Rainbow Spring Rolls

 If these aren't the epitome of vibrancy and color, I don't know what is. They're almost too pretty to eat, aren't they? And for not much more than a bunch raw vegetables wrapped up in rice paper, they're pretty tasty, too. As you can tell, I got a little carried away with taking their picture...like I said, just too darn pretty.

The weather is warming up again since our cold streak last week and that means more raw foods will be made in our little kitchen. Raw, beautiful, antioxidant-rich, crunchy, and fresh. You see, what makes these foods so full of color is their phytochemicals. These chemicals in plants are responsible for the various pigments ranging from the deep dark purple beet, to the neon yellow bell pepper, to the emerald green of cucumbers. And these colors are where the antioxidant powers of the food is stored. Filling your body with colors of the rainbow could be the single best thing you can do for yourself. Seriously.

 

Many people think that the only way to get raw veggies into their diet is by eating salads. And while salads are a great way to do it, they're not the only way. Add them to sushi rolls, toss chopped raw vegetables with some sort of grain, blend them into a smoothie, feed them through a juicer, or make these spring rolls!

 

 To make a spring roll, get yourself a rice paper sheet, soak it in a large bowl of warm water for 5 seconds, place your choice of vegetables in the center, and roll it up like a burrito. Repeat. Serve with a nice dipping sauce and you're good to go.

I filled mine with a bunch of different vegetables plus some spicy kimchee, which is a super delicious and nutritious condiment made from fermented vegetables.  Kimchee is spicy and sour and adds the perfect amount of flavor to the roll. I was going for lots of color, as you can tell by my vegetable choices. Some other super awesome suggestions for fillings are asparagus, carrots, purple cabbage, mushrooms, and sprouts. Really, the possibilities are endless!

Rainbow Spring Rolls

1 small beet, sliced into thin matchsticks
1 bell pepper (any color you'd like), cut into thin strips
1 avocado, sliced
1 small cucumber, cut into matchsticks
6 radishes, thinly sliced
1 sweet potato, cut into matchsticks and steamed in a vegetable steamer until tender (~7 minutes)
2 cups salad greens or a few large leaves of your choice (I used mustard greens from the farmers market)
half a bunch or cilantro
1/2 cup kimchee
other vegetables of your choice

For the dipping sauce:
equal parts rice vinegar, tamari or soy sauce, and maple syrup

1. Set up your work station, ie. put the prepared vegetables on a large plate and put the lettuce and kimchee in an easily accessible spot. Fill a large mixing bowl with warm water and place it by you as well. I work on a large cutting board.

2. Take a rice paper wrapper and submerge it in warm water for 5 seconds. Remove from water and lay flat on the cutting board. Place a few leaves of lettuce in the center and then put vegetables, a tablespoon or so of kimchee, and cilantro on top.

3. Lift the bottom edge of the rice paper and roll it over the vegetables. Fold the sides in and then continue rolling (like you're rolling a burrito). It may take a few tries to get it right, but you'll get it. Repeat until all the vegetables are used up. I cut my spring rolls in half so they look pretty, but you don't need to cut them

4. To make the dipping sauce, combine equal parts rice vinegar, tamari or soy sauce, and maple syrup in a small bowl and mix well.

5. Serve spring rolls on a platter with dipping sauce on the side. Makes roughly 10 small rolls or 8 larger rolls.

Lentil and Brown Rice Soup

The weather has been pretty gray and cold for the past few days and I've found myself putting on my fuzzy warm socks as if it is still winter! I've been craving a good lentil soup and I think I've discovered my new favorite. I've made many variations of lentil soup in my lifetime. And honestly, I haven't really met a lentil soup that didn't like. But I think this one ranks among the top.

There's nothing like making a nice pot of soup on a Sunday afternoon and having it for lunch or a quick dinner during the week. I always add some kale or other green to the soup as I warm up my portion and sometimes I top it with a farm-fresh poached egg. A nice drizzle of extra virgin olive oil or a handful of freshly chopped herbs is always welcome, as well. Lentil soup of any variety is so nourishing, supplying everything you need to tackle a busy day, or just a cozy rainy day on the couch with your warm fuzzy socks on.

Lentil and Brown Rice Soup (makes a big pot of soup)

1 1/2 cups green lentils, preferably soaked overnight and drained
2 tablespoons olive oil
1 onion, chopped
3 large carrots, chopped
3 stalks of celery, chopped
5 cloves of garlic, minced
3/4 cup short grain brown rice
6 cups vegetable broth or water
24 ounces crushed tomatoes
2 tablespoons unrefined sugar
3 bay leaves
2 tablespoons chopped fresh oregano (or 1 tablespoon dried)
1 tablespoon dried basil
4 sprigs of fresh thyme, leaves removed or 2 teaspoons dried thyme
sea salt
black pepper
1 to 2 tablespoons balsamic vinegar
fresh parsley, basil, or oregano for garnish (optional)
chopped greens, such as kale, chard or spinach (optional)

1. In a large soup pot over medium low heat, saute the chopped onion in olive oil with a pinch of salt for about 4 minutes, or until the onion begins to soften. Add the chopped carrots, celery, and garlic and cook for a minute or two.

2. Add the rice and lentils to the pot, along with the broth (or water), tomatoes, sugar, bay leaves, and herbs. Bring to a boil, then reduce the heat to a simmer and cover the pot. Let cook about 30-40 minutes, or until the brown rice and lentils are cooked. Add more broth or water if soup becomes too thick.

3. Season with sea salt and black pepper, and stir in the balsamic vinegar. If you'd like to add some chopped greens, add them to the pot and let them wilt for just a minute or so. Serve with freshly chopped herbs sprinkled on top.

Springtime Asparagus and Pea Risotto

It's that time of year again when asparagus are in season. You'll be sure to find those pretty green spears at all the farmers markets nowadays. And have you ever seen them actually growing out of the soil? They're so cool looking. When I worked as an organic vegetable gardener a few summers ago, I had the privilege of tending to a good-sized asparagus patch and I was amazed at just how interesting they looked popping up from the soil.

The possibilities for these green guys are virtually endless. Toss them in a quiche, make a raw salad from them, lightly steam them and top with a farm fresh hard-boiled egg, add them to a vegetable curry, or make a gorgeous risotto like this one! Asparagus are super high in antioxidants and anti-inflammatory properties and they're loaded with vitamins. Eat them lightly cooked or raw for maximum benefits.

Asparagus and Pea Risotto (serves 2 as a main dish and 4 as a side dish)

6 cups vegetable broth
2 tablespoons butter or olive oil
1 yellow onion, finely chopped
2 cups Arborio rice
1 1/2 cup dry white wine
1 cup freshly grated Parmesan cheese (omit for vegan version)
One bunch of asparagus, cut into 1-inch pieces
1 1/2 cups sugar snap peas, cut on the diagonal into 1-inch pieces

1.Pour the vegetable stock into a saucepan and bring to a low simmer.

2. Meanwhile, in a separate large pot, saute the onion in butter or olive oil with a pinch of salt until nicely softened. Then, add the rice and stir until it's coated in the butter, about 2 minutes. Add the wine. Pour yourself a glass while the bottle is open.

3. When the wine is almost fully absorbed by the rice, add a ladle-full of warm vegetable stock. Continue to stir until absorbed. Add another ladle full and repeat until all of the stock is used up and the rice is cooked through. If you need more liquid to cook the rice thoroughly, adding water will be fine.

 4. Turn off the heat under the risotto and toss in the asparagus and peas. Stir well. The heat from the risotto will lightly cook the vegetables and they will still retain their crunch and bright color. Stir in the Parmesan cheese (if using) and serve right away.

Not Your Typical Birthday Cake

It was my birthday last week. The day was a relaxing day full of celebrating me. How often do you have days like that? I had off from work, spent the day with my man, made a delicious dinner, and this fabulous raw cashew "cheesecake". Yes, this cake is made from cashews. No cream cheese in sight. And I topped it with my favorite fruits of all time.

 Just look at that crust. It's made from dates and walnuts. And it tastes delish. Now I'm not going to lie, but if you're expecting this to taste like a typical New York style slice that you'd get at a bakery, then you will be a bit disappointed. But, I can assure you that it tastes pretty damn good and you won't feel any bit of guilt or regret from indulging in this spectacular dessert. Don't skimp on the lemon juice. It gives the cake that much needed tang.

And aren't my beeswax birthday candles just the cutest you've ever seen?

 Raw Cashew Cheesecake (slightly adapted from the lovely My New Roots)
Ingredients:
Crust:
1/2 cup raw walnuts
1/2 cup soft Medjool dates
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)--I used both, actually
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.) Vegans can use agave
Fruit topping of your choice

Directions:
1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 7” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well. *Note from Renee-I only had a 9 1/2 inch spring-form pan, So I increased the recipe by half.
2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.
3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except the fruit topping of your choice) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.
4. Pour the mixture out onto the crust and smooth with a spatula. Place in freezer until solid. (I didn't actually wait for it to be solid). Top with berries.
5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Store leftovers in the freezer.

Roman Vegetable Pizza

I miss Italy. The sunshine, food, people, art, and the landscape. I loved everything about that country. And so I celebrated Italy tonight and made a pizza. Not just any pizza, but a pizza inspired by my favorite pizza in Rome. If you read this whole post until the bottom of the recipe, you'll see a picture of that very pizza.

I like my pizza colorful. I want it loaded with vegetables. Cheese isn't even necessary in my book. More color equals more flavor. It also means I have to chop more vegetables and dirty lots of bowls and plates to take pretty pictures like the one seen above, but the taste is all worth it. It really does taste as good as it looks. Maybe even better.

I remember the first time I made my own pizza crust. I was so proud of myself and I loved the feeling knowing that I had made my pizza entirely from scratch, like the real Italian mamas. It's really not hard to make at all, and now that I've done it a few times, there's no need to ever go back to store-bought dough. Plus, I can make my crust with 100% whole grain flour. This crust here is made with whole spelt flour.


You can top your pizza with anything. Some great suggestions are roasted eggplant, zucchini, roasted peppers, olives, spinach, broccoli, fresh garlic, herbs, mushrooms, caramelized onions, and sundried tomatoes. Seriously, the list could go on.


Roman Vegetable Pizza

For the dough:
1 cup lukewarm water
2 tsp instant dry yeast
2 tsp sea salt
2 1/2 cup spelt flour
2 tbsp olive oil

For the toppings:
1/2 cup cooked mushrooms
1/2 cup kalamata olives
5 sundried tomatoes, chopped
2 roasted red peppers, thinly sliced
1/2 cup cooked spinach
1 small zucchini, thinly sliced and lightly sauteed
1 small eggplant, thinly sliced, drizzled in olive oil,  and roasted at 400 degrees for 15 minutes until tender
4 cloves fresh garlic
1/4 lb fresh mozzerella cheese, thinly sliced and pressed of all moisture between paper towels
1/2 cup caramelized onions
sauce of your choice
fresh or dried basil and oregano

1. Pour warm water in a medium size bowl. Add salt and yeast and stir. Mix in 2 cups of flour. Gradually add more flour until the dough comes together enough for you to start kneading it. Knead for a couple of minutes, add additional flour if it sticks to your hands. Put the dough back in the bowl and drizzle it with olive oil. Cover the entire dough ball with olive oil. Cover the bowl with plastic wrap and set in a warm place for 1 to 2 hours.


2. Preheat oven to 450. Sprinkle 1 tablespoon  of cornmeal evenly on a pizza stone and set aside.When the dough has risen for 1 to 2 hours, dust the dough with flour and start kneading it. You will need to add quite a bit of flour to keep it from sticking. Knead dough for about 3-5 minutes. Then, gently stretch and shape the dough in to a circle that will fit the pizza stone (about 12-15 inches in diameter). Very gently place the dough on the pizza stone sprinkled in cornmeal. At this point, do not press on the dough.


3. You may now top your pizza. I like to add sauce first, followed by fresh garlic and herbs. Then, I add the vegetables evenly and top it all with a bit of cheese (although sometimes, I don't even add cheese because the vegetables are so great.)


4. Place the pizza in the oven for 15 to 20 minutes, or until the cheese is melted and the crust is cooked through. Keep an eye on the pizza, especially if your oven cooks unevenly. Remove the pizza when it's done and let it cool at least 10 minutes to allow the toppings to set before cutting into it.


And as promised... the Roman pizza itself.

 ...Plus me eating it on a stone wall in Rome. Ahh memories!

Vegetable and Chickpea Gratin

I'd like to say that I'm fairly committed to eating locally and in season. You know, squashes, sweet potatoes and hearty greens in the winter. Lettuces, asparagus, and peas in the spring. Tomatoes, peppers, eggplants, and berries in the summer. Pumpkins, apples, potatoes, and such in the fall. Ok, honestly, I'm not that committed. I eat avocados and lemons from California on a daily basis. And I've bought raspberries in December. Oh well. At least I can attest to fresh produce being in the peak of its flavor when it's grown locally and eaten in season. It just can't be beat. And I'm so looking forward to the warm weather coming when I know that I will be eating almost 100% local. I mean, I live just a block away from a ginormous farmers market and a 30 minute ride from pick-your-own-everything farms. Upstate New York isn't so bad.

 I'm fully aware that this recipe is made with summer vegetables that aren't quite in season yet, but I was dying for these flavors of summer. As with all of my produce I buy, I made sure that the vegetables were organic. This dish is reminiscent of a ratatouille, but with some added texture from the chickpeas, plus a dusting of high quality Parmigiano Reggiano cheese makes it a bit more decadent. I know it will taste a thousand times better in the summer when all of the ingredients will be from local farms. But for now, it does the trick to get me super excited for the warmer weather coming so soon. So excuse me, but I'm off to go make something with asparagus and peas. Happy Spring!

Vegetable and Chickpea Gratin (from Williams Sonoma Vegetarian)


1 1/2 cup cooked chickpeas
3 Asian Eggplants (slender), cut into 1 inch cubes
3 small zucchini, cut into 1 inch cubes
3 tablespoons olive oil
2 small yellow onions, quartered
1 large red, yellow, or green bell pepper, seeded and cut into 1-inch squares
4 cloves garlic, finely chopped
1 small can whole peeled Roma tomatoes (14 1/2 ounce can), drained of liquid and chopped
2 tablespoons tomato paste
1 cup vegetable stock
1/4 tsp red pepper flakes
2 tablespoons dried basil or 1/4 cup chopped fresh basil
1 teaspoon chopped fresh thyme 
2 tablespoons dried oregano
salt and freshly ground pepper
1/2 cup grated Parmesan cheese (optional)

1. In a large pot, cook the onions and peppers with a pinch of salt, stirring occasionally, until soft, about 10 minutes. Add the eggplants, zucchini and continue  to cook until just starting to soften, about 10 minutes longer. Add garlic and stir for 1 minute longer.

2. Add tomatoes, tomato paste, vegetable stock, red pepper flakes, basil, thyme, oregano and cooked chickpeas. Bring to a boil over high heat. Reduce heat to medium low and simmer, uncovered, for 30 minutes. Season to taste with salt and pepper.

3. Preheat oven to 375. Pour the vegetable mixture into a 2 quart baking dish. Sprinkle evenly with the cheese. Bake until golden and bubbling around the edges, about 20 minutes. Let cool for 10 minutes before serving.

Sweet Potato, Black Bean, and Quinoa Burgers

I've been a vegetarian for about eight years and I've never made veggie burgers. Nor have I eaten very many. Crazy right? I mean, the veggie burger is like the only thing that non-vegetarians think we eat. It's usually a lame veggie burger that's on the menu at restaurants that don't typically cater to vegetarians. Or you're at someone's house for dinner or a party who isn't used to making veggie-friendly meals and they say they can run out to the store to buy some frozen veggie burgers for you. No thanks. I'll just munch on the raw veggie platter and have some salad.

I'm not one of those vegetarians that crave fake meatballs, soy hotdogs, tofurky sandwiches, and microwavable veggie burgers. See, the thing about those types of foods is that they're loaded with artificial  stuff (very rarely do they actually contain a fair amount of vegetables) and they're highly processed. They're not even close to a real food! I steer clear from any of that stuff.

But these little patties are just lovely. Made with sweet potatoes, black beans, and quinoa, they're completely vegan and gluten-free. No scary ingredients. Lots of flavor and nutrition. I served them with some homemade guacamole, homemade salsa, and a nice big green salad.

Sweet Potato, Black Bean, and Quinoa Burgers

2 small sweet potatoes, peeled and cut into 1 inch pieces
1 cup cooked quinoa (1/2 cup dry quinoa will yield 1 cup of cooked)
2 cups cooked black beans
half of a red onion, finely chopped
3 cloves of garlic, minced finely
3 tablespoons sunflower seeds
half of a yellow or red bell pepper, chopped finely
handful of chopped fresh cilantro
1 teaspoon sea salt
1 tablespoon cumin
1 tablespoon coriander
2 teaspoons chili powder
1 teaspoon oregano
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
a few tablespoons of chickpea flour (or whole wheat flour) as needed to bind the mixture

1. Put the sweet potato chunks in the basket of a vegetable steamer and steam for 7 minutes or so, or until they are soft enough to slide a fork into them easily. Put the softened potatoes in a mixing bowl with half of the black beans and mash them with a potato masher. It's ok if there are a few chunks. You may now preheat the oven to 375 degrees.

2. In another mixing bowl, add the cooked quinoa, the remaining black beans, onion, garlic, sunflower seeds, bell pepper, cilantro, salt, and spices. Stir to combine. Add the mashed sweet potato and black bean mixture to the quinoa mixture plus 1 tablespoon of olive oil and mix very well.

3. At this point, you may need to add some type of flour. I only needed to add a tablespoon of chickpea flour, but the water content of the sweet potatoes will vary and you may need a bit of flour to help everything stick together.

4. Form the mixture into 1/2-1 inch thick patties and gently place them on a parchment paper lined baking sheet. Bake for 15 minutes on one side, then remove them from the oven and flip each burger over. Bake for an additional 15 minutes. Serve with salsa, guacamole, or whatever else you'd like.

Makes 10-12 burgers

Mast Brothers Chocolate

I had quite the foodie experience on Thursday. We were visiting Manhattan and decided to take a stop over in Brooklyn to grab a bite to eat and do some vintage clothing shopping. But what I really was looking forward to seeing in Brooklyn was the incredible chocolate boutique, Mast Brothers Chocolate. I'd seen their chocolates before at a local coffee shop in my hometown, but I was super excited to go to the place where the chocolate is made on a daily basis. The experience was perhaps my favorite part of the day. I got to see chocolate being hand wrapped in beautifully designed paper, whole cacao beans being poured from giant burlap sacks, and read the descriptions of the various types of chocolate that was for sale. But best of all, I got to taste the marvelously crafted chocolate and discover the flavor differences between chocolate made from beans from all over the world. It was truly amazing.

The video above is a glimpse at the super cool brothers who started the business and the chocolate factory in Brooklyn. And definitely check out this video on their website. It's really awesome.

 What I love about Mast Brothers chocolate is that they buy directly from small organic cacao farmers in different parts of the world for a fair price. They then craft the cacao into beautiful bars in small quantities, paying meticulous attention to every detail. The paper that the bars are hand wrapped in is designed by local artists. The boutique itself is beautifully and simply designed (just check out their website to see some pictures). To them, chocolate making is an art, and this is shown in every way possible.

 The chocolate isn't exactly cheap at seven dollars a bar, but we couldn't help ourselves and I felt good about my purchase, knowing that this hand crafted chocolate was procured and created in the most sustainable way possible. And it is so amazingly delicious. We had a hard time deciding which bars we wanted to buy. We settled on the crown maple bar, which was 73% cacao and sweetened with maple sugar from maple trees in the Hudson Valley (where I'm from). The other two bars were exotic chocolate from Madagascar (72% cacao) and Peru (75% cacao). I had tasted these at the boutique (along with many others) and fell in love with their complex flavors.  I know the next time I'm in the Brooklyn neighborhood, I will stop in and buy a few more.

Oatcakes

Want a nice and healthy portable snack? Or just an excuse to bake something really tasty that's not too sweet? Then I highly recommend you give these oatcakes a try. They're from one of my favorite cookbooks, Super Natural Every Day by Heidi Swanson, also the writer of one of my favorite blogs, 101 Cookbooks. While these oatcakes look like muffins, they are much more dense, with a crunchy exterior and hearty interior. The maple in them gives them a fantastic complex sweetness and I love that they're made with entirely whole grains. As Heidi says, they can stand up to an entire day tucked inside a purse without falling apart. Nice!

These are great right out of the oven, but also lovely eaten by themselves when you're on the go. They were also awesome lightly heated and slathered with some strawberry jam or a bit of butter. Oh, my mouth is watering just thinking about them.

Oatcakes (from Super Natural Every Day by Heidi Swanson)

3 cups rolled oats (not instant oats)
2 cups whole spelt flour or whole wheat pastry flour
1/2 teaspoon aluminum-free baking powder
2 teaspoons fine grain sea salt
1/4 cup flax seeds
3/4 cup walnuts
1/3 cup extra virgin coconut oil
1/3 cup unsalted butter (preferably organic pasture butter)
3/4 cup pure maple syrup (I'm a huge fan of the rich maple flavor of a local organic Grade B syrup)
1/2 cup natural cane sugar (I omitted the sugar and used all maple syrup, because I love maple syrup)
2 large eggs, lightly beaten (preferably local free range organic eggs)

1.  Preheat oven to 325 with a rack in the top third in the oven (that's what Heidi said to do). Butter a standard 12 cup muffin pan (I used coconut oil).

2. Combine oats, flour baking powder, salt, flax seeds, and walnuts in a large mixing bowl.

3. In a medium saucepan over low heat, combine the coconut oil, butter, maple syrup, and sugar and slowly melt together. Stir just until the butter melts and sugar dissolves. Do not let mixture get too hot.

4. Pour coconut oil mixture over oat mixture. Stir a bit with a fork, add the eggs, and stir again until everything comes together into a wet dough. Spoon the dough into the muffin cups, nearly filling them.

5. Bake 25 to 30 minutes until the edges of each oatcake are deeply golden. Remove pan from the oven and let cool for a few minutes. Then, run a knife around the edges of the cakes and tip them out onto a cooling rack. Serve warm or at room temperature.

Makes 12 oatcakes

Moroccan Spiced Vegetables and Saffron Quinoa

I received a pretty awesome vegetarian cookbook for Christmas and this is one of the dishes I've made from it thus far. The book is called Plenty by Yotam Ottolenghi. It's a beautiful book with lots of unique vegetarian recipes. It's great because many of the recipes in the book use ingredients and flavor combinations that are very new to me. I like the idea of cooking outside of my comfort zone.

This was one of those unique recipes. I was turned on to it at work actually, where a lovely co-worker of mine made this dish (she got the cookbook for Christmas, too) for one of the vegan entrees for the day. I tasted a bit and liked the flavor combination, so I figured I'd try to make it at home. So I bought a jar of organic preserved lemons (they weren't cheap!) and organic harissa paste and got to cooking this warming winter dish.

Yes, the ingredient list is quite long. And the preserved lemons and harissa are a bit expensive. But honestly, the recipe is just as good without the preserved lemons and you can totally add some more crushed red pepper flakes in place of the harissa. And I highly recommend you to pick up a copy of Plenty if you're a vegetarian foodie, like me. I'm sure you'll see a few more of the recipes from the cookbook posted here on the blog in the future.

Moroccan Spiced Vegetables and Saffron Quinoa (adapted from 'The Ultimate Winter Couscous' in Plenty by Yotam Ottolenghi)

2 medium carrots, peeled and cut into 3/4 inch chunks
2 medium parsnips, peeled and cut into 3/4 inch chunks
1 small onion, peeled and cut into 3/4 inch chunks
2 cinnamon sticks
4 star anise
3 bay leaves
4 tbs olive oil
sea salt
1/2 tsp ground ginger
1/4 tsp ground turmeric
1/4 tsp chili flakes
2 1/2 cups cubed pumpkin or butternut squash
1/2 cup dried apricots (organic and unsulphered if possible)
1 cup chickpeas
1 1/2 cups chickpea cooking liquid or water
1 cup quinoa
large pich saffron
2 tbs harissa
1 oz preserved lemon, finely chopped
2 cups cilantro leaves

1. Preheat oven to 375.  Place carrots, parsnips, and onion in an oven proof dish (I used a 13"x9" glass rimmed baking pan). Add cinnamon sticks, star anise, bay leaves, 4 tablespoons of oil, 3/4 teaspoon salt, and all the other spices and mix well. Place in oven and cook for 15 minutes.

2. Add the pumpkin to the pan, stir, and return to oven. Continue cooking about 35 minutes. Then, add the dried apricots and chickpeas with their cooking liquid or water. Return to oven and cook for a further 10 minutes.

3. While the vegetables are cooking, add the quinoa and 2 cups of water plus saffron to a small saucepan. Bring to a boil, stir, then reduce heat to a very low simmer. Cover and simmer 15 minutes, or until the water is absorbed and the quinoa is cooked. Once the quinoa is cooked, keep somewhere warm until ready to serve.

4. To serve, spoon quinoa into a deep plate or bowl. Stir the harissa and preserved lemon into the vegetables; taste and add salt if needed. Spoon the vegetables over the center of the quinoa. Finish with plenty of cilantro leaves.

The Raw Brownie

 Never have I ever been so utterly convinced that a food this decadent tasting can also be healthy. Yes, you read that right. These super moist, extra fudgy, uber chocolatey brownies are good for you. Seriously people, I don't think I ever need to make traditional brownies ever again. They're sweetened with dates, bulked up with walnuts and loaded with the antioxidant powerhouse raw cacao powder. Other than some almonds added for some crunch, that's it. I am completely in love. There's no refined sugar, no flour, butter, or eggs. There's no chalky brownie mix, no mixing bowls to clean up, and no waiting for them to bake. Did I mention they're healthy? Oh yeah, I already did. I think I've found the perfect dessert, people. Make these.

 You will need a food processor for this. There's just no way around it. And be sure to get your hands on raw cacao powder and organic unsulfered dried dates, if you can. While you could definitely use regular cocoa powder and still get a perfect result and taste, you won't get the superfood antioxidant boost.

The Raw Brownie (from Sarah at My New Roots...what an amazing woman)
2 cups whole walnuts
2 ½ cups Medjool dates, pitted
1 cup raw cacao
1 cup raw unsalted almonds, roughly chopped
¼ tsp. sea salt

1. Place walnuts in food processor and blend on high until the nuts are finely ground.

2. Add the cacao and salt. Pulse to combine.

3. Add the dates one at a time through the feed tube of the food processor while it is running. What you should end up with is a mix that appears rather like cake crumbs, but that when pressed, will easily stick together (if the mixture does not hold together well, add more dates).

4. In a large bowl (or the pan you plan on putting the brownies in), combine the walnut-cacao mix with the chopped almonds. Press into an 8"x8" cake pan lined with parchment paper. Place in freezer or fridge until ready to serve (it is also easier to cut these when they are very cold). Store in an airtight container.

Three Bean Chili

 I've never been too much of a chili person. Maybe it's because I'm not a fan of super spicy foods. Or maybe it's because traditionally, chili is made with lots of meat. But I figured I would try out a nice version of chili that I might like. And while I wasn't jumping for joy with a new found love for chili or anything after making it, it hit the spot on a cold night. And I was loving the toppings.

Oh, beans. What would I do without them? Full of fiber, protein, antioxidants, and flavor, they're an under appreciated food. People always will ask me where I get my protein since I'm a vegetarian and I stay away from processed soy products and fake meat anything. Well, besides from a load of other plant based sources of protein out there, I consume a fair share of beans. I always use dried beans because I prefer their texture and flavor, plus they're way cheaper. The important thing about preparing dried beans, however, is soaking them overnight, even up to 24 hours, in a warm place. This deactivates phytic acid, an anti-nutrient in beans and grains, that causes digestive upset. Soaking also makes nutrients in the beans more bioavailable and absorbable. So make sure you soak those beans!

Three Bean Chili
3 tablespoons olive oil
1 large onion, chopped finely
5 cloves garlic, chopped finely
1 jalapeno pepper, de-seeded and chopped finely
1 28 ounce can of crushed tomatoes
2 tablespoons tomato paste 1 1/2 cups cooked black beans
1 1/2 cups cooked kidney beans
1 1/2 cups cooked pinto beans
2 tablespoons chili powder
2 teaspoons smoked paprika
1 teaspoon cumin
2 tablespoons stoneground mustard
1-2 teaspoons sea salt (season to taste)
water or vegetable broth as needed

Toppings: avocado, cilantro, cheddar cheese, chopped tomatoes, chopped jalapeno peppers

1. In a large pot, cook onion in olive oil and a pinch of salt until soft and translucent. Then, add the chopped garlic and jalapeno and cook for another 30 seconds.

2. Add the crushed tomatoes, tomato paste, beans, spices, mustard and stir well to combine. Add water or broth to your desired thickness and let simmer for 10-15 minutes. Add sea salt to taste. Be sure to season well with enough salt, especially if you used dried beans. Plus, the salt helps bring out the flavor of the spices.

3. Serve and top with your choice of toppings.

Sweet Potato Falafel with Yogurt Sauce

It feels like it's been way too long since I posted a new recipe and I'm dearly, truly, sorry for that. But I have here a really awesome recipe that's sure to make up for my lack of time spent on the blog. These little falafels are so tasty, easy to make, and super healthy.

I'm a huge falafel fan. Like I love them. But I don't love the fact that they're normally deep fried. Now, I've made traditional falafels before in a skillet and they were wonderful. But these are a healthier and more creative version that were such a success. Granted, if you're looking for that crispy bite that fried falafels are known for, you won't find it here. But that's where the toasted sesame seeds on top come in. They give a nice texture that's just perfect. And roasting the sweet potatoes beforehand until they're deeply caramelized and soft gives a nice depth of sweetness. The cumin, coriander, garlic and lots of fresh cilantro flavor the sweet potato really well.

But I'm not even finished! These wouldn't be complete without the yogurt sauce, which really is a must for this dish. It's so cool and refreshing and I seriously just want to eat it by the spoonful. Serve everything with warm whole grain pita bread and a big green salad and it's the perfect meal, if you ask me.

Sweet Potato Falafel (adapted from 101 Cookbooks)

2 medium sweet potatoes (orange inside), around 700g or 1 1/2 pounds in total
1 1/2 teaspoons ground cumin
2 small cloves of garlic, chopped
1 1/2 teaspoons ground coriander
2 big handfuls of fresh cilantro/coriander, chopped
Juice of half a lemon
1 cup chickpea flour
a sprinkling of sesame seeds (I used black sesame seeds)
sea salt and pepper

1. Preheat the oven to 425F degrees and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.

2. Put the sweet peeled potatoes, cumin, garlic, ground and fresh coriander, lemon juice and chickpea flour into a large bowl. Season well with salt and pepper (I added a little more than a teaspoon of salt), and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

3. Reheat the oven to 400F degrees. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on a parchement-lined tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

Cucumber Dill Yogurt Sauce
1 cup plain Greek yogurt
1/4 cup chopped fresh dill (I used a little more because I like dill a lot)
1 small cucumber (or half of a large cucumber) finely diced
Juice of half a lemon
sea salt and pepper to taste

While the falafels are baking, combine all the ingredients for the sauce in a bowl. Serve alongside the falafel. The sauce keeps well and I have used it as a salad dressing with a bit of olive oil added to it. Yum.

Super Green Salad with Mango Salsa

 I've been eating a lot of greens lately. I mean, I always eat a lot of greens. In our house we go through multiple bunches of kale on a regular basis. But recently, I've been increasing my greens consumption even more. And it feels so good! They truly are a gift from nature, full of chlorophyll, antioxidants, vitamins, and minerals. Everyone could use more greens in their diet. The world would be a much healthier place if they did.

 I threw this colorful salad together after another trip to the farmers market. I bought some gorgeous kale, mixed salad greens, and pea shoots. I put them all of  in a bowl and added some broccoli sprouts and broccoli and topped the whole green monster salad with a homemade mango salsa. This salad is sure to give you a nice dose of antioxidants from all of the colorful produce. It will also brighten up these dark cold winter days we're having with a nice tropical touch. Feel free to double or even triple the mango salsa recipe below and use it throughout the week.

Super Green Salad with Mango Salsa (serves 1 as a main, 2 as a side)


For the salad:
2 large handfuls mixed greens
1 handful chopped kale
1 small head of broccoli, cut into florets
1 handful of sprouts of your choice (broccoli, pea, alfalfa, etc.)

For the salsa:
1 large mango, peeled and cut into cubes
1 small tomato, diced
1 avocado, diced
1 quarter of a red onion, finely diced
juice of one lime
2 tablespoons chopped fresh cilantro
pinch of sea salt

Combine the salad ingredients into you largest bowl. Set aside. In a smaller bowl combine the salsa ingredients and toss together. Finally, top the greens with the mango salsa and toss well. So easy and so delicious!


 

Sweet Potato Parsnip Latkes

I have to say that these are some of the tastiest things I've made in quite awhile. Crispy shredded sweet potatoes and parsnips topped with a super cool cilantro yogurt sauce and antioxidant-rich broccoli sprouts equals food heaven. Yes, they were a little time consuming to make, but they were totally worth it. This was my first time making anything with parsnips and they worked really well here. And how could I not like the contrast of color in these little guys?

 

What's also pretty neat about these latkes is that they're gluten free!  Potato starch and egg  is what holds them together. I have to admit that I was worried that they weren't going to hold together well, but I was pleasantly surprised when I was able to flip them in the pan and transfer them without them falling apart at all. The yogurt sauce is so lovely and is a perfect topping for them. I chose to add some broccoli sprouts as well, because of their great color and texture, plus they are so amazingly healthy.

I love how these are made with sweet potatoes and not white potatoes, which dramatically increases the nutrients and, in my opinion, flavor! Serve these beauties with a nice big green salad and it's a perfect light meal.

Sweet Potato Parsnip Latkes (adapted from Shauna at Gluten-Free Girl)

For the latkes:
1 large sweet potato, peeled
1 or 2 large parsnips, peeled
half of a red onion
1 organic egg
1/3 cup potato starch, plus more if necessary (I'd imagine you could use flour instead if you want )
sea salt
coconut oil or butter

For the yogurt sauce and topping:
4 tablespoons plain Greek yogurt
2 tablespoons chopped fresh cilantro
pinch of sea salt
squeeze of fresh lime
broccoli sprouts (optional)

1. Grate the sweet potatoes and parsnips into a bowl (use a food processor or a box grater). Fill the bowl with cold water and let the sweet potato and parsnip shreds soak for a bit. Then, grab a kitchen towel, or paper towels, and put it over a colander. Scoop the shredded sweet potatoes and parsnips into the towel with a slotted spoon. After you have moved them all over, grab the kitchen towel, close it up at the top, and squeeze all the water from the vegetables over the kitchen sink. Keep squeezing until the sweet potato and parsnip shreds are dry. Transfer them to a large bowl.

2. Grate the red onion into the sweet potato bowl. Add egg and a few pinches of sea salt and combine well. Pour in the potato starch and toss everything together.

3. Set a large cast-iron skillet (or similar heavy-bottomed pan) over medium-high heat. Add a tablespoon of oil or butter. Grab 1 tablespoon of the latke batter and put it in the hot pan. Cook until both sides are browned, about 3 minutes. Turn off the heat. Allow the tiny latke to cool, then taste it. Did it fall apart in the pan? Add more starch. Does it need more seasoning? Add that. I had to add a bit more potato starch to make sure things stayed together plus a little salt for flavor.

4. When you have the latkes the way you want them, turn the burner onto medium-high heat again. When the oil is hot, add 1/4 cup of the latke batter at a time, pressing down on the top when it is in the pan. Do not crowd the pan. I put  2 latkes at a time. Allow the bottoms to brown, about 3 minutes, and carefully turn the latkes over, cooking for about 3 minutes.  Remove the latkes from the pan when they are as browned as you wish.

5. To make the sauce, combine all the sauce ingredients in a small bowl. Serve a small spoonful on each latke and top with broccoli sprouts. Enjoy!

Makes about 8 latkes

Sweet Potato Chickpea Coconut Curry

I've been really embracing coconut milk and coconut oil lately. It has received a bad rep for awhile because of its saturated fat content, but current research is shedding lots of positive light on this special nut. You see, this type of plant based saturated fat is actually great for our bodies in so many ways. It has antiviral properties, aids in the absorption of vitamins and minerals in the body, improves insulin secretion and utilization of blood glucose, reduces inflammation, and functions as an antioxidant among many other benefits. And this rich creamy milk is so amazing as a dairy alternative because it tastes so damn good! I'm giving dairy a break for awhile, so coconut milk is a nice way to lend creaminess to a dish. This curry couldn't be any easier to make and is so full of nutrition. In addition to the coconut, you also get the added health benefits of super green kale, beta carotene from the sweet potatoes, and antioxidants from the turmeric in the curry powder. Turmeric is what makes the curry powder yellow, by the way, and it too has wonderful benefits for the body. So go make this tasty and healthy meal to start the new year off right.


Chickpea Sweet Potato Coconut Curry (makes 4 generous servings)

1 sweet potato, cut into 1 1/2 inch cubes
1 onion, diced
1 tbs coconut oil, olive oil, or ghee
1 clove garlic, chopped
1 can organic coconut milk
1-2 tablespoons Indian curry powder
1 tablespoon tomato paste
1 tsp sea salt, or more to taste
1 1/2 cups cooked chickpeas
3 cups chopped kale
Fresh cilantro for topping

1.  Put potato cubes into a vegetable steamer basket and steam for about 7 minutes, or until they are just tender. Remove from steamer and set aside.

2. In a large saucepan or deep skillet on medium heat, saute onion in oil until softened. Add garlic and then the coconut milk. Add curry powder, tomato paste, and salt and stir well until combined.

3. Then, add cooked chickpeas and the cooked sweet potatoes and simmer for about five minutes. Add salt if you think it needs it.

4. Finally, reduce heat to low and add chopped kale. Stir until the kale begins to wilt. Serve sprinkled with fresh cilantro and over brown rice or just by itself.

My Year

So 2011 is coming to a close and I feel like it's been the happiest year of my life to date. I graduated college, got married to my best friend, traveled around Italy, got an awesome job cooking vegetarian food at an incredible food co-op, and started this blog. So many other wonderful things happened this year and I can only look forward to the many more experiences that life will throw at me. I figured that I would post a few of my favorite photos from this year for you to enjoy. Have a happy new year.

 

From flowers and a wedding, to gelato at the Trevi Fountain, this summer was by far my most exciting of my life.

I was inspired by the architecture and colors of Rome....

...and fell in love with the simple way of living and eating.

 

I was left breathless by the beauty in Amalfi...

 

...and found peace in the mountains of Campania.

And my heart will forever hold a place for a dear little town called Calitri.

I know this year will bring many more beautiful things of its own, including lots of wonderful food to share on this site. I am beyond excited. But is it strange that I'm just a bit sad to see 2011 slip away? I guess that is how life goes.