tag:blogger.com,1999:blog-39277391433051283262024-03-13T13:51:38.923-07:00Leafy Greens and MeTanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.comBlogger231125tag:blogger.com,1999:blog-3927739143305128326.post-23466204941862878842014-06-09T17:19:00.000-07:002014-06-09T17:19:35.342-07:00Watermelon-Chia Cooler<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">If the last two days are any indication of how hot it will be this summer, we're in trouble! But I've been staying cool and hydrated drinking my refreshing Watermelon-Chia Cooler.</span></span><br />
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<a href="https://farm4.staticflickr.com/3901/14407038203_d76719faf8_b.jpg"><img alt="https://farm4.staticflickr.com/3901/14407038203_d76719faf8_b.jpg" border="0" src="http://1.bp.blogspot.com/-hnUdtmAMRKM/U4pTGpJGxuI/AAAAAAAABKs/Y5hIrbG3OEw/s1600/2014-05-31+14.41.42.jpg" height="400" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">You can use any melon, but I like the natural sweetness and color of seedless watermelon. Also chia seeds pack a powerful punch. They are high in Omega 3s, protein, fiber and are hydrating. I soak one tablespoon in one cup of filtered water in the fridge overnight and then use them in my juices and smoothies for added nutrition during the week. To get the full benefit of chia seeds you really need to soak them before using.</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Serves 1-2 </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1-1/2 - 2 cups organic seedless watermelon, chilled, cut into cubes</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1-tbsp soaked chia seeds (You can add as much as you like, but they are very gelatinous and will thicken the consistency. Also, I like using black colored chia seeds instead of the grey. There is no difference in nutritional value between the two.)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tbsp finely chopped mint</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 - 1/2 cup sparkling water, chilled</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Juice from a 1/2 lime</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Agave nectar to taste (my watermelon was really sweet and so I didn't add any agave)</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Method</u>: Soak 1 tbsp chia seeds overnight, covered in the fridge. (Note: one tablespoon will turn into 1/2 cup soaked seeds.) Place watermelon in a blender and blend until smooth. Transfer puree to a bowl and stir in the remaining ingredients. Chill until cold and serve with a mint sprig.</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Stay cool and enjoy! </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-22149984284478296132014-06-05T18:51:00.001-07:002014-06-05T19:37:02.249-07:00Caprese Sandwich<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Some of the best sandwiches are made with very few ingredients and this is one of them. I remember years ago we were traveling in Normandy, France </span></span><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">(which is fitting because tomorrow is the 70th year anniversary of the D-Day Invasion of Normandy) and were in Mont Saint-Michel, an island located on the coast with a beautiful medieval town perched near the very top. Anyway, we stopped at a small outdoor stand and I ordered one of the best sandwiches I ever had, and it only had two ingredients: </span></span><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Gruyère cheese and butter on a baguette. Perhaps it was because we were sightseeing all day and we were exhausted, but coupled with the incredible scenery and history of the place, I will never forget eating that sandwich!</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><a href="https://farm3.staticflickr.com/2904/14376260443_c767dcc66a_b.jpg"><img alt="https://farm3.staticflickr.com/2904/14376260443_c767dcc66a_b.jpg" border="0" src="http://4.bp.blogspot.com/-b4WTaGkf1go/U5EZeKGK-xI/AAAAAAAABMU/G7P1xDsiJwU/s1600/2014-05-20+17.25.09.jpg" height="388" width="400" /></a> </span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Now a Caprese sandwich has a whopping four ingredients but it is my go to sandwich when I want something quick after work for dinner in the summer. I love eating this sandwich when the heirloom tomatoes are at their peak...it's just so delicious with the fresh fragrant basil, Daiya Havarti style cheese, good quality extra virgin olive oil and a crusty French sweet baguette!</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Cin cin! </span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-16974415529775617512014-06-01T15:57:00.001-07:002014-06-02T20:01:30.936-07:00Gluten Free "Hostess" Cupcakes<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">My husband's birthday was a couple of weeks ago and I wanted to bake him a gluten-free cake from scratch, but I really didn't have time when I got home from work and so I made cupcakes using <a href="http://www.pamelasproducts.com/products/baking-mixes/pamelas-chocolate-cake-mix/">Pamela's Gluten Free Chocolate Cake Mix</a>. They were absolutely delicious...moist, rich and super chocolatey! </span></span><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">For the egg substitute, I used <a href="http://www.bobsredmill.com/vegetarian-egg-replacer.html">Bob's Red Mill Egg Replacer</a>, but ground flax meal/water would work just as great. </span></span> </span></span><br />
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<a href="https://farm3.staticflickr.com/2931/14321047731_2087b1719e_b.jpg"><img alt="https://farm3.staticflickr.com/2931/14321047731_2087b1719e_b.jpg" border="0" src="http://4.bp.blogspot.com/-rrDOZy0HQt8/U31EEA5UIwI/AAAAAAAABIw/V26M-Gfmlm0/s1600/2014-05-20+17.36.21.jpg" height="341" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">To be honest, my husband probably would of preferred if I made Hostess Twinkies instead of the cupcakes, but Twinkies are so boring...it's just a vanilla sponge cake with piped in frosting. No creamy ganache icing or fun squiggly decoration on the top...just a boring sponge cake. Anyway, he loved them and I think that I made a chocolate lover out of him!</span></span><br />
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<a href="http://1.bp.blogspot.com/-QZ6eIt2W1Ck/U31xyfmXJKI/AAAAAAAABJY/fHZsLV055x4/s1600/2014-05-021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QZ6eIt2W1Ck/U31xyfmXJKI/AAAAAAAABJY/fHZsLV055x4/s1600/2014-05-021.jpg" height="400" width="381" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">For the filling I used the same buttercream recipe that I used for my <a href="http://www.leafygreensandme.com/2014/04/gluten-free-cupcakes-with-veggie.html">Veggie Cupcakes</a>, but only made half of the recipe and I added a little more cashew cream about 1 Tbsp to make the filling smoother. Using a small plain piping tip and squeezed in enough frosting to cause the cupcake to puff up, but not to break. </span></span><br />
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<a href="http://1.bp.blogspot.com/-yz1oowXsjTs/U4uqhil1MzI/AAAAAAAABLE/kuSbQjFY72E/s1600/2014-05-024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-yz1oowXsjTs/U4uqhil1MzI/AAAAAAAABLE/kuSbQjFY72E/s1600/2014-05-024.jpg" height="258" width="400" /> </a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">For the ganache topping I used 1/2 cup Ghiradelli semi-sweet chocolate chips and about 3 Tbsp cashew cream. I placed it in the microwave for about 30 seconds until melted and then stirred in 1 tsp Earth Balance Butter. Before decorating the cupcakes, I let both the cupcakes and the ganache cool to room temperature and the iced the top of the cupcakes using a small off-set spatula. </span></span></div>
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<a href="http://2.bp.blogspot.com/-9TB3OtOPH2g/U31EwoxrOsI/AAAAAAAABJA/pgsrn8WGhmw/s1600/2014-05-20+17.43.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9TB3OtOPH2g/U31EwoxrOsI/AAAAAAAABJA/pgsrn8WGhmw/s1600/2014-05-20+17.43.42.jpg" height="305" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">And for the squiggle design I used a 1/2 cup sifted confectioners sugar with 1 Tbsp cashew cream and stirred until smooth. You want this to be really thick so that when you pipe the icing will hold its shape. Also, let the ganache set-up completely for about 30 minutes before piping the squiggly design. To speed up the process you can place the cupcakes in the fridge for about 10 minutes until the ganache sets.</span></span><br />
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<a href="http://2.bp.blogspot.com/-xBhVV15LlKc/U4utM56KjKI/AAAAAAAABLQ/-gklvGTs5Go/s1600/2014-06-01+15.05.12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xBhVV15LlKc/U4utM56KjKI/AAAAAAAABLQ/-gklvGTs5Go/s1600/2014-06-01+15.05.12.jpg" height="400" width="266" /></a></div>
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<br />Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-6055822714218374362014-05-27T16:28:00.001-07:002014-05-27T17:07:22.951-07:00Deviled Goodness (Vegan Deviled Eggs)<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">You can't have a holiday weekend without serving Vegan Deviled Eggs. Seriously these are amazing! My husband could not get over how much they tasted like the real deal, texture and everything. As I mentioned in previous posts, I have never liked eggs (no matter how they were prepared)...but with one exception...my Mom's Deviled Eggs. Everything she made tasted great and I think that she would love these too!</span></span><br />
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<a href="https://farm6.staticflickr.com/5160/14283368091_faaf1cbc15_b.jpg"><img alt="https://farm6.staticflickr.com/5160/14283368091_faaf1cbc15_b.jpg" border="0" src="http://2.bp.blogspot.com/-iuU9qLe1KzE/U4USktKXVvI/AAAAAAAABKI/E_liKIGAQQQ/s1600/2014-05-26+16.04.13.jpg" height="400" width="346" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">This recipe is so simple, but you'll need a mold to create the cashew-agar base to hold the piped tofu mousse. I used a ceramic deviled egg holder that I had in cabinet, but it was a little shallow. I'm going to look on line and see if I can find a deeper base, but other than that they were absolutely perfect...beautiful and delicious. </span></span><br />
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<a href="http://4.bp.blogspot.com/-FoRgtkQk08c/U4UTV65SsaI/AAAAAAAABKQ/o0cfCLydQow/s1600/2014-05-26+14.10.26.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FoRgtkQk08c/U4UTV65SsaI/AAAAAAAABKQ/o0cfCLydQow/s1600/2014-05-26+14.10.26.jpg" height="336" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">This recipe makes about 36 portions so you will need more than one mold because the agar will solidify if you don't work quickly. Or you can cut the tofu mouse recipe in half and pipe less.</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Cashew Cream-Agar Egg Base</u>:</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 cup cashew cream, (1/2 cup cashews blended in a high speed blender with 1-1/4 cup water. If you don't have a high-speed blender then you will need to soak the cashews for about 4 hours and then strain through cheesecloth or a fine strainer. You will not use all the cashew cream but it will keep in the refrigerator covered for up to five days.)</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">3/4 warm water</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp Agar-Agar powder (I purchased my powder at an Asian market, for $2.99, but Whole Foods carries the agar flakes, but it will cost you about $9.00. Also, if you use the flakes then you'll need to increase the amount to 1 Tbsp and boil it a little longer.</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4-1/2 tsp Black Salt (found in an Indian or Asian market--it's actually pink and very salty.)</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Method</u>: </span></span></div>
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<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Lightly oil mold with vegetable oil and set aside. </span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Blend cashews with water and measure out a 1/2 cup of cashew cream. Whisk in black salt and set aside.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Pour 3/4 cup water into a measuring cup and warm in the microwave for 30-40 seconds. Whisk in agar-agar powder and then place back in the microwave for 1-2 minutes and let it boil. </span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Place cashew cream into microwave for 30-40 seconds to warm and then whisk mixture into hot agar water making sure there are no lumps.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Skim off any bubbles off the top before pouring into mold, or pop bubbles with a toothpick. </span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Let mold sit on the counter for about 15 minutes before moving and placing in the refrigerator to chill for about one hour to harden completely.</span></span></li>
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<a href="http://4.bp.blogspot.com/-_JUrhNVdNtQ/U4UWlZlBAfI/AAAAAAAABKc/rW-oDwtmnno/s1600/2014-05-26+15.41.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-_JUrhNVdNtQ/U4UWlZlBAfI/AAAAAAAABKc/rW-oDwtmnno/s1600/2014-05-26+15.41.35.jpg" height="400" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Once hardened, using a small pairing knife, remove cashew-agar base and place on a plate. Then using a small melon baller or spoon, scoop out a small portion of the base without breaking through the bottom. Then pipe in the tofu mousse and chill for about an hour before serving. Also, the agar will not melt or soften if these are left out for a little while at room temperature, but they are better served chilled. So if you are serving a lot of people, I would serve a dozen at a time and keep the others chilled.</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Tofu Mousse</u>:</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">(You can cut the recipe in half if you are making less portions) </span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">7.5 oz organic sprouted extra firm tofu (I used Wildwood--it comes it two sealed pouches, 7.5 oz each).</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 cup Follow Your Heart original organic Vegenaise</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 tsp spicy brown mustard</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp turmeric powder</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 - 3/4 tsp black salt</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp apple cider, or white wine vinegar</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></span></div>
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<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Drain tofu and press dry with paper towels and place in a food processor.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Add all ingredients except for black salt and blend until smooth and creamy. You may need to add a little more Vegenaise to get the right texture.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Add black salt to taste and then pipe or spoon mousse into base.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Garnish with paprika and chives and chill for about one hour before serving.</span></span></li>
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Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-65972910661023821132014-05-22T19:29:00.000-07:002014-05-22T19:29:55.006-07:00Spicy Korean Tacos with Pickled Cucumber Salad<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">I must confess...these really aren't spicy <strike>Korean</strike> tacos because I didn't have any </span></span><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Gochugaru (Korean red pepper flakes or paste), but you really don't need it. I made a quick spicy BBQ sauce using ketchup, sriracha, tamari, rice wine vinegar and water. But you can just purchase your favorite spicy BBQ sauce, and doctor it up with some soy sauce and you're all set. </span><span style="font-family: Verdana, sans-serif;">Whenever possible try to purchase organic BBQ sauce that doesn't contain high-fructose corn syrup.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">What really makes these tacos is the crunchy pickled cucumber salad. Here's what I used:</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 medium English cucumber sliced into half moons</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/4 red bell pepper, seeds and ribs removed and julienned into thin strips</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/4-1/2 tsp crushed red pepper flakes</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/3-1/2 cup rice wine vinegar</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1-2 Tbsp light agave syrup</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/4 cup green onion, sliced on a bias</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Kosher salt to taste</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Method</u>: Place all ingredients in a bowl (except for the salt) and let marinate in the fridge for about one hour before using. Salt just before serving so that the cucumbers maintain their crunch. </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"> </span> </span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span>Not only is this a super quick weeknight dinner but it would be great for Memorial Day weekend. If you can find sheets of seitan, I would brush the grill lightly with oil and grill for 1-2 minutes on each side, then slice into thin strips and toss in the warm BBQ sauce.</span></span></span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span>For the tortillas you can use corn or flour, but I prefer flour because this is a substantial taco and corn tortillas will not hold up to all the ingredients. For garnish I used green onion, cilantro and toasted sesame seeds.</span></span></span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="background-color: white;"><span>Wishing you a safe holiday weekend and I'll post my homemade hot dogs and buns next week (if they turn out...but I think they will)! </span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="background-color: white;"><span> </span></span></span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-25466551285768708312014-05-18T15:36:00.000-07:002014-05-18T15:36:29.549-07:00Verde (Tomatillo-Poblano) Chilaquiles<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">I learned how to make Chilaquiles as a line cook working at a restaurant. At least once a week while we were prepping for service Noel and Bernardo (my amigos) would take turns making them for our family meal. They were always made with a red sauce, somewhat spicy and super delicious. Noel would always give me a hard time because I never made Chilaquiles for them. So one day I came in a little early and I made Verde Chilaquiles and they loved them...I felt so great that the pressure was finally off. But one can only produce the best dish when one learns from the best...and Noel and Bernie were truly the best! </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Verde Sauce</u>:</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><br /></span></span></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">3 Tomatillos, skins removed</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 Poblano pepper</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 Jalapeno pepper</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 Onion sliced (skin on)</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">3-4 Garlic cloves (skin on)</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/3-1/2 cup vegetable broth</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/3-1/2 cup cashew cream (1/2 cup cashews, blended with 1 cup water)</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/4 cup cilantro (optional)</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Kosher salt and black pepper to taste</span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Method</u>: Preheat oven to 400 degrees. Place all ingredients on a sheet tray and roast for 10-15 minutes until charred. You may need to need to remove the garlic first so that it doesn't burn. Let cool and peel and seed peppers. Place in a blender and blend until smooth. I did not add cilantro to my sauce because I added it to the pico de gallo and guacamole. </span></span></span></span> </span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">After
you make the sauce, turn the oven down to 325 degrees to toast the
tortilla chips. Normally, the tortilla chips are fried but you don't
need to do this. Baking produces the same end result without all the
fat and calories. When purchasing the corn tortillas I usually look for
a heartier brand that will hold up to the weight of the sauce and
cheese without becoming too soggy, but soggy is good too! I like using
the sliders because they cut perfectly into 4ths. </span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Method</u>:
Spray a sheet pan with vegetable spray and then spray the top of the
tortillas lightly and sprinkle with salt. Bake in the oven for about
12-14 minutes until crisp and lightly golden brown. Turn chips over
half way through the baking and keep an eye on them so they don't burn.</span></span></span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"> </span></span></span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">You have no idea how many gallons of pico de gallo I have made in my lifetime! It is so easy and I prefer homemade salsa over store bought any day! There is really no recipe for fresh salsa. If you don't like white onion, add red onion and if you like it super spicy then add the whole jalapeno or leave in the seeds. The most important thing is to dice and mince the tomatoes/vegetables perfectly...it's all about uniformity!... :-)</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Pico de Gallo</u>:</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">5 organic Roma tomatoes, seeded, julienned and diced</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 cup finely diced white onion</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 jalapeno, seeds removed and finely diced </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 cup chopped cilantro</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Juice of 1 lime</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Kosher salt and black pepper to taste</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Assembly</u>: </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">I like using individual cazuelas to serve my Chilaquiles. (Serves 2) </span></span><br />
<br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Baked Tortilla Chips</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 - 3 cups Verde Sauce</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 package Daiya Havarti-Jalapeno Style Cheese, shredded</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Kosher salt and black pepper to taste </span></span><br />
<br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Method</u>: Preheat oven to 350 degrees. Add chips to a large bowl, along with 1/2 of the shredded cheese. Heat sauce on the stove, adding additional veg stock if the sauce is too thick. Pour sauce over chips and toss evenly to coat. Divide mixture evenly between cazuelas or ramekins and top with additional cheese. Bake in the oven for 10-15 minutes on a sheet tray until mixture is bubbly. Remove from oven and serve immediately garnished with cilantro and green onions. </span></span><br />
<br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">And now for the toppings. At the restaurant we would always serve our Chilaquiles topped with pico, guacamole (avocado, cilantro, green onion, Vegenaise, lime juice, salt and pepper) and salad made with romaine lettuce, radish, jalapeno, tossed with a red wine-oregano vinaigrette. It doesn't get any better than this. To my friends...Noel & Bernardo...thank you for everything you taught me in the kitchen! </span></span><br />
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Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-30838459095905847902014-05-15T17:00:00.001-07:002014-05-15T17:00:18.283-07:00Smoked Tofu and Cucumber-Dill Tea Sandwiches<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">With all of our record temperatures the past three days my house hasn't been too unbearable, but I still haven't turned on the stove or oven. These little tea sandwiches are just perfect for the dog days of summer, as well as any upcoming wedding or baby showers! If you want more variety you could serve my <a href="http://www.leafygreensandme.com/2011/07/better-than-moms-eggless-salad.html">Egg(less) Salad</a> on white bread, my <a href="http://www.leafygreensandme.com/2011/05/tempeh-tuno-sandwich-with-dill-aioli.html">TuNo Salad</a> on wheat bread, and the smoked tofu on rye, which is what I used.</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Dill Aioli</u>:</span></span><br />
<br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2-3/4 cup Vegenaise</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 cup minced dill (more or less)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 TBSP minced capers (more or less)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Juice from 1/2 lemon</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Kosher salt and black pepper</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Other ingredients</u>:</span></span><br />
<br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 packet sprouted organic smoked tofu, sliced thinly (I used Wildwood with Szechuan spices because I like a little kick)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 English cucumber, sliced thinly</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Red onion, shaved thinly (optional)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Rye bread (I used Genuine Bavarian Whole Rye Bread)</span></span><br />
<br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Enjoy and stay cool! </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-72729015275282361022014-05-13T17:32:00.000-07:002014-05-13T17:32:10.005-07:00Horiatiki Salata (Greek Salad) with Homemade Feta<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Whew...it's a toasty one...reaching 98 degrees here today. Whenever it gets this hot out it reminds me of when my husband and I were traveling in Crete and we were staying along the Libyan Sea. It was like 100 degrees, combined with Southern California Santa Ana type winds (if you've ever experienced them before) and you get the idea of how hot and dry it was. We lived off of Greek Salads and good Greek wine and beer...not a bad vacation! I really love the hot weather though, especially if it's only for a few days. There is nothing better than taking a walk at 9:00pm and having it be 80 degrees outside! </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">So tonight, the stove and the oven will remain off and a Greek Salad is the order of the day. I've always been interested in making my own vegan cheese, but I just haven't had time. My hubby bought me a vegan cheese making book for Xmas, but they didn't have a recipe for Feta. So I decided to throw something simple together using Greek flavors such as oregano, basil and mint. Since this Feta is made with tofu, it doesn't have a melting quality, but it is great for a salad and really resembles Feta. Plus it gives the salad some protein!</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Feta Ingredients</u>:</span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 10 oz block of organic Sprouted Wildwood Super Firm Tofu (or similar)</span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Juice of 1/2 lemon</span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1-2 tsp red wine vinegar </span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp kosher salt (or to taste)</span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp fresh minced oregano</span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp fresh minced basil</span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp fresh minced mint</span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 tsp oregano flakes</span></span></div>
<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Freshly ground black pepper</span></span></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Method</u>: Remove tofu from package and pat dry. Slice in half and using a fork crumble into 1" sized pieces. Place in a bowl and add lemon juice, vinegar and salt, stir and set aside while mincing herbs. Combine all ingredients together and let sit for about an hour in the fridge for flavors to combine. Best used within 1-2 days.</span></span></div>
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<div style="text-align: left;">
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">In Greece they don't crumble the Feta (you get a 1" thick slice on top, drizzled with olive oil and oregano, nor do they use red wine vinegar. They also don't use romaine lettuce, but since this is our dinner this evening I wanted a more substantial salad.</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Other Ingredients</u>:</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Chopped romaine lettuce</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Roma tomatoes, quartered</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Cucumber, sliced </span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Green bell pepper, sliced</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Red onion, sliced thinly </span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Kalamata olives, pitted</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Oregano flakes</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Kosher salt and fresh cracked black pepper</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Red wine vinaigrette (I just whisked together a quick vinaigrette, but you could just drizzle your salad with good quality (preferably Greek) cold pressed olive oil!)</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Enjoy (Opa!) </span></span></div>
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Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-65150000232143123622014-05-11T13:33:00.002-07:002014-05-11T13:33:52.641-07:00Berger Cookies...My Mom's Favorite Cookie!<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Mother's Day is a tough day this year because my mom passed away in August. Normally on this day we would talk on the phone and I would send her a card, flowers (usually tulips) and a box of cookies...she had a sweet tooth...especially for Berger Cookies, a local Baltimore favorite. </span></span><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">So in memory of my mom today I decided to make homemade Berger cookies which are unlike any other cookie in the universe! They are a cake-like vanilla cookie covered with chocolate-fudge ganache. The cookie to ganache ratio should be 50-50, so don't skimp on the chocolate! </span></span><br />
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<a href="https://farm6.staticflickr.com/5537/14163245535_74845a2607_b.jpg"><img alt="https://farm6.staticflickr.com/5537/14163245535_74845a2607_b.jpg" border="0" src="http://2.bp.blogspot.com/-kXNHSxTTbi4/U2_LhLQBh7I/AAAAAAAABEg/sFM1uwWYJwI/s1600/2014-05-11+07.17.31.jpg" height="307" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">In addition to Berger Cookies, Baltimore is known also for Old Bay Seasoning and steamed crabs, UTZ Potato Chips (puts Lays to shame) and Natty Boh (National Bohemian) Beer. My mom could care less for the beer (she preferred wine), but she loved Old Bay Seasoning, UTZ potato chips and of course her Berger Cookies! My mom was an excellent cook and it was hard deciding what to make in her memory (I could of gone with a savory dish), but I believe that she would be in Berger Heaven after eating these, and I know that she is!</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Cookie Base</u>:</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Makes about 30 cookies</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 stick Earth Balance Butter</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">3/4 cup pure organic sugar</span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 tsp pure vanilla extract</span></span> </span></span></span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 1/2 Tbsp Egg
Replacer powder, whisked with water according to package directions (I
used Bob's Red Mill, but you could use Energ instead...you just want the
equivalent of 1 1/2 eggs. You could also use flax eggs but the cookie will be even more cake like without any crunch.)</span></span> </span></span> </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">2 1/4 cups organic unbleached all purpose flour</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">3/4 tsp kosher salt</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 1/2 tsp baking powder </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/2 cup cashew milk (see below)</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Cashew Milk</u>:</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/2 cup cashews soaked for 4 hours and drained. Place in a high-speed blender with 1 1/4 cups filtered water and blend on high for a couple of minutes. If you don't have a high speed blender then strain milk before using. You will have enough milk for the cookie as well as the ganache frosting.</span></span><br />
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<a href="https://farm8.staticflickr.com/7423/13976593800_bba5eb469f_b.jpg"><img alt="https://farm8.staticflickr.com/7423/13976593800_bba5eb469f_b.jpg" border="0" src="http://1.bp.blogspot.com/-SNKCYetgdTY/U2_U6fhGxFI/AAAAAAAABEs/sf1HxabIqEQ/s1600/2014-05-10+13.34.22.jpg" height="308" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Method</u>: Preheat oven to 375 degrees. Using the standard cookie creaming method, cream the butter and sugar in the bowl of a mixer until fluffy, add vanilla extract and the egg replacer mixture and mix until combined. In another bowl whisk together, flour, salt, and baking powder and add alternating flour and milk to the mixer and only mix until combined. Line a sheet pan with either parchment paper or a silpat and scoop dough using a teaspoon or a 1-teaspoon ice cream scooper (which is what I used). Take your fingers and press the dough lightly to flatten. Bake cookies in the middle of the oven rack for 9-10 minutes (turning halfway through the baking process). Remove the cookies immediately with a spatula onto a cooling rack and cool completely before icing.</span></span><br />
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<a href="https://farm6.staticflickr.com/5077/13976586618_939b4520c3_b.jpg"><img alt="https://farm6.staticflickr.com/5077/13976586618_939b4520c3_b.jpg" border="0" src="http://3.bp.blogspot.com/-v7_fMbW87_U/U2_bVgILncI/AAAAAAAABFE/5hO7JgRs3Nw/s1600/2014-05-012.jpg" height="308" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Fudge-Ganache</u>:</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">I made my ganache the day before and kept it in the refrigerator so that it would set-up be ready to frost the cookies after they cooled. Also, my ganache was just a tad soft. It still set up fine, but it could of been a little firmer. Perhaps it is because of the cashew cream or because I ran out of chocolate chips. But here's what I did--if you want it firmer then add a little bit more chocolate. Also, I don't like using light corn syrup, but this will give the chocolate a glossier finish.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 1/2 cups good quality semi-sweet chocolate chips (I used Ghirardelli)</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">3/4 cup cashew cream</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 tsp pure vanilla extract</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 tbsp Earth Balance Buttery Sticks </span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 1/2 cups organic confectioners sugar, shifted</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><br /></span></span>
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Method</u>: Cashew Cream and chocolate can easily burn and so I placed the chocolate and cashew cream in a bowl over a pan of slightly simmering water for about a minute until the chocolate melted. You could also microwave in increments of 25 seconds, stirring in between until chocolate is melted. Once melted, whisk in melted butter, vanilla extract and stir in powdered sugar and beat with a spatula until creamy and combined. Chill in the fridge for about 4 hours to chill and harden. Before icing the cookies, beat the ganache lightly. You can either hand dip the cookies (the traditional method) or use a small off-set spatula or pipe the ganache with a plain tip, like I did. Let the icing set for about 30 minutes before eating (if you can wait that long). My teeth hurt from all the chocolate!</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Wishing you and yours a wonderful Mother's Day and if you ever get a chance surprise your mom with a batch of homemade Berger Cookies on her special day!</span></span><br /><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><br /></span></span>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"> </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-74410546887812492262014-05-08T17:29:00.001-07:002014-05-08T17:29:43.991-07:00Creamy Spring Orzo Pasta<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Easy weeknight dinner...fresh and delicious. By Thursday night I'm really tired and I don't feel like cooking so I usually throw a quick pasta dish together. This pasta is so great for spring using fresh English peas and asparagus. I purchased my peas already shucked from the pod to save time, but you could use frozen peas and it would taste just a delicious. For the herbs I used only fresh parsley, but tarragon would of been a great addition. And instead of using pine nuts because they are outrageously expensive $35/pound, I used slithered almonds, toasted lightly. You couldn't even tell the difference and they added a great contrasting texture to the orzo.</span></span><br />
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<a href="https://farm8.staticflickr.com/7434/14138269762_fdec4ecd1f_b.jpg"><img alt="https://farm8.staticflickr.com/7434/14138269762_fdec4ecd1f_b.jpg" border="0" src="http://4.bp.blogspot.com/-j8RY_-ekZTA/U2wbjInUsbI/AAAAAAAABEQ/je4-p4chsxw/s1600/2014-05-04+18.29.01.jpg" height="337" width="400" /></a></div>
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Ingredients</u>:</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">(Serves 2) </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 pound orzo pasta, cooked according to package directions</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 TBSP EVOO </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 TBSP minced garlic</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2-3/4 cup low-sodium vegetable stock</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 cup shucked fresh English peas or frozen</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 lb asparagus, tossed in EVOO, s&p and roasted in a 400 degree oven for 5 minutes and then cut on a 1" bias</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 cup chopped fresh parsley</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2-3/4 cup cashew milk (1/4 cup soaked cashews blended with 3/4 cup water in high-speed blender)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1-2 tsp fresh lemon zest</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Kosher salt and black pepper to taste </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="font-family: Verdana, sans-serif;">1/4 cup toasted almonds or pine nuts</span> </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Juice from 1/2 lemon</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Parsley for garnish</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Cook pasta to al dente (about 9 minutes), drain well and set aside. In a medium sized saute pan add olive oil and garlic and cook over medium-low heat for about a minute. Deglaze with vegetable stock and reduce by half. Add orzo (you may not use it all), asparagus, peas, cashew milk, lemon zest salt and pepper to taste and cook until heated through and creamy. (If using fresh peas you may need to add them first to the vegetable stock and cook for about two minutes before adding the other ingredients.) If sauce becomes too thick or liquid is absorbed by the pasta, add more vegetable stock and/or cashew milk. Stir in fresh parsley, lemon juice and top with toasted almonds. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"> </span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-26996059878964729462014-05-04T13:26:00.000-07:002014-05-04T13:26:03.815-07:00Classic Cuban Sandwich with Citrus-Mojo Sauce<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Miami and Tampa you've got nothing on this sandwich and I challenge anyone who loves Cuban sandwiches to tell me that this isn't the best sandwich they've ever eaten...even though it's 100% vegan!</span></span><br />
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<a href="https://farm3.staticflickr.com/2930/13920808128_ee891b39ee_b.jpg"><img alt="https://farm3.staticflickr.com/2930/13920808128_ee891b39ee_b.jpg" border="0" src="http://2.bp.blogspot.com/-WAfXKPcVrZ4/U2ZjN99MhVI/AAAAAAAABDs/rBeBCVKLf_A/s1600/2014-05-005.jpg" height="307" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">It all starts with the bread and then goes from there. Since I couldn't go to my local market and purchase traditional Cuban bread, I went to Le Boulangerie and purchased two freshly baked French rolls--super crispy crust with a soft interior. Hoagie or sub rolls that you purchase in the grocery store will not hold up to the pressing or substantial ingredients so make sure you search around and find the best rolls.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><a href="http://1.bp.blogspot.com/-FZju6hyAszk/U2XX_jT0NYI/AAAAAAAABDE/Lrxm8V11RSs/s1600/2014-05-004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FZju6hyAszk/U2XX_jT0NYI/AAAAAAAABDE/Lrxm8V11RSs/s1600/2014-05-004.jpg" height="400" width="308" /></a></span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">For a traditional Cuban sandwich the pork is braised and so I wanted to create a mojo braising liquid for the three seitan deli cuts that I used: Tofurky Smoked, Tofurky Peppered and Yves Ham. I made the mojo sauce, poured it into a saute pan and then added four slices of each of the deli cuts to heat through and reduce the sauce. That's 12 slices for one sandwich!</span></span></div>
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<span style="color: #444444;"><u><span style="font-family: Verdana, sans-serif;">Citrus-Mojo Sauce</span></u></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 large Valencia Orange</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 lemon</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 1/2 limes</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 TBSP paprika</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp ground cumin</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 tsp finely minced fresh garlic</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 TBSP extra virgin olive oil</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Salt and pepper to taste </span></span></div>
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<a href="http://2.bp.blogspot.com/-mbfYgTnbcIs/U2aVpIQykeI/AAAAAAAABD8/zXp5fYknCRQ/s1600/2014-05-03+18.04.49.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-mbfYgTnbcIs/U2aVpIQykeI/AAAAAAAABD8/zXp5fYknCRQ/s1600/2014-05-03+18.04.49.jpg" height="400" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">And now for the assembling...Cuban sandwiches use Swiss cheese, but I don't like the flavor of Daiya Swiss or Provolone and so I used my normal standby, which I love...Daiya Havarti Wedge, thinly sliced. On one side of the bread I placed a generous slather of spicy brown mustard and the other side Vegenaise. I then added cheese to both sides, dill pickle slices on one side and then layered on the deli cuts and topped with the reduced sauce and freshly black ground pepper and kosher salt.</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">This is a substantial sandwich folks...enough for two with a side salad or fries, but we each had our own and were stuffed!</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">A panini press with grill marks is not traditional and will not do, unless that's all you've got. I used my trusty cast iron skillet, along with my cast iron Indian bread pan, which provided a perfect weight to press the bread without flattening to a pancake. I added Earth Balance Butter to pan and cooked the sandwich on medium-low for three minutes, added more butter and flipped and cooked on the other side for three minutes.</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box" lang="es"><span class="hps">Fantástico! </span></span></span><span style="font-family: Verdana,sans-serif;"><span class="short_text" id="result_box" lang="es"><span class="hps">and Delicioso! Need I say more?</span></span></span></span></div>
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<br />Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-47944260640380811182014-04-30T17:28:00.003-07:002014-04-30T17:28:50.859-07:00Cobb Salad with Creamy Dill Buttermilk Dressing<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Is there such a thing as a healthy Cobb Salad?...you bet! No saturated fat, cholesterol and tons of texture and flavor. I could drink the Creamy Dill Buttermilk Dressing and be satisfied and my hubby could eat the entire bag of <a href="http://www.phoneybaloneys.com/">Phoney Baloney's Coconut Bacon</a>...had to hide it from him...seriously! A perfect salad for a hot day...reaching 90+ here today!</span></span><br />
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<a href="https://farm6.staticflickr.com/5499/14054277056_f3dd4582b5_h.jpg"><img alt="https://farm6.staticflickr.com/5499/14054277056_f3dd4582b5_h.jpg" border="0" src="http://1.bp.blogspot.com/-8KUcmud5vyU/U2A2MRUV89I/AAAAAAAABCY/zGoCVBIm1-I/s1600/2014-04-29+15.59.41.jpg" height="313" width="400" /></a><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Salad Ingredients</u>:</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Organic Romaine Lettuce, chopped and rinsed</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Seeded, Diced Roma Tomatoes</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Shredded Daiya Cheddar Style Cheese</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Phoney Baloney's Coconut Bacon </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Organic, Sprouted Extra-Firm Tofu, crumbled and mixed with turmeric and black salt (can be purchased at an Indian or Asian market).</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Diced Avocado</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Creamy Dill Buttermilk Dressing (see recipe below)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Kosher Salt and Pepper to Taste</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Creamy Dill Buttermilk Dressing</u> </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 cup Organic Vegenaise</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 cup cashew milk mixed with 1 tsp apple cider vinegar and let sit for 10 minutes</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2-1 tsp finely minced shallot</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 tsp finely minced garlic</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 TBSP fresh dill, minced</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp red wine vinegar</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Kosher salt and fresh black pepper to taste</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Note</u>: Whisk all ingredients together in a bowl and chill until ready to use. For the cashew milk, I always keep some ready to go in my fridge. It will keep chilled 5-7 days. I soak 1/2 cup cashews over night, drain and then add them to my Vitamix with 1 cup of filtered water. If you don't have a high-speed blender then you should strain the milk before using. </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-84620603348015974152014-04-28T18:34:00.000-07:002014-04-28T18:57:29.702-07:00Strawberry Shortcake...or a Parfait Please!<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">YAY...strawberries are here! There is nothing better than biting into a fresh, juicy, organic strawberry...except for maybe strawberry shortcake! Strawberries are just perfect on their own this time of year, but strawberry shortcake screams the start of summer and it's supposed to be 90 here this week! The strawberries are definitely the main attraction, but the supporting cast is just as important. I adapted a recipe from Cook's Illustrated by using flaxmeal for the binder, cashew milk, and added fresh lemon zest (totally makes a big difference) and vanilla extract. If I would of had a fresh vanilla bean, I would of scrapped some of the seeds into the batter...that would of just taken the recipe over the top!</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Even though the shortcakes did not rise as high as I wanted, they were still delicious with a crunchy exterior and a moist and fluffy interior--and oh the lemon zest was divine! I had thought about using Energ Egg Replacer, but feel that this is best used when making cookies or crispier baked goods. The flaxmeal provided the perfect moisture to the cakes and I loved the little flecks of flax throughout...not to mention the added bonus of Omega 3s! And of course if they don't rise as high as you like...then just make a parfait and your family or guests will think they've gone to strawberry heaven!</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">While making the dough, I experimented with using a food processor or using the hand method and both biscuits came out the same. So if you have a food processor then by all means use it but just make sure that you pulse the ingredients instead of letting the machine run. I also baked some of the biscuits off right after forming and also let several rest in the fridge for 30 minutes until they were chilled and both turned out the same as well. My next experiment will be making these gluten-free using Bob's Red Mill A/P flour and adjusting the recipe accordingly. Also in order to get more height on the biscuit I might try dropping the dough from a spoon onto a sheet pan instead of cutting them out with a cookie cutter. If I do this then I will need to add more liquid to the dough and turn it into a thick batter. This however, might change the texture and the texture was perfect. Stay tuned...</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">This recipe makes about six-eight biscuits using a 2-3/4 cookie cutter. For the strawberries I just purchased two pounds (organic) and reserved several strawberries aside for the top, and then divided up the rest by slicing some and dicing and mashing the others in separate bowls. I then added some sugar to each bowl, about 2 TBSP each and then let the fruit macerate for about 30 minutes to release the juices and to soften. Depending on how sweet your strawberries are you may need to add less or more sugar...taste them first! For the whipped cream I used SOYATOO! Whipped Rice Topping.</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Shortcake Dough Recipe</u>:</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 cups organic unbleached all-purpose flour</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">5 TBSP organic unbleached cane sugar (3 for the dough, 2 for the topping)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 TBSP aluminum free baking powder</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 tsp salt </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">8 TBSP Earth Balance Buttery Sticks (cut into 16 pieces and chilled)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 Flax egg (1 TBSP ground flax meal and 3 TBSP warm filtered water, whisked)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 cup cashew milk (1/4 cup soaked cashews, drained and blended with 1/2 cup filtered water), or you can use any dairy free milk product.</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp pure vanilla extract</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp organic lemon zest</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Method</u>:</span></span><br />
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<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Preheat oven to 425 and position rack in the middle of the oven.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">In a bowl whisk together flour, 3 TBSP cane sugar, baking powder and salt.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Using a pastry cutter add chilled butter and cut through the flour until the butter is the size of peas.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">In a measuring cup whisk together milk, flax egg, vanilla extract and lemon zest.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Create a well in the flour mixture and add wet ingredients. Using a large fork mix ingredients until just combined and then turn out onto a lightly floured work surface and pat ingredients into a 9x6 rectangle, 3/4" thick. </span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Cut six biscuits out of the dough and reform scraps and cut an additional two biscuits.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Place biscuits on a sheet tray covered with parchment paper and brush the tops with cashew milk and sprinkle with remaining sugar.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Bake in the oven until the tops are golden brown about 12-14 minutes, turning half way through.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Remove from the oven and transfer biscuits to a cooling rack and let cool for about 10 minutes before cutting. </span></span></li>
</ul>
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">My husband told me that I definitely have to stop baking sweets--he's trying to cut back on gluten...so it looks like something gluten-free and most likely sweet is in my near future! Hope you enjoy! </span></span><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
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Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-66285879506996835572014-04-13T14:10:00.000-07:002014-04-13T22:40:39.070-07:00Gluten Free Cupcakes with Veggie Colored Frosting<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Growing up as a kid my mom, sister and I would always dye eggs this time of year. Our mom being the natural artist that she was would create the most beautiful designs. It was hard to compete, considering the only artistic ability I have is to draw stick people, but it was fun and I have great memories of sharing this tradition with my mom and sis.<br /> </span></span></span></span><br />
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<a href="https://farm4.staticflickr.com/3695/13831206343_abbc72702f_h.jpg"><img alt="https://farm4.staticflickr.com/3695/13831206343_abbc72702f_h.jpg" border="0" src="http://4.bp.blogspot.com/-VU4OTbPXfjk/U0rH9O8ZVxI/AAAAAAAABBA/lqBFHPaSxUk/s1600/2014-04-12+16.43.55.jpg" height="307" width="400" /></a><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"> </span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">I have never liked eating eggs and never understood how you could dye them, and then several days later peel and eat them. The food coloring would seep through the shell and the white of the egg would be purple, blue or grey. Luckily for me I got to skip that part and now since I am vegan, creating beautiful cupcakes is my new tradition.</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">My hubby wanted gluten-free cupcakes and so I purchased a bag of <a href="http://www.wholesomechow.com/">Wholesome Chow Vanilla Cake Mix</a>. I've tried making gluten-free products from scratch, but it is really expensive. By the time you purchase all the starches, g-f flours, xantham gum, etc., you're looking at a substantial cost. Of course if I had a gluten intolerance then this would be fine, but they end up sitting in my pantry and then I just throw them out. Wholesome Chow has the best packaged gluten-free products on the market, at least in my opinion. Another brand that is suitable for Passover because it doesn't contain leavener is Manischewitz Gluten-Free Yellow Cake Mix. It comes with a chocolate frosting but you can omit this and use the buttercream recipe below. This product is not vegan but you could substitute flax eggs in the recipe.</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">So what to do about the food coloring and frosting the cupcakes? There's no way I would ever use commercial food dyes and the organic/natural plant-derived dyes are too expensive. I did an internship at a bakery once and I watched how much food coloring they used in everything and I would never eat their cookies, cakes or cupcakes...especially their red velvet. </span></span></span></span></div>
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<a href="https://farm4.staticflickr.com/3695/13831497744_63858e438d_h.jpg"><img alt="https://farm4.staticflickr.com/3695/13831497744_63858e438d_h.jpg" border="0" src="http://1.bp.blogspot.com/-KoRx5NRyRks/U0rtJfpVubI/AAAAAAAABBQ/-GdXTeS_sxQ/s1600/2014-04-12+14.35.52.jpg" height="308" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">So instead of spending a lot of money, I decided to use what was in my fridge and the buttercream turned out beautiful and delicious. Yes it takes a little bit more work because you have to juice the vegetables first, but you can still obtain beautiful pastel colors or even vibrant hues using vegetables. Plus everything was organic! Here's what I did:</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Purple</u>: Red Cabbage</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Green</u>: Spinach with a pinch of spirulina (could of used more spirulina to get a darker green--be careful though so that it doesn't taste like the ocean)</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Red</u>: Beet</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Orange</u>: Carrot (I also reduced the carrot juice down to a puree to obtain a darker hue)</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Blue</u>: Red Cabbage and a 1/4-1/2 tsp of baking soda</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Yellow</u>: Turmeric (I used about 1/4 tsp with 1-2 tsp water to make a paste)</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Now you would think that by using vegetables and spices that it would impart these flavors into the frosting, but it is ever so faint and when you combine it with the cupcake you can't even tell. Kids would love eating these even if they helped you make them and knew that they were made with vegetable juice!</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Vanilla Buttercream Frosting</u></span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/2 cup <a href="http://earthbalancenatural.com/product/vegan-buttery-sticks/">Earth Balance Buttery Sticks</a></span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/2 cup <a href="http://www.spectrumorganics.com/?id=87">Spectrum Organic Butter Flavor Shortening</a></span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 tsp pure vanilla extract</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">2 - 3 Tbsp almond milk (or more to obtain desired consistency)</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">3 cups sifted organic powdered sugar </span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">In a mixer fitted with a paddle attachment, beat butter and shortening on medium speed until combined and creamy. Add vanilla extract, almond milk and then with speed on low, add powdered sugar until combined. Once combined, increase speed to medium and then whip until creamy and fluffy about four minutes. Portion buttercream evenly into six bowls and then start out adding 1/2 tsp vegetable juice to each bowl and whip with a spatula until creamy.</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Note</u>: Because of the acidity of the vegetable juice, it will look as if the buttercream will start to curdle. This is why it is good to start with a small amount and add slowly and beat with a spatula until creamy. For all of the above colors, I used no more than 1 tsp veggie juice to each to get the desired effect. Also, you can use all Earth Balance and not the Spectrum Shortening, however the shortening holds the buttercream at room temperature longer and so you do not need to worry about refrigeration.</span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">I hope you'll give this recipe a try and start a new holiday tradition with your family! </span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Wishing you and yours a wonderful Passover and Easter! </span></span></span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"> </span></span> </span></span></div>
Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-25895846309204333322014-04-01T18:25:00.000-07:002014-04-01T18:25:08.399-07:00Whole Grain Chocolate Chip Cookies<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">I've been bad...so bad...I'm still drinking fresh juices daily but it was rainy and chilly on Saturday and I just wanted to turn on the oven and bake something yummy. The good thing about making chocolate chip cookies is that they can satisfy your sweet tooth within 30 minutes. The bad thing is that it's hard to eat just one! So I've had my fill over the past three days. There's nothing like drinking healthy juice and eating cookies at the same time--my body is really confused! The daffodils are just because they brighten up a gloomy day and are my second favorite flower to tulips!</span></span><br />
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<a href="https://farm4.staticflickr.com/3688/13571512393_b0e1a52775_c.jpg"><img alt="https://farm4.staticflickr.com/3688/13571512393_b0e1a52775_c.jpg" border="0" src="http://2.bp.blogspot.com/-IUVe-5bnIZw/UztYCm_1PII/AAAAAAAABAU/MA4hXmD4v2g/s1600/2014-03-30+12.12.48.jpg" height="400" width="332" /></a></div>
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">So here's the recipe...not that you need another chocolate chip cookie recipe but I found these to be perfect. Crunchy out the outside while moist on the inside and they were better the next day, and the next day...unfortunately. </span></span><br />
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<u><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Ingredients</span></span></u></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">(Makes 2 dozen)</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 1/2 cups organic whole grain spelt flour</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">3/4 tsp baking powder</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 tsp baking soda</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">3/4 tsp kosher salt</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 stick Earth Balance Buttery Sticks (I used 6 Tbsp Earth Balance Buttery Sticks and 2 Tbsp Spectrum Organic All Vegetable Butter Flavor Shortening Non-Hydrogenated). I like the crunch and airiness it gives the cookies--but using all Earth Balance is fine too.)</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 cup dark brown sugar</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 cup organic unbleached cane sugar</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 flax egg (1 Tbsp ground flaxmeal with 3 Tbsp room temperature filtered water, whisked)</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tsp pure vanilla extract</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 cup vegan semisweet chocolate chips</span></span></div>
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<a href="https://farm4.staticflickr.com/3813/13571495143_db794ae3aa_c.jpg"><img alt="https://farm4.staticflickr.com/3813/13571495143_db794ae3aa_c.jpg" border="0" src="http://4.bp.blogspot.com/-TqEuRH2PiUY/UztebJnz-MI/AAAAAAAABAo/vgUtL55-Bcw/s1600/2014-03-30+12.14.38.jpg" height="382" width="400" /></a></div>
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<u><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Method</span></span></u></div>
<ul>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Preheat oven to 350 and position racks on upper and lower portion of oven.</span></span><u><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span></u></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">In the bowl of an electric mixer place room temperature butter and sugar and mix on medium for about 3 minutes until creamy. Add flax egg mixture and vanilla and mix until combined.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">In another bowl, sift and whisk together dry ingredients (not including chocolate chips) and then add to butter-sugar mixture and mix until ingredients are just incorporated. You don't want to over mix the flour and develop the gluten or your cookies will be tough. Then with the motor running add the chocolate chips until combined.</span></span></li>
<li><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Using a small ice cream scoop (about 1-1/2 Tbsp) place 12 evenly spaced scoops on two cookie trays and flatten slightly with your fingers. Bake in the oven for 12-14 minutes (turning and switching the trays after 7 minutes) until golden brown around the edges, but tender in the center. Remove from the oven and let cool for about 5 minutes before transferring them to a cooling rack.</span></span></li>
</ul>
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<a href="https://farm3.staticflickr.com/2864/13571796064_9f341499ae_c.jpg"><img alt="https://farm3.staticflickr.com/2864/13571796064_9f341499ae_c.jpg" border="0" src="http://4.bp.blogspot.com/-7E7HHD_JANc/UztZDytVg2I/AAAAAAAABAc/Y9HVeuTnexc/s1600/2014-03-031.jpg" height="363" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Hope you enjoy and stay tuned for more juicing recipes once the gloomy rain goes away! </span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span> </div>
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-71492395211058969672014-03-22T19:27:00.000-07:002014-03-22T19:27:54.953-07:00Kelp Noodle Salad with Spicy Curry Dressing<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">I remember watching a cooking demonstration at a grocery store once and the demonstrator added fresh kelp noodles to a stir-fry and I almost screamed out...NOOOOO! How can you take something so fresh, crunchy and full of interest and turn in into a flat, soggy mess? Well they did...so I grabbed my bag of kelp noodles and went home to create this fresh, and vibrant dish with lots of flavor and texture. </span></span><br />
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<a href="https://farm8.staticflickr.com/7448/13342831293_bf29b84a74_b.jpg"><img alt="https://farm8.staticflickr.com/7448/13342831293_bf29b84a74_b.jpg" border="0" src="http://1.bp.blogspot.com/-fL3vNiFKsD0/UyzF7yWO17I/AAAAAAAAA_o/jKPk1vNar8w/s1600/2014-03-21+15.36.47.jpg" height="368" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">I used Sea Tangle Kelp Noodles brand and yes, even on the back of their package they recommend you can also use them for a stir-fry, in addition to salads. Folks, I wouldn't recommend it. I don't even dress this salad prior to serving and always serve the dressing on the side. It makes a big difference. Unlike other sea vegetables such as wakame, arame, dulse, nori, and kombu, kelp noodles have a very neutral flavor and do not taste like the ocean. So you can pretty much pair them with any sauce. The best part, all sea vegetables are full of trace minerals, especially iodine, which is an important mineral you should incorporate into your diet if you are vegan. </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">When you remove the kelp from the bag, give it a good rinse under cold water and drain well. I then cut the noodles in half just because it's easier to toss with the veggies, but you can leave them long. For the veggies I used: thinly sliced carrots, red bell pepper, cucumber, cabbage, green onion and cilantro. I also added diced baked tofu for protein and raw chopped almonds for crunch. Bok choy would be a great addition to this salad, as well as diced mango. </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">For the dressing, I really didn't measure the ingredients--just threw everything in the blender, except for the oil and then added the oil slowly until emulsified. </span></span><br />
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<u><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Spicy Curry Dressing</span></span></u><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 tsp minced ginger</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1-2 tsp Sambal Oelek (depending of how much heat you like)</span></span></span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1-2 tbsp curry powder</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 tbsp agave or maple syrup</span></span></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 tbsp almond butter </span></span> </span></span> </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 cup low-sodium soy sauce (for a raw version use Nama Shoyu)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 cup coconut milk</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Juice of 1 small lime</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 tsp toasted sesame oil</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 cup safflower oil </span></span><br />
<br /><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-43683700406775445742014-03-20T18:26:00.001-07:002014-03-20T18:26:31.112-07:00The Pink Lady<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Sweet, tart, refreshing and beautiful...this juice has it all. Plus it's bursting with Vitamin C and Antioxidants! I like drinking this juice in the late afternoon when my body needs the perfect pick-me-up...keeps me going until dinner!</span></span><br />
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<a href="http://farm8.staticflickr.com/7425/13299032633_de4ae4b773_b.jpg"><img alt="http://farm8.staticflickr.com/7425/13299032633_de4ae4b773_b.jpg" border="0" src="http://3.bp.blogspot.com/-tPV_jvHcmiI/UyuPjv4gjwI/AAAAAAAAA_Y/gqXQF9c4cJc/s1600/2014-03-20+16.26.13.jpg" height="400" width="353" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">I used Pink Lady apples, but Fuji or any pink or red skinned apple will do. I also used Ruby Red Grapefruit (the redder the better) so that it tones down the bitterness of the grapefruit. If you can't find a ruby or pink grapefruit then just add a little more apple for sweetness. This would be great shaken or stirred over ice as a refreshing "mock-tail". It's been really warm here this week and this has been the prefect afternoon drink!</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><br /></span></span>
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>The Pink Lady</u></span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1-1/2 - 2 Pink Lady Apples (depending on sweetness of the grapefruit)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 medium sized Ruby Red Grapefruit</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/4 or 1/2 Fennel Bulb (depending on size)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 1/4" slices of red beet</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Juice and enjoy chilled or served over ice! </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-77787874005819390272014-03-12T18:08:00.000-07:002014-03-12T18:08:04.670-07:00Sweet Potato Sunrise<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">This juice is BIG on (Beta-Carotene-Vitamin A) and Vitamin C, but the key to making it requires a little planning ahead and patience. Sweet potatoes contain a lot of starch and you really don't want to be drinking a thick chalky substance. So you need to juice it first and let the juice sit for about an hour so that the starch settles to the bottom of the glass. The pure juice that rises to the top is mildly sweet with a beautiful orange color that you can now mix with other ingredients.</span></span><br />
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<a href="http://farm8.staticflickr.com/7397/13116571873_058dd574b4_b.jpg"><img alt="http://farm8.staticflickr.com/7397/13116571873_058dd574b4_b.jpg" border="0" src="http://4.bp.blogspot.com/-_MvSrrzqiWI/UyD_3mLoWRI/AAAAAAAAA-4/7ixEDQAtufc/s1600/2014-03-09+11.50.11.jpg" height="400" width="380" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">In addition to carrots I added an orange to the sweet potato elixir, but as soon as cantaloupe comes into season I will be substituting out the orange. I also added ginger--good for digestion and fresh turmeric root which aids in anti-inflammatory. A perfect start to any morning!</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 medium-large sweet potato or yam, peeled</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">3 carrots</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 medium orange, peeled</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1" piece of fresh ginger</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1" piece of fresh turmeric (optional)</span></span><br />
<br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Make sure you peel your sweet potato before juicing. It will just taste better and give you a brighter juice. I let the juice sit in the fridge for about an hour and then carefully skimmed off the juice (about 1 cup) without disturbing the chalky sediment on the bottom. I then juiced all my other ingredients and stirred in the sweet potato.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Enjoy! </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"> </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-85957729087387918902014-03-10T17:47:00.000-07:002014-03-10T18:04:08.932-07:00Chai Spiced Smoothie<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">I love the flavor of Chai Spice, but caffeine not so much. Actually, I haven't drank coffee or caffeinated tea in over 30 years. Whenever I would consume caffeine, I felt like I wanted to jump out of my skin and no matter how early in the day I would drink it--I'd be up all night. So this smoothie tastes like a Chai Latte, but without the caffeine kick. If you want it caffeinated, then I would steep whole spices (cardamon pods, cinnamon sticks, whole cloves and fresh ginger) with a good quality black tea, strain the tea and chill it in the fridge and then add a 1/4 cup of the flavored tea to the smoothie and blend. </span></span><br />
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<a href="http://farm8.staticflickr.com/7429/13072558315_5e857b2a8e_b.jpg"><img alt="http://farm8.staticflickr.com/7429/13072558315_5e857b2a8e_b.jpg" border="0" src="http://4.bp.blogspot.com/-4osR6UQr9lY/UxuCejXA9YI/AAAAAAAAA-Y/2EbjHcvKro8/s1600/2014-03-08+10.30.04.jpg" height="400" width="385" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">In a small bowl mix the following ingredients together:</span></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 tsp Cardamon</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 tsp Cinnamon</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 tsp Ginger</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/2 tsp Allspice </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/2 tsp Nutmeg</span></span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Start off by adding 1-2 teaspoons of spice mixture to the smoothie. You can always add more if you want more spice. Add all ingredients to a blender and blend until smooth.</span></span><br />
<ul>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 cup almond milk </span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 small seedless orange (optional, but I love the flavor combination of cardamon and orange)</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 medium banana</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/2 cup crushed ice</span></span></li>
</ul>
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">For protein add vanilla or plain brown rice protein powder, soaked white chia seeds or hemp seeds! </span></span><ul>
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Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-44651627812830916202014-03-09T12:30:00.000-07:002014-03-09T12:30:20.668-07:00Fresh Tofu Noodle Salad<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Even though I am on a juice fast (day 22 and counting) my husband still needs to eat and so I try to make quick and easy recipes so I'm not tempted. He said that he would go on the fast with me, but he has an intense job and I think that it would be harder for him. It also helps that we've had warm weather and so I'm not tempted to cook anything. The meals that I have been preparing hardly utilize the stove and so the smells of cooking are not throughout the house.</span></span><br />
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<a href="http://farm4.staticflickr.com/3779/13041222674_7c6880fb0e_b.jpg"><img alt="http://farm4.staticflickr.com/3779/13041222674_7c6880fb0e_b.jpg" border="0" src="http://2.bp.blogspot.com/-BS09JVO66-Y/Uxy9uTtPsJI/AAAAAAAAA-o/wHxzMJXSuMI/s1600/2014-03-08+14.32.44.jpg" height="333" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">I purchased these noodles made of "tofu" at my local Sogo Tofu shop. They make these noodles fresh daily along with 30 other types of tofu. You can probably find similar tofu noodles at an Asian market or substitute brown rice or wheat noodles. </span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Since I'm trying to keep my food preparation under 15 minutes or less, I just added thinly sliced celery, and julienned carrots and cucumbers. For the sauce I whisked together in a bowl rice wine vinegar, mirin, low-sodium soy sauce and toasted sesame oil. Finally, for added flavor I topped the salad with chopped cilantro, green onions and toasted sesame seeds!</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Super easy for me...delicious and healthy for hubbby! </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-38467180655513306102014-03-08T11:55:00.000-08:002014-03-08T11:55:16.144-08:00Raw Sprouted Almond Milk<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">The first time I made homemade almond milk I did not have a nut milk bag and I used a fine mesh strainer and it was a disaster! It was so thick and grainy that it was like eating porridge. Actually I don't think I owned my Vitamix at that time and I used a regular blender as well--two big mistakes. And to top it off I served it with oatmeal...what a mess! I don't think that my husband really ever recovered from that breakfast and so we have been buying almond milk ever since.</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">So since I have been fasting and eating (well drinking) really healthy I decided to make my own. Have you ever read the side of the box of Almond Milk? If not, here you go: <u>Filtered Water, Almonds, Calcium Carbonate, Tapioca Starch, Sea Salt, Potassium Citrate, Carrageenan, Sunflower Lecithin, Natural Flavor, Vitamin A, Palmitate, Vitamin D2 and D-Alpha Tocopherol (Natural Vitamin E)</u>...what? The two ingredients that concern me the most are the Carrageenan and Palmitate. Carrageenan is a preservative that has been linked to colitis and tumor production in animal studies :-(...Animal studies bum me out)...and, Palmitate is used to add texture to processed foods and is linked to the risk of developing heart disease. You would probably need to consume an incredible amount of these compounds on a daily basis to be adversely affected, but do we really need all of this stuff in our food?</span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Now, take a look at the ingredients for homemade almond milk: 1 cup organic raw almonds (sprouted), 3 cups filtered water, 2 pitted dates, 1/4 vanilla bean pod (seeds only), or 1 tsp vanilla extract, and a pinch of sea salt (optional). That's it and you can really taste the difference!</span></span></div>
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<a href="http://farm3.staticflickr.com/2108/13016231625_b95f6be5ab_b.jpg"><img alt="http://farm3.staticflickr.com/2108/13016231625_b95f6be5ab_b.jpg" border="0" src="http://3.bp.blogspot.com/-tJUVrhKYkIA/UxtysuOEwII/AAAAAAAAA-I/eXdIEYoQqRM/s1600/2014-03-012.jpg" height="400" width="390" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">To sprout the almonds, I soaked them in filtered water in the fridge for three days, changing the water twice daily (morning and evening). And to keep it raw, I soaked the dates in water overnight as well so they were soft for blending. Also while blending, the Vitamix can really heat liquids up if you leave it running for several minutes, so I blended for a minute, turned it off and blended it again to make sure that I stayed below 105 degrees. This recipe makes about 3 cups of milk. I wouldn't say that it's cheaper making it yourself, but it is definitely better for you and tastes great too! Can't wait for my husband to try it in his cereal...I know I will be redeemed! </span></span></div>
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Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-80006283568579445222014-03-06T17:52:00.000-08:002014-03-06T17:52:55.097-08:00Raw Carob-Strawberry Hemp Smoothie<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">This smoothie is so yummy and with good for you ingredients that I really didn't know what to call it...how about Yummy & Good For You Smoothie! I don't like smoothies made with fruit, but sometimes in the afternoon around 3-4pm, I seriously need a pick-me up...especially since this is day 19 of my juice fast.</span></span><br />
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<a href="http://farm4.staticflickr.com/3198/12980480734_27af40c1a5_b.jpg"><img alt="http://farm4.staticflickr.com/3198/12980480734_27af40c1a5_b.jpg" border="0" src="http://1.bp.blogspot.com/-LHLF0nvaZlI/UxkhW0XfQiI/AAAAAAAAA7k/9CB_IK_L0Oo/s1600/2014-03-06+16.36.10.jpg" height="400" width="327" /></a></div>
<br /><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">This smoothie isn't sweet at all...it is fruity but not very sweet tasting. I prefer carob powder over cocoa powder, but a lot of people don't like carob because they are expecting it to taste like chocolate. Carob is similar to cocoa, but it is naturally sweeter, fruitier, contains less fat and has no caffeine. I find cocoa powder more bitter and so I always need to add additional sweeteners. But if carob is not for you then by all means use raw cocoa powder instead. However, you may need to add more strawberries or dates if you want a sweeter smoothie.</span></span><br />
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<a href="http://1.bp.blogspot.com/-_4hYp5DoGRs/Uxkk4kcdY0I/AAAAAAAAA7w/xdp9Jjj-hm4/s1600/2014-03-06+16.53.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_4hYp5DoGRs/Uxkk4kcdY0I/AAAAAAAAA7w/xdp9Jjj-hm4/s1600/2014-03-06+16.53.14.jpg" height="308" width="400" /></a></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">And what makes this smoothie really good for you is the raw hemp seeds...packed with five grams of protein per tablespoon. And not just any old protein, but a complete protein with all the essential fatty acids, as well as vitamin E, and Omegas 3 and 6!</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">So pull out the blender and whip yourself up this delicious and nutritious smoothie for an afternoon pick me up...and guaranteed the kids will love it too!</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"><u>Yummy & Good For You Smoothie</u></span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 cup organic raw almond milk (I make my own and I'll post the recipe tomorrow)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1 small organic banana</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 organic strawberries</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1-2 tbsp organic raw carob powder (I used two), or raw cocoa powder</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">2 tbsp organic raw hemp seeds</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">1/2 cup ice</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-30505668755728389372014-03-02T18:06:00.002-08:002014-03-02T18:06:29.573-08:00Kiwi-Cucumber Cooler<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Well it's day 15 of my juice fast/cleanse and I'm doing great! I get a little hungry now and then but for the most part I feel really good. I have a lot of energy, I've lost 10 pounds and believe it or not the whites of my eyes are brighter! Which scares me a little bit...was there something wrong with my liver before I went on this fast? Anyway, at least I'm going in the right direction.</span></span><br />
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<a href="https://v4s2.yimg.com/sk/3694/12894232203_401508873c_b.jpg"><img alt="https://v4s2.yimg.com/sk/3694/12894232203_401508873c_b.jpg" border="0" src="http://4.bp.blogspot.com/-zhRN37pyAbE/UxPZKH7vyHI/AAAAAAAAA7I/Xoez-FlvIfI/s1600/2014-03-02+13.29.32.jpg" height="400" width="323" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">I don't know how long I will remain on this--I just take it day by day but most likely I'll stay on this course for 30 days. To keep the weight loss from slipping any further I've added more smoothies to my diet. I drink a high protein smoothie every day now instead of every other day. And I've also added a savory vegetable broth as well. Some times I want something hot and soothing, especially since we've had a lot of rain lately.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Also, I try and change up my juices everyday, but I always include a "green juice" of some sort and alternate certain juices if they have higher sugar content such as beet and carrot, or sweet potato and orange. I also keep track of the amount of sugar/carbs, protein and fiber in an app on my iphone. It helps me track if I'm using too much fruit in my juices and smoothies. But for the most part, I follow the 3:1 ratio of veggies:fruit. However, if I have four juices a day, then the fruit can add up and so I always drink a pure vegetable juice as one of my juices.</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"><u>Kiwi-Cucumber Cooler</u> </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">3 or 4 kiwi ripe kiwi depending on size</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1 cucumber</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/4-1/2 bunch spinach</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">5 sprigs of mint</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/4-1/2 small lime (I wanted to use Key limes but the store didn't have any)</span></span><br />
<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">1/4 cup coconut water</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">I like peeling the kiwi because it keeps the juice vibrant green but you can juice the skin. Once all the ingredients are juiced, I stir in the coconut water. If you want it thicker you can blend in fresh coconut meat or an avocado. This will also be a great refreshing summer drink served over ice pool side!</span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Enjoy! </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-81909154034257564882014-02-23T18:11:00.000-08:002014-02-23T18:15:23.597-08:00My Juice Cleanse...Day Eight and Counting!<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">For the past eight days I have been on a Juice Cleanse. Normally, I wouldn't do something so drastic...it's not like eat a bad diet or need to loose weight but I just haven't been feeling well--very fatigued. So I went to see my doctor and she did the standard blood work-up and referred me to a nutritionist. I've never had any interest to see a nutritionist, but I thought it can't hurt and I was curious. Well, it was basically a waste of an hour and $320 dollars, which thankfully was covered under my insurance, but still. The first thing she asked me is where I get my protein from since I am vegan...seriously? She then recommended a diet of 1800-2200 calories per day, based on my activity level and that I should consume 75 grams of protein per day!!! I almost laughed. This is so old school. Seventy-five grams of protein per day would put a strain on my liver. I believe that my protein should fall in the range of 10-20% of calories consumed. Anyway, she gave me a booklet with food groups for managing diabetes and I was on my merry way. Again, diabetes??? my glucose level is 81! </span></span><br />
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<a href="http://farm4.staticflickr.com/3703/12734975715_5bba27bfb3_b.jpg"><img alt="http://farm4.staticflickr.com/3703/12734975715_5bba27bfb3_b.jpg" border="0" src="http://4.bp.blogspot.com/-awkQ3rmgc8c/UwqYXFr1KnI/AAAAAAAAA6Q/icX25_At8mY/s1600/2014-02-23+13.30.38.jpg" height="282" width="400" /></a><span style="color: #444444;"><span style="font-family: Verdana, sans-serif;"> </span></span></div>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">So here I am on day eight of my juice fast. Why, I'm not sure but I do feel better. Don't get me wrong, this is not a walk in the park. Some days I feel great, full of energy and not even hungry and other days I'm sluggish and starved. I basically drink three 16-20 juices per day and since I don't need to lose weight, every other day I blend up a fiber-protein packed smoothie, full of calories, but low on the sugar. However, I still have lost about five pounds, perhaps more. I also drink herbal tea and a liver cleansing turmeric-ginger-lemon concoction in the evening. I'm not certain how long I plan to stay on this, but for now it's working for me!</span></span><br />
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<tr><td class="tr-caption" style="text-align: center;"><a href="http://farm4.staticflickr.com/3767/12735126653_9922b5ae75_b.jpg">Farmer's Market Run</a></td></tr>
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<span style="color: #444444;"><span style="font-family: Verdana, sans-serif;">Below are some of my favorite juices I have been making: Beet Blast, Creamy Greens and Sicilian Screamer. Not certain why I give them names, but it's more interesting than red, green and orange juice drinks...:-)! Each recipe makes 16-24 ounces of juice depending on the size of your veggies. During the work week I usually juice everything at once and seal the juices tightly in mason jars to prevent oxidation. This way, I can take them to work without losing nutrients and having them oxidize. By the way, juicing is not cheap. Everything I purchase is organic and I spend about the equivalent of $20 per day or more on my juices. This does not include my normal grocery list for items that I purchase for my husband's breakfast and dinner.</span></span><br />
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<tr><td style="text-align: center;"><a href="http://farm8.staticflickr.com/7321/12734924305_f1b918fbce_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-sP9Yj26akKc/UwqchrOWPQI/AAAAAAAAA6k/B4s_UqVzLrk/s1600/2014-02-23+12.28.23.jpg" height="400" width="387" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://farm8.staticflickr.com/7321/12734924305_f1b918fbce_b.jpg"><span style="font-family: Verdana,sans-serif;">Beet Blast</span></a></td><td class="tr-caption" style="text-align: center;"><a href="http://farm8.staticflickr.com/7321/12734924305_f1b918fbce_b.jpg"><br /></a></td><td class="tr-caption" style="text-align: center;"><a href="http://farm8.staticflickr.com/7321/12734924305_f1b918fbce_b.jpg"><br /></a></td><td class="tr-caption" style="text-align: center;"><a href="http://farm8.staticflickr.com/7321/12734924305_f1b918fbce_b.jpg"><br /></a></td></tr>
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<span style="color: #444444;"><u><span style="font-family: Verdana,sans-serif;">Beet Blast</span></u></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 small-medium beet</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 green apple</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 small-medium cucumber</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">2 carrots</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1/4 inch slice of lemon</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 inch piece of ginger</span></span><br />
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<tr><td style="text-align: center;"><a href="http://farm4.staticflickr.com/3778/12734890875_4b61a61b95_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-Wp4-FPyrGcU/UwqeSRv7idI/AAAAAAAAA6w/8hjSpUPy0HU/s1600/2014-02-23+13.00.16.jpg" height="400" width="381" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://farm4.staticflickr.com/3778/12734890875_4b61a61b95_b.jpg"><span style="font-family: Verdana,sans-serif;">Creamy Greens</span></a></td></tr>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><u>Creamy Greens</u> (My favorite--I could drink this all day! You juice first and then pour it into a blender and then blend in the avocado...just delicious!)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1/4 or 1/2 fennel bulb depending on size</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 small green apple</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 green ripe pear </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 small-medium cucumber</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 stalk celery</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1/2 bunch spinach</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1/4 inch slice of lemon</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1/4 avocado</span></span><br />
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<tr><td style="text-align: center;"><a href="http://farm4.staticflickr.com/3751/12735036013_43cd4b4bd1_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-i2Jih96AS9k/UwqfTFNiMFI/AAAAAAAAA64/E24w6FFW4OM/s1600/2014-02-23+12.42.56.jpg" height="381" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://farm4.staticflickr.com/3751/12735036013_43cd4b4bd1_b.jpg"><span style="font-family: Verdana,sans-serif;">Sicilian Screamer</span></a></td></tr>
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;"><u>Sicilian Screamer</u> (This is another personal favorite. Add a couple dashes of your favorite hot sauce, cayenne pepper or a seeded red fresno chili for the heat to taste.)</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">3 large or five small-medium ripe tomatoes</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">2 or three carrots depending on size </span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1/2 red bell pepper</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 small to medium cucumber</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1 stalk celery</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">4 sprigs parsley</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">1/4 inch slice of lemon</span></span><br />
<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">Hot sauce to taste</span></span><br />
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<span style="color: #444444;"><span style="font-family: Verdana,sans-serif;">If you're interested stay tuned...more of my favorite juice recipes to follow...Sweet Potato-Cantaloupe-Orange-Carrot-Turmeric, and also a Fennel-Grapefruit-Apple-Spinach, basically, one of my favorite salads in a glass! To your health!</span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0tag:blogger.com,1999:blog-3927739143305128326.post-58617370726169322472014-02-01T12:37:00.001-08:002014-02-01T12:37:29.498-08:00Big Game Day Salsa<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">Nothing is better than homemade salsa...well...except homemade guacamole! I just can't bring myself to purchase store bought salsa unless it is made fresh daily. Making salsa is so easy and there is no recipe. Some people like a chunky salsa such as pico de gallo, or a charred smokey salsa, but I have always preferred a simple blended salsa without a lot of chunks.</span></span><br />
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<a href="http://farm8.staticflickr.com/7302/12256532825_04edfab86a_b.jpg"><img alt="http://farm8.staticflickr.com/7302/12256532825_04edfab86a_b.jpg" border="0" src="http://3.bp.blogspot.com/-38uI4XXMD3w/Uu1YQbaKAiI/AAAAAAAAA6A/crHU8qtfEwc/s1600/2013-01-20+09.18.06.jpg" height="335" width="400" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">It all starts with the best tomatoes you can find because this is the base. In the summer I use juicy heirloom tomatoes, but in winter the next best option is canned San Marzano Crushed Tomatoes. From there you can build on flavor with finely minced white onion, garlic, jalapeno and cilantro. And finish with freshly squeezed lime juice and sea salt. </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;">So simple, so yummy...and good for you too! Enjoy the game and the food tomorrow...go Denver...Omaha!!! </span></span><br />
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<span style="font-family: Verdana, sans-serif;"><span style="color: #444444;"> </span></span>Tanyahttp://www.blogger.com/profile/17361300465990340031noreply@blogger.com0