Decadent Braised Roast

There is nothing vegan about this meal. Couldn’t even give you a possible vegan version! So bow to the sacred cow, make sure it’s been fed with grass and allowed to roam, and thank it mightily for offering its life for our sustenance! :-)

This is my first attempt at braised meat, it was very fun to experiment and try this out. Fortunately, it was successful -- when Mike took his first bites I heard groans of pleasure from the kitchen.

I can’t take all the credit, though – I had an amazing mentor. To create this recipe, I read through several versions of Lidia Bastianich’s braised beef and then made up my own. (I highly recommend Lidia’s Italian cookbooks, by the way, she’s my hero.) A valuable thing that I learned is that she recommends using a pot that will tightly fit the roast on the sides because you need a lot of liquid to cover the roast; you’ll need even more if your pan is too big. I wrote down my liquid proportions for you, but the amount of wine and broth you use will vary depending on the size of your roast and the pan you use. This recipe is based on a 2.5 lb chuck shoulder roast and an enameled cast iron Le Creuset 3.5 Qt French Oven (I highly recommend this pot if you don’t have one).

Another Lydia recommendation: since the primary base for the sauce is wine, using a good tasting but not too expensive wine is the best. At Trader Joe’s, we purchased La Finca Cabernet Sauvignon (a whopping $3.99) and it was perfect.

Ingredients:

2.5 lb chuck shoulder roast

Sea salt

All-purpose flour for rubbing the roast

Olive oil

1 large red onion, chopped

4 medium carrots, chopped into quarters

2-3 tsp paprika

A few dashes of cinnamon

2-3 T tomato paste

3 fresh rosemary branches (5-6 inches long)

2 bay leaves

A little freshly grated nutmeg

Black pepper

2-3 tsp dried thyme

1 small chopped leek

1 ¾ bottles of red wine

4 cups vegetable stock

1 ½ cups chopped canned tomato

Pat the roast dry with a towel and rub with salt, then lightly coat with flour. Heat the oil in the pan, and brown the roast on all sides (approximately 2-3 minutes per side). Remove the roast onto a plate. Add the onions and a little salt to the pan. Sauté the onions until golden and mostly soft. Add carrots and leeks and sauté for just a few minutes. Add the cinnamon and paprika, stir to combine. Then push all the vegetables to one side and add the tomato paste right to the bottom of the pan, stirring to caramelize. You will notice the tomato paste will turn a darker red. Then stir to thoroughly combine the paste with the vegetables.

At that point, add the bay leaves, nutmeg, black pepper and dried thyme. Stir, then add the roast back into the pan. Add the rosemary branches (you can tie them together with kitchen twine for easier removal later). Pour in enough wine and vegetable stock, enough to completely cover the roast.

Bring to a boil uncovered, letting some of the alcohol burn off. Then simmer covered for one hour, and then uncovered for another hour. The sauce will reduce and create a thick, dark red, flavorful sauce (the leftovers are delicious on pasta). Of course adjust your cooking time for the size of your roast.

Remove the roast from the pan and slice. Remove the rosemary branches from the sauce. Pour the sauce on top and serve. The roast should be so soft it melts in your mouth. This is excellent fall and winter comfort food.

Pumpkin cake with cranberry filling & cream cheese frosting

Thanks to Ken for having a big birthday and inspiring this creation. I loved making it! Eaters rated this “five paws of approval.” This would be a lovely Thanksgiving contribution.

The cake recipe was somewhat based on one I found by Diane Morgan from her book The New Thanksgiving Table; it was posted on www.epicurious.com (great recipe site, and nice iphone app.). I did not use canned pumpkin. Instead I baked a butternut squash whole, cut it in half, discarded the seeds and strings, and pureed the flesh in a food processor until smooth. One fairly small butternut squash was the perfect size for both cake and frosting.

I have used fresh cranberries to make cake filling before, and it makes a smoother filling. However, the dried cranberries and orange juice were already sweet enough and did not require extra sugar or thickener; a much simpler recipe all around. This filling recipe made a lot of extra but I left the proportions as is for you; use the leftovers for almond or peanut butter sandwiches, or with leftover frosting on cinnamon raisin bread.

Quick note about using whipped cream to frost a cake -- unless you find and use Whip-It, a powder that stabilizes the whipped cream, your frosting may separate or melt. Without Whip-It, you can either wait until the last moment to frost your cake or just frost the top and serve extra frosting on each individual serving. I purchase Whip-It at World Market.

Helpful equipment: two 9-inch cake pans with 1 ½ inch sides, an electric mixer with paddle & whisk attachments, parchment paper, and a cake platter (a regular plate will do).

Ingredients for Cake:
Butter, at room temperature, for coating cake pans
2 cups unbleached all-purpose flour, plus extra for dusting the pans
1 ½ cups raw turbinado sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon sea salt
½ teaspoon freshly grated nutmeg
½ teaspoon pumpkin pie spice
3 large eggs, beaten
1 cup canola or vegetable oil
2 teaspoons pure vanilla extract
1 1/4 cups pureed roasted squash or pumpkin (can use canned)

Ingredients for Cranberry Filling:
1 package dried cranberries
2 cups orange juice
1 tsp cinnamon
dash of pumpkin pie spice

Ingredients for Frosting:
2 packages (8 ounces each) light cream cheese, at room temperature
1 cup whipping cream
1 packet Whip-It (optional – though it does keep the frosting firm)
¼ cup squash or pumpkin purée
1 tsp cinnamon, plus an extra dash
Approx. 3 T agave nectar, honey, or maple syrup
1 T plus 1 tsp. pure vanilla extract

Prepare the pans: Position a rack in the center of the oven and preheat to 350°F. Butter two 9-inch diameter cake pans. Line the bottom of each pan with a circle of parchment paper. Butter the parchment paper. Sprinkle the pans with flour, tap the pans to evenly distribute the flour, and then shake off the excess flour. Set aside.

Make the cake: In a large bowl, sift together the 2 cups flour, baking soda, cinnamon, salt, nutmeg, and pumpkin pie spice. Whisk in the sugar. In a separate bowl, whisk the eggs, and then whisk in the oil and vanilla. Add the egg mixture to the flour mixture and stir with a wooden spoon until just combined. Add the pumpkin or squash and stir just until combined. This makes a thick, spongy batter.

Divide the batter between the prepared pans, spreading it evenly with a spatula. Bake for 35 to 40 minutes until a toothpick inserted into the center of a cake comes out clean. Transfer to wire racks and let cool in the pans for 15 minutes. Run a table knife around the edge of the pans to loosen the cakes. Invert the cakes onto the racks and peel off the parchment paper. Let cool completely before frosting the cakes.

Make the cranberry filling: While the cake is baking, put all the ingredients for the cranberry filling in a small non-reactive saucepan and bring to a boil. Reduce to a simmer and stir occasionally until the mixture gets thick, but just a little too runny to spread on a cake – approximately 20 minutes. Remove from heat and let cool; it will thicken the rest of the way as it stands. Let cool completely before putting it on the cake.

Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese, 1 T vanilla, 2 T sweetener, and 1 tsp cinnamon on medium speed for about 3 minutes until smooth and slightly fluffy. Add the pumpkin purée and beat until incorporated, about 1 minute. Taste and adjust sweetener as necessary. In a separate bowl, use a whisk attachment to whip the whipping cream, Whip-it, 1 tsp. vanilla, and 1 T sweetener (or to taste) and a dash of cinnamon, until stiff peaks form. Using a spatula, mix 1 scoop of whipped cream into the cream cheese mixture and stir to thoroughly combine. Then fold in the rest of the whipping cream. Refrigerate until you are ready to frost the cake.

Assemble: Place 1 cake layer on a cake plate or platter. Using a spatula, spread the cranberry mixture over the top of the first cake layer. Put the other cake on top and spread the frosting across the top and carefully frost the sides, turning the cake platter as you go. Wipe up any spills you make on the cake platter. The nicest person in the house gets to lick the frosting bowl (that may be you, the baker). Refrigerate the cake to set the frosting.

Remove from the refrigerator at least 10 minutes before serving (longer if it’s been in the fridge for more than a few hours).

Best Gravy Yet

Vegetarian, Gluten Free Gravy

This was the best gravy I’ve made yet, I just loved it and wrote it down immediately after making it – just for you! This version is vegetarian and it’s easy to make it vegan – just substitute butter for a healthy vegetable margarine. It’s important to use a vegetable stock you adore; the flavors will permeate the whole gravy. This recipe would also work well with chicken stock or other meat stock; you may want to add some minced fresh Italian parsley.

This includes smoked paprika, and it’s worth finding some – the smokiness is a subtle but significant contribution, a great match for the sage and other fall flavors. If you can't find it, use sweet paprika.

I served this with chicken roasted with onions, sage, rosemary, lemon juice, salt and pepper; potatoes mashed with Edenblend milk and a little butter and salt; sautéed mixed greens with pine nuts, shallots, small amount of veggie broth, and lemon juice. This gravy would be a great vegetarian contribution to Thanksgiving dinner.

Ingredients:

2 shallots, minced

Salt

2 T minced sage

1-2 T minced rosemary

Dash (or two) of smoked paprika

Small amount of olive oil (for sautéing the shallots)

3 T butter

3 T flour (can substitute rice flour for gluten free)

3 cups vegetable stock (I used 3 c. potato cooking water and 1 Rapunzel bouillion cube)

Sautee the shallots in a small amount of olive oil with a bit of salt until translucent. Add the butter and the fresh herbs. Let the butter melt and stir it around a bit so the butter becomes infused with the oils from the herbs. Add the smoked paprika, then 1 T of flour at a time, making a smooth paste. Add a small amount of the stock at a time, making an increasingly runny but smooth consistency. Bring to a low boil, stirring frequently, making sure to scrape the bottom of the pan so it does not stick and burn. Then turn off the heat and let it cool slightly. Serve!

Raw Chocolate Truffles

a.k.a Balls for Pernilla

It’s good when my friends harass – I mean gently remind – me to write down my recipes. It inspires and motivates me! Thank you to Pernilla who patiently waited several months for me to remember how I made these.

The concept is basic and you can make a lot of variations. This seems to be everyone’s favorite version so far (yes, these are Bear Approved). These have good fat (raw almond butter), good protein, and the only sweetener is dates and the optional cherries. They are kind of like natural energy balls!

Equipment needed: food processor. (You can try to do this by hand but mincing dates is a pain in the arse.)

Advance prep: soak dates (20 mins) and dried cherries (at least 10 mins).

In a food processor, combine:

1 cup raw almond butter (chunky or smooth)

¼ cup chocolate brown rice protein powder (Nutribiotic brand is processed at low temps)

2-3 T hemp protein powder (ground hemp seeds)

1/3 cup raw cocoa powder

1 T vanilla extract

Cinnamon to taste.

While the food processor is running, drop in pieces of:

5 soaked fresh Medjool dates

Process until smooth. Stop and scrape down the sides as necessary. You may need more or less dates to produce a slightly sticky and smooth consistency. At the very last minute, add:

¼ c. soaked dried cherries (optional)

Process only for a few seconds; you want to incorporate the cherries but retain juicy, sweet chunks.

Shape into small balls. Refrigerate on a plate lined with parchment or wax paper.

I have on my wish list to try a winter variety of these with orange zest and a bit of orange juice, and another variety with soaked dried apricots. If you experiment, please add your comments here!

Glazed Tempeh with Oyster Mushrooms and Walnuts, Roasted Zucchini and Onions, and Dill Potatoes

What We Had For Dinner

I’m putting four recipes in one post because 1) I haven’t posted in a while (Hi!) and 2) these four dishes go so well together. I highly recommend making them all at once. We hardly had any leftovers (snarf.) Bonus – each of the four components is really easy to make.

If you are new to tempeh, it is an Indonesian cultured soybean cake that has a meaty texture and nutty flavor. It’s high in protein and iron. It absorbs spices beautifully. You replace tempeh with chicken or pork, but if you like to play with vegetarian food, I recommend trying it.

We buy a full onion plant at the farmer’s market – bulb and the greens on the top. I use the bulb for the zucchini and the greens for the mushrooms. If you only have the bulb, you can use green onions or leeks with the mushrooms.

Warning: I didn’t make this thinking I’d post this later so I didn’t pay careful attention to my quantities. I estimated best I can. This means more adventure for you!

Timing: Prep all your vegetables. Put the zucchini in the oven, bring the potatoes to a boil, bring the tempeh to a boil, then start the mushrooms, and when they are done sautee the tempeh. Lastly, finish the potatoes. I used the same skillet for the mushrooms and the tempeh, I just wiped it down in between.

Roasted Zucchini with Onions
1 medium onion
3 medium zucchini
olive oil
salt & pepper
paprika and dried basil

Slice the zucchini into thick rounds and toss them in a colander with some salt. Let stand for 10-15 minutes. Preheat the oven to 375 F. Slice the onion in half and then slice into half moons. Grease a large baking sheet. Pat the zucchini dry and toss with a sprinkle of all the other spices, the onions, and just enough olive oil to coat. Add more salt if needed.

Evenly spread the zucchini and onions on the baking sheet. It’s ok if the veggies are overlapping. Bake for approximately 30 minutes or until the zucchini is soft and slightly caramelized and the onions are browned. Baking time varies depending on the water content of your veggies and your oven.

Oyster Mushrooms with Walnuts
I have no idea how many mushrooms I started with – perhaps half a brown lunch bag full? Two of us devoured all of them, so buy more if you want leftovers or are cooking for more than two! In any case, you could certainly use a different mushroom for this dish but I do recommend the oysters mushrooms. Brown or white mushrooms would require slightly longer cooking time.

Oyster mushrooms
Green tops of the onions
Small handful of fresh raw walnuts
Salt & pepper to taste
Dried thyme
Approx. 3 T of good quality balsamic vinegar
½ tsp of sweetener, if needed
Olive oil

I left most of the oyster mushrooms whole and simply chopped the larger ones in half. Chop the green onions. Sautee mushrooms and green onions in olive oil in a large stainless steel or enameled cast iron skillet. Add salt, pepper, and dried thyme to taste. When the mushrooms have softened and reduced in size, add the walnuts and sautee until they change color just a bit. Find the hot spot in your pan and push the veggies to the opposite side. Pour the vinegar onto the hot spot and simmer until it becomes a thicker glaze. Add more salt or sweetener to taste. Toss the mushroom mixture with the vinegar. Place into a warm serving bowl and keep warm while you fry the tempeh.

Glazed Tempeh
1 package tempeh (I use LightLife Garden Veggie Tempeh)
Enough vegetable broth to cover
Approx. ¼ cup balsamic vinegar
1 tsp raw sugar (or to taste, depending on your other ingredients)
2-3 T of tomato paste
3 T soy sauce (or to taste)
½ tsp each coriander and cumin
Olive oil
Chile oil

Slice the tempeh into four sections. Boil in vegetable broth in a medium sauce pan for 10-15 minutes. This makes it more digestible and reduces the amount of oil it will absorb in the next step. Drain the tempeh and pat dry.

In a large skillet, fully cover the bottom with olive oil and then add a few tablespoons of chile oil. On medium high heat, heat the pan until the oil shimmers. Carefully add the tempeh. Turn after a few minutes (when one side is golden brown). When the second side is golden brown, turn the tempeh on its side and brown the edges. Turn the heat off and strain off most of the oil, leaving just enough oil to lightly coat the pan.

Turn the heat back to medium (the tempeh is still in the pan). Find the hottest spot on your skillet, and push the tempeh to the opposite side. Pour the balsamic vinegar in the hot spot and bring it to a simmer. Add the tomato paste to an adjacent hot spot. The vinegar will thicken and the tomato paste will darken or carmelize. Stir each frequently. Add sugar to taste. On a dry piece of skillet, toss in the spices and stir until they release their flavors. Mix the spices, vinegar, and tomato paste together and add the soy sauce. Stir until it’s a smooth sauce and then toss the tempeh in.

Boiled Potatoes with Fresh Dill
If you can find German Butterball Potatoes, you should definitely indulge yourself. If you live near me, go the farmer’s market and find Happy Boy farms – they are in season right now! They are called butterball for a reason – super buttery in texture and flavor. You can use Yukon gold or a red boiling potato instead.

Potatoes
fresh dill, chopped
salt, pepper, and butter to taste

Scrub the potatoes and cover them with lightly salted water in a medium pot. Put the lid on and bring to a boil. Boil until the potatoes are completely soft and tender (use a fork to test them) – approximately 15 minutes, depending on the size of your potatoes.

Remove the potatoes from the water and place them in a bowl, gently mashing them with a fork so you have big chunks. Toss with remaining ingredients.

Now you are ready for your feast!

Raw Chocolate Pudding

I make two different raw chocolate puddings. One is with the coconuts, both young and mature. It’s a delicious but challenging recipe because the coconuts are hard to work with and you need a VitaMix, not a blender, to make the right consistency. I was thrilled to discover a 10 minute, easy raw chocolate pudding from a book Mukti let me borrow – Naked Chocolate by David Wolfe and Shazzie.

The shocker is that it’s made with avocados. Eeeuuwww you might say. You would be wrong. Adya was actually the one who convinced me to try it. This is a fluffy, rich chocolate pudding. Many friends have taste tested it and loved it! Don’t tell anyone it’s made from avocados and they won’t know the difference.

The original recipe called for carob powder instead of cocoa powder, did not have orange juice, and used more dates. Play with it as you’d like. Raw cocoa powder and raw cacao nibs can be found in health food stores or online. I grind the nibs in a coffee grinder, it works beautifully.

Good quality avocados make all the difference! Firm, slightly soft hass avocados are probably the best choice. The health benefits from raw cacao and avocados are awesome.

Ingredients:

2 large avocados

juice from ½ an orange

12 (small to medium) dates soaked 1-3 hours

½ cup ground raw cacao nibs

½ cup raw cocoa powder

1 T vanilla

1 T agave (or more to taste)

Slice the avocados in half, remove the pits, cut into chunks and scoop out of the skin. Place all the ingredients in a food processor. Process until fluffy! If it requires more liquid, use the soaking liquid from the dates.

Goat Cheese and Greens Quesadilla

Years ago, my friend Paula made some version of this for an Oscars party and we loved it. I think she used shallots (that would be tasty) and used something other than greens, but my memory is fuzzy. This is a pretty fast recipe, you can even make the greens ahead of time if you like (just warm them up before you assemble the quesadillas.) We like the taste of Trader Joe’s spelt tortillas, any kind of tortilla would be nice. We also like to serve this with a combination of Trader Joe’s green salsa and my homemade pico de gallo (recipe under “Bear’s Favorite Fish Tacos” below). Quick note about the greens; just a few drops of a mild hot sauce adds a lot of flavor without a lot of heat.

Ingredients:

6-7 medium tortillas

1 pkg soft goat cheese (chevre)

dried oregano

½ large yellow onion, cut into quarters and thinly sliced

1 bunch collard greens, thoroughly rinsed and chopped

1 bunch arugula, thoroughly rinsed and chopped

1 red pepper, thinly sliced

olive oil

hot sauce (or a mix of lemon juice and paprika)

salt

Saute the onions with a bit of salt in olive oil on medium heat until softened. Add the collard greens and stir occasionally until they begin to wilt. Add small amounts of water as necessary to cook the greens until they are tender. Add the red peppers and arugula and cook until the arugula wilts completely and the peppers begin to get soft. Add hot sauce and salt to taste. Remove from heat.

Heat a medium skillet, brushed with olive oil, on medium to medium high heat (depending on your stove). Evenly spread goat cheese on a tortilla and lightly sprinkle it with oregano. Place the tortilla in the heated pan and cook until the tortilla gets a little brown and the goat cheese begins to melt or soften. (Meanwhile, get the next tortilla ready.) Add some greens to one half of the tortilla and fold in half. Remove from the pan and start the next one! Repeat until goat cheese and filling are used up.

Chicken with Sorrel and Capers

Sorrel looks kind of like spinach but has a remarkable lemony flavor. It’s great raw in salads or raw soups. When cooked in this dish it wilts and has a velvety texture. We loved the sorrel and it’s worth searching for it, but you can replace the sorrel with collards, kale, chard, spinach, or arugula; just increase the cooking time (for the collards, kale, or chard) and add some fresh lemon juice to taste. I made version of this for my friend Sandi with a lot of chard, it was equally delicious.

Before adding it to the skillet, I poached frozen chicken in a vegetable broth and lemon juice combination to make it juicy and tender. I then used the poaching broth to cook short grain brown rice with bay leaves, chopped celery, marjoram, and thyme. I stirred in some caramelized shallots at the very end. It was an excellent side dish.

We have a local green house that produces good tomatoes on the vine in the winter. You could replace the fresh tomatoes with chopped or whole canned tomatoes.

Ingredients:
4 shallots, thinly sliced
Dash of each: coriander, paprika
10-12 chicken breast tenderloins (I used poached chicken)
4 small tomatoes, chopped
1-2 T capers
1 large bunch sorrel, chopped into thin ribbons
Oregano, salt, pepper to taste
Olive oil
Fresh minced Italian parsley

Sauté the shallots in olive oil on medium heat with a bit of salt until they begin to release their juices. Add the chicken and brown the chicken on both sides, letting the shallots caramelize a bit as they cook. At this point I sometimes take out the chicken breasts and chop them into smaller pieces (your choice.)

Add the coriander and paprika, stir, then toss in the sorrel, stirring to wilt the greens. Add the capers and just a touch of oregano and black pepper. At the last moment, add the tomatoes and stir until they just begin to release their juices (if using canned tomatoes, you may want to add the tomatoes sooner and cook them longer). Taste to see if it needs any other seasoning. Mix in the parsley at the very end.

It’s great with the brown rice pilaf mentioned above, simple boiled potatoes with butter, or would be nice with a homemade risotto too. Enjoy!

Coconut Milk Hot Morning Cereal

What We're Eating for Breakfast

There are many variations you can create from this, including adding quinoa (soak for 10-20 minutes, rinse, cook for 20 minutes), polenta or grits, or any other grain that you like. This is a long cook porridge – you might want to start it the night before.

You can also cook fruit in the porridge like diced apples, dried bananas, dried mangos, raisins, dried shredded coconut, etc. Add the fruit at the same time as the oatmeal. To top your porridge, all kinds of fresh or dried fruit or nuts can be good. I like to add protein powder and agave nectar, Mike likes maple syrup and Edenblend rice/soy milk. I have a bonus recipe below for homemade almond milk – if you strain it, the resulting almond meal can be a nice addition to the porridge.

Ingredients:

¼ cup barley

½ cup brown rice

½ cup oatmeal

2 ¾ cups water

1 can coconut milk (I use low fat)

cinnamon to taste

pinch of salt

Bring the barley, water, and the pinch of salt to boil in a medium sauce pan. Reduce to a gentle simmer, cover and cook for 30-40 minutes. Rinse and drain the brown rice. Add to pan and cook for another 40 minutes. Add the oatmeal, coconut milk, and cinnamon, cook for another 30 minutes. At any point (depending on your stove, pan, how fast it’s simmering), you might need to add more water to prevent the cereal from sticking to the bottom of the pan.

Eat it up!

Bonus recipe; homemade raw almond milk

This is a recipe for raw homemade almond milk that is fresh and energizing. The date is optional, but it does add a little sweetness and thickness. This recipe is still not very sweet; if you like it sweeter, add another date, maple syrup or agave nectar. I sometimes use this milk as a base for my morning protein and greens drink (Amazing Grass makes a chocolate greens powder for all you chocoholics.)

Ingredients:

1 cup fresh raw almonds*, soaked overnight

3 cups water

juice from 1 orange

1 date (soaked for 10 minutes), pit removed

I admit this is best done in a Vitamix (you are welcome to bring you almonds over to our house to make almond milk!), but a blender will work. Add all the ingredients to your vitamix or blender, blend until totally creamy. Unless you like a slightly crunchy, mealy milk, strain the mixture and reserve the remaining almond meal for cereals.

Yum, yum, yum.

*Almond tip; raw almonds go rancid quickly, buy them as fresh as possible and store them in your fridge.

Simple Guacamole

This recipe was a request for a potluck from Pernilla & Prema. It's such a simple recipe. The key ingredient is really good quality avocados because there is no other filler to hide a mealy, stringy, old avocado. For hass avocados, choose ones that are slightly soft to the touch (vs. rock hard), not too soft. If you have access to different varieties of avocados, they are all good in this recipe.

Ingredients:
Avocados
Cilantro, finely minced
Jalapenos, seeds and veins removed, finely minced
Chives, minced
Lime juice
Sea salt

Proportions are relative to the size of the avos, the heat of the peppers, the strength or sweetness of the limes. For 2 large avocados, I use a large handful of cilantro, 3-4 chives, 1 jalapeno, the juice of one lime (if you have a strong or juicy lime, start with half), and salt to taste. I recommend tasting one little piece of jalapeno because there is an enormous variety of heat from pepper to pepper. If it's too hot, just use a small amount.

Cut the avocados in half. Remove the pits. For thick-skinned hass avos, I cube them right in the skin; delicately using the tip of a sharp knife, slice the avo lengthwise, taking care not to cut through the skin. Then slice horizontally. Take a large spoon and scoop out the meat. Mix with all the other ingredients in a bowl. I like chunky guac; you can use a fork, potato masher, or pastry cutter to make it smoother.

This is a fresh, delicious, satisfying guac! My favorite thing to dip in guacamole is peeled and sliced jicama sprinkled with a bit of lime juice. Enjoy!

Valentine's Day Rejuvenating Beverage

This is a variation on the Rejuvenating Refreshing Beverage I posted in December. It’s a fabulous color pink so I decided to post it for Valentine’s Day. :)

The color comes from blood oranges which are in season this time of year. They are a beautiful red-orange color (reddish pink when blended in this drink) and have a slight floral flavor. Reminder to purchase a bitter-free aloe juice; we love George’s Always Active Aloe, available at Vitamin Shoppe, health food stores, etc.

Ingredients:

2 large blood oranges

½ cup aloe juice

½ cup water

juice of one lime

agave nectar or honey to taste

variations: add ½ large or one small peeled and chopped cucumber, fresh mint or parsley

If you don’t have a blender or don’t want a thick smoothie texture, you can simply squeeze the juice out of the oranges. You could use a juicer for the optional cucumber and herbs as well. If you want to use the blender, just peel the oranges completely, separate them into sections, and then add all the other ingredients. Blend until smooth. (You could also pour the juice through a strainer to get a thinner consistency.)

For a Valentine’s kick add some flavored vodka or tequila.

Winter Citrus Salad Dressing

Simple and refreshing, this is a satisfying change for a winter diet. In California we have delicious salad greens of all kinds in the winter. If you are living east of the Rockies, you might have to spend a bit to purchase some nice lettuce, but it will be worth it. It’s a taste of sunshine in the winter.

The lemon infused olive oil provides a different kind of flavor than just lemon juice or rind. The oil allows a strong essence of lemon to cling to the salad without being too powerful. Our favorite is Big Paw Grub’s Lemon Oil, you can buy it online: http://bigpawgrub.com/index.php?main_page=product_info&products_id=204

Ingredients:

Fresh grated orange rind

Juice from an orange

Lemon infused extra virgin olive oil (cold-pressed)

Lemon juice (Meyer lemons are wonderful)

Fresh parsley, cilantro, and/or dill, finely minced

Salt and pepper to taste

I didn’t provide measurements because I like to pour everything directly onto the salad and mix it up. I can provide ratios, though -- 2:1 citrus juices to oil. If your lemons are particularly sour, start with a small amount of juice but be more generous with the orange juice. When I’m using Meyer lemons, I probably mix about a 1:1 ratio because the Meyers are sweet. You don’t want too much orange rind – perhaps grate ½ a small orange for one large serving of salad (remember not to grate the white pith). Dice up just enough herbs to evenly spread through all the salad, you don’t want just clumps of herbs.

The rule of thumb when making dressing right on a salad is to have just enough liquid to coat the lettuce without weighing it down. If you are uncertain, start with less and add more later. One method is to start with a very small amount of oil and toss the salad. The salad should be very gently covered with oil. Then add all the other ingredients, toss, and taste. Add more of whatever you like. For this salad I confess I don’t mind a bit of fresh juice leftover at the bottom of my bowl; drink it up!

I like this on a salad of fresh mixed greens and red leaf lettuce. A few julienne English cucumbers and some pine nuts are nice too. You can get creative with this salad. Grated or julienne jicama would be fun (find it in a Mexican food store or in season at the farmer’s market), avocado, etc.

Veggie Noodles with Peanut Sauce

This took about 20 minutes to make, and it’s great for leftovers or to bring with you to work the next day (pack sauce and raw veggies separately). Instead of seitan, use sautéed tempeh, marinated tofu, boiled or roasted chicken, poached shrimp, or even slices of boiled egg on top.

The idea for the peanut sauce began with a dipping sauce I make with pot stickers or Asian dumplings. The dipping sauce is soy sauce, hot sauce, fresh grated ginger, rice vinegar, and sesame oil whisked together. Go light on the vinegar, oil, and hot sauce (unless you are my brother, then go heavy on the hot sauce) – taste it and add more of whatever you like. For this dish I omitted the sesame oil (but used it to cook the veggies) and added peanut butter and a squeeze of lime or lemon juice.

I have to make a plug here for Ohsawa Nama Shoyu – it is expensive, raw unpasteurized soy sauce, rich in enzymes and good bacteria. I bought it originally when I was experimenting with raw food un-cooking :) but quickly discovered that it’s the best tasting soy sauce I’ve ever found. It’s easy to buy online or at health food stores. It makes a big difference in the taste of the food, worth the price if you love savoring flavors.

Ingredients:

½ head of green cabbage, finely chopped or shredded

1 whole baby leek, chopped (or green onion)

2-3 carrots, sliced

1 large celery stalk, sliced

1 package white wave seitan strips, chopped

4 T grated ginger

1 12 oz. pkg Thai rice noodles (you can use brown rice or multi grain noodles)

sesame oil

½ cup soy sauce

½ cup natural peanut butter

1 T rice vinegar (approximately)

1 tsp hot sauce, or to taste

¼ - ½ cup warm water

squeeze of lemon or lime juice

½ red pepper, thinly sliced

½ cucumber, julienne

Cook the noodles according to the package directions. Meanwhile, chop all the vegetables.

Mix the sauce: whisk 1 T ginger with the soy sauce, vinegar, peanut butter and hot sauce. Add enough hot water to make it easy to whisk and add lemon or lime juice to taste. Taste the sauce and adjust flavors as needed. It should be strong, flavorful, salty sauce; it’s the only seasoning in the dish.

Drain the noodles (rinse if the package recommends it). In the same pot you used to cook the noodles, heat 1-2 T of sesame oil on medium high heat. Add the cabbage and leeks. Stir for about a minute until you notice the cabbage just barely begins to wilt. Add the carrots, celery, 3 T of ginger, and the seitan. Stir quickly and cook for just 2-3 minutes. Add ¼ cup of hot water to steam the vegetables. Cook for another minute or two and remove from the heat. The vegetables will be crunchy but warm.

Place the noodles in serving bowls, add the vegetables and sauce on top. Garnish with the red peppers and cucumbers. It’s like a warm noodles plus salad in a bowl! Gingery, creamy, and salty, this might become one of your newest favorite comfort foods.

Bear's Favorite Fish Tacos

When we’re coming down with colds for some reason we crave soup and fish tacos. Strange, huh? This meal perked up sick Mike’s spirits a few weeks ago.

Tacos are inherently creative because of the many layers of ingredients. I’ll post exactly what I did and you can come up with variations. You could use white, yellow, or blue corn tortillas; lettuce instead of tortillas; white or whole wheat tortillas. There are many great salsas that would go with this fish -- salsa verde, roasted tomato, etc. You could also add sliced avocados. Make a simple guacamole out of finely minced chives, cilantro and jalapeno (remove seeds to reduce heat); add mashed avocado, lime juice and salt. It’s our favorite guacamole.

Ingredients:

2 tilapia filets, cut in half (approx. 1 lb.)

Spice rub: 1 tsp each ancho chili pepper, cumin, coriander, paprika, salt plus ½ tsp black pepper

Lime juice

Olive oil

Spelt tortillas (Trader Joe’s has some tasty ones)

Pico de gallo: 4 diced fresh tomatoes, 2 T minced leeks, minced cilantro, 1 minced jalapeno, lime juice, ev olive oil, salt.

Topping options: chopped lettuce or baby mixed greens, grated cheese (we used cheddar with chives and onions) or the raw Green Goddess dip or cilantro sauce (posted below)

Rinse the tilapia and pat dry. Rub in the spice mixture and some lime juice on both sides of the filets. Cover and marinate for 30-60 minutes.

Assemble the pico de gallo in a bowl. Add just enough oil to coat the tomatoes, herbs, and jalapeno and bring the flavors together. I personally like a lot of lime juice and salt. That creates a lot of sauce on the bottom that I strain out (so the tacos aren’t too mushy) and drink up. I had a friend who used to say “If I had a restaurant, salsa would be listed on the menu as a beverage.” I get it now.

Preheat the broiler. Put the top rack in the highest position closest to the broiler. Brush a cookie sheet with oil. Place the fish filets on the sheet and brush them with oil. Broil for approximately 6 minutes or until the fish is white and opaque (larger filets take more time).

Heat the tortillas in a dry skillet until soft and pliable. To assemble, put some cheese (if using) on the tortilla in a strip down the middle, some fish, the pico, mixed greens, and the herb dip (if using). Gobble!

Green Goddess Dip (Raw)

This recipe was requested by Pernilla and Marilyn – hope you guys like it! I’ve seen lots of recipes for Green Goddess dressing that use mayo, cottage cheese, sour cream, etc. This recipe is totally raw and uses soaked nuts. I have a series of variations below.

Ingredients:

1 handful each: fresh flat leaf parsley (leaves only), cilantro, dill (I like to also add basil in the summer)

1-2 T chives, green onions, or the green tops of leeks

½ cup raw cashews, soaked for 15-30 minutes (could also use raw walnuts, pine nuts, or a mix)

olive oil (perhaps 1 T)

lemon or lime juice (perhaps 1-2 T)

sea salt (to taste)

dash of paprika and ground coriander

Place all ingredients in blender or vitamix and blend until smooth. The blender may require a bit of water to make it smooth and creamy.

This does thicken some as it sits. I find it only keeps a couple days in the refrigerator but is best on the first day. It’s good as a dressing or dip for vegetables.

Variations:

Cilantro lime dip: add 1 jalapeno (seeds removed), lime juice, and only use cilantro. This is great mixed in with cooked brown rice for a version of cilantro rice.

Creamy avocado dip: Add avocados and some extra lime juice or liquid.

Tangy dressing: Add some white wine or brown rice vinegar.

Basil topping: Use only basil, pine nuts and/or walnuts, and if you’d like, add parmesan cheese. This is good on pasta too. I’ve even served it as a topping for a portabella mushroom frittata, quite delicious.

I hope you enjoy playing with this recipe!

Vegan Chocolate Mousse Pie

When winter comes, I think of warm soups; when spring comes, I think of fresh asparagus and baby greens; and when my mom comes to visit, I think of…chocolate. In preparation for her visit, here's a chocolate recipe, healthy style.

My friend Sarah in Chicago reminded me of this recipe, I’ve been making it for years. It is just as decadent as the egg-and-cream original recipes, and no one has ever guessed that I make it with tofu.

There are many crust options; graham crackers (plain, cinnamon, or chocolate), wheat free ginger cookies, nuts, I’ve even used cereal before. For an interesting raw crust, soak raw almonds (7 hrs) and dates (1/2 hr), strain them; grind the almonds (& cinnamon or vanilla if you like) in a food processor and add the dates one piece at a time until you get a gooey, malleable crust (ratio almonds to dates 2:1 or even fewer dates.)

Likewise for the filling, there are many variations. Mix in some natural peanut butter, a little espresso or kahlua, orange extract or orange peel, or spread a layer of raspberry jam on the bottom. Play around!

Ingredients:

2 boxes Mori-Nu Firm silken tofu

1 bag of semi-sweet or dark chocolate chips (vegan choice is Tropical source)

soy, rice, or other non-dairy milk; vanilla, plain, or chocolate flavor is OK

1 box of Health Valley’s Oat Bran crackers

A few chopped almonds or pecans

a dash of cinnamon

1 T vanilla

any mild oil, coconut oil, or melted butter/margarine, 2 or 3 T.

To Make the Crust:

In blender or food processor, crumble the crackers, a few chopped almonds, and a dash of cinnamon; process until finely ground (in shifts if necessary). Pour this into a 9” pie pan, and mix it together with the melted butter or oil. Use enough oil/butter to make the crumbs come together. Press the crust on the bottom and around the sides of the pie pan. If you are using oil, you may want to bake the crust at 350 just for a few minutes so the oil has a chance to cook and bind the crust together.

To Make the Filling:

I prefer to use a blender (in batches) or a VitaMix for the creamiest texture. Add to your blender: crumbled tofu, vanilla, and enough milk to make it process smoothly. Blend until creamy and lump free. In a double boiler or small sauce pan, melt the chocolate chips with some soy milk until you have a smooth, thick chocolate sauce. Add this chocolate sauce to the tofu and blend until creamy. Taste – add honey or more chocolate if needed. If you use a good quality chocolate, it should be rich enough without adding anything more.

Pour the chocolate mousse into the room temperature crust. Refrigerate for at least three hours, or over night. It will become firm and easy to cut!

This is a great pie for Valentine’s Day.

Black Bean-Parsnip-Kale-Chicken Soup

a.k.a. Maureen's Birthday Soup

“Fridge & pantry soups” are the best – whatever you got, you throw in the pot. I don’t normally bother writing these down, but Maureen asked me so kindly for the recipe, I am giving in. Now we’ll see if I can remember what I did. It happened so fast – I think I put this whole thing together in 15 minutes (we were short on time).

Ingredients:

¾ cup chopped leeks (green tops are fine)

1 stalk of celery, diced

cumin and paprika (perhaps a tsp each)

1 bay leaf

1 medium or large chopped carrot

2 peeled and chopped parsnips

3-4 cups stock (I think… just make sure there’s enough liquid to cook everything)

½ bunch of kale, washed, de-stemmed, chopped (we had purple kale on hand – fun!)

1 can of black beans, strained and rinsed

6 chicken breast tenderloins (or 1-2 chicken breasts cut into strips)

Dash of cinnamon

Black pepper

½-3/4 cup dried corn, peas, carrots, and bell pepper (or use frozen)

In a good sized soup pot, sauté the leeks, celery, and bay leaf in a bit of oil. Add the carrot, parsnip and stir for two minutes. Add the cumin and paprika, stirring until they release their flavor. Add all the rest of the ingredients and bring to a boil. Reduce and simmer until chicken and parsnips are cooked through. Slurp up!

More About Parsnips

I’ve loved getting calls and emails from you guys about what you’re cooking and your variations on some of the recipes on this blog. Thank you! Love it! Keep it coming!

Some of you have asked me about parsnips – what are they anyway? They look like a white carrot (not to be confused with actual white carrots) but they have a sweet flavor that hints of cinnamon or nutmeg. The carb-fiber ratio is similar to a potato.

Marilyn shared the Carrot Parsnip Soup recipe with her family and her mom, Connie, emailed this recipe back which I think is so fun:

Another Parsnip variation you might enjoy as a side dish with pork:
1 apple, cored and sectioned. Don't bother to peel.
1 parsnip, peeled and sliced ~ 1/4"
1 mild onion, peeled and sliced

Spray a small skillet with Pam, add veggies, cover and cook over a low heat until the parsnips are tender. The onions can caramelize a little but don't let them burn. Stir occasionally.

Original idea from Laura Ingalls Wilder book " Farmer Boy" but we added the parsnip.

***

Thanks, Connie!

For Christmas Marilyn made parsnips sautéed in butter and olive oil with sliced persimmons (add the persimmons halfway through cooking the parsnips) and just a dusting of sugar. I believe she popped it in the oven for a few minutes to roast it a bit. Another fun variation!

Keep the comments coming! Love you all!

Paula’s Butternut Squash Curry Soup

This is a great way to use up leftover butternut squash. I’m posting the original recipe, which has raw squash, but I’ve also used leftover roasted squash. Both work well; the latter is smoother, creamier.

Many of you know my friend Paula passed away some time ago after a long fight with cancer. She adored this soup and made it often. I’m grateful that she shared the recipe with me.

Ingredients:

Grind in coffee grinder:

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

2 small dried chilies (use mild chilies or omit as needed)

15 blanched almonds (I have used roasted almonds; it’s ok, blanched is better)

1 large chopped onion

2 teaspoons fresh ginger

2-3 cups vegetable stock

4 cups chopped butternut squash

1 14oz can light coconut milk

6 small handfuls of spinach (I used a mix of spinach and kale; note kale takes longer to cook)

lime juice and salt to taste

Saute the onion until translucent. Add the fresh ginger, spice mixture and sauté just a minute more. Add the vegetable stock and simmer for five minutes. Add the raw squash and simmer for 5 minutes more. (If using roasted squash, you don’t need the extra cooking time.)

Add the coconut milk and continue to simmer until the squash is mushy. Add the spinach and stir until the spinach wilts. Taste the soup; add lime and salt as needed. This is warm and comforting, great with a side salad or a fun appetizer.