Monday, November 7, 2011

Maple Pecan Pie

This is one of those magical recipes that you can't have just one bite of, but also can't have sitting around too long because you will - I repeat - YOU WILL eat all of it. So you can make this in a pie pan or tart shell. I make it wheat free so I tend to use a tart shell because I can press the crust dough into it evenly. If you use wheat you can roll it out normally. For crust ~ in a large bowl measure out 2 c flour, 1 tsp salt, 2/3 c organic shortening cut into small pieces, mix then add 7 T. cold water mix with a fork and then kneed into a ball. roll out and place into a pie pan. Filling ~ Mix 4 egg replacer, 1/4 tsp. lemon juice, 1/4 tsp. cinnamon, 1/4 c melted Earth Balance, 1/2 tsp. Celtic Salt, 1/2 tsp. Vanilla, 3/4 c Maple Syrup in a large bowl or mixer. Add 2 c Pecans to your crust and pour mixture over it evenly. Bake 30 minutes at 375*. let cool completely. And share with friends and family.

Friday, November 4, 2011

Veggie Stir Fry w/ Brown Rice

Super easy and can be made with any type of vegetable you might have hanging out in the fridge. First make a pot of brown rice - take 1c rice and 1 1/2 c water, cover, bring to boil and reduce to simmer. Takes 40 minutes. While that is cooking prep and slice all your veggies. Then take a wok or nice skillet and add a little sesame oil on high heat, toss in some sliced onions, then some chopped garlic & grated ginger. Toss in your carrots, daikon, bamboo shoots, stir for a couple minutes, then add your broccoli, zucchini, mushrooms....toss them around for another couple minutes. Then add 1/4 c tamari - stir well for 1 minute, then top with fresh mung bean sprouts - cover and turn off. it's ready to be eaten. You can change the seasoning if you need to Bragg Aminos or vegetarian Teriyaki sauce, whatever floats your boat. Or add snow / snap peas or tofu for a protein. The key is cook it quick. You want you veggies to still be crunchy not mushy.

Thursday, October 27, 2011

Chocolate Chip Macadamia Nut Cookie

I had posted on facebook that I was making these and was bombarded with requests for deliveries and a recipe. Since I live far away enough that a delivery of warm cookies is impossible I guess you all will have to settle on the recipe instead. There are many 'alternatives' to baking items so I'm adding other substitutes for things. So to start you will need a bag of vegan chocolate chips, I like the tiny ones by Enjoy Life. And you will need 1 c of macadamia nuts preferably non-salted and chop them just enough to make them chunky. OK to start 1 c shortening or earth balance (if you do the EB then don't add extra salt) 1 c brown sugar (or maple sugar) 1/2 c sugar (or xylotal which comes from birch trees - low glycemic) 2 egg replacer (or 3 T flax meal soaked in 1/2 c water) 1 tsp. vanilla, 1 tsp. salt, 1 tsp. baking soda, 1 1/2 c flour, 3 c quick oats. Mix wet ingredients then add dry stuff the oats last. Then add your chocolate chips and nuts. Bake 350* for 10 min. Makes 4 dozen.

Friday, October 21, 2011

Savory Black-eyed Pea's

The only thing I can say about this is go ahead and try it, it's an amazing way to have black-eyed pea's. I soaked the pea's overnight and cook them until tender with a couple bay leaves and plenty of water. Strain them and put into a baking dish. Add a chopped green pepper, 4 chopped tomatoes, 1/4 c molasses, 2 T maple syrup, 2 T olive oil, 1/4 c tamari, 2 T ground cumin, 2 T chipolte in adobo sauce (canned), touch of salt & pepper and caramelized 2 sweet onions. * Take an iron pan with 1/4 c olive oil and 1 tsp. celtic salt, add chopped vadelia onions on med high heat and stir often until completely caramelized (golden brown - mushy consistency) Mix all ingredients into baking dish bake at 400* stir often for 1 hour. Serve with fresh cilantro or cilantro sauce.

Wednesday, October 19, 2011

Coconut Tempeh

Ahhh....the most requested recipe of mine. It's a nice sweet / savory way to prepare tempeh. Take a glass rectangle baking dish, and mix the following ingredients in it. 1 can of coconut milk, 2 tsp ginger, 2 tsp garlic powder, juice of 2 limes, 3 T agave nectar, 3 T Bragg aminos, mix well with a whisk. Slice a couple cakes of tempeh about 1 in. thick and layer into sauce, flip each piece so it's all fully saturated. Then cover with 1 bag of sweetened shredded coconut. Bake in oven at 400 for about 35-40 minutes or until golden brown. Serve with rice. Enjoy!

Monday, October 10, 2011

Butternut Squash Soup w/ Cilantro Sauce

Fall is here....and that means moving into hard squash season. I bet everyone who has a CSA share or visits their local farm market has witnessed this transition. One of my favorite fall soups is Butternut Squash. It's so easy, really. I take a good peeler and peel toward myself pressing down as firmly as i can. Once you have the skin off - cut the ends off then cut the squash in half with a sharp knife. Scoop out the seeds, and cut into 1 in pieces. Put into pot and add some vegetable broth and water so you cover the squash. Add 1 tsp. celtic salt, some fresh black pepper and 2 T bragg amino's. I like to add a little curry powder, gahram masala or fresh grated ginger. Do what you like for seasoning or leave it simple without it. Bring to boil and turn down heat to simmer. Once the squash is mushy and soft turn off and blend until creamy. Taste and adjust seasonings. If the squash isn't as sweet as you'd like add a tsp. of agave. I like to serve this soup with garnishes like a balsamic glaze, toasted sunflower seeds or the cilantro sauce which is made from blending a 1/2 c of sunflower seeds, 1/2 c vegan sour cream, 1 bunch cilantro chopped, juice of a lime, 1 T bragg amino's and 1 c water.

Thursday, October 6, 2011

Roasted Beet Spread

Since I have a slight addiction going I thought it best to share it with all of you....When I make this i cannot stop eating it (thanks to Kathy S.) and so as I elbow everyone out of the way it's not personal. Roasted Beet Spread...take 1 bunch of beets (cut off greens wash & steam them and eat them for dinner) take the beets and wash them then cut up into cubes, place in glass baking dish, drizzle with olive oil and a pinch of Celtic sea salt, toss & bake in oven until tender...about 35-40 min. Then put into a Cuisinart with 1/2 c walnuts, 1 clove of garlic, a piece of stale bread broken up (I use gf bread) then add 1/4 c olive oil, 2 T balsamic vinegar and 1 T maple syrup. Blend until smooth. Enjoy with crackers or toast (I used Red Thai Rice crackers). Can last in fridge for well over a week unless I'm visiting.... :)

Wednesday, September 7, 2011

Fresh Veggie Juice

Celery, Spinach, Lettuce, Apple & Ginger - all organic. Makes such a great juice that during our last Cleanse Retreat I was astounded by how good it was. All you need is a juicer and a glass. Celery is good for your bones, Spinach is high in iron, Lettuce is very calming, Apple sweetens just enough and ginger opens the lungs. Add this to your repertoire of juices for a day of fasting and you won't regret it.

Wednesday, August 31, 2011

Raw Key Lime Pie

MMMMmmmmm.......there's nothing like a dessert that's good for you and there's no guilt afterwords. This pie is so simple and can last for a week in the fridge or stick it in the freezer for longer. To make crust just use a Cuisinart to grind up a cup of pecans, a cup of almonds, and then 1 1/2 cups of soaked dates with some vanilla extract. Mix them all together by hand in a bowl and press into a pie pan or tart shell. Then in a Vitamix blender mix until creamy - 4 c soaked cashews, 1/2 c agave, 1/2 c coconut oil, and 1 c key lime juice. (yes there is bottled key lime juice available for those who have actually juiced 30 of those tiny freaking things and cramped up your hand for days, but that's a story for another time) or you can use regular limes.....anyhew, pour onto pie crust and chill over night. Best served with raspberries or blueberries. And make your slices are thin since it can be quite filling. Enjoy :)

Sunday, August 21, 2011

Waffles w/ Banana

Sunday mornings growing up for me was my dad making waffles, didn't matter if it was Christmas morning or the morning after a concert. Even now when I go home to visit - he still makes waffles. So of course in my house I've continued the tradition (not as often as my son would like). But I make mine vegan and usually wheat free. There are so many great mixes out there these days that you can find your favorite at the local store. I  use egg replacer in place of egg, I also try to use less oil and add some flax meal in place of it. Soy milk is my favorite to use because it's creamy in place of milk. Earth Balance, fresh fruit and Local Maple syrup are the toppings of choice around here. Yay for traditions that are yummy!

Thursday, August 18, 2011

Portebello Mushroom Burger

One of our most asked for foods here at Thunder Mountain. Perfect summer food for a backyard barbecue. I serve it with arugula, tomato, and vegan garlic mayo on a bun. Just marinate your mushrooms for 10 min. in a marinade of 1c Tamari, 1/2 c Olive Oil, 1/4 c Balsamic Vinegar, 6 cloves of Garlic chopped, and fresh Black Pepper. Dip each mushroom in it and set into a bowl. Then fire up your grill, I cook them upside down until the juices bubble then turn them over for a minute or so. Bring a LOT of napkins cause this will be very juicy in a good way.......

Saturday, July 23, 2011

Virgin Mint Mojito

My kid friendly version of the classic mojito is super easy and really yummy. Take 1 32oz bottle of seltzer (chilled), 1/2 c fresh lime juice, a good handful of fresh mint leaves, 1/3 c agave nectar, few slices of limes, toss into a large pitcher and stir vigorously - fill with ice and enjoy! Perfect for a day like today....whew!

Thursday, July 21, 2011

Raw Collard Salad

I Love Greens.
Steamed, sauteed, shakes, salads, soups.....any way. One of my favorites is this simple salad with collards. Wash and stack the leaves, roll then up and slice thin. Put into a bowl, add some EFA oil or olive oil, Bragg amino's, little apple cider vinegar....toss well and then add nutritional yeast. That's it. Simple, tasty, raw, and did i say tasty?

Thursday, July 14, 2011

Vegan Mac & Cheese

Comfort food, kid food, carbs.....whatever you want to call it - it's still an American favorite staple on the dinner table. If you have a favorite recipe from childhood that you don't eat because it's not vegan I am here to say that you can have it by just changing the ingredients. So I use Earth Balance instead of butter, soy milk in place of dairy and soy cheddar replaces the regular cheese. I like to make a rue with earth balance, olive oil & flour. I add spices of salt, pepper, tumeric, garlic powder, paprika & bragg aminos. Then vegetable broth and soymilk, heating and whisking until smooth & hot. I add shredded Follow Your Heart vegan cheese and continue whisking until melted. Then I add it to my cooked pasta and bake until done. You can add nutritional yeast or truffle oil to make a different version. But as far as I'm concerned Mac & Cheese is probably one of my favorite foods EVER!!

Sunday, July 10, 2011

Fresh Pineapple Dressing

Sweet salad dressings are so great when it's hot out and breaks up the monotony of vinaigrette that we sometimes get into. This dressing is sweet, refreshing and spicy! Take a whole ripe pineapple, cut it up into cubes, put into a blender. Add juice of 2 lemons or limes, a 1/2 tsp. of celtic salt, 1c of sunflower oil, 1/4 c agave and 1/2 tsp. of cayenne. (can add fresh mint if you want) Blend until smooth and creamy. Serve with salad or spring mix. Enjoy :)

Tuesday, July 5, 2011

Taste of Thai - Coconut Soup

After being on the road quite a bit the last 2 weeks, I realize there's no reason why I shouldn't share the great places to eat around me. Taste of Thai is in Ithaca, NY. They have amazing food and will make dishes vegan on request. My personal favorite is the Coconut Soup (Tom Kah) with tofu. But they also have good fresh and crispy Spring Rolls made with rice wraps and vegan Pad Thai......and oh so much more. So if your ever in the area and like thai, that's the place to go.

Friday, June 24, 2011

Pasta Salad

My absolute favorite thing to eat in the summer........Pasta Salad!! We all probably all grew up with our mom's old fashioned pasta salad and we loved it, but isn't it time for a new version? You can put just about any veggie in it, whatever comes out of your garden or CSA / farm market share, but this is my base for it (alter it as you wish and please share it with us!). So let's say 1 box of pasta (i like brown rice mini penne) cooked al-dente. Rinse with cold water until cooled completely. Then in a bowl mix 1 & 1/2 c Follow Your Heart Vegan Mayo, 2 T juice from black olives, 2 tsp. dill, 1/4 c chopped parsley, and salt & pepper to taste - whisk well. Then add pasta, some chopped broccoli, yellow pepper, cucumber, carrots & celery. And sliced in halves - black olives & cherry tomatoes. Mix and chill. Lasts for a week or more in the fridge. SO good and light, low in cholesterol and super tasty. I recommend chopped up snow peas or snap peas, radishes and even greens or other fresh herbs if you have 'em.....just in time for a 4th of July picnic.

Thursday, June 23, 2011

Three Sisters Soup

When it comes time for planting your garden remember the traditional Native American planting of the 3 sisters - Corn, Beans & Squash. The corn grows tall, the beans climb up the corn stalks and the squash shades the ground and prevents the weeds from growing up. This soup is wonderful in the summer evenings with zucchini or in the fall with winter squashes. You can make it with whatever seasonings you like but I prefer the southwestern style with cumin and cilantro. I saute' onion and garlic, toss in some cumin and salt and pepper. Add broth with a couple cut up zucchini, corn cut from 4 ears (or 1 bag of frozen), and 2 cans of pinto beans. Bring to a boil, season with Bragg Aminos or tamari, and once the zucchini is tender turn off and add juice of a lime and some fresh chopped cilantro. Yummy yummy yummy in my tummy tummy tummy!

Friday, June 10, 2011

Triple Chilled Parfait

We had this the other night during our Peace Scholorship Banquet to rave reviews. It's an easy dessert but it does have to be made over the course of a few days. The bottom layer is a Kanten (made with agar agar, white grape juice & cherries). The next layer was Vanilla soy pudding by Mori Nu tofu. The top was made just before serving and was a simple sorbet made with apple juice, agave, coconut oil & frozen strawberries. Serve cold, it made for a sweet - creamy - tart expirence.

Thursday, June 9, 2011

Tofu Caper Spread

Tofu is so versatile, you can bake it, fry it, cube it, blend it, even make pie with it. In the summertime I'm a BIG fan of spreads for sandwiches & crackers. And the tofu caper spread is so light and tasty. Just break up a block into your Cuisinart - add some caper juice, apple cider vinegar, olive oil, Bragg amino's, tiny bit of onion & garlic and a dash of prepared mustard. Blend until thick and smooth. Mix in your capers and your ready to spready!

Wednesday, June 8, 2011

Raspberry Dressing

Always a kid favorite and those of us who will permanently  be young at heart, my raspberry dressing is so good I sometimes refer to it as the drinkable dressing. Perfect for summer, though,  it can be enjoyed anytime of year. In a blender add - 1 bag of frozen org. raspberries, juice of 2 limes, 1/3 c sunflower oil, pinch of celtic salt, 2 T apple cider vinegar, 1/3 c agave nectar & some fresh spring water ~ about 1 c to thin it out. Blend until smooth and serve over any salad!

Tuesday, June 7, 2011

Perfectly Iced Lemonade

What's better on a hot summer day than iced cold lemonade? This is my easy (no heating syrup blah blah blah) recipe that will make you smile. So because I make huge quantities of liquids for events I suggest to taste this as your making it and adjust the sweetness to your liking. Squeeze 1 c lemon juice (org if possible) a tiny pinch of salt (necessary for those sweaty hot days) 1/8 tsp. organic lemon extract & 1 c agave nectar. Now take the agave & put into a bowl add 4 c spring water and the salt and whisk until dissolved. Pour into a gallon jar or pitcher add rest of ingredients and fill with spring water. Stir - taste - adjust if you want it sweeter. Fill glasses with ice and add the lemonade. Go outside and sit on the front porch, sit back and sip.....ahhhh life is good.

Monday, June 6, 2011

Hummus on Ricethin w/ Basil Microgreens

Often I'm amazed by simple flavors but this blew me away. Homemade hummus is so refreshing and goes with anything, tomatoes, cucumbers, celery, roasted red peppers, cumin and on and on.....but I've now discovered it with basil microgreens. Who knew basil & hummus would make such a lovely couple?! Microgreens may be hard to come by but you might, i repeat might, find them in Wegmans or order them from a great place like Thunder Mountain Foods (my personal fav). But hummus is extremely easy to make. And this can be a base recipe to use and add what other flavors you like. 2 cans organic chickpeas, 1 - 2 cloves garlic, 1 T tahini, 2 T extra virgin olive oil, 1/2 - 1 tsp. celtic salt and juice of 1-2 lemons. blend in a Cuisinart until smooth and creamy. You can add a little spring water if you want it thinner. Great with pita, rice cakes, bread, veggies, chips & pretzels. Though not all at the same time...ha ha!

Saturday, June 4, 2011

Fresh Tomato Basil Salad

This is great to have for lunch, dinner or for a picnic. Ideal for when you get your fresh summer tomatoes right out of the garden. Super easy and can be served with warm crusty bread or as a side dish. Slice your tomatoes, cucumber, sweet onion. Then in a bowl - chop coarsely a few cloves of fresh garlic, some fresh ground black pepper, 1/2 tsp celtic salt, 2 T red wine vinegar & a 1/3 c extra virgin olive oil. Toss in your veggies, mix lightly and add fresh basil. I like to stack the leaves then roll them and slice for long strings of basil. Toss well & serve. YUM!!!

Tuesday, May 24, 2011

Spaggetti w/ Italian Salad and Garlic Bread & Parsley Pesto

As a vegan you do not - I repeat do not - need to give up Italian food. I was lucky enough to have a mother who grew up in an Italian Restaurant. My Grandpa Mattie was the kind of Italian that if you asked for ketchup he'd kick you out. So growing up we had wonderful family dinners (and a lot of pasta) which neighborhood kids would beg us to invite them over to, which we did since there was always extra food. So over the years I've been converting recipes to remove the meat or cheese and adding my own twist to things. At home we try to have pasta of some sort once a week. Because of a wheat allergy I serve brown rice pasta at home. And if you have kids who wont eat their veggies but will eat tomato sauce you can shred carrots & butternut squash into the sauce and let it cook down into it. For a simple marinara sauce take olive oil in a iron pan, add 1/2 a diced saute 1 min. then add 3 cloves garlic minced - saute very quick adding 1 tsp sea salt, some fresh ground black pepper, 1 T basil & 1/2 T oregano. stir and add canned tomatoes ( I like fire roasted)  stir and simmer for 30 - 40 min.

Thursday, May 19, 2011

Zucchini Bisque

Soup is such a Divine thing in my life. I could eat it everyday. Greg Lynn taught me how Bhante (one of our grandfather teachers who died at 110) would put salad in his bowl first and then ladle his soup over it. Sounds nutty but it wilts the lettuce or spring mix perfectly and is amazing. I didn't do that here but it's a wonderful suggestion for any soup addition. This is our Zucchini Bisque, it's zucchini, onion, carrot, broth, tofu with salt, pepper and a little Bragg amino's. So creamy and perfect as a spring or summer time soup. Kids love it.

Saturday, May 14, 2011

Roasted Potatoes w/ Garlic & Lemon

Heavenly. That's it. That's all I'm going to say about these taters. They are so easy, and soooooo good! Take a 5# bag of organic spuds, cut into halves and then into 6 - 8 pieces. Put into a glass baking dish. Add 10 cloves of garlic - cut into halves. Then add juice of 4 lemons, some celtic salt, fresh black pepper and about 1/3 - 1/2c extra virgin olive oil. Take a bunch of fresh Thyme and Parsley - cut into 1 in. pieces (stems & all) then toss everything well. Bake at 400 for 45 min. to an hour. Toss occasionally. Eat plenty!

Friday, May 13, 2011

Thai Cucumber Salad

Cucumbers are so light and fresh I usually like them as they are but this salad is a great compliment to any dish. Peel & slice thin, dress with a little lime juice, brown rice vinegar, celtic salt, agave & toasted sesame oil. Toss well with some fresh garden chives and sesame seeds, chill and enjoy.

Thursday, April 14, 2011

Tempeh Ruben

This is (believe it or not) my husbands recipe from his former Lotus Cafe, but with my own twist. It's roasted tempeh w/ home made sauerkraut, and a sauce made from nutritional yeast, mustard, apple cider vinegar, garlic, tamari, flour & horseradish. You could always add your favorite vegan cheese & do a basic thousand island dressing with a vegan mayo....whatever works for you. It's fun and full of protein.

Wednesday, April 6, 2011

Aisan Slaw w/ Ginger Cashew Mayo

Another recipe from ani's raw food kitchen, makes a nice fresh slaw. I think it needed a little more salt and tang. I added a touch of Bragg Aminos and some cider vinegar. It could also use some type of  fruit like dried cranberries or mandarin oranges. Never be afraid to alter a recipe after following it and not fully enjoying it. Adding your own flavor might be just what it needs....have no fear, the worst thing that can happen is you'll love it!!

Thursday, March 17, 2011

Arugala w/ Golden Beets & Walnuts in Orange Miso Dressing

This is a wonderful dish from 'ani's raw foods kitchen' - she makes wonderful fresh easy dishes that are perfect for spring. It's a must have cookbook if you want to eat better. The dish was a HUGE hit for all of us at Thunder Mountain. Let's just say we were scraping the bowl when the meal was finished!

Friday, March 11, 2011

Thai Watercress Soup

I love Thai food, it's very clean tasting and fresh. This soup is easy, easy, easy AND yummy! The stock is a few carrots, a few stalks of collard greens and a few pieces of kombu (seaweed also known as kelp). Sautee' some garlic, ginger and crimini mushrooms in a little oil. Add broth cook 15 minutes and add tamari, ume vinegar, watercress and beansprouts cook 2 minutes and your good to go. I'm sure you will here slurping during dinner, which in Japan tells the chef that the food is excellent!

Thursday, March 10, 2011

Secret Smashed Potatoes & Peas

We all love mashed potatoes right? To some of us (no names) it is the ultimate comfort food. I love making them with some other ingredients just to make 'em a little less carbohydrate filled. I like to add cauliflower or celeriac to the pot of boiling potatoes. I also use red skinned ones over all the others, they have a lower sugar content. But sneaking in these other veggies just gives them a little more nutrition then just plain 'ol tatters. Skye (my son) loves them and the only thing he needs to make his dish complete are a pile of garden peas next to them. Yum!

Wednesday, March 9, 2011

Fresh Spring Roll w/ Peanut Sauce

Spring rolls are great anytime...lunch, appetizer, dinner, snack, whenever! You can fill them with just about anything. I like using napa cabbage, cilantro, carrots, avocado...well just about anything. The trick I have found that works best is to have a wet dish towel laid flat on your counter to make your wraps on and to soak your rice paper wraps in a large bowl of hot water (not scalding) until soft.
Peanut sauce is great as a dip for them. I use crunchy peanut butter with fresh ginger and garlic, some lime juice and agave, adding water to whisk into a creamy consistency and some chili pepper is always nice unless your serving kids.

Thursday, March 3, 2011

Roasted Asparagus

Needless to say asparagus was the least favorite of GL's (my husband) vegetables. I love them personally and one day figured out a way that is now what I consider "the only" way to have them. Toss them onto a baking dish, drizzle olive oil on them, add celtic salt and fresh ground black pepper, toss well and roast at 400* in the oven for 30-35 minutes...toss them at least 1 time during cooking. Wow are they the bomb!!! GL even loves them and that my friends is saying something.

Wednesday, March 2, 2011

Lentil Soup

I once had the best tasting lentil soup I had ever had, so of course I inquired how it was made. Her family was from Greece and she said there's 1 secret ingredient for lentil soup. It adds acid and sweetness, can you guess what it is? I said vinegar? No. Uh Salt? Duh....No Give up? Ketchup....add just before you finish cooking, just a few squirts and presto - acid from vinegar, zing from tomatoes and sweetness from the sugars. Works every time!

Tuesday, March 1, 2011

Welcome to my new place!

This blog is a place to share our love of local vegan cooking! I plan to post about new foods that I'm coming up with everyday and to talk shop on how to convert our favorite recipes so we can enjoy them wheat free or vegan. All the while getting ready to create the next Peaceweaver family cookbook and one of my own. So please feel free to tell me what you think and please be patient since this is the first time I have ever done a blog :)