Tag Archives: vegetables

white bean + spinach ragot

it’s that time again, for a terribly lit + iphone-shot photo of the food that I made. I find it really difficult to make food and then shoot it when I am entertaining, so I just snap a quick pic and continue on with the night. Making dinner is about being social and sharing my talents, not taking photos of the food. I find that fear has held me back in the past from posting because the pictures weren’t just right. Well…2015 is the time to get over that.

This is the year! Most of you know i’ve decided to stay in Sydney, Australia for a while. I am in preparation to begin starting my own business, officially! I’m not sure where yet!

& back to the food. This was a dish that was inspired by Italy.

white bean and spinach ragot

 

White Bean + Spinach Ragot w/ Polenta

(serves 4)

ingredients:

1 T extra virgin olive oil (or 1/4 C water)
1 medium yellow onion, chopped
1 red or yellow bell pepper, seeded + chopped
3 cloves of garlic, minced
3 T tomato paste
2 T fresh thyme
1/2 t fresh pepper
1/2 C dry white wine
1 can baby roma tomatoes, undrained
1/2 C vegetable broth
1 bay leaf
1 can cannellini beans, drained + rinsed
4 C spinach
1/2 C fresh basil, chopped
1 pkg of polenta, heated over low-med heat with soy milk or water to get it creamy

 

procedure:

sautee onion, pepper, and garlic with the oil/water. cook until the onions are browning and turning translucent.

add tomato paste, pepper, + wine. let that cook down a little, then add tomatoes, broth, bay leaf and bring to a boil.

lower the heat, add the beans, and let simmer for about 15 minutes.

remove bay leaf, stir in spinach and basil. let stand for about 5 minutes until the spinach starts to wilt.

serve over polenta.

enjoy!

Tagged , , ,

Whole Wheat Vegan Pizza

I don’t know why I didn’t think to post this sooner. Every time I get together with my family I always make vegan pizza. It’s so aromatic and savory, your taste buds will thank you later!

pizza

Whole Wheat Vegan Pizza

Crust:

2 cups whole wheat flour
1 package active dry yeast or instant yeast
3/4 tsp salt
1 cup warm water
1 tbsp olive oil
1 tbsp honey
spices such as: 
red pepper
thyme
basil
oregano
nutritional yeast
garlic powder
onion powder

Mix the yeast with the warm water, oil, and honey. Let activate. You should it bubbling and foaming a little when it’s ready. Add flour and salt and mix together in a mixer with a paddle attachment and mix for about 5-10 minutes. The dough should be elastic-y. Grease a bowl with olive oil and sprinkle with flour. Put the dough into the bowl and cover with a towel. Let rise.

Toppings:
Vegan pizza sauce (you can make your own if you’d like, but I like to use one with minimal ingredients)
Caramelized onions, garlic, + mushrooms (these can all be made together. Make sure the pan is hot first, add olive oil and then onions. Watch them because they will start to color quickly. Add garlic and mushrooms at the same time. The mushrooms should lose their water in 2-3 minutes. Remove from heat).
Olives
Roasted red pepper
Spinach
Tomatoes
Fresh basil, to be added after pizza comes out of the oven

For assembly: 
Par-bake the crust at 500 degrees for about 5-10 minutes. Set oven to 450 after crust comes out.
Add everything else, except fresh basil and bake for another 10-15 minutes. Add basil.
Eat it up!!
Tagged , , , , , ,

Vegan Pumpkin Soup

It’s fall, which means time for comfort food and lots and lots of pumpkin!!

This creamy soup is a little bit sweet and pairs perfectly with fresh bread and salad.

vegan pumpkin soup

 

Vegan Pumpkin Soup

(serves 2 – 3)

 

2/3 whole pumpkin
1/2 sweet potato
2 carrots
3 1/4 cup water
1 onion
1 C coconut milk, more if you want thinner/less if you want thicker
1.5 T maple syrup
1 T olive oil
1/4 t salt
pumpkin pie spice, to taste
extra cinnamon, to taste

 

1. Chop pumpkin, carrots, and sweet potato into cubes and boil, with salt, in the 3 cups of water until soft.

2. Chop and saute onions in the oil and 1/4 C water, about 5 minutes.

3. Combine everything, minus the maple syrup, in the blender and blend until smooth and creamy.

4. Return to pot, add maple syrup, and heat until hot.

5. Enjoy!

Tagged , , , , , ,

Zucchini Pasta w/ Alfredo Sauce

Now I know what you’re thinking…raw Alfredo sauce?!? How can this be? Well my friend you will just have to try it and see. I had a friend over who was skeptical of the dish (she was concerned that she would not be full off of zucchini and a little sauce), but oh! she may have came as a skeptic, but left a believer!

Behold!

raw pasta alfredo sauce

 

Zucchini Pasta w/ Alfredo Sauce, fresh basil leaves, tomatoes

(serves 4 – 6)

 

3 Zucchini, spiralized
Fresh Basil, to taste
Mini Tomatoes, halved

Sauce:  (This sauce is a great base for lots of various spice combos)

2.5 C Cashews
1 T Lemon Juice
3 Cloves Garlic
1 t Fresh Thyme
1 t Sea Salt

 

Blend everything until a creamy sauce is formed.

 

Additions:

Garlic Salt

Red Pepper Flakes

Nutritional Yeast

Black Pepper

 

 

 

Tagged , , , , ,

Zucchini Pasta w/ Basil Pesto

Time to whip out your mustache and soundtrack for amore, this meal time recipe is about to get magnifico up in here!

BEHOLD!

ZUCCHINI PASTA, BASIL PESTO, TOMATO, OLIVES, PUMPKIN SEED PARM

(Serves 3 – 4)

Pasta: 

2 Zucchini, spiralized

Basil Pesto:

1 C basil, spinach combo
1 tsp lemon juice
3 – 4 cloves of garlic (or more if you feel like taking chances)
1 T white miso paste
1/2 tsp sea salt
1/4 C olive oil
1/2 C pine nuts

Place herbs on the bottom of the blender, add everything else. Blend until smooth.

 

Pumpkin Seed Parm:

Dehydrated pumpkin seeds, pulsed into course powder

 

To assemble:

Chop 1 tomato and a handful of olives, mix with pasta and pesto, sprinkle pumpkin seed parm on top!

 

ENJOY!

Tagged , , , , , ,

Carrot Cake Cookies

These carrot cake cookies are the perfect little bite of everything carrot cake. I recommend either eating them alone or making a sandwich cookie with cashew cream.

CARROT CAKE COOKIES

(makes 8 minis or 4 sandwiches)

1/2 C Carrot Pulp

1/4 C Raw Oat Flour

2 Tablespoons Coconut Oil

1 Tablespoon Raw Honey

3 Dates, made into paste

Dash of Cinnamon, Nutmeg, + Cloves

 

Process everything together until fully combined.

Dehydrate 145 degrees – 45 mins, then 116 degrees – 8 hours

Store in the fridge

Tagged , , , , ,

Sesame flax crackers

SESAME FLAX CRACKERS

2 C Yellow Summer Squash, chopped

1/4 C Olive oil

1 t Sea Salt

1 C Almond Meal

1 C Flax Meal

Sesame Seeds, for coating

1.Puree the summer squash.

2.Add everything else – do not add sesame seeds yet. Mix together.

To form the crackers:

Use 2 sheets of wax/parchment paper. Scoop some of the cracker mix on one piece of parchment and put the other piece on top creating a sandwich. Using a rolling pin, roll the mix until the crackers are of the desired thickness. Then carefully pull the top piece of parchment off and, using a pizza cutter or knife, cut the dough into cracker shapes. Carefully transfer the parchment sheet with the cracker mix onto a dehydrator tray. Sprinkle with the sesame seeds.

Dehydrate at 115 for 12 hours.

Tagged , , , , , ,

spinach mushroom quiche

SPINACH MUSHROOM QUICHE

(adapted from Ani Phyo’s Raw Food Essentials)

Crust (zucchini flat bread):

2 c chopped zucchini
1/4 c evoo
1 t sea salt
1 c sprouted flour
1 c flax meal
place the zucchini, oil, & salt and process into a puree.
add the sprouted flour and flax meal and process into batter.
spread evenly on a dehydrator tray and dehydrate for 6 – 8 hours.
Filling:

2 t garlic
1 t sea salt
2 c cashews
1/4 c lemon juice
1/2 – 3/4 c water, as needed
1 c spinach
2 c mushrooms
place the garlic & salt into food processor and process into small pieces.
add the cashews; process. add lemon juice, water, and process into thick consistency.
add the spinach and mushrooms; pulse lightly.
scoop into quiche crust.
dehydrate 2 – 4 hours.

enjoy.
Tagged , , , , ,