tag:blogger.com,1999:blog-47390918464338943202024-02-18T23:05:59.248-08:00Trobairitz' Table d'hoteA motorcyclist's Adventures with Vegan CuisineTrobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.comBlogger109125tag:blogger.com,1999:blog-4739091846433894320.post-8423166531496888742016-05-15T08:29:00.002-07:002016-05-15T08:29:44.895-07:00Vegetable Orzo Soup<div style="text-align: justify;">
Even though we have had record breaking heat this Spring, we've also had our share of cool days. Temperatures can vary 20-25˚F from one day to the next. This means we still have some days that are prefect for soup.</div>
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This recipe came about as I was trying to use up some miscellaneous veggies in the fridge. One of those "lets see what I can make from this" kind of moments.</div>
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I think it turned out pretty well so I made sure to write it down. It also tastes great leftover, but the orzo soaks up most of the broth. When eating leftovers you may be left with a thick pasta dish unless you add more broth when reheating it.</div>
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In this recipe I have used water and bouillon to make a stock mixture. Feel free to use 6 cups of vegetable stock or whatever mixture of flavors you would like to add up to about 6 cups of liquid.</div>
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<b>VEGGIE ORZO SOUP</b></div>
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<b>INGREDIENTS:</b><br />
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1-1/2 cups of chopped <b>Celery</b><br />
2 large <b>Carrots</b>, sliced<br />
1 large yellow <b>Onion</b>, diced<br />
5 cloves <b>Garlic</b>, minced<br />
2 small <b>Zucchini</b>, sliced into half moons<br />
1 <b>Green Pepper,</b> diced<br />
1 - 14.5 oz can <b><a href="http://www.muirglen.com/products/fire-roasted/fire-roasted-diced-tomatoes-14-5-oz--2">Fire Roasted Tomatoes</a></b> (no salt added)<br />
6 cups of <b>Water</b><br />
2 tsp <b><a href="https://jet.com/product/detail/947d3bef413b4f3c80cdbdcf62e3d0be?jcmp=pla:ggl:gen_jd_food_beverages_tobacco_a3:food_items_soups_broths_a3_top:na:na:na:na:na:2&code=PLA15&ds_c=gen_jd_food_beverages_tobacco_a3&ds_cid&ds_ag=food_items_soups_broths_a3_top&product_id=947d3bef413b4f3c80cdbdcf62e3d0be&product_partition_id=161671972620&gclid=CJf1jq2y3MwCFYqPfgodcEYHLA&gclsrc=aw.ds">No Chicken Bouillon</a></b><br />
2 tsp <b>Vegetable Bouillon</b><br />
1 to 1-1/2 cups <b><a href="https://en.wikipedia.org/wiki/Orzo_(pasta)">Orzo Pasta</a></b><br />
1 tsp <b>Italian Seasoning</b><br />
1 can <b>Chickpeas</b>, rinsed and drained<br />
2-3 large handfuls of fresh <b>Spinach</b><br />
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<b>DIRECTIONS:</b><br />
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1. Add about 1/4 cup of water to a large soup pot. Sauté celery, carrot, onion, garlic, zucchini, and green pepper for a few minus until they soften.</div>
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2. Add the canned tomatoes, the water and bouillon (or stock), orzo pasta, and Italian Seasoning. Bring to a Boil, reduce heat to simmer and cover. Simmer approximately 10 minutes until pasta is almost cooked. Make sure to stir every few minutes so the orzo does not stick to the bottom of the pot.</div>
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3. Add chickpeas and spinach and simmer for 4-5 more minutes until chickpeas are hot, the spinach is wilted, and the pasta is al dente.</div>
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4. Serve sprinkled black pepper and with a side of crusty bread for dipping.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKI7vvXzEyQT7Nfxp-67XVhAnlDN1nRm5yWjcx4vvZ2ux0ZHMIJESYjp_AjG0mIveL6Gjrx_eV8MVedDYvJPb841KMW3EE6pSZ711fU0oQq-HLSIDM6SIXafANZzji0luR-jhBDBssk8E/s1600/IMG_5867.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKI7vvXzEyQT7Nfxp-67XVhAnlDN1nRm5yWjcx4vvZ2ux0ZHMIJESYjp_AjG0mIveL6Gjrx_eV8MVedDYvJPb841KMW3EE6pSZ711fU0oQq-HLSIDM6SIXafANZzji0luR-jhBDBssk8E/s400/IMG_5867.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">(Packaging leftovers to have for lunch the next day)</span></b></td></tr>
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<b>- Bon Appetit</b><br />
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<b>"<i>To feel safe and warm on a cold wet night, all you really need is soup.</i>" - Laurie Colwin</b><br />
<span style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2tag:blogger.com,1999:blog-4739091846433894320.post-39642774896376778212016-04-17T07:52:00.000-07:002016-04-17T07:52:26.037-07:00Pick A Fruit Coffee Cake Squares<div style="text-align: justify;">
I figured it was time to post something a little sweet. With strawberries and rhubarb just coming into season this is a good recipe. Of course I made this recipe a month or so ago and instead of fresh fruit I used some frozen local raspberries and blueberries we picked last summer. While you can use one fruit, you can always mix and match fruits as long as you use the same total quantity.</div>
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I enjoy this recipe because not only can you use any fruit, but it is very easy to make. It looks like a lot of ingredients, but that is just because I have separated them by layers so you don't confuse the individual amounts of sugar, flour, and coconut oil with the total amounts.</div>
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I've made the recipe many times over the last 27 years. It is a recipe from my Better Homes and Gardens cookbook I purchased sometime back in 1988-89 that I have adapted to be vegan.</div>
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In the pictures I've used an <a href="http://www.ener-g.com/egg-replacer.html">Ener-G egg replacer</a>. You can always use a flax egg and it will work, I was just out of ground flax seed.</div>
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<b>PICK A FRUIT COFFEE CAKE SQUARES</b></div>
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<b>INGREDIENTS:</b><br />
<b><u>Filling</u>:</b><br />
1-1/2 cups fresh or frozen <b>Fruit</b><br />
1/4 cup <b>Water</b><br />
1/4 cup <b>Sugar </b>(I used organic raw sugar)<br />
2 Tbsp <b>Cornstarch</b><br />
<b><u>Batter</u>:</b><br />
1-1/2 cups <b>Flour</b><br />
1/2 cup <b>Sugar</b><br />
1/2 tsp <b>Baking Powder</b><br />
1/4 tsp <b>Baking Soda</b><br />
1/2 - 1 tsp ground <b>Cinnamon</b><br />
4 Tbsp vegan <b>Margarine </b>or<b> Coconut Oil</b><br />
1/2 cup <b>Non-Dairy Milk</b><br />
1/2 tsp <b>Apple Cider Vinegar</b><br />
1 <b>Flax Egg</b> (1 tbsp ground flax + 3 Tbsp water) OR 1 <b><a href="http://www.ener-g.com/egg-replacer.html">Ener-G Egg</a></b> substitute<br />
1/2 tsp <b>Vanilla</b> extract<br />
<b><u>Topping</u>:</b><br />
2 Tbsp vegan <b>Margarine </b>or<b> Coconut Oil</b><br />
1/4 cup <b>Flour</b><br />
1/4 cup <b>Sugar</b><br />
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<b>DIRECTIONS:</b><br />
<span style="text-align: justify;">1. Preheat oven to 350˚F (176˚C). Spray an 8-inch or 9-inch square glass baking dish with non-stick cooking spray and set aside.</span><br />
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2. <u>For the filling</u>: In a medium saucepan combine the fruit and 1/4 cup water. Bring to a boil then reduce heat to simmer and cook for 5 minutes. Combine 1/4 cup sugar and the cornstarch and then add to the fruit mixture. Cook and stir until about 2 minutes until thickened and bubbly. Set aside.</div>
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3. <u>For the batter</u>: In a small dish combine your non-dairy milk and vinegar and set aside. In separate dish mix the flax egg or energy egg and set aside.</div>
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4. In a medium mixing bowl combine the 1-1/2 cups flour, 1/2 cup sugar, baking powder, baking soda, and cinnamon. Cut in 4 Tbsp (1/4 cup) of margarine or coconut oil until small crumbs remain. Add flax egg/Ener-G egg and vanilla to non-dairy milk and stir to combine. Add wet to dry and stir until moistened. Add a little extra non-dairy milk if it seems too dry.</div>
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5. Spread 1/2 of the batter in the prepared glass dish. <br />
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6. Spread evenly with the fruit filling.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuaNDM28nZT3sAZmEg1owV7LWJU9K2iG-JiTqkoTlhfXsAnOLuSd0YOnmx5CRMZTVKXL8NSFrHpbxPw-D6KExxueHy1sLZmYKwz6nvGmQMteLvCc1057YTxkzm0pqZq5OqMZslzaStrM/s1600/IMG_5839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUuaNDM28nZT3sAZmEg1owV7LWJU9K2iG-JiTqkoTlhfXsAnOLuSd0YOnmx5CRMZTVKXL8NSFrHpbxPw-D6KExxueHy1sLZmYKwz6nvGmQMteLvCc1057YTxkzm0pqZq5OqMZslzaStrM/s400/IMG_5839.JPG" width="400" /></a></div>
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<span style="text-align: justify;">7. Drop remaining batter by spoonfuls onto fruit mixture. 9 spoonfuls seem to work well and act as a guide for cutting later.</span><br />
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8. <u>For the topping</u>: In small dish combine 1/4 cup sugar and 1/4 cup flour. Melt last 2 Tbsp margarine or coconut oil and mix into sugar/flour mixture until crumbly. You can also add a little cinnamon to the topping. Sprinkle on top of coffee cake.</div>
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9. Bake in 350˚F oven for 40-45 minutes. Please note I used coconut oil in the pictures in this recipe so while the squares are baked well, they did not brown on top like when using a vegan margarine. Remove from oven and let dish cool on a wire rack.</div>
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10. Cut into squares and enjoy. If serving the squares when they are still warm, you'll want to use a fork to eat them. If they are completely cool you can pick up the squares and eat them with your fingers. Cover leftovers loosely with wax paper and they will last for a few days at room temperature.</div>
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<b>- Bon Appetit</b><br />
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<b>" <i>Life is short. Eat dessert first.</i>" - Ernestine Ulmer</b><br />
<span style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com0tag:blogger.com,1999:blog-4739091846433894320.post-36242492116968256362016-04-07T06:15:00.003-07:002016-04-07T13:25:37.574-07:00Unstuffed Smothered Roasted Sweet Potatoes<div style="text-align: justify;">
A lot of people enjoy stuffed baked potatoes or even stuffed sweet potatoes. I, for some reason, don't like baking potatoes in the oven for an hour. They tend to turn out tough on the outside and it isn't always easy to get them perfectly cooked inside.</div>
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So, I turn to unstuffed potatoes or sweet potatoes. I saw a recipe some time ago on <a href="http://www.simple-veganista.com/">The Simple Veganista</a> for Stuffed Sweet Potatoes with a Sriracha Cashew Cream Sauce. See original recipe <a href="http://www.simple-veganista.com/2013/03/baked-stuffed-sweet-potato-sriracha.html">HERE</a>. While I thought it was a great idea, I didn't want to bake the sweet potatoes that long.</div>
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The result - Smothered roasted sweet potatoes. Yumm. The recipe below serves 2. If you are not a fan of broccoli you can use any veggie.</div>
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The cashew cream sauce is really tasty. If you use a little less water I think it would be good as a dip for tortilla chips or even as a sandwich spread on a wrap or pita.</div>
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<b>UNSTUFFED SMOTHERED ROASTED SWEET POTATOES</b></div>
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<b>INGREDIENTS:</b><br />
2 Small or 1 Large <b>Sweet Potato or Yam</b><br />
1 <b>Broccoli Crown</b><br />
1/2 <b>Avocado</b><br />
1/2 cup <b>Cashews</b>, soaked at least 30 minutes (drain and rinse after soaking)<br />
1/4-1/3 cup <b>Water</b><br />
1 clove <b>Garlic</b>, peeled<br />
2 Tbsp <b>Nutritional Yeast</b><br />
1 Tbsp <b>Sriracha Sauce</b> (or less to taste)<br />
** Black pepper and salt (optional)<br />
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<b>DIRECTIONS:</b></div>
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1. Preheat oven to 425˚F (218˚C). Line a baking sheet with aluminum foil and spray with non-stick cooking spray. I use the olive oil spray from Trader Joes.</div>
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2. Wash sweet potatoes or yams. I do not peel them, you can if you like. Cut into 1 inch chucks. Place on foil and spray with olive oil. Sprinkle with black pepper and/or salt if desired. </div>
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3. Bake for 12 minutes. Remove from oven and turn over chunks of potato. Return to oven and bake for an additional 12 minutes. Remove from oven when done.</div>
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4. While the sweet potatoes/yams are baking, cut the broccoli crown into florets. Steam the florets until bright green and al dente. Chop or slice avocado.</div>
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5. In a blender (I use a Vitamix) blend the cashews, 1/4 cup water, garlic, nutritional yeast, and sriracha. Add a tablespoon or two more of water until it is the desired consistency for drizzling.</div>
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6. To assemble. Divide the sweet potatoes/yams into two serving dishes.</div>
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7. Divide broccoli florets evenly between the two dishes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5ZA1d3pZqVtjomxVzcUse4XspqtVI2nmUHm46PUaDHC6kGUnczur-CVoc2IYi-Jynu-Z1NMAsYpeEbND3qFpNerh5G69W32QbTRIFir2uUvOdrm8KkqcWqFCblpTpxqaKWiTJH7yAgU/s1600/IMG_5849.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ5ZA1d3pZqVtjomxVzcUse4XspqtVI2nmUHm46PUaDHC6kGUnczur-CVoc2IYi-Jynu-Z1NMAsYpeEbND3qFpNerh5G69W32QbTRIFir2uUvOdrm8KkqcWqFCblpTpxqaKWiTJH7yAgU/s640/IMG_5849.JPG" width="640" /></a></div>
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8. Drizzle the cashew cheese sauce over the sweet potatoes and broccoli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDQVNHO7_ErqbVNeMLVOYCOwroOCtQgXyXWEYuy5E7SQF17Q3tyWBhHHDaXGqmIo2cxx_T2HQjCQ_-_jZgCbtklil4t27bEZ6SifYvI23lWjm4Fl3J5dE8sjaN9QmSMXNOtO5P2jvmMM/s1600/IMG_5850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDQVNHO7_ErqbVNeMLVOYCOwroOCtQgXyXWEYuy5E7SQF17Q3tyWBhHHDaXGqmIo2cxx_T2HQjCQ_-_jZgCbtklil4t27bEZ6SifYvI23lWjm4Fl3J5dE8sjaN9QmSMXNOtO5P2jvmMM/s640/IMG_5850.JPG" width="640" /></a></div>
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9. Top with the chopped avocado and sprinkle with black pepper. Enjoy.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIoI2G9o461n4rOPUNmhbht2OgTJAlC0a1BdYfTK6tJs1Va6hk23Diq39tRbk9_yL3Lh8VCW2Vv3MtgczngoBK-x5TfCUgVBQcV55-fk71AKDVuFTpeP-NjBYaV2ivXCGiIXiotQydQA/s1600/IMG_5851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIoI2G9o461n4rOPUNmhbht2OgTJAlC0a1BdYfTK6tJs1Va6hk23Diq39tRbk9_yL3Lh8VCW2Vv3MtgczngoBK-x5TfCUgVBQcV55-fk71AKDVuFTpeP-NjBYaV2ivXCGiIXiotQydQA/s640/IMG_5851.JPG" width="640" /></a></div>
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<div style="text-align: justify;">
<b>- Bon Appetit</b></div>
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<b><br /></b></div>
<div style="text-align: justify;">
<b>"<i>My dream is to become a farmer. Just a Bohemian guy pulling up his own sweet potatoes for dinner.</i>" - Lenny Kravitz</b></div>
<span style="color: #fff2cc;">.</span></div>
Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com4tag:blogger.com,1999:blog-4739091846433894320.post-74523019848031861062016-03-27T08:45:00.002-07:002016-03-27T08:45:56.812-07:00My Favorite Breakfast (Rice Cakes-Hummus-Avocado)<div style="text-align: justify;">
This may seem rather odd, since most people wouldn't think of it as traditional breakfast food, but my favorite breakfast is a few rice cakes spread with hummus and then topped with avocado. </div>
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<br /></div>
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This isn't just a favorite breakfast, I also eat it often as a lunch or even a snack. With dozens of varieties of rice cakes and hundreds of varieties of hummus you can really mix it up a bit. It is also gluten free, just make sure to check your hummus if that is a concern.</div>
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<br /></div>
<div style="text-align: justify;">
The red/magenta hummus in this post is <a href="http://www.traderjoes.com/digin/post/beet-hummus">beet hummus from Trader Joes</a>. For rice cakes it is nice to have a variety and sometimes I use the <a href="http://www.lundberg.com/product/organic-koku-seaweed-rice-cake/">Koku Seaweed with a hint of wasabi</a>. When choosing rice cakes it is best to feel the whole package to make sure it hasn't been dropped. More than once I've gotten home with a crushed package I've had to return/exchange later.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWAMiyTyQtSC43HdlZSl1dIgTHFUMMevtOPNLj23VLKixoY2shRk5blXTjFm9ZG4LMDot9pw4HYXltzqMYzFPPgzsqWcqWCjQ3zXhQN7QT2qakSt3tetrwtk13W6D3UNt7rYwdUJ9xk6Q/s1600/IMG_4680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWAMiyTyQtSC43HdlZSl1dIgTHFUMMevtOPNLj23VLKixoY2shRk5blXTjFm9ZG4LMDot9pw4HYXltzqMYzFPPgzsqWcqWCjQ3zXhQN7QT2qakSt3tetrwtk13W6D3UNt7rYwdUJ9xk6Q/s640/IMG_4680.JPG" width="640" /></a></div>
<div style="text-align: center;">
<b>RICE CAKES WITH AVOCADO AND HUMMUS</b></div>
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<div style="text-align: justify;">
<b>INGREDIENTS:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Rice Cakes (I like <a href="http://www.lundberg.com/product/organic-brown-rice-cake-lightly-salted/">Lundberg Organic</a>)</div>
<div style="text-align: justify;">
Hummus</div>
<div style="text-align: justify;">
1/2 an Avocado</div>
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Ground Black Pepper</div>
<div style="text-align: justify;">
Nutritional Yeast</div>
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<br /></div>
<div style="text-align: justify;">
<b>DIRECTIONS:</b></div>
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<br /></div>
<div style="text-align: justify;">
1. Spread hummus on rice cakes. Three or four rice cakes make a nice size meal, two are better for a snack.</div>
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2. Slice half of an avocado. Place slices on top of hummus.</div>
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<br /></div>
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3. Sprinkle with fresh ground pepper and nutritional yeast.</div>
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Enjoy the crunch.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wAwTvQoi6AqkDCkqh1zPFJS8DbKPxd4KmZTm3nK3a5qvm3f_BVIgMkSpOloTHG69g3W6aRuACGBYzJUw6gJneJKtdZJ-NjtLJ_Ab0xutaKuLl9Wut8iBhVz29rn2QlXTXadnVQIztpE/s1600/IMG_4682.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4wAwTvQoi6AqkDCkqh1zPFJS8DbKPxd4KmZTm3nK3a5qvm3f_BVIgMkSpOloTHG69g3W6aRuACGBYzJUw6gJneJKtdZJ-NjtLJ_Ab0xutaKuLl9Wut8iBhVz29rn2QlXTXadnVQIztpE/s640/IMG_4682.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">(Rice cakes with hummus and avocado)</span></b></td></tr>
</tbody></table>
<b>- Bon Appetit</b><br />
<b><br /></b>
<div style="text-align: justify;">
<b>"<i>I went to a restaurant that serves "breakfast anytime" so I ordered French toast during the Renaissance.</i>" - Steven Wright</b></div>
<span style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com4tag:blogger.com,1999:blog-4739091846433894320.post-42015878728374742562016-03-12T12:19:00.000-08:002016-03-12T12:25:05.853-08:00Curried Stuffed Squash<div style="text-align: justify;">
I have posted recipes for stuffed squash before, but this one has an entirely different flavor. Not only does the curry spice add flavor to the dish, but using delicata squash so that you can eat the peel is a bonus.</div>
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This recipe is based off of one I found online several years ago, but I don't remember where I found it. I have changed up the spices a little, added garlic, and made it vegan.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLyGc6NjGLBLQG3t4-MyLGj4ugAJ2cfeCNHR9OWwdMsfxYxwlv69f3h-tpmnwsxQvzxu_mMozzo0yE4sruKvvt2xgSgkUBGGKhpkpcnM_e6-Ph_hOXHVPBFnlrWdiokHZF82lGnJW6U0/s1600/IMG_5703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLLyGc6NjGLBLQG3t4-MyLGj4ugAJ2cfeCNHR9OWwdMsfxYxwlv69f3h-tpmnwsxQvzxu_mMozzo0yE4sruKvvt2xgSgkUBGGKhpkpcnM_e6-Ph_hOXHVPBFnlrWdiokHZF82lGnJW6U0/s640/IMG_5703.JPG" width="640" /></a></div>
<div style="text-align: center;">
<b>CURRIED STUFFED SQUASH</b></div>
<b><br /></b>
<b>INGREDIENTS:</b><br />
2 large or 3 small <b>Delicata Squash</b>, halved with seeds scraped out<br />
2 Tbsp <b>Coconut Oil</b><br />
1 small <b>Onion</b>, minced<br />
3 cloves <b>Garlic</b>, peeled and minced<br />
1/2 tsp ground <b>Black Pepper</b><br />
2 tsp <b>Curry</b> powder<br />
1 tsp ground <b>Cinnamon</b><br />
1/2 cup <b>Raisins </b>or dried<b> Cranberries</b><br />
1 large or 2 small <b>Apple</b>, cored and diced<br />
1/2 cup <b>Cashews</b>, coarsely chopped<br />
2 cups cooked <b>Brown Rice</b> (can substitute Quinoa)<br />
1/3 cup plain vegan <b>Yogurt</b> (I used a plain unsweetened coconut yogurt)<br />
1/3 cup <b>Mango Chutney</b><br />
<br />
<b>DIRECTIONS</b>:<br />
<br />
<div style="text-align: justify;">
1. Preheat oven to 350˚F (176˚C). Line a baking sheet with foil and spray it with non-stick cooking spray.</div>
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2. Place the squash cut side down on the foil, and bake for 20 minutes.</div>
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3. <u>For the filling</u>: While squash is cooking melt coconut oil in a large sauté pan. Saute onions and garlic until softened. Add the black pepper, curry powder, and cinnamon and stir well. </div>
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<br /></div>
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4. Add in raisins or dried cranberries, chopped apple, and chopped cashews. Saute until apples have cooked and softened. </div>
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5. Add brown rice and stir. Add in yogurt and the mango chutney. Stir until well combined and heated through. Remove from heat.</div>
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<br /></div>
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6. Remove squash from oven and heap the filling into the squash halves. You may have leftover filling which you can store in the refrigerator for another day, or serve on the side with the meal.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1u8idBnoiSJB0wz9dCQTihWvyW7K2MD2El6YDA3IGN4tvxyluI6x3AFdYa-_FcSEVERMptt67j4i48M1wwXQe5fFO0MWk4ntmx-mntEF1Y2po3nl446yuFoFBM_gGQs-Vx_wM-zQh0OY/s1600/IMG_5699.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1u8idBnoiSJB0wz9dCQTihWvyW7K2MD2El6YDA3IGN4tvxyluI6x3AFdYa-_FcSEVERMptt67j4i48M1wwXQe5fFO0MWk4ntmx-mntEF1Y2po3nl446yuFoFBM_gGQs-Vx_wM-zQh0OY/s640/IMG_5699.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">(Stuffed and ready to bake again)</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
7. Put stuffed squash back into oven and bake for an additional 15 minutes. Remove from oven and serve sprinkled with black pepper and salt if desired.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBDox2D5OmvTIHdT4dSACZqSlmFKtKnSLo7TmrJ78RMk3exTB7eLl5WxIPQ_BUTUmlkW-V2-9aO34qA2NRI4YqhvjSgSJRfLy-Zc51Y6MOlEVvemsG_3nkjfY4uy9-l3hCNgCqRyGNRI/s1600/IMG_5701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnBDox2D5OmvTIHdT4dSACZqSlmFKtKnSLo7TmrJ78RMk3exTB7eLl5WxIPQ_BUTUmlkW-V2-9aO34qA2NRI4YqhvjSgSJRfLy-Zc51Y6MOlEVvemsG_3nkjfY4uy9-l3hCNgCqRyGNRI/s640/IMG_5701.JPG" width="640" /></a></div>
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<br /></div>
<div style="text-align: justify;">
Pictured in this recipe are two large squash, halved. I did have leftover filling, which we ate on another day. Serves 4-6 depending on size of squash and if you have a side salad or warmed pitas with the meal.</div>
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<br /></div>
<div style="text-align: justify;">
<b>- Bon Appetit</b></div>
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<b><br /></b></div>
<div style="text-align: justify;">
<b>" <i>You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else.</i>" - Mario Batali</b></div>
<span style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2tag:blogger.com,1999:blog-4739091846433894320.post-92065448721635564162016-02-28T08:59:00.001-08:002016-02-29T04:38:06.528-08:00Marinated Tempeh Burgers<div style="text-align: justify;">
Once again, I apologize for how long it has been between posts. My iMac decided that the version of Safari I was using was not going to play nicely with Blogger anymore. I've now upgraded and can once again post from home.</div>
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We have a tendency to make this recipe more frequently in the summer, but it is tasty any time of year. I have made it for company as well and it seems to be a hit.</div>
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<div style="text-align: justify;">
If you want to make a gluten free version, make sure to use gluten free tempeh, tamari, and bread. </div>
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<div style="text-align: justify;">
While the pictures you see are using a torta bun, they are also good when using a toasted English Muffin instead and that keeps the calorie count down.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPSZyzLmEvMch7vh3ZT3xLn-WTUM28l056j8QDut6nCGJMGRvaFTv4bEnkj4o40ByqaT-FoHIlz6nkNGsn30SN7JZ4hFMzOqldhS8-XcC61oD2fY7KnWmTfh3vO2eooj_kWZuzNuTCl4/s1600/IMG_5694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihPSZyzLmEvMch7vh3ZT3xLn-WTUM28l056j8QDut6nCGJMGRvaFTv4bEnkj4o40ByqaT-FoHIlz6nkNGsn30SN7JZ4hFMzOqldhS8-XcC61oD2fY7KnWmTfh3vO2eooj_kWZuzNuTCl4/s640/IMG_5694.JPG" width="640" /></a></div>
<div style="text-align: center;">
<b>MARINATED TEMPEH BURGERS</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
<b>INGREDIENTS:</b></div>
1 - 8oz pkg <b>Tempeh</b> ( I use <a href="http://www.yelp.com/biz_photos/trader-joes-sarasota?select=naYw8d85t65rLwvxJ6B7gQ">Trader Joe's brand</a> Organic - the rectangle shape is easier than square)<br />
2 tsps <b>Apple Cider Vinegar</b><br />
1/2 cup Unsweetened <b>Apple Juice </b>or<b> Apple Cider</b><br />
1 Tbsp <b>Dijon Mustard</b><br />
1 Tbsp Low Sodium <b>Soy Sauce </b>or<b> Tamari</b><br />
1 Tbsp <b>Olive Oil</b><br />
<div style="text-align: justify;">
*** a few slices of <a href="http://us.daiyafoods.com/products/dairy-free-cheese-slices/cheddar-style-slices">Daiya</a> or <a href="https://store.veganessentials.com/vegan-chao-cheese-slices-by-field-roast-p4350.aspx">Chao</a> vegan cheese and other burger fixings such as lettuce, avocado, or pickles</div>
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<b>DIRECTIONS:</b><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. In a small bowl whisk together the apple cider vinegar, apple juice, Dijon mustard, soy sauce, and olive oil. Set aside.</div>
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<br /></div>
<div style="text-align: justify;">
2. There are two ways to make the tempeh burgers. You can cut the rectangle of tempeh into two thick square halves and marinate them that way, or you can then take those halves and slice them horizontally and make a total of 4 thinner "patties". Both are good, but the marinade will be absorbed into the patties better when thinner. A sharp knife is needed to make 4 thin ones.</div>
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<div style="text-align: justify;">
3. Either place the tempeh and marinade together in a Ziploc style bag or place into a shallow pan where the marinade will coat the tempeh and you can turn them every so often to make sure they are marinated evenly. Putting them in a Ziploc is easiest.</div>
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4. Place in the refrigerator and let set for at least 1 hour minimum. Turn over at 30 minutes. They are best if you put them in to marinate that morning or even the night before. The longer they marinate the tastier they'll be. </div>
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<div style="text-align: justify;">
5. To cook them, you can either grill them on your BBQ or bake them. I usually bake them as I like to roast potatoes or asparagus as a side dish to go with them and can bake them for the same length of time. Place on a foil lined baking sheet sprayed with non-stick spray and bake in a 425˚F oven for 12 minutes each side. Make sure you baste on some extra marinade when turning. </div>
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6. Just before they are done top with cheese and return to oven until cheese is melted. Remove from oven and build your burger. We like to stack two of the thin tempeh patties to make a double burger.</div>
<div style="text-align: justify;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ka-QJ8oAfL3nd2Ko4Sv1nspxaJ5SDaaTy2J9V5s-9Fp20jTvo9rSCd4rhHv_pyphb-OJOj3tURjl_QAAP0KNauIKDJ1gY2hna_zVk7tf98tVORJPnvEhivpJiTnWU5c9YvRrXcpeecg/s1600/IMG_5696.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ka-QJ8oAfL3nd2Ko4Sv1nspxaJ5SDaaTy2J9V5s-9Fp20jTvo9rSCd4rhHv_pyphb-OJOj3tURjl_QAAP0KNauIKDJ1gY2hna_zVk7tf98tVORJPnvEhivpJiTnWU5c9YvRrXcpeecg/s400/IMG_5696.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span style="font-size: small;">(Tempeh burger with Ciao cheese, pickles, lettuce, and spicy avocado hummus)</span></b></td></tr>
</tbody></table>
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<b>- Bon Appetit</b></div>
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<b><br /></b></div>
<div style="text-align: justify;">
<b>" <i>You can find your way across this country using burger joints the way a navigator uses stars.</i>" - Charles Kuralt</b></div>
<span style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2tag:blogger.com,1999:blog-4739091846433894320.post-911666316355167542016-01-06T06:06:00.001-08:002016-01-06T06:06:46.182-08:00Lazy Man's Enchilada 'Lasagna'<div style="text-align: justify;">
This is not the most photogenic recipe, but the flavors are nice.</div>
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<br /></div>
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When it comes to enchiladas, I can't be bothered with the rolling of the filling in the tortilla, so I am lazy and layer it like lasagna and it works well.</div>
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<br /></div>
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You can either use corn tortillas or flour tortillas. The pictures in this post use flour. Flour tortillas can be more like noodles in that they are more doughy, but the corn can taste more like a tamale.</div>
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<br /></div>
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I don't make this recipe very often as it does make quite a bit. It does keep well for leftovers. I made this recipe for us on Christmas Eve so that we'd have leftovers to take us through the holiday weekend. It was tasty and pairs nice with a side salad or tortilla chips.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0f134IZ3BTXNHS8AtZIOSMUxSHYXdPc5OCzS-Kkgsn-nzBwC2G2Rn7dI_YdXcN1Pb2m1ZMp1vH1f8RpkLYQT0BsZbYXfkDuIQ2gIhqlRkyo1hNMZe5f9L6HU1OT4f6qu5IwmJAbP0TQ/s1600/IMG_5714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia0f134IZ3BTXNHS8AtZIOSMUxSHYXdPc5OCzS-Kkgsn-nzBwC2G2Rn7dI_YdXcN1Pb2m1ZMp1vH1f8RpkLYQT0BsZbYXfkDuIQ2gIhqlRkyo1hNMZe5f9L6HU1OT4f6qu5IwmJAbP0TQ/s640/IMG_5714.JPG" width="640" /></a></div>
<div style="text-align: center;">
<b>LAZY MAN'S ENCHILADA LASAGNA</b></div>
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<b><br /></b></div>
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<b>INGREDIENTS:</b></div>
<div style="text-align: justify;">
1-14oz can of Kidney Beans, rinsed and drained</div>
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1-14oz can of Pinto Beans, rinsed and drained</div>
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1-14oz can of Black Beans, rinsed and drained</div>
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2 medium Onions, peeled and diced small</div>
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1-14 oz can Black Olives, drained, rinsed, and sliced</div>
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* 1/4-1/2 cup chopped Cilantro (Coriander) - Optional</div>
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2 small or 1 large can of Enchilada sauce (mild or spicy)</div>
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1/2 cup Flour</div>
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1/2 cup Nutritional Yeast</div>
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1 tsp Granulated Garlic</div>
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1 tsp Yellow Mustard</div>
<div style="text-align: justify;">
3 Tbsp vegan Margarine</div>
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1/4 tsp Salt</div>
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2 cups hot Water</div>
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10-12 Flour or Corn Tortillas (depending on size)</div>
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* vegan sour cream such as Tofutti - optional</div>
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<br /></div>
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<b>DIRECTIONS:</b></div>
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1. Preheat oven to 350˚F and spray a 9x13 glass dish with non-stick cooking spray.</div>
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2. For the filling - In a large mixing bowl, combine the beans, onions, and black olives. Mix. Add in the cilantro if you are using it. Set aside.</div>
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</div>
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3. For the cheese sauce - In medium sauce pan whisk together flour, nutritional yeast, and garlic. Whisk in water until there are no lumps, then add mustard. With heat on medium whisk lightly until thick and bubbling. Remove from heat and whisk in vegan margarine.</div>
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4. Reserve 1/2 cup of cheese sauce and set aside. Pour remaining cheese sauce into bean mixture and mix thoroughly to coat.</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGV-N91s9rStwc9C_9r-DbuPjJJ1L7JxFkNk6suwiVtOtIOfTAWj-cM8aY68F1Yh8zHzfF4sV_YpjhRJPqXNRZqNxClYksqsJIO0HbRx-eG58TUqNUPg1jJh23DLL7-6gnqXS_Ec7g4kY/s1600/IMG_5707.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGV-N91s9rStwc9C_9r-DbuPjJJ1L7JxFkNk6suwiVtOtIOfTAWj-cM8aY68F1Yh8zHzfF4sV_YpjhRJPqXNRZqNxClYksqsJIO0HbRx-eG58TUqNUPg1jJh23DLL7-6gnqXS_Ec7g4kY/s400/IMG_5707.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-size: small;"><b>(Filling mixed and ready for assembly)</b></span></td></tr>
</tbody></table>
<div style="text-align: justify;">
5. To assemble - Spread a healthy layer of enchilada sauce down in the bottom of pan. Cut tortillas in half and layer 4 halves on the bottom of the pan with the cut sides out like shown in the photo below.</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4KfW-vOTrbi0ER3J37Ds-6lTD5ImbmYMIZwTrfgHn-eB66gJ83np-OWC_zYYtqU2K2CpFtmj0KEoh5azzLi-66Xp6V7IUXDyiYMa_NhRhNpoJ_Y-3NWEvqPAf3KVPH_BSEaARnrkdE8/s1600/IMG_5706.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo4KfW-vOTrbi0ER3J37Ds-6lTD5ImbmYMIZwTrfgHn-eB66gJ83np-OWC_zYYtqU2K2CpFtmj0KEoh5azzLi-66Xp6V7IUXDyiYMa_NhRhNpoJ_Y-3NWEvqPAf3KVPH_BSEaARnrkdE8/s400/IMG_5706.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Tortillas with enchilada sauce on top)</span></b></td></tr>
</tbody></table>
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6. Spread a little more enchilada sauce on top of the tortillas, then spread half of the bean filling on top.</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuYq0dgZEFv8ONTm36uFWZ4RO8Sy4oLrREOy1GEOVDMX78ri57XPqPzcx6hon931Jjk2hRfz77jHfcibYWhxhgfHkN8R4aVYdJuV5o2rubAi2ZeYlHkQAKMXcCkondPy5qW0h7UoSVOo/s1600/IMG_5708.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKuYq0dgZEFv8ONTm36uFWZ4RO8Sy4oLrREOy1GEOVDMX78ri57XPqPzcx6hon931Jjk2hRfz77jHfcibYWhxhgfHkN8R4aVYdJuV5o2rubAi2ZeYlHkQAKMXcCkondPy5qW0h7UoSVOo/s400/IMG_5708.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(First layer of bean mixture)</span></b></td></tr>
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7. Drizzle a bit more enchilada sauce over bean mixture and top with 4 more tortilla pieces. Again, spread enchilada sauce on the tortillas and top with the rest of the bean mixture.</div>
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<br /></div>
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8. Drizzle a bit more enchilada sauce over bean mixture and top with 4 more tortilla pieces. Spread enchilada sauce on the top layer of tortillas and drizzle with the reserved cheese sauce.</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPT3eKpPsn6deT1lFiI1iMfm4TKitFwbQvuyB8EapExkM3z-YoAT_LNrqqc0g9hw8H_nF9xPUUKbIVe7tvW9xesoLE6yShMYZlhonLKm9zYG3-9E5e1pGBNb9sX34Kj7E321Fcw9We2c/s1600/IMG_5711.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdPT3eKpPsn6deT1lFiI1iMfm4TKitFwbQvuyB8EapExkM3z-YoAT_LNrqqc0g9hw8H_nF9xPUUKbIVe7tvW9xesoLE6yShMYZlhonLKm9zYG3-9E5e1pGBNb9sX34Kj7E321Fcw9We2c/s400/IMG_5711.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(ready for the oven)</span></b></td></tr>
</tbody></table>
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9. Bake uncovered in a 350˚F oven for 40-45 minutes. Let rest for a few minutes until the sauce stops bubbling before serving. Top with vegan sour cream or avocado if desired.</div>
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<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINVg8JVVt_Jgjht_wCVaUVIpleNH-5m6CHZyzHqF3HVgcujIUHn-TSZDbBTbqurZfhlVZgLVIoaflA0CoOC4SwSRyJA_i5NnzCg9hcmRna-b1IeM1kxOoKtZvnmUPL_u2yKPir9yeRUo/s1600/IMG_5712.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiINVg8JVVt_Jgjht_wCVaUVIpleNH-5m6CHZyzHqF3HVgcujIUHn-TSZDbBTbqurZfhlVZgLVIoaflA0CoOC4SwSRyJA_i5NnzCg9hcmRna-b1IeM1kxOoKtZvnmUPL_u2yKPir9yeRUo/s400/IMG_5712.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Just out of the oven)</span></b></td></tr>
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<div style="text-align: justify;">
You can cut this into 8 rectangle pieces or scoop it with a spoon to serve. I usually cut it into 8. The first one out of the pan is always the hardest and the bottom tortillas have been known to stick a bit. To store leftovers, cover with plastic or foil and store in the fridge overnight. They are much easier to cut when cold the next day. You can also store pieces in the freezer for later meals. I reheat leftovers in the microwave.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuGrTbbnudiESo6ytarZPPJt2ECrmcnL-gsGC_PpAGOpIJiF5gnUBk7b_p8Drv1t9veCEa4QGr0gxWP_ttUiLZ7Ybm_t1Ijr5RLKChFdTD0x4vqeXNF7ZsnHSSoKBPhh4dr1wvJ1ntyQ/s1600/IMG_5717.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcuGrTbbnudiESo6ytarZPPJt2ECrmcnL-gsGC_PpAGOpIJiF5gnUBk7b_p8Drv1t9veCEa4QGr0gxWP_ttUiLZ7Ybm_t1Ijr5RLKChFdTD0x4vqeXNF7ZsnHSSoKBPhh4dr1wvJ1ntyQ/s400/IMG_5717.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Cold from the fridge on day 2 - it sets up overnight)</span></b></td></tr>
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<div style="text-align: justify;">
<b>- Bon Appetit</b></div>
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<b><br /></b></div>
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<b>" <i>Keep as near as ever you can to the first sources of supply - fruits and vegetables.</i>" - B.W. Richardson</b></div>
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<b><span class="Apple-style-span" style="color: #fff2cc;">.</span></b></div>
Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com4tag:blogger.com,1999:blog-4739091846433894320.post-10363388498467462402015-12-03T05:54:00.000-08:002015-12-03T05:54:21.428-08:00Vegan "Beefy" Mushroom Barley Soup<div style="text-align: justify;">
Once again, here I am apologizing for how long it has been since I posted a recipe. I am on the computer all day at work and so a lot of times I don't feel like staring at one at home. As a result, the blog gets neglected.</div>
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Some history on this recipe - right out of high school, back in 1989, I bought a Better Homes and Garden cookbook. I never did use too many recipes out of it, but I still have the book today, sitting in the cupboard being held together with a rubber band. One of the few recipes I did make was for beef barley soup. Even then I modified it from the original.</div>
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This recipe is my vegan version of the one I used to make based on that recipe. It is such a simple soup to make. I hope you enjoy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3qmK59diX7gq4mxjMgjyg46KwW5RQ0Wt7OxhweEeFhPbqzcHmwaP4jxcSP0tP1yWZpsqhz0ohzZn_X_1u5OTuYQDUlF7_lYgwcSv7qi7cZwoIXDCZZH-KE32NrEPYhgushioh-4NJjg/s1600/IMG_5410.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ3qmK59diX7gq4mxjMgjyg46KwW5RQ0Wt7OxhweEeFhPbqzcHmwaP4jxcSP0tP1yWZpsqhz0ohzZn_X_1u5OTuYQDUlF7_lYgwcSv7qi7cZwoIXDCZZH-KE32NrEPYhgushioh-4NJjg/s640/IMG_5410.JPG" width="640" /></a></div>
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<br /></div>
<div style="text-align: center;">
<b>VEGAN BEEFY MUSHROOM BARLEY SOUP</b></div>
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<b><br /></b></div>
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<b>INGREDIENTS:</b></div>
<div style="text-align: justify;">
1 lb Brown Crimini <b>Mushrooms</b>, sliced</div>
<div style="text-align: justify;">
1 large <b>Onion</b>, peeled and diced</div>
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1 cup <b>Celery</b>, sliced</div>
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1 <b>Carrot</b>, sliced</div>
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3 cloves <b>Garlic</b>, minced</div>
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5 cups <b>Water</b></div>
<div style="text-align: justify;">
3 tsps <b><a href="http://www.iherb.com/Better-Than-Bouillon-Superior-Touch-Beef-Base-8-oz-227-g/31926?gclid=CKem6ZDrv8kCFUiFfgodjt0Cmg">No Beef Bouillon</a></b></div>
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1 <b>Bay Leaf</b></div>
<div style="text-align: justify;">
3/4 tsp dried <b>Rosemary</b>, crushed</div>
<div style="text-align: justify;">
1 cup frozen <b>Peas </b>or <b>Mixed Veggies</b></div>
<div style="text-align: justify;">
1 large <b>Potato</b>, diced</div>
<div style="text-align: justify;">
1/4 cup <b><a href="http://www.bobsredmill.com/pearl-barley.html">Pearl Barley</a></b></div>
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** 1 tbsp <b>Balsamic Vinegar</b> - optional</div>
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<br /></div>
<div style="text-align: justify;">
<b>DIRECTIONS:</b></div>
<div style="text-align: justify;">
1. In a large soup pot add the mushrooms, onions, and celery, carrot, garlic, and approximately 1/4 cup of water. Saute 2-3 minutes until soft and the water comes out of the mushrooms.</div>
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<br /></div>
<div style="text-align: justify;">
2. Add the rest of the ingredients and bring to a boil. Cover and reduce heat to a simmer. Cook for 25-35 minutes until the barley is cooked and the veggies are soft. Optional - Add 1 tbsp of balsamic vinegar at this time for a richer taste.</div>
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3. Serve hot with crusty bread or biscuits.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNr9TV3nH5ibTP5_BQx3iEDY3nzVaYvltqT5xNNDuX-LSJYLnhB3yDqF5l-xqmx8ZyZ88pMI9OmkbrVNev7cg-FPHAEp7GVAXNS0EAjBvPUpOeQOuo2LoIwu2wHT5X1O0tJ98FeprUn0/s1600/IMG_5411.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMNr9TV3nH5ibTP5_BQx3iEDY3nzVaYvltqT5xNNDuX-LSJYLnhB3yDqF5l-xqmx8ZyZ88pMI9OmkbrVNev7cg-FPHAEp7GVAXNS0EAjBvPUpOeQOuo2LoIwu2wHT5X1O0tJ98FeprUn0/s400/IMG_5411.JPG" width="400" /></a></div>
<br />
<div style="text-align: justify;">
<b>- Bon Appetit</b></div>
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<b><br /></b></div>
<div style="text-align: justify;">
<b>" <i>There is nothing like soup. It is by nature eccentric; no two are ever alike, unless of course you get your soup in a can.</i>" - Laurie Colwin, <i>Home Cooking</i> (1988)</b></div>
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<span class="Apple-style-span" style="color: #fff2cc;">.</span></div>
Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com5tag:blogger.com,1999:blog-4739091846433894320.post-25884594589834185982015-10-13T05:30:00.000-07:002015-10-13T05:30:01.889-07:00Vegan Taco Salad<div style="text-align: justify;">
In my post for <a href="http://trobairitztable.blogspot.com/2015/10/tempeh-taco-crumbles.html">Tempeh Taco Crumbles</a>, I promised this post would be a special taco salad recipe, and it is.</div>
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<br /></div>
<div style="text-align: justify;">
Way back in the day when I was in grade 5, I was on a 5-pin bowling team. One of my friends, who's mom was our teacher, was also in the league. At the end of the season the league had a potluck banquet and her mom brought this dish. My mom asked for the recipe and it has been a family favorite ever since. Wherever you are Mrs. Walsh, thank you.</div>
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<div style="text-align: justify;">
Of course, I have made it vegan which means a few changes, but it is still as good as the original. This recipe makes a large batch and doesn't keep well. If I am making it for just hubby and I, I will divide the beans, taco crumbles, black olives, etc in half and store half the fridge overnight. I use the refrigerated half to make a new batch the next night. The dressing will make everything soggy so you don't want leftovers after it has been mixed.</div>
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<div style="text-align: center;">
<b>VEGAN TACO SALAD</b></div>
<b><br /></b>
<b>INGREDIENTS:</b><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1 head <b>Iceberg</b> or <b>Romaine Lettuce</b>, coarse chopped</div>
<div style="text-align: justify;">
1 batch of <a href="http://trobairitztable.blogspot.com/2015/10/tempeh-taco-crumbles.html"><b>Tempeh Taco Crumbles</b></a>, or 2 cups vegan fiesta flavored burger crumbles of your choice</div>
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1 -14 oz can <b>Black Olives</b>, drained and sliced</div>
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1 cup <b>Celery</b>, chopped</div>
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1 - 14 oz can <b>Kidney Beans</b>, drained and rinsed</div>
<div style="text-align: justify;">
4-5 <b>Green Onions</b>, sliced including greens</div>
<div style="text-align: justify;">
2 C shredded vegan <b>Cheddar</b> (I use 1 pkg <a href="http://us.daiyafoods.com/products/dairy-free-cheese-shreds/cheddar-style-shreds">Daiya</a>)</div>
<div style="text-align: justify;">
1 - 8 oz bottle vegan <b>Catalina or French Dressing</b> (I use <a href="http://www.annies.com/products/dressings/organic-french-dressing-8oz">Annie's Organic French</a> or <a href="http://www.annies.com/products/dressings/woodstock-dressing-8oz">Woodstock</a>)</div>
<div style="text-align: justify;">
1 pkg <b>Corn Chips</b> such as <a href="http://www.fritolay.com/snacks/product-page/fritos/fritos-original-corn-chips">Fritos Original</a> or <a href="http://www.traderjoes.com/fearless-flyer/article/1128">Trader Joe's Dippers</a></div>
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<b>DIRECTIONS:</b><br />
<br />
<div style="text-align: justify;">
**If you are making a full family sized batch use the largest mixing bowl you have. My mom used to use her water bath canner as a large mixing bowl. If making a half batch for two people - a large stainless steel mixing bowl works fine. Remember to half everything for the smaller batch.</div>
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<br /></div>
<div style="text-align: justify;">
1. In the mixing bowl combine everything except for the salad dressing. If the chips are large crush them a little in your hands. You don't want the pieces too small though. Reserve a few chips for garnish. Toss to mix well.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJ9Jf5a6cluMd0iOepx8E3YBwJq5uwMuRCm67AqH2XQlfkv3K3JiX7Xr1Dz6F04-ZeNYEZycWRT188QxBaL3eBbaA03cQtpgvC2726CkWP_7JqANqwlvsnl3Xvvl9SM0sFWON5FuuM54/s1600/IMG_5090.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVJ9Jf5a6cluMd0iOepx8E3YBwJq5uwMuRCm67AqH2XQlfkv3K3JiX7Xr1Dz6F04-ZeNYEZycWRT188QxBaL3eBbaA03cQtpgvC2726CkWP_7JqANqwlvsnl3Xvvl9SM0sFWON5FuuM54/s400/IMG_5090.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Ready for dressing and chips)</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
2. Drizzle dressing over salad and toss to coat. Again, just half the bottle if making a half batch. </div>
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<br /></div>
<div style="text-align: justify;">
3. Divide into serving bowls or onto plates and garnish with a few whole chips and a sprinkle of fresh ground black pepper if desired. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOn1AWuZ3rOx7LYR9-BvEAwRk2S5G323iqZOJ7vOekxPDm46U6RHyH2PK_7fcOuxDgI02vUpV11eIhJFiVohdvCQp-1eJszKAcgnsI4mRT6gcyqGCMhDL4BiZhYtMzbttyyyoe7Uu5-I/s1600/IMG_5092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihOn1AWuZ3rOx7LYR9-BvEAwRk2S5G323iqZOJ7vOekxPDm46U6RHyH2PK_7fcOuxDgI02vUpV11eIhJFiVohdvCQp-1eJszKAcgnsI4mRT6gcyqGCMhDL4BiZhYtMzbttyyyoe7Uu5-I/s640/IMG_5092.JPG" width="640" /></a></div>
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<br />
<b>- Bon Appetit</b><br />
<b><br /></b>
<b>"<i>Nostalgia is a file that removes the rough edges from the good old days.</i>" - Doug Larson</b><br />
<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com9tag:blogger.com,1999:blog-4739091846433894320.post-50668478790226202952015-10-08T06:07:00.001-07:002015-10-08T06:07:01.291-07:00Tempeh Taco Crumbles<div style="text-align: justify;">
To quote an English Proverb: "Necessity is the Mother of invention". When the need for something becomes imperative, you are forced to find ways of getting or achieving it.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
That is how this receipt came about. I was craving a taco salad. Not any taco salad, but the one from my youth. The recipe for that taco salad will follow in my next post. Before you can have taco salad, you must have taco crumbles.</div>
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<br /></div>
<div style="text-align: justify;">
My intention was to make the "Walnut Tacos" recipe from Chris, Mr. Everyday Tastiness himself, but I had forgotten to soak the walnuts overnight.</div>
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<br /></div>
<div style="text-align: justify;">
Hmmmm. What to do? What to do?</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Ah ha, what if I took a package of plain tempeh, grated it, and then added the spices?</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
Well, I'd get a different bowl of tastiness. I followed most of his recipe, with a few small changes, and it turned out pretty darn good. You can find his original recipe by following this <a href="http://www.everydaytastiness.com/2013/06/walnut-tacos.html">LINK</a>. Thank you Chris for the inspiration.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
** for gluten free -substitute gluten free tamari in place of the soy sauce, and make sure you are using a gluten free tempeh</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTSHXzOJJ-LNF6zSI-ZaWzmgA5nqHpxLwjN7d9Kc2apeNc8Uqt2RIHK46sq3bbeTGMWGiNyaWGJWnjPkMxqcE4NfHK1lZcNinnr6AESmhGs3TsxvaCFMAF6SaUPItfUUaqdqF2RIJdCk/s1600/IMG_5088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQTSHXzOJJ-LNF6zSI-ZaWzmgA5nqHpxLwjN7d9Kc2apeNc8Uqt2RIHK46sq3bbeTGMWGiNyaWGJWnjPkMxqcE4NfHK1lZcNinnr6AESmhGs3TsxvaCFMAF6SaUPItfUUaqdqF2RIJdCk/s640/IMG_5088.JPG" width="640" /></a></div>
<div style="text-align: center;">
<b>TEMPEH TACO CRUMBLES</b></div>
<b><br /></b>
<b>INGREDIENTS:</b><br />
<br />
1 - 8 oz pkg plain <b>Organic Tempeh</b> (I use Trader Joes)<br />
1 Tbsp <b>Chili</b> powder<br />
1 Tbsp <b>Cumin</b><br />
1 tsp ground <b>Coriander</b><br />
1/2 tsp granulated <b>Garlic</b><br />
1 tsp <b>Italian Seasoning</b><br />
1/4 tsp <b>Cinnamon</b><br />
1 Tbsp <b>Balsamic Vinegar</b><br />
1 Tbsp + 1 tsp Low Sodium <b>Soy Sauce</b><br />
1 Tbsp <b>Water</b><br />
<br />
<b>DIRECTIONS:</b><br />
<br />
1. Grate the tempeh into a medium sized bowl.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Grated tempeh)</span></b></td></tr>
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2. In a small bowl combine the chili powder, cumin, coriander, garlic, and Italian seasoning.<br />
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<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Spice mixture)</span></b></td></tr>
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3. Add spices to tempeh. Stir well to combine.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmD2j3ez4kmnI3CBqB6arWnbnGE6c3pgpFbRkwQRyJ7GC7UYpImwoJr_a_X1QeTd6w_w2HclbcOLf8hOSu4me477zjaqZUD3hMgs8wM6_rsyV8gV3vWO2jU8AFtsb_-zi726U5-3d1qU/s1600/IMG_5084.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfmD2j3ez4kmnI3CBqB6arWnbnGE6c3pgpFbRkwQRyJ7GC7UYpImwoJr_a_X1QeTd6w_w2HclbcOLf8hOSu4me477zjaqZUD3hMgs8wM6_rsyV8gV3vWO2jU8AFtsb_-zi726U5-3d1qU/s400/IMG_5084.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Tempeh with spices added)</span></b></td></tr>
</tbody></table>
4. Drizzle soy sauce and water into tempeh mixture. Again, stir well to combine. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbri-J_IxEsflPeqXuRQHwpk_ss2xL_pKtTZDo9aRCpH-1mtLIhuO7gS4looQfhT_y0tkw7NPdrLvXP39fcM9xzbF790bOiNVA1C9Dvj6-4-dnlvpSAz07zq6N7Yd0DRSDseCx0Ez40o/s1600/IMG_5088.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbri-J_IxEsflPeqXuRQHwpk_ss2xL_pKtTZDo9aRCpH-1mtLIhuO7gS4looQfhT_y0tkw7NPdrLvXP39fcM9xzbF790bOiNVA1C9Dvj6-4-dnlvpSAz07zq6N7Yd0DRSDseCx0Ez40o/s400/IMG_5088.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(tempeh taco crumbles ready to eat)</span></b></td></tr>
</tbody></table>
You can heat the mixture at this point or use it as it is. I prefer to use it as is in a taco salad.<br />
<br />
Here is a teaser photo of the taco salad.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPX0SL1IiP2gH-B3n5vfPSb84zwoVvGaeI8MFzvtX90_hKlegY9oNhvujIDSu0p49r5_sVv_vkDYJs-cskTN20ptavj8lOpJS7IKhLxg-VOQqBkRR8WgmyTIv0C_TS7JnOMbbtcYHilGc/s1600/IMG_5094.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPX0SL1IiP2gH-B3n5vfPSb84zwoVvGaeI8MFzvtX90_hKlegY9oNhvujIDSu0p49r5_sVv_vkDYJs-cskTN20ptavj8lOpJS7IKhLxg-VOQqBkRR8WgmyTIv0C_TS7JnOMbbtcYHilGc/s640/IMG_5094.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Taco Salad)</span></b></td></tr>
</tbody></table>
<br />
<b>- Bon Appetit</b><br />
<b><br /></b>
<b>" <i>Don't judge a taco by its price.</i>" - Hunter S. Thompson</b><br />
<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2tag:blogger.com,1999:blog-4739091846433894320.post-83699641666489113662015-09-09T06:25:00.001-07:002015-09-09T06:25:24.654-07:00Grilled Eggplant/Zucchini with Italian Inspired Salsa<div style="text-align: justify;">
I apologize that I didn't even post one recipe in August. With the hot summer we experienced we seemed to eat the same things every week.</div>
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<br /></div>
<div style="text-align: justify;">
Now that the weather has cooled off I have been back to making a few different things and if I remember to take some pictures I'll post the recipes. </div>
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<br /></div>
<div style="text-align: justify;">
While walking through the grocery store Troubadour spotted a bright eggplant and wondered what we could make of it. I thought of an old recipe I hadn't made in a while for grilled eggplant topped with a yummy Italian inspired salsa. I don't remember where I found the original recipe years ago, but I tweaked it just a smidge and we enjoy it.</div>
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<br /></div>
<div style="text-align: justify;">
Eggplant is enjoyable but I think the salsa flavors go really well with grilled zucchini too. Those large ones you get in your garden at the end of summer. When using zucchini slice them a little thicker as they are softer when grilled than the eggplant.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
For this recipe I used double stuffed green olives. They were stuffed with garlic and jalapeno. I didn't want the garlic to be overpowering in the recipe so I used granulated. If the olives weren't stuffed I would have used fresh garlic.</div>
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<div style="text-align: center;">
<b>GRILLED EGGPLANT/ZUCCHINI WITH ITALIAN INSPIRED SALSA</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3EuPCQjyshscundwslkzZ5neJxAiDV-yK9rVhyphenhyphenQT9psOU8_yVtAOfV2Dxh746vAWLgmDUoNEiRJRDDb5YblHKheHcm4GxrtXtoVfqZrHu912yP1GtCetJeaiMrZPr-3kgu1lMzLC3zow/s1600/IMG_5031.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3EuPCQjyshscundwslkzZ5neJxAiDV-yK9rVhyphenhyphenQT9psOU8_yVtAOfV2Dxh746vAWLgmDUoNEiRJRDDb5YblHKheHcm4GxrtXtoVfqZrHu912yP1GtCetJeaiMrZPr-3kgu1lMzLC3zow/s200/IMG_5031.JPG" width="200" /></a></div>
<b>INGREDIENTS:</b><br />
1 large <b>Eggplant </b>or <b>Zucchini</b><br />
<b>* Olive Oil, Sea Salt, <a href="https://en.wikipedia.org/wiki/Herbes_de_Provence">Herbs de Provence</a></b> for sprinkling<br />
1/2 cup <b>Sweet Onion</b>, minced<br />
1-12 oz container of <b>Cherry Tomatoes</b>, quartered<br />
1/3 cup <b>Celery</b>, chopped small<br />
6 large <b>Green Olives</b>, sliced<br />
1/4 tsp <b>Granulated Garlic</b> (or 1 clove fresh Garlic, minced)<br />
2-3 Tbsp sliced fresh <b>Basil</b><br />
1/4 tsp red Pepper Flakes<br />
3 Tbsp <b>Red Wine Vinegar</b><br />
1 Tbsp <b>Olive Oil </b>or<b> Flax Seed Oil</b><br />
<br />
<b>DIRECTIONS:</b><br />
<br />
<div style="text-align: justify;">
1. Slice eggplant in large rounds. If using zucchini, slice in large rounds or oblong slices depending on shape of the zucchini. Spray each side with olive oil and sprinkle with sea salt, granulated garlic, and Herb de Provence.</div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Eggplant ready for the grill)</span></b></td></tr>
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<div style="text-align: justify;">
2. Place on grill and grill each side for 5-6 minutes depending on grill temperatures. You want them to be cooked but not too soft.</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYiSEsRt69koVz107h109pkEsZY6v3-DWSlmYgBFwCMcQWwwrVMF4-59W19TnbuRhkMh5m2xvf7ZMtJJB2P6xtri0-JAgbJxd1SMf4tqg8W8Sh45rDqsKl1BNMpmI3M39Vlt5Si2xXys/s1600/IMG_5045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYiSEsRt69koVz107h109pkEsZY6v3-DWSlmYgBFwCMcQWwwrVMF4-59W19TnbuRhkMh5m2xvf7ZMtJJB2P6xtri0-JAgbJxd1SMf4tqg8W8Sh45rDqsKl1BNMpmI3M39Vlt5Si2xXys/s400/IMG_5045.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Eggplant ready for the plates)</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
3. While the eggplant or zucchini is cooking make the salsa. In a small bowl place the chopped tomatoes, celery, onion, green olives, basil, garlic, and red pepper flakes.</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLD6Cy9KRX2KSZ0cWRFv7aSzG0c648WbK6ncu0esThyuKM3T7zgG1w_8kfyc7KbUtI9E4r22EwOsKi3i4uvl7vFAIXrEZd_j8E14DKBn5OuaT3hQWBlD1H8kiNgHxfUPB1LyDzWBfJ8M/s1600/IMG_5039.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLD6Cy9KRX2KSZ0cWRFv7aSzG0c648WbK6ncu0esThyuKM3T7zgG1w_8kfyc7KbUtI9E4r22EwOsKi3i4uvl7vFAIXrEZd_j8E14DKBn5OuaT3hQWBlD1H8kiNgHxfUPB1LyDzWBfJ8M/s400/IMG_5039.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Salsa ingredients ready for oil and vinegar)</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
4. Stir to combine. In small prep dish whisk together the red wine vinegar and flax or olive oil. Drizzle over the mixed veggies and stir to coat.</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGpDNw4MSQxgMadDBT8ij9PQHv2CC6qr-nKp7iQ4p73PF7e5bTcuK3s3Ks9HIOljKpTGW3A5kghbnENCH7j46UfnzqzjE7JQ075LzdbZjhZpcKZvsAD9v-ayU_kRFsZ_HUxCgjBVVmUU/s1600/IMG_5043.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGpDNw4MSQxgMadDBT8ij9PQHv2CC6qr-nKp7iQ4p73PF7e5bTcuK3s3Ks9HIOljKpTGW3A5kghbnENCH7j46UfnzqzjE7JQ075LzdbZjhZpcKZvsAD9v-ayU_kRFsZ_HUxCgjBVVmUU/s400/IMG_5043.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Italian inspired salsa ready to serve)</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
5. To serve, place a round or two of eggplant or zucchini on your plate and top with salsa and a bit of fresh ground pepper.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsDO_57FTh5ahj8h1-tKMb-XWBUhrhRpTME1qzkiXhTS2gFvi-izJEN0-E0G3WyGCV5Ukg5W_AHeMGoUfximXlzh5b0crPqLI9n1GgZ2RyerlQlfm-eQmcM3ine-mOXtWaj3uqLyXrh0/s1600/IMG_5052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipsDO_57FTh5ahj8h1-tKMb-XWBUhrhRpTME1qzkiXhTS2gFvi-izJEN0-E0G3WyGCV5Ukg5W_AHeMGoUfximXlzh5b0crPqLI9n1GgZ2RyerlQlfm-eQmcM3ine-mOXtWaj3uqLyXrh0/s400/IMG_5052.JPG" width="400" /></a></div>
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<div style="text-align: justify;">
I have found this dish pairs well with a loaf of crusty bread or baguette. You can even grill the bread and top it with the salsa as you would bruschetta.</div>
<div style="text-align: justify;">
<br /></div>
<b>- Bon Appetit</b><br />
<b><br /></b>
<b>"<i>It is difficult to think anything but pleasant thoughts when eating a homegrown tomato.</i>" - Lewis Grizzard</b><br />
<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2tag:blogger.com,1999:blog-4739091846433894320.post-54173783801888974632015-07-07T07:09:00.002-07:002015-07-07T07:09:59.037-07:00Fatoush for Two<div style="text-align: justify;">
The first time I'd ever had <a href="https://en.wikipedia.org/wiki/Fattoush">Fatoush</a> was a few years ago at a Mediterranean restaurant in Coos Bay. Since then I've had it a few times locally. The last time wasn't very good. The pita pieces were deep fried, there was too much oil in the dressing, and my side order of falafels were also deep fried. For someone who doesn't use very much oil, it was not good.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I thought to myself, I can make a Fatoush better than this. And I did. I knew the basic ingredients and from there created my own dressing. What follows is the result.</div>
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<br /></div>
<div style="text-align: justify;">
I like to use the salad as the main part of a meal with a few falafels on the side. If I am in a hurry or feeling lazy I use the frozen precooked <a href="http://www.traderjoes.com/fearless-flyer/article/1016">falafels</a> from Trader Joes as they are vegan. While not very flavorful, they do in a pinch. Homemade are always better, but I don't always have the time. I really should make a batch of homemade and put them in the freezer for later. </div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxH30uTKn6gFzhDZalg1YfO1H_3Jk2glnHG_uREAIYSxA05z2zHPQCVhn6-Mkx6_WcEGXzhdZiuhyIIQD3GoXHTWeQK49Xd6Jx4wzXc_Ftknv8krzusbde58E7yiEe7ItekSvOeR76xek/s1600/IMG_4818.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxH30uTKn6gFzhDZalg1YfO1H_3Jk2glnHG_uREAIYSxA05z2zHPQCVhn6-Mkx6_WcEGXzhdZiuhyIIQD3GoXHTWeQK49Xd6Jx4wzXc_Ftknv8krzusbde58E7yiEe7ItekSvOeR76xek/s640/IMG_4818.JPG" width="640" /></a></div>
<div style="text-align: center;">
<b>FATOUSH FOR TWO</b></div>
<br />
<b>INGREDIENTS:</b><br />
1 head of <b>Romaine Lettuce</b> or 1.5 <b>Hearts of Romaine</b>, chopped<br />
1/2 <b>Long English Cucumber</b>, diced<br />
1 large <b>Tomato</b>, diced<br />
2 thin slices of <b>Red Onion</b>, cut into small pieces<br />
10 <b>Mint</b> leaves, sliced thin<br />
2 large fluffy <b>Pitas</b><br />
3 Tbsp <b>Olive Oil</b><br />
2 Tbsp <b>Lemon Juice</b><br />
1 tsp ground <b>Sumac</b><br />
1 clove <b>Garlic</b>, crushed or minced<br />
<b>Salt </b>and<b> Pepper</b> to taste<br />
** optional - <b>Falafels</b> for serving on the side<br />
<br />
<b>DIRECTIONS:</b><br />
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Preheat broiler. Cut pitas into bite sized pieces and toast under the broiler on each side until crisp. Set aside. This is a good time to heat some falafels in the oven as well.</div>
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<br /></div>
<div style="text-align: justify;">
2. To a large mixing bowl add the lettuce, cucumber, tomato, red onion, and mint. Toss to combine. Add the pita pieces and toss again.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrDi5JXe1oAHNCxmz0WwM0FURThU7b11nlSnhPgreFSTc7ajZteX_XbJYoPEFa-KaM7dizjsSozrdUbVvWEd9zMadHsew219bbsoNdiIef1hQ-0WvBgyCbmZ9Ff9-y33ojCxVWgvYKog/s1600/IMG_4813.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUrDi5JXe1oAHNCxmz0WwM0FURThU7b11nlSnhPgreFSTc7ajZteX_XbJYoPEFa-KaM7dizjsSozrdUbVvWEd9zMadHsew219bbsoNdiIef1hQ-0WvBgyCbmZ9Ff9-y33ojCxVWgvYKog/s400/IMG_4813.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Salad ingredients tossed together - ready for dressing)</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
3. In a small bowl whisk together the olive oil, lemon juice, garlic, ground sumac, and a sprinkle of salt.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Pour the dressing over the salad and toss to coat. Let set for 10 minutes stirring every few minutes to ensure the pita pieces are coated.</div>
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<br /></div>
<div style="text-align: justify;">
5. Serve on a plate with falafels on the side</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0D1cpCcmSj2BEz6ukX00VXnwktqRl1RvtFLL4Ataxasg_z6lBBV2m6YCGQEBFiK56q0ZuTyKaz9FHucIWkikxjZPMxoaNB1KTTvLSR-cCHl0uQxpQ__k882O_X083L-pD_qjPJzOv90/s1600/IMG_4817.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0D1cpCcmSj2BEz6ukX00VXnwktqRl1RvtFLL4Ataxasg_z6lBBV2m6YCGQEBFiK56q0ZuTyKaz9FHucIWkikxjZPMxoaNB1KTTvLSR-cCHl0uQxpQ__k882O_X083L-pD_qjPJzOv90/s400/IMG_4817.JPG" width="400" /></a></div>
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<div style="text-align: justify;">
<b>- Bon Appetit</b></div>
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<b><br /></b></div>
<div style="text-align: justify;">
<b>" <i>What garlic is to salad, insanity is to art.</i>" - Augustus Saint-Gaudens</b></div>
<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com4tag:blogger.com,1999:blog-4739091846433894320.post-13264454588652526732015-06-02T06:13:00.001-07:002015-06-02T06:13:07.594-07:00Vegan Black Bean Brownies<div style="text-align: justify;">
Oh such fudgy goodness contained in one little square. I have been developing this recipe over a year or so. It started out with one of the many I'd seen on the interweb and I've reduced the sugar by at least a third as well as done some other tweaking to make it less cake like and more fudge brownie like. I really like the fact that they have no added oil and have a healthy dose of protein and fiber from the beans. If you are going to eat a brownie it might as well be a healthy version.</div>
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<br /></div>
<div style="text-align: justify;">
And no, you cannot tell there are black beans in the mix. I also try to use organic ingredients when available.</div>
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<br /></div>
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Note the pictures in this post are a little more cake-like. These were from a batch I'd cooked a little too much. I forgot to take pics of the last fudgier batch. I'll update the pics the next time I make them (when I remember to buy more cocoa).</div>
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<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoWnf6_lBrXGXDCMmJ0q2QPmhDVJw1iOH-qVW2hwHzZ_dq70O-1eXCg_bT_JofaFdg4Zun4Xhnoow1scA3qxm_4eMC3o_o0lwxMPv9rCR_3PRaaL7ES8ZIjYg-8UwBEVrSw4iE3tHriQ/s1600/IMG_2611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXoWnf6_lBrXGXDCMmJ0q2QPmhDVJw1iOH-qVW2hwHzZ_dq70O-1eXCg_bT_JofaFdg4Zun4Xhnoow1scA3qxm_4eMC3o_o0lwxMPv9rCR_3PRaaL7ES8ZIjYg-8UwBEVrSw4iE3tHriQ/s640/IMG_2611.JPG" width="640" /></a></div>
<div style="text-align: center;">
<b>VEGAN BLACK BEAN BROWNIES</b></div>
<br />
<b>INGREDIENTS:</b><br />
<br />
1 cup Unbleached White Flour<br />
3/4 cup Cocoa powder<br />
1 tsp Baking Powder<br />
1 cup Sugar or Evaporated Cane Juice<br />
1 - 15 oz can Black Beans, rinsed and drained<br />
1 cup Unsweetened Non-Dairy Milk (I used soy)<br />
<br />
<div style="text-align: justify;">
<b>DIRECTIONS:</b></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
1. Preheat oven to 350˚ and spray a 8 or 9 inch square glass baking dish with non-stick cooking spray.</div>
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<br /></div>
<div style="text-align: justify;">
2. In a medium-large mixing bowl combine the flour, cocoa, baking powder, and sugar. Whisk together to combine. Make a well in the center for the wet ingredients.</div>
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<br /></div>
<div style="text-align: justify;">
3. In a blender or food processor combine the black beans and non dairy milk. Process until well blended and fairly smooth.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Pour the bean mixture into the dry and stir to combine. Mix well. Batter will be fairly thick. </div>
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<br /></div>
<div style="text-align: justify;">
5. Pour into glass baking dish and smooth out any high spots.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
6. Bake in 350˚ oven for 25-27 minutes. You will be able to see the edges set. You don't want them to dry out while the center is cooking. If you want a fudgier denser brownie do not over bake. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
7. Cool pan on wire rack and cut into squares. They are more fudge like when warm but harder to cut into squares as well. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
**These would pair well with some non-dairy ice cream, although I haven't splurged and tried it.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Bq-6Lx3dBUbqvy_Sbcm2Am8CfIs3QQGJKveI5n_6yCDJfISwQrjdvGn2oIUsw5jo8ExBD_4XDw-gR27j19h0vDmJoP9wVPZq4-4SCLoyn536DwRUNmAIVbcRBGupVfUOASOfdPJLnUw/s1600/IMG_2612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Bq-6Lx3dBUbqvy_Sbcm2Am8CfIs3QQGJKveI5n_6yCDJfISwQrjdvGn2oIUsw5jo8ExBD_4XDw-gR27j19h0vDmJoP9wVPZq4-4SCLoyn536DwRUNmAIVbcRBGupVfUOASOfdPJLnUw/s400/IMG_2612.JPG" width="400" /></a></div>
<br />
<br />
<b>- Bon Appetit</b><br />
<b><br /></b>
<b>" <i>Keep calm and eat a brownie."</i> - Author Unknown</b><br />
<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com6tag:blogger.com,1999:blog-4739091846433894320.post-17708249354558917142015-05-06T06:15:00.000-07:002015-05-06T06:16:32.355-07:00Vegan Strawberry Upside Down Cake<div style="text-align: justify;">
It is strawberry season again. Well, not in Oregon, but it is in California, which means we get truck loads of fresh ripe strawberries showing up in the stores.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I couldn't resist making this recipe a week or so ago. It was always my go to upside down cake recipe and I've used it for over 20 years. I modified it since we went vegan. If I remember right it is originally from a Betty Crocker cookbook.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I've never been a big fan of cooked pineapple but love upside down cakes. My favorite is to use fresh sliced peaches, but since they aren't in season and I had a few pints of strawberries in the fridge I thought I'd try them. They worked out really well.</div>
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<br /></div>
<div style="text-align: justify;">
** Strawberries are on the dirty dozen for pesticide residue, so please only buy organic.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPvpQV8aeo-8jI8QsTuLQLs8xuoi2jVlaylAAbOXZEYNTo0uCeGFBO6xAMb8fmJc9KlLRoU-nq6gZm4TDy02rP9y0ikqhDnu-A8tSAxdZZ1jk8830DBmdTR1DvgWq2jU3FOMAZlj28rA/s1600/IMG_4192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsPvpQV8aeo-8jI8QsTuLQLs8xuoi2jVlaylAAbOXZEYNTo0uCeGFBO6xAMb8fmJc9KlLRoU-nq6gZm4TDy02rP9y0ikqhDnu-A8tSAxdZZ1jk8830DBmdTR1DvgWq2jU3FOMAZlj28rA/s1600/IMG_4192.JPG" height="360" width="640" /></a></div>
<div style="text-align: center;">
<b>STRAWBERRY UPSIDE DOWN CAKE</b></div>
<br />
<b>INGREDIENTS:</b><br />
<br />
2 Tbsps vegan <b>Margarine</b>, melted<br />
1/3 cup packed <b>Brown Sugar</b><br />
1 Tbsp <b>Water</b><br />
Fresh fruit such as<b> Strawberries or Peaches</b><br />
<b><br /></b>
1-1/3 cup <b>Flour</b><br />
2/3 cup <b>Sugar</b><br />
2 tsp <b>Baking Powder</b><br />
1/2 tsp <b>Cinnamon</b><br />
2/3 cup <b>Non-Dairy Milk</b><br />
1/4 cup vegan <b>Margarine</b>, softened<br />
1 <b>Flax Egg</b> (1 Tbsp ground flax seed + 3 Tbsp warm water)<br />
1 tsp<b> Vanilla</b><br />
<br />
<b>DIRECTIONS:</b><br />
<b><br /></b>
<br />
<div style="text-align: justify;">
1. Preheat oven to 350˚F (176˚C) and coat an 8 or 9 inch cake tin with non-stick cooking spray.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. In the cake tin, add the brown sugar and the melted 2 tablespoon of margarine. Use a fork to stir around to combine. Add in the 1 tbsp of water and stir again. It should level out on the bottom of the tin.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Place your fruit in a pattern over the sugar mixture and set aside.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8N5HPzXcc2B3mLtJZkRm1XMKJy_KTYQikNQiQfKK7OE4kCUBROOEibzWgAWZp7sDyHAtd5sgFLklHdTV6dajTQfXQSTEEUxFnLfnXUfUvQSMeBnLG_a7B_eJuGR_4AKf11TUUHhaHhc/s1600/IMG_4187.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE8N5HPzXcc2B3mLtJZkRm1XMKJy_KTYQikNQiQfKK7OE4kCUBROOEibzWgAWZp7sDyHAtd5sgFLklHdTV6dajTQfXQSTEEUxFnLfnXUfUvQSMeBnLG_a7B_eJuGR_4AKf11TUUHhaHhc/s1600/IMG_4187.JPG" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(ready to top with the cake batter)</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
4. To make the cake batter combine in the bowl of an electric mixture the flour, sugar, baking powder, and cinnamon. Stir to combine. Add the softened margarine, flax egg, vanilla, and non-dairy milk and beat until well mixed about 1 minute. Batter will be fairly thick.</div>
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<br /></div>
<div style="text-align: justify;">
5. Pour batter over strawberries and bake for 30-35 minutes until toothpick comes out clean. Warning, if you use an 8 inch pan the sugar mixture may bubble out the sides while baking.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGbGs4Q7RiHZlo_FxQZVBh8XbEI_JwHesdy16WzVvciYnsJhNo52k3SBSHo6qGLGskrWpH-1B-jVgd0eeligkMBEfV4Bd6dFlL_nMTTNg1QXSXvFuIWhH-7z01D-2_F2VwbgTRVa8vlw/s1600/IMG_4188.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXGbGs4Q7RiHZlo_FxQZVBh8XbEI_JwHesdy16WzVvciYnsJhNo52k3SBSHo6qGLGskrWpH-1B-jVgd0eeligkMBEfV4Bd6dFlL_nMTTNg1QXSXvFuIWhH-7z01D-2_F2VwbgTRVa8vlw/s1600/IMG_4188.JPG" height="225" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Ready for the oven)</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
6. Remove from oven and let cool for 5 minutes before inverting onto a serving plate. Let cool or serve warm with vegan ice cream.</div>
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<br /></div>
<div style="text-align: justify;">
**I find that this recipe is best when served the day it is made or the next day. It has a tendency to absorb moisture after that and can get quite dense. It is a fairly heavy cake to begin with to stand up to the fruit topping.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPjetplOSLSEgl1neWOsXUeUZW4IuYol7JuEiY2RirPK7A0TQ6R2bUR6H831ztKcOizQdthTX3oq9twSZIHxWCPJojMSHsNoomMSx1hNDLDbBjmGiGtGFjXT7ST0hAw3DY-5U8XFqbHk/s1600/IMG_4196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyPjetplOSLSEgl1neWOsXUeUZW4IuYol7JuEiY2RirPK7A0TQ6R2bUR6H831ztKcOizQdthTX3oq9twSZIHxWCPJojMSHsNoomMSx1hNDLDbBjmGiGtGFjXT7ST0hAw3DY-5U8XFqbHk/s1600/IMG_4196.JPG" height="360" width="640" /></a></div>
<br />
<div style="text-align: justify;">
<b>- Bon Appetit</b></div>
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<b><br /></b></div>
<div style="text-align: justify;">
<b>" <i>But how will I eat cake if my head is over there and my hands are over here?</i>" - Marie Antoinette</b></div>
<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2tag:blogger.com,1999:blog-4739091846433894320.post-39851118688263384392015-04-27T06:55:00.001-07:002015-04-27T20:56:41.404-07:00Salad Roll Noodle Bowls - Vegan & Gluten Free<div style="text-align: justify;">
One of my favorite things to eat are salad rolls. Unlike deep fried spring rolls, salad rolls are wrapped in a rice wrapper and are not fried at all, but filled with noodles, carrot, mint, cilantro, and even tofu.</div>
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<br /></div>
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If you hate to soak and roll the rice wrapper this noodle bowl makes a great substitute and is quite filling on its own without a side dish. Although it would be nice served with some fresh boiled edamame in the shell.</div>
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<br /></div>
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The dressing is quite thin, but pairs nicely and keeps it a light dish instead of a heavy peanut sauce which most salad rolls are served with. </div>
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<br /></div>
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The inspiration for this recipe came from Vegetarian Times, but as with most of my recipes I switched up the ingredients and their amounts to suit my taste. Feel free to do the same. Depending on how many people you are serving you may want to change up the quantities. This makes two large dinner servings.</div>
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<br /></div>
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You can purchase already baked tofu and cube it, or you can purchase plain extra firm tofu, slice it and broil it for a few minutes on each side basting with a mixture of soy sauce and sweet chili sauce. Depending on my mood and how much time I have decides whether I purchase the pre-fab baked tofu. The pictures in this post contain home baked tofu.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ik5cDxu3IHPHywajG0VWzLDUZci2k8sxpI9ZmvQOgB64Dr7FpE48g5hoCCdtTYv9nJnnYaryAFVRKiImwHvpsPvSXYbvxr2xA0Apy2uxYgqKljW2RDHJ-c4UqN-qGvWfLocumPylu10/s1600/IMG_3915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ik5cDxu3IHPHywajG0VWzLDUZci2k8sxpI9ZmvQOgB64Dr7FpE48g5hoCCdtTYv9nJnnYaryAFVRKiImwHvpsPvSXYbvxr2xA0Apy2uxYgqKljW2RDHJ-c4UqN-qGvWfLocumPylu10/s1600/IMG_3915.JPG" height="360" width="640" /></a></div>
<div style="text-align: center;">
<b>SALAD ROLL NOODLE BOWL</b></div>
<br />
<b>INGREDIENTS:</b><br />
6-8 oz dried <b>Rice Noodles</b><br />
2 Tbsp <b>Dark Brown Sugar</b><br />
1/4 cup <b>Lime Juice</b><br />
3 Tbsp <b>Low Sodium Tamari or Soy Sauce</b><br />
1 tsp granulated <b>Garlic</b><br />
1 Tbsp <b>Sweet Chili Sauce</b><br />
1/2 <b>Long English Cucumber</b>, diced<br />
1 cup shredded <b>Green or Red Cabbage</b><br />
1 large <b>Carrot</b>, grated<br />
1/4 cup fresh <b>Mint</b>, chopped<br />
1/4 cup fresh <b>Cilantro</b>, chopped<br />
8 oz baked <b>Tofu</b>, cubed<br />
1/2 cup Dry Roasted Unsalted <b>Peanuts</b><br />
<b><br /></b>
<b>DIRECTIONS:</b><br />
<br />
<div style="text-align: justify;">
1. Cook rice noodles according to package directions. Drain and rinse with cold water and set aside.</div>
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<br /></div>
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2. For the dressing whisk together brown sugar, lime juice, soy sauce/tamari, garlic, and sweet chili sauce. Set aside.</div>
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<br /></div>
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3. Chop and ready all your vegetables, herbs, and tofu.</div>
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<br /></div>
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4. To assemble place the noodles in individual bowls. A shallow pasta bowl/plate works well. You want something with a side on it so the dressing doesn't spill.</div>
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<br /></div>
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5. Drizzle a few spoons of dressing over the noodles, then top with all of the veggies and herbs.</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNW7Fy8QIu1fTF76hcjC_NoJXJn4w-JZT_G1bUM435YxzUMkhVVLxlmo4l53FT6OzJPGjfVxOeso-lYpPoFzKJA7Y_JKc6vgnqhKpgp2cn2sBMXqT0wNi6KhbpH_QMAa0rxHu2DMw_ec/s1600/IMG_3912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaNW7Fy8QIu1fTF76hcjC_NoJXJn4w-JZT_G1bUM435YxzUMkhVVLxlmo4l53FT6OzJPGjfVxOeso-lYpPoFzKJA7Y_JKc6vgnqhKpgp2cn2sBMXqT0wNi6KhbpH_QMAa0rxHu2DMw_ec/s1600/IMG_3912.JPG" height="225" width="400" /></a></div>
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6. Top with tofu and peanuts. Drizzle with remaining dressing and enjoy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ik5cDxu3IHPHywajG0VWzLDUZci2k8sxpI9ZmvQOgB64Dr7FpE48g5hoCCdtTYv9nJnnYaryAFVRKiImwHvpsPvSXYbvxr2xA0Apy2uxYgqKljW2RDHJ-c4UqN-qGvWfLocumPylu10/s1600/IMG_3915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3Ik5cDxu3IHPHywajG0VWzLDUZci2k8sxpI9ZmvQOgB64Dr7FpE48g5hoCCdtTYv9nJnnYaryAFVRKiImwHvpsPvSXYbvxr2xA0Apy2uxYgqKljW2RDHJ-c4UqN-qGvWfLocumPylu10/s1600/IMG_3915.JPG" height="225" width="400" /></a></div>
<br />
<b>- Bon Appetit</b><br />
<b><br /></b>
<b>"<i>Don't dig your grave with your own knife and fork.</i>" - English Proverb</b><br />
<i><span class="Apple-style-span" style="color: #fff2cc;">.</span></i>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2tag:blogger.com,1999:blog-4739091846433894320.post-87583270098907767152015-04-19T10:26:00.002-07:002015-04-19T10:26:50.695-07:00Chunky Tomato Veggie Soup<div style="text-align: justify;">
While our weather has been warmer than usual for Spring in Oregon we have still made time for soup.</div>
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This is a good recipe to make when you have leftover kale from making a salad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqoDV6byce7dreQQGzND4zytckg-m3mwT5Set_xh4_OH7NLWkywGxMk0cGW3_jaj5YizVlrGgu24aonPqwIZLoob7DwRvgBKQiz_dLKtnuGuPzh3so7zAdGz9uBf4Of4tmBXHsXj0cG8/s1600/IMG_4177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqoDV6byce7dreQQGzND4zytckg-m3mwT5Set_xh4_OH7NLWkywGxMk0cGW3_jaj5YizVlrGgu24aonPqwIZLoob7DwRvgBKQiz_dLKtnuGuPzh3so7zAdGz9uBf4Of4tmBXHsXj0cG8/s1600/IMG_4177.JPG" height="360" width="640" /></a></div>
<div style="text-align: center;">
<b>CHUNKY TOMATO VEGGIE SOUP</b></div>
<b><br /></b>
<b>INGREDIENTS:</b><br />
1 <b>Red </b>or<b> Yellow Onion</b>, peeled and diced<br />
1-1/2 to 2 cups chopped <b>Celery</b><br />
4 cloves <b>Garlic</b>, minced<br />
3 medium-large <b>Carrots</b>, sliced in rounds<br />
1 small <b>Green Pepper</b>, diced<br />
2 - 14.5 oz cans of no-sodium <b>Diced Tomatoes</b> (I use fire-roasted)<br />
1/4 cup no sodium added <b>Tomato Paste</b><br />
6 cups <b>Water</b><br />
2 tsp <b><a href="http://www.soupsonline.com/p-466-better-than-bouillon-no-beef-vegan-base.aspx?gclid=COKIwabxgsUCFQJufgodHpoA-A#.VTPkuyicITM">No Beef Bouillon</a></b> or <b>Vegetable Bouillon</b><br />
1 - 14 oz can <b>Chickpeas</b>, drained and rinsed<br />
4 large handfuls of chopped <b>Kale</b><br />
2 cups uncooked <b>Pasta </b>such as shells or <a href="http://www.vitacost.com/montebello-organic-conchiglie-pasta">Conchiglie</a> (I used the one in the link)<br />
1 tsp <b>Italian Seasoning</b><br />
1/2 tsp <b>Red Pepper Flakes</b><br />
Ground <b>Black Pepper</b> to taste<br />
* optional - <b>Sourdough</b> bread for dipping<br />
<br />
<b>DIRECTIONS:</b><br />
<br />
<div style="text-align: justify;">
1. In a large soup pot add about 1/2 cup of water and the onion, celery, garlic, carrots, and green pepper. Stir and cook until they have softened a bit. If the water evaporates, add a little more to prevent sticking.</div>
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2. To the pot add the cans of diced tomatoes and tomato paste. Stir.</div>
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3. Add the water and bouillon and stir to combine. Bring to a boil.</div>
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4. Add chickpeas, kale, pasta, Italian seasoning, and red pepper flakes. Bring back to a boil and reduce heat to simmer. Cover and cook for 15 minutes or until pasta is done. You don't want to overcook the pasta.</div>
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5. Serve in large bowl with bread on the side if desired.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFqqdahPMZlhuVWA8DxqsfCzDPhYhTzE4XUIAvpVE8WFvVwJ9EUQq7WEv_JaaQ-U_y_UuP1aDcx6YM4ByJib2qwsCMe3irJZ4x-Hwoih7WlweZs0xILQbVTLH45y78EGI34gPxx8R_5E/s1600/IMG_4175.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFqqdahPMZlhuVWA8DxqsfCzDPhYhTzE4XUIAvpVE8WFvVwJ9EUQq7WEv_JaaQ-U_y_UuP1aDcx6YM4ByJib2qwsCMe3irJZ4x-Hwoih7WlweZs0xILQbVTLH45y78EGI34gPxx8R_5E/s1600/IMG_4175.JPG" height="300" width="400" /></a></div>
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This makes a large batch of soup with enough for leftovers the next day depending on how many people you are serving. I do find that when I make it I need to add a little water when reheating it the next day as the pasta can absorb quite a bit overnight.</div>
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<br /></div>
<div style="text-align: justify;">
<b>- Bon Appetit</b></div>
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<b><br /></b></div>
<div style="text-align: justify;">
<b>" <i>If soup isn't hot enough to make a grown man wince, it's undrinkable.</i>" - Terri Guillemets</b></div>
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<span class="Apple-style-span" style="color: #fff2cc;">.</span></div>
Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2tag:blogger.com,1999:blog-4739091846433894320.post-9690256432287187382015-03-29T15:03:00.001-07:002015-03-29T15:07:53.420-07:00Taste the Rainbow Kale Salad<div style="text-align: justify;">
I like to call this Taste the Rainbow because it is so colorful. To me, it is just a cheerful salad to eat.</div>
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<br /></div>
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The inspiration from this salad came from a Thai salad on another website, but I can't find the name to link it. I have changed the salad itself as well as the dressing to suit our tastes. One of the biggest differences was that instead of blending the edamame and cashews to chop them up I left them whole. I'd rather have a chunky salad than a slaw type salad.</div>
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<br /></div>
<div style="text-align: justify;">
<a href="http://www.traderjoes.com/fearless-flyer/article/494">Thai Lime and Chili</a> spiced cashews are recommended, but if those aren't available or you are trying to cut out sodium, plain cashews work just as well.</div>
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<br /></div>
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The dressing is quite thin, which keeps the salad from being heavy. It stores well for leftovers the next day but needs to be shaken before pouring on leftover salad.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmUQnunL1FmWmM9lJzm2t63o9gD1ks51XtRAbCl4TmRgTgZgkpKZ7CCA2IuHg4JYLHB0IO4KziVJSWQtDwXVZ_ZDPH0lb9rhQWa7WJMftr8YWkmYoOxq5r-Bj34afkEK6NTSSHQ2YX8c/s1600/IMG_3832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHmUQnunL1FmWmM9lJzm2t63o9gD1ks51XtRAbCl4TmRgTgZgkpKZ7CCA2IuHg4JYLHB0IO4KziVJSWQtDwXVZ_ZDPH0lb9rhQWa7WJMftr8YWkmYoOxq5r-Bj34afkEK6NTSSHQ2YX8c/s1600/IMG_3832.JPG" height="360" width="640" /></a></div>
<div style="text-align: center;">
<b>TASTE THE RAINBOW KALE SALAD</b></div>
<b><br /></b>
<b>INGREDIENTS:</b><br />
1 - large 10oz bag of chopped <b>Kale</b><br />
3 medium <b>Carrots,</b> sliced ( I used tri-color carrots)<br />
1 <b>Red Pepper</b>, chopped<br />
3/4 cup <b>Cilantro</b>, rough chopped<br />
1/4 cup minced <b>Red Onion</b> or<b> Green Onion</b><br />
1.5 cups shelled <b>Edamame </b>(out of the shell)<br />
3/4 cup <b>Cashews</b><br />
* ground <b>black pepper</b> and <b>sesame seeds</b> as garnish<br />
2 Tbsp <b>Toasted Sesame Oil</b><br />
3 Tbsp low sodium <b>Soy Sauce</b>, or gluten free <b>Tamari</b><br />
2 Tbsp <b>Lemon Juice</b><br />
3 Tbsp <b>Rice Wine Vinegar</b><br />
2 Tbsp <b>Maple Syrup</b><br />
1 tsp fresh grated <b>Ginger</b><br />
3 cloves <b>Garlic</b>, minced<br />
<br />
<b>DIRECTIONS:</b><br />
<br />
<div style="text-align: justify;">
1. Rinse the kale and pick out and discard any woody stems. In a large mixing bowl, massage the kale with both hands until it is a shiny green and reduces in bulk a bit. This will help remove any bitterness.</div>
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<br /></div>
<div style="text-align: justify;">
2. To the kale add the carrots, red pepper, cilantro, and onion. Toss to combine. </div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F-dlbmiM-QVNXQlAwdR9NINoXnp5p_7easlst6yxDRQriqzo6_g_FEztH4XhQXM2oPms3kneuVf5yAbfqI7OwmFTthiEEQ09fEzCd4qbrUwWdg3V6mA6AgLqyDfCBcv-foip4JofRIs/s1600/IMG_3830.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6F-dlbmiM-QVNXQlAwdR9NINoXnp5p_7easlst6yxDRQriqzo6_g_FEztH4XhQXM2oPms3kneuVf5yAbfqI7OwmFTthiEEQ09fEzCd4qbrUwWdg3V6mA6AgLqyDfCBcv-foip4JofRIs/s1600/IMG_3830.JPG" height="360" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(massaged kale with carrots, red pepper, cilantro, and onion)</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
3. If using frozen edamame, thaw in hot water in the microwave a few minutes. Rinse and drain.</div>
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<div style="text-align: justify;">
4. Blend dressing ingredients: sesame oil, soy sauce, lemon juice, rice wine vinegar, maple syrup, ginger and garlic. You can use a blender or whisk. Set aside.</div>
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<br /></div>
<div style="text-align: justify;">
5. I like to set aside two bowls of salad for lunch the next day and then plate the remainder on two large dinner plates. Top all four servings with the edamame and cashews. You can eat it all now or save some for later depending on how many you are feeding.</div>
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<br /></div>
<div style="text-align: justify;">
6. Drizzle dressing over plated salads. If you are saving salads for lunch the next day store the leftover dressing in a small plastic container for portability. Shake before pouring the next day.</div>
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<br /></div>
<div style="text-align: justify;">
7. I like to sprinkle the salad with fresh ground black pepper and, when I have them on hand, sesame seeds.</div>
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<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Edamame added then tossed in dressing before plating)</span></b></td></tr>
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* Pictured above - Alternatively you can mix the edamame with the other veggies and toss with dressing. Then plate the salad and top with cashews and black pepper. Only do this if you are eating the entire salad. It will get soggy overnight if it has dressing mixed in.</div>
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<b>-Bon Appetit</b></div>
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<b><br /></b></div>
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<b>" <i>No one has ever gotten fat from eating too much kale.</i>" Author Unknown</b></div>
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<span class="Apple-style-span" style="color: #fff2cc;">.</span></div>
Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com6tag:blogger.com,1999:blog-4739091846433894320.post-28518058326781108112015-03-22T09:18:00.001-07:002015-03-22T09:18:30.478-07:00Vegan - Ginger and Date Scones<br />
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Last week we were at Saturday morning coffee at <a href="http://www.yelp.com/biz/coffee-culture-annex-corvallis">Coffee Culture</a> and when ordering our drinks <a href="http://troubadourtriumph.blogspot.com/">Troubadour</a> noticed they had ginger/date scones in the pastry case. None of the pastries they bake and sell are vegan, so I told him I'd make him some for breakfast the next day. These are my creation. They turned out pretty well.</div>
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In the cupboard I happened to have an old bag of un-crystallized <a href="http://www.ebay.com/itm/like/171332165559?lpid=82&chn=ps">candied ginger</a> bought from Trader Joes. I like it because there is no added sugar. (<i>I have since learned they may contain lead so you might want to use a different brand</i>) I used this ginger chopped in little pieces in combination with some chopped <a href="http://en.wikipedia.org/wiki/Deglet_Nour">deglet noor dates</a>.</div>
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For gluten free - use an all purpose gluten free flour blend.</div>
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<b>GINGER AND DATE SCONES</b></div>
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<b>INGREDIENTS:</b></div>
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2 Cups organic unbleached White <b>Flour</b> (you can use 1 cup white and 1 cup whole wheat) </div>
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3 tsp <b>Baking Powder</b></div>
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1/2 tsp <b>Cinnamon</b></div>
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2 Tbsp <b>Turbinado Sugar</b></div>
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1/4 Cup vegan <b>Margarine</b> such as <a href="http://www.earthbalancenatural.com/product/vegan-buttery-sticks/">Earth Balance Vegan Buttery Sticks</a></div>
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1/4 cup chopped <b>Deglet Noor Dates</b></div>
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1/4 cup finely chopped <b>Candied Ginger</b></div>
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3/4 Cup Unsweetened <b>Non-Dairy Milk</b> (I used soy)</div>
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1 tsp <b>Vanilla</b></div>
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<b>DIRECTIONS:</b></div>
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1. Preheat oven to 450˚F and lightly grease a baking sheet.</div>
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2. Put flour, baking powder, cinnamon, and sugar in a bowl and whisk together. Cut in margarine with pastry blender until it resembles fine crumbles. Stir in ginger and dates.</div>
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3. Stir in non-dairy milk and vanilla. If the dough is a little dry turn out onto floured surface and knead to mix. Pat into a round approximately 1 inch thick and 8 inches in diameter. </div>
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4. Cut the round in half and then each half into 3 pie shapes wedges.</div>
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5. Place on baking sheet and bake for 10-12 minutes until risen and golden brown. Let cool a bit on a wire rack then enjoy.</div>
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<b>- Bon Appetit</b></div>
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<b>" <i>I worship scones and danishes. If I never had another meal, I wouldn't care as long as I could eat pastries and jelly doughnuts.</i>" - Gene Simmons</b></div>
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Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com4tag:blogger.com,1999:blog-4739091846433894320.post-33135389151288431522015-03-12T06:48:00.002-07:002015-03-12T06:49:07.919-07:00Rockin' Moroccan Quinoa Salad<div style="text-align: justify;">
My salad recipes typically have spices mixed in with their dressings for flavor. With this dish I mixed it up a little bit and cooked the quinoa in the spices to infuse the flavors directly in the quinoa. </div>
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Here is a <a href="http://en.wikipedia.org/wiki/Moroccan_cuisine">LINK</a> to an article on Moroccan cuisine which includes a list of spices and herbs grown in Morocco. Quite a few are used in this recipe and inspired the name. A typical Moroccan dish will use couscous, but I prefer quinoa for the texture and protein content.</div>
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This salad is tasty when eaten right after prepared, but after sitting overnight or made ahead several hours, the flavors increase even more. For this reason it makes a good make-ahead potluck or picnic dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_69RsgeazbQR_L0DxcWxOe5BAFhui2Ys6oZRQogstwKnPTNGDjysjbeVG32l65kctJb4IsDJDfknS8b5gXvLPYORi-pK0T91gK4f3S-Fp1JWv3ub79M3iiEbiIGNGI51WM73ilTW_6Q/s1600/IMG_3649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC_69RsgeazbQR_L0DxcWxOe5BAFhui2Ys6oZRQogstwKnPTNGDjysjbeVG32l65kctJb4IsDJDfknS8b5gXvLPYORi-pK0T91gK4f3S-Fp1JWv3ub79M3iiEbiIGNGI51WM73ilTW_6Q/s1600/IMG_3649.JPG" height="360" width="640" /></a></div>
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<div style="text-align: center;">
<b>ROCKIN' MOROCCAN QUINOA SALAD</b></div>
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<b>INGREDIENTS:</b><br />
2-1/4 cups <b>Water</b><br />
1-1/2 cups <b>Quinoa</b><br />
2 tsp <b>No Chicken Bouillon</b><br />
1/4 tsp <b>Cayenne Pepper</b><br />
1/4 tsp <b>Cumin</b><br />
1/4 tsp ground <b>Ginger</b><br />
1/4 tsp <b>Cinnamon</b><br />
1/4 tsp <b>Turmeric</b><br />
1 <b>Carrot</b>, grated<br />
6-8 <b>Green Onions</b>, sliced<br />
1 <b>Red Pepper</b>, diced<br />
1 - 15oz can <b>Chick Peas</b>, drained and rinsed<br />
1/4 cup <b>Thompson Seedless Raisins</b><br />
8 <b>Deglet Noor Dates</b>, pitted and chopped<br />
1/4 cup chopped <b>Cilantro</b><br />
1/4 cup <b>Orange Juice</b><br />
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<b>DIRECTIONS:</b><br />
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<br />
<div style="text-align: justify;">
1. In medium saucepan combine, water, bouillon and quinoa. Stir in cayenne, cumin, ginger, cinnamon, and turmeric. Bring to a boil then cover and reduce heat to simmer. Simmer for 15 minutes until water is absorbed. Remove from heat and let set for 5 minutes. Transfer cooked quinoa to a large mixing bowl to cool. While the quinoa is cooking, prepare the rest of the ingredients.</div>
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2. When quinoa is room temperature add in shredded carrot, green onion, red pepper, chick peas, raisins, dates, and cilantro. Stir well to combine.</div>
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3. Sprinkle with the orange juice and stir again.</div>
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4. Serve immediately or refrigerate for serving later.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLE8NkU9LSJ2CWM-lWZbPVvMKzH2NT3nT0uAuLq0J4iG2VgRfuI7gP7DI3rzX6P77boNcHupCzNIMQdCWOliYHY7iCrfnmOK183dG6oIVh2c4JqCe2WVM0U04YTx4AE4HlxZSItWyk22E/s1600/IMG_3648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLE8NkU9LSJ2CWM-lWZbPVvMKzH2NT3nT0uAuLq0J4iG2VgRfuI7gP7DI3rzX6P77boNcHupCzNIMQdCWOliYHY7iCrfnmOK183dG6oIVh2c4JqCe2WVM0U04YTx4AE4HlxZSItWyk22E/s1600/IMG_3648.JPG" height="225" width="400" /></a></div>
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<b>- Bon Appetit</b><br />
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<b>" <i>You can do a lot for your diet by eliminating foods that have mascots.</i>" - Ted Spiker</b><br />
<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com4tag:blogger.com,1999:blog-4739091846433894320.post-91597679802309399652015-03-04T06:14:00.001-08:002015-05-05T18:16:49.733-07:00One Pot Thai Noodle Bowl<div style="text-align: justify;">
Some time ago, a coworker gave me the recipe that was the inspiration for the dish. I have no idea where she got it, but I looked at it, made a few changes and also made it vegan.</div>
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It has become a favorite in our house. So much so that I will be making it for my carnivorous brother this weekend.</div>
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Tamarind paste can be hard to come by if you don't have an Asian or Indian market nearby, but you can substitute an equal amount of balsamic vinegar to mimic the tart taste.</div>
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For a gluten free option you could use a gluten-free rice or quinoa noodle, although I have not tried it. You might have to adjust the amount of liquid if they absorb more than a wheat noodle.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzLGdj7tF9faviqBSYAZ32W8IcOEziN4L1MEGOalUSsmLt5rtlF44Sjwmav5GoI9Fzz1qhi3Zja4mYjw0Nd9K4nasxmEZqKGlA9gZuEEZ45ueWk0s9psokvuxafPaB1Qm8PakIZ3AZNw/s1600/IMG_3666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzLGdj7tF9faviqBSYAZ32W8IcOEziN4L1MEGOalUSsmLt5rtlF44Sjwmav5GoI9Fzz1qhi3Zja4mYjw0Nd9K4nasxmEZqKGlA9gZuEEZ45ueWk0s9psokvuxafPaB1Qm8PakIZ3AZNw/s1600/IMG_3666.JPG" height="360" width="640" /></a></div>
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<b>ONE POT THAI NOODLE BOWL</b></div>
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<b>INGREDIENTS:</b></div>
<div style="text-align: left;">
4.5 cups <b>Water</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDzWOxeDXYHHUXJmozA_hyjdWFzxKHtsv_3Rs45iEBikLBypegOPX5oXrwkJcCtnXv8jTsR7WaS_bHwFxhxAxBdbUd2WVv-f6knTmPYIGlFn2q7FX0o4yiNlkEr-5wfVAnn3PdMG0PuQ/s1600/IMG_3661.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPDzWOxeDXYHHUXJmozA_hyjdWFzxKHtsv_3Rs45iEBikLBypegOPX5oXrwkJcCtnXv8jTsR7WaS_bHwFxhxAxBdbUd2WVv-f6knTmPYIGlFn2q7FX0o4yiNlkEr-5wfVAnn3PdMG0PuQ/s1600/IMG_3661.JPG" height="273" width="320" /></a>3 tsp <b><a href="http://www.soupsonline.com/p-465-better-than-bouillon-no-chicken-vegan-base.aspx#.VPcSHyicITM">No Chicken Bouillon</a></b></div>
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1 Tbsp <b>Soy Sauce</b></div>
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1 Tbsp <b><a href="http://thaifood.about.com/od/glossary/p/Tamarind-Paste-How-To-Buy-Make-And-Use-Tamarind-Substitutions.htm">Tamarind Paste</a></b> (or <b>Balsamic Vinegar</b>)</div>
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1 Tbsp <b>Brown Sugar</b></div>
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1/2 tsp <b>Red Pepper Fake</b>s</div>
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2 Tbsp <b>Peanut Butter</b></div>
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1 Tbsp minced fresh <b>Ginger Root</b></div>
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5 cloves <b>Garlic</b>, peeled and minced</div>
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5 <b>Green Onions</b>, sliced</div>
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2 large <b>Carrots</b>, sliced in rounds</div>
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1 <b>Green </b>or<b> Red Pepper</b>, coarse chopped</div>
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1.5 cups shredded <b>Cabbage</b></div>
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<b><span class="Apple-style-span" style="font-weight: normal;">12 oz <b>Linguine Noodles</b> (broken in half)</span></b></div>
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3/4 cup <b>Cilantro</b>, coarse chopped</div>
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2 Tbsp <b>Lime Juice</b></div>
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3/4 cup <b>Roasted Unsalted Peanuts</b> (for garnish)</div>
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<b>DIRECTIONS:</b></div>
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<div style="text-align: justify;">
1. In a large soup pot, on high heat, whisk together water, bouillon, soy sauce, tamarind paste/or vinegar, brown sugar, red pepper flakes, peanut butter, ginger root, and garlic. </div>
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2. Once sauce ingredients are combined add in green onions, carrots, green or red pepper, cabbage, and halved linguine noodles . Stir to combine. Stirring will be awkward until the noodles soften. Do not worry if you break a few noodles.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikA2bLHdsvktHbkm10bfBFOfkvC3xtw5V3xxu7zxJls7fBkIkx5KbMT-jjn59yASMEpSauQf1yNnVABp-eGb-4zNLpIycn7VWni6eoUoXSIFIsJj0lFHYF_s1faMmPpcBHZ2jNusl1K-4/s1600/IMG_3663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikA2bLHdsvktHbkm10bfBFOfkvC3xtw5V3xxu7zxJls7fBkIkx5KbMT-jjn59yASMEpSauQf1yNnVABp-eGb-4zNLpIycn7VWni6eoUoXSIFIsJj0lFHYF_s1faMmPpcBHZ2jNusl1K-4/s1600/IMG_3663.JPG" height="225" width="400" /></a></div>
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3. Bring to a boil, then cover and reduce heat to a simmer. Simmer for 15 minutes stirring every few minutes to make sure the noodles don't stick to each other or the bottom of the pot.</div>
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4. When there is about 2 minutes left on the timer, stir in cilantro and lime juice. The dish is done when the noodles are cooked and the sauce has thickened.</div>
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<div style="text-align: justify;">
5. Garnish with roasted peanuts.</div>
<div style="text-align: justify;">
<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzLGdj7tF9faviqBSYAZ32W8IcOEziN4L1MEGOalUSsmLt5rtlF44Sjwmav5GoI9Fzz1qhi3Zja4mYjw0Nd9K4nasxmEZqKGlA9gZuEEZ45ueWk0s9psokvuxafPaB1Qm8PakIZ3AZNw/s1600/IMG_3666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWzLGdj7tF9faviqBSYAZ32W8IcOEziN4L1MEGOalUSsmLt5rtlF44Sjwmav5GoI9Fzz1qhi3Zja4mYjw0Nd9K4nasxmEZqKGlA9gZuEEZ45ueWk0s9psokvuxafPaB1Qm8PakIZ3AZNw/s1600/IMG_3666.JPG" height="225" width="400" /></a></div>
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<br /></div>
<div style="text-align: justify;">
<b>- Bon Appetit</b></div>
<div style="text-align: justify;">
<b><br /></b></div>
<div style="text-align: justify;">
<b>" <i>Gardening requires a lot of water - most of it in the form of perspiration.</i>" - Lou Erickson</b></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #fff2cc;">.</span></div>
Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2tag:blogger.com,1999:blog-4739091846433894320.post-38063869863435960682015-02-21T11:59:00.001-08:002015-02-21T11:59:13.437-08:00Smothered Roasted Potatoes<div style="text-align: justify;">
Every once in a while I crave chili cheese fries. I know they aren't healthy so I've devised this recipe as a somewhat healthier alternative.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
You can use leftover homemade chili, which is always best, or a canned veggie chili. In a pinch, or when I want a fairly easy weeknight meal, I use <a href="http://www.traderjoes.com/fearless-flyer/article/1851">Trader Joe's Organic Vegetarian Chili with Red Beans and Tofu</a> and add fresh sliced mushrooms or green peppers to dress it up a bit.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
To avoid using the <strike>science oven</strike> microwave, I will put the chili in a <a href="http://www.shopworldkitchen.com/stovetop-pyroceram-blue-cornflower-4-pc-casserole-set/A-423C-BF.html#start=2&sz=12&src=015d6cd3fb4628e2dcd8">CorningWare</a> or other ovenproof glass bakeware, cover it and cook it beside the potatoes, stirring once when I stir the potatoes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcD1jjxALVNuNBt1aalKCys88jAL0J6Fmh06Z1PlDclB89xXNTmiDgVD-1b-5YO02PIKtgY6baK7o-HgsS981G1yoqwUqoGPZz9eY2l4qVdpxNgAj98-i6wlReaS-2Da-w1wkjMVxvx8M/s1600/IMG_3659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcD1jjxALVNuNBt1aalKCys88jAL0J6Fmh06Z1PlDclB89xXNTmiDgVD-1b-5YO02PIKtgY6baK7o-HgsS981G1yoqwUqoGPZz9eY2l4qVdpxNgAj98-i6wlReaS-2Da-w1wkjMVxvx8M/s1600/IMG_3659.JPG" height="360" width="640" /></a></div>
<div style="text-align: center;">
<b>SMOTHERED ROASTED POTATOES</b></div>
<div style="text-align: center;">
Serves 2</div>
<br />
<b>INGREDIENTS:</b><br />
<br />
2 <b>Russet</b> or 4 <b>Red Potatoes</b><br />
<b>Olive Oil </b>spray<br />
<b>Granulated Garlic</b><br />
ground <b>Black Pepper</b><br />
1.5 to 2 cups <b>Chili</b><br />
1/4 to 1/2 cup vegan <b>Cheddar</b> (I used <a href="http://us.daiyafoods.com/products/dairy-free-cheese-shreds/cheddar-style-shreds">Daiya Cheddar Shreds</a>)<br />
2 <b>Green Onions</b>, sliced<br />
1/2 <b>Avocado</b>, peeled and diced<br />
* optional chili add-ons such as <b>Mushroom</b> or <b>Green Pepper</b><br />
<br />
<b>DIRECTIONS:</b><br />
<br />
<div style="text-align: justify;">
1. Preheat oven to 425˚F (218˚C). Line a baking sheet with aluminum foil and spray with olive oil or other non-stick cooking spray.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Wash and then cut potatoes into 1" cubes. Place the potato cubes on the baking sheet. Spray the potatoes with olive oil or non-stick spray. Sprinkle with granulated garlic and fresh ground black pepper.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. If you are heating the chili in the oven, place it in an oven proof dish with a cover. Place both the pan of potatoes and chili in the oven and set your timer for 11 minutes.</div>
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<br /></div>
<div style="text-align: justify;">
4. After 11 minutes remove chili and stir. Place back in the oven. Remove pan of potatoes and turn them using a spatula. Place both back in the oven for an additional 11 minutes.</div>
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<br /></div>
<div style="text-align: justify;">
5. When the potatoes are done, remove both the chili and the potatoes. Divide the potatoes between two serving dishes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nXPX__uS162CpyYYz29yAsUigWzl2dw_J-b7q91aJY8ia0_Y_fzvDYyXUMDnnlPpC5hVOhzhJfEl_PFCpGnzAkF68SOgAMxVrHmAB25TLOzk2KpSnlDlbPfS1pyjZjHD2Xa7vZIVKo4/s1600/IMG_3653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3nXPX__uS162CpyYYz29yAsUigWzl2dw_J-b7q91aJY8ia0_Y_fzvDYyXUMDnnlPpC5hVOhzhJfEl_PFCpGnzAkF68SOgAMxVrHmAB25TLOzk2KpSnlDlbPfS1pyjZjHD2Xa7vZIVKo4/s1600/IMG_3653.JPG" height="225" width="400" /></a></div>
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6. Sprinkle with a little of the cheddar. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbohOMPj0UTqJukZK_LNx3JO5gJkmnQsY4oHJZjm4KXlvLTSBlZ5HsHLf1BiIHQot9J8nLnc9dlq6ABI4hvD4tttLeEGk_HhvqjGi7H9cIuZvISp-Ic91V30Roj6gI8fRhVBwqYKmxQs/s1600/IMG_3654.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMbohOMPj0UTqJukZK_LNx3JO5gJkmnQsY4oHJZjm4KXlvLTSBlZ5HsHLf1BiIHQot9J8nLnc9dlq6ABI4hvD4tttLeEGk_HhvqjGi7H9cIuZvISp-Ic91V30Roj6gI8fRhVBwqYKmxQs/s1600/IMG_3654.JPG" height="225" width="400" /></a></div>
<br />
7. Divide the chili between the dishes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Cv4eTjZ7_xGmZejpYLIQQ37cCX-vCyaArqDwZXPzJLphB6WgSFajPp6fBX2lJK46E9yNdEGWXeWg2BsbyxhhSLrgjznBc7p6gRNbFw5LWX0H8aFdDMFzO6AhOkt4Ha-oubsgPOYDQ2g/s1600/IMG_3655.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Cv4eTjZ7_xGmZejpYLIQQ37cCX-vCyaArqDwZXPzJLphB6WgSFajPp6fBX2lJK46E9yNdEGWXeWg2BsbyxhhSLrgjznBc7p6gRNbFw5LWX0H8aFdDMFzO6AhOkt4Ha-oubsgPOYDQ2g/s1600/IMG_3655.JPG" height="225" width="400" /></a></div>
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<div style="text-align: justify;">
8. Sprinkle with remaining cheddar, green onions, and avocado. Sprinkle with additional black pepper if desired.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoIv2UWRGkj_eiXLW0SArodVZWeyTg4ij4wKplhThdO0SPsnFi_BmCPnsnsJXaP1Mx9ymhAuTnygrbB_CkanbvtQlIRgGTtU5KBCjtRQUKe6z_gCH1f58iZivDLYfwpgTnP1lqXsITUI/s1600/IMG_3660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMoIv2UWRGkj_eiXLW0SArodVZWeyTg4ij4wKplhThdO0SPsnFi_BmCPnsnsJXaP1Mx9ymhAuTnygrbB_CkanbvtQlIRgGTtU5KBCjtRQUKe6z_gCH1f58iZivDLYfwpgTnP1lqXsITUI/s1600/IMG_3660.JPG" height="225" width="400" /></a></div>
<br />
<b>Bon Appetit</b><br />
<b><br /></b>
<div style="text-align: justify;">
<b>"<i>What a strange idea: comfort food. Isn't every food comforting in its own way! Why are certain foods disqualified?</i>" - David Tanis in <i>A Platter of Figs and Other Recipes</i></b></div>
<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com0tag:blogger.com,1999:blog-4739091846433894320.post-82526136630171243922015-02-10T06:34:00.000-08:002015-02-10T06:34:28.280-08:00Rustic Cabbage Soup with White Beans<div style="text-align: justify;">
I apologize that it has been a few weeks since I last posted a recipe. I just haven't found the time or inclination until now to post. I find that I often make the same recipes over and over so it isn't until I make one I haven't made in a while that I have one to share.</div>
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<br /></div>
<div style="text-align: justify;">
It is still soup season here in the Pacific Northwest. Our temperatures are quite mild but it has been rainy the last week or so. Time to make soup.</div>
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<br /></div>
<div style="text-align: justify;">
This recipe is quite simple and also reminds me a little of my <a href="http://trobairitztable.blogspot.com/2013/11/garlic-and-white-bean-soup.html">Garlic and White Bean soup</a>. <a href="http://troubadourtriumph.blogspot.com/">Troubadour </a>enjoys it served over a toasted piece of Italian bread while I like to dip the bread in the soup.</div>
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<br />
<div style="text-align: center;">
<b>RUSTIC CABBAGE SOUP WITH WHITE BEANS</b></div>
<b><br /></b>
<b>INGREDIENTS:</b><br />
<br />
5 cloves<b> Garlic</b>, peeled and minced<br />
1 <b>Onion</b>, peeled and diced<br />
2-3 <b>Carrots</b>, sliced<br />
1 sm or 1/2 large head of <b>Cabbage</b>, shredded<br />
3 small <b>Potatoes</b>,<b> </b>diced<br />
6 cups <b>Water</b><br />
3 heaping tsps <b><a href="http://www.amazon.com/gp/product/B004XM4UP2/ref=pd_lpo_sbs_dp_ss_1?pf_rd_p=1944687462&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B000N7YKQK&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1FQKDQP1RVXEEAPQJYFD">No Chicken Bouillon</a></b><br />
1/3 cup <b>Tomato Paste</b> (no salt added)<br />
2 <b>Bay Leaves</b><br />
1 tsp <b><a href="http://en.wikipedia.org/wiki/Herbes_de_Provence">Herbs de Provence</a> </b>or<b> <a href="http://www.frontiercoop.com/recipes/italian-seasoning-blend">Italian Seasoning Blend</a></b><br />
1 - 15 oz can or 1.5 cups cooked <b>White Beans</b><br />
Sprinkle of <b>Black Pepper</b><br />
* <b>Crusty Bread</b> for serving or dipping<br />
<br />
<b>DIRECTIONS:</b><br />
<br />
<div style="text-align: justify;">
1. In large soup pot, saute the garlic, onion, and carrots with a little water. You can use oil, but I prefer water to reduce fat content.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Once the onion mixture has softened add the cabbage and potatoes and saute for another minute or two.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Add the water, no chicken bouillon, tomato paste, bay leaves, and Herbs de Provence. Stir well to combine. Bring to a boil, then cover and reduce to a simmer for 30-40 minutes until cabbage and potatoes are cooked.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Add beans and cook for another 5 minutes until heated through.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5. Serve over toasted bread or on its own with bread on the side for dipping. Sprinkle with black pepper to taste.</div>
<div style="text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYFkE5GkHhq0fwOUONearymT5m8HHmzh5mJTvw2e41hqQXaE_c0giWAnJruNyYH6wmSMAVro_fZWYfdXkJtzIKLBLEJThp9AXgatao86QiSo2UcWrCma1mzTNyHCHwTgrIInyT1TcGJU/s1600/IMG_3524.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYFkE5GkHhq0fwOUONearymT5m8HHmzh5mJTvw2e41hqQXaE_c0giWAnJruNyYH6wmSMAVro_fZWYfdXkJtzIKLBLEJThp9AXgatao86QiSo2UcWrCma1mzTNyHCHwTgrIInyT1TcGJU/s1600/IMG_3524.JPG" height="225" width="400" /></a></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
<b>- Bon Appetit</b></div>
<div style="text-align: justify;">
<b><br /></b></div>
<div style="text-align: justify;">
<b>"<i>An idealist is one who, on noticing that roses smell better than cabbage, concludes that it will also make better soup</i>." - H.L. Mencken</b></div>
<div style="text-align: justify;">
<span class="Apple-style-span" style="color: #fff2cc;">.</span></div>
Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com8tag:blogger.com,1999:blog-4739091846433894320.post-67375316995480693132015-01-20T15:07:00.000-08:002015-01-20T15:07:03.298-08:00Peanut Butter and Oat Cookies - Vegan & Gluten Free<div style="text-align: justify;">
I've been posting up soup recipes quite often so I figured I'd best post up a recipe for some cookies.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
What I like about this recipe is the simplicity of the ingredients and that the cookies aren't too sweet. I make them everyone once in a while when I have a cookie craving but don't want a large batch.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I am sure you could add a few cacao nibs or chocolate chips, but I have yet to try them that way.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
**Tip - If you don't have quick oats on hand pulse some old fashioned oats in your blender or food processor to break them up a bit.</div>
<div style="text-align: justify;">
<br /></div>
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<div style="text-align: center;">
<b>PEANUT BUTTER AND OAT COOKIES</b></div>
<b><br /></b>
<b>INGREDIENTS:</b><br />
<br />
<div style="text-align: justify;">
1/2 cup All Natural <b>Peanut Butter </b>(not the kind with oil and sugar added)</div>
<div style="text-align: justify;">
1/4 cup <b>Brown Sugar</b> or <b>Evaporated Cane Juice</b></div>
<div style="text-align: justify;">
1 tsp <b>Vanilla</b></div>
<div style="text-align: justify;">
1 Tbsp <b>Soy Milk</b> - or other non-dairy milk</div>
<div style="text-align: justify;">
1-1/4 cups <b>Quick Oats</b></div>
<div style="text-align: justify;">
1/2 tsp <b>Baking Soda</b></div>
<div style="text-align: justify;">
1 <b>Flax Egg</b> (1 Tbsp <b>Ground</b> <b>Flax Seeds</b> + 3 Tbsp W<b>arm Water</b>)</div>
<div style="text-align: justify;">
** optional - a 1/4 tsp <b>Cinnamon</b> or ground <b>Cardamom</b></div>
<div style="text-align: justify;">
** optional - a handful of <b>Roasted Peanuts</b> for decoration</div>
<br />
<b>DIRECTIONS:</b><br />
<br />
<div style="text-align: justify;">
1. Preheat oven to 350˚F (176.6˚C) and spray two baking sheets with non-stick spray.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
2. Mix the flax seeds with warm water. Stir and set aside to thicken.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
3. Cream the peanut butter with the sugar. Add the vanilla and non-dairy milk and mix again.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
4. Add the thickened flax egg to the peanut butter mixture and mix well.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
5. Add the oats, baking soda, (and cinnamon or cardamom if using this option) and stir until everything is incorporated. Mixture will form a still dough you can handle.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
6. Roll into balls and press the ball flat with a rubber spatula or the bottom of a glass. Top with a half roasted peanut or two.</div>
<div style="text-align: justify;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkB1s59EBfdOKcbBv9AYZnYjc3756dWNHEbs-WS6WN0IyoZByUP-VvpVQAW0TITDWBernQ237GKUn56Iv6E0ipQaAGCEPPMLDadCu-TKVdX-IAzPpgqMGJS84eXO_0PqP66Z9iKers1c/s1600/IMG_3263.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXkB1s59EBfdOKcbBv9AYZnYjc3756dWNHEbs-WS6WN0IyoZByUP-VvpVQAW0TITDWBernQ237GKUn56Iv6E0ipQaAGCEPPMLDadCu-TKVdX-IAzPpgqMGJS84eXO_0PqP66Z9iKers1c/s1600/IMG_3263.JPG" height="320" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Ready for the oven)</span></b></td></tr>
</tbody></table>
<div style="text-align: justify;">
7. Bake in oven for 10-12 minutes until golden.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
8. Remove from oven and cool on a wire rack. Make 15-18 cookies depending on size. </div>
<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GEiTIMzTAZbY1nzAVAsCoUE4FZhHt4aCVbERhelulgb3MPxuAOSUVtGYqsyIbXmYgedHxao78J0rlJhUNnlhwfHHX9fSiNde9uHBp9CrXId1ET2gChiqyMFVYFACRlFyKzjqfXjQOao/s1600/IMG_3275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GEiTIMzTAZbY1nzAVAsCoUE4FZhHt4aCVbERhelulgb3MPxuAOSUVtGYqsyIbXmYgedHxao78J0rlJhUNnlhwfHHX9fSiNde9uHBp9CrXId1ET2gChiqyMFVYFACRlFyKzjqfXjQOao/s1600/IMG_3275.JPG" height="360" width="640" /></a></div>
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NOTE - I have noticed that the cookies spread more when I use brown sugar. Brown sugar was used in the cookies in all of these pictures.</div>
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<b>- Bon Appetit</b></div>
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<b>" <i>Man cannot live by bread alone; he must have peanut butter.</i>" - James A. Garfield</b></div>
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<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2tag:blogger.com,1999:blog-4739091846433894320.post-26176489242979652662015-01-07T06:33:00.001-08:002015-01-07T06:33:19.482-08:00Vegan Black Eyed Pea Soup<div style="text-align: justify;">
Well, since I put up a biscuit recipe last time, I figured why not another soup recipe to go with it.</div>
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Back eyed peas are popular in the southern US and considered a soul food. Most recipes for black eyed pea soup contain several kinds of sausages, and a lot of them contain collard greens as well.</div>
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For my recipe I use a little liquid smoke to mimic sausage and leave out the greens. Feel free to add a little spinach or whatever greens you have on hand.</div>
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<a href="http://en.wikipedia.org/wiki/Black-eyed_pea">Black eyed peas</a> are a subspecies of the <a href="http://en.wikipedia.org/wiki/Cowpea">cowpea</a> and are a legume rather than a pea.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieq8oGVBFnRn57cB6fKkvY1jbwGXXeZsViJfhl-9J9NoDMk5a0GrCbzDuyX4RAoL9vaVU3jzKszCALZrcGq7kXUW2Ef4We_u47qgg5GPvrvtvPPvY7h4eQl3OOk4q1SY8JTmnsAymqoe8/s1600/IMG_3335.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieq8oGVBFnRn57cB6fKkvY1jbwGXXeZsViJfhl-9J9NoDMk5a0GrCbzDuyX4RAoL9vaVU3jzKszCALZrcGq7kXUW2Ef4We_u47qgg5GPvrvtvPPvY7h4eQl3OOk4q1SY8JTmnsAymqoe8/s1600/IMG_3335.JPG" height="360" width="640" /></a></div>
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<b>VEGAN BLACK EYED PEA SOUP</b></div>
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<b>INGREDIENTS:</b></div>
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3/4 cup <b>Celery</b>, diced</div>
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2-3 <b>Carrots</b>, sliced</div>
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1 <b>Onion</b>, chopped</div>
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3 cloves <b>Garlic</b>, minced</div>
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1 can diced no sodium added <b>Tomatoes</b> (I used Fire Roasted)</div>
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4 cups <b>Water</b></div>
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2 -3 tsps <b>Vegetable Bouillon</b> or <b><a href="http://www.vitacost.com/better-than-bouillon-vegetarian-no-beef-base-8-oz?csrc=GPF-PA-Food%20%26%20Beverages-098308225829&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=098308225829&gclid=CPPJ2LCLgsMCFRFafgodYjsAjg">'No Beef' Bouillon</a></b></div>
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2 - 15oz cans <b>Black Eyed Peas</b>, rinsed and drained (or 3 cups cooked)</div>
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1 large or 2 small <b>Potatoes</b>, diced</div>
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3/4 cup <b>Corn</b> kernels, frozen works well</div>
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1 tsp <b><a href="https://www.penzeys.com/catalog/product.aspx?catalog=24&product=177">Herbes de Provence</a></b></div>
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1 Tbsp vegan <b><a href="http://www.edwardandsons.com/thewizards_info.itml">Worcestershire Sauce</a></b></div>
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1/2 to 1 tsp <b><a href="http://www.wrightsliquidsmoke.com/">Liquid Smoke</a></b></div>
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<b>DIRECTIONS:</b></div>
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1. Add approximately 1/4 cup of water to a large soup pot and saute celery, carrots, onion, and garlic until tender.</div>
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2. Add tomatoes, water, bouillon, black eyed peas, potatoes, corn, herbes de provence, worcestershire sauce, and liquid smoke.</div>
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3. Bring to a boil. Cover and reduce heat to a simmer. Simmer for 25 minutes until all the veggies are cooked and the soup has thickened a little.</div>
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4. Season with salt and pepper to taste.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bk_ZAoK5TQyJnup3sKuuSeGUiGa_Icf0wWq709QkmCMCEDfwL301XLi_uP3ZvB_G_ltDhlszEUF8j2daO0IHTegj5jXAQ9akG2xBXiBv2MVDJ-Ai6E1yzihmRSZphz2c132VLuGolrE/s1600/IMG_3333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bk_ZAoK5TQyJnup3sKuuSeGUiGa_Icf0wWq709QkmCMCEDfwL301XLi_uP3ZvB_G_ltDhlszEUF8j2daO0IHTegj5jXAQ9akG2xBXiBv2MVDJ-Ai6E1yzihmRSZphz2c132VLuGolrE/s1600/IMG_3333.JPG" height="280" width="400" /></a></div>
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<b>- Bon Appetit</b></div>
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<b>" <i>Soup is a lot like family. Each ingredient enhances the others; each batch has its own characteristics; and it needs time to simmer to reach full flavor.</i>" - Marge Kennedy</b></div>
<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com4tag:blogger.com,1999:blog-4739091846433894320.post-79959645877375513612014-12-29T04:30:00.000-08:002014-12-29T04:30:01.956-08:00Momma's Baking Powder Biscuits Veganized<div style="text-align: justify;">
As a kid I can always remember my Mother making soup; all kinds of soup. For her it was filling and cheap, but for me and my brother it was delicious. </div>
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When she wasn't making homemade bread to go with the soup she was making a batch of baking powder biscuits. Any leftover biscuits would then be topped with peanut butter and homemade jam and eaten as a snack the next day.</div>
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When I left graduated high school and left home back in the late 80's I copied her recipe down on a small 3x5 index card. While the card is now stained and dog eared, I still take it out and make biscuits every once in a while when the soup I am making just calls for it.</div>
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This is her recipe that I have adapted to vegan. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcNwrFCMBaA10NxA26L4b4NpgeV_XK74ifCl5Oy62vA4PW_NRzabUtR6u3X7aiGpOXw67uafPEsTZC_pgP3JdUxod7D9xqKbkvzxFl9Og1jczZQgasIDH8SgSq_PQeJFjtOE6xbrD81E/s1600/IMG_3243.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjcNwrFCMBaA10NxA26L4b4NpgeV_XK74ifCl5Oy62vA4PW_NRzabUtR6u3X7aiGpOXw67uafPEsTZC_pgP3JdUxod7D9xqKbkvzxFl9Og1jczZQgasIDH8SgSq_PQeJFjtOE6xbrD81E/s1600/IMG_3243.JPG" height="352" width="640" /></a></div>
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<b>MOMMA'S BAKING POWDER BISCUITS</b></div>
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<b>INGREDIENTS:</b><br />
2 cups <b>Unbleached White Flour</b><br />
3 tsp <b>Baking Powder</b><br />
1/4 tsp <b>Salt</b><br />
1/4 cup vegan <b>Shortening </b>or<b> Margarine</b><br />
3/4 to 1 cup N<b>on-Dairy Milk</b> ( I used unsweetened soy)<br />
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<b>DIRECTIONS:</b><br />
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1. Preheat oven to 450˚F (232˚C)</div>
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2. In large bowl combine flour, baking powder, and salt. Stir well to combine.</div>
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3. Cut in shortening or margarine with a pastry blender until pieces of margarine are small - the size of peas.</div>
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4. Stir in 3/4 to 1 cup of non-dairy milk, just until it will hold together. Turn onto floured surface and knead 10 times.</div>
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5. Let rest 10 minutes with the mixing bowl covering it.</div>
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6. Pat dough until it is 3/4 to 1 inch thick. Cut into rounds with a circular cutter. I usually just use a drinking glass. Fold any scraps and re-pat out. Continue until the dough is used.</div>
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7. Place rounds of dough on greased baking sheet and bake for 12-15 minutes until risen and golden brown. Place on wire rack to cool or serve immediately. Makes 6 or so biscuits depending on thickness and width.</div>
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They are fluffy and break apart well for buttering and dipping in soup and stew. If you want to be adventurous you can add a little shredded vegan cheese and herbs to the flour mixture before stirring in the non-dairy milk.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIa-QmfPmX5i0D39S-sB01LabbPeJCPcENfIAiPHgfRlx00KM1vvK1cj3HXFkOv52prKIivMNfURWCVdsrxesYEPkpbi_1bahQi0xE-cJgjC3tJdvfH_3Qats0SbeGERVZgr-JENbiKaY/s1600/IMG_3246.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIa-QmfPmX5i0D39S-sB01LabbPeJCPcENfIAiPHgfRlx00KM1vvK1cj3HXFkOv52prKIivMNfURWCVdsrxesYEPkpbi_1bahQi0xE-cJgjC3tJdvfH_3Qats0SbeGERVZgr-JENbiKaY/s1600/IMG_3246.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b><span class="Apple-style-span" style="font-size: small;">(Biscuits pictures with my <a href="http://trobairitztable.blogspot.com/2012/10/lentil-and-portobello-stew.html">Lentil and Portobello Stew</a>)</span></b></td></tr>
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<b>- Bon Appetit</b></div>
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<b>"<i> Nostalgia is a file that removes the rough edges from the good old days.</i>" - Doug Larson</b><br />
<span class="Apple-style-span" style="color: #fff2cc;">.</span>Trobairitzhttp://www.blogger.com/profile/03453398807198746434noreply@blogger.com2