Cherry-Almond Smoothie

We plowed through a bag of frozen cherries from Costco recently making these yummy smoothies. Thanks for sharing the recipe!

  • 1/2 banana (you can use fresh or frozen)
  • 1 TBSP honey
  • 2 TBSP almond butter
  • pinch of salt
  • 1 cup frozen cherries
  • 1/2 cup plain yogurt (we used So Delicious plain unsweetened coconut yogurt)
  • 2 TBSP milk (we used unsweetened vanilla almond milk)

1. Puree banana, honey, almond butter, and salt together until smooth.
2. Add remaining ingredients. Puree until smooth, scraping down sides as needed. Enjoy!

And honestly, sometimes I just throw it all together in the blender at once rather than taking two steps to mix it up.

April 12, 2017 at 1:40 pm 1 comment

Vegetarian Chili

Thanks, Gastronomy, for this yummy vegetarian chili recipe. I’ve had to adjust the amount of spice, but I think I’ve finally gotten it worked out so the baby doesn’t cry when he eats it.

  • 2 tablespoons vegetable oil
  • 2 onions, chopped fine
  • 1 red bell pepper, stemmed, seeded, and chopped
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 6 garlic cloves, minced
  • 3 (14.5 ounce) cans diced tomatoes
  • 1 cup water
  • 1 chipotle chile in adobo sauce
  • Salt
  • 4 (15.5 ounce) cans of kidney, pinto, or black beans, rinsed
  • 1/2 cup chopped fresh cilantro

Heat the oil in a large Dutch oven over medium heat until shimmering. Add the onions, bell pepper, chili powder, and cumin. Cook until the vegetables have softened, about 7 minutes. Stir in the garlic and cook for 15 seconds.

Stir in the tomatoes with their juice, water, the whole chile, and 1/2 teaspoon salt. Bring to a simmer, cover, and cook for 30 minutes.

Add the beans and continue to simmer, uncovered, until the chili is slightly thickened, about 30 minutes.

I walk the chili by checking it’s level of spiciness while it cooks. When it gets as spicy as I want it to be, I pull out the whole chile pepper.

Stir in the cilantro and season with salt and pepper to taste before serving.

April 12, 2017 at 1:33 pm Leave a comment

Brown Rice Bowls with Roasted Carrots, Crispy Kale, and Fried Eggs

We’ve been eating a lot of greens this month since they’re available in cheap abundance right now. We’re getting tired of them, honestly. But the crispy kale in this recipe reminded us of seaweed, and the entire recipe felt like we were eating a variation of Korean bibimbap. Thanks, Lingonberry Jam, for the recipe!

We made a rice cooker full of mixed grains and used them in place of rice in this recipe.

  • 1 cup rice + water needed for cooking
  • salt
  • freshly ground black pepper
  • 5 carrots, peeled and sliced into pieces about three inches long by 1/2-inch thick
  • about 1/3 cup olive oil, divided
  • 2 tsp. za’atar
  • 8 ounces kale, stemmed and sliced into 1-inch thick strips
  • 2 Tbs. red or white wine vinegar
  • 1/2 small shallot, minced
  • 4-6 large eggs
  1. Preheat oven to 375 F.
  2. Start rice or mixed grains in the rice cooker.
  3. Line a rimmed baking sheet with parchment paper. On the baking sheet, toss carrots, 1 TBSP olive oil, za’atar, 1/4 tsp salt, and 1/8 tsp black pepper. Spread carrots out evenly on the sheet and cover tightly with another piece of foil. Bake on the upper oven rack for 20 minutes.
  4. While carrots are roasting, toss kale with 1 TBSP oil, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. When the carrots have finished roasting for 20 minutes, remove the foil and spread the kale evenly on top of the carrots. Return the baking sheet to the oven, uncovered, and roast the vegetables for 15-20 minutes, or until the kale is crispy.
  5. To make the vinaigrette, whisk together vinegar, shallot, and 3 TBSP oil in a small bowl. Season with salt and pepper to taste.
  6. Evenly divide the rice into four bowls. Top the rice with roasted vegetables and drizzle each portion with a tablespoon or so of the vinaigrette. Cover the bowls to keep them warm while you fry the eggs.
  7. Crack the eggs into a small bowl and sprinkle with salt and pepper. Heat 1 tsp olive oil in a 12-inch skillet over medium-high heat until it shimmers. Carefully slide the eggs into the skillet, cover, and cook until your desired doneness is reached, about 2-4 minutes. Top each rice bowl with a fried egg, and serve. We made a few extra eggs for those who wanted more.

 

January 20, 2017 at 8:52 pm Leave a comment

Apple Glögg

I’ve been thinking about our Swedish Thanksgiving from a couple of years ago and wishing I had saved the recipe for the mulled cider that we had that day. I think this is a close approximation from fastpaleo.

  • Glögg:
    • 1 quart (1 liter) of pure apple juice
    • 1 vanilla bean, split lengthwise and scraped
    • 2 cinnamon sticks
    • 1 tsp whole cloves
    • 1 tsp cardamom seeds
    • 2 pieces of dried ginger
  • Toppings:
    • Almonds, blanched
    • Raisins
  1. Put the glögg ingredients in a pot, over heat.
  2. Right before it starts to simmer, remove the pot from the heat and cover with a lid.
  3. Let stand for about 3 hours.
  4. Pour the juice through a strainer into a jug, then bottle it.
  5. Done…now all you have to do is to reheat it before drinking. We put it in the crockpot to warm. Serve the glögg hot with blanched almonds and raisins (to put in the cup).

 

 

 

 

November 29, 2016 at 3:27 pm Leave a comment

Pfeffernüsse Cookies

To end our Thanksgiving meal, we enjoyed both kuchen and pfeffernüsse cookies. Here’s how I adapted the recipe for our family’s dietary needs. These can be just a tad bit spicy if you get a bite with fresh ground pepper. Yummy!

  • 2 cups all-purpose flour
  • 1 cup whole spelt flour
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3 TBSP vegetable shortening
  • 1 cup honey
  • 1 large egg (we also made these with egg replacer once, and they were very soft and yummy)
  • 1 tsp cinnamon
  • 1/2 tsp ground black pepper
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp ground cardamom
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • confectioner’s sugar for rolling (optional)

 

  1. Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
  2. Mix the dry ingredients together in a bowl.
  3. In another bowl, beat the shortening and honey together until light and fluffy, about 2-3 minutes. Add egg, then lower mixer speed and gradually mix in the dry, beating just until blended. Let the dough chill for about 10 minutes to firm up.
  4. Scoop tablespoon-sized balls and roll into balls. Place balls an inch apart on prepared baking sheets and bake about 15 minutes, or until golden and slightly cracked. When cookies are still lightly warm, roll in confectioner’s sugar to completely coat the cookies, if you’d like. Store in an airtight container. Sometimes cookies with spices taste best around 3 days after baking, when the flavors have settled.

November 26, 2016 at 10:27 pm Leave a comment

Knoephla Soup

We celebrated a Germans from Russia Thanksgiving this year. This was another winner year – there was so much delicious food. I borrowed this recipe for Knoephla – a potato and dumpling soup – from the Prairie Californian. It was our first course, and what a great way to start the meal!

I needed to make a dairy-free version of the soup, so this is how I did it. And I used white spelt flour for the knoephla, but any white flour should do.

Broth

  • 8 cups water
  • 2 bay leaves
  • 4 tablespoons Bill’s Best Chik’nish
  • 4 medium potatoes, peeled and diced
  • 2 TBSP Earth Balance margarine
  • ½ medium onion, chopped
  • 1 12-oz package Mori-Nu Silken Tofu (soft)
  • salt and pepper to taste
  • ¼ teaspoon dill weed

Knoephla (Dumplings)

  • 2 eggs
  • ½ cup + 2 tablespoons unsweetened soymilk
  • ½ teaspoon baking powder
  • 2 cups white spelt flour

 

  1. Combine water, bay leaves, Chik’nish, and potatoes in a large heavy bottomed pot. Cook over medium heat until the potatoes are tender.
  2. In a separate pan, melt the margarine and saute onions until tender and slightly browned. Add to the broth.
  3. While potatoes are cooking, make the knoephla. Combine eggs and soymilk in a large bowl, beat to combine. Add flour and baking powder, mix together well until dough forms.
  4. Drop knoephla into the broth. You can do this by either rolling the dough into a rope (about ½ inch) and cut into pieces (about ¼ inch). Cook for 5-10 minutes or until the dumplings begin to rise.
  5. Blend the tofu in a food processor until it is nice and creamy.
  6. Just before serving, add the blended tofu and warm. Salt and pepper to taste, season with dill weed. If desired, thicken with 1 teaspoon of cornstarch + 1 tablespoon of water.

November 26, 2016 at 10:13 pm Leave a comment

Spicy Sweet Potato Wedges

I’m enjoying an abundance of sweet potatoes right now, and this recipe has been a hit. It’s adapted from the cookbook Simply in Season.

  • 4 medium sweet potatoes
  • 2 TBSP oil
  • 1/2 tsp salt
  • 1/3 cup Parmesan cheese (We’re enjoying the dairy-free Follow Your Heart brand lately)
  • 1 TBSP garlic
  • 1 tsp paprika
  • 1 tsp garlic
  • dash of cayenne
  1. Scrub, dry, and peel the sweet potatoes. Cut into wedges and place into a large bowl. Stir in the oil until the fries are thoroughly coated.
  2. Sprinkle the rest of the ingredients on the sweet potatoes (although the first time I made these, I forgot the Parmesan and sprinkled it on top after I was done cooking – still delicious).
  3. Spread wedges in a single layer on a baking sheet. Bake in a preheated oven at 425F until golden brown and fork tender, 30-45 minutes, stirring and flipping the wedges every 5-10 minutes. Serve immediately.

October 31, 2016 at 11:40 am Leave a comment

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