recipe

Good Morning Berry Muffins

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Good Morning! This morning I was in the mood for a tasty baked good and  to my delight when I went to the pantry I had everything to make muffins.  To go with the muffins I decided to try the Godiva coffee from Foodbuzz Tastemakers.

I tried the Chocolate Truffle, it was not bad hot but I had extra to try out a tasty iced coffee tomorrow.  I always find that to me flavored coffee is always better cold.  I guess we’ll see!

To go with my coffee I made up a batch of Berry Good Morning Muffins.


Inspired by Babycakes Blueberry Muffins
Ingredients:

  • 2 & 1/4 cups light spelt flour
  • 2 teaspoons baking bowder
  • 1 teaspoon baking soda
  • 1 teaspoon Himalayan salt (you can use regular)
  • 1/2 cup coconut oil (melted- however do not melt in the microwave; heat some water and place the jar in a hot water bath to melt)
  • 2/3 cup agave nectar
  • 2/3 cup unsweetened almond milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon extract or almond extract
  • 2/3 cup frozen mixed berries (no sugar added)
Preheat oven to 325F.  Line a muffin tin with paper liners or grease with coconut oil.
In a large bowl or stand mixer, whisk together the flour, baking powder, baking soda, and salt.  Then slowly beat in the coconut oil, agave nectar, almond milk, and extracts; mix until combined. Using a spatula, gently fold in the berries until evenly distributed.
Pour 1/3 cup of batter into each muffin cup.  Bake the muffins on the center rack for 22 minutes, rotate 180 degrees after 15 minutes. You will know the muffins are done when a toothpick is inserted in the center and comes out clean.  Remove muffins from the oven and let them stand in the tin for 5-10 minutes and then transfer to a wire rack to cool completely (if you can wait that long).

Fire Breathing

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This chili is spicy but so good! Enjoy!

Spicy Roasted Chilis Chili

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium sweet onion, small dice
  • 1 green bell pepper, small dice
  • 4 garlic, minced
  • 1/2 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 2 teaspoons cumin powder
  • 1 teaspoon sweet paprika
  • a mixture of 6-8 chilis (poblano, serrano, jalapeno, ect)
  • 1-15oz can of black beans, drained and rinsed
  • 1-15oz can of kidney beans, drained and rinsed
  • 1-150z can fire roasted tomatoes with green chilis
  • 1/2 cup of water
  • 8-oz tomato paste
Preheat the oven to 350F.  Place the chili peppers on a baking sheet and roast for 30-40 minutes until the peppers start to lightly brown/blacken. Remove from the oven and place in a big bowl and cover with plastic wrap.  Let the peppers sit for 10 minutes and then remove the skins from the peppers.  De-stem and place all of the peppers in a food processor and process until broken down. Set to the side.
Heat the olive oil in a large high sided skillet over medium-high heat.  Add the onion and green bell pepper and saute for 4-5 minutes until they soften.  Stir in the garlic and cook for one minute. Stir in the spices and ground chili peppers and cook for a minute.  If the mixture is looking dry add a tablespoon or two of water. Stir in the beans, tomatoes, tomato paste and water.  Bring the chili up to a simmer and cook for 10-15 minutes on medium, stirring ocassionally.
Serve with fresh lime wedges, sour supreme and diced fresh tomatoes.

Zucchini Pesto Quinoa Pie

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Ingredients:

  • 1 medium zucchini, thinly sliced (mandolin is best for this)
  • 1 tablespoon olive oil
  • 1 teaspoon sherry vinegar
  • 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • Salt & Pepper

Toss together and marinate while your preparer quinoa and pesto.

Cashew-Pea Pesto

  • 2 cups shelled sweet peas
  • 1 bunch garlic scapes, chopped (approx 1-1.5 cups)
  • 1/2 cup cashews
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup extra virgin olive oil

Process everything except olive oil together until small pieces. With the processor on slowly stream in the olive oil until smooth and blended together.

Quinoa– cook according to the directions.

Topping:

  • 1/2 cup panko
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon dried oregano

Mix together.

Method:
Preheat oven to 350F.
Place one layer of zucchini in the bottom of a pie pan. Top with the quinoa. Top the quinoa with the 1/2 cup of pesto and then top the pesto with the remaining zucchini. Top the zucchini with a layer of the panko topping and drizzle with a little olive oil. Bake for 20-25 minutes until browned.

CSA Week 2: Garlic Scape Pesto Pasta & a Hail Merry!

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Neil and I decided (very) last minute that we would partake in the Pete’s Greens CSA again this summer since we love their produce. Last week was the first pick up because we were away we ended up giving away most of it except the potatoes and garlic scapes that we had for our camping breakfast. This week we received:

  • Bag of Mesclun Greens
  • Beet Greens
  • Napa Cabbage
  • Sweet Salad Turnips
  • Garlic Scapes
  • Scallions
  • Zucchini
  • Easter Egg Radishes
  • Sage
  • Potatoes

Tonight is the first of many meals using these amazing organic and local ingredients. Enjoy- I know we did!


Garlic Scape Pesto Pasta with Zucchini

Yields 4 servings

Takes about 30 minutes total to make

Ingredients:

  • Garlic Scape Pesto
    • 1 cup raw walnut pieces
    • 1 bunch of garlic scapes (about 1 to 3/4 cup), chopped
    • 4 cups basil leaves
    • 2/3 cup olive oil
    • 1t salt
    • 1T sesame seeds
    • 2T nutritional yeast

Place the walnuts and garlic scapes in the bowl of a food processor and process until small crumble. Add in the basil leaves, turn the processor on low and slowly stream in the olive oil through the feed tube. Add in the salt, sesame seeds and nutritional yeast; process to combine.

  • Sauteed Zucchini
    • 2 medium zucchini, sliced into half moons
    • Cooking Spray
    • 1/2t salt
    • 1/4t black pepper
    • 1/2t garlic powder
    • 1t nutritional yeast

Heat a large saute pan over medium-high heat.  Spray with cooking spray and toss in the zucchini and saute for 3-4 minutes just until they start to lightly brown.  Stir in the salt, pepper, garlic powder and nutritional yeast; cook for 2 more minutes.

  • 4 servings of pasta of your choice

In a large bowl toss the pasta, zucchini and 1/4 to 1/3 of the pesto together.  Serve warm, room temp or cold!

The pesto makes a lot more than you need for this dish so place any extra in a jar top with a layer of olive oil and seal tightly.  Store in the freezer until you need it again.  To defrost move from the freezer to the fridge 8 hours before using.

For dessert we shared one of these wonderful vegan, raw, gluten free tarts from Hail Merry.

It was one of the best desserts I have ever tried and I am looking forward to picking up the other 3 flavors over the next month.  It was so rich and the perfect balance of creamy chocolate, cookie crust and almond butter center- to die for.

Veggie Skewers & Black Bean-Corn-Mustard Green Salad

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Thursday night I had a crazy afternoon between a conference call, running, gardening and packing for our backpacking trip. So I decided to keep dinner quick and easy. I made veggie skewers with mini peppers, sweet onion and mushrooms; just toss with salt, pepper and olive oil and roast at 375F for 20-25 minutes. To go with the veggies I made a black bean and corn salad with mustard greens from my balcony garden.

Black Bean-Corn-Mustard Green Salad

  • 1T olive oil
  • 5 spring garlic, minced
  • 1/2 red onion, minced
  • 1 serrano chili, minced
  • 1-12oz bag of frozen sweet corn
  • 1-15oz can of black beans, rinsed and drained
  • 1 bunch of mustard greens, shredded
  • salt and pepper

In a large skillet heat the oil over medium-high heat; toss in the garlic, red onion and chili and cook for 3-4 minutes. Toss in the corn and saute until lightly browned about 5-8 minutes.  Stir in the black beans and mustard greens and cook until mustard greens are wilted.  Season with salt and pepper to taste.

 

Recipe Of The Week: Curried Lentil Orecchiette

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I have finally stepped back into the kitchen and I am doing some real cooking again! Last night I was in the mood for something warm and creamy.  I debated making a pasta with “cream” sauce and then I remembered I had coconut milk and curry leaves so I decided to make a curry pasta dish that ended up being so delicious; I can’t wait for lunch today!

Serves 4

Ingredients:

  • 2T Canola oil
  • 1t Mustard seeds
  • 1t Fenugreek seeds*
  • 1/2 cup Curry leaves*
  • 1/4t Turmeric
  • 1/2t Chili powder
  • 1t Curry powder
  • 1 medium onion, diced
  • 1 green chili, minced
  • 2 cups green cabbage, chopped
  • 3/4 cup Red lentils
  • 1-15oz can Diced tomatoes (no salt added)
  • 1-15oz can Lite coconut milk
  • 1/4t Ume plum vinegar or red wine vinegar
  • 1/4-1t Cayenne pepper (optional)
  • Salt and pepper to taste
  • 4 Servings of Orecchiette or other pasta, cooked according to directions

Directions:

In a large saute pan heat the oil over medium-high heat.  Add in the mustard seeds and fenugreek seeds and toast until they start to pop, about one to two minutes; then toss in the curry leaves and cook for one minute. Stir in the curry powder, turmeric and chili and stir to combine.  Stir in the onions, chili and cabbage and saute until the vegetables start to soften and are lightly browned. Stir in the red lentils and tomatoes and then the coconut milk.  Bring to a boil and then reduce to a simmer for 15 minutes.  While the lentils are cooking cook your pasta according to the directions.

Stir the vinegar and cayenne into the lentil mixture and add salt and pepper to taste.  Cook for 5 more minutes or until the lentils are softened.  Once the lentils are soft stir in the cooked pasta and serve!

*If you do not have curry leaves or fenugreek seeds you can omit them; the dish will not taste the same but it will still be delicious.  Feel free to add an additional 1/2 to 1 teaspoon of curry powder.

 

Reminder: I just wanted to encourage you to read my Yoga Aid Challenge post and donate any products (gently used or new) or services to my auction to raise money for Off The Mat.

Guest Post: VeganLisa’s Sweet Lemon Fig Poppyseed Bars

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In just a couple of weeks we will be welcoming summer. It is a short-lived season in Toronto, so I do all that I can to savour every second. Over the next three months, I have local farmers markets to visit, picnics to plan, and patios to patron.

With the change of seasons most people find their appetites turn away from the hearty, warming meals of winter to lighter, fresher fare. I consume a high-raw, vegan diet throughout the year but the bounty of local produce during the summer makes eating raw easy and incredibly delicious. Nothing saves a sweltering afternoon like a big juicy slice of watermelon. Salads, smoothies, and fruit slushies, sure say summer to me.

When the sun is shining I want nothing more than to be outdoors. Eating raw foods, means there is no need to heat up your house by turning on the oven. Putting together a salad, or blending up a smoothie takes a couple of minutes, leaving you more time to spend strolling through the city. Plus, raw foods are easier for our bodies to digest and provide plenty of energy to fuel a fantastic summer full of dancing at outdoor festivals, bike riding by the water and swimming at sunset.

Here’s a great recipe for an energy-packed snack bar to keep you full and satisfied as you tackle your 2011 Summer to-do list.

Sweet Lemon Fig Poppyseed Bars

  • 1 cup of rolled oats (the old fashioned not the instant kind)*
  • 1/2 cup raw cashews
  • pinch of sea salt
  • 1 cup Medjool dates, pitted (approximately 10)
  • 2 TBSP lemon juice
  • zest of 1 lemon
  • 3 dried Turkish figs
  • 1 TBSP poppyseeds

In a food processor, pulse the oats, cashews and salt until finely chopped. Add the remaining ingredients and process until well combined. Press into a parchment-lined 8X8 pan. Cut into 12 bars. Store in an airtight container in the fridge or freezer.

Thank you to Lindsay for inviting me to share a recipe with all of you. I hope your summers are full of fun and fantastic food. Well, if you’re a regular reader of Lindsay’s blog I have not doubt you’re already eating very well! If you’d like more raw food inspiration I’d love for you to stop by my blog veganculinarycrusade.com.

xo VeganLisa

*It can be hard to find raw rolled oats. They are usually steamed during processing. If you’d prefer to consume only raw ingredients replace the oats with 3/4 cup of almonds.