I’ve always had a strange relationship with food. After getting popped by hot bacon grease as a kid, I got mad at the meat, swore off bacon, and never ate it again. A similar childhood story, involving clear gelatin-like fat globules on a sandwich, ruined ham for me as well. Then, there’s the salami story, and the chicken leg story, and ... see, I was destined to be vegetarian.
No adventurous eater even with fruits and vegetables, I didn’t try a strawberry until my college years. C’mon, those weird spots or seeds still look kinda freaky. But, while babysitting for health nuts who served fresh strawberries to their kids for dessert, I felt pressured to try one. Thank God too because I’ve loved them ever since. You’d think that experience would’ve cured my culinary caution, but no. I reached my 40s before giving guacamole a go, and I adore that too (sans tomatoes).
A few flavors I’ve loved since my youth: peach (although the fuzziness of the fruit weirds me out), zucchini (raw or in bread, yum!), and pumpkin (soup, bread or cookies, but not pie). I’ve become addicted to the savory, sweet spices that accompany pumpkin dishes--the cinnamon, nutmeg, and clove. Glorious! That brings me to this post’s recipe for delicious, nutritious pumpkin bread.
Pumpkin Bread
1 can 100% pumpkin
2/3 c. canola oil
3 eggs (or equivalent egg replacer)
3 T. water
1 c. spelt* flour
1 c. brown rice* flour
1 c. xylitol (or other natural sweetener, be careful with stevia--can get too sweet fast)
1 tsp. baking powder
1/2 tsp. salt
Several shakes of pumpkin pie spice (or shakes of cinnamon, nutmeg, clove, and ginger)
1/4 c. millet seeds (or chopped walnuts)
1/4 c. cranberries (can swap out for blueberry or pomegranate Craisins ... so good!)
*The gluten-tolerant may substitute the two specialty flours for 2 cups 100% whole wheat flour.
Mix wet ingredients (the first three) until blended. Mix all dry ingredients except millet (or nuts) and cranberries and stir into wet ingredients. Stir in millet and cranberries. Pour mixture into spray-greased pan (can top with chopped walnuts, if you like), and bake at 350 degrees for 35-40 minutes (poke with fork every few minutes; when fork comes out clean, it’s done). Don’t over bake or bread will be dry. Delicious warm or chilled in fridge.
Enjoy and Veg Appetit!
Wednesday, May 25, 2011
A Matter of Taste
Wednesday, May 11, 2011
Garden-fresh Smoothie?
I got this recipe from Giada De Laurentiis on a morning show, and it’s worth repeating. A basil smoothie? BASIL?! That so freaked me out, I just had to try it. The beauty of this smoothie is that it requires only four ingredients: yogurt, fresh basil, lemon, and sugar (or other natural sweetener). Warning: The basil turns the concoction mint green. After my first sip, I had a new favorite smoothie. Subtle yet potent ... beyond delicious!
You rock, Giada. Thanks for my new breakfast addiction! Here’s the recipe.
Basil Smoothie
1 cup plain, unsweetened yogurt (can also use goat or soy yogurt)
Big handful of fresh basil leaves (rinsed)
Juice from 1/2 fresh lemon
1-2 T. xylitol (or smidge of Stevia or other natural sweetener)
Blend all in blender (works great in the Magic Bullet) until smooth. I tweak the amounts of each to my taste. You may wish to add more lemon juice or more basil. Also, use less sweetener at first and then taste (can add more if needed).
It’s crazy good. Enjoy and Veg Appetit!
Friday, May 6, 2011
Spice Things Up
My new favorite spice is ground mustard. It used to be cumin, which I still adore and add to practically everything. But for a non-chili-eatin’, non-hot-pepper-eatin’ gal like me, ground mustard adds a kick sometimes lacking from my food, especially when combined with fresh ginger. Delish!
Besides being a vegetarian, I avoid white flour and wheat products, as they cause mucus. [Forgive me if that’s TMI for you, but I know I’m not the only one getting hackers from wheat.] I’m not big on labels, so my vegetarian designation flip flops with my mood. I have my vegan moments where I don’t eat eggs, cheese, or other dairy products. But sometimes I’ll do a few crumbles of feta cheese or, even more rarely, down a cupcake at a party when I know there are eggs (and wheat) in it. I’ve heard of a vegetarian offshoot called pescatarian, for those who allow fish, but no other meat, in their diets. Whatever! I’ve come to refer to myself as a “vegan with benefits,” considering I occasionally take in a wild-caught Alaskan salmon (superb Omega-3s, don’tcha know?). I may even share my salmon recipe on this blog in the future. It’s easy, super fast, and tastes fantastic for so little effort.
All this to say I’m not a strict vegan and don’t eat traditional pasta (boy, and I tease my mom about her rabbit trails!). For folks with Celiac disease, wheat-intolerance, or food allergies, pasta also comes in brown rice and quinoa varieties (as well as corn, black bean, mung bean, and others. I found the last two pastas ridiculously expensive and pretty awful in texture).
So, back to spices. I find that well-spiced foods cut dessert cravings. After one of my curries (a future blog), I have no desire for sweets, as both tongue and tummy are satiated. I just quenched a mid-morning pasta jones with a brown rice fettuccini with ground mustard, freshly grated ginger, and cumin. A seriously epic experiment. Know that my “spicy” is more zesty/savory than hot. My tongue is still rejoicing half an hour later. Here’s the recipe:
“SPICY” FETTUCCINI
1/3 - 1/2 pkg. brown rice fettuccini (may use corn, quinoa or traditional pasta)
1 T. soy butter (or almond butter)
2 T. pumpkin seeds (raw or dry roasted, unsalted)
1/2 tsp. ground mustard
1/2 T. grated ginger
1 tsp. cumin
1 T. cilantro (dried)
1/2 tsp. curry powder
1/4 tsp. sea salt
1T. olive oil
1 tsp. onion powder
1/2 T. garlic powder
2 squirts liquid aminos
Optional: A few crumbles of feta cheese (can substitute 1 tsp. nutritional yeast)
Break uncooked fettuccini in half and drop into boiling water until al dente. Drain noodles, saving about 1/4 cup of the pasta water, and return fettuccini and remaining pasta water to pan on medium heat. Add olive oil, and then soy butter, stirring to dissolve. Lower heat and add remaining ingredients, saving pumpkin seeds ‘til the end. Stir well. Serve hot and enjoy.
Variations & comments: Feel free to play around with the spice amounts and see how it tastes. I have a low salt tolerance, so you may want to add a bit more to taste. You can also add a little chopped broccoli or carrot bits, even drained black beans to this dish. If you can’t find raw pumpkin seeds in any store, you can order them online (I dry roasted them myself).
Let me know what you think! Enjoy and Veg appetit!
Besides being a vegetarian, I avoid white flour and wheat products, as they cause mucus. [Forgive me if that’s TMI for you, but I know I’m not the only one getting hackers from wheat.] I’m not big on labels, so my vegetarian designation flip flops with my mood. I have my vegan moments where I don’t eat eggs, cheese, or other dairy products. But sometimes I’ll do a few crumbles of feta cheese or, even more rarely, down a cupcake at a party when I know there are eggs (and wheat) in it. I’ve heard of a vegetarian offshoot called pescatarian, for those who allow fish, but no other meat, in their diets. Whatever! I’ve come to refer to myself as a “vegan with benefits,” considering I occasionally take in a wild-caught Alaskan salmon (superb Omega-3s, don’tcha know?). I may even share my salmon recipe on this blog in the future. It’s easy, super fast, and tastes fantastic for so little effort.
All this to say I’m not a strict vegan and don’t eat traditional pasta (boy, and I tease my mom about her rabbit trails!). For folks with Celiac disease, wheat-intolerance, or food allergies, pasta also comes in brown rice and quinoa varieties (as well as corn, black bean, mung bean, and others. I found the last two pastas ridiculously expensive and pretty awful in texture).
So, back to spices. I find that well-spiced foods cut dessert cravings. After one of my curries (a future blog), I have no desire for sweets, as both tongue and tummy are satiated. I just quenched a mid-morning pasta jones with a brown rice fettuccini with ground mustard, freshly grated ginger, and cumin. A seriously epic experiment. Know that my “spicy” is more zesty/savory than hot. My tongue is still rejoicing half an hour later. Here’s the recipe:
“SPICY” FETTUCCINI
1/3 - 1/2 pkg. brown rice fettuccini (may use corn, quinoa or traditional pasta)
1 T. soy butter (or almond butter)
2 T. pumpkin seeds (raw or dry roasted, unsalted)
1/2 tsp. ground mustard
1/2 T. grated ginger
1 tsp. cumin
1 T. cilantro (dried)
1/2 tsp. curry powder
1/4 tsp. sea salt
1T. olive oil
1 tsp. onion powder
1/2 T. garlic powder
2 squirts liquid aminos
Optional: A few crumbles of feta cheese (can substitute 1 tsp. nutritional yeast)
Break uncooked fettuccini in half and drop into boiling water until al dente. Drain noodles, saving about 1/4 cup of the pasta water, and return fettuccini and remaining pasta water to pan on medium heat. Add olive oil, and then soy butter, stirring to dissolve. Lower heat and add remaining ingredients, saving pumpkin seeds ‘til the end. Stir well. Serve hot and enjoy.
Variations & comments: Feel free to play around with the spice amounts and see how it tastes. I have a low salt tolerance, so you may want to add a bit more to taste. You can also add a little chopped broccoli or carrot bits, even drained black beans to this dish. If you can’t find raw pumpkin seeds in any store, you can order them online (I dry roasted them myself).
Let me know what you think! Enjoy and Veg appetit!
Sunday, May 1, 2011
Cure for "The Crunchies"
As individuals who enjoy eating, we are often driven by texture as much as taste (smell’s in there too, but that’s a separate discussion). Unlike most people who get the “munchies,” I get the “crunchies” and head to my kitchen in search of crunchy goodness that won’t jack up my tummy. That’s probably why I love fresh cucumbers. Now, cucumbers can be as juicy as they are crisp, which is awesome, but when they get gooshy inside, the deal’s off for me. Can’t tolerate gooshy anything--it is my arch enemy of textures. Just ask the kids who’d threaten to touch me with a worm or chase me with those nasty toy Sticky Hands. I’d run and scream as if Jason Voorhees were gaining ground on me (the most recent incident just last year, and let’s just say I’m well-seasoned chronologically). But I discovered recently that fresh-grown cukes don’t go gooshy, at least not right away like the store-bought ones.
Jerry and I grew cucumbers in our garden last year and they were nothing like what I’d been paying good duckets for all these year. Firm, crisp, crazy good ... and no goosh in sight! They stayed fresh for weeks after picking too, so they sat in my fridge at all times, ready to satisfy my crunchy cravings. Besides simply eating them raw, I’ve tried to incorporate them into dips like guacamole or experimental sauces for veggie burgers. The results weren’t awful, but not my most epic culinary moments. Frustration can be a cook’s best friend, though, as it once forced me to take several of my favorite ingredients and chuck them into a bowl of deliciousness that became the star of my cucumber sandwiches. I made them for a women’s meeting at church earlier this year, and when ladies ask for the recipe (which they did!), you know it’s a hit.
I used to make it with almond butter, but developed a nut allergy a few years ago (bogus!), so I swapped that out for soy butter. There are many options and alternative ingredients in this, but it’s always been really good. Here’s the recipe:
CUCUMBER SANDWICHES
1 one-pound container plain, unsweetened yogurt (can use soy yogurt or goat yogurt)
2 T. soy butter (can use almond butter, pecan butter or sesame tahini)
Half of one large cucumber, chopped (you’ll use other half to top sandwiches)
1/2 small onion, minced
1/2 cup celery, chopped fine
4-5 baby carrots, chopped fine
1/2 cup chopped kale
2 tsp. garlic powder
3-4 T. dill
2 tsp. sesame seeds
Juice from 1 lime
3-4 slices of your favorite 100% whole wheat or gluten-free bread
Options: Can add chopped broccoli sprouts, spinach, and even drained black beans for different textures.
Mix all ingredients except bread and unsliced half of cucumber, and refrigerate for at least 3 hours. When that's ready ... take one slice of bread and cut twice vertically, twice horizontally to form nine small squares of bread (as equal in size as possible). Do this to 2-4 slices of bread, depending on how many people you’re serving. Cut leftover half of cuke into semi-thin slices, and then quarter them (that is, cut each slice once vertically and then once horizontally, forming 4 small wedges).
Spoon a little yogurt mixture onto each piece of bread, top with a cuke wedge, and serve. The mixture can be served on additional slices of cucumber too, if bread is a no-no for you. This crunchy deliciousness is perfect finger food for a party or picnic, and kids love it too. Serves 6-10 ... or 1-2 for a few days.
Tell me how you like it. Enjoy and Veg appetit!
Jerry and I grew cucumbers in our garden last year and they were nothing like what I’d been paying good duckets for all these year. Firm, crisp, crazy good ... and no goosh in sight! They stayed fresh for weeks after picking too, so they sat in my fridge at all times, ready to satisfy my crunchy cravings. Besides simply eating them raw, I’ve tried to incorporate them into dips like guacamole or experimental sauces for veggie burgers. The results weren’t awful, but not my most epic culinary moments. Frustration can be a cook’s best friend, though, as it once forced me to take several of my favorite ingredients and chuck them into a bowl of deliciousness that became the star of my cucumber sandwiches. I made them for a women’s meeting at church earlier this year, and when ladies ask for the recipe (which they did!), you know it’s a hit.
I used to make it with almond butter, but developed a nut allergy a few years ago (bogus!), so I swapped that out for soy butter. There are many options and alternative ingredients in this, but it’s always been really good. Here’s the recipe:
CUCUMBER SANDWICHES
1 one-pound container plain, unsweetened yogurt (can use soy yogurt or goat yogurt)
2 T. soy butter (can use almond butter, pecan butter or sesame tahini)
Half of one large cucumber, chopped (you’ll use other half to top sandwiches)
1/2 small onion, minced
1/2 cup celery, chopped fine
4-5 baby carrots, chopped fine
1/2 cup chopped kale
2 tsp. garlic powder
3-4 T. dill
2 tsp. sesame seeds
Juice from 1 lime
3-4 slices of your favorite 100% whole wheat or gluten-free bread
Options: Can add chopped broccoli sprouts, spinach, and even drained black beans for different textures.
Mix all ingredients except bread and unsliced half of cucumber, and refrigerate for at least 3 hours. When that's ready ... take one slice of bread and cut twice vertically, twice horizontally to form nine small squares of bread (as equal in size as possible). Do this to 2-4 slices of bread, depending on how many people you’re serving. Cut leftover half of cuke into semi-thin slices, and then quarter them (that is, cut each slice once vertically and then once horizontally, forming 4 small wedges).
Spoon a little yogurt mixture onto each piece of bread, top with a cuke wedge, and serve. The mixture can be served on additional slices of cucumber too, if bread is a no-no for you. This crunchy deliciousness is perfect finger food for a party or picnic, and kids love it too. Serves 6-10 ... or 1-2 for a few days.
Tell me how you like it. Enjoy and Veg appetit!
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