Friday, August 19, 2011

Summer!!

I just got some pics from my fabulous photographer- my nephew!  He took a pic at a family cookout of my antipasto platter and it inspired me to blog about it.  I made some major life changes leaving social work and going back into the family business and am hoping this will allow me to really begin to follow all of my passions.  Writing, cooking and sharing with friends.  I hope you enjoy the pics and the recipes!

Ingredients:
Good quality Mozzerella, I only use vegetarian cheese this particular brand is Bel Gioioso
Fresh Basil
Roasted Red peppers drained ( or char grill your own like my mom does! )
Sliced Ripe Heirloom Tomato
Artichoke hearts

Assorted olives ( marinate these with spices, herbs and oil with a splash of lemon juice)
Great Olive Oil (  I personally use Bertolli, a family favorite)
Even better Balsamic-mom has some that is aged 25 years and that is amazingly smooth and rich
Fresh Garlic
Any fresh herbs you may have such as oregano, parsley, chives ............get creative!
Agave nectar or sugar

I make a dressing with a mason jar,  2/3 oil to about 1/3 vinegar, chop herbs ( must have lots of basil in this) and add agave to sweeten.  I usually use fresh or dried garlic, chopped basil ,  sweetener and oil and vinegar as a standard and just add to this depending on what is fresh and on hand.  I like my marinade sweet so a splash of the agave does the trick.  I make sure to marinate mushrooms, peppers, artichokes for several hours prior to laying it all out.  I will need to actually measure to see if I can get a more exact recipe!  Bon Appetit!!!

Sunday, March 6, 2011

It has been awhile!

I was asked for the recipe for these by my sister in law and wrote her.  It is not in a great cook book format but more conversational.  I went ahead and listed ingredients for this blog to make it easier.  Just read through the recipe before you start and it should be pretty easy to figure out. This can be made vegan by omitting cheese and egg and using ground flax instead.    Let me know what you think when you try them! Oh and I realized that it has been a LONG time so no more letting work keep me from my passion.  I plan on blogging weekly from now on. 
Cauliflower patties: 
Ingredients
1-2 whole cauliflower or 2 bags of frozen cauliflower
1 cup of breading ( more explanation below)
seasonings
2 eggs or ( 1 tbsp ground  flaxseed added to 5 tbsp hot water) instead of the egg.
parmesan cheese ( optional)
sour cream or veganaise
olive oil and a frying pan
These are really all about what you have on hand. I have used frozen cauliflower or fresh. You roast either in the oven with garlic until nice and soft and browned. Then you take it out and mash it. To this you add either matzo meal or italian bread crumbs or panko bread crumbs or crushed crackers it all depends on what you have in the house. I used italian breadcrumbs for the ones you tasted. Now if you have seasoned breadcrumbs you will add less garlic, mortons seasoning and turmeric but still add some of each. If you use unseasoned mixture be sure to add all sorts of spices to it, your choice but some good ones are parsley, garlic, oregano, chives, salt, pepper, mortons seasoning can sub for most of that too. use an egg to bind it together ( may need a couple depends on how much cauliflower you are making) I also like to add parmesan cheese to mine but if making pareve( non dairy) then you can omit. If dairy add the parmesan b/c you will then make a sour cream sauce for it. After mashing cauliflower and adding breading and egg and spices it should be firm and you can make patties and fry in hot olive oil. brown on both sides. For a yummy sauce I take sour cream and add chives and garlic and some salt and pepper and can thin with a drop of milk. For a great pareve sauce you can use veganaisse ( find in health or green grocery or whole foods) and add chives and garlic and salt and pepper and thin with drop of water or soy or almond miik. :D:D Let me know how these turn out for you!!!!

Monday, September 6, 2010

One more.......super easy, healthy and delicious.

blurry but good!
Ok so this is an interesting one.....
I had a can of mixed bean salad added a can of chick peas and of course some fresh spinach sauteed with carrots and yellow peppers to make a wilted warm salad that I served with a vegan chicken pattie that I splashed balsamic vinegar on and threw some in the pan also. This was so good you wouldn't believe it!! It is also incredibly protein rich with all of the beans and very low fat.  The can of bean salad had no corn syrup or anything artificial just vinegar, sugar and spices so it was a healthier option.  The whole thing was tangy and very filling.  I made this three days in a row for lunch and before working out at the gym.  I felt so healthy and ready to be fit. :) If you try any of my recipes I would love to know how they turn out for you.

An assortment of things

tofurky sausages in a "cream" sauce really tasted great
to  make anything vegan make sure you use unsweetened soy milk otherwise it will not taste right
spinach potato patties!!
yummy pasta primavera!!


I have been so swamped with work I have not posted but I at least want to get some pics on here and then I can post more recipes later. I have been practically addicted to fresh spinach ever since I found organic spinach in giant containers for less than 4 dollars.  I have added it to pasta, sauces, just saute with fresh garlic. I added it to both the pasta and the sauteed veggies for this primavera and it was great.  I like to brown my veggies b/c I love the crispy flavor mushrooms impart when browned. The other pic is of spinach and potato patties.  For this I used a bag of organic spinach ( frozen) and organic potato , parmesan and half and half.  To veganize unsweetened soy milk would be great and to give it the rich flavor add some earth balance to the pan when cooking.  I did not use any egg in this and it held together well without it.  Seasoning was garlic, onion, salt, and pepper.  These hold up so well and are a great meal or snack. I also made a couple of "cream" sauces with the above soy milk and honestly you cannot tell the difference. I add earth balance to make it richer like cream but for a lighter meal you can omit that step.  The sausages and cream were simply cut up tofurky italian sausage sauteed with onion, fresh garlic and soymilk and added some pepper and drop of salt. The sausages are pretty intense on their own with basil and sundried tomato so the sauce can really be simple. This can be served with mashed potato or whole wheat pasta.  We have eaten this both ways.   

Sunday, August 15, 2010

Hells Kitchen inspirations

I got back from Philadelphia and took lots of great pictures that I will post and share very soon. Tonight I decided that I was tired of seeing all of the "Wellingtons" the Beef, Lamb and Venison Wellingtons on Hells Kitchen so I decided to make my own vegetarian version. It turned out great so I am going to share and I even have pictures to show!! I am still working on the lighting but hang in there I will eventually get it down pat.
So for Wellington you can use Pepperidge Farms Puff Pastry and that really makes it super easy. I don't go for many pre made items but some things are worth it. Trust me this is worth it. It takes a lot longer to make a homemade puff pastry. I used to work in a bakery and we had a baking business. I was excited to be able to do this with no real prep work. This can very easily be a vegan recipe you just have to adjust a couple of things. I will give both versions.
Thaw a package of Puff Pastry
Here are the ingrediants:
Morningstar beef crumbles or Lightlife ground beef or Boca Vegan patties the equivalent of 2 packages of your favorite brand
Ketchup
Mustard
Braggs Amino Acids
Fresh Parsley
Fresh Cilantro
1 Large Onion finely minced
Garlic Powder
Cardomon
Black Pepper/Salt/Veggie seasoning blend
Potato Flakes
4 cups of veggie broth ( one for the "meat" and 3 for the gravy)
In a saucepan with a lid saute the onion in olive oil and then add parsley and cilantro chopped, then 4 dashes of amino acids. Add the veggie broth and simmer with the lid on until everything gets soft and taste. Add seasoning to your liking.

In a bowl crumble the "meat" of your choosing and add ketchup ( approx 1/4 cup), 2 squeezes of mustard, dash of amino acids, garlic powder, salt pepper and cardomon add potato flakes( 1 cup) and pour in veggie broth.
Squish together ( this is a hands in it kind of meal-you will get to play with your food!) taste and add more seasoning to taste. It should stay together and not be too wet. It should not be dry. If it is too wet add more potato flakes and if it is too dry add more ketchup and veggie broth.
On a baking sheet put down parchment paper or aluminum foil and spray with baking no stick spray. Lay out the puff pastry sheet( they come in 2 sheets and you will use both). Lay the "meatloaf" down the center and fold the pastry over the top. Use a fork to mash down the ends and you can make a pretty mark on the top with it also. Repeat with the other puff pastry sheet. Put in a 400 degree oven and check it. I spaced and didn't actually time it so I am going to gestimate to check after 30 minutes and once it is puffed and brown it is ready to go. The beauty of this is the "meat" isn't raw so you can't mess it up. Once the puff pastry is done your filling is done too. Now back to the gravy that you have been letting simmer on the stovetop. Just add something creamy like half n half or soymilk ( unsweetened) and then add about a 1/2 cup of potato flakes at a time until it is the desired thickness. You can add the "milk" and potato to taste. It should only be enough potato to thicken you aren't trying to make mashed `taters ya'll!! This is a great way to make gravy without adding fat and also with the soy you don't know it isn't milk. It works great with whatever you have on hand.
Just grill some asparagus and zucchini which is what I had laying around and viola a yummy dinner fit for Hell's Kitchen but oh so much better for you. I hope you try it and be sure to let me know how it works for you. I don't usually measure so please remember EVERYTHING is subject to your own taste and interpretations.

Thursday, July 29, 2010

The passing of loved ones

I wrote a poem about the animals in our lives who come for a brief time to share our paths. This is dedicated to a dear and wonderful soul, Laura who has experienced too much grief recently with the loss of two of her family members in a short period of time. I wanted to portray the important connection and very real love that we share with our animal companions. I wrote this after a conversation with her.
When we lose a family member
Our hearts cry for you
Our pain so vivid, so real
Loss of loved ones
adding
adding
adding
until the pain breaks
washes over all sense of self
encompassing
engulfing
and intertwining our souls together

Grief is agony
for every tear and every ounce of sorrow
our beloved creatures feel it
and take it in
all of the love we pour out in our pain
knowing the bond
the connection
will NEVER be broken

Their souls watching
aching to comfort us
sadness at our pain
but also.......
overwhelmed by our love
its intensity
pushes their souls on

They know the gift they came here to bring us was received
their unconditional love was embraced
ingested
as they became a part
of our souls

Their work was done
They will wait to welcome us
one day
again they will guide us
on new paths

until then continue to hold and cherish their memories
Don't worry they want us to know-
they aren't really saying goodbye
Just so long for right now..

I am adding some pictures of loved ones who have passed as well as Laura's two babies........Hope you all have a blessed day and remember your babies watching over you!!


Saturday, July 24, 2010

My first blog!!!

So I am finally doing this. I have debated, thought about and pretty much gone over and over all the reasons I can't do a blog and finally here it is. I am excited about being able to share my food and recipes ( pictures will come soon promise). I am just figuring this all out so I am sure there will be kinks. I have so much fun and love cooking with fresh ingrediants and am lucky to have such an appreciative family when it comes to my food. All of my food is vegetarian with a vegan slant but meat eaters always gobble it up so I can assure you that you don't have to be vegetarian to appreciate the recipes I will be sharing.
Today's recipe is one that I use whenever we want something brunchy on the weekend and have lots of individual things to use up. I call it Hash and around here it doesn't last long. The basic premise is to add together veggies, a protein or two and fry it all together and serve in burrito wraps. I am lucky to have a friend who shares her leftover CSA with me and so I find myself with one squash, one jalepeno, a sweet potato and some inspiration. The recipe follows:

Hash: ( today's version)
1 microwaved sweet potato diced
1 italian squash washed and diced
1 can chick peas drained
1 block of extra firm tofu rinsed, drained, patted and cubed ( small cubes)
white corn ( 2 ears off the cob or small bag of frozen)
smoked paprika
powdered garlic
salt/pepper
onion powder
liquid smoke ( mesquite or hickory)
In a pan heat olive oil, add sweet potato and squash cook for a few minutes then add your tofu, chick peas and corn. To this add the seasonings, a couple of dashes of liquid smoke, about a tablespoon of smoked paprika and then the rest to taste. Fry up for around 10 minutes the chick peas and tofu will get a little crust on them and you are good to go.
I make a "sour cream " sauce that is yummy on this :
vegenaise, splash of lemon juice and garlic powder. Mix up and we served ours on Garden of Eatin whole wheat tortillas.
The smoked paprika makes it so good. You can also chop up jalepeno or use some hot sauce if you like a kick. I am the only one in my family who does though.
I will get some batteries for my camera and start adding pictures. If you saw this you would KNOW you HAVE to eat it but just reading the recipe doesn't do it justice. Trust me it is GREAT!
Thanks for reading my first post. Comments are welcome.