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Beef Medallions with Fresh Horseradish Cream – Perfect for the Middle of Fallmer

This time of year can be a little schizophrenic for a cook. We’ve not quite let go of summer and its fast, fresh food; but at the same time, the cooler weather has us craving hearty, more comforting fall fare. This beef medallions with fresh horseradish cream recipe is delicious nod to that kind of seasonal culinary dilemma.

The combination of the sweet, juicy tomato salad base, along with the seared beef, and aromatic sauce works whether you’re enjoying it on a warm autumn day, or cold, rainy night. My only regret is I didn’t have any crusty bread around to soak up all those incredible juices. That's a rookie mistake any time of year!

Like I said in the video, horseradish is easy to find these days, especially in the higher-end grocery chains. It’s usually sold by the pound, so don’t be afraid to ask the produce person to cut you off a smaller piece, as the roots can get pretty big. If you’ve never used fresh horseradish before, I hope you check it out soon. Enjoy!


Ingredients for 2 portions:
2 tbsp vegetable oil for frying
4 pieces (about 3-oz each) beef top sirloin, pounded into 1/4-inch thick medallions
salt, pepper, and cayenne to taste
flour as needed
2 cups cherry tomatoes, quartered
1 tbsp rice vinegar
1/2 tsp salt
1/4 tsp sugar
freshly ground black pepper to taste
For the horseradish cream:
2 tbsp freshly, finely grated horseradish root
pinch of salt
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Chocolate Chip + Banana + Oatmeal Bites (4 Ingredients)


This is one of the simplest baked recipes I've seen for a muffin/cookie type treat. I first came across this recipe from the Burlap Bag about a year ago and am finally getting around to trying it out. It's labeled a cookie by some (it does sound more interesting), but I think of it more as a banana bread bite because it's soft, moist and chewy like banana bread. It starts with only two ingredients, banana & oats, I added the chocolate chips and cinnamon as extras in this recipe just because I like the combination. For being so simple, I was really happy with this recipe and it lends for so many possibilities with the other optional add-ins. There is no need for sugar here as the ripened bananas will sweeten it just fine. The riper the banana the sweeter it will be. With no flours, butters or oils, these bites are a wonderful addition to the recipe collection. Enjoy these for a quick breakfast, for an afternoon snack or after dinner snack as well. Pretty much any time of day is good with these little bites. They are best served straight from the oven but will hold well for a day or two, if they last that long!

Chocolate Chip Banana Oatmeal Bites Chocolate Chip Banana Oatmeal Bites



Chocolate Chip Banana Oatmeal Bites | The Simple Veganista

Just the simplest of ingredients...

Chocolate Chip Banana Oat Bread Bites | The Simple Veganista

Soft, moist and chewy...just like a bite of banana bread!

Chocolate Chip Banana Oat Bread Bites

Chocolate Chip + Banana + Oatmeal Bites 

Ingredients
  • 2 very ripe bananas, mashed 
  • 1 cup oats, rolled or quick (I used GF)
  • 1/2 teaspoon cinnamon
  • small handful semi-sweet chocolate chips (Ghirardelli or Enjoy Life mini chips)

Optional add-ins:
  • dash of vanilla extract
  • shredded coconut
  • chopped nuts
  • dried fruit

Preheat oven to 350 degrees F. 

In a medium size bowl, mash bananas fairly smooth, a few small chunks is ok. Add oats and cinnamon, mix well. Add in chocolate chips, mix again.

Grease a cookie sheet lightly with coconut oil. Using a tablespoon, scoop mixture and place on cookie sheet. I left mine in a dome shape, you could flatten it out a bit with your fingers to make a flatter shape. Should get anywhere from 12 -16 depending on the size you scoop out, if it was a heaping tablespoon or not. 

Bake in oven for 15 - 20 minutes. If you make your scoops dome shaped and on the larger side together, bake for 20 - 25 minutes. Remove from oven, let cool a few minutes before eating.

Store leftovers loosely covered and eat within a day or two.

Notes: The riper the banana, the sweeter your end result will be. I've used rolled oats (like you see here) and quick oats, both with great success. Also, I've had batches come out looking lighter than what you see here, usually when using quick oats, so your coloring may vary. They may also darken a bit overnight due to the banana. 

Enjoy this easy recipe often!


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Perfect Polenta – Dedicated to Some Fun Girl

Not only is polenta one of the first foods I remember watching someone cook, but it’s probably also responsible for the first time I ever heard someone curse. 

I remember my grandfather standing at the stove, stirring a big pot of the stuff, and every once in a while some of the thick, bubbling polenta would burp out of the pot and on to his hand. He would jump back and yell something, which to my very young ears sounded sort of like, “hey, some fun girl!” 

Of course, years later I realized he was actually saying, “vaffanculo.” I’ll let you translate yourself. By the way, one way to avoid the wrath of the molten mush is to adjust your heat to maintain a nice gentle bubble.

Besides severe burns, there’s not a lot that can go wrong with this recipe. As long as you stir it in slowly, whisking constantly, and simmer it until it’s perfectly soft, you will have one of the world’s great comfort foods, and a beautiful base for any number of stews or braises. Enjoy!


Ingredients for 4 Portions:
4 cups water or broth
1 cup polenta (you can use regular corn meal, but it’s not as easy to work with, and the texture isn’t as interesting)
1 tsp salt
2 tbsp butter
1/2  cup finely grated Parmigiano-Reggiano

Note: if your question is, “can you add [blank] to this recipe,” the answer is yes.
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Pumpkin Cupcakes with Maple Cream Cheese Icing

Gluten-free pumpkin cupcakes with maple cream cheese icing.
A new gluten-free dairy-free pumpkin cupcake recipe for Fall.


Before I get to my pumpkin cupcake recipe, I need to wander off a bit. Just briefly. Because it's who I am. A person who wanders. Ponders. Finds solace in books. I've been like this since girlhood. Curious. Serious. No good at catching balls. Or dressing dolls. I am beyond inept with hair. And eyeliner. Nail polish. I get anxious and non-verbal if I have to wear anything that isn't a pair of jeans.

It might be because I'm a child of The Sixties, that starstruck Age of Aquarius, when kindred souls united for peace, beauty, and rock and roll. As Hunter S. Thompson wrote, "You could strike sparks anywhere. There was a fantastic universal sense that whatever we were doing was right," and there was that "...sense of inevitable victory over the forces of Old and Evil. Not in any mean or military sense; we didn’t need that. Our energy would simply prevail. There was no point in fighting—on our side or theirs. We had all the momentum; we were riding the crest of a high and beautiful wave."

I've been remembering the beautiful wave lately. The idealism. The hope. The belief that there is more to life than collapsing in front of the television and microwaving hot dogs. The belief that beauty- as Steve Jobs believed- is important, has value. That we are deeply interconnected. That life on Earth is precious- from the house sparrow to the living sea. That we are part of a vast and mysterious collective- not merely of our absurd egos (who natter inside our heads and squander our attention on drama, conflict, acquisition and the need to control)- but of a newly unfolding awareness of astonishing inner space and outer space. Infinity in every direction. The Universe is far more capacious than we ever dreamed. Perhaps even multi-dimensional. A Multiverse.

Which begs the question.

Who am I? Really. I know I am not the car I drive or the laundry detergent I use. I know I am not what I identify with. I am not what I embrace- or reject. Though for years I thought so. I believed my opinions created a self. Made me Me. Now that I am old enough to have lived through countless opinion reversals, I realize opinions are temporary.

And not defining.

Just as I am not my baby teeth. Or my once lactating voluptuousness. Or my sprouting silver hair. Or what music I listen to. Or what jeans I outgrow. I am not even the woman baking pumpkin cupcakes for her readers. Or am I?

Well, maybe I am. Just a little. But wait. Doesn't that make me the sum of what I do? I bake therefore I am? I am trying lately not to be so much of a human doing. And more of a human being.

It's not as easy as one might think.

And therein lies the trouble. The whole thinking thing. Our brain. Our wired hardware. It disconnects us. It addicts us. It overrides the heart and soul of what is really going on. The being we really are. Beneath the seductive and glossy surface of things. The spark that burns from the greater whole.

I see that spark in you. In your words and comments. In your avatar's eyes.

And that spark?

It's why I made you cupcakes.

xox


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Tofu Scramble Stuffed Poblano Peppers


What to do with those poblano peppers? I bought a few of them a few days ago, not quite knowing what I was going to do with them, and decided to try stuffing them with a breakfast tofu scramble. It worked great! Let's not keep these just for breakfast and brunch though, these can be eaten any time of day. They happen to be my lunch and dinner the day I cooked these up. This was fairly simple to prepare and absolutely delicious! The peppers were soft and tender, not too hot and the combination of everything filled me up perfectly. Feel free to sub in whatever veggies you prefer or have available in the fridge. I love tofu scrambles because they are so versatile, you can add pretty much whatever you like as the tofu will take on the flavors of all the other ingredients and pairs well with most vegetables. I kept the seasoning very minimal, using only nutritional yeast, garlic powder, salt and pepper. It really didn't need much and I was happy with the simplicity, letting the poblano come through, just be sure to season it well with the ingredients listed. Topping this with a bit of sriracha cashew cream or other cashew based cheese sauce lends another level of wonderfulness. Or simply top with salsa or any hot sauce you like. I also paired mine with some warmed corn tortillas and sliced avocado. Keep it simple or go all out!

Tofu Scramble Stuffed Poblano PeppersTofu Scramble Stuffed Poblano Peppers

A look at before and after roasting the peppers, before peeling the skin off. I roasted my peppers under the broiler. These happen to be really nice sized peppers. The glass dish on the right is a 9x13, giving you the idea of just how big they were. If you only have smaller ones, use 6 to 8 depending on the size. The scramble filled up all four of these with a few bites left over.


Change up the vegetables to suit your personal taste. Sub in zucchini, yellow squash, spinach, green onions, softened sun-dried tomatoes to name a few. You can never have enough vegetables in my opinion. Use as much as you like of everything!


 Tofu Scramble Stuffed Poblano Peppers

Ingredients
  • 4 large poblano peppers or 6 small
  • 1 block (15 oz) firm or extra firm organic tofu, drained and pressed
  • 1 tablespoon olive oil
  • 1 small onion, diced (use any color you prefer or have on hand)
  • 8 oz mushrooms, sliced (I used baby bella)
  • 1 small bell pepper, diced (any color)
  • handful grape tomatoes, sliced in half
  • 1 teaspoon garlic powder
  • 1/4 cup nutritional yeast
  • mineral salt & cracked pepper, to taste
  • sriracha cashew cream, to serve
  • avocado slices, to serve

Roast your poblano peppers one of two ways.
  1. Roast in pre-heated oven at 450 degrees for 20 minutes or so on a cookie sheet, turning half way in between to flip peppers over.
  2. Roast your peppers in the broiler on low for 7 - 10 minutes on each side. Or until the skin of the peppers are lightly charred and bubbly. Ovens may very so keep watch and adjust times to suit your needs. (This was my preferred method of roasting as shown in the photo above.)

Once done, remove from oven. Let cool a few minutes in a baking dish covered with saran wrap. Remove any loose skin off the peppers. Gently slice each poblano pepper, making a slit down the center of one side, without cutting into the other side. Remove seeds, leave a few for heat if you like. Careful not to touch the seeds with your hands, use rubber gloves if you can. (The capsaicin will linger on your fingers and may burn, do not touch your eyes. Rub fingers in olive oil for one minute and rinse to help remove the capsaicin). Let peppers sit covered tightly until ready to stuff.

While peppers are roasting, drain and press your tofu. To press tofu, place block of tofu in a clean kitchen towel that is folded at least doubled, place on hard surface and top with a heavy pot/book for about 15 minutes.

In a large skillet/wok, heat oil over medium heat. Add onions, cook for 4-5 minutes, add in mushrooms, bell pepper, tomatoes and garlic powder, cook for another 4 minutes or so. Add tofu while crumbling with your fingers. Add in the nutritional yeast, salt and pepper. Be sure to taste and add plenty more garlic powder, nutritional yeast, salt and pepper to taste. Gently toss and cook another 3 - 4 minutes until tofu is heated through.

Scoop tofu mixture into peppers. If the peppers need to be heated, using the same baking dish you cooled the peppers in, place under broiler on low for a minute or two, watching closely so nothing burns.

Serve with a drizzle or dollop of cashew cream and avocado slices. Salsa would also be great. I also loved having some warmed corn tortillas on the side as well. Might I also suggest pairing it with some Perfect Hash Browns from Olives For Dinner. Lot's of ways to make it great...

Enjoy! 

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Pork “Al Latte” – Now 100% Milk Free!

This comforting pork stew recipe is exactly the kind of homey dish you want waiting for you after a long, hard week…and maybe a 13-hour drive. Unfortunately, I made this last week, so I couldn’t actually enjoy it today, after a long, hard week and 13-hour drive, but just editing it made me feel better. It was that good.

This stew version is inspired by the classic Italian recipe, “maiale al latte,” or “pork in milk,” but instead of the usual moo juice, I decided to make my own with chicken broth and crème fraiche. I figured I’d get the same basic viscosity and fat content (okay, maybe a tad more), but also a little more flavor, and a better texture once reduced.

I topped it with some fried sage, which is an optional, messy, but delicious extra step, and makes this much more restauranty. Simply heat a 1/2-inch of vegetable oil in a small pan, and toss in some (not wet!) whole sage leaves. Fry until crisp, about 10-15 seconds

The classic preparation involves braising and slicing a whole roast, but one taste and I think you’ll agree it translates beautifully to the stew delivery system. I really hope you give it a try soon. Enjoy!


Ingredients for 4 portions:
1 1/2 pound pork shoulder, cut in 2-inch cubes (note: I only had 1 pound, but the recipe will work with another half, which will make four nice portions)
1 tbsp olive oil
2 strips bacon
1 small yellow onion, diced
4 cloves garlic, sliced
1 1/4 cups chicken broth
2 tbsp fresh chopped sage leaves, plus more for frying
salt and pepper to taste
red chili flakes to taste
*Simmer covered for 1 hour, and then uncovered until the meat is very tender, and the sauce is thickened. Adjust with more broth if needed.
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Next Up: Pork Stewed in "Milk"


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Heading Home After a Wonderful IFBC Experience

I'll be driving back to San Francisco with my partner in crime, Andrew Scrivani, after a very successful and fun-filled IFBC in Seattle. Our session went very well and a good time was had by all, or at least that's what they're telling us. 

This video was posted by cookbook author and photographer, Carol Marty, on the blog Every Bite - Karen & Carol, and shows a brief snippet of our "show." You can read her post here, and/or follow her on Twitter. Thanks for sharing, Carol!

I'll be back in town late Monday evening, and hope to have a brand new video posted sometime on Tuesday. Stay tuned, and as always, enjoy!

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Buckwheat Chocolate Chip Cookies


Buckwheat chocolate chip cookies - gluten-free
Warm from the oven buckwheat chocolate chip cookies.

{Updated for 2013...} I know what you're thinking. Not another cookie recipe. Please. I've had it with melty chocolate chips and crunchy, chewy sweetness. Where are the rutabaga recipes, dagnabbit? And what about beets? Or parsnips? I've got a hankering for kale the size of Wyoming. I yearn for jicama. Cook me up some kohlrabi, already.

Sorry, Darling.

Not today.

You'll have to be patient.

There are cookies to bake.

And these are gluten-free.

And dairy-free.

And vegan.

But I'll be honest.

Baking egg-free, butter-free, gluten-free cookies (that actually taste tempting) can be tough. So if you- or an angel you love- are allergic to several of the top allergens, or living GF/CF for ASD reasons, just know I'm in the weird and rocky boat with you.

Which is why I keep experimenting and tweaking recipes.

And if the butter eating glutenous In Crowd doesn't get it, I say, You know what, Cheese Breath? Just go eat your Twinkies, will ya?


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Carrot + Zucchini Ribbons + Cilantro Pepita Pesto

Carrot + Zucchini Ribbons + Cilantro Pepita Pesto

It's about time I added a new raw dish to the collection. I have received many emails over the course of starting this blog. I was just recently inspired by a most wonderful email I received from one of my readers letting me know how much she appreciates this blog and really enjoys cooking from it. It has helped her return to eating vegan full-time again (hooray!), as she has fallen of the wagon a few times and needed this inspiration to get back on. In particular, the raw recipes were a source of inspiration at one point. She had eaten raw dishes here and there, but never for a solid period of time. She went away over the summer for two months and did a raw eating cleanse using the raw recipes as a source of inspiration. After her cleanse was over, she felt amazing and knew this is how the body is supposed to feel. Free from the toxins of the typical everyday eating, you feel alive and full of energy. It's completely healthy to eat this way for short periods like this and really puts you in tune with yourself. It gives your body a boost of natural healing energy if done right, it's an almost godliness feeling in a way. I know she is shining bright and feeling her best. I thank her so much for sharing her story with me. I love hearing from you all, as much as I may be a source of inspiration for you, you are a source for me too! Whether it's about a life changing event, a certain ingredient you used or just to say hi...all of it is wonderful to me and I thank you! I can't tell you enough how much I love all of you and want only the best for each and every one of you! So I share with you another wonderful raw dish to be eaten generously and frequently. 

pepitas cilantro pepita pesto

I have a ton of pepitas (shelled pumpkin seeds) that I need to use up and thought this was a great way to use them. I also had some cilantro on hand and decided to use that. What I really love about cilantro, besides the lovely flavor, is that it's available in bunches and so easy to find. In general, it's hard to find basil in large amounts enough to make pesto, making cilantro a great alternative to the traditional basil pesto. I also added a small amount of garam masala to this pesto but feel free to omit it if you don't have it on hand or don't care for it. I have yet to use my garam masala and thought why not try it here for something unusual. So I tested it out and found that I rather liked it as it adds an interesting layer of flavor and pairs well with the fresh vegetable ribbons. I even used my left over pesto as a dip for carrot sticks...so good! But keep in mind that I'm quite strange and can eat the weirdest combinations. So If you feel like experimenting, go for it...if in doubt, leave it out. I also added in some hemp hearts as well, two tablespoons or so, if you have some on hand this is a great place to use them!

Carrot + Zucchini Ribbons + Cilantro Pepita Pestocilantro pepita pesto
Carrot + Zucchini Ribbons + Cilantro Pepita Pesto

The ribbons are easy to create. I used a mandolin to ribbon the zucchini and a peeler to do the carrots. It's best to use smaller sized zucchini so the mandolin will be wider. This will help keep the zucchini edges cleaner looking instead of scoured. But do it however your comfortable and use whatever tools you have. If you only have a peeler you can just as easily use that to ribbon the zucchini too. You can also simply use a julienne tool for thinner ribbons or julienne everything by hand if need be.

Below is a final look with a light dusting of almond parmesan (the best topping ever when I'm not using sriracha!). And if you want to see what my 'real' bowl looked like when I sat to eat this wonderful bowl of raw goodness after all was done, scroll on down to the bottom. It's real life style, the way I truly eat! 

Carrot + Zucchini Ribbons + Cilantro Pepita Pesto

Carrot + Zucchini Ribbons + Cilantro Pepita Pesto

Ingredients
  • 3 large carrots
  • 3 small zucchini
  • pepitas, for serving
  • mineral salt & cracked pepper to taste
  • almond parmesan, for serving

Cilantro Pepita Pesto
  • 1 large bunch cilantro (3 cups loosely packed), ends removed, leaves and small stems ok
  • 1/3 cup pepitas (shelled pumpkin seeds), toasted or raw
  • 2 tablespoons hemp hearts, optional
  • 2 cloves garlic
  • 1 small jalepeno, seed removed (leave a few seeds for heat if you like)
  • 3 tablespoons extra virgin olive oil
  • juice of 1 large lemon
  • 1/2 teaspoon himilayan salt
  • 1/2 teaspoon garam masala, optional

Start with your pesto, place pepitas in your food processor and pulse a few times until seeds are broken down fairly well. Add remaining ingredients and blend until well combined and fairly smooth, stopping to scrap down the sides as needed. Add water, 1 tablespoon at a time, to thin if needed (no need to add more oil unless you want). Taste for flavor and season to taste. Set aside.

Peel the outer layer of your carrots and discard. Using the peeler, ribbon the carrots. Wash your zucchini, cut the ends off and using a mandoline, or tool of choice, ribbon the zucchini. You can just as well julienne your carrots and zucchini with a julienne tool or by hand if you would rather have thinner strands.

In a medium size bowl, place carrots and zucchini, add a few spoonfuls of pesto and mix to combine. You will have pesto leftover unless you really love the stuff and use it all!

Plate your ribbons, top with a sprinkle of pepitas and a nice dusting of almond parmesan. For a little extra color you could add some red pepper flakes to the top.

Serves two.

Store leftover pesto in an air tight container in the fridge for up to a week. Use the pesto for pasta, as a dip for vegetables, as a spread for sandwiches, thin it out with water or lemon juice and make a dressing for salads, etc. Lot's of ways to use pesto.

Notes: Use almonds in place of pepitas if needed. I used raw pepitas instead of toasting them.

For the garam marsla, if pairing this with regular pasta I would leave it out. It pairs well with the freshness of the carrot & zucchini ribbons. Also, I found that it tasted fine with almond parmesan. But like I said earlier, I can eat some really unusual combinations. If you feel like experimenting, try it out...if in doubt, skip it.

Enjoy!

Hello again! This is the picture I took with my iphone and shared on instagram. Let's be real here! This is the way I do it, real life eating, not some little tiny bowl but a nice helping of everything and some red pepper flakes to boot, along with a great Sufi Master to share it all with. Divine! 

Carrot + Zucchini Ribbons + Cilantro Pepita Pesto

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Gluten-Free Pumpkin Pancakes

Delicious gluten-free pumpkin pancakes with maple syrup and apricot jam
Pumpkin pancakes with apricot jam and pepitas.

I haven't made gluten-free pancakes in a long time. I am- typically- not a big breakfast person. A solo slice of golden gluten-free toast glistening with melting cashew butter and a big mug of hot coconut milk chai usually does it for me.

So what possessed me to change my routine? Why did I suddenly have a deep growling desire for pancakes?

In a word: pumpkin.

My favorite cucurbit.

I could wax ridiculously poetic about this humble gourd and what it brings to the grit littered landscape of gluten-free land. I could draw you a map of flavor that curves through a forest of cinnamon and nutmeg. I could don a teacher's cardigan and chart the impact of pumpkin's inherent cellular moisture on milled non-gluten grains. I could sport an orange baseball cap and pitch you a three act plot line where pumpkin is the hero rescuing the wan, deprived princess in the Kingdom of Celiac.

But instead? I'll just share the recipe.


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Hello from Seattle!

As I mentioned last week, I'm in Seattle for the 2013 International Food Bloggers Conference, and want to apologize in advance if I'm unable to answer questions and respond to comments over the next few days. Feel free to reply to each other until I'm able. Thanks!

*
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Chia Chocolate Pudding – Sort of a Pet Project

If you’re my age, you can’t hear the word “chia” without thinking of the famous 1980’s commercial, and its “cha cha cha chia” jingle. That did make it a little tougher taking this seed seriously as a legitimate recipe ingredient, but as long as you manage expectations, it proved its worth beyond a gardening option for lazy people.

If you’re looking for a rich and decadent chocolate pudding then keep moving. As nutritious as this “superfood” is supposed to be, you can’t expect the same results substituting bird seeds for eggs, butter, and cream. That said, if you’re craving something sweet, relatively chocolately, and comparatively healthful, then chia seeds may be a good option.

Chia seeds are all the rage right now, and are usually seen in breakfast pudding form. In fact, I learned about them after seeing this on my friend Elizabeth’s blog, Saffron Lane. I’ve never been a big breakfast pudding guy, so I decide to do a dessert for my first attempt. Plus, I needed an excuse to use chocolate covered hemp seeds.

They're incredible easy to work with, and I look forward to doing more experiments. If you have any tips or tricks I should know about, please feel free to pop off. And if you’ve never tried using chia seeds before (the pet plant doesn’t count), I hope you give this a try soon. Enjoy!


Ingredients for 2 servings:
1/4 cup chia seeds
1 tablespoon brown sugar
1 tablespoon white sugar
2 tablespoons cocoa powder
1/2 teaspoon instant coffee
1/4 tsp vanilla
a few grains of salt
1 cup milk
chocolate covered hemp seeds, optional
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White Bean + Tomatillo Soup

White Bean + Tomatillo Soup

Today is a celebration of tomatillos and white beans...

 Summer is coming to an end and cooler weather is setting in. It seems a good time to put some of the season's tomatillos to good use and this soup is a great way to use this wonderful fruit. Eaten raw tomatillos have a bright, somewhat lemony flavor about them. Once cooked, they soften in texture and their flavor mellows making them a wonderful complement to the white beans and other ingredients in this hearty soup. White beans are a great source of protein, and together the tomatillos and beans have plenty of fiber to keep you feeling full and keep your digestive track running smoothly. If you find you are gassy with beans, take a look at this article from Care 2, 7 Ways To Avoid Gas From Beans, to see if it can help you. Once you start to add beans to your diet on a regular basis your body will naturally adjust and ease itself of those unwanted symptoms. Beans should be a staple in your healthy vegan diet...they are accessible, affordable, versatile and contain plenty of nutrients to keep the body healthy and satisfied. 

White Bean + Tomatillo Soup

So as the seasons are changing and the sun will soon be hidden from my window until next year, we are catching the last rays of summer here. I'm ready to bring on the fall and bundle up with a nice bowl of soup. Cheers to the cooler temperatures, bundling up and keeping our food pure and clean as possible! 

White Bean + Tomatillo Soup

A look at the soup before it's put on the flame to simmer. So fresh and colorful!

White Bean + Tomatillo Soup Corn TortillasWhite Bean + Tomatillo Soup Corn Tortillas
Adding some warmed tortillas will round this soup out making for a very satisfying meal. 

White Bean + Tomatillo Soup

White Bean + Tomatillo Soup

Ingredients
  • 1 lb. dry northern beans or 3 cans (15 oz) cannellini beans or navy beans, drained and rinsed
  • 1 onion, diced
  • 2 - 3 garlic cloves, diced
  • 1 1/2  lb. tomatillos (about 13-15), husks removed, washed and quartered or cut into 6 peices
  • 1 jalapeno, seeds removed and diced
  • 4 cups (32 oz) vegetable broth or 4 cups water with 3 repunzel vegetable cubes
  • 2 cups water
  • 1/2 teapsoon cumin
  • 1/2 teaspoon coriander
  • minereal salt to taste
  • pinch or two red pepper flakes (I like it for a little color)
  • small glug of olive oil
  • 1/4 cup cilantro, chopped
  • avocado, diced, to serve
  • lime wedges, to serve
  • corn or flour tortillas, to serve (organic tortilla chips would be great too)

If using dried beans, wash and pick through removing any unsightly beans or pebbles. Soak beans overnight or quick soak them according to package directions. Drain and rinse beans well. Place in a medium size bowl until ready to use. If using canned beans go to next step and add the drained and rinsed canned beans as called for below.

Prepare your tomatillos by removing the husks and washing them well to remove any of the sticky residue. Chop into quarters or six pieces depending on the size of your fruits. Cut and remove seeds from your jalepeno, and dice. Dice your onion and garlic.

In a large pot, heat oil over medium high heat, add onion, saute for 5 minutes. Add in the garlic, tomatillas, jalepeno, cumin, corriander, and a pinch or two of salt, saute another 5 minutes. Add in the beans and liquids, bring to a boil, cover, reduce heat and simmer for one hour. If using canned beans, cook for 30 minutes.

Serve with diced avocado, cilantro, lime wedges and tortillas. Serves 4 - 6


Notes:
Make this fat free by opting to add all the ingredients to the pot without sauteing the vegetables in oil. I did this on my first batch of this soup and it was still very delicious without any added oils.

I used dried northern beans for this recipe. If you have the time I recommend using dried beans but canned beans are great too.

Add more cumin if you like, or none at all. I just wanted a hint of the spice but if your a cumin lover by all means add more to your liking.

Add an ear or two of chucked corn to the soup to make it even heartier. It will add a touch of sweetness and more color.

This soup could also benefit from a dollop of Lime Cilantro Cashew Cream

Enjoy!


This recipe was first inspired by photograper/photo sylist Kate Lewis from her Instagram account. After some internet googling I ran across this recipe at Running with Tweezers which I adapted from.

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    Next Up: Cha Cha Cha Chia


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    Lazy Pasta


    This one should really be called, 'Lazy Pasta, Lazy Post', but I don't want to give too much away. It's entirely ok to have those lazy days, as well as a lazy post every now and then! I find I am not posting as much as I used to. I feel one recipe, maybe two a week, is all I can manage these days. I do try to share some of my everyday eats on facebook and instagram which is where this recipe comes from and felt it really should be in the recipe collection, iphone photo and all (VSCOcam app it's awesome and free), as inspiration for something easy you can make on a weekly basis. It's a wonderfully rustic and cozy dish that can be whipped up in a cinch. These everyday meals are filling, nutritious and delicious!  Feel free to change up the veggies using whatever appeals to you best...bell peppers, carrots, broccoli, eggplant, etc. Let your imagination, or whatever needs to be used up in the fridge, be your guide!

    Ancient Harvest Quinoa PastaAlmond Parmesan

    Lazy Pasta

    Ingredients
    • 8 oz. mushrooms, sliced (I used baby bella)
    • 2 medium zucchini, thinly sliced and cut in half
    • 1 onion, diced
    • 2 - 3 garlic cloves, diced
    • 2 cans (15oz.) diced tomatoes (pref. fire roasted)
    • 1/2 teaspoon red pepper flakes
    • 1 teaspoon dried oregano
    • mineral salt & cracked pepper to taste
    • 2 tablespoons olive oil
    • 8 oz. pasta of choice (I used quinoa linguini pasta)
    • almond parmesan, to serve

    Cook your pasta of choice according to package directions. Set aside.

    In a large skillet/wok, heat oil on medium high, add mushrooms, zucchini, onion, garlic and spices, cook for about five minutes, or until mushrooms and zucchini are tender. Stir in tomatoes and cook until heated through. Taste for seasoning.

    Serve over a bed of pasta with a good sprinkling of almond parmesan.

    Notes: If you want, you can saute your onions and garlic first for five minutes and then add the other ingredients and saute again until tender. That is how it is usually done in recipes, but this is 'lazy pasta' and I cut that part out with great results....at least I think it was fine!

    So easy and so good...

    Enjoy!

    Pairs well with this song from Theivery Corp. Un Simple Histoire

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    Gluten-Free Apple Cake Muffins

    Gluten-Free Apple Cake Muffins - light and sweet
    A tender and light apple cake muffin. Gluten and dairy free.

    Apple Cake Inspired


    Before we get to muffins, I have a game for you. Created spontaneously one night, after some dizzying Facebook scrolling (when did Facebook become one endless stream of bumper stickers?). Pardon my yawning.

    I think I'll call this amusement... The Dating Game. Here's how it hatched over crudities and hummus.

    "I wish I knew you in high school," I tell my husband. This is not news to him, by the way. It's a popular topic lately, now that I am in my second adolescence, eighteen years past mid-life.

    I sketch for him a vivid narrative of study hall humiliations and spikes of burning shame, waving a carrot stick in his direction, just for emphasis. I search for words to depict how it feels when a snickering quarterback punches your clutch of school books with his fists, sending you to your knees in a crowded hallway to rescue the sprawl of English homework, algebra and biology books that emit the faint smell of ink and gum.

    He sighs audibly. He hates to hear these stories.

    "I would have played you my Tommy album," I say. "I would have cooked you brown rice and tamari. We would have talked about books. Siddhartha. On the Road. Women in Love."

    He smiles and adds, "Fear and Loathing in Las Vegas."

    We toast Hunter Thompson with our mineral water.

    "You wouldn't have liked me in high school," he says.

    This isn't the first time I have heard this. It always puzzles me. Though he tells me this with less conviction now that he's been married to me for seventeen and a half years. I picture him in Levi's and an un-tucked flannel shirt. Beefy, brainy, sarcastic.

    "I was angry," he mentions.

    "Me too," I say, "but on the inside. A classic geek. They called me Four-Eyes."

    "That's original," he says, popping an olive.

    "And Sandwich," I add.

    He raises an eyebrow. "Sandwich?"

    "Yeah," I sigh. "Because of my hair. Straight. Thin. Parted down the middle. Like this." I place the edges of my palms on either side of my face. "Sandwich."

    "Bullies," he says, and shakes his head in disgust.

    Suddenly I feel inspired.

    "Let's date in high school! Let's watch the movies we loved. Share music. Talk about books."

    He laughs but I can tell he is visualizing it.

    "For our first date," I tell him, "let's see Easy Rider. It rocked my fifteen-year-old world. Peter Fonda. Captain America. It launched me into orbit."

    I sit back, sip mineral water, and glance at him sideways. I conjure my best rendition of my fifteen-year-old self.

    "Hey. Wanna see Easy Rider?" I ask.

    "It's rated R," he tells me. "We'll have to sneak you in. Or get you a fake ID."


    Read more + get the recipe >>
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    Homemade Sriracha – A Hot Sauce Worth Crowing About!

    If I had a dollar for every “I can’t find Sriracha, what can I use instead?” email I’ve received, I could eat at every Thai restaurant in town, twice. I usually say to use whatever hot sauce they can get, but alternatives like Tabasco and Frank’s (I don’t put that sh*t on everything), just aren’t the same. No offense.

    So, instead of continuing to help people fit spicy, square pegs in hot, round holes, I figured it was time to show just how easy it is to make your own homemade sriracha. I’ve listed exactly what I added below, but when you get to the end of the process, it’s very easy to adjust with extra salt, sugar, and/or vinegar if need be.

    I used about 75% red jalapenos, also sold as “Fresno chilies,” and about 25% red Serrano chilies, so this version is probably a bit spicier than the Huy Fong Foods “rooster sauce,” which you’re probably more familiar. 

    I don’t want to sound “cocky,” but the flavor, color, and texture are remarkably close. Now, if I just pronounce it right. It sounds fine in my brain, but something happens in my mouth on the way out.

    Anyway, this is a fun project, and a really delicious, must-have hot sauce. I hope you give homemade Sriracha a try soon. Enjoy!


    Ingredients for about 1 1/2 cups Sriracha:
    1 1/2 lbs of red jalapenos and red serranos, stems removed
    4 cloves of garlic, peeled
    3 tbsp light brown sugar
    1 tbsp Kosher salt
    1/3 cup water
    1/2 cup of distilled white vinegar
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    Next Up: A Certain Hot Sauce


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    Suspect Heading North on 5

    I’m driving up to Seattle this week for the 2013 International Food Bloggers Conference, and since I’ve never done the drive before, I was wondering if anyone has any great food recommendations along the way? I’ll be staying on Interstate 5 all the way from the Bay Area, stopping about halfway for the night. Thanks in advance for any tips that come this way!

    The video below was shot the last time I was in Seattle for this event, and it features one of my favorite things to do when traveling; improvised hotel room cuisine! If you’re interested, you can read whole story here. Enjoy!

    Hotel Room Cup O' King Salmon


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    Salad Lyonnaise – A Super Salad from a City of Meat

    How great is Salad Lyonnaise? Lyon is considered the meat capital of France, and yet the city’s most famous, and reproduced dish is probably this simple frisee salad. Now that’s some delicious irony.

    Don’t worry…this salad is far from vegan. The mildly bitter greens are dressed in a shallot and Dijon dressing, it’s spiked with a generous handful of crispy lardons, or bacon in my case, and topped with a runny egg.

    By the way, unless you’re some kind of crazy person, you’re going to need some crispy croutons or crostini to finish this masterpiece off. Here’s a link to the ones I used for this, sans Parmigiano-Reggiano. You’ll also want to taste and adjust the dressing to your liking. I use a 2-to-1, oil to vinegar ratio, as I think you need some acidity to cut the richness of the bacon and egg yolk, but you may not want it as sharp.

    As I joked about in the video, this is so tasty, it may be the only salad that has a chance to be picked as someone’s last meal. There’s good, and then there’s death row good. Anyway, I’ve been dying to film this old favorite, and I really hope you give it a try soon. Enjoy!


    For 4 generous portions:
    2 heads frisee lettuce, aka curly endive, or use arugula
    8 oz bacon (or pancetta if you want to experience something closer to real lardons)
    4 large eggs
    1 tbsp chives
    For the dressing (makes extra, about 3/4 cup total):
    1 generous tbsp minced shallots
    1 generous tbsp Dijon mustard
    salt and pepper to taste
    1/4 cup sherry vinegar
    1/2 cup lightly flavored olive oil
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