Chocolate Coconut Milk Ice Cream

Chocolate ice cream is one of my favorite things on Earth. I have been making my own ice cream since Ryan and I received an ice cream maker for a wedding gift. Usually it takes a little time to make homemade ice cream but not with this amazingly delicious and easy recipe. This rich ice cream is made from coconut milk so perfect for those avoiding diary. The simple list of ingredients are always in my pantry so it is a perfect recipe to have as a quick "go to". I think the ice cream is best when it has firmed up for a hour or two after churning. It does get pretty hard when left in the freezer but if put out to thaw for a a bit, the texture once again becomes creamy and not at all icy. You can successfully make a half batch of this recipe as well. The taste and texture of this ice cream is very nice and is just as good if not better than the expensive Purely Decadent Coconut Milk Ice Cream that I have tried (Sells for about $4.99/pint).

Ingredients

3 cups of unsweetened coconut milk (about two cans)
2/3 cup of cocoa powder
6 tablespoons agave syrup (I often use honey instead of agave)
1 teaspoon vanilla extract

Directions
Whisk cocoa powder in a small amount of coconut milk, until smooth. Then add the rest of the ingredients and whisk until well combined. Or dump all ingredients together and blend with a stick blender (this is the method I prefer). Make according to your machines instructions.

Recipe from The Nourishing Gourmet

Ginger Pineapple Rice with Peanuts and Tofu

I threw this together tonight and it turned out pretty well. I got home late and was really hungry so I wanted something quick. I knew I had tofu and then saw a can of pineapple in the pantry and decide to just come up with something. If my stomach could have waited I would have used brown rice but the white probably works better for this recipe anyway. I just feel a little guilty eating white rice but it will not hurt every once in awhile when I am pinched for time. Next time I think I will try this with Mandarin oranges and maybe a different nut.

Ingredients

1 cup white rice

1 ½ cups water

1 can pineapple chunks

1 Tbsp agave syrup

1 ½ tsp garlic salt

1 Tbsp toasted sesame seeds

¼ tsp red pepper flakes

1 pkg firm tofu, cubed

1 cup sugar snap peas

¼ cup lightly salted peanuts

1 Tbsp olive oil

1 Tbsp fresh ginger, chopped

Black pepper

Directions

In a sauce pan, add the rice, 1 tsp of the garlic salt and the water. Bring to a boil. Cover, reduce heat and simmer for 15 minutes until liquid is absorbed.

Add in ½ cup of the pineapple juice, the chopped ginger, agave syrup, a few chunks of pineapple and a fresh grind of black pepper. Mix rice well and cover pan and continue to heat on low until the liquid is absorbed.

For the peanut tofu, heat 1 Tbsp olive oil in a large skillet on high. Add chopped tofu, remaining garlic salt, 3 Tbsp pineapple juice, peas, sesame seeds, and red pepper flakes. Sauté until the pineapple juice has been evaporated and the tofu gets slightly browned. Add the peanuts and pineapple and cook until the pineapple is warmed.

Spoon tofu mix of rice and serve hot.

Recipe by me

Black Bean Burgers

I actually call these “Friday Night Black Bean Burgers” because I seem to always make these on Friday nights. By the end of the week, many times my supply of fresh produce has dwindled so I look for something easy I can whip together from my pantry. These burgers are very easy to make but taste very good. I usually always have some leftover brown rice in the fridge so I get to use that up as well. The patties can be even jazzed up a bit if you do happen to have some fresh cilantro on hand.

Ingredients

1 15 oz can black beans, drained and rinsed

1 cup canned corn

1 cup cooked brown rice

½ teaspoon cumin

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper

½ teaspoon garlic powder

1 teaspoon sea salt

About ½ cup whole wheat flour

1-2 tablespoons oil

Directions

Add the black beans and corn to the bowl of a food processer and pulse a few times until about half the beans are no longer whole. Scrape the bean and corn mixture into a bowl and add the rice, spices and half the flour. Mix well and then sprinkle a little of the flour over the mixture and form a patty (coating your hands with flour will help the patties not stick). Repeat this until 4 to 6 patties are made. Heat a little oil in a skillet over medium high heat. Add the patties and cook until they are deep brown and slightly crispy. Serve with hamburger buns and all the fixings.

Recipe by me

Coconut Red Lentil Soup

This is another amazing recipe from Heidi Swanson and I am in love with it! It is pretty easy to make and the flavor is awesome. It is a great way to get all the flavor of a time consuming and labor intensive Indian curry in a hour with minimal effort. I like it served over brown rice and I love the sweet flavor bursts of the golden raisins so much that I recommend adding a little extra.

Ingredients

• 1 cup yellow split peas
• 1 cup red split lentils (masoor dal)
• 7 cups liters water
• 1 medium carrot, cut into 1/2-inch dice
• 2 tablespoons fresh peeled and minced ginger
• 2 tablespoons curry powder
• 2 tablespoons butter or ghee
• 8 green onions (scallions), thinly sliced
• 1/3 cup golden raisins
• 1/3 cup tomato paste
• 1 14-ounce can coconut milk
• 2 teaspoons fine grain sea salt
• one small handful cilantro, chopped
• cooked brown rice for serving (optional)

Directions

Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up.

Serves 6.

Recipe by Heidi Swanson from 101cookbooks.com

Calamari

I decided to be adventurous the other day and take on the challenge of making homemade Calamari rings because I found squid for a great price. They were such a great price that even if the whole endeavor was a complete disaster I was only going to be out a few bucks and some time. I searched the web on how to clean whole squid and at first I felt like I should have been in science class rather than my kitchen. It was really fun actually but I have always liked that kind of stuff. I loved cleaning fish growing up. Cleaning the squid was a little time consuming but easy and the Calamari turned out really well. I was surprised I thought they would be rubbery or soggy but they were much, much better then a lot of the Calamari I have been served in restaurants. I made up a few different dipping sauces and my husband and I really enjoyed our appetizer. So don't be afraid to give homemade calamari rings a try.

Ingredients

1/2 pound cleaned, whole squid

1 cup all-purpose batter mix for deep frying (basically flour, corn starch, baking powder and salt)

1/2 teaspoon black pepper

2 tablespoons chopped flat leaf parsley

2 cloves garlic minced

oil for frying

Directions

Preheat deep fryer or deep pan with required amount of oil to 375 degrees.

Chop the squid bodies into 1/4" rings and cut the tentacles off just under the eyes. Rise with water and shake of excess moisture. In a zip-lock baggy, add the dry batter mix, pepper, parsley and garlic. Shake to mix and then add the squid and continue to shake until all the squid in coated.

Fry in batches until the rings are golden brown, about 2 minutes. Don't over cook or they will be tough. Remove from oil and let drain on paper towels. Serve warm with salt and pepper (if need), lemon, and dipping sauces of your choice.

Recipe by me.

Cajun Shrimp Pasta

This is a pretty healthy pasta dish I tossed together. I had some left over coconut milk so I decided to try and make a pasta sauce with it much like you would with cream. I think it turned out really well and will make again.

Ingredients

• 1 pound shrimp
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound whole wheat Fettuccine
• 1 Tablespoons Canola Oil
• 1 whole Green Bell Pepper, sliced
• 1 whole Red Bell Pepper, sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 1 15 oz can diced tomatoes
• 2 cups Vegetable Broth
• ½ cups White Wine
• 1 cup Coconut Milk
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Sea Salt To Taste
• Chopped Fresh Parsley

Directions

Cook pasta according to package directions. Drain when pasta is still al dente. Make sure not to overcook whole wheat pasta.

Toss the shrimp with 1 1/2 teaspoons Cajun spice mix and set aside. Heat 1 tablespoon oil in a heavy skillet over high heat. Add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and vegetable broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in coconut milk, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until sauce starts to thicken (if the sauce needs help thickening just add a little corn starch mixed with water. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste.

Add the vegetables to sauce, making sure to include all the juices that have drained onto the plate. Then finally, add the shrimp. Stir and cook for 1 to 2 minutes, until shrimp are opaque and mixture is bubbly and hot. Add drained fettuccine and toss to combine. Top with fresh parsley.

Recipe by me.

Whole Grain Artisan Free-Form Loaf

I'm so excited! For one of my birthday presents my husband got me the new Artisan Bread in Five Minutes a day cookbook called Healthy Bread in Five Minutes a Day. You guys all know how much I love their method and this is even better because it is all about using whole grains. I can't wait to try all the recipes but I decided to start with their "Master Recipe" and above is a picture of how it turned out....awesome! It is not too dense and is still very moist and tender. Because I want you all to buy the book I'm not going to share the recipe but you can find it here. :)

Asparagus, Pepper and Peanut Buckwheat Soba

I love buckwheat soba. They have such a rich nutty taste. Buckwheat actually has nothing to do with wheat at all; buckwheat is actually a fruit. It is a dicot in polygonacea family, which includes rhubarb and sorrel (the Landscape Architect comes out!!!). I can find both fresh and dried buckwheat noodles which are very good but I am really tempted to make homemade noodles soon which I hear are even better tasting. Buckwheat noodles sometimes will contain whole wheat flour because the addition of the whole wheat flour creates a sturdier noodle. If you can't find buckwheat noodles whole wheat spaghetti noodles are a good alternative and they are much less expensive.

The sauce in this dish is very tasty and simple. I like the recipe as is but you can for sure add different vegetables and shrimp or tofu. I did not have a red bell pepper so I had to use a green one which makes the dish not quite as pretty but still good. I also intended to add shrimp but totally forgot which probably shows that they were not really needed.

Ingredients

Serves 2 (can easily be doubled)

For the sauce (quantities approximate):

• 2 Tbsp reduced-sodium soy sauce
• 1-1/2 Tbsp hoisin sauce
• 1 tsp sriracha or other hot chili sauce (more or less, to taste)
• 1 tsp agave nectar
• 1 tsp fresh lime juice
• 2 bundles (approximately 6 ounces) soba noodles, prepared according to package directions, rinsed under cold water and drained

• 2 Tbsp canola oil
• 1/2 lb fresh asparagus, woody parts of stems removed, tender part cut into 1-inch lengths
• 2 scallions, thinly sliced
• 1/2 small red bell pepper, cut into 1-inch lengths
• 1/2 cup peanuts, dry-roasted and unsalted, roughly chopped

In a small bowl, combine sauce ingredients; adjust to taste with more agave or lime, and set aside (can be made days ahead of time, and stored in the refrigerator in a glass jar with a tight-fitting lid).

Place the soba in a mixing bowl.

In a wok or skillet, heat the oil. Stir-fry asparagus, scallions, and bell pepper until vegetables are crisp-tender, 2-3 minutes. Add the vegetables to the soba. Pour in the sauce, and stir well to combine. Transfer to individual serving bowls, and top with chopped peanuts. Serve at room temperature or cold.

Recipe courtesy The Perfect Pantry

Polenta Wedges with Shrimp and Spinach

So I decided I would save the last couple of dessert recipes for another time and post a healthy meal. This dish tastes healthy but in a good way. It is light but satisfying. Flavorful but not over powering. I also love polenta so this is a winner in my book. It is convenient to make a batch of soft polenta for dinner earlier in the week then refrigerate the extra to slice up and use with meals like this one.

Ingredients

Serves 4

• 1 tablespoon extra-virgin olive oil, plus 2 teaspoons for drizzling (or other flavorful oil of your choice)
• 4 cloves garlic, chopped
• 1/2 teaspoon crushed red pepper, or to taste
• 2 14-ounce cans no-salt-added diced tomatoes, drained
• 1/2 teaspoon dried oregano
• 1 pound peeled cooked shrimp, (31-35 per pound; thawed if frozen), tails removed if desired
• 6 cups chopped baby spinach or escarole
• 8 slices of prepared, chilled and firm polenta, sliced into 8 triangles (you can find prepared polenta in tubes at the store as well.)
• 8 olives, pitted and chopped (optional)

Directions

1. Heat broiler, with rack 5 inches from heat. Place a rimmed baking sheet in oven to heat, 5 minutes. Pat polenta wedges dry with a paper towel and lightly brush both sides with 1 1/2 teaspoons oil. Carefully place of polenta on the hot sheet and broil until golden brown.
2. While of polenta is browning, place 1 tablespoon oil and garlic in a large saucepan over medium heat. Cook, stirring, until the garlic is sizzling and fragrant, 1 to 2 minutes. Add crushed red pepper; cook, stirring, until fragrant, about 30 seconds. Add tomatoes and oregano; bring to a boil. Reduce to a simmer and cook until juicy, about 3 minutes. Stir in shrimp and spinach; cook, stirring, until the spinach is wilted, about 2 minutes. Remove from the heat, cover and keep warm.
3. Divide the sauce among 4 shallow bowls or plates. Top with the polenta slices, sprinkle with olives (if using) and drizzle each serving with 1/2 teaspoon oil. Serve immediately.

Recipe adapted from Eating Well.com.

Roasted Red Pepper & Chipotle Soup

Normally this type of soup contains cream to make it rich and creamy. I make this healthy soup velvety by using potatoes. It really does the trick and you don't miss the dairy. It is spicy and smoky and will really warm you up.

Ingredients

Serves 4

• small onion, diced
• 2 cloves garlic, minced
• 2 medium sized potatoes, peeled and diced
• 2 red bell peppers
• 1 teaspoon chipotle peppers in adobe, minced (heaping if you like it hot)
• 1 15oz can low sodium vegetable broth
  
• salt and pepper to taste
  

Directions

Char the red pepper either over a gas stove or under the broiler. Place blacked peppers in a air-tight container and set aside and allow to steam. Place a small amount of oil in a large sauce pan and heat over medium high. Add the onion and garlic and saute until soft. Add the potatoes, minced chipotle peppers, and vegetable broth. Bring to a boil and then simmer until potatoes are soft. Meanwhile, remove the black skins and de-seed the red peppers. Dice and add to the simmering sauce pan. Simmer another 5 minutes. Using a stick blender or transfer soup into a blender, puree and serve.

Recipe by me.

Apple Cake

This is a revised version of my Grandma's apple cake recipe with a healthy twist. This version is actually vegan but is just as good as the original (as tested by my grandma) and very moist.

Ingredients

• 1 tablespoon ground flax seed plus 3 tablespoons water
• 1/4 cup melted coconut oil
• 3/4 cup evaporated cane juice
• 1 teaspoon vanilla
• 3/4 cup almond milk
• 1 cup whole what pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup chopped nuts
• 2 cups chopped & peeled apples

Directions

1. Preheat oven to 400F degrees. Line a muffin pan with paper or silicon baking cups.
   

2. Combine the first 5 ingredients and stir well. Add all the dry ingredients and mix. Fold in the apples and nuts.

3. Pour batter into baking dish and bake for about 40 minutes or until a toothpick comes out clean.

Recipe adapted from Grandma de Vries

Chickpea and Spinach Soup

This is a great tasting and super healthy soup I got out of a new cookbook I recently purchased called The Anti-Cancer Cookbook by Julia B. Greer, MD, MPH. In this cook the author explains the benefits of each recipe. For example, the spinach contains magnesium, calcium, potassium, and many vitamins as well as the antioxidant lutein. The chick-peas are loaded with fiber and are protein-rich. She also adds that this recipe's folate (spinach) and fiber (garbanzo beans) may help prevent ovarian and colon cancer. I also love the ingredient are all staples in my pantry.

Ingredients

Makes 6 servings

• 2 tbsp olive oil
  
• 4 garlic cloves, peeled and minced
• 1/4 cup shallots finely chopped (I used 1/2 medium sweet onion)
  
• 1/3 cup celery, diced
• Pinched red pepper flakes
• 4 cups fat-free, low-sodium vegetable stock
• 1-1/2 tablespoons fresh rosemary, finely chopped
• 1 can (15 oz) garbanzo beans, not drained
• 1-1/4 cups cooked brown rice
• 1 cup tomatoes, diced (or 15 oz can, not drained)
• Sea salt and freshly ground black pepper to taste
• 2 cups fresh spinach, chopped (I used 5 oz frozen spinach, half a box)
• 
  

Directions

1. Place a large soup or stock pot over medium heat and add olive oil. Add garlic and shallots (onions) and saute 1-1/2 to 2 minutes. Add celery and red pepper flakes and continue to saute another 1 to 2 minutes. Add vegetable stock, rosemary, chickpeas, rice, tomatoes, and salt. Cover and bring to a boil. Reduce heat to medium-low and simmer about 30 minutes. Pour about half of soup into a blender and puree (I use a stick blender, easier). Return puree to pot. Season with salt and black pepper as desired and add spinach. Simmer on low heat 6 to 7 minutes. Serve hot.

Recipe from The Anti-Cancer Cookbook by Julia B. Greer, MD, MPH

Lentil and Rice Pilaf

This is a good meatless week-night meal. Pretty easy to put together, filling and healthy. Lentils are high in protein, heart healthy fiber, B vitamins and other minerals. I have noticed others serve this dish with a yogurt sauce on top which is something I should try sometime. I just serve this with a bunch of vegetables and call it good.

Ingredients

Makes 10 or more servings

• 1 cups brown lentils, rinsed and sorted
  
• 2 cups long grain rice
  
• 1 onion, diced
  
• 2 carrots diced
  
• 2 celery ribs diced
  
• 3 cloves of garlic, minced
• 1 tsp paprika
• 1 tsp tumeric
• 1/2 tsp cumin seeds
  
• olive oil
• salt and pepper to taste
• 4 cups vegetable or chicken broth
• toasted walnuts
  

Directions

1. Fill a medium size sauce pan with water and add lentils and boil uncovered for 10 minutes.

2. Heat a dutch oven over medium heat and drizzle the bottom of the pan with olive oil. Add the cumin seeds and garlic and cook for one minute. Then add the onion, carrots, celery and the rest of the spices and saute until the onions are tender. Add the rice and cook until the rice is slightly toasted.

3. Add the lentils to the dutch oven and add 4 cups of low sodium vegetable or chicken broth. Bring to a boil then cover and reduce heat to low and cook for 20 minutes or until the rice is tender. Serve as a side dish or main dish with vegetables and with toasted walnuts on top.


Recipe by me.

Garbanzo Curry

This is another quick and easy weeknight dinner. Packed with vegetables and one of my favorite beans, garbanzo beans. I served this over brown rice and made naan using Artisan Bread In 5 Minutes A Day.

Ingredients

Makes 6 or more servings

• 1 tbsp oil
  
• 1 onion, diced
  
• 2 green chillies, diced
  
• 2 can diced tomatoes
  
• 4 cloves of garlic, minced
• 2 cans garbanzo beans
  
• 1 inch piece of ginger, finely chopped
• 1 dried red chilly, diced
  
• 1 tsp cumin seeds
• 1 tsp cumin powder
  
• salt, to taste
• 1 tbsp coriander powder
• 1 pinch turmeric powder
• 1 can coconut milk (lite is fine)
• 1 16 oz bag frozen peas and carrots
  

Directions

1. Heat 1/2 tablespoon oil in a heavy bottom sauce pan and add the onion and green chillies and cook until onions are translucent. Add tomatoes and garlic and cook for five minutes. Add mixture to blender and blend until very smooth and set aside.

2. In the same heavy bottom sauce pan add the remaining oil and add the cumin seeds, ginger and red chilly. Cook over medium heat until toasted. Once toasted, add the blended paste, the garbanzo beans, frozen peas and carrots, cumin powder, coriander powder, turmeric powder, salt and coconut milk. Cook for about 10 minutes until carrots are tender.


Recipe by me.

Sesame Noodles

I wanted something quick, flavorful and starchy for dinner...sesame noodles fit the bill. This dish is great chilled or at room temperature but for presentation sake, I suggest serving as soon as you dress the noodles.

Ingredients

4-6 servings

For peanut dressing

• 1/3 cup smooth peanut butter
• 2 tablespoons sesame paste (AKA Tahini)
  
• 1/4 cup soy sauce
• 1/3 cup warm water
• 1 tablespoon chopped peeled fresh ginger
• 1 tablespoon minced garlic
  
• 2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1 tablespoon hot chili sesame oil
  
• 1 tablespoon honey

For noodles

• 3/4 lb dried buckwheat soba nooodles (dried spaghetti will work in a pinch)
• 4 scallions, thinly sliced
• 1 red bell pepper, cut into 1/8-inch-thick strips
• 6 ounces snow peas, steamed
  
• 1 cup firm or extra-firm tofu, pressed, cooked, and cubed*
• 3 tablespoons sesame seeds, toasted

Directions

Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.

Cook pasta in a 6- to 8-quart pot of boiling water until tender. Drain in a colander, then rinse well under cold water.

Add pasta, scallions, bell pepper, steamed snow peas and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.

Adapted from Smitten Kitchen

* This is my new favorite way to cook tofu. My sister got me the Cuisinart Griddler for a wedding present and I love it for many reasons but I really love how it cooks tofu. I put the flat griddle plates on and cook the tofu like you would a panini. It works great, no need to press the tofu before cooking which saves time and an extra step. I should add however, I eat soy in extreme moderation. I don't like much soy to begin with so I stick to soy sauce and tofu occasionally but when you start reading food labels....wow they are stuffing soy into everything these days. I will probably devote a whole post on this at a later time but more and more research like this article The Evidence Against Soy is proving that soy can have many health risks. But as with so many health related topics wait 15 minutes and someone will have a different opinion so in the mean time, soy in moderation for me.

Bulgur Salad

Bulgur is one of those grains I often forget about and I really should not. Over the last few years I have started cooking almost solely with whole grains (occasionally I just have to have some white sticky rice although) and the only down side is that they take a long time to cook. I'm always calling Ryan asking him to put on the brown rice before I get home from work so we can eat at a decent hour. I forget how quickly bulgur takes to cook. It is great for when you are in a time crunch and tastes great especially in this salad. The cranberries and lemon gives this salad a fresh twist that is perfect for spring.

Ingredients

4-6 servings

• 2 cups bulgur
  
• 1/4 cup pine nuts
  
• 2-3 spring onions
  
• 1/2 cup dried cranberries
  
• 2 tablespoons olive oil or butter
  
• 2 cups vegetable broth
• 1 small hand full fresh flat leaf parsley
  
• zest of one lemon and juice of half a lemon
• salt and pepper
  

Directions

Toast the pine nuts in a dry skillet over medium heat until golden brown color, but be careful not to burn them. Once done, remove from skillet and set aside.

Thinly slice the spring onions and chop the dried cranberries. In a large saucepan add the olive oil and saute the spring onions over medium heat until soft.

Add the vegetable stock to the saucepan and bring to a boil, then add the bulgur and let boil for a couple of minutes, stirring occasionally. Add the cranberries and then remove from heat and let stand until the bulgur is soft (10 to 15 minutes). Drain excessive stock if necessary.

Grate the zest of one lemon and the juice of half that lemon into the saucepan, add the toasted pine nuts and parsley. Use a fork to fluff the bulgur until everything is mixed well. Season to taste with additional sea salt and pepper. Enjoy warm, room temperature or cold.

Recipe from me

Raw Vegan Brownies

This is a great recipe I ran across. Very easy and tasty. They are more like a really good LARA or Power bar than a brownie, however. I doubled the batch because I wanted a thicker bar. They are a little over a 1/2" thick if you double the recipe. If you do make a double batch, to make it easier on your food processor, mix one batch at a time and then add both to your prepared 8"x8" pan. I dusted mine with powdered sugar after I cut them. They freeze really well and are great to take in your lunch. Give these a try.

Ingredients

12 servings

• 1 cup walnuts
  
• 1/2 cup pitted dried dates
  
• 1/2 cup dried cherries
  
• 1/4 cup cocoa powder
• 3 tablespoons honey or agave nectar
  

Directions

Place all ingredients in food processor and mix until the mix comes together. Spray a 8"x8" plan with cooking spray and press mixtures into pan and put in the freezer for an hour or until they are easy to cut.

Recipe courtesy 28 Cooks

European Peasant Bread

More bread from Artisan Bread In Five Minutes A Day! I have to say I really can't believe this bread is coming out of my oven, and with so little effort. It is better than what I can get at the store and the last time I looked, a loaf this size was $4.99. These loaves are about .50 cents each (and if you are wondering, yes I'm dutch :) ). It is so easy and to prove this, while I was at work my husband pulled out some dough and made his own loaf and that was his first bead making experience ever. It was not the prettiest loaf but there was nothing wrong with the taste. I even brought some dough with me to work and baked myself a fresh bun in our toaster oven at work...I know I'm a little crazy!

For this batch of European Peasant Bread, I tried the method of baking the bread it a dutch oven. It worked great and I will probably continue using this method. With my fist round of ABn5 bread I was using the method where you put an empty broiler pan in the oven then toss some water into it just after you put the bread in. What I found was that all the steam was putting the flame out in my oven. All I had to do was turn the oven off, then on again but I don't have to worry about it using the dutch oven.

If you are at all interested in baking this bread, I really recommend getting the book but you can find the recipe here.

Fresh Artisan Bread

I love, love, love good bread. I miss the bread from il Fornaio in Rome. So one of my goals is to start making some really good bread. I have made traditional baguettes which take forever and really did not taste better than the ones I could pick up from our local super market. I also just really don't have that kind of time. But then I found something that is taking the foodie blog world by storm and that is Artisan Bread in Five Minutes a Day. I ordered my book last week but just could not wait so I scoured the Internet for the recipe for their master loaf and one of the co-authors had it on this site (I will let you visit that site for the recipe and directions).I made the dough last night and it did only take me 5 minutes and I baked two loaves tonight after work. This is a time commitment I'm willing to make! So I literally just took my first bite and I must say I'm VERY impressed. The crust is crisp yet chewy with an open and moist crumb. I really can't wait for my book to arrive now. Stay tuned, there will be much more bread to come!

Minestrone with Orzo

So as you can see I'm very much into the soups lately. I think that even though my crocuses have come and gone it still feels very much like winter. This is a great, hearty soup packed with vegetables that will see you through until spring.

Ingredients

Serves 6-8

• 1/2 pound (about 1 1/4 cups) dried white beans such as Great Northern, picked over and rinsed
• 2/3 cups orzo pasta
  
• 1/2 teaspoon sea salt
  
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 large carrot, cut into 1/2-inch dice
• 1 rib of celery, cut into 1/2-inch dice
• 3 garlic cloves, chopped fine
• 1 zucchini, scrubbed and cut into 1/4-inch slices then halved
  
• 1 yellow squash, scrubbed and cut into 1/4-inch slices then halved
  
• 1/4 pound green beans, trimmed and cut into 1/2-inch pieces
• 1/2 pound boiling potatoes
• 4 cups shredded green cabbage (preferably Savoy)
• 1/2 pound kale, rinsed, drained, stems discarded, and the leaves chopped (about 6 cups)
• a 28-ounce can tomatoes, chopped coarse and drained well
• 4 1/2 cups vegetable broth (preferably low-salt)
• 2 bay leaves
• 1/4 to 1/2 teaspoon red pepper flakes
  
• sea salt and pepper to taste
  

Directions

In a large bowl let the white beans soak in enough water to cover them by 2 inches overnight or quick-soak them. Drain the white beans, in a saucepan combine them with enough water to cover them by 2 inches, and simmer them, uncovered, adding more water if necessary to keep them barely covered, for 45 minutes to 1 hour, or until they are tender. Add the salt and simmer the white beans for 5 minutes more. Remove the pan from the heat and let the white beans stand, uncovered.

In a heavy kettle add the oil and cook the onion until it is softened. Add the carrots, the celery, and the garlic and cook the mixture, stirring, for 4 minutes. Add the zucchini, the green beans, and the potatoes, peeled and cut into 3/4-inch dice, and cook the mixture, stirring, for 4 minutes. Add the cabbage and the kale and cook the mixture, stirring, until the cabbage is wilted. Add the tomatoes, broth, bay leaves, and red pepper flakes and simmer the soup, covered, for 1 hour.

Drain the white beans, reserving the liquid, in a blender or food processor purée half of them with 1 cup of the reserved liquid, and stir the purée, the remaining white beans and the orzo into the soup. Simmer the soup, uncovered, for 15 minutes, thin it if desired with some of the remaining reserve liquid, and season it with salt and pepper. The soup may be made 3 days in advance and kept covered and chilled. Reheat the soup, thinning it with water as desired. Serve with crusty bread.

Recipe adapted from Gourmet