• Use teas that will brew to their fullest flavor in warm water.  (avoid thai tea, cinnamon, vanilla, cardamom, chai) Good choices include black tea, green tea, and white tea varieties.  
• Do not allow the ball of loose leaf tea to steep overnight.  This will make your tea bitter.  Use a proper storage container for your tea such as glass or a BPA free plastic container. (I use a 2 quart mason jar)

Bag Tea

• Use 4-6 tea bags for 2 quarts of tea.
• See above guidelines for picking tea and storage.
• DO NOT squeeze the tea bags when removing them.  This will make your tea bitter.

 Notes

• I use agave nectar to sweeten my tea.  It dissolves very quickly into cold liquids with minimal stirring and only barely changes the color of the drink.  Its also a low glycemic index sweetener so you won't suffer from sugar spikes and crashes.
• Feel free to experiment with different teas! If you're not sure the tea is done, have a taste!
• I always chill my tea after it's done brewing and I remove the tea ball.  That way my tea isn't diluted by melting ice cubes.

Happy Summer!!

Rhubarb Upside Down Cake

I'm a huge fan of rhubarb.  A really really big fan. So when I saw rhubarb appearing at the farmers market, (and I started having dreams about eating it) I decided to do something about it.  After tweaking the recipe several times I've finally come up with something that I'm quite happy with and is also quick to make.

*See Below

Rhubarb Upside- Down Cake
Makes one 9 inch cake.

One 9 inch cake pan

Cake:

1/2 C. Palm sugar

1-2 T. Earth Balance vegan butter

2 T. agave nectar

4 C. Rhubarb, sliced 1/4 inch thick

1 3/4 C. Whole wheat pastry flour

1 t. baking soda

1 t. sea salt

1 C. Palm sugar or granulated sugar

1/2 C. Coconut oil

1 C. Coconut milk
1 T. pure vanilla extract
Juice from one Lemon (about 2 T.)

1. Preheat the oven to 375 degrees. Generously grease pan with butter. It is wise to line the bottom of the pan with parchment paper to ensure nothing sticks.  Coat greased pan with 1/2 C. palm sugar. 

2. Spread rhubarb evenly in the bottom of the pan and drizzle with Agave nectar. Set aside.

3.   Whisk together flour, baking soda, and sea salt in a large bowl. In a smaller bowl whisk sugar, oil, milk, and vanilla extract. Add the wet ingredients into the dry until well blended. Whisk in lemon juice vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the lemon juice).

4. Pour cake batter over rhubarb,  and bake until toothpick inserted into center comes out clean, about 45-50 minutes.

5. Cool cake for about 5 minutes in pan then place a plate on top, hold firmly and flip over to un-mold. Remove the parchment paper carefully (if you used any).

Fresh out of the oven!

In the end I think all my obsessing over this recipe really paid off.  Afterall, I got to make and eat this lovely cake 3 times in the pursuit!  It's become a favorite in my house so I'll probably have to make it again soon!

Notes: If you do not have palm sugar you can substitute brown sugar in equal amounts.  Maple syrup can also be used instead of agave nectar.


*Photo Courtesy of FreeDigitalPhotos.net.

Stuffed Shells with Roasted Red Pepper Marinara

Lately its been raining a lot here, even for springtime. So I've been cooking a lot and made up this recipe.  It's a very rare occurrence that I write down a recipe after having just made things up as I went along.  This time I didn't even print out other recipes for inspiration.  I just decided I wanted stuffed shells one day, and I wanted them to be vegan stuffed shells. I wish I could say this made four servings (probably would if you ate normal portions) but my significant other and I polished this off for lunch.  It was awesome.

This was really good.  So good in fact that I forgot to be patient and just piled the shells into a bowl.  The smell is warm, and intoxicating.  The roasted red pepper really hits the spot.

1 box large Shells
1/2 Package Follow Your Heart Mozzarella, shredded

*Cook a box of shells according to the directions on the package minus a minute or two.  You want them to be a bit al dente so after they are baked they are perfectly cooked.  Drain after cooking.

Finished Roasted Red Pepper Marinara

Roasted Red Pepper Marinara
29 ounce can tomato puree
1 red pepper, roasted, skin removed, or 3/4 C pepper pieces from a jar.
4 Garlic Cloves
1 T. Italian Seasoning
1 t. Hot sauce
Salt and Pepper to taste.

1. Put everything into a blender and blend until velvety smooth. 
2. Pour into a small sauce pan and simmer for 10-15 minutes

Had to get a close up of the super creamy "ricotta" stuffed shells.

Tofu  "Ricotta"
1 Package extra firm tofu
4 T. Vegan Mayonaise
4 cloves garlic, minced
4 T. Nutritional Yeast
1 T. Italian Seasoning
1.5 t. Ener- G- Egg Replacer
Salt and Pepper to taste.

1. Drain the tofu and crumble into a bowl.  Add all the other ingredients and use a fork to mix them well.
2.  Using a spoon stuff each shell with the ricotta mixture.  Put any damaged shells into a separate bowl (you can eat them with some leftover sauce later)
3. Line up each stuffed shell in a greased 8x8 pan.  Pack them in kind of tight.
4. Pour the marinara sauce over the finished stuffed shells.  Move the shells around a little bit to make sure that some sauce gets in between them and that each shell is coated in sauce.
5.  Sprinkle shredded mozzarella on top.
6. Bake at 375 F for 20-30 minutes, uncovered.

Someone asked what the package looked like.  Of course now that I have posted this I believe they have changed the packaging. 

Fully Assembled, about to be baked!

Sauerkraut: Its Finally Done!

So after about 8 weeks of fermentation (our house stays pretty cold in the winter months) the Sauerkraut is finally done.  I canned it this weekend and now we have access to our dining room.  Before I give you the recipe let me first say that this is the best sauerkraut I have ever had and I come from a very German family who used to make lots of sauerkraut.  That being said I believed certain online sources when they said that the smell was minimal.  Let me tell you that I would say that next time I would do this outside or in a secluded part of your basement because there is a distinct smell which is not very pleasant. However do not let me discourage you from taking this project on because it was very rewarding and also not very time consuming which is nice.

Cooling after their Water Bath!

This process is really pretty easy so I'll just lay it out for you.

1. Make sure you use fresh cabbage.  I got mine at a steep discount around St. Patty's day at my local grocery store.  I bought about 10 pounds, maybe a little more.  The goal was to have 10 pounds of cabbage going into the fermentation process so make sure you get a little extra to account for the parts of the cabbage you will not use.

2. Get some crocks or use a large non-reactive pot.  I used a crock that went to a crock pot I had and the canner that I had which was enameled.  Both of these worked really well.  You will need a plate or something large, and round to hold down the cabbage under the liquid you will add. I used dinner plates of different sizes.  They don't have to fit the exact diameter of your container, they just have to be big enough to hold down the cabbage under the liquid.  Also, you will need some kind of weights to hold this down.  I used old water bottles that I washed well and filled with water but you can also use canning jars you have around. 

3. Wash the cabbage and cut it into thin strips, place this in the containers you have chosen.  Massage the cut cabbage vigorously to release all its liquid. Don't be shy!

4. Most likely you will need to add liquid in order to ensure that the cabbage is completely covered.  What is not covered will rot and that is bad.  You should add a saltwater mixture.  I used sea salt because I did not have canning salt and my kraut turned out great.  The liquid its in is a touch cloudy, but once I canned it you couldn't tell.  Whether you want to use sea salt or pickling salt dissolve 3/4 of an ounce into two quarts of warm water and pour it over the cabbage. 

5. Place the plate and weights on the cabbage and make sure all the cabbage is well covered in brine. Cover container with a towel. Keep in mind that over time some of the water might evaporate and you might need to add more brine.

6. So this is the part where Im supposed to tell you to skim off the bloom or mold or scum (whatever you get on top, each batch is different) every day.  Well, I didnt do it every day, or even every other day.  I did it maybe twice a week, sometimes once a week.  I would say this last batch was pretty active in making stuff appear on top but I just skimmed it off and everything was cool underneath.  I even ate some of the kraut raw and I did  not get sick or anything.  So lets just take a minute and tell ourselves that if our kraut grows mold its a good thing, it means good, wholesome fermentation is occurring and we like that. Just make sure to remove any cabbage that wasn't covered by the brine.  Also its ok if there are tiny little dots of "stuff" left over after skimming the mold/ scum/ bloom.  These go away once you can them.

7. Let your kraut ferment for 4-6 weeks at 70-75 degrees or longer if it is fermenting in a colder area.  Our area was around 64 degrees and I let it ferment for about 8 weeks and I think its delightfully crunchy yet soft enough.  You can always taste test and see what you think.  Keep in mind that it will soften slightly during the canning process.

My Water bath canner (also used for fermentation) and finished Sauerkraut

Hot Pack Canning Method
1. Prepare everything you will need for water bath canning.

2. Put the kraut in a non reactive pot and get it hot, but not boiling.

3. Pack the hot kraut into hot sterilized canning jars.  I sterilize my jars in the oven at 275 F for 15-20 minutes.  Make sure to use a spoon and pack the kraut down into the jars a bit, that way you can fit more in.  Add some of the brine until there is 1/2 inch of head space.  I used a funnel and tried not to get any on the outside of the jars.  If you do get some on the outside you should wipe it off with a damp paper towel. Put the lids on, lightly tighten.

4. Process in the water bath for about 15 minutes for quart jars, and 10 minutes for pint jars.  Once time is up, turn off the heat, remove the lid, and let stand for 5 minutes before removing from the water.  As the jars cool they will seal.

Finished Sauerkraut minus the one I opened to eat some of.

I have to admit that this was fun to do and canning it really didn't take much effort. With ten pounds of cabbage I got about 5 quarts of sauerkraut.  Total cost = about $10! The effort I put in was really minimal and I'm really happy with the result. Don't be afraid! Make some today!

Proof that I ate some and lived!

Winning Alfredo with Broccoli

I decided to make this for dinner on a whim.  I read a lot about how fellow vegans were having trouble making a good alfredo sauce and I was eager to try my hand at it. The trick here is to resist the urge to add any liquids such as soymilk or water.  That way you will get a delightfully thick and creamy sauce, packed with flavor.

Winning Alfredo with Broccoli

1 block of Mozzarella (I use Follow Your Heart brand) cut into centimeter sized cubes.

2T Vegan Butter

3 Cloves of Garlic, minced

1/3  C Nutritional Yeast

2 T Parsley Flakes

1 t Fine Sea Salt (or to taste)

½ t Fresh Cracked Black Pepper (or to taste)

1/3 C Veganaise (I use Follow Your Heart, the variety made with Grape seed oil but the original also works)

¼ C Olive oil

1 Head of broccoli, cut into small florets, discard stalk and stems (or freeze them for making stock later)

13.5 oz box of curly pasta such as rotini

5 Green onions, white and light green parts thinly sliced (optional garnish)

1.       Begin heating water to cook the pasta.  Start on the sauce while you wait for the water to boil and the pasta to cook.  Do not discard the water you cooked the pasta in.  Use a slotted spoon to remove the pasta from the sauce pan and place it in a colander to drain. Move to a large bowl or serving dish.

2.       In a medium saucepan melt butter and add garlic.  Saute until the garlic becomes fragrant (a few minutes).  Add olive oil and mozzarella and mix together making sure no garlic is left sticking to the bottom of the pan.

3.       Continue cooking mixture on medium heat, stirring frequently.  Once the cubes have melted slightly (about 3 minutes)  add the nutritional yeast, parsley, Veganaise, salt and pepper (add less salt and pepper than you think you need, you can always add more once you taste).

4.       After you have removed the pasta from the water it was cooked in, add warm water if necessary and bring it back to a boil.  Add the broccoli and cook for 3-5 minutes (depends on the size of the florets).  They should be soft but not mushy.  Drain and add to pasta.

5.       Taste the sauce and add salt and pepper if needed.  Pour over pasta and broccoli and stir to combine.  Serve hot.  Optional: Garnish with the green onions by sprinkling them on top just prior to serving.